Europe is for (Food) Lovers: Part II Paris
August 21st, 2012

Oddly enough, before flying to Paris the last thing I ate in Prague was a crêpe from a food stand at the pop-up market in Old Town Square. In case you’re wondering, it was a chocolate and banana crêpe, about a foot in length and every bit as delicious as you’re imagining. So with the fitting send-off, I was ready to take on the food scene in Paris.

 

Fresh Cheese - Rue de Seine

 

 

 

 

 

 

 

 

 

Fresh cheese selections at a Sunday street market on the Rue de Seine.

 

Salad with Smoked Meat

 

 

 

 

 

 

 

 

 

We noticed that a lot of the salad choices came topped with smoked meats – and this huge portion was deliciously satisfying.

 

Glaces - Eiffel Tower Ice Cream Stand

 

 

 

 

 

 

 

 

 

An ice cream stand right in front of the long lines of the Eiffel Tower…genius! The pistachio flavor was a huge hit.

 

Apple Tart with Vanilla Ice Cream - Paris, France

 

 

 

 

 

 

 

You can’t be in Paris and not indulge in dessert. This is a classic apple tart a la mode.

 

Chocolate Lava Cake with French Vanilla Ice Cream

 

 

 

 

 

 

 

 

My favorite of the sweets I ate in Paris (besides the macarons) was this chocolate lava cake with French vanilla ice cream.

 

Cave La Torelle - Rue de Deine

 

 

 

 

 

 

 

 

 

This is a typical French market, fresh produce outside with other grocery items inside. There are very few supermarkets in Paris like those we are accustomed to in the states as Parisians prefer to buy very fresh and typically stop by the market at least 3 times a week, if not every day.

 

Croque Madame

 

 

 

 

 

 

 

 

 

This signature French dish – croque madame – was served on the perfect piece of crisp, thinly sliced bread. The croque madame is a variation of the original croque monsieur that adds a fried egg to the famous hearty snack. A croque monsieur consists of a grilled ham and cheese served open face atop a crisp slice of bread.

 

Tartine Italienne at Café Reale

 

 

 

 

 

 

 

 

 

This tartine Italienne at Café Reale in the jardin des tuileries in Paris was a great choice for a refreshing lunch on a hot day of sightseeing. Artichokes and mushrooms on a thick slice of cheese-topped dough (sort of like a Sicilian pizza) served cold with a side of pesto greens.

 

Parisian café scene

 

 

 

 

 

 

 

 

 

I just love this shot – so exemplary of the Parisian café scene. Outdoor seating, people milling about and even a man playing an accordion!

 

Maison Georges Larnicol in the Saint-Germain-des-Prés neighborhood Macarons display

 

 

 

 

 

 

 

 

 

The beautiful and mouthwatering macaron display at Maison Georges Larnicol in the Saint-Germain-des-Prés neighborhood.

 

Chinese Fortune Message - A part of us remains wherever we have been.

 

 

 

 

 

 

 

 

 

My first day back at the office, this is the fortune cookie I got.  I couldn’t have scripted a more poetic message to welcome me back from a wonderful and memorable trip.

 


Europe is for (Food) Lovers: Part I Prague
August 13th, 2012

I was lucky enough this summer to get to spend some vacation time in Europe and as a foodie, I – of course – ate my way through the trip. No, really. There are as many pictures of my meals from the adventure as there are of the beautiful sites.

Prague, Czech Republic is one of the most breathtaking cities I have ever had the privilege of experiencing. Everywhere you turn your head you’re overwhelmed by an architectural feast for your eyes. It is absolutely and unequivocally magical. When we weren’t busy falling in love with Prague’s cathedrals, castles and historical charm, we were having an affair with its food. Czech this out:

Traditional Czech Meal

 

 

 

 

 

 

 

 

 

For my mom’s first Czech meal she wanted an authentic, native dish: pork four ways with three different dumplings and red and white cabbage. She was very happy with her choice and there was plenty to share with the whole crew.

