Specialty Selections

Vol. 2
2013
SHOW
Specialty Selections
AUGUST 21, 2013. 10AM-4PM
Golden Gate Club. 135 Fisher Loop
San Francisco, CA 94129
TONYS
FINE
FOODS
.COM
Specialty
SELECTIONS
W
elcome to our 2013 Specialty Selections Show in San Francisco. This year we are featuring
close to 200 exquisite brands created by local artisans and some of the most unique
world-wide producers. This show is always an intimate gathering in which our vendor partners and
customers, seasoned and new, intersect. The result is a transfer of knowledge passed from one to
another, no different than family traditions and urban legends. (Wait ‘til you hear the legend of
Dave’s Killer Bread!) Our Specialty Selections team has over 300 years experience and anecdotes
and many of our producers have put pen to paper and are published. There are so many stories to
tell and as the saying goes, not enough time.
This magazine enables us to at least get started. We’ve featured a few producers’ stories,
you’ll meet Tony’s Specialty Selections Team and look for the list of published books on page 20.
We look forward to seeing you in San Francisco!
Inside ...
Mike Repetto
Director, Specialty Selections
SPECIALTY SELECTIONS SHOW INFORMATION
Exhibitors – Alphabetical Listing.............................................. p. 3
Exhibitors – Booth Order Listing.............................................. p. 23
Show Map........................................................................ p. 22
Driving Directions & Valet Service........................................... Back Cover
PEOPLE. STORIES. PROGRAMS
Our Featured Producers ....................................................... pp. 4-19
French & Italian Air Programs................................................. p. 20
Resource List of Fantastic Books.............................................. p. 20
Tony’s Specialty Selections Team............................................ p. 21
2
Exhibitor Index–Alphabetical Listing
VENDOR
34 DEGREES
ACME SMOKED FISH
ANABLU
ANNABELLA
ARLA FOODS
ARTEQUESO
ATALANTA
AURICCHIO
AVOCADOIL
BAKERY DE FRANCE
BARNIER
BASILTOPS
BEAR POND FARM
BEAUFOR
BEE RAW HONEY
BEECHER'S CHEESE
BEEHIVE CHEESE COMPANY
BEELERS NATURAL PORK
BELFIORE CHEESE COMPANY
BELLA CHI CHA
BELLA RUSTICO
BELLENTARINI
BELLWETHER FARMS
BETTER BEAN
BETTER TOGETHER
BONERTS SLICE OF PIE
BONNIE'S JAMS
BRAVO FARMS
BROOKLYN BRINE CO.
BROOKLYN SLATE CO.
BUSSETO FOODS
CABOT CREAMERY
CALIFORNIA LAVASH
CAMPOFRIO
CANNONE FICOCO
CAPELLINO SAUCES
CENTRAL COAST CREAMERY
CHAMPIGNON NORTH AMERICA
CHANTAL PLASSE
CHUAO CHOCOLATIER
CHUCKANUT BAY FOODS
COACH FARMS
COLUMBUS MANUFACTURING
COMMUNITY GRAINS
CORDOVA
CORTO OLIVE
COUNTRY BAKING COMPANY
COUTURIER
CREMINELLI FINE MEATS
CYPRESS GROVE CHEVRE
DAELIA'S FOOD COMPANY
DALMATIA
DANCING DEER BAKING CO
DANIELE PROSCIUTTO
DAVE'S KILLER BREAD
DI STEFANO
DIESTEL FAMILY TURKEY
DIVINA
BOOTH
40A
85A
10B
6B
39A
9B
28
89A
69
49A
13
44A
9A
13
48A
55
6A
16B
64
104
26
92A
65
85B
48C
16A
60
56
70
48B
44B
87A
98
38B
13
50A
96
101
4A
99A
54
22
14
15
24B
47B
83B
39B
5
38A
17A
13
23
82A
63
7A
45
13
VENDOR
DONSUEMOR
DRAGONFLY CAKES
DUCKTRAP
DUTCHMASTER
EAT WELL HUMMUS
EFFIE'S HOMEMADE
EMMI / ROTH KASE
ERMITAGE
ESTANCIA BEEF
FABRIQUE DELICES
FATCAT SCONES
FIORUCCI
FOND O' FOODS
FORD FARM USA
FRA'MANI
FRANKLIN
GALAXY DESSERTS
GALBANI
GERHARD MICHLER
GIANNA'S BAKING CO
GIANNA'S BAKING CO
GRACEFUL COOKIE/BK'D GOOD
GRAFTON VILLAGE CHEESE CO
GREENLEE'S CINNAMON
GUILLOTEAU FROMAGERIE
HAIG'S DELICACIES
HANNAHMAX BAKING
HEINIS-BUNKER HILL CHEESE
HUMBOLDT HOTSAUCE
IL DE FRANCE
INDIAN DRINKS
J.M. ROSEN CHEESECAKE
JIMTOWN
JUST DESSERTS
KASEREBELLAN
KERRYGOLD
KROON
LA MEDINA
LA PANZANELLA
LA QUERCIA
