Four Fischer & Wieser sauces take wins in The Hot Pepper Awards

The  Hot Pepper Awards is an annual international spicy foods competition hosted by TheHotPepper.com, the Internet's first, and premier chilihead community.

The Hot Pepper Awards is an annual international spicy foods competition hosted by TheHotPepper.com, the Internet’s first, and premier chilihead community.

Even though this is one of the coldest months of the year, here at Fischer & Wieser, we are still dealing with some hot stuff.  We are excited to announce that four of our sauces recently won awards in The Hot Pepper Awards 2013!  The Hot Pepper Awards are put on by The Hot Pepper, an online forum dedicated to hot sauces.  Now in its seventh year, The Hot Pepper Awards is highly regarded as “the fiery foods competition that recognizes superior quality products,” according to their website. In a nod to the quality of the competition, The Hot Pepper says, “We believe our rigorous standards are the best in the industry.”

So that brings us to, what did Fischer & Wieser win? Here are the results:

Winners-of-The-Hot-Pepper-Award_2013

Our Sushi Sauce won third place in the Specialty set of the Hot Sauce category.

Our Korean BBQ Sauce won third place in the Ethnic set of the BBQ Sauce category.

Our Smokehouse Bacon & Chipotle Grilling Sauce won first place (first place!) in the Unique set of the BBQ Sauce category.

Finally, our Spicy Chile Peanut Sauce won second place in the Dip/Spread set of the Condiment category.

We are proud of how well our products featured in this competition, and appreciate the recognition we received from our industry peers.

To celebrate our win, you can purchase each of these for 25% off from January 28-30, 2014. Shop now!

Proudly introducing 3 new mustard sauces at 39th Winter Fancy Food Show

Each January 1st we collectively usher in a new year, bringing us refreshing excitement and renewed energy for all of the possibilities that are in store. A new year represents the opportunity for growth and change; to recommit to what we love about life. Here at Fischer & Wieser, we feel that excitement as well, as each new year begins our next product launch cycle, giving us the opportunity to share what we love with the world.

We're introducing our new mustard sauces at the 39th Winter Fancy Food Show in San Francisco, January 19-21, 2013.  Look for them to go on sale on our website February 1!

We’re introducing our new mustard sauces at the 39th Winter Fancy Food Show in San Francisco, January 19-21, 2013. Look for them to go on sale on our website February 1, 2014.

This January, we are proud to introduce a fabulous new family of mustard sauces!  Four distinctly flavorful sauces make up this dynamic family. Our award winning Sweet, Sour and Smokey Mustard Sauce serves as the patriarch of the family that includes three new and exciting members:   Hickory & Cracked Black Pepper Mustard Sauce, Raspberry & Wildflower Honey Mustard Sauce and Salted Caramel Mustard Sauce. Each of these great sauces has something unique to offer, making this a perfectly well-rounded family to join the culinary adventure.

Sweet, Sour & Smokey Mustard Sauce is great slathered on a roast beef sandwich.

Sweet, Sour & Smokey Mustard Sauce is great slathered on a roast beef sandwich.

The anchor of this family is our Sweet, Sour & Smokey Mustard Sauce.  Among the favorites for our CEO and President Case D. Fischer, he said about the mustard, “It was our first mustard sauce and it’s a consistent winner.” Included in its accolades are two awards from the Napa Valley World Wide Mustard Competition and one medal from the World Wide Mustard Competition, put on by the National Mustard Museum in Middleton, Wisconsin. It seems to be an instant favorite of all who try it, and is praised for its varied uses. This sauce pours new life into classic recipes like potato salad and deviled eggs and is great as a dip for sausage, cheese and pretzels or poured over your favorite grilled meat. We thought it fitting that such a strong sauce would be the herald of this new family.

Hickory & Cracked Black Pepper Mustard Sauce over pork cutlets make a wonderfully tasty entrée for any occasion.

Hickory & Cracked Black Pepper Mustard Sauce over pork cutlets make a wonderfully tasty entrée for any occasion.

