Posts Tagged ‘Perfect Puree’

DON’T MISS – PERFECT PUREE SAMPLERS

Friday, April 4th, 2014

Perfect Puree sample size and pack

Price of limes driving you nuts? So nuts that you know that the price savings to be found in ordering a packer’s case won’t do the trick and you’re just going to re-engineer the menu a little sooner than later or raise your prices?
Well, stop pulling your hair out trying to figure out if you can pull one over on your guests by substituting lemons for limes like that sneaky Thai restaurant did to your Pad Thai on Wednesday and consider some new flavors for your drinks.

Perfect Puree has a lot to choose from, but best of all, you can give them a whirl without a lot of commitment and waste, thanks to the brand’s new sampling size, a sealed 2 oz. cups* that replaces the 3 oz sample cups that were non-sealed, not one time use and couldn’t be left behind by foodservice distributor reps because they needed them for another call.

Michele Lex, Director of Marketing and Sales Operation, explains, “We are excited to ring in 2014 with the launch of our new direct sample program for foodservice professionals! So much of what we learned last year going from city to city and talking to bartenders and chefs helped us to create this program which is really an iteration of what we have done for 25 years, deliver flavor. Now we bring it to their doorstep. We switched it up going all direct sampling and took the sampling away from the food distributor level so now you can order samples directly.”

Those direct samples, which will be shipped out every weekday but Friday, will arrive promptly, up to eight at a time. That many flavors gives chefs and bartenders a nice opportunity to play around and experiment with various recipes. Lex comments, “Now it is something a bartender or chef can play with at their leisure. They can do it with their team and have some fun with it.”

The fun begins when the order is placed, as Lex explains, “When we get a request for samples we pick up the phone and call them back and engage in that dialogue to ask “what are you doing?” so that we can really provide them with the most efficient use of the sampling program. Plus, it is a way for us to have a touch point for their thinking outside the box.”

With myriad flavors to choose from, plus two seasonal flavors to be launched in May and September now is the time to start thinking about ordering directly through www.perfectpuree.com and finding your fruit inspiration. Who knows, you and your recipes may end up featured on the Perfect Puree website.

*Zests and ginger and roasted red pepper samples, traditional commercial use flavors, come in full jars to accommodate the needs for manufacturers and bakers who require a larger sample size for test recipes.

SUPPORT THE RACK!

Monday, May 28th, 2012

The Speed Rack Finals in New York City
By Amanda Schuster
Photos courtesy of Speed Rack

On Thursday, May 10th, Yael Vengroff (Miss Speed Rack NYC, and now a Houston, Texas resident) won the title of Miss Speed Rack 2012 to the collective rapture of what seemed like the entire US drinks community, all gathered at the Prince George Ballroom. In the final round, Vengroff narrowly beat fellow Texan Alba Huerta in a tense smackdown.

While the showing on the stage was great, so were the onlookers, other participants, competitors and the audience. Suffice it to say, if there had been some sort of unspeakable catasclysmic event there, much of the country would go awfully thirsty. The biggest names in the bar business were representing as judges, barbacks, and sponsors, not to mention those who attended simply to cheer on their friends and colleagues to support the cause.

The cause goes far beyond Speed Rack’s mission of showcasing some of the best talent possessing XX chromosomes in the country, it also raises significant funds for breast cancer prevention, education and research. To date, $68,500.00. This event, which was created and executed by Lynnette Marrero and Ivy Mix, two of the founding members of the New York chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails), has built a nationwide community while doing an outstanding job of spotlighting the female bartenders who are pivotal forces behind our new golden era of cocktail culture. Without people like them, and pioneers such as bar owners and Speed Rack event judges Julie Reiner and Audrey Saunders, a lot of us would still be consuming syrupy neon sludge from a gun as our only option, and probably not having too much fun where we drink it either.

For decades, women have worked hard to achieve this level of respect in the bartending community. Physically seeing the culmination of this progress together in one place proves how integral women have been to this business. Said Reiner as the night began, “We’ve come a long way, baby! Now there’s so many of you and it’s so inspiring. [I’m] So proud of Ivy and Lynnette.”

In a relatively short amount of time, Marrero and Mix have done a tremendous job assembling this level of talent and garnering supporters. As judge Dale DeGroff pointed out during the intros, “This is the biggest thing [of its kind] in America right now.” Degroff, who is considered one of the most important mentors in the business, has often pointed out that women are key facets of creating successful bar communities with their instinctive talents for creating recipes and cultivating a welcoming atmosphere for guests.

The Speed Rack tour was a guest in 10 key cities around the country. In each town they visited local female bartenders were put to the test to determine which was the fastest and who would travel to New York to compete in the final showdown. Competitors raced head-to-head to prepare four cocktails, one for each of the judges.

Sponsored brands donated the ingredients, and also libations with which audience members sipped along with Speed Rack finale judges Reiner, Saunders, and DeGroff plus Chopped judge, and first time cocktail competition judge, Chef Amanda Freitag.

Top talents also contributed barbacking duties, including Sean Kenyon (Denver), Ricky Gomez (Portland), Jeff Bell (NYC), Dominic Venegas (NYC), Michael Neff (NYC), Toby Maloney (NYC), Steve Schneider-Hadzismajlovic and Daniel de Oliveira (Chicago) while industry instigators Simon Ford and Chris Patino, clad in all white suits, kept the proceedings, er, staying alive, as emcees.

