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Barefoot Contessa Pantry Lemon Curd Lemon Curd, part of The Barefoot Contessa’s—well-known Food TV chef, cookbook author and former specialty food retailer—Preserve line, is a rich, spreadable cream made from lemons, eggs and sugar. (Different than a preserve, a curd does not have pieces of fruit.) The smooth and creamy texture and the addition of lemon zest make it stand out in the category, and give it character over traditional curds. “The lemon zest enhancement adds a burst of bright lemon flavor,” remarks Laura Duncan, Stonewall Kitchen’s director of marketing. “This curd is also made with both egg whites and yolk, giving it a lighter texture then most lemon curds.” An ideal breakfast spread for scones, biscuits and toast, Lemon Curd is also a great filling for pastry or can be used as a filling between cake layers. It works exceptionally well to fill tiny tartlets. Paired with other Barefoot Contessa products such as Buttermilk Biscuit, Ultimate Ginger Cookie or Old-Fashioned Gingerbread mixes, it makes a creative hostess gift. Suggested retail: $5.95. -Nicole Denis 207.351.2713
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Big Bark Bakery Mega Bite Peanut Treat Serious allergies. “She was allergic to dirt, trees, everything a dog likes to roll around in,” says Selzer. “Luckily at the time, we had a forward-thinking vet who recommended we try all-natural food as a way of making the allergies better. We found the food easily enough, but all-natural biscuits were harder to come by—so we made some and Annie loved them,” she continues. The Selzers shared these biscuits with friends, family, sold them at weekend craft fairs, and eventually the Big Bark Bakery of Dallas, Texas, was born. The company created its original Mega Bite 8-inch dog biscuit initially as a special request for the Origins® skincare company to use in gift baskets, and it quickly became Big Bark’s best-selling product. The Mega Bite Peanut Treat is made with whole-wheat flour, corn meal, wheat germ, a little egg, vegetable oil and a bit of crushed peanuts. The company also offers it in Oatmeal Cinnamon. “All of our products are made with human-grade ingredients and contain no salt, no sugar and no preservatives. Our newest line called Bare Bones, are dog biscuits made with the barest of ingredients—including organic oat flour, organic rye flour and ground flaxmeal—in a variety of flavors.” Suggested retail: $2.75-$2.79/2.75 ounces. -Susan Segrest and Nicole Denis 214.741.6173
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Bissinger's Handcrafted Chocolatier Blueberry Acai Gummy Pandas Blueberry Acai Gummy Pandas, an expansion of the company’s Spa Chocolate Line are gluten-free, all-natural and made with organic corn syrup, organic sugar and dried fruit. A serving of Blueberry Acai Gummies is equivalent to the antioxidants in a half serving of blueberries. A perfect blending of two fruits, the flavor is refreshing and not too sweet. “When we introduced this product, açai was generally not well known. It also has a tart flavor, which is not always appreciated on its own. We integrated the flavors to use a better-known ingredient to introduce the more exotic fruit,” she says. Bissinger’s Panda shape conveys a sense of approachability and fun. The 4-ounce Gummies sell well from clip strips near checkout counters while 1-pound gusseted bags display effectively on standard shelving. Bulk Gummies generate sales by being displayed in clear apothecary jars on a candy or bakery counter. Suggested retail: $3.99/4-ounce bag. -Nicole Denis 800.325.8881
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Blackwell's Organic Raspberry Sorbetto When Marcia Blackwell, co-founder with her husband Tom of Blackwell’s Organic, Red Bank, N.J., created Raspberry Sorbetto, they started off by asking how many organic raspberries they could possibly put into a pint and still be able to scoop it. The result: an intensely-flavored non-dairy frozen dessert with all the ingredients organically certified. The company purées all the fruit, scrapes actual vanilla beans and brews the coffee for its coffee gelato… that is how committed they are. All of is products are cholesterol-free, completely vegan, and made without additives, preservatives or extracts. They also use at least one Fair Trade-certified ingredient in every one of its flavors of gelato and sorbet. This passion for sustainability and ethical business practices is not surprising when you discover that the Blackwells live in a solar-powered home and have their own organic garden in New Jersey. “We wanted to create a product that we would eat ourselves and that would also reflect our values,” adds Marcia. Flavors of their organic soy gelato include Vanilla, Chocolate, Coffee, Peanut Butter, and Peanut Butter & Chocolate Swirl. The organic fruit sorbetto is available in Lemon, Mango, Orange, Pineapple, Strawberry and the award-winning Raspberry. Suggested retail: $8.50-$9/pint. -Susan Segrest and Nicole Denis