LA TAPITA
LADY WALTON COOKIES
LAMAROCCO
LAURA CHENEL'S CHEVRE
LE ROULE
LIGUEL
LOCATELLI
MADRANGE
MANINIS
MAPLE LEAF FARMS
MARIN FRENCH CHEESE CO
MARIPOSA BAKING COMPANY
MATIZ
MONET
MONTANA MONSTER MUNCHIES
MONTCHEVRE-BETIN
MOONDARRA CHEESE
MORESCO DISTRIBUTING
BOOTH
82B
97
81B
93B
52
83A
36/37
92A
105
21
62
38B
61
77B
46
67
100
91
25
51
50B
20
18B
95
57
30
93A
40B
59
78B
42A
102
2A
94
11A
86
93B
13
90
47A
26
43B
26
88B
92A
39B
89A
89B
8A
41A
88A
2B
24B
10A
41B
3A
11B
29
= Featured Producers
VENDOR
MURRAY BRIDGE
NATURAL DECADENCE
NIMAN RANCH
NORSELAND
NORTH COAST FISHERIES
NUOVO PASTA
OLIVISTA
ORANGE WINDMIL
OZERY'S PITABREAK
PACIFIC COOKIE COMPANY
PASSIONE PIZZA
PASTRY SMART
PEARL RIVER PASTRY
PEPPADEW
PEPPERLANE PRODUCTS
POETS & WRITERS
POINT REYES FARMSTEAD
PRESIDENT
PRIMA DONNA
RAINCOAST CRISPS
REDWOOD HILL FARMS
REYDELAVE
RISING SUN FARMS
ROGUE CREAMERY
RUMIANO CHEESE
RUSTIC BAKERY
SARTORI COMPANY
SEGGIANO
SIERRA NEVADA/ GINA MARIE
SMART CHICKEN
SOIGNON
SOMERDALE USA
SONOMA BRINERY
SONOMA GOURMET
ST. MARY
ST. PETE'S
SUGAR BROOK
SWEET EARTH FOODS
SWEET LADY JANE/JUST JANE
SWEET PARADISE FINE FOODS
SWEET SAM'S
TAZA CHOCOLATE
TCHO VENTURES
THE COOKIE DEPARTMENT
THREE LITTLE PIGS
TONY'S SPECIALTY SELECTIONS
TRUFFLE GATEAU
UNIEKAAS
VALRHONA
VERMONT BUTTER & CHEESE
VERMONT SMOKE AND CURE
VOLPI
WATER THIN
WATERWHEEL INDUSTRIES
WESTERN SIERRA FOODS
WOODEN TAB
WOW BAKING
YARRA VALLEY FETA
BOOTH
93B
75
107
103
76
17B
13
93B
80A
84B
108
12
19
13
3B
93B
74
91
93B
35
43A
24B
79A
1B
24A
73
79B
31
60
106
39B
18A
7B
99B
10B
10B
53
27
68
77A
80B
58
72
42B
87B
32
81A
22
92B
37
1A
78A
10A
4B
84A
71
49B
8B
3
Artisan
I
n 2005, Dave ‘s Killer Breads
was founded to create the
ultimate healthy bread using the
best organic ingredients available
on the market. An instant hit,
Booth #63
Ventana Room
Dave’s Killer Bread company
grew from 35 employees to over
240 today, producing 16 different varieties of bread. Located
in Oregon, their products can be found throughout Oregon,
California, Nevada, Alaska, Montana, Idaho and Utah.
Visit daveskillerbread.com or Booth #63
to learn about Dave’s legendary come back!
4
Booth #9
Hawthorn Room
O
ur cheeses are produced
in “La Prudenciana”, an
agricultural and cattle raising
property located in Tembleque,
in the core of “La Mancha toledana”, 100 kilometers from Madrid. In the beginning of the 80’s,
the fourth generation Alvarez Valera family started the process of transforming milk from their sheep
into artisan “manchego” cheese.
Both Artequeso and Buenalba cheeses start with quality raw milk which comes from their own
select herds. The family operation controls the whole production process, from the animals and
milk, to the careful aging process with temperature and humidity controls, all while respecting
the artisan tradition.
The Tony’s team is seriously
considering relocating to Iowa
Booth #47
Ventana Room
L
a Quercia (pronounced La Kwair-cha with a slight roll of
the r if you can do it) means the Oak in Italian. The Oak
is a traditional symbol of the province of Parma (where
owners Herb & Kathy Eckhouse lived) and, through its
acorns, has been associated with the history of prosciutto
for 500 years. La Quercia, now located on beautiful land
in Iowa, makes artisan salumi using traditional dry curing.
This is a millenia old method that involves salting and
drying to preserve meat and then aging to develop flavor
internally. They don’t use any nitrates, nitrites or other
vegetable-derived substitutes and believe La Quercia is
a symbol of patience, persistence, integrity and beauty.
CRUSHING ON LA QUERCIA
Famous Chefs Mario Batali,
Wolfgang Puck & Rick Bayless
all love this savory salumi!
