News bytes
Snippets of the latest foodservice industry news...
Maine restaurant serves food at US Open
NEW YORK - The Stonyfield Café, formerly O’Naturals from Falmouth, ME, will provide healthy food options at the two-week long US Open here. Flatbreads and Stonyfield yogurt parfaits as well as salads and cold soups. "This is our chance to take it to the country, this is our chance to say, 'This is who we are,'" McCabe says Co-Founder and CEO Mac McCabe in a published report. "It's our chance to go on a very big stage, with hundreds of thousands of people."
Sysco to sponsor SOS’ Great American Dineout®
HOUSTON - Sysco will sponsor Share Our Strength’s Great American Dineout® this fall, helping promote the Sept. 19-25 event in which restaurants join to raise funds to support SOS’ NoKidHungry campaign to end childhood hunger in America by 2015. Other sponsors include Ecolab, American Express, Jacob's Creek, USA Today and the National Restaurant Association. Along with Sysco's financial support, its sales associates are sharing this opportunity with their restaurant customers and encouraging them to participate. Last year, nearly 4,000 restaurants of every size and type helped the Great American Dine Out raise nearly $800,000 by donating a portion of the week's sales, offering special promotions, or collecting donations from their customers. For information, go to www.GreatAmericanDineout.org.
Aramark introduces Healthy for Life program
PHILADELPHIA - As back to school season begins, Aramark Education unveils Healthy for Life, a new program of nutrition, education and healthy fare. School menus will include more fresh fruits and vegetables, whole grains, lean protein choices, low and non-fat dairy options, 100 percent fruit juice and water. Aramark continues to reduce added fats, sugar and salt; eliminate added trans fats; offer healthy, nutrient-dense snacks; source high quality, local produce and products; and promote and expand the availability of breakfast. Healthy for Life is enhanced by Aramark’s age-specific dining environments: Cool*Caf features a fruit and vegetable bar and faster service lines for elementary students; 12-Spot is a high-energy café designed specifically for ‘tweens’ in middle schools; and U.B.U. Lounge offers high school students a chance to relax on couches and listen to music, while refueling with a nutritious meal. Included is a fruit and vegetable of the month program to introduce students of all ages to seasonal produce.
Food trucks in Boston’s future
BOSTON - A city Request for Proposals is said to be in the works for a Food Truck Challenge next year and reportedly, plans call for food truck ‘food court’ at City Hall Plaza, according to the Grub Street blog. Meanwhile the SOWA Open Market will be home to a mobile food court through October.
USHG intros Blue Smoke Bake Shop
NEW YORK - USHG’s Blue Smoke unveils the Blue Smoke Bake Shop, offering Pastry Chef Jenn Giblin’s fresh baked goodies to go seven days a week. The shop is right inside the restaurant.
Feeding Our Future program helps Boston youth
BOSTON - Leveraging a $20,000 Feeding Our Future® grant from the Sodexo Foundation, volunteers from State Street Corp. and The Greater Boston Food Bank celebrated serving local children more than 11,000 free lunches this summer at the Boys & Girls Clubs of Charlestown and South Boston. The program provides school children who rely on free and reduced-price meals during the academic year with nutritious lunches during the summer. State Street was integral to the success of the program, providing both kitchen space and employee volunteers to prepare the lunches. In addition to Boston, Feeding Our Future will be providing more than 300,000 summer lunches in 20 other cities in the United States including Allentown, PA, Buffalo, NY. Camden, NJ, and New York, NY.
5th Annual Cape Land and Sea Harvest set
HYANNIS - The 5th Annual Cape Land and Sea Harvest takes place Sept. 24-26 this year. At food-related businesses, breweries, bogs, wineries, etc. It follows Eat Local Week (Sept. 20-26) at restaurants on Cape Cod. Go to http://www.ediblecommunities.com/clash/.
Little Caesars Pizza franchisee maps growth
DETROIT - A Little Caesars Pizza franchisee, Gabbi Bazzi, relocated from here to Providence, RI, opened two units a year ago, and now plans more. "Little Caesars provides high-quality products and unmatched convenience for a great price. Our customers agree, and have named us the 'Best Value in America'* for three years running. Value never goes out of style," he says. Go to www.littlecaesars.com.
Bastianiches and Batali opening Eataly soon
NEW YORK - Joe Bastianich, his mother, Lidia and Mario Batali will open Eataly, an Italian food market and restaurant complex, on August 31st, on the corner of 5th Avenue and 23rd St. Lidia will be selling her Lidia's Pasta and Sauces line which she’s rolling across the country and will serve as dean of studies at La Scuola, the Eataly cooking school.
Jo’s plans pancake eating contest
NEW YORK - Jim Chu and Johnny Santiago’s will hold Jo’s First Annual Labor Day F*ckin’ Delicious Eating Contest on Sept. 6 in The Albert Room at the restaurant at 4 p.m. to see who can eat the largest stack of its Jo’s Delicious Ricotta Buttermilk Pancakes in five minutes. First prize is a $250 American Express gift card. Second prize is a Jo’s gift card for $50. In honor of the event, every $9 order of pancakes is "all you can eat" through Labor Day Weekend, ending at 4 p.m. on Monday.
NE chefs to appear on ‘Iron Chef’ Season 3
NEW YORK - Several chefs will appear in Season 3 of ‘Iron Chef,’ the popular Food Network show when it begins in October. Among the contestants from the Northeast will be Marco Canora, chef and owner of Hearth, Terrior, and Terroir TriBeca, in New York; Executive Chef Mary Dumont, returning for a second time from The Harvest in Cambridge, MA; Chef-Owner Marc Forgione of New York’s Marc Forgione, and Ming Tsai, chef and owner of Blue Ginger in Wellesley, MA. Visit www.foodnetwork.com.
AAA projects 10 percent uptick in Labor Day travel
NEW YORK - AAA projects the Labor Day weekend will see a 10 percent increase over a year ago in travel thanks to an improving economy and cheaper gasoline prices. The improvement in demand is tempered by a new frugality as travelers seek value pricing for accommodations and meals.
The Pine Social to open in New Canaan, CT
NEW CANAAN, CT - The Pine Social, a new upscale gastro-pub from restaurateur Joe Rocco on the site of the former Rocco’s Italian Kitchen, will offer food from Executive Chef Adam Truelove, a French Culinary Institute alumnus who honed his culinary skills in the kitchens of New York 's Esca, and at L'Escale in Greenwich, CT. Most recently, he was on the opening team at Mario Batali and Joe Bastianich's Tarry Lodge in Port Chester, NY.
Patriot Place hosts first Restaurant Week
FOXBOROUGH, MA - Patriot Place hosts its first Restaurant Week Aug. 27-Sept. 3,with six restaurants offering discounted pricing. They include CBS Scene Restaurant & Bar, Davio’s Northern Italian Steakhouse, Skipjack’s, Tastings Wine Bar & Bistro, Tavolino Pizza Gourmet and Twenty8 Food & Spirits. All of the restaurants will offer menus ranging from three courses to five courses for dinner. In addition, Davio’s, Skipjack’s and Tavolino will offer 2- and 3-course lunches, all for under $20. For more information about Patriot Place Restaurant Week, including complete menus and prices, visit www.patriot-place.com/restaurantweek.aspx.
Deuxave opening around Labor Day in Boston
BOSTON - Brian Piccini, owner, and Christopher Coombs, executive chef at Dorchester’s dbar, will open Deuxave, offering American Nouveau fresh, local cuisine at the corner of Massachusetts and Commonwealth Avenues in the Back Bay early next month. Entrees will average around $26. The cuisine is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined, but casual setting. The neighborhood restaurant will have an outdoor patio with around 20 seats. General Manager/Sommelier Jason Irving, formerly at Boston’s Aujourd’hui at the Four Seasons Hotel, is building a 5,000 bottle cellar, starting with a list of 250 wines with highly rated, affordable options as well as rare choices. Vincent Stipo, most recently at Eastern Standard, heads up the bar program.
Swedish Hill Winery wins Governor’s Cup
WATKINS GLEN, NY - Swedish Hill Winery took home the Governor’s Cup trophy from the 2010 New York Wine & Food Classic here at Glen Harbor Hotel. Sheldrake Point Vineyards won its second consecutive "Winery of the Year" honors. This year’s competition included 850 New York wines and 17 spirits from the Long Island, Hudson Valley, Finger Lakes, Niagara Escarpment, Lake Erie, and other regions of New York State. The Swedish Hill Riesling Cuvee was also voted Best Vinifera Sparkling and Best Overall Sparkling on its way to the ultimate award. Sheldrake Point Vineyards received two Double Golds, two Gold, four Silver, and two Bronze awards on its way to the Winery of the Year award. The competition celebrated its 25th anniversary.
Dunkin’ awards $25,000 in scholarships in Philly area
PHILADELPHIA - Dunkin’ Donuts and its franchisees presented 25 area students with $1,000 college scholarships in its inaugural Dunkin’ Donuts Philadelphia Regional Scholarship program. Visit www.dunkindonuts.com/scholarships.
IHM&RS advance registration opens
NEW YORK - Advance registration is open for the 95th annual International Hotel-Motel & Restaurant Show, scheduled to take place Nov. 13-16 at the Jacob K. Javits Convention Center here where it expects to draw 30,000 in trade attendance. The show is offering a $30 discounted early registration fee through Oct. 9 when the rate goes to $50. IHMRS is sponsored by the American Hotel & Lodging Association, the Hotel Association of New York City, Inc., and the New York State Hospitality & Tourism Association; and is managed by GLM.For exhibitor information, contact Lynn White, show manager, lwhite@glmshows.com. For attendee information, contact GLM Customer Relations at (914) 421-3237, or by email, at ihmrs@glmshows.com. Additional information and registration is available online, at www.ihmrs.com.
