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New England Coffee celebrates 100 years

MALDEN, MA– New England Coffee, a division of Reily Foods, will host a celebration in Boston’s Dewey Square area across from South Station (and a short walk from their original location at the corner of Milk and Broad Streets) this Thursday (“National Coffee Day”), September 29, as part of its 100th anniversary “Extraordinary People” campaign honoring the people who drink and serve their coffee.


WHO: New England Coffee Brand Ambassadors with their New England Coffee “Mug Mobile”; Gerard Tonti, a celebrated artist who paints entirely with coffee; and executives from New England Coffee.


WHAT: Free samples of New England Coffee and commemorative mementos to hundreds of commuters and passersby. People can also enter the Sweepstakes, a digital instant win game awarding $100 Visa gift cards throughout the day and online from September 30 through October 21.


The highlight of the day will be a presentation and ribbon cutting of an original work of art painted by Gerard Tonti, a celebrated artist whose paintings are made entirely from coffee. The 12ft x 12ft mural, painted with New England Coffee espresso roast, is a gift from the company to the people of New England in celebration of its centennial and will be displayed in South Station through October, and later at the Boston Convention and Exhibition Center through early 2017.


WHEN/WHERE:  Thursday, September 29, 7:00 am – 6:00 pm (Mural presentation at 12:00 pm in Dewey Square).


Bake for a breast cancer cure in October

BOSTON – October is an excellent time to get involved in Boston Bakes for Breast Cancer with an in-office bake sale of either homemade or purchased bake goods. You can do this any time of the year, but October happens to be National Breast Cancer Awareness Month so it’s a good time to start what could be a monthly effort. Donate the proceeds raised to Boston Bakes for Breast Cancer and the funds will provide grants for breast cancer  research.

Sign up your co-workers to bring in a dessert on a designated date and sell the sweets to colleagues by leaving the donation jar next the the dessert, perhaps in your break room. Take an office ‘selfie’ and share on Twitter #officebakesale@bakeforbc. Donate the money raised either online or by mail to Bakes 4BC at PO Box 920748, Needham, MA 02492. Challenge your friends in other offices to take part in Office Bake Sale too. Go to chocolate_chip_cookies.jpgfor more information.




Take the Cape Cod Select Holiday Blogger Recipe Challenge & win $1,500

CARVER, MA – Cape Cod Select is looking for great bloggers, not professional bakers, chefs or bartenders to compete in their First Annual “Holiday Blogger Recipe Challenge.”The recipe challenge date has been set and stakes will be high to see who becomes the first Grand Prize Winner of the First Annual Cape Cod Select “Holiday Blogger Recipe Challenge.”

Cape Cod Select’s “Holiday Blogger Recipe Challenge” will be open to the first 75 qualified bloggers to create an original entrée, beverage (alcohol and non-alcohol beverages) or baking dish recipe using Cape Cod Select’s premium frozen cranberries. Categories for the recipe challenge include beverages (alcohol and non-alcohol beverages), entrées (no side dishes), and baking dishes. Bloggers are encouraged to participate in all three categories. One winner we be selected from each category and be awarded $500.00.

The winning recipes from each category will then compete to see who will become the $1,000.00 Grand Prize Winner of the Cape Cod Select “Holiday Blogger Recipe Challenge.” The contest starts on October 1, 2016 and ends December 31, 2016. All qualified participants will receive two free 16 oz. bags of Cape Cod Select’s premium frozen cranberries to create recipes with. Entrants will be required to submit their recipes with an accompanying photo and post their recipes on their blog, Facebook, Twitter, Pinterest and Instagram pages.

To take the challenge, participants can enter at starting on October 1, 2016. Cape Cod Select will be seeking recipes that are delicious and easy to create, great for families, and original and inventive. Contest recipes will be judged on taste, visual appeal and creativity. To qualify for the Cape Cod Select Holiday Blogger Recipe Challenge you must be 21 years old or older at time of entry and a legal U.S. resident.  Food or beverage blog must be updated frequently (at least once per week) and have been in existence for at least six months. Recipes must be original.  

