Holiday Dishes Across the Country

Ronnybrook Farm — Ancramdale, N.Y.
Sugarplums may be the traditional dancing vision this time of year, but Alex Guarnaschelli always dreams of eggnog in their place. Her favorite hails from Ronnybrook Farm, where the rich holiday classic is made with a mixture of whole milk and heavy cream straight from the farm's happy cows. The eggnog is spiced with cinnamon and nutmeg, and it carries a hint of amaretto that makes it "the perfect holiday drink." Alex suggests adding a splash of bourbon to the intensely creamy sip and advises that you seek it out as soon as the weather turns cold, as this decadent drink is available only during the holidays.

Magnolia Café — Austin
Lured to this popular Tex-Mex joint by the "smell of gingerbread cookies," Guy Fieri couldn't resist ordering up a stack of Magnolia's famous gingerbread pancakes on Diners, Drive-Ins and Dives. The café's owners claim they're open "24/8" and feed a packed house of regulars 'round-the-clock breakfast every day of the year. The gingerbread pancakes are a best-seller with an almost savory quality, as they're made with a combination of coffee, buttermilk and a bevy of spices like ginger and nutmeg. Best of all, this seasonally flavored specialty is available year-round for whenever you're craving a taste of the holidays. Do as the locals do, and work your way through the massive menu one dish at a time, starting with the pancake section, of course.

Pierre's — Bridgehampton, N.Y.
For a Christmas cake that "feels just right at a holiday gathering," Rocco DiSpirito always heads to Pierre's to order a classic buche de Noel. On The Best Thing I Ever Ate, Rocco explains why Pierre's version is best, with its moist and airy sponge cake that's dusted with cocoa powder, smothered in chocolate ganache and molded into the traditional log shape. It's painstakingly decorated with a fine comb, then covered in tiny meringue mushrooms and a flurry of powdered sugar for a final snowy flourish. The experience of each rich chocolate slice is "melt-in-your-mouth indulgent," and the log's party-ready presentation makes it the ideal gift to bring to a holiday bash.

Mindy's Hot Chocolate Restaurant and Dessert Bar — Chicago
On Crave, Troy Johnson visited this hot chocolate haven to sample sippable treats from one of the nation's best pastry chefs. Mindy Segal uses only the finest-quality cacao beans in her kitchen, and she serves seven different kinds of hot chocolate with homemade marshmallows year-round. Her hot chocolate varieties range from silky 72 percent dark chocolate to Mexican, mint and chai-spiced versions, which are served with fluffy seasonally inspired marshmallows as the perfect sidekick. Motivated by local ingredients and contemporary cuisine, the chef continues to churn out inventive spins on the classic cold-weather drink. She even offers her special hot chocolate blends for sale online for those who can't make the trip to Chi-Town's most unique dessert destination during the holiday season.

Collin Street Bakery — Corsicana, Texas
The next time you're cruising through the Lone Star state, keep an eye out for the largest fruitcake bakery in the world. Collin Street makes about one million fruitcakes every year and ships the classic holiday treats far and wide. While you might associate the red and green fruit-festooned cake with the worst of holiday dishes, Marc Murphy vouched for the quality of Collin Street's product on The Best Thing I Ever Ate, saying that its fantastic fresh ingredients "will make you want to try fruitcake again." The Deluxe Fruitcake is made up of local pecans and features pineapples from Costa Rica, raisins from California and cherries from Washington State to achieve the most flavorful cake possible. Molded in the shape of a Christmas wreath, it's both tender and crunchy (unlike the stereotypical fruitcake), and it's filled with colorful, freshly candied fruit. Thanks to Collin Street, fruitcake has regained its good name, so it's finally acceptable to gift this fruit-studded treat to your food-loving family.

Society Bakery — Dallas
This Dallas-based bakery is well-known for its selection of cakes, cookies and cupcakes, but Duff Goldman traveled there on Sugar High specifically to test out the peppermint red velvet whoopie pies. These fluffy cake-and-cookie hybrids blend three different types of cake batter (chocolate buttermilk, strawberry and peppermint vanilla) to create the ultimate festive treat. The vanilla cake is spiked with peppermint extract and crushed peppermints to up the holiday ante, and the three batters are then swirled together and baked into puffy rounds. Whipped cream cheese and butter thicken the rich filling that's sweetened with vanilla and crushed peppermints before being sandwiched between the freshly baked cake rounds. The end result is a perfectly balanced holiday-ready pastry that is most definitely kid- and Duff-approved.

