Fancy Food Show Winter 2012

The Winter Fancy Food Show held in mid-January in San Francisco’s Moscone Center attracted a record 18,000 attendees. Read GHQ‘s preview to the show, Hot Chocolate.

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John Landmeyer, owner of Cady Creek Farms, Green Bay, Wis., samples his famous Wisconsin cheese.

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George Scott, regional sales manager, Texas/Southwest at Arthur Schuman was busy manning two booths at the show – his company’s booth and an outpost at the Wisconsin Milk Marketing Board pavilion.

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P.J. Quesada, marketing director, Ramar Foods International, sampled Magnolia Filipino ice cream and Kusina ni Maria frozen entrees.

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Cecilia Rosen and Buzz Billik of Brooklyn’s Acme Smoked Fish Corp. talk about what makes their smoked salmon so special.

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J.P. Mackey, vice president, national sales, for Evanston, Ill.-based Snikiddy talks about his vegetable-based salty snacks.

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Roland Foods’ booth sampled a number of new products, including flavored Israeli couscous.

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Meagan Parrado and Christine Wagner of Lucini Italia Co. display their famous olive oils and pasta sauces.

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Lucini olive oil comes in bottles and handy aseptic boxes.

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Karen Kurr, president & CEO of Oxford, Miss.-based No Time 2 Cook! samples her Southern/Cajun specialties, including Shrimp & Crab Bisque, Chicken Pot Pie and Shrimp & Grits.

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Barry Novick, president of Syosset, N.Y.-based Kitchen Table Bakers, holds one of several Sofi awards that his cheese crips won for outstanding products.

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Michael DelGrosso, vice president, global sales & marketing, at DelGrosso Foods proudly displays his new pizza sauce, based on a famous family recipe.

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Deborah Locke and Tom Evers of Rice Select showcased their company’s hot new rice products.

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Ruth Carter, marketing & sales director, of Kwik’pak Fisheries talks about the benefits of eating smoke Wild Yukon River Keta salmon.

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Original Gourmet Lollipops will soon be available in a collector’s tin, said Richard Alimenti, CEO of Salem, N.H.-based Original Gourmet Food Company.

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The Winetime Bar contains more resveratrol than 50 glasses of red wine, says Malcolm J. Nicholl, CEO of Rancho Santa Fe, Calif.-based Resvez.

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The J&D’s Bacon Salt booth attracted huge crowds throughout the show. Here Tony Rhodes, v.p. sales, and Justin Esch, one of the proprietors, refresh a display.

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Sen Cha mints are the only mints on the market made with healthy green tea, says David Kerdoon, chief enlightenment officer of Los Angeles-based Sencha Naturals.

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In this election year convention-goers got to vote on what type of cookie they liked best at Savannah, Ga.-based Byrd’s Famous Cookies, said president Geoffrey M. Repella.

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Rick Schmidt, v.p. national sales, at Woeber Mustard sampled his company’s new line of dipping sauces.

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Beaverton Foods continues to roll out new products, including wasabi mustard made with real wasabi, said Domonic Biggi, CEO.

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Oregon Seafoods’ Sea Fare Pacific tuna and salmon is all caught and processed in the U.S., said proprietor Mike Babcock.

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Married couple Susan and Tony Civitello proudly display their new biscotti baking mixes.

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Michele Locker, CEO of Los Angeles-based Kugel Co. sampled her new frozen kugel, available in savory and sweet varieties.

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One of the products co-packed by Auburn, Calif.-based Mad Will’s Food Company is Bongiovi pasta sauce, said Tim Sullivan, director of product division.

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