Monthly Archives: June 2013

Alexian Introduces Chicken Ballotine in New Package Size at #SFFS13

Alexian, known for its fine pates and terrines, is introducing a restaurant gourmet classic, 
Chicken Ballotine, in convenient retail pack 5-ounce slices. See it at booth #361.
French in its origin, a ballotine is traditionally a boned thigh of chicken, duck or other
poultry stuffed with forcemeat and other ingredients that enhance the flavor of the meat
being prepared.
Alexian Chicken Ballotine is prepared with a split breast of chicken that encases minced
chicken meat, pistachio nuts and a medley of dried tropical fruits including, papaya,
raisins, apricots and pineapple. The prepared meat is then baked slowly in a terrine to a
mouth-watering, rich golden brown.
Fruit is always a wonderful complement to poultry, and its texture and color with the
pistachios combine to promise an extraordinary tasting experience.
The chicken itself is raised on a local Pennsylvania farm, and is certified to be free of
added hormones and antibiotics. The farm must also certify that their animals are
vegetarian-fed and that their breeding and raising practices are humane and sensitive to
the good health and well being of their animals.
“I love this product ! It’s just beautiful to look at and it’s so versatile to use as center of the
plate, with salad, couscous or any vegetable; or just as an appetizer or snack,” said
Laurie Cummins, President of Alexian. “We’re excited to offer such a healthy and
colorful delicacy in a convenient 5-ounce package!”
As any Alexian product, the Chicken Ballotine is all natural, with no artificial flavors, no
artificial colors, no preservatives, no fillers. It is also pork-free and gluten-free.
For more information, visit booth 361 at the 2013 Summer Fancy Food Show or check


Don’t Miss the Exhibits in Javits North #SFFS13

By Lorrie Baumann

Javits North is a new facility and therefore a brand-new venue for the Fancy Food Show, and since it opens half an hour earlier than the other exhibit halls, checking out those exhibitors and the What’s New, What’s Hot showcases there is a great way to get a jump on your day. Here are a few of the exhibitors you can meet:

Popcornopolis in booth #5239 is here talking about gourmet popcorn flavored with ingredients ranging from high-quality chocolate to jalapeno cheese. With six to nine months of shelf life, the products appeal to schools that incorporate them into fundraising programs as well as specialty food stores. The products are all gluten-free, and they’re made from non GMO popcorn. After the show, visit

Next Organics in booth #5244 is offering espresso beans, goji berries, cashews and dried fruits coated with dark chocolate. The next by Nature brand includes the same type of dark chocolate-covered fruits and nuts, except that instead of being all-organic, they’re gluten-free.

The Good Bean in booth #5270 is urging Fancy Food Show attendees to say no to nuts and choose chick peas instead. The roasted chick peas are crunchy like roasted nuts, but their calorie count is much lower. The Good Bean’s line of products includes snack sizes and family packages of roasted chick peas in flavors that include Thai Coconut Lemongrass, Cracked Pepper, and Mesquite BBQ. There’s also a line of low-fat snack bars that include an Apricot Coconut Fruit & No-Nut Bar, the Chocolate Berry Fruit & No Nut Bar and the Fruit &Seeds Trail Mix Fruit & No Nut Bar. Find them at

Aux Delices des Bois Premieres Fresh Sausage #SFFS13

By Lorrie Baumann

Aux Delices des Bois is premiering a line of nine varieties of fresh sausage in booth #4214. They’re all natural, certified humanely raised with no antibiotics or hormones. The animals are fed a vegetarian diet. Charcutier Charles Ventre is Brooklyn-born and raised. “in Brooklyn, it’s a social event when you shop for food. It’s personal, and so the sausage I developed is born of that social process. A lot of people who’ve lived in Brooklyn tell me that they taste our sausage, and it tastes like home.”

The fresh sausages are very unlike anything else in the market, in that they adhere to the traditions of the Brooklyn pork store, according to Ventre. “You just cook them, put them in your hand and eat it,” Ventre says. “You don’t need anything else with it. They stand on their own.”

Aux Delices des Bois is also offering a full line of charcuterie, bacons and butters. Each of these products has won a sofi award, “and we won a Good Food Award for 2013 for our Spanish-Style Chorizo,” Ventre says.

