Specialty Food Magazine

SEP 2012

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: https://specialtyfoodmagazine.epubxp.com/i/79798

Contents of this Issue

Navigation

Page 12 of 123

SPECIALTY FOOD THE NEWS UPDATE FOR SPECIALTY FOOD PROFESSIONALS NEWS THE FRESH MARKET HEADS TO CALIFORNIA Greensboro, N.C., specialty grocer The Fresh Market is entering California, hav- ing signed leases and begun construction on three stores in Santa Barbara, Palo Alto and Roseville. The company, which currently operates 116 stores in 21 states, expects to open its first California location in late 2012. Second NY Location for Bedford Cheese Shop Bedford Cheese Shop in Brooklyn, N.Y., has opened a larger store near Union Square in Manhattan. The shop sells about 300 cheeses and fine domestic cured meats, offers a sand- wich of the day and has three cold rooms, with varying temperatures and humidity, for its cheeses. FOOD TRUCK TREND: JEWISH DELI Food trucks serving traditional Jewish and kosher foods are flourishing in such cities as Austin, Texas; San Diego, Calif.; Atlanta; and Toronto. A former Bravo "Top Chef" contestant, Spike Mendelsohn, may have sparked the movement with his Sixth and Rye truck, a roving deli that opened in Washington, D.C., in May 2011, where half-hour-long lines regularly formed for his famed pastrami sandwiches. Taste of Smithfield Restaurant Opens The town of Smithfield, Va., long syn- onymous with Virginia hams, has a new downtown dining destination called Taste of Smithfield. The restaurant shares its new building with Smithfield's retail store, The Genuine Smithfield Ham Shoppe. 10 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com ILLINOIS' BUSTLING FOOD INCUBATOR In La Grange, Ill., some 17 gourmet cooks and bakers are building their business at From Scratch Marketplace, a food incuba- tion space. Among its tenants are When in Rome, a cookie dough/Italian specialty ® BY ROBYN PFORR RYAN A look at industry happenings, store and restaurant openings, legislative and regulatory updates and more cookie company; Jill's Pop Shoppe, a cake poppery; gourmet cheesecake maker A Bite of Heaven; Bivio, making gluten-free pasta, gnocchi and desserts; Simply Pies; pickle maker SuckerPunch Gourmet; and Gravy, producer of homemade Italian sauces, soups and sausages. IN MEMORIAM: DAPHNE ZEPOS O n Tuesday July 3, the food community lost one of its finest, Daphne Zepos, founder of Essex Street Cheese Company and co-owner of The Cheese School of San Francisco. An insightful and dynamic advocate for traditional cheese in the United States and around the world, Zepos became known over the past two decades as a teacher, cheesemonger, importer, traveler, writer and extraordinary educator. She passed away in her San Francisco home shared with her husband, artist Brad Brown. The cause was cancer. She was 52. Zepos is survived by Brown, her parents, Costa and Greta Zepos, and her sister, Amalia Zepou. Zepos served as a board member of the American Cheese Society and con- ducted formative work as the chairwoman of the organization's Annual Judging. She was a co-founder of the Cheese of Choice Coalition, an advocacy group dedicated to the preservation of raw-milk and artisanal cheeses. From 2002 to 2005, she joined Artisanal Premium Cheese, contributing to the center's pioneering affinage cheese caves, establishing its Affinage Internship Program and helping to create and run its Master Class program. Education played a large role in Zepos's career. She lectured, moderated and presented at the American Cheese Society's Annual Conference. She taught courses at Slow Food's bi-annual Cheese Conference in Bra, Italy, and at universities throughout the U.S. In 2011, together with her business partner, Kiri Fisher, Zepos and Brown purchased The Cheese School of San Francisco. It is the only independent institution of its kind in the country, dedicated to the appreciation of cheese through education and tasting events. Most recently Zepos was the recipient of the 2012 American Cheese Society's Lifetime Achievement Award. Zepos will be remembered for her many contributions to the specialty food industry. Her passion, the poetry of her cheese descriptions, her never-ending drive for better flavor, for teaching people what makes good cheese good, and for mak- ing already-good cheese even better is truly unrivaled. Without question, the world is a far better, more flavorful, more fun place for having had her in it. She will be missed.—Ari Weinzweig PHOTO: ESSEX ST. CHEESE CO.

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - SEP 2012