It’s a known fact. Carefully-selected stock options bring sweet dividends. That’s certainly the case for a company called Stock Options (www.stockoptionsonline.com) out of Portland, Oregon.
Besides being a financial instrument, stock refers to the broth – the base – from which restaurants and fine chefs the world over build their culinary creations. In order to produce the best food, fine chefs insist on using the finest ingredients in their sauces, soups, stews and signature dishes.
Drawing on 30 Years in the Restaurant Business
Established in 2004, the staff of Stock Options have actively refined their products through thirty years in the restaurant business. The company’s Classic Beef Stock, Premium Veal Stock, Roasted Chicken Stock, Gourmet Fish Stock, Fresh Vegetable Stock, and Beef and Veal Demi-glaces are made by chefs for chefs. All of the company’s products are all-natural, carefully and lovingly made from scratch in small batches to exacting standards, ensuring the highest possible quality. Naturally free of preservatives, thickeners, gluten and added salt, the stocks and demis deliver rich, flavorful and healthy dividends to any table.
Stock Options is pleased to be at the 2018 Vegas Food Expo in Booth #414 so they can meet buyers, chefs, restaurant owners and managers, and food entrepreneurs to give them the firsthand experience of tasting what they believe is the best stock in the industry.
Here is the care Stock Options takes in creating all of their products:
– All the ingredients in their stocks and demis are carefully selected. There is nothing in their products other than bones, vegetables and herbs. The only sodium in the beef broth is from tomato paste painted onto the bones in the last half hour of the roast. Excess fat is carefully removed from the kettle during the cooking cycle to preserve and enhance the flavor and quality of the essential ingredients.
– Their beef bones come from ranchers who follow hormone-, steroid-, and antibiotic-free vegetarian feeding practices. Chicken bones are provided by organic, free-range poultry farmers. They also use locally-sourced, organic produce whenever possible.
– Stock Options beef and veal stocks are 24-hour processes. After a slow roast, the bones are cooked quickly in a kettle at high heat with vegetables and herbs. Then the stock is “put to bed” for a flavor-enhancing overnight simmer. It takes 5 ½ hours to make a batch of chicken stock, including a 1 ½ hour roast. Roasted vegetable stock and blond fish stock require slightly less cooking time, but they’re prepared with equal care. Likewise, the company’s ultra-rich demi-glaces are pure reductions – no starch, no roux, just a little port and red wine is added.
Stock Options offers special packs and rates for bulk orders. Contact them in Portland, or better yet, have a conversation at the Vegas Food Expo, April 15-16, at the Westgate Hotel & Casino in Las Vegas, Nevada.
After a successful debut in Spring 2017, on April 15 and 16,, 2018, for the second year, the Vegas Food Expo (VFX) will bring together more than 100 of America’s hottest, up-and-coming small food brands at the Westgate Las Vegas Resort & Casino.
From 11:00 AM to 5:00 PM each day, innovative food entrepreneurs will showcase their new food and beverage products, providing a firsthand glimpse into some of the most popular new food trends for 2018. The first day is open exclusively to buyers (including chefs, restaurateurs, hotel purchasing agents, distributors, retailers and grocers ); the second day is open to buyers and ticket holders.
BOH (Back of House) Food Truck Competition to be held in Conjunction with VFX 2018
Years ago, Las Vegas food and beverage professionals founded the BOH (Back of House) Food Truck so that chefs from the many exciting restaurants in Las Vegas could meet and compete. Soon after, the gathering was turned into the TV show Late Nite Food Fight. Now, the Competition will be happening during VFX 2018. The format: Each chef will be given a basket of mystery ingredients, a food truck and 30 minutes to make a delicious dish that’s will be judged by a panel of three experts.
The VFX 2018 Kick Off Party will be held during the Initial Round of Competition, Saturday, April 14 from 11:00 PM – 2:00 AM at the Sand Dollar Lounge, 3355 Spring Mountain Road in Las Vegas. The Semi-final Round will be held at the Vegas Food Expo at the Westgate Convention Center on Sunday, April 15, followed by the Championship Final (also at the Westgate) on Monday, April 16.
Google Food Trends Team to Hold Special Session at VFX 2018
VFX 2018 will also feature a special session with the Google Food Trends Team. On April 16, Google’s Trends Team will present the results of their seminal report and analysis of search data on food. This exclusive briefing is reserved for attendees at the 2018 Vegas Food Expo. The vast amount of internet searches about food – billions each year – make Google Trends one of the world’s largest real time datasets. Examining what people search for provides a unique perspective on what they are currently interested in and curious about. Chefs, grocers, food producers, food journalists, and anyone who’s connected with the food and beverage industry, will gain rare insights from Google’s experts – to help them stay ahead of the curve as they envision which food products will be most popular in 2018 and beyond.
Other highlights exclusive to attendees include: Chip Health, author of the book Made to Stick and a professor at Stanford University will give VFX exhibitors marketing advice on the April 14. Phillip Preston, owner of PolyScience and a relentless inventor of kitchen gadgets (think Willy Wonka crossed with Bill Nye, the Science Guy) will be presenting on April 15. And, Piff the Magic Dragon, who swept America’s Got Talent and now has a permanent show at The Flamingo, will be roaming the Expo floor (along with his chihuahua sidekick Mr. Piffles) on April 16 at 10:30 AM.