Applicants cannot be professional bakers, chefs or bartenders. Cape Code Select’s premium frozen cranberries are farm fresh, recipe ready, have no additives or preservatives and are non-GMO. Besides offering farm fresh frozen cranberries, Cape Cod Select also offers consumers a line of mixed fruit including Cranberries Plus Blueberries, Cranberries Plus Blueberries, Blackberries, Raspberries and Cranberries Plus Pineapple, Mango and Banana. For more information about Cape Cod Select, contact Cindy Rhodes at 508-866-1149 or email



Wine(s) of the Week – 2 special wines’ sales support cause

Two very special wines from Jarman Wines give back to the buyers this year during the holiday season by supporting finding a cure for Alzheimer’s disease. Each purchase helps benefit the Alzheimer’s Drug Discovery Foundation (ADFF).

Additionally, the winery, in Carmel Valley, CA, has a new tasting room that offers three levels of tasting and three specially themed picnic packages. Gift certificates for them make a perfect holiday gift, the winery notes.

Holman Ranch CEO and eldest daughter, Hunter Lowder, has taken the best hand-selected estate grapes and created two premium varietals, Jarman 2014 Estate Chardonnay and Jarman 2013 Estate Pinot Noir. One dollar from each bottle sold goes to the ADFF.

The promotion honors her mother, Jarman Lowder, who died if early onset Alzheimer’s after a long battle. Visit for more information. “We wanted to honor her, give back and increase awareness,” says Lowder. “Everything we do her and the reason this all exists is because of her.”



Wine(s) of the Week – Time for some heartier reds

Autumn will be here soon, bringing cooler days, earlier sunsets and a different approach to what we drink. Lighter whites and rosés still play a role, albeit smaller, but it’s time for some heartier reds. We bring you a half dozen, ranging in price from $19.99 to $64.99 a bottle, SRP. They come from excellent wine growing regions, top winemakers and outstanding estates.

• Chateau La Nerthe – Rouge 2012 – This French Chateauneuf-du-Paper from France comes from a long tradition of making great vintages from vines that average 40 years of age. They are certified AB Organic, estate grown and hand harvested. The wine is 44% Grenache, 37% Syrah, 14% Mourvédre and 5% Cinsault and has a suggested retail price of $64.99. Pair it with your favorite steak dinner, duck, veal, game birds, sausage, lamb or braised meats and cassoulet. The wine got 91 points from Wine Spectator last year.

• Bodegas CARO – 2013- From Mendoza, Argentina, this award-winning, premium blend of 50% Malbec and 50% Cabernet is described by Pasternak Wine Imports as “a steakhouse must.” The wine, from one of Baron de Rothschild’s domaines, received 96 points from this spring. It is aged for 16 months in French oak barrels from Lafite’s cooperage. The hand-harvested grapes come the from premier high altitude vineyards of Mendoza. The SRP is $62.99.

• Fumanelli Valpolicella Classico Superiore DOC 2013 from Valpolicella, Italy received 90 points from Wine Spectator last summer. The grapes are hand harvested from pergola wines that range in age from 25 to 30 years and eight to 10-year-old pergola vines on Fumanelli’s Squarano estate. They age for eight to 10 months in French barriques and are further aged three months in the bottle. The Marchesi Fumanelli estate has a long history of making wines, dating to 1470. This vintage has great structure and a soft, rich and lingering finish and received 90 points from Wine Spectator a year ago in June.The SRP is $29.99.

• Bodegas CARO Amancaya Gran Reserva 2013 – Like its “big brother,” the CARO 13, this Argentinean Malbec-Cabernet Sauvignon blend (60 to 70 percent Malbec and 30-40 percent Cab) falls in the premium, award-winning category of wines and got 93 points this May from Its native Indian name comes from a mountain flower that is indigenous to the Andes. The wine is completely hand harvested and is aged in French oak barrels for 12 months. The higher percentage of Malbec and shorter aging period creates a fruiter wine than the CARO. The SRP is $20.99 per bottle.

• Los Vascos Grande Réserve Cabernet Sauvignon 2013 – Grown in Chile’s Colchagua Valley, this is a full-bodied blend of 75% Cabernet Sauvignon, 10% Carmenere, 10% Syrah and 5% Malbec. Estate grown and bottled, it aged for 12 months in French oak. With an SRP of $19.99, it offers excellent value. The elegant, refined wine with good tannins, has complex berry notes along with hints of bay leaves and pepper.