The Dillard House Restaurant — Dillard, Ga.
The fried country ham at this Southern spot is so addictive that Alton insisted it would be his last meal of choice on The Best Thing I Ever Ate. Dillard House has been preparing its hams the same way since 1917, preserving them solely with salt and hanging them to dry in the traditional fashion. Alton sings the praises of the "intensely salty" resulting ham that's fried in bacon grease and brown sugar before being served with a cup of strong coffee. He describes the flavor as both buttery and nutty, with a hint of fruit and a primal sweetness that "makes you glad you're a carnivore." To enjoy the experience as he does, sidle up to the family-style table at Dillard House, order the famous fried ham, and soak up the cozy atmosphere and Southern sense of hospitality as you dig into this meaty holiday fare.

Cookie Jar Restaurant — Fairbanks, Alaska
Guy journeyed far up north to the land of the midnight sun to seek out this mom-and-daughter baking empire where they're churning out traditional holiday treats on a grand scale. The Cookie Jar is known for its wintertime cookie selections from snickerdoodles to gingersnaps to snow balls as well as its famous cinnamon rolls that are "the size of a manhole cover." This time of year, those rolls get a holiday upgrade when they're shaped into massive cinnamon roll Christmas wreaths. The dough uses potato flakes for a tender and spongy texture and requires a "king-kong sized rolling pin" to tame each giant batch. A hefty coating of cinnamon and brown sugar covers every inch of the dough before it's formed into a wreath, baked and slathered with a thick vanilla glaze. Guy had only one response after tasting the warm and gooey local favorite: "Holy moly."

Valerie Confections — Los Angeles
For a holiday gift that tastes as good as it looks, head to Valerie Confections and ask for the rose petal petit fours. These cheerful tiny cakes feature multiple layers, including a dense vanilla bean cake and a rose petal ganache made with white chocolate, passion fruit puree and dried rose petals. The creamy bites are doused in a thick white chocolate glaze and crowned with a candied rose petal as the finishing touch. On The Best Thing I Ever Ate, Sunny Anderson described these sweets as "perfect for mailing and perfect for eating," and she said there are as many ways to eat them as there are layers. Like Sunny, you might want to order an extra box of these treats for yourself so you don't devour your friends' Christmas gifts before you can mail them.

Sift Cupcake & Dessert Bar — Napa, Calif.
The owners of this cupcake-centric dessert bar boast a three-time winning record on Cupcake Wars, having defeated opponents with their creative cakes in multiple themed challenges. Their most merry creation, a gingerbread-zinfandel cupcake, can now be found on the shop's menu and brings to mind the flavor of holiday gingerbread cookies. This treat combines a wealth of warm spices like ginger and cloves with dark molasses for a moist and aromatic cake base. The cupcake is then capped with a zinfandel buttercream frosting that adds a hint of cherry as a sweet complement to the spicy gingerbread. Be sure to scoop up a box of these Christmas goodies on your next visit to wine country, and experience some of the very best cupcakes on the West Coast.

Francois Payard Bakery — New York
In the ultimate holiday Throwdown, Bobby Flay challenged world-famous pastry chef Francois Payard to a buche de Noel bake-off. The classic French cake is rolled in the shape of a yule log and served at Christmastime as a traditional dessert. Bobby couldn't have picked a tougher opponent in this Throwdown, as Chef Payard is known as "the king of buche de Noel," a specialty he serves at his own bakery for only five days of the year during the Christmas season. Chef Payard's elegant buche de Noel begins with chocolate mousse and hazelnut dacquoise (similar to a sponge cake but made with meringue), which is layered with hazelnut cream and crispy wafers, then coated in a rich, shiny dark chocolate glaze. The master baker raises the buche bar even further by decorating his with gold leaf and French macarons for a modern presentation that complements the velvety layer cake within. Plan ahead and order Chef Payard's holiday masterpiece well in advance to ensure that your Christmas table is set with the best buche de Noel available this side of France.

