New Gourmet Foods expand vomFASS line of Oils, Vinegars, Spirits & Wine

February 24, 2017
Toni Jakovic

The beauty of opening your own vomFASS franchise shop is you have all of the advantages of independent ownership AND the advantage of having a supportive parent company watching your back.    In addition to offering nationally designed promotional campaigns, global name recognition and corporate trouble-shooting, vomFASS is constantly on the lookout to enhance the product line.  In just the last 6 months of 2016, vomFASS corporate introduced over 50 products and packaging options for their US franchisees.

Here is a comprehensive list of the new items available. Of course, no great product is created in a vacuum and at vomFASS that truism is expressed in the phrase “every product has a story.”   We have included a couple of those stories.

Condiments:

  • Fig mustard chutney
  • Pear chutney
  • Sweet onion mustard – chipotle
  • Sweet onion mustard – garlic
  • Sweet onion mustard – horseradish
  • Sweet onion mustard – original

 

The sweet onion mustard story is one of wholesomeness and quality.  These delightful vegan mustards are gluten and GMO free and are produced in southwest Washington using the states famous Walla Walla sweet onions. The mustards are made using a small batch process, ensuring that the highest quality is achieved.  Each mustard begins with a creamy Dijon-style base which is then flavored with horseradish, roasted garlic, chipotle, or the original Walla Walla sweet onion.  Three different types of ground mustards are used, each providing a different flavor profile and texture.

 

Oils & Vinegars

  • Passion fruit balsamic vinegar
  • Wild mango balsamic star vinegar
  • Curry oil
  • Pepita EVOO
  • San Domenico EVOO
  • Lino EVOO

 

The Lino EVOO story starts four generations back with a family farm in the Liguria region of Italy.  In 1930 the family immigrated to the USA and quickly became well known for their farm grown tomatoes.  Shortly thereafter the family planted olive orchards and began producing exceptional olive oils.  The Lino oil is a grassy, herbaceous blend of Ascolano and Arbequina olives, with a big fruity finish of peaches and apricots. The oil is a certified 100 % EVOO by the California Olive Oil Council (COOC), is GMO and gluten free.  This exceptional oil has won several awards including:  Best of Show – Big Fresno Fair San Joaquin Olive Oil Competition 2015; Gold – COOC Olive Oil Competition 2015; Gold – California State Fair Olive Oil Competition 2015; and Silver – LA County Fair Olive Oil Competition 2015. 

 

Gourmet Equipment:

  • La Belle Orleans absinthe fountain
  • Peugeot pepper mill with vomFASS logo
  • Peugeot salt mill with vomFASS logo

 

Gourmet Foods:

  • Asparagus risotto
  • Pepita pizza crackers
  • Pepita rosemary crackers
  • Porcini risotto
  • Sugo al Basilico
  • Tomato olive risotto

 

Seeds & Spices:

  • Absinthe sugar
  • Aglio pepperoncino spice
  • Arrabiata spice
  • Tomato chili spice blend
  • Wasabi pumpkin seeds

 

 

Liqueurs & Spirits

  • Austrian whisky
  • Barbados rum
  • Belgian whisky
  • Brandy old fashioned
  • Cara Mia vodka
  • Jamaican rum
  • Spanish whisky
  • Trinidad rum

 

Packaging: vomFASS introduced over 20 packaging and merchandising products to the line.  Come to a store near you and check them out.  A big shout out to vomFASS-The Woodlands for many of the beautiful product shots!

 

The more you know about a vomFASS franchise, the better it looks!

This recipe comes from the California Olive Oil Council (COOC). The COOC is a trade association committed to upholding the highest standards within the olive oil industry through its Seal Certification Program.

Creamy Asparagus Soup

creamy asparagus soup recipe

Ingredients:

  • 3 pounds fresh asparagus, washed
  • 8 cups vegetable stock
  • 4 tablespoons vomFASS Lino extra virgin olive oil, plus more for garnish
  • 1 cup minced shallots
  • 1 cup minced leeks (just the whites)
  • 1 cup minced garlic
  • ½ teaspoon vomFASS salt
  • ½ cup heavy cream
  • 12 thin slices of prosciutto

Directions:

  1. If garnishing with prosciutto, preheat your oven to 350°F. Place prosciutto slices on a parchment lined sheet tray and bake for about ten minutes, or until crispy. Remove and let cool on a paper towel lined plate.
  2. Begin by cutting the woody ends from the asparagus, usually the bottom two inches. Place the vegetable stock on the stove and add the asparagus trimmings to infuse at a simmer for 20-30 minutes. Remove asparagus bottoms with a slotted spoon and discard.
  3. In a medium, thick bottomed stock pot, cook the shallot, garlic and leek in the olive oil until soft; about three to five minutes. Chop the asparagus into half inch pieces and add to the pot. Add the reserved asparagus, salt and infused stock and bring to a boil. Simmer for 20-30 minutes or until asparagus is tender and stock is well infused.
  4. Blend the soup with an immersion blender, slowly adding the cream and salt to taste. Pass through a fine strainer to remove any asparagus fibers.
  5. Serve hot in a bowl with a liberal drizzling of olive oil and the crispy prosciutto, crumbled on top.

Recipe may be doubled or tripled

 
PRINT RECIPE

 

See Cooking Videos

Disclaimer: This information is not intended as an offer to sell, or the solicitation of an offer to buy, a franchise. It is for information purposes only. Currently, the following states in the United States regulate the offer and sale of franchises: California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Oregon, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin. If you are a resident of one of these states, we will not offer you a franchise unless and until we have complied with applicable pre-sale registration and disclosure requirements in your jurisdiction.