Food & Beverage Magazine - February Issue 2025 Brand Cover

COVER IMAGE

Tommy Chong and Cheech Marin for Cheech & Chong’s

PUBLISHER

MICHAEL POLITZ Michael@fbmagazine.com

DIRECTOR & EDITOR-IN-CHIEF

LAUREN KANE Lauren.Kane@fbmagazine.com

SOCIAL MEDIA CONTENT MANAGER

SHELBY POLITZ Shelby.Politz@fbmagazine.co

DIRECTOR OF PROGRAMMATIC SALES

BARB ROGERS Programmatic@fbmagazine.com

ACCOUNT MANAGERS

AMY ROMERO Amy.Romero@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com

CONTRIBUTING EDITORS

MICHAEL POLITZ

STEPHANIE BLITZ

CONTRIBUTING WRITERS

LAUREN MCINDOO

AMY ROMERO

SUSAN GOLD

SHELBY POLITZ

ETHAN BALSAMO

RYAN SLATTERY

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Cheech Marin and Tommy Chong are more than just a legendary comedy duo; they’re icons who have been synonymous with cannabis culture in the United States since the 1970s and 1980s. Their irreverent humor and unapologetic embrace of the plant paved the way for mainstream conversations about cannabis long before it became a multi-billion-dollar industry. Today, the pair have turned their passion into a business, founding Cheech and Chong’s Cannabis Company, a business built on high hopes, a shared vision, and an unwavering love for a plant they believe has so much to offer.

THE ORIGINS OF AN ICONIC PARTNERSHIP

Long before they were business partners, Cheech knew of Tommy and his talent. Cheech first encountered Tommy’s work through a song he had written on a Diana Ross record. At the

time of their meeting, Cheech was working as a rock critic in Canada for a local newspaper. He heard about a funky strip club in the area that featured full comedy skits between the dance numbers, which piqued his curiosity. When he visited, there was Tommy, performing on stage.

The two hit it off immediately, connecting over their mutual love for humor and creativity. It was a serendipitous meeting—the kind that changes lives. Cheech knew he wanted to be part of whatever Tommy was doing, and from that moment, their partnership took off. The rest, as they say, is history.

Cheech & Chong’s Cannabis Company was born out of their decades-long love for cannabis and their desire to share its benefits with others. The company’s approach to product development is rooted in simplicity and creativity. According to

Cheech & Chong, it’s all about taking things people already enjoy and enhancing them with cannabis.

They basically see what people are into and then add weed to it. That’s how their popular High & Dry THC seltzers came to be. Water has always been a staple, so they thought, “Why not put some weed in it?” The idea is to take familiar products and make them more fun while expanding access to the plant they’ve championed for so long.

“The drinks are great for folks who want to enjoy a little THC without having to leave the party,” said Tommy. “A good joint will always have a special place in my heart (and my lungs), but I’ve been much more into the drinks and gummies lately.”

CHANGING THE CANNABIS PERCEPTION

One of the biggest misconceptions about cannabis users is that they’re lazy. Cheech & Chong are living proof that this stereotype couldn’t be further from the truth. Fifty plus years in, they are still working and still making people laugh. Their energy and work ethic are testaments to the fact that cannabis can be part of a productive, fulfilling life.

Another myth they’re working to dispel is that cannabis use is synonymous with smoking. Less and less people are smoking while the number of people using cannabis continues to increase. With the rise of edibles, drinks, and other innovative products, there are more ways than ever to experience the benefits of cannabis without lighting up. Cheech and Chong’s Cannabis Company is at the forefront of this evolution, offering products that appeal to a wide range of preferences and lifestyles.

“The drinks are great for folks who want to enjoy a little THC without having to leave the party,” said Tommy. “A good joint will always have a special place in my heart (and my lungs), but I’ve been much more into the drinks and gummies lately.”

For decades, they’ve been vocal supporters of the plant, advocating for its benefits and fighting against the stigma surrounding its use. When the opportunity finally arose to enter the legal cannabis market, they didn’t hesitate.

“We got this mirror, see? And we hold it right in front of your face…if it fogs up, you’re our target audience,” jokes Tommy. “But seriously, anyone over 21 is invited to enjoy our products. We don’t discriminate, man.”

Cheech & Chong’s journey as cannabis advocates began long before legalization was even on the horizon. For decades, they’ve been vocal supporters of the plant, advocating for its benefits and fighting against the stigma surrounding its use. When the opportunity finally arose to enter the legal cannabis market, they didn’t hesitate.

“We’ve been trying to get weed into people’s hands for decades,” said Cheech. “Once we could do it legally, we jumped on it.”

Their commitment to the cause goes beyond selling products. They’re most proud of the stories they hear from their fans— personal accounts of how Cheech and Chong’s Cannabis has

made a difference in people’s lives. Whether it’s providing relief, joy, or a sense of connection, these moments are what fuel their passion and drive to keep going.

“We get a lot of folks with serious issues writing to us or coming to see us in person to tell us how our stuff changed their life,” said Tommy.

Cheech & Chong’s in-person events are a testament to the deep bond they share with their fans. These gatherings often draw massive crowds, with lines stretching around the block. It’s amazing. These interactions reinforce the positive impact their work has had and remind them why they started this journey in the first place.

THE CHEECH & CHONG SEAL OF APPROVAL

When it comes to quality, Cheech & Chong leave nothing to chance. Every product they sell gets their personal seal of approval. While they work with a talented team to handle the logistics, the duo makes it a point to test everything

themselves. If they don’t love it, it doesn’t make the cut. This hands-on approach ensures that every product reflects their passion and meets their high standards.

“We like to call ourselves the ‘chief vibe officers’ because if it doesn’t pass our vibe check, it’s not making it to the shelves,” said Cheech. “We are working toward a future where weed is just like alcohol, accepted nationwide. Oh, and opening a dispensary in Idaho. That’s definitely on the list.”

Their THC-infused drinks, in particular, play a key role in this effort, offering a fun, approachable way for people to explore cannabis. Looking ahead, Cheech & Chong have no plans of slowing down. With their trademark humor and determination, they’re committed to pushing boundaries and expanding access to the plant they love. It’s all about the positive impact. And for this iconic duo, the sky’s the limit.

As they look to the future, their mission remains clear: to make cannabis accessible, enjoyable, and a normal part of everyday life.

WHY CHEECH & CHONG’S CANNABIS STANDS OUT

In an industry crowded with new players, Cheech and Chong’s Cannabis Company has a unique advantage: a legacy of authenticity. Few brands can match their decades of experience and deep connection to cannabis culture. Their reputation as pioneers and advocates gives them credibility, while their humor and relatability make them approachable.

“We take people’s trust very seriously. We’ve spent over 55 years earning it, and we don’t intend to blow it now,” said Cheech. “And it’s not just us, there’s a lot of great people in the industry. At the end of the day we’re just looking to be a small part of a big movement.”

When it comes to the cannabis industry, there’s only one Cheech & Chong. With their unparalleled knowledge and unwavering passion, they’ve created a brand that not only delivers high-quality products but also embodies the spirit of the cannabis community.

A CONTINUATION OF A LIFELONG JOURNEY

Cheech and Chong’s Cannabis Company is a business venture that goes beyond making people laugh or creating great products. It’s about celebrating a plant that has brought joy, relief, and connection to countless lives. As they look to the future, their mission remains clear: to make cannabis accessible, enjoyable, and a normal part of everyday life.

To learn more about the Cheech & Chong story and to purchase their highly enjoyable products, visit cheechandchong.com.

Food and Beverage Industry Trends and Technology Report

COVER IMAGE Mike Tyson

PUBLISHER

MICHAEL POLITZ Michael@fbmagazine.com

DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com

SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co

DIRECTOR OF PROGRAMMATIC SALES

BARB ROGERS Programmatic@fbmagazine.com

ACCOUNT MANAGERS

AMY ROMERO Amy.Romero@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com

CONTRIBUTING EDITORS

MICHAEL POLITZ STEPHANIE BLITZ

CONTRIBUTING WRITERS

LAUREN MCINDOO

AMY ROMERO

SUSAN GOLD

SHELBY POLITZ

ETHAN BALSAMO

RYAN SLATTERY

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Mike Tyson Unplugged: A Knockout Interview with A Boxing Icon

The Unbreakable Bond Between Mike Tyson and Michael Politz: A Brotherhood Beyond Fame

Nearly 30 years ago, in the quiet town of Potomac, Maryland, a chance meeting sparked a lifelong friendship between heavyweight boxing legend Mike Tyson and Food & Beverage Magazine founder Michael Politz. The two became fast friends, forming a deep brotherhood that has only strengthened over the decades. More than just friends, their families are intertwined—so much so that their children consider themselves cousins in the tight-knit bond they have built. Tyson and his wife even serve as godparents to Politz’s son, a testament to the unwavering loyalty and love that defnes their relationship.

Now, after 25 years of having icons grace the cover of Food & Beverage Magazine, none is more special than Mike. I am deeply honored to feature him, celebrating not just his incredible evolution but also the lasting connection we have built—one of respect, trust, and true brotherhood.

Ever wondered what it would be like to sit down with one of your favorite celebrities and get a peek into their world? To hear their thoughts, gain a bit of wisdom, or discover their favorite things frsthand? Well, here’s your chance!

