News bytes
Snippets of the latest foodservice industry news...
Cochon 555 rolls into NYC March 21
ATLANTA - Cochon 555 brings five chefs, five heritage breed pigs and five winemakers to Manhattan on March 21 at 5 PM after a V.I.P. reception at 3:30 at Pier 60, Chelsea Piers Entertainment Complex at 23rd & Hudson River. The touring event created by Brady Lowe’s Taste Network, is the only national chef competition promoting heritage pigs and breed diversity. In addition, five family-owned wineries will showcase their wines. Guests and professional judges will determine a winner based on utilization, presentation and overall best flavor. The winner will have the opportunity to compete with other national winning chefs at Grand Cochon during the Food & Wine Classic in Aspen, June 18-20. Taking part are Mark Ladner, Del Posto, Corwin Kave, Fatty ‘Cue, Marco Canora, Hearth, Adam Kaye, Blue Hill Stone Barns, and Gavin Kaysen, Café Boulud. VIP Butcher is Tom Myland, The Meat Hook and Resident Butcher is Ryan Farr, 4505 Meats. Wineries participating are Elk Cove Vineyards, Gamble Family Vineyards, Wind Gap Wines, K Vintners, and Buty Winery. The event raises awareness for Farms for City Kids and costs $125 per person. For tickets or more information visit www.cochon555.com. Advance ticket purchase required.
Augie Awards to be presented by Culinary Institute
HYDE PARK, NY - The Culinary Institute of America will present its fourth annual CIA Leadership Awards in New York at Cipriani on March 18. Named for Auguste Escoffier, the Augie Awards celebrate achievement and success. The Chef of the Year award will go to Eric Ripert, partner and chef of Le Bernadin, New York City. Cat Cora, ’95, the only female Iron Chef in the history of the Food Network’s Iron Chef America, will receive the Alumna of the Year award. She is president and founder of Chefs for Humanity, a charitable organization founded in response to the Asian tsunami in 2004, and is a spokesperson for UNICEF. Since ‘08, Cora opened CCQ barbeque restaurant in Costa Mesa, CA and Kouzzina at Walt Disney World. The Alumnus of the Year goes to Chris Muller, ’88, chef de cuisine at Le Bernadin. Tickets are $1,000 a head, of which $750 is tax deductible. For details call Ellen Henneberry at 845-905-4279 or go to http://www.ciagiving.org.
Blount Foods breaks ground on major expansion
FALL RIVER, MA - Blount Fine Foods, manufacturer of hand-crafted artisan soups and seafood products, broke ground on a 58,000 sq. ft.. $13 million expansion makes room for more production space, the installation of a large soup chiller, new soup fillers and improved packaging capabilities. Blount will also build new cold processing rooms to expand its entrance into the dip, spread and salad business.
First Travel Promotion Act signed into law
WASHINGTON - The first ever Travel Promotion Act, a major victory for restaurants and hospitality businesses, was signed into law by President Barack Obama and will provide resources for promoting international travel to the US. A public-private partnership will aggressively market the US overseas as a premier travel destination. International tourism declined sharply last year by a reported 2.4 million visitors.
Aramark works to build school breakfast participation
PHILADELPHIA - Aramark, citing reports that 35 percent of US school children do not eat breakfast, is helping school district partners build participation with programs such as breakfast in the classroom or cafeteria and portable breakfast delivery options. In Houston, the contract management firm and the Houston Independent School District recently introduced free breakfast delivered to the classroom before the bell rings. When fully implemented, it will be the largest such program in the US, serving 13,000 students each day at 220 schools, says Aramark.
Chef Cardoz offers a New Indian take on Passover
NEW YORK - For the fifth consecutive year, Chef Floyd Cardoz will offer a New Indian approach to the Passover Seder meal on March 30 with his Unleavened Bread Bar at Tabla. The family-style feast will include Matzoh Ball Soup with Toasted Coriander; Kerala Banana Leaf Wrapped Fish Patties and Goan Spiced Brisket, among other specialties. A Passover service will be led by Tabla regular Burt Fendelman.
Return of the waffle breakfast sandwich at Dunkin’
CANTON, MA - Dunkin’ Donuts brings back the waffle breakfast sandwich in response to customer demand oven-yoasted sandwich featuring scrambled eggs, sausage and American cheese between two maple-infused waffles. To support the return of the Waffle Breakfast Sandwich, Dunkin' Donuts will celebrate "Waffle WeDDnesdays" on Twitter (www.twitter.com/dunkindonuts). Each Wednesday, Dunkin’ will ask followers what they’re waffling about. Customers who tag their response "#WaffleWeDDs" and tweet it to @DunkinDonuts have a chance to win a $60 Dunkin' Donuts Card.
New England Panera franchisees aid Haitian relief
NEWTON, MA - Boston Bread and PR Restaurants, New England Panera Bread franchisees, will jointly contribute $27,102 to The Haiti Relief and Reconstruction Fund at the Boston Foundation. Contributions to at effort are matched dollar for dollar up to $1 million by the Ansara Family Fund. With the match, that brings the total donation to $54,204. For more information regarding The Haiti Relief and Reconstruction Fund at the Boston Foundation, please contact Laura McConaghy at (617) 338-2659 or laura.mcconaghy@tbf.org. For more information on Panera Bread or to make a donation, please contact Jamie Giller at Ebben Zall Group by phone (781) 449-3244, or e-mail Jamie@ebbenzallgroup.com.
Beer and food pairings introduced at CBS Scene
FOXBORO, MA - Beer and food pairings are a hot new trend this year and CBS Scene Restaurant & Bar at Patriot Place will host its first four-course pairing dinner on March 10 at 7 PM, $40 per person. Visit www.cbsscene.com for details.
Hospitals serve plant-based Nutrition Month menus
WASHINGTON - Hospitals celebrating National Nutrition Month are participating in Healthcare Without Harm’s Balanced Menus program, which advocates an approach of "Less Meat, Better Meat." Many have already begun serving more grains and legumes, more fresh produce and sustainable meat on both patient and cafeteria menus. Others are using the promotion to introduce new initiatives.
ITW FEG recognized by Energy Star for 3rd year
TROY, OH - The US Environmental Protection Agency honored ITW Food Equipment Group-North America with its 2010 Energy Star Sustained Excellence award, recognizing the company for the third consecutive year. With 455 qualified units, Hobart, Traulsen, Stero, Vulcan, Wittco and Wolf are among the group’s independent companies that support the sustainable initiatives of customers and end-users with new products and technologies that directly address their concerns about operations and the environment. Facilities with commercial kitchens are estimated to use five times more energy per square foot than the rest of the building combined. It is estimated that qualified products can save restaurants up to as much as 50 percent over their conventional counterparts on electric, gas, water and sewer bills. The Food Service Technology Center estimates that more than half of the commercial foodservice’s $10 billion annual energy bill is wasted due to inefficient appliances, refrigeration, hot-water heating, lighting, and heating, ventilation and air conditioning systems.
Parkhurst Dining hosts "March Madness" in kitchen
PHILADELPHIA - Parkhurst Dining Services executive chefs are competing in "March Madness" this spring with Philadelphia University students as part of a program that encourages the students to submit their own recipes, eight of which will be chosen for the "Quarter Finals." Parkhurst chefs will then prepare the winners and serve them to classmates who will judge which go on to the "Final Four." During the unveiling of the last two recipes chosen during the ‘Final Round’ on March 31, students who submitted the final two will prepare and serve samples of their own recipes for the campus community in Ravenhill Dining Hall and the Common Thread. The grand prizewinner will receive a gift card to the university bookstore and a featured spot on the menu.
Chefs’ panel assesses trends for 2010 at NE Show
BOSTON - Costa Fruit and Produce Chef Chuck Leonardo will moderate a panel of chefs who’ll look at What’s in Store for 2010. assessing the trends on Monday, March 15 from 1 to 2 PM at the New England Food Show at BCEC. Panelists include Chef Martin Breslin, Harvard University Dining Services director for culinary operations, Chef Thomas John, Au Bon Pain executive chef and senior vice president of Food and Beverage, and Jamie Mammano, chef/owner, The Columbus Group d/b/a Mistral, Teatro, Mooo, Sorellina, and L’Andana. The panel takes place in the Demonstration/Keynote area.
Spanish chain opens first New York unit
NEW YORK - The first East Coast unit of an international chain of tapas style fare, Lizarran, opens here this week in Soho, according to a published report. With franchised outlets in Spain, France, Germany, Italy, Andorra, Portugal, Russia and China, plus two in Southern California, Lizarran offers some 200 small tapas-like bites on fresh baked bread and specialties such as Spanish Bocadillos (sandwiches), entrees, cured meats and cheeses and more, along with Spanish beers and wines. Check out http://www.lizarran-ca.com.
Whole Hog Dinner set for Portland’s Vignola
PORTLAND - Vignola presents its third annual Whole Hog Dinner on March 18 celebrating authentic Italian dining with starters such as boar sausage with Tuala Pecorino cheese, smoked bacon fritters, Spanish pork dumplings and Tuscan-style pork ribs with wild flower honey, fennel pollen and pepperoncini peppers. Main dishes include pork belly and Winter Point oysters; Berkshire 10-hour pork shoulder with mint,chillies and paprika served with oregano and radicchio slaw; and Rotolo tenderloin in Tuscan bread and pancetta. Regional wines and specially imported beers and ales will also be available. Go to www.vignolamaine.com.
