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December 2016

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December 2016 It’s Show Time It’s that time again. It’s time to plan your 2017, show sched- ule, and figuring out what shows to attend couldn’t be easier. December The Fancy Food Shows are the shows to attend if you want to 2016 see all the hottest trends in specialty food. Start making your plans now. Following are the show details: WHAT’S Winter Fancy Food Show January 22-24, 2017 INSIDE Moscone Center San Francisco, CA Pg. 2 Booth # 946 Under the Dome The West Coast’s largest specialty food & beverage trade show will be held in San Francisco from January 22-24, Pg. 3 2017. Discover the future of specialty food! Meet the newest producers and sample the hottest new products. Connect with Wild & Unique 1,300 exhibitors representing the latest in specialty foods and Foods beverages from across the U.S. and 35 countries and regions. Plan accordingly, you may need all three days to see the Pg. 4 unique products featured at this venue. Learn something new at one of the seminars, workshops, tours, tastings or cooking For the Pastry Chef classes. Register on-line at www.fancyfoodshows.com. And then visit us in booth #946 to get started on your new product Pgs. 5-6 selections for the New Year. Grocery Summer Fancy Food Show June 25-27, 2017 Pg. 7 Jacob Javits Center Foodservice New York, NY Booth #1236 Back Cover North America’s Largest Specialty Food Specialty & Beverage Event will be held in New York City from June 25-27, 2017. Discover 180,000 products including confec- tions, cheeses, coffees, snacks, spices, ethnic, natural and or- New items listed are scheduled to ganic foods, and more. Connect with 2,400 exhibitors from arrive by the month titled on the 80 countries & regions. Register on-line at front of the newsletter. www.fancyfoodshows.com. And then visit us in booth #1236 to see all the exciting new products we have to offer. European Imports, Inc. 600 East Brook Dr. Arlington Heights, IL 60005 1-800-323-3464 [email protected] www.eiltd.com Happy Holidays Whatever holiday you are celebrating, European Im- ports, Inc. would like to extend its wishes for a safe and happy season! Under the Dome Jeff Babcock, Cheese Specialist There’s a reason Kerrygold Aged Cheddar Cheese tastes like heaven: it is made by monks. Well, at least it was thirteen centuries Not far from Mad King Ludwig’s castle in ago when they first started their divine new southern Bavaria comes an insane cheese, the hobby. Today they use the same attention to decadent black waxed Grand Noir. This rich detail and the same naturally abundant land to double cream blue is enrobed in sultry wax and create their 21st century version of this holy set to age for many weeks in Allgäu, from the grail of Cheddar cheese. master cheese-makers at Kaserei Champignon, creators of the original Cambozola. The land- Aged Cheddar is a pasteurized, grass-fed cow’s scape here is scenic, leading to the Alps and milk cheese that is aged for one year and un- the Swiss border, where the Swiss Brown cows dergoes a stringent grading process as it ma- contribute their grand milk. The buttery quali- tures. Only the best-tasting cheese makes it ty of this cheese is matched by the long aging, through, resulting in a Cheddar that is rich and as the flavors begin to embolden over time, full-bodied with a smooth finish. Slice it up bringing forward intense fermented fruit, lactic with warm apple pie or make it the hero of a tartness and flowery molds, yet it remains bal- wine and cheese pairing . anced and sweet. Almost like butter, the 3515360 Aged Cheddar 2/5 lb cheese simply melts away in your mouth leav- ing you only with the sweet memory of Bavar- ia. 3598895 Grand Noir 1/5.5 lb 2 Wild and Unique Foods Tim Doyle, Meat & Game Specialist Redondo Iglesias Based in Spain, Re- Serrano ham is surprising- dondo Iglesias is a 3rd ly low in fat, sodium, and generation family cholesterol, and high in owned company that nutrition. It is also rich in has been recognized protein, phosphorous and as the “Maestros del calcium. Serrano ham is a Jamon” specializing light digestive food with a in Serrano ham. The well balanced fatty acid secret is the curing content which can help process, which comes lower cholesterol by from cutting-edge technology applied to maintain- providing plenty of unsaturated fats. Serrano deli ing the taste and quality, which comes from centu- loaf ready-to-slice ham will help with food costs ries old