The Vegas Food Expo (VFX) is the brainchild of long-time food industry professional and chef Brett Ottolenghi of Las Vegas, Nevada. His company, Artisanal Foods, is also the organizer of the event. VFX 2018 sponsors include: Food and Beverage Magazine, MYVEGAS Magazine, Nevada Restaurant Association, igourmet.com, International School of Hospitality, EMG Radio Show, Artisanal Foods, as well as Three Square, Southern Nevada’s only food bank providing food assistance to the residents of Lincoln, Nye, Esmeralda and Clark counties. Excess food from the Expo is donated to Three Square.
For media questions and press credentials, call (760) 580-5159.
About the 2018 Vegas Food Expo (VFX2018)
The two-day food trade show – taking place at the Westgate Las Vegas Resort & Casino on April 15 and 16 in Las Vegas – is designed for small and innovative companies that might not have the budget to present at larger East Coast or West Coast food shows. The curated exhibition will feature up-and-coming brands, introducing food producers to retail buyers, chefs, restaurant owners, potential investors and allied professionals. Admission is complimentary for buyers and $50 for ticket holders.
As the Vegas Food Expo opens its doors today at the Gold Coast Resort & Casino, take a look at these five delicious food producers who have traveled to Las Vegas to exhibit at the show: Bellweather Farms, Farm to Table Foods, St. Dalfour Gourmet Foods, Taormina Gourmet International Foods, and Pok Pok Som.
A family business founded in 1986, Bellwether Farms established the first dairy sheep ranch west of the Mississippi. Artisan cheesemaking began in 1990 and continues today in the expanded creamery. Family matriarch Cindy Callahan tends to the flock while her son and his wife, Liam and Diana Callahan, are cheesemaker and business administrator, respectively.
Liam and Diana Callahan
Bellwether Farms crafts a family of aged and fresh sheep and cow milk cheeses and yogurts using time- honored traditions and fresh whole milk sourced from their flock and family dairy farms
nearby. Located on 35 acres in Sonoma County, Bellwether Farms is dedicated to sustainable agricultural practices, ethical animal husbandry and crafting the highest quality dairy products possible. To mark their 30th anniversary in 2016, the nonprofit Bellwether Farms Foundation was established with a pledge of 1 percent annual profits to strengthen U.S. food systems and reduce hunger.
Their cheeses are used by chefs in many of the finest restaurants across the country and are regularly featured in The New York Times, Martha Stewart, Sunset Magazine, and gourmet food publications everywhere. They also carry sheep milk yogurt and Crème Fraîche.
Their flock is comprised of East Friesian and Lacaune. The East Friesian sheep are a breed of dairy sheep originating from northern Germany. The Lacaune is a breed of sheep originating from southern France. These are two of the best sheep breeds in terms of milk yield per ewe. Both breeds typically have twins or triplets so lambing time (typically in the Winter) can be a very busy time for the Callahans. Their ewes have year round access to pasture and open space. They love to graze and rest in the shade of our Eucalyptus trees. However, since California has more than half the year without rain the majority of our ewes diet is organic alfalfa with a small amount of corn. Currently, they are actively working on sourcing as much organic and non-GMO as is economically possible.
2017 has begun with a pair of significant victories at Lambeau Field, Green Bay, Wisconsin, for Bellwether Farms of Sonoma County, California. The announcement of winners from the 2017 U.S. Championship Cheese Contest (USCCC) in Wisconsin, recognized Bellwether Farms Whole Milk Basket Ricotta as Best in Classin the Ricotta Category, and their newest cheese, Blackstone, as Best in Class in the Mixed-milk Category. Ricotta scored a near perfect 99.5points and Blackstone bested challengerswith a score of 99.35. “These competitions guide us
in making the highest quality product we can, on par with the best in the artisan cheese business,” says Liam Callahan, co-founder and cheesemaker. “The wins also translate into sales growth as retailers confidently recommend our products to their customers.”
You can meet the Callahans and taste their sheep milk products at Booth # 900.
Farm to Table Foods is perfecting the art of grain mixology. They produce and sell 100% organic oatmeal. Since the advent of agriculture some 12,000 odd years ago, mankind has been turning grain into porridge. It’s one of the purest, tastiest and most nutritious ways to enjoy what Mother Earth has to offer. A hearty bowl of delicious organic oatmeal allows a person to enjoy earth’s bounty in its most elemental form. And for people looking to get back to food basics.
As a company, they believe that excessive processing is antithetical to what good food should be. By returning to less processed methods, utilizing recipes that bring out the natural goodness of each individual variety of grain, and mixing their grains with nuts, seeds or fruit for an irresistible taste and texture, they’ve been able to create products that have introduced people to what real food should taste like. The resulting blends encourage customers to enjoy earth’s bounty in its most elemental form.
Farm to Table Foods has declared their participation in The Good Food Movement, that small but determined group of farmers, business-people, chefs, artisans, foodies and concerned citizens that have been making strides toward purifying the food supply by critically following it from it’s beginnings at the farm to it’s final destination at your table. (In fact, that’s why they call the company Farm to Table).