• Légende Bordeaux Rouge 2014 – A blend a Cabernet Sauvignon (60%) and 40% Merlot, this subtle and refined wine won a Decanter Silver Award, World Wide Awards 12016 with 90 points. Like its’ appellation, it offers aromatic complexity and elegance. It’s well structured with ripe tannins and deep hints of black fruit with a spicy finish. The nose offers scents of vanilla and cocoa. The SRP is $17.99.

These autumn sipping wines are imported by Pasternak Wine Imports at


Products on Parade

McCormick® Organics Recipe Mixes available

Four hearty recipe mixes from McCormick® Organics help create flavorful meals with certified organic and non-GMO ingredients. Check out Organic, Gravy, Chili and Fajita seasoning mixes that make flavor-packed meals easy for home cooks and foodservice operators with zesty blends. Visit And

Foodservice Pioneering Concept winners named for HX: The Hotel Experience

NEW YORK – FOODESIGN Associates of Charlotte, NC, was selected by an industry panel of judges as the winner of the 2016 Foodservice Pioneering Concept competition sponsored by HX: The Hotel Experience at the Javits Center this November.

The winning concept- “ReFresh Eatery and Market” provides a fresh, healthy, made-to-order alternative to fast-food options typically found in a food court or public space, and uses the latest technology through cooking, iPad and mobile-app ordering. The ordering station has four tablet kiosks, which direct the consumers to the correct refrigeration unit to pickup their ingredients (starch, protein and vegetable). They can use the menu for grab and go meals or a meal to cook at home, and can also drop it off at the chef station to be prepared and consumed on site. A mobile app promotes interaction between end-users and the foodservice operations.

The concept provides a retail component for take-home, along with made-to-order quick-service for customers who want to dine at the location. The Foodservice Pioneering competition supports innovation, a key ingredient to staying relevant in our industry, says Phil Robinson, Group Show Director, Hospitality Media Group LLC. “We are thrilled to present ReFresh in a scaled, working concept model on the HX exhibit floor, November 13-15, at the Javits K. Javits Center Convention Center.”

All equipment in the concept is Energy Star rated. The concept can serve 15 meals an hour per ordering iPad x4 and up to 30 if pre-ordered through the mobile app. The menu offers three flatbreads and three wiches as well as three salads and three entrees.
FOODESIGN’s concept brings three ingredients to the design table: sustainability, technology and flexibility, says Kris Morphis, Senior VP, FOODESIGN. ”It provides a merger of retail and food service to provide an exciting experience for any foodie and is like going to the market and shopping for a meal, but you don’t have to try and figure it out. We are honored to be chosen this year by this fantastic group of judges and are very excited about showing our concept at HX. It’s not just the millennials that this concept reaches – it’s the business traveler and the corporate professional that frequent this foodservice space in high-traffic, under-utilized spaces. Technology is a critical part of their daily routine, and the ReFresh concept we created meets them where they are already engaging – on their mobile devices,” adds Erik Haviland, VP/Group Creative Director. The FOODESIGN concept presents a foodservice outlet that should appeal to a broad base of customers. Diverse seating choices afford many different options to suit the comfort level and enhance customer experiences. Industry judges for the 2016 Foodservice Pioneering Concept included Zia Ahmed – Senior Director-Dining Services, The Ohio State University, Michael Atanasio – Director, Food & Nutrition Services, Overlook Hospital, Maura Doran, RDN- Director, Food & Nutrition Services, New York Methodist Hospital, David M. Heymann, General Manager, Sheraton Syracuse University Hotel and Conference Center, Tom Prykanowski, Director of Brand Strategy and F & B Innovation, Choice Hotels *Michael Roddey, CEC- President and Principal, Gastronomic Services and Consulting, and Kirk Rodriguez, Director, Hospitality Services, Texas Tech University.

Second Place in the 2016 competition was awarded to Nightingale designed by A.J. Barker, Principal, Concept Kitchen + Bar, Lynnwood, WA, and third place went to Make Station designed by Peter Christensen, Principal, Christensen Consultants, San Jose, CA. The renderings and concept overviews of these second and third place winners will also be displayed at the Foodservice Pioneering Concept exhibit booth during HX 2016. Foodservice Equipment Reports magazine is the official media partner of the HX 2016 Foodservice Pioneering Concept competition. FOODESIGN Associates was established in 1977 and has served the architectural community as a food facilities consulting firm in all sectors of the industry.