Archive for ‘Food Events’

Oregon Cheese Festival 2012 Discoveries

By , 18 March, 2012,

The almost-most wonderful time of year is when the Oregon Cheese Festival rolls around. This Rogue Valley event — which kicked off with a Cheese Makers Dinner in Ashland — attracts many of Oregon’s best food and beverage artisans and farmers. My Oregon emissary Robin attended this year’s event, and here’s what really caught her palate:

  • Zella Hazelnuts out of Bend, OR was sampling delicious dry roasted hazelnuts made by generations of hazelnut growers. An interesting tidbit: The farmers switched from calling the nuts filberts to hazelnuts when they realized that no one knew what filberts were. (Here’s what the Oregon Hazelnut Marketing Board has to say about that.)
  • Zorba’s Chocolates out of Ashland, OR uses raw, unroasted cacao beans in their chocolate making to be as close to “fresh off the tree” as possible. Their chocolate was intense dark, and the espresso and plain ganache  truffles struck me as delicious.
  • Aside from local favorite Rogue Creamery, some interesting “new to me” cheese makers I look forward to exploring more in the future included Tumalo Farms from Bend; La Mariposa cows milk cheese made by an Argentinian transplant in Albany, OR; Portland Creamery; Briar Rose Creamery from Dundee, OR.
  • I also had a wonderful locally made lavender jelly from L’Islandoux made by a delightful French woman.
  • And to top it all of, fantastically fluffy marshmallows from Marshmallow Heaven from Rogue River.

See who else was there — a long list of fabulous food worth pursuing next year!

~Robin

Want to Start a Preserves Business? Here’s One Way…

By , 12 March, 2012,

inna jamHot off the pixels, the San Francisco Chronicle introduces the new Food Craft Institute (FCI), based in Oakland’s Jack London Square from the folks who brought us the Eat Real festival. The institute will offer what I call “apprenticeship bootcamps,” with hands-on learning from numerous food crafters and entrepreneurs as well as business-ey types such as moi!

You can learn from the likes of Dafna Kory, who is taking her jam business – kicked off at the local forage sf underground markets – to the next level, thanks to Kickstarter. Chip in and get some of her popular preserves. Hope to see you at the FCI!

Or think really big about how you might start a unionized berry farm with an honor system farm stand like Swanton Berry Farm.

swanton berry farm by susie wyshak

Fancy Food Show Exhibiting Success Tips from Coach Maz

By , 12 February, 2012,

torie and howard candyWhen I read specialty food coach and consultant Deb Mazzaferro‘s newsletter recapping the 2012 Winter Fancy Food Show, well I immediately asked if I could reprint. At the show she not only helped new organic candy company Torie & Howard — whose branding delights me no end — successfully launch, she compiled a useful list of tips for new specialty food entrepreneurs to use at your Fancy Food Show debut!

Success at the Winter Fancy Food Show in San Francisco

“It’s been a long time since I’ve worked a booth, but hey… it’s like riding a bicycle… you get on and it all comes back… almost instinctively. Yet I understand from working with many clients (over 100 in the past 11 years as a consultant) that many exhibitors don’t know the key elements to having a great show. Here’s my list of musts:”

  1. Identify your goals in advance: do you want to write orders, build your database, meet specific target accounts, add distributors, build your private label business? Once you are clear on what your intended outcomes are, you can market prior to the show as well as design your booth to accomplish your goal. You’ll also have metrics in place to determine success. At this 2012 show, Torie & Howard’s goal was to sign distributors. We contacted the target accounts prior to the show and drove them to the booth (which was in the ballroom). They might not have found us if we hadn’t done this preshow work.
  2. Participate in the Business Builders One-on-One meetings on Saturday. Even though I had an appointment at 9 AM and one at 4:50 PM, I made the commitment to be there all day. This paid off because there were meetings available at the last minute which I was able to step into. You’ll be able to show your product, but also be prepared for 10 minutes of rapid bantering. If you are seeing distributors, be sure you understand what you can offer in terms of discounts, promotions, advertising allowances, etc. As much as they want your great product, they also need to understand how much you can support it with marketing. Have your questions ready for them as well.
  3. Articulate your go-to-market strategy and stick to it. If you want to sell through distributors, ask everyone who comes to your booth which distributor they use. Post show, you’ll have a list of potential distributors and a list of their accounts who want your product. Powerful!
  4. Have a preshow meeting with your staff so they know your goals and what to capture from attendees. I provided a FAQ for my clients and they were able to answer 99% of the questions that were asked.
  5. Have a show special. Any order is cash toward paying your booth expenses and closing an account at the show is one less follow up when you get back to the office.
  6. Rent the lead retrieval machine. I like the one that provides a paper printout so I can take notes on it. The jump drive makes for easy uploading into your CRM so there is minimum typing. I even scan consumers so I can build a list for my web announcements, invite them to join Facebook, tell them where to buy product as I close new retailers.
  7. Deflect non-prospects. Potential vendors should not be consuming your time during show hours. Decide in advance how to handle these. I usually ask for a card and tell them someone will be in touch if we have a need. I prefer not to give out a contact name to limit the cold calls.
  8. Follow-up: send the samples you promised. Send every prospect a thank you along with a price list, sales brochure and list of distributors (or other way to order). Remind them of your show special if it’s still in effect or extend it to generate more orders. Include the next couple of shows you’ll be exhibiting in.
  9. Evaluate your metrics; list your accomplishments. Note what you can improve on for the next show. Do this while it’s fresh in your mind.
  10. Take a deep breath. You did it. Again!

