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Welcome to Fancy Food & Culinary Products' blog, your place to read reviews of the great fancy and gourmet products we find in the marketplace.

Wednesday, December 29, 2010

Schoolhouse Kitchen’s Anytime Spreadable Fruit Line Being Sold in Whole Foods Markets In The Southern Region

SchoolHouse Kitchen has announced that the company’s Anytime Spreadable Fruit line will now be sold at Whole Foods Markets in the Southern Region of the U.S. The line consists of four low-sugar, no added pectin, loosely-set, fruit herb mixtures. The four flavors are: Rhubarb Raspberry Thyme, Peach Rosemary, Strawberry Black Peppercorn, and Cherry Blackberry Sage & Clove.

The Grocery Department of all Whole Foods Markets in the South Region—18 stores in Alabama, Georgia, North Carolina, South Carolina, and Tennessee—will sell the Anytime Spreadable Fruit line, bringing greater access to the SchoolHouse Kitchen line. Whole Foods Markets, founded in Austin, Texas in 1980, has nearly 300 stores in the 38 U.S. states and the District of Columbia, Canada and the U.K.

“We are so thrilled to expand the audience for our delicious and unique fruit spreads,” says Wendy W. Smith of SchoolHouse Kitchen. “Our relationship with Whole Foods Markets continues to grow, and we are very excited that more people are discovering our products. Whole Foods Markets is a leader in offering all-natural foods, and we are honored to have SchoolHouse Kitchen products be a part of the exceptional array of products.”

The Anytime Spreadable Fruit line is purposefully different from the traditional jam both in form and function. Containing about half the sugar of a normal jam, the uncommon pairing of naturally sweet fruits and savory herbs unleash taste opportunities that can be enjoyed morning, noon, and night —not just as the traditional topping of morning toast. Simply and gently infused with herbs or spices, these fruits are delicious paired with chicken or meat roasts; or served on an appetizer plate of pâté or cheeses, whether a pecorino to a triple crème Brie. In each scrumptious concoction, the fruit drives and the herb rides shotgun. chicken or meat roasts; or served on an appetizer plate of pâté or cheeses, whether a pecorino to a triple crème Brie. In each scrumptious concoction, the fruit drives and the herb rides shotgun.

Through the sale of SchoolHouse Kitchen all-natural, gourmet products, the company's mission is to support educational causes and program. To learn more about SchoolHouse Kitchen, its mission, and how to purchase products, visit

Tuesday, December 28, 2010

Editor's Choice: St. Dalfour

It’s officially winter here in the Midwest, but stashed away in the freezer are packages containing the blueberries that I bought at the summer Farmers’ Market. Maybe it’s because it was so rare when I was growing up, but there’s something wonderfully decadent about being able to have summer berries in January and the rest of the winter.

It’s that same feeling I had enjoying this week’s choice, St. Dalfour ( Cranberry with Blueberry fruit spread. When you open the jar, the first thing that greets you is the scent of summer fruit. It is made in France, using an old French recipe, and so appropriately, I spooned it on to some French toast. The combination was delicious — the whole berries contrasted nicely with the soft, fluffy toast. It was a great taste of summer and a French summer at that. In addition, the spread is sweetened with a grape juice concentrate, so it’s not too sweet. Since it is made from 100 percent fruit, you can also enjoy it without too much guilt.

I can see it also on a variety of breads, English muffins and bagels. I can also see it paired with cheese, or topping pound cake and cheesecake for a special dessert. I bet it would also be good on ice cream. And it would make a tasty p and j sandwich.

For retailers, the 10-ounce jar of fruit spread would be a nice addition to breakfast baskets and other gift baskets. It could also be sampled in the store or used as part of an international-themed promotion.


Thursday, December 16, 2010

The December Issue of Gift, Gourmet & Decor is Now Available

Dear GGD Reader,

Welcome to the December digital issue of Gift, Gourmet & Decor Magazine.

GGD December Cover
This Month's Featured Content:
Show of Shows
Gear Guide
Game On
Neutral Spring Rugs

New Feature:
Enchanced Page Zooming Feature Now Available-Zooming is now easier then ever!

Please Note:

GGD Digital requires NO special downloads or applications to view in its entirety.

Please click HERE to begin reading now!

We hope you enjoy this issue and all future digital issues of GGD. Feel free to contact us with your thoughts and feedback at

The GGD Team

Tuesday, December 14, 2010

Editor's Choice: Italian Foods Corporation

I’m part of a food lovers’ book club, and we read, as you might expect, memoirs and other books about food. At our last meeting we read Garlic and Sapphires, Ruth Reichl’s memoir about her adventures as the restaurant critic for the New York Times, a book I first read — and loved — a couple years ago when I actually was a dining critic for a newspaper in Washington.

Our next book is The Man Who Ate Everything, by Jeffrey Steingarten, and it aims to hit close to home as well. After being named the Vogue food critic, Steingarten attempted to turn his dislike for certain foods, like clams, into love. This premise will carry over into our book club dinner party — we each have to make a dish that we hated when we were kids but now love.

While our dinner is still some time away, I’ve already begun thinking about what to make. Today’s product, a bell pepper and eggplant spread from the Italian Foods Corporation, has reminded me of a food that I used to avoid but now go out of my way to eat – peppers.

While I’m still not sold on green peppers (and this is something I’ve learned I’m not alone in), red peppers are one of my favorite foods. Served raw or roasted, they can be sweet or smoky, and they’re versatile ingredients. I regularly buy them at markets with no purpose in mind and create recipes around them.

