Specialty Food Magazine

Foods for Entertaining Guide 2016

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: http://specialtyfoodmagazine.epubxp.com/i/654990

Contents of this Issue


Page 5 of 7

— SPECIAL ADVERTISING SECTION — E6 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com B rooklyn Piggies' founders Missy Koo and Stacy Cole have elevated the humble pig in a blanket. The pair handcraft their sausages using traditional European techniques and use a natural casing that ensures a satisfying snap. The sau- sages are smoked using natural hardwood without artificial flavors, additives, fillers, or MSG, and wrapped by hand in a light, flaky puff pastry. Available in original, spicy, chicken, and veggie, the best-selling original is a blend of beef and pork, lightly smoked and mildly seasoned. Spicy Piggie is 100-per- cent smoked pork seasoned with garlic, paprika, and peppers; the Chicken includes oregano, basil, fennel seeds, and parmesan cheese. Brooklyn Piggies; 917.865.5447; info@brooklynpiggies.com; brooklynpiggies.com Brooklyn Piggies Sublime Pigs in a Blanket I ntegrate one of the most esteemed delicacies in the culinary world into your favorite dishes with San Francisco Salt Co.'s Black Truffle Sea Salt. The perfect balance between salty, earthy, and rich flavors, its fine grain makes it perfect as a finishing salt or for cook- ing red meat entrees, pasta, and egg dishes—or for topping French fries, potato chips, and popcorn. Originating in Italy, this natural sea salt enhanced with black Italian truffles, is available in a 4-ounce shaker bottle or stackable tins, 5-ounce bag, 8-ounce chef's jar, and 1-, 5-, and 20-pound bulk sizes. San Francisco Salt Co.; 800.480.4540; customerservice@sfsalt.com; sfsalt.com San Francisco Salt Co. Black Trufe Sea Salt A spoonful of The English Provender Co.'s Sweet Tomato & Chili Chutney can ele- vate any food, from sandwiches and burgers to fish and chicken entrees. Made with Bramley apples, tomatoes, white wine vinegar, roasted tomatoes in olive oil, sultanas, and spices, it's also delicious with cheese and crackers, samosas, as a marinade, or added to gravy. Each 11.5-ounce jar of chutney is made traditionally using small-batch recipes to maintain the homemade taste. Mouthwatering recipes are available on the website, ranging from Chili & Red Pepper Topped Cod with Peas and Potato Wedges to Sweet Tomato & Chili Pasta Salad with Shredded Chicken & Basil. The English Provender Co.; 713.502.8652; cs@epc-na.com The English Provender Co. Sweet Tomato & Chili Chutney

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Foods for Entertaining Guide 2016