Delectable corn at Banyan

Nothing sweeter than sweet corn in August

Dating to the days of several Native American tribes, sweet corn, which they called Papoon, is the result of a naturally occurring recessive mutation in field corn that controls the conversion of sugar to starch. The Indians, we’re told by Wikipedia, gave the sweet corn to European settlers in 1779 and the rest is history, We always have sweet corn on the brain at this time of year, having been lucky enough to grow up in Western New York where a next-door neighbor used to pick it on her sister’s farm in a nearby town and share it with us that same day. The memory still makes me salivate! Fresh, dripping with butter, it was a sweet addition to a meal.

Here in Boston, two South End restaurants are doing very creative things with sweet corn this year. There’s Corn on the Cob with Togarashi Line Mayo, Toasted Coconut, Black Lime Salt and Cilantro from Banyan Bar + Refuge. Nearby, at The Gallows, you’ll want to check out “Street” Corn, made with Pimento Black Pepper Boursin Cheese and Cojita with Charred Garlic Scape. If you know other examples of creative ways to serve this beloved veggie, please share with us at susan@foodserviceeast.com!

 

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Maine inn names new executive chef

CAPE ELIZABETH,  ME – Inn by the Sea, a premiere beach destination here that is minutes from Portland’s Old Port, recently hired a new executive chef for its Sea Glass restaurant. Chef Andrew Chadwick will both develop and execute menus and also oversee other dining options at the resort such as the lounge, room and pool service, weddings, social events and corporate meetings.

Most recently he was executive sous chef at Cape Cod’s Chatham Bars inn where he managed all six of the property’s restaurants and showcased a contemporary approach to food and presentation while respecting classical techniques.

At The Sea Glass, he will work with Maine producers and growers that highlight his passion for New England flavors to create a top food and beverage experience for guests, Chadwick says.

The inn is known for coastal eco-luxury, combining modern and environmentally friendly design features. It has received the Maine DEP Green Lodging and Silver LEED® certifications.

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Have you met Dr. Potato?

We have a friend in the Midwest who has a second identity – Dr. Potato. He’s Don Odiorne, vice president-foodservice at the Eagle, ID Idaho Potato Commission.

Staffers at IPC weren’t surprised this year to discover that Dr. Potato garnered 959,328 page views, nearly 50 percent of the http://www.idahopotato.com views. Operators and their customers alike are turning to Dr. Potato for answers to a myriad of potato-related questions, they point out.

For example, “What is the correct oven temperature and time to cook a baked potato?” racked up 234,062 visits alone. Dr. Potato also dispenses advice on wide-ranging topics such as how to make the best mashed potatoes, best applications for processed potatoes, and potato salad tips. In fact, the top five recipes for 2015-2016 reflect the popularity of both potato salads and mashed potatoes: 1. Traditional Potato Salad, 2. Traditional Mashed Potatoes, 3. Summer Potato Salad, 4. Mashed Potato Bar, 5. Au Gratin Idaho® Potatoes.

Visit Dr. Potato for answers to your potato questions at idahopotato.com. Also, browse IPC’s foodservice recipe database or downed the Idaho Potato Commission Foodservice Toolkit at idahopotato.com/foodservice. There’s also a helpful size guide, preparation tips and answers and solutions to operational and culinary questions.

The commission dates to 1937 and is a state agency responsible for promoting and protecting farmers. As a longtime lover of Idaho potatoes, we want to share their always helpful information so restaurateurs and foodservice operators here in the Northeast will turn to them as a resource.Cheers to IPC and Dr. Potato!

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The Spirit(s) World – Egan’s 10 Year Old Single Malt

At the turn of the 20th century, the family business of P&H Egan was at its peak, with offices throughout Ireland spanning a broad range of industries. In Ireland they used to say that the Egan’s looked after you from ‘Cradle to the Grave’, meaning they would sell your parents the crib you slept in as a toddler and would eventually sell your children the coffin they buried you in!

