Wednesday, November 30, 2011

Sunset SAVOR the Central Coast 2011 Attracts Thousands


Sunset SAVOR the Central Coast 2011 Attracts Thousands
Second annual food and wine destination event attracted tourists throughout California and beyond to stay, play, and savor San Luis Obispo County







This year's SAVOR  The Central Coast  attracted thousands of attendees, including scores of out-of-town food and wine lovers.  The four-day destination food and wine event  showcased the beauty and bounty of San Luis Obispo County, included a host of sold-out gala events, cooking demonstrations, celebrity chef appearances, gardening seminars, adventure tours to local outdoor hot spots, farm tours, and wine tasting excursions. Event managers claim the 2011 event an overwhelming success.

“There aren’t enough superlatives to describe this year’s SAVOR,” said Katie Tamony, Editor-In-Chief of Sunset magazine (www.Sunset.com), which organized the event along with the San Luis Obispo County Visitors and Conference Bureau (www.SanLuisObispoCounty.com). “It was a truly magical celebration of all things Central Coast.”

From Thursday to Sunday, San Luis Obispo County welcomed visitors from as far away as Florida  to South Carolina and throughout California to enjoy the region’s authentic, rural lifestyle. Thousands of guests enjoyed the SAVOR experience kicking off at a magical Hearst Castle event to a gala awards celebration at the Pismo Pier honoring Sunset’s Western Wine Award winners to special dinners at the San Luis Obispo Mission and Paso Robles City Park to the Margarita Ranch where guests enjoyed meeting the farmers, winemakers, local chefs and Sunset’s editors.   


“SAVOR is a countywide event giving every community in San Luis Obispo County from Paso Robles to Pismo Beach its moment to shine over the course of the SAVOR weekend,” said Executive Director of the San Luis Obispo County Visitors and Conference Bureau, Stacie Jacob. “The collaborative efforts of our tourism partners were evident as the entire county got behind this event. We’ve already seen tremendous marketing exposure and significant tourism dollars as a result. We can’t wait to see the official numbers in the coming weeks.”

Currently a  third-party contractor is evaluating a full recap of attendees, event revenue and economic impact to San Luis Obispo County.

“Most SAVOR happenings were sold-out before the event kicked off. Only in its second year, this is clearly a celebration in demand. The Central Coast should be extremely proud,” added Jacob. “We would like to extend a heartfelt thanks to all hotel partners who assisted in hosting media and VIP guests and our 2011 sponsors,” said Jacob. 

We look forward to SAVOR The Central Coast 2012 ! 

Tuesday, November 22, 2011

Valentino , White Truffles And The Wines Of Beni di Batasiolo On December 9th In Las Vegas Will Provide A Night To Remember

 





There can be no better way to spend an evening than with Multiple James Beard Awarding Winner Chef Luciano Pellegrini  and Renowned Restaurateur Piero Selvaggio as you dine on White Truffles and sip amazing wines from Beni di Batasiolo . 
On December 9th 2011 there is NO place one should be except at Valentino in the Venetian / Palazzo Resorts in Las Vegas. This will be an evening that will be remembered for a lifetime.
VALENTINO LAS VEGAS ANNOUNCES SPECIAL WHITE TRUFFLE DINNER PAIRED WITH THE WINES OF BENI DI BATASIOLO 
Five-course luxury tasting takes place during the height of celebrated white truffle season
Valentino Las Vegas  will host an extraordinary night of white truffles and wine featuring the wines of Beni di Batasiolo and the cuisine of James Beard Award-winning Chef Luciano Pellegrini.

Piero Selvaggio

Chef Luciano Pellegrini.












This sublime tasting is the final evening of a three-night white truffle extravaganza hosted by renowned restaurateur Piero Selvaggio and Chef Pellegrini, with tastings taking place at Valentino Houston on Dec. 7 and Valentino Santa Monica on Dec.8.
Join us  Friday, Dec. 9 at 7pm. As this is a limited seating engagement, reservations are required and can be made by calling (702) 414-3000. Dinner price is $275 per person inclusive of tax and gratuity. Please reference the White Truffle dinner when booking your reservation.
 