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Brandini Toffee Brandini Toffee When La Quinta, Calif., schoolmates Leah Post and Brandon “Brandini” Weimer approached their parents for money for a class trip to Italy two years ago, they were handed a business lesson instead. Too young to get full-time jobs, the two freshmen decided to start their own venture—a toffee business created from a recipe from a Weimer family friend. “In six weeks we had the full trip paid for, plus spending money,” says Post, whose dad helped them set up a website where orders from family and friends came flooding in. Brandini Toffee® is now helping Post and Weimer save for college. Made of butter, sugar, Guittard dark chocolate and roasted almonds, Brandini Toffee is smooth, not sticky. Brandini Toffee is ideal for a hostess gift and has a shelf-life of three weeks refrigerated, six months frozen. The toffee comes in ¼-, 1- and 2-pound packages. The company also makes Brandini snacking bites and Brandini toppers, great for ice cream and baking. Suggested retail, $18/1-pound box. -Nicole Denis 760.200.1598
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Callie's Charleston Biscuits Callie's Charleston Biscuits - Cheese “We use Wisconsin sharp Cheddar that is grated ourselves along with buttermilk and butter in our cheese biscuits,” says Morey. “But what is unique is that we chop up cream cheese into big chunks and put it into the dough—it gives an extra softness.” The biscuits contain no preservatives, are vacuum-sealed for freshness and can be stored in the freezer for up to six months. They arrive fully cooked so you only have to reheat by wrapping in foil and putting into a 400 degree F. oven for about 30 minutes. The whole house will smell like you baked them from scratch. In addition to Cheese, the biscuits are available in Country Ham, Buttermilk and Cinnamon. Suggested retail: $17.95/15 ounces/12 biscuits. -Susan Segrest and Nicole Denis
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Coach Farm Triple Cream Goat Cheese For more than 20 years, Coach Farm of Pine Plains, N.Y., has been selling hand-ladled fresh and artisanal cheeses. To make its line of more than 20 cheese varieties, the company uses milk from the nearly 900 French Alpine goats that range on the farm’s 600 acres. Triple Cream Goat Cheese, is a 4-pound wheel of goat’s cheese with a bloomy, white rind, containing 75 percent butterfat. Aged about five weeks, it has a firm, but melt-in-your mouth texture, says Andrea Bartolomeo, sales representative for Coach Farm. The company suggests slicing the wheel in half and layering it with cranberries and chopped nuts for a unique presentation for a dinner party. The cheeses’ luxurious taste makes it great on a cheese platter, but it also works on pizza or pasta; it can be enjoyed with fruit or as an after-dinner dessert platter. Suggested retail: $39/1 pound or $20/6-ounce disc. -Susan Segrest and Nicole Denis 518.398.5325
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Delicae Gourmet Strawberry Zinfandel Balsamic Glaze Strawberry Zinfandel Balsamic Glaze has a flavor profile that surprises people. Barbara Macaluso, who along with her husband Lenny founded Delicaé Gourmet, Tarpon Springs, Fla., explains that, “People expect a primarily balsamic taste, but the first thing you get is the sweet, the fruit and the wine, and then at the end you hit the balsamic. The flavor just explodes into your mouth.” Because of its sweet and savory elements, the thick glaze is versatile and works well as a salad dressing or a glaze on grilled chicken, ham and meats. It’s also great drizzled over pâté, cheese, and even ice cream, pound cake and cheesecake. The Macalusos have long had a passion for interesting flavor combinations, sparked in part by extensive travel (some of it done during Lenny’s time as the band leader for Tina Turner), and they wanted to share that passion through Delicaé Gourmet. Suggested retail: $7.80/8.4 ounces. -Susan Segrest and Nicole Denis
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Good Wives, Inc. Mushroom Profiteroles It appeals to omnivores and vegetarians alike; the Mushroom Profiteroles are elegant and are great coming right out of the oven and being served as a first course at a dinner party or passed at a wine tasting. All Good Wives hors d’oeuvres are hand assembled and quick frozen to seal in flavor. No hydrogenated oils are used. Shelf-life is 4-6 months in a retail display freezer. Suggested retail: $12–$15/7.2 ounces/12 pieces. -Susan Segrest and Nicole Denis 781.596.0070
