Category Archives: Nibbles

NIBBLES

New Homewood Suites opens at Boston’s Logan Airport

BOSTON -Homewood Suites by Hilton, part of Hilton’s (NYSE: HLT) All Suites portfolio, opened its newest property, Homewood Suites by Hilton Boston Logan Airport Chelsea at 145 Beech St.  Designed for guests who “want to travel on their own terms,” the new property offers guests the comforts of home, whether they are traveling for work or enjoying a well-earned getaway, says Hilton.

Highlights from International Restaurant & Foodservice Show of New York

NEW YORK  – 18,000-plus foodservice operators attended the International Restaurant & Foodservice Show at the Javits Center here. One of the many events, the Innovative New Product Showcase, named Allie’s GF Goodies, LLC the overall winner for the best new product, certified gluten free and certified kosher baked goods. Second place went to Brooklyn Organics for beverages including Bruce Cost Ginger Ale and Bruce Cost Ginger Beer. The Best New Product honors in the Food Trends Experience went to Gus-Grown-Up Soda for its line of all natural premium sodas and sparkling cocktail mixers.

Fifteen exhibitors were chosen by a panel of media judges to Pitch the Press, and present their new product or service to editors, buyers, restaurateurs and others. Best in Show for Pitch the Press was awarded to Catering Stone for their Revolutionary Catering Stones keeping food hot or cold for hours without ice, electricity or open flame using 100% food-safe technology. The judges included Michael Scinto from Total Foodservice, Jeffrey Dryfoos formerly with Dessert Professional, Barbara Castaglia from Restaurant Management, and Dave Turner from Tabletop Journal.

Paris Gourmet congratulated John Cook, Norman Love Confections (FL), the winner of the 28th Annual U.S. Pastry Competition for his highly technical chocolate sculpted showpiece based on the theme Modern Masters Come to Chocolate. Chef Cook won a $10,000 grand prize, a silver plaque, and gold medal certificate.

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Italian Wine Scholar™ starts Spring session in Boston

BOSTON – The Italian Wine Scholar™ introduces its new Spring session- Unit 1 Wines of Northern Italy on Saturdays from April 8 to May 20 from 10 a.m. to 1 p.m. at La Morra restaurant in Brookline, MA. Tuition is $675 but registrants save 10  percent if they register prior to March 8th. The course includes the 250 page Unit One Italian Wine Scholar Manual, one year access to an on-line study program for class prep and review, registration for Unit 1 examination, 15 hours of classroom instruction,  and 25-plus wines tasted during the classes. Students are requested to bring four tasting glasses to class. Go to http://www.jrosswine.com for full details.

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Great NH Restaurants chef judges ProStart Competition

BEDFORD, NH – Chef Nicole Barreira of Great NH Restaurants served as a judge for the Rhode Island ProStart® Competition, a nationwide, two-year program for high school students that develops top talent into tomorrow’s restaurant industry leaders.

ProStart offers curriculum for culinary and management skills. Each state restaurant association partners with participating ProStart schools to compete to then advance to the National Restaurant Association ProStart Invitational where they represent their school and their state. The culinary competition highlights the creative abilities of each team through the preparation of a three-course meal in 60 minutes, using only two butane burners with no access to running water or electricity. There’s no room for error as they’re evaluated on taste, skill, teamwork, safety and sanitation. Scholarships are awarded at both the state and national competitions.

“Being a part of this powerful program for our young people is so inspiring,”Barreira declares. “The hospitality industry is a creative and energetic field and I encourage any young person to find out how rewarding a restaurant career can be.” In New Hampshire, Chef Nicole spearheaded her “Great NH Kids Can Cook” initiative, which teaches youngsters how to choose and then cook healthy foods at home, as part of Great NH Restaurants Charitable Trust, FEEDNH.org.

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Lindeman’s, an iconic Australian winery, introduces ‘SMILE’ campaign

NAPA, CA – There are new reasons to ‘SMILE’, says Lindeman’s, which brings its SMILE wines  – Bin 65 Chardonnay, Bin 85 Pinot Grigio, Bin 45 Cabernet Sauvignon and Bin 40 Merlot, to the U.S. to celebrate random acts of kindness, discovering new places and more. The wines are marketed by Treasury Wine Estates. known for its Bin 65 Chardonnay first introduced in 1985. Visit https://www.lindemans.com/en-us.

