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| Olives Making Headlines |
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| NEW FROM FOODMATCHDivina Olive Bruschetta |
| Just the Facts Item Name: Divina Olive Bruschetta Item #: 20246 Origin: Greece Case Pack: 6/8.1 oz Ingredients: Olives (Halkidiki green, Kalamata), sunflower oil, Florina red pepper strips, capers, chopped garlic, red wine vinegar, spices, sea salt, citric acid An updated tapenade - Divina Olive Bruschetta is chopped instead of puréed. Made from all natural, artisanally cultivated and cured olives with sweet peppers, zesty capers, rounded out with garlic and spices. This is the ultimate crowd-pleasing topper! Beyond the Cracker5 uses for Divina Olive Bruschetta Developed by FoodMatch Corporate Chef, Brett Greenberg 1. Pizza - use as a base (sauce) on dough. Top with prosciutto, arugula, mozzarella & drizzle with olive oil. 2. Pasta - sauté with cherry tomatoes, chile peppers and top with toasted breadcrumbs. 3. Salad (dressing) - whisk with mustard, honey, red wine vinegar and olive oil. Dress an herb salad. 4. Meat - combine with dried apricots and golden raisins and stuff a boneless piece of lamb, pork or chicken. 5. Tacos & Quesadillas - toss with corn, green onion, cilantro and lime juice. Use as a topper. |
| Culinary Trends - Peruvian Cuisine |
| The Wall Street Journal recently profiled Peruvian cuisine, calling it "the next big food trend to land in America." Peru is a melting pot for Spanish, Japanese, African and Chinese cultures. These influences have created a vibrant and flavorful national food scene that features ingredients such as fresh seafood, citrus and the native Ají chile pepper. "This is the kind of food you can do very frequently and feel virtuous, healthy and sexy" says restauranteur Danny Meyer. Peruvian restaurants are popping up from New York City to Los Angeles. Zagat Survey estimates that it is listing four times more Peruvian restaurants today than compared to ten years ago. FoodMatch is no stranger to Peruvian-inspired cuisine. One of our most popular stuffed olives is a tender and buttery green olive that is stuffed with an authentic Peruvian Ají amarillo chile pepper. Versatile and complex, the Ají pepper is crunchy and sweet with a mild chile finish. We love to dice it into nachos and salsa, but you can also use it to make a homemade olive tapenade for fish and chicken or make a Peruvian-inspired pizza with clams, mussels, garlic and white wine. FoodMatch Item #54578Green Olives stuffed w/ Ají Chile (2/5lb bags) Here are some traditional Peruvian dishes that feature Green Olives stuffed with Ají Chile: Ceviche - Bite size pieces of sea bass (or any white fish) marinated in lemon/lime juice, onions and diced Ají-stuffed olives. The acid from the citrus cooks the fish. Papa Rellena - Mashed potatoes rolled into balls and stuffed with ground meat, Ají-stuffed olives and spices. Cook in a deep fryer until crispy brown. Ají de Gallina - Shredded chicken cooked with a sauce of milk, onions, Ají-stuffed olives, garlic & spices. Served over rice. |
| FoodMatch in the NewsDivina Kalamata Olive Spread & Martha Stewart's "Everyday Food" |
 FoodMatch is proud to announce that Martha Stewart's magazine, Everyday Food, recently featured Divina Kalamata Olive Spread. "Olive tapenade seems to be popping up all over as a savory blend of black or green olives that can instantly add depth to dinner and appetizers." Kalamata Olive Spread is a versatile ingredient that be spread on a sandwich as easily as mixed with tuna, capers and lemon for a healthy Mediterranean tuna salad. Some other ideas for Divina Kalamata Olive Spread: - Serve on its own as a dip for veggies or pita bread- Top off a chicken or pork cutlet with Kalamata spread, lemon and fresh herbs- Stuff mushrooms- Create a light pasta sauce with olive tapenade, diced tomatoes, garlic, basil and EVOO- Skip the mayo or mustard on your Italian hoagie and try a dollop of Kalamata Olive Spread FoodMatch offers Kalamata spread in the following pack sizes:
| Item # |
Description |
Case Pack |
Country of Origin |
| 20310 |
Kalamata Olive Spread |
6/8.5 oz jar |
Greece |
| 21310 |
Organic Divina Kalamata Spread |
6/8.5 oz jar |
Greece |
| D0310 |
Kalamata Olive Spread |
4/34 oz jars |
Greece |
| D0315 |
Kalamata Olive Spread |
2/5.3 plastic jars |
Greece |
For more information about this item, please contact your FoodMatch sales representative or call our NY office at (212) 244-5050. |
| Employee Profile - Racing for a Cure |
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| Sam Meldrum |
It is marathon season here in New York City and a few FoodMatch employees are gearing up for some very important runs. On October 16th, Selena Ortiz will be participating in the "Making Strides Against Breast Cancer" walk that takes place in Central Park. Her team name, "Olive Us For Hope," is a is a touching nod to her work family that supports this worthy cause. On Sunday November 6th, Sam Meldrum will be running the ING Marathon. A long-term goal of Sam's, he is running the marathon as a part of team "Run to Remember," which raises money to benefit Alzheimer's research. FoodMatch would like to congratulate Selena and Sam on their work to raise awareness! |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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FoodMatch, Inc. | 575 Eighth Avenue | Floor 23 | New York | NY | 10018 |
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Did you see...?
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On this season's premiere episode of Bravo TV's "Top Chef: All Stars," a retail jar of Divina Kalamata olives (Item # 20221) makes a cameo appearance during the quickfire challenge!
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FoodMatch in the News: 2011 Fancy Food Show
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Hot off the presses, the San Jose Mercury News just published a review of the 2011 Winter Fancy Food Show. FoodMatch is pleased to announce that we were named one of their "Top 10 Tastes" from this year's show of over 2000 exhibitors.
Jolene Thym, a writer for the Bay Area News Group came across our brand new line, Divina Bar Cocktail Olives. It was our Mt. Athos Olives Stuffed with Citrus that inspired her to write the following:
"After nibbling through dozens of substandard olives in search of something extraordinary, I bit into a refreshing, surprisingly citrusy olive, hand-stuffed with strips of lemon and orange zest."
Divina Bar premium hand-stuffed cocktail olives are packed in oil-free brine and convenient plastic jars that are ideal for on-premise foodservice operations. They are available in following varieties:
Item # Item Name/Count Case Pack
D0675 Stuffed with Jalapeno (130-140) 2/3.1 lb
D0673 Stuffed with Citrus (140-150) 2/3.1 lb
D0678 Stuffed with Red Pepper (130-140) 2/3.1 lb
In addition to our Divina Bar Cocktail Olives above, Mt. Athos Olives Stuffed with Citrus can also be found in both foodservice and retail packaging:
Item # Item Name Case Pack
D0273 Mt. Athos Green Stuffed w/Citrus 2/5 lb
20273 Mt. Athos Green Stuffed w/Citrus 6/7.8 oz
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New Product Announcement
André Laurent Choucroute au Champagne
(Sauerkraut cooked with Champagne)
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What is Choucroute au Champagne?
FoodMatch's new Choucroute is a delicate and delicious type of sauerkraut made from expertly, super finely sliced cabbages estate-grown in Champagne, France. Choucroute differs from other sauerkraut with the addition of wine, fat and aromatics. André Laurent's traditional Alsatian recipe includes Champagne, pork fat and juniper berries creating a flavor profile with a versatile range of uses and pairings.
