Specialty Food Producers Show Off Their Stuff in Chicago

Several Specialty Food Association member companies have banded together to show off their fancy food products in their foodservice-size packages in a special pavilion in booth #8074 in the North Hall at the NRAShow. A few of them are offering sneak peeks at products that they’ll be bringing to next month’s Summer Fancy Food Show and are willing to talk about what we can expect to see this year in New York, where the association will be drawing back the curtain that has been cloaking its new Specialty Food branding since January and showing us what its “Craft. Care. Joy.” tagline is all about.

This year’s Summer Fancy Food Show will be the largest ever, says Louise Kramer, Communications Director for the Specialty Food Association. “The people behind the product is what we’re celebrating,”

 Joe Tea and Chips

Joe Tea and Chips is here at the NRA Show talking about a diverse line of chips as well as teas, lemonades and half-and-halfs. “We’re a leading supplier to Whole Foods in the New York metropolitan market, and we’ve begun to ship internationally,” says Steven Prato, President of Joe Tea and Chips. We make products with very distinctive taste profiles. They’re anything but subtle.” Visit in the New Jersey Pavilion at the Summer Fancy Food Show. This is Joe Tea and Chips’ debut year at the Summer Fancy Food Show.

San Gennaro Foods

San Gennaro Foods is showing off a frozen Steel Cut Oatmeal that’s brand new. “You just pop it in the microwave for two to three minutes, and you can keep it in the refrigerator for up to five days,” says Angela Mascio, Vice President of San Gennaro Foods. “It’s all natural, 100 percent natural, with no preservatives – all real ingredients.” She adds, “The product is packaged in a cardboard carton that can be popped into a purse and taken along to the office for those mornings when you’re in a hurry to get to the office.” San Gennaro Foods and the Heat & Serve Steel Cut Oatmeal will be in booth #4451 at the Summer Fancy Food Show.


Smokinlicious is here at the NRA Show debuting Smokin’ Dust[R] spices for the fire. The idea is that when you’re grilling, you use the smoke or the natural coals to put flavor into the food. The Smokin’ Dust adds other flavors, says Terry Grant, “Doctor Smoke” of Smokinlicious. The company makes a full line of Kosher-certified products for smoking and natural wood grilling. Visit at booth #5019 at the Summer Fancy Food Show.


Donna Kutz, national sales manager for Alexian, is showing off Pheasant &Rosemary, Duck with Cognac and Truffle Mousse pates here at the NRA Show. Chicken Ballotine that’s joining the line of 5-ounce slices will be premiering in the “What’s New” section at the Summer Fancy Food Show. “Our 5-ounce slice line is going over so well that we’re adding the Chicken Ballotine to it,” she says. “Not everyone likes liver, so we’re adding another choice so we can please everybody.” Visit at the NRA Show in booth #8074 and in booth # 361 at the Summer Fancy Food Show.

 Char Crust

Char Crust is showing its Char Crust dry rub spice mixtures in booth #8074. The latest flavor is Java Buzz, a mole flavor accented with a touch of coffee. “The coffee is micro-ground so it’s never gritty and has really nice flavor distribution throughout the rub. All of the urbs are Kosher certified, Clean Label, and available for both retail and food service. What sets us apart from all other rubs is that Char Crust seals in the juices, so much so that ‘Seals in the Juices’ is our registered trademark,” says Susan Eriksen, Vice President and “Mrs. Char Crust.” Visit in booth # 4153 at the Summer Fancy Food Show.

 Craft. Care. Joy.

“Everyone I’ve spoken to is very excited that we’re back in New York,” says Ken Seiter, Chief Marketing Director for the Specialty Food Associatiion “There will be 180,000 products from 80 countries and about 2,400 exhibits. We’re introducing our new brand, which is a celebration of what we’re all about – the brands, the products, and the people who make them, the passion and the care and the joy that they deliver through their product. Our tag is ‘Craft. Care. Joy,’ and it’s really what they put into them.”

 De Nigris USA

De Nigris USA is here at the NRAShow with Balsamic Vinegar of Modena. De Nigris is the largest producer of wine vinegar and balsamic vinegar in Italy since 1889. “We’re the only fully integrated balsamic vinegar producer, in that we purchase no other products except the raw materials, so that we control the entire production from the grape to the finished product,” says Jason Topolewski, National Sales Manager. The company just acquired an olive oil mill in Salerno, Italy, and this year won a gold medal at the 2013 New York International Olive Oil Competition. The olive oil, DOP Salerno Extra Virgin Olive Oil, will be featured in booth #1880 at the Summer Fancy Food Show.

 Nielsen-Massey Vanillas

Nielsen-Massey Vanillas is showing off foodservice packages of its single-origin vanillas from Madagascar, Mexico and Tahiti. “We offer beans and extracts from all of those countries. We also have a paste for foodservice, and it’s also available for the retail market,” says Michael Stickney, Director of Special Accounts for Nielsen-Massey. “In addition, we have eight flavored extracts.” Expect to see more flavored extracts in booth #736 at the Summer Fancy Food Show.

 Tillen Farms

Tillen Farms is outside the Specialty Food Association pavilion in booth # 7668 at the NRA Show and will be in booth #4320 downstairs at the Summer Fancy Food Show. Tillen Farms is showing off its unique range of specialty pickled vegetables and natural cherries, all grown and processed in the Pacific Northwest. For the Summer Fancy Food Show, Tillen Farms will be making the formal introduction of its new Rainier Reserve and Pink Blush cherries. “We’ve already gotten a good deal of interest from specialty retailers and restaurant chains,” said Tim Metzger, President and Owner of Tillen Farms. “In fact, PF Chang’s with 210+ locations around the country will be featuring our Pink Blush cherries nationwide on their cocktail menu in June.”


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