Nibbles: A cool idea for promoting a dish

WILMINGTON, MA – Red Heat Tavern here is asking customers to create their own Mac ‘n Cheese, post a picture of it with #RHTMAC and get $2 off!

Burtons Grill Executive Chef Alan Frati, who grew up in Salem, has a passion for cooking. He joined the Burtons Grill team in 2011 and brings his love of “red sauce” and a fascination with Asian cuisine to Red Heat where the menu version of the dish is a pulled pork mac & cheese with Cavatapi pasta, five cheeses, chunks of smoked, all natural pork, and chipotle BBQ sauce topped with onion strings.

Try your own version and join in the fun. Check out www.redheattavern.com/

BMSS '16 is a one-day marketing conference being held at Stony Creek Brewery in Branford, CT on June 3rd. (PRNewsFoto/IMPACT Branding & Design)

Brewing Marketing & Sales Success takes place June 3rd

BRANFORD, CT – IMPACT Branding & Design, and HubSpot Diamond Partner hosts Brewing Marketing & Sales Success 2016 for sales and marketing professionals from across New England.

The event offers talks from author and marketing speaker, David Meerman Scott, HubSpot Vice President of Sales Pete Caputa, IMPACT founder and CEOBob Ruffolo, Growth Driven Design Innovator, Luke Summerfield, Agency Consultant, Karl Sakas and Michael Hurczyn, director of Inbound Strategy at 710 Studios.

The event will explore topics such as The Future of Inbound Marketing, Marketing and Sales Technology, Growth Hacking, Content Marketing, Growth Driven Design, Real-Time Marketing, Newsjacking, Building a Culture of Growth, and Inbound Sales among others. For information and tickets, go to www.impactbnd.com/BMSS. Tickets iclude breakfast refreshments, lunch and happy hour as well as all sessions throughout the day.




Wine of the Week – La Cuisine de ma mere, Chinon 2013

From Domane Grosbois, Cuvee La Cuisine de ma mere 2013 is made with organic ertified grapes and, as in his mother’s kitchen, “will and lots of love,” says Nicolas Grosbois.

The Chinon is 11.5 percent ABV.

Located in the heart of the Loire Valley, the family vineyard is located between forest and river in “Le Pressoir” in the Panzoult Chinon appellation. Since the 15th century, the area has produces wines with aromas of red fruits and violets from limestone or clay soils. Domaine Grosboi has been owned by the family since 1820 – 22 acres of vineyards and a 15th century fortified farmhouse.

Nicolas returned home to work in the family business in 2005 and they decided to bottle the wines based on their terroir-driven vineyards. For the next six years, he worked in the south of France, Chile, New Zealand, elsewhere in the Loire Valley, Oregon and Australia, coming home with the belief that his travels and experiences showed him how wine reflects the story of its place and people.

In 2008, he took over the farm and fully embraced bottling the Cabernet Franc, based on the various plots they came from. They are all different and aged prior to bottling.

The wine’s importer, Cape Classics.com, explains that the 2009 – 2011 vintages are Ecocert converting to organic agriculture with his 2012 vintage marking the first official Ecocert organic certification. Grosbois cultivates the land with cereals and created a small herd of cattle with the goal of balancing the animal and vegetal parts of the farm, thereby avoiding a monoculture while creating a self sustaining agro-system.


A special late harvest Gewurtztraminer arrives

The Robertson Winery is east of Capetown in the Western Cape, home to a number of winemakers who began planting grapes in the 17th century. Robertson Winery’s Special Late Harvest Gewurtztraminer, 2014, is already sold out – a tribute to its quality and value (retail price range is $10-$12). It is 11.5 percent ABV and has flavors of peach and litchi, plus has a feature providing “extra interest,” the winemaker says, a touch of honeyed botrytis. Robertson is an extended family of 35 participating farms, most of which are seventh generation wine producers. Visit www.facebook.com/Robertson Winery. The wines are distributed by Indigo Wine Group (www.indigowinegroup.com).