Serving Suggestions:
In addition to serving with sausages, schnitzel and cured meats, Andr é Laurent Choucroute is an ideal ingredient for hot sandwiches, slow cooker dinners and goulash/casseroles. Its delicate flavor profile also allows it to pair well with chicken and fish. For recipe ideas from Jacques P épin, Bon Appetit and more, visit the following source:
5 Recipes for Choucroute Garnie
Choucroute in the Press:
Time Out Chicago recently posed the question: can a centuries old, traditional Alsatian dish really be "trending?" The answer seems to be "yes," as the article talks about how some of the hottest chefs in Chicago are using Choucroute on their menus: Time Out Chicago
The Herald Times News ( htrnews.com) recently wrote an article entitled "Sauerkraut: the new 'superfood'?" In this article, Suzanne Weiss talks about rediscovering the benefits of fermented foods for health, wellness and healing. "Sauerkraut is rich in Vitamin C and was valued by ancient sailors on long voyages because it helped prevent scurvy. It has been touted as everything from an immune booster to a flu and cancer-fighting superfood."
Choucroute au Champagne & FoodMatch:
Item #: 90208
Brand: André Laurent
Product Name: Sauerkraut Cooked with Champagne
Origin: France
Case Pack: 3/9.04 lb
Shelf Life: 36 months
Please contact your local FoodMatch sales representative or distributor
for information, samples and pricing.
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Kalamata Olive Crop Update
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| The effect of frost on Kalamata olives |
The 2010 Kalamata Olive crop harvest has been completed and status reports have begun to come in from the field. There are three main production areas of Kalamata olives in Greece:
1. Western Greece (Arta to Messologhi)
2. Lakonia Region (Sparta)
3. Livanata (Central Greece)
FoodMatch's Kalamata growers are in the Lakonia and Livanata regions. Here are their regional reports:
Lakonia Crop Update:
- The region has produced a smaller size crop this year (8,500 tons vs. 12,000 in 2009)
- There was a frost in December that destroyed approx. 1,500 tons of olives that were waiting to be harvested.
- There are fewer smaller caliber olives and in general, the color will be on the lighter side due to weather conditions during the harvest.
Livanata Crop Update:
- The region, on average, produces 7,000 tons of Kalamata olives. This year's crop is aporoximately 5,000 tons.
- The fall season in this region was very wet and the size of the fruit increased.
- Olive caliber size and color is more stable in this region as compared to Lakonia
Western Greece:
- This region produces an average of 15,500 tons of Kalamata olives per year. The size of the 2010 crop is expected to be approx. 11,000 tons.
- This region typically receives a lot of rain which can affect the texture of the olive. This season was no different and the crop is expected to have texture issues once the olives are fermented.
- FoodMatch does not work with growers in this region.
What does this mean for FoodMatch?
It isn't all bad news on the Kalamata front. The 2010 crop was not damaged at all by the olive fly, which was a problem with last year's crop. Kalamata olive prices began to escalate at the end of 2010 and we expect this year's crop size issue to liklely keep pricing aggressive. The quality of the olives should remain very high, as FoodMatch has a dedicated team of growers in Greece that will ensure the best for our customers.
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Olives & The Ancient Mariner
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 What was the top food choice of ancient mariners?
Olives, of course!
The recent discovery of a large amount of olive stones from a 2000+ year old shipwreck has provided researchers with insight into the diet of sailors in the ancient world. Discovered under the sea of Cyprus' southern coast, researchers are dating the shipwreck to around 400 B.C.E. The findings noted that "an interesting piece of evidence that gives us information on the conditions under which the sailors of antiquity lived, are the large number of olive pips that were found during excavation, since these pips must have been part of the crew's food supply." In addition to olive consumption, ancient mariners were also known to use olive oil as a perfume base. Additionally, it was used to fuel copper furnaces.
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A picture is worth a thousand words...and even more years!
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FoodMatch, Inc. | 575 Eighth Avenue | Floor 23 | New York | NY | 10018
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| SPECIAL EDITION CROP UPDATE: PART TWO |
In a continuing effort to bring our customers the most up-to-date crop news from our olive and antipasti growers around the globe, FoodMatch provides harvest updates throughout the year. This month, get the latest information about new crop Lucques, Picholine, Cerignola, Castelvetrano and Gaeta olives |
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| New Crop Barnier Fresh Harvest Lucques from France |
FoodMatch Ambassador William Voves recently returned from a trip to France where the Lucque harvest was underway. The following were notes taken directly from his trip: "When we arrived at Barnier, they were sorting olives and the overall sizing looks a little smaller than last year. The medium size Lucques are plentiful, the color beautiful and the meat firm with a great crispness. The olive fly was not evident in any of the olives seen at the plant. The report was no real damage by the olive fly this year in France."Later in his trip, William visited "Domaine de Commere," the farm that works exclusively with Barnier on each year's Lucque harvest. While there, William gained more insight into this year's new crop:"It was explained to me that this year's Lucque crop is being termed the "Immaculate Conception of Olives" because the pollinator trees blossomed late after the blossom of the Lucques were finished. The mystery of not knowing who the father of this crop is has caused quite a stir in the French tabloids. The trees on this farm are from 4 to 8 years old and in beautiful shape. We picked up that days harvest and it was curing at Barnier the next morning."FoodMatch Lucques:Item #FR502, Lucque (1/11 lb pail) |
| New Crop Barnier Picholine from Languedoc, France |
Barnier Fresh Harvest Picholines are grown in the Languedoc region of France and reports of this year's crop are very positive. The fruit is said to be of excellent size, taste, color and quality.
Our first containers of new crop Picholines will be arriving in the United States in early December, which means all new orders will receive new crop product.
FoodMatch Picholines: Item FR503, Barnier Fresh Harvest Picholine (1/11 lb pail) |
| New Crop Cannone Cerignola Olives from Puglia, Italy |
| The new Bella de Cerignola crop will present some challenges. Unusually cold weather during the end of April and early May caused many of the Cerignola flowers to drop, reducing the size of this year's crop.June brought sporadic hail storms in some of the growing areas, which either knocked down some of the young fruit or damaged them from hail "hits". The cumulative effect of the spring flower drop and summer storms has this year's Cerignola crop down up to 40% compared to last year. Not only is the crop size significantly less but the crop has a much smaller percent of large calibers. Prices for fruit from the growers are over 20% higher this year. FoodMatch will do everything possible to mitigate increases.FoodMatch Cerignola Olives:Item #60800, Green Cerignola 70/90 count (2/5.5 lb tins)Item #60500, Green Cerignola 90/110 count (2/5.5 lb tins)Item #60550, Green Cerignola 110/130 count (2/5/5 lb tins)Item #60600, Black Cerignola 70/90 count (2/5.5 lb tins)Item #60610, Black Cerignola 90/110 count (2/5.5 lb tins) |
| New Crop Castelvetrano Olives from Sicily |
Our new crop of Castelvetrano olives (Nocellara del Belice varietal) is currently harvested and in the process of curing. The crop was a good size this year. There were some sporadic problems with hail reported, similar to the storms in Puglia that affected the Cerignolas. With our careful selection we expect another excellent new crop of Castelvetrano olives that will arrive in our warehouses this January.