Mike Tyson is known worldwide for his prowess in the ring, but outside of boxing, he’s a man of surprising tastes and interests. In this candid Q&A, the former heavyweight champion shares a lighter side of his personality, diving into his favorite foods, go-to beverages, and hobbies that bring him joy. From unexpected culinary preferences to how he unwinds in his free time, Tyson gives us a glimpse into his life beyond the spotlight.

Photo credits: Andres Ortiz

When you’re in the mood for a drink, what is your beverage of choice?

I love homemade Raspberry Zinger tea with agave. When I’m out, I’ll order a mocktail that consists of ginger ale and cranberry juice.

Do you have a go-to restaurant you love to frequent and what is your favorite item on the menu?

I love Catch. Everything on the menu is good, but I can’t get enough of their vegan spaghetti entree. I also like old school Pierro’s and always order the garbage caesar salad.

Of all the places you’ve been, which one is a destination you would want to go back to time and time again?

I really love Saint Barts and the south of France. My daughter trains in the south of France and we frequent it often. It’s just such an awesome place.

If you were rating the hotels you’ve stayed at, which one would receive a rave review and why?

Hands down, the Waldorf Astoria in Beverly Hills. The service is unmatched and since they know me so well, they always make my stay extra special. It feels like my home away from home.

What is your favorite home-cooked meal?

My wife cooks seafood dishes all the time. Her spaghetti with mussels and scallops in a garlic, basil and marinara sauce is my absolute favorite dish.

Plane, train, boat, or car - what is your favorite mode of transportation?

If the ride is short enough, I prefer being driven around in my Sprinter van. It’s comfortable and private.

What song could you listen to on repeat and never get sick of it?

If you ask my wife, there are a few of them. It depends on what kind of mood I’m in, but lately it’s been Phyllis Hyman’s “I Don’t Want to Lose You.”

What is one of your favorite quotes and why does it resonate with you?

“Everyone has a plan until they get punched in the mouth,” quoted by me. This statement is a great metaphor for life. We all have a plan and then life kicks our ass a little bit, forcing us to come up with a new plan or shift things around a bit. It’s character building 101.

When it comes to satisfying your sweet tooth, what is your dessert of choice?

If I’m being fancy, key lime pie. But I usually crave Blue Bell’s cookies and cream ice cream.

What’s an experience at the top of your bucket list that you can’t wait to check of?

You know, I’m not really a bucket list kind of guy. I already feel like I have lived more than nine lives. What’s most important to me now is making quality time for my family and just being present. So, my bucket list is to live in the here and now, making the most of every moment.

“Everyone has a plan until they get punched in the mouth,” quoted by me. This statement is a great metaphor for life. We all have a plan and then life kicks our ass a little bit, forcing us to come up with a new plan or shift things around a bit. It’s character building 101.

What is your favorite pastime?

Being in my bird coop, of course.

What is your favorite animal and why?

Pigeons are my favorite but specifcally pedigree bloodlines of rolling pigeons. When I was younger, I used to like fying them and watching them roll out of the sky. As I’ve grown, I really love the breeding process. I have connected with the kings of the pigeon world and have quite a bloodline. I’m looking forward to participating in an international competition soon.

What is your all-time favorite movie? Can you share a memorable quote, character or storyline from it?

You might be surprised, but my taste in movies varies and I’ll watch anything from Gladiator to The Notebook.

Who is your favorite travel companion and why?

My wife and kids. I absolutely love being with my family. We get each other’s humor and it’s just always great being in their company.

Wrapping up our conversation with Mike Tyson, it’s clear that the man behind the legend is as multifaceted as he is iconic. From his candid refections to his lighthearted insights on food, drinks, and pastimes, Tyson is a testament to resilience, growth, and the importance of enjoying life’s simple pleasures. At the end of the day, we’re reminded that even the most formidable champions have a human side—one flled with stories, passions, and a genuine love for living.

For all things Mike Tyson go to www.miketyson.com

Or check out his Instagram

Be on the lookout! On the heels of the record-breaking Jake Paul vs. Mike Tyson fght on Netfix, which became the moststreamed global sporting event ever, Tyson has landed a docuseries with the streamer.

I absolutely love being with my family. We get each other’s humor and it’s just always great being in their company.

WHERE FLAVOR MEETS PHILANTHROPHY

Supporting and Empowering Latino Youth in the U.S.

CREATING SEASONED LEADERS

The Aarón Sánchez Impact Fund empowers Latino youth with culinary arts scholarships, mentorship, and access to food and wellness resources. Since 2016, we’ve invested over $1.5 million to expand food education and create opportunities to thrive in the culinary world and beyond. The Fund also partners with nonprofits to provide culinary education and improve food access, ensuring Latino youth have the tools to succeed while honoring their roots.

www.aaronsanchezimpactfund.com

Photo Credit: Emeril Lagasse Foundation.

Caliwater TM Cactus Water

Launches Exclusive Pineapple Kids Pouches at Sprouts Farmers Market Nationwide

A Healthy, Low-Sugar Hydration Solution for Families has arrived! Caliwater™, the trailblazing brand in plant-based hydration, is thrilled to announce its latest retail expansion with the exclusive launch of Pineapple Caliwater Kids Pouches at Sprouts Farmers Market nationwide.

Caliwater™ continues to redefine hydration with its functional cactus water, derived from the prickly pear fruit. Packed with electrolytes, antioxidants, organic ingredients and low sugar compared to leading kids drinks—making it the perfect choice for parents looking for healthier choices for their families.

The new Pineapple Kids Pouches feature a tropical, refreshing flavor that kids love and parents can trust. Sold exclusively at Sprouts Farmers Market, the pouches will be available in convenient 6-pack cartons priced at $6.99 or as single pouches for $1.25. The spill-proof pouches are designed for on-the-go hydration; ideal for lunchboxes, sports, and outdoor activities. They have an array of celebrity mom and dad brand supporters as well that advocate for their healthy, hydrating and delicious kids pouches, joining founder Vanessa Hudgens, such as Nkki Reed and Ian Somerholder, Roselyn Sanchez, Harry Goodwins, Brooke Burke and many more.

“These pouches are not only delicious but also packed with functional benefits to keep kids hydrated and energized throughout the day.”

said Vanessa Hudgens, Co-Founder of Caliwater™

“We are so excited to bring our new Pineapple Kids Pouches to families nationwide through our partnership with Sprouts,” said Vanessa Hudgens, Co-Founder of Caliwater™. “These pouches are not only delicious but also packed with functional benefits to keep kids hydrated and energized throughout the day.”

Oliver Trevena, Co-Founder of Caliwater™, added, “Sprouts Farmers Market is the perfect partner for this launch because they share our passion for health, wellness, and sustainability. We’re proud to offer parents a healthier hydration solution for their kids with our exclusive Pineapple flavor in addition to our Prickly Pear and Watermelon flavors.”

Since its launch in January 2022, Caliwater™ has become a leader in plant-based hydration, earning widespread acclaim for its functional benefits and great taste. With the introduction of Pineapple Kids Pouches, Caliwater expands its commitment to providing healthy and eco-conscious beverage options for families.

In keeping with Caliwater’s dedication to giving back, a portion of proceeds from all Kids Pouch sales supports Olive Crest, a nonprofit organization committed to preventing child abuse and helping families in need.

Caliwater™ Pineapple Kids Pouches are now available exclusively at Sprouts Farmers Market locations nationwide as of January 2025.

Caliwater is an all-natural functional cactus water beverage founded by actress Vanessa Hudgens and health mogul, Oliver Trevena. Sourced from the prickly pear cactus in the Sonoran Desert, Caliwater is rich in antioxidants, five naturally occurring electrolytes, vitamins and minerals. Caliwater transcends the boundaries of mere hydration and provides numerous benefits for health and well-being including immunity support, digestion, and skin health. With a commitment to wellness and sustainability, Caliwater promotes a healthy lifestyle that is good for you– and the planet.

Supporting Olive Crest for Caliwater Kids Pouches: Every child deserves a safe, nurturing environment to grow and thrive, but unfortunately, thousands of children across the country face the challenges of abuse and neglect. By partnering with Olive Crest, we are committed to breaking this cycle. Olive Crest has transformed the lives of over 150,000 children and families through comprehensive care and family support services. With Caliwater Kids Pouches, we aim to hydrate the next generation while giving back to the communities that need it most, ensuring that each purchase helps provide a brighter future for vulnerable children and families.

“We are so excited to bring our new Pineapple Kids Pouches to families nationwide through our partnership with Sprouts,”

said Vanessa Hudgens, Co-Founder of Caliwater™

MUSIC MATTERS TO YOUR CUSTOMERS

89% OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

86% WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC

86% WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

80% SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING

NEARLY 70% OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

AND RESTAURANT OWNERS WEIGH

THE MORE UPBEAT, THE BETTER CHANCE FOR AN UPSELL, THE BETTER CHANCE THEY WANT TO STAY A LITTLE LONGER.

-CHRISTOPHER VINEYARD OWNER AND TASTING ROOM OPERATOR LOS ANGELES, CA

Those craving chicken that’s crunchy on the outside and juicy on the inside will find a mouth-watering menu featuring eight different and delicious chicken sandwiches, nuggets, tenders, wings, fries and seven different waffle varieties (with playful toppings like Fruity Pebbles and Cinnamon Toast Crunch) at Crisppi’s Chicken on 2917 Biscayne Boulevard in Miami.

