LYNNFIELD, MA –Boston-based Anoush’ella Kitchen owned by Nina
and Raffi Festekijian recently opened a second restaurant here in MarketStreet,
building upon the success of their initial venture in Boston’s South End.
The name is Armenian and means “May it be Sweet,” reflecting
Chef Nina’s belief that food prepared lovingly can awake the palate, enrich the
diner’s mind and satisfy the soul.
“The menu,” she declares, “is meant to capture the explosive
flavors of Mediterranean street food from my childhood. It’s also the food we
raised our now three grown sons on in Winchester – healthy and delicious.”
Their initial venture which opened in Boston in 2017 won
praise and was named “Best Fast Casual Restaurant” in The Improper Bostonian
magazine and lauded by The Boston Globe food critic Devra First who described
it as what would happen “if two city restaurants, Sofra and sweetgreen had a
Anoush’ella uses fresh local ingredients including organic
and anti-biotic-free meats, and spices come from carefully chosen select
providers around the world. Local wines and craft beers complement the cuisine.
Nina and her husband, Raffi, met in Beirut and have been
married for two dozen years, using their individual talents, and shared
culinary roots to create a unique dining experience.
Pasture-raised Northeast beef products from Walden Meat
NORTH BILLERICA, MA – All of the meats at Walden Meat Products here are raised in New England or New York with no antibiotics, herbicides or pesticides. Check them out, place an order before June 15, and receive uncured Vermont maple bacon free as an introductory offer. Choose high quality meats with no commitment or contract and the ability to skip, change or cancel an order, share items or delivery dates anytime, the company points out. Join by June 15 (chose the “post card” option for how you heard of the company, and receive uncured Vermont bacon for free. Visit http://www.waldenlocalmeat.com or call 978-631-1135. They’ll deliver 100 percent grass fed and finished beef, pasture raised chicken, pork and lamb as well as wild-caught Atlantic fish directly to your door.
CANTON, MA – Coming soon – June 7th – is a “day for donuts” – National Donut Day 2019 and Dunkin’ Donuts is urging Americans to “dunk out” with a donut and some “me” time during the day.
The company will offer an invitation on Facebook to let fans know they can have a free classic donut that day with the purchase of any beverage. Enjoy the classic favorites including Boston Kreme, Glazed, Glazed Chocolate, Strawberry Frosted with Sprinkles and more, the chain urges customers.
US Chief Marketing Officer Tony Weisman notes that donuts are “part of the American story and hold a special place in our popular culture” and urges customers to drop by and “recharge and enjoy their favorite donut variety.”
The upcoming event led Dunkin’ to conduct a survey asking people what daypart they prefer for a donut break, who they’d pick to share it with, and whether they prefer to eat donuts whole or split them.
National Donut Day began in 1938 when the Chicago Salvation army honored women who serve donuts to soldiers in World War I. It’s traditionally celebrated on the first Friday of June.
For nearly 70 years, Dunkin’ Donuts has served signature donuts. Visit www.DunkinDonuts.com or visit the Dunkin’ blog at https://news.dunkindonuts.com/blog.
