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Posts Tagged ‘Gluten Free’

 

Gluten Free Bar and Marshall Rader Honored with Startup Award (Michigan State University Extension – November 14, 2013)

Posted on: November 14th, 2013 by Kosher Michigan

Michigan State University and the Product Center give “Start-up to Watch” award to Marshall Rader

Michigan’s premier Specialty Food Show bestows award to The Gluten Free Bar.

Posted on November 14, 2013 by Paul James Werner, Michigan State University Extension

The Start-up To Watch Award was given to Marshall Rader during the Making it in Michigan Specialty Food Trade show on November 12, 2013, held at the Lansing Center in Downtown Lansing, Mich. An award ceremony was held during the lunch hour honoring the company for the successful introduction of gluten free protein bars. The company has distribution in 650 Midwest stores, and national presence with eight distributors. The company has experienced tremendous growth. The award ceremony inculded an introduction video and award presentation. The event was free to attend and was held at the Lansing Center in downtown Lansing, Mich.

The Gluten Free Bar partner team includes Marshall Rader, President; Elliot Rader and Ben Wahl, Vice-Presidents; and Jeremy Sher, R&D Director. Partners operate with a clear division of duties from Michigan and Seattle, Wash. and manufacuture the product at their plant in Ada, Mich.

Their product line includes a protein bar in four flavors and protein bites in three flavors. All bars are certified gluten-free by GFCO, certified vegan by Vegan Action, certified kosher by Kosher Michigan, and GMO free. In late 2013, The GFB will introduce soy-free bars, further enhancing their appeal in the gluten-free and allergen-friendly marketplace. Their motto, “believe in a better bar” reflects their commitment to meeting the needs of millions of gluten-intolerant individuals with a tasty, nutritious and convenient product.

The company was launched in 2010 and today is sold in over 650 stores in the Midwest and in national distribution through eight distributors. Internet sales constitute 10 percent of total sales. They are experiencing a 300 percent compounded annual growth rate. The business employs 11 workers, up from 3 at launch. In addition to producing their own product line, they operate a separate private label and co-packing business.

The company’s web site is professionally developed and maintained. It includes extensive information about the products, reviews, store locations, a blog and online ordering. They utilize search engine optimization, ad words and are pro-active with bloggers.

The Gluten Free Bar executives operate with clear vision and measurable goals. They recently conducted a strategic planning process and business plan update as part of their initative to accommodate general growth and expansion. The company is a contributor to the local food bank and the company supports the National Foundation for Celiac Awareness.

The Gluten Free Bar and the officers of the company received one of four separate awards. All of the award winners were recognized as part of the Making it in Michigan, the only premier specialty food trade show in Michigan. The trade show is a compilation of a marketplace for producers to sell their products to grocery buyers, an educational component that delivers classes from marketing to regulation and a formal conference and expert speakers. This year’s keynote speaker was Tim McIntyre from Domino’s Pizza. The event was hosted by Michigan State University and the MSU Product Center, partner ofMichigan State University Extension and MSU AgBioResearch.

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

Thanksgivukkah 2013 Sweet Potato Latke (Kosher, Gluten Free)

Posted on: October 27th, 2013 by Kosher Michigan

Southern-Nosh-Kosher-Michigan

KOSHER MICHIGAN AND SOUTHERN NOSH TEAM UP FOR THANKSGIVUKKAH SWEET POTATO LATKE

Contacts: Rabbi Jason Miller | 248-535-7090 | miller@koshermichigan.com
Patrick Coleman | 248-352-1682

West Bloomfield, MI – Rabbi Jason Miller, the founder and director of Kosher Michigan, knew that it would be big news that the first day of Hanukkah was going to fall on Thanksgiving this year. In an effort to have a special food item dedicated to what is being called Thanksgivukkah, he contacted Patrick Coleman, a local Detroit restaurateur who owns Beans & Cornbread and Southern Nosh (29540 Northwestern Highway, 248.352.1682), both in Southfield, Michigan.

 

Miller’s Kosher Michigan certification agency certifies Coleman’s Southern Nosh Vegetarian Soul as a kosher restaurant. Southern Nosh offers casual dining centered on plant based down home cooking – sort of a kosher vegetarian menu fused with a soul food menu, or what has become known as “Upscale Yiddish Soul Food.”

 

Together, Miller and Coleman came up with the idea of a Thanksgivukkah Sweet Potato Latke. The dish is gluten free and is served with a garnish and either house-made applesauce or a vegan sour cream with herb garlic and pepper seasoning. “Hot sauce is optional,” says Coleman.

 

“The potato pancake, or latke as we call it, is a traditional Hanukkah delicacy,” explains Rabbi Miller. “On Hanukkah we eat foods that are cooked in oil to remind us of the miracle of oil that allowed the menorah to burn for eight days instead of just one in the Temple that stood in Jerusalem.”

 

“The idea of using a sweet potato for the Thanksgivukkah latke is not only symbolic of Thanksgiving, but is also a popular food item for African Americans,” said Coleman. “So not only have we merged two holidays – Thanksgiving and Hanukkah – but the rabbi and I also have brought two cultures together with a staple Jewish dish for Hanukkah and a staple soul food dish.”

 

The Thanksgivukkah Sweet Potato Latke will be available at Southern Nosh throughout the month of November. It is made by Chef Keith Hayes using rice flour instead of wheat flour so that the gluten free crowd can enjoy it too. The recipe is as follows:

Ingredients:
2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying

Directions:
1. Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
2. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
3. Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
4. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot! Kosher Michigan certifies Southern Nosh Vegetarian Soul as a kosher restaurant.

Kosher Michigan was founded in 2008 by Rabbi Jason Miller to promote the observance of the Jewish dietary laws. KM is endorsed by the International Rabbinical Assembly and under the rabbinic advisement of Rabbi Joel Roth, a world renowned kashrut expert. Rabbi Miller seeks to increase the availability of kosher products as well as to keep the cost of kosher products at affordable prices. KM provides kosher certification to Southern Nosh and over fifty other businesses. Both Rabbi Miller and Mr. Coleman are available for interviews.

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Images:

Sweet Potato Latke for Thanksgivukkah

Sweet Potato Latke for Thanksgivukkah

Sweet Potato Latke for Thanksgivukkah

Sweet Potato Latke for Thanksgivukkah

Contact:
Rabbi Jason Miller 248-535-7090
Patrick Coleman 248-352-1682
 

CONTACT DETAIL

KM KOSHER CERTIFICATION AGENCY

5657 W. Maple Road
Suite B
West Bloomfield, MI 48322

Phone: 248.535.7090

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Closed Saturday and Sunday

 
 

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