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Good Wives, Inc. Beef Wellington Eventually, Coxe left, some of Robertson’s family joined in, and the company and product line continued to flourish. In July 2006, the Robertsons retired and sold Good Wives to Innovative Foods, a distributor and manufacturer of foodservice items. The miniature Beef Wellington was born out of foodservice customer requests who wanted a Beef Wellington with a good portion of tenderloin in a flakier puff pastry. The all-butter puff pastry is handmade on the company premises. It includes a elect beef tenderloin from the oldest beef cutters in the Midwest. The company adds a signature mushroom duxelle that is created by reducing a variety of mushrooms over five hours, with the addition of a little sherry, a bit of light cream and shallots. All the eight step folds of the puff pastry are done by hand. -Susan Segrest and Nicole Denis
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Hancock Gourmet Lobster Company Spruce Head Smoked Scallop Lobster Bisque Cal Hancock, the founder of Hancock Gourmet Lobster Co. of Harpswell, Maine, grew up working at her grandmother’s lobster restaurant in nearby Ogunquit. “As a kid,” explains Hancock, “I loved being able to help people from ‘away’ eat lobster well.” After spending 30 years in the health care industry in Ohio and Minnesota, she returned to that early passion, lobster, and launched Hancock Gourmet Lobster Co. in 2001. “Most of the recipes we started with were family recipes,” notes Hancock, “or inspired by family.” The Spruce Head Smoked Scallop Lobster Bisque is made with Maine lobster meat, smoked bay scallops, heavy cream, real butter and a few spices. The scallops come from Ducktrap River Fish Farms in Belfast, Maine, and the dairy from Oakhurst Dairy, Portland, Maine, where milk is sourced from farmers who don’t use artificial growth hormones. “The Maine lobster industry is eco-friendly with enforced rules and methods for catching lobster,” explains Hancock. “This is important to our company and our customers.” The bisque, named after Spruce Head Island in western Penobscot Bay, is great served as an appetizer in demitasse cups or as an entrée with crusty bread or crackers. Suggested retail price: $25-28/quart. -Susan Segrest and Nicole Denis
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Hancock Gourmet Lobster Company Port Clyde Lobster Mac & Cheese Not too cheesy with big chunks of sweet Maine lobster, Port Clyde Lobster Mac & Cheese is made with a rich mascarpone cheese as well as a touch of Cheddar in the sauce. No elbow pasta here but shells that work well with the seafood that hold the creamy sauce well. All this is topped with a crunchy mix of panko bread crumbs, herbed butter, lemon zest and Parmesan cheese. The packaging is cute too. It features a lobster on the logo and an illustration of a Maine coastline. Suggested retail price: $29 and up/two 9-ounce casseroles. -Susan Segrest and Nicole Denis 207.725.1855
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Knipschildt Chocolatier LLC Petit Egg Sampler Individually hand-painted with festive spring colors, each egg is “creatively unique,” says Knipschildt, and filled with a variation of delicious ganaches. “The white eggs,” he notes, “are filled with passion fruit ganache so they look like a real egg when you cut them open.” Additionally, milk chocolate eggs have a nougatine ganache while the dark chocolate eggs have a 71 percent dark chocolate ganache. Petit Egg Sampler is part of the company’s holiday Easter line—which also includes Chocolate Egg with Passion Fruit Ganache; Chocolate Quail Eggs; Mini Chocolate Quail Eggs with Nougatine; Five a Side Chocolate Eggs and Carousal of Chocolate Eggs. It is great as a gift alone or as part of a gift basket and has a four-month shelf-life. Suggested retail: $18. -Nicole Denis
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Lettieri & Company, Ltd. Giuseppe Riccardo Balsamic Vinegar Giuseppe Giusti Balsamic Vinegar has been made with the same traditions since 1605. The fact that it is being honored 500 years later gives a sense for how spectacular this rich, full-bodied Balsamic vinegar really is. The Balsamic is made from one of the original recipes of Riccardo Giusti, a member of the Giusti clan, who are known as one of the first family producers of Balsamic vinegar. “Giuseppe Giusti Balsamic is a balsamic vinegar with an exceptional quality. When you taste it you can notice the difference,” says Antonio Lettieri, owner of Lettieri & Co., Brisbane, Calif. Every element is created traditionally. “The packaging and the actual vinegar itself is in keeping with the finest traditions and quality of Balsamic vinegar from Modena,” Lettieri adds. The Giustis have a large inventory of old oak barrels, with some of them dating back to the 17th and 18th centuries. The Giuseppe Giusti Balsamic is aged in French oak barrels for approximately eight to ten years, producing extraordinarily dense vinegar with a pleasantly sweet aftertaste. Aware of the high quality of this Giusti Balsamic for several years, Lettieri & Co. jumped at the chance to import the vinegar when the opportunity arose eight months ago. A decadent treat when tasted right from a spoon; the Balsamic is also ideal for barbecued meats and fish, and to accompany cheeses and fruit. Suggested price: $27.49/250-milliliter bottle. -Denise Shoukas and Nicole Denis
