Terrapin Ridge Farms - Oser Communications Group

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56 SHOW NEWS www.gourmetnews.com ■ JANUARY 2011 ■ GOURMET NEWS Barhyte’s Banner Year Translates To Brand Awareness & Sell Through For the Barhyte family, 2010 is going to be a hard year to top. But that won’t stop them from trying. Having launched the Saucy Mama line of marinades, mustards, dressings and cocktail condiments a little less than two years ago, few could have predicted that the company would be celebrating monumental achievements in such a short time span. The Award Goes to… In addition to securing shelf space in some of the nation’s premier gourmet food shops, Saucy Mama this year has received some tremendous honors including four medals from the Napa Valley Mustard Festival. And oh yes … the Grand Prize from the Scovie Awards. The Scovie Awards are considered the highest honor in the world of spicy foods. In a competition in which nearly 100 of the country’s top culinary experts sample and score more than 600 fiery submissions, Saucy Mama’s Creamy Horseradish rose to the top, earning the coveted Scovie Award Grand Prize. “A Grand Prize Winner that’s a sweet heat product is not unusual at all,” explained Scovie Awards creator and “Pope of Peppers,” Dave DeWitt. “Fully half of our grand prize winners have been in that [sweet heat] category. But horseradish finishing so strongly? That’s simply remarkable.” Something else simply remarkable, according to Barhyte CEO Chris Barhyte, was just how fast the award came their way. “The Saucy Mama consumer brand is barely two years old, yet it received the highest honor from one of the most recognized awards in our category. We knew we had a hit on our hands with these sauces and marinades, but this was the most pleasant surprise we could have received.” Saucy Mama: Calendar Girl? As if those awards were not enough, Barhyte Specialty Foods also was selected from more than 500 Oregon businesses to be featured in SAIF Insurance’s 2011 calendar. SAIF, considered the state’s workers comp market leader and covering more than 600,000 employees, each year combines gorgeous photos with the stories behind some of Oregon’s preeminent businesses. This year, the insurance institution will distribute nearly a half million calendars statewide. “We are tremendously honored to be recognized by such a reputable company, but we also can’t help but give Mom a hard time by calling her ‘Mrs. November,’ ” said Chris Barhyte. Previous SAIF calendar honorees have included Tillamook Cheese Factory, OMSI (Oregon Museum of Science and Industry) and Kettle Foods. Giddyup Suzie “Saucy Mama” Barhyte also kept busy this year, not only hand-crafting many of the new marinades coming to market in 2011, but also by co-authoring the Pendleton Round Up’s Centennial Celebration cookbook called Beyond the Bull. An homage to one of the nation’s oldest and most popular rodeos and the traditions borne from it, Beyond the Bull combines delicious, simple party recipes with stories told by Round Up regulars—some as old as the rodeo itself. It’s Not a Popularity Contest, But… Popularity certainly does help when it comes to building a store brand. And thanks to some incredibly successful consumer promotions, demand and even fan support of the Saucy Mama brand exploded in 2010. On a local level, Barhyte Specialty Foods sponsored an opportunity for Oregon State University Fans to win an “Ultimate Saucy Mama OSU Tailgater.” The response was nothing short of overwhelming. In the end, 16 groups submitted viral videos promoting their fan support of both OSU and Saucy Mama, and generated thousands of visits to the Barhyte website. Nationally, the company also recently sponsored a food blogger contest, entitled “I am a Saucy Mama,” in which home chefs created original recipes using Saucy Mama condiments. The results were again both fabulous and delicious. To see some of the great successes from the Saucy Mama promotions and to learn what the company has in store for 2011, check out the company’s “As Seen In” section at www.barhyte.com or drop by booth 757 during the show. Today’s Specialty Food Consumer Wants Exotic Ingredients And International Flair Terrapin Ridge Farms’ 2011 New Product Introductions Meet This Need Head On According to the 2010 Mintel and Toluna USA Survey, there is a significant increase in specialty food consumers’ willingness to purchase authentic international ingredients. In 2010, 73 percent of specialty foods consumers surveyed bought ingredients from different countries, up 16 percent from 2009. “The economic downturn led people to cut back in spending, thereby causing retailers to stick with tried and true products,” according to Mary O’Donnell, CEO and Owner of Terrapin Ridge Farms, LLC. “The result was less new products available to Handcrafted Artisan