As the owner says: “Farm to Table will not compromise its integrity. In a perfect world, people all over the country would be able to enjoy the bounty of our products. However, if expansion means neglecting our commitment toward the finest ingredients, or that we can’t afford to create products that meet big box store pricing strategies, so be it. We won’t be there. If necessary, we’ll remain a niche product for the select few who insist on top quality ingredients and a gourmet offering. But at the same time, we’ve noticed an interesting phenomenon. When people sample what oatmeal should taste like, they begin to demand it. And by raising the bar, we realize that we are also changing people’s expectations. And that’s a good thing. Because in our minds, our customers should expect more. They deserve it.”
Located in Cedar Valley, Utah, Steve Smith is one of the farmers that grows grain for Farm to Table. Unlike factory farmers, Steve produces his grain using sustainable growing methods. Factory farmers use chemical fertilizers to increase crop yields. Steve invests in his soil, his environment and his community. Factory farmers coax whatever they can from a harvest by whatever means necessary. Steve’s conscientious efforts nurture humanity. The company’s products have been featured on Rachel Ray and in Cooking Light magazine. Their oatmeal also was included in the 2015 Clean Choice awards, and won the distinction of being one of the top 500 U.S. food brands by How Good.
Come see what goodness tastes like at Booth #200 at the Vegas Food Expo.
St. Dalfour is a privately owned family company under the same ownership since its founding in 1984. The St. Dalfour production facility is located in the Aquitaine region of Southwest France, an area known for centuries of culinary excellence as well as the famous wines of Bordeaux. St. Dalfour Fruit Spreads, made from natural fruits and free of any preservatives or added sugar, are delivered from our production facility to 120 countries.
St. Dalfour is the first company to have applied special concentrated grape juice from which the aroma and flavor was removed during the jam production, which made it possible to produce naturally sweet 100% jam without added sugar. This method has its origin with the grandmother of Mr. Kistner, the president of St. Dalfour. During the First World War, sugar was very limited in supply and quite expensive. Because the Kistner family owned vineyards and had access to extensive supply of grapes, Mr. Kistner’s grandmother made jam with concentrated grape juice instead of sugar. This is the origin of the world renowned St. Dalfour fruit conserve recipe.
St. Dalfour produces only under its own brand, so commitment to quality, healthy eating, and superior taste is unwavering and never subject to compromise. We invite you to make St. Dalfour products part of your rich and healthy diet.
Drop by Booth #908 and taste of the sweetness of St. Dalfour Fruit Spreads.
Taormina Gourmet International Foods is a small family and friends owned company with a focus on great, fresh food that will bring a delicious taste of Italy to your dinner table. The company is named after the beautiful seaside city of Taormina Sicily, Italy, known for its gourmet cuisine. Franco Scirpo is the Owner and Katherine Gingrich is the Co-owner.
With award winning family recipes and traveling the world, they’ve come up with the perfect ingredients in combining authentic old world recipes with new world ideas. They only use fresh ingredients, like fresh basil, fresh garlic, fresh oregano, sea salt, pure olive oil, and no added sugars or preservatives. They promise to deliver delicious food products that are all natural, with no preservatives, sugars, or GMOs. Three of their classic tastes include:
Their Marinara Sauce is made from all natural ingredients, including the best tomatoes in the world (imported San Marzano tomatoes) that deliver a natural sweetness and fresh taste of Italy directly to you and your family. The perfect sauce for your pasta, meatloaf, sausage, calamari, pizza and more.
Their Arrabiata Sauce is made with whole San Marzano tomatoes and all natural ingredients. They use juicier bites of tomatoes and a touch of red pepper flakes for a thick and spicy robust flavor. Great on cappellini with sauteed vegetables, pizza, seafood or your own creative dish.
Their Velluto Rosso Sauce introduces their “Silver Cap” line that is a one-of-a-kind specialty product. They take whole San Marzano tomatoes and combine fresh basil, oregano, pure olive oil, sea salt, red pepper flakes, garlic and a dash of white balsamic, leaving a spicy yet buttery finish!
One of the things that also makes Taormina Gourmet unique is the way they combine the sensuality of fashion with food in creating the first of its kind Fashion/Cookbook. With this project, they are working with some of the top international models, Olympic athletes and professional athletes, film stars, and Moms and Dads in world, proving that you can look great at any age when eating real foods.
Don’t miss Taormina Gourmet’s unique sauces at Booth #1003B.
Pok Pok Som drinking vinegar is a refreshingly sweet and tart, fruit and vinegar-based beverage handcrafted in Portland, Oregon using quality organic cane vinegar and fresh whole ingredients. Chef Andy Ricker has been serving drinking vinegars in his world-renowned Pok Pok restaurants since 2006 after coming across the beverage in an Asian market and realizing the sweet, sour, tart beverage perfectly complimented his complex Thai flavors. Soon, the market’s supply could not keep up with the demand of Pok Pok customers, who loved the drinking vinegar accompanying their meals and mixed in their cocktails.
