D'Artagnan's foie gras nabs top honors

NEW YORK-D'Artagnan's Medallion of Duck Foie Gras with 2 percent Truffles was honored as the Outstanding New Product at the National Association of the Specialty Food Trade's Summer Fancy Food Show here June 27.

The Newark, N.J.-based specialty meat company introduced the 2-ounce package at the show here. The 100 percent foie gras is made with half sauterne wine and half truffle juice. Black truffles and truffle oil are also used, explained Ariane Daugin, cofounder of the company.

NASFT members in May submitted 1,500 entries, or more than 3,500 products. A retail panel selected roughly 98 finalists.

The other 19 winners and their respective categories were:

* Outstanding Best Seller 2003: Ginger Wasabi Sauce from Robert Rothschild Farm, Urbana, Ohio,

* Outstanding Product Line: Tulocay's Made in Napa Valley Product Line by Tulocay and Co. Inc., Napa, Calif.,

* Outstanding Packaging or Design: Spirited Teas in Silken Infusers-Flora Medium Tin by Tea Forte Inc., Concord, Mass.,

* Outstanding Classic: Green Peppercorn Soft Ripened Pyramid from Coach Dairy Goat Farm, Pine Plains, N.Y.,

* Outstanding Foodservice Product: Sauces N' Love Mint Pesto by Sauces N' Love Inc., Somerville, Mass.,

* Outstanding Cookie or Cracker: Alice's Stick Cookies, Los Altos, Calif,

* Outstanding Beverage: Schokinag Chocolate Duke de Leche by Schokinag Chocolate, Bellevue, Wash.,

* Outstanding Cheese or Dairy: Vermont Cultured Butter Sea Salt Crystals by Vermont Butter & Cheese Co., Websterville, Vt.,

* Outstanding Non-Food Specialty Item: Roul'Pat from Harold Import Co., Lakewood, N.J.,

* Outstanding Baked Good, Bread, Grain or Cereal: Margaret's Chives and Garlic Artisan Flatbreads by M.J.'s Fine Foods Inc., Concord, Ontario, Canada,

* Outstanding Oil, Vinegar or Salad Dressing: Acetaia F.lli. Gorrieri Balsamic Vinegar-Makers, Novellara-Emilia by Doral International College Point, N.Y.,

* Outstanding Savory Condiment, Pasta Sauce, Cooking Enhancer, Salsa or Spice: Cuban Black Bean Dip by El Paso Chile Co., El Paso, Texas,

* Outstanding Food Gift: Spirited Teas in Silken Infusers-Assorted Gift Tin by Tea Forte Inc., Concord, Mass.,

* Outstanding Meat, Paté or Seafood: Chuka Ika Sansai (calamari salad) by Azuma Foods International Inc. USA, Hayward, Calif.,

* Outstanding Confection: Brent's Micro Brew Beer Brittle by Anette's Chocolate Factory Inc., Napa, Calif.,

* Outstanding Jam, Preserve, Spread or Sweet Topping: Dalmatia Fig Spread with Or-ange by Epicure Foods Corp., Elizabeth, N.J.,

* Outstanding Snack Food or Hors D'oeuvre: Mushroom Volau-Vent (mushrooms with Fontina in puff pastry) by Black Tie Hors D'oeuvres, Chicago,

* Outstanding Dessert: Cioccolato Sorbetto (Chocolate Sorbet) by Ciao Bella Gelato Co. Inc., Irvington, N.J., and

* Outstanding Pasta, Rice, Bean or Soup: Asparagus Bisque with Lemon & Dill by Caley & Cobb, Fine Food, Redlands, Calif.

More than 100 specialty food resellers selected the 20 winners of product competition.

In the initial round of judging, six specialty food retailers selected the finalists based on quality, uniqueness, taste, merchandising and sales appeal, best in its category and retail price. The retailer panel of judges were David Atkins, Giant Eagle Supermarkets, Pittsburgh; Peter Seiler, Gardner's Markets, Miami; Beth Haskell, Kelsick Gardens, Gloucester, Va.; Kate Kauffman, The Truffle, Denver; Sandy Kortright, Crate & Barrel, Chicago; and Chris Masiero, Guide's Fresh Marketplace, Pittsfield, Mass.

Copyright United Publications, Inc. Aug 2004
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