The brainchild of Philadelphia native Brittany Tolliferreo, her unique concept of Crisppi’s Chicken grabbed the attention of Pro Football Hall of Famer Randy Moss, who was looking for investment opportunities with great potential for expansion. After meeting with experienced restaurateur Tolliferreo and hearing her story, Moss felt he had found the perfect fit with a business model and team that prioritizes community, family and giving back.

“It’s all about helping those who empower the community. Crisppi’s embodies exactly that. As an entrepreneur myself, teaming up with another like-minded go-getter has been everything I imagined it would be,” says Moss.

Tolliferreo admits that carving out an audience in an already jam-packed fast-food industry can be challenging, but she is confident that her flavor-packed, original recipes coupled with high-quality ingredients will keep customers coming back for more.

“We have a proven track record of success, and we have set ourselves apart from an overly saturated market with three key factors: quality, hospitality and execution,”

South Florida-based BYB Extreme — The Backyard Brawl bare-knuckle fighting organization founded by MMA fighting champion Dhafir “Dada 5000” Harris and NASCAR powerhouse Mike Vazquez — have also signed on as sponsors of Crisppi’s. They will also partner with BYB on future events and upcoming fights.

Vazquez says, “After meeting with the team at Crisppi’s regarding a sponsorship with BYB Extreme for our local South Florida events, Dada and I left extremely impressed with the team and the full menu, so much so that we decided to partner in this new location!”

The owners are confident the Miami location will prove to be as successful as the team is forecasting and are already making plans to expand to more locations, always with a focus on intentional growth in neighborhoods where high-quality meals are needed.

For more information, visit https://www. crisppischicken.com/, or follow Crisppi’s on Facebook (Crisppi’s Chicken) and Instagram (@crisppischicken). says Tolliferreo.

THE DARK KNIGHT OF Hospitality

An Insurance Agent fighting in the

shadows

for Bar Owners

The hospitality industry is no stranger to adversity, but when COVID-19 descended, it hit like a wrecking ball. Bars and clubs, once the beating heart of their communities, found themselves silenced. Lights dimmed. Doors shuttered. And the laughter, music, and hum of conversation faded into eerie quiet. For many bar owners, survival meant facing an impossible maze of challenges. Rising insurance premiums, confusing policies, and an industry of agents more focused on commissions than compassion made it feel like the odds were stacked against them. But every dark night has its knight.

In the shadows of this fractured industry, Lars Kristiansen, VP of Business Development at KEL Insurance Services, stepped forward, not as a salesman, but as an advocate. With his deep ties to nightlife and a keen understanding of hospitality insurance, he became the silent protector bar owners did not know they needed.

An Industry Losing Its Heartbeat

Before the pandemic, Lars had already spent years immersed in the nightlife world. As a DJ, he lived and breathed the energy of bars and clubs, understanding them as more than just businesses. “A bar isn’t just a place to grab a drink,” he says. “It is where stories are shared, connections are made, and communities come alive.”

When COVID-19 hit, it felt like the industry had lost its heartbeat. Even as restrictions were lifted, the recovery was not seamless. Bar owners faced a new world of challenges: thin margins, stricter liability requirements, and a hospitality insurance marketplace that was tougher than ever to navigate.

The stakes were higher, and many owners felt the industry was rigged against them. It was not just about reopening; it was about staying afloat during a time they were being pushed under.

The Silent Protector

Unlike agents who swoop in with empty promises or predatory tactics, Lars became a steady hand in a turbulent time. He does not claim to have all the answers or a magic wand to erase the risks bar owners face. Instead, he focuses on something more valuable: delivering the truth.

“There’s no sugar-coating in this industry,” he explains. “I don’t sell dreams. I provide bar owners with a clear understanding of their options so they know exactly where they stand. Sometimes that truth is a hard pill to swallow, but it’s what they need to protect their business.”

Where others see insurance as a product to sell, Lars sees it as a bridge. He helps bar owners navigate a system that is often difficult to understand, ensuring they regain control of their profits and their future. His commitment to transparency empowers owners to make decisions based on facts, not assumptions, ultimately aligning their coverage with the realities of running a business.

Navigating the Path to Stronger Margins

The hospitality industry is no stranger to tight margins. For many bar owners, profitability can feel like walking a tightrope where every misstep carries steep consequences. This reality only worsened in the wake of the pandemic, with skyrocketing premiums and a shrinking pool of carriers willing to take on hospitality risks.

Lars understands that insurance is not just about avoiding catastrophe; it is about protecting the bottom line. He works with bar owners to identify the most cost-effective ways to reduce risks, avoid unnecessary claims, and make their businesses safer.

“Every dollar matters in this industry,” he says. “If I can help an owner keep more of what they earn, that is a win for them, for me and the carrier long term.”

A Dark Knight for Hospitality

Lars sees his role not as a hero but as a guide, giving bar owners the tools and confidence to navigate the complexities of their industry.

It is a fitting description for someone who operates like the Dark Knight. Unassuming but unrelenting. His satisfaction comes from knowing he has made an impact, helping owners hold onto their livelihoods and preserve the spaces that mean so much to their communities.

THE AINSWORTH HOBOKEN

The Ainsworth Hoboken, the iconic Hoboken watering hole which features stunning views of the Manhattan skyline, is kicking off the year with delicious, savory new menu additions. Known for its innovative interpretation on American comfort food, The Ainsworth introduces indulgent, out-of-thebox dishes like “Caviar & Smoke,” featuring house-made smoked mozzarella sticks with Kaluga caviar, and “Caviar Cap’n Crunch Nuggets,” crispy chicken nuggets coated in Cap’n Crunch breading, topped with honey butter and caviar. The eatery also offers “The Tower,” a shareable platter of fried chicken wings, Cap’n Crunch nuggets, smoked mozzarella sticks, and more. An elevated palette meets comfort food, creating a desirable mouth-watering menu for patrons.

The innovative new menu continues to impress with creative appetizer offerings such as the “Dirty Olive Martini Dip” and “Kobe Pigs in a Blanket,” as well as exciting and extremely palatable entrées such as the “Korean Fried Chicken Sando” and “The Best Damn Mac & Cheese”, featuring rigatoni, three different cheeses, and fresh black truffle. The names themselves entice ordering.

Signature dishes like the Chef’s Signature Fried Chicken Feast continue to deliver bold flavor and remain a crowd favorite for groups, served with all the trimmings and signature sauces one could desire. Meanwhile, exciting new additions like the Caviar & Smoke and Korean Fried Chicken Sando offer fresh twists on classic favorites. With its inviting atmosphere, The Ainsworth Hoboken remains the ideal in-demand destination for casual dining, brunches, or private events, maintaining itself as a neighborhood favorite.

“The new menu ofers our patrons a taste of indulgence in collaboration with pub classics, therefore creating an intriguing yet delicious dining experience without having to venture into Manhattan. We really wanted to cater to the locals in Hoboken and surrounding towns, to elevate the Ainsworth experience for 2025.”

- Founder and Partner, Matt Shendell

Highlighted New Menu Items

Caviar & Smoke

House-made smoked mozzarella sticks with Kaluga caviar.

Caviar Cap’n Crunch Nuggets

Crispy chicken nuggets with Cap’n Crunch breading, honey butter, and caviar.

The Tower

A shareable platter of fried chicken wings, Cap’n Crunch nuggets, smoked mozzarella sticks, and more.

Dirty Olive Martini Dip

A savory dip for olive lovers.

Kobe Pigs in a Blanket

A gourmet twist on a classic favorite.

Korean Fried Chicken Sando

A crispy sandwich with a unique Korean twist.

“The Best Damn Mac & Cheese” Rigatoni, three cheeses, and fresh black trufe.

Saigon Wings and Ainsworth Wings Bold and flavorful signature wings.

Chef’s Signature Fried Chicken Feast

Perfect for groups, a large assortment of fried chicken cooked to perfection, served with signature sauces and all the trimmings.

About The Ainsworth Hoboken:

The Ainsworth is a gem among Hoboken restaurants, perched on the Hudson waterfront with the dramatic Manhattan skyline as its backdrop. The restaurant and bar combine a sophisticated, stylish setting with cuisine, beverages, and service that never disappoint. The menu blends American cuisine with gastropub charm, offering old favorites with an elevated and innovative twist. It’s built on the principles of genuine hospitality and exceptional food. The goal is to provide a warm and welcoming home away from home, a desirable local watering hole, whether patrons are gathering with friends for a casual lunch, an intimate dinner, or a boozy bottomless brunch. The Ainsworth Hoboken is also a prime destination for private and semi-private events. With fullservice catering, state-of-the-art audio-visual systems, and a dedicated hospitality team, it’s the perfect venue for any gathering, small or large.

Hours: The Ainsworth Hoboken is open 7 days a week. Weekday Happy Hour specials are offered from 4 PM to 6 PM M-F, dinner and evening hours 6pm- 2am, and brunch every Saturday and Sunday featuring classic brunch dishes, creative cocktails, and a DJ to set the mood from 11am to 2am.