Our first new mustard sauce, Hickory and Cracked Black Pepper Mustard Sauce, boldly delivers a sharp savory culinary experience. Smokey mustard combines with the rich spice of cracked black pepper and burst of mustard seeds to deliver remarkable flavor. A few of us call this, “the ninja of mustard sauces,” as, with one bite, it delivers an uncontested kick of amazing flavor. A few favorite uses of this mustard sauce are to add an extra level of richness to even the best of charcuterie trays, and as a spread to bring well-stacked turkey or beef sandwiches to life.

 

Raspberry & Wildflower Honey Mustard Sauce over Crusted Salmon---what a treat!

Raspberry & Wildflower Honey Mustard Sauce over crusted salmon—what a treat!

Next, we have our new Raspberry & Wildflower Honey Mustard Sauce – a name that sets your mind ablaze, just as much as the sauce does your taste buds. This re-imagined honey mustard combines the sweetness of honey made from wildflowers with the tartness of raspberries for an exciting twist. While making this sauce, we knew we wanted to use wildflower honey but then quickly realized it needed an extra something to make it special – and raspberry does just that! With its beautiful maroon color and pleasant flavor, this sauce enhances any dish, especially fish or as a base to make a nice homemade vinaigrette.

It's amazing what a little creativity can do! First we develop a fantastic Salted Caramel Mustard Sauce, then we develop an amazingly delicious dessert to use it in! You gotta try this!

It’s amazing what a little creativity can do! First we develop a fantastic Salted Caramel Mustard Sauce, then we develop an amazingly delicious dessert–Salted Caramel Mustard Flan– to use it in! You gotta try this!

Finally, to round out the family of four, we have our new Salted Caramel Mustard Sauce. Now, you may be thinking, “Really? Caramel  and mustard?” Yes. Really. And yes, it is good. The initial tastes of sea salt and caramel are rounded out by the tangy mustard that brings this sauce together. You can use the sauce any way you would use a honey mustard sauce, but here’s a secret: try it on vanilla ice cream for something delightfully different.

As you can see, we have a lot to be excited about in this new  year – and we think you do too. So, why not add, “Be more culinary adventurous,” to your list this year, and see how these great mustard sauces can fulfill that quest. And while you’re at it, tell us where in your adventure these mustard sauces have taken you – and we’ll do the same!

Happy New Year and Happy new mustards – Enjoy!

Cackle & Oink’s ATOMIC BUFFALO TURDS using our Raspberry Chipotle Sauce goes viral

Aaron Vogel of Cackle & Oink BBQ, Sherman, Texas, recently posted the following on our facebook page, and we just thought we’d share it on our blog:

Here are the complete directions for cooking ATOMIC BUFFALO TURDS! I really had no idea this would reach over 500,000 people! If you shared this on your wall the first time, please share it again.

These smokey treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already:

Aaron Vogel of Cackle & Oink BBQ in Sherman, Texas, created this recipe for ATOMIC BUFFALO TURDS using our Roasted Raspberry Chipotle Sauce

Aaron Vogel of Cackle & Oink BBQ in Sherman, Texas, created this recipe for ATOMIC BUFFALO TURDS using our Roasted Raspberry Chipotle Sauce

12 fresh jalapeno peppers
12 slices of bacon
24 little smokies
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub
Fischer & Weiser raspberry chipotle sauce

★To start the construction of the atomic buffalo turds, you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin, so proceed with caution if you choose not to heed my advice. Trimming these guys is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.Top each one of the jalapeno “boats” with a little smokey.Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole.Since bacon already contains a good amount of sodium, you’ll want to season the buffalo turds with a sugar based rub. If you’re the do-it-yourself type, a nice blend of brown sugar and cayenne pepper works great on these bad boys as well.Cooking the buffalo turds is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll loose their stability and your turds will spill out all over your smoker.Once your buffalo turds are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with some warmed up Fischer & Wieser raspberry chipotle sauce- available at Walmart. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it’s heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each turd and you can guarantee these tasty treats will disappear in no time flat!

