San Francisco, CA (January 2017) -- extravaGONZO Gourmet Foods, an up and coming, privately-owned culinary oil company, will feature its expanding line of products at the Winter Fancy Food Show. Thomas Stevens, creator and owner of extravaGONZO, first introduced the product line, including creamy Red and White Balsamic Vinegars from Modena, Italy, at the Summer Fancy Food Show last June. The new Jalapeño Lime flavor is the latest addition to a line that already includes Roasted Garlic, Meyer Lemon and Blood Orange, all of which are blends of EVOO and grapeseed oil.
“The GONZO philosophy is minimal ingredients, maximum taste,” states Stevens. “My motto is bold flavors for bold people, not for the fancy or faint at heart. I’m a flavor fanatic and 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 mom 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 drizzle 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 drizzle will enliven roasted veggies, potatoes and dressings. And to add a mildly sharp kick 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 infused olive oil in the world and our retail presence is growing monthly.”
Visit: www.extravagonzofoods.com.
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