Kane’s Donuts unveils a tasty new donut offering
BOSTON, MA – Kane’s Donuts in Boston and Saugus, MA introduces a new donut featuring Teddy’s Peanut Butter.
Brian Poe joins Gordon Wilcox as partner
BOSTON – Chef Brian Poe joins Gordon Wilcox chef-owner in Parish Café’s two locations, taking over from cofounder Sean Simmons who, with his wife and partner Elaine, is planning retirement. Tip Tap Room g.m. Jerry Ullman is also now a partner at Parish Café, according to a published report. Poe will reportedly introduce new menu items at the Back Bay site starting next month.
Check out SmartFood Expo™ in Chicago in June
WASHINGTON – Registration is open for United Fresh 2018 and a new event, the SmartFood Expo™ here June 25-27 in the South Hall, McCormick Place in Chicago. It expects to draw 10,000 attendees and more than 700 exhibitors with educational opportunities as it co-locates with additional expos there. School foodservice directors will learn about offering healthier and fresh options to students, discover new products and learn about fresh produce brands’ moves to attract young eaters. Check out http://www.unitedfreshshow.org.
Le Bernadin intros a vegetarian menu
NEW YORK – Le Bernadin, the New York Times reports, is offering a vegetarian menu for the first time in its 35 years, responding to customer requests.
Marina Voutsa becomes executive chef at Café Med in Boston’s Back Bay
BOSTON – Marina Voutsa, most recently at the South End’s Kava Neo-Taerna, is the new executive chef at Café Med in the Back Bay, bringing her Greek heritage and family recipes to her post including her yaiyai’s special spanakopita (spinach pie).
First McDonald’s becomes Certified Green Restaurant®
BETHESDA, MD – The first McDonald’s, located here at River Rd., earned a sustainability certification from the Green Restaurant Association (GRA) as a Level 1 Certified Green Restaurant®. It earned 95.78 GreenPoints® in the environmental categories of food, water, waste, energy, chemicals and pollution, and disposables. It also eliminated use of Styrofoam and began a full scale recycling program. Additionally it added 100 percent LED lighting, high efficiency pre-rinse sprayer and hand sink aerators, Energy Star equipment, Metro Cards to encourage greater use of public transportation, and also removed paper towels from its public restrooms.
French food and wine event tomorrow in Brooklyn
BROOKLYN – Bon & Oak presents the Tour De France Wine & Food Event tomorrow from 7 to 10 p.m. with fine French kosher wines from classic Champagnes to the latest Bordeaux, paired with passed hors d’oeuvres and a buffet with carving stations. It takes place at 26 Bridge in Dumbo, Brooklyn, catered by Heavenly Events & Catering, with a dessert by French pastry chef Rachel Lalou and fine French wines and cognac. Tickets are $125 per person, or 15 percent off with code: GKRF15. Contact Sarah Kauffman for special group discounts today at 516-306-0629 or go to info @bonandoak.com.
The Pantry at Avenue N expands to Pantry 2.0
RUMFORD, RI – The Pantry at Avenue N re-opens Wednesday, December 13, as the expanded Pantry 2.0.
Nick, Tracy and The Avenue N Family will offer an “all-out community market seven days a week, working with local farmers, makers, growers and fishermen. The five year-old establishment will become “a hyper-local market,” declares co-owner Tracy Rabar.
Hotels are changing as 2018 approaches
A panel of hotel industry “insiders’ predicts changes ahead this coming year. They include Tina Edmundson, global brand officer, Marriott International; Bjorn Hanson, clinical professor, NYU Tisch Center for Hospitality and Tourism, John Vanderslice, global head, luxury & lifestyle brands, Hilton Worldwide, and Guy Langford and Marcello Gasdia, Deloitte LP travel, hospitality & services group. They predict resort fees will become more common at urban properties; turndown service will end; hotel rooms will be more ‘connected’ with mobile app controls; the check-in desk will fade away; brands will appeal to customer values; wellness will become major; and experiences and activities will play a major role – think walking tours, bike riding, culinary classes, etc. http://www.crainsnewyork.com/article/20171208/REAL_ESTATE/171209888/seven-ways-hotels-are-expected-to-change-in-2018-adding-resort-fees-internet-of-things-and-even-politics-into-the-mix
BOSTON – Smith & Wollensky Restaurant Group plans a new restaurant in Wellesley, MA this coming Spring, its first suburban site, at 583 Washington St.
“Our decision to explore a suburban adaptation of our brand in Wellesley is a recipe of our strong brand recognition here in Boston, our team’s Boston-based presence, and a desire by our guests to have our signature “America’s Steakhouse” experience in their backyard,” says Michael Feighery, CEO & President of Smith & Wollensky Restaurant Group.
“Many of our guests at our Atlantic Wharf and Back Bay locations live in residential communities such as Wellesley and often express that they are looking for upscale dining options close to home. We are excited to deliver an iteration of our brand that will serve as the perfect destination for Sunday suppers, mid-week dinners, and local lunch dining for both business and pleasure in Wellesley, in addition to the special occasion environment that we are known for.”
Smith & Wollensky partnered with an esteemed lineup of Greater Boston area collaborators to create the new restaurant space, the company says. The restaurant will be designed by renowned Boston-based restaurant architect designer, Peter Niemitz of Niemitz Design Group, a long-time partner of Smith & Wollensky Group in producing several new restaurant and renovations projects across the country with the team. Construction Management & Builders, Inc. (CM&B) will build the restaurant and has been a leader in providing construction management services in the Northeast for over 25 years, with a focus on hospitality, restaurant and retail projects. Hospitality experts, Stys Hospitality Initiative (SHI), will lead the project management, with a seasoned senior team that brings more than 20 years each of architectural, engineering, construction and project management experience.
Southern Tier Brewing adds open-air beer garden in Pittsburgh
PITTSBURGH – Southern Tier Brewing Company recently added a 7,000 sq. ft. open-air beer garden in this city’s North Shore neighborhood. The brewery, based in Lakewood, NY, is expanding its footprint here with the new 30-seat, 30-tap bar with 60 more seats under an all-season rooftop leading into the large, landscaped open-air beer garden. The beers, named “Pittsburgh Brew’d,” are exclusive to the city and match a menu of pub fare. They are distributed by Frank B. Fuhrer Wholesale Co. in the city and its environs.
City Winery officially opens in Boston’s North Station area
BOSTON – City Winery officially opened in Boston last week with a functioning winery, restaurant, musical event venue and private function capabilities.