 

If anyone tries these, please leave us a comment either here or on our facebook page.

Fischer & Wieser Honors Our Veterans

veterans-day_2“To us in America, the reflections of Armistice Day will be filled with solemn pride in the heroism of those who died in the country’s service and with gratitude for the victory, both because of the thing from which it has freed us and because of the opportunity it has given America to show her sympathy with peace and justice in the councils of the nations…,” President Woodrow Wilson, November 1919.

November 11, 1918 stands in history as the date when there was a temporary cessation of hostilities in World War I between the Allied Nations and Germany.  This date in history is known as Armistice Day, marking the end of “the war to end all wars.”  The following year in November of 1919, American President Woodrow Wilson proclaimed November 11 as the first commemoration of Armistice Day, with the purpose stated in President Wilson’s quote above.  With this, we see the beginnings and first celebration of what we now know as Veterans Day, the day to honor American veterans of all wars.

Here at Fischer & Wieser, Veterans Day is very close to our hearts, as each year we celebrate the members of our families, Fischer & Wieser work-family, community and friends who have selflessly served our country. We celebrate, along with the rest of our country, to honor our American veterans for their patriotism, love of country and willingness to serve and sacrifice for the common good.

This year, we honor a special veteran, near and dear to the Fischer and Wieser families’ hearts.  Deanna Fischer, our Chief Marketing Officer, recently lost her father, Winston “Sy” Simonsen at the age of 84. Mr. Simonsen served in the United States Air Force during the Korean War as a fighter pilot.  During this time, his plane went down and he spent six months in a Chinese POW camp.  To get him through the tough time, he recited prayers and Bible passages, thought of his loved ones and solved math problems in his head.  For his service, Mr. Simonsen was awarded two Distinguished Flying Crosses.  The Distinguished Flying Cross is awarded to any officer or enlisted person of the Armed Forces of the United States who shall have distinguished themselves in actual combat in support of operations by “heroism or extraordinary achievement while participating in an aerial flight.”

We honor another veteran this year that recently joined the Fischer & Wieser work-family, Chad Ellebracht.  Mr. Ellebracht recently retired as a Master Sergeant from the United States Air Force after 23 years of service.  He worked as a Supply Logistician and traveled all over the world during his time of service.  Mr. Ellebracht brings his experience and skills to Fischer & Wieser, as the newest Assistant Transportation Manager in our shipping department.

On this day, we honor and thank all veterans for their bravery in service to our country. We remember Mr. Simonsen and pray for his family, with thankful hearts for his life and service to our country and community.  We are proud to have Mr. Ellebracht as part of the Fischer & Wieser family and community, and of his dedicated service to our country.  For the countless men and women who have donned the uniform and stood as the face of our nation, we remember you, we honor you and we thank you.

HEB Cooking Connection features 3 new Fischer & Wieser Sauces

Be sure to stop by your local HEB in the Houston area and sample the three new sauces HEB’s Cooking Connection is featuring! Houston HEBs are offering special promotions on these sauces through October 30!

Watch for them in San Antonio HEBs beginning October 30 through November 13, 2013!

Moroccan Tagine Starter

Chicken or beef can easily be slow-simmered in our Moroccan Tagine Starter, using either a tagine, slow cooker, Dutch oven or electric skillet.

Chicken or beef can easily be slow-simmered in our Moroccan Tagine Starter, using either a tagine, slow cooker, Dutch oven or electric skillet.

The rich seasonings of this starter… are so delicious and so easy to use with a slow cooker. Unique coriander herbs seep effortlessly into beef or fowl and deliver a sensational aromatic flavor; just pour over a chuck roast in your slow cooker, and when done, serve with rice!

From Squidoo.com/Moroccan Cooking, “Tagine [prounounced 'tuh-jheen'] cooking is very straightforward, and uses a minimal amount of water to stew the food inside. The food that you place inside the Tagine will need to be cooked for several hours, with the lid firmly closed.

You will need to season your Tagine before you use it for the first time and, once completed, it is ready to cook your food.

