Experiments in the kitchen paying off
Former teacher hopes for a hit with line of specialty condiments
By Michele Drayton
© 2000 Republican-American
CHESHIRE - Moving experimentation from the lab bench to the kitchen counter was a welcome transition for Marie Gifford Hirschfeld.
A former high school chemistry teacher, Hirschfeld's penchant for food dates back to when she helped her grandmother bake bread and can peaches. She entered the food business when she realized there was more to the industry than sweating over a hot stove.
Hirschfeld initially made food look appealing as a stylist for advertisers, then become versatile in creating recipes for food companies. Now, she has developed her own line of specialty condiments that carries her college nickname, Giff's Original.
One of the five products in that line, Mango Spice Salsa, received accolades from the Connecticut Food Association in October, earning top prize among five entrants at the Connecticut Agri-Expo in Hartford.
Her line, which also includes Cranberry Ginger Chutney and Pepper Relish, reflects a trend known as culinary fusion, the marriage of traditional American and ethnic foods.
"Fruits are compatible with many spices," said Hirschfeld, a Cheshire resident.
Her Mango Spice Salsa, arrayed in red and yellow hues, is a chunky type that can be served with such dishes as grilled fish or chicken.
Hirschfeld got her fingers into sauces, concocting formulas for friends and families, who, in turn, encouraged her to set her sights higher. That meant running the product through nutritional analysis and a broader swath of palates.
The process took two years.
"It's a long haul, a long, involved process," Hirschfeld said. "You want to make sure you have a good product, and you want to make sure it's something people would truly be interested in and want to buy."
Hirschfeld's products are available through her Web site, giffsoriginal.com, and have reached customers as far away as California. Her products are also available locally at Lewis Farms in Southington and the Connecticut Creative Store in Hartford, which also houses the state Department of Agriculture.
Hirschfeld said she may look to the state to help her cause, as part of an effort to raise the state's profile in the food industry.
"Connecticut has done a terrible job in promoting our own foods," said Grace Nome, president of the Connecticut Food Association, a trade group established more than a decade ago that represents 1,200 retailers, wholesalers and distributors.
"I'm trying to bring attention to the wonderful Connecticut products because its not only good for consumers it's good for the economy," Nome said. "We have wonderful oils and spaghetti sauces. We have stuff as good as anyone else, and believe me, it tops the common brands."
Peter Ramsay, owner of Lewis Farms, which includes Hirschfeld's salsa in gift baskets, agreed state residents don't recognize their tasty gem.
"Connecticut produces some of tile best maple syrup in the world," he said.
Hirschfeld, 63, hopes to build the state's reputation as she builds her own. She's gone from making one jar of salsa at a time to handing off the job to Gourmet Products Inc., a Thomaston manufacturer.
"We do 100 cases at a time." she said.
And she said her line may grow as tastes change.
"That's the fun part of the food business: There's always something new, and there's always some idea that comes along that makes life interesting." Hirschfeld said. "You can never say the world of food is boring."
