Fairfield Cheese Company Celebrates Four Years With A
April 24, 2013, Fairfield, CT: Four years ago Laura Downey and Chris Palumbo combined their love for cheese and their entrepreneurial spirit and created Fairfield Cheese Company, a bustling cheese shop located in a foodie Connecticut suburb. To celebrate four years of artisanal and farmstead cheese, charcuterie and fine foods, and their popular cheese school, Fairfield Cheese Company will be sharing their anniversary with their customers on Saturday, May 4th, 2013. Laura, Chris and their staff, as well as their mascot Meg the Cow, invite their fellow cheese enthusiasts to join them for a special event dubbed CASE TAKEOVER.
For the celebration Columbia Cheese and Jasper Hill Cellars will take over Fairfield Cheese Company’s cheese cases and fill them with their selections. “It will be a really fun day,” says Laura. “Chris and I get to step back, mingle with our customers and let the representatives from Columbia and Jasper Hill be cheesemonger for the day.” “The selections in the case are going to be terrific, and the representatives will be able to really delve deep into the ins and outs of their cheeses, the stories behind them and be available to answer questions,” added Chris. In addition, the event will feature cheeseburger sliders from our friends at Saugatuck Craft Butchery and a beer tasting from a local CT brewery from 1-4pm.
Contact: Laura or Chris (203) 292-8194, www.fairfieldcheese.com
Located at 2090 Post Road, Fairfield Cheese Company has become the Fairfield area’s premier source for artisanal and farmstead cheese, charcuterie and fine foods. The shop was named “Best Cheese Selection,” by Connecticut Magazine for 2011 & 2012 and was designated a top five place to buy cheese in the US in Food and Wine Magazine Online.
City Line offers fresh produce, seafood, meats and poultry, and utilizes its own butcher shop. A full line of dry, frozen, paper and janitorial products complete their portfolio.
Delivery territories run from Westchester County, NY, CT, Rhode Island, and Massachusetts and City Line deliveries run Monday through Saturday.
EATING GREENWICH & PORT CHESTER
Sunday, March 3 thru Thursday, March 7, 2013
February 20, 2013, Greenwich, CT: The New England Culinary Group is gearing up for a week-long celebration of dining in the neighboring towns of Greenwich, Connecticut and Port Chester, New York. Eating Greenwich & Port Chester will offer consumers specially discounted prices on prix fixe menus and special offers throughout the week, enticing customers, old and new, to visit Greenwich and Port Chester restaurants.
Unlike your typical “restaurant week” that attracts both avid restaurant goers and dining introverts alike, Eating Greenwich & Port Chester will not only include prix fixe menus, it will also include an array of delicious and fun offers from participating restaurants such as; Family Style Dining, Lunch Buffets, Early Bird Dining, and even Take-Out incentives .
Prix Fixe amounts are set at:
Mid-range: Lunch $12.13 Dinner $20.13
High-end: Lunch $18.13 Dinner $30.13
Restaurant offers can be found at: www.newenglandculinarygroup.com
In addition to the week-long event, a special feature of Eating Greenwich & Port Chester is the bounce back incentive. Customers who dine at any participating restaurant during Eating Greenwich & Port Chester week will receive a 20% Off Gift Certificate which can be used at any participating Eating Greenwich & Port Chester restaurant from March 10-27, 2013 (valid Sunday-Wednesday only).
Centro at the Mill Restaurant
Greco's Bella Cucina
Lolita Cocina & Tequila Bar
The Ginger Man
China White (Purchase)
John's of Arthur Avenue
NECG members Hally Ball, Key Account Manager of International Brands for Nestlé Waters North America, and Linda Kavanagh, Food Writer and Founder of MaxEx Public Relations, LLC are thrilled to be participating in the S.Pellegrino® Sparkling Natural Mineral Water Almost Famous Regional Chef Competition in New York on January 23, 2013 at New York's Astor Place.
The S.Pellegrino Almost Famous Chef Competition is a platform for leading international culinary schools to showcase students’ expertise within a fast-paced, high-pressure cooking competition. In 2012, the program reached 49 schools and plans to expand to 80 culinary schools across the United States and Canada in 2013.
