Food and Drink - Fall 2011 - (Page 160)

Three Things Well Preserved During the Napoleonic Wars, the French government offered a hefty cash reward to the inventor who could develop the most efficient and economical way to preserve large amounts of food for the military to consume in the winter months. Confectioner and brewer Nicolas Appert took the loot after suggesting the food be stored in sealed glass jars. For centuries, farmers’ wives all over the world have carried on the tradition of preserving food in jars, often presenting them as gifts, because nothing tops homemade goodies, right? That may be so, but these three gourmet treats – available online and in select stores – might just change your mind. Orange Cumin Carrots A seasoned brine of water, distilled white vinegar, sugar and salt supports these refreshingly crisp pickled carrots from Donovan’s Cellar, which are locally grown and hand-packed in New York. Bright citrus notes with a robust orange peel kick followed by undertones of cumin, coriander and garlic make them irresistible to foodies with a taste for the unusual. Gingered spice beets and maple chili relish are two additional household favorites at this up-and-coming specialty foods store, which was established by NYC restaurant veterans, Brendan Donovan and Francis Derby, in early 2011. Donovan’s $9.99 Orange Cumin Carrots are available for purchase at www.donovanscellar.com. Apple Cinnamon Pickles Susan and Lorne Jones, founders of Root Cellar Preserves in Massachusetts, believe the old-fashioned practice of preserving fruits and vegetables has become a lost art and are determined to keep the tradition going. Root Cellar’s $6.99 All-Natural Apple Cinnamon Pickles are making quite a splash among connoisseurs of gourmet foods based on their unique flavor profile of sweet-meets-sour. As a side note, Root Cellar Preserves enjoys preserving other things besides fruits and vegetables. The company established a fund from its proceeds to support the preservation of historical homesteads in its community. For more information, visit www.rootcellarpreserves.com. Salt-Preserved Meyer Lemons In Morocco, lemons are salt-cured and used in traditional dishes such as lamb stew and chicken with olives. Inspired by this exotic custom, Robert Lambert began to salt-cure his own Meyer lemons in California. “I have come to enjoy salt-preserved citrus almost everywhere – in marinades, soups and salads, to flavor a pot of beans, sautéed greens like spinach or chard, hummus, on bread with olive oil and garlic, with roasted pepper and olives, in couscous or rice pilaf, under the skin of a roast chicken or in the cavity of a fish,” he says. Lambert’s $14 salt-cured lemons and limes are available online at www.robertlambert.com and in select gourmet stores. Know of any “thing” Food & Drink would love? Contact Kathryn at kathryn.jones@phoenixmediacorp.com. 160 food & drink • fall 2011 • www.fooddrink-magazine.com http://www.fooddrink-magazine.com

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

Food and Drink - Fall 2011
Tableside Chat
Contents
News a la Carte
In the Safe Zone
Strengthing Brands
Restaurants: Smart Marketing
Willie’s Restaurants
Slack’s Hoagie Shack
The Cheese Steak Shop
Aloha Hospitality Inc.
Bertucci’s Corp
Falcon Holdings LLC
Mark’s Pizzeria
Seasons Pizza
San Diego State University Dining Services
Producers: Food Law
Brook & Whittle Ltd. incorporating Packstar
Nestle Professional Caribbean
Snyder’s-Lance Inc.
Basic American Foods
Evolution Fresh
Berto’s Gelato & Sorbet
Jensen Meat Co
Tumbador Chocolate
Leclerc Foods USA Inc.
FX Matt Brewing Co.
Green Organic Vegetable Inc.
Deli Star Inc.
Always Bagels
National Choice Bakery
Sequoia Orange Co.
Spring Glen Fresh Foods
Westshore Pizza
Distributors: Total Recall
Columbia Distributing
Castella Imports Inc.
Co-Sales Company
Brick Brewing Co. Limited
Prime Distributors
CarbAmericas
Retailers: What’s in Store
AriZona Beverage Co.
Le Grand Marche
Three Things

Food and Drink - Fall 2011

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