archive-com.com » COM » F » FOODDRINK-MAGAZINE.COM

Total: 477

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Rise in Rosé - Food and Drink International
    Rock Angel and L Excellence Des Muraires The masterclass was followed by meet and greets with 25 winemakers who poured more than 65 rosé red and white wines History in the Making Provence is the world s largest wine region specializing in AOP rosé wine and is also the site of France s oldest vineyard Ever since the Greeks first brought wines and vines to the Marseille area 2 600 years ago the people of Provence have been engaged in rosé making Rosé is much more than a fad Dufavet says It s a real wine and we hope to maintain our leadership in the gold standard category be the historical expert and always try to get better in our products Rosé is the oldest known wine dating back to 600 B C according to Dufavet Wines of Provence today represents more than 600 wine producers many of those 26 th generation wine makers and 40 trade companies Provence s rosé is produced in a variety of styles but all tend to be fresh crisp and dry In comparison a typical American blush wine contains nearly seven times as much residual sugar per liter Provence rose is not sweet and pairs well with a variety of foods Increase in Production France is responsible for 30 percent of all rosé production followed by Spain the United States and Italy France also leads in consumption at 36 percent followed by the United States at 14 percent Italy at five percent and Spain at four percent There has been a 20 percent increase in consumption over the past 13 years and an increase in consumption in France Dufavet explains The United States craves rosé wines from Provence according to Dufavet The organization has seen a 58 percent increase in sales volume over last year and a 74 percent increase in value according to the French customs agency and Vins de Provence Figures like these confirm beyond a doubt that America has fallen in love with rosé Dufavet adds And that when it comes to rosé the choice is increasingly for the benchmark wines of Provence We are proud that consumers worldwide have discovered the wines we have been creating here for 26 centuries Rosé is deeply embedded in our culture and lifestyle it s a pleasure to share this aspect of our heritage with the world Over the past 20 years rosé has surpassed white wine and consumption has tripled Nine out of 10 wine drinkers consume rosé and one out of three bottles are consumed in France Although research firm Nielsen reported that U S wine sales increased 1 9 percent by volume and 5 3 percent in value imported rosé over 12 grew 56 4 percent by volume and 60 4 percent in value Provence rosé imports grew 58 percent by volume and 74 percent in value It s a big increase over the past four to five years and looks like a solid future for us Dufavet says You the

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1922-rise-in-rose (2016-04-27)
    Open archived version from archive

  • TPC Sawgrass - Nineteen - Food and Drink International
    diners making a special trip to visit Nineteen on its own A veteran of the hospitality industry for many years Gonzalez has been with the TPC network of golf clubs for more than a decade having previously overseen operations at clubs in Michigan and Sarasota Fla before transferring to TPC Sawgrass He says Nineteen is one of the premier dining experiences in the golfing world and the restaurant has the awards to prove it Not only has Nineteen been recognized as one of the best restaurants in the Jacksonville Fla area by Jacksonville Magazine for multiple years but it also has received the Award of Excellence from Wine Spectator magazine for several years running Magnificent Menu First and foremost the experience at Nineteen is built around the menu which Gonzalez says is tailored to the club s golfer members but features something for everyone Whether guests enjoy a sandwich or salad in the afternoon or a steak or seafood at dinnertime the defining characteristic of Nineteen s menu is a back to basics simplicity that lets them enjoy the high quality of the meat or fish We don t use a lot of ingredients Gonzalez says We try and let the protein speak for itself whatever it is We don t want to overpower it with a lot of strong flavors The restaurant s culinary team spends a lot of time working closely with its partners to ensure that Nineteen always finds the highest quality ingredients and that its recipes are balanced to let the main ingredients shine through Complementing the menu is the restaurant s award winning wine list which features a carefully selected assortment of Old and New World varietals Gonzalez says Nineteen s staff is trained on the wine list and menu pairings weekly so that they always know exactly what s on the list and what they should recommend to their guests He says guests also have access to extensive scotch and cigar selections for a relaxing after dinner experience on the veranda Full Experience Beyond the menu Gonzalez says everything else about Nineteen is structured to deliver a top notch but relaxed experience for guests and club members The overall look of the restaurant has what Gonzalez calls a clubby feel with low lighting and deep leather seats For guests seeking an even more intimate feel to their time at Nineteen the Traditions room provides a more elevated experience for up to 50 guests during dinner hours Of course guests also have the option to dine in sight of the immaculately kept greens of the 9th and 18th holes on the veranda and Gonzalez says this is a very popular option when the weather suits it The outdoor seating is gorgeous he says Nineteen matches its upscale atmosphere with service to match the best steakhouses in the country Gonzalez says the club ensures that its staff receives the best training available to provide the overall best service He says the restaurant s comprehensive training program

