With Kelly’s Kitchen introducing creative new products to its line, 2013 promises to be a year of growth and gourmet tastes. Sugar Brook Farms announces that, in addition to new Spanish Tapenade and Italian Tapenade products, Kelly Longseth has been promoted from vice president/general manager to president and COO of Sugar Brook Farms, while Kim Schiro has been promoted from finance manager to CFO.
Kelly’s Kitchen offers a line of high-quality cheese spreads, Olive Tapenades with Cheese, and other Wisconsin Cheese-based specialties such as Gourmet Stuffed Peppadews, Buttermilk Blue Stuffed Olives, and Horseradish Havarti Stuffed Olives. Kelly’s Kitchen gourmet cheese spreads include Spinach Florentine, Garlic & Herb, and Creamy Blue Cheese with Chunky Pear. For those who love sweets as much as they love cheese, Kelly’s Kitchen produces Gourmet Dessert Cheese Spreads, Cheese Fudge, and Dessert Bites available in Cookies & Cream, Strawberry Cheesecake, and Pumpkin Spice flavors.
This year’s two newest products are additions to the line of Kelly’s Kitchen Olive Tapenades that were inspired by Longseth’s travels to Seville, Spain. New Spanish Tapenade with Roth GranQueso combines roasted tomatoes, kalamata and black olives, Roth GranQueso cheese, spices, and olive oil. Italian Tapenade with Parmesan blends the flavors of pepperoncini, sweet peppers, green and black olives, Parmesan cheese, garlic, basil, and olive oil.
When the Kelly’s Kitchen brand was launched in 2005, Longseth was one of two employees and managed sales, marketing, and new product development. Kelly’s Kitchen is part of the Wisconsin-based Sugar Brook Farms family-owned business, started in 1997 by Longseth’s father, Steve McKeon, and Paul McShane. Today, nationally available product lines from Sugar Brook Farms include Sugar Brook Products and Kelly’s Kitchen, all featuring Wisconsin Cheeses.
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