CHARLESTOWN, MA – The Anchor Boston, a new venue in the Navy Yard’s Shipyard Park since last summer, sought to “bring vibrancy to the public realm” and quickly succeeded with its two-story public gathering space, performance venue and open-air wine and beer garden where it offered free programs, live entertainment and more.
It’s owner, Chris Sinclair, who began doing events as a way to make money in high school, created what became The Anthem Group as a marketing agency in college and today, operates it to include catering, concessions, and most recently in the Navy Yard, a full service restaurant, bar and beer garden, The Anchor. This past Summer and Fall seasons saw the restaurant bring a host of activities and hundreds of people to an under-served area.
Sinclair believes that when a business does well, it must use that success to help the community it serves. Even when something has not been done previously, he says, that is no reason to not do it. Coming into a neighborhood that has been underserved in terms of entertainment and foodservice venues since it first opened in the early ‘80s, The Anchor brought an estimated 100,000 visitors to the new outlet.
He sees a way for his company to grow and evolve as it “leaves an imprint” on the city through a “pioneering initiative” on what had been a relatively untapped area on the city’s waterfront. The Anchor offered some 300 free public programs and events including movies and games as it focused on what Sinclair calls “ the right things for the venue.”
Baskin-Robbins, said to be the world’s largest chain of specialty ice cream shops, is serving up Fall treats. The brand, which recently expanded into the plant-based category with vegan* and non-dairy flavors, unveils a new plant-based, vegan option: November’s Flavor of the Month, Non-Dairy and Vegan Coffee Caramel Chunk which features an espresso-flavored base punctuated by chocolate chunks and a smooth caramel ribbon.The Caramel Delight Ice Cream Cookie Torte is inspired by European designs. The chain’s culinary specialists layered Gold Medal Ribbon® ice cream on top of a chocolate chip cookie crust garnished with caramel praline and fudge toppings and almonds. There are also classics like the Turkey Cake, or the Fall Harvest Roll Cake or Football Cake, available at order.baskinrobbins.com or through the Baskin-Robbins Mobile App.
“This Thanksgiving, we’re giving that typical dessert spread a sweet makeover so that everyone at the table can enjoy some ice cream deliciousness,” says Jason Maceda, senior vice president of Baskin-Robbins U.S. and Canada. “We hope our festive cakes and our expanded non-dairy flavors are the tasty finale to everyone’s Thanksgiving celebration.”
Topping off the month’s lineup is the addition of Chopped Jolly Ranchers™ to the toppings case to enhance favorites such as Vanilla, Rainbow Sherbet or Wild ‘n Reckless. For more information about Baskin-Robbins’ variety of premium ice cream flavors and frozen desserts, visit www.BaskinRobbins.com or follow along on Facebook, Twitter and Instagram.
LOUISVILLE, KY – A bravo goes out to Sazerac Company, said to be the largest distilled spirits producer in North America, for donating 14,800 N95 respirators to the healthcare industry in various markets across the U.S.
Besides donating N95 masks, Sazerac gives all its team members protective cloth face masks for each shift they work for the hand sanitizer producer for major organizations in healthcare, government, military, retail, distribution, airline, pharmacy and banking.
It has already produced more than two million liters of hand sanitizer for sites in North America.
The initial run began in Kentucky at the company’s Buffalo Trace distillery in Franklin County and continues at The Glenmore Distillery in Owensboro and other sites. The company’s plants follow all CDC guidelines.
Sazerac is one of the country’s oldest family owned, privately operated distillers. In the Northeast it has distilleries in Maine and New Hampshire. Visit http://www.Sazerac.com.
TAUTON, MA – Martignetti Companies, a leading New England distributor of fine wines and spirits, has committed $250,000 in charitable contributions to both local and national organizations to support and assist restaurant industry employees experiencing hardship during the coronavirus (COVID-19) crisis. Of the $250,000 contribution, $120,000 will be dispersed to both the local and national charitable organizations outlined below. The additional $130,000 has been pledged for disbursement among charities with meaningful missions to support hospitality workers.
The hospitality industry has experienced exceptional hardship, due to the coronavirus outbreak, the company notes. The turmoil and unpredictability generated through COVID-19 has resulted in the closure of bars, restaurants, and venues throughout Massachusetts and New England. Martignetti Companies seeks to recognize the importance of supporting the vital members of this industry most in need during this time both on a national and local level.
Locally, Martignetti Companies has donated $50,000 to The Greg Hill Foundation’s Restaurant Strong Fund, which supports individuals from the restaurant industry who have been impacted by the COVID-19 closures. Also, Martignetti Companies donated $20,000 to The New Hampshire Lodging & Restaurant Foundations’ Hospitality Employee Relief Fund, which was built by the New Hampshire Lodging & Restaurant Association (NHLRA) and the New Hampshire Lodging & Restaurant Association Education Foundation to support employees of the hospitality industry who have been impacted by COVID-19.
Nationally, Martignetti Companies has committed $50,000 to The National Restaurant Association Educational Foundations’, ‘Employee Relief Fund,’ which supports restaurant workers impacted by COVID-19. This fund is operated by the NRAEF, whose mission is to attract, empower, and advance today’s and tomorrow’s restaurant and foodservice workers.
“The hospitality industry plays a vital role in our communities, providing us with a place to gather with friends and family,” Mark Fisher, President of Martignetti Companies emphasizes. “Their importance to our organization, as the face of the beverage industry to the consumer, cannot be understated. Each of the charities that we have selected has demonstrated their ability to immediately and effectively provide vital support to restaurant workers in our community. We are grateful to be able to support them in this time of need.”
NY State has new plan for restaurants
ALBANY, NY – New York recently announced a plan to make restaurants reduce capacity by 50 percent in order to curtail close human contact as it responds to the Coronavirus epidemic. At the same time, MSNBC reported that cases of the virus, in a period of only five days, rose by 50 percent, going from 545 to 1,129.
RANDOLPH, MA – Dunkin’ Donuts’ Joy in Childhood Foundation is activating $1.25 million in emergency funding to support health and hunger relief organizations on the frontline of the Coronavirus (COVID-19) response.
This includes a $250,000 donation to the Boston Resiliency Fund established by Mayor Marty Walsh to bring essential services to local residents whose health and well-being are most immediately impacted by the Coronavirus (COVID-19) pandemic.
The Foundation helps children battling hunger or illness with emergency grants that are designed to give flexible funding for organizations so they can apply for the support they need.
“Dunkin’ is made up of thousands of independent businessmen and women who care deeply about the communities they serve and demonstrate that care by supporting our Foundation in addition to hundreds of other local charities,” says Alex Smigelski, Dunkin’ Franchisee and Co-Chair of the Dunkin’ Joy in Childhood Foundation. “The Dunkin’ Joy in Childhood Foundation has been working with hunger relief organizations and hospitals for many years, and we know that now, more than ever, they need resources and flexibility to be able to help those most impacted by the pandemic. We are happy to be able to give this support and want to encourage everyone to step in to help our communities during this time of great need.”
Donations to the Dunkin’ Joy in Childhood Foundation’s COVID-19 Emergency Fund can be made at www.joyinchildhoodfoundation.org.
Vincent Careme’s Les Clos 2017 comes from a single block of very old Chenin Blanc vines steep slope that overlooks the Loire Valley in France. Hand-harvested, they are matured in oak barrels for 12 months. The wine is rich in hand-harvested organic grapes. The honeyed fruit has finesse and minerality, the winemaker says. Visit www.capeclassics.com for more information.