Specialty Food Magazine

MAY-JUN 2013

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/123797

Contents of this Issue


Page 98 of 103

SPEC I A L M A R K E TPL AC E A DV E RTIS I N G SEC TI O N (continued from p. 28) CHEESE FOCUS sp e cialt y f o o d.c o m/w nw h what's hot Tips for Curating a Cheese Case • Profle: Brooklyn' Smorgasburg • Trends in Hard, Gummy and Chewy Candies s MAY/JUNE 2013 SPECIALTY FOOD MAGAZINE® PRODUCTS • TRENDS • BUSINESS INSIGHTS www.specialtyfood.com RETAILERS 2013 Feast Lazy Acres Market Oliver's Market Shady Maple Farm Market Sweet Grass Dairy Cheese Shop sneak peak NEW LOOK .6 Wing-Time Since 1994, Wing-Time has been producing an authentic line of all natural Buffalo wing sauces. Sugar-, gluten- and preservative-free. Flavors include Mild with Parmesan, Medium, Hot, Garlic with Parmesan & Super Hot. 13 oz. bottles for retail & 1 gallon for foodservice. 970.871.1198 wingtime.com Steamboat Springs, CO eatwings@wingtime.com Facebook: Wing-Time Twitter: @wingtime Booth 4438 Digital Editions Get the full Specialty Food Magazine reading experience on your desktop, laptop or tablet… To read this issue online, go to specialtyfood magazine.com what's hot Salsas, Dips and Corn Chips Xochitl Inc. Made with all natural ingredients, no gluten, no GMO no trans fat, no preservatives. We have taken the recipes of the Aztecs and Mayan Indians to create this flavorful experience. Salsas are available in Chipotle, Asada Verde, Stone Ground and Habanero. Voted Best in the Nation. Get more from What's New, What's Hot! with a NEW Online Gallery at specialtyfood .com/wnwh • BSPXTF QSPEVDUT 800.753.8870 salsaxochitl.com Irving, TX info@salsaxochitl.com Facebook: Yosoy Xochitl • RFBE NPSF JOGPSNBUJPO • GFU JOGPSNBUJPO EJSFDUMZ GSPN UIF NBOVGBDUVSFS Booth 340 Check it out today at specialtyfood.com/wnwh 96 ❘ S1E$I"-T: '00D ."G";INE ❘ TQFDJBMUZGPPEDPN PHOTO: GOURMET & MORE Buffalo Wing Sauces GPVSNFU .PSF room for their chef customers. In fact, the shop's visibility and access have helped generate several wholesale accounts. "Before the store, Gourmet & More was just trucks," Recollon says. "Now people talk about us." Brokers in France help the couple source unusual French cheeses, like Napoleón, an aged Pyrenees sheep's milk cheese; Bocardo, a hard cow's milk cheese with black peppercorns; and a sheep's milk cheese flavored with Basque Espelette peppers. All cheeses are cut to order and reside on open shelves in a 150-square-foot refrigerated, glass-fronted cave. "At the beginning, we had to put up a sign saying, 'Please come in,'" Recollon recalls. "People looked at it like it was a museum, like it was going to cost $10 to enter." Comté tops the sales chart here, and the store carries two: Marcel Petite and a more expensive variety from affineur Xavier David. Beaufort, Abondance, Carles Roquefort and the well-priced but rarely seen Bleu des Causses are among the temptations at this 1,000-square-foot shop, which also sells macarons, mustards, chocolates, confitures, truffle oil and other items that define the French table. "A lot of our French customers say, 'Now I don't have to fill up my suitcase with products,'" Recollon says. For this enterprising couple, like the Frischkorns and Anne Saxelby, an unwavering specialization has been the key to success. |SFM| Janet Fletcher is the weekly cheese columnist for the San Francisco Chronicle and the author of Cheese & Wine: A Guide to Selecting, Pairing and Enjoying. @ specialtyfood.com Dairy & Deli InDepth Report Read targeted news, trends, store profles and operations strategies. specialtyfood.com/indepthreports

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