So when this product landed on my desk a couple weeks ago, I took it home that night to try it. The spread is made from Italian bell peppers and eggplant in La Spezia in the Liguria region of Italy. I’ve used it to top slices of baguette and mixed it with spaghetti, and it’s delicious in both. It would be ideal on an antipasto tray, or used as a condiment on an Italian-inspired sandwich. My jar is just about empty, so I’m going to have to track down another one pretty soon. While I’m still not sure what to make for the dinner party, I think I’m on the right track.

— Amy

Wednesday, December 8, 2010

Innovation Headquarters At The 2011 International Home + Housewares Show

Building on the more than 500 new exhibitors at the 2010 Show, the International Housewares Association (IHA) has announced a broad range of new exhibitors slated to appear at the 2011 International Home + Housewares Show, to be held March 6-8 at Chicago’s McCormick Place.

Well-known suppliers returning to the Show after a brief absence include Haier America; Lava Lite LLC; The Onecare Company; Stonewall Kitchen and Viking Range. Other returning companies include Adesso, Inc.; Gio’Lifestyle SpA; Kehe Food Distributors; Lynk, Inc.; Swiss Army; Tervis Tumbler; Viola Imports and Waechtersbach USA, Inc. Exhibiting in the new Discover Design category will be Adhoc; Blomus; Museum of Robots; Prinz Ltd. and SKS USA.

“The Show’s retail audience will welcome back these key exhibitors,” said Phil Brandl, president of IHA, which sponsors and manages the Show. “The retailer audience also told us that last year’s new exhibitors along with the thousands of new offerings from long-time exhibitors made the Show innovation headquarters for our industry.”

Among the nearly 200 new exhibitors scheduled to date are:

  • Clean + Contain Expo exhibitors: Olivet International; Starmaid International and Taymor Industries.
  • Dine + Design Expo: Kehe Direct and UBIFRANCE/French Trade Commission.
  • Dine + Design Expo, Discover Design category: Chilewich, LLC; Cose Nouve; Denby; KOR Water; notNeutral; Stelton, Inc.; Vynebar; Wabnitz-Royal VKB and Robert Welch.
  • Wired + Well Expo: Ligo Electric; Kids Line LLC; DPI, Inc.; Twin-Star International, Inc.; Coffee Bean & Tea Leaf; Elettroplastica S.p.A.; Relief POD International; Baby Brezza Enterprises, LLC; GMJ USA Inc. and Spectronics Corp.

To register for a no-charge Show badge or download a complete list of exhibitors, visit

Tuesday, December 7, 2010

Editor's Choice: Spicy Nothings

I'm a sucker for Indian cuisine, and a good curry is usually my take-out meal of choice. But after receiving samples of Spicy Nothings curry sauces here at the office, I might start neglecting my usual Indian joint (sorry, Marigold!) and start cooking ethnic cuisine at home.

 I brought home a jar of the Coconut Curry sauce and gave it a try the next time I was in the mood for a spicy meal. (I didn't have to wait too long... ) Preparation was simple: I boiled a few cups of rice, sauteed a cut-up chicken breast, then poured in the sauce to simmer for 10 minutes. I topped a plate of rice with the chicken/curry mixture and dinner was done.

The curry flavor was undeniable, which is a pleasant surprise from a jarred sauce. And one jar made plenty of curry — I happily had enough for two days' worth of leftovers for lunch. Next time, I'll consider mixing the curry with a bit of cream or chicken stock — I like my sauces more on the thin side. (Unusual, I know.) I'm excited to try the rest of the curry line, particularly the Spicy & Tangy Curry and the good old Classic Curry. And the sauces leave plenty of room for customization. You can add your own veggies, experiment with different proteins and even use it as a dip. The company's website,, has plenty of recipes and suggestions for getting creative with your curry.


Wednesday, December 1, 2010

123rd Philadelphia National Candy Gift and Gourmet Show Jan. 9-11

The Philadelphia National Candy Gift and Gourmet Show will be held January 9-11, at the Atlantic City Convention Center, Atlantic City New Jersey. Organizers say it is the most significant event that is focused exclusively on the products, services, and technology of the confectionary industry. All this is at no cost to you when you pre-register to attend. You’ll find:

* A focused and comprehensive exhibit floor, showcasing the latest products, equipment, and supplies for the gourmet confectionery industry.

* Buyer’s Drawing: At the show when you receive your Hall Badge and Show Guide you will also receive a card containing Sponsoring Exhibitors. All you have to do is visit each of the exhibitors listed on the card and have that exhibitor stamp the card. Once you’ve seen all the sponsoring exhibitors and have a fully stamped card you will place the card in a drum next to the Retail Confectioners Association of Philadelphia Booth (Booth #1 on the Floor Map). The drawing will take place on Tuesday, January 11. There is also a second chance drawing when you make a purchase from one of the sponsoring exhibitors. Prizes will be announced at the Show.

* Free seminars & demonstrations to attend before and during show hours. Including: Candy 101, Ganache Basics, The Art of Tempering, What every Retail Confectioner needs to know about advance lawsuit protection, Tax Reduction and Real Estate Planning, Basic Chocolate Molding, Ice Cream & Gelato Seminars, Confectioners Sculpting Contest, Old Fashion Taffy Demonstration to name a few.

For more details and to Register for the show visit or call 888/CANDY-89 (888/226-3989).