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R e s t a u r a n t D a i l y N e w s 3 9 M o n d a y, M a y 1 8 , 2 0 1 5 SETTON PISTACHIO NOW IN AIRPORTS Setton Pistachio of Terra Bella, Inc.- the nation's second largest pistachio processor and maker of Setton Farms Pistachio Chewy Bites based in California's Central Valley- has arranged for distribution of its Premium Dark Chocolate Pistachios in airports around the world. Setton Farms' Dark Chocolate Pistachios are now available in over 100 airport retail locations in US air- ports such as JFK, Newark, Islip, Burbank, Long Beach, San Diego, San Francisco, and Phoenix. Stores carry- ing the product include CNBC News, Market Place and NY Times in addition to International Duty Free shops across the globe. "We are so excited that travelers will be able to easily find our Dark Chocolate Pistachios in retail locations around the world," said Setton Farms COO Mia Cohen. "Having this product in the airports will give globe trotters access to a sweet, yet nutritious snack offering them the amazing health benefits of pistachios and dark chocolate." Both pistachios and cocoa are packed with nutrients and rich in antiox- idants, which can help prevent a variety of chronic diseases and slow signs of aging. Setton Farms continues to intro- duce new ways for consumers to enjoy pistachios on the go. In addition to Dark Chocolate Pistachios, the brand also makes flavored pistachios and has an all natural, gluten and dairy free pistachio and cranberry snack bar called Pistachio Chewy Bites. Now consumers have even more ways to enjoy pistachios helping them reap the benefits of this nutrient- dense nut. TERLATO WINES ADDS CHATEAU DE MEURSAULT AND CHATEAU DE MARSANNAY TO PORTFOLIO Terlato Wines is now the exclusive U.S. importer for the renowned and historic Burgundy Domaines of Chateau de Meursault and Chateau de Marsannay. The long-term agreement with owner Olivier Halley represents an expansion of Terlato's Estate portfolio with some of the most respected wines of the Cote de Beaune and Cote de Nuits regions. Each property produces hand-crafted wines made from 100 percent estate- grown fruit and reflects the distinctive vineyards and appellations from which they are made. Chateau de Meursault and Chateau de Marsannay were purchased by Olivier Halley in 2012 from the Boisseaux family, and today both Domaines are enjoying a renaissance under his thoughtful care and guidance. "We are very pleased to have forged this partnership with Olivier Halley and to represent these two extraordinary and his- toric Domaines, said Terlato Wines Vice Chairman John Terlato. "The wines from Chateau de Meursault and Chateau de Marsannay are exceptional -- hand-crafted with great attention to detail and quality. We always look for long and lasting part- nerships with families who share our val- ues, and this is a fitting addition to the part- nerships we have already established with other important Burgundian families." Terlato will import a collection of wines from each Domaine including Le Clos du Chateau and Meursault, Le Clos des Grands Charrons (Monopole) from Chateau de Meursault, and Marsannay and Marsannay Longeroies - Clos de Roy from Chateau de Marsannay, as well as Villages, Premiers and Grand Crus from their respective appellations. These wines have been rec- ognized as some of Burgundy's best by key wine journalists and influencers, such as Revue des Vins de France, Bourgogne Aujourd'hui, Decanter and Allen Meadows of Burghound. "We are very happy to be working with the Terlato family, because we share a passion for making the best, most impor- tant wines of the world available to people around the world," said Stephane Follin- Arbelet, General Manager of Chateau de Meursault and Chateau de Marsannay. "Terlato Wines has an international repu- tation as the top luxury wine importer in the U.S. Their portfolio of wines is known as one of the best in the world, and they are an ideal partner for us." Chateau de Meursault and Chateau de Marsannay stand out for more than their exceptional wines, truly offering the Burgundian experience by welcoming visitors seven days week in their historic and beautiful cellars, in one of the world's most iconic wine regions. In addition, Chateau de Meursault has proudly hosted the almost century-old Burgundy event, "La Paulee de Meursault" since the early 1980s. Each year hundreds of the world's most avid Burgundy aficionados receive coveted invitations to this legendary lunch at Chateau de Meursault, which unites the top Burgundy producers of the region. Terlato Wines has a global portfolio of more than 70 brands from world class wine producers in more than a dozen countries and controls a 20 percent mar- ket share of wines $20 and up in the U.S. Terlato Wines garners more 90+ ratings than any wine company in the world and is a division of the