Latest news with #JeffMauro
Forbes
3 days ago
- Business
- Forbes
Molly Baz's Ayoh! Sauces Enter Whole Foods Market For Its First National Retail Partner
Ayoh! Foods cofounder chef Molly Baz Ayoh! Foods Seven short months of globbing onto countless sandwiches, and now one of the most notable CPG launches of the past year is making its strongest squeeze yet. Ayoh! Foods, the flavor-focused condiment company from chef Molly Baz, enters Whole Foods Market stores nationwide. '[Ayoh!] is a colossal project,' Baz tells me. 'I am so grateful that people are chasing the product, recognizing its quality, and helping us get there so quickly.' Ayoh! Foods also reveals that it has raised a $4.5 million seed round, $3.3 million of which is new cash, led by Imaginary Ventures. In addition to its Dill Pickle, Hot Giardinayo and Tango Dijonayo varieties, Ayoh! will launch its flavored products on Whole Foods shelves with an exclusive flavor to the natural grocer, a brand new umami-rich flavor. 'I saw a white space in the marketplace,' Baz adds. 'I am committed to solving problems in the food industry and delivering deliciousness at all costs.' Molly Baz Ayoh! Foods Sandwich Shop To Countertop Jeff Mauro better make some room on the throne, because Baz keeps a close eye on each and every sandwich accoutrement possible. The venture for her particularly started during the pandemic. 'I became very sandwich obsessed,' she says. On her social media accounts, she's practically made condiments her entire personality, even starting a sandwich podcast where she would dissect the necessary minutia of the likes of tuna melts, BLTs and PB&Js. Ayoh! Hot Giardinayo sando sauce Ayoh! Foods From a Philly cheesesteak to a Chicago hoagie to a reuben at a New York deli, there's personal pride in each corner of the country that makes people feel at home with their sandwich of choice. Ayoh! capitalizes on that. 'I'm a huge fan of Chicago style giardiniera,' Baz says about her inspiration behind her punchy pepper Hot Giardinayo sauce. 'When I stir this giardiniera into the mayo, all of a sudden the mayo becomes so much more dynamic.' Ayoh! is a practical extension of those beloved staples. 'We're really trying to bring that sandwich shop to countertop moment at home,' says Ayoh! Foods cofounder and CEO David McCormick. That intention that the brand was founded on is working in real time. Baz has found that Ayoh! customers are not only using it in their homemade sandwiches, but they're bringing their deli-bought sandwiches home so that they can specifically squeeze Ayoh! onto it. 'For me,' she says, 'that's the ultimate success story of Ayoh!' Not Just Another Celebrity Brand Her pulsecheck that there was a vacuum specifically in 'dialed up, super bold-flavored, textured sando sauces,' as Baz puts it, seems to have been accurate, because consumers from the coasts to middle America are making it a staple in their homes. 'We sold out four months worth of inventory in two weeks,' says McCormick. 'It was almost 100,000 pounds of Mayo.' More than 170,000 bottles of Ayoh! have been sold since launch. Ayoh! Tangy Dijonayo sando sauce Ayoh! Foods And Ayoh! has proven that it's not some coastal craze. 'Early indicators when we launched showed there's plenty of momentum in the Midwest…that's really important to us,' McCormick says. 'We'll win the day if we can actually be just as popular in Ohio, Indiana, Tennessee. The great thing is there's a lot of affinity for mayo throughout the US.' That's something rarely seen in celebrity brands, but Baz and McCormick have managed to unlock genuine authenticity. 'Nobody sat down in a room and looked at categories and thought about the gaps…Molly was like, 'some people I know make boring sandwiches.' It's just that easy.' Ayoh's timely resonance also allowed the brand to raise a relatively quick seed round, the capital of which will go towards expanding the Ayoh! team, broadening brand presence, and facilitating wider distribution. '[Imaginary Ventures has] Flavor And Format While Ayoh! sells an original mayo, it will not be present on Whole Foods shelves, which already has a substantial assortment of original mayos. The flavors are at the core of the brand, and as Whole Foods Market's category merchant for shelf-stable condiments Juliana Bandin tells me, the retailer does not see any direct competitors. 'It fills a need for our shelves,' she says. [Flavored mayo] 'We are seeing double-digit growth since our most recent reset in March,' she adds. 'Brand launches like Ayoh! are going to help us continue the momentum.' That momentum includes a brand new flavor in the Ayoh! lineup, which Baz calls a sweet and salty 'umami bomb.' It will be exclusive to Whole Foods through September. Ayoh! Dill Pickle Mayo sando sauce Ayoh! Foods Between the squeezable, convenient format and flavors like Dill Pickle, Baz and McCormick have created a product that glides with the pace of culture. '[The Dill Pickle flavor] has this paradoxical moment of something that's so funky and strange, but also so certainly has clout and its own cult following,' McCormick says. 