Ricker introduced his own line, Pok Pok Som Drinking Vinegar (“naam som” means “sour water” or vinegar in Thai), in 2010, creating unique Thai-inspired flavors as distinct and delicious as the food on his menus. Som stands out from its competitors by using fresh whole fruits, herbs and spices – no artificial flavoring – and US-made organic sugarcane vinegar, which doesn’t overpower the intended flavor. Pok Pok Som concentrate is most commonly served with four-parts soda water as a soft drink, at full strength as a mixer in cocktails, or incorporated into dressings and marinades.
Pok Pok Som concentrate is most commonly served with four-parts soda water as a soft drink, at full strength as a mixer in cocktails, or incorporated into dressings and marinades. It is available in nine signature flavors – Thai Basil, Apple, Honey, Pomegranate, Tamarind, Ginger, Tumeric, Pineapple and Chinese Celery, as well as a rotating selection of seasonal flavors like Cardomom Tangerine, Strawberry Thai Basil, Black Pepper, Blood Orange, and more.
Seeing an opportunity to create a natural, uniquely flavored bottled soda alternative with his award-winning concentrate, Ricker launched Pok Pok Som Soda in 2015. This ready-to-drink carbonated premium soft drink has only six ingredients, 1/3 less sugar than most conventional and craft sparkling beverages, and is available in four delicious flavors: Turmeric, Grapefruit, Thai Basil, and Ginger.
Pok Pok Som Soda is a natural, uniquely flavored bottled soda alternative made with the award-winning Som concentrate. This ready-to-drink carbonated premium soft drink has only six ingredients, 1/3 less sugar than most conventional and craft sparkling beverages, and is available in four delicious flavors: Turmeric, Grapefruit, Thai Basil, and Ginger. Pok Pok Som and Som Soda can be found at Whole Foods Markets and many other fine retailers, and on the menus of some of the best bars in the country.
The Vegas Food Expo is pleased to have TAO Group as a 2017 sponsor.
The TAO Group is a leading restaurant and nightlife company that develops, owns and operates many of the most successful food, beverage and nightlife entertainment venues in the United States. Partners Marc Packer, Richard Wolf, Noah Tepperberg, and Jason Strauss bring decades of hospitality experience to the brand portfolio. TAO Group boasts operations in New York City, Las Vegas and Sydney, Australia. In New York City, the collection includes Avenue, Beauty & Essex, LAVO Italian Restaurant and Nightclub, Marquee Nightclub, The Stanton Social, TAO Asian Bistro Uptown and TAO Asian Bistro Downtown. Additionally they operate all of the food and beverage outlets of the Dream Downtown hotel including room service, Ph-D Rooftop, Electric Room Lounge and Bodega Negra.
Las Vegas operations include TAO Asian Bistro, Nightclub & Beach at The Venetian, LAVO Italian Restaurant & Lounge at The Palazzo, and Marquee Nightclub & Dayclub at The Cosmopolitan. Marquee Nightclub at The Star in Sydney represents the company’s first international offering. TAO Group regularly brings the brands to additional markets via pop-up venues at noted events such as the Sundance Film Festival and The Olympics, among others.
LAVO Casino Club Party on March 30
Join us on Thursday, March 30th from 5:00 – 8:00 p.m. at the LAVO Casino Club for the Vegas Food Expo Welcome Kickoff Party. LAVO has become Las Vegas’ celebrity haunt that has already hosted a long list of star studded evenings. The LAVO Casino Club is located in The Venetian at 3355 South Las Vegas Blvd. This is your last chance to get LAVO tickets today.
Located directly on Las Vegas Boulevard (LVB), LAVO’s terrace (available for dinner, cocktails and private events) overlooks The Strip, affording one of the best views in all of Las Vegas. With over 20,000 square feet of space, LAVO offers a multitude of indulgent entertainment experiences. Guests can start or end the night with cocktails in one of the sexiest lounges in town, or enjoy incredible Italian cuisine in one of the warmest fun filled dining rooms in LAVO Restaurant. Above the restaurant, the new LAVO Casino & Sports Lounge – where our event will be held – is a modern gaming experience fusing blackjack table games with Vegas-style VIP bottle service, mixology, and Italian cuisine.
With the restaurant, lounge and terrace open 7 nights a week, the club open 5 nights and some of the latest hours in Vegas, LAVO has quickly become a “must-go” destination for those who love great food, music, dancing and a high quality nightlife experience. The Las Vegas Review Journal recently rated LAVO Las Vegas as the “best new patio experience on the Strip,” while People Magazine has dubbed LAVO: “Vegas’ New Hotspot.”
LAVO Managing Partner, Louis Albin, To Speak at Expo
The Vegas Food Expo is also pleased to have Louis Abin, Managing Partner of TAO Group, as one of our emerging food speakers. He will speak at 1:40 pm on Thursday, March 30 on “Current and Future Trends” on the Stage in the Nevada Ballroom at the Gold Coast Resort & Casino.
With the Vegas Food Expo only two days away (March 30 and 31 at the Gold Coast Resort & Casino), there’s been a lot of recent news coverage on the event, the speakers, and the exhibiting companies flying to Vegas to take part from all across the country.
The Vegas Food Expo is pleased to have Homeira Goldstein and HomeiraStyle of Manhattan Beach, California, as one of our 2017 sponsors.