Friendly taps new Chairman and CEO
WILBRAHAM, MA - Harsha V. Agadi was named chairman and chief executive officer of Friendly Ice Cream Corp. With 24 years of foodservice industry experience, Agadi most recently was with Atlanta-based Church’s Chicken, where. during five years as president and CEO he grew system sales to exceed $1-billion. He succeeds President and CEO Ned Lidvall who left the company to pursue other interests.
Jamba Juice expands Northeast presence
EMERYVILLE, CA - Jamba Juice announces a new development agreement or four stores in New Jersey with experienced multi-unit franchise operators, Alpa Manish Shah and Ragini Dharmesh Shah, principals of Brunswick Health Food, Inc. As a part of the agreement, the franchisee purchased one Jamba Juice store located at the Shoppes at North Brunswick, New Jersey. The new alliance contributes to Jamba’s growing presence on the East Coast.
Chef’s Achievement Award goes to Rico DiFronzo
ANAHEIM, CA - Americo "Rico" DiFronzo, CEC, AAC, of Medford, Mass., received the American Culinary Federation’s (ACF) 2010 Hermann G. Rusch Chef’s Achievement Award at the 2010 ACF National Convention held at the Anaheim Marriott recently. DiFronzo is executive chef at American Food Systems, Inc., Burlington, MA and a member of ACF Epicurean Club of Boston. The award honors a chef for commitment to both ACF and the culinary profession.
Protein U event set for Sept. 25 in Napa Valley
HELENA, CA - Primal Napa, the second annual outdoor gathering of local butchers and renowned chefs preparing a bounty of heritage meats while celebrating hardwood fire cooking methods, butchering and whole animal utilization takes place Sept. 25 from 2 to 7 p.m. at Chase Cellars’ Hayne Vineyards, The event will also feature multi-animal breakdown demonstrations from lamb to whole sides of beef as it honors the art of the butcher while promoting responsible farms and local agriculture through fire cooking. Go to www.artofthebutcher.com.
The "King" takes on New York’s Times Square
NEW YORK - The "King" - as in Burger King - takes on the Big Apple with a brand new WHOPPER® Bar location in Times Square, 561 Fashion Ave. between 40th and 41st Streets. Designed as an ‘innovation lab’ for the company, the concept serves creative versions of the WHOPPER® such as the new "Meat Beast," the NY Pizza Burger, the BK Black & Bleu XT, and more.
Starbucks ReserveTM coming to Northeast
SEATTLE - Starbucks launches Starbucks Reserve, a line of ultra-premium, single-origin coffees available in select domestic stores this fall. Chosen for their unique flavors and rarity, Starbucks Reserve coffees will be offered in limited quantities and while supplies last in select stores within metropolitan markets including New York City, Boston, and Philadelphia here in the Northeast. The first offering, Galápagos San Cristóbal, originated on San Cristóbal, one of the oldest geological locations in the Galápagos Islands. The subtropical region’s intense microclimate, rich volcanic soil and equatorial sun create ideal conditions for extraordinary coffee. Galápagos San Cristóbal is a medium-bodied coffee with fresh flavors and highlights of green herbs balanced by soft cocoa and spice.
Taste of Park Plaza benefits Food Bank
BOSTON - The Taste of Park Plaza recently raised just over $4,000 for the Greater Boston Food Bank, a spokesman says.
10th annual Restaurant Week gets underway
BOSTON - The 10th annual Restaurant Week begins Aug. 15 and continues through the 20th, followed by a second week - Aug. 22-27. It’s a far cry from a decade ago when 36 restaurants offered three course lunches for five days. This year, 220 will participate with nearly 50 percent offering a local, sustainable option. The weeks include lunches and dinners, and many participants are offering a two-course Lighter Lunch option. This summer’s beneficiary is the Women’s Lunch Place on Boylston St. in the Back Bay, serving homeless women. Further support can be offered by going to www.RWBauction.com, a Bidding for Good auction of restaurant gift certificates.
Shake Shake heads to the nation’s capitol
WASHINGTON - Danny Meyer’s Shake Shack is heading south to Dupont Circle in DC where it will open blocks from the DC metro station. "I’ve been in love with Washington ever since renting my very first apartment there many years ago while working as a Senate Intern," says Danny Meyer, CEO of USHG. "Washingtonians are burger experts, and we are thrilled to have the opportunity to open a Shake Shack in this city - especially the dynamic Dupont Circle community. Shake Shack brings together people of all demographics, and I’m confident this menu will bridge all party lines."
Boston Walk for Hunger raises $3.8 million
BOSTON - Project Bread reports that its 42nd annual Walk for Hunger this year raised $3.8 million.
Green Mountain Coffee announce pact with Lavazza
WATERBURY, VT and TORINO, ITALY - Luigi Lavazza S.p.A. and Green Mountain Coffee Roasters have entered into a $250 million common stock purchase agreement that allows the two to cooperate to develop and manufacture new single-serve espresso machines and espresso capsules that will complement Green Mountain’s line of Keurig® single-cup coffee brewers. The machines and capsules will be available after GMCR’s fiscal year 2013, the two companies announced.
Red Mango awards master license to Compass Group
DALLAS - Compass Group North America was awarded a master license to operate Red Mango units over the next decade, with the first opening its doors at Hofstra University here this month. Visit www.redmangousa.com.
NY Culinary Experience planned Oct. 2-3
NEW YORK - The third annual New York Culinary Experience is set for Oct. 2-3, limited to 175 guests and selling out the last two years. There are over 30 participating chefs. A ticket buys four clsses, breakfasts, lunches and a closing reception each day. Theevent, produced by New York magazine and The French Culinary Institute, lets attendees cook side by side with such stars as David Bouley, Gina DePalma, Alain Ducasse, Morimoto, Anita Lo, Andre Soltner, Marcus Samuelsson, Pichet Ong, Laurent Tourondel and many more of the world’s best known chefs, Called a "fantasy camp for foodies," the event costs $1,595 with $100 discount each on purchases of two. Call Stephanie Fray for tickets at (646) 314-4413 or visit nyce@nymag.com.
Finger Lakes Riesling takes "best of show" honors
GENEVA, NY - The 2009 Riesling of Belhurst Winery here took "Best of Show/Best Wine of the Year" honors over 2,600 other wineries from around the globe at the 2010 Indy International Wine Competition held at Purdue University - just three weeks after winning Best White Wine at the Long Beach Grand Cru in California.
The Langham Hotel Chocolate Bar re-opens soon
BOSTON - This city’s Langham Hotel’s Chocolate Bar at Café Fleuri, a 22-year-old tradition, reopens this fall in September with Pastry Chef Jed Hackney’s creations and a new theme, Five Elements of Taste. The hotel’s City Brunch also returns with a variety of stations and buffet items from Executive Chef Mark Sapienza.
Morton’s unveils affordable lunch option
BOSTON - Morton’s The Steakhouse introduces new menu items as it reinvents the classic steakhouse, along with new bar bites and a three-course prix fixe menu at $25. Go to www.mortons.com/boston.
Aramark and Pittsburgh Penguins intro new menus
PITTSBURGH - Aramark and the Pittsburgh Penguins unveiled new food and beverage choices at CONSOL Energy Center with 75 concession items for every type of hockey fan or event attendee. Look for Nakama Japanese Steakhouse sushi and Qdoba Mexican food this fall. The First Niagara Club and Captain Morgan Club will feature an upscale menu including 30 items ranging from Cuban pork sandwiches and beef satay with lo mein to grilled chicken ciabatta sandwiches and cheesesteak dippers. The Center’s highest-end facility, will offer a menu that changes daily with items such as braised bison sirloin, spicy shrimp and lobster cakes and pistachio-crusted pork tenderloin.
Registration open for Loire Valley wine event
BOSTON - The Loire Valley Wine will host trade tastings this fall with one here at the W Hotel, Sept. 28 from 2 to 5 p.m. The tastings are open to all licensed trade, with registration available at http://www.loirevalleywine.com/.
Tanimura & Antle sponsors PCI team at ACF
SALINAS, CA - Tanimura & Antle sponsored the Professional Culinary Institute Hot Food Team at the American Culinary Federation National Convention here. The team competed using its sponsor’s Artisan® Lettuce. The company also served its Artisan® Lettuce, Hydroponic Living Lettuce and Hydronic Living Arugula on the tradeshow floor.
4Food opens in New York with unique concept
NEW YORK - A new and unique concept opens in Sept. here serving "healthy fast food" created by patrons using social media venues such as Twitter, Foursquare and Facebook on which they ‘create’ their burgers or other dishes. A board in the physical restaurant shows the most ordered items and guests whose creations are ordered receive a 25 cent credit. It’s a restaurant and a game in one, says New York Times blogger Nick Bilton.
Advance registration opens for IH-M&RS
SECAUCUS, NJ - Kosherfest is coming to the Meadowlands Exposition Center Oct. 26-27, but its New Products Competition takes place in New York on Oct. 13 with a panel of culinary experts who’ll select new kosher products and award prizes in 17 categories. For details, contact Melissa Charity at 207-842-5424 or mcharity@divcom.com. The 3rd Annual Kosher Culinary Competition will select the Best Kosher Appetizer this year. This year’s Show keynote presentation on Oct. 26 looks at the growth of the kosher food industry which now has more than 100,000 products and is being redefined as upscale, gourmet and even exotic. Menachem Lubinsky of LUBICOM Marketing/Consulting, the leading industry expert, looks at important developments.
Boston Harbor Cruises celebrates Restaurant Week
BOSTON - Boston Harbor Cruises’ Luncheon Cruise will participate in the 10th anniversary of Summer Restaurant Week this month with a $20.10 buffet while cruising the Inner and Outer Harbor on a two-hour tour. For information go to www.bostonharborcruises.com or contact Sheila Green at sgreen@conventures.com or 617-204-4248.
Wagamama chain reportedly on the market
LONDON - Lion Capital, which has an ownership stake in the 105-unit Wagamama chain, is trying to sell it, according to the London Sunday Times. Currently, there are three units of the Pan-Asian concept in the Boston area.