After the show, find Aux Delices des Bois at or email

Stop in for a Cuppa at The Republic of Tea #SFFS13

40461_CuppaCake_LemonChiffonBy Lorrie Baumann

Cuppa Cake Teas from The Republic of Tea is a line of teas inspired by cake flavors. They include Lemon Chiffon, Caramel Vanilla, and Blueberry Bundt. These teas taste like cake without any calories. “They really fill that craving for dessert, but they’re guilt-free,” says Alicia DeMartini, Minister of Enlightenment for The Republic of Tea. “You can serve them hot with a splash of milk or over ice, which is very refreshing.”
40449_Watermelon_HibiscusNew for the show is a Watermelon Tea that’s part of the Hibiscus line. “What’s special about this tea is that a dollar from every tin sold benefits Action Against Hunger, a nonprofit working to end hunger and create sustainable water solutions around the world,” DeMartini said.
Holiday tea selections include Pumpkin Spice, which was new last year, Hot Apple Cider Tea andComfort and Joy Tea, which is very popular for its nostalgic holiday spice flavor and aroma. Visit during the show in booth #4238 and find The Republic of Tea online at

New Brands on the Shelf at the Summer Fancy Food Show #SFFS13

By Lorrie Baumann

Find New Brands on the Shelf downstairs at the Jacob Javits Convention Center. Sofine Food is in booth #2 with Dress it Up Dressing, a family recipe from Suzi Maroon, mother of Sophia Maroon, CEO of Sofine Food, which has been in business in Bethesda, Md. Since May 2012 and is making its debut at the Summer Fancy Food Show. “My mother’s been serving them since I was a child, and I’ve been making them for 15 years,” Sophia says. “My brother was always saying that they’re good enough to sell, so I’m putting them to the test.” There are four varieties: red wine, apple cider, champagne and chocolate. If chocolate salad dressing sounds weird, Sophia is proving it isn’t with a sampling of the dressing on a kale and mango salad. After the show find Sofine Foods at

Floyd Eats, LLC is in booth #3 with Beer Cheese, an all-natural cheddar cheese spread made with beer and spices. Varieties include Smokey Bacon, Original, and Spicy Jalapeno. The company’s been in business in Brooklyn, N.Y. for a year. After the show, find Floyd Eats at

picture017In booth #5, Charleston Gourmet Burger Company is offering Burger Marinade, a marinade that goes in ground meat before grilling to increase flavor. “We are the only one. If you Google it, you will not find it,” says Monique Wilsondebriano, President and co-Founder. ”We love burgers.” The marinade is gluten-free, low sodium, and low calorie, low sugar, with no high fructose corn syrup. The company is being featured on an upcoming Food Network show called “Food Court Wars,” in which two couples battle for a rent-free restaurant space in a shopping mall food court. After the show, find Charleston Gourmet Burger Company at farmers markets in the Charleston, S.C. area, but if the Fancy Food Show works the magic that the company hopes, you’ll be able to find the program nationally soon. The marinade can also be ordered from the company’s website at

Flavors of Lonato del Garda in booth #6 is offering a range of products imported from Italy, including balsamic vinegars, balsamic pearls, olive oil and liquid salt. Liquid salt is a water solution of salt that’s useful for giving foods a salty taste without using as much as you would with the crystals. The product comes in black and pink varieties as well as white salt. After the show, find Flavors of Lonato del Garda at

picture019 (2)Year-old Brooklyn Piggies is a favorite of Oprah Winfrey and is exhibiting in booth #9. “We had the idea to take a very humble product and elevate it to a gourmet level,” says Missy Koo, Owner of Brooklyn Piggies. “We work closely with a European sausage-maker, and he’s created some proprietary recipes for us. We offer Original, Spicy and a chicken version.” A vegetarian variety will launch soon. Along with the piggies, the company has created a line of condiments designed to pair perfectly with the flavor profiles of the piggies. After the show, find Brooklyn Piggies at

Greek Artisanal Imports is n booth #16 to sample Euphoria Greek extra-virgin olive oil. The mother-daughter team of Eleni and Lori Konstantopoulos has been producing Koroneiki olives from family groves in Siamou, Greece since the 17th century. After the show, find Greek Artisanal Imports at

Delightful Palate is offering a line of condiments: Wild Mayhaw Berry, a Stone Fruit Nectar with peach and apricot undertones, and Balsamic Garlic Honey. “It’s a versatile condiment; we toss, we drizzle, and we infuse,” says Lili Courtney, the products’ creator. The Wild Mayhaw Berry makes a great glaze for salmon, or you can roast vegetables with it or glaze beets.  After the show, find Delightful Palate at

