Author Archives: Susan Holaday/Foodservice East Online

About Susan Holaday/Foodservice East Online

Longtime foodservice journalist - edit and publish 90+ years old FoodserviceEast.com which just went digital at www.foodserviceeast.com with news, new products, personnel information, trends and stories.

Thinking about holiday meals?

D’Artagnan, established meat purveyor since 1985, offers fresh Japanese Wagui whole tenderloins, rib eyes and striploins, A5 rated and humanely raised. The beef contains no antibiotics, hormones or animal by-products ever, the company stresses. At this time of year, holiday “helpers” such as truffle butter, mushrooms and more. Go to http://www.dartagnan.com.

NIBBLES

Sweet additions for holiday meals

BOSTON – The holiday season is the time for enjoying sweet endings to meals and we recently discovered a number of dessert goodies made by Frankie Boyer, a talk show host for BizTalk Radio who, in her role there, seeks to “empower listeners to live healthy, vibrant lives.”
Boyer, who won The Excellence in Health Journalism recently, makes delicious “goodies” including gluten and sugar-free truffles, Whoppi Pies with mascarpone whipped cream, toffees with sugar but no gluten, cakes with no gluten or refined sugar that are “nutrient dense,” and various types of cookies as well as other gluten and sugar free dessert items.
Each item, she notes, may be made with CBD and Cannabis as well. Check out http://www.frankieboyer.com.

Wine of the Week – Excelsior Chardonnay 2017


This Chardonnay from the De Wets of Excelsior in Ashton, South Africa makes a great, reasonably priced wine for restaurants and consumers alike. Chardonnay grapes were first planted in South Africa in the 1920s but the De Wets have a winemaking tradition that dates back to 1697! The soils of the Robertson area were once used for raising championship thoroughbred horses, Excelsior points out. Today, they’re used for making fine wines.
This reasonably priced ( $6/99-$8.99 retail) offers value to restaurants and customers alike.

Lime slopes near the river and the alluvial soils of the river area proved useful for growing grapes. Robertson is a warm, dry growing region specializing today in white wines. Three Chardonnay blends come together to yield flavors of green apple, pineapple and citrus. The creamy grapes are fermented in stainless steel tanks and aged for nine months. The result is a wine with smoothness, elegance and acidity. Check the wine out from http://www.capeclassics.com.

Wine of the Week -Cabernet Sauvignon, Georges Duboeuf Pays d’Oc 2017

It’s Fall and time to think about heartier wines such as this Cabernet Sauvignon from Georges Duboeuf, a favorite French winemaker whose red table wines, among others, make Fall wine-sipping a treat. This wine’s deep red color and nose of aromatic red berries reflect its dark berries, Morello cherries, and ‘liquorice’.

The family began producing wines in the Maconnais region more than 400 years and in 1964, created  a wine merchant business celebrating its wines. Today, the winery works closely with 300 winemakers and have, since the ’80s, gained recognition in North America, Australia, and Japan as well as in Europe. Georges and his wife Rolande, and their son, Franck and his wife, Anne, today maintain a unique theme park for wine and viticulture. Their passion, they say, is “a family endeavor.”

It was a Beaujolais from Georges DuBoeuf in the 1980’s that introduced this writer to the glories of French wines and we remain grateful to this day!

NIBBLES

Say goodbye to plastic bags in Boston

BOSTON – The City of Boston recently passed an ordinance to lower the environmental impact of single-use plastic bags from local stores, working with retailers to transition away from them. New bags will cost at least five cents each and the city is urging consumers to bring their own reusable bags. The program begins in December. For more information, visit boston.gov/plastic-bags or email Stephanie Acquario at stephanie.acquario@boston.gov, or call 617-635-1761.

Businesses violating the new ordinance will be issued a warning for the first violation and if the same establishment is found to be in violation again, will be charged a $50 fee. Any additional violations in the same calendar year will result in a $100 fine.

The ordinance may be seen at https: http://www.boston.gov/departments/environment/reducing-plastic-bags-city-boston.Call Weights and Measures Department at 617-635-5328 with additional questions.

