Author Archives:


Longtime foodservice journalist - edit and publish 90+ years old which just went digitalin2016 at this year with news, new products, personnel information, trends and stories

Wine of the Week – Domaine De La Réserve D’ O 2012

Domaine De La Réserve D’O  comes from the Languedoc region of France where former wine shop owners Marie and Frederic Chauffray are producing beautiful wines with rich intensity. The 2012 received 92 points from Robert Parker’s Wine Advocate.The wine is aged in unlined concrete tanks  and is biodynamic and organic. The grapes are biodynamically farmed in the sub-region, which receives a Mistral wind  off the Mediterranean.
The grapevines are 30-plus years old and are certified organic. Cooler nights and hot sunny days help balance the acids and sugars in the grapes.

This wine is 14 percent ABV. It’s fruity, rich flavors and intensity make it a special wine for either every day drinking or celebratory occasions. Today, Terrasses du Larzac in the Langeudoc-Roussilon has been approved (since 2014) for appellation status. 20170317_151204.jpg


National Turkey Federation inspiration event

BOSTON – The National Turkey Federation’s multi-city tour designed to bridge the gap from farm to table for chefs will be here June 27, part of an outreach project geared toward foodservice professionals and others to boost usage of turkey.

The turkey inspiration events share turkey farming practices and how turkey aligns with trends beyond the Thanksgiving tradition and the favorite turkey deli sandwich. Insights from Attending foodservice professionals, registered dietitians and grocery retail executives will ‘talk turkey’ with a turkey farmer about the responsible raising of his flock and stewardship of soil and water on the farm. In addition, attendees will participate in a hands-on cooking activity that teaches them how to create on-trend dishes using various turkey cuts. For resources and information on turkey, visit and @ServeTurkey on Twitter and Facebook.



Ciao to a special Italian beer list in Boston!

BOSTON – Beer has come a long way in the U.S. in the past decade or more and most recently, this city took a giant step, becoming home to what may be the very first All Italian Reserve Beer List in the area.

At Pastoral ARTisan Pizza Kitchen+ Bar in the Fort Point Channel, Chef Todd Winer is now offering the list which features difficult to obtain brews from famous Italian craft breweries such as Birrificio Le Baladin, Birrificio Montegioco and Birrificio del Ducato to complement the critically acclaimed Neapolitano pizzas and authentic Italian fare.

The 10 beers on the list come in three sizes – 330 ml. which is similar a 12 oz. American beer size, 375 ml., like a 16 oz. bottle, and 750 ml., the size of a wine bottle. They’re priced between $12 and $55.

“We’re excited about them,” says Chef Winer. For the past several years he’s been exploring growing movement in the Italian beer market, one that treats beers much like wine. Pastoral thought about putting Italian brews on draft but found it would be extremely expensive. “We did a lot of research and sourced unique bottles and sizes from the mother of the Italian craft beer movement. They have an incredible three-year-old craft brewing program. “

Chef-Owner Todd Winer is excited about the new craft beer list, noting that he knows of no other restaurants in the region doing something similar

Pastoral switched its wine program to an all-Italian list which led Winer to thinking about doing the same thing with beers. They put a reserve beer list together with brews ranging from those for every day drinking to “super fine and hard to find.” Using a format similar to the one for wine lists, he created a separate list of the 10 brews.

The “arty, handcrafted beer list” is tied with twine and presented to the guest with the menu and wine list. “We wanted to do the whole gamut of what’s special,” Winer explains. “Some of the beers are limited production and two are made in collaboration with American brewers . We serve them in special glasses made in Italy.”

Italy has been known for many years for its wines, with varietals that date to pre-Roman Empire times, but most recently, the country has been in the midst of a lively craft beer movement. Just as Italian cuisine differs by the region it’s from, the craft beer movement is similarly ‘regionalized’ with indigenous ingredients harvested from the lands surrounding the breweries to offer unique, one-of-a-kind beers. The result is beers that pair well with food.