World Tea Expo to recognize global tea community

Event recognizes the leading team brands

Conference and expo set for June 15-17 at Las Vegas Convention Center


LAS VEGAS – Penton’s World Tea Expo (#WorldTeaExpo or #WTE16) will honor the tea community – and some of the best and brightest from the industry – during its World Tea Awards (#TeaAwards) program on June 15. The program will take place at the Las Vegas Convention Center immediately after the closing of the exhibits on day one of the conference and exhibition.

The tradeshow focused on advancing the business of tea, takes place June 15 – 17 (with a pre-conference program June 13 – 14) here. Registration and conference details are available at WorldTeaExpo.com (advance registration rates available through May 20).

Samantha Hammer Mitchell, a Penton event director and the World Tea brand leader notes that “we’re thrilled to continue the World Tea Awards program, now in its third year. It’s the perfect platform to recognize the industry as a whole, in addition to honoring tea ‘champions’ in a broad range of key categories.”

New this year, the World Tea Awards event will be open to all World Tea Expo attendees as a complimentary program vs. being a separate, off-site ticketed affair. The event will also be referred to as the “Welcome Reception and World Tea Awards,” intended to be an inclusive program and celebration with all World Tea Expo delegates, exhibitors, sponsors, speakers and press.

“We want everyone from the tea community and those in allied fields to gather and celebrate while recognizing this year’s award winners,” adds Hammer Mitchell.

At the Welcome Reception and World Tea Awards, several honors will be presented, including: Best Retail Tea Shop or Chain; Best Tea Brand; Best Tea Educator; Best Tea Industry Innovation; Best Tea Accessory, Technology; Best Tea Community, Social Initiative; Best Tea Health Advocate; Best Tea Marketing; Best Tea Publication; Best Social Media Reach; Best Tea Industry Website; and Best Tea Blog.

Tea notables Kevin Gascoyne and Bruce Richardson will host World Tea Expo’s Welcome Reception and World Tea Awards, along with to-be-announced sponsors. Gascoyne is a British tea taster/buyer who began buying tea in Asia back in the 1980s. He is one of the four owners of Camellia Sinensis with headquarters in Montreal. Well known as a writer and educator, he runs two tea schools and also co-authored the prize-winning book, Tea, History, Terroirs, Varieties. Richardson, owner of Elmwood Inn Fine Teas and Benjamin Press, is a tea blender, writer and frequent speaker at tea events. He’s also the author of a dozen well-received books on tea.

“I’m delighted to be a part of the World Tea Awards again,” says Gascoyne, who co-hosted with Richardson in 2015. “Changing the set-up a little, so that everyone at World Tea Expo can be there, is a great idea. The World Tea Awards is a perfect opportunity to acknowledge our peers and all the hard work and innovations that advance the tea industry and benefit the development of our market place. Aside from that, it is an excellent way to socialize while connecting to the network, developing new business possibilities, and having some fun with the unique community that the tea industry is so lucky to enjoy.”

Richardson notes: “The World Tea Awards at World Tea Expo is a time when the international tea family gathers to honor those who have made significant achievements in the culture of tea. Opening the event to the thousands of delegates at World Tea Expo is ideal, so that we can all experience the exciting energy that continues to infuse our industry.”


About World Tea Expo

World Tea Expo will attract thousands of professionals for a platform of new tea products, education sessions, workshops and business-growing activities.

The education curriculum covers a broad range of topics to help businesses across different vertical markets boost sales and profit through tea. Core Conference Sessions are designed to meet the specific needs of retailers, foodservice businesses, distributors, product developers and others with different levels of experience. Numerous Focused Tea Tastings offer 90-minute organoleptic explorations of tea styles, tea regions and tea pairings. And the Skill Building Workshops hone important industry skills.

In addition to the education sessions, World Tea Expo’s bustling show floor features hundreds of the latest tea products and services, many of which cannot be found at any other trade show.

Other World Tea Expo highlights include: The North American Tea Championship (NATC) Winners Tasting Circle; World Origin Tasting Tour; Tea Business Boot Camp; and World Tea Academy LIVE!

