Just last month, Kontos Foods, Inc., a manufacturer and distributor of traditional Mediterranean foods, began promoting its full line of Easter appetizers and dessert items -- available for restaurants, foodservice operators and retail outlets.
Repetitive stress injuries are the most common and costly occupational health problem in the United States, affecting hundreds of thousands of workers and costing more than $20 billion a year in workers' compensation costs.
Martin Miller is a leader of his industry and is now bringing his world famous Martin Miller’s Gin to New York! Taking over some of NY’s hottest bars including The Thirsty Scholar, STK, the Sofitel, Andaz, Pound & Pence, Waldorf, and Oceana Restaurant.
Born in Vermont and raised in both California and Texas, Gabriel Thompson grew up around good food and regional specialty dishes. Thompson's food has been written about in publications like Food & Wine, Conde Nast Traveler, and the New York Times. At L'Artusi, Thompson hopes that his new and expanded menu will help create the same loyal following at L'Artusi that he developed during his time at dell'anima.
The 20th annual International Restaurant & Foodservice Show of New York will be taking place March 3 – March 5, 2013 at the Jacob K. Javits Convention Center. This event is owned and sponsored by the New York State Restaurant Association and produced and managed by Reed Exhibitions.
Give us a little background about yourself? Any food and beverage experience?
No - nothing besides liking to eat, drink, and cook. Before starting Q Drinks, my prior job was helping rebuild the area surrounding the World Trade Center after 9/11. Before that, I worked with a technology start-up in San Francisco and before that I did economic development for the County of Sonoma, California. While out west I made my own wine, which definitely gave me the idea that I could make something with my own hands that tasted great.