5
T
Booth #8
Hawthorn Room
he Yarra Valley Dairy is
a small family business
started by Mary and Leo
Mooney in 1994 on their
dairy farm in one of the most
picturesque wine regions
of Australia. The property
carries 200 top quality cattle, milked in a herringbone milking
shed twice daily, in early morning and late afternoon, after which
they are led to a fresh pasture to feed overnight. The milk is run
from the milking shed directly to the cheese factory where they
produce world-class feta.
I
Booth #106
Courtyard
6
Smart Chicken is proud to be
the only chicken producer in
the country to maintain both
certified organic and certified
humane status.
n 1998, our founding mission was to restore taste and its corollary,
a pleasant and healthy eating experience, to store-bought chicken
in this country, and to do it in the right way. We believed–and
we still believe today–the right way includes the proper treatment
and care of our chickens and also our people, and the utmost
care and discretion in how we process and package our product.
Further, we believe we could do so while keeping a careful eye
on the environment and on the sustainability and renewability of
the resources we need.
Booth #62
Ventana Room
A
t FatCat Scones Artisan
Pastries, we have a passion…
to provide premium gourmet frozen
pastries made from the finest allnatural ingredients that you “bake
fresh”. Fat Cat Scones provides
artisan products that help reduce
overall costs and make your life
easier in the kitchen.
We are a wholesale bakery based in Sacramento, Calfiornia, producing artisanal gourmet pastries
including raw dough Scones, Cookies, Biscuits, Savory Scones, Muffin Batters and Bars. Made
with the best all natural ingredients, FatCat Scones Artisan Pastries are moist, tender and delicious.
Whatever the foodservice application, choose FatCat for labor-efficient, profitable products that
deliver a “from scratch” taste, texture and quality.
HERE’S HOW WE CAN HELP YOU:
• Reducing the bakery department’s workload
• Producing for last-minute orders/ functions
• Improve quality over traditional dry uninspiring scones
• Reducing leftovers by focusing on baking less more often
• Increasing freshness- what you need, when you need it
• Ability to make changes easily and increase variety
Enjoy unrivalled quality, brand consistency, cost efficiency and convenience
without having to sacrifice your brand and compromise guest satisfaction.
OTHER FAMOUS CATS...
7
A FAMILY AFFAIR
In 1904, Great Grandfather Tobias Giacomini left Northern
Italy and landed in Northern California with a dream of raising
chickens and cows
In 1938, Grandfather Waldo moved his family to Point Reyes
Sometime much later, Dad Bob was raised and eventually
purchased his own farm
Booth #74
Ventana Room
Dad Bob and Mom Dean, grew the herd to over 500 cows
and 4 daughters
In 2000, they created the first wheels of Original Blue, California’s
only classic style blue cheese
T
he family’s goal was to create something that would
combine their mutual appreciation of farm fresh food, their
love for the land where they were raised, and the desire to
keep the family’s legacy alive for future generations.
…TAKE THE FORK IN THE
ROAD AT PT. REYES
They now offer farm-to-table
educational experiences at
The Fork, their extraordinary new
culinary and educational center.
The milkman’s daughters
C
Booth #92
Cypress Room
8
As an owner of 2 plantations, Valrhona
literally plants, discovers, selects, and
blends fine and rare cocoa beans before
they even begin work on their strict
chocolate-making methods. Sounds like
good business but even better chocolate!
reated in 1922 in the Rhone Valley region of France, Valrhona
now employs 20 corporate chefs and operates three premier
pastry schools throughout the world. The brand of choice for the world’s
most demanding pastry professionals and chocolatiers, Valrhona is
committed to the creation of unique artisan quality chocolates with
complex and balanced flavors. Its tradition of creativity, expertise in
taste, and a strict adherence to traditional chocolate-making methods
make it the standard bearer in the industry. Tony’s offers several bulk
products for foodservice professionals.
nique
ON! ffer
O
S
ING e has to o
M
O
C Natur
best
The
W
elcome to Cascade Creek, where our lamb
graze in picturesque pastures and enjoy
the nutrient rich, fertile grasses grown only in the
coastal, mountain and valley regions of the West
Coast. Tony’s Fine Foods and Superior Farms have
partnered with several multigenerational sheep
ranchers in California and Oregon to produce
some of the finest cuts of lamb.
Grass fed and vineyard raised is how Robert Irwin, one of Cascade Creek’s third generation
sheep ranchers, approaches caring for lambs – naturally, sustainably, compassionately.
Grazing in his special vineyard environment creates a mutually beneficial relationship between
winemaker and rancher; the flock is nourished with nutrient rich vegetation naturally occurring
beneath the vines while the winemaker is provided a natural solution for ground maintenance
and fertilization.
Learn more about Cascade Creek Meat Company
from your Sales Representative or Tony’s Meat Team.