The Lucky Cupcake Company — Pipersville, Pa.
A Cupcake Wars veteran, this company is known for its experimental flavors that take on the spirit of the season. Lucky Cupcake specializes in filled cupcakes and offers three different sizes to accommodate any sweet tooth. Inspired by seasonal spices, the fall and winter menu features pumpkin spice, apple pie, gingerbread and eggnog cupcakes. The eggnog cupcake captures the rich and silky quality of the holiday drink with vanilla cake that's soaked in eggnog and topped with fluffy vanilla meringue. The shop also encourages cupcake customization, allowing each customer to create the perfect flavor combination or turn a favorite seasonal flavor into a full-size cake for sharing.

Fran's Chocolates — Seattle
When searching for the perfect holiday gift, Bobby Flay always turns to the Coconut Gold Bars at Fran's Chocolates. As he said on The Best Thing I Ever Ate, "if it tastes good, it's a good gift," and he covets these gold bars so much that he's been known to finish an entire box himself. Fran is one of the best-known artisanal chocolatiers in the country and took inspiration from her favorite childhood candy bar when she created this treat. Though small in size, her bars make a big impact with a rich coconut ganache that's spiked with sugarcane rum and studded with plumped coconut. Almonds line the top of each bar that's then enrobed in a special house blend of dark chocolate. Bobby says they're "dangerously addictive," and he looks forward to the arrival of a "box of golden deliciousness" every year when the holidays roll around.

The Aerie Restaurant and Lounge — Snowbird, Utah
After a long day on the slopes, head to this mountainside lounge to thaw out with specialty après ski drinks. Bobby Flay ordered the Hot Raspberry Kiss cocktail during his wintry visit on Food Nation; the drink combines homemade hot chocolate with vodka and raspberry liqueur. Topped with a snowcap of whipped cream, it's a deeply warming cup of comfort that takes the chill off after a day outdoors. Just a short drive from Salt Lake City, the ski resort is close enough for a day trip, and, lucky for winter visitors, the resort serves its most popular hot cocktail all throughout the season.

For more FN-approved destinations, check out Food Network On the Road.

Read More

Triple Trophy Triumph for Chivas Brothers

Pernod Ricard USA and Chivas Brothers are delighted to announce that Chivas 18, the number 1 ultra premium Scotch whisky in the world, has scooped the prestigious ‘Blended Scotch Whisky’ trophy at this year’s International Wine and Spirit Competition (IWSC).

The judges were unanimous in their praise for Chivas 18, with the panel commenting: “Stone fruits lead in a very attractive nose with peach being most dominant. Nutmeg, cinnamon and sherry follow. Wonderfully warming in the mouth. Rich in sherry characters with raisins and plum. Vanilla is prominent in long, well sustained finish. Delightful.”

There was further success across the portfolio with nine gold /gold outstanding medals awarded to expressions from Chivas Regal, Ballantine’s, The Glenlivet, Aberlour and Passport, reinforcing the consistent and outstanding quality of Chivas Brothers’ comprehensive range of Scotch whiskies.

These latest awards follow a double trophy win for Chivas Brothers at the recent International Spirit Challenge (ISC), where The Glenlivet Nàdurra 16 Year Old and Beefeater London Dry scooped trophies in the ‘Scotch Malt Whisky 20 Years and Under’ and ‘London Gin Premium’ categories respectively.

Following success for the portfolio at the IWSC, Chivas Brothers has been shortlisted for the ‘United Kingdom Spirit Producer’ trophy – the winner will be announced at the IWSC Awards Banquet on Wednesday 12th November 2014, so stay tuned.

In addition to Chivas 18, the following expressions received Gold Outstanding medals from IWSC:
·      The Glenlivet 15 YO French Oak Reserve·      The Glenlivet 21 YO·      The Glenlivet Nàdurra 16 YO·      The Glenlivet Nàdurra Oloroso·      Aberlour 18 YO·      Ballantine’s Finest·      Ballantine’s Limited·      Passport

 About Chivas Brothers

Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater gin, The Glenlivet, Royal Salute, Aberlour, Plymouth gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport. 