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Mary's Gone Crackers Mary's Gone Crackers Original When she was diagnosed with celiac disease—the inability to digest gluten, a protein found in wheat, barley and rye—in 1994, Mary Waldner was faced with the challenge of finding things to eat that she really liked. Always a creative baker, she started experimenting with alternative flours. When nothing worked to her satisfaction, she kept falling back to ingredients she considered favorites: brown rice, quinoa and flax. “I knew I had the right ingredients for something, but was not sure what it was going to be,” says Waldner. “I was planning on biscotti but my recipe held up better as a cracker.” In the beginning, Waldner sold her crackers to family, friends and clientele from a local health food store, spending more than five hours to produce a batch of 240 crackers in her home kitchen. She made several batches a week while still employed full-time as a therapist. Soon, the demand exceeded her ability to produce them. In September 2007, Waldner launched her business and Mary’s Gone Crackers Original was born as a crispy, crunchy, whole food snack that is organic, gluten-free, kosher, vegan, and free of sugar, trans fats and hydrogenated oils. Compatible with everything from tuna salad to cheese to peanut butter and chocolate, Mary’s Gone Crackers hold their integrity and never get soggy. Also available in Caraway, Herb, Black Pepper and Onion. Suggested retail: $4.69/6.5 ounce. -Nicole Denis
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Minnie Beasley's Cookie Co. LLC Almond Lace Cookies These decadent almond toffee cookies are made completely by hand in a labor-intensive process. The dough comes out of the oven flat and paper-thin, and before it cools, each cookie is hand rolled. Some assume from their appearance that they’ll taste like sugar cookies, but the flavor is almond and toffee. They don’t stick to your teeth, like you might think toffee would. Instead, these light cookies melt in your mouth. Canon’s mother inherited the recipe from his great aunt, Minnie Beasley, who lived with his family while he was growing up in Memphis, Tenn., and would make these cookies every year at Christmas. “She would have to hide them around the house or we would fight over them,” he remembers. The Almond Lace Cookies are also available covered in dark chocolate, and both varieties are sold in either 6-ounce gift bags or larger gift tins. They’re like potato chips. You just can’t eat one. Suggested retail: $8.95/6-ounce gift bag; $21.95/16-ounce gift tin. -Denise Shoukas and Nicole Denis 303.722.0513
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Nuovo Pasta Productions, Ltd. Roasted Portabella and Truffle Gourmet Sauce What began 20 years ago in a small kitchen with a wooden rolling pin and an imported tabletop pasta machine has turned into a line of award-winning pastas and sauces. The products are especially popular with professional chefs nationwide, who make up the majority of Nuovo Pasta Production’s customer base, and who are used to test each product. “Once the products are chef-tested, we roll them out in retail,” says Carl Zuanelli, president of Stratford, Ct.-based Nuovo Pasta. This year’s award-winning Roasted Portabella and Truffle Gourmet Sauce exemplifies Nuovo’s understanding of successful flavor combinations. The unmistakable earthy aroma of roasted portabella mushrooms and shaved truffles combine to create a distinctive sauce. The sauce’s versatility is also appealing: It can be used straight from the package, or it can be added to cream to create an Alfredo mushroom sauce. It’s also excellent as a topping for bruschetta. For a different twist you can mix it into mashed potatoes and serve it with steak. The sauce is part of a seven-item family of gourmet sauces that are all natural, with no additives or preservatives. Nuovo’s other sauces are Artichoke & Olive, Original Basil Genovese, and Cilantro, Tequila & Lime. Suggested retail: $4.99/6-ounce container. -Denise Shoukas and Nicole Denis
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Organic Nectars LLC Raw Agave Gelato Pistachio The creators of Organic Nectars, Woodstock, N.Y., a raw, organic food company that supplies raw agave syrup to retailers and restaurants, decided that ice cream was the way to go to expand their product line. “We chose ice cream because everyone is familiar with it,” notes owner Lisa Protter. Sticking to the raw diet credo where only fruits, vegetables, nuts and seeds can be used and not be heated above 118 degrees F., Protter and her partner began experimenting with nut milks. The creamy textured Raw Agave Pistachio Gelato is cashew-based and free of dairy, soy, refined sugar, eggs, gluten and GMOs, and is vegan and organic. It’s unpasteurized state also provides optimal nutrition. Because it is agave-sweetened, it has a low glycemic index and is suitable for diabetics. It is also appropriate for people who are lactose intolerant or who are looking for an organic solution. Pistachio is one of Organic Nectars’ 12 flavors. The line is also available in 1-gallon tubs for foodservice. Suggested retail: $7.49/1/2 pint. -Nicole Denis
