News bytes
Snippets of the lastest foodservice industry news...
Website finds healthy restaurant options
SAN DIEGO - Find healthy dining choices with a website that identifies dietitian-approved choices, www.HealthyDiningFinder.com. The site showcases restaurants that have joined its program to let diners eat out without guilt or guesswork. The mission is inspire chefs and restaurateurs to create meals that are healthy yet pleasing to the taste-buds. Go to HealthyDiningFinder.com.
UFoods to open second Logan concession
BOSTON - George Naddaff’s UFood Restaurant Group recently signed a deal with Westfield Concession Management for a second outlet at Logan International Airport here. It opens this fall.
UNO pizzas on way to US soldiers in Iraq
WEST ROXBURY, MA - 28,000 UNO Chicago Grill pizzas were shipped to Iraq recently to serve to US soldiers on July 4. Vietnam veteran and President Frank Guidara called the effort a way to show our troops that Americans care.
New Harlem Retail NYC website launches
NEW YORK - A new Harlem Retail NYC website was launched by Prudential Douglas Elliman’s Faith Hope Consolo, Joe Aquino and Arthur Maglio as a tool to educate about Harlem’s past, present and future. Iconic landmarks such as the Apollo Theater and new planned projects are mapped out in detail with a virtual travel tour of neighborhoods. "Our efforts have already established boutiques, restaurants and a variety of shops and services in the area. In the next couple years, you are going to see a whole new Harlem," says Aquino. Go to www.HarlemRetailNYC.com.
Limited edition liqueur to benefit wildlife refuge
SENECA FALLS, NY - Hidden Marsh Distillery released "Osprey" Maple Liqueur, a limited edition series, with a portion of the proceeds going to benefit the Montezuma Wildlife Refuge for continued conservation efforts and education.
Senegalese restaurant opens in Boston’s South End
BOSTON - Marie-Claude Mendy grew up in Senegal with a mother who was a catering chef. At Teranga, her first restaurant, she uses Zebrawood to create her personal interpretation of the African "vibe." The name means "hospitality" and the menu, inspired by French and Vietnamese food, stews with rice and vegetables, grilled, marinated seafood, skewered beef cubes with yucca fries, and Nems, an appetizer similar to a Vietnamese spring roll.
Community Servings grows herbs for client meals
JAMAICA PLAIN, MA - Community Servings, using a high-tech growing system developed by the UN’s Food and Agriculture Organization, is growing a dozen or more herbs that are tended by volunteers and used in meals for its sick or disabled home-bound clients’ meals and for its new Farmers Market that opens in July. A network of friends and volunteers provided by the seedlings.
McDonald’s said to have Angus burger in the wings
OAK BROOK, IL - McDonald’s is rumored to have a new one-third pound, $4 Angus burger ready to launch this summer after testing in New York and Columbus. While some reports expect the product to be in stores late this summer, financial analysts anticipate a rollout this fall.
Qdoba and Red Sox sign pact for Fenway
BOSTON - Qdoba Mexican Grill, a fast-casual restaurant known for fresh, handcrafted cuisine, signed a marketing and concessions agreement with the Boston Red Sox, earning the designation of Official Mexican Restaurant of the baseball franchise. Financial terms of the three-year deal were not disclosed. The sponsorship features three main components: in-stadium marketing; external promotional rights and in-park concessions. "We’re thrilled to enter into a relationship with one of the most prestigious franchises in all of professional sports," said Jeff Ackerman, president and CEO of local Qdoba franchise Chair 5. "Our partnership is a homerun for Qdoba, but more importantly for our fans as this program allows us to better serve them and Red Sox Nation..."
NRA projects summer job additions for industry
WASHINGTON - The National Restaurant Association projects the industry will add 381,800 new jobs this summer, up 4.1 percent over March employment levels, signaling "the likely beginning of economic recovery for the restaurant industry." "Restaurant operator optimism has increased steadily this year and combined with these advances in restaurant summer employment, the end of the current downturn for the restaurant industry is likely in sight," said Hudson Riehle, senior vice president of the research and knowledge group. "While overall U.S. employment growth remains negative, the industry is bucking that trend as it added jobs in May for the first time in 10 months. Building on that gain, the growth in summer employment is a clear sign that the restaurant industry remains a powerhouse in the economy."
Restaurant Associates unveils new ‘green’ practices
NEW YORK - Restaurant Associates and the Environmental Defense Fund unveiled Green Dining Best Practices - a comprehensive set of science-based recommendations for environmentally friendly foodservice. The practices were tested by two RA clients - Random House and Hearst Corporation - early results expected to save over $85,000 each year at the two sites, cut 275 tons of carbon pollution and reduce landfill waste by 60 tons annually, among other environmental benefits. RA expects to roll out the practices at all 110 accounts this year and has engaged the Green Restaurant Association to audit and certify those efforts by 2011.
New "Dunkin’ Run" technology unveiled
CANTON, MA - Dunkin’ Donuts launched a new interactive web site and iPhone application that will enable customers to solicit and place group orders in afew clicks with ease, speed, accuracy and fun, the company says. The social online ordering experience, www.DunkinRun.com, can be used on computers, mobiles or iPhones.
Kirker’s closes after 58 years
LATHAM, NY - Kirker’s Italian Steak & Seafood, a restaurant here for 58 years, closed recently, a sign of the times, and plans to sell its equipment. The property, reported to be list for $925.000, is owned by John Adams who called the closing "like a funeral" in a published report.
Compass Group and First Data start new program
DENVER - Compass Group North America, the foodservice management firm, and First Data. specializing in electronic commerce and payments processing, introducing a new, tiered consumer loyalty program at participating corporate cafés and dining centers. The Zipthru Rewards program, based on First Data’s loyalty technology, is an automated, points-based loyalty program that recognizes customers by their level of loyalty. The most loyal customers receive additional rewards, including access to special discounts on goods and services from both local and national merchants. The program can be tailored to meet customer needs and will be extended to other Compass accounts.
