Category Archives: Uncategorized

NIBBLES

Cat Cora teams with Aramark on new concept

PHILADELPHIA – Cat Cora, author, restaurateur and TV personality, teams with Aramark for the second time on a project to create a healthy, savory non-commercial concept, Wicked Eats. It’s her second collaboration with the on-site dining company for universities, schools, healthcare outlets and stadiums. Described as a street eats concept, it offers street foods from Greece, Morocco, Spain and the Middle East with pita wraps, couscous bowls,”topped fries” and salads. It’s the second collaboration with Aramark for Chef Cora who created OLILO by Cat Cora, now in 300 client sites in Aramark’s portfolio. Go to www.catcora.com and www.aramark.com.

Kings Dining opening in Boston’s Seaport

BOSTON – Kings Dining & Entertainment opens in the Seaport with the newest version of its concept as a “retro-modern bowling alley with comfort bites, cocktails and soda-fountain treats. Check out www.kingsbowlamerica.com.

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NIBBLES

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Select Oyster, Boston plans Bistro Mondays

BOSTON – Select Oyster Bar’s Executive Chef/Owner Michael Serpa presents Bistro Mondays – 3 courses, $35, on Monday nights from 4:30 to 9:30 p.m. in November and continuing all winter.

Charles Krug to sponsor Napa Valley Film Festival

NAPA, CA – Charles Krug Winery, the oldest in Napa Valley, announced its participation in the Napa Valley Film Festival, Nov. 8-12, as lead sponsor of the event weekend with more than 100 films, 50 chefs and 150 wineries. Visit http://nvff.org/.

Learn about top new restaurants in Boston

BOSTON – Join Boston Magazine for a panel discussion and cocktail event from 5:30 p.m. to 8 p.m. on Oct. 24 at 300 Massachusetts Ave.. moderated by Kelly Caralis, Esq., attorney with Ruberto, Israel & Weiner’s Hospitality & Retail Services Group. Panelists will be Shore Gregory, partner, Les Sablons, Island Creek Oyster Bar and Row 34, Andy Husbands, owner/chef, The Smoke Shop and Tremont 647and Dan Kerrigan, operating partner, Prairie Fire and Steel & Rye. Visit https://www.eventbrite.com/e/top-new-restaurants-launch-registration-37855393501.

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Certified Angus Beef ® brand honors stars

ELIZABETH, NJ – Foodservice Metro NY was honored as the Foodservice Value-Added Marketer of the Year and Top Sales Volume Large Broadline Distributor. The team works closely with customers to identify the best Certified Angus Beef ® brand products for their menus. Value-added items are featured in brochures, staff trainings and foods shows. Check out http://www.certifiedangusbeef.com/press

 

 

 

NIBBLES 10-1-17

2nd Annual White Mountains festival coming

LOON MOUNTAIN, NH – Sat., Oct. 21, at the Seven Birches Winery here at the RiverWalk Resort at Loon Mountain is the second annual White Mountains Crush Festival with grape stomping, wine tasting, winemaker tours, and more. Check it out and order tickets at

www.whitemtnscrush.com

Delaware North rolls out self-ordering kiosks

BUFFALO, NY – Delaware North, a leading privately held hospitality/foodservice company worldwide, introduces self-ordering kiosks at its airport dining locations, developed with Grab, an airport e-commerce platform, to offer dual self-service ordering for mobiles via smartphone and in-person at a kiosk for the first time in the U.S. More than 50 kiosks will be installed by year-end with 18 already in place at six airports. The kiosk technology features an interface designed for quick ordering with intelligent upselling and customization components and includes point-to-point encrypted (P2PE) credit card payments, including Apple Pay, Android Pay and other “tap-to-pay” options. Kiosks can process orders from a location’s full menu as well as grab-and-go items. Future iterations of the kiosk will have barcode scanners for an even quicker checkout experience when purchasing grab-and-go items.Self-serve Kiosk -- Schlotzsky's DEN_Delaware North_Courtesy of Delaware North.jpg

The Spirit(s) World – Yamazaki® Mizunara 2017 Edition™

House of Suntory introduces a new whiskey

CHICAGO – Suntory Whiskey recently introduced a new whiskey, inspired by the wood from a “rare and demanding tree,” Mizunara, a Japanese oak and  casks made with it are used in whisky making. Diverse grain types, as well as fermentation, distillation and maturation techniques, underpin Suntory’s legendary Art of Blending. This diversity enables Suntory to produce more than 100 different malt and grain whiskies at the Yamazaki, Hakushu and Chita distilleries and allows Suntory complete self-sufficiency in the creation of its blends.