9
Booth #1
Hawthorn Room
V
ermont Smoke and Cure continues the tradition
of craftsmanship Vermont is famous for. They
craft meats in small batches according to recipes
grown from 45 years of Vermont history. At their
smokehouse in the hills of central Vermont, they
use only whole natural foods and other natural
ingredients like pure Vermont Maple Syrup, spices
and sea salt. The result is “damn fine” flavor you
won’t find anywhere else.
Perfect for school lunches,
holiday gifts, or cycling
through California!
• Made with meats grown without antibiotics or added hormones, and never fed animal by products.
• Uncured: No sodium nitrite, and no nitrites or nitrates added except for those naturally occurring in celery juice and sea salt.
• Free of Gluten, dairy, soy, MSG, artificial flavors, colors and preservatives.
• A revolution in snacking! The natural, gluten free meat stick is made with 50% less fat and 45% less salt than the leading snack sticks! !
Booth #60
Ventana Room
B
onnie creates jam recipes to honor and celebrate ripe, extraordinary
berries from Massachusetts, strawberries from her home state
California, luscious raspberries and blueberries from Oregon and
Michigan, and stone fruits from California. Her jams match the flavors
she remembers from a childhood spent in her family home surrounded
by orchards of fruit trees and berry bushes in Southern California.
To ensure that each jam reflects the true flavor of the fruit, Bonnie uses
no pectin in any of the fruit-based jams and less than half the sugar
of commercial jams. Tony’s is pumping up the jam, carrying six of
Bonnie’s favorite creations.
“We’re jammin’
To think that jammin’ was a thing of the past;
We’re jammin’,
And I hope this jam is gonna last.”
10
-Bob Marley-
xquisite
Booth #75
Ventana Room
R
osa Dixon’s journey with a young child
diagnosed with celiac and friend/caterer,
Milia Lando, whom has adult-onset food
allergies, are the driving forces behind creating
artisan products that are dairy, egg, nut and
gluten-free. They started the company with one
flavor pie in their local co-op in Arcata..
They were a fast hit around their hometown of
Humboldt, and caught the attention of Natural
Grocers
throughout
Northern
California,
including 25 Whole Foods. A line of cookies,
shortbreads, pies and graham crackers are
currently available – visit Rosie & Milia at Booth
75 to see their entire line!
Tony’s Bakery Team tip their
spatulas to these two women who
ventured to think differently!
11
Booth #46
Ventana Room
F
ra’ Mani Handcrafted Foods, based in
Berkeley, California, was founded by
nationally-recognized chef Paul Bertolli.
The culmination of Paul Bertolli’s zeal for
authentic handcrafted food, Fra’ Mani
strives to keep old world food traditions
alive in taste and craft, using ingredients of
the highest quality from sustainable sources.
Fra’ Mani’s meat, chiefly pork, comes from family farmers committed to the well-being of their animals
and their land. The animals are never given antibiotics, artificial growth hormones, growth-promoting
agents or meat by-products, and are raised on pasture or in deeply bedded pens.
Paul and his team have a lot of roots here in the Bay Area, so make sure you stop by to learn more
about Fra’ Mani products and how Paul is a part of the San Francisco Bay landscape!
GOOD HANDS
12
Fra’ Mani is Italian for “between
or among hands” and conveys the
message “from our
hands to yours”.
I
Booth #58
Ventana Room
n 2005, Taza co-founder Alex
Whitmore had his first bite of stone
ground chocolate in Mexico, and it
stopped him in his tracks. This chocolate
wasn’t creamy and silky-smooth like
European-style chocolate, it was earthy,
gritty, and packed with intense cacao flavor. Inspired, he learned how
to hand-carve granite millstones and returned home determined to start a
chocolate factory dedicated to crafting artisan, Mexican-style chocolate
in the United States. In 2006, Taza Chocolate was officially born.
Today, partners Alex, Kathleen and Larry, have created a financially,
environmentally and socially sustainable company. They make 100%
stone ground, organic chocolate using only the highest quality ingredients
while compensating farmers fairly for their work.
CACAO WITH A CONSCIENCE
Founders left to right:
Alex Whitmore, Kathleen Fulton
& Larry Slotnick
Maya Mountain Cacao (MMC), co-founded
by Taza’s own Alex Whitmore, exists to
improve farmers’ livelihoods and protect
tropical forests from unsustainable slash-andburn agriculture in Belize.
Booth #70
Ventana Room
T
PERFECTLY PICKED
he Brooklyn Brine Company takes a fresh twist on the
art of pickling and has turned an ambitious startup
into a growing enterprise. Founder Shamus Jones, started
Left: Sam Calagione, Founder, Dogfish Head Brewery
Right: Shamus Jones, Founder, Brooklyn Brine
Brookline Brine Company three years ago in borrowed
kitchen space and takes a fresh approach to an age-old
American tradition by rebooting what was once banal
and mundane and rebranding it with a hipster edge.
These next-generation vegetarian delicacies simply
taste phenomenal and have been featured in numerous
magazines and journals, including the Wall Street Journal.
“We’re a tiny operation, but we have a clear vision. We
make damn fine pickles.” A simple statement, about a
product crafted of simple ingredients, yet a potent punch
Made with Dogfish Head IPA,
carmelized onions & cascade
hops oil.
to what indie cuisine and small business can be.