Mushroom Polenta - Prague

 

 

 

 

 

 

 

 

 

My first taste of Prague was this mouthwatering mushroom polenta. The mushrooms had sooo much flavor and were a perfect accompaniment to the mild polenta.

Smoked Salmon, Whipped Potatoes, Grilled Zucchini - Prague

 

 

 

 

 

 

 

 

 

Smoked fish is a very popular menu item throughout Europe and Prague was certainly no exception. This salmon was smoked to perfection and served with whipped potatoes and grilled zucchini.

Czech Food Kiosk

 

 

 

 

 

 

 

 

 

This food kiosk on a busy promenade is exemplary of the prominence of smoked meats on the Czech food scene.

Mushroom Soup - U Tynka Restaurant - Prague

 

 

 

 

 

 

 

 

 

Hands down, the best mushroom soup I have ever tasted. Really and truly. By the way – have I mentioned that I adore mushrooms? If you do too and if ever your travels take you through Prague, do yourself a favor and stop in at U Tynka Restaurant in Old Town Square for an unforgettable taste of this Czech mushroom soup.

Escargot Appetizer - Prague

 

 

 

 

 

 

 

 

While there was no shortage of native dishes, Prague also cooks up great meal options spanning all of Europe. As a tourist-heavy city, they do a great job of offering authentic cuisine choices from its many European neighbors, like this escargot appetizer.

Shimp - saffron cream sauce - whipped potatoes - Prague

 

 

 

 

 

 

 

 

 

This shrimp with saffron cream sauce and whipped potatoes was as delicious as it was beautiful.

Traditional Czech Meal - Kielbasa

 

 

 

 

 

 

 

 

 

Traditional kielbasa appetizer served with some fresh veggies, mustard and horseradish.

Pork Knee, Ribs, gherkin pickles, mustard and horseradish

 

 

 

 

 

 

 

In case you need any more evidence that meat is a staple on every menu. On the left is pork knee and on the right ribs – two pounds of each! Both served on their own wooden cutting boards with a bowl of gherkin pickles, mustard and horseradish.

Food Stand - Old Town Square - Prague

 

 

 

 

 

 

 

 

 

On weekends in Old Town Square you can enjoy strolling through the pop-up market with plenty of food stands, souvenirs and crafts. This merchant is keeping an eye on his ham as it cooks over the rotisserie.

Old Town Square Meat Vender

 

 

 

 

 

 

 

 

 

A close-up of the finished product.

Old Town Square - Trdelnik Pastry

 

 

 

 

 

 

 

 

 

One of Czech Republic’s most well-known pastries, trdelnik, is made from rolled dough that’s wrapped around a stick, then grilled (like in this picture) and topped with sugar and a mix of sweet toppings like walnut, almond and vanilla, among others.

Prague Castle and the Vltava River at Dusk

 

 

 

 

 

 

 

 

 

Night falling over Prague Castle and the Vltava River. This magical city won me over, and it took all of about ten minutes.

Check back next week for the second half of Europe is for (Food) Lovers: Paris edition.

 


Walking the Floor at the 2012 Summer Fancy Food® Show: Part II
June 28th, 2012

For the second installment of what caught my eye at last week’s Fancy Food show, I saved my favorites. Here’s a hint for future reference: my favorites tend to involve chocolate, beer or just about any kind of sweet. Now you know.

2012 Summer Fancy Food Show - Luna Frozen Pops

 

 

 

 

 

 

 

 

 

The Fancy Food show was no stranger to frozen treats, like these handcrafted Luna Pops – small batch frozen ice pops made with simple ingredients like fresh, ripe fruit, local milk and vanilla extract. Flavors include cookies & cream, hibiscus lemon and rhubarb lime among others. They were perfectly refreshing and simply delightful.

 

Chozen Ice Cream - Assorted Flavors

 

 

 

 

 

 

 

 

 

I tasted A LOT of ice cream products throughout the show and I have to say, Chozen had some unique flavors in the category. Their ice cream, inspired by traditional Jewish treats and desserts, is made with all-natural ingredients and dairy from a local farm. Their flavor line-up includes coconut macaroon, apples & honey, matzoh crunch and Ronne’s Rugelach.

