Category Archives: Uncategorized

Food allergies grow as public health issue

FARE (Food Allergy Research & Education) cites food allergies as a growing public health concern, noting that 15 million people are afflicted, 9 million of them adults and nearly 6 million children.
As long ago as 2008, the Center for Disease Control (CDC) reported a 50 percent increase in food allergies among children from 1997 to 2011. The economic cost of those allergies was estimated at nearly $25 billion annually.

Eight foods account for 90% of all food-allergic reactions: milk, eggs, peanuts, tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans), wheat, soy, fish, and shellfish. 5, 15, 18, 19, 20, 21, 22, 23, 24, 62 Estimated prevalence9, some based on self-report, among the U.S. population: o Peanut: 0.6-1.3%
o Tree nuts: 0.4-0.6%
o Fish: 0.4%
o Crustacean shellfish (crab, crayfish, lobster, shrimp): 1.2

o All seafood: 0.6% in children and 2.8% in adults

o Milk and egg: based on data within and obtained outside the United States, this rate is likely to be 1-2% for young children and 0.2-0.4% in the general population.
Managing Food Allergies

Eating away from home is said to potentially pose “a significant risk ” to those affected by food allergies. One study looking at peanut and tree nut allergy reactions in restaurants and other food establishments found that reactions were frequently attributed to desserts, that Asian restaurants and take-out dessert stores (bakeries, ice cream shops) were common sources of foods that triggered reactions, and that the food establishment was often not properly notified of a food allergy by the customer with the allergy.

Even small amounts of a food allergen can trigger a reaction. Food allergies are a leading cause of anaphylaxis outside the hospital setting, the group points out. It notes that every three minutes, a food allergy sends someone to a hospital emergency room, accounting for some 200,000 ER visits annually. Research shows that:

• Every six minutes the reaction is one of anaphylaxis. • Teenagers and young adults with food allergies are at the highest risk of fatal food-induced anaphylaxis.
• Symptoms of anaphylaxis may recur after initially subsiding and experts recommend an observation period of about 4 hours to monitor that the reaction has been resolved.
• Individuals with food allergies who also have asthma may be at increased risk for severe/fatal food allergy reactions.
• Children with food allergy are 2-4 times more likely to have other related conditions such as asthma and other allergies, compared with children without food allergies. 1
• It is possible to have anaphylaxis without any skin symptoms (no rash, hives). 1
• Failure to promptly (i.e., within minutes) treat food anaphylaxis with epinephrine is a risk factor for fatalities.

For more information, visit Food Allergy Research & Education http://www.foodallergy.org • (800) 929-4040

British vodka introduced in Quincy, MA

 QUINCY, MA – Tenure England Vodka partnered with The Townshend restaurant in Quincy Center this summer in a collaboration in honor of the Season 5 premiere of The Great British Baking Show on PBS.

The restaurant, which agreed with the theory that vodka helps make a flakier pie crust, created the Tenure England Cherry Pie which it will feature throughout the season of the popular British show. It is made with Tenure Vodka pie crust and vodka-splashed filling of in-season, local New England cherries, each wedge topped with locally made vanilla ice cream.

The Townshend Chef de Cuisine Collin Davis notes that the pie is inspired by the restaurant’s passion for great spirits and creative modern cuisine. “We know from their correspondence that future president and first lady John and Abigail Adams enjoyed cherry pie during their first dinner in England in 1784,” Davis points out. “We’re happy to carry on that English-American Tradition.

 

 

Newport Wine Festival is coming up this Fall with designer/cookbook author Zac Posen

NEWPORT, RI – The 13th annual Newport Mansion Wine & Food Festival returns Sept. 20-23 with designer and cookbook author Zac Posen headlining the Grand Tasting where he will cook on the MONOGRAM Culinary Stage on Saturday, Sept. 22 and sign copies of his cookbook, Cooking with Zac.

Beautiful Marble House will once again serve as the setting for the two day Grand Tasting, Sept. 22 and 23.

Guests can also enjoy A Conversation with Zac Posen, where attendees will delight in lively and engaging conversation with Posen in the Marble House Gold Ballroom before heading out to the Grand Tasting. Also participating in weekend cooking and grilling demonstrations will be local and regional culinary figures including Lydia Shire of Boston’s Scampo, Terence Feury of Forty 1˚ North in Newport, Maura Kilpatrick of Sofra Bakery in Cambridge, Jorge Espinoza of Gurney’s Newport Resort & Marina, Jose Enrique of Jose Enrique in San Juan, and Kolin Vazzoler of Simi Winery.

Hundreds of wines from around the world will be featured throughout the many weekend events, including top selections from Opus One (Napa Valley), M. Chapoutier (France), Tua Rita (Italy), Vincent Girardin (France), Robert Mondavi (Napa Valley), and Famille Hugel (France).

Additional highlights of the weekend-long festivities include the elegant Friday night Wine & Rosecliff gala, which will feature a special selection of fine wines from these and other wineries, as well as food from at least 15 New England chefs amid seaside Gilded Age splendor. The Vintner Dinner at Rosecliff on Saturday will offer an interactive and connected evening where guests will taste specially selected, exquisite American “New World” wines that have intimate connections to some of the most prestigious “Old World” wines. The event will feature a three-course dinner and dessert reception prepared by chefs David Blessing of Newport Beach House, Tony Maws of Craigie on Main, Jose Enrique of Jose Enrique, Samantha del Arroyo of Mill’s Tavern and Maura Fitzpatrick of Sofra Bakery.

