The afternoon’s luncheon, created by Chef Bill Telepan at his eponymous restaurant, was comprised almost entirely of the winners’ products. The winners were:

• Outstanding Bread/Baked Good: The Baklava Goddess Inc., Schaefferstown, Pennsylvania, for its baklava.
• Outstanding Condiment/Oil/Vinegar: Bella Cucina Artful Food, Atlanta, Georgia, for its artichoke lemon pesto dip.
• Outstanding Confectionary Good: B.T. McElrath Chocolatier, Minneapolis, Minnesota, for its passion fruit truffles.
• Outstanding Dairy: Uplands Cheese Company, Dodgeville, Wisconsin, for its Pleasant Ridge Reserve cheese.
• Outstanding Fruit or Vegetable: Kathie’s Kitchen, Newtown, Connecticut, for its Superseedz sea-salt flavored dried pumpkin seeds.
• Outstanding Meat and Charcuterie: Thunder Heart Bison, San Antonio, Texas, for its various bison products.
• Winner of the All Artisanal Award: Thunder Heart Bison.

“Each producer has a great family story to share, but Hugh Fitzsimmons of Thunder Heart Bison stood out as the most inspirational and impressive,” noted Matt Gallo, Stephanie’s cousin and a prominent member of Gallo’s third generation of family members to run the winery. “It’s a fourth-generation business, like ours, and the Fitzsimmons’ passion for ranching permeates the entire business and every employee.”

All submitted products were judged by a panel of six prominent food professionals and journalists. Winners receive a $5,000 business development grant and are given the green light to use the award as a “seal of excellence” for the advertising and marketing of their product.
For more details on this year’s winners, judges and how the annual program works, go to www.gallofamily.com.