 

Beer Flats Crackers - Porter and Pilsnet Varieties

 

 

 

 

 

 

 

 

 

With the revival of craft beer trending high, the market is ripe for beer-related products. These Beer Flats™ are artisanal flatbread crackers – in a Pilsner and a Porter variety – that are made with craft beer and whole grains. Serving recommendations include smoked salmon, prosciutto, pate, charcuterie, dips, spreads and hummus.  But if you ask me, I would prefer these served with the Chimay cheese that I sampled just a few booths away. It’s a brew-lover’s perfect party snack.

 

Chuao Potato Chip Chocolate Bar

 

 

 

 

 

 

 

 

 

So I’ve just professed my love for the beer flats above, but I’ve saved my absolute favorite for last. I was extremely impressed with Chuao’s lineup of specialty chocolate bars. New flavors on display included a Maya bar, a Maple Bacon bar and a Firecracker bar, which has sea salt, chipotle and – get this – popping candy! It was unlike any chocolate I’ve ever tried, the popping sensation was definitely a fun twist and the name, Firecracker, is just perfect. As delicious as that was, my favorite flavor in the line was the Potato Chip bar made with crisp kettle cooked chips and sea salt – truly a junk food lover’s dream.

The 2012 Summer Fancy Food Show® certainly didn’t disappoint! If I could sum up the show in one grammatically incorrect sentence, it would look like this: Coconut water, honey, maple, all natural, gluten free, salted caramel, cheese, floral flavors, functional beverages and kits.


Walking the Floor at the 2012 Summer Fancy Food® Show: Part I
June 21st, 2012

Close your eyes and picture paradise…now picture a foodie’s paradise…if you’re visualizing thousands of different, exotic and exciting foods and beverages, lined up tightly for aisles and aisles on end, just begging to be tasted, then you’re envisioning the foodie haven that is the Summer Fancy Food Show®.

This week’s NASFT (National Association for the Specialty Food Trade) Summer Fancy Food Show® marked the 58th year for this delicious annual event that is adored and attended by foodies from around the globe. Check out some highlights below.

NASFT - 2012 Summer Fancy Food Show Floor

 

 

 

 

 

 

 

 

 

A bird’s eye view of the first floor exhibit – or at least as much of it as I could fit in the frame.

 

Fire and Flavor - Swine Brine and Chicken Brine Varieties - Gluten Free

 

 

 

 

 

 

 

 

 

Convenience kits were very prominent at the show, especially in sweets and desserts, so these savory brine kits by Fire & Flavor really stood out from the rest. The all-natural and gluten-free line of quick brines are intended to be used for everyday cooking with pork, chicken and beef. Fire & Flavor also makes a cool line of fry seasonings like sea salt & vinegar and sweet ancho chile. Oh and did I mention they also have pickling and canning seasonings, salmon and burger seasonings and a huge array of salts and rubs? Yep – well they do.  Behold the beauty and convenience of meal kits – Fire & Flavor certainly does.

 

Bob Pop Gluten Free Cereal Varieties - 2012 Summer Fancy Food Show

 

 

 

 

 

 

 

 

 

If you’ve been keeping up to date with our Fast Track Fast Trends newsletters, it shouldn’t come as a surprise that gluten-free was all over the place at the show including this line of gluten-free, organic, popped grain snacks from Kim’s by Delice Global™.

 

Tropical Blossom Honey Co Inc Display - 2012 Summer Food Fancy Show

 

 

 

 

 

 

 

 

 

A lot of the Fancy Food buzz this year was about honey – and I mean a lot! There were so many honey brands on display that I honestly lost count. Shown here is just one of the many brands; 72-year-old Tropical Blossom Honey company based out of Edgewater, Florida. Tropical Blossom’s signature honeys includeTupelo, Key Lime and Palmetto varietals just to name a few. There were honey companies on display from as far away asNew Zealand, like the 112-year-old brand Airbone Honey with line extensions that include lozenges, marinades and occasion-specific honeys that include baking honey, coffee honey and topping honey. I, personally, can’t get enough of Manuka honey (a monofloral honey fromNew Zealand and Australia), so if I had to pick a favorite of those I sampled, Manuka hit my sweet spot.