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Quick-N-Ezee Indian Foods Tikka Masala Paste Now you can make restaurant-quality Indian food at home with Sukhi’s Quick - N - Ezee Gourmet Indian Foods’ Tikka Masala Sauce (formerly Tikka Masala Paste), a blend of tomatoes and exotic spices, which are sourced locally. Just add heavy cream and water to reproduce Tikka Masala, a popular dish of North India. Company’s founder, chef-teacher Sukhi Singh, who learned the art of making Indian food at her grandmother’s side, wanted to take the labor and mystery out of cooking the cuisine. You can add chicken, with is typically, but tofu is an ideal substitution to create a vegetarian option. Sukhi’s full line of seven concentrated one-step cooking sauces ranges from nutty Korma to the Goanese specialty of Vindaloo. The San Francisco company is committed to giving back to the community. Sukhi’s supports non-profit organizations, including Narika, an organization dedicated to ending domestic violence, which recently recognized Sukhi’s with the Community Business Impact of the Year award. Suggested retail: $3.99/3-ounce pouch. -Denise Shoukas and Nicole Denis
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Robert Lambert Dark Cherries Preserved in Merlot Syrup Six years ago, friends of Robert Lambert, an award-winning cook-book author and chef, grew tired of waiting to receive gifts of his condiments and convinced him instead to sell them. Now, his Dark Cherries Preserved in Merlot Syrup, have won top honors. The condiment is made of dark cherries—with the pits still intact—paired with fruity merlot and complex hints of raspberry, scented geranium, galangal root, bergamot, black pepper, cinnamon, vanilla and bay. “I try to create a matrix that evokes and accentuates the cherries in the flavor notes of the wine, herbs, spices and my own syrups,” says Lambert. Creating condiments that he calls “slow food for fast food—things a home chef can add to something simple to make it simply extraordinary,” Lambert produces non-traditional savory-sweet products that can be used with main courses or desserts. Think beyond ice cream and couple these beauties with lamb, duck, roast pork or cheese. Lambert encourages his customers to decide where and how they want to use his products. Why do these cherries still have the pits? “People eat olives with pits all the time without complaint. Removing the pits would destroy the integrity of the fruit, causing it to get mushy in the jar. People appreciate the texture and the fact that the cherries stay firm and whole,” says Lambert. Simple yet elegant packaging in canning jars accents the product’s homemade but high-quality attributes. Suggested retail: $12-$14/8-ounce jar. -Denise Shoukas and Nicole Denis
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Rolls Enterprises, Inc. Kerala Curry Tomato Chutney outstanding condiment This chutney is based on a family recipe that founder and CEO of Rolls Enterprises, Inc., Ann Varkey has updated by removing coconut oil for sautéing the spices while preserving the traditional taste. To retain flavor freshness, she roasts and grinds whole spices the same day or day before cooking. The chutney is made with 100 percent natural ingredients that are slow cooked in small batches in gas-fired kettles. Each jar is then filled by hand. “Chefs use Tomato Chutney as a condiment, dipping sauce and cocktail sauce, as well as use it in curried dishes,” Varkey notes. The chutney makes a delicious condiment with grilled or roasted beef, chicken, pork and lamb and is an excellent glazing and cooking sauce for seafood. It’s also a great table sauce for vegetables, sandwiches, burgers or barbecue. You can even pour it over cream cheese and serve with crackers for a snack. Varkey was inspired to make it easy for people to enjoy Indian home-cooked meals without purchasing hard-to-find spices and then cooking for hours. The line also includes: shelf-stable sauces, chutneys, dry rubs and marinades, frozen meals/entrées, frozen bulk curry dishes and fresh grab-and-go meals. Kerala Curry Tomato Chutney’s suggested retail price: $4.79-$4.99/12-ounce bottle.--Denise Shoukas and Nicole Denis 919.545.9401