Read More

Sagrantino and the Wines of Montefalco Gain Increasing Interest in California

The Most Iconic Producers from Umbria Visited Los Angeles and San Francisco During a Recent US Tour to Promote Their Signature Wines, Montefalco Sagrantino DOCG and Montefalco Rosso DOC

Last week, the Montefalco Consortium—the body that represents all producers from the homonymous area in Umbria—traveled to California to promote its iconic Montefalco Sagrantino DOCG and Montefalco Rosso DOC varietals to the local trade and press. Stops included Los Angeles (June 11th at Terroni Restaurant) and San Francisco (June 10th at 54 Mint, Press Club), two important California markets in which the Consortium is seeking to increase awareness of Montefalco wines within target audiences. The response has been fantastic—several key trade and press influencers attended two days’ worth of tastings and guided seminars, showing great interest in the still relatively unknown wine region from Umbria.

Together with sommelier and Umbria native Matteo Pastori, the Consortium organized walk-around tastings and guided seminars of Sagrantino, the most important wine of the area, made with 100% of the indigenous grape. The Consortium also partnered with NASA (North American Sommelier Association) to educate the trade and press attendees.

“This is our third tour in the United States as a Consortium,” says Amilcare Pambuffetti, president of the Cosorzio Tutela Vini Montefalco. ”The interest and engagement shown at the events tell us that there’s a great potential for marketing our wines. It’s critical, for both Umbria and the Montefalco region, to travel regularly to the US and promote the unique characteristics of our territory and products.”

Participating producers included Antonelli San Marco, Arnaldo Caprai, Le Cimate, Perticaia, Romanelli, Scacciadiavoli, Tenuta Bellafonte, and Tenuta Castelbuono.

About the Montefalco Consortium (Consorzio Tutela Vini Montefalco)
Since 1981, wine producers of Montefalco have joined together in the Montefalco Consortium. This organization is responsible for coordinating with local producers and guiding them in both constant quality research and the promotion of the quintessential wines of their territory. The Consortium guarantees the high standards of production and promoting both Montefalco Sagrantino and Montefalco Rosso around the world.

The Consortium’s main responsibilities are:

• protection of the viticulture in the production zone and of the Montefalco denomination wines;
• promotion of the Montefalco denomination wines;
• surveillance to prevent abuse, fraud or irregular use of the denominations.

Read More

Viceroy Zihuatanejo Creates Destination’s First Dedicated Vegan & Vegetarian Menus

 With the growing demand among travelers for vegetarian and vegan dining options, Viceroy Zihuatanejo has become the destination’s first hotel or resort to offer dedicated menus for vegan and vegetarian guests.

 

“Rather than merely offer a few special dishes like many other hotels, we wanted our guests to enjoy complete menus with many delicious choices and options,” said General Manager Martin Kipping. “With the abundance of fresh foods grown and produced in the Zihuatanejo area, we have created a full array of sensational dishes for our vegan and vegetarian friends.”

 

Both menus offer a selection of salads, soups and main courses, while the vegan menu also has appetizers and  desserts. Vegans can choose from such dishes as Vegan Bean Soup with Epazote (Pasilla chile, fried tortilla), Vegan Fajitas (onion, tomato, cactus, peppers, mushrooms, beans, guacamole and salsas), Vegan Portobello & Mashed Potato with Truffle Oil (tomato confit, sautéd spinach) and Fruit Flambé with Tequila (pineapple, avocado and celery granite).

Vegetarians have such options as Green Salad with Sprouts ( goat cheese, confit de calamata, crostini, walnut and pear dressing), Gazpacho Andaluz (pepper, tomato, croutons), Vegetarian Green Enchiladas (beans, avocado, sour cream, gouda cheese) and Greek  Linguini (oregano, cherry tomato, Feta cheese, Kalamata olive).  See attached menus.

“At Viceroy Zihuatanejo our mission is to consistently elevate the guest experience by adding special services and unique touches,” explained Kipping. “Recently we’ve added authentic Mexican street food on Friday nights, a Spa Palapa on the sand where guests enjoy treatments at the ocean’s edge, and now the only dedicated vegan and vegetarian menus of any resort in Zihuatanejo.”

