Terrapin Ridge Farms - Oser Communications Group

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SHOW NEWS www.gourmetnews.com ■ JANUARY 2011 ■ GOURMET NEWS
Shiloh’s Sauces Rolls Out Signature
Dipping Sauces And Marinades
Maureen Antflick, National Brand Manager,
Shiloh’s Sauces, tells us about her company,
including the dynamic duo of Provencial
restaurateurs, brothers Geoffrey and Fabrice
Ghanem who have not only the kosher world
buzzing, but the rest of the world that is looking
for that better-tasting sauce and that
better-looking bottle. They have launched
their line of mouthwatering sauces and marinades,
previously available only at Shiloh,
their flagship Los Angeles restaurant.
GN: Tell our readers about what your company
has to offer.
MA: A background of knowledge, handed
down from their family business that started
out in St. Tropez about 50 years ago. The
parents of Geoffrey and Fabrice Ghanem
were restaurateurs.
GN: How did your company get started?
MA: For years, the only way to get the authentic
‘South of France’ dining experience
was to fly to St. Tropez and hope to get a
table at Berlingot, the Ghanem family
restaurant. When the Ghanem brothers
brought their family recipes to Shiloh, Los
Angeles’ premier kosher steakhouse, the demand
for their signature dipping sauces and
marinades grew so large that the brothers
huddled up with their executive chef to see if
they could put their liquid genie in the bottle.
Well now they have eight wonderful sauces
with other different products in the pipeline.
The sauces that will be at booth 978 at the
Fancy Food Show include Shiloh’s Parisian
Barbecue Steak Sauce, Caribbean Hot Sauce,
Sweet and Spicy Steak Sauce, Chimichurri
Steak Sauce, Bearnaise Chicken & Seafood
Steak Sauce, Chimichurri Aioli Chicken and
Seafood Steak Sauce, Harissa Extra Spicy
Sauce and Harissa Mild Spicy Sauce.
GN: What would you say makes your
company unique?
MA: The versatility of the brothers to add
a lot of their parents’ mouthwatering recipes
from St. Tropez. They decided to convert
a lot of these into their well-loved and
known sauces.
GN: What was your program last year?
MA: The running of the restaurant—
Shiloh’s—by the brothers, a signature
steakhouse that is kosher. They took the
sauces that customers absolutely loved and
bottled them.
GN: What was the most significant event affecting
your company in the past year?
MA: Attending both Fancy Food Shows,
San Francisco and New York, and Kosher-
Fest in New Jersey and being inundated
with orders.
GN: Describe your current marketing strategy.
MA: In addition to hiring a food scientist to
provide us with the highest quality
of ingredients that only enhance our kosher,
natural, gluten-free profile and still making our
sauces mouthwatering good. Our sauces are
made locally in California in the good ol’ USA
in our top-notch, state-of-the-art bottling facility.
Together, with all of this, we are able to
provide very good programs and promotions.
GN: What is the nature of your distribution?
MA: Distributors that sell to the specialty
departments of the retailers and to kosher,
halal and natural departments and stores.
Distributors that are able to grow the
foodservice end of the business.
GN: How do you handle sales?
MA: I have devoted years to the food industry
in marketing and sales. I have
knowledge of the specialty divisions, as
well as kosher and mainstream divisions.
GN: Who are your target end users?
MA: The ever-demanding consumer that
is looking for healthy, tasty, gluten-free,
natural, kosher, well-balanced products that
are ever so delicious.
GN: To what do you attribute
Shiloh’s Sauces success?
MA: Following their parents’ high standards
and wanting to please even the most tastewary
person.
For more information, e-mail Maureen
Antflick at maureenantflick@gmail.com,
visit www.shilohsauces.com or stop by
booth 978.
Slap Ya Mama’ Cajun Products Getting
Ready For Another Successful Year
The Walker brothers of “Slap Ya Mama”
Cajun Products are returning from Louisiana
for their third round at the Winter Fancy
Food Show! Through the past years of making
their presence at the NASFT Fancy Food
Shows in San Francisco and New York City,
these young men have made much progress
and have every intention of continuing to
strive for growth and success.
Starting from the ground up, back in
2001, this young company has come a long
way from its time spent rolling an antique
pickle jar across the floor to mix their
seasoning blends. They have many plans for
2011 and look forward to the upcoming
year. Moving into a new central distribution
center, located in their hometown of Ville
Platte, La., has broadened the Walkers’ outlook
on their business venture. “The new
distribution center will open the gates for us
and allow us to pursue different avenues
that we’ve been holding back on. Therefore,
moving into this location is a much needed
step for our company,” stated Jack Walker.
While remaining quite reserved on releasing
their upcoming plans for 2011, they do
plan to make it a big year for expansion, not
only in their location, but for their product
line as well. The Walkers are planning to introduce
approximately five new “Slap Ya
Mama” products throughout the year 2011,
which have been under research and development
since spring 2010. “It will be a busy
year for my brother and I. Introducing five
new products and moving into a new location
at the same time, we will more than
likely introduce three of them at once during
the first half of the year and finish polishing
up the other two to have ready for
shelf presence during the fall or early winter,”
Joe Walker stated.
Needless to say, these young men have a
long haul ahead of them, and they feel that
they have a team with all the capabilities
necessary to leap forward. Their new central
distribution center is 40,000 square feet with
another 6 acres of open land just waiting for
their next expansion. “As we plan to move
into our new distribution center sometime
around May 2011, the beginning of the year
will require much planning, time and effort
on our part. It looks like the gray hairs will
just keep adding up, huh?” the Walkers jokingly
say to one another.
So, be sure to stop by to say “Slap Ya
Mama” a visit and say hello to the Walker
brothers at booth 779 North. These two welcoming
young men will greet you with a
smile and gladly offer you a sample of their
great Cajun cooking. For everyone sharing
this experience with them in San Francisco,
they wish you a great show!