Stay tuned for the next post, where I’ll share my favorite products from the show with you!

 

 


Revisiting the Roadshow
May 4th, 2012

Just like that, our 9th Innovation Roadshow is in the rearview! All of the months of innovating, planning and hard work culminated in another successful event. One trends presentation, two technical sessions, a keynote speaker, 25 new product booths and over 100 different flavors– all built around the theme of, “Make the Known Your Own.” Guests enjoyed a wide array of unique and innovative products covering everything from beverages to savory dishes and sweets. For those of you who couldn’t join us, here are some key highlights:

Skip Rosskam, President and COO - DM Flavors

 

 

 

 

 

 

 

 

Skip Rosskam, President and COO, welcomes the audience.

 

Presenting the Roadmap to the Roadshow

 

 

 

 

 

 

 

 

Yours truly delivering the Roadmap to the Roadshow presentation – a deep dive into the trends that inspire our product and flavor innovation.

 

Savory Natural Flavored Syrups

 

 

 

 

 

 

 

 

Guests sample our sweet and savory naturally flavored syrups.

Donna Mascaro - Beverage Applications Project Leader

 

 

 

 

 

 

 

 

Beverage Applications Project Leader, Donna Mascaro, doles out her savory cupcakes to eager guests.

 

International Flavors  - China and Maxico

 

 

 

 

 

 

 

 

Adding some international flair were some authentic products and flavors unique to China and Mexico.

 

 Jeff Miller, Director of Culinary Research & Development for Dunkin’ Brands

 

 

 

 

 

 

 

 

Our keynote speaker, Jeff Miller, Director of Culinary Research & Development for Dunkin’ Brands, closed out the day by captivating the audience with his take on how to differentiate a product by adding a twist to the familiar.

Toy Car

 

 

 

 

 

 

 

 

It was a fabulous and fun day of innovation, education, networking and of course everyone’s favorite part – tasting and indulging!


Lights, Camera…Roadshow!
February 10th, 2012

It’s hard to believe that we’re only 11 weeks out from the 2012 Innovation Roadshow® – and it will be here before we know it.  As our biggest annual event nears, we’ve all been working hard to ensure that April 25, 2012 will be our most impressive Roadshow yet!   Last week, David Michael’s technical team finalized their Roadshow concepts and after a few days of tasting, the 3-day long photo shoot ensued. The hardworking squad is made up of some of DM’s finest: our fearless photo shoot leader, Denis Blais (Senior Account Manager) teamed up with Danielle Durso (Marketing Coordinator), Kelly DeFusco (Senior Food Technologist, Bakery & Cereal) and photographer, Anthony Sinagoga. As a DM freshman preparing for my first Innovation Roadshow®, I have to say I was inspired by watching this well-oiled machine make their magic happen.

So, do you want to know what we’ll be showcasing this year?  Ready, here it goes:                           Oh, come on – did you really think we would tell you now?  You’ll just have to come find out for yourself!

Although I can’t yet divulge the concepts and products you can expect to experience at this year’s Roadshow, we thought you’d enjoy a sneak peek at the photo shoot.  You may not know exactly what concepts you’re seeing below – but here’s a hint to keep in mind: the 2012 Innovation Roadshow® centers on making the known your own (and we sure had a lot of fun doing it).

  
Kelly creating chocolate shavings for the 9th Innovation Road Show

Kelly is hard at work creating the perfect chocolate shavings.

 

Anthony takes a shot at styling alongside Kelly – he’s so much more than just a photographer!

Anthony takes a shot at styling alongside Kelly – he’s so much more than just a photographer!

 

Denis and Kelly prep garnish for the next shot.

Denis and Kelly prep garnish for the next shot.

 

Danielle uses dry ice to keep water ice from melting during this photo shoot

Dry ice to the rescue as Danielle keeps these water ices from turning to just water.

 

Denis concocts a beautiful beverage.

Denis concocts a beautiful beverage.