Much like wines, the Italian craft beers pair extremely well with Pastoral’s Italian menu

Chef Winer and Pastoral have always offered a broad selection of Italian wines with a large Amoro list, plus 18 rotating beers on tap. “These rare beers, nearly impossible to find elsewhere, are offered at a price point that can’t be matched,” the chef points out.

The selection lets diners enjoy authentic Italian craft beer with their meal much as in Italy. Many of the brews have been aged, much like wines, in casks that previously had different styles of wines in them. “Nowhere have I seen a curated list of this scale, Chef/Owner Winer notes. “I just wanted to keep it interesting and give people what I believe is an unforgettable dining experience.”

The Italian beer program took about two and a half months to put together, with a distributor helping to train the service staff. Customer feedback, Chef Winer notes, has been good. “We sell a lot of the $12 to $20 range and a few high end ones to a few people who are really into beer.” Prices, he adds, are well below those of many restaurants. “The goal is to introduce people to different styles of Italian beers.”

“Che beve birra campa, cent’annii,” he quotes, translating the proverb, “he who drinks beer will live to be a hundred.”

Visit the restaurant in the Fort Point Channel and check out the Pastoral Italian Beer Book with detailed descriptions of each of the brews.





Boston Marathon expected to generate $192.2 million for area economy

BOSTON – This year’s Boston Marathon and related events including the John Hancock Sports & Fitness Expo and the B.A.A. 5K are expected to generate $192.2 million for the greater Boston economy, according to Greater Boston Convention & Visitors Bureau President and CEO Patrick Moscaritolo.

The Patriots Day event will have 30,000 participants this year, the Bureau says, including more than 6,200 runners from 94 countries outside the United States. In addition, 1,000 members of the media from more than 200 outlets are expected to cover the Boston Marathon this year.

The Marathon and its related events offer an annual kick-off to the summer tourism season, Moscaritolo notes.

The Boston Athletic Association is delighted to welcome participants, spectators, and media members from around the world to Boston for the 121st running of the Boston Marathon,” adds Tom Grilk,chief executive officer of the B.A.A. “Each year the Boston Marathon brings people from all backgrounds together, uniting to celebrate athletic excellence and the spirit of competition. Nearly everyone involved in the events of the week – from 40,000 athletes in the Boston Maraton and B.A.A. 5K, to the hundreds of thousands of spectators that line the course, and more than 9,500 volunteers – will patronize local businesses throughout Greater Boston.”

The 2016 Boston Marathon generated $188.8 million (USD) and had an entry field of 30,816 athletes. The economic impact ($192.2 million) will come from various categories:

*Total spending by more than 30,000 runners and their guests at Marathon and Marathon related events $104.6M

*Charity fundraising by Marathon participants $30.0M

*Total spending by spectators & visitors at Marathon and Marathon related events $31.4M

*Total sponsor and media-related spending $15.2M

*Total spending by the Boston Athletic Association $11.0M

For the 32nd consecutive year, the principal sponsor of the Boston Marathon is John Hancock Financial, which provided the first-ever prize purse for the Boston Marathon in 1986 and has provided over $19 million (USD) in prize money for the event. This year’s prize purse totals $830,500 (USD), plus bonuses.

The John Hancock Sports & Fitness Expo will be located at the John B. Hynes Veterans Memorial Convention Center at 900 Boylston Street from Friday, April 14, through Sunday, April 16. This Expo is widely regarded as the running industry’s premier expo for new products and services, features more than 150 exhibitors, and is estimated to attract more than 100,000 attendees. Boston Marathon participants must claim their bib numbers for this year’s race at the John Hancock Sports & Fitness Expo.

Also, among this year’s related events is the B.A.A. 5K on Saturday, April 15, two days prior to the Boston Marathon. It will be run on One Boston Day, a day that celebrates the resiliency, generosity, and strength demonstrated by the people of Boston in response to the tragedy of April 15, 2013. The B.A.A. 5K will feature 10,000 entrants, including 1,132 international participants, and registration concluded in January. The 3.1-mile course starts and finishes at historic Boston Common and takes participants across the Boston Marathon finish line.