The Ainsworth Hoboken is located at 310 Sinatra Dr, Hoboken, NJ 07030

Visit online at www.the-ainsworth.com

Butterfinger® Candy Pop Chocolate Cups

As featured on National Popcorn Day, January 19th, Butterfinger, known for its crispy, crunchy, peanut-buttery goodness, takes center stage in the irresistibly delicious Candy Pop Butterfinger® popcorn recipe, blending the iconic candy bar’s rich, chocolatey flavor with airy, crunchy popcorn for a snack that perfectly fuses two beloved brands: Butterfinger and SNAX-Sational’s Candy Pop.

Cookie Pop and Candy Pop turn your favorite treats like OREO®, SNICKERS®, and M&M’s® Minis into popcorn magic! Light, crunchy popcorn drizzled with iconic cookie and candy flavors makes every bite a little party. Perfect for movie nights, work breaks, or just treating yourself, these snacks bring together the best of sweet and salty in a way that’s totally irresistible.

Instructions:

Ingredients:

1. Line your standard muffin tin with 6 paper cupcake liners. microwave-safe bowl. 3. Microwave for 30 second intervals stirring between each one until the chocolate has melted. 4. Pour 1 tablespoon of the melted chocolate in 6 of the paper cups. to harden for 15 minutes or the refrigerator for 30 minutes. powdered sugar and mix. 7. Take the muffin tin out of the freezer. mixture on top of the hardened chocolate. 9. Gently tap the bottom of the muffin tin on the counter making the peanut butter form into an even flat layer. 10. Reheat chocolate, if needed. Using the rest of the melted chocolate dollop an additional 1 tablespoon on top of the peanut butter. sprinkle on top of the chocolate layer. 12. Using a spoon, drizzle the rest of the chocolate on top of the popcorn and sprinkle it with sea salt. 13. Pop muffin tins back in the freezer for 15 minutes to harden. the liners and enjoy!

Cookie Pop, Candy Pop, Cereal Pop and PB&J Pop offer perfect treats for both adults and kids (talk about crushing two cravings at once - sweet and savory!!). Cookie Pop flavors include Nutter Butter® and OREO®, while Candy Pop offers TWIX®, SNICKERS®, M&M’s® Minis, and BUTTERFINGER®. Joining the lineup is the newest flavor, PB&J POP—a delightful blend of Smucker’s® Grape or Strawberry Jelly and JIF® Peanut Butter drizzled over crunchy popcorn, bringing the nostalgic taste of a classic PB&J sandwich to life!

Pick up your favorite BUTTERFINGER® Candy Pop Popcorn at top retailers like Walmart, Target, Ralph’s, Kroger, and World Market—or shop online anytime at candypopcookiepop.com!

February 8, 2025, 4:00pm-7:00pm CST National WWII Museum

945 Magazine Street, New Orleans, LA

Taste of the NFL is a culinary and gridiron extravaganza –it’s the NFL’s largest philanthropic culinary event held during Super Bowl weekend, featuring top chefs, NFL greats, captivating entertainment, and the shared mission of tackling food insecurity among children in Louisiana and nationwide with net proceeds supporting national nonprofit GENYOUth’s End Student Hunger campaign.

Custom Sponsorships

Packages can include, but not limited to: On-Site Activations

Event Tickets

Gift Bag Inclusion

Event Branding

Public Relations

Athlete VIP Experiences

Sponsorable Areas

Enjoy the Best Bites of NOLA: Bayou Scratch Kitchen Brennan's Crawbabbies

Dakar Nola DookyChase Felix's Restaurant and Oyster Bar Restaurant R'evolution Rosedale Zasu …among others

TNFL24

Sizzle Reel

GAME DAY COCKTAILS

Craft spirit brands Gray Whale Gin, Cantera Negra Tequila and Bib & Tucker Bourbon have announced the perfect cocktail and punch recipes for The Big Game this year that are easy to make at home for your watch party. Football fans will be delighted to try a low ABV punch called the End Zone Elixir, perfect for pre-batching and hosting friends, as well as a winter margarita called the Winning Marg and whiskeyforward cocktail with the Winning Touchdown. Every bottle of Gray Whale Gin gives back through 1% for the Planet and partnership with Oceana, the largest organization in the world devoted to ocean conservation. All 3 brands are small batch and handcrafted to up everyone’s spirits game this year.

END ZONE

ELIXIR

This punch is an approachable crowd pleaser. The herbaceous aromas of the mint and the base of the coconut water accentuate Gray Whale Gin while allowing this cocktail to remain at a lower ABV.

INGREDIENTS:

2 parts Gray Whale Gin

2 parts Cranberry juice

2 parts Coconut water

2 parts Apple juice

2 parts Water

1 part Pear juice

Garnish: Sliced apples, sliced pears and mint springs

INSTRUCTIONS:

Combine all ingredients in a punch bowl with several large ice cubes. Garnish with sliced apples, sliced pears, and mint sprigs. Serve in individual glasses. Scale up for larger parties.

WINNING MARG

Let every sip warm you up from the inside out! A perfect combination of Cantera Negra Reposado, fresh lime and blood orange juice, complemented by a flavorful winter spice* rim.

INGREDIENTS:

1.5 parts Cantera Negra Reposado Tequila

0.5 part Fresh lime juice

0.5 part Fresh blood orange juice

0.5 part Agave syrup

0.75 tsp Vanilla extract

Winter spice* rim ingredients:

0.5 tsp Salt

0.5 tsp sugar

0.25 tsp cinnamon

0.25 tsp chili powder

INSTRUCTIONS:

Rim a rocks glass with winter spice mix.* Combine all ingredients in a cocktail shaker with ice. Shake vigorously. Strain into prepped rocks glass over fresh ice. Garnish with a cinnamon stick. *Winter spice mix: .5 tsp salt, .5 tsp sugar, .25 tsp cinnamon, and .25 tsp chili powder.

WINNING TOUCHDOWN

Root for your team with this cocktail

INGREDIENTS:

1.5 parts Bib & Tucker The Classic Six Bourbon

0.5 part Campari

0.5 part Dry Vermouth

1 barspoon Walnut Liqueur

Garnish: Expressed Orange Peel

INSTRUCTIONS:

Stir all ingredients together in a mixing glass filled with ice. Strain into a Rocks glass over a large ice cube. Garnish with an expressed orange peel.

CHEFS

SATURDAY, FEBRUARY 8, 2025 | 4:00 PM – 7:00 PM

National WWII Museum, New Orleans, LA

Carrie Baird

Partner and Culinary Director of Americana at The Culinary Creative Group

Chef Carrie Baird has made a name for herself over the last two decades leading kitchens in some of the most highly regarded restaurants in Denver, Colorado. Baird’s signature style fuses locally sourced ingredients with healthy twists on classic and innovative, new dishes. She competed on Season 15 of Bravo’s “Top Chef,” and in 2019 was a contestant on Food Network’s “Beat Bobby Flay” and beat him handily with her Pork Green Chili Huevos Rancheros.

She was also an All-Star judge on “Top Chef” Season 18, Baird has earned numerous accolades for her work as Executive Chef of Bar Dough including being a semi-fnalist for the James Beard Award, Best Chef Mountain in 2019. She opened her all-day breakfast concept, Fox And The Hen, in 2023, and as the Culinary Director for The Culinary Creative Group’s Americana division, she oversees four Tap & Burger concepts and is a Partner and Chef for Fox and the Hen.

Geordie Brower

Growing up in a restaurant family, Geordie Brower worked in every position a restaurant has – from cook to maintenance, operations to management. In New Orleans, Geordie has focused on business development for Dickie Brennan & Company. Dickie Brennan & Company was established in 1991 to continue the rich history of New Orleans cuisine through locally inspired and nationally recognized cuisine.

Today, Dickie Brennan’s restaurant group includes four restaurants located in New Orleans’ picturesque French Quarter: Palace Cafe, Dickie Brennan’s Steakhouse, Bourbon House, and Tableau. It also owns & operates Acorn Cafe (located in New Orleans’ City Park), and The Commissary Kitchen + Market in the Garden District. In 2023, DBC purchased iconic neighborhood Italian restaurant Pascal’s Manale. Also in 2023, DBC restaurant group became the exclusive caterer of the Audubon Institute, and now operates the Audubon Clubhouse bar & restaurant in Audubon Park.

Josh Capon

Chef Josh Capon is celebrated for his inventive culinary creations and vibrant personality. An 8-time champion at the New York City Wine & Food Festival’s Burger Bash, he has frmly established himself as a household name, effortlessly blending gourmet techniques with approachable favors.

A sought-after chef and entertainer, Capon has made appearances on popular TV shows such as Beat Bobby Flay on The Food Network, Rachael Ray, CBS Early Show, The Chew, TODAY, and Good Morning America, captivating audiences with his culinary expertise and dynamic presence.

Renowned Chef and Restauranteur

Palace Café

Malik Carr

Felix’s Restaurant & Oyster House

Chef Malik Carr, born and raised in New Orleans’ Lower Ninth Ward, has deep Gulf Coast roots. After Hurricane Katrina in 2005, he moved to Port Arthur, Texas, and spent years navigating life between Louisiana and Texas, always returning to New Orleans when life allowed. In 2018, Carr got his start in the kitchen at DiMartino’s Muffulettas.

