Featured post

Wine of the Week – Petite Siréne 2015

Fruity and round, this Bordeaux, Petite Siréne 2015, is 60 percent Merlot and 40 percent Cabernet Sauvignon. The wine was added to Cape Classics’ portfolio via a partnership with Third Growth Bordeaux estate, Chateau Giscours in Margaux. It became the second Bordeaux winery go join Cape Classics last year and combines the aroma of berries with tannins. Selected from the best parcels in Bordeaux, the grapes – 60 percent Merlot and 40 percent Cabernet Sauvignon – are fruity, savory and complex with “gentle” tannins. The wine won a Gold in the 2016 International Wine Competition in Los Angeles. Go to http://www.capeclassics.com/wines/petite-sirene-bordeaux-cabernet-sauvignon-merlot-2015/

Advertisements
Featured post

Wine(s) of the Week

Two Portuguese wines from Herdade Do Rocim, Touriga Nacional, Vinho Regional Alentejano 2015 and Verdelho Vinho Regional Alentejano 2015, come from the southern part of Portugal between Vidigueira and Cuba, produced on the estate owned by Caterina Vieira and Pedro Ribiero who have invested in the land, regenerating vineyards and creating a new state of the art winery.

The region has soil consisting of clay and sand and the wines are harvested manually and are organic though not certified as such. The wines undergo cold maceration prior to fermentation in French oak barrels for nine months, and are then bottle aged an additional three months.

Touriga Nacional, a rich ruby red with purple notes, is fresh with good minerality and soft tannins. From the aging, it develops spicy notes. The Verdelho is a light gold with hints of chartreuse, with notes of lime, green almond and white peach. It’s 13.5 percent ABV.

Both represent excellent quality and value, pair well with food and would be great additions to wine by the glass lists. Learn about the lovely wines of Southern Portugal with these two as a guide!

NIBBLES

Sodexo honored for diversity programs reducing barriers for women

GAITHERSBURG, MD – Sodexo was named to the annual list of America’s Top Corporation for Women’s Business Enterprises, the 18th such listing of honoring corporations that reduce barriers and drive growth for women-owned businesses.

Magnolia Bakery offers Boston Marathon cupcakes

BOSTON – Magnolia Bakery’s new store in Faneuil Hall Marketplace here will offer advance ordering from Saturday, April 14 until Monday, April 16 for special Boston Marathon cupcakes, available in chocolate or vanilla with vanilla buttercream for $5.50 apiece to celebrate the annual event. Advance orders can also be placed by calling 1.855.MBAKERY or 617.904.1100

Wine(s) of the Week – Domaine Paul Buisse Touraine Sauvignon 2016

Foodservice East

Alongside the Loire Valley rivers is the vineyard of this lovely white wine on hillsides of clay and limestone. The wine, acclaimed by critics as one of the region’s finest, is pale yellow with tints of green and is 100 percent Sauvignon Blanc. Round and full, it offers hints of white blossoms and exotic fruits. Serve with Loire Valley goat cheese, shellfish, seafood and salads, says Cape Classics. It is 12.5 percent ABV. www.paul-buisse.com

View original post

Wine(s) of the Week – Domaine Paul Buisse Touraine Sauvignon 2016

Alongside the Loire Valley rivers is the vineyard of this lovely white wine on hillsides of clay and limestone. The wine, acclaimed by critics as one of the region’s finest, is pale yellow with tints of green and is 100 percent Sauvignon Blanc. Round and full, it offers hints of white blossoms and exotic fruits. Serve with Loire Valley goat cheese, shellfish, seafood and salads, says Cape Classics. It is 12.5 percent ABV. www.paul-buisse.com

Wine(s) of the Week- Syrah-Grenache & Pinot Noir

Les Hauts de Janeil Syrah-Grenache 2015

This charming Syrah-Grenache from the Languedoc-Roussilon region of France delivers spicy hints of cinnamon and vanilla along with black cherry. The winemaker, Francois Lorton, represents his family’s fifth generation in winemaking since 1897. The Mas Janeil vineyards comprise 59 acres in Maury in the Roussilon region on the Meriterranean coast. The Rhone red blend offers notes of black fruit and  licorice with strong tannins. It’s 80 percent Syrah and 20 percent Grenache, with 13.5 percent ABV. Spicy, peppery and elegant, it’s imported by Cape Classics.

B – Black Bream Pinot Noir, 2015

B Vintners Black Bream Pinot Noir comes from Walker Bay on South Africa’s Cape of Good Hope. The name, bream,  comes from that of the country’s national fish, the galleon, found in inaccessible shallow areas of the coastline.  It’s made by cousins Bruwer Raats and Gavin Bruwer Slabbert and reflects its red and black fruit along with hints, its makers note, of crushed oyster shells which deliver a “distinctive saline character.” The wine celebrates its heritage and terroir – soils rich in limestone – and is aged for 12 to 14 months in old French oak barrels.

Both of these wines offer value to both restaurateurs’ wine lists and diners who select them. We love wine and wine by the glass lists that offer wines that aren’t “the usual suspects”! Exploration makes for an educational and often, delicious outcome.

 

 

SHFM Conference coming soon to NYC

LOUISVILLE, KY – The Society for Hospitality and Foodservice Management (SHFM) will host its 2018 Critical Issues Conference on Wednesday, April 4, 2018, at the New York University Kimmel Center here, offering educational seminars on professional development and industry issues and networking opportunities.