FoodMatch Castelvetrano Olives:
Item #30102, Castelvetrano Olives (1/10 lb pail)
Item #30104, Castelvetrano Olives, Pitted (1/9 lb pail) |
| New Crop Gaeta Olives from Italy |
In the Italian provinces of Lazio and Latina, Gaeta olives for oil production are just now being harvested. Gaeta 's for table olives will not be harvested until the early Spring. So far the crop on the trees looks good in terms of quality, ripening, and overall crop size. Authenticity Alert!This report is for our authentic Italian Gaeta olives, produced only from the Itrana varietal that is grown in the hills of Lazio and Latina. Many less expensive, small black olives from Argentina, Turkey, and even Leccino and Paranzana olives from other parts of Italy are sometimes sold as Gaeta. Beware of the impostors!
FoodMatch Gaeta Olives:
Item #30101, Gaeta Olives (2/5 lb plastic tubs) |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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| New Crop Update, Issue 1 This is the first in a series of articles that FoodMatch will be delivering to bring you our latest crop updates. |
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| ROASTED PEPPER CROP UPDATE - TURKEY |
Exciting news from our plant in Canakkale, Turkey where the new crop of Divina bulk Roasted Red Peppers is currently being harvested and packed. Both the supply and quality of our Florina peppers is very good this year. Climatic conditions have been ideal in the fields, which, at roughly a 650 meter elevation had steady rain during last winter and mild temperatures during the summer. The peppers are medium to large size, very meaty and flavorful. The mild summer did yield a somewhat larger percentage of slightly lighter red peppers versus very dark red peppers. Overall the quality of the red and yellow peppers is excellent and FoodMatch expects its first containers to arrive any day! Roasted Pepper Items Available:
| Item # |
Item Name |
Case Pack |
| D0195-3 |
Red & Yellow Pepper Strips |
3/5.75 lb tins |
| D0110-3 |
Whole Roasted Red Peppers |
3/5.75 lb tins |
| D0120-3 |
Roasted Red Pepper Strips |
3/5.75 lb tins |
| D0170-3 |
Roasted Red Pepper Fillets |
3/5.75 lb tins |
| D0130-3 |
Whole Roasted Yellow Peppers |
3/5.75 lb tins |
| D0190-3 |
Roasted Red & Yellow Peppers |
3/5.75 lb tins |
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| ROASTED TOMATO CROP UPDATE - EAST COAST, USA |
This season, the bulk of FoodMatch's Roasted Tomato production is coming from three different areas along the East Coast. We began in August by harvesting fresh Roma tomatoes from our contracted fields in the Shenandoah Valley of Virginia. As the summer progressed, production moved north towards Central and Southern Pennsylvania. We are now wrapping up our final harvest along the Virginia coastline that will be picked until the first frost of the season. Though record-breaking high temperatures this summer presented a variety of challenges for many tomato growing regions throughout the country, our growers were able to consistently provide us with high quality tomatoes for another successful fall tomato production. Roasted Tomato Items Available:
| Item # |
Item Name |
Case Pack |
| 70200 |
Roasted Red Tomatoes, Frozen |
6/4 lb PET jars |
| 70202 |
Roasted Red Tomatoes, Frozen |
2/4 lb PET jars |
| 70264 |
Roasted Red Tomatoes, Frozen |
6/4 lb bags |
| 70234 |
Roasted Red Tomatoes, Frozen |
3/4 lb bags |
| 70247 |
Roasted Red Tomatoes, Frozen |
4/7 lb bags |
| 70647 |
Roasted Red Tomatoes Strips, Frozen |
4/7 lb bags |
| 70303 |
Roasted Red Tomatoes |
3/6.4 lb tins |
| 70434 |
Roasted Yellow Tomatoes, Frozen |
3/4 lb bags |
| 70400 |
Roasted Yellow Tomatoes, Frozen |
6/4 lb PET jars |
| 71000 |
Minced Sundried Tomatoes in Oil |
2/4 lb PET jars |
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| MT. ATHOS GREEN OLIVES - GREECE |
We expect the green Halkidiki crop to be significantly larger this year as compared to last. The overall crop will have a larger percent of smaller calibers, which is typical when the trees produce more fruit. The quality looks very good as there have been no problems from the climate or olive fly. The physical harvest of the crop began in earnest just this week which is later than normal. Some farmers holding out for higher prices and strikes from truckers helped cause the delay. Now most growers are harvesting as quickly as possible so that the fruit is picked while still green, for optimal quality. Mt. Athos Items Available
| Item # |
Item Name |
Case Pack |
| D0270 |
Mt. Athos Green, Pitted |
2/5 lb |
| D0271 |
Mt. Athos Green |
2/5 lb |
| K0270* |
Kosher Mt. Athos Green, Pitted |
2/5 lb |
| GK0270* |
Kosher Organic Mt. Athos Green, Pitted |
2/5 lb |
| D0272* |
Sliced Mt. Athos Green |
2/5 lb |
| *Available via pre-order only. Please allow 6-8 week lead time. |
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| KALAMATA OLIVES - GREECE |
The Kalamata Olive harvest will not begin until early November but advance reports suggest an average size crop. In general, while the average caliber will be smaller, the quality of the olives will be much improved over last year.
Ideal weather conditions through the winter and summer will yield much darker kalamatas than last year. Most importantly, there are absolutely no reports of issues with the olive fly. Kalamata Olive Items Available
| Item # |
Item Name |
Case Pack |
| D0220 |
Kalamata Olives |
2/5 lb |
| D0221 |
Kalamata, Pitted |
2/5 lb |
| D0222 |
Kalamata |
2/5 lb |
| D0225 |
Kalamata, Wedges |
2/5 lb |
| D0226* |
Kalamata, Halves |
2/5 lb |
| D0228 |
Baby Kalamata, Pitted |
2/5 lb |
| K0220* |
Messinia Estate Kalamata |
2/5 lb |
| K0222* |
Kosher Kalamata, Pitted |
2/5 lb |
| GK0220* |
Kosher Kalamata, Wedges |
2/5 lb |
| *Available via pre-order. Please allow 6-8 week lead time. |
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| FOODMATCH OLIVE CROP CALENDAR |
Have you ever wondered when your favorite olive varietals are at their peak ripeness? Let the FoodMatch olive varietal crop calendar guide you on your year-round Mediterranean adventure! |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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| Fig Facts |
| What came first: the olive or the fig? - Figs are believed to be the first agricultural plant grown by humans. There have been fig sub-fossils found in the Jordan Valley dating back to 9400-9200 BC. - There are more than 600 different varieties of figs. - Ancient Greece once banned the exportation of figs because they were convinced the fig was a super-fruit that gave their athletes a competitive advantage at the Olympics. |
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| Award Winning Dalmatia Fig Spread |
 The NASFT's annual SOFI™ Awards have honored the Original and Orange Fig Spread with their coveted gold awards. 2010 Dalmatia Fig Spread Outstanding Non-Perishable Shelf-Stable Product 2004 Dalmatia Orange Fig Spread Outstanding Jam, Preserve, Spread or Sweet Topping |
| Dalmatia Fig Spread & FoodMatch |
Dalmatia figs are hand-picked and sundried to a rich golden color. The figs are made into spreads using only the finest ingredients. The end result is a prize-winning, all-natural product with superior fruit count. · No artificial preservatives, fat, or sodium · Serve with fresh baked goods, cheese and charcuterie · Provides cross-merchandising opportunities · Available in Original and Orange The Dalmatia product range at FoodMatch features the following:
| Item # 26100 |
Fig Spread, Retail |
12/8.5 oz jar |
| Item # 26110 |
Orange Fig Spread, Retail |
12/8.5 oz jar |
| Item # 16100 |
Fig Spread, Foodservice |
4/3.53 lb pail |
| Item # 26300 |
Ficoco Spread |
12/8.5 oz jar |
Please contact FoodMatch for more informaton on the Dalmatia line of spreads and tapenades. |
| Croatia and the Rich History of Dalmatia |
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| Pictured: Dalmatia's figs drying. |
Dalmatia Fig Spread originated on the Adriatic Coast of Croatia where Neb Chupin, one of its creators, remembers back to his childhood when his grandfather instilled in him the importance of figs. "Figs rejuvenate," he was taught, "they make kids stronger and the elderly healthy and young."