MENU
Hors D’oeuvres
2009 Gavi
Homemade Duck Prosciutto with Boschetto and White Truffle
2009 Dolcetto d’Alba
Egg and Ricotta Ravioli with Parmesan Fondue and White Truffle
2008 “Sovrana” Barbera d’Alba

Wagyu Beef Medallion with Barolo Demi White Asparagus and White Truffle
2004 “Cerequio” Barolo
2006 Barolo

5 Cheese Terrine
Dessert Sampler
Bracchet

Wednesday, November 16, 2011

GAMAY MEETS GRAFFITI, .... Las Vegas Celebrates Art and Beaujolais Nouveau

Its that time of year again , its BEAUJOLAIS NOUVEAU  As part of the national celebration Nouveau Expression, French Beaujolais winemaker and longtime arts supporter Georges Duboeuf is bringing a party of the senses to Las Vegas at a Nouveau Expression food and wine tasting on Friday, November 18 at the newly opened Butterfly in the Chateau Nightclub & Gardens at the Paris Las Vegas Hotel & Casino, from 10 p.m. to 4 a.m.

Presented by Georges Duboeuf, the party will include: sweets from Paris’ Sugar Factory, a custom designed wine bottle-shaped cake for guests to enjoy and a celebratory midnight toast with the highly anticipated 2011 Georges Duboeuf Beaujolais Nouveau.




Admission is $30 upon entry and includes a complimentary glass of Beaujolais Nouveau for the midnight toast. The 2011 vintage will also be available at Chateau Nightclub and Mon Ami Gabi at Paris Las Vegas during its debut weekend (November 19-20).


The event also celebrates the first taste of the 2011 vintage as it coincides with the arrival of the 2011 Georges Duboeuf Beaujolais Nouveau, a fresh and fruity red wine made from the local Gamay grape that is released after midnight annually on the third Thursday in November. The 2011 Georges Duboeuf Beaujolais Nouveau, with a first-ever graffiti-inspired label designed by renowned Brooklyn artist “Kaves,” will be available nationwide at a retail price of $10. Nouveau is a very popular wine for serving during the holidays; its ripe berry aromas and flavors are food-friendly and versatile with many dishes.


“Nouveau Expression is a celebration of creativity, self expression and enjoying the moment. It's a fun, vibrant new way for Duboeuf to connect with Beaujolais Nouveau enthusiasts through art and for people to connect with each other through social media and celebrations around the U.S.,” said Franck Duboeuf, co-proprietor of Les Vins Georges Duboeuf. “We’re planning Nouveau Expression parties around the nation and are delighted to be celebrating in Las Vegas.”


Event details:


Date and Time: November 18, 2011, 10 p.m.-4 a.m.


Address: Butterfly at the Paris Hotel & Casino Las Vegas


3655 Las Vegas Blvd. South, Las Vegas, NV 89109


Admission price: Admission is $30 (at the door)

Saturday, November 12, 2011

Two Sparkling Alternatives To Champagne For The Holiday Season Straight From France

 
 It does not need to be a special occasion to enjoy Champagne or Sparking Wine.  They are meant to be enjoyed all year around, however many choose to enjoy these great wines more often over the holiday season. There is no mistaking good Champagne but France also has many great Sparking wines as well. Jaillance is the number one best selling Sparkling Wine in France so what a better choice than to enjoy a nice high quality Sparkling Wine.
All Jaillance wines are designated Protected Designation of Origin (PDO), Appellation d’Origine Protégée (AOP) in French. There are a several regions in France outside the Champagne area which produce sparkling PDO wines, and which adhere to a strict set of regulations to ensure excellent quality.
 Requirements include harvesting by hand, the use of grapes from within the Appellation area only, and of course traditional methods of winemaking. The PDO is a Europe-wide certification system which guarantees the origin of certain products from a specific terroir, and preserves the products' history and traditions..
Clairette de Die Cuvee Imperiale

We started off tasting this lovely Sparkling wine from Die in the Rhone Valley.  This was is a nice blend of 90% Muscat Blanc and 10% Clairette Blanche that should please any palate.