After graduating from John Ehret High in 2019, he pursued business studies at Southeastern Louisiana University while sharpening his skills as a line cook at Santa Fe Cattle Company. In 2021, Carr joined Felix’s Restaurant and Oyster Bar in Gulfport, MS. His talent quickly stood out as he rose to Sous Chef by 2023. In early 2024, he earned the title of Executive Chef, where he leads with heart, skill, and a passion for Gulf Coast cuisine.

Tamela Davis

The F Word

Tamela’s ultimate goal is to make a positive impact on the lives of others through love, encouragement, and intention -- as well as build community and share the hope, understanding, and peace of Jesus Christ. The Mississippi native is host of the tea with tamela podcast, a lifestyle blogger at thefword. US, a philanthropist, a certifed life coach, a homeschool mom to fve beautiful children, and wife of NFL saints linebacker Demario Davis. In addition to creating a peaceful, purposeful home for her family, she loves to spend quality time laughing with friends and being a total foodie!

Steven Dominguez

PepsiCo Associate Research Chef and Culinary Lead

Steven is an enthusiast, activist, and advocate for food and all the pleasure it brings to our senses and health. His passion for community nutrition, sustainability, and culinary education earned him the Dean’s Award for his time educating at farmers’ markets, teaching medical students, and other community outreach initiatives.

Steven has cooked for small bistros, European restaurants, and fne dining establishments. Over the last eight years, Steven has increased his infuence on food and health by working on iconic brands and breakthrough innovation for PepsiCo. Brands such as Quaker, Health Warrior, and Cheetos have benefted from Steven’s ingenuity and culinary passion. Currently, Steven continues to be the Culinary Lead for the Quaker™ Oats Brand while continuing to push a creative, food-forward, and consumer-centric way of thinking for all brands he gets to work with, including Frito-Lay brands in North America.

Charlene Gladden

PepsiCo Senior Research Chef and Culinary Lead

Charlene Gladden didn’t start out as a chef, but she became one as soon as she could! Her past took her from MIT chemical engineering to software development and pharmaceutical process modeling to teaching chemistry to English language learners.

During that journey she devoted all her free time to seeking out global food experiences and experimenting with culinary ingredients and techniques in her home kitchen. She fnally made the decision to pursue her culinary passion and eventually landed her dream job as an R&D chef for Frito-Lay. Charlene now combines her engineering acumen with a deep commitment to favorful cooking to develop the next generation of delicious and nutritious foods.

Ryan Hacker

Brennan’s

Ryan Hacker, a valued member of the re-opening team at the renovated Brennan’s, wears the top toque as Executive Chef of the distinguished New Orleans Restaurant. Born in Texas and bred on recipes from both grandmother’s well-loved Paul Prudhomme cookbooks, Ryan’s road to Brennan’s has been well-paved with milestone opportunities that have seasoned and prepared him for the challenge of leading one of New Orleans’ most beloved kitchens.

Today Ryan leads an esteemed group of experienced chefs at Brennan’s, revering tradition and determined to maintain the authenticity of the classics, while integrating a creative and innovative approach to the menu. Among Ryan’s most lauded contributions to Brennan’s menus is an inventive rendition of one of New Orleans’ most famous dishes, Blackened Redfsh. Hacker’s modern interpretation of Quenelles, a classic French favorite in the city since the 1800s, features Shrimp Quenelles with New Orleans Style BBQ Sauce, Candied Lemon, and Rosemary-Dusted Crostini.

Terrence Jones

Terrence Jones is the passionate founder and CEO of Louisiana Creole Pecan Candy, a company that has celebrated four years of excellence in creating award-winning Creole•ish® and Cajun•ish® products. Known for its bold favors and innovative culinary creations, the business has earned national and international acclaim, their barbecue sauce being named Tops in the Nation by Sauce King NYC.

His Louisiana Creole Pecan Candy was voted Best Candy Shop in the Acadiana Region (Bronze Award) and recognized as an Offcial Supplier of the NFL for Super Bowl 59 through the Source Program. In addition to these accomplishments, the company was recognized by Beyonce’s Beygood Foundation to further their mission. The company’s success is matched by its commitment to giving back, with support for organizations like the AL Awareness Foundation, the Black and Brown Summit, and the WD Smith Career Center’s culinary arts program.

Louisiana Creole Pecan Candies

Eric McNair

Sticks N Things

Chef Eric McNair is a dynamic culinary talent and the heart and soul behind Sticks N’ Things, where his passion for Southern comfort food is matched only by his gift for music. As the head chef of this celebrated establishment, Eric has earned acclaim for his signature dish -- Southern-Style Fried Chicken on a Stick, an award-winning creation known for its perfect balance of crispiness, favor, and playful presentation.

Eric’s journey into the culinary world began in his mother’s kitchen. His late mother, a self-taught cook with an unyielding dedication to her craft, passed on not just recipes, but a philosophy of cooking that emphasized care, family, and tradition. Chef McNair’s cooking philosophy combines his love of tradition with a modern twist, always striving to elevate classic Southern dishes with fresh, bold favors. Under his leadership, Sticks N Things has quickly become a local favorite, drawing food lovers and music enthusiasts alike.

Taylor Moore

Taylor started Grey Bird Baking Co. six years ago. She began her culinary career selling assorted French macarons at local pop-ups. This allowed Taylor to create desserts that deliver on taste and ft the needs of those with different dietary preferences. Taylor plans to showcase her specialty macarons, cookies, cake, and vegan desserts in her fagship location that will open in 2025.

Taylor has been recognized as a participant in the James Beard Foundation’s Owning It program and in Propeller’s Impact Accelerator. She was also a fnalist in the New Orleans Junior League’s Woman Entrepreneur Fellowship and the New Orleans Jazz & Heritage Foundation’s Catapult program. Taylor has been featured in publications such as Adore magazine, Gambit, NOW Weddings, New Orleans City Business, and Elevate magazine.

Grey Bird Baking

Tony Rodrigue

Tony has over 14 years of experience in the restaurant and hospitality industry, having worked in nearly every conceivable position since 2010. After attending culinary school, he honed his skills in various local restaurants across the city, including serving as Ceviche Chef at Mizado Cocina and Executive Chef at Bayou Oaks at City Park.

Currently, Tony serves as the Food and Beverage Director at Acme Oyster House, overseeing fve restaurants. In this role, he has introduced numerous new dishes through seasonal menus, many of which have become permanent favorites. His expertise spans menu planning, cost control, food handling, vendor relations, and team leadership. Earlier this year, Tony competed in the Louisiana Seafood Cookoff and fnished 4th out of some of the best chefs in the state. Tony also serves on the executive board of the Louisiana Restaurant Association’s New Orleans chapter.

Travis Smith

“Allow me to introduce myself – I’m Travis Smith, a lifelong baker whose heartfelt touch fnds its way into every single creation. From my earliest days growing up in the South, I’ve been captivated by the magic of baking, steeped in the treasured recipes and traditions that have guided my culinary path. Out of the countless delectable treats I’ve come to master, brownies hold a cherished spot in my heart.

It’s like a blank canvas where I can add a myriad of favors, turning each batch into an individual masterpiece. To me, baking goes beyond the kitchen; it’s an embodiment of my love and affection for those around me. With every gentle stir, every meticulous blend, I pour not just ingredients, but pieces of my heart and soul into each creation. The conviction that this love translates into solace and happiness for those who indulge is what keeps me inspired.”

Flava King NOLA

Acme Oyster House

Justin Timineri

Fresh From Florida

Chef Justin Timineri is a certifed executive chef, author, award winner, teacher and television personality. He currently serves as Florida’s chef and culinary ambassador and promotes the value of healthy food choices and proper nutrition. In 2006, Chef Justin won the Food Network Challenge Great American Seafood Cook-off in New Orleans for the country’s best domestic seafood dish.

He has also worked internationally for premier hospitality and catering companies, including the 2012 Olympic Games in London. Raised in Florida, Chef Justin was exposed to the many cultures and cuisines from this diverse part of the country early on. His straightforward approach to cooking incorporates fresh, locally sourced seasonal ingredients. “My philosophy,” he says, “is that cooking should always be fun, simple and favorful.”

Corey Thomas

Restaurant

Corey Thomas is a Louisiana native, born and raised in Monroe. Although Corey’s journey to the kitchen came later in life, he always carried his love for Louisiana culture and cuisine that was part of his family heritage. In the early 2010s, he began his culinary career at the well-known New Orleans establishment Commander’s Palace. Corey honed his skills in the kitchen over the next three years, before assuming the role of sous chef at Shaya Restaurant in 2015.

During his time at Shaya, the restaurant won the prominent James Beard Award for Best New Restaurant. In 2017, Corey transferred to Domenica to learn about Italian cuisine before traveling to Italy for his own wedding. In 2022, Corey joined the family at Restaurant August as Executive Chef with great enthusiasm to utilize French techniques and sourcing thoughtful ingredients from Louisiana and surrounding areas.

August

Thomas Wenrich

Tyson Foods

Chef Thomas Wenrich, a native New Englander, attended Johnson & Wales University in Providence, Rhode Island, studying various facets of the culinary arts. He quickly worked through various hotels and restaurants to gain handson experience and fuel his passion for food.

Thomas joined Tyson Foods as a corporate chef to drive product innovation and research and development. Today, Thomas is the Senior Director of Culinary at Tyson Foods. He oversees a team of culinary professionals supporting innovation, branded product support, and product application. Thomas ensures a culinary touchpoint and customer-frst approach in every product created, tested, and distributed.