13
Booth #76
Cypress Room
N
orth Coast Fisheries, located in
Santa Rosa, California, is a direct
processor of west coast seafood and part
of Tony’s family of companies. We buy
directly from the fishing vessels and process
the fish into all forms from fillets to center of
the plate ready-to-cook meals.
We are also the largest producer of Wild
California King Salmon and can supply this
fish year round to customers with the most
discerning palettes.
Some of our artisan-produced items include:
• Fresh Pasteurized Dungeness Crab meat
• Dungeness Crab dip
• Smoked salmon dip
• Shrimp Ceviche
• Smoked Salmon
• Smoked Black Cod
• Stuffed Sole
• Stuffed Salmon
• Miso Black Cod
• Pre-Seared Wild King Salmon
And for the consumer that wants a sustainably farmed Salmon
we believe our Verlasso Salmon is the top of the mark in
responsibly produced salmon. Stop by for 10 THINGS TO
KNOW ABOUT VERLASSO SALMON!
14
Visit the NCF Team at Booth 76
Mike, Shane and Bill always
have fish tales!
nique
Booth #23
Hawthorn Room
HOW WE GOT STARTED
There were three company
founders; a talented baker,
Suzanne Lombardi, who originated
many of Dancing Deer’s recipes,
a theoretical physicist/business
strategist, Ayis Antoniou, who loves
to cook, and a business woman/artist, Trish Karter, whose passion is nature and the environment.
All three have moved on, but many of their founding principles still remain with us at Dancing Deer.
GREAT TASTING GOODIES ARE OUR PASSION!
We are a company of people who are passionate about food, nature and aesthetics.
We are dedicated to excellence in all we do!
USING ALL-NATURAL INGREDIENTS
We choose to make a perishable product without artificial preservatives or
other ingredients because we believe in the principles of purity and freshness
in food. Our products are always all-natural, baked from scratch and Kosher.
DANCING DEER BAKERY
14 time Winner or Finalist
for the National Association
Specialty Food Trade
(NASFT) “Sofi” Awards
15
V
ermont Butter & Cheese
Creamery was started
by two young visionaries
devoted to new and nontraditional agriculture, Allison Hooper and Bob Reese. As a college
student, Allison spent a summer traveling in France where she worked
on a small dairy farm and Bob received his degree in Agriculture. The
partnership began with chevre and more than 25 years later, their butters
and cheeses populate some of the most prestigious cheese boards
in America. But what makes them proudest perhaps is developing a
sustainable team of family farms and creamery artisans. Together they
thrive in making simply great cheese for discerning, appreciative eaters,
home cooks and discriminating chefs alike.
Booth #37
Ventana Room
4 of their 11 awards in the 2012 American Cheese Society
competition were first place accomplishments:
1st Place: Crème Fraîche (Crème Fraiche from Cows’ Milk)
1st Place: Quark (Fromage Blanc, Frais and Quark from Cows’ Milk)
1st Place: Coupole (American Originals from Goats’ Milk)
1st Place: Feta (Feta from Goats’ Milk)
B
Booth #48
Ventana Room
rooklyn Slate Company is a collaborative effort from Brooklyn graphic
designer Sean Tice and Parsons graduate student Kristy Hadeka. After
visiting Kristy’s family slate quarry in upstate New York in the spring of
2009, the two grabbed a few pieces for use as all purpose boards back
home in Brooklyn. The response was so overwhelmingly positive the two
struck out to produce a line of slate products.
They now make regular trips to their family quarry to hand pick their favorite
pieces of black and red slate. Then they transport the pieces to their studio
where they do additional cutting and clean the stone to be food safe and
assemble the packaging in small batches. Every single piece of packaging
used with the products - from the envelope
to the burlap bag - can be repurposed
for other uses. The end result is a product
completely unique in cut, shape, color, and
overall presentation.
Sean Tice & Kristy Hadeka
INGREDIENTS FOR A HOMERUN!
Some of the odd-shaped slate pieces
from the quarry are ultimately ground
for use in baseball diamonds.
16
Booth #31
xquisit
Ventana Room
THE SEGGIANO MISSION
It is our quest to supply the most delicious,
genuine and naturally produced Italian
regional specialties, from Piemonte to
Sicily.
Our many artisanal producers
prepare fresh, small batches of their best
products exclusively for SEGGIANO®.
Current harvest and freshly prepared,
SEGGIANO®
foods
not
only
taste
fantastic, but are also made without the use
of preservatives or industrial processing.
Our
experience
and
the
familiarity
with Italian language, rural culture and
agriculture has been instrumental to the
company’s successful collaboration with a
variety of the best food producers and olive
mills across Italy.
Come learn more about our delicious products
from Tony’s Specialty Selections Team!
