Produce maintains strong foothold at restaurant show
Produce maintains strong foothold at restaurant show
NEW YORK -- The strong presence of produce professionals at the International Restaurant & Foodservice Show of New York, held here March 4-6 at the Jacob K. Javits Convention Center, was a clear indication of the importance of the restaurant category to the industry. Fresh produce distributors, importers, producers and marketers increasingly recognize the need to maintain a strong promotional hold on the foodservice industry.
New guys on the fresh produce block made a strong "Terra Madre" (Mother Earth) statement at the exhibition. Gianfranco Picchi and Olivier Do-Vale, culinary specialists and partners in Andrea Doria Gourmet, headquartered in Long Island City, NY, began the company last year to help introduce high-end foodservice experts to the high quality of the finest level of specialty produce and gourmet products from Italy and other European Union nations. Mr. Picchi, himself an import from Italy, is known as a truffle expert in his native country, and top U.S. restaurants are quickly learning about his expertise in all truffle varieties.
Besides truffles, the firm also imports a wide range of specialty mushrooms from Portugal, France, Italy, Turkey and Canada.
"We recently began importing radicchio varieties, including Radicchio di Treviso, Fris?e, endive, Punterelle and Castlemare," said Mr. Picchi. "These products are becoming increasingly well known among top chefs in the U.S. They require special handling and expedient movement to get them to customers here in prime condition."
"Our goal as a new firm is to offer the highest-quality products from Italy and other European nations," added Mr. Do-Vale. "The 'Terra Madre' line includes the highest-quality olive oils, vinegars, pastas and other products. The fresh produce line will increase in the future into a full category for both the foodservice and retail sectors."
Bronx, NY-based Baldor Specialty Foods Inc.'s large and colorful exhibition booth was further recognition of the company's extension into a wide range of gourmet food products, including cured and prepared meats. But the company's strength remains in its wide range of high-quality produce, including its "De La Terre" line of specialty packaged fresh items that are targeted for specialty food stores and supermarket chains.
Riviera Produce in Englewood, NJ, shared a booth with "Sir Real, State of the Art Fruit Juices," which was staffed by juice producer-artist Michael Albert. David Kelso, foodservice sales representative for Albert's Organics, was on hand presenting the "Grateful Harvest" and "Albert's Organics" brands as well as its partner-product line, "House" tofu products.
Marty Eskow represented the foodservice division for Driscoll Foods in East Rutherford, NJ.
Cibon Barbosa, sales associate for Hillside, NJ-based Gargiulo Produce, demonstrated the company's expanding line.
Fresh produce associations did not miss the chance to show their products' faces to the thousands of attendees who come from around the world to the popular annual exhibition. Matt Harris, the Washington State Potato Commission's director of trade, and Ted Tschirky, commissioner, were present at the organization's exhibition booth - continuing the growing interest in numerous varieties of high-end potato varieties from the state.
The National Peanut Board's booth was buzzing with activity, an acknowledgment of how the nation's foodservice industry continues its growing interest in learning more about including nuts in menu items -- spurred especially by consumer education on the high nutrient level of the product.
Juice companies that have demonstrated a growing presence in produce departments also see the benefits of promoting their products to restaurants and bars. Exhibitors at the expo included some common brand names that are on produce shelves, such as "Fizzy Lizzy," "Orchid Island" and "Red Jacket Orchards." The mix also included dozens of start-up firms that recognize this as an important and rapidly growing category.
Ancillary products -- including vegetable slicers, choppers and other products that aid foodservice operators in preparing fresh produce and help to reduce labor costs while increasing food safety -- were in abundance at the show.
NatureSeal, produced by Mantrose-Haeuser in Westport, CT, exhibited. The sulfite-free, vitamin-mineral blend demonstrating to chefs and restaurant owners how the product can help reduce waste by extending the shelf life of fresh-cut produce.
New guys on the fresh produce block made a strong "Terra Madre" (Mother Earth) statement at the exhibition. Gianfranco Picchi and Olivier Do-Vale, culinary specialists and partners in Andrea Doria Gourmet, headquartered in Long Island City, NY, began the company last year to help introduce high-end foodservice experts to the high quality of the finest level of specialty produce and gourmet products from Italy and other European Union nations. Mr. Picchi, himself an import from Italy, is known as a truffle expert in his native country, and top U.S. restaurants are quickly learning about his expertise in all truffle varieties.
Besides truffles, the firm also imports a wide range of specialty mushrooms from Portugal, France, Italy, Turkey and Canada.
"We recently began importing radicchio varieties, including Radicchio di Treviso, Fris?e, endive, Punterelle and Castlemare," said Mr. Picchi. "These products are becoming increasingly well known among top chefs in the U.S. They require special handling and expedient movement to get them to customers here in prime condition."
"Our goal as a new firm is to offer the highest-quality products from Italy and other European nations," added Mr. Do-Vale. "The 'Terra Madre' line includes the highest-quality olive oils, vinegars, pastas and other products. The fresh produce line will increase in the future into a full category for both the foodservice and retail sectors."
Bronx, NY-based Baldor Specialty Foods Inc.'s large and colorful exhibition booth was further recognition of the company's extension into a wide range of gourmet food products, including cured and prepared meats. But the company's strength remains in its wide range of high-quality produce, including its "De La Terre" line of specialty packaged fresh items that are targeted for specialty food stores and supermarket chains.
Riviera Produce in Englewood, NJ, shared a booth with "Sir Real, State of the Art Fruit Juices," which was staffed by juice producer-artist Michael Albert. David Kelso, foodservice sales representative for Albert's Organics, was on hand presenting the "Grateful Harvest" and "Albert's Organics" brands as well as its partner-product line, "House" tofu products.
Marty Eskow represented the foodservice division for Driscoll Foods in East Rutherford, NJ.
Cibon Barbosa, sales associate for Hillside, NJ-based Gargiulo Produce, demonstrated the company's expanding line.
Fresh produce associations did not miss the chance to show their products' faces to the thousands of attendees who come from around the world to the popular annual exhibition. Matt Harris, the Washington State Potato Commission's director of trade, and Ted Tschirky, commissioner, were present at the organization's exhibition booth - continuing the growing interest in numerous varieties of high-end potato varieties from the state.
The National Peanut Board's booth was buzzing with activity, an acknowledgment of how the nation's foodservice industry continues its growing interest in learning more about including nuts in menu items -- spurred especially by consumer education on the high nutrient level of the product.
Juice companies that have demonstrated a growing presence in produce departments also see the benefits of promoting their products to restaurants and bars. Exhibitors at the expo included some common brand names that are on produce shelves, such as "Fizzy Lizzy," "Orchid Island" and "Red Jacket Orchards." The mix also included dozens of start-up firms that recognize this as an important and rapidly growing category.
Ancillary products -- including vegetable slicers, choppers and other products that aid foodservice operators in preparing fresh produce and help to reduce labor costs while increasing food safety -- were in abundance at the show.
NatureSeal, produced by Mantrose-Haeuser in Westport, CT, exhibited. The sulfite-free, vitamin-mineral blend demonstrating to chefs and restaurant owners how the product can help reduce waste by extending the shelf life of fresh-cut produce.
