Tag Archives: Lovin’ Spoonfuls

Ultimate Tailgate Party honors Baldor Specialty Foods

lovinspoonfuls-logo.pngBOSTON – Lovin’ Spoonfuls’ 9th annual Ultimate Tailgate Party, Nov. 3 when Baldor Specialty Foods will be honored with the Thomas M. Menino Award for Leadership for its commitment to sustainability in every aspect of the supply chain to optimize environmental and social best practices.

Lovin’ Spoonfuls’ Founder and Executive Director Ashley Stanley notes since the company’s start in 2010, via large scale support of events, operations, and the personal advocacy of Sales Executive Shane Brunette, Spoonfuls has been able to count on Baldor Specialty Foods as a committed partner. “Baldor is a true leader in the food space with tremendous impact through their sustainability initiatives; they represent an impressive commitment to zero waste,” she declares.

Through advocating for responsible production and consumption, Baldor Specialty Foods is a pioneer for sustainability in the wholesale space. Their programs, such as SparCs and Imperfect Produce, rescue fruits and vegetables from a fate of compost or landfill.

“It’s always incredible to partner with an organization that gets it, and Lovin’ Spoonfuls truly gets it,” says Thomas McQuillan, Baldor vice president of Sustainability. “Baldor continues to identify and promote food sustainability best practices and, together with Lovin’ Spoonfuls, is having a genuine impact in the communities we both serve.”

He’ll be joined at the party by Bizarre Foods’ Andrew Zimmern who returns as host. Zimmern, a member of Lovin’ Spoonfuls Culinary Board and a past Menino Award recipient, is a renowned advocate on issues relating to food justice and access. Attendees at this year’s Tailgate will enjoy tailgate- inspired dishes from restaurants like Uni, Myers + Chang, Eventide, Little Donkey, Bar Mezzana, and more than 20 others. The event takes place from 4-8pm, ending prior to the Patriots’ kick-off versus the Baltimore Ravens at 8:20pm (away game), and will be held at Cruiseport Boston, 1 Black Falcon Avenue, Boston, MA 02210. Tickets sell out each year, and are now on sale. More information and the complete restaurant lineup can be found here. General admission tickets are $200 and VIP tickets are $300. All proceeds benefit Lovin’ Spoonfuls. The Ultimate Tailgate Party is Lovin’ Spoonfuls’ primary fundraiser of the year, attracting more than 450 guests and over 25 restaurants. For more details, contact Liz Ferguson at liz@lovinspoonfuls

Dig Inn opens lst MA unit in Boston’s Copley Square

BOSTON – From Manhattan, where Dig Inn currently has 11 restaurants, the chain opens its first in Massachusetts this week in Boston’s Copley Square neighborhood where it will be open for breakfast, lunch and dinner seven days a week.

The restaurant offers communal tables for working, reading, gathering and, of course, dining. An open kitchen lets customers see the action and feel a part of it. “We believe in the power of a shared table,” a spokesman declares, “for the everyday and the extraordinary.” The restaurant, he points out, is “a place where friendships are made and ideas are born.” With 40-plus seats and outside dining too, it’s the largest (3,000 sq. ft.) in the group.

The Boston unit will be the first to offer breakfast as well as lunch and dinner, so start the day there with egg sandwiches, yogurt and overnight grain parfaits, quinoa waffles, toasts, fresh pastries, veggie pop-tarts, frittata, hardboiled duck egg or vegetable and egg cocottes.

Dig Inn introduces a new Coffee Culture coffee program all day. At lunch or dinner, check out Vegetable Butcher Block with cauliflower, squash, asparagus, mushrooms and eggplant or the Daily Digs program with meatballs, lentil bean cakes, lemon chicken, braised beef, cassoulet beans with cured meat and a local fish special daily. The Field Salad program offers signature greens, a variety of six roasted vegetables and new house-made dressings.

Dig Inn is committed to local in-season ingredients, sourcing from regional farms including Plainville Farm, 4 Towns Farm, Pete’s Greens, Ward’s Berry Farm, Farmer’s Garden, Siena Farms, Open Meadows Farms, Kitchen Gardens, Davidian Brothers Farmsm Botticello Farms, Twin Oaks Farms, Smiarowski Farms, MapleLine Farms and Valley View Farms.

Here in Boston, the group is partnering with Future Chefs, the local non-profit that develops tomorrow’s culinary leaders, helping young people find jobs that offer excellent learning experiences. As part of the partnership, one student from each class will apprentice at Dig Inn for six months.

Lastly, because surplus food should not go to waste, Dig Inn is donating its surplus to Lovin Spoonfuls, a non-profit committed to reducing food waste by redistributing food that otherwise would be wasted to its network of partners and shelters. Visit www.diginn.com.