At the New York International Spirits Competition recently, Egan’s Irish Whiskey won the Individual Spirits Competition. Jonathan and Maurice Egan carry on the work of making fine whiskey for six generations.

Today, Irish whiskey is said to be America’s fastest growing barrel aged spirit. As a lifelong lover  of Scotch whiskey, I was, I’ll admit, somewhat skeptical but one sip won me over – malty, smoky and elegant. It’s the company’s first foray into the U.S. market – with a gold/amber color, silky body and hints of honey, malt, cranberries apples, caramel and more, as writer and whiskey competition judge Robert Plotkin points out. We found it to be a rich and enjoyable sipping whiskey that definitely belongs on top bars! Visit http://www.eganswhiskey.com/

 

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Sustainable Nantucket hosts NantucketGrown Food Festival

NANTUCKET, MA – NantucketGrown Food Festival, hosted by Sustainable Nantucket with local food purveyors, chefs, brewers, beekeepers and more, takes place Oct. 14-16 this year, raising funds to support SN’s work and programs while celebrating the local food system.

Honorary Chairs Marian and Rush Morash will help kick off festivities on Friday night at the Demo and tasting with Chef Chris Freeman of the Nantucket and the couple will be Special Guests at Saturday night’s Hands-On Lesson & Chef’s Table with Chef Seth Raynor of The Pearl and The Boarding House.

That opening reception runs from 5:30-7:30 p.m. at the Nantucket Yacht Club with a chef demo provided by Chef Chris Freemen, along with local food fendors.

It is followed at 7:30 by the “Kiss the Ground” film screening and filmmakers presentation by producers Ryland Engelhart and Bill Beneson. It is a yet-to-be-released documentary about how soil damaged by industrialized agricultural practices can regenerate itself and the planet, an incredible journey and one not to be missed.

Learn much more about the many events scheduled for the weekend at https://www.sustainablenantucket.org/events-2/2016-nantucket-grown-food-festival/

For tickets, visit https://www.eventbrite.com/e/2016-nantucket-grown-food-festival-tickets-25865969812?ref=estw

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Dine Out Boston® returns for 15th year

 

BOSTON – Dine Out Boston® is underway through the 19th of August and again from the 21-26th. It offers a wide variety of opportunities to check out untried places or enjoy favorites at a reduced price – lunch for $15, $20 or $25 and dinner for $28, $33 or $38.

Restaurants offer as many courses as they wish at their selected price! Over 150 restaurants in the Greater Boston area are taking part, including new restaurants in Cambridge and the Seaport District. Those choosing to share their #dineoutboston pictures on Instagram get a chance to win $100 gift cards to participating restaurants. Follow Greater Boston Convention & Visitors Bureau on social channels to learn more.

This is the 15th year for this event. “Dine Out Boston spotlights Boston as one of America’s premier culinary destinations, providing patrons from Boston and afar with a unique opportunity to enjoy exceptional value, variety and hospitality in Greater Boston restaurants,” says Patrick B. Moscaritolo, president & CEO of the GBCVB. “Diners are invited to take advantage of these restaurant deals while taking in seasonal activities – a ballgame, concert, theatrical performance, or museum exhibition, coupled with a Dine Out Boston meal, makes for a classic Boston experience!”

Since 2008, the GBCVB has used this dining program to give back to a different local Boston charity each year. To date, more than $300,000 has been raised for charities through the online auction component. The charitable partner for August 2016 is First Night/First Day, the nation’s oldest First Night celebration. Gift certificates provided by participating restaurants will be up for auction starting August 15, with all proceeds benefiting First Night/First Day.

 

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Tickets on sale for Newport Mansions Wine & Food Festival ’16

NEWPORT, RI – Tickets are available for the upcoming 11th annual Newport Mansions Wine & Food Festival, scheduled to take place Sept. 22-25.

