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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/282647

Contents of this Issue


Page 54 of 131

© 2014 F. Gaviña & Sons, Inc. From our beginnings as a small custom roaster, we've grown over four generations into a business that still values family and coffee above all. And we're honored to offer the kind of there-any-time-you-need-us service, equipment, support, expertise and advice our partners have come to expect. Because, like you, our business was built one cup at a time. Come visit us at SCAA Expo in Seatle, Booth 7005. gavina.com/cofeehouse 1.800.428.4627 /gavinacofeeco You pour your heart and soul into your business. The least we can do is help pour the cofee. Summer Fancy Food Show Booth 3920 Dina Cheney is the "Taste Test" columnist for Every Day with Rachael Ray, plus the author of several cookbooks, including the new Year-Round Slow Cooker and the forthcoming Meatless All Day. SaltWorks Artisan Sea Salt Co. and Fusion Gourmet Sea Salts. With chefs' demand for gourmet salts on the rise, SaltWorks recently introduced foodservice- size jars of its Artisan Sea Salt Co. and Fusion gourmet sea salts. Available in 8.5- to 21.5-ounce sizes, packed six per case, the Artisan Sea Salt line includes 12 flavors rang- ing from fleur de sel and Himalayan pink to Red Hawaiian coarse salt and Bolivian rose. The Fusion foodservice line of 12 products consists of pure sea salt in a variety of flavors like Espresso Brava, Lime Fresco, Vintage Merlot, and Spanish Rosemary, and is avail- able in 12- to 22-ounce sizes, packed six per case. seasalt.com Saputo Cheese Cheesemaker's Reserve Collection. Think of it as a cheese plate in a box. All operators need to do is cut and plate the nine imported and domestic cheeses and accompany them with beer, wine, or fruit compote. (The collec- tion includes suggested pairings.) Cheeses include Asiago, Fontinella, and gorgonzola from Stella; Great Midwest's morel and leek jack and cranberry cheddar; Black Creek aged yellow cheddar; Chevrion goat; Salemville Smokehaus Blue; and El Cortijo's manchego. saputousafoodservice.com A sampling from Saputo's Cheesemaker's Reserve Collection product roundup Summer Fancy Food Show Booth 866 52 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com productroundup_foodservice.indd 52 3/18/14 11:45 AM

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - SPRING 2014