Homeira Goldstein, founder of HomeiraStyle and a widely recognized art patron and fashion and style maven whose events and dinner parties are among the most coveted invitations in Los Angeles, will debut the “Art of Flavor” collection of 11 signature herb and spice blends at the at the Vegas Food Expo on March 30 and 31 at the Gold Coast Resort & Casino.
Goldstein’s unique heritage and love of Middle-Eastern inspired flavors has resulted in a collection of incredibly versatile products, that even a novice cook can produce Top Chef results with ease. Homeira’s distinctive style and her love of beauty found in nature inspires her uncomplicated recipes. She is perhaps best known for cooking deliciously fresh and gorgeously plated dishes presented on her magical “tablescape creations.”
Homeira often remarks to those around her: “Get creative with me!” Being artistically inspired in all she does, including in the kitchen, is a driving force in her life. She originally developed her HomeiraStyle branded Herb & Spice Blends to produce delicious and nutritious food for her son in the midst of her busy life. From the beginning, her vision has been to create the easiest ways to produce the most mouth-watering dishes that don’t require a culinary degree, the most expensive ingredients, or incredibly specialized kitchen utensils.
Homeira’s tag line “DISCOVER the Art of Flavor WITH ME” is not just about what one experiences with their taste buds; it extends to all the senses. As a lifestyle guru, she seeks to inspire, guide and motivate you to be creative from kitchen to table and in the home. Her philosophy, echoes famous gastronomical luminaries like Brillat-Savarin and M.F.K. Fisher when they told the world, “Tell me what you eat and I will tell you what you are. The discovery of a new dish is the discovery of a new star.” Homeira’s passion is to empower everyone to move beyond the single dimension of taste to engage all of one’s senses. The brilliance of the flavors created by Homeira’s original recipes are more than just the herbs & spices; the magic is her use of olive oil to allow each unique Blend recipe to meld, bloom, infuse and transform into something far beyond the sum of the individual ingredients.
The 11 “Art of Flavor” Herb & Spice Blends feature a recipe and a signature flavor profile inspired by Eastern Mediterranean cuisine for everything from chicken, beef, lamb, pork, fish, vegetables to pasta and rice. One passionate devotee of her products wrote, “what excites me the most is that Homeira’s simple packages of herbs and spices have empowered me to create endless combinations that amaze not only me as a rather ordinary cook, but delight my family and friends. They are asking me ‘how did you do this? Have you been secretly going to cooking school?”
Homeira Goldstein and HomeiraStyle will be in Booth #701. In the meantime, to learn more, visit her website, or email her at firstname.lastname@example.org.
From Del Rio, Texas to Monticello, New Mexico, to San Diego, California, and up to Portland, Oregon. These four Western tastes will have you begging for more: HERNÁN, Traditional Aceto Balsamico, Robaina Foods and Missionary Chocolates.
Isela Hernandez, Founder and President of HERNÁN, a brand of premium Mexican culinary products, is an award-winning merchant and entrepreneur. Her accomplishments have earned her noteworthy acclaim — from Sofi™ awards by the Specialty Food Association in the United States to recognition by the U.S. State Department for her work with artisans and food producers in Mexico.
After a decade in the fashion industry, Isela followed her dream of using her merchant background to start a business that promotes Mexican cuisine and culture, and that opens up new markets to Mexican artisans. She founded HERNÁN in 2007. Her entrepreneurial journey is featured on AT&T’s “Escape the Cube” web series.
All HERNÁN products are crafted in Mexico in partnership with artisan groups and producers, many who are expanding beyond their local origins for the first time. The HERNÁN Mexican kitchenware line was launched in the spring of 2007. Based on its success, a specialty foods division was added in 2011. HERNÁN appeals to gourmet enthusiasts and discerning foodies who appreciate the quality and authenticity of its products, and who want to prepare, cook, and serve Mexican food at home the way it’s done “en Mexico”.
Today, HERNÁN products still remain true to their Mexican roots, while embodying a contemporary sensibility. They are available nationwide in gourmet, specialty, and fine food stores as well as online and in specialty food catalogs. A graduate of Cornell University, Isela currently resides in New York City where she oversees operations of HERNÁN. Headquarters are based in Del Rio, Texas, a small town on the U.S.-Mexico border where she grew up, just minutes away from Cuidad Acuña, Coahuila, along the Rio Grande. There Isela was raised in the best of both worlds, exploring the opportunities of the U.S. while remaining closely connected to Mexico’s rich culture. To address social issues on both sides of the border, we are committed to investing a percentage of profits in a foundation in Del Rio.
HERNÁN has been featured in Martha Stewart Living, Food & Wine Magazine, Food Network’s Iron Chef America, Fine Cooking, CNN’s Your Money, Cosmopolitan Latina, Telemundo, Univision, and the Specialty Food Association’s “Craft. Care. Joy.” ad campaign.
Don’t miss tasting HERNÁN products at Booth #807A .
Traditional Aceto Balsamico founded and operates a group of tiny organic farms in the southern tip of the Rocky Mountains in the historic New Mexico village of Monticello, where the population is fewer than 25 people. It is stunningly quiet. The air is clean and clear. Cell phones don’t work there.
