October 2015

Follow Up Links

Best of Atlanta!
At the September Gift and Gourmet Show our Broker, Tisa Lynn, entered the Sable & Rosenfeld Tipsy Tapas Baby Squash in the "Best of Atlanta Awards". We won the WILD CARD award!!!!



The award is displayed in Tisa's AmericasMart Showroom Building 2WW 8th floor Suite 869B 870 A&B. The next International Atlanta Gift Show is January 12th - 19th, 2016.


We've Been Busy
Toronto
Food & Wine Show

Myra Sable teamed up with Tim Keenleyside, owner of Georgian Bay Gin, to shake up Martinis at the Toronto Food & Wine Show that was held Sept. 18-20 at the Evergreen Brick Works. They offered Georgian Bay Gin Martinis using Sable & Rosenfeld's new Tipsy Dirty Martini Mixes, as well as an array of our other Tipsy products. A fun time was had by all.




CHFA East Show

We were in the Husky Food Importers Booth on Sept. 19-20 at the Metro Toronto Convention Centre for the CHFA East Show. It is Canada's largest conference and trade show for the natural health and organics industry. 




MS Golf Tournament

For the third year in a row Sable & Rosenfeld was honored to participate in the MS Golf Tournament in the Durham Region. We provided the baskets below for the silent auction for this worthy cause.




Happy Thanksgiving!
We would like to wish a Happy Thanksgiving to our Canadian friends and customers on October 12th and our United States friends and customers on November 26th.




Contact Us
For more information on our Sable & Rosenfeld line of products, please contact us at:
 
Sable & Rosenfeld
12 Lawton Blvd.
Toronto, Ontario
M4V 1Z4
 
416-929-4214 
 
President
 
VP, US Sales
VP, Operations
 
Customer Service Manager
 
Canadian Sales Manager
 
Sales & Marketing Coordinator




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Entertain with Sable & Rosenfeld
Autumn is one of the most alluring seasons of the year.
Its hues vary as much as it's celebrations.
 
In Canada Thanksgiving is October 12th.

In the U.S. football and tailgating take center stage.

But for both countries Halloween can be Grand & Ghoulish!



Raise Your Spirits
The Ghoulish Gibson

Ingredients:
2½ oz Gin (Vodka)
½  oz dry Vermouth
4 Whole Black Peppercorns

Preparation:
Pre-chill glass.  Fill martini shaker with ice cubes. Pour in Gin (Vodka) and Vermouth. Shake. Strain into glass and garnish with two "eyeball" Vermouth Tipsy Onions.
 
For the "eyeballs," pierce two Tipsy cocktail onions with a paring knife and place one large, black, whole peppercorn in the slit of each. Spear the onions with an extra- long cocktail pick; place across the glass with "eyeballs" looking out and serve.

The Fiery Devil Cocktail

Ingredients:
2 oz Tequila Bianco
1 oz Cointreau
1 oz lime juice
1 oz orange juice
½ oz Sprite

Preparation:
To a cocktail shaker filled with ice, add Tequila Bianco, Cointreau, lime juice, orange juice, Sprite and Fiery Olives brine.  Shake and strain into a martini glass and garnish with 2 Fiery Olives.

Rule The Night With
Spooktacular Style
Bewitch Your Guests with Deliciously Simple Appetizers
3 Pepper Blast Dip

Ingredients:
8 oz softened cream cheese
8 oz shredded sharp cheddar cheese

Preparation:
Blend the 3 Pepper Blast with the softened cream cheese. Once the 3 Pepper Blast and cream cheese are well blended, add in the sharp cheese and fold.

Serve on crackers, in Sable & Rosenfeld Party Cups or with tortilla chips.
Mini Lasagna Bites

Ingredients:
½ cup part-skim ricotta cheese
2 tbs. water
⅛ tsp. ground black pepper
8 oz. Hot Sausage
¼ cup finely chopped yellow onion
¾ cup tomato sauce with basil, garlic and oregano
⅓ cup shredded part-skim mozzarella cheese
Chopped parsley, optional

Preparation:
Preheat oven to 350 degrees F. Stir together ricotta cheese, water and pepper in small bowl; set aside.
 
Heat large skillet over medium-high heat. Add sausage and onion; cook 5 minutes or until sausage is crumbled, stirring occasionally. Drain; stir in tomato sauce.
 
Place party cups on large shallow baking pan. Divide meat mixture evenly between party cups; spoon ricotta mixture on top of meat. Sprinkle with mozzarella cheese. Bake 15 minutes or until hot and cheese melts. Sprinkle with parsley, if desired.
Mini Chicken Taco Bites

Ingredients:
For the chicken:
1 15-ounce can salsa-style
fire-roasted tomatoes
⅓ cup chunky salsa
2 tbs. taco sauce
8 boneless skinless chicken thighs
1 tbs.chili powder
2 tsp. garlic powder
2 tsp. cumin
½ tsp. Kosher salt
Black pepper, to taste

For the taco bites:
Sable & Rosenfeld 20 Party Cups
1 ear of corn, kernels removed
¾ cup romaine lettuce, finely shredded
½ cup grape tomatoes, quartered
¼ cup Mexican-style shredded cheese
¼ cup light sour cream

Preparation:
Make the chicken: Add the tomatoes, salsa, and taco sauce to a slow cooker. Arrange the chicken thighs in a single layer on top of the tomato mixture. Sprinkle the chicken with the chili powder, garlic powder, cumin, salt, and pepper. Cover and cook on low for 6 to 8 hours, until fork tender.

Using two forks, shred the chicken, and stir it into the sauce.

Make the taco bites: Place the party cups on a serving platter. Fill each shell with about 1 tablespoon of chicken mixture. Divide the remaining ingredients between the taco bites, and serve.

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