Fruity and round, this Bordeaux, Petite Siréne 2015, is 60 percent Merlot and 40 percent Cabernet Sauvignon. The wine was added to Cape Classics’ portfolio via a partnership with Third Growth Bordeaux estate, Chateau Giscours in Margaux. It became the second Bordeaux winery go join Cape Classics last year and combines the aroma of berries with tannins. Selected from the best parcels in Bordeaux, the grapes – 60 percent Merlot and 40 percent Cabernet Sauvignon – are fruity, savory and complex with “gentle” tannins. The wine won a Gold in the 2016 International Wine Competition in Los Angeles. Go to http://www.capeclassics.com/wines/petite-sirene-bordeaux-cabernet-sauvignon-merlot-2015/
Hearth ‘n Kettle celebrates 20th anniversary
WEYMOUTH, MA – It’s 20 years since Hearth ‘n Kettle opened its first unit here. Through Nov. 20th, the chain is offering 20 percent of entire dinner checks with the purchase of one beverage per person from 4 p.m. to closing. On Wednesdays – Nov. 8 and Nov. 15 – spend $25 or more and receive a free gift card worth $5 to $100.
What’s next for Dunkin’ Brands?
RANDOLPH, MA – Dunkin’ Brands’ stock rose some eight percent this week, says Boston Business Journal, raising the question of whether JAB Holding, a European investment company, is looking to buy the Canton, MA-based chain. In 2016, JAB bought Panera Bread for a reported $7.2 million.
Greenbuild gets ready for Boston conference
BOSTON – Greenbuild Expo comes to Boston Nov. 6-10 at the Boston Convention & Exhibition Center with a host of programs on sustainability, green building design, architecture and more. Visit www.greenbuildexpo.com for full schedule.
Debutea to open in NY’s Greenwich Village
NEW YORK – Faith Hope Consolo and Arthur Maglio of the Worldwide Leasing Team at Douglas Elliman (www.elliman.com) recently arranged a lease for Debutea, a leading Chinese teahouse concept, to open at 217 Thompson St. between Bleecker and West 3rd Streets in Manhattan., south of Washington Square Park. The concept focuses on high-end tea and coffee, desserts and what they call “the newest exploding trend,” Taiwan Cheese Tea, a thick layer of slightly sweetened, salty cream cheese atop a tea base.
Chef John Besh steps down from BRG
NEW ORLEANS – Executive Chef/CEO John Besh, head of Besh Restaurant Group which was accused recently by nine women who’d worked in his establishments or home office of sexual harassment in a piece that appeared in the New Orleans Times-Picayune, stepped down from his company. Former COO Shannon White replaces him as CEO, according to a published report.
Travel to France and discover beautiful wines from hillside vineyards! For example, there’s Chateaux Recougne’s Bordeaux Superieur from one near Fronsac and Pomerol – the wine is vinified in temperature-regulated tanks and macerated for three weeks before being aged in tanks and oak barrels. The result is a rich, deep garnet colored wine with a red fruit nose, tannins of roasted coffee, and a palate described by the winemaker as “licorice on attack”!
It’s a concentrated, balanced vintage with 77 percent Merlot, 14 percent Cabernet Franc and nine percent Cabernet Sauvignon.
We discovered the wine at the autumn Goldmine of Planet Bordeaux wines this Fall in Boston at Troquet where Michael Madrigale, the group’s ambassador, presented a wonderful selection of red and white wines, noting that the region is in “the golden age of Bordeaux AOC and Bordeaux Superior AOC,” with high quality, beautifully expressed sense of the terroir and reasonable pricing.
Since 2009 when it received 88 points from Wine Spectator, it’s been receiving acclaim, winning gold, silver and bronze medals for its 2010, 2011, ’12, ’13, ’14 and ’15 vintages at a number of European wine events. Visit https://www.planete-bordeaux.fr/en/
Planet Bordeaux, the U.S. marketing program of the Bordeaux & Bordeaux Supérieur AOCs Winemakers’ Association, represents all wines produced in the regional appellations.
Bowen’s Wharf Seafood festival returns
PROVIDENCE – The Bowen’s Wharf Seafood Festival returns Oct. 14-Oct. 15 from 11 a.m. to 5 p.m. The event offer fresh local seafood, signature cocktails and cold beer along with live music and family events. Proceeds from the festival benefit Oliver Hazard Perry, Rhode Island’s new 200 ft. official sailing education vessel berthed at Bowen’s Wharf Marina and available for visits. Admission is free and food and beverages may purchased at participating vendor booths. Go to http://www.bowenswharf.com.
PONCE, PUERTO RICO – Destilleria Serrallés Inc., producers of Don Q,, Puerto Rico’s number one rum, is releasing its fifth flavored expression – Don Q Pina
The newest spirit is delicately crafted with aged rums ranging from one to one-and-a-half years in American white oak barrels and infused with 100% natural pineapple juice to obtain a unique tropical expression that also carries the smoothness, versatility and character of Don Q rum.
Roberto Serrallés, sixth generation rum maker, Jaiker Soto, Master Blender, and Silvia Santiago, SVP of production at Destilería Serrallés, teamed up for the crafting of the new spirit that captures the fresh and bright flavors of Destilleria Serrallés’ native island fruit with Don Q’s aged rum.
Savor it in refreshing summer cocktails, the company says. The balanced, bright citrus notes and subtle pair well with coconut water for a modern, low-cal version of the famous Piña Colada, Puerto Rico’s national cocktail.
Don Q Piña is also a perfect match with natural juices for sophisticated cocktails evoking the festive taste of the tropics. No artificial flavors or colors are added to this dry, well-structured, rum, and most recent addition to Don Q’s family of naturally flavored rums, including Coco, Limón, Mojito and Pasión It blends rums aged from one to one and a half years and is 60 proof, 30% ABV.
Food pairing recommendations include rich, sweet and spicy flavors such as Polynesian, Thai or Chinese as well as Latino recipes.
“Don Q Piña is another example of how our team at Destilería Serrallés continues to innovate and expand our brand’s portfolio, while preserving the exceptional character that has been the hallmark of Don Q, Puerto Rico’s number-one rum” declares Roberto Serralles.
BOSTON – Culinary Flght Club breaks ground here with Pork — It’sMore Than Bacon this week on Wed., April 26 at Mayflower Brewing Company in Plymouth from 6 to 9 p.m. It’s seeking what it calls the “Culinary Talented” here who can create the perfect bite in 60 minutes.The “Bring your best tasting palates out,” the event urges Bostonians. “We want to see all you Bostonian pork lovers put your Taster’s Choice vote in for your favorite bite!” Contestants range from home cooks to executive chefs who choose from 15 provided ingredients. The audience and judges vote and decide the winner. They competitors choose ingredients from the pantry in 45 seconds and have 60 minutes to create the dish that represents their take on the competition’s monthly theme.
The event sponsor is Reinhart Foodservice. To compete or attend go to http://culinaryfightclub.com/contact/