Gourmet Business - May 2016

I only began to really un- derstand die-hard grillers when I saw my brother tending his big gas-powered grill in shorts and a parka in the middle of January in Minneapolis. It was then I understood that for those who are dedicated to the thrill of the grill, there are no seasons, no climate, no conditions whatsoever in which grilling does not figure in. 

Despite what baseball fans may say, grilling is surely America’s favorite pas me. This month we take a look at this great smoky tradi on with a gallery full of ex- ci ng new products, from tools to serving accessories. It’s a traditon that is in infinitely more delicious than baseball ever could be. 

We also offer two other galleries full of new products. First, our editor Joanne Friedrick examines the condiment category, and speci cally, the two most consumed condiments in America, ketchup and mayo (both of which incidentally go well with grilled foods), in which she features a range of unique avors and styles of these two iconic sauces. Also, Joanne and I share a bevy of products we discovered at this year’s International Home + Housewares Show in Chicago. For those who couldn’t a end, here’s a look at some of what you missed, and for those who were there, perhaps some things you might have overlooked. 

As I write this I’m preparing to leave for Italy to visit some ar san food producers and to a end CIBUS, a large Italian food show in Parma. (It’s a dirty job but someone has to do it.) It’s been a few years since I have traveled in Italy and I’m looking forward to going back in touch with la dolce vita, the sweet life of one the world’s most beloved food des na ons, not to men on a cuisine that has been transported around the world, especially to America. I’ll be report- ing back in detail in our sister magazine, Fine Cheese & Charcuterie, but I also hope to share some of the things we discover right here in future issues. In the mean me, I wish everyone a successful spring season and thanks for joining us. 

Arrivederci! 

James Mellgren
Managing Editor, Gourmet Business 

jmellgren@gourmet business.com