Tyson Foods Viet-Cajun Style Steak Cut Bacon BY THOMAS WENRICH

Tostitos Cajun Mini Tortas BY CHARLENE GLADDEN

Florida Shrimp Boil with Sweet Corn and New Potatoes

BY JUSTIN TIMINERI

Citrus Marinated Shrimp with Florida Avocado

BY JUSTIN TIMINERI

DIALING INTO TRENDS & CONSUMER DEMAND TO CREATE

Functional Sweets and Desserts

By Marcela Jaramillo Asmar, VP of Marketing at Luker Chocolate

As the landscape of food and beverage innovation continues to evolve, businesses must stay ahead of shifts in consumer preference and key into trend data in order to ideate new Case in point, the global functional food market is projected to reach nearly $526M by 2031 due to a stabilized consumer demand for functional ingredients in both sweet and savory food products across the United States

The intersection of health and indulgence has become a niche in the food industry with more consumers than ever looking for something comforting while feeling health and

THE INTERSECTION OF HEALTH AND INDULGENCE HAS BECOME A NICHE IN THE FOOD INDUSTRY...

protein-enriched frozen breakfast pastries, and vitamin-enhanced puddings and in order to

So, the challenge lies with suppliers, who often use consumer data and trend predictions in order to develop new capabilities for partners, and in the growing market for functional ingredients, there is a new challenge of blending indulgence and functionality with every

“By understanding consumer insights and tracking market behavior, brands can more quickly develop products that meet consumer demand and enhance

and created a formulation that would help partners meet the

Crafted to meet consumer demand for indulgent functionality, Luker’s 44% Dark Chocolate with Protein is kosher, plant-based, gluten-free, non-GMO, and crafted at origin while containing 5g

for manufacturers looking to complement the protein content of functional snacks while creating satisfying functional confectionery options, and thus far, applications have included snacking options such as chocolate chips, trail mixes, enrobed nutritional bars, and

By understanding consumer insights and tracking market behavior, brands can more quickly develop products that meet consumer the sweets sector? It may be the drive for immune-boosting foods following the COVID-19 pandemic and the increased consumer

awareness around health in recent years, but data shows the trend

Chocolate has proven to be an ideal vehicle to incorporate protein,

a more positive impact on their health and the environment, companies can align their mission while rising up to consumer

sustainability helps ensure that every innovation is aligned with broader trends around environmental stewardship and ethical relationships, Luker covers the overlap of consumers who are

A forward-thinking strategy that leans into data and trends is crucial

ingredients, companies like Luker are helping their manufacturing

About the Author Marcela Jaramillo Asmar, Vice President of Marketing at Luker Chocolate, is a professional

has extensive knowledge in brand portfolio management, digital marketing, market Communications Development Manager for Nestle and Marketing Director for Café de

About Luker Chocolate Luker Chocolate manufacturer specializing in helping companies create purpose-driven products being across the cocoa value chain, Luker’s partners are committed to quality and

One-on-One Meetings Connecting Buyers and Sellers

FOODSERVICE SESSION

A SWEET UNIVERSE THROUGH

GEFSI CONFECTIONERY AND BAKERY

Step into the world of Gefsi Bakery and Confectionery, where the delights of sweets meet the benefits of health. The establishment’s philosophy is grounded in the notion that candy, consumed in moderation, can be a part of a healthy diet. Beyond simply satisfying sweet cravings, Gefsi’s offerings are nutrient-rich, designed to nourish as much as delight.

From the traditional Haitian treats like tablet zanmann (almond candy), tablet roroli (sesame candy), kokiyol (Haitian donut), tablet nwa (cashew candy), tablet pistach (peanut candy), to konparet (Haitian cookie), Gefsi has reimagined these classics with a modern twist. Each treat is a redeveloped homage to the island’s rich culinary history, crafted with both reverence and creativity.

These confections are more than just treats; they are evocative of childhood memories and cultural heritage. At Gefsi, each pastry and candy is a reflection on its nutritional value and its place in a balanced diet. Customers are invited to explore an array of artisanal pastries and handcrafted treats made from oilseeds and nuts, each with a story to tell.

Gefsi stands by the belief that the enjoyment of its products extends beyond taste—it nourishes the soul. The treats are crafted to enhance mood, boost brain function, and foster positivity. The Gefsi Shopify store offers the perfect venue to experience these unique creations. Additionally, the team specializes in custom candies for weddings, birthdays, and corporate events, promising confections that are as impressive as they are delicious.

For inquiries or to place an order, reach out at 1 774 372 9515, email gefsi.infinity@gmail.com, or visit Gefsi’s Shopify page

the newest release from michael david winery now available nation wide

REUSEABLE LID FOR ALUMINUM FOOD PANS

Upgrade Your Kitchen with QuikLidReusable, Reliable and Coming Soon

Hosting a party or preparing meals for your family just got easier with QuikLid – the innovative, ecofriendly lid designed to fit snugly over aluminum food pans.

No more messy tablecloths or swarms of bugs invading your food! With QuikLid, you can serve with ease, keep food fresh, and maintain a pictureperfect presentation.

“I’m super stoked about QuikLid and the convenience, durability, secure and all around satisfaction I’ll be able to deliver to my future

clients. Secure your next event Chefs by purchasing your QuikLid. I promise this is a must have for ALL CHEFS.”

Chef-approved and built to last, QuikLid is lightweight, stackable, and both dishwasher and oven safe. Whether you’re hosting a tailgate, family dinner, or outdoor BBQ, this lid will transform how you serve and protect your food.

Visit www.quiklidproducts.com to learn more

No more messy tablecloths or swarms of bugs invading your food!

Antonina’s

Gluten-Free Bakery

Whether it’s a treat for your bestie, a dessert for a night-in with your partner, or a school-safe option for the classroom party, the double chocolate brownies from Antonina’s Gluten-Free Bakery taste incredible. Rich cocoa combines harmoniously with semi-sweet chocolate chips to elevate these brownies to a level of pure decadence. Take one bite, and you’ll see why the company says, “You won’t believe it’s glutenfree. ertifed gluten free by the luten ree ertifcation rganization . ind them online, as well as in grocery stores and bakeries nationwide. For store locations, visit www.antoninasglutenfreebakery. com.

Artemis Mediterranean Bistro BAYkT

Artemis Mediterranean Bistro’s Pistachio Baklava is a rich and delicious dessert made from layers of thin, faky phyllo dough, flled with a miture of ground pistachios and sugar, then baked and soaked in a fragrant syrup made of sugar, water, and sometimes a touch of lemon or rosewater.

BAYkT 100% Prosciutto Chips are a nutrient-dense snacking sensation that’s TT T in both favor and health benefts. kT isn’t ust a snack—it’s a revolution in favor and nutrition. rafted from imported prosciutto, T delivers the crispy, savory satisfaction of bacon with a healthier twist. Think bold favor meets clean eating. kT prosciutto chips have only two ingredients—ham and salt are preservative free, gluten free, carb free, dairy free, guilt free, keto and paleo friendly, with grams of protein per calories kT is perfectly designed for life on the go. Whether you’re powering through a busy day, crushing a workout, or elevating your meals, kT fuels your lifestyle with effortless deliciousness. This is the perfect snack to support muscle maintenance, bone health, and low calorie or high protein diets. n oy kT anytime, anywhere—because you deserve a snack that works as hard as you do.

Big Picture Farm

Big Picture Farm, established in 2010 by Louisa Conrad and Lucas Farrell and now joined by their daughters Maisie and Minna, is a hillside goat dairy and farmstead creamery in southern Vermont. Known for its award-winning goat milk caramels and cheeses, the farm uses fresh, raw milk from a herd of 40 free-ranging, Animal Welfare Approved goats. Dedicated to animal care and sustainable farming, Big Picture Farm weaves agriculture and storytelling to share the journey of its farm and products. By connecting customers to the lives of its goats and the rhythms of the farm, Big Picture Farm delivers a rich, authentic experience alongside its handcrafted treats.

brekki

brekki Dark Chocolate Ready-to-Eat Oats bring a deliciously satisfying way to indulge your chocolate cravings while nourishing your body. Made with rich dark chocolate, this oat blend offers 7 grams of protein per serving, giving you sustained energy. With nutritious ingredients like ancient grains, chia seeds, almonds, and almond milk, this product combines taste and health in one convenient, ready-to-eat snack. High in fber, it supports digestive health while satisfying a sweet tooth.

Big Tree Farms

Big Tree Farms ROC Golden Coconut Sugar represents a remarkable innovation in natural sweeteners. This exceptional product begins its journey in ndonesia, where skilled farmers hand harvest coconut fower nectar from regenerative organic certifed coconut palm trees. The fresh nectar undergoes a careful transformation, being gently boiled down to create a rich caramel base. Through a groundbreaking proprietary vacuum evaporation technique, the moisture is precisely eliminated, resulting in perfect granules that substitute seamlessly for conventional cane sugar. What sets this coconut sugar apart is its sophisticated favor profle offering subtle caramel notes without any coconut taste. Health-conscious consumers will appreciate its low glycemic properties, which help avoid the dramatic blood sugar fuctuations associated with traditional cane sugar. As an unprocessed sweetener free from additives, it retains the natural minerals absorbed from Indonesia’s mineral-rich soils, making it not just a sweetener, but a thoughtfully crafted, sustainable ingredient.

