The Front Burner Foodservice Pitch Competition returns to Specialty Food Association’s Winter Fancy Food Show on January 14 from 5 to 7 p.m. The competition, presented by the SFA Foodservice Council and hosted by celebrity chef Robert Irvine, will feature the following finalists representing brands that will be exhibiting at the show.
- Victoria Ho from Pacific Pickle Works will be pitching a Michelada Shrub. Pacific Pickle Works combines the East Coast pickling tradition with bold West Coast flavor infusions inspired by local taquerias and Asian cuisine. For a simple yet refreshing treat, the all-natural Michelada Shrub mix can be combined with any crisp lager beer to create the classic “Cubana” Michelada. Or, add a splash of tomato juice for a Mexican take on the beverage. Garnish with a rim of kosher salt, a wedge of lime, and enjoy.
- Thuan La from Mama La’s Kitchen will be pitching a beef pho broth concentrate. Houston-based Mama La’s Kitchen brings traditional Vietnamese dishes to dinner tables in the U.S. with products that are easy to prepare and flavorful to their core. This 100 percent beef bone broth can be used to for a traditional-style pho dish, or used as a base for cooks who want to experiment with different flavors and combinations.
- Ellona Ferson from Napa Hills will be pitching a Cherry Rosé antioxidant-enriched water. Napa Hills knows that many consumers are seeking healthier substitutes for alcoholic and sugary beverages. This alcohol-free sparkling beverage offers a refreshing alternative to wine, while still cashing in on its health benefits. One bottle of Cherry Rose contains the same amount of antioxidants as one glass of red wine and pairs just as well with dishes like sushi, pasta, and salad.
Contestants will deliver a pitch-style presentation about their product to a panel of judges including Angela Flenoy of Sysco, George Morrone of Kimpton Hotels, and Jim Dodge of Bon Appetit Management Company. Each product will be tasted and then scored for innovation, quality, and the chef-appeal for foodservice. The winner will receive a promotional package from the Specialty Food Association, including an ad in Specialty Food Magazine, editorial coverage in Specialty Food News, and more.
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