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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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