Santa Barbara, November 29, 2018—Pacific Pickle Works has earned fresh kudos from the culinary tastemakers of the Good Food Foundation. Three of the company’s briny creations—Bloody Mary Elixir, Fenn Shui, and seasonal Verbena Hop-Pickles—are Finalists in the 2018 Good Food Awards. This annual event celebrates specialty food makers across the nation committed to best manufacturing practices, social and environmental responsibility, and meaningful community engagement.
The awards ceremony, followed by an artisan marketplace, will be held in San Francisco from January 19th-21st, 2018. For company founder and CEO, Bradley Bennett, the Good Food Awards are an opportunity to connect with fellow makers as well as fans and local retail buyers. “It’s a competition by name,” smiles Bennett, whose bestselling Jalabeaños, a spicy pickled green bean, won a 2015 Good Food Award, “but in spirit it’s like a reunion with your most creative friends. Everyone in the room—exhibitors, judges, attendees—is adventurous and knowledgeable, curious about ingredients and technique. They are genuinely interested in your story and appreciative of your craft.”
Currently available in select grocery stores along the West Coast and online through pacificpickleworks.com and Amazon.com, the company’s trio of contenders includes:
Bloody Mary Elixir
Anchored by the umami-rich punch of Pacific Pickle’s scratch-made Worcestershire sauce, all-natural Bloody Mary Elixir is a full-bodied blend of robust spices, crushed aromatics and tangy sweet tamarind balanced with organic cider vinegar. Finished with lime juice and a classic horseradish kick, each bottle of Elixir makes a brunch-ready batch of premium cocktails in minutes—simply add tomato juice and spirit of choice. Happy Hour starts with 8oz (12/cs) and 16oz bottles, (6/cs). Gluten free, certified kosher.
The tender-crisp texture and delicate anise notes of sliced fennel bring a breezy Eastern flair to the West Coast pickle. Batches of Fenn Shui are brined in premium rice vinegar infused with pungent ginger, fragrant orange zest and tongue-tingling Thai chiles. Lift a basic burger or simple salad to next-level status with a few slices of chilled Fenn Shui. Get zen with 16 fl oz jars (6/cs).
Non GMO, gluten free, vegan, certified kosher.
A celebration of Santa Barbara’s seasonal bounty, Pacific Pickle Works’ limited edition Verbena Hop-Pickles are a local collaboration with Pure Order Brewing Co. and Roots Organic Farm. Chip-cut organic white pickling cucumbers from Roots Organic’s heirloom "Salt & Pepper" varietal become petite crunchy canvases for citrusy lemon verbena. Estate grown cascade hops from Pure Order Brewing Co. add a bite of floral bitter to the brine, rounded out by Thai basil, Serrano chiles and a few pints of Pure Order Viva Lager. Savor a Santa Barbara summer with 24fl oz jars (6/cs). Non GMO, vegan.
On having products across several retail categories recognized in this year’s awards, Bennett is enthusiastic. “Our pickled vegetables are a natural garnish for our savory cocktail mixers, but we’re really excited when a product has the chance to shine solo and showcase its versatility.”
According to an annual report published by the Specialty Food Association and Mintel, the specialty food industry will close out 2017 with over $127 billion in sales. Bennett is encouraged by the growing demand for health-conscious specialty foods, particularly as consumers begin to seek out clean label choices in center-store categories like pickles; which, until recently, have seen minimal innovation by national brands. The announcement of finalists for the Good Food Awards is well-timed for the company, whose retail footprint in the Bay Area has recently broadened with the addition of Whole Foods Markets’ Northern California stores. “We’re confident our audience is out there,” says Bennett, “and having our brand recognized by industry leaders such as Good Food Foundation is a wonderful way to bring our products to their table.”
About Pacific Pickle Works
Pacific Pickle Works was founded in 2010 by Santa Barbara native, Bradley Bennett, whose tangy, spice-kissed pickles began as holiday gifts for friends and family. As demand for his signature recipes grew, production moved from Brad’s home kitchen to various commercial kitchens to the company’s Union St. factory in 2015. Today, Pacific Pickle Works hand-packs 11 unique varieties of naturally gluten free, non-GMO pickled vegetables in Brad’s original “West Coast” brine, sourcing local, organic produce when available. Inspired by Santa Barbara’s vibrant nightlife and artisan cocktail culture, the company began crafting a line of all-natural, one-step cocktail mixers in 2016. With growing distribution along the West Coast, Pacific Pickle Works is currently available in over 500 retail locations, including Whole Foods Market, Sprouts Farmer’s Market, New Season’s Market, Nugget Market, Draeger’s Market, Lazy Acres, Bristol Farms, and Bi-Rite Market. Offering shelf-stable convenience with zero artificial ingredients or preservatives, Pacific Pickle Works expects to expand distribution nationally and online as it continues to engage customers with its playful branding and bold flavor profiles.