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SAAF Ginger Beverage Company Gingernize® Ginger Lemonade Rush™ outstanding cold beverage Introduced two years ago at a farmer’s market in San Diego, Gingernize® Ginger Lemonade Rush™ offers a twist on regular lemonade and the powerful health benefits of ginger all in one bottle. Made from freshly squeezed lemon juice, pure ginger juice, mint leaf juice and evaporated sugar cane juice, this all-natural beverage contains no carbonate, no artificial flavor and no preservatives, says Felix Segbefia, founder/owner of SAAF Ginger Beverage Company LLC. Ginger, which has been used medicinally for more than 5,000 years in China, Japan and India, is extracted to maintain the natural balance of its constituents. In addition, flash pasteurizing preserves the natural taste, flavor and health benefits associated with ginger’s nutrients that other methods of pasteurization could destroy. “Gingernize Ginger Lemonade Rush, like the other juices in the Gingernize brand family, has what I call an ‘anchor taste’—a taste that most of us are familiar with. Every lemonade drinker recognizes [the taste] and enjoys the first sip, before feeling the spicy bite of ginger at the end,” notes Segbefia. “This combination of taste bud stimulation creates a thrilling, addictive, tasty beverage loaded with health benefits. When you taste it, you can surely taste the natural ingredients used to make it,” he adds. Suggested retail: $3.99/16-fluid ounces.--Denise Shoukas and Nicole Denis 619.957.9401
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Sarabeth's Kitchen Hot Chocolate Parisienne outstanding hot beverage Bronx, N.Y.-based Sarabeth’s—well known worldwide for its award-winning preserves, delectable baked goods and cozy restaurants—is now garnering attention for its acclaimed hot chocolate. Introduced to retail in 2007, Sarabeth’s Kitchen’s Hot Chocolate Parisienne, an all-natural mix containing only pure Dutch cocoa, semi-sweet Belgian chocolate bits and finely granulated cane sugar, has been served in Sarabeth’s restaurants for decades. “The restaurants are where the product started, and we have been serving the same hot chocolate for close to 20 years,” Bill Levine, co-owner of Sarabeth’s, notes. The company uses only the best chocolate and cocoa. The package design is elegant and evokes an upscale quality image, that is echoed in the delicious product. Making the same soothing, creamy cup of hot cocoa served in the restaurants is easy: Just add hot milk, stir to melt the chocolate, top with whipped cream and serve. “This is a traditional hot chocolate, however, it can be used as a cold drink as well, so you might call it a drinking chocolate,” adds Levine. Today, Hot Chocolate Parisienne is not only served, but also will be sold over the counter in all six of Sarabeth’s restaurants, including one in New York City’s Whitney Museum and in the newest Key West location. Suggested retail: $15/16-ounce tin.--Denise Shoukas and Nicole Denis 718.589.2900
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Shootflying Hill Sauce Co., Inc. Salty Butterscotch Dessert Sauce outstanding dessert or dessert topping Cory Clarke, founder and CEO of Shootflying Hill Sauce Co., Brookline, Mass., knew she liked to bake at a young age; she used to stand on a chair in her mother’s kitchen to reach the counter. Although always passionate about desserts, Clarke studied engineering in college and later worked at a software company as a mechanical engineer. But, when a year of experimenting with dessert sauces in her kitchen started to detract from her ‘day job,’ Clarke decided to follow her passion and create Shootflying Hill Sauce Co. The company is named after a local road in Centerville, Mass., that led to her family’s favorite ice cream shop. “I played with recipes until I finally got it right,” says Clarke. She ultimately came up with Salty Butterscotch—her best-selling flavor—because of its nostalgic properties. Salty Butterscotch evokes a childhood memory for people. To make the sauce more appealing to adults and round out the sweetness, Clarke added fleur de sel for an addictive salty-sweet combo. All of her sauces are multi-functional; the Salty Butterscotch can be added to Bananas Foster while the Peach Bourbon can serve as a glaze or finishing sauce for pork. Keep an eye out for a 70 percent chocolate sauce as well as a Cherry Rum Sauce from this company. Suggested retail: $9.99/9-ounce jar.--Nicole Denis 617.784.6732
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Stonewall Kitchen Balsamic Fig Dressing outstanding salad dressing Stonewall Kitchen has been creating and perfecting dressings since its inception in 1991. One of 11 in the York, Maine-based producer’s dressing line was born out of owners James Scott and Jonathan King’s love for figs. Outstanding Salad Dressing winner Balsamic Fig Dressing made its debut in January 2008, inspired, says Laura Duncan, director of marketing, from one of their favorite recipes featured in the Stonewall Harvest Cookbook for Cheese Stuffed Figs with a Balsamic Glaze. “We launched the Balsamic Fig Dressing early in our own retail stores and direct-to-consumer channels, and it was an immediate customer (and staff) favorite, so we were confident that this dressing would be a success,” says King. Rich Black Mission figs balanced with the tang of aged balsamic vinegar make for an intensely flavored dressing that does not overpower greens in salads with goat cheese, nuts or dried fruit. The dressing is also ideal for grilling and complements both chicken and pork. Suggested retail: $6.50.--Nicole Denis 207.351.2713.