Danny Meyer plans major new restaurant in NY’s Financial District

NEW YORK – Restaurateur Danny Meyer will open a 12,000 sq. ft. restaurant in a space he previously planned as an events space at 28 Liberty St. and William St. Located on the 60th floor, it will have a panoramic view of the city’s skyline. The total $30 million space – 38,000 sq. ft. – ask includes event space for 800 people, according to a published report. The Seaport District  will be getting other major new restaurants including ones from David Chang and Jean-Georges Vongerichten.

Olive Oil event planned at Felidia late this month

NEW YORK – Felidia plans a program, “All About Olive Oil,” with Chef Fortunato Nicotra and Oleologist Nicholas Coleman on Tues., March 28. The 6:30 p.m., $235 per person event includes a multi-course menu that will showcase regional oil oils and specialty wines. For more details, contact  jtillerson@felidia-nyc.com.

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International NY Restaurant Show adds more celebrity chefs

NEW YORK – The 24th annual danny meyer_250x330.jpgInternational Restaurant Show of New York just added more celebrity chefs to its lineup for the Show, March 5-7 at the Jacob Javits Convention Center here.

“We have an exciting line up of celebrity chefs during the Show and invite our attendees to enjoy presentations by Donatella Arpaia, restaurateur and judge from Food Network’s Iron Chef America; Top Chef: Just Desserts’ Pastry Chef Katzie Guy-Hamilton along with Danny Meyer, CEO of Union Square Hospitality Group and founder of Shake Shack, who is the recipient of the Torch Award,” says Ron Mathews, vice president, Restaurant and Foodservice Events Portfolio. “The International Restaurant Show is the place to see the best and brightest in the industry and gather new ideas to bring back to restaurants and foodservice establishments. ” The events take place in the Culinary Demonstrations theater.

The full schedule includes:

Sunday, March 5
Chef Adam Lathan (11:00 – 11:45 am) is the Co-Founder and Head of Cuisine for The Gumbo Brothers. Adam started cooking at a young age and creating the perfect pot of gumbo soon became his obsession. Having learned the “proper” gumbo technique from his great-grandmother Nanny, Adam is still pursuing the perfect gumbo.
Rapid Fire Challenge: Appetizer Edition (3:30-5:00pm): The Rapid Fire Appetizer Challenge returns for its second year and the heat is on for the competition to showcase their best appetizers for the chance to be named the Champion! Moderated by Total Food Service. Judges include Chef John Hesse, That Meetball Place; Chef Maria Loi, Loi Estiatorio; and Chef Cesare Casella, Salumeria Rosi, Maremma and Beppe.

Monday, March 6
Chef Donatella Arpaia (11:00-11:45am) is best known for her recurring role as head judge on Food Network’s Iron Chef America, and has become an influential woman in the world of food, business, and entertaining. She is a two-time winner of the New York Wine & Food Festival “Meatball Madness” competition, and is a regular contributor to NBC’s The Today Show.
Executive Chef Dan Jackson, Cafe2 and Terrace5, MoMa (12:00 – 12:45 pm) became a line cook at Eleven Madison Park in 2008. While Dan was there, the restaurant received four stars from the New York Times, one Michelin star, and was ranked among San Pellegrino’s Top 50 restaurants in the world. In 2014, Dan was named Executive Chef of Cafe 2 and Terrace 5 at the Museum of Modern Art.
TORCH Award Presentation (1:30 – 2:30pm) to Danny Meyer, CEO of Union Square Hospitality Group and the founder of Shake Shack. The Torch Award, presented by The Food Shows and Ferdinand Metz Foodservice Forum, was created to honor outstanding restaurateurs who embody all the qualities and characteristics the word Torch symbolizes, including illumination, energy, victory, enlightenment, and education. Danny’s ability to teach and share clearly demonstrates the definition of the Torch. His restaurants and chefs have earned an unprecedented 28 James Beard Awards and in 2015, Danny was named to the Time 100 list of the Most Influential People in the World.
Chef Roxanne Spruance, Kingsley (3:00 – 3:45 pm) is the Executive Chef and co-owner of Kingsley, a contemporary French-American restaurant located in the heart of the East Village. She creates innovative, seasonal food, while respecting and incorporating regional traditions. Roxanne previously worked under Wylie Dufresne at WD~50 and Dan Barber at Blue Hill at Stone Barns.