traditions and skills. and save on labor. It can be sliced in 12 seconds and is fool proof. Serrano hams come from white pigs which are fod- der fed. They are then sorted by weight, cleaned and Serrano ham MUST be sliced paper thin to enjoy put in Mediterranean sea salt vats for up to 6 days. its wonderful flavor. So, enjoy some lovely Re- After about 6 days, the hams are checked by ham dondo Iglesias ham with Tribeca Oven sourdough masters to see if they are ready to be rinsed and bread drizzled with Cocina Selecta extra virgin moved to curing chambers. The chambers recreate olive oil and a fine glass of red wine. conditions that a ham hanging in a loft of a peasant house in one of Spain’s mountain regions would 1952322 Jamon Iberico Boneless 1/14 lb encounter. The 15-20 month plus process is done in large sealed chambers where computers reproduce the 2598916 Serrano Ham Sliced different temperatures and humidity cycles of the Retail 12/3 oz year that a typical ham would go through. The first phase of aging recreates winter temperatures as low as 41°F and then passing on to 2627927 Serrano Bone-in Ham 18-20 mos. the summer aging months, 1/17.5 lb when the temperature might 3124631 Jamon Iberico Bellota 1/13 lb reach a high of 95°F. The 3223441 Serrano Bone in Bellota 30-36 mos. cooling and gradual heating up 1/20 lb is fundamental for the fat on the outside of the ham to pene- 3481357 Iberico Retail trate the meat. The natural pro- Jamon Sliced 12/2 oz cess which places emphasis on time and master craftsmen gauging the evolution of the ham throughout the curing, is comparable to the process of wine making. 6125712 Serrano Boneless Ham 15 mos. 1/12.5 lb 7013661 Serrano Deli Loaf 1/10 lb 3 For the Pastry Chef Girish Fatnani, Pastry Specialist Different Pectin’s for Different Uses European Imports carries three pectin’s from Pat- “Seprata” pull-apart rolls isfrance for the pastry chef. Each one has unique properties that make it suitable for different as- Tribeca Oven has developed a new dinner roll pects of pastry production. concept that First there is the Green they call Pectin. This is the fast “Seprata”. It is -setting variety. Many a baguette pastry chefs refer to shape that has this as “apple pectin”. been scored into It is formulated to set 14 individual quickly, but is also rolls that pull “thermo-reversible”, apart easily meaning it can be re- from each other, creating a dinner roll that is heated and will still crispy on the top and soft on the sides! set up. It is most suitable for making jams, jellies These par-baked artisan dinner rolls have a thin and pie fillings. crisp crust and a deli- 5819679 Green Pectin 1/2.2 lb cate flavor. Just bake The second choice is Yellow Pectin. It is slow- at 385° for 8 minutes, setting and is “non ther- let cool for 15 mo-reversible” meaning minutes and serve. once it is set, it cannot They are perfect for be re-heated. This pec- an elegant bread ser- tin is best suited for vice at restaurants, making pate de fruit, or caterers, hotels… fruit jellies. Its slow- setting properties allow wherever a quality roll is expected (they also the use of a sauce gun to portion out the product make a tasty and different “slider” bun). The without setting up too quickly. baguette shape saves time in the kitchen as well 8232373 Yellow Pectin 1/2.2 lb – no more dumping rolls onto sheet pans and Finally, there is NH Pectin. making sure they are all right-side-up! Finally, This pectin is used to make they are quite economical, with the per piece apricot and other glazes to price averaging 25%-30% less than traditional be used on fruit tarts, dinner rolls. breakfast pastries, etc. It sets very shiny and has a 7010122 Seprata Dinner Rolls 1/22 ct pleasant flavor. 8824110 NH Pectin 1/2.2 lb 4 Grocery Italian Crackers to Liven Up your Holiday Parties What are Taralli? Taralli are an Italian snack 3867666 cracker that is common to several regions of Traditional Taralli southern Italy, but they are taken to another level 12/7.05 oz in Puglia, where Cucina Viva Taralli are pro- This taralli, baked accord- duced. Every town in Puglia offers its own types ing to a traditional Italian of taralli – an unsweetened cracker that is briefly recipe, is fresh and invigor- boiled, then baked. Taralli are similar in texture to ating with the taste of extra a breadstick or a pretzel in a doughnut shape. Cu- virgin olive and the fine cina Viva Taralli are made with extra virgin olive texture of the dough.
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