Category Archives: New Products

Home-Grown Sorbets

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French Press sorbet made with agave nectar and no dairy products.

With searing temperatures of late, why not reach for some new sorbets to beat the heat?

Especially when they’re made right here in the Bay Area in small batches with locally sourced ingredients and without any dairy.

Garden Creamery, which is made in Marin County, is the brainchild of Bay Area residents, Erin Lang and Natalie Parker. Recently, they reformulated the sorbets to make them even smoother in texture. Additionally, they added two new flavors: French Press Coffee and Thai Iced Tea.

All the sorbets are made with coconut puree to add body and sweetened with organic agave syrup.

Recently, I had a chance to try the new flavors.

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Mighty Tea and a Mighty Food Gal Giveaway

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Mighty Leaf Iced Tea blends. (Photo courtesy of Mighty Leaf)Iced Tea pitcher to make quenching your thirst a breeze. (Photo courtesy of Mighty Leaf)

Might you be getting just a bit parched on these toasty summer days?

Then, you might very well enjoy a glass of quenching iced tea, wouldn’t you?

Mighty Tea makes it a snap with its hand-blended, whole-leaf tea leaves in eco-friendly pouches.

Enjoy a sip of Sunburst Green Iced Tea (with low caffeine and the burst of orange flavor), Ginger Peach Iced Tea (made with black tea), Calypso Mango Iced Tea (with tropical fruit flavors and South Indian black tea), and Organic Black Iced Tea.

Contest: One lucky Food Gal reader will win samples of each of those iced tea flavors plus a 50-ounce Bodum Iced Tea Pitcher with a removable infuser to hold tea pouches or tea leaves.

Contest is open only to those in the continental United States. Entries will be accepted through midnight PST July 2. Winner will be announced July 4. How’s that for a Fourth of July bonanza?

How to win?

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Seattle’s Best Coffee and A Food Gal Giveway

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The new Levels coffees by Seattle's Best Coffee. (Photo courtesy of Seattle's Best Coffee)

How strong do you like it?

Seattle’s Best Coffee makes it easy to figure out what type of coffee your taste buds most desire.

Its new Levels packaged coffee is numbered by strength from 1 to 5. Level 1 is the lightest and most mild; Level 5 is the darkest and most intense.

Maybe you need Level 5 to wake up in the morning, but prefer a more mellow Level 2 in the late afternoon. The system makes it easy to hone in on just what you like best.

Contest: One lucky Food Gal reader will get a chance to win a sample of each of the Levels coffees, from No. 1 to No. 5.

Entries, limited to those in the continental United States, will be accepted through midnight PST June 25. The winner will be announced June 27.

How to win?

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Gelato — In A Convenient, Totable Bar

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New Bar Gelato treats: Grapefruit, TCHO Chocolate and Blue Bottle Coffee.

From now on, I’m seriously going to have to put blinders on when I stroll past the freezer case at Whole Foods.

That’s because the supermarket chain has just started selling fabulous gelato bars by the Bay Area’s Naia that if left to my own devices, I could eat daily.

Forget those lickable ice cream bars of childhood, which were enjoyed mostly because of their creamy coolness, not their flavor. These gelato bars are made with primo, local ingredients including Oakland’s Blue Bottle Coffee, San Francisco’s TCHO Chocolate, Oakland’s Numi jasmine tea  and Alameda’s St. Georges Spirits single malt whiskey.

Yeah, I thought that would get your attention.

Gelateria Naia (pronounced “NIGH-ah”) was founded in Berkeley in 2002 by Chris Tan and Trevor Morris, world travelers who studied with artisan gelato makers in Italy. The two now have two retail scoop shops in Walnut Creek and San Francisco.

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Momofuku’s New Jarred Sauces

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Making this tender Asian pork dish is as easy as opening up a jar. Well, almost...

Think of this as David Chang in a jar.

But when you unscrew the lid, there won’t be curse words galore spilling out of it.

Instead, you’ll find easy-to-use cooking sauces from the famed chef who created the mini empire of Momofuku restaurants in New York.

The sauces, sold exclusively online at Williams-Sonoma, come in two varieties: Momofuku Asian Braising Sauce and Momofuku Clay Pot Cooking Sauce.

Chef David Chang has bottled his sauces to making cooking his cuisine a snap at home.

The former is a savory-sweet blend of soy, mirin, pear, dark brown sugar, rice vinegar, apple juice and sesame oil that comes with a recipe for “Asian Braised Short Ribs” on the back of the jar. The latter is a sweet-tangy combination of soy, mirin, lemongrass, fish sauce, shallots, ginger, cinnamon and star anise that comes with a recipe for “Clay Pot Pork.”

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