Don’t miss such signature events as the Wine & Rosecliff Gala Friday , Grand Tastings on Saturday and Sunday, the Vintner Dinner on Saturday evening, Newport After Dark on Saturday evening, Jazz Brunch on Sunday and Seminars in The Breakers Stable and Carriage House throughout the weekend. Go to www.NewportMansionsWineandFood.org.

This year’s Wine & Rosecliff Gala features beautiful wines, award-winning chefs, and live music and dancing in the elegant ballroom. Chefs for the evening include: Chef Matthew MacCartney of Jamestown Fish (Jamestown, RI), Chef Jose Enrique of Jose Enrique (Puerto Rico), Chef Brian Alberg of Red Lion Inn (Stockbridge, MA), Chef David Blessing of Newport Beach House: A Longwood Venue (Newport, RI), Chef Thomas Duffy of The Spiced Pear at The Chanler (Newport, RI), Chef Terence Feury of Forty 1° North (Newport, RI), Chef Josue Louis of Bistro du Midi (Boston, MA), Chef Lou Rossi of Castle Hill Inn (Newport, RI), Chef Dante de Magistris of Dante (Boston, MA), Chef Shaun Velez of Deuxave (Boston, MA), Chef Will Gilson of Puritan & Co. (Cambridge, MA), Chef Robert Sisca of ProvidenceG (Providence, RI), Chef Kevin O’Donnell of SRV (Boston, MA), Chef Peter Quinion of Parsnip (Cambridge, MA), and Chef Jason Santos of Abby Lane (Boston, MA). Featured wines include  Champagne Taittinger (Champagne, FR), Maison Joseph Drouin (Burgundy, FR), Château D’Esclans (Provence, FR), Elk Cove Vineyards (Oregon), Chateau de Beaucastel (Rhone, FR), Catena Zapata (Mendoza, Argentina), Robert Mondavi Winery (Napa, CA), Marchesi di Barolo (Piedmont, IT), Champagne Gosset (Champagne, FR), Larkin Wines (Napa, CA), Wölffer Estate Vineyard (Sagaponack, NY), Castello Banfi (Montalcino, IT), Domaine Faiveley (Burgundy, FR), Graham’s Port (Duoro, PT), Hall Wines (Napa, CA), Joseph Phelps Vineyards (Napa, CA), Kumeu River (Kumeu, NZ), Opus One / Overture (Napa, CA) and S.A. Prum (Mosel, Germany).

The Marble House hosts the two day Grand Tastings with the opportunity to sample hundreds of wines from around the world with cuisine from local, regional and national restaurants and purveyors from around the world and cuisine from local, regional and national restaurants and purveyors. It also includes the Nobilo Oyster Seaside Bar, Pop Up Tastings in the Chinese Tea House, and non-stop chef entertainment in the Rosé Grill Garden presented by Château D’Esclans and Lynx Grills.

The Presenting Sponsor of the 2016 Newport Mansions Wine & Food Festival is FOOD & WINE Magazine. Additional sponsors include National Trust Insurance Services, Kitchen Aid, Champagne Taittinger, Lynx Grills, Vantage Deluxe World Travel, Tito’s Handmade Vodka, Robert Mondavi Winery, Nobilo Wines, Alta Vista Estate Vineyards, Sequoia Grove, Atria Senior Living, José Cuervo, Hennessy Cognac, Coca Cola Bottling Company of Southeastern New England, United Airlines, Forty 1˚ North, Dole & Bailey, Nestle Waters North America, Estrella Damm, William Grant & Sons and Calvisius Caviar.

Proceeds from the Newport Mansions Wine & Food Festival benefit The Preservation Society of Newport County, a non-profit organization accredited by the American Alliance of Museums and dedicated to preserving and interpreting the area’s historic architecture, landscapes and decorative arts. Its 11 historic properties—seven of them National Historic Landmarks—span more than 250 years of American architectural and social development.

For more information and to purchase tickets for the 2016 Newport Mansions Wine & Food Festival, visit www.NewportMansionsWineAndFood.org.