Hally will be presenting a workshop for these aspiring chefs about food and water pairing, educating students about Nestlé Waters North America’s Water History, Water Tasting, and Water Harmonization. The importance of water and the dining occasion, as well as distinguishing waters and how they affect the palate will be covered.
Linda has been selected as a media judge for this year's event, bringing her years of culinary experience and standing as a leading food writer and industry supporter in the New England region to the panel of both chef and media judges.
This unique competition experience provides an opportunity for culinary students not only to compete against their peers, but to also receive unparalleled guidance and mentorship from renowned chefs and media in the industry. This year’s chef’s panel includes; Executive Chef Jean Francois from Daniel Restaurant; Jason Wiener, Owner/Chef of Almond Restaurant; Matt Storch, Owner/Chef of Match &The Chelsea in Fairfield County; Chef Missy Robbins from A Voce; and Chef Laurent Tourondel from Arlington Club. Media judges include; Food Writer Linda Kavanagh of 203 Media, Woman to Woman, Fairfield County Beat, and who is also the Director of the New England Culinary Group; and Restaurant Reporter Alyssa Shelasky of NY Magazine’s Grubstreet.
Regional competitions kick-off in January 2013; continue through February 2013 and lead to the final competition in Napa Valley, CA, March 8-11, 2013. All participants will have a chance to win various awards, job opportunities with celebrity chefs and media publicity.
"As a guest at last year's competition I was immediately taken with this event and how such a prominent company such as Nestlé Waters has truly become a strong supporter of young chefs throughout the country, “says Linda, “I am honored to take part on the other side of the table this year and work with these culinary talents in preparing them for the crazy life of being a chef."
November 8, 2012, Stamford, CT: MaxEx Public Relations LLC owner Linda Kavanagh will be addressing the topics of present day PR tools in getting the attention of the media on behalf of your clients. The panel discussion is being presented at the International Hotel, Motel and Restaurant Show at the Jacob Javitz Center in New York, SUNDAY, NOVEMBER 11, 2012.
Nobody’s Reading Our Emails Anymore
For many years restaurant public relations initiatives were based on emailing press releases to the media. Today the challenge is to get the editor to wade through the hundreds of emails they receive daily to read your pitch. Noted publicists Steve Haweeli, Linda Kavanagh and Alexis Halejian provide insight into these often murky waters and a plan for how to navigate the media / publicist relationship and execute strategies on how to publicize your restaurant.
Ovation Payroll has been named the newest endorsed provider for payroll services by the
New York State Restaurant Association.
Ovation’s superior technology coupled with award winning customer service,
delivers the ultimate customer experience.
NECG Member and Ovation Payroll Representative Jim Ferreira shares the news of Ovation Payroll's continuing and growing partnership with the hospitality industry with the announcement of Ovation Payroll being named the newest endorsed provider for payroll services by the New York State Restaurant Association.
As in all states, CUSTOM RESTAURANT REPORTING is an important aspect for any employer and their staff. Highlighted features include:
About Ovation Payroll:
Ovation Payroll provides businesses with hassle-free payroll solutions. A Rochester Top 100 company since 2006, Ovation Payroll currently serves more than 9,600 clients in 48 states. The company ranks as number 4173 in the 2011 Inc. 5000, the premier list of the fastest growing private companies in the United States.
Music. Refreshments. Mission.
When: 10.9.2012, 6:30pm
Where: Stepping Stones Museum for Children, Norwalk
Attire: Smart Casual (Dance shoes optional)
CLICK HERE TO RSVP and/or Donate!!!
This is our major fundraiser of the year and your contributions of time, passion and resources keep this movement relevant and potent.
Our mission remains the same; to end food-insecurity in the United States. Please join us.
Food for all.