Caroline’s Cakes

Caroline’s Cake Bites are mini silver dollar-sized versions of their Southern Chocolate Cake, in bite-sized glory. The Southern Chocolate Cake Bites contain moist yellow cake topped with rich chocolate ganache and it’s drenched in dark chocolate. Each cake bite order comes in a beautifully packaged gift box making them great for gifting, and even better when you’re the one receiving them!

Cake Life Bake Shop

Petal Pistachio Cookies are one of Cake Life Bake Shop’s signature offerings – previously only available as a spring menu item, the dessert was so popular that the bakery added it onto the menu full time. This treat is crafted with crisp, buttery honey shortbread, iced and decorated with dried rose petals, crushed pistachios, raspberry dust, and violet sugar.

Cedar’s

Cedar’s Dark Chocolate Hommus is a rich and creamy blend of real cocoa and chickpeas. It’s indulgent, satisfying, and surprisingly good for you — packed with fber and plant based protein, it’s a guilt free treat perfect for serving at Halloween parties. Pair it with fruit, pretzels, or graham crackers for a spooky yet satisfying dessert that’s sure to surprise and delight!

Dr. Bombay

trawberry ream ream, presented by eath ow ecords, is the frst collaboration between Snoop Dogg’s Dr. Bombay Ice Cream and his legendary record label. Together, this offering taps into culture with a signature style, while providing fresh favors for the ne t generation of ice cream lovers. Strawberry Cream Dream holds the honor of being noop’s favorite favor which mi es strawberry sherbet and vanilla ice cream with swirls of strawberry jam and blended with golden sandwich cookies. Launched in 2023, the Los Angeles-based ice cream brand has seen massive growth in a short period of time. Highlights include reaching M in revenue in the frst year, and becoming the sherbet pint brand in the nation in just one year, with a 20% share of the category sales.

Gallivant

Gallivant Mawa Ice Cream is transforming the frozen dessert landscape with its innovative fusion of tradition and indulgence. Drawing on Ayurvedic principles and inspired by global culinary traditions, Gallivant crafts ice cream using mawa, a rich, caramelized milk solid slow-cooked to perfection. This ancient technique is paired with premium ingredients like Spanish saffron, Guatemalan cardamom, and Indian mango to create favors that are as adventurous as they are authentic. very scoop of allivant Mawa ce ream is low in sugar and made without artifcial favors or colors, offering a modern take on a timeless indulgence. y blending cultural heritage with modern dietary preferences, Gallivant delivers a dessert that celebrates both authenticity and innovation. Perfect for those seeking uni ue global favors, allivant invites dessert lovers to taste the world, one luxurious spoonful at a time.

First Watch

ndulge in one of irst Watch’s boldest favors with the Mint Mocha Iced Coffee featuring a delicious blend of rich chocolate and cool mint, topped with a sweet cream cold foam and sprinkled with mini hirardelli dark chocolate chips for the ultimate fnishing touch. Whether you’re starting your day or looking for an afternoon pick me up, this indulgent iced coffee is sure to hit the spot ome into your local irst Watch to try the Mint Mocha as it is now available at restaurants nationwide.

Grand Brulot

Grand Brulot Coffee Cognac and Quore Gelato partnered to bring fans a Quore gelato infused with freshly ground roasted coffee beans, delicately paired with the exquisite Grand Brulot coffee VSOP cognac. ach scoop embodies the perfect harmony of rich, aromatic favors, meticulously crafted to elevate your senses, inspired by the buzziest drink of the market, the Espresso Martini. The liquor-infused gelato favor, rand rulot, is a distinct spresso Martini gelato.

Goo Goo Cluster

n , merica’s frst combination candy bar was invented in ashville at the tandard andy ompany. roundish mound of caramel, marshmallow nougat, fresh roasted peanuts and real milk chocolate led to the oo oo luster and the frst time multiple elements were being mass produced in a retail confection. Previous to the advent of the oo oo luster, candy bar manufacturing consisted of bars solely using chocolate, caramel or taffy. The oo oo luster remains a outhern staple, still created with the same ingredients from , and available in packs of three, or online, the downtown storefront, the oo oo hocolate o., and various retailers. The two variations of the luster, Pecan and Peanut utter, are also available in a ariety Pack to

Grandy Organics

riginal oconola takes desserts to the ne t level with crispy coconut chips, roasted nuts, and seeds, perfect for any chef or baker looking to add a delicious crunch to their recipes. riginal oconola is an ingredient that makes fan favorite desserts anything but ordinary, adding comple ity, te ture, and favor. prinkle riginal oconola on top of rice pudding, incorporate it into a yogurt popsicle, or swap it into the ne t batch of apple crisp.

Hotter Than a Mofo

“Watch out deh now!” With his signature catchphrase and unmatched charisma, J Anthony Brown has carved a lasting legacy in comedy and entertainment. J’s big break came when he landed a writing role on the iconic Arsenio Hall Show, he soon became a beloved regular on The Tom Joyner Morning Show, where his hilarious commentary and largerthan-life persona kept millions laughing every morning. His talent also led him to join the team at The Steve Harvey Morning Show, where he continued to make his mark, entertaining audiences nationwide. Today, J can be found lighting up the screen as “Vinnie” on BET’s hit series Assisted Living. Never one to stay idle, J has also pursued his passion for food. His Hotter Than a Mofo line of sauces, salsas and snacks brings the same fery spirit as his stand up.

KLIMON

Launched in 2022, KLIMON is an award-winning ultra-creamy frozen dessert brand that’s plant based, dairy-free, and gluten-free. In a market saturated with common dairy alternatives like nut milks and oat milks, KLIMON differentiates themselves by using a proprietary blend of pea protein, coconut oil, and tapioca as the base for their delicious frozen desserts. The product meets today’s consumer preferences with zero compromises on great taste, inspiring the brand motto, “No Dairy. No Difference.” Of KLIMON’s seven classic pints, Choco PB Cup is a fan favorite with its peanut butter base mixed in with mini chocolate chips and a fudge swirl.

Hu, the chocolate brand known for its commitment to simple ingredients and exceptional taste, recently expanded their product line with the introduction of Snack-Size bars, which hit shelves in September of . vailable in simple milk and salty dark favors, u’s nack ize bars are designed for convenience and portability at 30 grams, half the size of a regular Hu chocolate bar, making them the perfect on-the-go indulgence. By combining four recognizable, high-quality ingredients, u’s nack ize bars offer a decadent and crave worthy e perience that is simply delicious, perfectly portable, and easy to incorporate into your favorite recipes, whether you choose to melt, dip, or drizzle!

Olio Piro

Olio Piro’s extra virgin olive oil, Piro, elevates dessert with its fresh, comple favor profle, highlighting green herbs, tomato leaves, and a delicate peppery fnish. rizzle Piro over roasted Tahitian vanilla bean gelato and fnish with a touch of sea salt to enhance the creamy richness and add a delicate, savory edge. When paired with an aromatic orange biscotti, it strikes a perfect balance of sweetness, saltiness, and herbal depth. Made in taly’s Maremma region from three olive varieties grown on year old trees, Piro is fltered through a labor intensive step process. nparalleled freshness and purity make this an unmatched ingredient for memorable desserts.

McLemore Boys

iscover the bold, irresistible favor of the Mc emore oys’ igh ive weet ub, a must have seasoning for every cooking enthusiast. rafted with a perfect blend of sweet and savory spices, this rub elevates ribs, briskets, and poultry to e traordinary heights. ach pinch delivers a harmonious balance of brown sugar, smoky paprika, and a hint of peppery heat, creating a caramelized crust that seals in the uiciness of your favorite cuts. ersatile enough for grilling, smoking, or roasting, igh ive weet ub is more than a seasoning—it’s the secret to unforgettable . Perfect for professionals and backyard chefs alike, this rub has been fne tuned by the Mc emore oys, celebrated infuencers and ews food correspondents. With its unmatched depth of favor, igh ive weet ub invites you to take your meats from ordinary to award winning in every bite.

OLIVIERI 1882

, a historic family business now in its ffth generation, was founded in as a bakery in rzignano and has grown into a benchmark of e cellence in talian pastry and bakery. ach generation has contributed to transforming the bakery into a high uality artisan company. Today, the business is led by Nicola Olivieri, CEO and face of the brand, with his brother ndrea serving as ommercial and Marketing Manager. represents the pinnacle of talian craftsmanship in contemporary bakery, driven by innovation and a passion for uality. ubstance frst, then form is the guiding philosophy. The company embraces organized craftsmanship, maintaining a focus on high uality products while managing an increasing production volume to meet market demand. A prime example of this approach is their collaboration with the University of Padua to enhance product shelf life while preserving artisanal methods. ’s dedication to uality has earned it prestigious awards.

Perkins American Food Co

Indulge in the delightful experience of a glazed doughnut, elevated by the addition of spiced apples that hug the surface with a warm, comforting embrace. The luscious, sweet vanilla glaze drips gently over the top, adding a rich sweetness that perfectly complements the tartness of the apples. To create a charming contrast in texture, crumbled pie crust is scattered across the doughnut, offering a satisfying crunch that harkens back to the joys of homemade pie. Each bite presents a harmonious balance of favors, where classic doughnut goodness meets the nostalgic taste of autumnal treats. This creation is perfect for those seeking a unique twist on a timeless favorite—ideal for breakfast or as a sweet afternoon snack.