Food Celebrating The Land And Bounty Of Sonoma County Gourmet News talks to Karin Warnelius- Miller, Owner of Terra Sonoma Artisan Food, about the evolution of her company. GN: What inspired you to come up with Terra Sonoma? KWM: The genesis of Terra Sonoma was the agriculturally-rich land we live on in Sonoma County in Northern California. Our ranch and vineyards lie one hour north of San Francisco in wine country. The inspiration of our first product, Verjus, was the excess of winegrapes after the green harvest. We wanted to put them to a more interesting use. A culinary use … and food has always been a passion. It’s inspiring to discover new ways to use your fruit and create something consumers. Now that the economy is turning around, today’s consumer’s appetite for new is increasing significantly.” O’Donnell added, “When developing our product line for 2011, satisfying the desire for the unique and exotic was our main goal.” Three examples of how Terrapin Ridge Farms is addressing this trend are evident in the company’s Raspberry Piquillo Pepper Sauce, Garam Masala Mustard and Passion Fruit Jalapeno Jelly. • 9017 Terrapin Ridge Farms Piquillo Pepper Sauce–12 ounces. Piquillo peppers from Northern Spain are hand-picked and roasted that any cook can use, everyday. GN: What products are part of Terra Sonoma? KWM: Currently, we produce two European-inspired products made from winegrapes: • Terra Sonoma Verjus, a cooking juice created from green winegrapes, used in place of vinegars and lemon juice to add subtle acid to a dish. • Terra Sonoma Saba, a sweet syrup made from reduced winegrape must, used to flavor everything from beverage and baked goods to savory dishes and salads. Our new product for 2011 is the Terra over open embers giving them a distinctively rich flavor that delivers uniqueness to the Terrapin Ridge Farms Raspberry Piquillo Pepper Sauce. You will want to put this sauce on almost anything you can think of! It’s great on grilled meats, poured over cream cheese as an appetizer, and fabulous on chicken or pork roast. • 9001 Passion Fruit Jalapeno Jelly–9 ounces. The subtropical passion fruit has intense aromatic flavor uniquely its own. Combine this with briny and spicy jalapeno and you get the perfect combination of sweet and savory. This jelly is delicious warmed in the microwave and used as a dip for coconut shrimp or chicken satay. Create a perfect, exotic snack by spooning on Brie and warming in the oven until the Brie is warm on the inside and serve with crusty bread. • 9018 Garam Masala Mustard–9 ounces. When one thinks of foods with international Sonoma 2009 Chardonnay—a 100 percent estate grown wine. GN: Who gets the most value out of the Terra Sonoma Verjus and Saba: professional chef? At home cook? Both? KWM: The wonderful thing about both the Verjus and Saba is that they’re easily usable by both professional and home cooks alike. And we have both segments currently using the products. In fact, we created a 3-liter size of our Verjus to better serve the professional chef. Our goal is to create artisan products that are accessible to everyone and adaptable to every culinary style and level. All you need is imagination! GN: How do you see the Terra Sonoma brand evolving over the next year and beyond? KWM: I definitely see expanding Terra flair, often spice blends from India first come to mind. Terrapin Ridge Farms Garam Masala Mustard brings this exquisite flavor to rustic, stone-ground mustard. This marvelous condiment allows you to have the exotic everyday on sandwiches while cooking with ease. Visit Terrapin Ridge Farms at the 2011 Winter Fancy Food Show booth 1377 and the Atlanta International Home & Gift Show booth 522. About Terrapin Ridge Farms, LLC Headquartered in Clearwater, Fla., Terrapin Ridge Farms, LLC is a creator, marketer and seller of gourmet food products. The company’s product line consists of dips, sauces, dressings, gourmet condiments and jams which can be found in high quality specialty food and gift stores across the U.S. and Canada. For details, visit www.terrapinridge.com. Sonoma to include more food products that come from the fruits and/or vegetables off of our land, like quince, figs and citrus. Terra Sonoma is all about products that add amazing culinary flavors to a dish and meal … and we plan to remain true to that and evolve the Terra Sonoma brand as our ranch evolves. GN: What would you say is the most unique thing about Terra Sonoma? KWM: Beyond being one of the first Verjus producers in the U.S. [first in Sonoma], I’d say it’s our steadfast drive to stay true to our core beliefs: creating products that are from the land we farm, capture the nature of the soils and fruit, and reflect our European culinary traditions. For more information about Terra Sonoma Artisan Foods, visit them at booth 304 during the Winter Fancy Food Show.