Like any other fruit, Neb notes that fig flavor and aroma profiles are distinct to their area of origin. "The fruit used in Dalmatia Fig Spreads is medium to small in size and therefore very concentrated in flavor. The Mediterranean climate is very particular for growing figs. Cold mountain winds from the north, scarce rains in summer months and very hot weather make crops small to medium in size." Neb grew up in the town of Vodice, located in central Dalmatia. Every summer he recalls helping his grandfather Dida Boza in the fields picking crops and tending trees. "I helped with almonds, figs, sour cherries, olives, grapes, and carob. Every year my grandparents would put fresh figs on wooden pallets in the summer and leave them in the sun for a week to allow them to dry. Dry figs were considered a natural supplement. Even then, when the medicine and nutrition were not advanced, he knew that figs were a valuable source of nutrition." |
| Dalmatia Fig Spread in the Marketplace |
| We always love to hear how restaurants, caterers, markets and home cooks use our products. Dalmatia Fig Spread tends to be one of our more popular "you've got to try it like this" products! Here are some of the best ideas we've received so far: 1. Tony's Pizza Napoletana (Chef Tony Gemignani) This pizza is literally a gold medal winner! Chef Tony won the prestigious award at Food Network's Pizza Champions Challenge. The pizza has asiago, mozzarella, imported Italian gorganzola, Dalmatia Fig Spread, prosciutto di parma, parmigiano and balsamic vinegar. (Source: Tony's Pizza Napoletana) 2. The Horse Radish in Carlton, ORNestled in the Oregon wine country is this upscale cheese and wine bar. The Horse Radish prominently features Dalmatia Fig Spread on their menu. First, they make a Balsamic Fig Dipping Sauce to serve as a condiment on their cheese tray and alongside a Brie Quesadilla. If that wasn't tempting enough, try their sinfully delicious Grilled Cheese Sandwich made with Dalmatia Fig Spread and prosciutto. (Source: The Horse Radish) |
| Recipe Ideas with Chef Brett (This month: Dalmatia Fig Spread) |
| This month, FoodMatch Chef Brett is inspired by figs and provides us with a main course and dessert featuring Dalmatia Fig Spread. Fig Barbecue Chicken(Serves 4)Ingredients: Chicken (cut into 8 pieces), Dalmatia Fig Spread (1 cup), EVOO (2 tbsp), Shallots (2 lg), Chili Powder (1/4 tsp), Tomato Puree (1 cup), Cider Vinegar (1/2 cup), Salt & Pepper (to taste). Directions:1. Pre-heat grill to medium-high, leaving 1 area without heat.2. Season chicken with salt and pepper and place skin-side down onto unheated area of grill. Close lid and cook for 40 minutes.3. Prepare barbecue sauce by heating oil in hot sauce pan over medium heat and sautéing shallots until golden and tender. Add chili powder and stir 1 minute. Add tomato puree, vinegar and fig spread. Cook until thickened and reduced.4. Baste chicken with sauce and move to hot area of grill. Cook covered for 4 minutes before flipping and basting again. Repeat 4 more times until well crusted and cooked. Fig Gelato(Makes approx. 1 Qt.)Ingredients: Dalmatia Fig Spread (1 cup), Whole Milk (2 2/3 cup), Heavy Cream (1 1/3 cup), Egg Yolks (6), Sugar (1 cup) and Sea Salt (to taste). Directions:1. Scald 2/3 cups fig spread, milk, and cream over medium heat (until just under a boil).2. Using a stand mixer with the whisk attachment, beat egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes.3. Temper egg mixture by slowly adding ½ of the hot milk mixture while continuing to beat on medium-low speed.4. Slowly pour tempered egg mixture into saucepan and whisk until combined with remaining hot milk. Cook over medium-low heat, whisking constantly, until mixture coats the back of a spoon, about 15 minutes (175F on a candy thermometer).5. Set a bowl in an ice bath and strain mixture into bowl through a fine-mesh sieve or through cheesecloth. Stir occasionally until cooled to room temperature. Cover with plastic wrap and refrigerate until cold, about 2 hours. 6. Transfer the custard to your ice cream maker and freeze according to its instructions. Garnish with remaining fig spread. |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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| Olivista Classic Selection EVOO receives 5-Stars in Rosengarten Report! |
 For his June 2010 issue, David Rosengarten of The Rosengarten Report set out to taste and review new, freshly harvested olive oil. His directive, which produced over 150 submissions, was to "send oils only from the 2009-2010 harvest." Olivista Classic Selection California Grown EVOO (of which more info can be found below) was given the highest rating of 5 stars in the category of "Best-Value Fresh Oils. |
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| Breaking NewsThe NASFT Nominates FoodMatch for a 2010 SOFI™ Award |
| FoodMatch is proud to announce that we have been nominated by the National Association of Specialty Food (NASFT) for a 2010 SOFI™Award. Outstanding Non-Perishable Foodservice Product Dalmatia Fig Spread Item Name: Dalmatia Fig SpreadItem #: 16100Case Pack: 4/3.53 lb pail While you may be most familiar with its smaller retail jar, Dalmatia Fig Spread in pails is a unique foodservice ingredient for restaurant, caterers, prep kitchens and bakers. Plump figs are hand-picked at peak ripeness and dried to a rich, golden color by the Mediterranean sun. The result is a versatile spread that can be used as a glaze for proteins, filling or icing for baked goods, accompaniment to cheese platters and more! SOFI™ award winners will be selected on June 28th at the NASFT's Summer Fancy Food Show in New York City. |
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| New from FoodMatch Olivista California Grown Extra Virgin Olive Oil |
| FoodMatch recently launched a new line of Olivista California Grown Extra Virgin Olive Oil. The key to great EVOO is the time from harvest to crush. Olivista EVOO is pressed within mere hours of harvesting! The result is a vibrant and distinct oil that is grown, pressed and bottled 100% in California. The olive first came to California in the late eighteenth century, when Spanish missionaries planted olives trees from San Diego to Sonoma. By the mid-nineteenth century, there was a thriving olive oil industry in California. Oil business languished throughout much of the twentieth century, until a new generation of health-conscious Americans rediscovered the flavor and benefits of olive oil. Aging olive orchards were revived and new groves planted, signaling a renaissance in the California olive oil industry. Olivista EVOO RetailArbequina Varietal "Sweet and Fragrant." Item # 20500 | Case Pack 6/500 ml bottlesClassic Selection "Harmonious and Fresh" Item # 20501 | Case Pack 6/500 ml bottles Robust Selection "Aromatic and Peppery" Item # 20503 | Case Pack 6/500 ml bottles Olivista EVOO Bulk/FoodserviceOlivista California Extra Virgin Oil in bulk for foodservice is in innovative bag-in-box packaging. The collapsible bag limits air contact with oil, protecting and preserving freshness and flavor for up to 12 months. There is also an easy to use spout that protect the oil for contamination and spillage. Boxes are made from 75% recycled corrugate. Arbequina Varietal Item # 11500 | Case Pack 1/2.5 gal boxClassic Selection Item # 11501 | Case Pack 1/2.5 gal box Item # 11510 | Case Pack 1/5 gal boxSource: California Olive Oil Council |
| In Memory of K. Dun Gifford |