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1919-tpc-sawgrass-nineteen (2016-04-27)
    Open archived version from archive

  • UFood Grill - Food and Drink International
    down to the grams of sodium to standardize its products and improve consistency between stores Sysco supplies much of the proprietary food that makes up UFood Grill s menu NPC Processing out of Burlington Vt provides all of the proteins which are customized directly for the UFood brand This allows UFood Grill to control the quality of the meats its customers demand The restaurant also seeks out produce farmers within a 25 mile radius of its locations The menu that we are serving to the public is actually second to none Rincione says As it reopens brick and mortar stores UFood Grill will gear its menu to local flavors offer limited time items and test different products Menu innovation is a living breathing thing Rincione says Starting Over The healthy options market is not as limited as it was during UFood Grill s initial conception Today there are far more players in the market and even large chains such as McDonald s are encroaching on that territory with healthier options Despite that stiffer competition Rincione is confident that there is still a place for UFood Grill in the fast casual space I welcome the Freshiis of the world the b goods and Muscle Maker Grills Customers will try mine too but they ll come back to UFood because we have a better product UFood Grill s new concept stores feature a modern look with natural food features Locations will be equipped with the latest customer conveniences such as cell phone charging stations and self serve kiosks The company is also developing a mobile application and plans to offer online ordering and delivery The company currently has 16 locations in 12 states predominately located at Air Force bases college campuses and airports such as Boston s Logan International Airport Dallas Forth Worth International Airport and Salt Lake City International Airport Rincione s plan is to use franchisees to rebuild UFood s brick and mortar presence similarly to how he took Red Mango from 12 locations to more than 350 To accomplish that Rincione is treating UFood almost like a new brand I called this the oldest startup I ve ever done he says The first new franchise location was sold last October By the end of 2016 Rincione expects to have four street stores open in Maryland Boston and New York We have a very laser focused development plan he says The goal is to reach 100 locations in the next seven years Rincione expects the primary growth markets will be Dallas Houston Florida Maryland Virginia New York Boston and New England We re going to be focused on the development of where we put these things Rincione adds Rincione says one of the reasons the original UFood Grill struggled is that the company had a lot of disjointed growth The reincarnated franchise will focus east of the Mississippi enabling the executive team to better oversee the brand and make distribution easier UFood Grill will also stress standardized operations and procedures

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1917-ufood-grill (2016-04-27)
    Open archived version from archive

  • Urschel Laboratories Inc. - Food and Drink International
    Laboratories provides the machinery used to slice bacon cured ham liver lobster pepperoni hot dogs and table ready meats The snack industry uses the company s equipment to process nuts or potato chips Indeed potatoes make up a significant part of the company s business as it provides the machinery used to produce crinkle cut and waffle cut fries Urschel notes Four Generations Strong Urschel Laboratories is a fourth generation company founded in 1910 My great grandfather William founded this company says Urschel who has served as CEO for four years but has worked in other capacities for nearly two decades I ve been sweeping floors here since I was six Urschel s father Bob preceded him as CEO and remains active with the company serving as chairman of the board Urschel Laboratories got its start when William Urschel invented a gooseberry destemmer a hand cranked machine designed to save harvesters time He established the Urschel Gooseberry Snipper Factory in a small shop next to the family s kitchen and sold the machines to Michigan canners Gooseberry stems and blossom ends had been removed manually up to this time One Gooseberry Snipper could do the work of 100 workers William Urschel s sons Joe and Gerald began designing food cutting machinery and were awarded with more than 70 patents during their lifetime Significant Growth Urschel Laboratories opened a 104 million 385 000 square foot facility in August 2015 on 160 acres in Chesterton Ind after realizing it could no longer expand the previous manufacturing plant in nearby Valparaiso That facility opened in 1957 and underwent 28 expansions Urschel recalls We were landlocked in that location Urschel says After several months of debate we decided a new location was best The new facility offers room for future growth and provides more