Expo East to leave Boston’s BCEC in 2011
BOSTON - Expo East, which takes place this Oct. 13-16 at BCEC, will return to Baltimore in Sept., 2011, addressing exhibitor concerns about the high costs of Boston hotels. Baltimore has added more than 1,300 new hotel rooms since the show moved to the Hub two years ago.
Seasonal farmstead cheeses in new burgers
NEW YORK - Michael Jordan’s Steakhouse here introduces new seasonal farmstead cheeseburgers made with Murray’s Cheese, with the menu changing with the seasons. Chef Michael Vignola notes that: "Everyone knows that fruits and vegetables come in and out of season, but cheese?" A burger that spotlights fresh cheeses in their peak was the idea to both showcase the artisanal specialties and educate guests about them. A series of three classes with tastings are being planned for September-November at the restaurant, with a short walking tour to the nearby Murray’s cheese shop included. Cremont, a mellow blend of cow and goat cheeses from Vermont Butter & Cheese will be the first cheese this month followed by Comte, an Alpine cow’s raw milk cheese. In October, the cheese will be Fourme d’Ambert, a buttery, peppery Blue.
Historic RI inn gets Hilton Worldwide accolade
PROVIDENCE - The Hampton Inn & Suites, owned by First Bristol Corp., was honored with Hilton Worldwide’s Best Conversion Award recently for First Bristol’s historical preservation and rehabilitation in transforming the original home of the Old Colony Bank into a 110-room boutique hotel with the Hampton value and Hilton’s valuable rewards, rates, amenities and customer service. The property was built in 1926.
Mexican cookoff challenge announced
INDUSTRY, CA - Cacique®, the authentic Hispanic cheese, cream and chorizo of choice for nearly four decades and Food Network Celebrity Chef Aarón Sánchez, will launch the first Go Auténtico Mexican Cook-Off Challenge on September 16 for the Mexican Independence Day Bicentennial - a great day of national pride in Mexican history because it commemorates Mexico’s independence from Spanish rule in 1910 and is celebrated by Mexicans all over the world. The Challenge gives chefs and food enthusiasts an opportunity to create their own original Mexican dish using Cacique’s authentic Hispanic products for a chance to compete in a final-four cook-off that will be filmed, and broadcast over national television in February in a series of short vignettes. Go to http://www.cacique.com for details.
Kosherfest set for Meadowlands, Oct. 26-27
EAST RUTHERFORD, NJ - Kosherfest returns to the Meadowlands Oct. 26-27 with more than 13 countries represented. The annual new products competition takes place Oct. 13. Product entry information and deadlines are available at www.kosherfest.com or by contact Melissa Charity at mcharity@divcom.com. The Best Kosher Appetizer will be chosen at the 3rd Annual Kosherfest Culinary Competition (last year the competition was for the best kosher sandwich). A panel of industry professionals will judge and decide who takes the title at the show. The third annual culinary competition will choose the best Kosher appetizer this year. Menachem Lubinsky, the president of Lubicom Marketing/Consulting, will present the keynote address, looking at the growth of the Kosher food industry and repositioning of traditional items.
New York Marketplace returns to IH-M&RS this year
NEW YORK - IH-M&RS is coming soon with many exciting educational opportunities. Boutique Design New York is co-locating with the 95-year-old event, bringing architects, developers, designers and buyers to the show. From fabrics and lighting to furnishings and carpet, it will offer high-end, unique and innovative items rarely found at trade shows. The New York Marketplace, organized with M. Tucker Company, will return this year showcasing foodservice equipment and supply trends in an 8,000 sq. ft. area. Celebrity book signings, chef Q&A's, seminars and food and beverage tastings will highlight this special feature area on the Show floor. Additional information is available online, at www.ihmrs.com.
WCR launches third national "Unite for a Bite" effort
MADISON, AL - Women Chefs & Restaurateurs (WCR) launches its third national "Unite for a Bite" campaign, Aug. 19, to encourage and support women in culinary arts. This year, in response to the BP oil disaster in the Gulf of Mexico, part of proceeds from participating member restaurants and partners will benefit the New Orleans-based Gulf Restoration Network, founded in 1995 to unite and empower people to protect and restore the natural resources of the Gulf region for future generations. During "Unite for a Bite," diners are invited to visit participating restaurants, which will donate five percent or more of their food and beverage sales that day or evening. Following this year’s "Unite for a Bite," WCR will work with Susan Spicer, a longtime WCR member and chef/owner of award-winning Bayona in the French Quarter and the recently opened Mondo in New Orleans’ Lakeview neighborhood. Spicer sits on Gulf Restoration Network’s board of directors and will assist in directing raised funds to benefit foodservice operations nationwide that are impacted by declines in tourism and fresh seafood as a result of the oil disaster. Member restaurants in the Northeast participating include Boat House Waterfront Dining (Justin Braun), Tiverton, RI, Diane Gordon Catering (Diane Gordon), NY, Hemenway's Seafood Grill & Oyster Bar (Tobey Sanborn) and New Rivers (Bruce Tillinghast), and Tallulah on Thames (Kelly Ann Mauriu), Providence, RI, and Club 223 (Jennifer Betit), Hallowell, ME. Visit www.womenchefs.org for complete information.
Affordable premium vodka introduced to market
NEW YORK - Wódka, recently ranked as one of the top-value vodkas, is now available throughout the country for as low as $8.99 per 750-ml bottle.? According to an editorial ranking on SpiritsReview.com, Wódka received a 10 out of 10 both in terms of value and as an overall rating. Priced as low as $8.99 for a 750 ml. bottle at retail, the vodka is a clear, triple-filtered, Lux-grade spirit that displays subtle flavors of rye with a touch of minerality. Wódka is still produced in the original Polmos Bialystock distillery and distributed in North America by Panache Imports. For more information, visit www.ILoveWodka.com/.
Legal’s Oyster Festival takes place next month
BOSTON - From Sept. 20 to Oct. 17, Legal Sea Foods will celebrate oysters with its Oyster Festival featuring special events and menu items. "Our oyster bars are a hallmark of our restaurants," says Roger Berkowitz, president and CEO of Legal. "And no longer should oysters be just the favorites of gastronomes. We want to educate all our guests and encourage experimentation. We’d like everyone to share the belief of the idiomatic saying, ‘the world is your oyster.’" Special events include: Sip, Slurp and Sup, a five-course dinner - paired with wines and hosted in the Park Square location’s 10,000 bottle wine cellar ($75); Shellfish Shindig¸ a ‘shuckout’ of $1 oysters on Charles Square’s Terrace Bar; Shellfish Soiree, with three small plates paired with oyster-friendly wines at Chestnut Hill ($30); Bivalve ‘Brew’haha, a four-course oyster and craft beer tasting at Copley Square ($55); Mollusk Mania & Aw Shucks, Drawing for Pearls, the finale event - an oyster tasting and tutorial where one lucky winner will go home with a jewel of a prize, courtesy of Long’s Jewelers, at the Burlington Mall location.
Yogurt concept to begin franchising
NEW YORK - 16 Handles, a self-serve frozen yogurt conceptmis seeking franchisees in New York, New Jersey, Connecticut, Pennsylvania and Maryland. Customers control their portion, flavor and toppings and select their favorite treats based on everything from dietary needs to personal preferences. Guests fill a cup with yogurt and add their own toppings - choosing from an array of 16 flavors always "on tap" and over 30 topping selections in an endless toppings bar. Payment is by the ounce. Franchise locations will offer frozen yogurts that are non-fat, Kosher-certified and live and active cultures certified. Flavors will vary day-to-day and store-to-store, but will always include non-dairy and sugar-free options. 16 HandlesTM is also an eco-friendly company. http://www.16handles.com/franchise.htm.
Yard House to open second area site near Fenway
BOSTON - Yard House, the California chain with a unit at Legacy Place in Dedham MA, plans a second Northeast location in the former Boston Billiard Club space near Fenway Park. The chain, based in Irvine, CA, also expressed interest to FSE earlier this year in sites near Faneuil Hall Marketplace.
Grange selling fresh rooftop garden produce
LONG ISLAND CITY, NY - Brooklyn Grange, a Community Supported Agriculture program in Queens, is selling restaurants the first fresh veggies from its 40,000 sq. ft. rooftop garden at the Standard Motor Products Building here. For $350, CSA members receive seven to 10 pounds of produce for 18 weeks. Shares are distributed at three locations - the farm on Northern Blvd.; at Roberta's, a restaurant in Bushwick, Brooklyn, and at Vesta Trattoria and Wine Bar in Astoria. For more information on the project go to www.brooklyngrangefarm.com.
Met Club introduces new taco promotion
CHESTNUT HILL, MA - Boston’s Tremont 647 has had its "Taco Tuesday" for some time and now, The Met Club here is getting into the act with its spin on the fare Chef Tod Winer served when he did a taco program for Bonfire at Boston Park Plaza Hotel some years ago. The restaurant will offer three tacos for $6 on Tuesdays with guests choosing from a collection that includes prime skirt steak, salmon belly, tuna tartare and more.
Bonta partners with Barker’s Farm for fresh baked
HAMPTON, NH - Fresh house baked breads from Bonta Restaurant’s Head Baker Andrew Rose are now available for sale in an arrangement with Stratham, NH- based Barker’s Farm which will carrythe restaurant’s Ciabatta and Tuscan Olive breads. "I'm thrilled about this new relationship with owner Edie Barker," says Bonta General Manager Bruno Marini. "In addition to the bread, we are working on creating a pesto and salsa for her to sell at the farm. Bonta is all about fresh and local and this is a brilliant way to expand this concept beyond our dining room." Barkers Farm sold out of their its initial bread delivery within two hours and immediately increased their order size.