Penton acquires Organic Trade Assn. show
BOULDER, CO - New Hope Natural Media, a division of Penton Media, has a new partnership with the Organic Trade Assn. as Penton acquires the All Things Organic trade show. This year’s show, the 10th annually, will be co-located Oct. 13-16 in Boston with the Natural Products Expo East. All Things Organic joins a portfolio of organic-focused events including the Organic Summit, and the Organic Harvest Festival already co-located with Natural Products Expo East in 2010. The Organic events are expected to create a major gathering place for the organic business community.
Kick*ss Cupcakes opens for limited engagement
WELLESLEY, MA - Sara Ross is kicking it up a notch in Wellesley with a special limited engagement at Gelato Cafe, serving cupcakes offerings that include vegan and gluten free, plus kittycakes and pupcakes for four-footed friends.
Roly Poly rolls into Massachusetts
JACKSONVILLE, FL - Roly Poly, a chain with 50 combinations of fresh, healthy rolled sandwiches, rolled into Boston recently with a unit on Devonshire St. downtown. The 125-unit chain now has 13 outlets in New England, New York, New Jersey and Pennsylvania.
Jacky Robert to open less expensive concept
BRIGHTON, MA - Chef Jacky Robert is reportedly opening a less expensive variant of Petit Robert on the site of Zocalo here this spring with similar, but cheaper entrees.
SCAA Expo planned April 16-18 in Anaheim
ANAHEIM, CA - The Specialty Coffee Association of America holds it 22nd annual expo April 15-18 here featuring lectures and hands-on labs as well as the US Barista Championship and US Cup Tasters Championship and Symposium, The Executive Series. Around 8,000 attendees are expected. Visit www.scaaexposition.org.
Pairings introduces $3 slider menu
BOSTON - Pairings at Boston Park Plaza Hotel introduces a new $3 slider menu with three sliders and French fries at the bar daily from 5 to 7 PM and 10 PM to 12 AM. Customers can mix and match choosing from bison, beef, chicken or vegetable sliders.
CoffeeFest heads to the Meadowlands
EAST RUTHERFORD, NJ - CoffeeFest heads to the Meadowlands Exposition Center with its Specialty Coffee Show offering education and training, networking and trend watching. Other highlights are Pacific Natural Foods’ Top Cup Challenge in which baristas compete to make the best soy-based beverage, Espresso Parts Aroma Challenge and Coffee Fest Free Pour Latte Art Championships with 40 baristas vying for a $2,500 grand prize. Visit www.coffeefest.com.
Hobart announces 4th grant competition
TROY, OH - The Hobart Executive Center for Foodservice Sustainability is now accepting submissions in its foodservice and food retail sustainability projects competition in which entrants can win a $5,000 grant. Programs that address challenges such as decreasing wastewater or solid waste, implementing Farm to Fork programs, reducing energy or water usage, and more must submit entries by August 31st. The grant must be used to invest in additional sustainability efforts. Go to www.hcfsforum.com for complete details.
Rioja tasting planned in Manhattan
NEW YORK - Vibrantrioja.com will bring wines from the vineyards of the Sierra Cantabria mountains to New York this spring with a Grand Tasting on May 6 from 1 to 5 PM at The Puck Building, 295 Lafayette St. at Houston, for the press and trade only. A business card serves as admission.
Jacob Wirth’s owner said to eye second unit
BOSTON - Kevin Fitzgerald, owner of Jacob Wirth’s in the Back Bay, one of the city’s oldest restaurants, is reportedly thinking of opening a second restaurant on Cambridge St. on the back side of Beacon Hill according to Grub Street. He’s quoted as saying menu items would be similar but the establishment might not bear the Jacob Wirth name.
UNICEF lunches fourth annual Tap Project® initiative
NEW YORK - UNICEF holds its fourth grassroots Tap Project® during World Water Week March 21-27 this year, and urges restaurants to take part in the effort which last year, brought in more than $819,000 to enable millions of children worldwide to have clean water. Restaurants ask customers to donate $1 or more for a glass of tap water. The campaign is designed to implement long-term sustainable water and sanitation solutions in countries with great need such as Togo, Central African Republic, Haiti, Vietnam and Guatemala. For more information visit www.tapproject.org.
Jamba Juice reaches out to school lunch programs
EMERYVILLE, CA - Jamba Juice introduced a program to help schools offer a better-for-you beverage program in their cafeterias, providing them with the ability to buy and sell its All Fruit smoothies made from real fruit at fixed or reduced prices. Visit www.jambajuice.com.
Flatbread Company coming to Boston area
AMESBURY, MA - Founded here a dozen years ago, The Flatbread Company will reportedly bring its wood-fired pizzas to a former bowling alley in Davis Square, Somerville. The 140-seat site joins seven others, located from Portland, ME to Maui.
SF chef visits InterContinental Boston
BOSTON - Chef Dominique Crenn, chef de cuisine of Luce at the InterContinental San Francisco which was awarded a Michelin star, a recent contestant on Food Network’s Next Iron Chef, offered tastes of her cuisine at a reception here recently at the InterContinental Boston.
Harpoon intros new year-round Belgian pale ale
BOSTON - Harpoon rolls out a new year-round offering, Belgian pale ale, fusing American and Belgian brewing styles with a Belgian abbey yeast and a blend of malts.
NRA Index declines a bit in Jan. but optimism grows
WASHINGTON - Restaurateurs appeared to be more confident about future economic and business conditions this winter despite a slight dip in the National Restaurant Association’s Performance Index. Despite indicators that remained soft, the Expectations index rose above 100 for the first time in nine months and operators voice relative optimism about improving sales growth and conditions in the months ahead, says Hudson Riehle, senior v.p. of Research and Knowledge Group for NRA. Capital spending plans rose to the highest level In five months, he adds.
Legal Sea Foods wins award at FSTEC
LONG BEACH, CA - Boston’s Legal Sea Foods received an FSTEC Technology Innovation Award at the annual conference here for its tableside ordering program, wireless technology and use of Open Table wireless and reservation management technology.
Avila to host first Pinchos Party small plates battle
BOSTON - Avila Modern Mediterranean hosts its first Pinchos Party, a "battle of small plates" to establish which chef has the best "pinchos" in the city as the "Superstar of SmallPlates." Taking part in the event on March 28 from 1 to 4 PM are Avila Executive Chef Rodney Murillo; Evan Percoco of BOKX 109 American Prime; Dante de Magistris, Restaurant dante and il Casale; Anthony Caturano, Prezza; Tony Susi, Teatro; Marc Orfaly, Marco/Pigalle; Andy Husbands, Tremont 647 and Evan Deluty, Stella. Admission is $25 a head. Visit www.avilarestaurant.com.
Westin Copley Place wins marketing honors
BOSTON - The Westin Copley Place recently won TRAVELCLICK’s 2009 eMarketer of the Year award for superior ability in attracting and converting hotel guests through the web.
Senate passes Travel Promotion Act
WASHINGTON - The National Restaurant Association commended US Senate’s passage of the bi-partisan Travel Promotion Act creates a public-private partnership program to aggressively market the US as a travel destination and draw more international visitors.
Quizno’s launches "Eat Toasty, Eat Green" campaign
DENVER - Quizno’s introduces an "Eat Toasty, Be Green" campaign to reduce the chain’s impact on the environment with new packaging including fully compostable wax-coated paper cups, pulp salad bowls from renewable sugarcane, catering lunch boxes of 100 percent recycled paperboard and more.
Two from Boston head to national Cocktail World Cup
BOSTON - Two Boston mixologists, Matthew Coughlin of Aquitaine and Jason Brown from Sensing, head to New York March 7 to compete in the U.S, Bartenders Guild Cocktail World Cup against winners from a dozen other regions.
Faith Hope Consolo named top "dealmaker"
NEW YORK - Faith Hope Consolo of Prudential Douglas Elliman here was cited as Top Rertail and Commercial Agent - GCI for her group’s volume in 2009. It was the fifth consecutive year the group was so honored. Additionally, Consolo and her team won the Pinnacle Club Award for the highest commercial GCI last year. The Retail Group also received the "Top of the Rock" honor as number one team in the northern region with the highest commercial GCI.
Idaho Potato Commission to help Haitian children
EAGLE, ID - The Idaho Potato Commission will donate $20,000 to the Feed My Starving Children group "Manna-Pack Potato" meals for malnourished children in Haiti. The meals are made with potato granules, soy flour, vitamins, minerals and sweet potato flavoring. Visit www.fmsc.org and www.idahopotato.com.
NYC Coalition for Healthy School Food promotes
NEW YORK - The NYC Coalition for Healthy School Food reminds area residents that March 10-11, on Urban Zen and Healthcorp present FitTown: A Healthy Path for Kids, a two day program on a new approach to feeding schoolchildren. Participants include Joy Pierson of Candle 79 and Candle Café on "Kids Going Green" as well as sessions on "Nutrition in Schools" and "Food Thought in Underserved Communities." Visit www.urbanzen.org for complete details or call 212-414-8520.
Met Bar & Grill bids for Boston Common space
CHESTNUT HILL, MA - Met Bar & Grill owner, Kathy Sidell, is said to be bidding to open a restaurant on Boston Common, according to Boston City Council President Mike Ross.
Prospects bright for 2010 NE Food Show
BOSTON - "We are looking at a good show," says Peter Christie, president and CEO of the Massachusetts Restaurant Association. "The square footage of exhibitors should be about the same as last year or a little better. Right now, attendance is running about 450 ahead of the same time last year. We also expect an influx of attendees from the Seafood Show. It’s still too early to really tell, but I think that we will see more people than in recent years."
