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  • Food and Drink International - Food and Drink International
    Testimonials 6 Uploader 2 Featured Scroller 2 Videos 12 Editor s Blog 111 Check out our latest Edition Subscribe for free Archive Contact Janice Click here to advertise with us Tweets by FoodandDrinkMag Video See more Contact Us Food and Drink Magazine 79 West Monroe St Suite 400 Chicago IL 60603 312 676 1100 312 676 1101 Click here for a full list of contacts Latest Edition Subscribe for free

    Original URL path: http://www.fooddrink-magazine.com/component/content/ (2016-04-27)
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  • A Winning Combination - Food and Drink International
    possibilities and meeting the customer s desire for variety and more prepared meals away from home Developing this community will allow both chefs and executives to explore paths supermarkets take versus restaurants as well as off skill building activities to improve professionalism Beginning June 21 Supermarket Chefs will focus on trends building bridges to succeed exploring the ways shoppers think and creating fresh destinations throughout the perimeter Check out the agenda here Key takeaways and a focus on 2017 planning will conclude the two day community event FMI says the community s goal is twofold to teach chefs the business side and teach the fresh executive the art side We recognize the tremendous talent we have in food retail which we witnessed in real time the years FMI produced its Supermarket Chef Showdown but this strategic partnership is an opportunity that transcends a competitive cook off FMI said We want to give our retailer members resources and inspiration to grow fresh and prepared food sales and recognize that supermarket chefs really do mean business FMI Connect FMI Connect is a unique four day gathering in Chicago for all things food retail that attracts more than 400 retailer companies The trade show offers more than 40 education sessions and hands on learning experiences as well as space equivalent to five football fields for more than 700 exhibitors to display new products services and innovations One reason we created FMI Connect was to put together this event on an annual basis to fulfill a need for collaboration that most sectors in the industry really crave right now President and CEO Leslie G Sarasin told Food Drink International last year There is still this need for face to face interaction Sarasin s keynote this year The Ins and Outs of Shopper Thinking an

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1956-a-winning-combination (2016-04-27)
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  • Easter Treats and Drinks - Food and Drink International
    National Confectioners Association Today it takes six minutes Marshmallow Peeps are the most popular non chocolate Easter candy but jellybeans also rank high as Americans consume 16 million at Easter Yellow Peeps are the most popular followed by pink lavender blue and white Candy and Wine Although candy makers continue to offer more Easter candy products nothing beats pairing the classics with a great glass or bottle of wine this weekend Together Wine Co 2013 Cabernet Sauvignon and Willy Wonka s Chocolate Golden Eggs The bite size golden Nestle milk chocolate eggs are sweet and creamy pairing perfectly with the dry Napa Valley Cabernet Sauvignon The wine has hints of vanilla bean black plum cassis dark berries graphite espresso and mint Together Wine Co 2013 Sauvignon Blanc and Brach Bunny Corn The quintessential Halloween treat gets an Easter makeover resulting in a two toned white and pastel candy The treats pair well with a Sauvignon Blanc for a balanced sweet and medium flavor Barefoot Moscato and Whoppers Robin Eggs Hershey s Easter Whoppers are malt filled chocolate egg balls covered in a crunchy speckled pastel shell Pair it with a sweet Moscato a popular dessert wine OneHope 2013 Redwine Blend and Cadbury Crème Eggs Yes the 1994 Cadbury Bunny Tryouts commercial still airs today The white and yellow fondant center surrounded by a thick chocolate milk shell is a perfect match for this deep red wine Keith Hock Exit 43 Bollicine in Blanco and Peeps Marshmallow Peeps are sugary and fluffy which pairs well with a wine that is just as light and sweet This Prosecco styled wine is sparkling with a touch of sweetness Overall Rating 2 5 out of 5 stars Leave your comments Post comment as a guest Name Required Email Required Rate this article 0 Submit

