Hot Off the Presses
Hyatt Regency Lake Tahoe Resort, Spa and Casino, a spacious resort nestled in the Sierra Nevada Mountains and on the shore of Lake Tahoe, announces a new pastry menu at its Tahoe Provisions. The new menu is curated by Sahid Khan, Executive Pastry Chef at the resort. The new dessert menu features Banofee Pie, featuring the traditional mixture of bananas and toffee; a pumpkin whoopie with two soft cake-like cookies sandwiched together with a creamy filling; a sable Breton tart topped with seasonal fruits and berries; a Paris-Brest featuring choux pastry baked and filled with a praline-flavored cream and sprinkled with edible gold flakes; and other selections.
Products on the Market
Introducing BUZZBAR–the must-try ice cream cocktail experience. BUZZBAR is the world's first gourmet line of ice cream bars and sorbet bars infused with alcohol for adults. Flavor list, below. This Spring and Summer BUZZBAR is launching at specialty grocery stores, restaurants, hotels and cafes nationwide. Customers and caterers can order directly from BUZZBAR here. I will be keeping you updated on the latest availability announcements. Right now, we would love to introduce you to BUZZBAR and offer samples so you can start getting familiar with this exciting brand. Available flavors: Vanilla Daze (Vanilla Ice Cream + Cognac); Blitzed Berry (Strawberry Ice Cream + Rum); Bourbon St. Chocolate (Chocolate Ice Cream + Whiskey); The Buzz Café (Coffee Ice Cream + Irish Cream Liqueur); The Drunken Cookie (Cookies 'n Cream Ice Cream + Bourbon Whiskey; Citrus Berry Drop (Raspberry and Lemon Sorbet + Lemon Vodka); Majestic Mango (Mango and Lime Sorbet + Silver Tequila); Merlot Berry (Berry Sorbet + Merlot Wine);Mojito Madness (Lime and Mint Sorbet + Rum); and Pineapple Buzz (Tropical Fruit Sorbet + Spiced Rum).
Better Earth, a pioneering force in certified compostable foodservice packaging solutions, is expanding its Farmer’s Fiber Collection molded packaging to include compostable clamshells with various sizes and compartment options as well as plates and bowls. The line has been reformulated to increase sustainability and company support for American farmers with new materials grown using regenerative agricultural practices. The collection embodies the principles of a circular economy, breaking down into valuable biomass within weeks in commercial composting facilities and thereby reducing landfill waste and harmful emissions.
Aspire Bakeries continues its growth—both in the region and nationally—by bringing expanded production of Pennant Puff Pastry to Hazleton. Approximately a dozen SKUs of the popular “French puff pastry in the green box,” which chefs and foodservice operators have enjoyed since 1938, will be manufactured in the community. This investment also gives Aspire Bakeries the ability to further innovate and disrupt the puff pastry market segment, Yu added. Pennant Puff Pastry is a favorite among chefs because of its ease of use and versatility for menus throughout the day. “The frozen pastry offers convenience with creativity,” said Beau Netzer, Chief Commercial Officer - Foodservice, Aspire Bakeries. “Along with boosting production, the Hazleton bakery will have the capability to produce multiple sizes, formats, and configurations.”
