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.

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➊ ➋ ➌ SULLIVAN HARBOR FARM SMOKEHOUSE Dave's Bacon NAMED AFTER ITS CREATOR, THE LATE DAVE BROOKS, Sullivan Harbor Farm Smokehouse Dave's Bacon sits in a class by itself. Now a two-time consecutive sofi Gold Winner, this "bacon" is actually thinly sliced, cold-smoked salmon that has been hand-cured and brushed with maple syrup to achieve its bacon-y flavors. "We re-submitted Dave's Bacon this year in my dad's honor," said Patricia Moore, director of operations, who says the smokehouse was her father's home away from home. "To win again was to really make him proud." Hand-cured with brown sugar, salt and sea salt, the farm-raised Atlantic salmon from the Bay of Fundy off the coast of Maine is cold-smoked for six hours. After its first cure, it is brushed with pure maple syrup and cold-smoked again for another six hours. "The fish are less than 24 hours old when we get them," says Moore. "That ensures their freshness." Dave's Bacon is ready to eat straight out of the package or can be fried in a pan like regular bacon. The final product, rich in omega 3s, has no artificial hormones or antibiotics and no artificial ingredients. "Many of our customers like the fact that they don't have to deal with any added fat or preservatives," Moore notes. She suggests using Dave's Bacon in scrambled eggs or eggs Benedict. "Some people even put it in oatmeal," she adds. With interest from some restaurants to use the product in their repertoire, Sullivan Harbor Farm Smokehouse is currently working on a foodservice-size bag. Suggested retail price: $9/3 ounces. Contact: Patricia Moore, Sullivan Harbor Farm Smokehouse; 207.422.2209; sullivanharbor@gmail. com; sullivanharborfarm.com.—N.P.D. ➊ CALLIE'S CHARLESTON BISCUITS Carrie's Fiery Pimento Cheese Contact: Caroline Morey carrie@calliesbiscuits.com 843.577.1198 calliesbiscuits.com S26 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com ➋ RICK'S PICKS Smokra Contact: Rick Field rick@rickspicksnyc.com 212.358.0428 rickspicksnyc.com ➌ THE LUKE GROUP, INC. Brooklyn Brine Pickled Fennel Beets Contact: Linda Luke lindasluke@gmail.com 781.740.0599 thelukegroupfoods.com FINALISTS APPETIZER, ANTIPASTO, SALSA OR DIP

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