Tuesday, March 7
Pastry Chef Katzie Guy-Hamilton, Clean Eats Dirty Desserts (1:00 – 1:45 pm)was recognized as a Top Ten Pastry Chefs in America by Dessert Professional Magazine in 2014 and was a contestant on Season Two of the television cooking competition, Top Chef: Just Desserts. She leads Food and Beverage at Equinox, the luxury fitness brand, having crossed over into the wellness world. Prior to juice partnerships her role for chocolate brand Max Brenner International placed Katzie in the lead of their Global Food and Beverage business, overseeing innovation.
Executive Chef Bill Rosenberg, (2:00 – 2:45 pm) of NoMa Social, has earned critical praise throughout his 20-year career as executive chef for some of the New York metro area’s top restaurants. Prior to joining NoMa Social, he was executive chef/owner for more than 10 years of F.I.S.H., which was rated by Zagat as one of America’s top seafood houses and named by Westchester Magazine as the “Best New Restaurant.”

 

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Great Eastern Seafood celebrates 35 years

BOSTON – Great Eastern Seafood celebrates 35 years, returning to Seafood Expo North America for the first time in 25 years, in Booth 2781 in March.

Roastery_Ice_Cream_Menu.JPGStarbucks introduces Roastery Affogato menu in 100 sites

BOSTON – At 10 Starbucks Reserve Bar sites here, in LA and in DC, the chain has a new Roastery Affogato menu with vanilla gelato or ice cream that has a shot of hot espresso over it. Also new is a vanilla float with iced coffee, named Cold Brew Malt, Spoon University reports.

US Foods reportedly buying All American Foods

NORTH KINGSTOWN, RI – US Foods is said to be buying All American Foods here with some 1,000 customers in RI, MA and CT late this month, according to Food Newsfeed in FSR Magazine, which quotes Northeast Region President John O’Carroll at US Foods.

CPI for food away from home in New England up in January

WASHINGTON – The Consumer Price Index for food away from home in New England rose 2.3 percent in January from the year-ago period, the U.S. Labor Department reports.

Vongerichten plans vegetarian restaurant in New York’s ABC Carpet & Home

NEW YORK – Jean-Georges Vongerichten will reportedly open a third restaurant at ABC Carpet & Home where it will take space previously occupied by LePain Quotidien. Called ABCV, the chef will be Neil Harden, formerly at Pure Food and Wine.

 

 

 

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Tasty Burger said to be opening at Boston’s North Station

BOSTON – Tasty Burger will reportedly  open a fifth unit late this Spring at this city’s North Station Avalon, a residential building on Nashua St., according to Boston  Magazine.

NAFEM opens in Orlando Feb. 9-11

ORLANDO, FL – The biennial NAFEM Show opens here Feb. 9-11 with more than 500 equipment and supplies manufacturers at the Orange County Convention Center. Don’t miss the WHAT’S HOT – WHAT’S COOL!® product gallery in the middle of the exhibit floor. Go to https://www.thenafemshow.org/ for complete information on seminars, the kick-off party and the after-party event with The Killers rock group. Go to https://www.thenafemshow.org/

A new way to handle ordering intros at the NAFEM Show

ASHBURN, VA – Following its recent launch, ePNeCommerce Hub, a private label  platform for helping dealers to launch an online presence quickly and effectively  exhibits at the NAFEM Show with its fully customizable, cloud-based platform as a service commerce too to simplify commercial equipment B-to-B sales, order management, marketing and more. Visit www.epurchasingnetwork.com for more details.