| K. Dun Gifford, the man who many credit for introducing and educating the American public on the benefits of the Mediterranean diet, passed away last week leaving behind a rich set of ideals and principles that will continue to guide our culinary landscape. In 1988, Gifford founded the Oldways Preservation Trust. Dr. Frank Sacks, a nutrition professor at Harvard states that "In the nutrition field, we had been very concerned that the benefits of the Mediterranean diet were being overlooked by the mainstream. It turned out that Dun was a godsend to us. He got his inspiration independently of us that Mediterranean diets are healthy and that we should marry the culinary arts, health and culture." Mr. Gifford's life reads like a fascinating journey through American history. In 1956, at the age of 17, he survived the sinking of the Andrea Doria. Twelve years later he was mere steps away when Robert Kennedy was assassinated in Los Angeles. Gifford had his hand in many careers, spending time in investment banking, real estate development and restaurant ownership. Sara Baer-Sinnott, the executive vice president of Oldways, summed Dun's life up very accurately when she noted that "He loved food. He loved eating it, talking about it, writing about it, and cooking it. He took very complicated scientific information and made it understandable for everyone, inspiring them to enjoy great traditional healthy foods and wine.'' Phil Meldrum, President of FoodMatch, was lucky enough to take a sailing trip with his friend Dun in 2006. |
| In the News May is Med Month! |
| May is Mediterranean Month and FoodMatch is in the celebrating spirit! "Med Month," as it is referred to, is a time to explore the health and taste benefits of living a life inspired by the Mediterranean Diet. Promoted by a partnership between Oldways and the Mediterranean Foods Alliance, Med Month serves to reinforce the many benefits of this time-honored way of eating including reduction of risk for heart disease, cancer and diabetes. There is also compelling evidence that omega-3's found in many Mediterranean foods can boost both the health and brainpower of mothers and infants. Oldways points out that, "the Mediterranean Diet is notable for its 'whole diet' approach. Instead of isolating foods as good or bad, the Med Way takes a lifestyle approach that includes eating from a well-rounded menu of foods largely from the plant kingdom, regular exercise and enjoying the company of friends and family." A recent conversation with Erika Ross, the Program Manager at Oldways provided even more insight into the popularity of Med Month and its dietary principles:"We're encouraged to see all the signs that more Americans are getting the message about the Mediterranean style of eating. In the most recent survey from the American Dietetic Association, 3 out of 5 consumers said diet, nutrition and physical activity are very important to them personally." (The same study found that 56% of consumers have increased their consumption of whole grain foods, 50% for fruit and 48% for fruits and vegetables.) Ms. Ross went on to talk about new choices in the grocery aisles as well by pointing out that:"It is now possible to find more than 10 different kinds of hummus, where a few years ago there were only one or two. Greek yogurt comes in a variety of flavors and sizes, including chocolate. We're seeing snacks, such as pita chips in several flavors and expanded assortments of olives in grocery stores of all sizes."It is clear that Med Month is no longer just a tool to inform and educate people as to the benefits of a life centered around the Mediterranean Diet, but rather a celebration of how far America has progressed in embracing its principles and health advantages. For more information on the Mediterranean Diet and Med Month, please visit Oldways or FoodMatch.com. |
| 5 Ideas with Chef Brett This Month: Barnier Lupini Beans in Spicy Harissa Sauce |
| FoodMatch offers an array of Barnier Specialties including the spicy and zesty Lupini bean. The "edamame of the Mediterranean," Lupini beans have been part of the Old World diet for over 2,000 years! These savory, wholesome treats are packed with protein, calcium, iron and fiber. Spicy Harissa Sauce adds an exotic kick to this healthy snack by packing every bite with the piquant spices of North Africa. This month, FoodMatch's own Chef Brett provides 5 unique recipe ideas for Barnier Lupini Beans in Spicy Harissa Sauce, Item # FR709. Idea #1: Roasted Lupini BeansRoast beans in 275F oven for 45 min or until dried and toasty. Great as a snack with beer. Idea # 2: Mediterranean Three-Bean Salad Combine Lupini with Marinated Chickpeas, Gigandes Beans and chopped Roasted Tomatoes. Serve over bed of chopped kale leaves dressed with extra virgin olive oil and lemon juice. Idea #3: Spanish Chopped SaladAdd lupini beans to chopped salad of romaine, radicchio, celery hearts, beets, roasted Piquillo peppers, and chorizo. Dress with Sherry Vinaigrette. Grate Manchego cheese over top. Idea #4: Spaghetti with Lupini and Broccoli Sauté broccoli with garlic. Add Lupini beans and cook until heated through. Add to cooked spaghetti along with pasta water, extra virgin olive oil, and grated parmesan. Idea #5: Lupini & Swiss ChardSauté onion and garlic until softened. Add Lupini and chopped tomatoes. Add swiss chard and cook until wilted. Add lemon juice and season. |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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| Food for Thought The White House Garden |
| First lady Michelle Obama welcomed spring to the White House by replanting her popular vegetable garden with the help of local elementary school students. Mrs. Obama said that the 1,000 pounds of food harvested last year fed many people, both at the White House and at nearby homeless shelters. The newly planted garden is 400 square feet larger than last year and will contain four new vegetables: bok-choy, cauliflower, artichokes, and mustard greens. |
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| New Item Feature LaMedina Green Olives Stuffed with Ají Chile Peppers |
Just the Facts: Brand: LaMedina Item Name: Green Olives stuffed with Ají [ah-hee ] Chile PeppersFM Item #: 54578Origin: PeruPack Size: 2/5 lb bags What is an Ají Chile Pepper? Ají chile peppers are Peru's favorite and most widely used pepper. The chiles start green, turning bright yellow as they grow, finally maturing into a vibrant deep orange "amarillo" pepper. Taste NotesThe tender and mild green olives give way to a delicious crunch of intensely fruity amarillo pepper. Mild chile heat adds depth and spice. This is a great table olive, perfect for offering as a welcome plate with craft brews. If you're looking to incorporate the olive into your favorite dishes, try dicing it up and adding to a plate of nachos or using it as a fresh and fun topping for tacos. |
| In the News Mediterranean Diet & Brain Damage |
| The benefits of eating a Mediterranean-style diet are both vast and well-documented. While previous studies have proven that a diet rich in olive oil, whole grains, fish and fruit can lower risks for depression, cancer, heart disease and premature death, a new study that was previously completed takes on a new possible benefit: protection against brain damage. Led by Dr. Nikolaos Scarmeas, an associate professor of neurology at Columbia University Medical Center, 712 men and women averaging 80 years of age with no history of stroke received MRIs to look for brain damage (tissues that have died because of reduced or cut-off blood supply). In all, 238 people had at least one area of brain damage. The researchers also looked at how well the participants had followed a Mediterranean-style diet for the six years before the MRI. "What we found was, those people who were following a healthier diet, more Mediterranean-like, had fewer brain infarcts, strokes, on the MRI," Scarmeas said. Their risk for having such damage was lowered by up to 36 percent, he said. In earlier studies, Scarmeas and his colleagues have shown that a Mediterranean diet could help lower the risk for Alzheimer's disease and might lengthen the life of those who have the disease. Now, he said, the new findings may help explain the reason for this -- that those who eat the healthiest have the fewest number of brain problems associated with cognitive decline. Source: www.healthday.com For more information on the Mediterranean Diet, please visit Oldways. |