World Tea Expo attendees include top companies and professionals from more than 50 countries, representing: tea and coffee shops, grocery chains, private label brands, gourmet retailers, convenience stores, distributors, online businesses, restaurants and chefs, foodservice, hotels, distributors, manufacturers and beverage developers, among others interested in building their business through tea.

To register for World Tea Expo, visit WorldTeaExpo.com (advance registration rates available through May 20). And be sure to follow World Tea Expo on Twitter: @worldteamedia (#WorldTeaExpo or #WTE16). The World Tea Awards event, June 15, is complimentary and open to all attendees, exhibitors and press registered for World Tea Expo 2016.



U.S. potato industry donates salad bars to schools

The U.S. potato industry, inspired by the United Fresh Start Foundation’s program, Let’s Move Salad Bars to Schools, challenged members of the United States Potato Board to donate salad bars to 300 schools annually as part of the program.

The Board leadership approved using assessment funds to match every salad bar donated by the potato industry starting in July, 2015. Through February 2016, the potato industry has donated 84 salad bars which have been matched by the Board. Together with additional bars donated by the Board, a total of 180 salad bars have been placed in schools. The potato industry has now donated more salad bars to the program than any other sector of the produce industry. According to Richardson, “Salad bars donated by the potato industry have been placed in school districts in sixteen different states. The Board is excited about the involvement of the potato industry in this program as state commissions, individual farms, and industry members have stepped up and become contributors.” To facilitate the program, the Board is working closely with the United Fresh Start Foundation, which is coordinating outreach to schools, tracking donations and ordering salad bars, and facilitating connections between school foodservice leaders and potato industry donors.

“We are very appreciative of the potato industry for their significant contributions to support salad bars for schools,” say Tom Stenzel, president and CEO, United Fresh. “Working together, we can ensure children have access to a wide variety of vegetables in school meals. Salad bars are an excellent way to give kids choices and highlight new and innovative options that speak to a generation of students who want more fresh and healthy options. “Today’s students recognize good food quality when they see it and crave food that is on-trend and customizable,” says Richardson. “They want choice—whether at home, dining out or at school. Potatoes are the perfect healthy canvas for everything from global flavor inspired salads and sides to simple herb-oven-roasted spuds, providing the choice today’s students demand.”

To capture the palates of today’s students, the Board has also partnered with Chef Garrett Berdan, a registered dietitian and child nutrition specialist, to develop over a dozen new school-friendly, potato-centric recipes. The recipes range from Potato Wedge Nachos to Smokey Chipotle Potato Salad to Thai Potato Veggie Curry, for variety that appeals to students, meets the USDA guidelines and fits within the diverse school foodservice operations. The recipes  are featured in leading school foodservice and nutrition publications, School Nutrition Association conferences and at various industry events through the Board’s Potatoes Raise the Bar program. The Potatoes Raise the Bar program works to increase overall vegetable consumption in schools by integrating potatoes into salads and other vegetable items being served at schools. Students consistently choose items with potatoes and are more willing to try something new if their favorite vegetable is included. By raising the bar on all vegetable consumption in schools, the Board seeks to establish life-long healthy eating habits.

Lucien Albrecht Cremant brut website-2

Wine of the Week – Lucien Albrecht Brut Rosé

For many centuries, Lucien Albrecht has  been a leader, indeed, a “founding father,” of Crémant D’Alsace in Alsace where Romanus Albrecht began making wine in 1425.

Today, the winery is overseen by a leading produce, Wolfberger, an  overseer of 450 wine estates. Like Albrecht, they have deep respect for the grapes, declaring: “Respectful of the Past and Ambitious for the Future.”

This sparkling Brut Rosé is made from 100% Pinot Noir in the “methode traditionalle.” Considered a great specialty of the house, it exudes notes of strawberry and wild cherry and is a rich aperitif with dry acidity, and is well suited to accompany fruit-based desserts.

The wine is 12% ABV and in 2004, the winery won four separate gold medals in the 14th Concours National  Crémant de France competition.

A delightful addition to celebrations, it is also a beautiful example of its unique terroir, exemplifying the winery’s style in this versatile region. It’s available through Pasternak Wine Imports.