Tag Archives: Vodka

Community Servings to undergo major expansion

JAMAICA PLAIN, MA – Community Servings’ forthcoming Food Is The Foundation campaign is expected to nearly triple its meal production capacity to 1.5 million meals a year. The effort is the group’s approach to the fact that at any given moment, there are between 100 and 150 individuals and families seeking to have their need for nutritious and individually tailored meals met.

The organization notes that it has proven that medically tailored meals can result in a 16 percent reduction in healthcare costs. A new $21 million project, Food Campus, on its site here, will consist of a three-story addition and kitchen expansion in its existing space. The 31,000-square-foot project will Community Servings to triple production of medically tailored meals to meet increasing demand, double the capacity for daily volunteers, and double the number of foodservice job training graduates.

“We are extremely excited about our project, especially with how the new building’s design will open up our organization to the community like never before,” says David B. Waters, CEO. “Tall windows will afford views of the dynamic work of our daily volunteers, while new classrooms will provide ample space for nutrition education and job training for our neighbors. Most importantly, we will be able to increase the number of meals we make and deliver to feed those in need.”

A groundbreaking ceremony with Boston Mayor Martin J. Walsh and Massachusetts Department of Public Health Commissioner Dr. Monica Bharel, along with other key philanthropic supporters of the Food is the Foundation capital campaign, which to date has surpassed 80 percent of its $10 million fundraising goal. This private capital combined with equity raised from New Markets Tax Credits, private debt from community development lenders, and funding from the City of Boston will pay for the construction and expansion, Community Servings explains.

Demand for the group’s medically tailored meals has risen 40 percent in recent years, says Waters.  The project is expected to include:

  • A Learning Kitchen that will accommodate up to 24 students for job training and nutrition classes, and include video capabilities for nutrition education seminars.
  • A Family-Friendly Volunteer Kitchen that will allow individuals of different abilities and families with young children to volunteer in meal preparation and packaging.
  • A Baking Kitchen that will produce desserts for special diet clients in-house, saving on the cost of purchased desserts while adding a baking component to the job-training program.
  • A Food & Health Policy Center that will focus on research into medically tailored meals and health care, and replicating the Community Servings model on a national scale.

The project is expected to be completed a year from this Fall. Leading  the design and development of the Food Campus are construction manager Shawmut Design and Construction, development adviser QPD, architect Jacobs, engineer Bohler Engineering, environmental adviser Ransom Consulting, and financial adviser Affirmative Investments. In addition, the law firms Brown Rudnick LLP and Greenberg Traurig LLP provided pro bono legal services for the project.

Lenders include Cambridge Savings Bank, City of Boston, Low Income Investment Fund, Nonprofit Finance Fund, PNC Financial Services Group, and the Property and Casualty Initiative. The federal New Markets Tax Credits program and the federal Healthy Food Finance Initiative are critical components of the project financing.

Ultimate Spirits Challenge® names 2015 winners

Hawthorne, NY – Ultimate Spirits Challenge®, said to be the world’s platinum standard for spirits competitions, announces the winners and full results for the 2015 Challenge. Now in its sixth year, it celebrates 33 Chairman Trophy winners, the highest award, along with 162 Finalists and the Tried & True Awards and Great Values. The Challenge, which grew by 14% from 2014, was held in its specially designed evaluation center in Hawthorne, NY.

“For 2015 we have moved Ultimate Spirits Challenge into our new state-of-the-art evaluation center and also moved to a new rolling judging schedule,” says USC founder F. Paul Pacult. “We broke up the Challenges into smaller categories so we are able to give each grouping of spirits greater in-depth attention, with the inclusion of cocktail evaluations. All our judges agree that this hyper-focus allows USC to provide the most trusted and sought after testimonials that help companies build their brands.”

USC 2015 – CHAIRMAN’S TROPHY WINNER
Tried & True Award (T&TA): Spirit brands are eligible for the Tried & True Award if they have scored 85 points or above in at least two Ultimate Spirits Challenges since 2010.
Great Values (GV): is awarded to products with a favorable relationship between their price and final USC score. They are the finest spirits within their respective price points.

VODKA
Unflavored: Russian Standard Original (GV)
Flavored: Van Gogh Dutch Caramel (GV)

GIN
Cold River (GV, T&TA)

RUM
Opthimus Finished in Port Casks 25 Years Old

TEQUILA 100% AGAVE
Blanco: El Tesoro Platinum (T&TA)
Reposado: Blue Nectar (GV)
Añejo: Siete Leguas (GV, T&TA) HAWTHORNE, NY – The Ultimate Spirits Challenge® named the winners in the annual competition, now six years old.
USC 2015 – CHAIRMAN’S TROPHY WINNER
Tried & True Award (T&TA): Spirit brands are eligible for the Tried & True Award if they have scored 85 points or above in at least two Ultimate Spirits Challenges since 2010.
Great Values (GV): is awarded to products with a favorable relationship between their price and final USC score. They are the finest spirits within their respective price points.