PHILADELPHIA – Tork, a hygiene brand from Essity, was awarded Best Marketing Strategy from Tissue World this Spring for its Take Back The Lunch Break program. The company’s research shows that while hour-long lunch breaks may be gone, their demise may be negatively impacting employee job satisfaction in U.S. workplaces. Research by the company, a manufacturer of hand towels, toilet paper, napkins and soap, shows that nearly 90 percent of employees view the ability to take a lunch break as critical when seeking new jobs, only 62 percent feel encouraged to take one. That discrepancy, a Gallup study of U.S. employee engagement showed that only a third of American employees are engaged in their jobs and that those taking such breaks daily score higher on a wide range of employee engagement metrics such as job satisfaction, likelihood of continuing to work for the company, and recommending their employer to others. Interestingly enough, 88 percent of North American employers say their employees are encouraged to take regular lunch breaks, showing a large disconnect between them and their workers as only 62 percent of them actually feel encouraged. Don Lewis, president of Professional Hygiene at the company, notes that Tork’s research show getting fresh air, exercise or merely going out to buy lunch can improve how employees feel about their work and their employer. Their hesitancy is attributed to fear of being judged by bosses and coworkers. A Tork survey shows their concerns may be justified, noting that: • 34 percent of bosses consider how often an employee takes a lunch break when evaluating their job performance. • 22 percent of bosses think that employees who take a regular lunch break are less hardworking. • 13 percent of North American workers think their coworkers would judge them negatively if they take a regular lunch break. This June, Tork introduces the third Friday of the month as National Take Bake The Lunch Break Day, seeking to encourage workers to step away from desks and be energized. Visit TorkUSA.com/takebacklunch for the full survey findings.
Kanonkop, a South African wine producer, offers its Cape Blend, Kanonkop Kadette 2017 from Stellenbosch. The name, which means “Cannon Hill”, refers to the time when cannons were fired to signal the arrival of Dutch trade ships into Cape Town harbor. The wine is a blend of Pinotage (37%), Cabernet Sauvignon (36%), Merlot (25%) and Cabernet Franc (2%). It’s aged for 12 to 14 months in French oak and comes from the Stellenbosch region, east of Cape Town.
A dry red wine, it offers concentrated berry, cherry and plum flavors, soft and silky tannins with hints at the finish of spice. Try it with beef dishes and pastas for an elegant addition to the meal.
CHICAGO – The 100th Anniversary NRA Show takes place this month, May 18-21 at McCormick Place here, showcasing new products, demonstrating product differentiations, delivering “thought leadership” and generating quality leads.
It is the largest annual foodservice show in the Western hemisphere, drawing some 41,000-plus foodservice operators.
The National Restaurant Association notes that 94 percent of the top 100 restaurant brands attended the show last year. Some 88 percent of attendees are said to influence or make purchasing decisions. NRA puts the number of potential Show buyers at 41,000, noting that more than 50 percent do not attend any other industry trade event.
This year’s Show will include 2,300 exhibiting firms in 900 plus product categories. Some 94 of the top 100 restaurant brands attended the 2018 Show. Attendees include restaurant owners, hotel operators, casinos, hospitals and schools and 88 percent influence or make purchasing decisions. “There’s no other place to reach the entire foodservice industry ecosystem,” Show personnel point out, adding that more than 50 percent of the Show’s more than 41,000 buyers, do not attend any other industry trade show. “Big operators”, the Show declares, describing them as those doing $25 million in sales, were up nearly 10 percent in numbers last year.
“Use this opportunity,” NRA declares, “to reach the entire foodservice ecosystem.” Secure your space and sponsorship by emailing firstname.lastname@example.org. Visit Restaurant.org/Show/Exhitors.
BOSTON – A new dining option, Blake’s Kitchen + Bar, is now open at 276 Friend St. for breakfast and dinner daily. Owned by Atit Jariwala, it serves a menu of rich flavors and fresh ingredients such as a clambake with chorizo sausage and corn, lobster rolls, and burgers with hot Italian pickles in an English pub style ambience in this city’s West End.
In addition to traditional breakfast offerings such as farm fresh eggs with Applewood smoked bacon or avocado toast, French toast, stone cut oatmeal and local granola and yogurt, it offers lobster benedict with organic eggs, Piantedosi English muffin, and fresh lobster ($18). Rich flavors and fresh ingredients make up the menu items which include burgers with hot Italian pickles, a clambake with chorizo sausage and corn, and lobster Benedict, among other dishes according to the owner, Atit Jarawala.
Besides In addition to five Fazenda coffee offerings, Blake’s serves a Bloody Mary as well as Night Shift Brewing’s Awake Coffee Porter. Visit http://www.blakesboston.com.