| New Packaging Barnier Selection Packaging Transition |
| FoodMatch is pleased to announce:New Bag-In-Box packaging on many Barnier Selection items!Same great taste in a convenient and new space-saving bag. Barnier Selection olives packed in bags save space and promote safety in the kitchen! Visit our Online Catalog or call customer service at (212) 244-5050 for more information. |
| Quality Control News FoodMatch Joins the Rapid Recall Exchange |
| FoodMatch is pleased to announce that we have recently become a registered member of the Rapid Recall Exchange. This online service allows food companies to promptly and accurately initiate, target, deliver and receive comprehensive product recall information through a single, convenient, easy to use web-based service. Effectively communicating with retailers, wholesalers and suppliers is essential for brand protection and assurance. The Rapid Recall Exchange was commissioned by the Food Marketing Institute (FMI) Associate Member Advisory Board and developed by GS1 US™ (creators of the U.P.C. bar code system) in collaboration with FMI, the Grocery Manufacturers Association as part of their commitment to enhanced food and product safety, brand protection and consumer confidence. It is also endorsed by the National Grocers Association. Source: Rapid Recall Exchange To learn more about FoodMatch's Quality Control program, please visit the QA section of FoodMatch.com. |
| Recipe Feature 5 Ideas with Chef Brett |
| Welcome to the first installment of "5 Ideas with Chef Brett." In this new FoodMatch feature, we provide our corporate chef, Brett Greenberg, with a popular FoodMatch item and he provides you with 5 unique recipe ideas. This Month: Barnier Caper Salad (FM Item # FR737)Barnier Caper Salad is a unique combination of uncharacteristically mellow capers mixed with mild whole garlic cloves, red and yellow peppers, finished in a light vinaigrette. From sauces to appetizers to main courses, here are Chef Brett's 5 Ideas for Caper Salad:1. Salsa VerdePurée Barnier Caper Salad with a spoonful of mustard, a handful of fresh parsley, and some red wine vinegar in a food processor. A great "quick" marinade for seafood. Also excellent as a sauce. 2. Caper PestoPulse Barnier Caper Salad and either pine nuts or walnuts and parmesan cheese in a food processor. Caper Pesto can be spread over fish before cooking or used as a condiment. 3. Cold Seafood SaladCombine Barnier Caper Salad with cooked and cooled baby shrimp, lump crab meat, scallops, chopped celery, green onion, and fold in either mayonnaise or vinaigrette. Season with salt, pepper, and Old Bay. 4. Lemony-Caper Risotto w/Seafood Prepare your favorite basic risotto recipe and add Barnier Caper Salad (crush garlic cloves before) and lemon juice at the end. Fold in lemon zest and parsley. Serve alongside or as a bed for your favorite fish. 5. Shrimp Putanesca Heat butter and oil in pan. Add anchovy and garlic cloves from the Caper Salad. Cook until anchovy is broken down and dissolved and garlic becomes fragrant. Add shrimp and toss until just cooked. Add remainder of Barnier Caper Salad and mix-in pitted kalamata olives, chopped Roasted Tomatoes, and crushed chile flakes. Toss until hot and pour over pasta. |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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Happy Valentine's Day!
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What's better than chocolate on Valentine's Day?
A box of all-natural FoodMatch treats, of course!
On Valentine's Day (and everyday), we hope you remember that Mediterranean Diet staples such as olives, peppers, beans and tomatoes are satisfying for the heart, mind, body and soul.
Did you know that the Mediterranean Diet boasts the following health benefits:
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Reduction in mortality from cardiovascular disease
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Fewer reports of coronary heart disease, cancer, obesity, high blood pressure, hypertension and diabetes
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Protection against Parkinson's disease and rheumatoid arthritis
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Improved cognitive scores among babies
Pictured (Clockwise): Roasted Red Tomatoes, Stuffed Cherry Peppers, Gigandes Beans in Tomato Sauce, Peppadew, Roasted Tomato Bruschetta, Red Kardoula Peppers stuffed with Feta, Red Pepper Strips, Mt. Athos Olives stuffed with Red Peppers.
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Saveur Magazine features Divina Roasted Red Tomatoes
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 Every year, "Saveur Magazine" publishes their "Top 100" list of favorite food finds. This year, coming in at #6 was the fish sandwich from The Ravenous Pig, an American Gastropub in Winter Park, FL.
Here is the skinny on what makes this sandwich so delectable, as told by Rob Sharpstein, contributor to Saveur:
"They sear a thick filet of local grouper, mahi-mahi, or wahoo with butter, garlic, and thyme until it's crunchy outside but terrifically moist within. Then they place that on a freshly baked brioche bun with a little gribiche sauce made with chopped egg, capers, and cornichons. They top it all with buttery Bibb lettuce and sweet, slow-roasted tomatoes."
The slow roasted tomatoes that Rob writes of are none other than Divina Roasted Red Tomatoes. Grown in the USA and produced exclusively by FoodMatch, both our Roasted Red and Yellow Tomatoes are award-winning recipes! Tomatoes are hand-picked at peak ripeness and slowly roasted to develop a luscious texture and flavor. They are finished in a marinade of garlic, herbs and a blend of extra virgin olive and canola oils.
You can read more about this sandwich and all 100 "finds" in the Jan/Feb 2010 issue of Saveur Magazine or by visiting Saveur on the web.
Story and photo used courtesy of Saveur Magazine.
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| In the News The fight against childhood obesity |
 A new initiative led by First Lady Michelle Obama is renewing the fight against childhood obesity in the United States. Through identifying causes to the problem and providing suggested solutions, she hopes to reverse the dangerous weight trends that effect our nations youth.
Identified as the biggest causes of childhood obesity:
- Working parents who are given no other choice than to place their priority on fast food as opposed to healthy food.
- School vending machines that are stocked with candy and soda
- Food companies that spend billions of dollars annually advertising unhealthy food to kids
- Lower income neighborhoods where markets are forced to only stock shelf-stable foods full of preservatives rather than fresh fruits and vegetables
- Lack of time spend outdoors by children due to video games, television and internet
Identified as possible solutions:
- Continuous education, starting at an early age about nutrition, exercise and health
- Use celebrities, athletes, prominent local political figures and business leaders as health role models. Children are more likely to not feel lectured at if the information comes from these figures rather than parents. Parents should act as reinforcement.
- Ensure that health education programs in the government become fully funded and active
The Director of Yale's Prevention Research Center and obesity expert Dr. David Katz explains that "you don't just go from epidemic obesity to epidemic leanness. We must work to shift the massive momentum of our society in the right direction." Hopefully, with the support of the First Lady, this is a first step in the right direction.