GOURMET NEWS ■ JANUARY 2011 ■ www.gourmetnews.com SHOW NEWS 57 Tin Packaging Contributes To Sustainability Initiatives The most recycled material—steel—reached a record high 83.3 percent in 2008 according to the data from scrap processors, steel producers, the United States Geological Survey and the United States Environmental Protection Agency. “Steel continues to be recycled at a higher volume than paper, plastic, glass, copper and aluminum combined, and the steel can holds the distinction of being food and beverage’s most recycled container,” said Bill Heenan, President of the Steel Recycling Institute. Allstate Can strives to maximize its use of renewable and recycled source materials. All of their scrap metal is collected and reclaimed. They are proud to associate with an industry dedicated to sustainability. Allstate Can sources tin that contains approximately 30 percent recycled content. Consumers consider a product and its packaging with concern for whether it can be reused and recycled and whether it’s made from recycled materials. Allstate’s tins provide assurance to customers that they are able to extend the package’s use, recycle and divert it from the landfill. Tin packaging fulfills all the demands of a consumer-driven, competitive retail market. Consumers want attractive packaging that protects the contents, is tamperevident, is convenient and conveys personality. It should also be durable and sustainable. Cans are an attractive and creative way to boost a brand while improving environmental credentials. The cans also improve storage efficiency and reduce transportation costs because they can be stacked higher without causing damage to the package or its contents. Using recycled steel saves energy. Compared to production from virgin raw materials, producing steel exclusively from scrap requires 75 percent less energy. Using recycled material, the steel industry saves enough energy in one year to electrically power more than 18 million homes for one year. The amount of recycled steel recovered in 2005 through packaging would yield enough steel to build 185,000 steel-framed homes. Each can recycled substantially reduces the environmental footprint of the next can, and recycled cans are back on the shelf in as little as 60 days. Americans could save more than $3 billion worth of energy each year by recycling cans. To learn more about how Allstate Can is contributing to a sustainable environment, visit www.allstatecan.com or go to booth 347 during the show. Faribault Dairy Co. Offers A Variety Of Great Cheeses Minnesota-based Faribault Dairy Company offers a multitude of fantastic cheeses to include in your dairy case. Some highlights include: Amablu Gorgonzola Cheese is made from raw whole cow’s milk and cave-aged in the historic Sandstone Caves in Faribault, Minn. The blue-veined Gorgonzola cheese is “sweeter” (less acidic) and drier than their blue cheese. Cave-aged a minimum of 90 days, the cheese is somewhat sharper in flavor but still “cleans up” well. The sweeter profile pairs up well with dried fruit and nuts or cut as a table dessert cheese. Available in pouches, cups, wedges, crumbles and whole wheels. Amablu Blue Cheese is made from raw whole cow’s milk. Faribault Dairy’s “mainstay” is their 75-day-old, cave-aged blue cheese. Limiting the aging to 75 days creates a blue cheese with a pleasant, tangy, “not too sharp” flavor profile. Amablu Blue Cheese comes in convenient exact weight wedges and crumbles for sprinkling on salads and melting over a hamburger or steak. Available in pouches, cups, wedges, crumbles and wheels. Pereg Gourmet Natural Foods Announces Line Of Seasoned Golden Bread Crumbs And Panko Crumbs The Family-Owned Business Adds More Variety To Their Impressive Line Of Natural Foods Pereg Gourmet Natural Foods, a familyowned specialty and natural foods manufacturer has added five new flavors of bread crumbs and panko flakes to their extensive line of imported ingredients. Known worldwide for their spices, oils, toppings, grains and rice mixes, Pereg’s new line of bread crumbs and panko flakes are 100 percent natural and specifically baked for each flavor. St. Pete’s Select blue cheese is made from raw whole cow’s milk. The flavor profile has been described as “complex, complicated yet delightfully intimate.” St. Pete’s Select is named after the type of sandstone that forms the caves it is aged in. Available only in limited quantities, wheels of St. Pete’s are hand-selected during each of the four grading steps, and then caveaged a minimum of 100 days. Available in crumbles, wedges and wheels. St. Mary’s Gouda was made by Master Cheesemaker Bruce Workman in the summer of 2007 from local graziers milk at his Edelweiss plant near Monticello, Wis. It was aged conventionally, then sent to Faribault for