Diana and Daughters are based in Cedarburg, Wisc., where they make Augusta’s Antipasto from an old Italian recipe. Vegetables are sourced locally from farmers down the road from the Diana and Daughters kitchen and processed immediately. Make Stromboli with meats and the antipasto or make a bruschetta with the sauce on pita chips or serve it with Italian beef. There’s no sugar, and the antipasto is made with heart-healthy oils. “It pairs really well with red wine,” says Rebecka Powell, one of Diana’s daughters. After the show, find the company at


Acala Farms in booth #22 is sampling flavor-infused cooking oils made from cottonseed oil. The cottonseed is flavor-neutral, so the pure taste of the infused ingredients comes through. It also has a very high smoke point, so you can fry with it without burning, and it’s light enough to be used as a component in dressings, marinades and sauces, according to Sarah Botham, company President and Owner.  Her company is first to the worldwide market with flavor-infused cottonseed oil. “On top of all those other things, it’s also zero trans-fat, zero cholesterol, and it’s the heart-healthiest oil on the market,” Botham says. “By that I mean that it comes closest to the American Heart Association’s recommendation of 1/3 polyunsaturate, 1/3 monosaturate, and 1/3 saturate of any other oil.” After the show, find Alcala Farms at

Halo Top Creamery in booth #29 is sampling the first-ever low-calorie premium ice cream. “We pride ourselves in blending the healthy with the artisanal,” said Doug Bouton, company COO. There are four flavors: vanilla bean, which is the best seller; chocolate; strawberry and lemon cake, a cult favorite. The company spent more than 18 months developing the proprietary recipe, and the ice cream is now being sold in more than 350 stores in 17 states. Find Halo Top Creamery online at

A Short Walking Tour inside the Summer Fancy Food Show Exhibit Hall #SFFS13

By Lorrie Baumann

This year’s Summer Fancy Food Show, back in New York after a two-year escape to Washington, D.C. during construction at the Jacob Javits Convention Center, is bigger than ever and buzzing with excitement about being back in the City. The show presents an overwhelming display of specialty foods from around the world. Here’s a quick introduction to some of them in the form of an idiosyncratic walking tour that starts near the Crystal Palace entrance to the show.
DSCN0032Woodland Foods is here showing off its brand new retail Manitou trading company brand of paella rice mixes, wild and rice blends and dried beans. Visit in booth #950. “We have naturally seasoned fusions that take the guess work out of preparation. For instance, we have a spinach Florentine risotto and a Moroccan cous cous,” said Ashley Gilday, regional account manager for Woodland Foods.
Not far away,

The Squirrel Brand is showing off its Southern Style Nuts line. “A lot of people like our Hunter Mix for its really savory taste,” says Dianna Haugen, Senior Vice President for The Squirrel Brand. “Our Buttercream Pecan just has a really soft vanilla buttercream taste. It’s not overpowering; it’s really soft on your tongue.” Visit in booth #1052.
Just up the aisle from The Squirrel Brand, Twinings of London is sampling holiday blends Christmas Tea and Winter Spice, which is a chamomile-based caffeine-free tea. Christmas Tea is a black tea blend flavored with holiday spices. You can also try a variety of hot herbal teas and samples of the new peach and classic English flavors of Twinings Cold Brewed Ice Teas. Visit in booth # 936.
DSCN0038Source Atlantique is wafting delicious odors across the exhibit hall from Modenaceti Soy Balsamic Glaze that’s being sampled on vegetable dumplings. “It’s not too salty, not too sweet. I put it on roast beef sandwiches, filets, all kinds of things,” says Josh Schuman, Intern for Source Atlantique. During the school year, he’s a student at George Washington University, majoring in Chinese and economics. Stop by and see him along with a very wide variety of Source Atlantique brands in booth #1236.
For a really special treat, stop at D’Artagnan in booth #1158 for a taste of Jamon Mangalica, air-cured in Spain from the meat of the curly-haired Mangalica pig, a race of pigs that was nearly extinct until Jamones Segovia spotted and revived the species in 1990. The range-free pigs produce a fat-rich meat that’s ideal for the slow, natural and long air-drying process. The Jamon Mangalica is all natural with no additives.
DSCN0043If you’re thirsty after the ham, you can wander down to the 2100 aisle, where you’ll find Brands of Britain sampling Yorkshire Gold tea from Taylors of Harrogate, along with English Breakfast Leaf Tea, Green Jasmine Leaf Tea and Scottish Breakfast Leaf Tea. The Yorkshire Gold Is a very robust, strong malty cup of black tea,
More than 10 million cups of Yorkshire tea are drunk every day in the U.K., making the Yorkshire Gold tea the English equivalent of the American coffee habit, says Ashley Dent, Sales Manager for Brands of Britain. The blend is largely influenced by Assam tea, which gives it that malty taste, she adds.
DSCN0044By now, your shoes may be pinching, so look for some relief at booth #2441, where Sweet Shop USA has a show-stopper in the form of a pair of lines of chocolate shoes and handbags. The Day of the Dead line decorated with skulls, will be available online in October and the Valentines line will be available in time for Valentines Day 2014.
And finally, for a sweet to end your tour, note that Harry London in booth #2636 is inviting Fancy Food Show attendees to stop by this evening from 4-7 p.m. for chocolate-dipped strawberries and wine tasting hosted by Chef Elliott Callahan.

