Press Releases

Press Contact: Maximum Exposure PR | Renee Sall • (201) 573-0300 | Renee@maximumexposurepr.com

EXTRAVAGONZO CULINARY OILS & VINEGARS ARE NOW “ASHLEY KOFF APPROVED”

 

Boise, ID (February 2017) extravaGONZO Gourmet Foods, a privately-owned specialty food manufacturer, is pleased to announce its latest accolade: Ashley Koff Approved (AKA), the stamp of quality nutrition for optimal health.

Thomas Stevens, whose motto is Cook, Drizzle, Splash and Pour with Reckless Abandon, is extravaGONZO’s owner and recipe creator. His gourmet line features Jalapeño Lime, Roasted Garlic, Meyer Lemon and Blood Orange olive oil blends and white and red balsamic vinegars from Modena, Italy. The GONZO philosophy is minimal ingredients, maximum taste.

“My AKA stamp confirms that extravaGONZO has been evaluated and approved as better quality and a healthier choice. More specifically, it means that the products do not contain any nutritional no, no’s — artificial stuff, too much of something or not enough of another,” states Ashley Koff.

Ashley is a registered dietitian who advocates for the importance of better quality choices. She regularly appears on national television shows including The Dr. Oz Show, The Today Show, Good Morning America and is a regular contributor to magazines like Prevention, O The Oprah Magazine and The New York Times.

Tom Stevens’ story of creating extravaGONZO is almost as tasty as the company’s products. After wearing many hats – he worked for the USDA Forest Service, drove a taxi, sold life/health insurance, then commercial real estate and even art, and served as a lumber broker – the avid cook almost accidentally embarked on his culinary career. It was in Idaho during Thanksgiving 2006 when he realized the roasted garlic oil he’d been using for many years just wasn’t doing it for him anymore.

“I had an idea how to improve the process and gave it a try,” Stevens recalls. “I made two gallons of roasted garlic oil on the kitchen stove, and sent it off to family and friends. Everyone loved it and that inspired me to develop it further. Next thing I knew, I was driving around the country in my pickup truck and selling my oils at farmers’ markets and mom and pop shops, and it just kept growing and growing. Now we are, quite simply, the most-unique infused olive oil in the world.”  Visit:  www.extravagonzofoods.com.

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Press Contact: Maximum Exposure PR | Renee Sall • (201) 573-0300 | Renee@maximumexposurepr.com

EXTRAVAGONZO GOURMET FOODS INTRODUCES NEW CULINARY OIL LINE AT THE WINTER FANCY FOOD SHOW

 

Boise, ID (January 2017) — extravaGONZO Gourmet Foods will be introducing a unique line of culinary oils at the Winter Fancy Food Show, January 22-24, at the Moscone Center in San Francisco. The flavors include Jalapeño Lime, Roasted Garlic, Meyer Lemon and Blood Orange. By using a blend of 80% extra virgin and 20% grapeseed oils, extravaGONZO is able to fuse in ingredients in an unparalleled way, giving them a bright and bold flavor unlike other oils on the market. The collection also includes classic red and white balsamic vinegars, from Modena, Italy, aged to syrupy perfection

“The GONZO philosophy is minimal ingredients, maximum taste,” states owner Tom Stevens. “My motto is bold flavors for bold people, not for the fancy or faint at heart. I ensure that the product line will be a palate pleaser to all — from the seasoned chef who labors over his/her creations, to the parent who comes home from work and has just a few moments to throw a quick meal together.”

Roasted Garlic turns up the taste on everything from steaks to seafood and pasta to dressings, while a drizzle will do wonders for popcorn, pizza and roasted potatoes. Blood Orange will do the same for poultry, pork and fish, with a short pour adding lip-smacking tang to dressings, potatoes and roasted veggies. Meyer Lemon is perfect for giving a summery fresh complement to chicken, fish and lamb, while a splash will enliven roasted veggies, potatoes and dressings. And to add a perfect punch to poultry, seafood and steaks on the grill, use Jalapeño Lime.

Stevens’ story of creating extravaGONZO is almost as tasty as the company’s products. After wearing many hats – he worked for the USDA Forest Service, drove a taxi, sold life/health insurance, then commercial real estate and even art, and served as a lumber broker – the avid cook almost accidentally embarked on his culinary career. It was in Idaho during Thanksgiving 2006 when Stevens realized the roasted garlic oil he’d been using for many years just wasn’t doing it for him anymore.

“I had an idea how to improve the process and gave it a try,” Stevens recalls. “I made two gallons of roasted garlic oil on the kitchen stove, and sent it off to family and friends. Everyone loved it and that inspired me to develop it further. Next thing I knew, I was driving around the country in my pickup truck selling my oils at farmers’ markets and mom and pop shops. Now we are, quite simply, the most unique culinary olive oil in the world.”

Visit: www.extravagonzofoods.com.

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