CocoSplash

The Spirit(s) World – Don Q Rum partners with Surfrider Foundation

PONCE, PR – Don Q Rum forms a partnership with the Surfrider Foundation, a non-profit grassroots organization dedicated to protecting and enjoying the world’s oceans, waves and beaches through a powerful activist network.

This Spring, Don Q began giving customers a reusable grocery bag made from recycled materals when they purchased its rums, and from May through the end of June, donated a portion of proceeds from sales of Don Q Coco cocktails and bartenders’ original Don Q Coco recipes in participating establishments to the Surfrider Foundation.

The signature drinks are
. Coco Bongo (Don Q Coco, coconut water and pineapple juice)

. Coco Splash (Don Q Coco, lemon-lime soda and orange juice)

As one of America’s oldest owned and operated family businesses, Destilería Serrallés has been producing exceptional rum for 150 years. Don Q and the Serrallés family maintain a commitment to producing the highest quality rum, and continually develop new methods in an effort to run a greener rum making operation. The distillery implemented a wastewater to energy system, which converts the 350,000 gallons of wastewater the distillery produces each day into irrigation grade water. This guarantees that not a single drop of wastewater reaches the ocean. Visit www.donq.com, @donqrum or http://www.facebook.com/#!/DonQ.

The Surfrider Foundation is a non-profit grassroots organization dedicated to the protection and enjoyment of our world’s ocean, waves and beaches through a powerful activist network. Founded in 1984 by a handful of visionary surfers in Malibu, CA, the Surfrider Foundation now maintains more than 250,000 supporters, activists and members worldwide. For more information on the Surfrider Foundation,visit www.surfrider.org.

 

Make these suggested cocktails below –

 

  1. COCO SPLASH

2 oz.                     Don Q Coco rum

3 oz.                     Lemon-lime soda

1 oz.                     Orange juice

One                       Orange wheel

One                       Cherry

 

Pour rum, lemon-lime soda and juice into an ice-filled old-fashioned or tumbler glass.

Garnish with orange wheel and cherry.

 

  1. CUCUMBER MOJITO

1¾ oz.                  Don Q Cristal rum

¼ oz.                     Cucumber juice*

½ oz.                     Simple syrup**

Half                       Lime cut in wedges

Six                         Mint leaves

Splash                   Club soda

One                       Cucumber slice

One                       Lime wheel

 

Muddle lime, simple syrup, cucumber juice and mint leaves.

Add rum and ice, then shake.

Pour into an ice-filled highball glass.

Top with splash of club soda.

Garnish with cucumber slice and lime wheel.

 

*Cucumber juice: place a whole cucumber in blender with 1 oz. of water and ½ oz. of simple syrup. Blend on high until liquefied.

 

**Simple syrup: dissolve 8 oz. granulated sugar in 8 oz. hot water.

 

  1. Intensely Stormy
2 oz. Barrow’s Intense Ginger Liqueur
1 oz. Caliche Rum
Splash of Soda

 

 

 

 

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Reuilly, Les Pierres Plates, 2013

There is a chalky minerality to this Kermit Lynch import from the eastern Loire region in France where Denis Jamain’s family began making wines 80 years ago. Today, after adding 17 hectares to the estate, the winery’s practices are biodynamic and organic. Jamain is said to love the land so deeply that he carries a stone from the vineyard in his pocket.

This Sauvignon Blanc is from a vineyard where the area has been called “the poor man’s Sancerre”. The family first planted grapes in 1935 and Jamin has expanded the vineyard to17 hectares.

The soil, with minerals, clay, fossils and sea shells, gives the resulting Sancerre a distinctive minerality all its own. With 12.5% ABV, it is aromatic, floral and smoky. Beneath the soil, Kimmeridgian limestone forms part of a geological chain connecting the Loire Valley with Chablis in Burgundy. Contributing to the strong local character of the wines, Denis Jamain selects special oak trees in his grandfather’s forest to be used for oak barrels in which to age them.

The wines offer notes of citrus, white flowers and the distinctive minerality. The approximate retail price is $19.99. The winery produces around 11,000 cases a year.

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Webinar on new chip card technology & EMV cards coming up

WASHINGTON – CORE Restaurant Marketing and emaginePOS, in partnership with Heartland Secure and Maryland Restaurant Consulting, will offer an important webinar on an upcoming EMV chip card technology transition this year and the looming partial liability shift coming in October. During the webinar,July 15 at 2PM EST, restaurateurs and foodservice executives will get a full breakdown of reasons to prepare for and execute the transition, including any technology upgrades and vendor management initiatives, without incurring undue financial burden.

