Food and Drink - Spring 2011 - (Page 224)

three things No Ordinary Joe Java, Joe, Bean Juice, Brain Juice – call it what you will, but don’t you dare take away our morning cup of jolt. It’s what keeps us awake, alert and, in some cases, amicable in the mornings. This issue’s “three things” pays homage to the adventurous and downright unusual applications for one of the world’s oldest and most beloved beverages: coffee. Coffee is a Work of Art True artists are those who can take something ordinary and transform it into something extraordinary, which is precisely the case of Minnesota-based husband-and-wife duo Andrew Saur and Angel Sarkela-Saur, who pioneered a process and technique for painting with coffee. Their initial focus was to create art to be sold in coffee shops around the United States, but their Coffee Art® has since become an international sensation having been featured in stores, exhibitions, newspaper and magazine articles, and radio and TV broadcasts around the world. Visit for more information. Roasted on an Open Fire While inventor Rod Sprules was flipping through an engineering textbook, a random fact unbeknownst to most people caught his attention and sparked an ingenious idea: coffee grounds have more energy capacity than cordwood when combusted. So what if we used coffee grounds instead of tree logs for hearth fires? In a society striving to lead a more sustainable lifestyle, Java-Log® Firelogs perform the same way as cordwood fires, but emit up to 78 percent less carbon and 66 percent less creosote – not to mention they also divert 12 million pounds of coffee grounds from landfills each year. Visit to buy. A Brew Made from Poo Kopi luwak, the most expensive coffee in the world, is best suited for a true coffee aficionado due to its unusual production methods. Luwak is the local name for the Asian palm civet. Palm civets eat coffee cherries, which are passed through their digestive track and defecated. The feces are then gathered, washed, sun dried and lightly roasted. The stomach acids from the civets create shorter peptides and more amino acids; the result is an aromatic, less bitter coffee that costs between $100 and $600 a pound. To purchase, visit Know of any “thing” Food & Drink would love? Contact Kathryn at 224 food and drink • spring 2011 •

Table of Contents for the Digital Edition of Food and Drink - Spring 2011

Food and Drink - Spring 2011
Tableside Chat
Table of Contents
News a la Carte
Current Events
FAD Exclusive
A Ripening Field
History in the Making
New Wine Paradigm
Don Sebastiani & Sons/ The Other Guys
St. Julian Winery
Ste. Genevieve Winery
Herzog Wine Cellars
Meier’s Wine Cellar
Oak Ridge Winery
Producers: Keeping Trade Secrets
MaMa Rosa’s Pizza
Gel Spice Co. LLC
Vegetable Juices Inc.
Royal Caribbean Bakery/Caribbean Food Delights
Red Stripe Beer
Robertet Flavors
Annabelle Candy
Andrea Foods
Anchor Brewing
F&F Foods
Santa Sweets Inc.
Hillside Candy
Ricos Products
Sethness Greenleaf Inc.
Wunder-Bar: Automatic Bar Controls
Antigua Distillery
AMES International
Amato’s Bakery
Charlie’s Pride Meats
Citromax Group of Companies
Diamond Bakery
Grindmaster- Cecilware Corp.
Heartland Mill
Kirschenman Enterprises
Rakhra Mushroom Farm
FAME Food Management
Schneider Packaging Equipment Co. Inc.
Sea Harvest Corporation (Pty) Ltd.
Sparrer Sausage Co. Inc.
Jamaican Teas Ltd.
Westminster Cracker Co.
Distributors: Don’t Risk It
The Fricks Company
U.S. Foodservice – Milwaukee Division
Arizona Select Distribution
Fairway Packing Co.
Ingredient Innovations
J.J. Taylor Distributing Co. of Minnesota Inc.
Mastronardi Produce
Milne Fruit Products Inc.
Pellerito Foods
Albion Fisheries Ltd.
RPE Inc.
Retailers: Savoring the Moment
Roadtown Wholesale Trading Ltd.
Orange Leaf Frozen Yogurt
Quick Chek
Rocky Mountain Chocolate Factory
Sendik’s Fine Foods Inc.
Zaro’s Bakery
Balboa Brands
Restaurants: Toss Around Ideas
Sizzler USA
Dick’s Last Resort
Granite City Food & Brewery Ltd.
Liberty Entertainment Group
Roly Poly Franchise Systems
Santa Fe Cattle Co.
Winger’s USA Inc.
Bensi Restaurant Group Inc.
Leo’s Coney Island
Three Things

Food and Drink - Spring 2011