Celebrate National Beer Day at Sunset Grill & Tap
ALLSTON, MA - Sunset Grill & Tap is celebrating National Beer Day March 1 with beer flights and owner Marc Kaddish, who was a leading drive of the ‘better beers’ movement, will serve as a personal beer sommelier to customize them for guests. Select from nearly 125 beers on tap and nearly 400 micro-brews.
Margarita’s to open 19th unit
PORTSMOUTH, NH - This casual Mexican dining concept with 19 locations in New England opens a 20th on Bedford St. in Lexington, MA this spring.
Jae’s in Brookline to get facelift
BROOKLINE, MA - Jae’s Café here, celebrating its 10th year, will get an overhaul with a new menu and name, says Shun Li Chen, manager of the Beacon St. establishment since 2005. The restaurant will become Buddachen with new New York-influenced Chinese dishes added to old favorites, according to the Brookline Tab.
Honey Dew Donuts teams with Dartmouth Group
PLAINVILLE, MA - Honey Dew Donuts is partnering with The Dartmouth Company to aid in its expansion in New England, says Larry Flaherty, director of franchise development.
Anthem to open in Boston’s Faneuil Hall Market
BOSTON - Anthem, a Briar Group concept near North Station that closed three years ago, will reopen in the Faneuil Hall Marketplace on the site of the Kansas City Steakhouse in the South Market this spring, says CEO Austin O’Connor in a published report. Menu prices for entrees will be in the $20s and the restaurant will also offer pizza and sandwiches.
Icelandic chef to visit Boston’s Rustic Kitchen
BOSTON - An Icelandic chef, Thorarinn Eggertsson, owner and head chef of Orange in downtown Reykjavík, will offer a special tasting menu at Rustic Kitchen in Park Square Mar. 11-18 as part of A Taste of Iceland in Boston.
Share Our Strength ramps up for 2010 Dine Out
WASHINGTON - The 2009 Share Our Strength Great American Dine Out raised nearly $800,000 to help make sure every child in the US has enough healthy food to eat. Now ramping up to for this year’s event, SOS plans it for Sept. 19-25 and is asking restaurants to participate in raising funds to end childhood hunger. Go to www,GreatAmericanDineOut.org to download in-store marketing materials, templates for publicity tools, and instructions for ordering pre-printed promotional materials. To register, contact Jessie Sherrer, 202/478-6505. Online registration will be available March 1, 2010.
Boston Chefs intros guide to Boston Restaurant Week
BOSTON - Boston Chef introduces a new and improved version of its Insider's Guide to Boston Restaurant Week with an updated look, more intuitive navigation, quick links to dining deals, and a Twitter feed that enables users to follow real-time reports on Restaurant Week experiences. Co-Founder and Marketing Director Chris Schiavone points out that research indicated that "our users had not cut back considerably on their dining out--in spite of the recession--and that restaurateurs were cautiously optimistic about the local dining scene. The resilience of the industry here is not only a function of the quality of the local culinary talent, but also of the realization that 'fine dining' doesn't necessarily mean 'expensive.'"
NY Applebees raises $45,000+ for Haiti
NEW YORK - Applebee’s in the metro area raised more than $38,000 to support Haiti through Hope Help & Relief Haiti benefiting Habitat for Humanity, Partners in Health and Yele Haiti Foundation, donating 10 percent of each guest check, plus $7,000 in guest donations to the American Red Cross.
USHG ends plans for Nolita Shake Shack
NEW YORK - Plans to open a Shake Shack in Nolita failed to pan out for Union Square Hospitality Group, which announces it has decided to pass up the location. Shake Shack CEO David Swinghamer issued a statement saying: "Unfortunately, we could not solve the problem of building something that both made good business sense and was harmonious with the concerns of immediate neighbors. We are proud of our history of opening restaurants that strengthen their communities, and we’ll continue to seek out unique locations in neighborhoods where a Shake Shack will be cherished and have much to contribute."
Lyons Group eyes Back Bay space for club
BOSTON - The Lyons Group is said to be planning the Back Bay Social Club on the site of the former Vinny Testa’s on Boylston St. near the Prudential Center.
NRA Show full of educational sessions and programs
CHICAGO - The NRA Show 2010 will offer more than 65 educational programs when it opens March 22-25 here at McCormick Place.Highlights include "Greener is Better" - a look at resources and tools for a more sustainable future; "Expanding Your Brand into Non-Traditional Locations" - with a location expert and a panel looking at smaller footprint, kiosk style options; and "Menus 2010: Turn Trends into Money Makers" with Nancy Kruse, menu trends expert and president, The Kruse Company, who will present a fast-paced review of flavor, freshness and other menu essentials that will help operators thrive in today’s quickly changing environment. Visit www.restaurant.org./show.
Cinnabon to offer fresh cupcakes
ATLANTA - Cinnabon, known for cinnamon rolls, introduces four flavors of fresh-baked cupcakes as it celebrates 25 years of business. They include the Classic - a tribute to its cinnamon tradition with vanilla cake, Makara® cinnamon and cream cheese frosting; Chocolate Passion; Vanilla Bliss and 24-Carrot Cake with hints of pineapple and coconut and cream cheese frosting with orange sprinkles.
Chris Douglass back at the range
BOSTON - Chef Chris Douglass, who’s spent the past year tuning his casual concepts, Ashmont Grill and Tavolo in Dorchester after closing the high-end Icarus in Boston nearly a year ago after almost 30 years, is back in the kitchen, cooking at Ashmont Grill nightly.
Cochon 555 hits the road
NEW YORK - Cochon 555, promoter of heritage breed pigs, is on the road again, coming back to the Northeast in March with events here on the 21st and in Boston the 28th. In New York, participating chefs will include Del Posto’s Mark Ladner, Corwin Kave, Fatty ‘Cue, Marco Canora, Hearth, Adam Kaye, Blue Hill, New York and Gavin Kaysen, Café Boulud. In Boston, participants will be Jamie Bissonette of Coppa, Matt Jennings, last year’s winner from Farmstead in Providence, Barry Maiden, Hungry Mother, Joseph Margate from Clink at the Liberty Hotel and Tony Maws, Craigie on Main. For info on sponsorship opportunities, contact Jeff Allen at (917) 653-4305 or Jeff@flightpathconsulting.com. For details of the tour go to www.cochon555.com.
Au Bon Pain continues expansion in Manhattan
BOSTON - Au Bon Pain continues its growth in Manhattan with a new unit at 30 Rockefeller Center Plaza with an in-store nutrition kiosk and wide choice of healthy options at the 1,200 sq. ft. location.
Bergamot to open in Somerville, MA
SOMERVILLE, MA - Chef Keith Pooler, formerly of Scampo and Harvest) and General Manager Servio Garcia, who’s been at Craigie on Main and Casablanca, will open in the space previously occupied by EVOO on Beacon St. after that restaurant re-locates to Kendall Square in Cambridge in the Watermark Building with a branch of its pizza concept, Za.
Cheese newsletter with tips and trends available
MADISON, WI - Chef Connect, a quarterly newsletter from the Wisconsin Milk Marketing Board, brings chefs and restaurateurs a host of tips, trends, recipe applications and resources for cheese. To sign up to receive it, contact Heather Porter Engwall at hporterengwall@wmmb.org or (608) 203-7235.
The new look of wedding cakes
SOMERVILLE, MA - Leave it to Kick*ss Cupcakes’ Sara Ross to come up with a great idea for a non-traditional wedding cake - a tower of cupcakes, in one or more flavors. Tuck one under the pillow for sweet dreams!
Pressed Sandwiches closes the doors
BOSTON - Laurence Wintersteen and the Pressed Sandwiches team closed the door on the three-unit chain recently, citing the impact of the economy on catering sales and rising competition and expenses. "It’s been a very good six years," Wintersteen told FSE. "Our catering business component opened a commissary last fall in the Seaport but we were not maximizing that space." The company, which had hopes of further growth, is looking at re-concepting the spaces and considering other options.
Yard House to open at Legacy Place
IRVINE, CA - Yard House, with 25 units nationwide, is entering the Northeast with a restaurant at Legacy Place in Dedham, MA, south of Boston where it is looking to fill 250 positions. Founded in 1996, the chain is moderately priced with average tabs of $14 at lunch and $22 at dinner. It claims to have "one of the world’s largest selections of draft beer" along with American fusion food and a library of contemporary music. Go to www.yardhouse.com.
Hersha Hospitality purchases three NYC hotels
NEW YORK - Hersha Hospitality based in Philadelphia has acquired three Times Square area properties in Manhattan - a Hampton Inn, Candlewood Suites and Holiday Inn Express Times Square. The sale price was reported to be $165 million, a price said to include a limited partnership interest in the Philadelphia management company for the sellers.
American Lamb Board brings Lamb Jam to Boston
CAMBRIDGE, MA - he American Lamb Board partners with www.BostonChefs.com to come to Boston for the first New England American Lamb Jam on Sunday, March 7, at the Charles Hotel. The event will bring dozens of Boston’s top restaurants and chefs together to celebrate American Lamb and celebrate Boston Restaurant Week by creating selections paired with local Boston beer for more than 400 attendees. Chefs will compete on behalf of their favorite charity for the chance to win a $1,000 donation to that organization and garner top honors in a variety of categories such as Best of Show, Most Creative and First Place Awards for leg of lamb, shank and loin tastes. The event takes place Sunday, March 7, 3 - 6 PM. Order tickets online in advance at www.fansoflambboston.com. Entry is $33.10 per person and includes all lamb tastings.
