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Chile's Bounty.

ProChile, the Trade Commission of Chile, invited Senior Associate Editor Kristin V. Montalvo, along with an intimate group of importers and retailers on a week-long educational trip to Chile in mid-February. Traveling first to Santiago in the north and then Temuco to the south, the group had a chance to dine at the finest restaurants, tour the best gourmet shops, meet inspiring gourmet food producers, and take in the breathtaking sights of this magnificent country. The following is just a small sampling of the fine products the group had the opportunity to sample on this wonderful culinary journey. You can see these products and much more at ProChile's booth (# 400) at the upcoming Summer Fancy Food Show in NYC, June 29-July 1, 2008.Neo Oils S.A.Apalta Organic Extra Virgin Avocado Oil is cold-extracted from hand-selected organic Hass avocados grown in central Chile. This sun-drenched valley, formed by the Andean mountains and the coastal mountain range, is fed pure waters from the Aconcagua Mountain. The resulting rich green oil has a delicate aroma and flavor of fresh ripe avocados. With a high smoke point (491[degrees]F) and abundant in antioxidants, vitamin E, and oleic acid, it offers a healthy alternative for cooking, drizzling and dipping. Imported by Culinary Collective. For more information, visit www.culinarycollective.com. GeomarGeomar is pioneering a new niche of premium canned seafood based on non-traditional products, some of which are found only along the Chilean coast. The company has invested heavily in intense quality control and value-added processes; and, as a result, has obtained "delicatessen/cocktail" seafood products with unsurpassed texture and taste. With Geomar's exclusive facilities only meters from the water's edge, the fresh-caught seafood is brought alive to their advanced packing plants and processed within 12 hours. They are carefully canned -- ready to eat and enjoy. Canned varieties include: Razor Shell Clams; Razor Clams; Sea Conch; King Crab; Crab; Squid; and Chilean Abalone. For more information, visit www.geomar.cl or e-mail jmedina@geomar.cl. SanoSur SanoSur produces a variety of 100 percent all-natural products straight from the Chilean forest. Their Natural Chestnut Flour is made from Chilean chestnuts grown in conditions of "zero culture" that are dried, peeled and milled. This flour is sweet, gluten-free and contributes a smooth chestnut flavor to any preparation of pastry like cakes, pies, etc., and can also be adapted in salty preparations like sauces and soups. Other products include Natural Instant Sugar-Free Chestnut Puree; Chickpea Flour; Low-Sugar Myrtle Sauce; Dried Wild Mushrooms; a variety of Dried Herbs; and Myrtle Infusion. For more information, visit www.sanosur.cl or e-mail bstapel@sanosur.cl. Andes CheeseThe Panquehue (pan-KAY-way) region is a fertile plain in the Aconcagua Valley that is full of local aromas and flavors. This is where Panquehue, one of Chile's finest artisan cheeses, is born. Although it is reminiscent of Tilsit, Panquehue has a character all its own. Available Plain, or flavored with Mild Red Pepper or Chives, this cheese is a must-have for the cheese fanatic. Andes Panquehue Cheese is 100 percent all-natural, made from milk from the company's own cows; no hormones or antibiotics; fully traceable production. For more information, visit www.andescheese.com. ChileangourmetThis company is devoted to introducing the most exquisite gourmet organic products from Chile, honoring ancient ethnic traditions. Products include Merken -- a traditional spice made from native red chilies that has a distinctive soft, spicy, smoky flavor; Kultrun -- a superb dipping oil made with extra virgin olive oil and Merken; and lush Raw Honeys -- collected from the pristine forests in the Araucania region of Chile using a traditional manual method learned from the indigenous Mapuche tribe. Each honey has characteristics specific to the flowering trees native to this region. The Ulmo Honey, for example, comes from the Ulmo tree that blooms in late summer and early fall. It produces a unique, creamy honey that smells of delicate flowers and has a buttery smooth sweetness. Pairs perfectly with mild cheese, or simply enjoyed straight from its smartly designed jar. Imported by the Culinary Collective's Zocalo Gourmet division. For more information, visit www.zocalogourmet.com.

Mickelsen GourmetIn business since the 1800s, Mickelsen offers a wide range of delicacies, including sweetened fruit preserves such as Gooseberry, Papaya, Kiwifruit, Raspberry, Apricot and Peach; sweetened fruit jams such as Blackberry, Raspberry, Plum, Apricot and Peach; preserved fruits in juice, including Quinces, Cherries, Peaches and Raspberries; preserved fruits in syrup, including Chestnuts, Melons, Oranges and Pumpkins; appetizers such as Artichokes, Quail Eggs, Peperonata and Mushrooms; cooking sauces such as Basil Pesto, Tomato, and Pepper; and preserved meats such as rabbit, quail, partridge and ostrich. The Buin, Chile-based company, founded by a family originally hailing from Germany and Denmark, employs such practices as hand-harvesting fruits and cooking them in small batches to ensure high quality. For more information, e-mail export@mickelsen.cl or visit www.mickelsen.cl.

Monteolivo S.A.Monteolivo Premium Blend features an exquisite blend of fine varieties coming from the Valley of Maipo. Strikes a perfect balance between bitter and spicy touches, resulting in a harmonic flavor of medium intensity, with a fruity, fresh aroma. Monteolivo Varietal Arbequina is a fine varietal with fruity medium and delicate bitter and spicy touches; its balanced softness makes it a good choice for any kind of meal. For more information, visit www.monteolivo.cl or e-mail info@montelosolivos.cl. Origen Vinegars These lovely vinegars from Mission Chile S.A. are produced from premium Chilean wines that have been aged in French oak barrels and combined with fresh fruits and herbs indigenous to Chile. These vinegars provide a healthy, intense flavor enjoyed by renowned chefs, sommeliers and the most demanding food connoisseurs. Making exquisite vinegar begins with extraordinary wine -- Colchagua Valley cabernet sauvignon and Casablanca Valley chardonnay go through a handcrafted process of acetification known as the Orleans Method, where a Mother Culture is added to each wine to jump-start the transformation into vinegar. Cabernet Sauvignon Wine Vinegar varieties: Barrel Aged; Cherry/Raspberry; Basil; and Mint. Chardonnay Wine Vinegar varieties: Chardonnay; Green Chili; Toasted Almond; and Tangerine. Imported by Culinary Collective. For more information, visit www.culinarycollective.com or e-mail info@culinarycollective.com.Comments? kmontalvo@gourmetretailer.com
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Publication:Gourmet Retailer
Geographic Code:3CHIL
Date:Jun 2, 2008
Words:1030
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