TONY’S TEAM FAVE
Karen Sims, Tony’s
Specialist, raves about the
Roasted Tomatoes #55018
17
Booth #108
Courtyard
C
reated by Maestro Pizzaiolo
Fabrizio Cercatore, Passione
Pizza specializes in true, high
quality pizza ingredients that come
straight from the culinary traditions
of Italia. Fabrizio puts his fifteen
years of pizza making expertise
into
every
product,
providing
everyone the opportunity to make
consistently superb pizza at home
or in the restaurant.
Fabrizio forged a partnership with
Central Milling, a certified organic
Mill in Utah, in which he has direct
contact with the farmer and the
actual growing and milling of the
wheat. The result - Passione Pizza’s
Organic Pizza Dough Balls are a
special blend of premium organic
wheat and are available exclusively
through Tony’s Specialty Selections.
Certified Organic Wheat from Central Milling
Fabrizio is also co-founder of
Italian eatery Hot Italian, in
Sacramento & Emeryville….
hmmm, it’s all in a name.
18
Bold
Booth #107
Courtyard
N
iman Ranch began in the early
1970s on an 11-acre ranch in
a small coastal town just north of San
Francisco. The cattle were raised using
traditional, humane husbandry methods and given wholesome all-natural feeds. Before long, Niman
Ranch beef became a favorite in local grocery stores and at San Francisco Bay Area restaurants.
In 1995, Niman Ranch was introduced to Paul Willis, of Thornton Iowa, who’s commitment to
raising hogs in a humane, old-fashioned way matched Niman Ranch’s principles. Niman Ranch
was now able to proudly offer beef, pork and lamb.
Today, the Niman Ranch network has grown to include over 700 independent American farmers
and ranchers who’s dedication to the strictest protocols and the belief that all-natural, humane and
sustainable methods produce the best possible flavor.
• Humanely Raised by the Largest Network of U.S. Family Farmers and Ranchers
• Never Given Antibiotics or Added Hormones – Ever
• Fed Only the Finest All Vegetarian Feeds
Tony’s Meat Team is featuring Niman Ranch’s specialty pork, chorizo, sausage & Canadian Bacon
products outside in the Courtyard – stop by!
GRILLS GONE WILD!
We are grilling the finest meats
all day at the Show.
Stop by the Courtyard for some
crazy-good sampling!
19
Exquis
Lavorato a mano
F r e n ch & I ta li an
A ir P r o gr am s
Tony’s FRENCH & ITALIAN AIR PROGRAMS enable our team
to import cheese and specialty products from Europe directly
to the West Coast. Our Specialists highly recommend this
program as they know some of the world’s finest products
come from our European neighbors.
“French mountain cheeses have found a special place in
my heart. I love the complex and diverse flavors made
from the rich milk of ancient breeds that graze in mountain
meadows. Beaufort, Comte’, Cantal, Ossua-Iraty and
Fourme d’ Ambert are just a few of my favorites.”
-Sue Cambra, Tony’s Specialist
Look for Tony’s Specialists
CATHY & ROBERT at Booth
#32 for more information
Robert Morbidelli
Import Expert
Cathy Crouch
Air Program Expert
SHARING KNOWLEDGE
Our team is proud to partner with producers who are experts in their fields and
genuinely respected by other foodies. Since we love to share stories, below is a
sampling of books our Specialty Selections Team recommends:
The New American Cheese
Cheese Essentials
The All American Cheese and Wine Book
By Laura Werlin
Cheese & Wine, A Guide to Selecting,
Pairing, and Enjoying
By Janet Fletcher
Café Beaujolais
Morning Food
By Margaret S. Fox & John B. Bear
20
The Jimtown Store Cookbook
By Carrie Brown
Cheesemonger – A Life on the Wedge
By Gordon Edgar
The Blue Course
Collaboration from Point Reyes
Farmstead Cheese Company
MEET OUR TEAM
Specialty Cheese & Grocery
Specialty Bakery
Molly Brownson
Sue Cambra
Mike Castagnero
Penny Collins
Cathy Crouch
Robert Morbidelli
Mike Repetto
Carron Serrato
Jesse Schwartzburg
Karen Sims
Shannon Spicer
Meat & Seafood
Not Pictured: Bill Timko
Tommy Doyel
Harold Elliot
Drew Hummel
Galen Jones
Mike Lucas
Shane Lucas
Jim Medina
Charlie Mier
Amanda Morris
Harold Readye
Ed Stefani
Jason Stefani
21
EXHIBITORS #76-104
CYPRESS
PREP-KITCHEN
Look for Penny, Shannon
WALK-IN
FREEZER
& Carron, our Bakery
Specialists to find out about
our ALL-NATURAL &
GLUTEN-FREE offerings.