Hero Bottle/Packaging 001
When they began, their land was fallow. They made every effort to respect and nourish the land as they cultivated it, as do the other small surrounding organic farms and grass-fed beef and bison ranches nearby. Their water supply is strictly from their own wells. They never use herbicides, pesticides or other harmful sprays, amendments or practices. On the farm, they hand tend the plants and gardens.
Italian grapes, those classically used for making traditional balsamic vinegar, are among their many certified organic crops. When they joined Slow Food in Turin, Italy in 1998 during their second Salone del Gusto, the company resolved to practice their thesis: “patience in preserving and locally producing classic, healthy, tasty things.”
Traditional balsamic provides a very old, natural expression of this principle. It gives the owners an opportunity to add value to what they grow. They add this value, not by producing high volume (to feature a low price) or by marketing devices, but by patiently joining the natural elements of time, grapes, weather, and wood. Grapes give us balsamic, but many steps and labors, plus skills and patience, separate the beginning from the end of this value-adding process.
Traditional Aceto Balsamico of Monticello is American-made with organic grapes and barrel-aged for 20 years. The company uses balsamico casks made in Italy by the world-renowned master, Francesco Renzi. Actually, they use a series of barrels, each made from one of seven classic woods: ash, acacia, cherry, chestnut, juniper, mulberry and oak. Only a maximum of 1000 bottles are available for purchase each year. This signature product possesses a finely balanced acidity and sweetness, a viscous consistency, rare wood nuance, and a luminous depth of color.
Discover the many ways balsamico can be used at Booth #907 on March 30 and 31.
Born and bread in Gran Canaria, love brought Enrique to San Diego, CA. He was craving the flavors he grew up with and had the vision to create something that was not yet available. A family recipe came to mind and started selling the unique canary mojo sauce with baby potatoes (papas arrugadas) at San Diego local Farmer’s Markets on a customized golf cart. Robaina Foods was born to give San Diego a taste of what authentic flavors of the Canary Islands are all about.
Robaina Foods’ unique products are inspired by the Canary Islands. The company believes in happy and healthy lifestyle through a natural diet.
Each batch of sauce is is handcrafted, hand-packed, and made to order in southern California, using only fresh and locally sourced Non-GMO ingredients.
There are no artificial colors, flavors or preservatives, and all products are naturally gluten free.
Three of their favorite sauces include:
This Spanish delicacy is the most popular condiment in the Canary Islands. It is deliciously different, versatile and loved everywhere.
The freshness in this bottle will awaken a new sensation within you and excite your imagination with each and every bite.
Rather than the typical sweet and spicy deliciousness everyone knows and loves, try something new. It is so unique you will be begging for more.
Missionary Chocolates creates delicious dairy-free truffles by hand in Portland, Oregon. Missionary Chocolates are also gluten-free and vegan. Missionary Chocolates began in 2008 when Melissa Berry, a Naturopathic Physician, was in her last year of medical school.
What started out as gifts for her vegan mother quickly became a company, as a few months later her dairy-free truffles won first place at the Northwest Chocolate Festival in Portland, Oregon. This unexpected success changed what was a home-based kitchen experiment in chocolate into a thriving company — the Mission of the company has always been to build an inpatient, integrative healing center in Portland, funded by chocolate.
There are sometimes variations in the chocolate’s taste, texture, and appearance because the chocolates are handcrafted in small batches. Many variables can influence how chocolate will behave. Variations between batches can be caused by temperature and humidity. Sometimes difference are a result of natural variations in the ingredients. For instance, sometimes the coffee used may vary slightly in roast, or the fresh fruits and vegetables vary in sweetness or heat. As Melissa notes, “these variations make life just a little more interesting.”
She hopes you find her allergy-friendly truffles a deliciously good addiction. As she says, “They are just what the doctor ordered!”
Come by Booth #805 to taste these awesome (and healthy) truffles.
The Vegas Food Expo gives a great big “Thank You” to the EMG Radio Show for being a 2017 media sponsor.
The EMG Radio Show hosted by Andre’ Haynes, co-hosted by Cindy Parker, and produced by Destiny Beavers, is a live 2-hour talk-show broadcasted on 91.5 The Rebel-HD2 (UNLV) inside Greenspun Hall on the UNLV campus. The biggest names in arts and entertainment, business, community, politics, sports and more appear on the EMG Radio Show. Each month, the EMG Radio Show reaches more than approximately 40,000 people across its platforms, including digital receivers, official website, social media pages, E-newsletter and downloaded episodes.
Andre’ Haynes provides press coverage at special events, including award shows, concerts, conventions, fundraisers, grand openings, movie premieres, product launches, red carpets, and sporting matches.
Host Andre’ Haynes
Haynes is an American business owner and a media personality and a longtime Nevadan. He was born in California and, as a teenager, moved to Las Vegas with his parents and sibling. He graduated from Durango High School and went on to study at the College of Southern Nevada (CSN).
For several decades Andre’ Haynes has hosted and co-hosted television shows on KTUD 25 Cable 14, radio talk-shows on 720 KDWN and contributed to national publications. During his tenure he also managed record labels distributed through a Universal Records company, promoted concerts and tours nationally starring country music’s Brooks & Dunn, and represented athletes from teams like the Super Bowl Champion Denver Broncos and actors who starred in films and television shows that have won Golden Globes and EMMY awards.