'We don't take ourselves too seriously.' Whole Foods Market has a keen finger on that same pulse, and it resonated with the grocer too–format now becoming a priority for the products they start to carry. 'I don't think the jar would have done it justice,' Bandin says. '[Whole Foods is] seeing growth substantially in dipping sauces…Going forward, that's going to be really big, but again that is for squeeze bottles. It all kind of ties back together to that same trend' Ayoh!'s presence thus far has been limited to d2c, Amazon, and several hundred independent grocers. 'D2C has been tremendous,' McCormick says. 'We sold out four months worth of inventory in two weeks. It was almost 100,000 pounds of mayo…people will buy mayo online, much to my surprise,' McCormick says. The strategy here was to first activate Baz's fanbase before those who may not know her would discover it during a grocery outing. It's a homecoming of sorts for McCormick as well; he started his career at Whole Foods at the store level and worked his way up to become Grocery Director in the Rocky Mountain region. 'I couldn't think of a more meaningful, fun place to bring that completely full circle,' he says. He and Baz even met through a mutual friend from Whole Foods before starting Ayoh! together. The line of sando sauces is just the first of many that Ayoh! plans to penetrate the breadth of grocery stores with. 'Right now, Ayoh! is synonymous with our mayonnaises, but I think that there's a really bright, big ecosystem of food products that we build,' Baz says. 'I'm hoping that Ayoh's future looks like Heinz or Kraft Foods.'
Forbes
02-06-2025
- Entertainment
- Forbes
How To Plan The Perfect Father's Day For The Carnivore In Your Life
Generalities exist for a reason, and it's fairly likely that many father figures are looking forward to a great steak on Father's Day. While this may include a fancy dinner out, it's more than likely it'll involve something more purely carnivore-centric, and that's grilling right in their own backyard. "There are three potential paths a dad can take on Father's Day," says celebrity chef Jeff Mauro, a television food personality and founder/CEO of Mauro Provisions. Carnivores can have their day. getty To Mauro, these paths are: 'Gas up the grill or smoker and go to town, have your loved one cook for you, or go out to your favorite joint for your favorite meal and be served.' Mauro believes that the most righteous path is to smoke your favorite meat. 'Crack a couple cold ones, pull out the lawn chair and enjoy the afternoon on your own property,' said Mauro, acknowledging this mght be a little work. "But is anything more relaxing and exciting then that first bite of a well-smoked and tender pork shoulder or spare rib?' said Mauro. 'To me, Father's Day is all about spending time together, and what better way to do that than to be outside manning the grill and collaborating on a delicious meal?" said Chef Daniel Berret, Executive Chef of the Study Hotel at University City, who says the best steaks are sourced locally, and finding a local butcher shop can be a win-win, because it also supports small business. "I like to go with bone-in options, they provide more flavor. Bone-in ribeye, find a fun dry rub and whip up a compound butter to finish and elevate," said Berret. "For burgers I like to find brisket or short rib blends, adding fun toppings and potato or brioche buns can make it nice," said Berrett. Father's Day is a great time to splurge on a beautiful cut of meat that you wouldn't normally buy. "My personal favorite would be a three-pound bone-in dry aged ribeye, The Cadillac of cuts, in my opinion," said Brian Enyart, Executive Chef of Cruz Blanca, who shared dry aging will help tenderize the meat but, also add a sublime complex nuttiness that is a must try in your life if you've never had the experience. These cuts are super complex in flavor and need minimal help in seasoning. "My absolute favorite is olive oil, salt, pepper, maybe a squeeze of charred lemon if that's your thing," said Enyart. This is a pretty expensive piece of meat, don't let that intimidate you but, you should be prepared – and that includes investing in a good olive oil, such as O Olive Oil & Vinegar's California Organic Extra Virgin Olive Oil, which even comes in a cool chef-style squeeze bottle. This is absolutely a situation where practice and patience will make for a perfect steak. "I'd suggest buying a thermometer, testing it, to make sure you're happy with it and do a little research on meat temperatures. My favorite is around 120-125 F, taken near the bone or thickest part and then let it rest for 15-20 minutes. I usually put my steak on a plate, then into the microwave to rest (obviously, do not turn the microwave on, just use it as a box). The small, insulated space will keep it warm without over cooking it. Bonus points if you take the resting juices, add to a small pot with some butter and warm to make a pan sauce," said Enyart. Sometimes the easiest way to find the perfect steak is to leave it to the