Dunkin’ Donuts intros new espresso experience

CANTON, MA – Dunkin’, long recognized for its signature hot and iced coffees, is moving in a new direction unveiling its new rebranding designed to emphasize its beverage-focused strategy  offering an entirely new espresso experience for customers in its U.S. restaurants by the holiday season.

With new state-of-the-art espresso equipment, a new espresso recipe, extensive restaurant training and new espresso cups, Dunkin’ will serve handcrafted hot and iced espresso beverages — including lattes and cappuccinos — to provide a rich, smooth, balanced taste that meets the profile preferred by espresso customers, and in particular younger espresso drinkers.

The enhanced espresso experience includes new equipment in all participating U.S. restaurants to dramatically improve espresso bean extraction for the optimal espresso beverage. The resulting espresso will deliver a stronger and more robust flavor profile. In preparation for the launch, Dunkin’ restaurant employees throughout the country have received extensive training and espresso certification on the new equipment and beverage builds.

Supporting this launch is a comprehensive marketing campaign with even the Dunkin’ espresso cups undergoing a redesign. The new espresso cups are bright orange and feature an exclamation point “!”, a symbol that the espresso beverages being served are “bold, new and exciting.”

Earlier this year, Dunkin’ Brands announced plans to invest approximately $100 million into the Dunkin’ U.S. business, more than half of which is committed to restaurant equipment that will enable the company to accelerate its beverage-led strategy, including espresso. With Dunkin’ franchisees also making a substantial investment in the initiative, the brand is focused on growing its share of the hot and iced espresso category.

Tony Weisman, chief marketing officer, Dunkin’ U.S., eplains that “espresso is one of the fastest growing coffee categories, particularly among younger consumers, and with our coffee credentials we believe we have a tremendous opportunity to improve our awareness and credibility among espresso drinkers.  Our superior lineup of lattes, cappuccinos, Americanos and macchiatos will delight current customers and surprise new ones. Sipping will truly be believing when it comes to the new espresso experience at Dunkin’.”

“Relaunching espresso in our restaurants nationwide has been a tremendous undertaking, from installation of the new espresso machines, to the creation of the new, bolder taste profile, to the extensive employee training. This is a transformative initiative, and it would never have happened without the total alignment and support of our franchisees,” adds Scott Murphy, chief operatingofficer, Dunkin’ U.S. “We are bringing America what we believe are the best, handcrafted espresso beverages in the marketplace, at a great value and all delivered at the speed of Dunkin’.”

All espresso beverages served at Dunkin’ U.S. restaurants will continue to be made with 100% espresso beans sourced from Rainforest Alliance Certified™ farms. The Rainforest Alliance is an international nonprofit organization that works to conserve biodiversity and ensure sustainable livelihoods so that the planet and people prosper together. Rainforest Alliance certification helps to protect wildlife; safeguard soils and waterways; and improve quality of life for workers, their families and local communities.

Learn more at  www.DunkinDonuts.com, or subscribe to the Dunkin’ blog to receive notifications at https://news.dunkindonuts.com/blog.

 

####

Wine of the Week – Oct. 3, 2018

Beaujolais Rosé Nouveau USA  2018 NATIONAL.jpgWine of the Week – George Duboeuf 2018 Beaujolais Nouveau

Stay tuned for George Duboeuf’s 2018 Beaujolais Nouveau Rosé, the very first of the harvest and brand new to the U.S. It’s coming soon – November 15 to be precise – and we’re excited to taste it.

The unveiling of the new rosé, comes on the heels of the expansion of Dubeouf’s U.S. portfolio with the introduction of four varietal-specific wines from the Pays d’Oc region in Southern France – a sustainable collection of varietals that pay tribute to the region. The value-priced wines include Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon. We’ll tell you more as we taste them individually! Each of the new bottles features a different native French wildflower from the region. For example, The Chardonnay label features the Yellow Gentian flower, Pinot Noir depicts the ubiquitous Red Poppy, Merlot highlights Cornflower, and Cabernet Sauvignon, Scabiosa. Enjoy the wines and their colorful labels!

Check out http://www.duboeuf.com/Home/Index.sls