SOS Great American Dine Out® webinars begin July 1
WASHINGTON - Share Our Strength’s Great American Dine Out® launches a series of webinars July 1 at 11:30 AM to introduce the flexible program which operators can decide how to promote and imlement during the Sept. 20-26 event. The webinars offer winning strategies and ideas from industry experts, which operators can adapt, modify or create their own. Register for the webinar, click here
Build your own burger at new John Elkhay concept
PROVIDENCE - Luxe Burger Bar, the newest offering of John Elkhay’s Chow Fun Food Group on the site of the former Citron, lets customers build their own burgers from signature protein selections with choices of cheese, special sauce, bun and up to three toppings for free. Pair the burgers with choice of skinny or fat hand-cut fries.
Taste of Allston set for June 28th
ALSTON, MA - The 12th annual Taste of Allston takes place Sunday, June 28 at the Murr Center at the Harvard Athletic Complex from noon to 3 PM with food from an international array of Allston Village eateries, a silent auction, freebies from local business, live music from the "beloved local ska band" The Allstonians and for the first time samples of several international and domestic beers and wine. For information, contact Chris Haynes at CBH Communications at 617-267-0070 or order tickets online at www.allstonvillage.com.
Pizza Fusion teams up with Compass Group
FORT LAUDERDALE - Compass Group North America and Pizza Fusion are getting together to expand the organic pizza concept onto school and college campuses. With 21 restaurants currently in 14 states and several in development around the country, Pizza Fusion is positioning itself for an aggressive national expansion as it continues to develop multiple growth channels. Recently, Pizza Fusion announced a master franchise agreement for Saudi Arabia, kicking off global expansion as it continues to evaluate international candidates.
United Fresh lobbies for salad bars in schools
WASHINGTON - United Fresh Produce Association is pushing for a national policy promoting a salad bar in every school cafeteria. Kids are known to eat more fruits and vegetables when that option is available, says Dr. Lorelei DiSogra, vice president for nutrition. The group seeks legislation that would promote salad bars in all schools and provide incentives and training. Go to www.unitedfresh.org
Miel Brasserie Provencale celebrates Pollinator Week
BOSTON - Celebrating the third annual National Polllinator Week, this restaurant in the InterContinental Hotel offers a special "Taste of Miel" menu with elements of Provencal honey for $38 a head or $56 per person with paired wine, excluding tax and gratuity. The event brings awareness of the dangerous decline in pollinators that help produce an estimated one of every three bites consumed in the US. Go to www.intercontinental.com
TriMark USA partners with Star Chefs
SOUTH ATTLEBORO, MA - TriMark USA, a leading provider of design services, equipment and supplies to the foodservice industry, is partnering with StarChefs.com to be the exclusive national equipment distributor for the StarChefs.com 2009 Rising Stars Revues and the International Chefs Congress. TriMark joins the ranks of other StarChefs national sponsors including Jade Range, Hobart, Stella Artois, Vita-Mix, Winston Industries, Irinox, WJ Deutsch, Koerner, Nicolas Feuillatte Champagne and Nordaq FRESH. Separately, the company announced an expansion into the Southeast led by Drew and Dewey Thomas and Scott Bishop in Atlanta. TriMark South brings the number of TriMark USA facilities to 12.
First LEED-certified
NORTHAMPTON, MA - Yum Brands’ KFC-Taco Bell unit here received LEED-certification for its steps that are designed to use 30 percent less water and energy and reduce its carbon footprint. Solar energy, composting and reclamation of used fryer oil were other measures contributing to points.
Top 500 Restaurant Report available from Technomic
CHICAGO - The 2009 Technomic Top 500 restaurant report is now available with updated data on fastest growing chains, quickservice versus fast casual, menu category analysis by cluster, Top 250 0compared to second 250 performance, and more. The industry overview helps readers develop sales and marketing strategies, monitor segment and menu category performance and identify growth opportunities.
Chef Nick Rabar featured on local RI TV show
PROVIDENCE - Chef Nick Rabar of Chow Fun Food Group here will be featured on Cox 3’s new "Chef to Go" lifestyle/cooking show which will air locally and begin with a segment on Fall River, MA’s sausage factories, bakeries and restaurants, exploring the cultural heritage and signature foods of that city. Additional segments will take place in Chow Fun’s restaurant kitchens, incorporating ingredients found on the initial journey. Later segments will include Late Night in Down City, Latin Providence, Vineyard Coastal Cooking and Newport Undiscovered, a spokesman says.
New Milford teens head for HCWH conference
NEW MILFORD, CT - Fourteen teenagers and five chaperones head for Detroit for the Health Care Without Harm conference June 19-July 1 after a year and a half-long program of local farm visits, culinary training and workshops in the hospital’s Plow to Plate initiative. The group will work with MGM Grand Hotel’s executive chef to create a cooking demonstration featuring a Plow to Plate menu, present the program’s aims through a video, and visit an urban garden project to share experiences with youth who work on an urban garden in Detroit. They will bring a supply of Healthy, Big and Strong on Nutmeg Farm, a book written and illustrated by two of the students, which tells the story of a young urban girl who goes to visit her cousin on rural farm and learns to enjoy the food that is grown there. The authors have been reading it to local elementary school children as part of the program’s required advocacy project. The program began in late 2006, spearheaded by Coordinating Chef Anne Gallagher, Medical Advisor and Pediatrician Diane D’Isidori, MD, and New Milford Hospital Vice President Marydale DeBor.
Albany to get 12 new Papa John’s restaurants
ALBANY - KNC Holdings, a Papa John’s franchisee, will open 12 new units in the Capital Region over the next four years, beginning with its second unit later this year at a site yet to be determined. The first unit opened in Latham in an Airport Mobil station, according to a published report.
Berkshire Inn LP opens new Crowne Plaza
READING, PA - A 253-room Crowne Plaza opened here, a conversion of a Sheraton, following a $10 million renovation by Berkshire Inn LP. The property offers the concept’s "Sleep Advantage" program with new bedding, guaranteed wake-up calls, designated quiet zones, night lights, drape clips and amenities such as eye masks, ear plugs and lavender spray.
KLM introduces eco-friendly beverage cups
MINNETONKA, MN - KLM Royal Dutch Airlines, seeking to be the carrier with the best sustainability practices, says it was the first global carrier to switch from conventional oil-based polystyrene coffee and tea cups to paper ones made with Ingeo coating late last year. The Bio-Cup is the result of a partnership between KLM, Moonen Packaging, and NatureWorks LLC. The main structure of the cup has a natural paper base and the Ingeo nature plastic coating provides moisture barrier properties and grease resistance. The Bio-Cups are said to be lighter yet rigid, pack and store better in flight than traditional foam cups and are compostable.
