A special thank you from Suzie “Saucy Mama” Barhyte:

“ The whole family was so honored to receive  Pendleton’s Business of the Year Award.  When Jan and I came back to Pendleton in 1990 it was with a true sense of coming home.  Pendleton was a wonderful place to grow our business and the community has been so supportive every step of the way.”

Hey everyone, Colette here! As we mentioned a few weeks ago on our Facebook page, Barhyte Specialty Foods won Pendleton’s Business of the Year (BotY)  for 2011. While many of the locals understand and appreciate the award as a huge honor, I decided it would be helpful to get some understanding about what this award really means. I asked, of course, Suzie’s dear friend, MaryAlice, and received some information I’d like to share:

Someone must sponsor the company’s nomination, which is kept totally secret from the company. Then anyone that is connected to the business is asked to write a letter of support that says why the business should win and why they are deserving. Barhyte has a binder full of the sweetest letters from friends and the community; most focus on reasons such as the family business aspect, the impact on the Pendleton community, and generosity/giving back. This packet of letters, forms, and any other interesting information is given to the Chamber, who selects a top-secret 5 person committee to judge all the awards for the year. There are other fantastic ones as well, such as Man and Woman of the Year.

In the words of MaryAlice: “Putting together the packet for Barhyte Specialty Foods was easy – they have touched many, many people, groups, organizations, and other businesses in town, that everyone was happy to write a supporting letter.  It was good too, that their employees joined in.  They all had good things to say about their employer.” The BotY award has been given since 1996, and Barhyte is absolutely thrilled to have been chosen. We’re so thankful that we have such loyal supporters- you guys ROCK!  

With our newest food blogger contest just kicking off, we’re excited to see some fantastic new- and healthy- recipes develop! Here’s a simple one from our last “Fab With Five” contest from Kadijia at CurlyKMommy. It’s perfect for one of those nights you’re “in a pinch” but still want to stick to your healthy-eating resolutions (people are still following those, right?!).

Best of luck to all of our “Skinny Mama- Cooking with Mustard” contestants!

Ginger Shrimp and Watercress Salad

Ingredients:

2 cups watercress
½ cup pineapple, chopped
1 small avocado, chopped
1 tbsp olive oil
16 medium shrimp, peeled and deveined
freshly ground black pepper
¼ cup Saucy Mama Pacific Rim Ginger Dressing

Directions: 

Combine watercress, pineapple and avocado in a large bowl.

In a small pan, heat olive oil over medium heat. Add shrimp and let cook until pink on both sides. Season shrimp with black pepper. Add Pacific Rim Ginger Dressing to pan, and reduce heat to low. Let cook for 2 minutes, stirring occasionally.

Drizzle shrimp and Pacific Rim Ginger Dressing over salad. Serve immediately. Serves 2.

So, have you heard?

There’s an awesome holiday approaching- about one month from now- on March 17th. St. Patrick’s Day? Pssssh! How about National Corndog Day? Yes, you’ve heard right. A day for celebrating the deliciousness that is the corndog. With stressful days always around us, we think it’s time to indulge in some silly fun. Of course, it’s more than just that…it’s a day to celebrate America and tradition as well. And since it does share the St. Patty’s Day holiday, we think it will be one huge day of fun. Curious? Watch the quick National Corndog Day (NCD) promo video below:

Now, with an entire celebration for corndogs, we knew it was only inevitable for us to help sponsor the event. So with the launch of our newest product line, Suzie’s Mustards, we’ve teamed up with NCD and decided to get in on the fun. Barhyte Specialty Foods has included our Suzie’s Yellow Mustard in the official NCD party packs and will be hosting our own NCD party, as well as a Facebook promotion for everyone to join in on (details soon!).

How can you get involved? Celebrate with us! Register your own NCD party, buy a party pack, and spread the word! Check out the details now!

In the words of Barhyte Specialty Foods CEO and son of “Saucy Mama”- Chris Barhyte:

At the Fancy Food Show in San Francisco last month, a few of us were talking about our bucket list.  I had a long list of items, but some things did not make the list because, I guess I just didn’t know they should be on the list.  The adventure all started four years ago when Irene (my wife) and I were asked to go on a surprise birthday party for our good friend’s wife.  It was easy to say yes because it was so far in the future, and we didn’t have the details. Little did we know it would be such an amazing adventure!    

A few weeks ago we received a call that percolated four years earlier. It was time for the big 50th surprise birthday party for his wife. The plan was to have a once-in-a-life-time dinner at The French Laundry in Napa Valley. For those of you that may be unfamiliar, this restaurant has won “Best Restaurant in the World”…more than once. We flew into Sacramento on a Friday morning and headed to Napa Valley for our whirlwind adventure.   As we drove down highway 29 in the heart of the Napa Valley, we rolled the windows down to enjoy the beautiful 72 degree weather- which is a nice change from our Oregon winter (rain and cold temperatures).  As we pulled off the highway into Yountville, we noticed that life seemed to slow down.  People were strolling around town, shopping and sitting at the many café’s, drinking wine and enjoying the wonderful Friday afternoon.  We checked into Villagio Inn & Spa and were greeted with a glass of champagne.  After, we decided to walk around town to see what Yountville had to offer.  We spent the afternoon walking and shopping, and we of course had a few glasses of wine.  On our walk back to the hotel, we walked by The French Laundry to see the two and half acres of gardens they use to grow many of the items on the nightly menu.  During our visit, we had the opportunity to see the staff reviewing the nightly menu at a picnic bench with the sun setting behind them (see photo above).  