Haynes is currently president of EMG Enterprises, the parent company of subsidiaries including EMG Radio Show, a talk-show broadcasted on 91.5 KUNV; EMG Communications, a public relations company; EMG Cares Foundation, an educational and charitable nonprofit organization; and Miss Endeavor America, a women’s beauty pageant.
As a community leader, Andre’ Haynes has served on boards and committees of American Diabetes Association – Las Vegas chapter, Las Vegas Spring Valley Lions Club and Paralyzed Veterans of America – Nevada chapter. Additionally he is a moderator, panelist, speaker and his platform has brought him before colleges such as the University of Nevada Las Vegas, government bodies such as the City of Las Vegas Mayor and Council members and specialty courts, such as the Henderson Municipal Court Veterans Treatment Court.
These six food and beverage exhibitors run the gamut from wasabi, hard cider, and Country meats, to mushroom jerky, maple syrup, and hickory smoked salmon. Innovative flavors, fresh ingredients, and the special care taken in preparation makes all the difference in the world.
Frog Eyes Wasabi produces extremely high quality, flavorful, authentic, water-grown wasabi. They are the only commercial wasabi grower in Oregon.
Their farm is located on the Oregon Coast where the climate is optimal for wasabi cultivation. It is humid, constantly cool and is blessed with pristine forest streams. With this ambient climate and their proven growing methodology, they replicate the cool alpine stream environment of the Japanese mountains, which is wasabi’s natural habitat. Using the water-grown method, Frog Eyes Wasabi produces a superior product to some Asian-imported wasabi and of equal quality to the highest-grade product grown in Japan.
Frog Eyes Wasabi respects the needs of people involved, gives back to local community, and operates with ecologically sensitive principles.
The company provides its employees with a livable wage and employs local contractors and employees and exclusively purchase from local suppliers and products. On their farm, the co-owners Markus Mead, a city planner, and his wife, Jennifer Bloeser, a marine biologist, have four goals: to employ rain capture methodology, construct stream/riparian improvements for their local stream, donate at least 1 percent of proceeds to local estuary preservation efforts, install nutrient capture/uptake technology, and coordinate with academic research to identify and test low impact nutrients.
The Frog Eyes Wasabi crop is not genetically modified in any way; it is grown in greenhouses to promote plant growth and to assure a continuous harvestable supply. Their water-grown wasabi has been sampled by some of the world’s finest chefs. They sell and ship wasabi plants so others can start family gardens and use fresh, locally-grown wasabi. In addition, Frog Eyes Wasabi sells rhizomes (roots) for your kitchen, shipped directly from the Frog Eyes Wasabi farm.
You can find them at Booth #402 at the Vegas Food Expo.
A lot is read into the word craft or micro-produced. But how many cider companies have been growing apples for over 50 years? Not many. Jack’s Hard Cider is produced and canned by Hauser Estate Winery just 8 miles west of Historic Gettysburg, PA. It is produced from the ground up – literally.
They grow the apples, press the apples, ferment the apples, and package the final product all from their facility located in one of the Apple Capitals of the World, Biglerville Pennsylvania. In a town that claims some of the biggest brand names in Apple Products, Jack’s Hard Cider was inspired by “Jack” Hauser, who led Musselman Foods into national recognition in the 1950s, and who is the patriarch of the Hauser Family, makers of Jack’s Hard Cider.
Jack’s Hard Cider is produced only from apples native to Adams County Pennsylvania. By using all our different varieties of apples Jack’s Hard Cider is able to offer our Original and Helen’s Blends year-round and complement these staples with their season blends. Their Flagship ciders include Original, Helen’s Blend, Dry Hopped, Peach and Pear. Their seasonal ciders include Conewago Orchard and Fireside.
The company offers a tasting room at Hauser Estate Winery where they feature over 14 ciders on tap, including seasonal ciders customers won’t find in stores.
Come taste Jack’s Hard Cider at Booth #206B and be part of the growing craft cider revolution.
Broadbent’s is a award-winning producer of Country ham, bacon, and sausage. Since 1901, the company has been making smoked and cured award-winning Kentucky Ham. It’s one-of-kind taste doesn’t get past judges at competitions, winning a total of 15 Grand Champion Kentucky State Fair Ham Competitions since 1967, including being named Grand Champion six times since 2004. The American Association of Mean Processors has named Broadbent’s National Grand Champion Winners four of the last five years that they had a dry-cured category.
One of their most popular products is their Old-Fashioned Flavored Broadbent Country Ham, which makes delicious sliders. Or, a platter of Country Ham slices can serve as the centerpiece for an upcoming family celebration.
The company’s Uncooked Country Ham and Bacon selections are perfect for a special family breakfast. And, of course, since they’re located in Kentucky, they offer great selections for Kentucky Derby Parties, including Derby Pies and Bourbon Barrel Cakes. Other products include Country Bread Mixes, Jams, Jellies, Honey, and Sorghum, and more. With Broadbent’s products anyone can create a classic Southern breakfast with Kentucky country ham, Hickory Smoked Bacon, and Grandma Broadbent’s Hickory Smoked Sausage, plus gravy and grits.