There are hundreds of different stews which can be cooked in the Tagine; however, they all take several hours to cook in a low preheated oven.

You will need to layer the ingredients in the Tagine, and place a small amount of liquid to create the sauce. Never attempt to speed the cooking process up by increasing the temperature of the oven.

Patience is essential when learning how to cook with a Tagine, and there are several cheaper cuts of meat which can be used with fantastic results. You should leave the lid on the Tagine until you are ready to serve, and many people serve the meal directly from the Tagine.”

Source:  http://www.squidoo.com/moroccan-starter-recipe
For more information on tagine cooking:  http://moroccanfood.about.com/od/moroccanfood101/f/How-to-Use-Tagine.htm

Texas Sweet & Spicy Pulled Pork Starter

So easy! Just pour Texas Sweet & Spicy Pulled Pork Starter over a 3 pound pork roast and slow cook on high for 5 hours. Then pull apart and pour second half of jar on top. Serve on buns.

So easy! Just pour Texas Sweet & Spicy Pulled Pork Starter over a 3 pound pork roast and slow cook on high for 5 hours. Then pull apart and pour second half of jar on top. Serve on buns.

Created exclusively for Cooking Connection, F&W’s Pulled Pork Starter is a savory sauce that seeps into pork and elevates its flavor to an all-new level. Pour over a 3-pound pork roast in slow cooker, then pull apart and serve on buns.

Korean Style Braising Sauce

Korean Style Braising Sauce can be used over beef in a slow cooker to create dishes that will transport your taste buds to the Orient!

Korean Style Braising Sauce can be used over beef in a slow cooker to create dishes that will transport your taste buds to the Orient!

Trying a new cuisine has never been easier, and Korean is one of the best! Just pour over a 3 lb. chuck roast and cook in slow cooker, serve with rice!

 

 

Nice Review and Recipe from Malcolm Fa of FoodNationNY

 

FISCHER&WIESER

What a summer Food Nation New York has experienced. Back in the month of August, Case Fischer and Mark Wieser (Fischer & Wieser) got in contact with me to present their product from Fredericksburg, Texas.  I missed the opportunity to travel down to the Lone star state to visit their famous peach house. Lucky enough they shipped their jams, jellies and Moms pasta sauce so I could experience their craft.

From the looks of things Mr. Wieser has been in business since the slamming sixties producing the finest peaches and raising them himself.  A decade later he acquired Case Fischer straight out of High School. Similar to Lebron James making the transition to join the NBA’s Cleveland Cavaliers almost. Back in the day Mr. Weiser always hired kids from local neighborhoods and such, but he saw Fischer had the potential, the gift of gab sort of speak and overall great customer service. It was a dynamic duo in the making. Fast forward a couple years later they have developed over eighty products from pie fillings to their top selling roasted raspberry chipotle sauce. (LOOK BELOW!!)

Fischer & Wieser's The Original Roasted Raspberry Chipotle Sauce® over scallops

Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce® over scallops

Speaking of roasted raspberry chipotle sauce, OH MY HEAVENS as in my grandmother would say! This is the sauce you have to get your hands on. ASAP!  I kid you not! Good thing he doesn’t just ship nationwide, now worldwide. When I received the package, I quickly went for the raspberry sauce. Why? The description alone on the bottle sold me. So I opened it and took a spoonful to taste. My crazy and creative mind started to flow. Here’s what I did… < Ingredients

  • 1 to 1 1/4 pounds dry sea scallops, approximately 16
  • 2 teaspoons unsalted butter
  • 3 or 4 Slices of bacon to render
  • Kosher salt
  • Freshly ground black pepper
  • A small bag of roasted salt peanuts to crush
  • About 2 teaspoons Fisher & Wieser “Roasted Raspberry Chipotle Sauce”

Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add bacon to a 12 to 14-inch sauté pan on medium heat to render bacon fat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. For garnish, add salad leafs for bedding the scallops. You may want to add dabs of light soy sauce. In a squeeze bottle, add “Fisher & Wieser’s” Roasted Raspberry Chipotle Sauce. Finally sprinkle crushed roasted peanuts. Serve immediately..

