A NOTE FROM STEVE KAUFMAN
WELCOME
From Pure Olive Lite to Certified Olive Oil Sommelier in 17 Years! “I have an excellent job for you!” said Tom Gellert, near the end of my 2nd year here at Atalanta. “We're buying this little specialty food company, and I want you to run it!" He added. Since the Summer Fancy Food Show was only a few days away, I should spend time in their booth and learn more about the products and suppliers. New York’s SFFS was from July 8th -10th, 2007. A few days later, on July 13th, the deal was closed at our Elizabeth office! Many of you have heard the story before, but I wanted to use it as an intro for this newsletter. My charge then (as it has been for many years) was threefold--keep our true identity, not fall into a lost chasm within the big Atalanta organization, and most of all, don't screw it up! When I returned home after experiencing three days of tasting and learning about extra virgin olive oils, balsamic vinegar, sea salts, etc, I looked at what we had at home. I am embarrassed to say that we had a product called "pure olive oil lite" in our cupboard. My wife and I knew little about extra virgin olive oils back then, but we learned fast! In May of this year, Maria Roemer and I completed the Olive Oil Sommelier certificate program by the Olive Oil Times education lab. It was a far cry from where I started here almost 17 years ago. It was a long way to go, but I maintained the three conditions of the position—we have to the best of our abilities; we maintained the DeMedici identity, we haven't been lost within the more prominent organization, and I didn't screw it up! But now it is time to rest a little more on my laurels and pass on the torch. In 2023, I discussed my plan with Tom Gellert to begin stepping back and passing on the reins. We decided to pass leadership to the only logical person and a very dear friend—Maria Roemer. Effective this month, Maria is taking on the Director of Business Development position for De Medici. I will assume the Senior Advisor title and continue working with De Medici on a little less than full-time schedule. I always have said one of my best decisions was to hire Maria in 2015. She was as close to an ideal customer at Dean & Deluca as I have ever had in my career-- each time giving me time, respect, and frank answers to my proposals. From the beginning, I felt she would be a great addition to De Medici, and when the opportunity arose in 2015- she became part of De Medici. Not a day goes by without me thanking the Gods that Maria Roemer joined us. I may not have made it to this point without her, but rest assured, De Medici is in good hands. I want to personally thank our producers, customers, friends, and even foes for all the daily support given to De Medici. Without your help, I could never have risen from a person who has gone from "Pure Olive Lite" to a Certified Olive Oil Sommelier. I look forward to continuing my avocation here at the company, albeit with more time to explore additional interests outside the office. I will be at the Winter Fancy Food show in a few weeks, so please stop in to see me and our fine products.
Steve Kaufman, Executive Vice President, skaufman@demedici.com
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VEÁ Early Harvest
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For orders & questions, Please contact your Atalanta Salesperson or visit www.demedici.com
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MENU INSPIRATIONS
MAKE IT WITH LOVE
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MENU INSPIRATIONS
Overnight Panettone French Toast
Time: 1 Hour + Refrigerate Overnight Yield: 6-8 Servings Preparation: 1.Grease a 9x13 baking dish with butter. Ingredients:
Cipriani Panettone 6 large eggs or 6 flax eggs 1 ½ cups milk of choice ½ cup heavy cream ½ cup brown sugar 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 teaspoon salt Butter (for greasing baking dish) Devon Clotted Cream & Double Cream Berries (for topping)
2. Slice the Cipriani Panettone into 1-inch thick slices. Place the slices in the baking dish. 3. In a bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until fully combined. 4. Pour the custard mixture evenly over the panettone slices, ensuring that each slice is well-coated. Cover the baking dish with aluminum foil and place in the fridge overnight. 5. The next morning, preheat the oven to 350° F. Place the dish in the oven, with the tinfoil, and bake for 20 minutes. Then remove the foil and bake for another 25 minutes until golden brown. 6. Let the French toast cool for a few minutes before topping with clotted cream, berries, and maple syrup and serving.
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MENU INSPIRATIONS
Whipped feta and lavender Honey dip Time: 15 Minutes Yield: 8 Servings
Ingredients: 11 oz servings of MT Vikos Feta ⅓ cup Villa Manodori Essenziale Rosemary Extra Virgin Olive Oil 2 tablespoons Miraval Lavender Honey Zest of 1 lemon Salt (to taste) Pepper (to taste) Serve with: Nu Bake Phyllo Crisps Cranberry Oat Nu Bake Phyllo Crisps Apricot Honey
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Preparation: 1. In a food processor, add the feta and lemon zest. Pulse until cheeses until they are well combined and have a smooth, whipped consistency. 2. With the food processor running, pour in the rosemary olive oil and honey until fully incorporated. 3. Add salt and pepper to taste. 4.Serve with NUbake Phyllo Crisps.
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PANTRY LIST
Miraval Lavender Honey A taste of Provence in every spoonful, where the silky texture meets the delicate fusion of floral lavender flavor. Cipriani Zero Zero Alcohol-Free Sparkling Wine Flavors: Gold, Ruby, & Rosegold
Villa Manodori Essenziale Rosemary Extra Virgin Olive Oil
Pop, Fizz, Cheers: A Sparkling refreshing sparkling beverage for any occasion! Enjoy with or without the addition of alcohol or other mixtures.
Masterfully crafted with essential oils for a robust herbal aroma and flavor. It's the perfect kitchen companion for those moments when fresh herbs aren't at hand.
Cipriani Virgin Bellini A Toast to Tradition: The Iconic Cipriani Bellini, a Symphony of Peach and Bubbles only.
NU-BAKE Phyllo Crisps Flavors: Apricot Honey, Cranberry Oat, Apple Cinnamon Irresistibly sweet, tantalizingly crunchy, and oh-so-light! Bet you can't stop at just one!
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Cipriani Hand-Wrapped Panettone Delight in its fluffy texture, dotted with golden raisins for a twist on tradition. HandWrapped in Cipriani blue for a striking first impression.
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DE MEDICI IN THE KNOW
COMING SOON
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DE MEDICI IN THE KNOW
FOOD SHOW TIMELINE
“VISIT US AT WFFS!”
EXPERIENCE CIPRIANI
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A DIVISION OF ATALANTA CORPORATION 1 ATALANTA PLAZA, ELIZABETH, NJ 07206 1-833-496-7281 info@demedici.com demedici.com
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