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Five top chefs to take part in Cochon555 Global Edition in Boston April 9th

BOSTON -If the combination of BBQ and top chefs creating it turns you on, April 9th is a date to put on the calendar!

It’s Cochon555 Global Edition featuring Heritage BBQ, a competition with five top chef teams, five barkeeps, five somms and more, and it takes place here at SoWa Power Station in the city’s South End, the host venue for a weekend of Cochon555-sponsored events.

Leading the chef teams will be Josh Lewin, Juliet, Daniel Bojorquez, La Brasa, Marc Sheehan, Loyal Nine, Matt Jennngs, Townsman and Meghann Ward and Kevin Walsh, Tapestry.

They will be cooking 1,500 lbs. of heritage pig, and there will be a pop-up Ramen Bar, Tomahawk Ribeye Bar, La Brea Bakery Pop-Up, Farmstead Cheese Bar, Creminelli Cured Meats, Luxe Butter Bar, Perfect Puree Dessert Station and an Ice Cream Social.

 

 

Nibbles

Foodservice professionals – enter to win a trip to Grand Cochon in Chicago!

NAPA, CA – Win two tickets to Grand Cochon in Chicago this fall (Oct. lst) and $1500 toward airline tickets and hotel if you are a foodservice professional, 21 or older, a legal U.S. resident (50 state or DC). The sweepstakes ends June 30 at 11:59 p.m. PST. All entrants receive complimentary samples of The Perfect Puree premium fruit purees, specialties and blends. https://www.perfectpuree.com/whiskaway/?utm_source=newsletter&utm_medium=email&utm_content=Enter%20Now&utm_campaign=spotlight-jonathan-end-user-usa-03-21-17

Kono USA opens first Philadelphia unit

PHILADELPHIA – Kono USA, which launched a Kono-To-Go concept in 2016, will open an initial PA unit in the King of Prussia Mall next month, according to a published report.

Natick, MA sports bar names new chef

NATICK, MA – SKYBOKX 109 Sports Bar recently named Chef Brent Sparks as its new chef from  posts with Dante de Magistris’ s establishments since 2006. He’s introducing a new menu with his take on traditional comfort foods.

Visitor counts up at ProWein 2017

DÜSSELDORF, GERMANY – Visitor counts at ProWein, a major international trade event for wine and spirits, set new standards this year, rising to 58,500 trade visitors from 130 countries. Every second visitor came from overseas, the international trade fair notes, and two-thirds of all trade visitors were key decision makers. ProWine Asia will take place in Hong Kong from April 8 – 11, 2017, followed by ProWine China in Shanghai from November 14 – 16, 2017. The 2019 dates for ProWein have also already been released: March 17 – 19. For further information on visiting or exhibiting at any of the Messe Düsseldorf wine trade fairs, contact Messe Düsseldorf North America, 150 North Michigan Avenue, Suite 2920, Chicago, IL 60601. Telephone: (312) 781-5180; Fax: (312) 781-5188; E-mail: info@mdna.com; Visit our web site http://www.mdna.com; Subscribe to Prowein’s blog at http://blog.mdna.com; follow it on twitter at http://twitter.com/FoodBev_MDNA.

 

 

Explore taste and thought at Cochon555’s Bespoke event in April

BOSTON – Bostonians know Cochon555 for its tour designed to raise awareness of heritage breed pigs with a nose-to-tail cooking competition between five chefs in a growing number of U.S. cities. This year it returns to town for an expanded event.

‘BESPOKE’ in SoWa at the Power Station will be part of it, as Cochon555 and Piggy Bank Charity engage in an alliance with American Friends of the Oxford Food Symposium. The new national partnership involves a day-long event here and will be “A Cold Brew-Fueled Exploration of Taste & Thought,’ with a goal of enriching the culinary worlds of all involved through keynote speeches, themed panels, roundtable discussions, and an exclusive charity dinner.