We then went back to the hotel to get ready for our 7 pm reservation.  We met in the lobby at 6:30, and as we walked to the French Laundry, we felt the excitement of our four and a half hour dinner approaching. 

We all decided to order the Chef’s Tasting Menu (see our actual menu here!) and have the sommelier pair the wine with each entrée. The first entrée – Oysters and Pearls, “Sabayon” of Pearl Tapiaco with Island Creek Oysters and White Sturgeon Cavier-  was an amazing first dish and was followed by several other wonderful courses.  The Habachi-Grilled Salmon Creek Farm Pork Belly with Akita Komachi Rice, Nameko Mushrooms, Petite Radishes, Green Garlic and Sauce “Japonaise”   was very delicious.  Another favorite entrée was the Broken Arrow Ranch Venison with “Choucroute”, Red Pearl Onions and Raisin Purée, which was four different preparations of the venison.  We each picked a different dessert from the menu and shared them.  My favorite was the Pommes Anna, which was Funnel Cake, “Pruneaux d’ Agen”, Rum “Anglaise” and Salted Carmel Ice Cream (see photo).  I didn’t mention all the items on the Prix Fixe menu, but they all dazzled our group. And even though the portions look small in the photos, there’s a LOT of entrees.  The wait staff was amazing and they kept everything flowing throughout the dinner. 

After dinner, we sat outside at one of the tables and enjoyed the crisp air and clear night ski.  It was a great way to finish the night before we walked back to the hotel.  Our Napa Valley weekend to celebrate our good friend’s birthday was a truly amazing evening.

Was this a bucket list item? Definitely!

Hello there! Colette again. Hoping you all had a fantastic Super Bowl; mine was filled with way too much good food…if that’s even possible! We’ve been busy lately with the launch of our new contest- Skinny Mama- but I have been meaning to post this last video from the Fancy Food Show! This is a quick interview I did with a company called “Kodiak Cakes” (another family company!) out of Utah. They had such a fun booth…it had that woodsy “cabin” feel, even with smoke coming out the chimney! Oh, and their pancakes are delicious…I think I may be hooked. I desperately need to try their brownie mix! Make sure you check out Kodiak Cakes on Facebook and Twitter also!

As you’re well-aware, around here, we love football season…mostly because of all the fun food and drinks we make for tailgate parties. And just as it seems to come to an end, we get one last “bang” with the Super Bowl. Since Suzie is bed-bound from her ankle surgery, she whipped up these fun tailgate recipes and sent her “apprentices” (Melissa and Haley- see the girlies cooking below!) to test them out. Looks like we’ve got some winners here!

Hot Wing Chicken Meatballs

Ingredients:

1 lb ground chicken (preferably thigh meat)
1 egg
1/3 cup Saucy Mama Hot Wing Sauce
½  cup crumbled blue cheese
¾ cup bread crumbs
½ cup finely chopped onion
1 teaspoon salt

Directions:

Mix the above ingredients. Do not mix any more than necessary. If meatballs are over mixed they will become tough. Shape into ¾ inch meatballs, again pressing no more than necessary. Place meatballs on a lightly greased baking sheet and place in a preheated 350 degree oven. Bake 15 to 20 minutes until the meatballs are firm and cooked through.

Last, but not least, we can’t forget the beverages! Setting up a Bloody Mary Bar so your guests can prepare their own custom Bloody Mary is a great way to take stress off the hosts of a Super Bowl Party so they can focus on the game, or maybe even the commercials. Check out Saucy Mama’s Bloody Mary Bar set-up!

Bloody Mary Bar

For Bloody Mary Mix, stir together:

1- 48 ounce can tomato juice
2 Tablespoons Worcestershire Sauce
1/3 Cup lime juice
1 Teaspoon hot sauce
1 Tablespoon Saucy Mama Creamy Horseradish
2 Teaspoons salt
1 Teaspoon freshly ground black pepper
½ Teaspoon celery salt

Place in a large pitcher and chill.

Place your favorite vodka and gin next to the chilled mix along with a bucket of ice.

The range of garnishes that can be set out to for the Bloody Marys is only limited by your imagination.  Here’s a list of garnishes Suzie has used over the years.  You can put out as few or as many as you like.  Some of your guests will just snack on them.  I also put out long skewers so the smaller garnishes can be skewered.