MRA Awards Dinner coming soon
BOSTON - The Massachusetts Restaurant Association holds its 2010 Annual Awards Dinner starting with a reception at 6 PM March 15 at the Renaissance Boston Waterfront Hotel at $125 per ticket. Honorees this year include Restaurateur of the Year Ernie Tremblay, Sylvan Street Grille; Purveyor Executive of the Year Jim Kaloyanides New England Coffee Co.; Chef of the Year Michael Schlow, Radius, Via Matta, and Alta Strada and Salesperson of the Year David Lamb, Costa Fruit & Produce Co.
Joanne Chang to open third Flour Bakery
CAMBRIDGE, MA - Joanne Chang will open her third Flour Bakery on Massachusetts Ave. in the building that also houses Central Bottle Wine + Provisions. The bakery is expected to open early this summer near Central Square and MIT.
Cambridge to get new boutique hotel
CAMBRIDGE, MA - Watch for the elegant new small, high-end independent 30-room The Hotel Veritas to open late this spring with the Simple Truth Lounge where guests can enjoy cocktails, wine, and charcuterie and artisan cheeses from Formaggio Kitchen, says General Manager Benson Willis.
New and coming in Boston’s Fort Point Channel
BOSTON - Chef Barbara Lynch, who just began serving brunch at Sportello in the Fort Point Channel here, will open her third entity in the complex housing it and Drink this spring, Menton.
Wingate Healthcare chooses Fitz, Vogt & Associates
NEEDHAM, MA - Wingate Healthcare recently selected Fitz, Vogt & Associates as its foodservice provider for its 21 residential facilities in MA and eastern NY, including 17 nursing homes, two brain trauma centers, one assisted living residence, and one independent living residence. The new Wingate account will fall under the supervision of FitzVogt's Senior Regional Director of Operations John Dipietro, and Vice President of Operations, Ken Byers. Separately, Fitz, Vogt announced a new commissary location in an historic Manchester, NH building, The Chateau on Hanover St., which it renovated.
Top Chef Masters with eight Northeast chefs
NEW YORK - Bravo TV announces the return of "Top Chef Masters" which will include eight Northeastern competing chefs this season - Jody Adams, Rialto, Cambridge, MA; Jimmy Bradley, The Red Cat, New York; David Burke, David Burke Townhouse, New York; Wylie Dufresne, wd 50, New York; Carmen Gonzalez, chef consultant, New York; Marcus Samuelsson, The Red Rooster, New York; Ana Sortun, Oleana, Cambridge, MA and Jonathan Waxman, Barbuto, New York. The season will premiere April 7th at 11 PM ET and moves to its regular time slot a week later at 10 PM.
Burtons Grill plans new unit in Peabody, MA
PEABODY, MA - Burtons Grill plans a sixth unit here at the North Shore Shopping Center.
Rita’s Italian Ice opens in Manhattan
TREVOSE, PA - Rita’s Italian Ice opened its first ever New York City site on Valentine’s Day and introduced its new Chocolate Chocolate Chip flavor. The unit is owned by new Manhattan franchisees Joshua and Noah Teitelbaum who discovered the concept while in college in Philadelphia. Two other locations, the Upper East Side and Murray Hill, are expected to open next year. Rita’s, with 550 stores in 18 states, plans 40 new units this year.
Boston Restaurant Week adds half price tickets
BOSTON - The Greater Boston Convention & Visitors Bureau and American Express announced that Boston Restaurant Week, March 14-19 and 21-26, celebrating the 5th winter edition anniversary, will add half price tickets to select performances and concerts. Discounts will be offered by the American Repertory Theater, Huntington Theatre Company, Boston Lyric Opera, Improv Asylum, and Blue Man Group.
Museum of Fine Arts hosts AADI benefit event
BOSTON - "A Spoonful of Ginger" food tasting to celebrate the 10th anniversary of Joslin’s Asian American Diabetes Initiative will take place for the first time April 5 from 6 to 9 PM at the Museum of Fine Arts and bring together many of Boston's finest chefs to raise money and increase awareness of the growing incidence of diabetes among Asian Americans. This year’s event will honor Lily Apteker, Sally and Larry Ho and the Wing Family, and also will celebrate the 10th anniversary of the founding of the Joslin Diabetes Center’s Asian American Diabetes Initiative (AADI). Participating chefs include Ming Tsai, Blue Ginger; Jasper White, Summer Shack and Joanne Chang, Flour Bakery and Myers + Chang, and others. Guests who purchase special "Art Lover" tickets may enjoy an exclusive tour from 5:00 - 6:00 p.m. with a MFA curator of either The Secrets of Tomb 10A: Egypt 2000 BC or The Silk Road and Chinese Art prior to the Ginger event program. Go to this website.
Idaho Potato Commission debuts enhanced website
EAGLE, ID - The Idaho Potato Commission debuted an enhanced consumer website with easy to navigate layout, recipes including a special seasonal one daily. The Idaho® potato foodservice industry also has its own website with a new addition: Dr. Potato, a blog written by the IPC's resident "potato doctor" Don Odiorne, vice president, foodservice. Visit the foodservice site to submit questions and view Dr. Potato's recent diagnoses. Commercial and non-commercial operators seeking innovative ideas for enhancing their menus will find recipes, view "how to" videos, and more. Go to foodservice.idahopotato.com.
Sidekim Foods celebrates two years of growth
LYNN, MA - Sidekim Foods, a professional foodservice management and catering company specializing in fresh, healthy meals for schools and senior meal programs, is celebrating two years in business and 20-fold growth. The company now prepares 4,200 meals daily, up from 197 when it began. Go to www.sidekimfoods.com.
CT proposes school lunch budget cut
HARTFORD, CT - Madeline Diker, former president and current member of this state’s School Nutrition Association and foodservice director of the Cheshire Public Schools Child Nutrition Program testifies this month before the state’s Elementary and Secondary Education Subcommittee of the Appropriations Committee to oppose a proposal that would cut the Healthy Nutrition Certification funding in half in the state budget from 10 to five cents a meal, a measure that would mean child nutrition programs across the stte could not longer afford to buy foods with whole grains, fresh cut produce and reduced fat snacks. Diker urges the subcommittee to "vote no on this portion of the Governor’s budget unless it is amended to include a total of 15 cents per meal for Healthy Certified districts." The state’s nutrition standards and Healthy Certified school districts have had success in influencing students to make healthy food choices.
James Kent to represent USA in Bocuse d’Or
HYDE PARK, NY - James Kent, sous chef at Union Square Hospitality Group’s Eleven Madison Park, was selected to represent the US in the prestigious Bocuse d’Or Competition, winning over a field of talented contenders, many of them from the Northeast. Coming in second was another USHG chef, Luke Bergman, sous chef at The Modern in New York, Chris Parsons, chef-owner of Catch in Winchester, MA, came in third.
Prestigious pastry competition takes place Feb. 28
NEW YORK - The U.S. Pastry Competition hosted by Paris Gourmet takes place here Feb. 28 at the International New York Restaurant & Foodservice Show. Board members of the Societe Culinaire Philanthropique, one of the oldest and most prestigious chef associations in the world, preside over the judging procedures. The event is co-sponsored by Cacao Noel Chocolate, Pastry 1 (pastry ingredients), Beurremont Butter, Gourmand and Maison de Choix. The event allows leading pastry chefs to showcase their talents by creating advanced dessert and chocolate bonbon recipes exhibited along with highly technical sugar and chocolate sculpted showpieces. The 2010 showpiece theme is The Olympics: Winter Games. 20 rising stars of the pastry world have been selected to compete for the coveted title, Pastry Chef of the Year. Awards worth more than $10,000 will be made Mar. 1 at 4 PM. In addition, attendees will have access to more than 35 complimentary education sessions, part of the Ferdinand Metz Foodservice Forum; as well as benefit from the opportunity to uncover new products and trends; evaluate new equipment and services from 450-plus exhibitors; experience the third Annual New York Wine Expo; the New York State Restaurant Association's TY Awards; the PMQ New York Pizza Showcase; Ultimate Barista Challenge USA; the Japan Pavilion; and Pride of New York. Go to www.internationalrestaurantny.com.
Credit remains tight for businesses but may improve
BOSTON - Bank unwillingness to lend to businesses has impacted many this past year. In terms of additional tightening of credit from banks, that "seems to be ending," according to Fred Breimyer of the Boston area branch of FDIC. He adds than "in terms of level of credit tightening, it remains tight."
A new gig for Providence’s Chef Walter Potenza
PROVIDENCE - Chef Walter Potenza, known for his Walter’s restaurant on Federal Hill, has a new gig - teaching culinary arts to students at the Four Seasons Café at the Providence Career and Technical Academy, according to the Providence Journal.
Brooke Vosika takes Burger Bash top honors
BOSTON - Chef Brooke Vosika of the Four Seasons Hotel’s Bristol Lounge took top honors at Ken Oringer’s Burger Bash, a benefit event for Autism Speaks recently at KO Prime. Oringer’s Toro came in second.
Discover Future Chefs at after work meet
MEDFORD, MA - Future Chefs and Accardi Foods here will hold a meet, greet and eat event at Accardi Foods on Mar. 11 from 6 to 9 PM. The evening introduces an up and coming program preparing the next generation of culinary talent, says Toni Elka. Eat foods prepared by Guest Chef Max Thompson of Tavola in Dorchester and meet FC students.
