Posted by CBS New York on 19th Jan 2016
Charissa NewsGREENPORT, N.Y. (CBSNewYork) — At age 92, Earl Fultz has turned his everlasting love for his late wife into a love for the spice of life.
Years after retirement, Fultz, of Peconic Heights, made his dying wife Gloria, a promise: he would turn her family recipe into a household name — cHarissa.
“What she wanted to happen was to fill the void, find something meaningful to do with your life other than practice shuffleboard,” Fultz said. “I do choke up sometimes talking about her.”
Made by hand on Long Island’s North Fork, the special seasoning was an instant hit, CBS2’s Carolyn Gusoff reported.
“I would go to the farmer’s market and we’d come back with heaps of greenbacks,” Fultz said.
The taste is unique. Gloria, a Moroccan Jew, had altered an age-old seasoning to appeal to her American family’s palate, mixing cumin, lemon juice and olive oil and sea salt.
Soon his condiments and rubs were getting kudos from gourmet magazines and winning awards, including one for best start up in the nation. It’s now served up in Yankees Stadium.
And Fultz has big plans, hoping to soon roll out single-serve packaging of the sauce — perfect for seasoning hamburgers and other items on the go.
The company has also invested in its first mass mixing machine — allowing the company to expand production from 200 jars a day, to 6,000 jars a day.
“Earl proves that you’re never too old to follow your dream,” Jeri Woodhouse, vice president of cHarissa, said. “To me, every day when he looks at that jar, he thinks of Gloria.”
Fultz says he is inspired by the Newman’s Own Foundation and wants to ultimately start a charitable foundation with his company’s profits.
At age 88, Earl Fultz of Cutchogue, N.Y., and his wife, Gloria Elmaleh, 85, who was born in Morocco, started commercially bottling and selling the Moroccan sauces and spices she had been concocting at home. Though she died last year, Mr. Fultz, now 91, soldiered on and even expanded the business. Charissa, their brand, won [...]
A North African hot sauce could dethrone SrirachaCUTCHOGUE, NEW YORK – Is a new spicy condiment threatening to end Sriracha’s reign as king of the hot sauces? Harissa, a Tunisian paste made of chilis, garlic and spices, is showing up in dishes across the U.S.: over hamachi and eggplant at NYC’s Daniel; glossing squash soup [...]
Earl Fultz PhotosAt 91, Earl Fultz of East Marion finds a hot seller in cHarissa, a cumin-based condiment he bottles in tribute to his late wife, Gloria. The condiment was inspired by her Moroccan heritage. Click here to see the photos.Source: Newsday / Randee Daddona and Jeffrey Basinger
Nonagenarian Earl Fultz of East Marion finds a hot seller in cHarissa, a cumin-and-olive-oil-based condiment he bottles in tribute to his late wife, Gloria. He passionately promotes the product with the hope that one day it will be more popular than ketchup. Source: Newsday / Randee Daddona and Jeffrey Basinger
Earl Fultz is not going gentle into any good night. A few years ago, when he was 88, the East Marion resident started bottling jars of cHarissa, a cumin-and-olive-oil-based, Moroccan-inspired condiment that was the specialty of his wife, Gloria. Soon after he began selling it at a farmers market in 2013, Gloria died.That's when Fultz, [...]
bon appétit – The Food List/Dec 18, 2014http://www.bonappetit.com/columns/the-foodist/article/best-food-drink-2014
If you want to spice things up in the kitchen, but your busy schedule prevents you from taking the time to try new things, a Greenport couple has a suggestion for you.Earl and Gloria Fultz, who live at Peconic Landing, want you to try “cHarissa,” a Moroccan-influenced food seasoning created by Ms. Fultz. “Moroccan cooking is [...]
The Harvest East End wine and food classic at McCall Wines in Cutchogue on Aug. 24 was another beautiful celebration of Long Island wine and food. It was attended by some 1,300 people who came to raise their glasses to the wineries and restaurants of the East End. Forty-three wineries and 34 chefs provided the [...]
"I would eat it in a house, I would eat it with a mouse. I would eat it on a train, in the rain, in a box, with a fox. I would certainly eat it with ham and if I cam be some green eggs, I would slather them with piquant, earthy, luxuriant cHarissa."