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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

Kinamon Fox 2016 –

Praised for its full roundness, this Zin Petite Syrah from California is 65 percent Zinfandel and 35 percent Petite Syrah. A 90 point gold medal winner, it is distributed by brokers distributor Swirl Wine, receiving those points in a sommelier competition. With notes of ripe dark fruit, it displays smokiness from aging in oak.




New products for foodservice operations

Clutter-free nut butter from Crazy Richard’s

DUBLIN, OH – Crazy Richard’s clutter-free nut butter is made from 100 percent high quality nuts and nothing else, the company declares. The products come in everything from traditional jars to single-serve pouches. The line of 100 percent pure nut butters includes Natural Creamy Peanut Butter, Natural Crunchy Peanut Butter, Almond Butter, Cashew Butter, Pure PB Peanut Powder, and Pure PB Performance Peanut Powder. The products are made from 100 percent high quality nuts only without the usual oil, sugar and salt. Go to for full details.

Alto-Shaam Vector® F Series offers four ovens in one

MENOMONEE FALLS, WI – Vector™ H Series Multi-Cook Ovens cook up to four different foods at four different temperators, fan speeds and cook times with no flavor transfer. Save space and costs, says the manufacturer, Alto-Shaam. The  ovens are said to offer increased production, less labor,  space and cost savings and expanded menus. Visit

Pantene introduces Roasted Red Peppers

Pantene, which has been offering imported Italian foods since 1874, actually began as a pushcart operation in Boston’s North End in 1848 and has been family owned ever since. The company’s products include San Marzano Tomatoes, DOP, San Marzano Style Tomatoes, Kitchen Ready, Peeled, Ground Tomatoes and now, Roasted Red Peppers. The peppers come 6/3kg cans per case and add their vibrant and mild smoky flavors to pastas, pizzas, salads, sauces and appetizers, the company says. Contact Costa at 617-912-8000.


MRA to honor five industry leaders

BOSTON – The Massachusetts Restaurant Association will honor five industry leaders this month at its 2018 Annual Awards Dinner at the Seaport Hotel and World Trade Center  during the New England Food Show (NEFS). The five are:
Jeff Oppenheim, TriMark United East, Business Partner Associate of the Year

Snapchef, Todd & Daniela Snopkowski, Business Partner of the Year

Richard Vellante, Legal Sea Foods, Executive Chef of the Year

Wahlburgers, Paul Wahlberg & Team, Limited Service Restaurant of the Year

Kathy Sidell, Met Restaurant Group, Restaurateur of the Year.

The event takes place at the Seaport Hotel & World Trade Center, One Seaport Lane. Visit http://www.themassrestorg for more information.


JBF awards and semi-finalists announced

NEW YORK – The James Beard Foundation announces Restaurant and Chef Award semi-finalists for its 28th annual awards program. Final nominees will be announced March 14 at Parc hosted by Stephen Starr, award-winning chef in Philadelphia at 9:30 a.m. EST. The annual Award Gala is scheduled for May 7 in Chicago.

Nominated for Best Chef Northeast are:

Best Chef: Northeast

Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA

Karen Akunowicz, Myers + Chang, Boston

Tyler Anderson, Millwright’s, Simsbury, CT

Cara Chigazola-Tobin, Honey Road, Burlington, VT

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Vien Dobui, Cong Tu Bot, Portland, ME

Tiffani Faison, Tiger Mama, Boston

Erin French, The Lost Kitchen, Freedom, ME

Victor Parra Gonzalez, Las Puertas, Buffalo, NY

Seizi Imura, Cafe Sushi, Cambridge, MA

Brian Lewis, The Cottage, Westport, CT

Matt Louis, Moxy, Portsmouth, NH

Tony Messina, Uni, Boston

Ravin Nakjaroen, Long Grain, Camden, ME

Cassie Piuma, Sarma, Somerville, MA

Elizabeth Ronzetti and Adam Kopels, 18 Bay Restaurant, Shelter Island, NY

Champe Speidel, Persimmon, Providence

Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, ME

Nick Suarez, Gaskins, Germantown, NY

Benjamin Sukle, Oberlin, Providence

Rising Star Chef award nominees from Boston were Irene Li of Mei Mei and Juan Pedrosa, Yvonne’s.



Three RI pastry chefs star in Sucrée, La Fête du Chocolat

PROVIDENCE – Three RI pastry chefs shared their baking skills this past weekend at Sucrée, La Fete Du Chocolate at Gracie’s on Washington St. here.

They included Gracie’s own executive pastry chef, Melissa Denmark, executive pastry chef at that restaurant, Ellie’s Bakery lead pastry chef, Caitlin McGuire, and KNEAD Doughnuts’ head baker, Wetherley Hundley.

The team began the evening with savory hors d’oeuvres and cocktails, followed by a seated tasting of desserts with Gracie’s Lead Bartender Sam Royds’ and Liz Smith’s signature cocktails.

The three brought their love of baking and recipe creation to their roles and offered appetizer items such as Hundley’ savory munchkin with goat cheese, chives, Parmesan and cocoa; McGuire’s creation of eggplant caponata, dark chocolate and cured egg yolk, and Denmark’s roasted beets, cocoa crumble, and shaved duck heart dish.

Desserts included a Denmark’s Banana Cheesecake Mousse, McGuire’s Taza Pot de Créme and Wetherley’s Death By Chocolate layer cake.



What’sBrewin’ – Pelican Brewing Saison du Pelican

This brew is aged in local gin barrels at Ransom Distillery in Sheridan, OR which attributes its fruity, spicy scent to the farmhouse Belgian yeast and Goldings hops said to give it “botanical flavors.” The “queen of hearts” is traditionally the best part of the distillate – hence its name. The malt, malted spelt, Goldings hops and malty Magnum hops plus “pure Belgian yeast” yield the distinctive flavor of the brew, available in 22 oz. bottles or on draft. The beer already won a Silver Medal in this year’s Best of Draft Beer Awards’ Wood and Barrel Aged Pale to Amber Beer category.


Corey Beck promoted to CEO at The Family Coppola

GEYSERVILLE, CA – The Family Coppola recently named President and Director of Winemaking Corey Beck  CEO. Beck has been in the wine industry for more than 20 years, beginning his career in viticulture at Napa Valley’s renowned Chateau Montelena. He joined The Family Coppola in 1998 where he rose from assistant winemaker to winemaker to ultimately, president and director of winemaking. A respected member of the Sonoma County community, Beck is a past president of the Sonoma County Vintners and is regularly involved in a variety of wine industry symposiums and advisory councils. In November 2016, Wine Business Monthly named Beck one of the “Top 50 Leaders,” one of the most sought-after wine industry recognitions.

“Corey has been an integral part of this company since joining nearly 20 years ago,” says Francis Ford Coppola. “His passion for winemaking and dedication to the staff are unmatched and I’m proud to appoint him as CEO.”

In this new expanded role, Beck will oversee Francis Ford Coppola Winery and Virginia Dare Winery in Geyserville and the newly launched Great Women Spirits. Café Zoetrope in San Francisco will also fall under Beck’s responsibilities.