VODKA
Unflavored: Russian Standard Original (GV)
Flavored: Van Gogh Dutch Caramel (GV)

GIN
Cold River (GV, T&TA)

RUM
Opthimus Finished in Port Casks 25 Years Old

TEQUILA 100% AGAVE
Blanco: El Tesoro Platinum (T&TA)
Reposado: Blue Nectar (GV)
Añejo: Siete Leguas (GV, T&TA)
Extra Añejo: Malinalli (T&TA)

MEZCAL
Amaras (GV)

WHISKEY – USA
American: Lone Elm Texas Wheat
Kentucky Straight Bourbon: Pappy Van Winkle Family Reserve 20 Years Old (T&TA)
Rye: Thomas H. Handy Sazerac Straight 6 Years Old (T&TA)
Tennessee: George Dickel No. 12 (GV, T&TA)

WHISKEY – IRELAND
Blended: Jameson 18 Years Old (T&TA)
Irish Pot Still: Redbreast 15 Years Old (T&TA)
Single Malt: Bushmills 16 Years Old (T&TA)

WHISKY – SCOTLAND
Blended Malt: Sheep Dip (T&TA)
Blended: Dewar’s 18 Years Old (T&TA)
Single Malt: Aberlour A’bunadh Single Malt (GV, T&TA)

WHISKY – CANADA
Tap Rye Sherry Finished 8 Years Old (GV)

WHISKY – FRANCE
Armorik Single Malt Sherry Finish (T&TA)

WHISKY – WALES
Penderyn Single Malt (T&TA)

BRANDY
Armagnac: Chateau de Laubade Cask Strength 1989 25 Years Old Bas-Armagnac
Calvados: Boulard XO Auguste
Cognac: ABK6 XO Family Reserve (GV)
Grappa: Candolini Bianca (GV)
Pisco: Pisco Porton Mosto Verde Italia
Spanish Brandy: Cardenal Mendoza Solera Gran Reserva (T&TA)
Grape Brandy:Asbach Gothe Vintage Reserve 1952 Cask No. 1777

LIQUEUR
Grand Marnier Cuvee du Centenaire
LIQUEUR
Grand Marnier Cuvee du Centenaire

VERMOUTH
Noilly Prat Rouge (GV)

SHOCHU
iichiko BLŪ

BITTERS/AMARO
Foro Amaro (GV)

All products are rated on the 100-point scale by the spirits industry’s most renowned judges including award-winning authors, buyers, journalists, educators and bar owners. The judges for USC 2015: Founder/Judging Chairman F. Paul Pacult, James Conley, Tad Carducci, Dale DeGroff, Gregg Glaser, Geoffrey Kleinman, Douglass Miller, Dan Nicolaescu, Steve Olson, Will Shine, Francis Schott, Andy Seymour and Jennifer Simonetti-Bryan, MW.

All spirits rated 80 points and higher have a “FULL RESULTS” page which provides downloadable marketing materials and a bottle image for easy consumer identification. Spirits rated 85 points and higher also receive a “FULL RESULTS” page plus tasting notes, downloadable certificates and shelf-talkers. New for 2015 — cocktail evaluation for suitable spirits categories has been added and results will be released in April.

USC results are promoted globally via email and web publication to both trade buyers and consumers. In addition, high scoring products are featured in the Ultimate Beverage Challenge Guide published each year in the October issue of Beverage Media reaching more than 70,000 on- and off-premise spirits buyers.

The Spirit(s) World – Cocktails to kickoff a new year

What are you going to be sipping as we welcome a new year?

Black Fig® Martini

1 part Black Fig® Vodka
2 oarts Vodka
1 Blue Cheese olive (or orange wedge)
Shake with ice and pour into a Martini glass

Annnouncer Cocktail

3/4 oz. Combier Liqueur d’Orange
3/4 oz. brandy
1/2 oz. fresh lemon juice
Shake and serve in chilled coupe w. lemon peel

Pink Gin

3 dashes bitters
3 oz. Plymouth Gin

Add bitters to white wine glass and shake off excess after coating. Add the gin. Do not ice,

Marguerite

2 oz. Plymouth Gin
1 oz. Noilly Pratt Dry French Vermouth
2 dashes Reagan’s Orange Bitters
Stir, strain into coupe, garnish with lemon twist.
( The first written recipe of what we now consider the dry martini – from Thomas Stuart’s “Stuart’s Fancy Drinks and How to Mix Them” 1896

The Spirit(s) World – Black Infusions’ Black Fig Vodka

Black Infusions introduces Black Fig Vodka, handcrafted and distilled from corn and infused naturally with California figs. It’s not you typical “flavored” vodka, but rather, rich and aromatic with notes of honey and suggestions of caramel, raisin and even nuts.
There’s a lot going on here and it’s all to the good for lovers of delicious spirits. A natural sweetness is there but it’s not cloying.
Mixologists will have fun finding ways to create exotic cocktails. Unlike a “figgy” pudding from Victorian England, it’s not heavy with figs but rather, a happy marriage of flavors.
This vodka, unlike the numerous clean, crisp varieties, is rich and buttery and has a full, satisfying mouthfeel. It’s enjoyable alone on the rocks or with club soda and a twist of lemon, but there are opportunities here for creative mixing. We’re eager to see what Black Infusions comes up with next!
P.S. You’ll want to call M.S. Walker for distribution.