Trade Associations, Shows & Conferences

Frozens to Heat Up Summer Fancy Food Show in New York

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New York City-based Babeth’s Feast will highlight its Beef Bourguignon and other French cuisine-inspired frozen entrees and ready meals at the Summer Fancy Food Show in Manhattan, which kicks off on Sunday, June 23 for a three-day run at the Javits Center.

The heat-and-serve tender beef sous-vide dish features a traditional, bacon-infused red wine sauce and simmered mushrooms, onions and carrots. Beef raised without antibiotics.

Babeth’s Feast relies on streamlined small-batch production to ensure robust flavor, using locally sourced ingredients, antibiotic-free proteins, and no added preservatives. Now, for the first time, their product range is being made available to the wholesale market.

Company founder Elisabeth de Kergorlay is one of Gotham City’s foremost proponents of frozen food ready meals that conveniently serve up sophisticated flavors to savor.

“When I arrived in New York, I discovered the city that famously has everything was in fact missing something that I loved. It was high quality frozen food, which had become a staple in my home and entertaining life, and fed my passion for serving great meals, prepared quickly and easily,” she said.

“As any busy New Yorker can tell you, finding time to cook a beautiful meal for yourself or friends is a luxury few of us can afford. But enjoying a variety of delicious dishes alone or with friends remains an important tradition to me, no matter where I call home,” added de Kergorlay “So, I founded Babeth’s Feast to bring chef-crafted food, prepared with only the best ingredients, to my friends in the United States.”

Visitors to the Summer Fancy Food Show can learn about the company’s expansive line of international cuisine, which runs the gamut from Coq au Vin and Lemon Chicken with Artichoke to Beef Bulgogi and Paprika Braised Lamb with Turnips, by stopping by Booth 1772.

Lots More in Store

There will be plenty of other frozen food produced at the annual exhibition, among them Kontos Foods, Swiss Rosti and Spinato’s Pizza.

Patterson, New Jersey-based Kontos Foods will be showcasing Gorditas, its newest flatbread creation, at Booth #966.The handmade soft flatbread “taco shells” are presented as perfect for making stuffed taco sandwiches filled with meat, cheese, salsa or sour cream.

 

Like most Kontos flatbreads, Gorditas contain zero trans fats, are 100 percent vegetarian, certified Kosher-Pareve (Pas Yisroel) and Halal. They come packed 6/10 – 19.70 oz. to a case, and require minimal reheating for added flexibility.

Another featured product is Toasted Tidbits, which are made from sliced Kontos signature Gyro Bread, toasted into tasty Tidbits. They are also ideal for dips, soups, snacks, and salads.

Other offerings at the Kontos booth will include desserts such as Baklava, and appetizers such as Spanakopita and Tyropita.

Swiss Rösti, a start-up company based in Portland, Oregon, will be debuting a line of Crispy Filled Potato products under the Rösti brand name at Booth #3629. It partnered with Oregon State University’s Food Innovation Center on the development of the Rösti product line, creating an innovative new potato-based product offering.

The Rösti R&D team developed three flavors for the initial US market launch. They are: Melty Swiss Raclette, filled with Swiss Raclette cheese; Zesty Chili Cheese, filled with Garbanzo Beans, Sharp Cheddar Cheese, Red Peppers, Poblano Peppers and Spices; and the Stuffed Baked Potato, filled with Sour Cream, Cream Cheese and Chives. Each 75-gram offering has 100 calories or less, is gluten-free, non-GMO and zero soy, and low in cholesterol.

“We are launching Swiss Rösti as a first to market, crispy, hand-held filled potato that can be dressed-up, or dressed down for everyone to enjoy,” said Steve Caldwell, president and co-founder. “Swiss Rösti is a true category creator and will be popular as an after school snack, a side dish, appetizer or entrée.”

Tempe, Arizona-based Spinato’s Fine Foods will spotlight its Plant-Based Broccoli Crust Pizza at Booth #4722.

Since 1974, when Elaine and Ken Spinato arrived in Arizona from the cold suburbs of Chicago, Spinato’s has been producing authentic, handcrafted pizzas in its five pizzerias across the Phoenix area. Today, over 45 years later, the Spinato family is sharing frozen pizza creations in the freezer aisles of grocery stores and dinner tables across the USA.

This family tradition has allowed Spinato’s to create the first-ever line of plant-based, better-for-you, broccoli-crust pizzas. They don’t make any sacrifices in flavor for convenience, featuring rBST-free cheese, hormone-free made of herbs and vine-ripened tomatoes from local farms.

“At Spinato’s, we’re big on family,” said Anthony Spinato, co-founder and president.  “We started creating retail items after receiving requests to take home our sauces and pizzas. Similarly, we launched our Broccoli Crust pizzas to serve those who are seeking more nutritious, flavor-forward, gluten-free alternatives. We’re really happy with the results and the feedback we’ve been getting on these new pizzas.”

All 10 Spinato’s frozen pizzas are free of MSG and trans-fat and contain GFCP-certified gluten-free ingredients. The Broccoli Crust Pizzas are available in the following varieties: Mediterranean Supreme, Primavera and Aged Asiago, Romano, Mozzarella, and Margherita with Slow-Roasted Tomatoes, and are offered for an SRP of $8.99 and can be found in over 1,500 stores across the country.

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