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

 

 

 

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NIBBLES 10-3-17

Burgers, beer & music at upcoming NYC Wine & Food Festival

NEW YORK – Blue Moon Burger Bash, presented by Pat LaFrieda Meats, is coming soon on Oct. 12-15 as it celebrates 10 years, Check out 30 juicy, “decadent” burgers and enjoy the music of Grammy Award winning Naughty By Nature at the Northwestern Mutual Pier 92 Rooftop Stage. Some 70 events include tastings, dinners, culinary demos, family activities, classes, seminars, panels and more. It benefits the Food Bank for New York City and No Kid Hungry. To date, NYCWFF has raised more than $10 million to support the fight to end hunger. Check out nycwff.org.

 

 

NIBBLES

Vini e Fritti by Danny Meyer opens tonight

NEW YORK – Danny Meyer and Union Square Hospitality Group open Vini e Fritti, a Roman style 50-seat bar on East 30th St. between Madison Ave. and Park Ave. in The Redbury New York hotel where it joins his Marta pizzeria and Caffe Marchio coffee shop. It celebrates bubbles and salty, crispy antipasti. https://www.ushgnyc.com/location/vini-e-fritti/

Save on a leading Brie from France

BUFFALO – Lactalis Culinary offers foodservice operators the chance to get up to $500 back on purchases of premium quality President® Brie, said to be the most popular Brie in both France and the U.S. By one case of eligible Président Brie products from Oct. 1 through Dec. 31, complete and submit rebate form and invoice and receive a rebate check of $4 on every case. Get the form online (LactisCulinary.com/BrieRebate) or contact your distributor or broker, or call 1-877-522-8254 before Jan. 31, 2018.

Riboli Family celebrates 100th anniversary

SAN ANTONIO, TX – The Riboli Family of San Antonio Winery celebrates the 100th anniversary of the founding of Riboli Family Wine Estates where it produces varietals under six labels – Riboli Family, San Simeon, Maddalena, San Antonio, Opaque and Windstream and Italian wines under the labels, Stella Rosa, Diama, Mariella. California dessert wines – La Quinta, Chocolate Bar and San Antonio Winery-Dessert are also available. Check out htpps riboliwines.com/brands.

 

 

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

NIBBLES

Gov. Baker signs H.3757

BOSTON – Gov. Baker recently signed H.3757, a bill that grants an additional 15 licenses for the sale of alcoholic beverages to be consumed on premise.

NY’s Katz’s Deli intros vegetarian ‘wich

NEW YORK – Katz’s Deli is introducing a new ‘mile high’ sandwich but unlike its pastrami ‘wiches, it’s made with ¾ lb. of several kinds of cheese (Muenster, Swiss or American), the same weight as the meat sandwiches. It’s nothing new, owner Jake Dell says in a published report, noting that it was put on the menu some 15 years ago. Questioned about it, he says it’s not particularly popular but answered requests by vegetarians.

 

 

NIBBLES

KINGS BOWL, AMERICA celebrates 15 years

BOSTON – KINGS BOWL, AMERICA will rebrand the concept with a new logo, new slogan and new name – KINGS Dining & Entertainment. “KINGS has been on an incredible journey since we established in 2002, says Chief Operating Officer Josh Rossmeisl.  “As we’ve grown as a company, we’ve evolved tremendously based on the analysis and the feedback of our loyal guests in every market in which we operate.  Our culinary program has become the centerpiece of the memorable social experience that really makes us unique in this segment.” With KINGS’ scratch kitchen garnering dozens of awards and making lists of top destination dining venues, the goal is to set a new standard for high quality dining and entertainment. Additionally, KINGS is staying ahead of the millennial trend of ordering food for at home, increasing to-go business by over 50% and adding delivery options in most locations.

 

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.