The  Clairette de Die thrives in the sunny conditions of the Drome me Valley, sheltered by the foothills of the Vercors, where it has been established as an Appellation d'Origine Controle since 1942. The vineyard is made up of chalky clay soil in small plots, rising to  700m above sea level.  In the glass this pale gold sparkling wine shined with fine bubbles rising through to the top. Aromas of citrus and tea leaves move into flavors of oranges and white flowers for a balanced palate that was refreshing.  The low alcohol level of 7% makes this an easy drinking wine that can please you any time of day.
 AWARDS :
 
Cremant de Bordeaux Cuvee de l’Abbaya Brut

Our second Sparkling from Jaillance was the beautiful Cremant de Bordeaux. This is a very interesting blend of 70% Semillon and 30% Cabernet Franc from Bourg-sur-Gironde , Bordeaux. In the glass an elegant stream of bubbles rises through this Pale Gold Sparkling Wine

. The nose had surprising yet pleasing aromas of Almonds, White flowers and some strawberry notes as well.  The Palate has soft flavors of the Almonds, White Flowers and Strawberry carried over from the nose with a light creamy finish.  The 12% Alcohol content gives this Sparkling enough body to stand up to many types of dishes from shellfish to chicken.
AWARDS :
Winemaker Arnaud Van de Voorde has done a magnificent job producing these palate pleasing Sparkling wines. Jaillance is sold in over 14 countries and shows their commitment to sustainability by using organic growing methods that currently account for 12% of the Vineyards and expect to exceed 20% over the coming 5 years.


Both of these Sparkling Wines provide a nice alternative to Champagne and are affordable at $18.99 (Suggested Retail Price).  No matter what time of year you choose to enjoy these special French Sparkling Wines we are sure you will be pleased.

Wednesday, November 9, 2011

Fleming's Steak House and Wine Bar 46 Diamond Toscana 2009 Pairs Well With Most Any Dish

   Recently we had the opportunity to visit Fleming's Prime Steakhouse and Wine Bar.  We were there to try the ‘small plate” fare and pair that with their featured wine, Forty-Six Diamonds Toscana 2009. 
This wine is from Il Borro Winery in Italy. The  Forty-Six Diamonds Toscana 2009 is collaboration between Fleming’s Wine Director, Ferragamo and Winemaker Nicolò D’Afflitto and is  available in each of Fleming’s 64 restaurants across the country.

“This is a wine with solid structure crafted on noble tannins and complemented by spices and a core of sweet red and blue forest fruits,” says D’Afflittoto. The 46 Diamond concept is unique to the Fleming's restaurants and is a featured annual wine for Diner’s who would like to try a wine uniquely featured for the Fleming’s dining culture. 


The wine had bright red cherry notes from the Sangiovese but held good structure and tannins with  the blend of Merlot, Cabernet, and Syrah.  This wine was truly one that could pair well with a myriad of dishes.  We started meal while savoring the Forty-Six Diamonds while waiting for our first course. 
Filet On top of Creamy porcini risotto,  a bite of chili oil
As we were sipping our wine, Chef Travis Herbert  came out to make sure that we were off to a good start.  And indeed, we were ready to begin.  His first course was a mouth watering combination of   tender pieces of filet on top of creamy porcini risotto, garnished with a bite of chili oil. 


This  dish was a winning combination.  The earthy flavors of the food paired extremely well with the medium tannins of the wine and the robust red fruit on the palate.
Ahi Tuna with Black Pepper Crust


Our next small plate was a nice treat from the Sea. Ahi Tuna with Black Pepper Crust. The black pepper crust was the touch that brought the pairing to life.  The heat of the pepper met well with the acidity in the wine. 







Chef Travis was not finished yet and  brought out a Beef Carpaccio with Peppery Arugula salad. Once again this light dish was complimented by the lovely nose and favors of the featured wine.
Beef Carpaccio with Peppery Arugula salad

 After three courses, we were getting satiated but there is always time to have a little dessert.  We did not have to look very far to find an old favorite a New York Style Cheese Cake with White Chocolate Twirls.  This decadent classic was dense, and yet had a fluffy quality that melted in our mouths.  Each bite was not too sweet and could satisfy the craving of any dessert aficionado.




