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.
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.
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!
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 firstname.lastname@example.org, 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.
BOSTON – Connecticut-based Bartaco expects to open in North Carolina this year in Raleigh and Charlotte. With seven already here in the Northeast, the company’s Adam Halberg discloses that a new Bartco will open this year in Boston’s Fort Point Channel as well.
BOSTON – A new partnership between BevSpot and Toast lets clients seamlessly use Toast POS data to make smarter ordering and inventory decisions and get quicker access to their business’ overall health.
The integration combines item-level POS data from Toast with inventory and ordering data available in BevSport without spreadsheets, uploads or exports. Sales data streams into the BevSpot account by selecting dates and new menu items flow into it automatically letting operators manage recipes and cost out beverages without creating them one by one.
Exact names and menu groups created in Toast will be used in BevSpot to offer consistency across the two platforms and provide clean data.
Restaurant and bar users receive an integrated solution and an exclusive hardware-software discount, getting the Toast Terminal Bundle and two months of the BevSpot pro subscription for free – getting an up to $2,000 value. Go to www.bevspot.com for more details.