Craig Miller to run for political office
ORLANDO - Craig Miller, former president and CEO of Ruth’s Chris and earlier, Uno Chicago Grill, is said to be planning to run on the Republican ticket for a Congressional seat in his former home district in central Florida against Rep. Suzanne Kosmas (D), according to a published report.
Chris Parsons to relocate Catch; open Parsons Table
WINCHESTER, MA - Chris Parsons, chef-owner of Catch, will relocate the restaurant to an undisclosed site in Boston/Cambridge and plans to re-invent the original location as Parsons Table with lower price points and comfort cuisine with local microbrews and wine.
Chocolate treats new from Dunkin’ for Valentine’s Day
CANTON, MA - A new Triple Chocolate donut, a chocolate cake donut with chocolate frosting and milk chocolate chips, is new here along with the Sprinkle the Love donut - a chocolate frosted yeast donut with special heart shaped sprinkles on top. Both are priced at 89 cents. Also new is a White Chocolate Latte topped with mocha swirl drizzle, available hot or iced. Customers can also customize their hot chocolates with unsweetened flavors from caramel, coconut and blueberry to hazelnut, cinnamon and more. A Triple Chocolate muffin made with blend of cocoas and loaded with chocolate chunks and chips is on the menu again, brought back by popular demand along with a brownie topped with chocolate icing, white chocolate shavings and a chocolate drizzle for $1.39.
InterContinental opens in Times Square this summer
NEW YORK - A "new build" property on 44th St. with 607 room will open this summer near the Javits Center in Times Square. The largest new build property to receive LEED certification, the hotel has sustainable roofing materials, green roofs with draught-tolerant low maintenance moss and sedum plants, large windows to maximize natural light and an energy-generating elevator system. The hotel will showcase a new French bistro-inspired restaurant from Chef Todd English. The restaurant includes an intimate dining space available for private events and a dynamic bar area overlooking Broadway.
Martini contest planned in Newport, RI
NEWPORT, RI - Newport Grand Slots is calling bartenders to compete in the 10th Annual Martini Contest, Feb. 17 from 8:30 to11 PM in the cocktail lounge, sponsored by Stolichnaya Vodka. The event offers special VIP sating for $5 and sample martinis for $1. Proceeds benefit The Joe Caruso Fund which will support the household expenses of the family of longtime employee Joe Caruso who died of cancer. To reserve seats, contact Holly Martucci at hmartucci@newportgrand.com.
Tim Kirkland to keynote NEFS in March
BOSTON - Tim Kirkland, founder of Renegade Hospitality Group, will keynote the New England Food Show March 14 at 1 PM in the keynote area, speaking on "Uncommon Strategies for Making More Money in 21st Century Food Service." On Monday, a keynote panel at 1 PM will include Moderator Chef Chuck Leonardo, Costa Fruit and Produce with panelists Chef Martin Breslin, Harvard University Dining Services Director for Culinary Operations, Chef Thomas John, senior vice president of food and beverage at Au Bon Pain, and Jamie Mammano, chef/owner, The Columbus Group.
La Petite France comes to West Hartford
WEST HARTFORD - La Petite France, opened by Alexandra Litor, who owns La Petite France Bakery in Stafford Springs with her husband, and Geraldine O'Neill, offers sandwiches on croissants and baguettes and pastries. Go to www.lpfbakery.com.
Westport-Weston offers first Restaurant Week
WESTPORT, CT - The recently revitalized Westport-Weston Chamber of Commerce and restaurant publicist Linda Kavanagh of MaxEx, LCC, are promoting the first annual Restaurant Week here, Feb. 28-Mar. 6, with special prix fixe lunch and dinner menus at casual and more high-end restaurants and a special family dinner for a four person minimum. Northeast Wine Brokers, in conjunction with Classic Wines, will feature select wines by the glass at participating restaurants for a mere $5. Westport retail stores and services will get in on the fun during a special late night of shopping and great bargains, Tuesday March 2nd. Go to www.westportwestonchamber.com.
UBurger to open third Boston location
BOSTON - It’s the Year of the Burger and UBurger, with two locations here, is reportedly opening a third near the Park Street T stop at Tremont and Park.
T-Bones & Cactus Jack’s do Sweepstakes Fundraiser
MEREDITH, NH - Coming March 18 is the annual $10,000 Lakes Region Association Sweepstakes Event sponsored by T-Bones and Cactus Jack’s at Church Landing, with food provided by The Common Man Family of Restaurants. Go to www.lakesregion.org.
Trader Vic’s unveils newest concept
SARASOTA, FL - Trader Vic’s Restaurant Group unveiled a new concept, here - Trader Vic’s Island Bar & Grill, with a casual ambience, sushi, seafood, burgers and tacos as well as the classic Mai Tai and fresh fruit infused drinks.
Burrito contest set for Beanpot Tournament
BOSTON - Qdoba Mexican Grill plans its sixth annual Rice & Bean Pot Burrito Eating Contest at the Paradise Rock Club on Feb. 10 in celebration of the Beanpot Hockey Tournament. Four teams of four from competing schools in the tournament face off for a speed-eating showdown for bragging rights and a trip for four to Mexico. Preliminary rounds are held in advance. Tickets are $12 at the door with proceeds benefiting the Kevin Youkilis Hits for Kids Foundation.
Buffalo Wild Wings opens in Capital District
CLIFTON PARK, NY - Buffalo Wild Wings opens in the Clifton Park Center Mall in a 6,000 sq.ft. space.
Norwalk fundraiser for Children’s Burns Camp
NORWALK, CT - Restaurateur / Chef Nick Bilello of the Burger Bar & Bistro in South Norwalk, and the Norwalk Fire Department team up to raise funds for the the Arthur C. Luf Children's Burn Camp operated by the Connecticut Burns Care Foundation based in Milford, CT. For every Fireman Burger sold, $1 is donated to the camp. Thespecial burger creation consists of seven ounces of organic beef with a chipotle glaze, cherry peppers, and a creamy spiked cabbage slaw.
Au Bon Pain opens at Staten Island Ferry Terminal
STATEN ISLAND - Au Bon Pain opened at the Staten Island Ferry Terminal with a 6,500 sq. ft. unit to serve the 65,000 commuters and tourists passing through St. George Terminal each day, says the city’s Economic Development Corp.
Teuwen One Image announces Greek wine client
NEW YORK - Athenee Importers, specializing in fine Greek wines, named Teuwen One Image as public relations agency of record as it kicks off a three-city tour.
Dosa Factory in Central Square plans Waltham unit
CAMBRIDGE - Dosa Factory, a three-month-old casual Indian street food concept in a grocery store on Mass. Ave. in Central Square plans a prototype unit in Waltham serving dosas, rice flour crepes that cook quickly and are stuffed with one of 14 fillings from spinach and cheese to shredded Pekin duck with kimchee. The concept is owned by One World Cuisine, which operates Mantra in downtown Boston.
NRA performance index at highest level in 2 years
WASHINGTON - The National Restaurant Association’s Performance Index in December rose to the highest level in almost two years and more than a third of operators expressed their expectation that business will continue to improve in the next six months. Despite continued negative same store sales, 35 percent saw improved sales in December and customer traffic showed advances as well. Thirty-four percent expect the economy to improve in the next six months, compared to 27 percent a month ago.
MA proposes ban on sodas in schools
BOSTON - The MA House has approved a bill to ban high calorie sodas and sugared and salted snacks in elementary and high schools and also promotes whole grain breads and pasta and low fat dairy items. The measure goes next to the state Senate, according to a published report.
Register for the 2010 Anti-Hunger Policy Conference
WASHINGTON - Find information on hotel accommodations, travel information, frequently asked questions, and continuously updated agenda information for the FRAC 2010 Anti-Hunger Policy Conference scheduled to take place this year Mar. 7-9 at http://www.regonline.com/builder/site/Default.aspx?eventid=782217. For additional information contact emelcher@frac.org. Get connected ahead of time online by joining the 2010 Anti-Hunger Policy Conference group on Ning, a tool which allows participants to coordinate Hill visits online, download the most up-to-date conference information, and contact other registrants before arriving in DC.
NYC & Company launches On The House
NEW YORK - NYC & Company launches a program to boost Broadway ticket sales at 25 different productions - On The House - from Feb. 8-28. Reservations are open and complete booking information can be accessed at http://www.nycgo.com/onthehouse "Off Broadway is an important cornerstone of New York City's arts and entertainment scene, and On the House gives us a forum to showcase the wealth of talent found in these unique productions throughout the City," says George Fertitta, CEO of NYC & Company. "The program also provides an affordable platform for residents and visitors to enjoy some of the city's best theater."
AGAR signs pact with Papa Gino’s & D’Angelo
TAUNTON, MA - AGAR, a major New England foodservice distributor, signed a six year agreement with Papa Gino’s and its sister chain, D’Angelo Grilled Sandwiches based in Dedham, MA to supply both restaurant groups as their broadline distributor. For more information, go to www.agarsupply.com.
Wines of Languedoc is coming to NYC and Boston
NEW YORK - The 2010 Languedoc Ambassadors Tour comes to New York and Boston this year with 26 specially chosen Ambassador Wines from 13 appellations to present an overview of the region. The tasting will be accompanied by foods which area also representative of the region and which complement the wines. The tour will take place in New York on April 19 at Maison de la Région Languedoc-Roussillon and in Boston, April 20 at Sel de La Terre. For details, contact Tia Butts at tbutts@bensonmarketing.com or call 707-254-0465.