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| New Crop Olives In Stock Now! Divina Castelvetrano, Barnier Lucque & Picholine |
 At FoodMatch, the first months of the year are a time for new crops of certain olive varietals to make their way into the marketplace and into your kitchen. Olive crops, like all fruits and vegetables, are never identical from one year to the next. There can be variances in flavor profile, shape, size, color, texture, etc.
FoodMatch works hand-in-hand with our olive producers throughout the year to monitor the status of new crops and ensure that the newly picked fruit will provide you with the taste and appearance you've come to rely upon. For our growers, the new crop harvest is a time to celebrate a year's worth of hard work and persistence to ensure that each olive tree produces the best possible fruit.
Here are some of the new crop green olives that are currently available at FoodMatch:
Divina Castelvetrano Olives (FM Item # 30102)
From Italy, Castelvetrano olives are often first identified by their incredibly v
Barnier Lucque Olives (FM Item # FR502)
Perhaps one of the reasons Lucque olives are so distinctive and unique is the extreme precision it takes to properly harvest them. The Lucque olive trees have female flowers that must be pollinated by Caillon or Amelo trees that bear male flowers. The pollination period lasts for only three days during the month of April. This means that if France experiences weather problems in April, the Lucque crop can be compromised. Barnier Lucques are almond shaped olives, bright green, firm and meaty. They are grown in the Languedoc region of Southern France and distinguished by a wonderully crisp, nutty flavor.
Barnier Picholine Olives (FM Item # FR503)
Similar to Lucques, the Picholine varietal is a Barnier Fresh Harvest olive that is cured in Southern France using all-natural, artisnal methods that have been passed down through generations, preserving the inherent, clean and authentic flavors of the crop. Picholines are smooth and fresh tasting, never acidic. They are a traditional French cocktail olive.
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Food for Thought
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 Jim Lahey, the owner/founder of Sullivan St Bakery in New York City, recently published the book, My Bread: The Revolutionary No-Work, No-Knead Method. In it, Lahey provides countless recipes and photos for the breads he is renowned for.
FoodMatch was proud to read the following in Lahey's recipe for Olive Bread:
"What I turn to most often are pitted kalamata olives soaked in a pure salt brine-nothing else, just salt. A commonly available kalamata that I'm very fond of is made by Divina and can be found at many supermarkets and gourmet stores."
"Publisher's Weekly" said the following of My Bread...:
"Lahey's passion for bread-making and feeding people carries the book; his plainspoken advice and patient tutelage provide novices with a sure, steady hand to hold; and his methods will surely be adopted by chefs and bakers of all stripes."
Jim Lahey's book can be found on amazon.com and at bookstores nationwide.
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| News from the Fields Kalamata Olive Crop Updates |
 The early word from our growers in Greece on this year's crop is mixed.
The total size of this year's Kalamata olive crop should be approximately the same size as last year (30,000-35,000 tons). In general there will be a higher percentage of larger caliber olives.
We expect this crop to be somewhat lighter in color. Rainy conditions and a lack of sun in October prevented many of the olives from turning dark and delayed the harvest. The larger calibers are now dark and are being harvested. Many of the smaller calibers are still on the trees and still too light to be picked.
Unseasonably low temperatures in June and July, combined with humidity, encouraged olive fly (Dakus Oleae) outbreaks, particularly in the Peloponnese (Southern Greece) around Laconia. Some growers are fine while others have up to 20 % of their fruit affected. It all depends on the location of the groves. Reports from the other regions, Livanata (Central Greece) and Agrinio (Western Greece) have similarly reported that from 5% - 20% of the crop has been attacked by the olive fly.
Even though our growers are sorting the fruit after they harvest, we will have to be extremely selective in the batches of olives we buy. We will also take extra care during final sorting at our plant. These steps will insure that the final quality, flavor, and texture of the new crop will meet the standards that you've come to expect from Divina.
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| FoodMatch Feature Dalmatia for the Holidays |
 The holiday season is filled with passed-down family recipes, large joyous meals and sinfully delicious desserts. At FoodMatch, we believe that our Dalmatia line of spreads and tapenades best fits into all of those categories, creating the ultimate holiday culinary experience.
Dalmatia produces sweet and savory spreads from the Adriatic coast of Croatia. Working directly with farmers and artisans, Dalmatia's products are an authentic expression of Croatia's culinary traditions.
Entertaining friends for a holiday party?
Layer cheeses such as French brie or triple crème with Dalmatia Fig and Orange Fig Spread. Add mix-in ingredients such as chopped walnuts, almonds or dried fruits and serve with your favorite cracker or crostini.
Baking cookies to hand out as gifts to friends and co-workers?
Our recipe for Peanut Butter and Ficoco thumbprint cookies can be found on Ficoco.com. An all-natural and fat-free spread, Ficoco has the rich flavors of cocoa and fig without the guilt of traditional holiday desserts. Top the cookies with sprinkle of colored sugar for a more festive treat.
Searching for the perfect holiday host or hostess gift?
Dalmatia Green and Black Olive Tapenades are made from hand-selected olives that are puréed with extra virgin olive oil and sea salt. My Mom's Red Pepper Spread, a recipe that dates back to the 15th century, captures the intense flavor of sweet roasted red peppers and garlic rounded out by smoky eggplant and mild chiles. This trio of savory spreads is a great gift to give thanks throughout the season.
The versatility of the Dalmatia line of products makes for a superb cooking ingredient or unforgettable holiday gift. Spend this season with Dalmatia!
To learn more about these products, please visit Dalmatia on FoodMatch.com.
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| Featured Recipe Peppadew |
 Peppadews are a unique South African pepper that have a distinctive sweet-hot-spicy flavor profile and a crisp texture. Peppadew Sweet Piquante Peppers are all-natural, Kosher certified and have an impressive 24-month shelf life.
In celebration of the season and to highlight the versatility of its product line, Peppadew recently published 12 new and exciting holiday recipes. We've included one of our favorites from their list: Peppadew Cranberry Relish.
Ingredients
- 2 oranges
- 1 tbsp sunflower oil
- 1 red onion, finely chopped
- 10-12 Peppadew™ Mild Sweet Piquanté Peppers, drained and chopped
- 115g sugar
- 450g fresh or frozen cranberries
Directions
- Pare one orange thinly in strips, avoiding the white pith. Add the strips to a small pan of boiling water and simmer for 3 minutes. Drain. Squeeze both oranges and strain the juice into a jug.
- Heat the oil in a pan and fry the onion for 4-5 minutes until softened but not browned. Add the piquanté peppers and cook for 2 minutes more.
- Pour in the orange juice and add the sugar. Stir over the heat until it has dissolved, then add the cranberries and strips of orange rind. Simmer for about 5 minutes until the berries are just tender. Tip into a bowl. Serve cold.
To view Peppadew's "12 Days of Christmas" recipes, visit http://www.peppadew.com/12_recipes/us. Photo is used with the permission and courtesy of Peppadew.
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Peppadew & FoodMatch
FoodMatch carries a wide-range of the Peppadew brand of products. Please call your local sales representative or our customer service department at (800) 350-3411 to learn more.