Terlato Wine Group, the parent company comprising several small businesses specializing in the mar- keting and production of exceptional wines. Owned and operated by the Terlato family for four generations, the Group also includes the family's winery investments and partnerships in some of the world's most esteemed wine regions including: Napa Valley;Sonoma County; Sta. Rita Hills in Santa Barbara County; Victoria, Australia; the Rhone Valley in France and; Montalcino, Italy. The Terlato Wines portfolio of brands includes:Napa Valley: Chimney Rock, EPISODE, Galaxy, Jack Nicklaus Wines, Luke Donald Collection, Markham Vineyards, Rutherford Hill, Tangley Oaks, Terlato Family Vineyards; Sonoma County: Giarrusso, Hanna, Rochioli, The Federalist, Terlato Family Vineyards; Santa Barbara County: Flor de Campo, Sanford; California Appellation: Glass Mountain, Greystone Cellars, Mike Ditka Wines, Seven Daughters; Washington State: Grace Lane; Argentina: Cuarto Dominio, Tamari; Australia: Domaine Terlato & Chapoutier, the Lucky Country, Twelftree, Two Hands; Austria: Kracher, Sohm & Kracher; Canada: Peller Estates; Chile: Lapostolle; France: Belleruche by M. Chapoutier, Champagne Bollinger, Champagne Duval-Leroy, Chapoutier, Chateau de Sancerre, Chateau Timberlay, Domaine Ramonet, Chateau de Meursault, Chateau de Marsannay, Langlois-Chateau, MARIUS, Mischief & Mayhem; Greece: Boutari, Elios; Italy: Anselmi, Berlucchi, Ca'Marcanda (GAJA Toscana), Cecchi, Colavita, Cusumano, Epsilon, Fizz 56, GAJA, Goretti, Il Poggione, Mazzoni (Toscana), Nino Franco, Santa Margherita; Japan: Shimizu-no-mai Sake; Mediterranean: Elios; New Zealand: Loveblock, Turning Heads, Wairau River; Portugal: M. Chapoutier; South Africa: Anthonij Rupert, Ernie Els, Guardian Peak, Protea, Rust en Vrede; Spain: Bodegas Valdemar, Marco Abella. Artisan Spirits: Adelphi Selections Scotch, Distillatorio Nonino (Amaro and Grappa), Don Pancho Origenes Rum, Heartland Gin, Langley's No. 8 Gin; Marnier XO Cognac, Riazul Tequila, Tigre Blanc Vodka and Tiramisu Liqueur. WISCONSIN CHEESEMAKERS WIN BIG AT U.S. CHAMPIONSHIP CHEESE CONTEST Wisconsin dominated the 2015 U.S. Championship Cheese Contest in Milwaukee, sweeping more than a third of the categories judged. Wisconsin cheesemakers claimed two of the three overall awards. John (Randy) Pitman, a Wisconsin Master Cheesemaker at Mill Creek Cheese Factory in Arena, Wisconsin, took First Runner-Up for his brick cheese. Founded in 1891, Mill Creek Cheese Factory is the oldest operating cheese plant in southwest Wisconsin's Iowa County. Second Runner-Up went to Land O Lakes, Inc. in Kiel, Wisconsin, for its medium cheddar. This year's contest drew a record- breaking 1,892 entries from 28 states. Wisconsin captured 59 percent of awards: 160 of the total 270 given, far more than any other state. New York ranked second in total awards with 20, followed by Vermont with 18 and California with 16. Fifty-six Wisconsin companies took one or more awards with 11 garnering five or more. They are: Agropur inc.; BelGioioso Cheese, Inc.; Carr Valley Cheese Co., Inc.; Edelweiss Creamery; Hidden Springs Creamery; Hollands Family Cheese, LLC; Klondike Cheese Co.; Lactalis Deli, Inc.; Mill Creek Cheese Factory; Montchevré-Betin Inc.; and Sartori Company. For a complete rundown on Wisconsin's awards, visit www.us championcheese.org/results. For more information about Wisconsin cheese, visit EatWisconsinCheese.com. SYSCO'S TOM BENE NAMED PRESIDENT OF FOODSERVICE OPERATIONS Sysco Corporation recently announced that Tom Bene has been appointed Executive Vice President and President of Foodservice Operations, effective January 1. Bene will succeed Mike Green, who previously announced his intention to retire from Sysco at the end of 2014 after 24 years with the company. Bene joined Sysco as Executive Vice President and Chief Merchandising Officer in March of 2013 and was named Executive Vice President and Chief Commercial Officer in August of that year. Prior to joining Sysco, Bene was President of PepsiCo Foodservice, where he held a variety of positions of increas- ing responsibility in sales, operations, franchise development and general man- agement over 23 years of service. "Tom is a proven commercial leader with deep expertise and a strong track record in the foodservice industry," said Bill DeLaney, Sysco President and Chief Executive Officer. "Since joining Sysco early in 2013, he has helped drive major advances in category management, rev- enue management, sales capability, and customer insights and segmentation. We are fortunate to have such a capable leader to succeed Mike [Green]." Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its family of products also includes equipment and supplies for the foodservice and hospitality industries. The company operates 194 distribution facilities serving approximately 425,000 customers.