Runamok

Runamok’s Sugarmaker’s Cut Organic Maple Syrup is a key ingredient for diversifying desserts. This locally sourced maple syrup is an excellent alternative to traditional white sugar, infusing dishes with rich notes of maple sure to impress. The Sugarmaker’s Cut pairs great with desserts ranging from crème brûlées to rich pecan pies. Drizzle it over cheesecakes, serve it with bread pudding, or swirl it into frosting. To the experienced baker, it’s equally as good at making glazes on fruit tarts or adding that e tra burst of favor to homemade ice cream.

Ryde

Ryde: Relax is like a deep breath in a bottle. This 2oz shot blends soothing chamomile and L-theanine to help you unwind effortlessly. With its light, natural sweetness, it pairs perfectly with your favorite dessert—minus the extra calories. Whether you’re savoring a quiet evening or looking for a gentle way to de-stress, Ryde: Relax makes it easy to embrace calm. Simple, satisfying, and oh-so-relaxing.

Setton Farms

Setton Farms’ Raw Pistachio Kernels have just one ingredient: all-natural pistachios, just like nature intended. With its vibrant green hue and distinctive favor, customers will en oy these kernels as if they had picked them straight from the orchards in alifornia’s entral alley, where they were grown. onveniently packaged in a resealable bag for easy on the go snacking, the aw Pistachio ernels are a fantastic addition to any recipe, including baking goods and smoothies. They provide an e cellent source of plant based protein, antio idants, fber, lutein, potassium, and other nutrients. The Raw Pistachio Kernels are also heart healthy, carrying the merican eart ssociation’s eart heck Mark, and are non M pro ect verifed, gluten free, vegan, and kosher.

Sweet Vegan

Sweet Vegan, NYC’s top-rated vegan chocolatier with over fve star reviews, presents a premium selection of handcrafted truffes this alentine’s Day. Known for inspiring the reaction, “I can’t believe these chocolates are vegan!”, Chef Andrea, Sweet egan’s founder and , prioritizes taste and favor above all else. With meticulous care and a passion for creating treats that are both delicious and good for you, she uses high uality, plant based, allergen free, organic, and fair-trade ingredients to craft a truly unforgettable e perience. er signature lassic ollection showcases four irresistible best selling reamy ite’ favors Midnight Passion, nergizing spresso, uscious emon, and picy inger. Whether you’re treating your valentine or indulging yourself, Sweet Vegan chocolates are the perfect way to celebrate love this season. andcrafted daily in ew ork, weet egan guarantees the freshest, most irresistible chocolates you’ll ever taste. earn more at www.sweetvegan.nyc

Wonder®

The bakers of Wonder® bread are making a sweet splash in the snack world! This fresh collection of treats offers a nostalgic yet modern take on convenience and indulgence. Available in a variety of snacks including cupcakes, donuts, and honey buns, each item is crafted using the trusted quality that Wonder Bread is known for, making them a reliable choice for on-the-go snacking. Perfect for a quick morning treat, lunchboxes or as an afternoon pick-me-up, Wonder delivers a familiar comfort with a fresh twist. Readers will want to keep an eye on these exciting new products from a beloved brand.

Vitamix Commercial

Professional chefs and culinary schools around the world trust the Vita-Prep® 3 for its exceptional power, versatility, and performance. From chopping delicate ingredients to blending tough purées, the Vita-Prep 3 provides the power and dependability required in the most demanding kitchens.

EVENT OVERVIEW

On Saturday, January 18, 2025, the Japan Food Product Overseas Promotion Center (JFOODO), a Japanese government organization dedicated to promoting Japan’s food culture worldwide, hosted an exclusive event at Japan Village in Brooklyn’s Industry City. Nestled within the vibrant Japanese market, which includes six food stalls, an izakaya, a sake store, a specialty grocery, and more - the event welcomed social media influencers, global journalists, and food enthusiasts to explore the unique pairing of regional Japanese snacks and candies with matcha green tea.

Japanese snacks and candies reflect the diverse flavors of the country’s regions, each offering specialties that embody local culture and ingredients. Iconic examples include Shinshu’s apple-flavored KitKats and Aichi’s Azuki Sando, both of which are popular souvenirs for visitors to Japan. Thanks to this event, guests could enjoy these treats without boarding a plane, experiencing the delightful creativity and artistry of Japanese sweets right in New York City.

CELEBRATING SNACKS AND MATCHA

The “Love Snacks, Love Japan: FIND & SHARE a Bite” campaign aimed to inspire Americans to explore regional Japanese confections and seasonal snacks, ranging from artisanal creations to the irresistible treats found in convenience stores and supermarkets. Matcha, a Japanese beverage growing in popularity in the U.S., was central to the event. In Japan, matcha is often paired with snacks and sweets, as the tea’s earthy, bitter notes are perfectly balanced by their sweetness.

To showcase this pairing, the event featured a modern twist on Japanese confections: masu parfaits, layered desserts served in traditional wooden boxes. These delicious creations included sponge cakes, Japanese gummies, savory crackers, and sweet cookies, thoughtfully designed to complement matcha tea.

“I loved the masu parfait pairings! I’m obsessed with adorable things and pandas, and this was one of the cutest presented desserts I’ve seen in NYC. It was a thoughtful combination of tradition and modern innovation.” said Arianna O’Dell, an entrepreneur, songwriter, and invited social media influencer who enthusiastically shared her love for Japan.

A JOURNEY THROUGH JAPANESE SNACKING

Guests were treated to an array of regional Japanese snacks that highlighted the creativity and diversity of the country’s food culture.

Popin’ Cookin’ Kits: Interactive snack kits by Kracie, Ltd. allow you to assemble miniature edible creations like sushi, ramen, or cakes, blending DIY fun with tasty results.

Gummies and Candies: Favorites included Bourbon Corporation’s Fettuccine Grape Gummies and Fruitia Fruits Mix Gummy Candy by Kasugai Seika Co., Ltd, offering vibrant, fruity flavors in chewy textures.

Savory Rice Crackers: Traditional senbei from Iwatsuka Confectionery Co. were presented in flavors like teriyaki, butter, and bean, showcasing bold umami notes and crispy textures.

Specialty Snacks: Guests enjoyed unique treats like chocolate hamburger biscuits and Morihaku Citrus and Rice Salted Malt Corn Arares.

Bite-sized fluffy sweets: Funwari Meijin Kinako Mochi by Echigo Seika is crafted from 100% Japanese glutinous rice. Enjoy this delightful treat with its perfectly balanced fluffy texture and melt-in-your-mouth goodness.

Biscuit and double layered chocolate: SakuSaku Panda by Kabaya Foods Corporation combines crispy biscuits with double-layered milk and dark chocolate. With 70 unique facial expressions, find the one that matches your mood!

HONORING TRADITION AND HISTORY

To provide a deeper cultural context, tea ceremony expert Yoshitsugu Nagano led a special demonstration in a tatami-lined tea room. He explained how matcha tea drinking evolved from Chinese Buddhist meditation practices into a ritual adopted by Japan’s samurai class. When Portuguese missionaries introduced sugar, samurai paired sweet confections, known as wagashi, with matcha tea to increase energy and signify status.

Traditional wagashi, made from rice flour, red bean paste, and sugar, are designed to reflect seasonal themes, with delicate shapes and colors evoking nature. These confections continue to be paired with tea in modern Japanese cafes, enhancing the experience of harmony and balance.

COMMUNITY ENGAGEMENT AND BEYOND

Later that day, the event opened to 100 enthusiastic members of the public, who eagerly lined up to create their own masu parfaits using a variety of Japanese snacks. Each guest took home their custom dessert and a curated snack bundle, beautifully wrapped in furoshiki, the traditional Japanese art of cloth wrapping. The excitement extended beyond Brooklyn, with additional pop-up events held at Sunrise Mart in NYC, Mitsuwa in New Jersey, and later in Dallas, TX. These events featured in-store snack sampling and furoshiki wrapping demonstrations, continuing to showcase the beauty and creativity of Japanese snack culture.

SEASONAL INSPIRATION

The campaign celebrated Japan’s Valentine’s Day traditions, where women give chocolates to men as gestures of affection or gratitude. The timing of these events highlighted the cultural significance of the holiday while encouraging attendees to embrace Japanese snacks as unique gifts for loved ones.

Social media influencers and public attendees shared their experiences using the hashtag #LoveSnacksLoveJapan, generating buzz and inspiring more Americans to discover the joy of Japanese snacks and sweets.

HOW TO EXPLORE JAPANESE SNACKS

We hope this event inspires you to visit Japan and explore the local confections, traditional wagashi, and unique regional sweets available in each area. While you plan your trip, you can experience Japan’s rich snack culture by visiting your local grocery stores, cafes, tea vendors, and restaurants. Stay up to date on future campaigns from JFOODO by visiting their website and social media platforms.

HOW TO PARTICIPATE

Explore Japanese snacks and sweets at local grocery stores, tea vendors, or restaurants. Stay updated with JFOODO campaigns:

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Rediscover the charm of Japanese culture through its vibrant snacks and desserts! Before you know it, you’ll be booking a flight to immerse yourself in the experience firsthand.