Boston chefs raise money for Haiti
BOSTON - Stella Chef-Owner Evan Deluty with a group of chefs including Marc Orfaly and Tony Caturano raised $25,000 recently at a Hope for Haiti event, while Myers + Chang raised $3,000 for Doctors Without Borders. Elsewhere, Frank Pepe Pizzeria Napoletano will contribute 15 percent of sales in all locations on Feb. 7 to the American Red Cross for Haitian Relief and Development.
RI firm recalls l.2 million lbs. of sausage products
WASHINGTON - Daniele International Inc., Pascoag and Mapleville, RI is recalling approximately 1.24 million lbs. of varieties of Italian sausage products including salami/salame distributed to retail locations because they may be contaminated with Salmonella. For detailed information, call 888-345-4160.
The Biltmore plans Haitian fund-raiser
NEWTON UPPER FALLS, MA - On Super Bowl Sunday, join Biltmore proprietor Jason Owens and Boston resident Matthew Thayer for a viewing party with a purpose as they partner with Habitat for Humanity to support rebuilding in Haiti. A $50 ticket includes a special menu and open bar, tickets will be available at the door at 1205 Chestnut Street. 100 percent of the proceeds will benefit Habitat for Humanity. The evening will also include additional fundraising opportunities through the sale of Super Bowl Squares and raffle prizes. For more information, visit www.thebiltmoregrill.com or call the Biltmore at 617.527.2550.
Eco-friendly lodge opens in Pittsfield, VT
PITTSFIELD, VT - Amee Farm, with 12 guest rooms, recently opened here, designed for sustainable yet luxurious living with hand-chosen antiques in guest rooms dressed with organic bed and bath linens and toiletries. The lodge operations are hydroelectric, geo-thermal and solar-fueled. A nearby solar greenhouse services its organic gardens and a new working barn accommodates a herd of Scottish Highlanders, sheep and chickens. Designed to host luxurious weddings, corporate events and sporting events, the lodge offers fresh, organic and local food preparation. The original homestead dates to 1793 and the site once housed a whiskey distillery. Visit www.ameefarm.com.
Holiday Inn Wall Street to open in NYC
NEW YORK - IHG will open the Holiday Inn Wall Street in the city’s Financial District with 113 guest rooms, 32-in. flat panel TVs, and a Herman Miller ergonomic desk chair, among other amenities. The property, across from the Federal Reserve Bank and a block from the New York Stock Exchange, has the brand’s new sign, a "seal of approval" that it has exemplified the standards of the $1 billion Holiday Inn global brand re-launch program. The property, owned by McSam Hotel Group, is managed by Hersha Hospitality Management, LP, under a license agreement with a company in the InterContinental Hotels Group.
CIA honors first black graduate, Jefferson Evans
PROVIDENCE - Johnson & Wales and The Culinary Institute of America in partnership with the Black Culinary Alliance’s first student chapter, will honor CIA’s first black graduate, Jefferson Evans, who received his degree in 1947. On Feb. 11 a reception is planned in the new culinary lab, the Center for Culinary Excellence, and a three- course meal will be prepared and served by students from both schools.
Prezza offers Vietti wine dinner
BOSTON - Prezza will host a four-course dinner with Vietti Winery at $125 on Wed., Feb. 10 starting with a reception at 6:30 PM. Courses include a rabbit Saltimboca paired with 2007 Dolcetto D’Alba Tre Vigne; goat cheese gnocchi, lamb ragout and Pecorino cheese paired with a 2006 Barbere D’Alba Scarrone and a 2006 Nebbiolo Perbaco; rosemary braised pork shank with Asiago polenta and braised greens which will be paired with 2005 Barolo Castiglione and a 2004 Barolo Lazzarito. The final course will be assorted cheeses and a selection of wines. Go to http://www.prezza.com.
Red Mango moving ahead with record expansion
DALLAS - Red Mango, the fast growing retailer of all-natural nonfat frozen yogurt, signed 42 franchisees to open a total of 219 sites last year, which included expansion into the Northeast in MA, NY and NJ. With almost 60 locations open in 14 states, the chain plans to continue growth in traditional and non-traditional venues. Visit www.redmangofranchising.com.
Life Alive to open second vegetarian restaurant
LOWELL, MA - Life Alive will reportedly open a second vegetarian/vegan restaurant in Cambridge’s Inman Square, according to a food blog, Boston Restaurant Talk, which quotes the Boston Vegan Association website.
Mohegan Sun in Poconos prepares to add 500 jobs
PLAINS, PA - Mohegan Sun at Pocono Downs will add 500 jobs in various capacities including food and beverage as the resort complex prepares for the addition of table games this year. A dealer school opens this winter at the 400 acre resort complex which offers a variety of entertainment options, dining, gaming, shopping and harness racing eight months a year. Visit www.mohegansunpocono.com.
dBar operators to open second restaurant
BOSTON - dBar owner Brian Piccini and Executive Chef Chris Coombs will open DeuxAvenue at 371 Commonwealth Ave. at Massachusetts Ave. in the Back Bay this summer. The menu is still under development but will feature fresh American ingredients prepared with French techniques.
D’Artagnan celebrates Gascony and 25th anniversary
NEW YORK - D’Artagagnan, the purveyor of high-end natural and organic meats founded 25 years ago by Ariane Daguin, celebrates its anniversary and Gascon heritage with special events including a $600 a head progressive dinner Feb. 21 at some of the city’s top French restaurants where visiting chefs from Gascony will take part; a rugby game in Central Park, and more. A free public reception on the 18th in the MeatPacking District will include finger foods from D’Artagnan and live Gascon bands. For reservations for the Progressive Dinner, call 1-800-327-8246, x132 for availability.
Pops Restaurant in South End intros expanded bar
BOSTON - Pops Restaurant in Boston’s South End introduces an expanded bar, new winter menu and new small plates offerings from Chef/Co-Owner Felino Samson and Co-Owners Lily and Doug Noble. Also new is a seasonal cocktail list featuring creative takes on classic cocktails. Additionally, an expanded brunch menu is now available seven days a week.
Norwell, MA catering firm changes hands
NORWELL, MA - John Moore of Navy Yard Bistro, Charlestown, MA and Allison DeLorenzo, executive chef of The Plated Gourmet in Charlestown and Cohasset, plan a retail prepared foods to go outlet on the site of the former Gimme The Skinny, a local catering operation, which they recently acquired.
Discover New England Summit planned for mid-April
NEWPORT, RI - Discover New England Summit, a tourism and international marketplace, will be held here April 19-21 at the Marriott Hotel. For details, go to info@discovernewengland.com or call 603-766-0606.
Carroll’s announces two appointments
SYRACUSE, NY - Carroll’s Restaurant Group, a leading Burger King franchisee, announced the appointment of two senior marketing professionals. Todd Coerver, formerly vice president of marketing and Innovation with Whataburger Restaurants LP, was named chief marketing officer of Carrols’ Taco Cabana division, while Jason Abelkop, formerly senior vice president of marketing and national media for Arby’s Restaurant Group, becomes chief marketing officer of Carrols’ Pollo Tropical division.
Fish2Fork.com seafood guide goes live
WASHINGTON, DC - www.fish2fork.com, said to be the first online seafood guide, went live recently with ratings of 50 restaurants in 14 states. The guide rates restaurants on the impact their ‘capture’ has on the oceans and marine life. Fish2fork.com helps diners make informed decisions before they visit a seafood restaurant and aids them in recognizing those restaurants that strive to serve the most sustainable fish and which serve mostly fish to avoid. Seven out of 10 of the "worst" offenders are sushi restaurants, the guide says, citing New York’s Bar Masa and 15 East as among the top in not paying attention to sustainability. Among traditional seafood restaurants, Boston’s McCormick & Schmick also received a 5 Red Star rating. The rating scores are blue fish for good and red for bad on a sliding scale.
RI restaurateur wins 1st Mayor’s Culinary Cup
WASHINGTON - Joshua Miller, owner of Local 121 restaurant in Providence, R.I., was awarded the first annual 2010 Mayors’ Culinary Cup Award, according to the National Restaurant Association. The award recognizes community service and was presented by the NRA, the Culinary Institute of America and the US Conference of Mayors to recognize restaurants’ role in improving the quality of life. The award highlights restaurants’ contributions to their communities by supporting their mayors’ initiatives, and how collaboration between restaurant businesses and local government leaders results in community improvement. The Culinary Institute of America worked with the winner to create a signature dish for the awards luncheon.
East Coast Grill to celebrate 25th anniversary
CAMBRIDGE, MA - East Coast Grill will celebrate 25 years this year, says owner Chris Schlesinger who’s planning some special menus this spring in celebration of the event.
Red Mango introduces its newest flavor, Cocoa
DALLAS - Red Mango introduces Cocoa, its newest nonfat frozen yogurt flavor made with real cocoa beans and available through March 16. Each serving is around 100 calories. Cocoa will be topped with free organic chocolate sauce to complement the smooth essence of each swirl. The yogurt is Kosher, gluten free and non-fat.
Uno Restaurant Holdings files CH 11 and recapitalizes
WEST ROXBURY, MA - The operator of Uno Chicago Grill filed a CH 11 to restructure and rid itself of debt, converting $142 million of senior notes to a controlling equity stake. The move allows the company to move forward, investing in growth opportunities. The debt for equity swap leaves the chain with new owners who are willing to invest in the brand, a spokesman says.
NRA forecasts gradual improvement in economy
WASHINGTON - The National Restaurant Association anticipates gradual improvement this year with restaurant sales projected to be $580 billion. When adjusted for inflation, sales will be roughly flat, an improvement over declines the past two years. Locally sourced food, sustainability, and health and nutrition will be the top trends on restaurant menus this year. Seventy percent of consumers say they are more likely to visit restaurants that offer locally produced food, and nearly three out of four say they are trying to eat healthier in restaurants now than they did two years ago.
