Happy hour just got a whole lot happier.
Pacific Pickle Works’ Michelada Shrub was chosen by the judges at Monday’s Front Burner: A Foodservice Pitch Competition as the product with the most potential for success in foodservice. Pacific Pickle Works’ take on the traditional Mexican beverage combines fresh lime juice, organic apple cider vinegar, Worcestershire sauce, and other spices to create a spicy, yet refreshing mix that can be combined with beer, hard alcohol, or tomato juice.
Victoria Ho of Santa Barbara, Calif.-based Pacific Pickle Works explained that as consumers lean more towards plant-based foods and beverages that are sustainably sourced, the mix can deliver rich flavors without compromise with its all-natural ingredients.
Referred to as a “cocktail chameleon,” Ho noted that you don’t have to have a full bar to enjoy the Michelada Shrub. It can be used for mocktails, sauces, marinades, glazes, or as a boost of flavor to any meal. Available in two-, eight- and 16-ounce vessels, the Shrub can work at hotel mini-bars or fast casual restaurants, while the larger size is perfect for more fine dining at sit-down restaurants. The judges enjoyed this versatility, noting that it could be useful in hospitality, foodservice, or retail. Host Robert Irvine noted that, as a marinade or sauce, it would be great for large batch cooking.
Pacific Pickle Works, which also won the fan favorite award, beat out Beef Pho Concentrate from Mama La’s Kitchen and Cherry Rose Vineyard Enriched Water from Napa Hills.
The three contestants, all SFA members, were selected from a pool of applicants by members of the SFA Foodservice Council, who voted on criteria including foodservice appeal, differentiation, and product innovation.
The Front Burner Foodservice Pitch Competition judges were:
- Jim Dodge, Bon Appetit Management Co.
- Angela Flenoy, Sysco
- Hugh Groman, Hughman Groman Catering
- George Morrone, Kimpton Hotels and Restaurants
In addition to hearing the pitches, the judges tasted the products and assigned scores for innovation, quality and chef-appeal for foodservice. Pacific Pickle Works will receive a promotional prize package from the Specialty Food Association including an ad in Specialty Food Magazine, editorial coverage in Specialty Food News, and more.
A networking reception with refreshments, including the foods pitched during the competition, followed the event.
from Specialty Food News http://bit.ly/2RxsKE9
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