About Viceroy Zihuatanejo

A paradise on Mexico’s Pacific coast, Viceroy Zihuatanejo is nestled on one of the country’s most beautiful and pristine beaches, Playa La Ropa, on tranquil Zihuatanejo Bay. The enchanting two-story adobe-inspired casitas, housing 46 luxurious suites and guestrooms, are tucked in gentle hills above the picturesque fishing village of Zihuatanejo. The garden landscape is rich with coconut trees, rainbow-hued bougainvillea and vibrant hibiscus. The resort’s exquisite white-sand beach stretches for 600 feet along a gorgeous coastline. Two gourmet restaurants – La Villa, featuring Pacific-Mexican cuisine prepared with the freshest locally caught seafood, and La Marea, serving Mediterranean and Mexican fare – are complemented by the friendly sanctuary of the Coral Bar offering ceviche tastings and the mixologists’ special concoctions. Guests enjoy massages and treatments at an intimate spa in a lush tropical setting, fitness center, yoga program and an array of activities from water sports to cooking classes. Ixtapa-Zihuatanejo International Airport, with service from the U.S. on United, Alaska Airlines, U.S. Airways and other carriers, is a 15-minute drive from the Viceroy Zihuatanejo. 

Read More

Absolut® Vodka Sponsors the Food Network New York City Wine & Food Festival Best Bloody Mary Recipe Contest

ABSOLUT VODKA is once again proud to sponsor the Food Network New York City Wine & Food Festival presented by FOOD & WINE’s Best Bloody Mary in America recipe contest. Bartenders across the country are being challenged to submit their entries for the chance to win the title of America’s Best Bloody Mary, 2014. Finalists will be flown to New York to serve up their version of the classic cocktail at the Festival’s Chopped Best Bloody Mary Brunch perfected by ABSOLUT® on October 18. The cast of Food Network’sChopped will host, judge and ultimately crown this year’s winner.

“The Bloody Mary is one of the most popular and versatile cocktails served in on-premise establishments across the country,” noted Bert Saville, Trade Marketing Manager for Pernod Ricard USA. “It presents bartenders with the opportunity to creatively express themselves through the ingredients and the methods they use to create their own distinct recipe. Add ABSOLUT’s range of superior quality vodka and vodka flavors to the mix and the possibilities are endless. We are thrilled to sponsor this great event and inspire a new generation of Bloody Mary recipes, perfected by ABSOLUT.” 

To enter, bartenders create their own original version of the ABSOLUT Bloody Mary using their choice of ABSOLUT vodka(s). Once perfected, they snap a picture to showcase their creative presentation and go to NYCWFFBestBloody.org  to enter. Entries are accepted from July 1 through August 31

Taste all of the finalists’ recipes at the Chopped Best Bloody Mary Brunch perfected by ABSOLUT® on October 18.  Tickets are on sale now at www.nycwff.org and all proceeds benefit Share Our Strength’s No Kid Hungry and Food Bank For New York City. 

ENJOY RESPONSIBLY

ABSOLUT® VODKA. Product of  Sweden. 40% Alc./Vol. Distilled From Grain. © 2014 Imported by Absolut Spirits Co., New York, NY.

About AbsolutAbsolut Vodka has been committed to developing innovative flavors since the introduction of Absolut Peppar in 1986, its first flavored vodka.  Since then, Absolut has continued to bring a unique twist to common flavors with products such as Absolut® Mandrin®, Absolut® Citron, Absolut® Kurant®, Absolut® Vanilia, Absolut® Raspberri, Absolut® Apeach®, Absolut® Ruby Red, Absolut® Pears, Absolut® Mango, Absolut® Berri Acai, Absolut® Wild Tea, Absolut® Orient Apple, Absolut® Grapevine and Absolut© Cherrykran.

About Pernod Ricard USA®Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA, which employs more than 19,000 people worldwide and is listed on the NYSE Euronext exchange (Ticker: RI).