Mom’s pasta sauces earn Non-GMO food seal

Case D. Fischer, CEO & President, and Jenny Wieser, Ph.D. and COO, show off our non-GMO products

Case D. Fischer, CEO & President, and Jenny Wieser, Ph.D. and COO, show off our non-GMO products

Natural ingredients are a priority for gourmet food manufacturer

FREDERICKSBURG, TX–The Non-GMO Project verified that Mom’s Organic Traditional Tomato & Basil Spaghetti Sauce and Mom’s Organic Roasted Pepper Spaghetti Sauce, made by Fischer & Wieser Specialty Foods, Inc. in Fredericksburg, are produced to avoid genetically modified organisms (GMO).

Non-Gmo-Seal

Mom’s Organic Traditional Garlic & Basil Spaghetti Sauce & Mom’s Organic Roasted Pepper Spaghetti Sauce have earned this seal certifying they are Non- Genetically Modified

Fischer & Wieser’s CEO and President Case D. Fischer said the Non-GMO Project verification seal reflects the company’s dedication to creating natural products. “We produce all-natural products because we believe they are healthier, and we have always believed natural fruits, vegetables and seasonings taste better,” he said.

The Non-GMO Project third-party verification program was launched in 2008 as an initiative to provide consumers with more information regarding the risk of GMO products, and products that are verified are awarded the Non-GMO Project orange, blue and green seal.

“Meeting Non-GMO standards requires food companies to go the extra mile for sourcing Non-GMO ingredients and verifying their authenticity each step of the way.” said Fischer & Wieser Chief Operating Officer Jenny Wieser, PhD. “We do it because it’s important to us, and it’s important to consumers.”

Dr. Wieser said Fischer & Wieser is also on track to verify other Mom’s products as Non-GMO. “We started the Non-GMO verification process with these two products, which have always been certified organic, and next we’ll present several of our other Mom’s Pasta Sauces for Non-GMO verification.”

A non-profit organization, the Non-GMO Verification Project lists criteria for Non-GMO verification on its website:

  • Ongoing testing of all at-risk ingredients—any ingredient being grown commercially in GMO form must be tested prior to use in a verified product.
  • Absence of all GMOs is the target for all Non-GMO Project Standard compliant products. Continuous improvement practices toward achieving this goal must be part of the Participant’s quality management systems.
  • After the test, rigorous traceability and segregation practices are required to be followed in order to ensure ingredient integrity through to the finished product.
  • Verification is maintained through an annual audit, along with onsite inspections for high-risk products.

For more details on the Non-GMO Project Verified seal, visit: http://www.nongmoproject.org/learn-more/understanding-our-seal. For more information about Mom’s and Fischer & Wieser, visit: jelly.com.

Hollywood Food Stylist uses F&W Sauces on “Raising Hope” set

F&W's Mango Ginger Habanero Sauce and Salsa a La Charra used on the set of "Raising Hope" by Food Stylist, Wendy Blasdel (Photo by Wendy Blasdel)

F&W’s Mango Ginger Habanero Sauce and Salsa a La Charra used on the set of “Raising Hope” by Food Stylist, Wendy Blasdel (Photo by Wendy Blasdel)

We recently came across a beautiful website that caught our eyes, in the form of Edible Style, a business owned and operated by food stylist, Wendy Blasdel, Hollywood, Ca. After reading with much interest, we approached Wendy via an email, asking her if she would be interested in trying our sauces and if she thought there would be a place for them on her TV show schedule. After all, she’s done food styling since 1983 for so many wonderful TV shows and movies, to mention a few, The Thornbirds, Christmas Vacation, Mountain Man, Designing Women, Joe vs. The Volcano,  Dances With Wolves, City Slickers, Jurassic Park, Twilight, Star Trek [pilot and series], Grey’s Anatomy, Law & Order, Dynasty, Falcon Crest, Doogie Howser, Frasier, Cheers,and many more.