The debut Boston event will address the Oxford Food Symposium’s 2017 theme of Food & Landscape, led by a pair of keynote speakers. The first, Oxford symposiast Dr. Amy Trubek, is a Professor at the University of Vermont and the author of two influential books, Haute Cuisine: How the French Invented The Culinary Profession, and Taste of Place: A Cultural Journey Into Terroir. She also owns a working cidery and farm with more than 80 varieties of apples. Amy will address the forces behind our ideas of taste and place, and how they shape the culinary landscapes we inhabit.

The second keynote speaker will be Adam Sharp, formerly Twitter’s first-ever Head of News, Government, and Elections, who literally helped teach Washington D.C – from President Obama to the Senate- how to tweet. Sharp will explore how we as netizens – and the culinary landscape we inhabit – express ourselves through food and social media.

Following the keynotes will be a panel discussion chaired by Dr. Amy Trubek focusing on how issues of power, labor, diversity, and class affect the hospitality industry and what innovative solutions might be found to address them. The day will conclude with a series of small group talking circles, each led by a different panel member whose personal expertise will serve to frame the discussion. Everyone in the circle will have one minute to speak/respond.The event will include white wines from Wines of Germany and will finish with a Scotch tasting in the Glenfiddich Experimental Dome.

When: Saturday, April 8, 2017 (8:30 a.m. check-in) 9:00 a.m. – 2:30 p.m.

Where: SoWa Power Station (540 Harrison Ave, Boston, MA; http://www.sowaboston.com)

Cost: $70 for breakfast, lunch, and the day-long symposium. 20% discount for students & chefs/cooks using the code = Industry: https://www.eventbrite.com/e/cochon555-boston-tickets-29658569580Student or industry/restaurant ID or proof needed at door for discount entry.

 That same evening, a one-of-a-kind, five-course, charity BESPOKE dining experience will be held at a venue yet to be determined with three of Boston’s top kitchen talents. The evening will take as its theme “Culinary Authenticity,” with each toque creating one course that embodies their own conception of the night’s core ideas, along with a collaborative, family-style final course. Dr. Amy Trubek and Adam Sharp will serve as our evening guides – our own culinary Virgils – illuminating for all in attendance the ideas which define our culinary time and inspire Cochon555 events. Tickets for the dinner are $125+ tax and can be purchased online at https://www.eventbrite.com/e/cochon555-boston-tickets-29658569580

Guests wanting to purchase a one-of-a-kind BESPOKE weekend package can reserve the multi-course guest chef charity dinner on Saturday (wine, cocktail pairings, a degustation, and a chef meet & greet) and combine it with a one-of-a-kind Cochon555 Sunday ticketed experience, including a $75 donation to sister charity, Piggy Bank (piggy-bank.org). The luxurious BESPOKE package costs $400 and includes a special 2:30 p.m. entry time to Cochon555, with a 30-minute behind-the-scenes guided tour with a Cochon555 Director. The exclusive tour includes a table-side introduction to the Somm Smackdown featuring wines selected by five renowned sommeliers, followed by an introduction to five notable barkeeps competing in a whole-bottle, highly-spirited Bourbon Punch Competition called Punch Kings. Only 10 BESPOKE package tickets are available for $400 each and can be purchased online at https://www.eventbrite.com/e/cochon555-boston-tickets-29658569580

All proceeds from BESPOKE will go to charity, split between Piggy Bank, an agricultural charity in support of heritage breeds and family farms, and the American Friends of the Oxford Symposium on Food & Cookery, a tax-exempt U.S. foundation organized to promote the Oxford Food Symposium and its aims in the United States. Other Cochon555 Tour sites slated to offer BESPOKE this year include San Francisco, Chicago, Austin and Seattle.

“The American Friends of the Oxford Symposium on Food & Cookery is thrilled to be partnering with Cochon555 to bring scholars and thought leaders to these exciting events,” says AmFriends President, Doug Duda, “as we see real synergy between these on-the-ground events and the discussions taking place annually at the Oxford Food Symposium.”