22
RESTROOMS
HOSPITALITY
Fireplace
CUSTOMER REGISTRATION
& INFORMATION
RESTROOMS
Complimentary Valet Service Here
2013 Show Layout
EXHIBITORS #105-108
COURTYARD
CLUB ENTRANCE
VENTANA
EXHIBITORS #30-75
EXHIBITORS #1-29
HAWTHORN
ELEVATOR
RESTROOMS
PRINCE
SPECIALTY CLASSES
CYPRESS #76-104
76
77A
77B
78A
78B
79A
79B
80A
80B
81A
81B
82A
82B
83A
83B
84A
84B
85A
85B
86
87A
87B
88A
88B
89A
89A
89B
90
91
91
92A
92A
92A
92B
93A
93B
93B
93B
93B
93B
93B
94
GREENLEE'S CINNAMON
CENTRAL COAST CREAMERY
DRAGONFLY CAKES
CALIFORNIA LAVASH
CHUAO CHOCOLATIER
SONOMA GOURMET
GALAXY DESSERTS
CHAMPIGNON NORTH AMERICA
J.M. ROSEN CHEESECAKE
NORSELAND
BELLA CHI CHA
CYPRESS #76-104
HAIG'S DELICACIES
SEGGIANO
TONY'S SPECIALTY SELECTIONS
RAINCOAST CRISPS
EMMI / ROTH KASE
VERMONT BUTTER & CHEESE
CYPRESS GROVE CHEVRE
CAMPOFRIO
FIORUCCI
ARLA FOODS
COUTURIER
LIGUEL
SOIGNON
34 DEGREES
HEINIS-BUNKER HILL CHEESE
MAPLE LEAF FARMS
MONTANA MONSTER MUNCHIES
INDIAN DRINKS
THE COOKIE DEPARTMENT
REDWOOD HILL FARMS
LADY WALTON COOKIES
BASILTOPS
BUSSETO FOODS
DIESTEL FAMILY TURKEY
FRA'MANI
LA QUERCIA
CORTO OLIVE
BEE RAW HONEY
BROOKLYN SLATE CO.
BETTER TOGETHER
95
96
97
98
99A
99B
100
101
102
103
104
30
31
32-34
35
36-37
37
38A
38B
38B
39A
39B
39B
39B
40A
40B
41A
41B
42A
42B
43A
43B
44A
44B
45
46
47A
47B
48A
48B
48C
VENTANA #30-75
49A
49B
50A
50B
51
52
53
54
55
56
57
58
59
60
60
61
62
63
64
65
67
68
69
70
71
72
73
74
75
105
106
107
108
COURTYARD #105-108
ESTANCIA BEEF
SMART CHICKEN
NIMAN RANCH
PASSIONE PIZZA
BAKERY DE FRANCE
WOW BAKING
CAPELLINO SAUCES
GIANNA'S BAKING CO
GIANNA'S BAKING CO
EAT WELL HUMMUS
SUGAR BROOK
CHUCKANUT BAY FOODS
BEECHER'S CHEESE
BRAVO FARMS
GUILLOTEAU FROMAGERIE
TAZA CHOCOLATE
HUMBOLDT HOTSAUCE
BONNIE'S JAMS
SIERRA NEVADA/ GINA MARIE
FOND O' FOODS
FATCAT SCONES
DAVE'S KILLER BREAD
BELFIORE CHEESE COMPANY
BELLWETHER FARMS
FRANKLIN
SWEET LADY JANE/JUST JANE
AVOCADOIL
BROOKLYN BRINE CO.
WOODEN TAB
TCHO VENTURES
RUSTIC BAKERY
POINT REYES FARMSTEAD
NATURAL DECADENCE
VENTANA #30-75
Exhibitor Index–Room Listing
NORTH COAST FISHERIES
SWEET PARADISE FINE FOODS
FORD FARM USA
VOLPI
IL DE FRANCE
RISING SUN FARMS
SARTORI COMPANY
OZERY'S PITABREAK
SWEET SAM'S
TRUFFLE GATEAU
DUCKTRAP
DANIELE PROSCIUTTO
DONSUEMOR
EFFIE'S HOMEMADE
COUNTRY BAKING COMPANY
WESTERN SIERRA FOODS
PACIFIC COOKIE COMPANY
ACME SMOKED FISH
BETTER BEAN COMPANY
KERRYGOLD
CABOT CREAMERY
THREE LITTLE PIGS
MARIN FRENCH CHEESE CO
LAURA CHENEL'S CHEVRE
AURICCHIO
LOCATELLI
MADRANGE
LA PANZANELLA
GALBANI
PRESIDENT
BELLENTARINI
ERMITAGE
LE ROULE
VALRHONA
HANNAHMAX BAKING
DUTCHMASTER
KROON
MURRAY BRIDGE
ORANGE WINDMIL
POETS & WRITERS
PRIMA DONNA
JUST DESSERTS
23
VERMONT SMOKE AND CURE
ROGUE CREAMERY
JIMTOWN
MARIPOSA BAKING COMPANY
MONTCHEVRE-BETIN
PEPPERLANE PRODUCTS
CHANTAL PLASSE
WATERWHEEL INDUSTRIES
CREMINELLI FINE MEATS
BEEHIVE CHEESE COMPANY
ANNABELLA
DI STEFANO
SONOMA BRINERY
MANINIS
YARRA VALLEY FETA
BEAR POND FARM
ARTEQUESO
MONET
WATER THIN
ANABLU
1A
1B
2A
2B
3A
3B
4A
4B
5
6A
6B
7A
7B
8A
8B
9A
9B
10A
10A
10B
HAWTHORN #1-29
10B
10B
11A
11B
12
13
13
13
13
13
13
13
13
14
15
16A
16B
17A
17B
18A
HAWTHORN #1-29
ST. MARY
ST. PETE'S
KASEREBELLAN
MOONDARRA CHEESE
PASTRY SMART
BARNIER
BEAUFOR
CANNONE FICOCO
DALMATIA
DIVINA
LA MEDINA
OLIVISTA
PEPPADEW
COLUMBUS
COMMUNITY GRAINS
BONERTS SLICE OF PIE
BEELERS NATURAL PORK
DAELIA'S FOOD COMPANY
NUOVO PASTA
SOMERDALE USA
18B
19
20
21
22
22
23
24A
24B
24B
24B
25
26
26
26
27
28
29
HAWTHORN #1-29
GRAFTON VILLAGE CHEESE CO
PEARL RIVER PASTRY
GRACEFUL COOKIE/BK'D GOOD
FABRIQUE DELICES
COACH FARMS
UNIEKAAS
DANCING DEER BAKING CO
RUMIANO CHEESE
CORDOVA
MATIZ