Seminars will take place on Friday and Saturday at The Breakers Stable & Carriage House on Coggeshall Avenue in Newport, allowing visitors the opportunity to learn about wines from different regions of the world.  Led by vintners and industry experts, these engaging educational seminars are designed for every wine and food lover – from oysters to artisan cheese, to bubbles and caviar and beyond.

Guests will have an extra opportunity to enjoy late night bites and cocktails by some of the Festival sponsors with the return of Newport After Dark, taking place on Saturday night at Forty 1˚ North on the Newport waterfront. The Sunday Jazz Brunch on the Marble House Terrace  kicks off the Sunday Grand Tasting; tickets include an elegant brunch followed by early VIP entry to the event on the lawn.

The Presenting Sponsor of the 2018 Newport Mansions Wine & Food Festival is FOOD & WINE Magazine. MONOGRAM is the Culinary Stage Sponsor. Additional sponsors include Dole & Bailey, Forty 1˚ North, Simi Winery, Santa Margherita Prosecco Superiore, Atria Senior Living, Boar’s Head, Coca-Cola, Gurney’s Newport, Chateau D’Esclans, Kobrand Fine Wine and Spirits, Dasani, Outdoor Kitchen Design Store, National Trust Insurance Services LLC, Tito’s Handmade Vodka, and United. All proceeds from the event benefit The Preservation Society of Newport County.

For more information and to purchase tickets for the 2018 Newport Mansions Wine & Food Festival, visit www.NewportMansionsWineAndFood.org or call (401) 847-1000.

 

Wine of the Week – Raats Original Chenin Blanc 2017

This wine, says Bruwer Raats, the winemaker, celebrates its varietal and was crafted minus oak to preserve its original freshness and flavours. “It reflects the lifelong passion our family has for Chenin and pairs effortlessly with a variety of foods.” He particularly likes it with spicy prawn dishes, calamari, sushi and oysters, he observes. The winery is located in Stellenbosch, South Africa and is owned by Raats Family Wines.

We enjoy it with foods and all by itself, especially on a hot summer afternoon when its a welcome and delicious refresher. Visit http://www.capeclassics.com for more information.

 

 

 

Watch for Nahita opening in Hub’s Park Square

BOSTON – An exciting new restaurant opening this summer at 100 Arlington St. is seeking top quality employees.

d.ream (Doğuş Restaurant Entertainment and Management), from Istanbul, Turkey, will open Nahita, a unique dining and drinking experience with Latin and Asian cuisine and the first Northeast project for this international group in the Park Square site and is inviting potential candidates to its upcoming job fair this Friday and Saturday from 10 a.m. to 5 p.m. on the second floor at 100 Arlington. It is seeking the créme de la crème of candidates. Please email jobs@nahitarestaurant.com for more information regarding positions at Nahita.

 

New Navy Yard hotel passes regulations

CHARLESTOWN, MA – A hotel proposed for the Navy Yard’s historic Chain Forge Building recently passed an environmental review process without formally being reviewed by MEPA. The building is a former disposal site, allegedly with a high number of PCBs, according to a Charlestown Patriot Bridge report. MEPA says the project’s environmental impacts will be “avoided, minimized and/or mitigated” as “practicable.”
The project includes a 230-room hotel with a restaurant as well as “refurbishment” of the Chain Forge Building, new construction and a museum despite the fact that the once official “disposal site” could be polluted with PCBs.

The building was used by the Navy for more than 70 years for manufacturing of anchor chain and other “small metal parts.” The state’s Department of Environmental Protection notes that in 1992, soil and groundwater contamination were detected by the US Army Corps of Engineers. MA Water Resources Administration expresses concern that the site may not be capable of handling surges of  stormwater which, it says, “cause combined sewage and stormwater to discharge into the Little Mystic Channel. MWRA  has urged developers of the building to install sewer separation equipment.

Other issues of concern about the project include the fact that there is no onsite parking, although developers indicate they expect a reported 920 “new trips.” The offsite AutoPort is expected to offer 220 offsite valet parking spots. No date has yet been announced for the beginning of construction on the project.

Wine of the Week – – Domaine Vincent Careme Cuvee “T” Vouvray

This Brut Cuvee “T” 2014 from Domaine Vincent Careme was made using the traditional sparkling wine method with a second fermentation in the bottle. The wine, made and bottled by Tania and Vincent Careme, is made with Chenin Blanc grapes.

Fresh and delicious, it’s a perfect wine for summer sipping. The winery began in 1999 and is located on 37 acres which are home to trellished bush vines, an average of 35 years old. The soil consists of clay and flint. The cellar is described as a “traditional 16th century troglodytic cave” carved in limestone rock.

The wine, with 12 percent ABV, gets a second fermentation for one month in the bottle with no added sugar. Notes of citrus and apple are prevalent and the wine is effervescent and fresh with what the winery’s owners, Vincent and Tania, call “racy” acidity. It is distributed by Cape Classics.