Boston to see Tall Ships return in July
BOSTON - A recently reached deal will allow nearly 50 Tall Ships to visit here July 8-13, with free public access to the sailing vessels, although there will be no Parade of Sail or fireworks as in the past. The agreement came when the state’s Convention Center Authority agreed to provide $1 million for public safety. Ships from 20 countries will take part, berthed along the waterfront, including several Class B ships and an Irish naval vessel in the Charlestown Navy Yard.
Tourism promotion bill advances
WASHINGTON - A measure (S 1023) designed to create a private entity to market tourism to the US overseas, funded by private contributions and matched by up to $100 million in federal funds, is advancing in the Senate. The bill would also establish assessments such as a $10 per trip fee for foreign visitors to help pay for the matching funds.
IH/M&RS signs alliance with bed and breakfasts/inns
NEW YORK - The 94th Annual International Hotel/Motel & Restaurant Show, set to take place here Nov.7-10 at the Javits center, forged a partnership with Pamela Lanier’s Bed and Breakfasts, Inns and Guesthouses International (BBIGI) to "further enhance the attendee profile" of the event. The group has more than 8,500 members plus a global database of more than 50,000 properties.
Natural Products Expo heading back to Boston
BOULDER, CO - The Natural Products Expo heads back to Boston this fall, Sept. 23-26 with the Organic Products Expo-BioFach America, according to New Hope Natural Media which recently reported a study showing nearly 10 percent overall growth in the natural products industry. Additions to the event this year include World Tea East, a regional conference and pavilion at the show where the World Tea Championship Tasting takes place the evening of Sept. 23; and an Urban Farm Tour to Garden Girl Farms on Wed. from 10:30 AM to 3:30 PM. For information, contact Lisa@freshideasgroup.com.
Food & Wine magazine recognizes Boston bar
BOSTON - RumBa at the InterContinental Hotel here was recently recognized by Food & Wine magazine as among the top 100 bars in the US in its "Cocktails 2009" book.
First CSF launches in Boston area
GLOUCESTER, MA - The Northwest Atlantic Marine Alliance and MIT Sea Grant recently launched Cape Ann Fresh Fish, a Community Supported Fishery modeled after Community Supported Agriculture programs. CSF members give the fishing community financial support in advance of the season, and in turn, the fishermen provide a weekly share of seafood during the harvesting season to the shareholders. The Gloucester project is the seventh and largest CSF in New England. The 12-week program delivers locally caught seafood from Gloucester boats to eight Boston area sites and 700 shareholders. The seafood will include the freshest haddock, cod, flounder, hake, dabs, grey sole, pollock, and redfish - and possibly other seafood such as crabs and lobsters. The fish will be dressed (cleaned and gutted, not filleted) and packed on ice. A winter shrimp CSF may be in the works. For information on participating in the next CSF, go to www.namanet.org/csf/cape-ann-fresh-catch or capeannfreshcatch@gmail.com.
Candlewood Suites opens in Amherst, NY
CHEEKTOWAGA, NY - Hart Hotels, Inc., headquartered here, recently opened a $6.9 million Candlewood Suites property in Amherst, NY near its Hotel Indigo property. The 76-room all suites hotel joins the franchisee’s six properties in the Buffalo-Niagara Frontier, according to a published report.
NY chefs find ways to share food costs
NEW YORK - Much as diners have begun to share entrees in these stressful economic times, some chefs here have begun to share products from local meat purveyor, DeBragga & Spitler, according to Crain’s New York Business which reports that Joel Robuchon’s L’Atelier and Commerce now share two baby lambs, with the Four Seasons Hotel’s restaurant receiving shoulder meat and Commerce getting the hind legs and rib. The purveyor suggested the cost-sharing arrangement, which saved both operations money.
Ken Oringer plans new restaurant
BOSTON - Ken Oringer and Jamie Bissonnette plan a new restaurant with "enoteca style" cuisine on the site of the former The Dish on Shawmut Ave. in the South End. The 64-seat restaurant will reportedly open later this summer.
Trufoods plans in-house financing program
NEW YORK - Trufoods, owner of Ritter’s Frozen Custard, Pudgie’s Famous Chicken, Arthur Treacher’s Fish & Chips and Wall St. Deli, will set up its own financing program for franchisees, says Chief Development Officer Gary Occhiogrosso in a published report.
Four Seasons Chef Christian Albin dies
NEW YORK - Executive Chef Christian "Hitsch" Albin, executive chef of The Four Seasons, whose managing partners, Alex von Bidder and Julian Niccolini called him their hero, friend and brother, died at age 62, five days after receiving a cancer diagnosis.
Scholarship fund benefit planned July13th
NEW YORK - A benefit to establish a scholarship fund for would-be restaurateurs in memory of the late Steve Scher, who owned Calle Ocho, Bar Bao, Ocho and other restaurants, is slated for July 13 from 7:30 to 10:30 PM at the Bowery Hotel at 325 Bowery and East Second St. Participating chef sare Paul Liebrandt, Michael Huynh, Laurent Tourondel, Jean-George Vongerichten and Scott Conant, according to a published report. Tickets are available at $150 by going to www.chefsforscher.com or calling 800-838-3006.
New deals for Chef Zakarian
NEW YORK - Despite the pundits who hype the restaurant closings and bankruptcies this year as if those were all that’s going on, chefs such as this city’s Geoffrey Zakarian who closed two restaurants is involved in opening The Lamb’s Club at the Chatwal Hotel this fall and will reportedly take over a restaurant space in The Benjamin as well in 2010. In Boston, Chef Chris Douglass, owner of Ashmont Grill and Tavolo, is closing Icarus in the South End after a run of more than 30 years. Despite sadness at the ending of a beloved operation, he points out: "When one door closes, another may open."
Husband-wife restaurant team opens a third outlet
NEW YORK - Ron and Colleen Suhanosky, owners of Sfoglia here and on Nantucket, have opened a gourmet shop, Tutto Sfoglia here and are teaming up to open an Italian concept, Civetta, according to a published report, with the owners of Via Quadronno on Civetta. Their cookbook, Pasta Sfoglia, will be published this fall.