The Critical Issues Conference originated in response to the events of September 11, 2001, and the foodservice and hospitality industry’s responsiveness to the community’s needs at that time. In its aftermath, SHFM members came together to host an area-wide conference and established the Critical Issues Conference as an annual event. Each year, inspired by a specific industry challenge and its opportunities, SHFM leaders select a critical industry issue as the focus of this conference.

This year’s  theme is Designing the Evolutionary Work Space Experience. Industry experts on space planning and execution will address demographic and generational shifts impacting space design, the impact of technology on design elements, and customer utilization, function, and flexibility as they relate to the workspace experience.

Speakers will include:

  • John G. Nackley, President & CEO, InterMetro Industries Corporation, MODERATOR
  • Michael Bonomo, Director of Global Workplace, CannonDesign
  • Mike Church, Managing Director, Deloitte Digital
  • Connie Dickson, Principal, Rippe Associates
  • Christine Gurtler, Design Director, Jacobs l Doland l Beer, LLC

For more details, contact Michelle Romero Director of Sponsorship & Marketing 502.574.9036 mromero@hqtrs.com

Additionally, another pre-conference session for SHFM Client Liaison, Self-Operator, Contractor and Integrated Facility Manager members allows an exchange of ideas with industry professionals who share similar membership classifications. The group will learn about who should be at the table and on the project team, as well as current retail restaurant trends. For the full agenda and other details about SHFM’s Critical Issues Conference visit: http://shfm- online.org/2018cic.

 

For more information, please visit http://www.shfm-online.org.

Boston Bakes for Breast Cancer event coming soon

BOSTON – Bakes for Breast Cancer, Inc., the non-profit organization that raises funds each year for breast cancer research, will donate funds from this year’s event, the 19th, to Dr. Shom Goel, MD, physician scientist with Dana-Farber Cancer Institute.
The event this year will be in memory in Toni Berry, mother of Tom Berry, the culinary director of COJE Management, operators of Yvonne’s, Ruka, Lolita Cocina & Tequila Bar and Matadora. He was a longtime supporter and participant in Boston Bakes for Breast Cancer.

Restaurants, bakeries and retail stores across Massachusetts can sign up now to take part in this year’s week-long dessert fundraiser, May 7-13, and offer a special dessert or sweet on their menus from which the proceeds will go to the cause.

“Through our partnerships with so many establishments, we make it easy for anyone to contribute: simply purchase or order a sweet at one or more participating locations or even online,” says Bakes for Breast Cancer founder and president Carol Sneider. “We have raised nearly one million dollars for breast cancer research and care.” This year, for the second year now, will be used to fund important research by Dr. Shom Goel,” she adds.

Dr. Goel notes that in the current climate,
“it is becoming increasingly difficult to support cancer research using federal dollars alone. For me personally, much of this support has come from Boston Bakes for Breast Cancer. The money last year was used to help fund a critical project in which we are trying to find ways to make immune-based therapies more effective for breast cancer.”
The past year, he adds, has seen significant progress and he’s excited to be moving his discoveries from the lab into clinical trials, and thanks BB for BC for its support.

Tom Berry, whose late mother’s too early death was from breast cancer, adds that he participates for the opportunity to contribute funding for research, doing something we really enjoy, and perform daily. It’s an incredible opportunity to raise awareness, and let thousands of diners help the cause.”
In addition, Rhode Island Bakes for Breast Cancer is set for May 13-19 this year and the third annual Cape & Islands event will run from June 4-10.

The Bakes for Breast Cancer events help everyone do their part to find a cure “one sweet at a time,” says Sneider, who thanks Boston Magazine and WCVB’s Channel 5 for their continued media support. Visit www.bakesforbreastcancer.org/ and follow Bakes for Breast Cancer at http://www.bakesforbreastcancer.org as well as on Facebook, Twitter and Instagram.

NIBBLES

Tony Caturano to open a second Tonno

WAKEFIELD, MA – Tony Caturano will open a second Tonno restaurant in an upscale retail development, Wakefield Station, here. The 4,100 sq. ft. space will have 110 inside seats plus 65 more seats outdoors on a patio. Additionally, the restaurant has a 65-seat space available for private dining. Caturano is joined in the new Italian seafood concept by David Petrilli, his partner in his original Boston restaurant, Prezza.

Chef Neal Maver will leave the Tonno Gloucester location to head up the kitchen in Wakefield while Chef Aaron Budak – previously at Townsman – will replace Maver in Gloucester. Maver and Budak spent years together working at Gaslight restaurant.

“I have to thank my partner and General Contractor, Matthew Maggiore, president of The Maggiore Companies, for encouraging me to bring my old-world style of coastal Italian seafood”
to the vibrant town of Wakefield,” says Caturano, adding: I’m grateful for the opportunity to share my favorite culinary dishes with this community, and look forward to their input and feedback.”

The culinary program will showcase coastal Italian classics, with nightly specials that reflect the catch of the day from local waters. The menu is comprised of an array of sfizi and primi options to start, signature homemade pastas, secondi courses such as roasted cod oreganata, cioppino  and of course fresh grilled tonno steak (tonno is the Italian word for Tuna)  and decadent desserts. The beverage program is curated to highlight classic Italian cocktails, a selection of local and regional craft beers and a list of 150 wines focused on Italian varietals. Go to http://www.tonnorestaurant.com or http://www.facebook.com/tonnorestaurant.