Additionally, on the evening of April 15, BOSTON, the first feature-length documentary to chronicle the history of the Boston Marathon, will have its World Premiere at the Boch Center Wang Theatre. Four days later, the film will be shown nationwide in 450 theatres.



Five top chefs to take part in Cochon555 Global Edition in Boston April 9th

BOSTON -If the combination of BBQ and top chefs creating it turns you on, April 9th is a date to put on the calendar!

It’s Cochon555 Global Edition featuring Heritage BBQ, a competition with five top chef teams, five barkeeps, five somms and more, and it takes place here at SoWa Power Station in the city’s South End, the host venue for a weekend of Cochon555-sponsored events.

Leading the chef teams will be Josh Lewin, Juliet, Daniel Bojorquez, La Brasa, Marc Sheehan, Loyal Nine, Matt Jennngs, Townsman and Meghann Ward and Kevin Walsh, Tapestry.

They will be cooking 1,500 lbs. of heritage pig, and there will be a pop-up Ramen Bar, Tomahawk Ribeye Bar, La Brea Bakery Pop-Up, Farmstead Cheese Bar, Creminelli Cured Meats, Luxe Butter Bar, Perfect Puree Dessert Station and an Ice Cream Social.




Foodservice professionals – enter to win a trip to Grand Cochon in Chicago!

NAPA, CA – Win two tickets to Grand Cochon in Chicago this fall (Oct. lst) and $1500 toward airline tickets and hotel if you are a foodservice professional, 21 or older, a legal U.S. resident (50 state or DC). The sweepstakes ends June 30 at 11:59 p.m. PST. All entrants receive complimentary samples of The Perfect Puree premium fruit purees, specialties and blends.

Kono USA opens first Philadelphia unit

PHILADELPHIA – Kono USA, which launched a Kono-To-Go concept in 2016, will open an initial PA unit in the King of Prussia Mall next month, according to a published report.

Natick, MA sports bar names new chef

NATICK, MA – SKYBOKX 109 Sports Bar recently named Chef Brent Sparks as its new chef from  posts with Dante de Magistris’ s establishments since 2006. He’s introducing a new menu with his take on traditional comfort foods.

Visitor counts up at ProWein 2017

DÜSSELDORF, GERMANY – Visitor counts at ProWein, a major international trade event for wine and spirits, set new standards this year, rising to 58,500 trade visitors from 130 countries. Every second visitor came from overseas, the international trade fair notes, and two-thirds of all trade visitors were key decision makers. ProWine Asia will take place in Hong Kong from April 8 – 11, 2017, followed by ProWine China in Shanghai from November 14 – 16, 2017. The 2019 dates for ProWein have also already been released: March 17 – 19. For further information on visiting or exhibiting at any of the Messe Düsseldorf wine trade fairs, contact Messe Düsseldorf North America, 150 North Michigan Avenue, Suite 2920, Chicago, IL 60601. Telephone: (312) 781-5180; Fax: (312) 781-5188; E-mail:; Visit our web site; Subscribe to Prowein’s blog at; follow it on twitter at



Explore taste and thought at Cochon555’s Bespoke event in April

BOSTON – Bostonians know Cochon555 for its tour designed to raise awareness of heritage breed pigs with a nose-to-tail cooking competition between five chefs in a growing number of U.S. cities. This year it returns to town for an expanded event.

‘BESPOKE’ in SoWa at the Power Station will be part of it, as Cochon555 and Piggy Bank Charity engage in an alliance with American Friends of the Oxford Food Symposium. The new national partnership involves a day-long event here and will be “A Cold Brew-Fueled Exploration of Taste & Thought,’ with a goal of enriching the culinary worlds of all involved through keynote speeches, themed panels, roundtable discussions, and an exclusive charity dinner.