 “EMV cards are the ones with the embedded microchip that makes them virtually impossible to clone and use for fraudulent transactions. If you don’t have one in your wallet yet, you will soon”, says Anthony Ventre, emaginePOS chief strategy officer. “So will most of your customers…. The problem is that there is a lot of misinformation out there – particularly about the cost of accepting EMV cards. There is plenty of low-cost EMV-compatible hardware on the market today and more coming. So operators should be wary of credit card processors and POS providers pushing expensive solutions”.

 The webinar will cover how EMV cards help protect customers and businesses and detail five steps restaurateurs can take now to start accepting EMV cards. Restaurateurs and foodservice executives will also learn five myths that that some credit card processing reps are promoting.

 “After listening to the webinar, restaurant leaders will have a better and more comprehensive understanding of the facts in order to make better business decisions and save money that can flow to the bottom line,” adds Joe Welsh, managing partner for CORE Restaurant Marketing. “This serves our goal of helping restaurants businesses grow — having highly meaningful information and data to increase revenue and profitability.”

 Register for the webinar at webinar.marylandrestaurantconsulting.com where you will more comprehensive information. A recorded playback will be available for qualified, registered restaurant owners and executives.

 

Introducing new products that save $ and more

In the Spring issue of Foodservice East we have a couple of stories on new products that caught our attention in a new way – taking operations in new directions that are sustainable and eco-conscious in one case and moving the purchasing process in new directions for beverage managers in the other.

EcoThermal Filter System introduced by Next Step Living may be read about  on page 5. The system was introduced earlier this year by the eight-year-old Next Step Living to help operators reuse energy by recycling heat from the cooking line. If you are interested in learning more about this product, applauded by the Green Restaurant Association and endorsed by the Massachusetts Restaurant Association, you’ll want to check out the story and visit http://www.nextstepliving.com/ecothermal/ to learn how this can be very helpful to your operations!

The second product is BEVSPOT,  a new way of beverage product ordering and management  that is twice as fast as older methods and can bring major savings to restaurant beverage managers as well as simplifying ordering, inventory and more. Go to http://www.BEVSPOT.com for full details.

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Mohegan Sun BBQfest announces winners

Uncasville, CT is a long ways from traditional BB! country but last weekend, Mohegan Sun held its summer BBQfest  on a sunny Sunday afternoon with lots of BBQ, Here are the winning entries in the competition:

The winning teams from this past weekend’s BBQ Fest at Mohegan Sun in Uncasville, CT – special congrats to Boston’s Wicked Good BBQ which took Third Place Overall! Pictured here -Chris  Hart, celebrating his team’s honors.

Grand Champion Overall: Smokin Hoggz BBQ

Reserve Champion Overall: Stubborn Bull BBQ

Third Place Overall: Wicked Good BBQ

Fourth Place Overall: Aporkalypse Now

Fifth Place Overall: Pork Butt Paradise

 

People’s Choice

Tie 1st: Backyard Smokers and Big Rock BBQ

3rd: Greenwitch Que Co.

 

Wing Challenge

1st: Big Ugly’s BBQ

2nd: Four Smoking Guys

4-way Tie 3rd: Weekend Smokers, Fire Down Below, Circle of Friends, 3 Men & a Babyback

 

Rib Challenge

1st: Circle of Friends

2nd: Smokopolis BBQ

3rd: Insane Swine BBQ

Photo credit: CB Haynes

 

 

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Wine of the Week: Dylan’s Ghost 2013, “Angel” Rosé of Cabernet Franc

Vintner Joseph Carr of Joseph Carr Winery recalls walking through a vineyard in Napa Valley’s Stags Leap District, with Winemaker Aaron Pott, talking about the landscape of rugged cliffs, home, perhaps, to deep, dark secrets. As they chatted, Dylan Thomas, the Welsh poet, came into the conversation,

“We sat down to chat with one of the most prolific growers in Napa Valley and the Stags Leap District. Surrounded by his vineyards, iconic winery and art collection, we convinced him to sell us grapes from the fabled Stags Leap Ranch Vineyard. This new chapter in our lives would be called “Dylan’s Ghost”, and would emphasize Aaron’s philosophy of winemaking with out intervention, as well as finding the poetry and power of the surrounding terroir,” Carr recalls.

Dylan’s Ghost became the name of what they saw as a new chapter, one that emphasized the winemaker’s philosophy and sought to express the “poetry and power” of the terroir.

There were only 200 cases made of the 2013 vintage of “Angel” Rosé of Cabernet Franc, which we tasted last year at the Martha’s Vineyard  Wine Festival and loved.

With a strawberry nose, it offers bright acidity with citrus notes and nice minerality. Made from 100 percent Cabernet Franc, it has 13.31 ABV. We can’t wait to try the next vintage. Visit https://dylansghostwinery.com/