FM Item # 00020 Peppadew Peppers 3/70 oz bags
FM Item # 00023 Peppadew, Diced 3/70 oz bags
FM Item # 00022 Peppadew Peppers, Retail 12/14.75 oz jars
FM Item # 00027 Goldew Peppers 3/70 oz bags
FM Item # 00044 Goldew Peppers, Retail 12/14.75 oz jars
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| FoodMatch Employee Profile Tara Brennan-Shaub |
 Our Vice President of Sales on the East Coast, Tara Brennan, recently (and impressively) completed the NYC Marathon. Below, she talks about her incredible experience:
"As a little girl, every year on Marathon Sunday my father would take my brothers and I to the base of the Verrazano Bridge on Staten Island to watch the start of the race. Even at a young age, it was mesmerizing to see thousands of people gathered full of excitement and confidence yet also with the underlying uncertainty brought on by the enormous task at hand. As I got older it connected for me that these people were running the marathon for very personal reasons and for no one but themselves. As years passed I decided to put running a marathon on my goal list. I ran my first NYC Marathon in 1998 and just recently, on November 1st, ran my sixth. Making this race particularly special was that I had the opportunity to meet the Mayor of NYC, Michael Bloomberg. (Recognizing Election Day was the following Tuesday, the Mayor was uncharacteristically charismatic.)
While training, I'll often mentally compare the similarities of running a marathon with my career. In both cases, to succeed and not fall behind, there is a high level of determination and commitment needed. The common goal is to complete a task; with running its 26.2 miles and with my career it is continually being valuable as a partner to the men and women I work with. Many times I have been motivated by FoodMatch and my colleagues' high standards and quest for achievement and it's always gotten me past the next difficult mile."
On behalf of FoodMatch and our colleagues, we'd like to congratulate Tara on the successful completion of another NYC marathon!
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com
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| Food for Thought |
| Due in large part to the success of the movie "Julie and Julia", French cuisine and cooking are rejuvenated this summer. The Los Angeles Times reported that Mastering the Art of French Cooking, written by the film's focal character Julia Child, recently spent time as the #1 selling book on amazon.com. Acclaimed chef Alice Waters notes that Child's love of good quality food and the art of considering cooking a pleasure rather than a chore can be seen when watching her "smack her lips and talk about how beautiful the vegetables are. That's what has caught fire. This is a delicious revolution." For more information on how FoodMatch embraces France's rich culinary culture, visit the web page for our Barnier brand of French olives and specialties. |
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| New Items from FoodMatch Mt. Athos Green Stuffed Olives in Brine |
New Items from FoodMatch! Mt. Athos Green Olives Stuffed with Feta Cheese in BRINE&Mt. Athos Green Olives Stuffed with Sundried Tomatoes in BRINE Divina announces a new packaging option for two stuffed olives. Mt. Athos Green Stuffed with Feta Cheese and Mt. Athos Green Stuffed with Sundried Tomatoes are now available packed in brine!
Brine, the traditional packaging liquid for olives, is what they are cured in to maintain their original, authentic flavor and texture. Brine is also what keeps olives hydrated. We've included a small amount of sunflower oil to add a nice sheen to the olives when displayed on olive bars. Another added benefit is that these stuffed olives have more applications - try them as a unique cocktail garnish.
Mt. Athos green olives (the Halkidiki varietal) are ideal for stuffing. The olives are buttery and mild with a smooth, firm texture making it the perfect co-star for the filling. Their large caliber allows for plenty of filling, too. The olives are grown by small family farmers in Greece on the Halkidiki Peninsula, near Mt. Athos. Naturally cured following artisanal, traditional methods protects flavor and texture, ensuring the olives taste the way they would if you were sitting in a taverna in Greece! Perhaps their most impressive trait, all Divina stuffed olives are filled carefully and artfully by hand.
FoodMatch will continue to offer the two stuffed olives packed in 100% sunflower oil for those who prefer oil-packed options.
Mt. Athos Green Olives Stuffed with Feta Cheese in Brine (New Item #D0402)It doesn't get more authentically Greek than this! Smooth, creamy Greek Feta cheese fills the Greek classic Halkidiki green olive. Mt. Athos Green Olives Stuffed with Sundried Tomato in Brine (New Item #D0474)Full-flavored, firm sundried tomatoes make this olive a savory snack. Please contact your local FoodMatch representative to request information or samples. You can always call our customer service directly at (212) 244-5050. |
| Back to School Snack Ideas Barnier Grab an O |
What are Barnier Grab an O?Colorful and innovative, Grab an O is a classic French olive product line fused with cutting-edge design, resulting in a cool, contemporary lifestyle brand. The hanging notch in the packaging offers versatile merchandising solutions. What flavors are Barnier Grab an O available in? French Country Olive MixA colorful blend of green, pink and black olives in a lively marinade of peppers, spices and French viniagrette. Item # 10101 | Case pack 6 x 4.4 oz Green Olives with Provençal HerbsFull-bodied, fruity olives marinated in Herbes de Provence. A mix of basil, thyme, rosemary, marjoram and savory. A Provençal favorite! Item #10206 | Case pack 6 x 4.4 oz Niçoise-Coquillo Olives
This small, tender olive is naturally cured to bring out a rich, faintly smoky taste. Pairs well with cheese such as feta and even fruits like watermelon.Item # 10403 | Case pack 6 x 4.4 oz Picholine Olives
The queen of green olives, Picholines are crisp, yet tender and slightly salty. This is a great starter olive for children of all ages.Item # 10209 | Case pack 6 x 4.4 oz |
| In the News New U.S. Food Safety Laws |
New U.S. Food Safety Laws Closer to Approval
Legislation aimed at a comprehensive overhaul of the U.S. food safety system was passed on July 30 by the House of Representatives. The bill would give the Food and Drug Administration (FDA) the authority to order the recall of tainted foods and require more frequent inspections of food processing plants. To help finance the inspections, the bill would impose a yearly fee of $500 to be paid by food processing plants, with a $175,000 cap for large companies with multiple plants. Among the bill's other provisions are a mandate that records of processing plants be made available to inspectors and investigators and a requirement that processing plants develop elaborate safety plans meant to prevent food contamination problems. In addition, the bill would direct the FDA to create a system that would better trace food products and ingredients as a way of quickly getting to the source of future outbreaks of food borne illness. The bill must also pass the Senate, which is expected to act on the legislation in the fall. |
| Employee Profile Meabh O'Neill |
Just the Facts:
Name: Meabh O'Neill
Department: Sales
Job Title: Regional Sales Manager - Midwest
Years at FM: 7.5
Hometown: Santa Monica, CA
Describe your typical day at FoodMatch: "The greatest aspect to my job is that there is no typical day. To sum it up however, maintaining a direct flow of communication is what my job entails. The majority of my time is spent on the road working directly with customers either at the restaurant level or in the stores."
What is your favorite FM memory? "One very snowy NYC day, a co-worker and I decided to get a Christmas tree for our new office on 38th street. Despite the 6 block trek that left us cold and wet, we had a blast decorating and were so very proud of our accomplishment that day. It brings me such joy to see the tree and the majority of its orginal decorations still present come holiday time."
What are some hobbies or little known facts about yourself? "I love the arts! From performing to viewing, music, acting and dancing have always been a part of my life. Had I not been bit by the foodie bug, I would probably still be pursuing today."
If you're visiting Chicago, be sure to... "Take the architectural river boat tour. I did it during my first visit and was fascinated by the history the city holds. A great book that captures the rebuild of the city following the great fire is "Devil in the White City". Great read and truly a tribute to the city's ability to re-invent itself and become the infamous Second City." |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc. Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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