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 85 of 139

The bold, balanced favor of Texas Pete ® Hot Sauce, available in a variety of favors, brings life to any meal you serve. Crispy tortilla strips and better-than-homemade salsa made with vegetables that are picked at the peak of ripeness — all that and Non-GMO Project Verifed! VISIT US AT BOOTH 5402 TWGarnerFoodservice.com Winter Fancy Food Show Booth 5402 Winter Fancy Food Show Booth 855 Sid Wainer & Son Jansal Valley Pickled Garden Vegetables, Marinated Button Mushrooms, Sliced Sweet Banana Peppers, and Hot Italian Style Chopped Peppers. For this new line, U.S.-grown vegetables are picked at peak ripeness and pickled quickly to retain a firm texture and fresh, vibrant flavor. The best sellers in the line—which features more than a dozen products, most kosher and all packed in mason jars—include Pickled Garden Vegetables, featuring cauliflower, carrots, celery, red peppers, pepperonci- ni, and olives in a white vinegar brine; Marinated Button Mushrooms, ideal for steak dinners or Thai tom yum soup; the sweet, tart, and slightly spicy Sliced Sweet Banana Peppers; and Hot Italian Style Chopped Peppers, which retain their seeds for heat. sidwainer.com Sinto Gourmet Fresh Pickle Soy Ginger Cucumbers. Soy sauce, ginger, and jalapeño add an Asian-inspired flavor profile to these pickles, introduced last year. Ingredients include cucumber, yellow onion, jala- peño, water, and garlic. Traditionally treated as a side dish in Korea, these crunchy pickles can also be incorporated into salads and sandwiches and served with rice. Free of MSG, preservatives, and additives, the pickles also use non-GMO soy sauce. The company, based in the San Francisco Bay Area, sources local ingredients whenever possible. sintogourmet.com Sutter Buttes Natural & Artisan Foods Preserved Meyer Lemons and Spicy Pickled Vegetable Tapenade. In its take on a North African staple ingredient, Sutter Buttes packs Meyer lemons whole into a salty brine. Slightly tart and intensely lemony, the whole preserved lemons, which come seven to eight in a 16-ounce jar, can be used in stews, sal- ads, fish dishes, sauces, dressings, pasta and grain dishes, and dips. The all-new Spicy Pickled Vegetable Tapenade fea- tures pickled garden vegetables, pepper- oncini, oregano, and garlic immersed with California olives and extra-virgin olive oil. Try on a cheese platter, stirred into egg or tuna salad, and on sandwiches and burgers. sutterbuttesoliveoil.com WINTER 2015 83

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