![]() “Every year, I look forward to seeing the unique ways our loyal customers showcase their love for B.Good.” ![]() “Customer of the Year has been a longstanding tradition for B.Good and allows us to celebrate the people who make us who we are today,” said Anthony Ackil, co-founder and CEO of B.Good. To enter, customers are asked to tell or show in their own way why they should be the 2018 Customer of the Year. The winner will receive a free meal a day for a year, a restaurant named in their honor for a week and a two-day trip to Boston to develop a new dish with B.Good chef Tony Rosenfeld.Įntries will be accepted online at through Feb. Visit or call (774) 420-7107 for more information.ī.Good, the fast casual restaurant chain, with a location at 120 Boston Turnpike, Shrewsbury, is searching for its 2018 Customer of the Year. Reservations are recommended but not required for the preview. The more substantial plates: Korean Fried Chicken, Korean Caesar, Hoedeopbap (sliced fish, pickled vegetables, seaweed, mushroom rice), Grilled Live Scallop, Pork Belly Bossam and Chinese Broccoli Pancake. Guests are invited for a first look and taste of the menu, which features a selection of banchan (small dishes), such as deviled eggs, sweet and sour fish and yuzo mayo potato salad. He reportedly “brings this range of culinary experience to the playful, inventive nature of simjang’s menu”īenson has previous management experience at Moody’s, Island Creek Oyster Bar and Giulia.ĭeadhorse hill, 281 Main St., Worcester, will host a menu takeover on Jan. Since 2012, Wenc has worked at some of the Boston area’s “most well-regarded restaurants,” including Ribelle, Shepard and Café du Pays. The team previously worked together at Strip T’s in Watertown. The leadership team of Chef Jared Forman, Bar Director Sean Woods, Wine Director Julia Auger and Co-owner Albert LaValley join Mike Wenc, chef de cuisine, and Ellen Benson, general manager, in the new venture. Simjang, with its American-Korean concept, is expected to open this winter at 72 Shrewsbury St., Worcester. The opening team and a preview event for simjang, the second restaurant from deadhorse hill, are announced. Winter months are all about comfort food, and you’ll find plenty of it here. Connect on Facebook, where daily specials are posted.Ĭheck out Living Earth’s new look. In addition, the store has a new gift and housewares section and an expanded bulk department (grains, nuts, etc.). “People will have a chance to see what we’re doing, ask questions or simply chat with us,” said Maykel. Guests can sit at the coffee bar, with the chef(s) behind the counter. Renovations in the store also have made way for a high-tech coffee bar where guests are able to order nitro brew coffee (infused with nitrogen), fresh juices, kombucha (tea) and other beverages. Living Earth’s customers not only love the new changes but also like the convenience of being able to pick up or eat in, according to Maykel and his sister. Swanson also makes fresh muffins and breads daily. ![]() “Chocolate Ganache Baked Donuts and Blueberry Crunch Donuts can be addictive.” ![]() “Pete comes up with fantastic baked items,” said Maykel-Zack. There’s an endless variety of meals and snacks to choose from, with options changing daily. Shoppers also can find Thai Teriyaki Crusted Salmon Filet, Norwegian Salmon Filet, Country-Style Beef Stew (sold in Ball Mason jars), Meatball Pizza Bomb, Macaroni and Cheese, sauces or gravies such as a Hearty Italian Ragu Beef and Pork, salad dressings, soups, pot pies, Salad Shakeups complete with dressing, bottled beverages and more. Refrigerated shelves are stocked with scratch-made vegan and gluten-free options, such as Roasted Butternut and Red Quinoa Casserole. The chefs create a variety of breakfast offerings (stuffed omelets, hot sandwiches, waffle bowls), in addition to lunch and dinner items that are packaged in single and family-sized portions. “Pete is familiar with cooking with our ingredients,” said Maykel, and “he has plenty of experience in the industry.” “We’re former colleagues,” said Maykel, who explained that he and Swanson are pretty much in sync when it comes to creating new food items. Maykel and Pete Swanson, a Johnson & Wales University graduate who worked at Living Earth before, are the chefs who prepare the food. “Here at Living Earth we go beyond that to deliver on innovation,” he said. Rotisserie chicken, grab and go specialty sandwiches, soups and salads are considered basic staples, according to Maykel. Today, supermarket prepared-food departments are reported to be one of the fastest-growing segments of the food service industry.
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