“Moving the conversation surrounding the culture of food aligns beautifully with the work Cochon555 and founder Brady Lowe have been doing for the past 9 years,’ adds BESPOKE co-chair and Cochon555 Communications Director Robert McKeown. “To be able to bring together the best minds from both hospitality and academics for a day of inspirational talks helps to generate the kind of ideas that affect us all for years to come. We’re all thrilled that it will benefit students and family farms around America.”

 

 

Products on Parade

Camanchaca Inc. celebrates sustainability at Seafood Expo North America

BOSTON – Taking part in the Seafood Expo North America March 19-21, Camanchaca Inc. displays new products under its Pier 33 Gourment Label. This year’s are Ocean Raised® Blackened Salmon & Bourbon Glazed Salmon. Pier 33 Gourmet also introduces a new line of top-quality “Wild Argentine Red Shrimp” that will be caught and packaged through an exclusive joint venture with Spanish industry leader, Krustagroup. “Pier 33 Gourmet by Grand Krust” will be the brand name for the new product offering. The company also  recently earned the MSC certification from the Marine Stewardship Council for its commitment to sustainability. booth 1657. For more information, please visit http://www.pier33gourmet.com. Chef Tim Fahy will be preparing samples at the show of the three new items.
 

Nibbles

Jim Trezise to leave NY Wine & Grape Foundation succeeded by Sam Filler

NY Wine & Grape Foundation executive Jim Trezise will “move on” from his more than 30 years as president of the trade group, to be succeeded by Sam Filler, new executive director. Sam may be reached at samfiller@nywgf.org and Jim at jjimtrezise@gmail.com. Before joining NY Wine & Grape Foundation, he previously was director of industry development for Empire State Development Corporation (ESD) where he  directed the “One Stop Shop” and served as  liaison between State Government and New York’s wine, beer, spirits and cider industries.

Wine of the Week – Beyond Sauvignon Blanc, 2015

This South African Sauvignon Blanc comes from Buitenverwachting, a winery dating to 1796 and known today for an array of wines that are designed to express its name, which stands for “Beyond Expectation.” It was founded by the first governor of the then new Dutch colony at the tip of Africa in Constantia, Cape Town. It flourished as a wine farm, due largely to 90 000 vines planted in 1825 by Ryk Arnoldus Cloete, brother of the famous Hendrik Cloete of Constantia.
Today, the Mueller family has retraced its roots, restoring the winery to former glory and planting selected cultivars. Its maiden grape harvest was the first in 30 years and lived up to the name.

The wines – more whites than reds- became internationally acclaimed. The vines of this Sauvignon Blanc range in age from three to 16 years. Vinification consisted of part whole bunch pressing and part skin contact for 12 hours, and a selection of five years strains. The wine has an ABV of 13.5% and is a pale yellow color. Dry and full bodied, it has a most of green figs and hints of gooseberries and peppers. You’ll taste citrus with minerality in the long finish. It is imported by Cape Classics.

 

NIBBLES

National Restaurant Association expresses concern over executive orders

WASHINGTON – The National Restaurant Association voiced concern this week about potential negative fallout to the economy and small business from restrictions placed by President Trump on tourism to the U.S.  Cicely Simpson, executive vice president, noted: “We must balance our safety and security with the importance of economic contributions of travel and tourism to our country, as we are already seeing negative effects the executive order is having on our economy.”The order restricts travel from six countries for 90 days.

IACP names annual cookbook award winners

Chef Vivian Howard, a chef in North Carolina where she owns two restaurants in Kinston, was a big winner in the International Association of Culinary Professionals annual competition for cookbook writers.Her Deep Run Roots: Stories and Recipes From My Corner of the South,  won in four separate competition categories including Cookbook of the Year and the Julia Child First Book award.