Prop Food from some of the sets created by Wendy Blasdel over the years (Photo by Wendy Blasdel)

Prop Food from some of the sets created by Wendy Blasdel over the years (Photo by Wendy Blasdel)

When she agreed, we were thrilled, so we began the process of deciding what to send  that would best fit the dishes needed for her schedule. We sent some of our best-sellers and we were very pleased with what she did with them! She used our Mango Ginger Habanero Sauce and Salsa a La Charra  in a recipe for “Grilled chicken and veggie Tostada with Mango Ginger Habanero Sauce and Salsa a la Charra.” (Please click on the “read more” link on her blog to see the recipe).

Tostadas prepared for Raising Hope using Fischer & Wieser's Salsa a La Charra

Tostadas prepared for “Raising Hope” using Fischer & Wieser’s Salsa a La Charra
(Photo by Wendy Blasdel)

On an upcoming episode of the new  "Ironsides" series starring Blair Underwood, Wendy used our Mango Ginger Habanero Sauce on chicken (Photo by Wendy Blasdel)

On an upcoming episode of the new “Ironsides” series starring
Blair Underwood, Wendy used our Mango Ginger Habanero Sauce on chicken (Photo by Wendy Blasdel)

Not only does Wendy do food styling for Hollywood, but she is also a premiere Catering/Event Planner, offering “the full complement of Party and Event Planning, Classes in Culinary Arts as well as Food Presentation for entertaining at home.” On top of that she recently introduced a new service that encompasses “Spa and Gourmet Food to go.”  What a busy, talented lady!

It has been a pleasure working with Wendy! Please read her blog post at fadetofoodblogspot.com, and by all means, sign up for her Fischer & Wieser Sauce Assortment Giveaway! It ends soon, so hurry!

Four New Products for Fischer & Wieser at Summer Fancy Food Show

Flavorful sauces stood out as a noteworthy trend at the specialty food industry’s
premiere show, the New York City Fancy Food Show, held recently by the Specialty Food Association. Fischer and Wieser Specialty Foods, Inc., of Fredericksburg, Texas, topped a year of innovation by launching four new sauce flavors of note at the show:

Sushi Sauce, Korean BBQ Sauce, Spicy Chile Peanut Sauce, and Ghost Pepper Sauce were all very well received at the most recent Fancy Food Show

Sushi Sauce, Korean BBQ Sauce, Spicy Chile Peanut Sauce, and Ghost Pepper Sauce were all very well received at the most recent Fancy Food Show

  • Sushi Sauce – The joy of  sushi is even better with Fischer & Wieser’s Sushi Sauce! We blended sambol, soy sauce, ginger root, garlic, honey and lime in just the perfect amounts to create an excellent complement to all varieties of sushi from Nigiri to Norimaki to Inari to Temaki. Your guests will be saying “Gochisousamadeshita. Domo arigato gozaimasu. Oishikatta,” which means “Thank you VERY much. It was delicious!”

    Our sushi sauce is great on any type of sushi or sashimi!

    Our sushi sauce is great on any type of sushi or sashimi!

  • Korean BBQ Sauce – Barbecue (known as Bulgogi in Korea) is a delicacy there, served only on special occasions. But we present our  authentic Korean BBQ Sauce for everyday use as a marinade, basting sauce, or stir-fry sauce for beef, pork or chicken. Once tried, it will become a pantry staple that will liven up any meal—whether grilling, stir-frying, or roasting!
  • Thinly sliced flank steak or sirloin, sliced across the grain, is marinated in our Korean BBQ Sauce then quickly grilled to create this delicious bulgogi!

    Thinly sliced flank steak or sirloin, sliced across the grain, is marinated in our Korean BBQ Sauce then quickly grilled to create this delicious bulgogi!

  • Ghost Pepper BBQ Sauce – Grilling with friends in the back yard or off the tailgate holds a special place in our hearts, and our Ghost Pepper BBQ Sauce elevates any barbecue experience. The Ghost Chile is one of the world’s hottest peppers  with a Scoville Rating of over 1 million, compared to jalapenos which are rated from 2500 to 8000. We harnessed the Ghost Chile to deliver a sensational kick, along with complementary spices for balanced flavor. If you’re a lover of spicy food, you have just found your new favorite sauce!

