Rubbermaid® Commercial wins ACF Seal of Approval for Color-Coded System

ST. AUGUSTINE, FL —The American Culinary Federation, Inc. (ACF) awards Rubbermaid® Commercial Products’ (RCP) Color- Coded Foodservice System its Seal of Approval. The line of products was submitted for extensive testing and was approved by the ACF Seal of Approval Task Force.

The system is designed to help commercial kitchens reduce foodborne illness and cross-contamination. The color-coded line covers everything from prep tools to storage, including cutting boards, a cutting board rack, tongs, high-heat spatulas, square containers with lids and round containers with lids. Seven color options are designed to facilitate the safe handling of raw meat, poultry, dairy, seafood, cooked meat, produce and potential allergens by foodservice professionals.

Commercial kitchens can choose from eight different starter kit solutions, which provide everything required to start a color-coding system. Options include 1-color, 3-color, 5-color and 7-color starter kits. To help train staff, each color-coded starter kit also includes an implementation guide and a poster.

“Contaminated food causes nearly 48 million illnesses a year in the U.S.1 and food safety continues to be a top concern for commercial kitchens and the food industry overall,” says Kristine Sickels, RCP’s senior vice president of marketing. “With our new line of products, we can help foodservice professionals maintain safer conditions at every stage of the preparation process, crucial for delivering quality service to patrons.”

The Color-Coded Foodservice System provides an easy solution to help facilitate the safe handling of food and is built to withstand the commercial kitchen environment. All products are commercial dishwasher safe. The high- heat spatulas are built to resist temperatures up to 5000 F and the tongs feature rubber grips to enable better control and handling.


Sparkling wines for everyday sipping

Yes, most wine drinkers look to sparkling wines for celebratory events such as New Year’s Eve and even birthdays or anniversaries, but why limit the pleasure to a few occasions? We are fans of sparklers for life’s smaller events, whatever they may be!

Here are some wines that won’t break the bank but lend their sparkle and panache to any occasion, small, medium or large:

Lady of Spain by Giro Ribot, a pre-eminent Spanish Cava producer, blends multiple vintages in this cuvee- Macabeo, Xarello and Parellada to create a refreshing, effervescent wine that is toasty and fruity

Lucien Albrecht Brut, a Cremant d’Alsace, blends 50% Pinot Blanc, 25% Pinot Gris and 25% Riesling. They’ve been making wines in Alsace since 1425. This  one is fresh, creamy and subtle. The family’s Cremants are consistently Gold Medal winners in competition

Valdo Spumante Marca Oro is balanced and lovely with two varietals – Sicilian old grapes Nerello Mascalese and Glera, a fruity grape from Veneto

Visit www: PasternakWine.com


Tea time in Boston as we celebrate the 243rd Boston Tea Party

BOSTON – December is tea time in Boston and has been for 243 years since tea from London’s East India Company was thrown into Boston Harbor by colonists who objected vigorously to what they viewed as “taxation without representation” with a big debate at Old South Meeting House downtown that ended with marching to the harbor and dumping it there.

That event is replicated here again this year on December 16th at 6:30 p.m. at Old South Meeting House and march at 7:30 to the waterfront where (expired) tea. 220 lbs. worth from the same East India Company, will once again be dumped in Boston Harbor. Last year, 600 people took part.

This year we too, expect to join the tea tax debate, march to the Harbor and join the crowd at Boston Tea Party & Ships Museum. But the event does not stop then. This month, through December 16, Boston restaurants and bars will be doing their part to celebrate tea:

Offered from December 1 – December 16, 2016:

  • Avery Bar (10 Avery St. in the Ritz-Carlton Boston Common):
    • The Northeast Mojito –  Local gold rum, lemon, sugar, mint leaves, Bohea black tea (one of the teas throwing into Boston Harbor during The Boston Tea Party) – $16
    • Throw it into the Caribbean – Owls Brew Coco-Lada, Papa’s Pilar Rum – $16
  • Bastille Kitchen (49 Melcher St.) – Tea Smoked Mussels Marinière with Earl Grey salt, rouille toast – $14
  • Blue State Coffee (155 Seaport Blvd & 957 Commonwealth Ave., Boston, MA)  Also available at cafes in Providence, RI & New Haven, CT) – Patriot Blend Coffee & Revolutionary Blend Tea
  • Bon Me (313 Congress St.) Deviled Tea Egg – Eggs soaked in a black tea mixture topped with homemade spicy mayo, cayenne pepper, scallions – $2.50 each
  • Harpoon Brewery (306 Northern Ave.) Annual December Boston Tea Party Ale – Craft beer made with Souchong tea, a black tea from the Wuyi Mountains in the Fujian province of China. The tea, provided by the Boston Tea Party Ships & Museum, is famous for its very distinctive smoky aroma and is one of the five teas thrown into Boston Harbor during The Boston Tea Party.  The Boston Tea Party Ale launches on Dec. 5, 2016
  • L’Espalier (774 Boylston St.) Southern Earl Grey – Earl Grey-infused Bourbon, Grand Marnier, oolong and ginger syrup, orange bitters, Champagne – $18
  • The Marliave (10 Bosworth St.) The Boston Tea Party – Lunazul Tequila, Earl Grey tea, ginger beer, lemon – $12
  • The Oceanaire Seafood Room (40 Court St.) Absolut® Boston Tea Party Martini – Absolut® Wild Tea Vodka, muddled with fresh lemons, triple sec, fresh sour mix -$10
  • Red Lantern Restaurant & Lounge (39 Stanhope St.) Kold Tea – An oversized cocktail (serves 3-4) of jasmine and oolong-infused Tito’s Vodka, lemon, beer – $35
  • Residence Inn Boston Downtown/Seaport Hotel Lobby Bar & Lounge (370 Congress St.) Green Tea Gimlet – Tanquery Gin, green tea, lime juice, lemon syrup – $12
  • RumBa (rum bar located in the InterContinental Boston – 510 Atlantic Ave.):
    • IC-breeze – Barr Hill Gin, fresh brewed mint tea, limoncello, orange juice, Peychaud’s bitters, simple syrup,  lemon – $15
    • Life & LiberTea – Rum steeped with Earl Grey tea, honey syrup, fresh muddled lemons -$14
    • Tea Act  – Rum,  Domaine  de  Canton  Ginger  Liqueur, Mathilde  Pêche, fresh  brewed  iced tea, fresh muddled ginger, fresh lemon juice – $14
  • Scholar’s (25 School St.) The Scholar’s Long Island Iced Tea – House-infused honey peach tea vodka, a splash of citrus mix – tall and over rocks – $12
  • The Tap Trailhouse (19 Union St.) The Boston Tea Party Punch – An oversized cocktail (serves 3-4) of pisco, pineapple juice, lemon, cinnamon, green tea – $39


  • Offered From December 1 – December 16, 2016:
  • Emerald Lounge (in the Revere Hotel Boston Common -200 Stuart St.) Two4Three – Bulleit Burbon, Barry’s homemade sweet tea, lemon, mint – $13
  • Tavern Road (343 Congress St.) The Sons of Liberty Daquiri – Lawley’s New England Spirit (rum), black tea, grenadine, lime – $14


  • Offered the evening of the Boston Tea Party Anniversary/reenactment on Fri., Dec. 16, 2016:
  • Barking Crab (88 Sleeper St.) The Crabby Tea Party – one cup of clam chowder, one entree of Harpoon IPA battered fish & chips, a pint of Harpoon IPA – $20.16
  • Smith & Wollensky (294 Congress St.) Boston Tea Party Reenactment Prix Fixe Dinner – 3-course prix-fixe menu (signature steak or seafood, side & dessert), Samuel Adams Boston Lager™ – $45


Historians view the Boston Tea Party as the single most important event leading to the American Revolution and thereby the creation of the United States of America. Celebrate that creation and the spirit behind it this month in Boston! Happy tea-time!







FSE Wine of the Week – CARO 2013

What do you get when you put two outstanding wineries together? This year, we got the answer in our Thanksgiving wine, the result of a great partnership between Domaines Baron de Rothschild (Lafite) and Nicolas Catena, Mendoza, Argentina.

CARO 2013 is an exceptional wine – rich and elegant. It is a usually a blend of 60 to 75% Cabernet Sauvignon and 25 to 40% Malbec. In this case, the vintage was 50% of each varietal. The grapes are aged 18 months, 60 % in new barrels.

They come from Bodegas CARO in Mendoza where the Catena family has been making wines for three generations. The relationship with Domaines Baron de Rothschild (Lafite), making wine since the 19th century, dates to 1999.

You’ll want to open the CARO two hours before serving and let it breathe in the glass. It is a celebratory wine for occasions such as Thanksgiving, and you will be thankful you received it to serve on that special day! The wine is distributed by Pasternak Wine Imports.



VT cheesemakers to be 2017 Good Food Awards nominees

RANDOLPH, VT – Five cheesemakers from Vermont were honored here earlier this year when the Good Food Awards announced 2017 nominees for its honors.

