Italian Harvest… Starts with 6 of Italy’s best Artisan Pasta Makers

This book of makers is truly Small Batch and Artisan from all over Italy.    Think Real Artisan Pasta, all the ingredients to make  Authentic Sauces, Prepared Sauces and Regional Delicacies. We have been successful helping clients build a store set that sells through with remarkable consistency.

The best thing about the store set we recommend is that it is a visual thing. You don’t even need to demo it just display it properly. 


NEW… These are shockingly good and so easy…new product from Marella that is the best pasta maker in Italy.  It is an all in one pasta and sauce…. add 4 cups of hot water and a TBS of  olive oil then stir for 18-30 minutes depending on the ingredients (Heirloom Lentils take a bit longer) and also accounting for altitude (we live at 4600 ft.) and it is ready. I finish with a drizzle of bright Olive Oil and a touch of salt and some grated cheese. 

Plus there are new edition on the website…. Click to View


So there are a couple of options here… You can take a look at the best seller list or visit the website to see the entire book. Prices on the site are at 50% GM on the site. The Price List Link will show you distributor pricing.



  • Kozlik’s Canadian Mustard

  • Bunches & Bunches

Kozlik’s Canadian Mustard…

This is a really great maker and on the West Coast where we have distribution it is very popular.  We really need some  grocery chains to sign on so that we can bring in few more distributors for this incredible Mustard line.

Just look at the mustard on your shelves and compare to the Kozlik’s package which has a lot of eye appeal.  The program we are offering distributors should put the w/s price at $3.49 and have Kozlik’s on the shelf at $5.99 to $6.99 at a 40-50% Gross Margin.  In Seattle and Portland they routinely sell it at $7.99 and online it is ridiculous.  You could say Kozlik’s has a cult following.

The 6 or 7 top sellers pictured below are a good place to start… for more info Click on the Image Below.

Bunches & Bunches

Tamalpais Star Roth-McCormick (goes by “Pai.”) is a professional chef, cookie maven and creator of Bunches & Bunches Ltd. based in Portland, OR.  She been real popular winning all sorts of prestigious food awards and receives a ton of press around the country.  We love finishing chicken in the sauces.  If you do well with gourmet cookies hers are the bomb. Dick Taylor, one of the country’s best chocolate makers uses her Snaps in one of their seasonal chocolate bars.  Click on the Image Below for more information and pricing.


SOBAR is a revolutionary concept in Protein Bars. 

“The SOBAR is a great choice for your protein bar due to its unique balance of high protein quality and enrichment, fantastic taste, and a lower glycemic mix of sugars.”




For many, “The Most Important Hour of the Day”!

I have never worked with a food scientist before but I have to tell you it confirms all of my skepticism about the food & supplement biz.  That said Eleni and I have done hundreds of seminars related to good food and drink.  From that experience and the time spent hand-selling Wine, Spirits & Craft Beer, I can tell you for a fact that most consumers should eat a SOBAR prior to Cocktail Hour…  

Nobody knows what a protein bar actually is…
at least until Joe came along!

Yes, you did read that correctly! The FDA has not established the specific attributes of what defines a “protein bar” and any “bar” with any amount of protein can be labeled as a “protein bar” as long as its protein content is specified properly in the Nutrition Facts on its wrapper.

This fact, along with the current popularity of protein supplementation, has led to an abundance of “protein bars” and related products with a huge range of protein enrichment. Furthermore, some of these “protein bars” are loaded with sugar and fat and are not the most nutritionally sound snacks.

Meet Joe Fisher, MD, PhD,  the Creator of THE SOBAR…

The Dirty Sue Martini is a success story at retail and it should be in every good grocery store in the land.

Dirty Sue is a great cocktail mixer for a couple of simple reasons.

  • One Eric doesn’t mess with the brine which comes from Andalusia Spain.  It is not the stuff used to pack olives in jars.  All he does is touch it with Spring Water and filter it twice.  No BS stories about using a one ton press (that is what they used to use to make Olive Oil) just brine and water and we skip the preservatives and additional salt.  

