Category Archives: Uncategorized

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.


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.


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