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1916-urschel-laboratories-inc (2016-04-27)
    Open archived version from archive

  • Go Ahead, Indulge - Food and Drink International
    seconds and stir Repeat the procedure until the chocolate is completely melted Another alternative is to use a double boiler in the stove at low heat and stir the chocolate until evenly melted Once ready remove from the stove Pour heavy cream into a pot and bring to a boil Remove from stove and add the cocoa powder whisking until fully diluted Pour the hot mixture over the melted chocolate and fold slowly with a spoon to obtain a shiny rich and uniform mix Fold the sea salt and cinnamon into the mix Pour the mix into the rectangular block mold and tap against a hard surface until it is even Insert the 6 popsicle sticks into the center of each square Refrigerate for 2 to 3 hours Separate the block of chocolate from the mold and cut into equal parts as if cutting a sheet of brownies to yield six popsicles The popsicles can be stored at room temperature for a couple days or in an airtight container in the refrigerator for about 10 days Serve by placing each popsicle inside a mug with 6oz of hot milk Stir and enjoy Mexican Choco Latte Makes 2 servings Ingredients 2 seedless chile pasilla pods dry and finely chopped in small pieces 2 tablespoons cocoa powder 4 teaspoons instant coffee 3 tablespoons agave nectar 16 oz whole milk 1 cup of ice optional for iced version Directions Heat the milk until simmering Add the chile pasilla and boil for 1 min Remove from the stove and add the cocoa powder and instant coffee Add the agave nectar and whisk Serve in your favorite mug For an iced version pour 8 oz of cold milk the agave cocoa powder instant coffee and the chile pasilla in a mixer Add 1 cup of ice 8 oz blend for 10 seconds and serve Creamy Peanut Butter Coconut Dream Makes 4 servings Ingredients 90g white chocolate couverture 2 teaspoons peanut butter 1 tablespoon coconut oil 2 tablespoons coconut shavings for decoration 16 oz whole milk Directions In a medium saucepan bring milk to a gentle boil Remove from the stove and add the white chocolate and peanut butter whisking constantly until fully diluted Add the coconut oil Serve in a mug and top with coconut shavings Popcorn Crowned Orange Hot Chocolate Makes 2 servings Ingredients 2 tablespoons cocoa powder 100g semisweet chocolate couverture 60 to 65 dark chocolate 80g caramel popcorn 40g for the hot chocolate 40g for decoration Orange peel ribbons to taste Pinch sea salt 16 oz whole milk Directions In a medium saucepan bring milk to a gentle boil Remove from the stove and add the cocoa powder and sea salt whisking until fully diluted Add the semi sweet chocolate and mix until chocolate is dissolved Pour into a blender and add 20g of popcorn and mix for 10 seconds Using a small colander pour the liquid into the mugs filtering out the small pieces of corn Add orange peel to taste

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1915-go-ahead-indulge (2016-04-27)
    Open archived version from archive

  • Varni Brothers Corp. - Food and Drink International
    state of the art beverage facility is one of the most versatile in the country in terms of its size and packaging lineups Its production capabilities include two bottling lines and two canning lines a dedicated wine line and Varni Brothers can produce carbonated and non carbonated beverages With business interests in the packaging and distribution spheres Varni Brothers works to understand the needs of its customers in both arenas On the distribution side of the business service to local customers is priority No 1 We are their local distributor with an 80 year reputation for service and integrity Varni says We are much smaller than the corporate competition that surrounds us but we can still be better That starts with good people who work in our sales delivery and merchandising teams They care about providing our brands to our customers in the most efficient and accommodating process possible representing our company as an extension of the Varni Family As for its co packing customers Varni says they usually come to Varni Brothers looking for solutions Our suppliers often refer us to potential customers he says Being versatile helps Once we open a conversation with a potential new customer they are usually surprised to find out just how many packaging and secondary packaging options are available to them at our facility Most customers are surprised about the amount of time we take in our first phone conversation Some have packaging dreams that even we cannot fulfill but at least they are given practical options that are within our abilities Always on the Move Varni Brothers is looking constantly at ways to grow and do more with what it has Whether it is new change parts for an emerging bottle size or rinser adaptations to run a different can height Varni Brothers is always open to improvement opportunities We ve been improving and expanding our production facility in phases non stop over the last 15 years Varni says We completed the installation of our new bottling line just under two years ago which consisted of a new depalletizer heading to a rinser a new blending system and 70 valve filler followed by four cappers a bottle warmer chiller two labelers with multiple capabilities and two packers leading to a palletizer That bottling line is capable of filling glass PET different aluminum bottle styles and 24 ounce CapCans Noah s Spring Water recently became the first bottled water brand to utilize the eco friendly 24 ounce container We have produced soft drinks mixers bottled water energy drinks wine spritzers hard ciders wine coolers and craft sodas in many different packages Other recent improvements include installation of a Stack Wine production line providing some equipment and piping and converting about 15 000 square feet of warehouse space to include new drains sloped floors and new surface for the installation of the product specific filler sealer stacker labelers and packers Varni Brothers also completed its batching room expansion almost doubling its batch tank capacity

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1914-varni-brothers-corp (2016-04-27)
    Open archived version from archive

  • Ziyad Brothers Importing - Food and Drink International
    sparkling drinks from England Al Ghazal vegetable ghees from Jordan and Ghandour products from Lebanon It carries a full line of halal meat products and owns 10 brands that it produces internally Our competition is focused primarily on regional small ethnic stores Smith notes We are national and not only do we have a healthy small ethnic store business we also have a healthy mainstream grocery store business We are the only Mediterranean foods importer that has national distribution The company has built its reputation up over the years to exclude vendors that do not give it distribution exclusivity If someone comes in and will only give us the Midwest and not the coasts we say no thank you Smith explains We had to part company with some vendors over this and at first it wasn t an easy sell What we found is that if we have no control over the channels we are doing business in a lot of bad things happen and we can t really be a good steward if there is another distributor that has access to the brand All of Ziyad Brothers Importing s growth has been organic through building its own brands and being approached by producers The brands that we distribute have quite literally come to us Smith attests We don t recruit brands and it has not been our approach to take brands from the competition Morally we don t think it s the right thing to do The company will also only consider top tier brands because it does not want to be known as a house for lower tiered brands We focus on the highest quality Smith adds Mainstreaming Products Many consumers are getting their feet wet with Mediterranean products Smith says Take hummus for example Twelve years ago it was such a small category that its sales were not measured Today hummus does 650 million at retail sales he adds They know what hummus is now and there are quite a few products that have that kind of potential Ziyad Brothers Importing goes to great lengths to educate its customers and consumers The company develops planograms for as little as one or two shelves because most mainstream retailers are not willing to give a four or eight foot shelf until the product sells The company also offers retailers a smaller case pack than it would an ethnic store because of shelf space limitations It s not an easy go and it s not fast Smith adds We demo products to get consumers to try them and advertise a good bit There is a recipe section that we offer on the website trying to educate and steer consumers towards trying the products that will motivate some repeat patronage and then the ultimate goal is to get usage In addition to education packaging plays a big role in making the product more approachable to consumers Ziyad s Wild Garden hummus looks like a jar of salsa and the package spelled

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1913-food-for-thought (2016-04-27)
    Open archived version from archive

  • Sensible Labeling - Food and Drink International
    supermarkets to provide this important information to their customers in ways that are most accessible and useful to the customers for whom it is intended Some provisions to the act that interest supermarkets include Allowing use of a menu or menu board in a prepared foods area or next to a salad bar instead of requiring individual labeling of every item Preserving local foods or fresh items that may only be sold at one or two store or restaurant locations and Not modifying or weakening FDA s or state officials current oversight or enforcement authority For retail food establishments where a majority of orders are placed by customers off premises nutritional information can be provided by a remote access menu instead of on premises writing Because people can get a little lawsuit happy from time to time when it comes to the food industry a word of advice Don t try suing an establishment for adding one too many onions on your sandwich You won t get anywhere A restaurant or similar retail food establishment shall not be liable in any civil action in Federal or State court other than an action brought by the United States or a State for any claims arising out of an alleged violation of this clause or any State law permitted under section 403A a 4 Also any restaurant or retail food establishment in violation of the clause has 90 days after receiving notification of the violation to correct it Plus the act allows for some permissible variations in nutrient content Such disclosures shall be treated as having a reasonable basis even if such disclosures vary from actual nutrient content including but not limited to variations in serving size inadvertent human error in formulation or preparation of menu items variations in ingredients or other

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1912-sensible-labeling (2016-04-27)
    Open archived version from archive



  •