“sofi™, So Good”

The National Association for the Specialty Food Trade (NASFT) has announced the winners of the 2012 sofi™ Awards, covering a wide variety of newly introduced specialty foods.

As with many such awards, we don’t really have the chance to personally sample the many winners (Golds in 35 categories, with even more Silver finalists.) So, based on the pictures and descriptions, here are the ones that really come to our attention—be they ones that we’d like to try, or ones that we suspect are really acquired tastes.

Our Picks:

First, from the Golds:

Dave’s Bacon

Does it get any leaner?

Sullivan Harbor Farm Smokehouse (Appetizer, Antipasto, Salsa or Dip)

Homer Simpson got it right: “Mmm…Bacon.” If the illustration is anything like the reality, looks like these guys have invented an all-but-no-fat version of a favorite processed meat.

Lime Moderne Bar
Chocolat Moderne (Chocolate)

Love of chocolate is a family tradition with me, and the idea of pairing it with lime sounds intriguing, not forced.

KIMKIM Korean Hot Sauce
Ashman Manufacturing Co. (Cooking Sauce or Flavor Enhancer)

Always up for a new hot sauce, and Korean food is among my favorites, even among stiff competition from other parts of Asia. Would want to sample a small amount first, then let ‘er rip!

Lemon Frozen Yogurt
Jeni’s Splendid Ice Creams (Dessert or Topping)

Sounds both refreshing and healthy, and especially appealing as I write this in July.

Ritrovo Selections – Casina Rossa Puttanesca Pasta Sauce
Ritrovo Italian Regional Foods (Pasta Sauce)

Since pasta sauce in a jar is one of those things that always seems to be pretty good, even when you’re getting the real bargain-basement house brands, it’s fun to find out what the award winners do to get to the next level.

Now, the Silvers:

Whole Seed Mustard
American Spoon (Condiment)

I’ve encountered jams from American Spoon at Zingerman’s; this is the first I’ve heard of their mustard, but I’d bet it’s worth tasting.

Sir Kensington’s Gourmet Scooping Ketchup, Spiced Flavour
Kensington & Sons (Condiment)

Thoughts are similar to those on the other lycopene source, Pasta Sauce—the basic version is classic, but what are the results when artisans take it upscale?

Steak + sauce = tastier than the sum of the parts

Shemp’s Whiskey Pepper Sauce
Food Imagineering (Cooking Sauce or Flavor Enhancer)

OK, maybe the picture of the rare steak influenced me, but I’d still like to try this one.

Bourbon Burnt Sugar
High Road Craft Ice Cream, Inc. (Dessert or Dessert Topping)

Yes, I know it’s not good for me, but…it’s now on my bucket list.

Grapefruit Campari Sorbet
Ciao Bella Gelato Company(Perishable Foodservice Product)

Keep this one at the grown-ups’ table…

Not exactly a penance for the previous choice, but it does sound far more salubrious. Some snob appeal, too—this one won’t be to everyone’s taste. (Make sure you’ve at least tried a Campari-and-soda before shelling out for this sorbet.)

Original Steak Strips
Gary West Artisan Smoked Meats (Snack Food).

My latest hope for coming close to kippered beef, discontinued by Oberto (you guys listening out there?) some decades ago.

Somewhere, somebody likes this stuff…

(Disclaimer—it’s always possible that really good food can change your mind, and you become a devotee of something people had to hold you down and force you to try.) That said, here are a few (no Golds, all Silver finalists) about which I’d need some convincing before trying:

Not just for breakfast any more!

Brooklyn Brine Pickled Fennel Beets
The Luke Group, Inc.

Fig Breakfast Cheese
Belle Chevre

Dark Milk Chocolate + Black Licorice CollaBARation™Bar
Askinosie Chocolate

Pickled Figs
Boat Street Pickles

Roasted Beet & Goat Cheese Ravioli
Nella Pasta

Well, in food more than anything, personal taste is all that really counts. As the Romans said, “De gustibus non est disputandum.” On the other hand, I always had a sneaking admiration for S.J. Perelman’s rejoinder: “De gustibus ain’t what dey used to be.”

Finally, a word for those interested in nominating their favorite foods for next year’s sofi™ Awards: this page of the NASFT  web site is the one containing the rules for the contest; as of late July, 2012, it still has information for the 2012 competition, so keep an eye on it for an update for the 2013 nominating window, likely to be in March through May, 2013. Most pages of the Foodspring website also contain links to Twitter and Facebook, for those of you who like to be up-to-the-minute.

–Greg Marus