Robert Rothschild Farms Acquires Napa Valley Producer’s Brands

Robert Rothschild Farm has acquired the sauce, dipping oil, marinade, condiments and rub business of Tulocay & Co., an award-winning premium food manufacturer located in Napa Valley, California.

Tulocay & Co. consists of a family of brands and products that allow everyone to enjoy meals created with flavorful and all-natural ingredients. The brands include “Made In Napa Valley,” “Vineyard Pantry,” and various other products.

“This is consistent with our plan to grow both organically and by acquisition,” said Jim Gordon, President of Robert Rothschild Farm. “We look forward to continuing to bring our customers the finest in gourmet, open and serve products that they have come to expect from Robert Rothschild Farm.”

Robert Rothschild Farm will have the opportunity to enhance its production capabilities with the acquisition of these assets and brands of Tulocay & Co. Gordon anticipates growth into new categories of foods and expanded product offerings.

“I am thrilled to have this segment of the Tulocay business as part of the Robert Rothschild Farm family and I look forward to participating in the growth of both Robert Rothschild Farm and Tulocay & Co.,” said Richard Long, President and owner of Tulocay & Co.

With the completion of this transaction, Tulocay & Co. will devote all its attention to the growth of its Nature’s Habit branded and private label granola and healthy snacking and cereal business.

“This is a growing market in which Tulocay is well positioned in a number of channels including grocery, convenience, specialty and export,” said Long.

Robert Rothschild Farm is continually recognized as one of the top gourmet food manufacturers in the United States and has been honored with numerous awards both nationally and internationally for their products.

Chilean Products Seek to Conquer American Palates

As a way to maintain their presence in the American market, 12 Chilean companies will gather under a country pavilion coordinated by ProChile at booth # 1320 at the 2013 Summer Fancy Food Show.

In 2012, Chilean exports of food and beverages to the world totaled USD 13,716 million, of which USD 3,111 million went to the United States, ranking as the leading destination of shipments of the sector, mainly led by salmon, grapes and berries.

“There is a tremendous potential for Chilean food and drinks in the US. Chile is currently developing new products with higher added value oriented to niche markets, among which include gourmet products such as olive oil, seafood delicatessen, and flavored mineral waters, jams, wine  jellies, dehydrated berries and native potato, some types of honey, premium wines, pisco and microbrews. All these products are quite successful with American consumers,” said Pedro Pablo Aresti, Trade Commissioner of Chile in New York.

The quality of the food supply produced in Chile has achieved remarkable recognition, according to the latest Global Food Security Index 2012 prepared by The Economist Intelligence Unit, which placed the country as the leader in Latin America.

During the three days in which the exhibition takes place, the Chile pavilion will have tastings of salmon, walnut pies and steaks with a glass of wine.

Foods from Chile. Source of Life

Chef Julius Russell, one of the owners of the restaurant “A Tale of Two Chefs” from Chicago and also one of the ambassadors of the “Foods From Chile. Source of Life” campaign which is currently being conducted in the United States, said that in his kitchen there is always Chilean food and generally the American consumer is becoming increasingly aware of the origin of the products.

