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22nd Restaurant Trends Seminar planned May 12

The 22nd annual Restaurant Trends Seminar takes place May 22 in Boston from 2-4:30 p.m. at the Revere Hotel, followed by a networking session.
The program begins with a presentation by The Boston Restaurant Group founder, Charlie Perkins and Louisa Kasdon, founder and CEO of Let’s Talk About Food, LLC, on Current Restaurant Trends, with a look at “the new Superstars,” current industry benchmarks, the impact of the economy and more.
“Creating An Innovative Public Environment,” explores the new administration’s perspective on development, economic growth, innovation and technology as tools to enhance and improve the city’s approval process, and hospitality’s role in realizing/sustaining desired objectives will be discussed by John Barros, Boston’s chief of economic development and Karen Simao, Esq., McDermott, Quilty & Miller, LLP.
A look at Innovation in the Restaurant Industry features panelists Donna Hood Crecca, senior director, Technomic Inc., Shore Gregory, partner, Island Creek Oyster Bar and Row 34 restaurants and Brian Payea, head of industry relations, Trip Advisor. They’ll discuss cutting edge concepts, technology, on line review process to enhance business, and making Farm to Table a reality.
Registration is $75 per person.Follow the link to register on line or call Anne Heyliger at 617-426-7600.

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What’s Brewin’ – Goose Island Belgian Style Pale Ale

Matilda, a Belgian Style Pale Ale from Goose Island offers a tasty quencher for sipping on its own or with mussels, pork belly, Camembert and more with its spicy yeast flavors. The beer is 7.9 percent ABV and most recently in 2011, received a Gold Medal in the World Beer Championship Recognition in the Belgian Style Amber Ale category.

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Wine of the Week – Lungarotti Rubesco Riserva Vigna Monticchio 2005

Elegant and complex define this beautiful blend of Lungarotti’s 70 percent Sangiovese and 30 percent Canaiolo from an Italian hillside vineyard 300 meters above sea level. It offers hints of wild cherry and blackberry, violet and a long and spicy finish. It’s 14 percent ABV with nicely structured tannins, fruitiness and acidity. It’s made for long life so decant it and give it a chance to breathe. This is a wine that won’t disappoint and if you don’t finish it, cork it. It’s even better the second time around! Serve with red meats and aged cheeses, or simply sip it by itself. This is that wine you’ve been saving to treat yourself.

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Wine of the Week – Robertson Winery, Chardonnay 2013

35 contributing individual farms make up Robertson Winery in the southern tip of South Africa, many of them 7th generation wine growers with an estimated 7.5 million vines. Bordered by a mountain and a river, Robertson is known for its Sauvignon Blanc and Chardonnay. This Chard is crisp and perky, balancing lemon-lime fruit and subtle, toasty flavors from French oak. Serve with a variety of foods from spicy Asian fare to seafood, chicken or pork dishes. Vineyards with gravelly soil with clay are planted with Chardonnay. Robertson believes in minimal handling, letting the grapes speak for themselves.

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The Spirit(s) World – Blue Chair Bay Rum

Musical entertainer Kenny Chesney decided to create the kind of rum he wanted to drink and the three rums now available from Blue Chair Bay Rum are the result – spirits that are true to the Caribbean islands. The Blue Chair Bay Coconut, Bay White and Bay Coconut Spiced rums are rare, premium blended expressions that answer his question when he thinks of his love for the islands: What if I could just bottle this up? The island-inspired beverages, developed with industry partner Savvy Drinks, have a suggested retail price of $18.00/750 ml. Thy’ll help bring the Caribbean to your bar this summer!

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Wine of the Week – Clos Venturi 2011 Red Wine

Wine of the Week – Clos Venturi 2011 Red, Domaine
Vico
Wines from Corsica are a rarity, for this wine drinker at least, so discovering the wines of Clos Venturi was an unexpected pleasure. Well known in Europe, they are still a rarity here.
This one has been characterized a “rough” and “fun” and both terms apply well. From one of Corsica’s oldest wineries, it’s a casual and charming sipper with its own earthy beauty – perfect with pastas or pizzas or by the glass, a blend of Niellucio/Sangiovese, nicely balanced with fruit flavors and spiciness.
None other than the esteemed Kermit Lynch calls Corsica “the most exciting wine region in France.” This wine tells the story of Ponte-Vecchia where it comes from well.

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What’s Brewin’ – Wasatch Apricot Hefeweizen

A Midwesterner, Greg Schiff, who moved to Utah in the late ’80s, was responsible for changing laws that banned brewing and brewpubs, opening his first brewpub in 1989.
Today, Wasatch Beers offers a list of creatively produced, excellent brews such as this Apricot Hefenweizen in the German tradition with a hybrid Bavarian yeast strain.
The resulting brew offers notes of licorice and clove as well as the apricot that gave it its name.
“This tart little number is possibly the sexiest beer we have ever made,” says Schiff, who’s quoted on the label. Many agree – the beer won a Gold Medal from the National Brewers Association and Silver Medal from the North American Brewers Association.