Only a few Yamazaki whiskies have had the privilege of maturing in Mizunara casks, creating what is said to be one of the most uniquely flavored and distinctly Japanese whiskies in the world. For Suntory’s fourth Chief Blender Shinji Fukuyo, every creation is a new journey to achieve a balance of subtlety, refinement and complexity that is the hallmark of all Suntory whiskies. In his pursuit of true “Mizunara-ness,” he tasted a few hundred Mizunara whiskies and made selections with varying ages, from 18 years old and beyond. A very small portion exceed even 50 years of maturation, which give this limited edition an incomparable depth and lingering flavor.

Fukuyo knew from the start that the Yamazaki Mizunara 2017 Edition was not intended for a familiar, relaxing moment and wanted this  whisky to be dramatic and unforgettable:“I wanted to reveal the whisky’s soul that is the Art of Mizunara—a heightened sense and awakened palate engaged through aromas and flavors never known before. Encountering it should be a moment of epiphany.” But even at 50 years and beyond, the top-note and after-taste aromas of Mizunara whiskies are generally still improving. This unique ability to support long-term aging affords endless opportunities to experience the evolution and refinement of Mizunara whiskies over time. The rich whiskey (96% proof) is priced at $1,000 a bottle and is encased in a wood box made of cask material used in its aging.

Wine of the Week –Cuvée René Dopff Pinot Blanc, 2015

This Pinot Blanc from Dopff & Irion comes from Alsace and is 100 percent Pinot Blanc. The wine is aged for four months on fine lees and undergoes filtration before being stored in a stainless steel tank for several months prior to bottling.

The estate, relatively “young” in Alsace, was created in 1945 and today, cultivates some 68-plus acres of vines. This well balanced, dry crisp wine has notes of yellow Mirabelle plum as well as pear and good minerality. It received 89 points and a Best Buy designation from Wine Enthusiast.

It is fruity and fresh with honeyed notes. Serve with Oriental and spicy cuisine, the winery suggests/ Go to https://www.dopff-irion.com/

NIBBLES

Andy Husbands to open new Smoke Shop in the Fort Point Channel

BOSTON – Andy Husbands will be opening a second Smoke Shop  in the Fort Point Channel on the site of the former Tavern Road. A new Old Hickory smoker will be installed, according to a published report. The original Smoke Shop in Cambridge opened in 2016.

Smith & Wollensky to open first suburban restaurant

WELLESLEY, MA – Watch for Smith & Wollensky to open its first suburban location in the west suburban Wellesley Square early next year, the company, headquartered in Boston, announces.  “Smith & Wollensky has been thriving in major cities across the US for nearly four decades. Recently we are seeing a shift in some markets where our guests yearn for a similar polished dining experience in their home town, with plenty of parking”, says President and CEO Michael Feighery. “The expectation of quality and hospitality remain high, and in a community like Wellesley and its surrounding towns we are committed to exceeding those expectations. Many of these locals know and love us in Boston and we are looking forward to serving them in our warm and welcoming suburban environment!”

 

Wine of the Week – DeMorgenzon Maestro White 2014

We have to confess, this is definitely one of our newest favorites- a beautiful white wine complex and delicious! It received 92 points from Wine Spectator and a distinguished wine writer, Jancis Robinson, applauded its elegance and combination of fruit and acidity. “This lad can make wine!” Robinson declared and we can definitely agree. The combination of fruitiness – pear and citrus –  and complexity makes it a wine you’ll want to have in your cellar. It combines Roussane (26%), Chardonnay (25%), Grenache Blanc (19%), Chenin Blanc (17%) and Vigonier  (13%) for a full bodied result that makes you want to return to it again and again. From Stellenbosch, South Africa, the grapes are grown in vineyards where music is played continuously and is believed to have “a beneficial effect” on the wine. We loved it and see why it won a 2015 Decanter World Wine Gold Award.

Visit www.morgenzon.com and www.CapeClassics.com.