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1952-easter-treats-and-drinks (2016-04-27)
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  • Plant Power - Food and Drink International
    past 12 months according to Markets and Markets and Mintel reports 36 percent of consumers buy plant based meats Responding to the Need The idea for the association had been in development for more than a year before it was officially launched Miyoko Schinner CEO of Miyoko s Kitchen and a board member on the association ran into trouble when she began selling cheese from nut proteins and reached out to Simon for assistance She faced a problem with the state on how to name her cheeses Simon tells us She was a start up and couldn t fight it Schinner never used the word cheese on her packaging and instead named her products things like Aged English Sharp Farmhouse and High Sierra Rustic Alpine The California Department of Public Health had a problem with that saying it wasn t cheese To which Schinner asked If it s not cheese what is it The health department decided to let Schinner describe her cheese as a cultured nut product It wasn t an ideal name from a marketing perspective Simon says There is a need so we studied trade groups that fight on behalf of their members who might not be able to individually Now that the trade association has been formed Schinner is using the word cheese on her website and Facebook page Simon also saw the need for a trade association in 2014 when Unilever filed a false advertising lawsuit against Hampton Creek over its egg free spread Just Mayo but ended up dropping it The FDA sent a warning letter to Hampton Creek saying its product does not comply with federal standards for labeling mayonnaise I was involved in the Hampton Creek Unilever extravaganza and that became the next poster child for updated regulations she says The government is not keeping up with newer innovative companies and the industry needed a collective voice for policy making and educating retailers The first ever trade association to advocate for plant based foods launched with 23 members including MELT Organic Daiya Foods and New Wave Foods and more companies are signing up daily The vice presidents and CEOs of businesses that innovate and sell products intended to replace meats dairy and eggs lead the association Over the next six months the Plant Based Foods Association looks to bring in new members and create a solid foundation to ensure its stability for the long term We don t have a policy agenda at the moment and are focused on creating a solid foundation Simon says We will talk to our members as they come on board and find out what their interests and priorities are Overall Rating 2 4 5 out of 5 stars Leave your comments Post comment as a guest Name Required Email Required Rate this article 0 Submit Comment Cancel Subscribe Comments 3 Sort by Oldest First Sort by Latest First Subscribe with Email Subscribe with RSS Stone Cold Permalink Rated 4 5 out of 5 stars Plant power

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1950-plant-power (2016-04-27)
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  • Equipped to Entertain - Food and Drink International
    today World Champion Bartender and Crafthouse Cocktails founder Charles Joly teamed up with Fortessa Tableware Solutions to offer professional and authentic barware I wanted to create barware that people would look at 10 years or 50 years from now and want to use Joly said This line is timeless and works I hope people enjoy it for years to come Crafthouse by Fortessa is a comprehensive barware collection designed for both professionals and cocktail enthusiasts alike Joly s goal with the collection is to educate the avid home entertainer on how to seamlessly and consistently create classic and inventive cocktails like an expert He also developed the line to satisfy the needs of bartenders at the finest cocktail establishments nationwide Totaling under 1 000 before tax the complete barware collection provides all the necessary tools to make the perfect cocktail The Boston shaker The Hawthorne strainer The jigger Smash cup Julep strainer Bar spoon Muddler Smoking box Channel knife Bottle opener Bar board Bar tray The double Old Fashioned glass Collins glass Martini glass Cocktail Coupe Bar knife Ice scoop Ice bucket Peeler Mixing glass Shaker set Mixing set Crafthouse by Fortessa will debut nationwide in the fall and will be available via Williams Sonoma It is a great pleasure to partner with Charles to empower consumers with high quality product that allows them to experience the fun of the cocktail movement Co founder and CEO of Fortessa Tableware Solutions Scott Hamberger said Who better to provide the expertise behind this than a world champion bartender We have always delighted in making the authentic and the professional available to everyone Overall Rating 0 0 out of 5 stars Leave your comments Post comment as a guest Name Required Email Required Rate this article 0 Submit Comment Cancel Subscribe Comments 2

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1948-equipped-to-entertain (2016-04-27)
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  • The Pick of the Crop - Food and Drink International
    Our customers can confidently look to us for excellence in everything from seed research and development to entirely new approaches to packaging packing and even shipping the company says Always look for the distinctive Andy Boy pink label to know you can reliably get the finest pick of the crop Broccoli rabe is Andy Boy s flagship product The company s new campaign which launched in February was created to highlight this green as a star and position it as a cruciferous vegetable to fuel active lifestyles The campaign also aims to shed light on the versatility health and nutrition benefits of broccoli rabe that people might not be aware of yet says Claudia Pizarro Villalobos marketing and culinary manager at D Arrigo Bros Co in California Andy Boy partnered with clean eating chef and leading wellness journalist Candice Kumai because of her passion for nutritious eating and delicious recipes Candice emphasizes making positive decisions for your body and is committed to helping people achieve their health and wellness goals for life Pizarro Villalobos tells Food Drink In addition to this video campaign our team has been working with Candice to curate specially developed recipes for Andy Boy featuring broccoli rabe in various ways On the Menu Candice Kumai s custom broccoli rabe recipes are available on Andy Boy s website Additional broccoli rabe recipes have been developed by bloggers and social influences which can be found here Get to know broccoli rabe on its social media channels Facebook www facebook com AndyBoyBroccoliRabe Instagram www instagram com eatbroccolirabe Twitter www twitter com eatbroccolirabe Pinterest www pinterest com eatbroccolirabe Overall Rating 0 0 out of 5 stars Leave your comments Post comment as a guest Name Required Email Required Rate this article 0 Submit Comment Cancel Subscribe Comments 1 Sort by