Bocuse D’Or Foundation holds finals at CIA
HYDE PARK, NY - The Bocuse D’Or Foundation will hold finals for the next competition at the Culinary Institute of America here the weekend of Feb. 5 with a series of events including chef demos, seminars, cooking competition and the Awards Dinner Celebration. Twelve teams of chefs will vie to represent the US in the 2011 International Culinary Competition in Lyon, France on Jan. 25-26. The finals are open free to the public on Feb. 6 from 8 AM to 6 PM at the Student Recreation Center. The Awards Dinner Celebration is $150 a head on Sat. at 7:30 PM at Farquharson Hall. For details and orders, go to http://www.bocusedorusa.org/events.html.
Original Boloco moves to Boylston St.
BOSTON - John Pepper’s original Under Wraps in 1997 on Mass. Ave., and later changed its name to The Wrap before becoming Boloco, moves to greatly expanded space location, on Boylston St. The new site will have seating for 80, compared to 18, says Fenway News Online.
Top chefs on hand for Sun WIneFest demos Jan.30-31
UNCASVILLE, CT - Top chefs will be on hand Jan. 30-31 at Mohegan Sun’s Sun WineFest, taking part in live demos both days and participating in a Celebrity Chef Dine-Around Sat. night. Chefs from the Northeast include Bobby Flay, Jasper White, Todd English, Mary Ann Esposito, Govind Armstrong, Floyd Cardoz, Andy Husbands, Chris Schlesinger, Lydia Shire and Ihsan Gurdal among others. Visit www.mohegansun.com for details.
Community Servings marks major events
JAMAICA PLAIN, MA - Community Servings, celebrating its 20th anniversary this year, will mark the dedication of the Joan H. Parker Building and the packaging of its 4,000,000th meal for the critically ill on Feb. 9.
CA Raisin Marketing Board cites program highlights
FRESNO, CA - The California Raisin Marketing Board’s Chef Assistance Program which works with chefs of universities and colleges looking to improve menu variety with its products, cited highlights of the program recently. Two of the four schools mentioned were in the Northeast - Penn State, where 42,000 meals are served daily and four raisin dishes were added to the menu cycle; and the University of New Hampshire where 15,000 meals are served each day and two raisin dishes created by the CRMB program were placed in the menu cycle.
Special items for lovers at Melting Pot
BOSTON - With four locations in MA and RI, The Melting Pot is offering special Valentine’s Day features not on the regular menu, such as cranberry walnut and Bourbon bacon cheddar cheese fondues, entrees of filet, lobster, shrimp and chicken and Passion Fruit, Chambord and Strawberry Shortcake chocolate fondues.
Summer to see first NYC Edible Schoolyard program
BROOKLYN - This summer will see the launch of the first Edible Schoolyard program in metro New York, in Brooklyn at PS 216 in Gravesend. A solar-powered, $1.6 million building will be the site of a kitchen class room where students can share foods they’ve grown in the garden. The program will reportedly be the only one of six planned to operate year-round.
Stella fundraiser benefits Haitian earthquake victims
BOSTON - Executive Chef/Owner Evan Deluty of Stella at 1525 Washington St. in the South End and guest chefs including Michael Schlow - Radius, Anthony Caturano - Prezza, Marc Orfaly - Pigalle, Dante de Magistris - Dante and Il Casale and others will hold a fundraiser Tues., Jan. 26 from 6:30 to 10:30 PM to benefit Yéle Haiti, a foundation started by Grammy-Award winning musician Wyclef Jean. Chefs will serve passed hors d’oeurves from their respective menus, such as Parmesan arancini, crab cakes, pizzas, bistecca tartare -- and there will be an open full bar for donators and a live jazz band. Guests are asked to donate $100, 100 percent of which will go to Haiti. "Stella will act as the gathering space to raise funds, awareness and provoke conversation on how we can all help out" says Chris Haynes of CBH Communications, who is assisting with the benefit. Call the restaurant at 617-247-7747 for details.
Jerry Remy’s Sports Bar & Grill taps manager
BOSTON - Jerry Remy’s Sports Bar & Grill, coming soon in the Fenway, tapped Don Bailey, most recently manager at Bina Osteria downtown as general manager. The 230-seat restaurant will seat 35 at the bar and 40 at an outside patio, says Bailey. Partnering with the well-known sportscaster in the project is John O’Rourke of Fenway Marketing Group.
Nick Rabar to open restaurant in Rumford, RI
RUMFORD, RI - Nick Rabar is going solo, leaving Chow Fun Food Group where he has been at the culinary helm for nearly 10 years to open his own place here that will serve as a gathering place and also draw from Providence. His goal is to "clarify the vision of American food by offering dishes with influences from New England, California, the North West and South." He wants to resurrect dishes from childhood and "make them not only modern but fun!" All prices will be under $20.
Jim Sullivan presents at New England Food Show
NEW YORK - Jim Sullivan, CEO of Sullivision, Inc., will speak on "Fundamentals 2010: How to Be Brilliant at the New Basics of Multiunit Leadership and Operations" Monday, March 1, at 2:00 PM at the International New York Restaurant & Foodservice Show at the Javits Center. He’ll examine new research on high performing multi-unit chains to detail seven stages of leadership growth and development, as well as strategies to increase sales, reduce costs and drive traffic. For more information, go to www.internationalrestaurantny.com.
Boston Bakes for Breast Cancer seeking participants
BOSTON - Boston Bakes for Breast Cancer is looking for restaurants, cafes and bakeries to take part in its annual event, March 5-9th, in which participants donate 100 percent of the proceeds from select desserts to benefit the Dana Farber Cancer Institute. Call 617-632-5008.
P.J. Clarke’s looks for grow outside Metro NY
NEW YORK - P. J. Clarke’s, a landmark here on the former of Third Ave. and 55th St. for 130 years, is eyeing growth outside the metro area with units planned in Washington, DC and Las Vegas this summer, and perhaps Boston thereafter. The company is also said to be considering developing a hamburger stand concept along the lines of Danny Meyer’s Shake Shack, according to Crain’s New York Business.
Iron Chef Garces to open Cira Centre
PHILADELPHIA - Iron Chef Jose Garces plans to open Cira Centre on the site of the former Daniel Stern’s Rae with an Americana farm-to-table approach, according to Grub Street. It will follow his new Garces Trading Company, a combination café and liquor store.
The Melting Pot in Buffalo wins NYC trip and tour
BUFFALO - The Melting Pot recently was one of three restaurants with dedication to ending childhood hunger in America to win a trip to New York, tour of the Food Network sponsored by the National Restaurant Association and lunch with NRA, Share Our Strength and the Food Network. The winners were chosen in a drawing from more than 1,800 restaurants that sent in their contributions within two months of SOS’ Great American Dine Out last fall.
Aramark & IFMA Foundation team up on report
PHILADELPHIA - Aramark and the IFMA Foundation recently released a report on Sustainability in the Food Service Environment, a guide intended to introduce and advance sustainable industry practices. Available free of charge, it builds a business case for sustainability and discusses green buildings, waste stream management and case studies. To obtain a free copy of the report, simply go to www.ifmafoundation.org.
WNY convention bureau opens Albany office
BUFFALO - The Buffalo Niagara County Convention & Visitors Bureau opens an Albany office this month to more aggressively seek meeting and convention business, according to the Business Review.
Share Our Strength moves to help Haiti
WASHINGTON - Share Our Strength is working to help Haiti, its largest international grant recipient over the past 20 years, moving $140,000 to support emergency relief efforts by a number of partner aid/relief organizations, among them CARE, Partners in Health, and the United Nations Foundation. Stay up-to-date on efforts on behalf of Haiti at www.strength.org.
New packages for the new decade from ME resort
CAPE ELIZABETH, ME - The Inn by the Sea here has an array of new packages for the new decade including INNcredible SPA, INNcredible Celebration, INNcredible Pets, INNcredible Splurge and INNcredible Foodie among many others. Visit www.innbythesea.com.
NYC leads way in trying to curb sodium in foods
NEW YORK - The Big Apple is leading the way to reduce sodium content by 25 percent, setting a goal to do that in restaurants and packaged foods over the next five years. Subway, which has been reducing salt in its food in some locations outside the US, sees the goals as workable.
22 Bowen’s Wine Bar presents wine dinner
NEWPORT, RI - 22 Bowen’s Wine Bar & Grille plans a dinner featuring the wines of Nickel & Nickel Single Vineyards Feb. 2nd. A reception begins at 6:30 PM followed by dinner at 7:30 priced at $99.22 a head. The restaurant recently added new artisan sliders to the menu as well as a three-course prix fixe on Sunday nights for $19.95 per person, among 841-8884.other winter promotions. For detailed information on the wine event, call 401-841-8884.
Old-time Catskill resort changes hands in Ellenville
ELLENVILLE, NY - The Nevele Grande Resort, a 462-room property on a 1,000 acre site has been sold to a Brooklyn developer, Raphael Weiss of Tricon Development with the Giluet Foundation for a reported $20 million. Plans call for restoring the resort and creating some 700 jobs, says the Long Island Business News.
Southern NH University unveils dining facility
MANCHESTER, NH - Southern New Hampshire University and Sodexo cut the ribbon recently on a new $13 million, 47,700 sq. ft. Dining Center with 632 seats. The facility incorporates a restaurant-style dining experience and new array of culinary choices from flat bread pizzas to a Mongolian grill. The new center also features such energy saving features as auto-flush urinals, enhanced HVAC systems and occupancy censors for lighting efficiency.
