FOODIES WEST.COM         

CHEF'S LARDER:
Blackberries:  From America’s Berryland and beyond
Singing Dog Vanilla Teas: 
Calling all Vanillaphiles!
Artís Coffee
:   The art and craft of coffee
PaperChef:
  Genuine vegetable parchment products (sofi favs)
August 2014 Issue / Vol. 2, No. 16                                                                                                                                                      

 


 


 


 


 

                                                                                           

       
Chef Mel Mecinas
            

Chef Brian Widmer

      
Chef John Marcetti
Chef's Larder Out-takes—

  How Singing Dog
    Vanilla got its name

   Blackberry recipes!
   Meet the brains behind
    Artís Coffee

TAKE A LOOK!

     
Midwinter Night's Dram
by High West Distillery

          
Licorice Root:
The Chef's New Trend



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Synopsis:  Foodies West, August 2014 Chef’s Larder

Up in America’s Berryland, a.k.a.: Oregon, blackberries make a big show come late summer. Sure, the state also grows raspberries, but it has a thing goin’ on with blackberries. Cultivars include the Kotata Blackberry, Sivan Blackberry, Chester Blackberry, Black Diamond Blackberry and the prolific Marionberry.  If you think vanilla is just so, um, vanilla, take a look at Singing Dog. All (not some) of their products are non-GMO, sugar-free and all natural. “Our goal is not to become branded so that the whole planet knows Singing Dog like they do Coca Cola,” said co-founder Marty Parisien. “But we want all the vanilla lovers to know.” “We’re kind of unique in that we’re the only vanilla company with an exclusive line of vanilla teas.”The teas—Vanilla Chai, Vanilla Black Assam, Vanilla Roibos, and Vanilla Blackberry Sage­—come in commercial sizes.“We have chefs that use them,” Parisien said. “The Vanilla Chai and the Vanilla Blackberry Sage. Chef Matt Fleisher at Picasso in Las Vegas is making an ice cream with the tea.” At Atris Coffee, the customer chooses the coffee and has it roasted, right in front of them.” Artís has exceeded all growth projections by a stunning 40 percent in under a year. The entrepreneurs plan to reach the million-dollar mark at the end of their first year. This brings us to the $10,000 question: How can somebody tell the difference between fresh and stale coffee? When Scott Miller, managing partner of PaperChef, met Michael Guadet at the American Forest & Paper Association Paper Week show in New York in 2008, he connected with one of Gaudet’s products. Gaudet owned a company called Chef’s Select that provided genuine vegetable parchment products to chefs. Gaudet’s parchment was one of only two of its kind in the world.Miller comes from a family who has dealt in paper products for the food industry since 1882. The business, Culinary Papers and McNairn Packaging, purchased Gaudet’s parchment product. Miller worked with Gaudet to learn the product and develop it for commercial use.Since then, Miller has expanded the product line, and it’s done nothing but win gold and silver Specialty Outstanding Food Innovation (sofi) awards. In 2010, PaperChef’s parchment baking cups won the sofi Award Silver Finalist. In 2011, they won the sofi Gold Award for its Parchment Cooking Bags (en papillote-style bags). In 2012 PaperChef won the Silver sofi Award for their Parchment Lotus Baking Cups.