LAURA DOWNEY OF FAIRFIELD CHEESE COMPANY RECEIVES THE AMERICAN CHEESE
SOCIETY’S CERTIFIED CHEESE PROFESSIONAL™ CREDENTIAL
FAIRFIELD, CT (September 7, 2012) –Fairfield Cheese Company is proud to announce that co-owner Laura Downey is among the first class of American Cheese Society Certified Cheese Professionals™ (ACS CCPs™). Laura is part of an elite group of 121 individuals who passed the inaugural Certified Cheese Professional™ Exam, which was held on August 1 in Raleigh, N.C. This prestigious group consists of cheese professionals from across the United States and Canada. For a full list of ACS CCPs™, please visit www.cheesesociety.org.
The Certified Cheese Professional Exam™ is the first exam of its kind. It was established by the American Cheese Society to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the industry. The exam was developed over an eight-year period with more than 100 industry experts working together with credential consultants Knapp International and software provider ExamSoft. The exam is based on the knowledge and skills required to successfully perform cheese-related tasks in jobs across the industry. Testing encompasses a broad range of topics including raw ingredients, the cheesemaking process, storing and handling cheese, selecting distributors, marketing and communicating about cheese, nutrition, and regulations and sanitation.
“I applaud the efforts of all those who displayed their cheese industry knowledge by passing this exam,” says Nora Weiser, ACS Executive Director. “The expertise of ACS CCPs™ not only elevates the industry, but also designates for consumers that a highly skilled and reliable cheese resource is available to them.”
Laura will receive an official lapel pin, embroidered patch, certificate, and the right to use the title ACS Certified Cheese Professional™ (or ACS CCP™). All ACS CCPs™ will be required to demonstrate continued active participation within the cheese industry and continued professional development to maintain this credential, and will be required to recertify every three years.
Located at 2090 Post Road (adjacent to Harry’s), Fairfield Cheese Company has quickly become Fairfield’s premier source for artisanal and farmstead cheese, charcuterie and fine foods. The shop offers regular tastings and an ongoing educational series, and designs custom cheese platters and gift baskets.
Hours are Monday through Thursday, 10:00 am until 7:00 pm; Friday and Saturday, 10:00 am until 8:00 pm. The shop is closed Sunday.
June 27, 2012: Since its inception in 1989, the DDIFO (Dunkin Donuts Independent Franchise Owners) is the largest, independent organization dedicated to representing and protecting the business interests of Dunkin’ Donuts franchisees. Ovation Payroll, a premier payroll outsourcing company that delivers tailored online payroll service and solutions is now a sponsor for the DDIFO’s over 250 franchisees with over 2500 store locations throughout the country.
NECG member Jim Ferreira of Ovation Payroll is thrilled to be the company representative for this new initiative and offer franchise owners human resource consulting and services.
Contact Jim for more information.
Local Food Rescue Organization Continues to Grow Throughout the Country
June 25, 2012, Norwalk, CT:Founded in January 2011, Community Plates is committed to ending American food-insecurity through direct-transfer food rescue. Established as a 501(c)3 non-profit food-rescue platform, Community Plates is focused on transferring healthy, usable foods to where it can help feed those in need. This volunteer-driven, technology fueled process coordinates with restaurants, grocers, bakeries, caterers and other food-service organizations who have foods destined to be thrown away and delivers the food to soup-kitchens, food-pantries and other hunger relief organizations who serve food-insecure individuals and families.
Community Plates understands that American food-insecurity is not a problem of having enough food but simply a problem of logistics. The platform is powered by a breakthrough, proprietary web and smartphone application that enables volunteers to operate at maximum efficiency and productivity and it is those passionate, generous volunteers that make the platform scalable and sustainable.
Co-Founder and Executive Director Kevin Mullins has been spearheading Community Plates since its inception. To date, Community Plates has rescued over 600,000 pounds of food. There are now over 300 volunteers nationally (200 in Fairfield County) currently rescuing food from over 40 food donors (23 in Fairfield County) and deliver to over 30 receiving agencies (15 in Fairfield County). Food is never stored in a warehouse, but rather, it is immediately delivered to receiving agencies that have been specifically matched with food donors. Programs were launched in Albuquerque, NM in January of 2012 and in Columbus, Ohio this past April, and one more will be added in 2012. The 2013 initiative is underway targeting 6 new sites across the country.
Food for All www.communityplates.org