Specialty Food Magazine

FALL 2018

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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PHOTO: MIKE'S HOT HONEY 50 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com producer profile A pizzeria in Brazil was the unlikely inspiration for this chili pepper-infused honey, which recently won the Front Burner Foodservice Pitch Competition at the Summer Fancy Food Show. BY MARK HAMSTRA Mike Kurtz, Mike's Hot Honey A New Foodservice and Retail Favorite T he founder of Mike's Hot Honey admits he's "more of a pizza guy than a honey guy," but that turned out to be one of the key ingredients to his success in the honey business. Mike Kurtz actually stumbled upon the idea for chili pepper-infused honey at a pizzeria, in Brazil, but it was years later, at another pizzeria—this time in Brooklyn, N.Y. where he was working—that he launched Mike's Hot Honey. The versatile condiment, made using Brazilian chili peppers and wildf lower honey from upstate New York, has been gaining traction among consumers, chefs, and mixologists throughout the country. A few months ago, it even won the Front Burner Foodservice Pitch Competition at the Specialty Food Association's Summer Fancy Food Show.

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