AGAR aids mission to research Gulf oil spill impact
TAUNTON, MA - AGAR, a leading New England foodservice distributor, is aiding a mission that will research the impact of the Gulf oil spill on marine life. Under the Nautifish Seafood brand and working with vendors and others, AGAR will help fund the Odyssey Gulf Research Expedition spearheaded by Concord, MA-based Ocean Alliance. The mission is to gain a clearer understanding of the consequences of oil and chemical dispersants in the Gulf Region. Visit http://www.agarsupply.com.
Towne stove and spirits opened its doors at Hynes
BOSTON - The Lyons Group’s Patrick Lyons and Ed Sparks opened Towne stove and spirits at John B. Hynes Convention Center in the Back Bay, marking the first collaboration of Culinary Directors Jasper White and Lydia Shire in 28 years. Executive Chef Mario Capone who has worked with Shire for 20 years heads the kitchen of the brasserie, designed to be a first-of-its kind amenity for convention attendees, tourists, residents and workers. Designed by Jeffrey Beers International on two levels, the restaurant offers three dining rooms and three bars.
MNN.com names top "green" chefs under 40
NEW YORK - Mother Nature Network’s www.mnn.com, a site designed to "improve the world," recently named 40 "green" chefs under 40 including the following from the Northeast: Amanda Cohen, owner, Dirty Candy, New York, NY; Patrick Connelly, owner, Bobo, New York, NY; Andrew Feinberg, chef-owner, Fanny’s, Brooklyn, NY; Trevett and Sarah Hooper, chefs, owners and collaborators, Legume, Pittsburgh, PA; Kate and Matt Jennings, chefs, owner, La Laiterieat Farmstead, Farmstead and Farmstead Downcity, Providence, RI; David Katz, chef-owner, Mémé, Philadelphia, PA; Jill McClellen and Stephen Wilson, pastry chef, general manager, owners, Sweet Life Bakery, Vineland, NJ; Jeremy Sewall, chef-owner, Lineage, Brookline, MA and Eric Warnstedt, chef owner, Hen of the Wood, Waterbury, VT.
Cheesecake Factory intros new variety
CALABASAS HILLS, CA - The Cheesecake Factory introduced a new cheesecake - Reese’s® Peanut Butter Chocolate Cake, donating 25 cents for each piece sold to help feed hungry Americans in its community in honor of National Cheesecake Day recently. The cake combines chucks of Peanut Butter Cups with its Original Cheesecake with layers of Fudge Cake and Caramel.
MA governor signs bill to restrict unhealthy snacks
BOSTON - Governor Deval Patrick signed into law a measure restricting schools from selling high calorie and high fat snacks and facilitating the sale of healthy foods and beverages in schools. The landmark legislation also includes Project Bread’s Chefs in Schools pilot program based in the Boston Public Schools. This program provides healthy, cost-effective meals to kids during the school day, and the bill calls for it to be evaluated for scaling up throughout the Commonwealth.
Legal introduces popup "Legal Raw" at Fan Pier
BOSTON - Legal Sea Foods introduces Legal Raw, a casual "popup" concept at Fan Pier Cove Marina and the Boston Harborwalk. The outdoor self-service café seats about 100 and features a limited menu with summertime ‘Legal’ favorites including lobster rolls, hot dogs, clam chowder, shrimp, oysters and burgers along with wine, beer and cocktails.
Highest grossing Applebee’s expanding
NEW YORK - In the heart of Times Square, Apple-Metro, Inc., with sales in excess of $12 million, will expand, doubling its ground floor seating capacity. The restaurant is the world’s highest grossing Applebee’s currently. Not only is it adding more seats, the company is also adding new units this year. In the fourth quarter, three new restaurants are slated to open at the following locations: the Sky View Center in Flushing, Queens; on Jamaica Boulevard in Jamaica, Queens; and in Yonkers on Executive Blvd.
Le Bec Fin to close in Philadelphia
PHILADELPHIA - Georges Perrier will close his acclaimed high-end Le Bec Fin, noting that the concept has run its course (40 years) and no longer fits the times. Plans call for developing three new restaurants, all expected to open next year, according to a published report.
Tribe Mediterranean Foods expands capacity
TAUNTON, MA - Mediterranean Tribe Foods, the only manufacturer of all natural hummus, is expanding capacity thanks to tax increment financing (TIF) from the City of Taunton and investment tax credits (ITC) from the State designed to fuel growth and operations for Massachusetts-based businesses. The incentive package assisted Tribe in offsetting its recent $8 million capital expenditure at the site and planned future investments that will enable Tribe to continue to grow and bring more competitive products to the marketplace, such as the Tribe Origins line launched this past month. As a result, the State and Taunton helped retain 66 jobs and will enable Tribe to create 59 new jobs for a total of 125 full-time positions over time. The Tribe Origins line offers four flavors,three of which - zesty spice, garlic, tomato and veggie, and spicy red pepper, feature a generous serving of hand-crafted toppings made from original recipes and the finest ingredients found in nature, says the company which will also unveil an iPhone app to help consumers find natural food stores and farmers markets.
USHG to expand in Battery Park City
NEW YORK - Union Square Hospitality Group, on a growth course, plans to open its second Blue Smoke, a Shake Shack and a new, yet-to-be-named fine dining restaurant in Battery Park City in 2011. The restaurants will anchor the development at 102 North End Avenue. Blue Smoke will be located on Vesey Street (between North End Avenue and West Street), Shake Shack on Murray Street (Northeast corner of the pedestrian walkway between North End Avenue and West Street; facing the ball field) and the new, yet-to-be-named fine dining restaurant at the Northwest corner of North End Avenue and Murray Street (facing the Battery Park community).
Wines of Valenica plan promotions in US
NEW YORK - A consortium of 11 Spanish wineries is targeting the US for promotions and brand-building. Each of the 11 in the Valencia and DO Utiel-Requena locations will select two wines representing the diversity of their region. The Valencia Designation of Origin represents more than 32,000 acres and nearly 12,000 vine growers who use both modern and tradition methods to produce a wide range of wines. The region produced over 44 millions bottles of wine in 2009. Utiel-Requena is a 695-square mile plateau in the interior of the province of Valencia, which sits at an average altitude of 700 meters, 43 miles from the Mediterranean. The Utiel-Requena Designation of Origin is the exclusive region for the Bobal variety. In 2009, over 25 million bottles of wine from the region were sold. Promotions are planned here in the Northeast in New York and possibly, Boston. Visit www.winesfromvalencia.com.
Subway recognized for sodium reduction efforts
NEW YORK - Subway was recognized here by Mayor Bloomberg recently for its commitment to work with the city’s National Salt Reduction Initiative to reduce America’s salt consumption by 20 percent in the next five years. Corporate Dietitian Lanette Kovachi noted that reducing consumption is a commitment the chain is making globally.
Tip misappropriation lawsuit expanded in NYC
NEW YORK - A nasty lawsuit charging alleged tip misappropriation by Mario Batali and Joe Bastianich of Pasta Resources, Inc. was expanded from Babbo to include five additional restaurants owned by the company. The suit, filed by a group of former and current employees, alleges that monies amounting to between four and five percent of wines sales were illegally taken from credit card tips. The defendants also are alleged to have deprived workers of proper minimum wages, overtime pay, and spread-of-hours pay, according to a press release issued by the attorneys for the 11 hourly workers. The original filing has been amended several times as language used by both sides heats up.
Great American Seafood Cook Off set for 8/7/10
NEW ORLEANS - The Seventh Annual Great American Seafood Cook Off takes place here Aug. 7 at the Ernest N. Morial Convention Center in conjunction with the Louisiana Foodservice Expo. Competing with chefs from across the US for the title, King of American Seafood, two Northeastern chefs will represent the region this year. Peter Fischbach, executive chef at Gourmet Dining Services at NJIT, in Newark takes on the challenge for the third year. He’ll showcase his version of "The Jersey Shore," with a trio of Jersey-caught lobster, black bass and sea scallop in bite sized portions that highlight the individual items, while coming together in a complete, harmonious meal. Accompanying him as sous chef will be Eric Weatherspool, who owns Bistro 44 in Toms River. Representing Maine is Chef Mackenzie Arrington of Morrison’s Maine Course and restaurant Duckfat, both in Portland. Last year, he was sous chef to Margaret Salt McLellan who takes on that role this time. They’ll prepare MSC Certified North Atlantic Red Crab to raise awareness of the product, which has been introduced to the seafood market exclusively by Atlantic Red Crab Company and Slade Gorton Company. See http://greatamericanseafoodcookoff.com.
Lincoln to open at Lincoln Center this fall
NEW YORK - Patina Restaurant Group will open a new fine dining restaurant, Lincoln, with Executive Chef Jonathan Benno this fall at Lincoln Center. Benno’s career has included posts with Thomas Keller, most recently as chef de cuisine at Per Se, and Tom Colicchio and Marco Canora. His sous chef will be Paolo Novello who has been assistant general manager at Per Se. Designed by Diller Scofidio + Renfro, Lincoln will be an elegant glass-enclosed pavilion overlooking the reflecting pool, Henry Moore sculpture and a grove of trees on one side and Avery Fisher Hall on the other, across from the Metropolitan Opera House. Architect Liz Diller worked closely with Patino CEO Nick Valenti to create the design for the multi-level space with various dining areas, an outdoor terrace and a central open chefs kitchen. The restaurant has a 10,000-square foot grass roof, open to the public.
CA Table Grapes Commission sponsors contest
FRESNO, CA - The California Table Grapes Commission is challenging foodservice chefs to enter a competition to win prizes for original recipes using California grapes as an ingredient. The contest ends November 1, 2010. First prize is $1,500, second prize is $1,000 and third is $500. E-mail entries to recipecontest@grapesfromcalifornia.com or mail entries to: 2010 Foodservice Chef Recipe Contest c/o California Table Grape Commission, 392 W. Fallbrook, Ste. 101, Fresno, CA 93711 or fax to (559) 447-9184.
