For the record, we think every one of our makers is a winner—which is why we were so excited to see 20 of them nominated for a Good Food Award this year. Our very own genius Kristen Miglore was one of many judges, who tasted (and tasted, and tasted) the nominated foods, voting on their favorites in many blind tests. When the 2016 Good Food Award-winners were announced on Friday, 13 of our very own took home medals.
Cue the applause! Here's what we (and the Good Food Award judges) love about the winners:
2016 Good Food Awards Winners
Little Apple Granola makes a lot more than granola—and their apple cider caramels would win anyone over.
Sapore della Vita makes a mean, spoonable (that is, best-eaten-right-off-the-spoon) caramel sauce.
We love chocolate with stuff in it—which is why we love Zoe's Chocolate Co. The GFA loved their Yogurt Pralines most, while we dig their Sesame Tahini chocolates.
Mikolich Family Honey's deeply fragrant Orange Blossom Honey is excellent on ricotta toast and spooned into tee—and the GFA judges awarded their Coastal Wildflower Honey.
Westwind Orchard's raw, runny honey impressed the judges at the GFA. We're huge fans of their packaging and other products, including vinegar, maple syrup, and chocolate.
The robust flavors of these roasted nut oils from La Tourangelle won them recognition, and if you whisk any into a salad dressing you'll be hooked, too.
Michigan-based American Spoon medaled in the Preserves category (for their Wild Thimbleberry Jam) and the Pickles category (for a total of four winning products!)—but it might be their jams we love most.
Black Radish Creamery, based in Ohio, says that "local tastes better." This belief helped their King B. preserves medal this year—and we're believers in their fun apparel, too.
The extra-spicy, gingery, citrusy kimchi from Hosta Hill won our hearts—and the GFA judges'.
And three more cheers for the other nominees!
Fat Toad Farm, who makes a goat's milk caramel you'll want to eat with a spoon.
Fruition Chocolate, a bean-to-bar chocolatier based in the Catskill Mountains.
Regalis, a forager of wild edibles like truffles, roe, and squid ink.
HealthGlen's Farm & Kitchen, who pairs liqueurs and wines with fresh fruit in jams.
Johnson Berry Farm, a makers of jams from the berries they grow on their Washington farm. Mama O's Premium Kimchi, who makes a funky-good kimchi and kimchi paste. Mixed Made, beloved for infusing maple syrup with chili peppers in Brooklyn.
One Culture Foods, who makes bold marinating and finishing sauces.