Fancy Food Recap
Bada Bing Cherries by Tillen Farms 212-957-0055
www.tillenfarms.com
A Manhattan is a beautiful thing and so is a hot fudge sundae,
and what they have in common is a bright red cherry as garnish.
If you’ve ever seen how most Maraschino cherries are made,
however, you’d never eat one again or allow one in an otherwise noble cocktail. Tillen Farms has solved this problem in a
big way with their new Bada Bing Cherries, large select cherries
from the Pacific Northwest (the leading cherry-growing region in
the United States) that are put up with real sugar and without
chemicals, dyes or preservatives. They are pitted but packed
with the stem on so one can elegantly and without mess lift
them out of the Manhattan (or sundae) and drop them in the
mouth, but they are so tasty and all-natural that you may find
yourself eating them out of the jar. They also make delicious
all-natural Merry Maraschino Cherries as well.
Rausch Plantation Chocolates
by Rausch Confiserie
203-256-8133
www.carlbrandt.com
Rausch Confiserie, one of Germany’s leading chocolatiers since 1918, debuted their
exceptional new line of Plantation Chocolates in the Carl Brandt booth. Made from
single-plantation “fine flavored” cocoa (only 5% of the world’s cocoa is classified as
“fine flavored”), these exotically named varieties bear the appellation of the tropical
plantation from which the cocoa is harvested. Fruity/acidic Madanga 39% is grown
on the island of Madagascar; exotic/fruity Nouméa 35% is from Papua, New Guinea;
round flavored Puerto Cabello 43% is from Venezuela; dark milk chocolate Guácimo
47% is Costa Rican; pleasingly tart Amacado 60% Peruvian; uniquely accented El
Cuador 70% comes from Ecuador; and mild Tobago 75% and full-bodied Tembadoro
80% come from the islands of Tobago and Trinidad respectively. The distinctive
collection includes 3.5-ounce dark or milk chocolate bars, companion Sticks in at-tached-top display units, and gift boxed selections such as their charming Treasure
Chest Gift Box containing 32 bite-size pieces of various chocolates, ranging from 75
to 35% cocoa.
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