 It had been a while since we dined at Fleming's and were pleased to see that Fleming's is staying with the contemporary trends in food.  Offering “small Plates” is indeed a big hit at this family friendly restaurant. 
                    Jackie Evan and Chef Travis Herbert                          

 Although Fleming's offers upscale dining, it also provides patrons with options to keep their meal a bit lighter, or be able to share several plates together with friends. 


We were pleasantly surprised at the consistent quality throughout the meal. Operating Partner Jackie Evan and Chef Partner Travis Herbert are continuing to make sure Fleming's is a forerunner for keeping fine dining alive and well in Summerlin.

Friday, November 4, 2011

Zaca Mesa Winery Pairs Food-friendly Wines With Ethnic Variations On Thanksgiving Classics










Wines at a Global Table


     We have visited Zaca Mesa on many occasions over the years.  The drive along Foxen Canyon Road is breathtaking and features many outstanding wineries along the way. However , Zaza Mesa  was the first Central Coast winery to appear in Wine Spectator’s Top 10 back in 1995. A year later, their  Syrah was served by President Clinton to French President Jacque Chirac at a White House State Dinner. To show that we are not leaning one direction, our wines were also served at President Reagan’s 80th birthday party at the Beverly Hilton.

We are coming up close to the Holiday Season and home cooks across the U.S. are bringing fresh ideas to the table this Thanksgiving with dishes inspired by flavors they’ve tasted around the globe. Despite its being a quintessential American holiday, Thanksgiving provides the wonderful foundations of turkey, stuffing, cranberries and pumpkin pie on which to riff with multi-ethnic variations. 

But when it comes to pairing wines with a spiced-up Thanksgiving meal, it can be tricky to navigate which will best complement – not compete with – each dish’s complex flavors. Known for their dogged commitment to producing food-friendly wines, the team at Zaca Mesa Winery in California’s Santa Ynez Valley has a match for even the wildest of international Thanksgiving dish interpretations.

  • From Japan: Miso-Rubbed Turkey, paired with 2009 Zaca Mesa Viognier
For a deliciously moist and flavorful miso-rubbed turkey, the 2009 Zaca Mesa Viognier is a natural pairing.  On the nose, aromas of honeysuckle and white peach hint at sweetness, but the wine is fundamentally dry on the palate with notes of ripe apricot, lemon-lime, melon and lychee. This wine is sturdy enough to stand up to such a rich centerpiece, yet light on its feet with floral and exotic fruit notes.

  • From Italy: Roast Turkey with Black Truffle Butter, paired with Zaca Mesa’s 2007 Mesa Reserve Syrah
If you’re going over the top with a luxurious black truffle butter-rubbed turkey, why not go over the top with a luxurious Syrah to match?  This commanding wine shows aromas of ripe blackberries, espresso, pipe smoke and sage spice with a very long finish. As an added bonus, this wine just looks gorgeous on the table, robed in rich ruby.

  • From Latin America: Polenta and Chorizo Stuffing, paired with the 2008 Zaca Mesa Syrah
The key to pairing wine with Latino flavors and textures is smokiness, and the 2008 Syrah has that in spades.  Rich black fruit, cassis, tobacco, mocha, and sage come across on the bouquet, and the silky finish lingers from the ripe tannins and smoky oak. This is a full-bodied wine for a flavor-forward dish.

  • From the Middle East: Jeweled Rice with Dried Fruit, paired with the 2007 Z Cuvée
Opulent aromas of cherry and blackberry pie filling, cassis, red currant, and anise spice fill each glass of Z Cuvée and beautifully reflect the nuanced Middle Eastern flavors of dried apricots and cranberries.  Served at room temperature, this wine’s full fruit bouquet is cut with a touch of minerality that complements rich pistachios and raisins…and begs for another sip. 

  • From India: Cranberry, Quince, and Pearl Onion Chutney, paired with Zaca Mesa’s 2008 Z Blanc
Chutneys and compotes can make wine pairing exceedingly difficult, but the ripe aromas and flavors of honeysuckle, currants, and quince in the 2008 Z Blanc white Rhône blend meet the tartness of this chutney with ample weight. With a full-bodied texture and loads of pure floral notes, the Z Blanc can either be opened for this Thanksgiving or cellared for next – it’s that precocious.

