Mr. Wainer is excited about the numerous tradeshows and tastings on his agenda this spring to introduce his eclectic product mix to his specialty produce line.
“In searching throughout the Mediterranean, we have found some of the finest, most unusual farms representing our production in Spain as well as Greece,” announces Henry. These farms have become the home of the Jansal Valley® Mediterranean products.
“From Greece we are producing three sizes of pitted Kalamata olives and have captured the market on the largest pitted Kalamata olives available,” says Henry. “They are large enough to stuff and fan on a plate for decoration.” Also available are Colossal and Extra Jumbo sizes. “The smaller ones are particularly excellent for baking,” comments Henry. “We are also importing the largest Kalamata with pits.” They are available in 10 pound Kryovac for food service, as well as 10 ounce jars for retail.
Another product that has had great success this year is the fire roasted pimento-shaped red peppers, and new on the market for the first time in the United States, pimento-shaped yellow peppers. “At last, you can save time in the kitchen and offer the perfect pepper for stuffing or plate presentation in salads, and they are already roasted and peeled,” explains Henry. “The thick walled peppers are multi-purpose.” They come packed in 5.72 pound tins for food service, as well as 13.4 ounce jars for retail.
“After having much success in the past, we traveled to Spain for the finest Extra-Virgin Olive oil, made from 100 percent Arbequina olives. We’ve tasted almost every oil produced in Spain, and this oil is consistently the finest available,” Henry explains.
The quality is exhibited by a spectacular amount of flavor, finishing with a fruity spice. The Arbequina olives are grown on the French border of Spain, harvested by one of the largest farm co-ops in the world. The oil comes either Extra Virgin Organic Olive Oil or Extra Virgin Olive Oil, available in either one gallon or 17 ounce containers.
The center portion of Spain is also one the most productive areas for capers. Sid Wainer & Son is introducing Jansal Valley® Capers and Caperberries. In Lorca, they have been harvesting capers and caperberries for decades. They are hand-harvested, selected only from the finest Capparis plants. Their pure and natural green color and delicate texture are due to the natural fermenting process. The result is a product worthy of the Jansal Valley name. Capers are available in either two ounce or 21 ounce jars. Caperberries come in either 4.2 ounce jars or 17..6 ounce jars.
While chefs have access to the world’s finest specialty produce through Sid Wainer & Son, Henry has aggressively expanded his offerings as a convenience factor. He recently introduced an entire line of beans and grains, dried fruits, dried peppers, dried mushrooms, and nuts to make exquisite foods available for the discriminating. From Crimson Lentils to Purple Sticky Rice, Porcini to Woodear Mushrooms, Ancho or Haberno Peppers, the selection is the most comprehensive, bringing a new world of taste sensations to the table.
“We searched throughout the United States to find producers that buy only the freshest USDA inspected beef, pork, and poultry,” explains Henry. The result is an incredible line of Jansal Valley® Smoked Meats and Poultry.
“Using various combinations of woods (hickory or apple and hardwoods) these products are smoked slowly using an old-fashioned method to enhance the flavor,” adds Henry. Smoked Duck Breast, Venison Sausage, Andouille Sausage and Smoked Bacon are just a few of the products that are smoked exclusively for Sid Wainer & Son. The line also includes a fine selection of smoked cheeses, such as Gruyere, Mozzarella, Provalone, and Cheddar.
Sid Wainer & Son represents a unique source to the finest, and rather most eclectic food products available in the world. To add evidence to this, the addition of Jansal Valley® New England Farmed Ostrich Meat should prove this beyond a doubt.
Mr. Wainer is very excited to introduce fresh ostrich filet to America. Ostrich meat is a new product in the United States which has been enjoyed in Europe for the past few years. Sid Wainer & Son is now providing the freshest and highest quality ostrich meats in the world.
His producer has been practicing traditional farming since its inception in 1799. For nearly 200 years it has been involved in various aspects of traditional farming. Several years ago, as it became more difficult to farm in New England (raising cows and sheep), they looked to alternate farming options. At the time it was the suggestion of Henry Wainer that the farm enter into a high-end farm product. After extensive research beginning in 1993, his producer entered into the ostrich business.