Unilver Chef Jilleba receives honorary degree
LISLE, IL - Unilever Foodsolutions Executive Chef Steven Jilleba, CMC, CCE, AAC, one of 61 certified ACF Master Chefs in the world, received an honorary Doctor of Culinary Arts degree from Johnson & Wales in Denver, recognizing his culinary and foodservice achievements.
Zebu Forno makes its debut in Morristown, NJ
RED BANK, NJ - Zebu Forno, the European-style bakery/café concept, opened its fourth New Jersey and first Morris County site in Morristown recently across from the Green in downtown. The 60 to 70 seat restaurant is owned by franchisee Melione Fratello LLC of Wayne, NJ.
Three variations of Sunkist Lights introduced
TORONTO - Maverick Brands’ Sunkist Naturals, which debuted three years ago with eight varieties of premium, all natural smoothies, introduces three Sunkist Lights products in strawberry banana, pomegranate cherry and blackberry blueberry with 80 calories or less per serving. A new line of Juice Water in selected flavors is planned this year.
New Guinness Book lobster roll record set
PORTLAND, ME - A new benchmark was set here for the world’s longest lobster roll - 61 ft., 9.5 inches - during the Old Port Fest when lobster from Linda Bean’s Perfect Maine was donated recently to create the product which won a Guinness World Record, was cut in sections and sold to benefit a youth group.
Trio names new executive chef
NARRANGANSETT, RI - Kevin DiLibero moves from executive chef at Newport Restaurant Group’s 22 Bowen’s Wine Bar & Grille in Newport to that post at this seaside operation with traditional fare bearing a Mediterranean twist.
Kreider Farms earns SQF certification
MANHEIM, PA - Kreider Farms was named one of the first egg producers in the country to earn the Safe Quality Food designation from the Food Marketing Institute, a recognized food safety and certification program. To achieve its Level 2 certification, Kreider Farms implemented time and cost-intensive upgrades to its processes, including an extensive third-party audit, employee food safety training, and investment in company uniforms for its processing employees.
Submissions sought for sustainability award
TROY, OH - The Hobart Center for Foodservice Sustainability is seeking submissions by August 31 for its 2009 grant award which recognizes the best executed, innovative foodservice sustainability project with a $5000 award. Applications are judged by the HCFS Fellows, an independent group that includes last year’s winner, Scott Berlin, director of hospitality and dining at UC Santa Cruz.
Norman Brinker, industry innovator, dies at 78
COLORADO SPRINGS, CO - Norman Brinker, credited with inventing the casual dining segment of today’s foodservice industry, and founder of Dallas-based Brinker International, died here at age 78 from aspiration pneumonia. Called a legend and an icon, he developed the Jack-in-the-Box concept, Steak & Ale, Chili’s, Bennigan’s Tavern, Maggiano’s Little Italy and other moderately priced, accessible restaurant concepts. A mentor to hundreds of industry professionals, he retired in 2001.
Eat breakfast, not ‘brokefast,’ says Dunkin’
CANTON, MA - "Eat breakfast, NOT brokefast," says Dunkin’ Donut which introduced a new Wake-Up Wrap, its first product to provide breakfast at under $1.The 99 cent tortilla served oven toasted with cheese and scrambled egg, the item is also Dunkin’s first using a tortilla. Cherrywood smoked bacon may be added for an additional 30 cents. "Consumers today have become much more aware of the economic issues that are facing them and their families," said Frances Allen, brand marketing officer.
Crowne Plaza opens 4th Boston area hotel
ATLANTA - InterContinental Hotels Group recently opened its fourth Crowne Plaza property, a 270-room former Sheraton along the Massachusetts Turnpike in Newton following extensive renovations and conversions. A restaurant, Martha’s, offers Continental and American cuisine.
NYA Joe’s asks diners to critique new menu items
MIDDLEBOROUGH, MA - Not Your Average Joe’s e-mail list customers can review new menu items such as a white clam pizza and a house-made turkey burger by filling out an online survey form, Those who submit their critiques receive 20 percent off on the new items.
Hudson Yards to open new venue at NYC
NEW YORK - Hudson Yards, the catering division of Union Square Hospitality Group, is opening a new concession, Public Fare, for the Public Theater at The Delacorte in Central Park. The restaurant plans a "well sourced, simply prepared menu" created by Executive Chef Rob Garceau and USHG Culinary Director Michael Romano.
Maine lobster industry supports tourism promotion
AUGUSTA - The Maine Lobster Industry, Office of Maine Tourism, and nearly 350 delegates from all over New England and seven countries, including Japan, the United Kingdom, France, Italy, the Netherlands, China and Germany, came together this spring for the 14th Annual Discover New England Tourism Summit at Sunday River Resort, with the Maine Lobster Promotion Council providing a traditional style lobster bake with more than 350 live lobsters. Bringing an added touch of Maine to the event were tour boat operators and harvesters who were there to educate the group about Maine lobster.
Pear Panache program gets underway
PORTLAND, OR - The Pear Bureau Northwest is honoring chefs and their original pear recipes on its website. Every month from September ’09 to March 2010 a different chef and their recipe will be featured. Winning chefs will be awarded $1,000 and featured in national publicity and media opportunities. To be considered, visit the site and fill out the online entry form and submit original recipes by July 31.
SFM announces scholarship award recipients
MT LAUREL, NJ - The SFM Foundation, established by the Society for Foodservice Management, presented scholarships to two high school seniors, Jay M. Cousin, 17, of Chesapeake, VA, who won a $10,000 scholarship. A senior at Grassfield High School, Cousin was accepted into Johnson & Wales University Culinary Arts and Business Management program. Jesse R. Orrill, 17, of Flagstaff, AZ, was the recipient of a $5,000 scholarship. The senior at Flagstaff High School, Orrill will attend the Johnson & Wales University Culinary Arts program.
WHEN offers healthy recipes
PHILADELPHIA - The Women’s Health & Environmental Network (WHEN) offers operators in all segments nine recipes originally designed for healthcare but suitable for other industry segments. Go to www.WHEN.org
New cheese shop in the works at Farmstead in Providence
PROVIDENCE - Matt and Kate Jennings will temporarily close their Wayland Square shop here to create a new retail area and expanded cheese bar, expected to be completed in late August. La Laiterie and Farmstead Lunch will remain open during the facelift which will create a street level cheese "cave," cheese bar and more.
