Sign up to receive email notification
when a new newsletter is posted.
Click here for the current issue.
Click here for past issues.

Fancy Food Show
Vol. 8 No. 1

Garlic Rack of Lamb is just one of the ways to use the condiments from AddGarlic: Aglio di Mirabella Original Roasted Garlic and Aglio di Mirabella Roasted Garlic with Jalapeno Peppers. New products will be introduced at the Fancy Food Show.

Alice's Stick Cookies has won the Gold Sofi Award twice for Outstanding Cookie from the National Association for the Specialty Food Trade. Rich and buttery: Vanilla, Lemon, Orange, and Ginger Cinnamon.

The Peanut Butter and Peppers blog featured this easy and tasty recipe using Smash Foods' Tomato Smash: Tomato & Wild Blue Shrimp Pasta. "Tomato Smash was the best food at the Foodbuzz Blogger Festival. All the bloggers raved about it!"

The bright, crisp taste of Auntie Si's Lemon Grass Vinegar enhances any salad dressing, including for Radish and Cucumber Salad (above).

Breakfast used to be so same-old-same-old. Not when it's Egg Scramble with Garlic Lime Habanero Sauce, spiced up with one of the fruit-based sauces from California Habanero Blends.

Just think! You can drink your Bloody Mary Cocktail and also slather Bloody Mary Grill Sauce from Cathy's Sassy Sauce on your Sassy Baby Back Ribs.

The heat-and-serve soups and chills from Nona Lim truly are "real, simple, delicious." Even gluten and dairy free, these soups bring together health, convenience and gourmet taste.

Take a taste trip to Wine Country with the snack bars from D'Vine Crush. Each bar was created to showcase the flavor notes of a particular wine varietal. The first two flavors: Cork Screw Cherry Pinot and Toasted Barrel Chardonnay.

The nutty flavors of wild rice balance perfectly with the sweetness of dried fruit. To make Wild Rice and Dried Fruit Pilaf even easier, you can use the fully cooked wild rice from Fall River Wild Rice.

Fancy Food Show
Booth #304!

Savor California invites all members of the trade to visit our "island" booth at the Fancy Food Show, January 20-22. Taste an amazing array of artisanal products from these gourmet producers.

Carla's Cookies from Healthy Vida Foods are gluten-free oat and flaxseed cookies that combine flavors from her birthplace, Brazil, and her new home in California.

Hottie Biscotti are a fusion of an Italian cookie with American flavors. No anise, but lots more almonds. The texture is unique too: a ‘smooth crumble,’ so they are crunchy but not hard.

Jimtown Fresh's Spicy Pepper Jam and cheese are a marriage made in heaven. Just one of a line of superb fresh condiments, that includes Caponata, and Fig & Olive Spread.

Made from scratch, chocolate-covered goodness. One of Kika's Treats is Dark Chocolate Covered Graham Crackers. A unique treat are Brazilian Honey Cakes, covered in? Yup. Dark Chocolate!

The Kugel Company's ready-to-eat kugel is an original Locker family recipe, in a convenient, oven-ready/microwavable package. Both savory and sweet varieties.

Coffee from the hill country of northern Thailand is not yet well known, but Lanna Coffee is about to change that. 100% Highland Arabica roasted in four flavor profiles, it's a unique coffee with floral aromas, nutty and citrus-y.

Maisie Jane's California Sunshine Products specializes in almonds, ranging from raw organic almonds to savory flavored almonds, sweet chocolate almonds and organic snack packs. Use them to make a classic Romesco Sauce.

The seasoning rubs and barbecue sauces from Manjaman Foods borrow their Spanish-Asian fusion flavors from the Philippines' history and geography. Try Manjaman Baby Back Ribs (above).

To make her
Napa Cakes Panforte, Marjorie Caldwell started with a panforte recipe from the internet, and then “changed it to ingredients that I particularly like," giving it a California twist.

Pollen Ranch harvests wild organic Fennel Pollen and farmed organic Dill Pollen. Spice Blends using Fennel Pollen include Zen-Sational and Divine Desserts. In Sear-Roasted Salmon with Honey-Glazed Fennel, the richness of salmon is contrasted by a sweet-tart salad of fennel and apple.

Artisan Robert Lambert's line of fine products includes jams, syrups, chocolate sauces, fruitcakes, and specialty items such as Salt-Cured Lemons and Limes, Dark Cherries in Merlot Syrup, and Membrillo. Dark Chocolate Raspberry Cheese Tart (above) uses his Deep Dark Chocolate Sauce.

It's perfectly okay to eat
Sonoma Brinery's handmade fresh pickles and sauerkraut right out of the container. And they also make the perfect topping for a pastrami sandwich, a hamburger or a sausage. Try them in recipes too, such as Sauerkraut and Corned Beef Soup.

Blood Orange Olive Oil is just one of the award-winning olive oils from
Stella Cadente Olive Oil. Chef Julia Conway suggests using it to make Umbrian New Year’s Lentils to bring good luck in the new year.

Packed in a stay-fresh tin,
Taylor Brothers Farms prunes are a portable, convenient, energy-loaded snack, full of vitamins and minerals. They also make a wonderful old fashioned dessert: Rustic Prune Cake.

The easiest thing to do with Terra Sonoma's Verjus is to just drizzle it on everything. Pressed from green wine grapes, verjus adds zest to salads, marinades and sauces, and unlike vinegars—which have three times the acidity—it compliments wine.

"Let them eat cake...and cupcakes, and cookies, and anything with frosting on it."
The Frosting Queens literally make the frosting for the cake, or in this cake, the cupcake: Devil Meets Angel.

Pioneers of American White Sturgeon Caviar, Tsar Nicoulai Caviar provides an award-winning line of caviars and smoked fish. One of the classic ways to serve caviar is on top of a miniature potato pancake (above).

Connie Green of Wine Forest Wild Foods is mushroom purveyor to super-star chefs, because the quality of her fresh and dried mushrooms and other wild products (such as Fiddle Head Ferns, Ramps, Sea Beans, Nettles, and Huckleberries) are unsurpassed. Complemented by a line of wild preserves, seasonings and rubs (including Sofi Award Winner Fennel Pollen Rub), these products bring the wild into the pantry.


Copyright 2003-2017 by Savor California. All rights reserved.