The cocktails were randomly chosen by the judges from a list of fifty standard recipes. Speed counts, but so does flavor and technique. Saunders’ critique can be especially discerning (said of a garnish in Round One: “…it was like the sinking of the Titanic!”), which is why she announced that once the competition is over, she can revert to a more nurturing style of support and encouragement. “How this thing has grown! I’m looking forward to going easier on you. I want to see some of you ladies step up and own your own bars.”

Freitag, who originates from solely a culinary background, was a little concerned for her alcohol tolerance. “I’m honored to be here. If you see me later in the crowd and I’m tipsy, forgive me.” For the record, she was seen later in the crowd, and she held up just great.

The great were separated from the merely great in the preliminary rounds which narrowed the competition down from sixteen to eight. Even a simple Daiquiri, which is, as Degroff called it, a “naked drink,” can show certain flaws, and potentially knock someone out. There were then four qualifying rounds before the two semifinals.

Despite a long, boozy night that lasted over five hours, the crowd kept its enthusiasm burning strong, with snacks from local businesses Viktor and Spoils, Pies ‘n’ Thighs, Clover Club and Steve’s Ice Cream, and the palpable energy re-fueled by those working the sidelines. The Ladies of Lillet in particular, among them brand ambassadors Amanda Boccato and Charlotte Voisey, should get some sort of Speed Goddess achievement award for maintaining their roller derby finest (and big smiles to match) throughout the night.

The night ended with a champagne toast (of sorts) to Yael. Congratulations, Yael! And congratulations to every last person who was involved in Speed Rack nationwide. Every last one of you is a winner as it seems impossible that any other industry measures up to the bartending community’s commitment to celebrate the hearts, minds and breasts of so many.

LEBLON BRAZILLIONAIRE IS WSWA’S TOP LIBATION

Thursday, May 6th, 2010

Tobin Ellis’ Cachaça-Driven Tipple Wins Hearts and Palates at Beverage Tradeshow
By Francine Cohen Photos Courtesy of Leblon

Keynote speaker Sarah Palin couldn’t hold WSWA (www.wswa.org) attendees’ attention like Tobin Ellis (www.barmagic.com) did when he introduced his award winning drink, The Brazillionaire, at the show’s first ever libation challenge.

Ellis’ cocktail, which features Leblon cachaça (made of pressed sugar cane that then rests in XO cognac casks) was named “Judges Choice” Winner at the First Annual WSWA Call for Cocktails: Mixology Competition held at the 67th Annual Wine & Spirits Wholesalers of America (WSWA) Convention in Las Vegas on April 8, 2010.

BarMagic Principal Tobin Ellis has 20 years of bartending, hospitality, and nightlife experience. Currently running the wildly popular Social Mixology industry event, Ellis began training bartenders in 1991 and also spent six years in advertising in New York and Washington, D.C. A former President of the Flair Bartenders’ Association, Head Bartender for Caesars Palace (Las Vegas), NSO Bar Trainer for TGI Friday’s, Ellis is a 3-time Mixology Champion (2009 USBG Leblon Caipirinha Competition, 2009 Tales of the Cocktail Barmade Bitters Winner, 2005 Blue Blazer Mixology Champion) and a 9-Time World Finalist in competition (Legends, Quest, Best in the West, Blue Blazer, Cayman Masters). Ellis has organized and judged bartending competitions of all styles all over the world since 1997 and has served as a technical advisor and judge for a number of television networks, including A&E, Travel Channel, Food Network and NBC.

His winning cocktail combined Leblon Cachaça (www.leblon.com), Cherry Heering (www.cherryheering.com), Perfect Purée of Napa Valley passion fruit purée (www.perfectpuree.com), fresh lime sour,

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PERFECT PUREE

Saturday, March 27th, 2010

The Perfect Purée of Napa Valley

The Perfect Purée of Napa Valley is the leading U.S. producer of premium fruit and vegetable purees. Since 1988, The Perfect Purée, through its Culinary Traditions™ line, has introduced more than thirty exceptional flavors, ranging from the staple raspberry, strawberry and banana to the exotic lychee, passion fruit and pink guava. The fruits are harvested at the peak of season, pureed and packed frozen to maintain the ultimate in fresh flavor and color.

The Perfect Purée sells primarily to high-end restaurants, bars, hotels and cruise lines. In 2008, The Perfect Purée launched eight flavors into specialty retail markets. In April 2009, the company launched Beverage Artistry™, a line of premium, ready to use beverage bases specifically formulated for beverage use. The high impact flavor profiles can be used with spirits, wine, Champagne or as a base for non-alcoholic offerings.
For more information visit: www.perfectpuree.com

WHY THE BAR SHOULD LOVE THE KITCHEN

Sunday, March 14th, 2010

Story and Photos by Joe DiStefano

Tools of the Trade

“The Bar Loves the Kitchen” seminars recently held at the International Food & Restaurant Show (www.internationalrestaurantny.com) brought together top mixologists, bartenders, and industry experts to discuss a simple yet powerful idea: a closer relationship between the bar and the kitchen leads to cost savings and more efficient sourcing strategies all while enhancing the guest experience.

Jason Littrell Muddles It Up A Bit

“The concept behind bar loves the kitchen is really about crossover between what happens in the kitchen and the back of the house and what happens in the front of the house and the bar,” said Francine Cohen, Editor in Chief of INSIDE F&B (www.insidefandb.com), who designed and hosted the seminars. “A lot of restaurants don’t take advantage of what’s happening back in their kitchen, they don’t think about how items like oranges and lemons can be ordered just once and used in both arenas.

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