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What's New
Vol. 8 No. 2

Zena's SASS is "the everything sauce," and the uses of her Sassy Almond Sesame Sauce and Sassy Peanut Sesame Sauce (in Original and Hott), range from salad dressings, to stir frys, grilling and dipping.

For starters, try: Warm Prawn and Kale Salad (above).
Veggie-Filled Portabella Mushroom Caps with Sassy Almond-Sesame Sauce (below).

Bermuda Triangle, the familiar favorite from Cypress Grove is now made in a larger size with chefs in mind. The distinctive triangular shape and layer of edible black ash offers unique presentation options. Also, try it in Bermuda Triangle® Triangles.

The Aglio De Mirabella line of premium California garlic products made by AddGarlic has expanded from Original Roasted and Jalapeño, to include Honey Dijon and Lemon Butter. Using the Lemon Butter Roasted Garlic with shrimp is a perfect pairing.

The third generation of the Koda family is innovating as well as preserving tradition with Koda Farms' heirloom rice variety, Kokuho Rose (Japanese Style and Brown), as well as Sweet Rice and Rice Flours. Kokuho Brown Rice is used in Cranberry Pecan Brown Rice Salad (below) and Brown Rice Salad with Arugula and Feta.

All Wallaby Organics Greek yogurts are authentically strained. This traditional method, used for centuries, results in a genuine Greek yogurt that is naturally rich in protein and has a deliciously thick texture. Combined with their signature unhurried cooking process, this gives their Greek yogurt a distinct and delightful flavor.

Sonoma Syrup Co. is celebrating their Silver Anniversary with a Special Bottling of their Vanilla Bean Syrup (below). It makes an extraordinary Vanilla Bean Mint Lemonade.

Opa Helmut's Rubs: Tasty,Traditional German Spice Blends are new to Savor California: Original, Rustic, Barbeque, Herb Garden, Karneval (below), and Burger Mix.

Sonoma Brinery has added two new sauerkrauts to their family of pickles and raw sauerkrauts: Smokey Chipotle and Dill & Garlic, below.

Adding to its extensive line of French-style charcuterie products, Fabrique Délices is now making Bacon Butter (below, top) and Porcini Butter. New also are Cornichons (below, bottom), the perfect match for Fabrique Délices's Pâtés. Cornichons are also sold in food service size tins.

Rouge et Noir Mélange Brie is being produced again by Marin French Cheese using local Marin County cow milk and fresh goat milk from Laura Chenel Chevre. The richness of cow’s milk blended with the tangy, sharp flavor of goat’s milk creates a taste greater than the sum of its parts.

Desserts on Us is now making Laceys, the cookie everyone loves, in a new flavor: Dark Chocolate Coconut Almond Laceys (below).

Chambers Lane Organic Nut Pâtés (below) are new to Savor California: Truffled Cashew, Rosemary Thyme Almond, and Fig Balsamic Walnut Cashew.

Fall River Wild Rice's Wild Rice Chips are a new healthy snack alternative: Pico de Gallo and Sea Salt. The Wild Rice Chocolate Bar is made with all-natural puffed rice and dark chocolate.

New from Redwood Hill Farm & Creamery's lactose-free line of products, is their Green Valley Organics Sour Cream. Here are two delicious recipes that can make an appetizer or a meal any time of day, starting with breakfast.
Red Onion and Russet Potato Latkes with Cinnamon Apple Sour Cream (above).
Heart-Shaped Blini with Smoked Salmon and Lemon-Caper Sour Cream (below).

Robert Lambert's artisan magic is at work once again. New to his family of products that include jams, syrups, chocolate sauces and more, is Wild Blueberry Lemon Jam, below.

Elaine's Toffee is making four new products: Dark and Milk Chocolate Toffee Nuggets, as well as Toffee Sauce and Fudge Sauce (below). Always great on ice cream, the sauces are also used in Sundae Cupcakes and Toffee Apple Pie Sundae.

Salute Santé! continues to be a pioneer with their grapeseed oils, with a limited production of varietal grapeseed oils made from single varietal wine grape seeds. Along with Chardonnay and Merlot grapeseed flours, they make delicious gluten-free recipes: Carrot Muffins (below), Blueberry Zucchini Bread, and Breakfast Scones.

The breezes from Tomales Bay waft over the farm at Point Reyes Farmstead Cheese. Honoring that environment, their newest cheese is named Bay Blue, below. The cheese has a natural rind, fudgey texture, and golden-yellow interior. Its unique taste, with a salted-caramel finish, won it a prestigious "Good Food Award."

Specialists in sun dried tomatoes, Mooney Farms, has added Bella Sun Luci Sun Dried Tomatoes: Julienne Cut with Greek Oregano, Basil, & Garlic to their product line. Perfect in Sun Dried Tomato Greek Salad, below.

"Grower Pete" has figuratively joined the Pete's Ling Greens family with new Organic Living Butter Lettuce, below, and Organic Living Watercress. The roots are attached, so they are really fresh, ready for you to harvest.

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