Along with Vermont Cheese Council members, six long-time artisan food exhibitors who participate in the annual state Cheesemakers Festival were also honored:

Grafton Village Cheese Company received nominations for two of its artisan, hand-crafted cheeses: Bear Hill, a 100% sheep’s milk, washed-rind, alpine-style cheese and “Queen of Quality” Clothbound Cheddar,” an internationally-awarded, limited-supply clothbound cheddar made from grass-fed Jersey cow’s milk produced on Farms for City Kids Foundation/ Springbrook Farm in Reading, VT.

Along with Grafton Village Cheese Company, four other cheesemakers were nominated including: Farms for City Kids Foundation/ Springbrook Farm for “Reading,” a raclette-style, washed-rind cow’s milk cheese;  Parish Hill Creamery for “Kashar,” an aged  Balkan-style, pasta filata or stretched curd cheese made from cow’s milk; Shelburne Farms for their “Clothbound Cheddar,” a cave-aged clothbound cheddar made from their award-winning Brown Swiss cow herd raised on grass and non-gmo grain; and Vermont Creamery for “Bonne Bouche,” an aged, 100% goat’s milk cheese with a geotrichum rind sprinkled with ash.

The Good Food Awards celebrate authentic and responsibly produced foods in fourteen different categories: beer, cider, charcuterie, cheese, chocolate, coffee, confections, honey, pantry, pickles, preserves, spirits, oil and preserved fish.  Awards are given to producers and their food communities from each of the five regions of the US.  The Good Food Awards seal, found on winning products assures consumers that they have found an exceptional and delicious product that supports sustainability and social good within their communities.

The Vermont Cheese Council is a non-profit trade association with 50 members. Its mission is to promote and advance quality cheesemaking in Vermont.  The Vermont Cheese Council prints The Vermont Cheese Trail Map and will host the 9th Annual Vermont Cheesemakers Festival on July 16, 2017.  The Festival was recently named “Top Ten Summer Festival in Vermont” by the Vermont Chamber of Commerce, a “Top Five Food Festivals to Plan Your Vacation Around” and Fodor’s Travel “Top Ten Summer Food Festivals in the United States.”

For additional information, contact: Tom Bivins, Executive Director for the Vermont Cheese Council, tom@vtcheese.com, 802-451-8654.


Soupman taps longtime industry pro, George Naddaff to introduce its soups to restaurants

BOSTON – George Naddaff, founder of Boston Market, will be appointed to the Soupman Board of Advisors, says Soupman Chairman and CEO Jamie Karson. 

Naddaff, who is chairman and CEO of Business Expansion Consulting Company, an advisory and consulting firm focused on expanding growth brands, will work with Soupman to expand distribution by bring Soupman soups to restaurants and foodservice venues across the country.

He notes that he has been “a big fan of Soupman soups for quite some time and I believe that the extraordinary quality of the soups will resonate with consumers all over the country. I have built long-standing relationships in the food industry and I intend to introduce Soupman to the most beneficial strategic partners. It is time for this brand to explode.”

The Original Soupman® offers over 50 varieties of soups including such famous flavors as Lobster Bisque, Crab Bisque, Chicken Gumbo, Crab Corn Chowder, Mulligatawny, Butternut Squash, Jambalaya, Shrimp Bisque, Italian Sausage, Eggplant Parmigiana, Tomato Basil and many more.

TechPitch and Tabletop Challenge award winners announced

NEW YORK – HX: The Hotel Experience—Rooms to Restaurants, formally the International Hotel, Motel and Restaurant Show (IHMRS)– announced the winners of the Editor’s Choice Awards, TECHPitch, and Tabletop Challenge during the November 13-15, 2016 Show held at the Jacob K. Javits Convention Center.

Five exhibitors received Editor’s Choice Awards recognizing best new products within the categories of food & beverage, foodservice equipment, guest amenities, hotel products and technology. From the five winners, the Kenneth F. Hine “Best of Show” Award also was selected.

The 2016 Editor’s Choice Awards winners are:

FOOD & BEVERAGE: Juicero (San Francisco, CA.) Juicero is the first ever professional-quality, countertop cold-press juicer. It presses plant-based organic Produce Packs that are delivered 100% fresh in minutes, at the touch of a button, eliminating all the typical prep and cleanup.

FOODSERVICE EQUIPMENT: Elkay Foodservice (Stow, OH.) Elkay’s Blubar Countertopdispenses hygienically safe chilled sparkling, chilled still and ambient temperature water at an economical price point. Its UV Purification System acts as a strong sterilizer preventing bacterial growth and cross contamination on the dispenser.