  • From Mexico: Pumpkin Flan with Spiced Pumpkin Seeds paired with 2007 Zaca Mesa Roussanne
Despite the fact that this flan is technically sweet and the 2008 Roussanne is technically dry, the heft of pumpkin and spices of cayenne and nutmeg make an unexpectedly good match with the Roussanne’s caramel apple and toasted nut notes. This wine is just a sucker for rich, fragrant foods (see truffle-rubbed turkey above) and heightens the satisfaction that each bite brings.


Zaca Mesa Winery, located in the Santa Ynez Valley of Santa Barbara County, California, is dedicated to estate grown and bottled Rhône varietal wines. They hand craft their wines with integrity using traditional methods from grapes sustainably grown in their vineyard.  Since 1973, they have farmed and nurtured their vineyard to produce wines that are true to the unique spirit of their land. For more information about Zaca Mesa Winery call (805) 688-9339, fax (805) 688-8796, or visit www.zacamesa.com. Zaca Mesa Winery is located at 6905 Foxen Canyon Rd., Los Olivos, CA 93441.

Thursday, November 3, 2011

Wine Enthusiast Annouces The 2011 Wine Star Award Winners


Over the years, Wine Enthusiast Magazine has honored individuals from every corner of the globe, representing varied mindsets, ethnicities, origins and generations during their Wine Star Awards ceremony. The honorees live and breathe the culture of wine, and their passion is what drives the positive growth of our industry.
This year they are proud to present to you their  2011 Wine Star Award Winners.


The people and companies named below will be honored at the Wine Star Awards Dinner on Monday, January 30th in New York City. Today, raise a glass to these award winners—the excellence of what you’ll be drinking is due to their creativity, drive and courage.

The dinner will also pay tribute to the legendary Jess Stonestreet Jackson, who was the recipient of 2000's Man of the Year and 2007's Lifetime Achievement Wine Star Awards.

Lifetime Achievement

David S. Taub, Palm Bay International

For more than five decades, the C.E.O. of Palm Bay International has been at the forefront of both distributor and importer industries and has had an enormous impact on the proliferation of wine consumption in America. The company's portfolio exceeds five million cases annually, represents over 40 producers from ten countries around the world and includes both volume brands like Cavit, and luxury brands like Planeta in Sicily, Bertani in Verona and Columbo in the Rhône as well as diverse wines from hotspots like Argentina, Chile and beyond.

  American Man of the Year

Chris Indelicato, DFV Wines

Chris Indelicato is the president and CEO of DFV Wines, producer of Bota Box [the 3 liter bag-in-a-box], Gnarly Head, Clay Station, 337 and several others, not to mention the DFV wine brand itself. Last year, under Indelicato’s guidance, DVF further expanded by purchasing Black Stallion Winery, in Napa Valley. The latest data shows DFV Wines doubling this year in packaged shipments, fueled by astonishing growth in Bota Box and Gnarly Head. The winery now ranks seventh in U.S. wine shipments, and is fourth in exports.


International Man of the Year

Don St. Pierre, Jr., ASC Fine Wines, China

Born in Ontario, Canada, St. Pierre is the CEO of ASC Fine Wines, China’s largest importer and distributor of quality international wines. Shanghai-based ASC, founded by St. Pierre’s father in 1996, is expanding its stable of big-name labels from around the world, importing wines from 14 countries into one of the fastest-growing consumer wine markets.


American Winery of the Year

Wente Family Estates, Carolyn Wente, CEO

Livermore Valley’s Wente, founded in 1883, is America’s oldest continuously operated family-owned winery. Known for making quality wines at every price point, Wente was the first winery in the state to introduce Chardonnay. In 2011, Wente released Entwine, the first line of Food Network wines.


European Winery of the Year

Gérard Bertrand, Gérard Bertrand

Both landowner and partner of the best winegrowers in the South of France, Gérard Bertrand manages over 325 hectares of vineyards across varying Languedoc terroirs. He fully understands the movement toward expressive, well-balanced and elegant wines that remain accessible and affordable.



New World Winery of the Year

Viña San Pedro, Javier Bitar

The anchor of the Viña San Pedro Tarapacá Wine Group, San Pedro offers a wine for everyone. From its value-priced Gato Negro line to high-end bottlings like Cabo de Hornos, San Pedro, under the guidance of CEO Javier Bitar and head winemaker Marco Puyo, is one of Chile’s undisputed innovators.


