Local participants included Dimitria Delights in North Grafton. The show featured more than 2,400 exhibitors and drew an estimated 24,000 people. The state pavilions are of special interest to buyers looking to find regional products to meet their customer requests, he said. The venue offered a perfect opportunity to showcase products and develop sales, according to DAR Commissioner Scott Soares. The state Department of Agricultural Resources sponsored a booth at the show, the Massachusetts Pavilion, where the exhibitors featured products made from food grown in the Bay State, including soups, chocolates and cocktail mixers. Sixteen Massachusetts food producers participated in the annual Summer Fancy Food Show last weekend in New York City. Suggested retail: SUSTA in boxes of 50 is $6.99.Įxpect to see more of this product as the company expands marketing and brand awareness campaigns.įYI: SUSTA is available at UFood Grill at Boston’s Logan International Airport. with headquarters in Holyoke is the developer and marketer of SUSTA. Local Big Y supermarkets carry the product. Romaine wore one of the shirts just the other day.ĭo I see a barbecue festival in the city’s future?Ĭonsumers looking for a new sweetener will be happy to know that SUSTA, an all-natural sweetener, is available at supermarkets nationwide. The bar and the drink are world-famous, especially during Mardi Gras.Īnother tidbit: Smokestack Urban Barbecue sells T-shirts, some imprinted with “Bacon Is Meat Candy” and “I’m Big on the Hog.” You can’t beat it, especially in steamy, hot weatherįYI: Pat O’Brien created the Hurricane drink, paired up with a glass shaped like a Hurricane Lamp, in the 1940s in his bar in New Orleans. You know how almost every restaurant has a specialty dish or drink?Īt Smokestack’s bar, it’s Pat O’Brien’s frozen Hurricane. Hey, this is the guy who throws a great Mardi Gras party every year at his Northboro restaurant. “It’s a friendly place where you can get good barbecue,” he said. Romaine said he wants customers to feel comfortable when they eat at the restaurant. It’s in the former Castellana’s restaurant, which has been renovated by Smokestack’s owners. I’d like to say barbecue joint, but no way is Smokestack a joint. Romaine has wanted to open a barbecue place for a while. The restaurant will take reservations for seven or more people. Blues Sunday, live music from noon to 3 p.m. Mondays through Thursdays 4:30 to 11 p.m. Wednesdays through Saturdays dinner, 4:30 to 10 p.m. Shrimp Po-Boy, Beef Brisket and Smokestack Burger are among the choices for Between the Buns. Louis Ribs, Baby Back Ribs, Combo Plate and Burnt Ends (when available) fall under In the Pits Blackened Catfish, Not Your Mama’s Fried Chicken (with mac & cheese and collard greens) and Jambalaya Pasta, Odds and Ends. In October 2006, they opened a fourth restaurant on The Country Club Plaza.Pulled Pork, St. They also opened a full-service catering operation in Martin City, along with Private Dining facilities in both Martin City and in their third restaurant location in the historic Freight House building across from Union Station in mid-town Kansas City. It was at this time they decided to change their name to Fiorella’s Jack Stack Barbecue to set themselves apart from the family chain of Smoke Stack Barbecue restaurants. In the mid-1990s, Jack and Delores opened their second restaurant location by expanding into neighboring Overland Park, Kansas. From an idea acquired from their travels along the Yugoslav coast, they also started offering fresh seafood grilled over a hickory wood fire. They added non-traditional barbecue menu items like hickory-grilled steaks, lamb ribs, Crown Prime Beef Short Ribs, along with an extensive wine and bar selection. To the chagrin of barbecue purists, they also began offering a higher level of comfort and service than most people were accustomed to experiencing at a barbecue restaurant. ![]() It was at this moment they set about expanding their menu selections. It was sometime in the mid-1980s, after a failed attempt to expand into a second location under the name of Hatfield’s and McCoy’s, Jack and Delores realized they needed to make some changes in order to stand out in the competitive Kansas City barbecue market. One of these restaurants, Smoke Stack Barbecue of Martin City, was opened in 1974 by the eldest son Jack Fiorella and his wife Delores. Founded by family patriarch Russ Fiorella in 1957, it eventually leads to the opening of four more restaurants for the Fiorella family. Fiorella’s Jack Stack Barbecue was originally a part of the Fiorella family-owned chain of Smoke Stack Barbecue restaurants, with the original restaurant located in south Kansas City on Prospect Avenue.
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