Press Releases - extravaGONZO

Press Releases

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

Sofi™ WINNER, EXTRAVAGONZO GOURMET FOODS, UNVEILS GIFT SET AT THE 2017 SUMMER FANCY FOOD SHOW

– Cook, Drizzle, Splash and Pour with Reckless Abandon

NEW YORK, NY (June 2017) – Tom Stevens, founder of extravaGONZO Gourmet Foods, will unveil a special gift set of his artisan culinary oil blends and vinegars at the Summer Fancy Food Show, June 25-27 at the Javits Center in New York City.

The gift set, with a suggested MSRP at $39.99, will include 100ML bottles of Jalapeño Lime, Roasted Garlic, Meyer Lemon, and Blood Orange (all blends of 80/20 EVOO and grapeseed oil) as well as Red and White creamy Balsamic Vinegars – 6 bottles in all.

Stevens’ Jalapeño Lime Culinary Oil was recently honored with a prestigious Sofi™ Award in the New Product category at the Specialty Food Association’s 2017 Awards competition. ExtravaGONZO was one of 154 Winners selected by a national panel of 62 specialty food experts from 3,000 entries across 39 categories.

Stevens’ story of creating extravaGONZO is almost as tasty as his 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 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 and selling my oils at farmers’ markets and mom and pop shops, and it just kept growing and growing.”

Stevens’ recommends his oils to be cooked with or drizzled on: poultry, pork, lamb, steaks, seafood and pasta to dressings, popcorn, pizza and roasted veggies. “We are, quite simply, the most-unique infused olive oil in the world.”

Extravagonzo can be found in many top stores and online at www.extravagonzofoods.com

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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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ExtravaGONZO Gourmet Foods Wins Coveted sofi™ Award

Over 3,000 Products Competed

 

 

Boise, ID (April 25, 2017)ExtravaGONZO Gourmet Foods’ Jalapeño Lime Culinary Oil has been honored with a prestigious sofi™ Award in the New Product category at the Specialty Food Association’s 2017 Awards competition, which took place this month.

A sofi is one of the highest honors bestowed in the $127 billion specialty food industry. “sofi” stands for Specialty Outstanding Food Innovation and represents the best of the best from members of the Specialty Food Association.

ExtravaGONZO was one of 154 Winners selected by a national panel of 62 specialty food experts from 3,000 entries across 39 categories. Every entry is carefully assessed by professional chefs, culinary experts, academics, food writers, and category buyers. Products are judged on taste, ingredient quality, and innovation.

The sofi Awards are sanctioned by the Specialty Food Association, a not-for-profit trade association established in 1952 for food artisans, importers and entrepreneurs and boasts more than 3,400 members in the U.S. and abroad.

Entrepreneur Tom Stevens’ story of creating extravaGONZO is almost as tasty as his 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 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, and we’re in many top stores and available online.”

Since introducing the Garlic flavor, he created Meyer Lemon, Blood Orange and Jalapeno Lime, all blends of 80% Extra Virgin Olive Oil and 20% grapeseed oil.  The Balsamics (white and red from Modena, Italy) were introduced at the Fancy Food Show last June.

Press Contact: Renee Sall, renee@maximumexposurepr.com

201-315-4337

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