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Holidays 2006
Vol. 1 No. 1

Fancy Food Show

Savor California has doubled the size of its booth for the 2007 Fancy Food Show, January 21-23 at the Moscone Center in San Francisco. This event is open to all members of the food industry: retailers, distributors, brokers, media, and we hope you will stop at Booth 701 to see us:

21 Missions Organics
B & R Farms Fall River Wild Rice
Fudge is my Life (below)
Mrs. A's Salsa Buena
Robert Lambert
Bella Chi-Cha
Shelley's Biscotti
Vignette Wine Country Soda

New York Times

Savor California was delighted to be incuded n a story by Kim Severson in the New York Times on November 15. "Why Roots Matter More" was on the cover of the Small Business section --

Jane St. Claire began Savor California in 2003 for producers and farmers who were not big enough for most distributors and who, in some cases, had no idea how to take their products to market. On the site, she runs descriptions with the products, typically emphasizing the people behind the product. The strategy plays into a trend that market researchers call "authenticity."

Bellwether Farms (below) was also mentioned in the story.

What's New

Welcome to these new Marketing Partners with Savor California:

Vignette Wine Country Soda
The Perfect Bite Co.

Gift Ideas

For the person who has everything, the perfect gift is a yummy package from the food producers on Savor California.

A Perfect Pear from Napa Valley's vinegar set.

O Olive Oil gift box (below).
Mendocino Mustard's combo of Hot and Sweet as well as Seeds and Suds.

Make points with Santa

Does the Santa in your household have gourmet tastes? Set out some of these goodies and earn a check mark in the "nice" column.

Desserts on Us Laceys

Global California

You can make the holidays a global celebration. and enjoy the tastes and traditions of other cultures all from Savor California.

Rosewater Saffron Ice Cream with Pistachio (below), as well as other flavors, such as orange, pomegranate, ginger and mango.

Mrs. A's Salsa Buena, the real thing.

A new take on fruitcake

Robert Lambert has three unique takes on this classic. His dark fruit cakes are filled with nuts, hand-candied fruits and fruit peels, molasses, brandy and port. Soaked in Jack Daniels bourbon and topped with a California bay leaf and candied blood orange peel star.

Secrets of an Assembler

I love the beautiful colors of the endive from California Endive Farms. The edges of the spears are tinged red or light yellow, and arranged in a circular pattern on a platter, they remind me of a chrysanthemum.

For a spectacular hors d'oeuvres, top the endive spears with crumbled Blue Cheese from Point Reyes Farmstead Cheese and chopped, toasted walnuts and drizzle with Port Vinegar.

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