Saucy Mama Stuffed Olives ( of course)
Saucy Mama Cocktail Onions (again, of course)
Jalapenos
Pepperoncinis
Cherry tomatoes
Carrot sticks
Celery sticks
Pickled green beans
Pickled asparagus
Lemon and lime wedges
Baby corn
Skinny pepperoni or beef sticks
Large shrimp

For the past few years, Barhyte Specialty Foods has held a recipe contest for food bloggers, and boy oh boy, has it grown ever-popular! And as we mentioned just a few weeks ago, Food Network named mustard one of 2012′s top trend foods. It’s like a dream come true for Barhyte…we’ve been waiting for this moment! So we obviously had to get a jump start on this year’s food blogger contest: Saucy Mama’s “Skinny Mama- Cooking with Mustard” recipe contest, which will focus on healthy, diet-friendly recipes that include the awesomely low-cal and low-fat ingredient, mustard. We’re also excited to send out a new product in the blogger kits that not many have tried yet: Suzie’s Yellow Mustard.

This year, we’re changing things up a little. Instead of testing the couple hundred recipes we receive every year, we’re going to let you guys vote for your top 10 favorite finalists…and then test those recipes to find our winner.  

What’s at stake? An all-expense paid spa-day and cash, valued at $1000 for the best diet-friendly recipe. We’re excited to see our some of our favorite food bloggers back in the race, as well as welcome some fresh faces in the challenge! Interested in participating? Check out our contest details here. If you’re not a food blogger, you can STILL get involved by voting for your favorite recipes and helping choose the top 10 finalists. So make sure to like us on Facebook to participate.

GOOD LUCK EVERYONE!

Hey gang! Colette here. While I was at the Fancy Food Show, I had the honor of “reporting” fun finds to all our fans…you can see the compilation video on the last blog post! But sometimes I come across some really awesome companies (or employees of these companies), and I feel the need to find out a little more about them. Well what do you know? It turns out that both companies I chose to interview are family companies…it figures! I love hearing stories about how these came to be and the traditions that have been passed down through generations. So today, I would like to share a quick video about Cornaby’s- a family farm in Salem, Utah that sells raspberries as well as manufactures fruit spreads, jams, thickeners, and other products.  Also, check out Cornaby’s on Facebook and Twitter – they are nice people, and they have a giveaway going on now!

And we’re back! Did you miss us? Last week we were at the Fancy Food Show in sunny San Francisco, and wow, we have some awesome new finds to show you guys.

The National Association for the Specialty Food Trade (NASFT) released an official “Top Five Food Trends” from the show:

• Pickling 2.0 – pickled everything! Raisins, peas, and carrots included.
• Drinks Go Nuts (and Seeds and Grains)- Almond Water and Hemp Iced Tea.
• Gluten Free Grows Up- an ever-growing trend which is making the lives of those with gluten allergies just a bit brighter! Pizza crust, flour, and granola all spotted.
• Coconut Cracks Open- ice creams, puddings and jams, oh my!
• Ancient Grains- Let’s get back to basics…pasta and quinoa.

While these are all fine and dandy (and yes, they have some amazing scouters on their “trendspotting” team!), we would like to share the fun things we saw while walking the Fancy Food Show:

• Tea- tons and tons and tons of TEA! Our booth was located across from the beautiful Twinings Tea booth, but we also saw Republic of Tea (which was handing out these awesome little tea press travelers mugs), Boston Tea Company, and Tea Forte. I am sure the list goes on.
• Popcorn – Fun new flavors from 479 Popcorn and Popcornopolis (hello, Zebra Lovers!)
• Ice Cream & Gelato – definitely had to make the rounds here…there are some unique flavors out there right now! Like Ciao Bella Gelato’s Seductively Spicy and High Road Craft’s Brown Butter Praline.
• Candy- Oh my, there’s lots of candy. The ones I remember? Haribo, Koppers, Marich, and Jelly Belly (which now has Snapple flavored jelly beans!). With just a few samples from each booth…can you say “sugar rush”?!

Check out our video below of footage and photos from the show. Of course there are thousands of booths at the Fancy Food Show, and this is just a small fraction. But hopefully this gives you a glimpse into the world of gourmet deliciousness!  

Today we’re sharing another five-ingredient, healthy meal/snack to help you stick to those New Year’s resolutions. This “sushi” recipe from Ann at Healthy Tasty Chow features 2011′s ever-popular grain: quinoa. According to WHFoods.org, quinoa is high in protien and includes all nine essential amino acids. Magnesium rich, the grain has also been thought to help those who suffer with migranes. Why not give it a chance for 2012 also?!

Deconstructed Quinoa Sushi

Ingredients:

1 cup quinoa
1/2 cup Saucy Mama Pacific Rim Ginger Dressing
1 small avocado, diced
2 medium tomatoes (I used Kumato), diced  – cucumber could be used to be truer to sushi – but I thought tomato would be better for this
8 sheets crunchy seaweed snacks

Directions:

Cook quinoa according to package instructions. Add Pacific Rim Ginger Dressing to the quinoa – continue to cook on low until sauce is absorbed – about 3 minutes.

Remove from heat and cool- either room temperature or chilled. Right before serving, add avocado and tomato, stir.

Sprinkle top with seaweed snacks prior to eating – don’t wait too long to eat or the seaweed will lose its crunch!