New speakers to speak at ACF National Convention
ORLANDO - The American Culinary Federation holds its national convention here July 11-14 with a lineup of speakers including Devin Alexander of ABC’s "The Biggest Loser," Lorena Galena, Latina chef of Miami’s Elements, Stephanie Izard, Top Chef Seaon Four winner, Patrick O’Connell, chef/proprietor of The Inn at Little Washington (VA), and Michael Escoffier, great-grandson of Auguste Escoffier. The event is also home to ACF’s Pastry Chef of the Year competition and Student Chef of the Year Competition, the ACF Student Team Competition, Baron H. Galand Culinary Knowledge Bowl and U.S.A.’s Chef of the Year Competition with four chefs seeking the national Chef of the Year title. Go to www.acfchefs.org
Energy Kitchen opens first NJ unit
HOBOKEN, NJ - Energy Kitchen opened its seventh unit here recently on Hudson St. with a menu in which all items have less than 500 calories.
CHART announces agenda for 78th training conference
CLEVELAND - CHART holds its 78th semi-annual Hospitality Training Conference at the Renaissance Cleveland Hotel with a variety of informative, educational seminars and stimulating keynote speakers including John DiJulius, author, The DiJulius Group, on providing a world class customer experience; Laura Berman Fortgang, author and personal coach on being proactive in the face of change, and Meagan Johnson, generational humorist, on working with multiple generations. Go to www.chart.org/conference.php
Boston’s Icarus to close
BOSTON - Icarus, a high end "gem" as Zagat Survey calls it owned by Chef Chris Douglass, closes July 3.
NY Quiznos to become Pizza by Certé
NEW YORK - Described as the Big Apple’s first "green" pizzeria by Crain’s New York Business, the operation on the site of a former Quiznos on E. 56th St. will seek LEED certification, serve locally sourced ingredients and use biodegradable utensils, according to Owner-Chef Edward Sylvia who will grow his own herbs on site. The buildout is expected to take four months.
Dunkin’ Donuts named Turkey Trendsetter
CANTON, MA - The National Turkey Federation named Dunkin’ Donuts its second Turkey Trendsetter of 2009 for its Egg White Turkey Sausage Flatbread breakfast sandwich created by Executive Chef Stan Frankenthaler. It is the first breakfast dish to achieve Turkey Trendsetter status. "The Egg White Turkey Sausage Flatbread was an industry innovator and combines fluffy egg whites, delicious turkey sausage, spinach and melted reduced-fat Mozzarella cheese on multigrain flatbread," says Frankenthaler.
Westin Jersey City Newport opens Fire & Oak
JERSEY CITY, NJ - The Westin Jersey City Newport, an upscale property in the waterfront Financial District here, opened Fire & Oak, an American grill with stylish comfort cuisine with international flavors. The restaurant is owned by the South City Group, which has three seafood restaurants in Northern NJ plus other Fire & Oak units. Fire & Oak Executive Chef Carmine Spinazzola operates the new restaurant.
New culinary program brings Italian chefs to Boston
BOSTON - Carleen Haylett returns to this city after two years of culinary training in Tuscany to found La Pentola de Rame ("The Copper Pot") which will partner with venues here and in Cambridge to offer educational courses, guest chef dinners and a Chef’s Table super club that allows guest to interact with top culinary talent from Italy. The program launches in mid-August with Executive Chef Mariella Lencioni of Lucca, Tuscany.
Susanna Foo to close Philadelphia restaurant
PHILADELPHIA - Chef Susanna Foo is closing her Walnut St. restaurant after 22 years, according to a published report, to spend more time with her grandchildren. The Radnor Susanna Foo Gourmet Kitchen near her home will continue to operate.
Community Servings wins two awards
BOSTON - Community Servings was one of nine recipients of the The Smaller Business Association of New England's (SBANE's) New England Innovation Award for its newly launched social enterprise and job training programs, The group also received the Nonprofit Innovation Award from the Massachusetts Nonprofit Network for its "innovative approach to programming as well as collaboration, staffing, volunteerism and operations."
NR Group intros new German-style white beer
NEWPORT, RI - Castle Hill Inn & Resort introduces Windward Weiss, a German-style white beer created with Coastal Extreme Brewing Co., which developed the authentic wheat beer. It will be served in select Newport Restaurant Group restaurants.
NRA forecasts 4th quarter improvement
WASHINGTON - Despite a 24 percent lower attendance at this year’s National Restaurant Association show, the trade group expects improvement in the fourth quarter of this year, according to Crain’s Chicago Business. Exhibitors at the Show report that despite lower attendance, the quality was up, with more serious leads.
VT congressman promotes grants for healthy foods
BURLINGTON, VT - Congressman Peter Welch’s proposed HR2535, Blueprint for Health, recommends federal tax credits and incentive grants to healthcare providers and hospitals to promote the development of healthy, sustainable, local and regional food systems.
Light at the end of recession tunnel?
WASHINGTON - The National Restaurant Association’s performance index showed its fourth monthly gain, reaching the highest level in 11 months at 98.6 in April, up 0.8 percent from March. The ‘expectations’ index rose above 100 for the first time in 18 months and while indicators still show a state of contraction, "the solid improvement in the forward-looking indicators suggests that the end of the industry’s downturn may be in sight," says Hudson Riehle, senior v.p. of Research and Information Services. While operators overall continued to report negative customer traffic, that number declined from 63 to 60 percent. At the same time, 23 percent saw increased traffic, up from 20 percent in March. Additionally, 43 percent of operators reported making a capital expenditure for equipment, expansion or remodeling during the last three months, the highest level in 10 months.
Successful Back Bay bar intros new kitchen
BOSTON - The Rattlesnake Bar & Grill, a popular after-work/nightlife spot in the Back Bay, is reinvigorating its menu with the introduction of Poe’s Kitchen with food of the Americas by Chef Brian Poe, former food and beverage director at Seasons Restaurant in the Millennium Hotel here, and is an instructor in culinary arts at Newbury College and private chef for Red Sox pitcher Curt Schilling and his family.
