Specialty Food Magazine

FALL 2019

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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10 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com We asked specialty food buyers for their favorite celebration-worthy appetizers that don't require complicated prep. Here are their recommendations. HORS D'OEUVRES AND APPETIZERS COMPILED BY ARIELLE FEGER buyers'picks PHOTOS (CLOCKWISE FROM TOP RIGHT): LARK FINE FOODS, PORT CITY PRETZELS, THE GREAT SAN SABA RIVER PECAN COMPANY INC., SIDEHILL FARM, WILDLY DELICIOUS PRESERVE CO LTD, MICHAEL GAGE COSTA Sue Bicksler-Taub, Holbrook Cottage, Briarcliff Manor, NY • BobbySue's Nuts Nuts Over Olives • Kent & Fraser Cracked Black Pepper and Smoked Sea Salt Criscuits • Lark Fine Foods Olive Scourtin • Sidehill Farm Mango Habanero Extra Fruit Jam • Sutter Buttes Fig and Olive Tapenade • Terrapin Ridge Farms Hot Pepper Bacon Jam Doug Shube, Shubie's, Marblehead, MA • Creminelli Fine Meats Pre-Sliced Meats • The Great San Saba River Pecan Company Jalapeño Peach & Pecan Preserves • Milton Creamery Prairie Breeze Cheddar with Jansal Valley Tangerine Infused Honey • Port City Pretzels Tasty Ranch Dill • Wildly Delicious Beet & Red Onion Marmalade "Wildly Delicious Beet & Red Onion Marmalade is perfect with cheddar, goat cheese, brie, gouda, or even blue cheese." —Doug Shube, Shubie's, Marblehead, MA Hunter Fike, DiBruno Bros., Philadelphia, PA • Agour Ossau Iraty • Forever Cheese Queso Leonora • KL Keller Espelette Gelée • Le Bon Magot Lemon-Sultana Saffron Jam • Smoking Goose Rabbit & Pork Cheek Pate Tori Sickles, Sickles Market, Little Silver, NJ • Effie's Homemade Biscuits • Loisa Comida Real Brown Rice and Black Beans • The Rogers Collection Les Moulins Mahjoub Natural Meski Olives with Lemon & Fennel • Sickles' Own Tortilla Chips and Guacamole • Stanley's Polish Pierogi "The Agour Ossau-Iraty is easy-to-love sheep milk cheese from the French Basque. It has bready, almondy notes that are evocative of toast on an easy Sunday morning. It's a flavor profile that pairs nicely with many condiments." —Hunter Fike, DiBruno Bros., Philadelphia, PA

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