Summer Fancy Food Show 2013 – Another sofi™ Gold AwardBy Vincent Marocco
August 20, 2019
Ilyse, Glenn, and our consultant chef Jason flew to New York this week for the Summer Fancy Food Show, taking a big crate of presentation supplies with them. They spent days in the crowded Jacob Javitz center showing off new and old products, meeting longtime customers and greeting a steady flow of potential ones.
Among our 24 new products, the bright flavors of our Lambrusco and Trebbiano Wine Vinegars attracted a lot of attention and comment, as did our Organic Bergamot Oil. L’Ultimo Forno’s Wine Knots, little semolina crackers infused with white wine, also got a good reception; we had to refill the bowl constantly. But no product surprised and delighted visitors more than our WuWanWo RITROVO® Soy Sauces, which combine salt from the Piran salt pans with Taiwanese non-GMO soybeans to produce a layered, rich flavor.
We also participated in the annual sofi™ Awards, one of the highest awards in the specialty food industry. Our hopes were not disappointed—our Due Formaggi sauce, made by Casina Rossa, received a sofi™ Gold Award for Outstanding Pasta Sauce. This sauce, which includes a rustic combination of ricotta and pecorino cheese, rose to the top of its category in the most competitive contest of the award’s 41-year history. Over an eight-day period, the judges elected a small pool of finalists from among 2,573 entries, and buyers in attendance voted to select 32 winners.
We were presented with this award by the internationally acclaimed Chef Marcus Samuelsson at a gala red carpet ceremony. With this summer’s victory, we now have our twentieth trophy! We thank and congratulate our producers at Casina Rossa, who have now brought back their third sofi™ Gold Award, which testifies to the excellence of their methods. They also took the gold in the same category last year with a product from the same line, their Puttanesca sauce. We also thank our special RITROVO® partners who helped us host and taste at our always busy booth this year: Ken Skovron at Darien Cheese and Fine Foods, Bobbi Parlett at Simpatico, Alycia Oh at Gourmet Food Solutions, Vince DiPiazza at Ditalia, and all of our new and existing customers. We feel very fortunate to have worked with such a large array of customers and look forward to introducing them to more RITROVO SELECTIONS™.
Here is the recipe for what Jason is preparing in the picture. This dish impressed our visitors, presenting a swatch of the fresh new flavors we are bringing to market this year.
Pan-seared Sea Scallops in WuWanWo RITROVO® Harmonious Soy Sauce and Bergamot Oil
2 Tbsp Organic Bergamot Oil
4 Tbsp Trampetti Organic EVOO
4 sea scallops (per serving), cleaned
2 Tbsp WuWanWo RITROVO® Harmonious Soy Sauce
2 Tbsp green onion, finely chopped 2 tsp sesame seeds, toasted
1 tsp Casina Rossa “Sea & Salt” – Bottarga Salt
Julienned Vegetable Sauté (per serving)
¼ cup snap peas, julienned
¼ cup carrot, finely julienned
¼ cup bean sprouts
½ cup shiitake mushrooms, finely julienned
¼ cup green onion
Heat 2 tbsp Trampetti Organic EVOO in a medium sauté pan. Sear shiitake very well in the hot oil, caramelizing the edges a bit. Add in carrots and toss together, allowing the carrots to cook to al dente. Add snap peas and bean sprouts at the end, just to warm through, but do not cook.
Turn off the heat and add in green onions and toasted sesame seeds, drizzle in half the Harmonious Soy Sauce and toss well. Set aside.
For the scallops, heat a medium sauté pan with 2 tbsp Trampetti Organic EVOO until the oil is hot, but just barely to the smoke point. Using tongs carefully, place scallops one at a time on the flat sides to sear well. As you see browning on edges of the first side, turn each scallop over to brown on the other side.
To serve, place a cup of the warm vegetables in the center of a plate, and top it with four scallops. Finish scallops with a drizzle of Harmonious Soy Sauce, a drizzle of Bergamot Oil, more green onion, sesame seeds, and a nice sprinkle of “Sea & Salt”.