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New & exciting products this summer

Gluten free options in fresh pasta Lilly’s Fresh Pasta introduces gluten free versions of its rigatoni and gemelli. Fresh and locally made from scratch, the products give your customers with food-related allergies piece of mind and security. Now all pasta lovers can have elegant, delicious fare when dining on Lilly’s Fresh Pasta away from home.

Introducing Grey Poupon Rouge
Grey Poupon Rouge Dijon Mustard from Kraft Foodservice may be used in numerous ways – as a spread, in dips, marinades, sauces, glazes, dressings and more. The mustard-seed based mustard contains a background of Cabernet Sauvignon and Marion blackberries – use in a variety of recipes for a new full-bodied flavor.

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Domaine Vico Vin de Corse Clos Venturi 2011

Vermintino is not a common grape, but this wine is one that points those of us unfamiliar with this island’s offerings to learn more. It’s Corsica’s primary white varietal. And none other than wine merchant Kermit Lynch recently called Corsica the most exciting wine region in France.

Clos Venturi comes from Domaine Vico Vin de Corse. Their wines are worth drinking and belong on more lists.
High altitude, the sea, and the soil yield wines that are elegant with good minerality and this varietal produces a wine that’s been called “the Montrachet of Corsica” by critic Michel Bettane. The vineyard dates to 1902 but was purchased in the ’90s by two businessmen and an oenologist whose efforts at making sustainable wines are paying off. They restructured, from the vineyards to vilification processes. The vineyard is the highest on the island and is now winning high recognition.
With a suggested retail price of $32.99, this is a wine that offers value and would be a welcome addition to any list.

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Recipe contest opens for independent foodservice operators, chefs & line cooks

Chefs, operators and line cooks at independent family dining/neighborhood establishments are eligible to win $40,000 in cash plus a $10,000 charitable donation in a new contents from August 1 to September 30.
Enter an original breakfast, entrée or dessert recipe or create a new special using at least one item from a list of eligible General Mills products. Three category winners will be selected from which, two will each be awarded a $10,000 first prize, and one will earn the Grand Prize: $40,000 cash and a $10,000 donation to a local charity.
The “Neighborhood to Nation” contest celebrates one of a kind dishes that reflect their local flavor.
“We are inspired by the local flavor our customers cook up every day in neighborhoods across the country and look forward to celebrating these one-of-a-kind dishes with the ‘Neighborhood to Nation’ Recipe Contest,” said Grace Gilbertson, senior marketing manager for General Mills Foodservice. “Recognizing the strong connection these neighborhood establishments have in their communities, we are particularly thrilled to award our Grand Prize winner an additional $10,000 to share with a local charity.”
Recipe submissions must include at least one ingredient from one of General Mills Foodservice’s participating brands: Pillsbury (biscuits), Gold Medal (baking mixes) and Yoplait (yogurt). Entrants can receive one $20 rebate for each recipe submission, up to a maximum of one rebate per participating brand during the entry period. The recipe contest ends Sept. 30, 2014. Official rules are available online at http://www.NeighborhoodtoNation.com.

Entries will be judged based on taste, appearance, creativity, and foodservice viability. The top 15 finalists and recipes will be announced in February. Three Recipe Category Winners will travel to General Mills’ headquarters in March for a day of celebration and culinary inspiration as well as the announcement of the official Grand Prize winner.

For more information on eligibility, complete contest details and official contest rules, independent family restaurants should contact their General Mills Foodservice sales representative, call 1.800.215.6120 or visit www.NeighborhoodtoNation.com.

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Wine of the Week – Domaine de la Perriere Sancerre, 2013

Summer’s the time for crisp white wines and this lovely Domaine de la Perriere Sancerre 2013 from Saget La Perriere is an outstanding way to celebrate the season. It’s from the Loire Valley in France where the family-owned winery is now in its ninth generation.
You’ll think of summer flowers as you sip this Sauvignon Blanc with its minerality, hints of citrus fruits and bright golden hue. This is a wine that pairs well with seafood and shellfish, but also makes a marvelous glass by itself. The grapes are harvested by hand and mechanically each fall.
The caves of La Perriere were carved 200 million years ago and provide the perfect spot to age the wines from the estate’s 106 acres. This Sancerre is 12.5 ABV.
Visit Pasternak Wine Imports to learn more.