Boston appoints restaurateur as food policy chief
BOSTON - Mayor Thomas Menino appointed Edith Murname, former chef-restaurateur at The Cantata in Jamaica Plain, was named as this city’s first director of food policy, coordinating policy and strategies to improve access to fresh food and broaden urban farming opportunities, according to a published report.
Burger King introducing nutritionally compliant meal
MIAMI - Burger King introduces a nutritionally compliant breakfast meal for kids including a new BK Kids Breakfast Muffin Sandwich served with BK Fresh Apple Fries, and calcium-fortified Minute Maid apple juice. The combination is available in participating restaurants nationwide for a suggested retail price of $3.38.
Baskin-Robbins celebrates 65 years
CANTON, MA - Baskin-Robbins, celebrating 65 years, recently retired five signature flavors to its "deep freeze" to make room for new and innovative additions. The five included one of its earliest, French Vanilla (1945), Caramel Praline Cheesecake, Campfire S’Mores, Apple Pie a La Mode, and Superfudge Truffle. To learn about events planned, go to http://www.facebook.com/baskinrobbins.
School Nutrition Assn. recognizes Maine operator
DALLAS - Cheryl Dixon, manager at the Horace Mitchell Primary School in Kittery Point, ME honored for teaching good nutrition and promoting lifelong healthy eating habits among the school’s students. She created a program that combined the elements of two existing nutrition education programs in her school: The 5-2-1-0 Program, which teaches students to eat five servings of fruits and vegetables a day, watch less TV, exercise more and eliminate sugary beverages, and the Farm to School Initiative, which provides schools with farm fresh foods. Dixon then added a third component to the program to teach students about composting and recycling. Additionally, several school administrators, including the school’s principal and district’s superintendent became involved to model and teach healthy nutrition habits. At the end of the school year, students showed a dramatic increase in their knowledge of good nutrition.
Boardwalk Fresh Burgers & Fries to open in NJ
COLUMBIA, MD - Boardwalk Fresh Burgers & Fries signed new franchisees Brian and Barbara Rodak to open their first unit in Northern New Jersey where they are currently evaluating sites. The concept, inspired by the Ocean City, MD boardwalk, offers fresh made-to-order burgers and fries in a family-oriented, beach environment. Visit www.boardwalkfreshburgersandfries.com.
Crayfish Festival returns to Aquavit
NEW YORK - The Crayfish Festival returns to Aquavit Aug. 9-14 and to the Bistro Aug. 16-21 with a menu consisting of a pound of peel and eat crayfish with a seasonal smörgasbord of salads, cured fish and more. The crayfish are sourced from the Pacific Northwest and will also be featured in various dishes such as Crayfish Herring. Lunch is priced at $28 and dinner at $35 per person.
New Haven schools promote free summer meals
NEW HAVEN - School Foodservice Director Tim Cipriano is promoting the summer meals program this year with billboard advertising in English and Spanish near the entrance to the city. Last summer the school district served 200,000 summer meals and expects to do that or more this year, says a published report. Visit www.nhps.com.
Mad Men tv show inspires cocktails in the Seaport
BOSTON - Party like it’s 1964 at the Seaport Hotel with cocktails inspired by the AMC TV series, Mad Men. "Consider your drink shaken not stirred at the Seaport," says Food and Beverage Director William Hacking. "The mixology we’re serving up at Tamo bar and terrace and Aura restaurant oozes sixties style. Try these libations with our Bacon Wrapped Scallops and Shrimp Cocktail. You’ll feel like you’ve gone back in time." Stop by the Seaport for a MadTini - a 2010 spin on the 1960s favorite, the Madhattan, Seaport’s version of a Manhattan, and the New Old Fashioned.
Technomic reports upturn in alcoholic beverage sales
CHICAGO - Technomic reports a rebound in sales of beverage alcohol away from home with volumes expected to rise 1.1 percent this year compared to a 2.5 percent downturn forecast late in 2009. "Our expectations for segments like casual dining, fine dining and bars are much higher than they were six months ago," stated David Henkes, vice president and the director of the firm’s on-premise practice. "Consumers are returning to restaurants, and that’s good news for the sales of alcohol and related products," says Henkes. Beer and spirits-based drinks should benefit the most, while wine sales will still lag due to consumers trading down to less-expensive wines, or ordering by the glass instead of by the bottle.
NRA partners with groups to offer nutrition analysis
WASHINGTON - National Restaurant Association members will have access to a best-in-class suite of nutrition-analysis providers at discounted rates to help them plan and enhance their menus. The Association recently partnered with FoodCALC, Healthy Dining, and Silliker to offer personalized services to restaurants of all types. "Restaurateurs have an increasing interest in obtaining accurate nutrition information of the dishes they serve, but the analysis process has presented challenges," says David Gilbert, chief operating officer of NRA. "With the new law on nutrition disclosure in effect for certain restaurants, it has become imperative to find solutions to those challenges. That is why we partnered with the best nutrition-analysis providers in the business to meet our members’ needs for customized service at affordable rates."
Vending company offers schools financial incentive
SAN DIEGO - Fresh Healthy Vending is offering schools financial incentives - $500 for each machine installed - to participate in its vending program after a trial period. The machines offer healthy drinks, fresh fruits, yogurts and natural and organic snacks. For full details, visit http://www.freshvending.com/.
SOS partners with SchoolFood in NYC
NEW YORK - Share Our Strength, the Dept. of Education and SchoolFood are teaming up to deliver meals to places where children congregate this summer to insure that youngsters get free nutritious meals while school is out. Meals are delivered in a branded summer meals truck that uses a megaphone to broadcast the message of free summer meals for kids, and plays a catchy summer meals jingle!
Vapiano offers fresh-made pastas for takeout
BOSTON - The new Vapiano is this city’s Park Square is packing its fresh prepared pastas for takeout at $2.50 per serving. In-house pasta selections include: pappardelle, spaghetti, penne, linguine, conchiglie, campanelle, fusilli, tagliatelle, as well as whole wheat options for spaghetti and fusilli lovers.
Seattle’s Best kiosk opens in Manhattan
NEW YORK - SeattleNY LLC, a franchisee of Seattle’s Best Coffee, opened the first SBC kiosk in the city in the renovated Manhattan Mall. Go to www.seattlesbest.com.
Eight O’Clock Coffee uses social media to grow brand
NEW PROVIDENCE, NJ - Eight O’Clock Coffee has used word of mouth to grow its brand many times in its 150 years but recently launched a campaign unto use Facebook fans as spokespeople in a multi-media advertising effort. A landing page, The Bean Board, at www.eightoclock.com allows its Facebook friends to share their love and enter to win one of 500 bags of coffee.
Montague launches Suite Dreams design challenge
HAYWARD, CA - The Montague Company’s Suite Dreams design competition will pair chef/operators and a designer to create "the most efficient cooking suite ever designed." The grand prize will be manufactured and displayed at the NAFEM 2011Show in Orlando and awarded to the venue for which it was designed. Four first place winning designs will be chosen and receive travel and accommodations to the show as well. All interested teams must visit www.montaguecompany.com/suitedreams/ by October 8th, 2010 to register and review contest rules. The deadline for submissions is 5 PM Pacific Standard Time, October 15, 2010. Winners will be notified by phone no later than November 3, 2010.
Original SoupMan reopens original site in NYC
NEW YORK - The Original SoupMan reopens the original site at West 55th and 8th with favorites such as Jambalaya, Lobster Bisque, Crab Bisque, Mulligatawny and Chicken Vegetable. The company is also promoting a new line of retail soups. Visit www.originalsoupman.com.
Keith Acuff named Noble’s CEO
SPRINGFIELD, MO - Keith Acuff, former COO and CFO for Noble Communications here, moves to CEO, succeeding founder and chairman Bob Noble. He has served the company for 17 years.
Newport Mansions festival showcases 500 wines
NEWPORT, RI - The fifth annual Newport Mansions Wine & Food Festival features Food Network celebrity chefs and more than 500 international wines, Sept. 24-26 in the setting of two historic mansions, Rosecliff and the Marble House. Highlights include cooking demonstrations by Chris Cosentino of Food Network's "Chefs vs. City" and Incanto Restaurant in San Francisco, David Burke of David Burke’s Prime, and Nick Stellino, Rachel Allen and Christina Pirello of American Public Television and Create TV, as well as seminars led by industry experts such as Ray Isle of FOOD & WINE and Leslie Sbrocco of Thirsty Girl. Additional celebrity guests include Annie Copps of Yankee, Roseann Tully of Intermezzo, and viniculture artist Thomas Arvid, who will create wine-themed paintings during the event. For tickets, go to www.NewportMansionsWineAndFood.org or call 401.847.1000, ext. 140. Special pricing is available on tickets purchased before September 17, 2010.
Jules Bistro takes Best New Beaujolais Bistro honors
NEW YORK - Capping a Beaujolais promotion here this spring, Jules Bistro was crowned the winner of the 2010 Best of the NEW Beaujolais Bistro Cup competition, with Madison Bistro taking home the "People’s Choice" award at the ‘FÊTE By Beaujolais’ event held at Inside Park at St. Bart’s. Runners up were: Brasserie, second place and Brasserie Cognac and Beacon Restaurant & Bar, which tied for third.
Johnson & Wales offers online culinary arts degrees
PROVIDENCE - Johnson & Wales University (JWU) now offers culinary and hospitality education online with two bachelor of science degree programs designed for foodservice professionals who already hold an associate in science (A.S.) degree in culinary arts or baking and pastry arts, starting this September: Baking and Pastry Arts and Food Service Management, and Culinary Arts and Food Service Management. There is no application fee or deadline, but enrollment for the programs is limited. The university recommends applying a minimum of four weeks in advance before classes begin. Fall classes begin Sept 7, 2010, winter 2010 begins Nov. 30, 2010, and spring term starts March 8, 2011. For more information, visit www.jwu.edu.
