Issue: 3rd Quarter 2017
August 2017
In This Issue

Andrea Pratt Joins Judges Panel for this Year's IACP Awards     

The International Association of Culinary Professionals unveiled the winners of its prestigious awards at the Louisville Palace Theatre in Louisville, KY this spring. The awards ceremony concluded IACP's 39th annual conference and were co-hosted by chef restaurateur, cookbook author, and television personality Carla Hall and Joe Yonan, the Washington Post's Food and Dining Editor.
AMI's own Andrea Pratt was on the judges panel for cookbooks this year and attended the annual conference and awards.  Andrea considered 10 books in the category of Compilations.  The initial reviews reduced the list to 5 and each judge for this category then tested 3 recipes of their choice from each of the 5 finalists. 
The winner was James Beard's All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants by Author: James Beard Foundation; edited by Anya Hoffman Editor: Christopher Steighner Publisher: Rizzoli New York.  
For more other winners and more information on how to spot them while shopping visit

New Products from AMI INFLIGHT's Portfolio
Wholey Cheese
Wholey Cheese! are light crispy crackers that are baked with real cheese. Available in Mild Cheddar, Smoked Gouda and Swiss & Black Pepper. Also available in individual .75oz sizes. 

Chocolate Covered Freeze Dried Fruit         
Visit their website!   
Decadent, healthy, and convenient all at once, chocolate enrobed freeze-dried fruits taste just like candy while keeping your waistline in check. Also available in .5oz sizes. 

Rubicon Bakers
Bakery with a Purpose     
Visit their website!  
Rubicon Bakers are turning their lives around with every cake, cupcake, tart and muffin they bake.

Rubicon Bakers was founded in 1993 and for over 20 years we have helped rebuild lives by employing, training, and supporting people who need a second chance. Many employees come to Rubicon from life on the streets, from prison or recently recovered from substance abuse. We provide employment so they can turn their lives around.
Their individually wrapped Fruit and Grain bar is available in
1 oz.
or 2oz.  

Love Beets
Tasty Beet Products      
Visit their website!  
Love Beets are extremely versatile and can be enjoyed in a variety of ways. These gluten-free, all-natural and kosher-certified beets have no added colors or preservatives. Baby beets are harvested young for a sweeter taste and then cooked until tender in a variety of specially curated marinades.  They are available in food service packs of ready-to-eat whole baby, shredded or wedges.  Love Beets can be enjoyed or hot or cold and can be a great addition to salads and appetizers.

Sales Contacts

Denise Poole 

Dan Day 

Janine Bennett 

Andrea Pratt 

Carlos Smith  

Jason Henry 

 Lori Bezada   

Marcel Kahlow  

Megan Ireland

 George Horvat   

Vicki Tomiser

Jeremy Parsons  

Dawn O'Neill 


 For more information on AMI, visit our website 


Food and Wine Pairing
Tomato Cobbler  
Matthew Farrell 
Customer Dedicated Chef
Gate Gourmet
Recipe (serves 4-6):
-Tomato Filling
-3 Pints Cherry Tomatoes
-1 Onion, thinly sliced
-1 Tbsp Jalapeno, deseeded and deveined, minced
-1 Clove of Garlic, minced
-2 Tbsp EVOO
-1 Tbsp Flour
-Pinch of Red Pepper Flakes
-Cracked Black Pepper
Cheddar and Chive Drop Biscuits
-1 Cup Flour
-1 tsp Baking Powder
-1/4 tsp Baking Soda
-1 tsp Sugar
-1 tsp Salt
-3 Tbsp Butter, small dice
-3/4 Cup Buttermilk
-4oz Sharp Cheddar Cheese
-2 Tbsp Chives, minced
1- Preheat oven to 425 degrees. In a sauté pan over medium heat, add EVOO and onions. Season with salt and pepper. Sauté until nicely caramelized for about 20-30 minutes. Add jalapeno, garlic, and red pepper flakes and cook 1 minute more. Remove from heat and add to tomatoes and flour. Season again with salt and pepper.
2- In a cast iron pan or heavy bottomed pan, brush with EVOO, and evenly spread tomato mixture all over.
3- For the biscuits, in a mixer with paddle attachment, add dry ingredients, flour through salt. Combine. Add butter and mix until small bits of butter form, the size of a pea. Now add buttermilk and mix until just combined. Now add cheese and chives and mix 5 seconds more.
4- Drop 2 Tbsp sizes of biscuit dough on top of the tomatoes. Place in the oven and bake 20-25 minutes or until tomatoes have burst and biscuits are nicely browned. Let rest 5 minutes and serve.

Wine Pairing from AMI Portfolio 

Villa Wolf Pinot Noir Rosé
The combination of tomatoes and spice can be challenging for wine pairing, but a perfect accompaniment for this dish and a hot summer day is VILLA WOLF ROSÉ.

The Villa Wolf Pinot Noir Rosé is made with fruit from vineyards farmed expressly for the purpose of producing a rosé. Only perfectly ripe, healthy grapes are selected. Upon harvest the fruit is given a brief maceration (four to six hours) to extract a lovely salmon color from the Pinot Noir grapes. The resulting wine is light and refreshing, with deliciously bright fruit flavors and a clean, zippy finish.
Villa Wolf
Founded in 1756, in the Pfalz region of Germany, the J.L. Wolf estate (now called Villa Wolf) was a successful and highly regarded winery for more than two centuries. It entered an especially glamorous era with the construction of its Italianate estate house and villa in 1843.
In the latter years of the 20th century, however, the estate languished, lacking a firm hand to guide its wine production. Ernst Loosen, of the Dr. Loosen estate, took over the vineyards in 1996, launching a dramatic turnaround in the estate's quality and reputation.
Since 2011, the estate has been managed by a talented and dedicated young couple who met while working at Dr. Loosen. Patrick Moellendorf and Sumi Gebauer have brought renewed energy and focus to the viticulture and winemaking at Villa Wolf.

Dawn O'Neill  
Joins AMI Inflight

AMI Inflight is pleased to announce that Dawn O'Neill has joined our team of account executives.
Dawn comes to AMI from Retail in Motion where she began working in 2011. During her time at Retail in Motion she managed various key accounts including Ryanair. She has previously worked in a number of Marketing and Retail companies such as Dixon (the leading electrical retailer in Ireland and the UK). She holds a Bachelor's Degree in Business Management, a higher national Diploma in Radio Production and a Diploma in Computer applications.
Dawn will aid AMI's effort to build and increase sales to European Airlines, develop bespoke products as well as support European sourcing for the US, Asia and Middle East Team.  She has extensive airline, F&B, Operations, Buy on Board and product development experience, which will enable AMI to focus even better on the individual Airlines Customer's needs.
Dawn will be based in AMI's Dublin, Ireland office from where she will oversee European sales.