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What’s Brewin’ – Harpoon UFO Big Squeeze Summer Shandy

Perfect on a hot summer night, Harpoon’s UFO Big Squeeze Summer Shandy has an orange tint that hints at its sweetness and tart overtones. Shandy style indicates beer with added grapefruit juice. This seasonal offering has a foamy head and citrus nose. You’ll taste the sweetness and tartness of the grapefruit, the wheat malt and enjoy a different twist on beer. It’s 4.5 percent alcohol and a perfect summer quencher. Check out http://www.harpoonbrewery.com

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Wine of the Week – Le Jaja de Jau, 2013 Syrah, Chateau de Jau

Since 1792, Chateau de Jau in the Roussilon area of France’s Languedoc region has been recognized as a leading maker of wines and this carefree summer Syrah Rosé, clean and crispy with rich red berry fruit such as raspberry, strawberry, blackcurrant and cherries, is a lively addition to summer lists. It’s called “jaja” which is slang for everyday wines which are house choices in many local establishments. This wine is full of flavor, a delicious summer option. The family estate is in the foothills of the Pyrenees.
Imported by Pasternak Wine Imports in Harrison, NY, le jaja de jau is 12 percent ABV. Winemaker Estelle Dauré is rebuilding the Chateau’s vineyards and revitalizing production for this 222-year-old winery.

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’14 winner of 2014 FOODSERVICE PIONEERING CONCEPT named by IHMRS

NEW YORK-The Nyman Group of Scottsdale, AZ & Las Vegas, NV and Robert Rippe & Associates of Minnetonka, MN, are winners of the International Hotel, Motel + Restaurant Show’s 2014 Foodservice Pioneering Concept. The foodservice consulting groups’ “BOWLS—Food That’s Good For You!” concept will be built to a scaled working model on the exhibit floor during the IHMRS, November 9-11, and will host demonstrations throughout the Show.

“IHMRS attendees are not only looking for innovative products and equipment, but also for edgy concepts and engaging ideas to wow customers,” says Phil Robinson, IHMRS Show Director. “In the eyes of the judges, BOWLS best achieved the competition objective of developing a retail foodservice concept that can succeed in an under-used, non-traditional location not specifically outfitted to foodservice.”

BOWLS is a 500-square-foot, quick service style, healthy and natural foods concept offering hormone- and nitrate-free ingredients with no additives. Included are bowl bases such as gluten-free noodles, brown rice, quinoa or warm lavosh to which are added proteins, seasonal vegetables and other ingredients to order.

According to Robert J. Nyman, president, The Nyman Group Ltd., “BOWLS is a personalized experience, allowing guests to create their meal based upon flavors, emotions, personal preferences, allergies and time of day. The service line is non-linear, and chefs guide the guests through the various ingredients, offering tastes and explanations about where food is from and its nutritional value, while preparing each personalized BOWL.”

The competition judges complimented BOWLS’ commitment to technology — a 100% wireless, Wi-Fi based operation — and to sustainability. The concept includes plant-based disposable serviceware, flatware and beverage cups. If designed for actual operation, the concept also would include a full recycling program encompassing waste water, trash and food waste for composting. BOWLS has a living wall of fresh herbs, hydroponically grown with recycled water, which chefs access as they prepare food. Freestanding locations would use a bank of solar panels on the roof, designed to capture energy and further minimize BOWLS’ environmental impact. BOWLS elicited many comments from judges, including:

“The concept addresses the need for a healthy, affordable and convenient dining experience with a unique approach. Concept is very interactive with personal attention to customer needs. It addresses a wide array of sustainability issues and incorporates a number of technologies.”

“Good menu selection, environmentally sound, and socially responsible. A strong 21st century concept.”

“BOWLS is very cutting-edge in terms of concept and menu. Designers made thoughtful use of materials and were spot-on for allergen-free selections on the menu.”

Judges for the 2014 Foodservice Pioneering Concept were Michael Atanasio – Overlook Hospital; Melanie Corey-Ferrini – DYNAMIK Space (The 2013 Foodservice Pioneering Concept winner); James Dale – Grand Hyatt New York; Robert Doland – Jacobs, Doland & Beer; Maura Doran – New York Methodist Hospital; Mark LoParco – University of Montana, Geoffrey Mills – Crowne Plaza Times Square Manhattan; and Tracy Nieporent – The Myriad Restaurant Group.

Second Place in the 2014 competition was awarded to “Al Dente” by A’La Carte Foodservice Consulting Group, Houston, TX, and Third Place went to Cafebellas (formerly named, Healthy Foods Coffee & Tea Co) by Steven Cote, Winnetka, IL. Graphic illustrations for both projects also will be on display at IHMRS 2014.