final affinage (cave-curing in this case) last spring. Cave finishing cheese is an ancient art. The new line of seasoned bread crumbs include Viennese, Classic, American and Mexican. Their new panko crumbs include Italian and Japanese. Each are shipped in resealable, reusable and eco-friendly pouch-like bags that ensure freshness before and after opening. Suggested retail price for golden bread crumbs is $3.25 each, and for panko crumbs, $2.99 each. The new flavors are additive and preservative-free. Pereg Natural Gourmet Foods is a thirdgeneration, family-owned business committed to producing wholesome, delicious and 100 percent natural foods. Since 1906, It involves careful exposure to higher temperatures, higher relative humidity and higher oxygen availability than normally found in modern cold storage aging. These three environmental factors combine to activate key cheese maturation processes and components. This grass-fed aged Gouda responds beautifully to cave finishing, developing a smooth, buttery sharpness with a definite hint of caramel. Faribault Dairy’s sandstone cheese caves are natural miracles for aging cheese. Over the last several years they’ve discovered the caves’ ability to highlight the nuances of well-made cheeses. For more information, visit www .faribaultdairy.com, call 877-AMABLU9 or visit booth 5121 at the Winter Fancy Food Show. they have been using only the best and purest ingredients from all over the world and manufactured in the United States, to deliver healthy spices and ingredients for their customers. Also available in bulk and foodservice size. For more information about Pereg Gourmet Natural Foods contact them by calling 718-261-6767, e-mailing office@pereg-gourmet.com or visiting their website, www.pereg-gourmet.com. Pereg Gourmet Natural Foods is also showing at the Winter Fancy Food Show, booth 1752. To Market-To Market Is A Must-See If You Sell Gourmet Foods In Your Store Since 1982, To Market-To Market has offered up to 26 different blends of gourmet dips, spreads and much more! The versatility of this line of GLUTEN-FREE products is something to experience and taste. Most of the products make from 4 to 6 cups! The taste is great and the motto of A MASTERPIECE IN A MOMENT truly fits the entire line. All but one product is 100 percent salt free! You also won’t find MSG or chemicals in their product. The spices have a very long shelf life and are KOSHER certified as well. The owners are proud to say...“There are NO words on our packages that you can’t pronounce!” Popeye’s Passion is the No. 1 selling product in the company. The newest addition called Some Like It Hot is becoming very popular as well. Some Like It Hot is a chipotle blend that makes a great dip and a wonderful tasting cheeseball. Boasting the largest yield, each bag makes a large batch or up to 10 cups on the THRILL OF A DILL dip! In the last two years, To Market-To Market has introduced two different 3D dip chillers! These have been a great addition as the chiller makes sampling easy in the stores and samples sell product. If this product is sampled in your stores you will find the reorders to be quite regular. The sale of these chillers is a great profit center, too. To Market-To Market offers a low wholesale price which lends to making a good profit. Please call 970-278-1000, visit www.kosherappetizer.com (retail only) or stop by booth 433 for a sample and meet the owners! Figi’s Offers Unique, Quality Products To Specialty Gift Market Figi’s Business Services has been a leader in the direct-to-consumer food, gift and specialty gift business for more than 65 years. The company is focused on this large $16 billion food gifting market and has established business with more than $100 million in annual sales. Figi’s Business Services, a subsidiary of Figi’s Inc, emphasizes customer service and loyalty, and the company offers a broad variety of high-quality, distinctive food products with a wide range of price points to meet the needs of every buyer. Products include high-quality cheeses, meats, nuts, baked goods, chocolates and other candies. These superior quality products are supported by a strong value proposition. Figi’s Business Services’ unique product offerings are created by an internal product design team and U.S.-based gift assembly operations. All the food products are made in the USA! A significant market exists in food gifting for retailers. Figi’s Business Services can help support retailers with seasonal offerings, as well as creating everyday gift sections. With distinctive and high-quality products and a focus on great service, Figi’s Business Services should be your partner to grow your food gifting business. Learn more at the Winter Fancy Food Show at booth 2435.
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