The company’s leading spirits and wines include such prestigious brands as Absolut® Vodka, Chivas Regal® Scotch Whisky, The Glenlivet® Single Malt Scotch Whisky, Jameson® Irish Whiskey, Malibu®, Kahlúa® Liqueur, Beefeater® Gin, Plymouth™ Gin, Seagram’s Extra Dry Gin®, Martell® Cognac, Hiram Walker® Liqueurs, Pernod®, Ricard® and Avión™ Tequila (through a joint venture with Tequila Avión); such superior wines as Jacob’s Creek® and Brancott Estate®; and such exquisite champagnes and sparkling wines as Perrier-Jouët® Champagne, G.H. Mumm™ Champagne and Mumm Napa® sparkling wines.

Pernod Ricard USA is based in Purchase, New York, and has roughly 850 employees across the country. Pernod Ricard USA urges all adults to consume its products responsibly and has an active campaign to promote responsible drinking. 

Read More

Let Them Eat Cheesecake! Pie Five Pizza Celebrates Summer’s End with New Cheesecake Brownie

Chef Andy Wittman has done it again.

Pie Five Pizza’s culinary guru locked himself in his kitchen, whipped out all his favorite ingredients and created yet another sinfully delicious dessert – just in time to celebrate the end of summer.

Today, customers of the rapidly growing fast-casual pizza concept will have their first chance to indulge in his Cheesecake Brownie, a wickedly creamy cheesecake made with Philadelphia® Cream Cheese swirled with decadent chocolate fudge brownie.

It’s half cheesecake and half brownie. But it’s all delicious.

“Sure, I’ll admit it. I have a bit of a cheesecake obsession,” said Wittman. “But the good news is that Pie Five guests are the ones who benefit from it. And if I may toot my own horn a bit, the new Cheesecake Brownie just might be my best cheesecake creation yet.”

Each slice of Chef Andy’s Cheesecake Brownie is just $1.59; or yield to temptation and grab a whole pie for $9.99.

But you can only have your cheesecake, and eat it too, through September 14.

At Pie Five, guests can choose from more than a million combinations of handcrafted pizzas and a variety of specialty pie choices prepared in less than five minutes on one of four crusts, all for one low price. The rapidly expanding chain is capitalizing on growing consumer demand for fresh dining options and artisan pizzas in stylish environments without the wait.

Pie Five Pizza has been named among Fast Casual’s 2014 Top 15 “Movers & Shakers,” a 2012 Hot Concepts winner by Nation’s Restaurant News and one of “10 Hot New Restaurant Chains from Established Brands” by Forbes.com. The company currently has 22 locations in seven states (Florida, Kansas, North Carolina, Tennessee, Texas, Utah and Virginia) with more than 200 announced franchise units under contract in 12 states and Washington, DC.

ABOUT PIE FIVE PIZZA CO.

Pie Five is a subsidiary of Pizza Inn Holdings, Inc. (NASDAQ: PZZI), based in the Dallas suburb of The Colony, Texas. Pizza Inn Holdings is an owner, franchisor and supplier of more than 275 restaurants operating domestically and internationally. Pie Five Pizza Co. is the leading brand in the rapidly growing fast-casual pizza space, offering individual handcrafted pizzas with fresh ingredients made to order in less than five minutes.

Read More

Burger 21 Expands Brand Presence to 10 States with First Michigan Franchise Agreement

Burger 21^®, a new better burger franchise founded by the owners of The Melting Pot^® Restaurants, Inc. franchise company based in Tampa, Fla., announced today the signing of its first franchise agreement in Michigan. Set to open in Ann Arbor, this Michigan location expands the brand’s national footprint to 10 states.

Additionally, the company signed two franchise agreements for single units in Ocala, Fla., and Raleigh, N.C. The new deals are part of the fast casual concept’s aggressive growth strategy to expand its presence in new and existing markets nationwide. To date, Burger 21 has 13 open locations and 25 franchised restaurants in development across the country.

“In under three years, we’ve made impressive strides in building Burger 21’s national presence and are pleased with the overall success that the brand has experienced thus far,” said Dan Stone, vice president of franchise development for Front Burner Brands, management company for Burger 21. “Raleigh, Ocala and Ann Arbor represent three new markets where we are confident that Burger 21’s diverse menu and unique dining experience will be extremely well received. All three of our new franchise groups come with great foodservice and franchising backgrounds and they all have a desire to open additional Burger 21 locations in the future.”

