LOS ALAMITOS, CA — Frieda’s Inc. will exhibit its specialty produce and gourmet products at the first annual New York Produce Show and Conference Nov. 9-11 in Manhattan. The specialty produce distributor will feature chef-prepared samples of its Black Garlic, Organic Klamath Pearl Potatoes, and Blackeyed Peas at its booth — #1306 – inside the New York Hilton Hotel.
Frieda’s introduced Black Garlic to North American retailers in 2009 and it has quickly gained a foodie following for its savory-sweet “umami” flavor profile. The packaged product features two whole bulbs of garlic that have been naturally aged using a high-heat fermentation process. On the outside, they look like dried brown heads of garlic. Peel the papery skin and you'll find the dense, chewy black cloves. No preservatives or flavors are added.
"At first, Black Garlic looks a bit ugly, but once people try it, they understand what all the buzz is about,” said Jackie Caplan Wiggins, Frieda's vice-president and business development manager.
Chef Jeff Seligman (www.kitchenclassroom.net) and Chef Vicki Ferentinos (www.soulfullygood.com) will prepare Mushroom Ragout with Black Garlic to demonstrate the depth of flavor that Black Garlic can achieve in dishes.
Also included in cooking demonstrations is the Organic Klamath Pearl Potato. Frieda’s has marketed this small white, thin-skinned variety, since 2005. Grown exclusively in the Klamath Basin region on the border of California and Oregon, Klamath Pearls are USDA Organic and grown in concert with the natural habitat.
Frieda’s recently redesigned the packaging for the Klamath Pearls, changing the pack size to a 1.5-pound bag for a more attractive retail price point. The new package also features a Fox Combo Shield bag to protect the potatoes from light and prevent greening. A kitchen tested recipe using the potatoes is also printed on the back of the bag, alongside the mesh screen for better breathability.
“This new packaging adds up to less shrink for the retailer,” said Karen Caplan, Frieda’s president and CEO. “Retailers looking for sustainable organic produce will want to stock these special spuds.”
At the show, Chefs Seligman and Ferentinos will prepare the Klamath Pearls stuffed with a vegetarian filling.
In addition, the chefs will prepare Frieda’s Blackeyed Peas with ham hocks and tomatoes, a classic New Year’s preparation. Frieda’s markets both dried and pre-soaked Blackeyed Peas for the winter holidays. These special legumes are treasured for their “soul food” status and are also believed to bring good luck for the new year.
This is the first annual New York Produce Show and Conference, a three-day event presented by the Eastern Produce Council and Produce Business magazine. The conference includes produce exhibitors, chef demonstrations and industry panels.
Source: Frieda's Inc.
