Company News

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Heart-Healthy Alert!

Introducing Admiration Expeller-Pressed Non-GMO Canola Oil

This light, versatile culinary oil is made without using toxic solvents to extract the canola oil from seeds— our mechanical expeller-press process creates a delicious, ZeroTrans fat oil that’s a great source of Omega-3 and Vitamin E. With the least saturated fat of any edible oil, it’s perfect for health-conscious consumers.

Learn more about Admiration’s Expeller-Pressed Non-GMO Canola Oil 


 

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The International Foodservice Marketplace / NRA SHOW 2016
McCORMICK PLACE • CHICAGO, IL

Supreme Oil at the National
Restaurant Foodservice Show

May 21-24, 2016

Come see us at our Booth# 7752

Discover. Learn. Connect. Whether you want to try out new equipment, brush up on emerging trends, collaborate with more than 63,000 foodservice pros, or get hands-on culinary training, NRA Show has what you need.

Learn more about the National Restaurant Association / NRA Show 2016

 

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The International Restaurant & Foodservice Show of New York 
Javits Center
655 West 34th Street
New York, NY 10001

Supreme Oil at the
The International Restaurant & Foodservice Show

March 6-8, 2016

Come see us at our Booth# 1209

The International Restaurant & Foodservice Show of New York – also known as the NY Restaurant Show – is the only event in New York exclusively serving the restaurant and foodservice industry.

This is a must-attend event for anyone involved in the restaurant, foodservice or hospitality industry. Don’t miss your chance to network with Independent Restaurant Owners, QSR and Quick Serve Establishment Operators, Caterers, Bakers, Chefs, and other from across all segments and concepts, plus bars, nightclubs, hospitals, hotels and commercial foodservice operations.

Learn more about the International Restaurant & Foodservice Show of New York

 

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Vincent Barcelona

“I’m seeing a lot of wacky stuff like rosemary-infused, burnt orange, black pepper and olive oil.” Example: Brooklyn-based Van Leeuwen Artisan Ice Cream, whose flavors include Earl Grey, honeycomb and ginger and whose pints you can scoop up at Fairway Market in Woodland Park.

 

North Jersey Chefs Predict the Big Food Trends of 2016

 StoryArt_NJ.com

 

Food trends, like any others, come and go. As the new year gets into gear, some trends will be left behind and others will burst onto the food scene. From new fish dishes to exotic spicy sauces to the next incarnation of “superfood” greens, North Jersey chefs and restaurant industry insiders predict what trends are going to dominate dining in 2016.

FUNKY ICE CREAMS

When it comes to the beloved frozen treat, one trend is “not for the traditionalists,” admits Vincent Barcelona, corporate chef for Supreme Oil Co. in Englewood. But for those willing to go out on a limb, he sees lots of places continuing to churn out more than your typical chocolate and vanilla: “I’m seeing a lot of wacky stuff like rosemary-infused, burnt orange, black pepper and olive oil.” Example: Brooklyn-based Van Leeuwen Artisan Ice Cream, whose flavors include Earl Grey, honeycomb and ginger and whose pints you can scoop up at Fairway Market in Woodland Park.

FERMENTED FOODS

Plenty of foods we enjoy every day are the product of fermentation — yogurt, cheese and beer, for example. But chefs are experimenting further with pickling and fermenting, which not only packs foods with enzymes and healthy bacteria but also “gives food an added brightness,” according to Barcelona. He sees fermented black beans, cabbage and other vegetables preserved in-house by chefs popping up everywhere from fast casual joints to high-end restaurants.

EXOTIC SPICES AND SAUCES

If the craze over Sriracha proves anything, it’s that “people are bored,” says Barcelona. “They want their palates to come alive!” Chefs and food industry experts searching for other spicy condiments and flavors are looking towards Africa and India. “I think what we’re going to see now is people using more ethnic spices,” Costagliola says. “There are ghost peppers from India, harissas from North Africa.” Merida agrees, saying that African flavors especially will become more popular.

 

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VINCENT BARCELONA

“This is truly one of the premier events in the tri-state region,” states chef Barcelona. “I look forward to participating and supporting this great event every year. It keeps me grounded and focused on why I do what I do. At the end of the day, remaining on the cutting edge of culinary trends allows me to extend remarkable creativity and passion to all of our stakeholders at Supreme Oil.”

Hudson Valley Restaurant Week March 2016

Supreme Oil’s corporate Chef Vincent Barcelona is on the Advisory Board for Hudson Valley Restaurant Week. The Kickoff Event for the media and participating restaurants will be held at Peter Kelly’s X2O on the Hudson on Monday Feb 29th.

Hudson Valley’s 14-day restaurant week runs March 7-20, 2016

This event will include a line-up of nearly 200 participating restaurants. With diverse styles and menus, many chefs will focus on the best of local products. From artisan cheeses to pasture-raised meats, local wines and craft beers are sure to be flowing.

Learn more about Hudson Valley Restaurant Week

 

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Checkers Names Supreme Oil Supplier of 
the Year!

Supreme Oil Company has been selected by Checkers Drive-In Restaurants, Inc. as the winner of its 2014 Supplier of the Year Award for its role in designing and supplying Checkers/Rally’s with a variety of sauces and condiments that have helped the rapidly expanding drive-thru restaurant chain to enhance their menu offerings while also achieving significant cost-savings. Checkers Drive-In Restaurants, Inc. is the largest double drive-thru restaurant chain in the United States and is the parent company of both Checkers® and Rally’s® concepts.

The Supplier of the Year Award follows Checkers’ annual assessment of progress and achievement with its suppliers. “When choosing suppliers for this award, we look for those who are committed to service, with on-time delivery and outstanding quality and consistency,” explained Patti Dumars, Sr. Director of Supply Chain Management at Checkers/Rally’s. “Since 2009, [Supreme Oil] has worked tirelessly to quickly deliver quality products at value prices, ensuring “admiration” from our guests.

In the past year alone, Supreme Oil supplied Checkers/Rally’s with approximately 35 distinct products (almost exclusively from its Nashville, TN facility) and created over 10 new formulas to support hundreds of their restaurant locations. Supreme Oil was thrilled when Checkers initially chose us to be their primary supplier in the category of dressings and sauces in 2009. Our relationship has matured substantially over time, and this award is a much-appreciated recognition of all of the hard work and dedication of the entire workforce at Supreme Oil who continue to help ensure that our customers receive superior service levels and products of the highest quality.


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Supreme Oil’s Piknik Foods Sponsors Halloween for Kids

PIKNIK Foods of Brundidge Alabama sponsored games and rides at the 2015 City of Brundidge Annual Halloween Festival. Kids were treated to trick-or-treating, bounce houses, games, train rides and more!

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