Stone Hearth Pizza eyes expansion
CAMBRIDGE, MA - Stone Hearth Pizza, with units here, in Needham and Belmont, is eyeing a new unit to open this year in the Boston market, Co-Owner Jonathan Schwarz told FSE at the Buy Local food trade show in the city recently.
More Northeast hospitals join HWH
RESTON, VA - New pledge signers joining Healthcare Without Harm from the Northeast recently include Central Vermont Hospital Center, Norwalk Hospital and Danbury Hospital in CT, the Valley Hospital, NJ and Magee Womens Hospital of UPMC, PA.
Breakfast in bed returns at Embassy Suites
MCLEAN, VA - Embassy Suites, which treats guests to a complimentary breakfast in bed made to order is introducing a competition at www.myomelet.com, asking consumers to submit recipes for omelets, pastries, waffles, etc. by 11:59 p.m. EDT on Aug. 28 online. The winner receives a luxurious Embassy Essentials bedding ensemble - a duvet cover, bed skirt, and coordinating throw and pillows in choice of size from its new bedding collection.
Shake Shack debuts in Theater District
NEW YORK - Shake Shack opened in the Theater District, joining three NYC siblings and another in Miami Beach. Two more are in the works in Saratoga, NY and Manhattan’s Upper East Side.
Revelation to Action contest winners named
WASHINGTON and WATERBURY, VT - Ashoka’s Changemakers and Green Mountain Coffee announced winners in a Revelation to Action competition designed to elicit creative ideas for strengthening and engaging Northeast communities. Each of the three winners received $5000. Winners each received $5,000 and will be featured on www.Changemakers.com/Revelation as one of the best ideas for mobilizing citizens to build a better community. Seven state winners were also named.
Thomas Keller to expand bakery concept
YOUNTVILLE, CA - Thomas Keller will expand his Bouchon Bakery concept, according to Nation’s Restaurant News, which reports a second bakery will open next spring in Rockefeller Center.
Strega Waterfront planned at the Fan Pier
BOSTON - The Varano Group will open a second Strega on the waterfront at the Fan Pier later this summer with 5,700 sq. ft. An outdoor patio, plus private function space, lounge and a wine room are planned. CKI Design Studio will re-create the glamour of 1940s era transatlantic passenger ships. The restaurant includes a signature café, Caffé Marina with 30 seats and walkup counter service walk-up counter service, handmade paninis, a crepe station and an authentic gelateria and pastries.
Marriner Marketing receives award
COLUMBIA, MD - Marriner Marketing Communications was recently awarded the Silver ADDY® Award in the District 2 competition for the campaign it created on behalf of McCormick For Chefs, the Food Away From Home division of McCormick & Company. The campaign featured real chefs in their own kitchens, showing the many roles they play. The award honored the top Four-Color Trade Publication Campaign in business-to-business and consumer-focused spreads. District 2 comprises creative work from New York, New Jersey, Pennsylvania, Delaware and Washington D.C.-area agencies.
Yale to unveil new salad bar program
SAN JOSE, CA - Yale University Dining will unveil a new salad bar initiative here at the National Association of College & University Food Services Silicon Valley conference this month, Executive Director of Dining Rafi Taherian discloses.
Jason Bond to open own restaurant in Cambridge
CAMBRIDGE - Jason Bond, executive chef of Beacon Hill Bistro, is leaving to open Bondir, a small 24-seat restaurant in the former Con Sol space on Broadway here this fall. At Beacon Hill Bistro, Matthew Molloy, most recently the chef de cuisine at Lumiere in Newton, MA, becomes executive chef.
Gretchen Thomas gets top scores in wine ed program
NORWALK, CT - Gretchen Thomas, wine director for Barcelona Restaurant Group, was among the top 15 wine aficionados whose test scores ranked the highest in a 2008-2009 Spanish Wine Education Program conducted worldwide by the Wine Academy of Spain. She attended the certified, comprehensive Spanish wine course at Barcelona Wine Bar in New Haven last year covering the most important Spanish appellations, climates, soils, history, styles, and grape varieties. The final exam consisted of written wine theory and a blind tasting. Thomas, a CIA, NY graduate with a Master Sommelier Level 1 Ranking has been with Barcelona since 2005 and supervises the largest Spanish wine program in the country with over $3 million in annual sales. She manages 200 labels from 11 countries, leads research trips to Spain for management and chefs, trains service staff, and has instituted a program of seasonal Wine Dinners in all six Barcelona locations. Thomas recently released her own private-label selections.
Lobsterfest kicks off as Nashoba Valley Ski Area
WESTFORD, MA - The second annual Lobsterfest kicks off this summer at Nashoba Valley Ski Area’s Sunset Tiki Bar and Grill with fresh boiled lobster, steamed clams, New England clam chowder and more. Other weeknights offer themed events including karaoke, live jazz and blues and an all you can eat BBQ. Go to www.skinashoba.com.
Taste of the Deerfield Valley planned
DOVER, VT - Taste of the Deerfield Valley will take place September 10 -11 at the base of Mount Snow Resort this year with Myron Mixon, three-time World BBQ champion and TV star of TLC’s Pitmasters, joining the event on Saturday to demonstrate his BBQ skills. The night before the Taste, Mixon will entertain and demonstrate his prowess at a special dinner hosted at a local Inn. The Taste of the Deerfield Valley showcases dozens of top restaurants in the area with a portion of proceeds going to the Junior Iron Chef program. The Deerfield Valley Food Pantry will be on-hand accepting food donations.
NACUFS hears about sustainability in design
SAN JOSE, CA - Jim Webb, founder/principal of Webb Design, a leading foodservice design firm, spoke to NACUFS attendees here about LEED for Profitable Foodservice Installations. As an early adopter of LEED design principles, Webb addressed specific projects his firm has completed that have yielded a variety of benefits, ranging from ergonomically proficient work stations, improved employee retention rates and bottom-line savings delivered both immediately and over the lifetime of a facility. For information, go to www.webfoodservicedesign.com.
Cold Stone Creamery launches e-gift program
SCOTTSDALE, AZ - Cold Stone Creamery launched a social media application that allows customers to send a gift to their friends and family via Facebook or email. The Cold Stone Creamery eGift program is part of the executive team’s initiative to increase in-store AUVs and drive franchisee profitability. Unlike traditional virtual gifting, the new eGift application allows users to send a code for a tangible gift to any recipient’s Facebook or email, instantly redeemable in any of Cold Stone’s 1,300 locations nationwide.
McDonald’s names Henny Penny supplier of the year
OAK BROOK, IL - McDonald’s named Eaton, OH-based Henny Penny its global supplier of the year for 2009 recently based on reliability, innovation and savings realized by the restaurant system. While the chain has used Henny Penny fryers and holding cabinets for many years in selected markets, a new low oil volume (LOV) open fryer approved two years ago is now in use in thousands of McDonald’s units around the globe. Features include fast easy filtering and automatic oil replenishment, as well as others said to reduce energy consumption and labor.
Vintage & Vine fundraiser returns this fall
PORTSMOUTH, NH - In partnership with the New Hampshire Liquor & Wine Outlets, Strawbery Banke Museum's largest fundraiser, Vintage & Vine returns to Puddle Dock Sept. 11 from 5 to 8 PM with star chefs grilling on-site, hundreds of wines throughout the museum's historic houses available for tasting and ordering at a discount, the band Truffle (Electric), locally made cider, a bonfire and more. Freshly prepared hors d'oeuvres from Seacoast will be offered and local chefs, such as Jonathan Cartwright of the White Barn Inn in Kennebunkport, ME and Mark Segal of the 100 Club in Portsmouth will demonstrate signature dishes on center stage grills. Other food stations will be located in the main tent area. are $35 per person or $55 including the VIP Reserve Tasting. A portion of each ticket is tax deductible. Please visit www.strawberybanke.org to purchase tickets, or call (603) 422-7501.
J.S.B. Industries plans second baking facility
LAWRENCE, MA - Chelsea, MA-based J.S.B. Industries, owner of Muffin Town, Aesops Bagels, Smart Choice whole grain baked goods, and Madeline’s Gourmet Cookies, has purchased 309 Andover Street here and will convert the building to operate as a second baking facility. Renovations are expected to be complete by the end of 2010. The new facility will be able to produce 8,000 to 10,000 cases of baked goods per day.
Premier Healthcare Alliance presents awards
GLEN COVE, NY - Premier Healthcare Alliance recently named Lyndon Espiritu, assistant director of dietary at Glen Cove Hospital, winner of its 2010 Culinary Creations Award. Espiritu was selected by more than 300 of his peers at Premier’s annual Foodservice Forum. He was among five finalists whose award-nominated dishes were prepared for attendees who voted for their favorite, selecting his Peruvian pork tenderloin with avocado chili sauce.
C-Stores step up competition with food programs
CHICAGO - Convenience stores are stepping up competition with restaurants as chains such as 7-Eleven move into takeout pizzas and slices, reports Technomic. Cumberland Farms’ "new foodservice-focused concept store employs a fresh decor with light wood cabinetry and soothing accent lighting. The new format includes a complete all-day prepared foods island with breakfast sandwiches, baked goods and pastries; a variety of to-go salads, fruit cups and yogurt; and a wide selection of sandwiches. New hot items include toasted flatbread sandwiches and pizzas," says Technomic. Go to www.technomic.com.
Uno expected to exit CH 11 this month
WEST ROXBURY, MA - Uno Restaurant Holdings won approval recently from the US Bankruptcy Court in Manhattan for its reorganization plan and is expected to exit bankruptcy this month. The chain, which owns 168 restaurants, filed for protection about six months ago.
Bruegger’s adds new summer menu options
BURLINGTON, VT - Bruegger’s introduces a new line of Lemonade Coolers to add its growing iced beverage line, which also includes Iced Coffee Coolers and the Brueggaccino. The new Lemonade Coolers are available in two flavors - Classic and Strawberry - and are made with real sugar. Also new is a Chipotle Spinach Egg Sandwich, a bagel sandwich with scrambled eggs, spinach and cheddar cheese and served with chipotle sauce. The sandwich is available all day on Bruegger’s 4 under $4 menu, which includes four breakfast sandwiches priced under $4.
