Specialty Food Magazine


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 29 of 131

The original, B OTTLE-MATI c 3 YEAR WARRANTY INCLUDED D ISPENSA-MATIC Label Dispensers Price subject to change without notice. 2/01/09 28220 Playmor Beach Rd, Rocky Mount, MO 65072 Call Toll Free: 1 (800) 325-7303 or (573) 392-7684 FAX:(573) 392-1757; E-mail: info@dispensamatic.com Web: http://www.bottle-labeler.com STOP Wasting Time Labeling by Hand! For Specialty Food readers, Only $1450! Label any cylindrical container fast and accurately from ½" to 10" diameter, @ Speeds of 1200 Pcs. per hour. NOT THE CHEAP IMPORTED KNOCK-OFF! 21 day trial Front and Back! MADE IN USA! "The reaction has been mixed," says Des Vignes. "There's a lot of traffic, but people aren't used to this kind of grocery store. There is not this massive bounty of produce people are used to seeing. There are no bananas, no pineapples. There is a lot of educating." Several months in, Des Vignes has developed a rhythm for producing food for the market and the two restaurants. Mondays and Thursdays are dedicated to making fresh pasta; snacks, another two days. Five days a week, he visits the farmers markets for the best produce. The team candies stone fruits and citrus on Wednesday nights. Somewhere in between, they use a pressure canner to pack- age products and create labels. "It's been a big learning curve, but to us, local is not just about labeling," says Des Vignes. "It's about eating well and eating locally produced, all-around delicious food. We want to serve the best, right after it's pulled out of the ground or off the boat, when the f lavor is at its best." A National Movement According to the "What's Hot 2014 Culinary Forecast," an annual survey of chefs compiled by the National Restaurant Association, local foods occupied three of the top 10 predicted menu trends for this year. Locally sourced meats and seafood and locally sourced pro- duce ranked No. 1 and 2 on the list, while hyperlocal sourcing came in at No. 6. (Environmental sustainability and sustainable seafood also ranked in the top 10.) More and more, chefs, restaurateurs, and grocery store own- ers are dedicating themselves to undertaking the extra work and extra risks involved in serving the freshest, locally sourced food. In Philadelphia, two recent college graduates have successfully weath- ered their second winter serving an almost entirely local menu out of their Farm Truck, a food truck offering creative dishes like a Vinland restaurant uses only ingredients found within Maine's borders. With a New England climate, that means no olive oil, no lemons, no black pepper, and no cane sugar. Summer Fancy Food Show Booth 1380 SPRING 2014 27 lede_Spring2014.indd 27 3/17/14 8:36 AM

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