The debut Boston event will address the Oxford Food Symposium’s 2017 theme of Food & Landscape, led by a pair of keynote speakers. The first, Oxford symposiast Dr. Amy Trubek, is a Professor at the University of Vermont and the author of two influential books, Haute Cuisine: How the French Invented The Culinary Profession, and Taste of Place: A Cultural Journey Into Terroir. She also owns a working cidery and farm with more than 80 varieties of apples. Amy will address the forces behind our ideas of taste and place, and how they shape the culinary landscapes we inhabit.

The second keynote speaker will be Adam Sharp, formerly Twitter’s first-ever Head of News, Government, and Elections, who literally helped teach Washington D.C – from President Obama to the Senate- how to tweet. Sharp will explore how we as netizens – and the culinary landscape we inhabit – express ourselves through food and social media.

Following the keynotes will be a panel discussion chaired by Dr. Amy Trubek focusing on how issues of power, labor, diversity, and class affect the hospitality industry and what innovative solutions might be found to address them. The day will conclude with a series of small group talking circles, each led by a different panel member whose personal expertise will serve to frame the discussion. Everyone in the circle will have one minute to speak/respond.The event will include white wines from Wines of Germany and will finish with a Scotch tasting in the Glenfiddich Experimental Dome.

When: Saturday, April 8, 2017 (8:30 a.m. check-in) 9:00 a.m. – 2:30 p.m.

Where: SoWa Power Station (540 Harrison Ave, Boston, MA;

Cost: $70 for breakfast, lunch, and the day-long symposium. 20% discount for students & chefs/cooks using the code = Industry: or industry/restaurant ID or proof needed at door for discount entry.

 That same evening, a one-of-a-kind, five-course, charity BESPOKE dining experience will be held at a venue yet to be determined with three of Boston’s top kitchen talents. The evening will take as its theme “Culinary Authenticity,” with each toque creating one course that embodies their own conception of the night’s core ideas, along with a collaborative, family-style final course. Dr. Amy Trubek and Adam Sharp will serve as our evening guides – our own culinary Virgils – illuminating for all in attendance the ideas which define our culinary time and inspire Cochon555 events. Tickets for the dinner are $125+ tax and can be purchased online at

Guests wanting to purchase a one-of-a-kind BESPOKE weekend package can reserve the multi-course guest chef charity dinner on Saturday (wine, cocktail pairings, a degustation, and a chef meet & greet) and combine it with a one-of-a-kind Cochon555 Sunday ticketed experience, including a $75 donation to sister charity, Piggy Bank ( The luxurious BESPOKE package costs $400 and includes a special 2:30 p.m. entry time to Cochon555, with a 30-minute behind-the-scenes guided tour with a Cochon555 Director. The exclusive tour includes a table-side introduction to the Somm Smackdown featuring wines selected by five renowned sommeliers, followed by an introduction to five notable barkeeps competing in a whole-bottle, highly-spirited Bourbon Punch Competition called Punch Kings. Only 10 BESPOKE package tickets are available for $400 each and can be purchased online at

All proceeds from BESPOKE will go to charity, split between Piggy Bank, an agricultural charity in support of heritage breeds and family farms, and the American Friends of the Oxford Symposium on Food & Cookery, a tax-exempt U.S. foundation organized to promote the Oxford Food Symposium and its aims in the United States. Other Cochon555 Tour sites slated to offer BESPOKE this year include San Francisco, Chicago, Austin and Seattle.

“The American Friends of the Oxford Symposium on Food & Cookery is thrilled to be partnering with Cochon555 to bring scholars and thought leaders to these exciting events,” says AmFriends President, Doug Duda, “as we see real synergy between these on-the-ground events and the discussions taking place annually at the Oxford Food Symposium.”

“Moving the conversation surrounding the culture of food aligns beautifully with the work Cochon555 and founder Brady Lowe have been doing for the past 9 years,’ adds BESPOKE co-chair and Cochon555 Communications Director Robert McKeown. “To be able to bring together the best minds from both hospitality and academics for a day of inspirational talks helps to generate the kind of ideas that affect us all for years to come. We’re all thrilled that it will benefit students and family farms around America.”