Breakfast viewed as "bright spot" for restaurants
CHICAGO - "Breakfast accounted for nearly 60 percent of the restaurant industry’s traffic growth over the past five years, and if not for the breakfast daypart faring relatively better than other dayparts, restaurant visit declines over the last two years would have been steeper," says The NPD Group. "Over the past five years, morning meal traffic increased an average of two percent per year, comparatively, while lunch visits were flat, and supper traffic declined by two percent per year on average." Breakfast has been and is projected to be "a bright spot," analyst Bonnie Riggs observes.
29th annual Chowderfest winners named
BOSTON - Anthem, the new incarnation at Faneuil Hall Market of an old favorite from The Briar Group, beat out the competition for the top spot in the 29th annual Boston Harborfest Chowderfest on City Hall Plaza this week. Taking second place was Mr. Dooley's Boston Tavern with its bacon topped chowder, followed by third place winner Yankee Lobster Fish Market.
Bobby Flay said to be scouting burger sites in DC
WASHINGTON - As the nation's love affair with burgers continues to grow, Chef Bobby Flay is scouting sites for more Bobby's Burger Palace units in Washington, DC high profile neighborhoods, according to a published report. Currently, there are five, in New Jersey, New York, Connecticut and Pennsylvania.
News from the Oppenheimer Consumer Conference
BOSTON - The 10th annual Oppenheimer Consumer, Gaming, Lodging & Leisure Conference in Boston last week presented a number of restaurant chains’ views of the state of business at mid-year 2010, generally concluding that the economy is beginning to slowly recover. Steakhouses, which were significantly impacted in the past several years, are seeing "moving up," says Michael McNamara, vice president of MasterCard Advisors’ Spending Pulse who attributes the improvement to international tourism and financial market performance. Marshal Cohen, chief industry analyst for NPD Group, concurs, noting: "We’re in recovery mode," but adds that businesses today need to "rewrite the rules" and adapt to the consumer, rather than expecting consumers to adapt to them.
More breaking news from Oppenheimer conference
BOSTON - Burger King plans a rollout of new breakfast items this fall, says chairman and CEO John Chidsey at the Oppenheimer Consumer Conference recently. "We plan lots of new ones in Sept.-Oct., premium priced, and gourmet burgers in the back half of the year." Separately, Troy Alstead, executive v.p. and CFO at Starbucks, told analysts and media of plans for a customizable Frappuccino as the chain continues to "reinvent" itself this year. Free Wi-Fi was recently introduced at all units. At Domino’s, the company’s new reconfigured pizza resulted in significant sales increases here in the Northeast, Wendy Beck, CFO, told FSE. "We saw a surprising jump in sales and picked up new and returning customers."
Sea Dog Brewing to open first MA restaurant
PORTLAND - Sea Dog Brewing will reportedly open an initial MA unit through a licensee, Aaron Selis, at Sunset Bay Marina in Hull. The company has three units in ME. The new restaurant will serve eight tap beers from Sea Dog Brewing.
NRA creates segment specific council
WASHINGTON - The National Restaurant Association recently created a Fast Casual Industry Council, the first of its kind, that will serve as a model for development of similar future groups. President and CEO Dawn Sweenry notes that plans call for expanding the concept to additional segments "for a fuller understanding of the industry mosaic."
Dunkin’ makes donation to Hasbro Children’s Hospital
PROVIDENCE - Dunkin’ Donuts recently donated $181,918 to Hasbro Children’s Hospital, the results of the 50-cent Iced Coffee Day in Rhode Island and Bristol County, MA. The donation marks nearly $500,000 donated to the hospital by Dunkin’ in recent years from the annual promotion.
Zoup! plans entry into Northeast
SOUTHFIELD, MI - Zoup!, a Midwest chain of 25 franchised restaurants including outlets in Connecticut, Pennsylvania and New Jersey, will reportedly target Boston as well as expansion in those existing markets and expects to double in size by the end of 2011. Zoup! offers 12 soups that rotate daily and serves vegetarian, dairy-free and low-fat options.
World Pastry Cup Team USA named
BROOKLYN, NY - One of the world’s most prestigious pastry competitions, the World Pastry Cup (Coupe du Monde de la Patisserie), a biennial gathering where national teams of top pastry talent from around the world compete for the coveted prize, named Team USA after intense competition and judging by a panel including Coupe du Monde founder, Master Pastry Chef Gabriel Paillasson, Ewald Notter, Stéphane Tréand, and Kerry Vincent. "It feels amazing to be selected as captain of the USA team for a competition," says Jean-Francois Suteau, executive pastry chef of The Beverly Hills Hotel. Joining him are: Frania Mendivil, executive pastry chef, The Beverly Hilton; Bill Foltz, executive pastry chef of L’Auberge du Lac Casino Resort in Lake Charles, LA; and (alternate) Yoni Morales, executive pastry chef, Ark at the New York-New York Hotel and Casino in Las Vegas. The event takes place Jan. 23-24 in Lyon, France where teams from over 20 nations go through a grueling 11hour test of skill and innovation. Beginning at 3:30 a.m., the buzz of chainsaws, making their first stroke on blocks of ice, mix with the intoxicating aroma of Valrhona chocolate being tempered on the first step to chocolate creations and desserts. An international jury will evaluate the teams and award points based on taste, artistic presentation, and workmanship. Three teams will be chosen as the medal winners. Since the beginning of the Coupe du Monde, Team USA has collected one Gold, one Silver, and three Bronze medals.
No double-dip recession anticipated
LEXINGTON, MA - No double-dip recession is expected, says IHS Global Insight, whose forecasters, Nigel Gault and Patrick Newport note that "Employment markets were mixed in June, but we expect a marginal improvement in the employment index in the ISM non-manufacturing survey, driven mainly by positive reports on tourism activity. Business activity is expected to throttle back slightly, but freight volumes still appear to be climbing. Financial market conditions deteriorated sharply - and that definitely contributed to less forward momentum."
Newport Restaurant Group opens 9th restaurant
EAST GREENWICH, RI - Newport Restaurant Group’s ninth unit, Hemenway’s Dockside Dining, opened recently on the waterfront here in the former Table 28 space offering many of the classic Providence Hemenway’s classics plus more casual seaside fare. New West Bay Specialties feature a Creekstone Natural Beef Burger, grilled with Jack cheese, bacon, and French fries; Hemenway’s Seafood Pasta: shrimp, scallops, clams, calamari, and spicy red sauce; and a Seafood Caesar Salad with lobster, shrimp, and crab. Dock your boat in the East Greenwich marina and enjoy seaside dining on the patio with an outdoor raw bar. Go to www.hemenways-eg.com.
New premier tequila launches in New York
NEW YORK - Avión Tequila LLC President Jenna Fagnan announces the appointment of Empire Merchants, a division of The Charmer Sunbelt Group, as distributor for New York, along with the naming of John Bilello, a former senior vice president of global sales and developments with Tequila Milagro, as executive vice president of sales. Produced from the best Mexican Blue Weber Agave, the tequila comes in Silver, Reposado and Añejo expressions, with each offering a distinctly smooth, yet flavorful taste profile.
J.A. Stats to open second outlet in South Boston
BOSTON - J.A. Stats, a popular downtown bar and grill, opens a second unit in Southie this month on the site of the former South Kitchen & Wine Bar on Dorchester St., according to the Grub Street blog.
Flatbread Company opens in Somerville’s Davis Square
SOMERVILLE - Vermont-based The Flatbread Company opens in Davis Square on the site of a former bowling alley whose wooden lanes, reportedly, are now part of a 40-foot bar.
Jim McGloin & Tek Moore join Chow Fun Food Group
PROVIDENCE - Chefs Jim McGloin and Tek Moore, contestants on Season 6 of Hell’s Kitchen, joined Chow Fun Food Group here. McGloin is head chef at Luxe Burger Bar and Moore is chef at 10 Prime Steak & Sushi.
Hampton Hotels adds waffles to breakfast menu
NEW YORK - Chef Guy Fieri and his son, Hunter, helped Hampton Hotels kick off the introduction of free waffles to its breakfast menu recently by serving waffles to more than 7,000 people in an event at Herald Square Park. "As a father and a chef, waking up to a good breakfast has always been important to me and my family," said Fieri. "What better way to talk about this than by partnering with Hampton and baking a hot breakfast for anyone who missed the most important meal of the day!'
Brad Fredericks & Paul Sussman team up in Boston
BOSTON - Longtime restaurateurs Brad Fredericks, owner of Fajitas & ‘Ritas and Paul Sussman, general manager and executive chef at Brandy Pete’s, will open The Back Deck this Fall on West St. in a Suffolk University dormitory downtown, serving grilled foods such as burgers, seafood, steaks and chops and even S’Mores priced from $8 to $40 at lunch and dinner.
Red Robin eyes more Northeast expansion
BOSTON - Colorado-based Red Robin is eyeing growth in the Northeast, CEO Dennis Mullen disclosed at the recent Oppenheimer Consumer Conference here. A Hartford franchisee is seeking new sites, he says, and "we continue to look for conversion opportunities in New Jersey where we just bought a Johnny Carino’s. We have three corporate stores in the Boston area and one in Maine where we’re looking for another in 2011."
Dining Discoveries - The Green Dragon Tavern
Name: The Green Dragon Tavern
Location: Downtown/Marshall St.