  • This results in Dirty Martinis that that taste a little like olives with a touch of salt rather than the opposite.  You can use Dirty Sue with top shelf Vodka and Gin and it won’t ruin the spirits.  It is also great in Bloody Mary’s, in Bloody Maria’s and Margaritas and a variety of other  cocktails you can view on our recipe site. 


  • Dirty sue is #1 on premise in every market we work in.

  • The package does all the work for you as the graphics are great and the name is a cute play on words!

Dirty Sue Cocktail Garnishes

  • We only use Grade A Andalusian Olives from Spain’s top DOP.  The are extra large.  They have a firm bite and taste noticeably better than all the other olives on the market.  When we opened Colorado, our distributor who also represents a famous a California brand, sampled his sales staff and put it to a vote.  It was unanimous and in less than 6 months we are already closing in on our sales goals for the state.

  • The Cocktail Onions and the crazy good Jalapeno Stuffed Onions are also popular items.  I make a point to promote the Jalapeno Stuffed Onions even though it is our most expensive garnish for the simple reason that it is the ultimate garnish for Martinis, Gimlets and Bloody Mary’s.

  • ET’s Dirty Sue Bloody Mary Spice Mix is a hit already.  ET developed this when he was a noteworthy barman in LA.  He was looking for a fresher taste and it turns out in addition to using higher quality ingredients separating the juice from the spice mix till you were ready to make the cocktail was the secret.  

  • What is the secret to Dirty Sue’s Success?  First of all it is the Quality and Design of each product in the range.  2nd it’s the Branding & Package Design which do All the Hard Work for you on the Shelf.  3rd why settle for 2nd best when you can offer the Category #1 at Retail, Online and On Premise. 

  • Last but not least you are partnering with “ET” who is the one of the best known personalities in the Spirits Trade…   


Nickel Dime Cocktail Syrups

This is a Very Versatile Cocktail Syrup 

Gift Sets are a wonderful way to introduce consumers to advanced syrups and mixers.  In fact it does all of the hard work for you on the shelf!  We see this strategy work with bitters sets all the time!

NickelDime Cocktail Syrups are a hot commodity online. And fit the mold of what several distributors who specialize in cocktail culture have told me are their best sellers which happen to be in the advanced mixer category. 

NickelDime syrups come with a slew of recipes for easy to make Craft Cocktails at home. 

In addition these advanced syrups can also be used in stirred cocktails to jazz up any that call for a sweet modifier and bitters.  Good examples are Old Fashioneds The Cherry Bomb works with Bourbon or Rye and Caged Heat work with Tequila, Rum or Bourbon.  Fairy Dust is a substitute for Absinthe in many ways. It can be used with any recipe calling for an absinthe wash.  I make a Gin Old Fashioned with a tsp of Fairy Dust and 2-3 dashes of Orange Bitters that’s sensational.  

The founders of Nickel Dime Cocktail Syrups.  

Jared Hirsch is a Mixologist, Bar Manager at Oakland’s Sidebar.  He has won multiple awards for his drinks, syrups and bar program, including the Four Roses National Cocktail Challenge at Tales of the Cocktail, Jameson’s Movember competition, and was a finalist in Belvedere’s National Project (Red) competition in New York.

Absinthia Vermut is an entrepreneur with a passion for making things that help others make better cocktails. Her first taste of absinthe was in 1996. She served her first bootleg bottles to friends a few months later on April Fool’s Day 1997, where she received the nickname, Absinthia. She continued making absinthe until suddenly one day, March 5, 2007 to be exact, the ban on absinthe was lifted. Never expecting absinthe to be legal in her lifetime, she knew she wanted to produce an organic absinthe. 

In 2013, she legally changed her name to Absinthia (Vermut is on her birth certificate), trademarked it, and founded Absinthia’s Bottled Spirits, LLC in order to bring her organic absinthe to market. Finally able to sell her absinthe legally in September 2017, Absinthia™ Organic Absinthe Superieure began to appear in bars, restaurants, and bottle shops and won its first gold medal at the San Francisco World Spirits Competition 2018. Six awards and one year later, Absinthia Organic Absinthe is currently available in California, New York, and Louisiana. Absinthia is a member of the Women’s Cocktail Collective.

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