“It’s the newest healthy red meat, and an exciting center of the plate item,” says Henry. “It is very well received and is being served at convention dinners and the like.” Leave it to Henry to corner the market on this and other specialty food products.
Henry Wainer has traveled to numerous shows and farms throughout the world, securing exclusive relationships and coordinating packaging of many of the specialty produce items that he sells on a daily basis, exclusively for Jansal Valley® First-Pick , might it be thousands of pounds of yellow and green Haricot verts from California, Central or South America, or hand-snipped green beans.
Jansal Valley® First-Pick assures the freshest and the finest in specialty produce available, Hand Picked from the World’s Finest Farms®. Henry has a Massachusetts farm producing exotic greens hydroponically, as well as edible Orchids from the Orient, packed in California.
Organic produce is more a norm than an exception in his choice of produce. “Often times the organic produce will offer better taste, better fragrance, and is grown with tender loving care,” explains Henry. As more and more farms improve their farming practices, the organic products are vast becoming more available, and competitive with regular produce.
The best fresh produce is packaged under Jansal Valley® First-Pick and include crops of vine-ripes, spinach, strawberries, baby lettuce, baby carrots, baby beets, frisse, herbs, flowers, berries, and figs. “This produce represents the finest quality available in the world,” assures Henry.
Sid Wainer & Son has its own growers in California who produce 12 varieties of raspberries for its
Jansal Valley® First-Pick as well as a selection of bush berries, which are air freighted to their warehouses and handled in refrigerated air cargo containers. “These berries never break 34 degrees farenheit from the time they are picked to arriving here, just 27 hours from pick to arrival, giving our customers an extra two to three days shelf life,” explains Henry.
“Goldbud Farms provides us with the best tree-ripened fruit in the country,” comments Henry. “They are grown on dwarf trees and the farmer is genius in his choice of topography. They have trained their trees to grow toward the sun in the pockets of the valley.” They produce 16 varieties of plums, 17 varieties of nectarines, and 15 varieties of peaches. Goldbud Farms is exclusive to Sid Wainer & Son.
“We know the growing conditions and the weather all over the world, all of the time,’ explains Henry. “And that’s really what the customers need in order for them to plan their menus.”
To help chefs take advantage of the premier crops of specialty produce, Sid Wainer & Son has developed seasonal menu planners. The planner is prepared by his experienced buyers and marketing team who work with growers from around the world. For chefs who plan menus far in advance, this guide enables them to plan for the availability of a desired crop. This enables Sid Wainer & Son to develop a unique relationship with produce buyers and chefs alike. “For those working with me, it’s like doing business with local farmers in the summertime,” comments Henry. His close ties with farmers allow chefs to receive the finest produce, with an extensive selection, year round.
Although Henry is aggressive in acquiring 80 percent of his produce directly from the farms, he is also remindful of his roots. He is still tied to the local terminal in Chelsea, with 20 percent of his purchasing from these markets which fill in the gap. “This is where we started our business from, and I am still able to get great produce, and support these growers as well,” explains Henry.
Henry has an uncompromising staff to support his growth. He employs many people from the food industry, including chefs. “If my staff doesn’t love it, it doesn’t matter what I think,” Henry says. “If they don’t like it, they’re not going to sell it, and that’s key to what we do here.”
Henry is very active in the food show circuit. It enables him to stay abreast of industry trends, and along the way he sometimes meets the source of another cutting-edge product to add to his unchallengeable selection.
Very often Henry is sourced for information from food magazines regarding various foods. He has an insatiable appetite to communicate with others his extensive knowledge on farming, cooking, and world-wide cultures.
The door to Sid Wainer & Son is always open for guests to drop by and sample some of the world’s finest foods. That front door, by the way, is one that opens to a world of uncompromising quality and service, and Henry Wainer, your host, is a man with an insatiable desire to bring this world to you.