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Sukhi’s Quick - N - Ezee Gourmet Indian Foods Tikka Masala Sauce outstanding cooking sauce or flavor enhancer Now you can make restaurant-quality Indian food at home with Sukhi’s Quick - N - Ezee Gourmet Indian Foods’ Tikka Masala Sauce (formerly Tikka Masala Paste), a blend of tomatoes and exotic spices, which are sourced locally. Just add heavy cream and water to reproduce Tikka Masala, a popular dish of North India. Company’s founder, chef-teacher Sukhi Singh, who learned the art of making Indian food at her grandmother’s side, wanted to take the labor and mystery out of cooking the cuisine. You can add chicken, with is typically, but tofu is an ideal substitution to create a vegetarian option. Sukhi’s full line of seven concentrated one-step cooking sauces ranges from nutty Korma to the Goanese specialty of Vindaloo. The San Francisco company is committed to giving back to the community. Sukhi’s supports non-profit organizations, including Narika, an organization dedicated to ending domestic violence, which recently recognized Sukhi’s with the Community Business Impact of the Year award. Suggested retail: $3.99/3-ounce pouch.--Denise Shoukas and Nicole Denis 510.336.8376
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Sweetfield's Inc. Wild Strawberry SweetCrystal PLUS Pansies outstanding shelf-stable foodservice product It all starts with colorful, edible pansies grown on a 33-acre farm in the foothills of Jamul, Calif. Once freshly picked, these blossoms are transformed into crystallized Wild Strawberry SweetCrystal PLUS Pansies, undergoing several steps along the way to prepare them for refrigeration, freezing and other rigors of foodservice use, says Diane Richards, vice president, Sweetfields Inc. “Although crystallized flowers have always been around, John Clemons, president and founder of Sweetfields, refined the process,” she continues. “The flowers are first coated in a crystallized finish and then sprayed with a light coating of refined confectioners glaze to seal them.” Next, natural and artificial wild strawberry flavorings are added. “The shelf-stable flowers can be used as a lovely garnish for fruits and vegetables, floated in beverages and most predominantly, used in the bakery for decorating cakes, cupcakes and other items,” says Richards. The Wild Strawberry SweetCrystal PLUS Pansies were created specifically because foodservice customers wanted a freezable product but, Richards notes, it’s a natural extension of the company’s existing line. Sweetfields offers six different edible flowers (Violas, Pansies, Giant Pansies, Snap Dragons, Mini Roses and Rose Petals) in five applications that include crystallizing, glazing, dipping in chocolate and even dusting with 24-carat gold or sterling silver. Each finish provides a different texture from crunchy to chewy to even creamy. Foodservice pricing: $9.92/10 flowers. Suggested retail: $10.96/5-flower box.--Susan Segrest and Nicole Denis 877.98SWEET
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The Cheeseworks Ortiz Conservas Boquerones outstanding meat, pâté or seafood Ortiz Conservas Boquerones Marinated White Anchovies come from a long tradition of excellence sustained by five generations of Bernardo Ortiz de Zarate’s family members, who produce this year’s award-winning seafood in the Basque region of Spain. Each generation maintains and improves upon the artisan production methods of cultivating local fish—and their time-honored traditions show in the high-quality of these delicate, flavorful white anchovies. Committed to preserving the marine life in the Cantabrian Sea, the anchovies are still caught by local fishermen who use nets to gather them, preventing the fish from being bruised or harmed. Ortiz Conservas maintains historic fishing methods and ensures that the curing times of the fish are respected and upheld according to traditional practices. In the case of the anchovies, once they reach port, they are cleaned and placed in barrels where they are left to mature for at least six months. This is followed by a six-step process that includes de-boning and filleting by hand. The fillets are then macerated in vinegar and salt, packaged in oil and flavored with garlic and parsley and are typically eaten as an appetizer (or tapas), and can be served on toast spread with tomatoes and extra virgin olive oil. They can also top a salad, or are delicate enough to 800.962.1220