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1947-the-pick-of-the-crop (2016-04-27)
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  • For the Love of Barbecue - Food and Drink International
    licensing and staffing to the build outs But with my passion love and enjoyment of food I found myself in the unusual position of being able to combine these elements and facets of my life and build a successful business Tell me about Porkchop and Chop Porkchop is a Southern inspired restaurant and bar concept with an emphasis on barbecue There are six Porkchop locations in Chicago offering a twist on Southern comfort food The restaurants also have an integrative bar program featuring more than 100 of the world s top whiskeys an extensive drink menu and a variety of whiskey flights Porkchop s West Loop location is the only late night barbecue and whiskey spot in Chicago and has established a name for itself with its laid back rock n roll country house atmosphere Aside from the West Loop location we have a restaurant in Hyde Park and two express locations in the Loop A third express location is at Navy Pier and our newest location is in the suburb of Glenwood Some of my favorite dishes are fried ribs chicken and waffles shrimp and grits and BBQ rib tips Our brisket is a must try as well as our bacon maple glazed donuts Chop is a steakhouse spinoff of our Porkchop brand with more of an upscale atmosphere located in Chicago s South Loop It offers an updated and exciting downtown vibe with a French twist You can experience some exceptional food accompanied by a unique wine and beer selection along with craft cocktails Chop features grass fed locally sourced meat It features seafood and steak dishes with a modern twist including the classic T bone escargot lamb shank and steak poutine It s a gourmet meal with the focus being on the meat How have you been able to open seven locations in just four years As I mentioned it wasn t an easy road and I ve come a long way for sure I was able to do that by surrounding myself with great people It s a lot of work but it is something I m very passionate about When I first started I had one restaurant that I was at all the time That was easy in a way because all I had to do was think about that one restaurant Now with seven restaurants it s a bit more challenging What do you think sets your restaurants apart from the competition We care about the product we serve and our customers We re not about any pretentiousness we want them to enjoy themselves and have a good drink and a great meal each and every time they are in I want them to feel like this is their home away from home It s an ideal mix of essential ingredients for success in this field excellent service attention to detail a welcoming ambience and good food Employees come first If you take care of your employees they will take care of the customers

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1946-for-the-love-of-barbecue (2016-04-27)
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  • Seattle Gourmet Foods - Food and Drink International
    several chocolate related bakery items under the Dilettante brand he adds A Major Player SGF has a unique position in the gourmet foods industry Ratliff says We can provide high quality gourmet foods in large volume he declares That s how we continue to grow and become an important player The company also serves a wide range of customers We work with everybody from the local specialty shops to national retailers he says Costco is one of our big partners and we also serve Walmart Supercenters Whole Foods Trader Joe s Kroger Groceries and some of their different subsidiaries SGF also is one of the biggest players in the breath mint category and one of the largest panners in the United States Means adds Panning involves taking a center like a nut a piece of dried fruit or a coffee bean and spraying chocolate onto it inside of large revolving kettles he explains Evolving Operations Last year SGF expanded its production and distribution capabilities We actually moved some of our production facilities into a 150 000 square foot facility here in the Seattle area Means explains noting that the new facility houses its breath mint bakery and kitchen production lines This has allowed the company to deliver to customers in more a timely fashion It also enabled SGF to add to its chocolate capabilities and find a lot of efficiencies Ratliff says With all the prices of ingredients going up it has allowed us to offset them he states The chocolate market has been especially volatile for the last five years The company also is adjusting to changing tastes in packaging The individual serve size has definitely increased in importance in the market he says We ve begun offering products in smaller individual sized packs Packaging also has become a driving force to getting products to market Means says Packaging has to be sharp make the most use of the space and we work with other retailers on packaging that accomplishes that goal he says SGF also has moved toward specialized products Ratliff adds Gluten free continues to be an important segment that we re constantly working with he says The company also is moving toward utilizing non GMO ingredients Individual states are implementing regulations about GMOs he says By the end of this year we plan to be using non GMO ingredients in our facility in Kent Running Lean SGF prides itself on running in an efficient and cost effective fashion In terms of management we run this very lean Means says I run it with 13 key team members and an open door policy which enables a great deal of quick decision making and collaboration The level of communication Means adds allows SGF to react to its customers requests on short notice We want to continue to cultivate this environment because we are able to make decisions very quickly and respond promptly from a manufacturing standpoint he says Ratliff agrees It has a family feel about it he

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1938-seattle-gourmet-foods (2016-04-27)
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