Beyond their local market in Kuttawa, KY, they’ve been shipping their Kentucky Hams across the United States for everyone to enjoy since 1965.
The owner of Pan’s Mushroom Jerky tells his story:
“It started out on a trip to Borneo, Malaysia where I visited family that I hadn’t seen in years. Little did I know I would discover a recipe that has been in my family for over 30 years. I found that a number of my family members were vegetarians. Because of their diet, they couldn’t find vegetarian snacks that not only tasted great, but also had the texture that they desired. After trying many different ingredients, they found that mushrooms were a great replacement for meat. Not only did it have great texture, but the mushrooms were natural sources of protein, fiber, and antioxidants. After a lot of testing and of course eating, Pan’s Mushroom Jerky was born. After my first piece of our homemade Mushroom Jerky recipe, I knew my family had something special that had to be shared with the rest of the world.
In 2008, we started Panco Foods. We know that you’re tired of the same old bland foods. So are we… and that’s why we’re here to help. Our mission is simple. We are declaring an end to your boredom with food. We search the ends of the world to find the most delicious and unique foods so we can bring them to your plate. Panco Foods doesn’t look for just anything though. We look for high quality products that benefit not only your taste buds, but also your health. Whether it’s all natural, organic, or rich in good nutrients we’ll find it for you.”
Pan’s Mushroom Jerky is 100% meatless, made from the freshest abalone mushrooms they can find. It’s seasoned with their family’s quality spices, with no artificial ingredients or flavors. It’s naturally cholesterol free, has 0 grams of trans fat, and is an excellent source of fiber. It’s is perfect for vegetarian and flexitarians, and anyone who’s health conscious. It’s a delicious snack for anyone.
Come taste this unique jerky at Booth #114 at the Vegas Food Expo, March 30 and 31, 2017.
Hidden Springs Maple is a family maple farm in Putney, Vermont where the owners started making maple syrup over 50 years ago. Their sugar bush spans over 1,000 acres in Putney and Westminster West, Vermont. The company offers 100% natural and organic maple syrup tapped on their farms, and their products are available in their farm store, online, and at restaurants and specialty stores throughout the United States.
The Cooper-Ellis family has been in the maple syrup business for over fifty years. During the 1950’s and 1960’s, they sold maple syrup under the Cooper-Ellis Sugar Makers label. Today, Fraser and Peter Cooper-Ellis jointly owns and operates CE Maple, one of the largest and most respected Southern-Vermont maple syrup farms. CE Maple is known for producing consistently high-quality, Vermont maple syrup. In addition to CE Maple, Fraser and Peter both individually own and operate retail, maple syrup businesses. Fraser owns and operates Fraser’s Vermont Maple; Peter owns and operates Hidden Springs Maple.
Hidden Springs Maple Organic maple syrup is certified as organic by Vermont Organic Farmers, LLC (VOF), which is the certification agency of Northeast Organic Farming Association of Vermont. VOF is accredited by the U.S. Department of Agriculture (USDA) to certify that farms and processors comply with the standards set by the USDA’s National Organic Standards Board (NOSB).
Many of their trees are more than one hundred years old, and more than hundred feet tall. These trees produce high quality, sweet, maple sap which is the only ingredient you need to produce high quality maple syrup. A group of maple trees is known as a “sugar bush”. The Hidden Springs Maple sugar bush is located at 5816 Westminster Road, Westminster West, Vermont. The sugar bush is spread across approximately 250 acres of eastern-sloping, Southern-Vermont mountain ridge known locally, as Bemis Hill. Their sugar bush contains a large number of natural springs which provide the maple trees with an excellent source of pure, natural spring water. The area provides ideal habitat for maple tree growth.
The company harvests maple sap from wild, sugar maple trees only. This matters because not all maple trees are equal. Unlike many of the Canadian maple producers, Hidden Springs Maple does not harvest maple sap from either red maple trees or black maple trees. The sap from the sugar maple is sweeter than that of either the red maple or the black maple. Sweeter maple sap makes the highest-quality maple syrup.
Recently, Vermont Television Network paid them a visit in Putney, VT and filmed a video at the Hidden Springs Maple Farm Store. You can view it on their website.
And, on March 30 and 31, you can sample Hidden Springs Maple syrup and maple candy at Booth #902A in Las Vegas, Nevada.
With over twenty-five years of experience, the folks at Hickory House strive to make the finest hickory smoked salmon on the planet. They hand select fresh salmon from the cold waters of the Atlantic Ocean, where salmon can develop its best flavor. And, they combine time honored traditions with new techniques to give their salmon a unique taste.
Hickory House salmon sides are dry cured with salt and brown sugar, and smoked using natural hickory, allowing the taste and the texture of the salmon to be more distinct. Hickory smoke gives salmon a delicate but distinctive flavour that lingers on the palette. This award-winning salmon has achieved international recognition and the company is known for their culinary excellence and their passion for high-quality, delicious salmon. Hickory House’s top quality hickory smoked salmon is served at top restaurants from the East Coast to the West.
The Hickory House East Coast Division is located in Hialeah, FL and their West Coast Division is in Las Vegas, Nevada. They have many innovative smoked salmon menu ideas on their website.
Come try a bite at the Vegas Food Expo, Booth #408B.