The Plaza unveiled European-style food hall in spring
NEW YORK - The Plaza Food Hall by Todd English and architect, Jeffrey Beers, will be unveiled this spring on the Concourse Level featuring a Wine Bar, Cheese & Charcuterie Station, Sushi Bar, Burger Bar & Rotisserie, Asian Noodle & Dumpling Bar, Espresso and Tea Bar, Brick Oven Pizza and Fish and Seafood Grill.
Ed Schoenfeld and Joe Ng team up in NYC
NEW YORK - Ed Schoenfeld and Joe Ng, who worked together on China Brasserie, will unveil a new concept, Red Farm, this spring on Hudson St. with a limited menu of creative items from dim sum and other Asian, but not strictly Chinese dishes. The average check will be in the $10 range, says Schoenfeld. Watch for offshoots from the talented team’s new venture, including a unique delivery concept.
Top Cup Challenge planned for Coffee Fest
SECAUCUS, NJ - Soy will play a key role in Pacific Natural Foods’ Top Cup Challenge at Coffee Fest at the Meadowlands, March 5-7. The contest will challenge baristas to come up with the best tasting and most creative soy-based drink, Sat. and Sun. from 1 to 4 PM. Separately, the Espresso Parts Aroma Challenge will push participants to match scents found in coffee with common descriptors as they sniff various vials matching aromas found in coffee throughout the show from noon to 5. Another challenge - the Millrock Free Pour Latte Art Championships, lets 40 baristas compete for a $2,500 grand prize after two rounds of semi-finals that will bring the group down to 10 artists creating foam based designs on Fri. and Sat. from 9 AM to 12 PM. Finals will take place Sun. at 10 AM. Visit www.coffeefest.com.
Humane Society applauds Compass Group initiative
WASHINGTON - The Humane Society recently applauded Compass Group for its "Be a Flexitarian" initiative with the goal of promoting incorporation of more meat-free meals into what is believed to be the largest such corporate program in the world. Flexitarian refers to those who actively integrate meatless meals into their diet without being a full-time vegetarian. Compass menus now showcase veggie burgers, pastas, stir fries and burritos, many with vegetarian meat alternatives.
Consolo celebrates new NYCREW award
NEW YORK - 2009 Vanguard Award recipient and NYCREW Holiday Gala Co-Sponsor Faith Hope Consolo, chair of Prudential Douglas Elliman’s Retail Group, celebrates another honor from NYCREW, the Award for Winning Referrals.
New England Coffee adds new flavor to lineup
MALDEN, MA - New England Coffee adds Blueberry Cobbler, an American roast with a juicy berry flavor and warm spice notes to its line of flavored coffees. Visit www.newenglandcoffee.com.
Honey Dew hires franchise development
PLAINVILLE, MA - Honey Dew Donuts recently hired Larry Flaherty, formerly with D’Angelo Sandwich Shops and KaBloom, as director of franchise development for the chain. Expansion is planned in Central and Northern MA, CT, VT, NH and ME.
Seafood Excellence Awards planned at Seafood Show
BOSTON - The Seafood Excellence Awards (formerly New Product Awards) will recognize product leaders in North American seafood at the International Boston Seafood Show, with presentations taking place on Sunday, March 14
Chef Rich Garcia to return to Beard House
NEW YORK - Foxborough, MA Chef Richard Garcia of Tastings Wine Bar & Bistro returns to the James Beard House on March 6 for the second time in less than a year to team with wine importer Jorge Ordonez for an eclectic celebration described as "A Spanish Wine Lover’s Dinner." "There is no bigger stage for a chef than the Beard House and to cook there once was an honor," says Garcia. "I did not anticipate returning any time soon. And the chance to work with Mr. Ordonez at such an amazing venue is the icing on the cake."
USHG to cater for Whitney Museum
NEW YORK - The Whitney Museum of American Art named Danny Meyer’s Union Square Hospitality Group as caterer and to create and operate a new café this fall. USHG succeeds Sarabeth’s, which has had the contract since 1991.
Finagle targets non-commercial operations
NEWTON, MA - Finagle A Bagel offers a specially tailored version of its bagels to school, college, hospital and institutional foodservice operators. The bagels with no artificial ingredients or preservatives go under the Bailey’s Bagels name in 3.0 and 2.3 oz. sizes. Visit www.finagleabagel.com.
Champagne event lists restaurant participants
CAMBRIDGE - Tour de Champagne at The Charles Hotel, Jan. 30, named the participating restaurants for the event: Asana, B&G Oysters, Henrietta’s Table, La Voile, Legal Sea Foods Charles Square, Lucca Back Bay, Master Chef Jean-Louis Dumonet, Rialto Restaurant + Bar, Sandrine’s: A Bistro and Upstairs on the Square. For the latest information, go to www.tourdechampagne.com/boston.
East by Northeast with small plates
CAMBRIDGE - East by Northeast, a new Chinese inspired small plates concept, opened recently with 25 seats and a menu of handmade Chinese dumplings made by a French-trained chef, Phillip Tang, formerly at Hungry Mother and T.W. Foods as well as a lineup of micro-brewed, local and German beers.
Special trade pricing for Boston Wine Expo
BOSTON - The 19th Annual Boston Wine Expo on Jan. 23-24 at the Seaport World Trade Center will host an all-star lineup of winemakers from Tim Mondavi, co-founder, proprietor and winemaker at Continuum Estate, Leonardo LoCascio, president, CEO and founder of Winebow, Inc., Paul Hobbs, owner/winemaker, Paul Hobbs Winery and Vina Cobos, and many more. Numerous seminars and guided tastings are a highlight of the annual event. This year’s keynote is by Kevin Zraly, founder and teacher of the Windows on the World Wine School. Taste 1,800 wines from 450 wineries. Special pricing is available for the trade. Visit http://www.wine-expos.com/boston/.
Dining Discoveries - Market
Name: Market
Location: Boston’s W Hotel, Theatre District
Known For: Fresh, seasonal fare, exotic spices
Biggest Menu Surprise: What may be the best burger ever and the rice-cracker encrusted tuna appetizer
Price Range: $6-$28, Market Menu - $55
NYCHSC seeks recipes for healthy school foods
NEW YORK - Healthyschoolfood.org is seeking recipes from chefs and restaurateurs for plant-based school food entrees that would be piloted in anywhere from 10 to 50 schools in Manhattan, the Bronx, Queens and Brooklyn.
"We are looking for original and delicious kid-friendly recipes," says the group which wants to introduce and offer plant-based fare on a regular basis - two or three times weekly - at a minimum of 10 schools this year and perhaps more in 2011.
The New York Coalition for Healthy School Food (NYCHSF) is a statewide nonprofit that works to improve the health and well-being of students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, the elimination of unhealthy competitive foods in all areas of the school (not just the cafeteria), comprehensive nutrition policy, and education to create food-and health-literate students.
NYCHSF is working in partnership with the NYC Office of SchoolFood, Candle Café/79, and the James Beard Foundation (JBF) to help develop the entrees in accordance with Department of Education policy. The federally mandated Local Wellness Policy of the NYC Department of Education states that it will "offer and promote the inclusion of plant-based entrees."
Recipes will be made available to all NYC schools in early 2010. The goal is for some of the recipes to become part of the regular menu cycle in all of the approximately 1600 city schools.
There will also be an optional opportunity to "adopt" a school, which would involve visiting it four times over the course of a few months to teach school cooks how to prepare the plant-based recipes.
Recipes should be submitted in Excel format on an ongoing basis to info@healthyschoolfood.org with "Recipe Submission" in the subject line. Click here to see a sample recipe format. Be sure to include your name, email address, and phone number, and affiliation if relevant, in the recipe document. For more information, contact Amie Hamlin at 607-272-1154 or 631-525-3650.
PRODUCTS ON PARADE
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.
Wild Cherrywood smoked bacon introduced at NRA
Nueske’s, a producer of premium quality Applewood smoked ham, bacon, sausage and poultry since 1933, introduces new Wild Cherrywood smoked, no nitrites or nitrates-added bacon in response to consumer demand for bold taste and no preservatives. The product was in development for five years as the company looked for "a more natural approach." The product, more "tangy" than sweet, is made with a 24-hour smoking process (compared to the typical 4-6 hours). The bacon, which is adaptable to every meal segment, comes from a sustainable farm and the consistency customers seek, says Tanya Nueske, adding that the bacon comes in 5 lb. bags or slab form for foodservice.
For more information, www.cherrywoodbacon.com.
"Deconstructed" chocolate recipes from deBoer
deBoer Food introduces Deconstructed Chocolate, reformulating the life, taste and vibrancy of desserts with chocolate from Eurovation@ to help operators use premium, artisan opportunities to differentiate themselves from the competition without raising prices.
For more information, please email herbie@deboerfood.com.
Two new dressings from Marzetti®
Marzetti® introduces new Original Recipe Apple Vinaigrette and Tuscan Caesar in convenient 1.5 oz. packets, packed 60 to the case. Apple Vinaigrette features a subtle blend of oil with cider vinegar, apple juice, brown sugar and spices for a balance of tangy and sweet. Tuscan Caesar offers a twist on the classic Caesar taste with a tangy combination of balsamic vinegar, lemon juice, garlic and a touch of sweet, sundried tomato. Parmesan cheese and visible flakes of black pepper round out the creamy.
For more information, click here.
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