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WINTER PARK, FLA.—Ask Executive Chef J. Christopher Windus of Hamilton’s Kitchen at The Alfond Inn to define his culinary style and he’ll use the phrase “refined rustic.” What that means, clarifies Chef Windus, is that, “I'm taking comfort food and trying to refine it a little bit. The dishes may seem simple but there are a lot of things going on to layer the flavors.” His efforts in the kitchen of the three-month-old restaurant have quickly earned him the title of “Best New Chef” in the Silver Spoon Awards from Orlando Magazine. At Hamilton’s Kitchen, Chef Windus works against a dining backdrop of exposed beams, brick walls, fanciful light fixtures and Dutch oak floors, the stage set for his Floridian-inspired cooking at breakfast, lunch, dinner and weekend brunch. The same fare is served alfresco in the hotel’s courtyard, as well as in a private dining room that can accommodate up to 25 guests. Chef Windus also oversees The Alfond Inn’s extensive catering menu for weddings, social affairs and meetings.
VERNON HILLS, ILL.—Scotsman Ice Systems announced the availability of the Essential line of ice machines, a quality compact line manufactured in Scotsman Ice System’s award-winning facility in Fairfax, S.C., to best suit the needs of those in the under-100-lb cuber market.
CLEVELAND, OHIO—Hasek Communications, the Cleveland, Ohio-based publisher of Green Lodging News, welcomes Planglow USA as a founding sponsor. Planglow USA supplies a range of branded eco food boxes, cups and containers for “grab and go” markets. Along with unique labels and proprietary labeling software “LabelLogic” and “NutriLogic”, clients can personalize their branded product identity.
ST. JOSEPH, MICH.—Attendees of the recent Maytag University Factory Commercial Laundry Sales School received in-depth, hands-on training for the company’s multi-segment product portfolio and an intensive session on the coin-store market. In addition, sessions delved into the company’s energy calculators, financing options and market discussions specific to multi-housing and on-premises segments.
WASHINGTON, D.C.—The National Restaurant Association (NRA) each year prepares its What’s Hot culinary forecast of menu trends for the coming year. The NRA surveyed nearly 1,300 professional chefs—members of the American Culinary Federation (ACF)—to find which food and beverage items will be hot trends on restaurant menus in 2014. The top 10 food trends for 2014: 1. Locally sourced meats and seafood; 2. Locally grown produce; 3. Environmental sustainability; 4. Healthful kids’ meals; 5. Gluten-free cuisine; 6. Hyper-local sourcing (e.g. restaurant gardens); 7. Children's nutrition; 8. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat); 9. Sustainable seafood; and 10. Farm/estate branded items. “Today’s consumers are more interested than ever in what they eat and where their food comes from, and that is reflected in our menu trends research,” said Hudson Riehle, senior vice president of the National Restaurant Association’s research and knowledge group. “True trends—as opposed to temporary fads—show the evolution of the wider shifts of our modern society over time, and focus on the provenance of various food and beverage items.”
MANCHESTER, N.H.—Xeros, the innovator of an ultra-low water cleaning system, announced it has joined a leading alliance committed to improving supply chain sustainability in the apparel and footwear industries. Xeros, the company formed to commercialize polymer bead technology developed at the University of Leeds, is now a member of the Sustainable Apparel Coalition (SAC), which also includes household names such as Adidas, Burberry, Coca Cola and Levi Strauss
NATIONAL REPORT—Hoteliers looking to dramatically decrease the volume of food waste sent to landfill or elsewhere for composting are increasingly turning to food waste decomposition machines. These machines quickly reduce the volume of waste down to either drainable liquid or dry soil amendment. While just a few years ago there were just a handful of vendors selling the machines, today there are more than a dozen. Machines available work similarly but features vary from one supplier to the next. The good news for green lodging establishments is that suppliers are making it very affordable to implement the machines and are creating a service infrastructure to maintain them. Properties ranging from the Waldorf Astoria in New York City to the La Costa Resort and Spa in Carlsbad, Calif. are using food waste decomposition machines. In some cases existing or pending commercial food waste bans are driving hoteliers to seek new food waste disposal solutions. Properties using the machines are benefiting in many ways.
CLEVELAND, OHIO—Hasek Communications, the Cleveland, Ohio-based publisher of Green Lodging News, welcomes Totally Green as a Green Product & Service Directory partner. With Totally Green’s ORCA on-site waste digestion equipment, customers are able to dispose of organics at the source, eliminating the need to truck the waste to landfills or remote composting facilities.
ST. PAUL, MINN.—Ecolab Inc. introduces Antimicrobial Fruit and Vegetable Treatment (AFVT)—a product to help reduce the risk of foodborne illness outbreaks related to ineffective produce washing in foodservice operations. AFVT is the industry’s first no-rinse produce wash to earn both Environmental Protection Agency (EPA) registration and Food and Drug Administration (FDA) clearance for pathogen reduction in the water for whole produce and on the surface of cut fruits and vegetables.
NEW YORK—Xeros, the innovator of an ultra low water cleaning system, announced the company has been awarded the Editors’ Choice Award, Best New Product for Hotel Operations. The award was presented November 10, during the Opening Ceremonies of the 98th annual International Hotel, Motel, and Restaurant Show (IHMRS) at New York City’s Jacob K. Javits Convention Center.
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