GUEST AMENITIES: Ernest Sports (Norcross, GA.) The ES Simulation Package isahigh definition golf amenity, offering customers access to over 110,000 courses – including some of the most famous in the world – and a free driving range app. The ES16 Tour launch monitor combines both Doppler radar and photometric cameras to provide the most accurate shot data available.

HOTEL PRODUCTS: Ramler International (Jericho, NY.) The Connect Chair is the world’s first conference chair to charge smart phones. It also includes a sturdy steel frame, luxury ergonomic seat, flexible backrest for lumbar support, molded high-density foam, integrated coat hook, and is stackable to 10 chairs.

TECHNOLOGY: AeraMax Pro (Itasca, IL.) AeraMax Professional commercial-grade air purifiers helps provide guests a cleaner, healthier environment by reducing odors and capturing up to 99.9% of germs, viruses and allergens.

The Kenneth F. Hine “BEST OF SHOW” Award was presented to Ramler International.

Judges for the 21st Editor’s Choice Awards were: Kris Burnett, Hospitality Upgrade; Michael Scinto, Total Foodservice; Christine Trauthwein, Hotel Business and Dave Turner, TabletopJournal.com.

The 4th Annual Tabletop Challenge winner was Tina Delia from the Philadelphia, PA design firm of Tina Delia Designs. With her table titled “Tea for 2”, Delia bested three other teams in a vote of HX attendees.

“The Tabletop Challenge event is beyond fun. I love competing because as a designer it challenges you, and you have to put yourself out there! In addition, there’s huge energy in the convention hall. It’s really a great event,” she notes.

The Tabletop Challenge was co-presented by the HX and TabletopJournal.com and was hosted by its publisher, Dave Turner.

The 2nd annual TECHPitch winner was Zottle (Lexington, MA), for its No App Required technology. In describing the service, Zottle President, Christos Perakis explained, “The importance of Apps in hospitality is growing proportional to the difficulty in getting guests to download and use them. Apps can allow guests to check-in, order room service, view local weather and attractions, re-book and overall become a happier more profitable customer. Unfortunately, less than 5% of hotel guests download hotel Apps. This is where Zottle’s new “No App Required” feature comes in. Zoottle is able to run a hotel’s App via any browser, thus ALL guests have access to the hotel’s App on their computer, tablet and/or smartphone, not just the 5% that have downloaded it.”

As winner of TECHpitch, Zottle will receive a free 10×10 booth at HX 2017.

TECHPitch allowed eight finalists—all HX exhibitors– to showcase their unique products in a presentation with the winner chosen by a panel of judges made up of hospitality industry thought leaders: Valerie Ferguson – VP of Operations + Innovation/Disney, Dave Lorenzini – CEO/EFX and Nicole Carlino – Tech Editor/Hotel Business.

For more information about HX, its competition winners, and the overall show, visit www.thehotelexperience.com


HX is North America’s largest trade event for hotel and foodservice owners, executives, directors, and GMs from across the hospitality spectrum, and manufacturers and marketers of all things hospitality, held annually in November in New York.

HX is sponsored by the American Hotel & Lodging Association (AH&LA), Hotel Association of New York City (HANYC), and New York State Hospitality & Tourism Association (NYSH&TA) and is managed by Hospitality Media Group (HMG).

Save the date for HX 2017 November 12-14, at the Jacob K. Javits Center in New York.


Wines for Thanksgiving dinner

Thanksgiving is almost upon us and we’re about to open some interesting bottles with which to celebrate. Despite the turmoil and upheaval of recent weeks, it’s a day to look back and give thanks for all that we have and all that lies ahead, and think about how we can honor the traditions that have made our country great throughout the years.


Pasternak Wine Imports offers a selection of excellent and exciting wines for this special meal and we’d like to share. Consider these options for your Thanksgiving meal:


From Thomas George Estates, a Russian River Valley producer of small lots, there is an Estate Chardonnay, $29.99 and an Estate Pinot Noir, $42.99


Marchesi Fumanelli, cultivating grapes in Valpolicello Classico since 1470 on an estate built in the 1700s and oak barrels stores in ancient cellars, offers Terso Bianco Veneto IGT, $39.99, and Valpolicella Classico, $29.99


Saget La Perriére near Vouvray in France, pays homage to the first owner’s wife of the water mill where the wines are aged, naming two wines for her – Marie De Beauregard Vouvray, $19.99 and Marie De Beauregard Chinon, $19.99