Mint News

Our own Catherine Hogan marketing manager for sweet and dairy, was quoted in Beverage Industry Magazine on our recent collection of new Mint Flavors.  We've worked with this line of flavors and are thrilled with its performance in a variety of applications.   The US team created a Moroccan snack mix that used the mint flavors in a traditional blend of flavors for a non-traditional snack.  The verdict?  Outstanding!

To the Future!

We were heartbroken at the news that El Bulli's sabatical may be permanent, but were touched and inspired at this post in the New York Times by Grant Achatz of Alinea in Chicago.

We love Italian food.  (Okay, we love all food, but we're talking Italian at the moment) It's comforting, indulgent, healthy (think Mediterranean diet) and gorgeous.  And it's not just the food itself - it's the Italian approach to food.  Ingredients are fresh and seasonal and meals are made to be savored.  So those of us near to New York City are more than a little pleased that Eataly, an Italian artisanal food import, will be landing here by year's end.  Estimated to be twice as big as the Turin original, we will be counting the days...

Making Space on Our Bookshelves!

We are huge fans of Ferran Adria and were thrilled to see that he has a new book available through the CRC Press. Few chefs have had the singular influence on the way we look at food and we anticipate that his influence will be felt in the culinary world for years to come.