Mohammad and Wisal Samaha, experienced multi-unit Jimmy John’s franchisees, plan to open the first Burger 21 location in the state of Michigan in Ann Arbor by summer 2015. “When searching for a fast casual concept to invest in, Burger 21 was the obvious choice,” said Wisal. “As experienced franchisees, my husband and I appreciate the extensive training and support provided by Front Burner Brands. We look forward to bringing the first Burger 21 to Michigan and know that the Ann Arbor community will love its 21 chef-inspired burgers as much as we do.”

Additionally, John Usher and Ken DePasquale will open a restaurant in Ocala, Fla., in the first half of 2015. Both partners are seasoned restaurant operators with Usher having owned nine McDonald’s restaurants, while DePasquale has operated several independent restaurants. Lastly, long-time foodservice operators Mitch Neal and Keith Smith are planning to open their first restaurant in the Morrisville area of Raleigh, N.C., by summer 2015. Neal, who has owned and operated eight Sonic drive-in locations, will manage the restaurant’s day-to-day operations.

“Keith and I are very excited to bring the first true better burger concept to the Triangle. Burger 21 is literally redefining the gourmet fast casual burger. The taste profiles are out of this world and will leave your taste buds screaming for more,” said Neal. “The brand’s national pledge and commitment to support local charitable organizations on the 21^st of each month speaks volumes as both of our families are active members of our surrounding Triangle communities. We look forward to seeing our neighbors in their local Burger 21 very soon!”
To further fuel Burger 21’s expansion, the company is actively seeking qualified franchisees and will host a live webinar on Aug. 14 at 2 p.m. EDT. To register, or to learn more about franchising opportunities with Burger 21, please visit www.burger21franchise.com/events.aspx.

Recently, Burger 21 was named one of QSR’s “Best Franchise Deals” and also earned the No. 5 ranking in Fast Casual’s Top 100 “Movers and Shakers” of 2014, up from No. 22 the prior year. Additionally, Burger 21 President Mark Johnston was acknowledged as one of the “Top 25 People” for his continued strategic leadership in the growth and development of the brand. Last year, the franchise’s gluten-free menu received the No. 1 ranking in the “Top 10 Menu Innovations” category.

As the brand continues to expand across the U.S., Burger 21 is seeking single- and multi-unit operators with restaurant experience to join its upscale fast casual dining concept. Franchisee candidates should have a minimum net worth of $500,000 and liquid assets of at least $200,000 per unit. Burger 21 will be developed through both single-unit agreements and Area Development Agreements. Depending on the real estate site selected, franchisees can expect the total investment for one restaurant to be approximately $422,083 – $974,395. The initial franchise fee is $40,000; however, reduced franchise fees apply for Area Development Agreements of four or more units.

To learn more about ownership opportunities with Burger 21, contact Ashley Pollard, franchise development associate for Burger 21, at 813-425-6252 or apollard@burger21.com or visit http://www.burger21franchise.com.

About Burger 21
With 13 locations open in Arizona, Florida, Georgia, New Jersey, North Carolina and Virginia, and 25 in development in nine states, Burger 21 is a “beyond the better burger” fast-casual franchise concept founded in 2010. Burger 21 is a chef-inspired brand with offerings including 21 unique burger creations ranging from hand-crafted, freshly ground Certified Angus Beef^® to chicken, turkey, vegetarian, shrimp and tuna burgers, fresh salads, all-beef hot dogs, chicken tenders and an extensive shake bar including hand-crafted shakes, floats and sundaes. Burger 21 is an affiliate of Front Burner Brands, a restaurant management company headquartered in Tampa, Fla. For more information, visit http://www.burger21.com.

About Front Burner Brands
Front Burner Brands is a restaurant management company headquartered in Tampa, Fla. It is affiliated with the corporate owners of and its management services extended to The Melting Pot Restaurants, Inc., founded in 1975 with more than 135 locations in North America and more than 25 locations currently in development, Burger 21 with 13 locations open in Arizona, Florida, Georgia, New Jersey, North Carolina and Virginia, and 25 in development in nine states, and GrillSmith with five locations in the Tampa Bay area. 

Read More