Would you like more information on having the most successful trade show ever?

Download a successful game plan for your next trade show and receive 3 bonuses when you order today! See the details here.

Article Copyright Deb Mazzaferro

My Winter Fancy Food Un-trend List

By , 20 January, 2012,

As someone who anticipates the day there’s a store called “Off Season” where you can buy perennial favorites (what the Gap used to be), after seeing all the trend spotters’ lists*, I decided to wrap up my favorite food twists from the January Fancy Food Show. I don’t see these as trends but good foods that are here to stay! Read ‘em and eat:

CRUNCH: Interesting chips – Loved the Wailana cassava chips, Mediterranean Snack lentil chips, and Simply 7 chips, which often had that “pop chips” style of composition, similar to rice crackers. A soft kind of fluffy crunch.

sonoma brineryHealthy crunchFresh Sonoma Brinery pickles with fun, new branding and a whopping fresh crunch. (Sold in refrigerated sections, mostly on the West coast.)

CHEW: Lots ‘o salt caramel – Soft, firm, dippable (from Amella), uncoated, coated, mixed into ice cream. Well I had to taste them all. I’m one who will not mind if this trend entrenches itself alongside traditional unsalty caramels.

Savory chew pickKwik’Pak Fisheries salmon. Superlative lox, strips, and salmon bites, supporting traceable, wild caught salmon fishing in Alaska.

SOFT BITES: Fell madly in love with Bacetti ice cream bites bacettifrom San Francisco. How did they choose pine nut / vanilla as the third flavor after chocolate and vanilla? Inspiration from Tuscany.

Tasting Jeni’s Ice Cream for the first time inspired a little video after I learned about her from-scratch process. (Many of the best, small ice cream makers start with an ice cream “base” made by a dairy or company because of onerous USDA dairy regulations.)

Yogurt in liquid, solid, frozen, and dips scattered the show floor. You’ve known Stonemill Kitchens for their artichoke dips. They’re now making Greek style yogurt dips in Oregon, I learned at Jeff Davis’ Food Fete. (I need to hear the backstory on the S.K.  naming.) I could live on tzaziki and welcome any natural yogurt developments.

ZING: And salts – The Day After my eyes were puffy, not from crying or allergies, but the copious salt (and caramel) ;) tasting. In the Real World you wouldn’t eat so much salt, but if you’re going to, naturally flavored salts like those from Eat Well farm and other favorites like Allstar Organics’ celery salt (found at Ferry Building Farmers Market) are where you should place your salt budgets (both consumption and monetary).

SIP: What more water? I continued to be surprised that the desire for new and different continues demand for new bottled waters. Let’s un-trend this!

 What the Trend Spotters Saw

Denise Purcell at NASFT and their team of trend spotters

New Hope 360

Food experts like Amy Sherman, Margo True, et al

Gourmet Retailer

Procure: You very well know that many of the brands you discovered at the show are available for wholesale orders in a one-stop-shop format through Buyer’s Best Friend, distributed and billed by the manufacturer. You communicate directly with the company so it’s similar to emailing or calling them, only more convenient.

Good Food Awards + Fancy Food Show Celebrate the Makers

By , 14 January, 2012,

It does not bode well that I somehow justified eating Xocolatl de David‘s Raleigh Bar that Foodzie is featuring in their Tasting Box at 5:30am. After all, though, it does include bacon in the caramel, and that isn’t so different from having a sticky bun with a side of bacon. Maybe even healthier. They say “life is short; eat dessert first.” And so I did. And it was good. Very good.

Super soft caramel, delicate pecan nougat, ample salt. The perfect breakfast.

So begins my favorite time of year–a celebration of incredible foods, entrepreneurship, and people connecting in person.

That is–the NASFT’s Fancy Food Show and the Good Food Awards, which took place last night and features the award-winning food crafters in a marketplace at the San Francisco Ferry Building today along with the Saturday farmers market.

Some choice tidbits from the awards ceremony speeches:

Coffee roasters must collaborate and be passionate, patient, and methodical.

Beer makers all want to see each other succeed even though we’re competitors.

Clear Creek Distillery wanted to start making eau de vie in the 80s for a multitude of reasons: to provide jobs, save watersheds,  avoid losing the farm, and offset bad crop years. Steve McCarthy said:

Spirits makers have to make stuff that wows sommeliers. Forget about the branding.  Make good products and the brand will follow. We can’t get support from buyers unless they know exactly what they’re getting. The labels should say who made it what is in it, not some puffy language that conceals it was unloaded from a truck and bottled as an artisan product.

Clear Creek bought more than one million pounds of Oregon fruit this year to make its eau de vie.

It was good.