Terrapin Ridge Farms - Oser Communications Group

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SHOW NEWS www.gourmetnews.com ■ JANUARY 2011 ■ GOURMET NEWS
Sarabeth’s Kitchen Continues
To Offer Quality Spreadable Fruits
In this month’s Gourmet News Special Issue
for the NASFT Winter Fancy Food Show,
there is a full page advertisement showing
Sarabeth with the first product she ever
made, back in 1981. The Orange Apricot
Marmalade, winner of the NASFT award, at
that time called the “Best Domestic Fine
Food” (best product in all categories, made
in the United States) and subsequently voted
“Outstanding Classic Product” at the Summer
Fancy Food Show, still ranks near the
top of the 14 flavors in Sarabeth’s line of
“Legendary Spreadable Fruit.” What better
endorsement could it have than Oprah’s
comments in O Magazine, December 2008,
Salsa Is Now In The Mix
For Wind & Willow
This winter, an exciting new product line
emerges from the kitchens of Wind &
Willow—salsa mixes! The three salsa flavors
that will be included in the January launch
are Original, Black Bean and Queso. “Historically,
positive feedback during product
testing has been a great indicator of success
for new products. If that holds true, sales for
these new mixes will be phenomenal. Feedback
has been fantastic,” said National Sales
Director Pete Hood. To make the Original
Salsa, the mix is simply added to tomatoes,
The O List—“The only jams I have in my
house are Sarabeth’s. I love every flavor she
makes, but the Orange Apricot Marmalade is
the one I reach for first.”
In Sarabeth’s new book, published by Rizzoli,
Inc. on Oct. 19, 2010, entitled
Sarabeth’s Bakery–From My Hands to Yours,
she relates how she turned a secret family
recipe for Orange Apricot Marmalade into a
business that now operates seven restaurants
(soon to be eight), a jam factory and a commissary
wholesale/retail bakery and café.
The story goes something like this. In
1980, Sarabeth, who was working at the time
in a totally unrelated business to food or
canned or fresh from your garden. The Black
Bean Salsa is easily made by adding the mix
to canned or fresh tomatoes, black beans and
corn. For the Queso, add mix to cream
cheese and tomatoes. The cheddar cheese
and Southwest spices are already in the mix.
Warm in a small saucepan on low heat until
the cream cheese is melted and you have an
easy to make queso that will disappear in a
hurry. The new salsa mixes will be available
to ship on Jan. 15, 2011.
Last summer Wind & Willow introduced
baking, met her future husband, Bill Levine,
a general contractor in New York City. Bill
was building a dessert café in Manhattan, in
which he was a 50 percent partner. Sarabeth
had the idea of serving the marmalade at the
café and made a small batch on his kitchen
stove for Bill to sample. He thought it was
fantastic. When opening day arrived, the
marmalade was served and the customers
loved it. It occurred to Sarabeth that she
could create her own business, the golden
opportunity she had always waited for. At the
corner hardware store and at the supermarket,
she spent $100 for canning equipment
and ingredients. When the jars of marmalade
were presented at the café, they were quickly
scooped up and the business was off to a running
start. From its humble beginnings in
Sarabeth and Bill’s Manhattan apartment,
production was then moved to a tiny retail
a new line of Hot Dips. The repeat sales
were so overwhelming that Wind & Willow
decided to add another flavor, Bacon
Ranch, for January 2011. “The Hot Dips
we introduced in July were a major hit.
Customers have already been asking what
flavor we're doing next,” said Co-owner
Rozena Shackelford. A creamy buttermilk
ranch-flavored base with garlic, onion and
bacon notes help make this a new standard
people will want to keep on hand. Add each
mix to 8 ounces of cream cheese and ½ cup
sour cream. The dip is then heated over the
stove and served warm.
Wind & Willow is legendary for their
Cheeseball mixes and they haven't let customers
down. The next inspired flavor from
store on Amsterdam Avenue, just blocks
from where they lived. The store was called
“Sarabeth’s Kitchen,” and it featured a rustic
knotty pine exterior and cozily elegant interior
that doubled as a retail bakery and jam
kitchen. The little jewel box of a store became
an instant sensation in the neighborhood,
resulting in long lines of eager
customers and the attention of the media.
Sarabeth went on to develop a number of
delicious award-winning flavors in her
spreadable fruit line, expanded her repertoire
of fresh baked goods and began serving
breakfast and lunch. Eventually, seizing opportunities
as the Sarabeth brand became
recognized for persistent quality and innovation,
Sarabeth and Bill launched the Sarabeth’s
restaurants. To this day, they are still
fully committed to providing their customers
with only the finest products available.
the kitchens of Wind & Willow is Triple
Berry Twist Cheeseball & Dessert mix. The
sweet and tart flavors of strawberries, blueberries
and raspberries combine to make this
one of the most fresh, fun and tasty Cheeseballs
Wind & Willow has to offer. As always,
the culinary team at Wind & Willow has fantastic
alternate dessert recipes you can create
with this mix as well. The most notable
may be the Princess Pancakes that are beautiful
and incredibly decadent and delicious!
With these new products, Wind & Willow
continues to be the industry leader
when it comes to developing exciting new
products and flavors. To place an order,
contact your local rep, call 866-396-6575
or drop by booth 2821.