 

Food Product Photography Prep

Yes – they taste as good as they look!

 

Anthony gets in for a close-up  - Food Product Photography

Anthony gets in for a close-up.

 

Prepping for Food Product Photography

The group, hard at work at the prep table.

 

Danielle keeps cool while applying dry ice to one of our new ice cream concepts.

Danielle keeps cool while applying dry ice to one of our new ice cream concepts.

 

Kelly and Denis prep a concept in the “igloo.”

Kelly and Denis prep a concept in the “igloo.”

 


Beer Gets Crafty
January 6th, 2012

Small versus large.  Independent versus commercialized.  Traditional versus mainstream-modern.  We’re talking about the David of beer versus the Goliath of beer – and David is growing.

According to the figures released by the American Brewers Association for the first half of 2011, dollar sales for America’s craft brewers were up 15 percent.  In tandem, the amount in volume of craft beer sold grew 14 percent.  (In case you’re wondering, that “volume” we’re referring to is about 5.1 million barrels).

Craft breweries epitomize how the old can become new again; they are innovators of historic traditions – following conventional methods and practices while searching for a unique spin to bring their brew to uncharted territories.

What’s behind this trend?  It’s as simple as what’s happening with menu and produce trends – more Americans are choosing to “go local.”  And with that, making a choice to support craft breweries in their own backyards.  There’s a connectedness that happens, a bond that forms between the brew of choice and the chooser.  It’s like eating a vegetable from your own garden – it’s better because it’s “yours.”  Part of what makes a craft brew “yours” is that the options and varieties of flavors are so abundant.  From barrel-aged to saison, from basement-breweries to renovated church alters, there’s an element of individuality and exclusivity that comes with drinking a craft beer that can’t be replicated by indulging in a commercialized, mass-produced brew.

And that’s exactly why there are currently 725 breweries in planning in the US compared to 389 a year ago.  Unfortunately they won’t all survive the cut, but the ones that do will join the ranks of the existing 1,740+ American craft breweries.  So don’t expect this trend to fizzle out in 2012, the pint glass is at least half-full.


Stuff the Turkey, Not Yourself.
November 17th, 2011

Whether you’re ready for it or not, Thanksgiving is almost here! Time to trim that turkey, watch some football and enjoy the traditions that make your family’s Thanksgiving Day gathering special.  Of course, part of what we look forward to most about next Thursday is the delicious, rich, tempting and plentiful food!  Unfortunately, with that thought comes some anxiety for a lot of Americans as we think about the adverse affects that our indulgent feast could have on our waistlines (myself included!).

There’s no denying that healthier food options are on trend, both in supermarket aisles and on restaurant menus.  With smaller portion sizes and packages doing the “portion-control” work for us, a rise in reduced sodium claims, organic and natural positioning gaining popularity and a growing fruit and veggie revival in our midst, we have a lot of “better for you”  options available to us.  But let’s be realistic here, it’s Thanksgiving!  If gluttony has a holiday, this would be it (well maybe Fat Tuesday is a contender).  Even for those whose willpower serves them well most days of the week, a Thanksgiving spread can be kryptonite.  Of course, there are some lucky souls out there who can eat whatever they want and look like they’ve just walked out of a gym (life is unfair) but for the rest of us, there has to be a happy medium.  A place where we can feast to our heart’s content, eat to feel satisfied and not hate ourselves for it the next day – when even our most forgiving pair of jeans seem to be holding a grudge against us.

Ok, so you get the picture, now how can this year be different?  In asking myself the same question and doing a lot of digging, I’ve come across some tips and tricks that I’ll be keeping in mind next week.  Some of these are tried and true, some are common sense, and some are just wacky enough that I feel compelled to try them out of sheer curiosity (yeah, I’m talking about #5).

