Food & Food Equipment News

Nirvana Brings Culinary Stars Back to Sanctuary for Second Annual Spring Food Fest

It’s not called Paradise Valley for nothing. Once again, Nirvana will transform  Sanctuary on Camelback Mountain Resort & Spa, in the Phoenix, Arizona, metropolitan area, into culinary heaven with four days of food-related fun whipped up by world-acclaimed chefs, mixologists, and California winemakers. Held April 19-22, 2018, Scottsdale’s premiere food event is back for a second year of tastings, themed parties, fine dining and opportunities to get up close and personal with international celebrities from the world of food and wine.

Among the headliners are Sanctuary’s own Executive Chef Beau MacMillan, who will share the spotlight with star chef/television personalities Todd English, Chuck Hughes, Aarón Sánchez, Stephanie Izard, Scott Conant; master mixologists Jason Asher, Maxton Kennedy, and more. Also playing a starring role will be Arizona’s glorious spring weather and famous sunsets, with Sanctuary’s mountain perch offering the ideal vantage point.

“Scottsdale is an emerging hotbed for culinary expression, and Sanctuary is the ideal backdrop to bring together the nation’s top talent. We look forward to building on our community’s passion for fine food and drink during this second installment of Nirvana,” said Michael Surguine, Sanctuary’s vice president and managing director.

Nirvana 2018 will bring back crowd favorites from last year – Birds & Bubbles, Best of the West, the Master of Taste winemaker dinners and a Celebrity Golf Tournament. Three new events will make their festival debuts – Bourbon Street Blues, Rosé Parté, and Tequila & Tortillas.

Tickets to Nirvana are available at www.NirvanaFoodandWine.com. In addition to individual tickets, there are two value packages available: the Nirvana Passport ($444), offering a 20-percent savings for those who attend all events (excluding the celebrity golf tournament, Rosé Parté, and Master of Taste) and the Fiji Tastemaker ($256.50), which combines two main events, Bourbon Street and Tequila & Tortillas, at a 10-percent savings.

Those interested in turning their festival experience into a luxurious culinary getaway can book one of two Nirvana Packages. “Total Nirvana” starts at $2,025 and includes three nights’ (Thursday – Saturday) accommodations at Sanctuary, one of the most celebrated resorts in the U.S., tickets to all four main Nirvana events, and 20-percent savings on room and tickets. Or, travelers may opt for the “Nirvana Package” that starts at $1,827 with the guest’s choice of two Nirvana main events, and 10-percent savings on tickets and accommodations in a luxury casita, suite or private home. Book online at https://www.sanctuaryoncamelback.com/nirvana-food-wine-getaway/  or call 844-871-6042.

Nirvana enthusiasts can stay connected with the latest news on Facebook, Instagram and Twitter. The 2018 line-up includes:

Bourbon Street Blues

Hosted by mixologist Jason Asher; presented by Bulleit Bourbon

Thursday, April 19, 7-10 p.m.; Infinity Pool and Lawn; $150 per person

Nirvana will kick off with a grand New Orleans-style festival, complete with a dazzling array of food and drinks. Live jazz will set a Mardi Gras mood featuring the Valley’s top mixologists. Guest are encouraged to dress in their best masquerade attire. Participating mixologists include Jason Asher, Brian Blevins, Maxton Kennedy, Bobby Kramer, Eric Wilson, and Libby Longlott. Chefs are Paul Boehmer, Audrey Enriquez, George Frasher, Brian Lieske, Beau MacMillan, Landon Post, and Lenard Rubin.

Master of Taste Dinner A

Hosted by chefs Matt Carter and Mark Stark; winemakers Rich Aurilia and Dan Kosta

Thursday, April 19; 7-10 p.m.; Casa Seven; $350 per person; limited availability

The Master of Taste dinners are intimate culinary experiences pairing top chefs from the Scottsdale area and California’s Sonoma County with a notable winemaker. The first of two such evenings will showcase the fine vintages of Napa’s Red Stitch Wines with owner Rich Aurilia, a former San Francisco Giants shortstop, and his wine mentor Dan Kosta of Kosta Browne. This very special event will be hosted at one of Sanctuary’s most luxurious private estate homes. Casa Seven’s dramatic glass wall affords dinner attendees a spectacular view of the valley below.

 

Birds & Bubbles

Hosted by chefs Stephanie Izard and Chuck Hughes, presented by Möet & Chandon and Woodford Reserve

Friday, April 20, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); The Sanctuary Ballroom and Lower Lawn; $225 VIP/ $150 GA per person

Fried chicken and Champagne prove to be an inspired pairing as an all-star line-up of local chefs put their own spin on the southern specialty, complete with side dishes, fine bubbly and live music thanks to American country singer/songwriter D. Vincent Williams & the Nashville Allstars. Festival-goers can book VIP admission to enjoy 45 minutes of personal time with their favorite chef. Participating chefs and mixologists include Lindsay Autry, Jacob Cutino, Rochelle Daniel, Michael DeMaria, Eddie Diaz, Ron Dimas, Jacob Ellis, Stephen Jones, James Garron, Kiefer Gilbert, and Bernie Kantak.

Master of Taste Dinner B

Hosted by chefs Dustin Valette and Christopher Gross; winemaker Tuck Beckstoffer

Friday, April 20, 7-10 p.m.; Casa Seven; $350 per person; limited availability

Nirvana’s second winemaker evening puts the spotlight on pioneering Napa vintner Tuck Beckstoffer and his eponymous Tuck Beckstoffer Wines. This intimate dinner will be hosted at Casa Seven, one of Sanctuary’s glorious private estate homes.

Celebrity Golf Tournament

Saturday, April 21, 8 a.m. registration and 8:45 a.m. tee; Mountain Shadows; $2,000 per foursome

Golf enthusiasts can tee off their day on Mountain Shadows, one of Phoenix’s premiere courses, with Nirvana’s fun-filled celebrity tournament. Each foursome will be paired with a renowned chef (including Sanctuary’s own Beau MacMillan), star mixologist or notable sports figure, with plenty of food, beer, wine and spirits on hand to fuel an unforgettable round.

 Rosé Parté

Hosted by chef Todd English

Saturday, April 21, 11 a.m.-2 p.m.; $135 per person

A refreshing alternative for those who prefer pink to golf course green, this new-to-Nirvana event will pair fine bites with fashionable rosé against a backdrop of spectacular desert views.

Best of the West

Hosted by chef Scott Conant (Mora Italian) and mixologist Tony Abou-Ganim

Saturday, April 21, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); elements, Praying Monk, jade bar, Sunset Garden and Lower Lawn; $225 VIP/$150 GA per person

Nirvana’s closing night will bring together the best chefs in the West for a grand finale-worthy walk-around tasting that will take guests to indoor and outdoor settings throughout the resort. VIP attendees gain early access and extra time with the chefs, including Justin Beckett, Cullen Campbell, Ryan Clark, John Conley, Russell LaCasce, Branden Levine, Gio Osso, Jeremy Pacheco, James Porter, Joseph Rodger, Caleb Schiff, Matthew Taylor, and Chuck Wiley.

Tequila & Tortillas

Hosted by chef Aarón Sánchez and mixologist Maxton Kennedy

Sunday, April 22, 11 a.m.-2 p.m.; elements, Praying Monk, jade bar, Sunset Garden and Lower Lawn; $135 per person

Because it’s always five o’clock somewhere, Nirvana’s Southwestern-style show-stopping farewell brunch promises tequila, tequila and more tequila. Festival-goers can shake off the sleep with palate-wakening Mexican specialties and live music to celebrate their final morning in paradise. Participating chefs: Rene Andrade, Jason Asher, Lee Hilson, Beau MacMillan, Aaron May, Julio Mata, Peter McQuaid, Doug Robson, Lenard Rubin, Samantha Sanz, Ana Garza and Suny Santana.

Mondelēz International Unveils State-of-the-Art Technical Center in Singapore

Mondelēz International has unveiled its newest global Technical Center in Jurong, Singapore. This advanced facility focuses on innovation, developing new products and technologies for some of the company’s iconic brands like Clorets, Halls and The Natural Confectionery Company candy; Stride, Trident and Dentyne gum; Cadbury Dairy Milk chocolate and Oreo biscuits.

The Singapore Technical Center is part of the company’s previously announced $65 million investment in nine fully equipped and technologically advanced Research, Development, Quality and Innovation (RDQI) hubs, strategically positioned around the globe. These centers enable Mondelēz International to better recruit, retain and develop talent across a range of science and technical disciplines, while streamlining processes and accelerating the company’s growth and innovation.

“Our purpose and vision at Mondelēz International are simple – to create more moments of joy for our consumers with our much-loved brands by building the best snacking company in the world,” said Maurizio Brusadelli, Executive Vice President and President AMEA (Asia Pacific, Middle East and Africa). “Singapore’s fantastic infrastructure, thriving RDQI ecosystem and the collaborative approach of government organizations makes it a perfect place for innovation. This is one of the many reasons why we have made Singapore the home of our AMEA region.”

“Through our advantaged Technical Centers, we’re focusing our investment in research, equipment and capabilities, driving innovation to support our growth strategy, margin and quality platforms,” said Rob Hargrove, Executive Vice President, Research, Development, Quality and Innovation. “As consumers’ preferences and lifestyles continue to evolve, innovation is core to achieving that mission. These hubs will improve speed, efficiency and effectiveness, while increased scale will enable us to more quickly meet consumer needs. As a world class RDQI team, we want to attract people at the forefront of thriving innovation scenes. Singapore has an incredible and diverse pool of young tech talent, which we look forward to nurturing as part of our RDQI team.”

The Singapore Technical Center will be home to up to 75 scientists, developers, engineers, analytical chemists and other specialists from all over the world. The site is equipped with multiple technical capabilities, such as a pilot facility, a packaging creative studio and a range of labs for technical research. The team will closely collaborate on innovations with more than 35 sites in the Mondelēz International manufacturing network across AMEA.

The Singapore hub joins five other Mondelēz International Technical Centers – East Hanover, New Jersey, in the United States; Curitiba in Brazil; Bournville and Reading, both in the UK; and Wroclaw in Poland – that are already in full operation. The remainder of the company’s network of redesigned Technical Centers – in India, Mexico and China – are expected to open in 2018 and 2019.

US Foods Joins Global Sustainable Seafood Initiative

The Global Sustainable Seafood Initiative is pleased to announce US Foods, a leading foodservice distributor, has joined GSSI as a Funding Partner.

US Foods is the first American foodservice distributor to join GSSI’s Global Partnership. Their joining reinforces the growing importance of seafood sustainability in food service. US Foods will join 41 other global companies in working towards GSSI’s mission of providing more sustainable seafood for everyone.

“US Foods’ longstanding dedication to seafood sustainability and traceability is highly commendable. As a foodservice distributor, US Foods represents a critical part of the seafood supply chain, and GSSI is delighted to welcome them to the partnership. Having US Foods join the Global Partnership is a strong step forward for GSSI’s global non-competitive effort in ensuring clarity, confidence and choice in seafood certification.” said Herman Wisse, Program Director, GSSI.

“We are proud to join GSSI and support their global mission to provide more sustainable seafood for everyone,” said Jennifer Wandler, Director of Seafood Category Management, US Foods. “We look forward to the partnership supporting our commitment to the ongoing review and implementation of best practices across our seafood supply chain.”

Baxter Manufacturing Introduces the VersaOven Cooking Solution

Baxter, the commercial oven manufacturer, is introducing the VersaOven™, a new type of kitchen equipment that combines the best features of rotisserie, convection and combi ovens into a space-saving oven category all its own.

Built with patent-pending technology to offer versatility, performance and intuitive operation, the VersaOven enables cooking, baking and steaming without the difficulty of operation that can come with combi ovens, or the arduous clean up that can be a hallmark of convection ovens.

“The Baxter VersaOven is truly unique because it handles so many kinds of food and styles of cooking with terrific results” said Chef Michelle Bridges, Baxter’s Manager of Bakery/Culinary Support. “Cooks of all skill and experience levels can easily use the VersaOven to cook racks of rotisserie-style chicken, steam vegetables and bake moist, flavorful cakes.”

Built to offer the cooking advantages of rotisseries, rack ovens and combi ovens in one convenient and consolidated package, the VersaOven features a rotating interior oven rack for even cooking results, and a 95,000 BTU/Hr in-shot burner system. The VersaOven is also built with a patented, self-contained steam system that generates more steam than a standard mini-rack oven. Designed to handle the daily cooking demands of the busiest delis, grocery stores and retail kitchens, the VersaOven has the capacity to fit 40 three-pound chickens, 10 standard 18”x26” sheet pans, or five 12”x20”x2.5” steam pans.

While versatility and the latest technology are built in, designers made ease-of-use a priority. The VersaOven allows users to intuitively input recipes using programmable touch-screen controls in less time and with less frustration than many combi ovens that cooks can find too complex to operate. Bulk uploading of recipes is possible as well through an easily accessed USB port. The VersaOven also features a large window with two panes for easy viewing, and a patent-pending design that includes a fixed, interior pane for additional door rigidity, plus an exterior window that opens easily for cleaning between the panes.

“The VersaOven is probably one of the easiest ovens to clean and care for that we’ve built to date,” said Steve Wright, Product Line Manager. “From grease collection to cleaning, it’s designed to save kitchens time and labor.”

For reduced maintenance issues, the Baxter VersaOven incorporates a patent-pending grease separation system that utilizes gravity and a valve rather than a pump. Grease is collected in two five-gallon containers, and the transit caddy includes viewing windows to monitor grease levels, as well as a retractable handle that stows out of the way when not in use.

End-of-day cleanup is also easy, thanks to a patent-pending automated wash system that reduces the need for daily manual cleaning. The oven’s heavy cleaning cycle only takes two hours and uses 24 gallons of water, while a 30-minute, short wash cycle takes care of any midday needs without shutting down afternoon production.

To learn more about the Baxter VersaOven and other Baxter cooking and baking equipment, visit www.baxtermfg.com.

Anuga FoodTec Scheduled for March 20-23, 2018

The trade show Anuga FoodTec will run March 20 to 23, 2018, at Koelnmesse in Cologne, Germany. Nearly 1,700 suppliers from more than 50 countries will present their new products for the production and packaging of all types of food and beverage. The exhibits will be accompanied by a technical program that includes workshops, conferences and guided tours.

“Traditionally process technology has been the most represented section at the trade fair,” says Katharina Hamma, Chief Operating Officer, Koelnmesse GmbH. “This year there is greater emphasis on food safety and quality management, as well as food ingredients. Visitors experience the entire production cycle, from how basic ingredients are processed and how a product is made, all the way to the primary and secondary packing of the finished product. Nothing less than the entire production chain is depicted at the trade fair.”

The theme of this year’s exhibition and technical program is resource efficiency. The theme will be showcased through topics such as optimizing production processes, reducing energy and water consumption, and minimizing food loss through ingredient, process and package technology. Deutsche Landwirtschafts-Gesellschaft (DLG), the German agricultural society, is organizing the program.

“The growing demand for commodities and energy sources worldwide and the increasing urbanization are compelling us to review our present behavior and economic activity,” says Simone Schiller, Managing Director-Competence Center Food at DLG. “Careful, and at the same time efficient, management of natural resources is the key competence of sustainable societies, societies that are fit for the future. The exhibitors this year will be presenting a range of solutions showing how competitiveness can be strengthened and how the use of energy and water as well as food losses during production can be reduced.”

Complementing this theme is next-generation robotics technology. The show will offer demonstrations of robots at every step of the manufacturing chain, from incoming raw materials to outgoing finished product.

“The main areas of robot applications are currently still the heavy palletizing work and tasks in the field of packaging and re-packaging,” says Schiller. “However enormous developments in the fields of hygienic design, electronic image capture and analysis and gripper technology are making it possible to use robots increasingly for ever more difficult tasks in direct contact with foods.”

An expert forum on topics of current interest to the food industry is also scheduled. This forum, titled "Tropics, Trends, Technologies -- what's moving today's food industry?" will offer presentations and panel discussions on topics of current interest. Expect discussions on convenience, food authenticity, modified atmosphere packaging, genome editing, high pressure processing and more. A separate forum will be dedicated to food ingredients and product development. This forum will address the topics of clean labeling, personalized nutrition, texture design, enzymes in food production and functional foods.

For more information on Anuga FoodTec 2018, visit www.anugafoodtec.com.

Denny’s Announces Expansion Into United Kingdom

Denny's Corporation is expanding into Europe through a franchise agreement with Denny’s Magic Diners U.K., led by seasoned franchise executive Leon Esfahani.  The agreement will bring 10 locations to the United Kingdom over the next several years, with the first expected to open in Wales by the end of the year. 

“We believe there is considerable opportunity to grow the brand internationally, and are confident that Leon Esfahani and his team’s experience with leading restaurant brands makes him the right partner to introduce the Denny’s experience to the United Kingdom, and more broadly Europe, for the first time,” stated John Miller, Denny’s President and CEO. “Our expanding global footprint has attracted new interest from a number of franchisees and we continue to have an active pipeline for growth as we gain momentum beyond North America.”

Esfahani’s restaurant experience includes operating franchised locations for leading global brands, including Starbucks and Pizza Hut. His first Denny’s location is expected to open in Swansea, Wales, by the end of 2017. 

“I have long been a fan of the Denny’s brand and am honored to bring what I view as a truly unique concept to the United Kingdom,” said Esfahani. “Denny’s serves up a welcoming atmosphere paired with a broad menu of favorites across all day parts, and I am thrilled to introduce the Denny’s diner experience to the local community.” 

 

Hissho Sushi Named to 2017 Grant Thornton North Carolina 100

Hissho Sushi has been named to the 2017 Grant Thornton North Carolina 100® (NC100), which ranks the state’s largest private companies by revenue. The complete list was released in the October issue of Business North Carolina and can be viewed at GrantThornton.com/NC100.

“We are honored to be named to the 2017 Grant Thornton North Carolina 10® list,” said Andrea Lee, Corporate Communications at Hissho Sushi. “This recognition reaffirms our prominence in North Carolina and our commitment to the community. We are proud to be recognized as one of the most innovative, top-performing businesses in our state.”

Since 1984, the NC100 has ranked the state’s largest private companies by revenue in the most recent fiscal year, based on data provided by the participants.

Castle Brands Announces Additional Investment in Kentucky Artisan Distillery

Castle Brands Inc., a developer and international marketer of premium and super-premium drinks brands, has purchased an additional 5 percent of Copperhead Distillery Company, which owns and operates the Kentucky Artisan Distillery. Kentucky Artisan Distillery currently has three warehouses storing Jefferson's bourbons, provides distilling using special mash-bills made from locally grown grains for Jefferson's brands and houses the Jefferson's Visitor Center and store, showcasing the Jefferson's brand. The additional investment brings Castle Brands ownership of Copperhead to 25 percent.

John Glover, Executive Vice President and Chief Operating Officer of Castle Brands, said "Our additional investment makes us the second largest shareholder in Kentucky Artisan Distillery and demonstrates our continued commitment to our Jefferson's brand. Partnering with Kentucky Artisan Distillery has provided a home for Jefferson's bourbon and allowed us the ability to develop, innovate and expand our Jefferson's offerings. With Kentucky Artisan Distillery's expanded warehousing and distilling capabilities, we expect the partnership to continue to grow and develop with the Jefferson's brand."

Stephen Thompson, President and General Manager of Kentucky Artisan Distillery, stated "We are excited to expand our partnership with Castle Brands to further develop the super-premium Jefferson's portfolio. We look forward to working with Castle Brands on innovations such as estate farm-to-glass bourbon and a super-premium 100 percent rye whiskey and welcoming guests to the Jefferson's Visitor Center for many years to come."

Papa Murphy’s Promotes Mark Hutchens to Chief Operating Officer

Papa Murphy’s Holdings, Inc. has promoted to the role of Executive Vice President and Chief Operating Officer of the company, effective immediately.  Hutchens will continue in his role as Chief Financial Officer until a qualified replacement is found.   

Weldon Spangler, Chief Executive Officer of the company, stated, “Mark has been an integral leader in his time at Papa Murphy’s, demonstrating both financial and operational acumen and a strong affinity for the franchise business model. In addition to having a meaningful impact on the development of the company’s long-term strategy, Mark has driven several key business initiatives over the last year that have positioned the company for continued profitability and growth, including our first-quarter organizational realignment, recent company-store portfolio actions and the transition of our ecommerce platform to Olo.com. The board and I look forward to continuing to work closely with Mark and to his increasing contributions to our business and franchise-owners.”

Hutchens added, “We’ve taken aggressive steps in the last several months to reduce costs while also ensuring that the right resources are focused on the support of our owner-operators. Franchisee profitability is foundational to our success and will continue to be a top priority in my new role. I am excited to have the opportunity to work more closely with our talented operators and the teams at Papa Murphy’s who support them, while continuing to lead the financial functions of the company until a qualified successor is in place. Working together, I am confident that the company and our franchise-owners can turn the business around and help the Papa Murphy’s brand reach its full potential for our many stakeholders.”

Hutchens has served as the company’s Chief Financial Officer since January 2014 and was promoted to Executive Vice President in June of this year. Previously, Hutchens served as vice president, chief financial officer – International, for Bloomin’ Brands, Inc., where his responsibilities included finance, business development and supply chain management activities for Outback Steakhouse International. Prior to joining Bloomin’ Brands, he held a variety of leadership positions at Office Depot, Yum! Brands, PepsiCo’s KFC subsidiary and Ford Motor Company. Hutchens received his master of business administration degree from the Kelley School of Business at Indiana University.

Ice Cream Museum to Open in San Francisco

Museum of Ice Cream is planning to open in San Francisco. The San Francisco location will be the third Museum of Ice Cream, following two others in Los Angeles and New York City. Museum of Ice Cream opens its doors this September at the historic 1 Grant Avenue in the heart of the city.

Museum of Ice Cream features 10 thematically tailored, immersive installations produced entirely by its in-house design team. Interactive elements include a magical candy garden, psychedelic rainbow unicorns, a push pop installation, a cherry on top sky, the renowned Sprinkle Pool and new tastings, including an original Museum of Ice Cream flavor.

Driven by the wondrous joy ice cream evokes, Museum of Ice Cream San Francisco continues to bring people together through art, design, and innovation. Founder and Creative Director Maryellis Bunn was drawn to the challenge of creating and designing the next Museum of Ice Cream in a historical building with stunning architectural highlights. Located in an old bank near San Francisco's Union Square, Museum of Ice Cream's modern design and signature playfulness stands in stark contrast with the 108-year-old historic landmark. With several modern installations built around (decades-old) structures that have been hidden from public view, Museum of Ice Cream truly enhances the building's unique character at every turn. Underneath Museum of Ice Cream's 45-foot dome ceilings is the famous Sprinkle Pool - filled with over 100 million custom designed sprinkles.

Curating the best of California ice cream, visitors will indulge in one "scoop of the week," from a rotating cast of creameries, including Bi-Rite, It's It, Salt & Straw and CREAM. Visitors enjoy an exclusive mochi ice cream tasting experience by California-based My/Mo Mochi Ice Cream, an out-of-this world Pop Rocks® Cave, and a never-been-tasted, custom, Museum of Ice Cream flavor. The museum concludes with a Design Within Reach lounge and a new shop experience, unveiling art objects and merchandise available exclusively inside.