Hot Off the Presses
Chic Chef Co., the renowned brand with all-natural, organic products has officially expanded from an online shop to the first African-American proprietary owned marketplace in the historical area of Midtown Phoenix, on Saturday June 5th, 2021. Chic Chef Co., created by Celebrity Chef Nik Fields, is a true testament to her love for gourmet foods, which includes pasta, pasta sauces, pancake mix, maple syrups along with spice blends, olive oils, vinegars, and professional quality cooking utensils. The Chic Chef Marketplace will be a one-stop-shop for all essentials for foodie and cooking aficionados and will be everyone's guilty pleasure, whether it's family time or a quick dash in and out after work.
Through a blend of culinary artistry, local flavors, and floral-inspired cuisine, Spectra and Brûlée Catering have joined forces with the Pennsylvania Horticultural Society to incorporate a wide variety of food and beverage options into the Philadelphia Flower Show experience this year. For the first time in its 193-year history, the Philadelphia Flower Show will be held outdoors in South Philadelphia’s historic FDR Park. Guests may enjoy a picnic under the trees, admire FDR Park’s beautiful architecture from a table in the Beer Garden grove, locate their favorite local vendor in the Food Bazaar, or overlook the lake as they share an expertly prepared meal in the Boathouse restaurant. Below are options that visitors can experience at this year’s Philadelphia Flower Show.
Products on the Market
After many years of success with MYX Fusions Moscato and Sangria, MYX Beverage LLC will build on that accomplishment and enter the leading growth category of lower-calorie and low alcohol wines. Today's consumers are more educated, health-conscious, and constantly seeking "better-for-you" options, and MYX is excited to offer consumers what they are demanding—two new high-quality wines with great flavor, fewer calories, and less guilt, all packaged in convenient 4-packs of cans. MYX Light Chardonnay is a slightly dry wine with fresh, crisp notes of apple, Romagna pear, and lemon. MYX Light Rosé is delightfully refreshing and made from Barbera grapes showcasing hints of strawberry, raspberry, and citrus.
People on the Move
Suited Hospitality announces its founding by an elite team of four partners, a who's who of the industry, each with their own specialized expertise, as well as decades of experience working hand-in-hand with the most revered restaurants in the world. A bespoke agency, Suited Hospitality is designed to suit every need in the industry at the highest of levels. Its founders are: Kristine Keefer, Mitch Lienhard, David Sisler, and Martha Cromar. Together, the four work to fill an important void by providing a comprehensive team approach for chefs, restaurateurs, winery owners, and entrepreneurs. Whether it's a new food business wanting to launch with a bang, an established restaurant in need of reinvigoration or a well-oiled hotel property looking for minute fine-tuning, Suited Hospitality offers everything from a full roster to select services in marketing, public relations, operations management, and culinary refinement.
The American Culinary Federation (ACF) announced today the election of Chef Kimberly Brock Brown, CEPC, CCA, AAC, as president for a two-year term. Chef Brown will formally take office at the 2021 ACF National Convention in Orlando, Florida in August. Chef Brock Brown is currently serving her second two-year term as Vice President, Southeastern Region, the second largest ACF region representing eight Southeastern states as well as the U.S. Virgin Islands, Puerto Rico, the Bahamas, and Jamaica. In 2017, Chef Brock Brown became the first woman and woman of color elected to the ACF board. A native of the Chicago area, Chef Brock Brown is the founder of Culinary Concepts, LLC, offering catering, corporate chef, personal chef and consulting services. Her ACF membership began in 1981 while completing an apprenticeship program at Dallas’ El Centro College, where she was inducted into the chefs hall of fame in 2015. During her nearly 30-year tenure, she has worked as an executive pastry chef in healthcare and corporate settings and served as an adjunct professor at Trident Technical College and Johnson & Wales University, both in Charleston. The award-winning chef has also participated in a variety of ACF-sanctioned competitions, and was instrumental in the development of ACF’s Certified Culinary Administrator certification.