Specialty Food Magazine

FALL 2017

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/873281

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Page 77 of 107

Nicole Potenza Denis is a contributing editor to Specialty Food Magazine. PHOTOS (CLOCKWISE FROM TOP RIGHT): BOOCHY MAMA'S; MARIA SAN ANDRES; AMERICAN SPOON; LE BON MAGOT; AIDA; TORRES SELECTA; MARIA SAN ANDRES Evelyn Ignatow, Hyde Park Gourmet, Cincinnati, OH • Fermin Iberico Salchichon Sausage • Le Bon Magot Tomato & White Sultana Chutney • ROI Taggiasca Olives • Sallie's Greatest Blueberry + Lavender Simple Syrup • Taste Elevated Booze Thyme Cherries "Variety keeps people interested, and if more substantial food is being offered, it allows guests to feel satisfied and slows the drinking down a bit." —Amelia Rappaport, Woodstock Farmers' Market, Woodstock, VT Amelia Rappaport, Woodstock Farmers' Market, Woodstock, VT • Bittermilk No. 5 Charred Grapefruit Tonic • Charlito's Cocina Trufa Seca • Don Juan Marcona Almonds • The Hudson Standard Catskill Masala Bitters • Red Camper's Cherry- Fig Mostarda • Sumptuous Syrups of Vermont Tart Cherry Syrup • Torres Selecta Caviar Potato Chips Rachel Collins, Flagship Specialty Foods & Fish Market, Lakeside, MI • Carles Roquefort • Collins American Whitefish Caviar • Flagship Specialty Foods Smoked Salmon Spread • Santa Teresa Gourmet Membrillo William Marshall, Zingerman's Deli, Ann Arbor, MI • American Spoon Bloody Mary Mix • American Spoon Pumpkin Seed Salsa • Boochy Mama's Wildfire Tonic • Conservas Oritz Boquerones • The Hudson Standard Concord Grape Shrub • Losada Pitted Gordal Olives • Rick's Picks Smokra FALL 2017 75

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