“There is a more educated consumer as a result of increased food marketing”, assures Russell. “I have found from a knowledge level that many people know about the greatness of Chilean seafood and wine. Where I have seen a greater appreciation for are fruits and nuts. I have been able to mix Chilean fruits and nuts in desserts and savory dishes,” he said.

“Foods from Chile. Source of life” is an advocacy campaign that aims to position Chile as unique origin of food production for the final consumer. This campaign is in addition to other country brand campaigns that seek to position various Chilean foods, such as wine – “Wines of Chile” – olive oil – “Chile Olive Oil” – and fresh fruit – “Fruits from Chile,” which will also be present in the stands of Chilean companies at the exhibition.

Sarabeth’s Debuts Gourmet Mixes

Award-winning jam maker, acclaimed pastry chef and restaurateur Sarabeth Levine announces the launch of her exclusive Perfect Pancake & Waffle Mix and Perfect Buttermilk Biscuit Mix, making their debut at New York City’s 59th Summer Fancy Food Show.
Stop by Sarabeth’s booth #2437 on Sunday, June 30 from 10:00 a.m. to 5:00 p.m., Monday, July 1st from 10:00 a.m. to 5:00 p.m., and Tuesday, July 2 from 10:00 a.m. to 4:00 p.m. to sample her renowned baked goods, award-winning Legendary Spreadable Fruit and newest gourmet launches which include the two mixes and her Blueberry Mango Jam. These newest delicacies will be displayed in the “What’s New, What’s Hot” showcase, featured at 9:30 a.m. each show day.
Sarabeth'sNutritious and delicious, the all-natural Perfect Pancake & Waffle Mix is made from whole grain wheat and is lightly sweetened with pure maple sugar. These fluffy, easy-to-make pancakes are sure to please, as they are just like those served at her famous restaurants and bakery. The Perfect Buttermilk Biscuit Mix is also easily transformed into the biscuits served at Sarabeth’s restaurants in New York. These tender, flaky all-natural biscuits are great for any time of day. Serve them at breakfast, lunch, dinner, afternoon tea – and topped with fresh fruits and a spoonful of whipped cream, as a quick and easy dessert. As part of the brand’s international expansion, these new products will also be available overseas.
Sarabeth Levine still remains the driving force behind the success and outstanding reputation of the Sarabeth brand. In 1981, Sarabeth began making Orange-Apricot Marmalade from her home kitchen from an old family recipe and selling it to local food shops. From that beginning, Sarabeth with her husband and business partner, Bill Levine, now own and operate a jam factory, a wholesale-retail bakery café and 11 restaurants.

Get a Taste of Israel

Back after a 10-year absence is the fabulous Israel Pavilion at this year’s Summer Fancy Food Show. Exhibiting with 11 varied food companies representative of the innovation, variety and quality of Israeli food companies, the pavilion will be a natural magnet for buyers, influencers and foodies from across America. The pavilion is located on the lower level in booth 3851.

  • Many of the products represented have won global awards for excellence
  • Israel is on trend in the food industry, offering a variety of products that are lactose-free; nut-free; organic and all natural
  • The range and high quality is unsurpassable with each and every brand represented in the pavilion

The 11 companies are: Aunt Berta’s (fresh fruit preserves, spreads and sauces); Kad Buei Darom(olives, olive oil and tapenades); Cous Cous Maison (couscous); Elsa’s Story (baked confections); Neptune (cooking sauces); Neviot (flavored mineral waters); Olia (olive oil products); Prince Tahina (tahini); Baracke/Rushdi Foods (halva snacks); Shelley Anne (whole grain crackers) and Shiraz (frozen pastry products).

Michal Neeman, Business Development Manager at the Israel Export and International Cooperation Institute, is leading the team behind the Israel Pavilion. She comments: “We are delighted to return to the Summer Fancy Food Show here in New York. The food from Israel has never been more desirable. Traditional quality food has become modern in fact; the quality of our foods, and the robust flavors, are all on trend in this maturing food market. Israel has a cuisine that the world is really curious to learn more about.”

Hanna Kamionski, Director of Consumer Goods at the Israel Economic Mission to North America, is managing all U.S. marketing for the pavilion. She adds “Mediterranean Cuisine here in the U.S. is increasingly popular amongst consumers – it’s delicious, famously healthy, and very versatile. Consequently we are seeing a surge in interest and demand for Israeli food products. We are excited to be  here at the Summer Fancy Food Show.”

Full details on the exhibitors can be found at: