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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Page 55 of 91

Winter Fancy Food Show Booth 1326 Our hand-crafted, twice-baked CheeseCrisps are ready for your show. sales@johnwmmacys.com You want a star? You want a wingman? These are the ones. in both foodservice and retail, and even in meal kits, but Kurtz says he has not sought to branch out into new product lines. The focus has been on offering the same chili-infused honey product in a vari- ety of package sizes for both foodservice and retail. "We feel like there's a lot of room to grow, just with the original product," says Kurtz. "There's still the vast majority of the country that hasn't tasted our product." finishing sauce, or marinade, or as an ingre- dient in recipes. At salad chain Chop't, it's an ingredient in the Hot Honey Vinaigrette dressing. "We also have great bars using it in cocktails, and restaurants using it on seafood or roasted vegetables or salads," he says. It's also featured in the new Hot Brooklyn Summer flavor ice cream at Brooklyn-based Van Leeuwen Artisan Ice Cream. The limit- ed-edition flavor includes Mike's Hot Honey caramel sauce, Masienda corn cake pieces and house-made mulberry jam swirled and folded in sweet cream ice cream. Mike's Hot Honey has also joined the craft cocktail craze. The product is being mixed into cocktails at several bars and res- taurants, including Dan Barber's Blue Hill Farm in New York, among others. The company is continuing to expand PHOTO: JANELLE JONES FALL 2018 53 Mark Hamstra is a regular contributor to Specialty Food Magazine and Specialty Food News.

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