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The Seasoned Palate, Inc. dba tsp spices Sweet Basics outstanding food gift When Sara Engram and Katie Luber were introduced by a mutual friend, they never guessed they’d become business partners. But a shared opinion that spices in glass jars were not only wasteful but also did not stay fresh led the two to develop an idea for single-use spice packets. The Sweet Basic spice kit consists of 72 pre-measured, 1-teaspoon packets; 12 each of six different organic, non-irradiated spices: Allspice, Anise Seed, Green Cardamom, Korintje Cinnamon, Cloves and Nutmeg. The tins are housed in a striking, fashionable brown box that can be reused to store recipes once emptied. (And, as Luber’s son notes, an iPod Nano can fit nicely into one of the tins.) The stay-fresh packets have a foil lining that protects spices from light, air and moisture, giving them a three-year shelf-life. “When someone purchases a bottle of spices, they are most likely buying more than they need and are forced to waste a lot. We encourage people to use a whole packet; even if they don’t, they are wasting less spice than if they purchased a jar,” notes Engram. Sweet Basics can be a gift for hostesses, brides, new homeowners or anyone who loves food, the owners say. Suggested retail: $42-$48.--Nicole Denis 877.511.8777
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Transatlantic Foods Aux Délices des Bois Outstanding new product Melt a pad of Aux Délices des Bois Black Truffle Butter on top of a steak or lather it on an ear of sweet summer corn, and you will be gently moved by the earthy, chocolaty aroma. A mix truffle oil, truffle juice and truffle bits give this butter a three-dimensional effect, much like when you add stock to a sauce. Whereas most truffle butters only contain truffle oil, this company uses truffle juice, the cooking water from the truffles as well as both Périgord and Black Summer Truffles, to create such an extraordinary flavor. The butter—100 percent pure creamery butter from Wisconsin with 82 percent butter fat, has a light, luscious texture that is the perfect foil for the musky truffles. This butter should be used sparingly, as a finishing only. You can swirl it into a sauce or use it to top seasonal vegetables, like asparagus, green beans and artichokes, or baked potatoes. If cooked, the volatile flavors will escape. The product is available year-round packaged in 3-ounce oval see-through containers or 3-ounce logs. Suggested retail price: $7.99/3 ounces.--Denise Shoukas and Nicole Denis 800.249.2072
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TWIST® European Sponge Cloth #20 outstanding non-food specialty item Looking for a green alternative to wiping up spills and scrubbing sinks? Turn in your paper towels for the Twist® European Sponge Cloth #20. Made from sustainable pine trees, the cloth is 100 percent biodegradable within eight weeks, as well as reusable and anti-bacterial. (You can toss the sponge in the microwave for a minute or put it in the dishwasher’s top rack.) Founders Brian Ross and Egil Wigert claim that one sponge will outlast 17 rolls of paper towels. As a bonus, the sponge’s packaging folds up into an eco-friendly, reusable bird feeder. Wigert, who grew up in Norway, was accustomed to using sponge cloths for cleaning, and saw a potential market for them here in the U.S. “Not only do they save you money, they are good for the environment,” he says. “The cloth absorbs 12 times its weight, and is more durable—it lasts 25 times as long as traditional terry rags. Combining design with environmental responsibility, the European Sponge Cloth #20 is constructed of the cellulose from sustainable pine trees in Norway. The company also makes its own salt in a plant in Mexico to create the “holes” in the sponge that make it porous. The Twist family of sponges also includes the Euro Sponge #10, Loofa Sponge #50, Naked Sponge #55 and Bamboo Cloth #35, made of bamboo and corn. Suggested retail: $3.99/3 pack.--Nicole Denis 303.443.9953
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Vermont Butter & Cheese Company Vermont Butter & Cheese outstanding product line In 1984, the Vermont Butter & Cheese Company, Websterville, Vt., was founded after a serendipitous series of events put Allison Hooper and Bob Reese together. Reese was the marketing director of the Vermont Department of Agriculture and was organizing a special state dinner where he needed Vermont goat cheese—but couldn’t find any. He had heard that Hooper had trained in artisanal cheesemaking in France, and asked her to make some for him. She agreed. The dinner was a big hit, so was the cheese, and by the time the plates were cleared, Hooper and Reese had decided to go into business together. Today the Vermont Butter & Cheese Company has more than 13 types of cheese and butter in its product line and supports a network of 25 family farms. The company’s goat milk cheeses include varieties of Chevre, Creamy Goat Cheese, Feta, Bonne Bouche, Bijou, Coupole and Fresh Crotin. The cow’s milk products include Crème Fraîche, Cultured Butter with Sea Salt Crystals, Fromage Blanc, Mascarpone and Quark. Everything is made in the company’s creamery. “It is just a tiny business but we are maniacal about quality and customer service, and those have been the things that have really helped us grow,” says Hooper. Suggested retail: $2.99/8 ounces for the Quark to $8.99/2 ounces for the Bijou.--Susan Segrest and Nicole Denis 800.249.2072
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