REYDELAVE
GERHARD MICHLER
BELLA RUSTICO
LA TAPITA
LAMAROCCO
SWEET EARTH FOODS
ATALANTA
MORESCO DISTRIBUTING
1:30pm CHARCUTERIE 101
Presented by Jesse Schwartzburg, Tony’s Fine Foods
This class will discuss and define the principle categories of Charcuterie. Learn how charcuterie is
everywhere around us, yet we do not recognize it as such. Salumi, dry cured meats, bacon, sausages,
hams, pates and terrines are all part of this great line of specialty products. Understand the historical
roots of charcuterie that reach back hundreds of years and the fundamental methods that date back
to the earliest civilization – making it one of the most important kinds of “cooking” there is. Leave
knowing the quality product line Tony’s offers.
11:30am ARTISAN CHEESE 101
Presented by Judy Creighton, California Artisan Cheese Guild
This class will focus on the origins of the Artisan Cheese Renaissance and what it means to use the
terms “artisan” and “farmstead.”
Discussion will also include the selection, merchandising and selling of Artisan cheeses in this everchanging marketplace.
PRINCE ROOM–SPECIALTY CLASSES
TONY’S SPECIALTY SHOW
Please RSVP to
[email protected]
or call 800.696.4150 by Friday, August 16th
The Golden Gate Club
135 Fisher Loop. San Francisco, CA 94129
From San Francisco Airport and South Bay
From Bay Bridge/ through the Arguello
(entering through Arguello Gate): Take Highway 380 West to
Gate: After crossing the Bay Bridge, follow
Highway 280 North towards San Francisco. Follow signs leading to
signs leading to 101 North/Golden Gate Bridge.
Golden Gate Bridge, 19th Avenue and Park Presidio Drive. Continuer o m Follow
e n a dthee Golden Gate Bridge exit signs and
P
G (get
a t ine the right lane).
along 19th Avenue;
take off-ramp
to 101 North/Golden Gate Bridge.
d e nGolden Gate Park
Handicap
Parkin
G o l enter
As you exit Golden Gate Park, continue straight on Park Presidio
Veer to the right onto Mission Street. Get in
Boulevard. Turn right on California Street. Turn left on Arguello
the left lane, which will put you on South Van
Boulevard. Follow Arguello Boulevard and enter the Presidio at the
Ness Avenue. Cross Market Street; South Van
Arguello Gate. At the second stop sign; turn left onto Moraga. Turn
Ness becomes Van Ness Avenue. Turn left on
right on Infantry Terrace. Turn left on to Fisher Loop to arrive at the
Pine Street. Follow Pine Street and turn right
Golden Gate Club entrance. Complimentary Valet Parking.
on Presidio
o n S t . Take an immediate left
M a sBoulevard.
sem
on California Street. Turn right on ArguelloSporPatsrkBaing Lo
From the Golden Gate Bridge/North Bay: As you approach
Boulevard. Follow Arguello Boulevard and enter
Golden Gate Bridge Toll Plaza, get in the far right toll lane. After
the Presidio at the Arguello Gate. At the second
paying toll, take the immediate right (at the bus stop) onto Merchant
stop sign; turn left onto Moraga. Turn right on
Avenue/25th Avenue Exit. Merchant Avenue ends at Lincoln
Boulevard; turn left onto Lincoln Boulevard. Follow Lincoln Boulevard Infantry Terrace. Turn left on to Fisher Loop to
arrive at the Golden
Gate Club entrance.
until you reach the Golden Gate Club. Turn right on to Fisher Loop to
ive
DrValet
Complimentary
Parking.
Fire S
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arrive at the Golden Gate Club entrance. Complimentary Valet Parking.
Park
Doy
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653
606
4
643
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640
610
638
632
636
205
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