Winemaker of the Year

Bob Cabral, Williams Selyem

With about 35 different bottlings each vintage, up to and including the dramatic, ageworthy vineyard-designated Pinot Noirs, Williams Selyems’s wines have excelled over the last few years. With Cabral, who’s been at the helm since 1998, the wines have risen above a quality level that was already impressive.


Wine Region of the Year

Prosecco

Prosecco demonstrates that some categories do flourish despite hard times. This perky, no-fuss Italian bubbly has reached such popularity that production is predicted to outpace Champagne. Producers have reprioritized their vineyard sites and quality standards to pave the road for a new era.


Importer of the Year

Mionetto USA, Enore Ceola

Mionetto USA is a growing force in Italian wine. It bridges the gap between value and volume, thanks to meticulous brand selection, broad distribution and shrewd marketing. Its portfolio includes powerhouses such as Cantina di Soave, as well as an eclectic repertoire of boutique brands.



Retailer of the Year

Stew Leonard's Wines, Stew Leonard, Jr., CEO

With nine locations across New York, New Jersey and Connecticut, and aspirations of many more to come, Stew Leonard’s offers a wide selection of wines, beers and spirits at superb values. Staff wine education is a priority, and it shows: In just over a decade, Stew’s wine shops have grown to boast annual sales of $100 million.


Restaurateur of the Year

Michael Mina, Mina Group LLC

Cairo-born Michael Mina’s portfolio of eateries in eight states includes Bourbon Steak, RN74, Michael Mina and Seablue. Two of Chef Mina’s restaurants have earned Michelin stars and one earned Wine Enthusiast’s Best 100 Wine Restaurants of 2011 award. He is the author of Michael Mina: The Cookbook.


Generations of Innovation

Georg & Maximilian Riedel, Riedel Glass Company

They may not produce a single bottle of wine, but the Riedel family has made an enormous, essential contribution to the promotion of wine appreciation on a global, historic scale. Their fine glassware and decanters, through scientific design and exquisite aesthetics, are specifically designed to enhance the experience of wine, from eye to nose to palate.

The Riedel family traces its origins to the 17th century. Johann Christoph Riedel, born in 1678, traveled all over 17th century Europe, trading glass. The family has expanded on this expertise into manufacturing and has maintained its control, unbroken, to this day—with the 10th and 11th generations.

Georg Josef Riedel joined the company in 1973 and truly took it global, opening company-owned subsidiaries in the USA and four other countries, while also acquiring Nachtmann and Spiegelau.

Georg passed that passion and creativity onto his son, Maximilian, who became active in the company in 1997. Maximilian has served as CEO of Riedel Crystal since 2004, and is the creator of the wildly successful “O” line of stemless glasses and two innovative decanter designs.
The Riedels, father and son, will accept their award at a gala awards dinner in New York City in January, 2102.

Distiller of the Year

The Glenmorangie Company, Dr. Bill Lumsden

The innovation shown by this maker of single-malt Highland Scotches is impressive, ranging from polished classics and elegant cask-finished whiskies to its 2011 release of the luxurious Glenmorangie Pride 1981 bottling. Founded in 1843, this brand is now under the stewardship of Louis Vuitton Moët-Hennessy.


Mixologist of the Year

Charlotte Voisey

Currently the company mixologist with William Grant & Sons USA, Charlotte Voisey has run bars in Barcelona, Buenos Aires and London. She manages the cocktail programs at venues such as the Mandarin Oriental, Las Vegas; Cienfuegos and the Gramercy Park Hotel in Manhattan.


Wine Star Awards Dinner

The New York Public Library, The Celeste Bartos Forum
Monday, January 30th 2012
Fifth Avenue at 41st Street, New York City
Master of Ceremonies: Adam Strum
Black Tie
Reception: 6:00 - 7:30 pm
Dinner & Awards: 7:30 - 11:00 pm
$1,000 per person • Table of 10 - $9,000

Table of 12 available. Please inquire.
Wine Enthusiast Companies donates the net proceeds from this event to benefit research in the wine and spirits industry with The Wine Market Council, a non-profit organization.

