Divine Brine Announces Fresh Way to Enter the Market

Chef Robert Schaefer shares his passion for gardening and his inspirational message through his latest line of specialty foods. End Quote

New York, NY (1888PressRelease) September 03, 2010 - Divine Brine Foods, headquartered in Long Island is proud to officially announce a successful entrance into the whole foods products business. As the name implies, the company specializes in producing all natural specialty foods. Beginning with a simple mission to provide healthy and highly delectable foods without preservatives or artificial flavors, the company has already taken root regionally.

Founder and executive chef Robert Schaefer envisioned a concept to offer regionally farmed produce in a manner that is appealing to the masses. "The idea initially stemmed from having an overabundance of vegetables in my own backyard garden and morphed into providing specialized food products. Schaefer goes on to comment "We opened with one simple principle…we have to get back to the garden".

Current products that are in season and available now include Devilish Dills, Sublime Sours, Bread and Butter Pickles, Caponata (an eggplant appetizer), and three chutneys (Blueberry-Apple, Cranberry-Apple and Peach). Divine Brine Foods will announce one new culinary delight to market each month with the Devilish Dills as the anchor product.

Divine Brine Foods bases its business model on the long-held belief in the power of whole, natural foods to heal and bring humans back into balance with nature. The company goes to great lengths to produce delectable edibles free of artificial preservatives, colorings and flavors. Whenever possible, the produce supply is shopped from local farmers which results in better quality products, supports local farmers and producers and helps sustain local economies.

For additional corporate information or questions, please email info ( @ ) divinebrinefoods dot com or call (631) 742-6091 dot

About Chef Robert
Chef Robert Schaefer founded Divine Brine Foods on one simple principle: "We have to get back to the garden". After attending Hunter College, Chef Robert began his career as an apprentice and later a full time position at the 21 Club in New York City. Following his passion, he continued his chef training at The Culinary Institute of America. Chef Robert went on to work for notable White House Chef Pierre Chambrin and later Hilton Hotels. He later opened several restaurants around the country including the posh venue Portfolio, located in the Hamptons. After a successful launch of a private catering company, The Next Supper, his clientele list grew with the likes of Bill Cosby, Woody Allen, Frank Sinatra, and President George Bush. Other venues quickly took advantage of his services such as Studio 54, Palladium, Limelight and events such as Liberty Weekend (the relighting of the Statue of Liberty).

For more information about Divine Brine Foods, visit www.divinebrinefoods.com or follow us on facebook at "Divine Brine Foods".

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