professionals. For example, Melting Pot at Home offers a Fondue Freezer Filler package full of everything from strip steaks to burgers and pork chops and Meyer Market has a fun new MMA-themed lineup of premium steak boxes. Another great option is Force of Nature's Grill Master Box, which includes exciting cuts like Grass Fed Pasture-Raised Venison Tomahawk Steak and Bison Ribeye. If your Father's Day will be centered around the grill, why not make it easier for the grill master of the day to make the perfect steak? "The last thing that you want to happen when you've picked out the perfect steaks is to overcook them," said Tim Crain, LongHorn Steakhouse Grill Master and 2025 Steak Master Series Champion, who says a great instant read meat thermometer such as this ChefsTemp Protemp Plus will keep you informed throughout the entire cooking process and help ensure everyone is happy. Mauro says it's essential to always rub your BBQ or even season your steaks for 24 hours before smoking or cooking. "This essentially dry-brines your proteins and infuses them with flavor and creates a more well-developed bark. I do all my BBQ in our BBQ Chip Dust, which literally works with every protein imaginable," said Mauro. This can be applied to steaks and chops as well. "Salt and pepper overnight on a wire-racked sheet pan and this deeply seasons and tenderizes your meat while also dehydrating the exterior so you get that perfect steakhouse quality char crust!' said Mauro. But there's so many ways to season and add flavor to some gorgeous grilled meats on this special occasion. A Wagyu Beef Tallow Cooking Spray can help take even grilled vegetables to the next level – but especially so when searing burgers and steaks. It could be the next secret family special ingredient. And for those who want to add some heat while grilling, Winona Pure's sprayable hot sauce could be tons of fun on everything from proteins to sides. While you may want to grab his favorite bourbon for the occasion, a beautiful red wine pairs wonderfully with meat. 'Malbec has the perfect balance of ripe fruit, acidity, and tannin. This is what I like to call 'elegance' in wines when everything is balanced," said Argentinean chef and sommelier, Pablo Ranea. Malbecs are robust enough to handle the char, fat, and intensity of grilled meats, yet its soft, round mouthfeel ensures it complements rather than overwhelms. "The subtle smoky notes found in many Malbecs beautifully echo the flavors from the grill. What makes Malbec even more versatile are its herbal and floral nuances—especially in expressions from high-altitude vineyards in Luján de Cuyo—which bring a refreshing lift to the palate," said Ranea. A great example of this is Trivento Reserve Malbec, an intense, bold red that expresses intense aromas of blackberries and plums, hints of violets and vanilla and a touch of sweet spices.
Time Out
30-05-2025
- Entertainment
- Time Out
Chicago sandwich king debuts new Italian beef collab at Time Out Market
Acclaimed Hulu series The Bear continues to put spotlight on Chicago and its iconic Italian beef sandwich, catapulting our culinary scene to new heights and creating lots of copycats. But Chicagoans know there's nothing better than the real deal — which is why we're thankful for Windy City native Jeff Mauro, and his latest creation for Stefani's Bottega Italiana at Time Out Market Chicago. The new Mauro Beef Sandwich layers slow-roasted, thin-sliced prime beef with hot peppers and tangy giardiniera relish, served with gravy. Find it at Stefani's, which opened at Time Out Market in the West Loop back in February. The Italian icon typically slings Roman-style pizzas, pastas, and schiacciata sandwiches, but we have a feeling this big, beefy number might just outdo its predecessors. Born and raised in Oak Park, chef Jeff Mauro is considered the Sandwich King on Food Network's The Kitchen, and for good reason. For years, Mauro has been on a mission to make the best version of the beloved Chicago-style Italian beef. Only now has he finally achieved his goal with what he calls 'the best Italian beef for purchase,' featuring Turano bread, gravy, and an original recipe for giardiniera. (Pro tip from chef: Don't say the 'a' at the end of giardiniera when you order.) ' It's the greatest beef that you will ever taste,' Mauro told WBBM. 'And I guarantee that. It's USDA choice or prime whole muscle chuck roll. It's not filled with anything, it's like rubbed and roasted old school, sliced paper thin.' The Food Network star's collaboration with Stefani Restaurant Group includes a plan to ship this truly famous beef across the country, giving restaurants along the East Coast a taste of Chicago. Apparently, Mauro's father grew up with Phil Stefani, making this partnership a 'super special' personal and professional experience. And if you're looking for a high-quality beef sandwich outside the immediate area, Mauro recommends looking for high-turnover locales to guarantee fresh ingredients. 'The secret key is you got to wrap that sandwich,' he said. 'Throw it in a greasy paper bag.'