    Can't do a burger any better than slathering it with our Ghost Pepper BBQ Sauce! It's also great on Hot Wings!

    Can’t do a burger any better than slathering it with our Ghost Pepper BBQ Sauce! It’s also great on Hot Wings!

  • Spicy Chile Peanut Sauce – Imagine sweet, nutty flavor mingling in a rich, smokey sauce that brings meat or dessert to life. A peanut can stand on its own any day, but when we crushed and blended it with our favorite pepper, the chipotle, the pairing was perfect!  It’s a sauce so inspiring you’ll want to share it with others.
    Chicken Satay with Spicy Chile Peanut Sauce

    Chicken Satay with Spicy Chile Peanut Sauce

    Fischer and Wieser CEO Case D. Fischer said the new sauces are unique and flavorful. “They evoke different cultural seasonings and textures, and they each represent unique and individually enjoyable flavors,” he said.  Fischer said the four sauces are the result of a long and rigorous process at Fischer and Wieser of brainstorming, cooking and refining before bringing to market. “They are our internal finalists,”  he continued. “We start with a lot of ideas every year, cooking with new ingredients and flavor combinations with the goal of launching innovative sauces at this show. We aim to raise the bar, and this year is exciting. We think we have accomplished our goals with these launches by introducing flavors that are something special and memorable.”

    The new sauces, along with many other gourmet products, were exhibited by about 1800 specialty food companies at the New York City show. Grocers, retail store representatives, restaurant owners and culinary experts attended to discover recently launched food products, as well as refresh their memories on proven gourmet items. Food journalists also traversed the show, writing, blogging and tweeting trends that are shaping the specialty food industry.

“It’s an exciting time to be in the industry,”  Fischer stated. “This show is the start of a new season. There are many exhibitors and notable food leaders who are here, and there are exciting trends that are always the topic of conversation during and after these three days.”

For more information on the Fancy Food Show, visit specialtyfood.com.

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F&W sponsored 18th hole at 4th Annual Nimitz Golf Classic

Fischer & Wieser participated in the 4th Annual Nimitz Golf Classic recently held at Boot Ranch north of Fredericksburg.

F&W tent set up at the 18th hole on Boot Ranch.

F&W tent set up at the 18th hole on Boot Ranch.

F&W sponsored the 18th hole to raise money for  the education programs of the National Museum of the Pacific War and Operation Comfort, a program that supports the rehabilitative, recreational and financial needs of wounded military.

Leo Aguirre, Simon Fischer,  Deanna Fischer, Elle Fischer, Anson Cone, Tesa DeMers, John DeMers

Leo Aguirre, Simon Fischer, Deanna Fischer, Elle Fischer, Anson Cone, Tesa DeMers, John DeMers

Chefs John Demers of Bright Sky Publishing (co-author of Fredericksburg Flavors Cookbook) and Leo Aguirre, Manager of Fischer & Wieser’s 2 retail stores, made ham sliders topped with Sweet & Savory Onion Glaze for players.

Leo Aguirre & John DeMers get the sliders ready!

Leo Aguirre & John DeMers get the sliders ready!

 

John DeMers pours on the Sweet & Savory Onion Glaze!

John DeMers pours on the Sweet & Savory Onion Glaze!

Fischer & Wieser has participated in the Nimitz Classic every year since its inception. The Nimitz Foundation is near & dear to Case D. Fischer’s heart, having taken part in Nimitz activites since his teenage years. He served as Chairman of the Board of the Admiral Nimitz Foundation, among other offices.

“Fischer & Wieser is honored to participate in any cause that helps our veterans and educating the public about their sacrifices,” stated Fischer. “We hope their stories, especially those of the WWII Veterans, are known and shared with generations now, and in the future.”

Click on this link to learn more about:  The National Museum of the Pacific War