Two high-end restaurants close in Boston
BOSTON - The Hotel Commonwealth and restaurateurs Michael Schlow and Christopher Myers closed Great Bay, a seven-year-old seafood restaurant, recently citing the "changing economic climate." The hotel is currently considering future uses of the space. The announcement followed the news that Aujourd’hui in the Four Seasons Hotel will be shuttered and the space used for private functions.
Centerplate taps Chef Phillipe Chin
WASHINGTON - Phillipe Chin, a Beard Foundation nominee for Best Chef joins the culinary leadership network of Stamford, CT-based Centerplate, which provides foodservice management for top entertainment, sports and convention venues in North America. The French-Asian chef who has been executive chef-owner of several acclaimed Philadelphia restaurants moves to the Walter E. Washington Convention Center here.
Rich Rosenthal’s new concept hits a home run
HARTFORD - Creating a restaurant is about stirring up a buzz for Rich Rosenthal, founder of Max Restaurant Group which owns more than a half dozen moderately priced, stylish concepts. His newest, Max Burger, recently won a three star review from the Hartford Advocate which called it "the most of-the-people incarnation with a Max name."
Hatfield Quality Meats names Healthcare winners
HATFIELD, PA - Hatfield Quality Meats names the winners of its Healthcare promotional sweepstakes, awarding the Grand Prize, more than 2,500 value-added credits to Abington Memorial Hospital, Abington, PA. Second prize, 1,500 Hatfield value-added foodservice credits, went to Windham Hospital, Willimantic, CT and third prize of 750 credits was presented to Elms of Cranbury, Cranbury, NJ. Go to www.theporkexperts.com
Embassy Suites to roll out new model in Buffalo
BUFFALO - Three prototype rooms will be included in Embassy Suites’ new 150 two-room suites property on Delaware Ave. here this summer, according to Buffalo First. The hotel, under development by Uniland Development, will be a testing ground for the new one room, 300 sq. ft. model with a walk-in shower, 42-inch flat screen TV, and charging units for cell phones and I-pods in the Hilton hotel, responding to customer request for a one room suite option.
BU Metropolitan Colleges hosts food styling program
BOSTON - Boston University’s Metropolitan College hosts a food photography and food styling conference this month on the Charles River Campus. Sponsored by BU’s Master of Liberal Arts in Gastronomy, the conference will focus on the art and business of creating compelling food images for effective visual food communications. Speakers will address key issues facing food photographers and offer small business marketing and promotions ideas. Go to www.bu.edu/foodandwine/conference
Citi Field foodservice wins Bruni’s ‘Subway Series’
NEW YORK - Citi Field, which signed up Union Square Hospitality Group in a new partnership this spring, won departing NY Times restaurant critic Frank Bruni’s ‘subway series,’ beating out Yankee Stadium’s new food concessions which in some instances, he dubbed "minor league."
Mohegan Sun targets Palmer, MA for growth
PALMER ,MA - Mohegan Sun is said to be eyeing this Western MA town for a new facility. Whether it will be a licensed slots parlor or full-scale casino resort appears to be up in the air. Described in a published report as a "divisive issue," the proposed project could mean 2,500 to 3,000 jobs.
Another restaurant files CH 11 in Manhattan
NEW YORK - A well-known Soho restaurant, Tailor, filed CH 11 recently according to a published report that claims the owners are being sued for unpaid rent.
Boston Marriott Copley builds "Wall of Champions"
BOSTON - The Marriott Copley Place, launching a new Champions Sports Bar & Restaurant, turned a construction wall into "Wall of Champions" featuring prominent local figures who’ve made significant contributions to local communities, schools or charities. David Giblin, g.m., calls it "a unique opportunity to honor some of our hometown heroes." The wall remains on display during the construction of the restaurant, expected to be reach completion this summer. The pubic is encouraged to nominate their personal champion by going to the Champions Boston Facebook page,
Healthy dinner to benefit diabetes’s research
PORTSMOUTH - Black Trumpet Sous Chef Michael Piergrossi, himself a Type 1 diabetic, will prepare a healthy four-course meal paired with cider and wine this week to explain that diabetics need not fear eating out, and that dinner can be decadent without being full of sugar and carbs. The cost is $65 a head plus tax and tip with benefits going to diabetes research. From the first course - a roasted beet salad with bing cherry, ginger vinaigrette, toasted hazelnuts and sweet potato chevre croquettes, through the pan fried soft shell crab over baked chili grits, pan roasted stuffed chicken breast with roasted spring vegetables and sweet tomato jus sabayone, to a yam trifle with coconut cream and roasted pineapple, the meal celebrates all that is healthy and delicious.
Blimpie introduces grilled sandwiches & pretzel bread
SCOTTSDALE, AZ - Blimpie brings a new twist to traditional subs with a pretzel bread as it introduces three new grilled sandwiches - turkey bacon cheddar which is served on it; a Buffalo chicken and pepperoni on grilled Ciabatta; and French Dip, roast beef and Swiss grilled between Ciabatta.
Chef Bill Bradley returns to Hub with Pazzo
BOSTON - Executive Chef Bill Bradley returns with Pazzo (Italian for ‘crazy’), a Mediterranean-style restaurant with indoor dining, bars and patio seating on Newbury St. in the Back Bay. The restaurant is a sister to Tapeo across the street, owned by Patrick Buben and Vina DePaola who also have Bacco in the North End. Bradley has created a Carpaccio Menu and other seafood dishes with a nod to his culinary roots.
Aramark wins its seventh annual T.O.M. award
CHICAGO - Aramark picked up its seventh annual Turkey on the Menu (T.O.M.) award from the National Federation here at the NRA show for using 18 turkey products across all segments of its non-commercial business. Winning the non-commercial category of the T.O.M Award, ARAMARK joined Port of Subs, winner of the casual/family style category, J. Alexander’s, winner of the fine dining category, and Jason’s Deli, winner of the fast food category. The fine dining category award was a first of its kind, says V.P. of Marketing Sherrie Rosenblatt who noted that by bringing the traditional turkey sandwich to the white tablecloth category, J. Alexander’s "opens the doors for others to bring turkey to the next level."