Known for: A rich history since 1657 when a British plot to capture Sam Adams & John Hancock was discovered here
Biggest menu surprise: Bangers and mash
Price Range: $4.99 to $18.99
Finalists announced for 30th Gold Key Awards
WHITE PLAINS, NY - Finalists for the 30th annual Gold Key design awards for Excellence in Hospitality Design were recently announced and include a number of properties here in the Northeast including: The Surrey (NYC) designed by Houston-based Rottet Studio in the Lobby/Reception Area category; Bar Pleiades (also Rottet Studio’s), and Bar Seven Five (Rockwell Group) in New York and Le Meridien Philadelphia by Forchielli Glynn LLC (Los Angeles) and Starwood Hotels & Resorts (New York, NY) in the Lounge/Bar category; The Wright (New York) by Andre Kikoski Architect, New York and Zylo Restaurant at the W Hotel, Hoboken, NJ by Bentel & Bentel Architects, Locust Valley, NY in Restaurants/Fine Dining and The Surrey, NYC, by Rottet Studio and the W Hotel, Boston by Bentel & Bentel in the Suite category.
The honor is presented to design firms representing the most innovative hospitality properties completed or renovated within the past 18 months. Finalists were selected by a panel of notable industry experts from 180 projects in 19 countries. Winners and finalists will be honored at the Gold Key Awards Breakfast Ceremony on Monday, November 15, 2010, 7:30 - 9:30 am, at the Mandarin Oriental New York. The Awards are sponsored by Interior Design and HOTELS magazines and coincide with the 95th annual IHMRS, taking place November 13-16, 2010, at New York City's Jacob K. Javits Convention Center.
Judges for the 2010 Gold Key Awards were Siobhan Barry, Partner, ICRAVE; Hervé Houdré, General Manager, InterContinental New York Barclay; and D.B. Kim, Associate Principal, Pierre-Yves Rochon. Finalists were selected based on aesthetic appeal, practicality and functionality of design.
During the breakfast ceremony, NEWH, Inc., the Hospitality Industry Network, will present its sixth Icon of Industry Award to Judy Dobin of Valley Forge Fabrics. A $5,000 scholarship in Judy's name will be awarded to a student focusing on a career in the hospitality industry.
Tickets for the Gold Key Awards Breakfast are $75 each, and available online at www.ihmrs.com, or by sending a check, payable to the International Hotel, Motel + Restaurant Show, to IHMRS Gold Key Awards, Attention Rachel Veach, GLM, 1133 Westchester Avenue, White Plains, NY 10604-3547. The purchase of a Gold Key Awards Breakfast ticket includes complimentary admission to the IHMRS. For additional information, contact Rachel Veach at (914) 421-3221 or rveach@glmshows.com. Complimentary shuttle transportation will be provided to the International Hotel, Motel + Restaurant Show following the ceremony.
For more information, www.ihmrs.com.
PRODUCTS ON PARADE
Phillips introduces Everyday Crab CakesTM
Everyday Crab CakesTM join the lineup at Phillips Foods at a suggested distributor price of $1.99. The 3-ounce crab cakes contain lumps of white body meat and clawmeat in a creamy base of mayonnaise, Worcestershire sauce, breadcrumbs and a hint of mustard. The cake fits budgets with no sacrifice in quality.
For more information, www.phillipsfoods.com.
Key lime gelato squares win sofiTM gold award
Ciao Bella’s Key Lime Graham Gelato Squares won the NASFT’s sofiTM Gold Award for outstanding dessert at the National Association for the Specialty Food Trade show recently. It was the company’s 16th sofiTM honor. The squares are a blend of lime juice, graham cracker and pure cream and were one of three new novelty items the brand unveiled this year The other two are a low-calorie Blood Orange Sorbet bar and a Tahitian Vanilla Raspberry Gelato Dip enrobed in chocolate.
For more information, www.ciaobellagelato.com.
First Kosher prosecco introduced
Distilleria Bottega in the Treviso province of Italy introduces Prosecco Kosher Sole, the first Kosher certified Prosecco DOC from the award-winning winery. Certified by the Union of Orthodox Jewish Congregation of America (New York), Prosecco Sole is a special Prosecco with a very aromatic bouquet, fruity and flowery, with scents of golden apple and exotic fruit (pineapple and mango). Good as an aperitif as well as with cocktails, it compliments starters, first courses, fish and poultry. The name, which means ‘sun’, and the hills-shaped label of the Prosecco are a tribute to the sunny hills of the Treviso province, where the grape that is used to make Prosecco is cultivated.
Tyson mini-burgers with buns
Tyson introduces mini burgers that come with buns for ultimate convenience for school foodservice directors. The savory burgers are created through a special process that turns fresh USDA A704 beef into burgers with a flame-broiled taste. Perfectly proportioned at one meat/meat alternate and one bread serving, they are designed to help meet students’ nutritional needs. Tyson is approved by USDA to procure beef directly from the source and allows operators to maintain nutritional programs, meal patterns and reimbursable meal counts. As a testament to its commitment to food safety, Tyson Food Service minimizes the risk of product contamination through reduced processing time and product handling.
For more information, www.TysonK12.com.
European-style butter for richer, creamier results
Plugrå, a European-style butter slow-churned for less moisture with optimal 82 percent butterfat, is said to be the secret to fluffier cakes, richer risottos and creamier sauces. Visit www.plugra.com for signature recipe ideas guests will remember. Plugrá European-Style Butter is available in 16-oz. salted and unsalted solids and clarified butter. For more information on Plugrá or to locate a distributor near you, call 1-800-535-5371. Plugrá is marketed by Global Dairy Products Group, a division of Dairy Farmers of America, Inc.
For more information, www.plugra.com.
Kettle Cuisine offers four new gluten free soups
Offer more alternatives to customers with celiac disease with four new organic soups, all gluten free, from Kettle Cuisine. Soups include Organic Carrot & Coriander, Organic Chick Pea & Spinach Soup with Cream, Organic Cream of Mushroom & Potato and Organic Roasted Eggplant & Tomato. All are refrigerated and ready to heat, full strength, packed two 8 lb. bags to the case.
For more information, www.kettlecuisine.com.
5,000 organic items on GreenFoodservices.com
GreenFoodservices.com, with 5,000 organic items available, seeks to make the choice of organic foods at schools, restaurants, hotels, colleges and business settings easier for foodservice operators. Customers can get discount pricing, overnight and two-day shipping and a large variety of product choices.
For more information, www.greenfoodservices.com.
Limited release vodka for the holidays
Vermont Spirits, producer of ultra-premium vodkas produced from the sap of maple trees, introduces Vermont Limited Release Vodka produced entirely from early run maple sap for exceptional flavor and character with subtle flavor and smooth mouth feel Fewer than 1,000 hand-number 375 ml. bottles were produced this year.
For more information, www.vermontspirits.com.
BelGioioso takes top prizes for several cheeses
BelGioioso received first place honors in an American Cheese Society competition for its Burrata featuring a silky exterior and fresh cream and mozzarella center. A Fresh Mozzarella Prosciutto Basil roll took second place, while Sharp Provolone Mandarino, made from whole cow’s milk and never smoked or bleached, won third among Italian Type Cheeses. Recently, a new, less salty alternative to traditional Pecorino was introduced. Each wheel of the robust cheese is aged a minimum of eight months on wood shelves, where it is brushed and turned by hand. As a cooking cheese, Cu?béddu¯ can be shredded or grated over pastas or salads or melted into oven-baked pastas and atop pizzas and grilled vegetables. Cubéddu¯ is also perfect for raviolis and other filled and rolled pastas.
For more information, www.belgioioso.com.
Super-premium gluten-free vodkas from Maine
Cold River Vodka’s award-winning Classic and Blueberry potato vodkas are gluten-free and have won acclaim for their distinct nose an smooth finish. The vodkas use water from Maine’s Cold River, farm-fresh Maine potatoes, and are batch-distilled in a custom-made copper potstill. The delicately balanced flavor of Cold River Blueberry Flavored Vodka - the newest addition - features Maine potatoes and wild Maine blueberries from family-owned Wyman’s.
For more information, www.coldrivervodka.com.
High antioxident levels in Mediterranean herbs
The Mediterranean Diet Pyramid has been updated to showcase the role of herbs and spices rich in anti-oxidants, says K. Dun Gifford of Oldways, noting that a growing body of research links herbs and spices with high antioxidant levels to "an array of promising health benefits." McCormick’s rosemary, oregano, thyme and red pepper/paprika can offer a big antioxidant punch in a compact package.
For more information, www.spicesforhealth.com.
Award winning wines from Pelvillain Freres
Pelvillain Freres, the up and coming Cahors wine specialist, introduce its award winning Malbec wines from a family-owned private winery, Gaec de Circofoul, which includes Chateau de Chenac and Chateau du Port and a Négociant house, Albas Distribution France Vin. Aged in oak barrels, the wines have consistently won bronze, gold and silver medals at a number of competitions for their deep, expressive nose, fruity and woody aromas and richness.
For more information, www.pelvilain-freres.com.
DaVinci Gourmet syrup enhances summer beverages
Peach Fruit InnovationsTM syrup from DaVinci Gourmet brings ripe peach flavor to summer drinks such as iced teas, spritzers, lemonade and cocktails. Syrups are made with pure cane sugar and ultra-filtered water and mix easily for quick preparation.
For more information, www.davincigourmet.com.
Create sliders for vegetarians with grains
Indian Harvest, suppliers of grains and legumes, takes the popular mini-burger/slider trend in an innovative direction with vegetarian red quinoa and farrow vegetarian sliders created by East Coast Corporate Executive Chef Jason Ziobrowski. The company’s red quinoa and farrow come packed in 12/2 lb. sleeves.
For more information, www.indianharvest.com.
Variety of organic wild mushrooms available
Hokto-Kinoka offers foodservice operators four varieties of fresh organic cultivated wild mushrooms including maitoki (hen of the woods), king trumpet, brown beech and white beech. Serve as an ingredient in various dishes or as a side dish sautéed with red or yellow peppers and onions. Grown in a state of the art facility near San Diego, the mushrooms provide a flavorful touch to any menu.
For more information, www.hokto-kinoka.com.
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