Space is very limited
For information on how to attend the Wine Star Awards dinner contact Joyce White at jwhite@wineenthusiast.net or by phone at 914.345.9463 x5126.

The Get Fresh Bakehouse of Fairfield NJ is Chosen Gluten-Free Chocolate Chip Cookie by Oprah.com

The Get Fresh Bakehouse of Fairfield, NJ Chosen Best Gluten-Free Chocolate Chip Cookie by Oprah.com
When Jeff Robbins first learned his youngest daughter had Celiac disease, an autoimmune disorder of the small intestine caused by a reaction to gluten, the longtime consumer market researcher aggressively began reading up on her condition and testing the available products for a gluten-free diet. To his dismay, he quickly discovered that most of the gluten-free food options on the market were lacking in both taste and quality.

Refusing to simply give up and accept the lack-luster choices available, Robbins got down to business and put together an all-star team. He approached his longtime friend Peter Mykrantz, whose 10 years experience in the hospitality business and 20 years owning and operating wholesale and distribution businesses, complimented his own expertise.


With the addition of Bill Doyle, production manager and Culinary Institute of America graduate with 30 years of food service and production experience, Get Fresh Bakehouse was formed. In January 2011, the ovens of Get Fresh were fired up for the first time, producing cookies in flavors like Butterscotch Walnut, Oatmeal Plus and most notably, Oprah.com’s 2011 winner of Best Chocolate Chip gluten-free chocolate chip cookie. According to Oprah.com, “The classic chocolate chip – huge hunks of chocolate laced through buttery, sweet dough – was a runaway winner.”
Says Get Fresh founder Robbins, “The goal was not to bake good gluten-free products, the goal was to bake good products in general. If someone can't tell the difference between our chocolate chip cookie and a regular wheat-based chocolate chip cookie, we know we're meeting that goal.”
Due to an increasing number of people being diagnosed with Celiac disease and gluten intolerance, as well as a recent consumer trend of following a gluten-free diet for other health-related causes, the gluten-free market has exploded. It’s now one of the fastest growing segments of the food market. The sheer numbers speak for themselves: Sales of gluten-free products surged 74 percent from 2004 to 2009 and are projected to grow up to 25 percent a year, according to the Nielsen Company. By 2012, the gluten-free market is expected to hit about $2.6 billion in sales.

"We just want to get our products into the hands of as many people who are eating gluten-free as possible," Robbins said. "Making people happy who might not have had a really high quality gluten-free cookie in the past is a good thing. It feels good to do this."
Currently, Get Fresh Bakehouse products are in 25 specialty grocers and cafes in New York and New Jersey, including Bloomingdale’s cafes in Short Hills, Soho & Wayne, and The MarketBasket in Franklin Lakes. Products are also available for purchase on their web site - getfreshbakehouse.com <http://getfreshbakehouse.com> . In addition to their delicious gluten-free cookies and brownies, Get Fresh Bakehouse is now producing a scrumptious line of cupcakes for Cupcakes by Carousel in Ridgewood and Englewood. Like their cookie product line, these delectable baked goods have customers wondering how they could possibly be gluten-free. And that is after all, the goal of Get Fresh Bakehouse.

Get Fresh Bakehouse, founded in 2010, is committed to baking gluten-free products that taste delicious. Based in Fairfield, New Jersey, Get Fresh Bakehouse was born out of a father’s desire to provide good tasting gluten-free items for his daughter, diagnosed with celiac disease. When he couldn’t find the products he was looking for, he began to research techniques of gluten-free baking and put together an all-star team. Three years later, Get Fresh Bakehouse ovens were fired up and began producing cookies in flavors like Butterscotch Walnut, Oatmeal Plus and Oprah.com’s pick of best gluten-free Chocolate Chip cookie (http://tiny.cc/oprahbestcookie<http://tiny.cc/oprahbestcookie> ). Get Fresh Bakehouse’s goal is to offer exceptional quality and taste to the gluten-free world. Follow Get Fresh Bakehouse on twitter @getfreshbakery and ‘like’ us on facebook: http://www.facebook.com/GetFreshBakery.

Elaine and Scott

Elaine and Scott
Elaine and Scott