Old Tavern At Grafton to offer Cheese Tour Package
GRAFTON, VT - The Old Tavern at Grafton is teaming up with its sister company, Grafton Village Cheese, to offer an interactive Vermont Cheese Tour package with three dates - each three nights - offered at a competitive price. The tour includes wine and cheese tasting reception, visiting three additional acclaimed farmstead cheese makers in the area, learning about pairing and using farmstead cheeses from a local expert, and elegant accommodations at The Old Tavern at Grafton, one of the country’s oldest operating inns.
Mid-Atlantic EXPO coming to Baltimore
BALTIMORE - The Mid-Atlantic Food, Beverage & Lodging EXPO will co-locate with the Nightclub & Bar Show East, traditionally held in Atlantic City, this year at the Baltimore Convention Center, Oct. 7-8. Go to www.midatlanticexpo.com
AAA forecasts increase in travel for Memorial Day
NEW YORK - The American Automobile Association is predicting an increase in Memorial Day travel for the first time in four years as pent-up demand drives Americans to the highways. An estimated 32.4 million people or 11 percent of the population will take some type of trip over the holiday. However forecasts call for a drop in travel during the peak season of April through September with Americans taking 20 million fewer trips than a year ago and spending $43 billion less.
Red Mango signs franchisees in Massachusetts
DALLAS - Red Mango announced its second franchisee in Massachusetts, a recent Babson College graduate, Tarang Gosalia, will open a unit downtown in Boston this fall with five more to come between now and 2016, according to a published report. SEKA, LLC holds the first franchise in the state, announced earlier this year.
DeNiro opens Locanda Verde in New York
NEW YORK - Robert DeNiro’s newest restaurant venture, Locanda Verde, opened in the Greenwich Hotel on the site of the former Ago. Chef Andrew Carmenilli, formerly with A Voce, and Pastry Chef Kaen DeMasco from Craft head the kitchen. The menu offers a range of options from piccolini priced from $6 to $9 to appetizers, $11-$14, pastas from $15 to $18 and entrees at $19 to $26.
Lakes Region Association presents scholarship
WATERVILLE VALLEY, NH - The Lakes Region Association presented its Ron Meade on the Track to Tourism scholarship award to Jay Gilbert of Berlin, NH who will attend UMass Amherst where he plans to study food science and technology.
CT Residence Inn receives honors for 3rd straight year
SOUTHINGTON, CT - The Residence Inn Southington received Marriott’s Platinum Hotel Award for the third consecutive year at the General Managers Conference recently in New Orleans. The Waterford Hotel Group-managed property also took awards for Highest Arrival Experiences and Lowest Problem Experienced in the brand.
Holiday Inn Select rebranded as Crowne Plaza
TREVOSE, PA - The Holiday Inn Select underwent rebranding by Hermani Hotels LLC, the owner and manager, as a Crowne Plaza Philadelphia-Bucks County, according to a published report. The management company renovated the 214-room property at a cost of $4 million.
Jasper White to open Summer Shack Express
UNCASVILLE, CT - Jasper White, owner of Summer Shack, will open an express version of the successful seafood concept at Faneuil Hall Marketplace, he told FSE at his Mohegan Sun restaurant recently.
Elevation Burger signs pact for NYC units
ARLINGTON, VA - Elevation Burger signed an agreement with Fabian Rosario and John Harris to open organic, fast casual burger units in Lower Manhattan. Rosario is co-owner of a Brooklyn IHOP and Harris operates "The Spot" American Bistro in Brooklyn’s Prospect Heights.
Frank Bruni moving to new assignment at NYTimes
NEW YORK - Frank Bruni, restaurant critic for The New York Times, will move on to new assignments, writing for the Sunday Magazine, says Executive Editor Bill Keller. Bruni will spend some time promoting his new book, ‘Born Round: The Secret History of a Full-Time Eater’ which is scheduled for August publication before returning to write for the Magazine. A search for a successor is underway.
NEW! Organic iced tea program with biodegradable cups...
FSE VALUE VAULT
Early last year, FSE predicted that 2008 would be the year of the consumer. This trend has continued into 2009. We introduce Value Vault - a roundup of value-oriented promotions that aim to build traffic in a tough environment. Send us your news about ways you're offering value while keeping diners coming through the door.
New value promotions spring up across Northeast
BURLINGTON, MA - At Summer Winter in the Burlington Marriott, there’s a new $17.50 two-course lunch that lets guests order an appetizer and dessert of entrée and dessert. Boston’s House of Siam in the South End has five dim sum for $5, and Prezza’s Anthony Caturano in the North End is serving traditional Italian Gravy Sunday offerings priced from $12 to $14. In Manhattan, Daniel Boulud’s DBGB Kitchen and Bar brasserie is dishing up bangers, "dogs," cassoulets and more priced from $17 to $26.
Haagen-Dazs offers first fixed price item
MINNEAPOLIS - Haagen-Dazs introduces its first fixed price menu item, a limited time promotion of 16-oz. Sorbet Sippers at $3.99 to offer a "cool summertime treat that won’t stretch customers’ wallets."
STIX marks wine down 50 percent
BOSTON - STIX in the Back Bay will rewrite its wine list at 50 percent less than previously starting July 1 and sell all its bottled wine at 50 percent off with dinner. "We’ve seen great success with our $1 Raw Bar at STIX. It only makes sense to continue our tradition of providing guests with a quality dining experience they can afford," says Greg Den Herder, Managing Partner of 33 Management Group.
Finale offers Sweet & Savory Deal for summer
BOSTON - In a limited time offer, Finale’s desserteries are offering two dinners plus two desserts for the single price of $29.99.
Bonfire to introduce $1 tacos
BOSTON - Bonfire in the Back Bay will introduce a new Thursday Dollar Taco menu starting June 4 between 5 and 7 PM. Executive Chef Bobby Bean will create three special tacos at $1 each with a three taco minimum purchase at the bar only.
Metropolitan Club offers $20 3-course prix fixe
CHESTNUT HILL, MA - The Metropolitan Club is introducing a three course $20 prix fixe dinner on Sundays including a salad, flatbread (choose from fig and goat cheese, shaved steak with peppers, onions and mozzarella, or tuna teriyaki, wasabi and avocado or several others, plus hazelnut and Nutella cheesecake for dessert.