  1. If you’re not the host, you have a lot less say in what’s on the dinner table, so if you’re a guest, bring a dish that you know is healthy, delicious and guilt-less.
  2. Don’t skip breakfast!  Odds are if you try to “save your calories” for dinner, you’ll just end up over-indulging.
  3. Calories come in liquid form too, so watch the alcoholic and sugary beverages.  If you can, try to alternate between a cocktail and a healthier choice like water or club soda.
  4. Use a smaller plate; you’ll be more selective about what (and how much) you put on it when the real estate space is limited.
  5. Speaking of plates, you’re in luck if the plate is blue! Research shows that the color blue is an appetite suppressant. If the tableware won’t be blue, maybe you can pick your Thanksgiving Day outfit with that tidbit in mind.  Oh, and this same study says that the colors red, orange and yellow (Thanksgiving colors!) make you eat more.
  6. Be the last to serve yourself or to visit the buffet.  You won’t be rushed and you’ll have time to survey the food and think about what you really want and the best part: when everyone is done and going for seconds, you’ll still be on your first plate and less tempted to join the crowd.
  7. Some say that sweet smells help you eat less – after all the majority of the tasting experience comes from smell (think about how different food tastes when you’re sick with a stuffy nose).  If you can, reach for something sweet-smelling like an apple, banana, peppermint or vanilla (our personal favorite) and take a good whiff before diving into your meal.
  8. The 20-minute rule is your best friend!  It takes about 20 minutes from when you start eating for the signals to reach your brain and sync up with your stomach.  If you rush through a meal, your belly may be at capacity but your brain’s meter is still stuck on empty.  Eat slowly, enjoy the food, join in the conversation and let your body do the work that it was intended to do.
  9. This one is as simple as it sounds you just need to be aware of it: stop eating when you’re full!  Don’t overeat just because it’s there.
  10. Do something active before the meal – instead of just watching football on TV get the family together outside for a friendly game, weather-permitting.  Or plan a workout into your day to offset some of the added calories you’ll be taking in.
  11. Lastly, one of my personal favorites: walk off some more of that pumpkin pie at the mall the next day when you’re Black Friday shopping!

From the David Michael family to yours, we wish you a festive, safe and joyous Thanksgiving holiday.


Save the Date: We’re Getting Roadshow-Ready!
October 26th, 2011

It’s that time again! Ok, well it’s almost that time again. Here at David Michael we’ve started our annual countdown to our favorite time of the year. No, it’s not Thanksgiving, the winter holidays or the super bowl (although any food-centric events certainly make the list). In just six months we’ll be hosting our ninth Innovation Roadshow®!

We’re already working hard to prepare for the highly-anticipated April 25th event and make it our most impressive Roadshow yet. There’s nothing we love more than the opportunity to showcase to our customers what we work on day in and day out.

Each year, the Innovation Roadshow® highlights our best ideas in technical creativity, new flavor development and cost-saving technology. With a laser focus on innovative products, our crystal ball view of food & flavor trends and sage insights from our keynote speakers our goal is to bring our customers pioneering ideas and emerging trends with which to recharge their innovative edge.

As the countdown continues, keep an eye on our website for more updates and sneak peaks about David Michael’s 2012 Innovation Roadshow®!

2012 David Michael Innovation Roadshow - Hyatt Regency Philadelphia


Fall: Nature’s Perfect Culinary Muse
October 3rd, 2011

The leaves are slowly beginning to turn, the dog days of summer are in the rearview and somewhere ahead awaits winter’s wrath. But in the meantime we are on the precipice of what is arguably one of the most beautiful and enjoyable times of the year, at least here in our little corner of the world where we get to delight in the splendor of all four seasons.

The hum of the air conditioner is replaced with the street noise flowing in through the open windows. The weekends are filled with Farmer’s market harvests and football games. Scarecrows and pumpkins make their way onto lawns and porches while in the October air dangles the unmistakable smell of fall – and with it, promises of frosty mornings and cozy nights.

We get to wrap our chilly necks in scarves and hold a cup of hot chocolate for warmth.  We can carve jack-o-lanterns and give candy to adorably costumed neighborhood kids.  There’s less mowing the lawn and more playing in piles of crunchy leaves.  What could possibly make this time of year any better?  Only one thing, well, make that two: fabulous fall food and lavish libations!

For many, this time of year is synonymous with traditional autumn comfort foods and seasonal drinks.  From hearty chili and freshly baked apple pie to warm cider and orchard sangria, the list of this season’s beloved eats and treats is as lengthy as it is titillating. For those of you who love your traditional autumnal dishes, we’ve decided to take a look at some classic fall favorites with a fresh spin – whether it be through flavor or application. For the more daring palates out there, there are some new products to inspire and refresh your fall feasts.

Take a look at these new domestic product launches that caught our eye.  Hopefully you can snag these seasonal steals at a store near you or use them as inspiration for home-made deliciousness.

Barefoot Contessa Pumpkin Cupcake and Maple Cream Cheese Frosting Mix

 

What: Barefoot Contessa Pumpkin Cupcake & Maple Cream Cheese Frosting Mix

Where: stonewallkitchen.com

Why: Because bathing suit season is over and cupcakes can be our friends again.

 

 

 

Kashi Autumn Wheat Breakfast Cereal

 

What: Kashi Autumn Wheat Breakfast Cereal

Where: Supermarkets and superstores [Walmart]

Why: Because there’s no reason breakfast shouldn’t be festive!

 

 

Baker’s Pantry Pumpkin Pancake and Waffle Mix

 

What: The Baker’s Pantry Pumpkin Pancake and Waffle Mix

Where: Select supermarkets and superstores [Cost Plus World Market]

Why: Because a fall weekend morning is perfect for an indulgent at-home brunch.

 

 

 

Toigo Orchards Pear Butter

 

What: Toigo Orchards Pear Butter

Where: Natural/Health Food Stores [Whole Foods Market]

Why: Because lightly seasoned tree ripened Bartlett pears are what fall is all about!

 

 

 

Trader Joe’s Sugar, Chocolate and Coffee Bean Grinder

 

What: Trader Joe’s Sugar, Chocolate & Coffee Bean Grinder

Where: Supermarket [Trader Joe’s]

Why: Because there are very few things in life that cannot be improved by adding sugar and chocolate.

 

 

 

Trader Joe’s Sweet Potato Tortilla Chip Rounds

 

What: Trader Joe’s Sweet Potato Tortilla Chip Rounds

Where: Supermarket [Trader Joe’s]

Why: Because even football tailgates can be spiced up with fall flair.

 

 

 

These next picks may be a bit harder to get your hands on, unless you’ll be doing some traveling this season, but there’s no reason these global muses can’t inspire your fall cooking.

 

AP Gourmet Blueberry Pecan Brie CheeseTopper

 

What: AP Gourmet Blueberry Pecan Brie Topper

Where: Canada

Why: Because traditional appetizers can get boring. Also consider maple walnut or cranberry almond variations.

 

 

 

Knorr Secrets De Grand-Mère Potiron Pumpkin, Carrot and Rosemary Soup

What: Knorr Secrets De Grand-Mère Potiron Pumpkin, Carrot and Rosemary Soup 

Where: France

Why: Because your crock pot has felt neglected all summer.

 

 

 

Vegetarian Goats' Cheese & Butternut Squash LasagneWhat: Asda Chosen by You Vegetarian Goats’ Cheese & Butternut Squash Lasagne 

Where: UK

Why: Because butternut squash was made for more than just soup.

 

 

 Casino Délices Cranberry, Pecan & Pistachio Bars made in France

What: Casino Délices Cranberry, Pecan & Pistachio Bars 

Where: France

Why: Because this will spice up your fall dessert tray while adding a healthier option.

 

 

 

Sampford Courtenay Elderflower Cider made in the UK

 

 

What: Sampford Courtenay Sparkling Elderflower Cider 

Where: UK

Why: Because edible flowers are making a huge comeback in food and beverage and because cider is to fall what iced tea is to summer.

 

 

 

Fireball Cinnamon Whisky made in Finland

 

 

What: Fireball Cinnamon Whisky 

Where: Finland

Why: Because a cinnamon-infused nightcap will bring sweeter dreams.

 

 

Hopefully these picks get your fall flavor wheels turning. We’d love to hear about your favorite autumnal treats or any new products that have caught your eye, so don’t be shy, comment away!


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