PRODUCTS ON PARADE
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.
New Blount soups for hot to-go sales
Blount Fine Foods introduces a new line of soups for the retail market with application for certain types of foodservice hot to-go soup sales use as well Frozen in reusable 20-ounce cups, the soups come in three flavors: New England Clam Chowder, Lobster Bisque and Shrimp & Corn Chowder.
For more information, www.blountfinefoods.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.
Air-o-convect oven has own steaming function
Electrolux Professional North America introduces air-o-convect, a hybrid convection oven with a steaming function to add and retain moisture for high quality consistent cooking cycles. The oven is a GREEN SPIRIT product, providing significant savings in gas and electric consumpton plus reduced carbon dioxide and nitrogen oxide emissions. The unit comes in 6-pan and 10-pan full size models in gas and electric.
For more information, www.electroluxusa.com/professional.
Yellowtail Kingfish for sweet and clean flavor
Grown in Southern Australian waters, Yellowtail Kingfish, also known as Yellowtail Amberjack, is raised naturally with no chemicals or antibiotics and is rated a "good alternative" by the Monterey Bay Aquarium Seafood Watch Guide. Low stress harvesting ensures quality.
For more information, www.cleanfish.com.
Chef uniforms deliver innovation in utility and function
Shannon Reed brings nearly 20 years of experience in the fashion industry to her collection of clothing for the modern chef. Her ‘Utility Chic’ designs allow chefs to wear clothing that embodies their personal sense of style while also delivering on innovation in utility, form and function. Chef jackets and uniforms use multi-functional, high technology fabrics from Japan, Italy, and Switzerland - embedded with advanced finishes for durability, stain resistance, and wicking. High performance stretch fabrics repel moisture and dirt on the outside, while transporting moisture away from the body on the inside. In addition, industrial snaps, zippers and grommets provide a fresh and unique finish to her modern silhouettes and unique designs.
For more information, www.shannonreed.com.
Fresh avocadoes add color and texture
Fresh Hass avocadoes add color and texture to salads, sandwiches, pizzas and entrees.
For more information and to receive creative menu promotion ideas and themes, please call 1-800-370-3782.
Thermometer monitors hot food holding temps
CDN introduces its first ProAccurate® Fresh Food Thermometer (HOT1), designed for easy monitoring of hot food holding temperatures. The large round display features a target range indication in red, making it easy to determine whether food is at the appropriate temperature. Designed exclusively for the foodservice professional, this ovenproof thermometer with stainless steel housing features a durable laboratory lens for monitoring temperature from 100° to 180°F (38° to 82°C).
For more information, www.cdn-timeandtemp.com.
Butter sauce base with good stability
A butter sauce base from Land O’ Lakes offers a speed-scratch start to labor intensive signature sauces and can be heated, reheated and microwaved without breaking down, says the company. It blends smoothly with other ingredients, and holds up to ingredients as strong -- and diverse as citrus and bacon. Flavor on a batch-and-hold or made-to-order basis, minimizing waste. The 8/32-ounce pack addresses operator needs for quicker turns and fresher product.
For more information, www.landolakesfoodservice.com.
Home FreeTM offers allergy-free cookies
For the one in 17 children under age three and the 2.2 million school age youngster with allergies, Home FreeTM offers sweet treats such as chocolate chip, chocolate chocolate chocolate chip, and oatmeal cookies in regular and mini sizes made with organic ingredients.
For more information, www.homefreetreats.com.
Numi introduces new Puerh teas
Puerh, from the leaves of very old wild-crafted tea trees in China, is the newest addition to Numi’s line of natural and specialty teas. Four flavors are available: Emperor’s organic black tea; Chocolate; Magnolia, and Mint, The teas offer beneficial micro-organisms and may lower cholesterol and blood pressure.
For more information, www.numitea.com.
Brand of all-natural chips in 7 varieties
FoodShouldTasteGood® puts the flavor in its chips, not on them. The company introduces a new one oz. line or its rich and savory flavors - Multigrain, Jalapeno, Chocolate, Olive, Buffalo, Sweet Potato and The Works!, for grab and go convenience. The all natural chips are gluten and cholesterol-free, contain no trans fats and are a good source of dietary fiber.
For more information, www.foodshouldtastegood.com.
Organic hempmilk rich in Omega-3
Manitoba Harvest’s unsweetened organic hempmilk provides 1,200 mg of Omega-3 essential fatty acids, five grams of digestible protein and 250 mg of Gamma Linolenic Acid per serving. Flavors include chocolate, vanilla and original in 32 oz. cartons. The beverage makes a nutritious smoothie, says the company. It is also lactose, soy, nut, and rice-free.
For more information, www.manitobaharvest.com.
Organic Ceylon teabags for better flavor & taste
Differentiate beverage menus with Premium Tea Outlet’s new Organic Garden teabags exclusively for restaurants, country clubs, resorts and hotels. The tea is certified organic and Fair Trade and is delivered fresh from the dock in Ceylon. Whole leaf tea in biodegradable paper teabags also comes in boxes of 25 foil-wrapped packets for sale in restaurants as an add-on. Tea menus promote the teas, offer a history of tea and explain the flavor difference between small leaf teas and typical mass-produced teabags.
For more information, www.premiumteaoutlet.com.
Freshness timer helps improve coffee service
A specialized 120-minute timer from CDN is designed specifically for air pots and similar vessels to ensure coffee freshness. The 120-minute Freshness Timer (TF120-R) features Velcro® straps and bands for easy attachment to air pots or coffee pots and is the first freshness timer in the line with red accents. Turn on whenever a fresh pot is brewed. After 120 min., a loud timer sounds to indicate any remaining beverage should be discarded.
For more information, www.cdn-timeandtemp.com.
Award-winning biscuits for use in many ways
Gagné Foods' award-winning 72 Layer Cream Cheese Biscuits may be served for breakfast with honey, butter or jam, as a gourmet breakfast sandwich, in the lunch or dinner bread basket, or for dessert as a shortcake with fresh seasonal fruit. Also available are Five Herb Parmesan Biscuits and Cream Cheese Cinnamon Rolls. Made from scratch using the best ingredients, the products come frozen, ready to bake in a conventional or convection oven.
For more information, www.gagnefoods.com.
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