Get Adobe Flash player

Southeastern Grocers Forms Disability Resource Group

Southeastern Grocers Inc., parent company and home of Fresco y Más, Harveys Supermarket and Winn-Dixie grocery stores, is deepening its unwavering commitment to belonging, inclusion and diversity with its newly formed associate disability resource group – Mobility, Support, Accessibility and Inclusion in the Community. The purpose of MOSAIC is to educate, advocate and celebrate SEG associates of all abilities by sharing experiences, providing educational training around disabilities, and advocating for disability diversity, equality, inclusion and accessibility.

In support of its ongoing commitment to BID, and to further foster and promote a culture that embraces people of all abilities, SEG proudly donated $5,000 to The Jericho School for Children with Autism, a private nonprofit school that provides vital student resources and education programs for North Florida children with autism and other developmental disabilities.

Raymond Rhee, Chief People Officer for Southeastern Grocers, said, “Celebrating our diverse associates, customers and communities includes people of all abilities. It cultivates an environment that champions inclusion and belonging inside our stores and in the unique neighborhoods we serve. That’s why our support of The Jericho School for Children with Autism, its students and staff is a natural launch of our MOSAIC associate resource group. We believe in fostering partnerships that not only empower our associates, but also enrich the lives of those around us. We are building a mosaic of diversity, unity and opportunity for all – and that’s what winning together looks like.”

The grocer announced the newly formed associate disability resource group at its annual WeSEG Conference, an engaging and interactive forum held virtually for all SEG associates to empower them with fresh perspectives and calls to action as inclusive leaders and allies. MOSAIC is 1 of 9 associate resource groups created to support and celebrate SEG’s diverse associates, customers and communities, while cultivating an environment that champions inclusion and belonging within SEG and the unique neighborhoods it serves. The grocer’s other associate resource groups include: Women’s Development Network, Emerging Leaders, SEG Pride, Pa’lante, African Americans FOCUS, ASPIRE, Military Families and Working Parents Network.

Through its continued commitment to belonging, inclusion and diversity, SEG also recently accepted applications from nonprofits throughout the Southeast for its 2023 Romay Davis Belonging, Inclusion and Diversity Grant. The grant, ranging from $5,000 to $25,000, supports organizations that work to address racial disparities in education, health care and food insecurity, while building a more inclusive and equitable future for all.

Recipient nonprofit organizations will be announced following the grant namesake’s 104th birthday celebration on Oct. 29. Since its inception in 2020, SEG’s Romay Davis Belonging, Inclusion and Diversity Grant has provided more than $685,000 in funding to qualified nonprofits to elevate underserved communities throughout Alabama, Florida, Georgia, Louisiana and Mississippi.

For more news of interest to the grocery industry, subscribe to Gourmet News.

Gruppo Chiarello’s Founder, Chef Michael Chiarello, Dies

Gruppo Chiarello‘s founder and chef, Michael Chiarello, passed away Oct. 7 at Queen of the Valley Medical Center in Napa, where he was being treated for the past week for an acute allergic reaction that led to anaphylactic shock. He spent his final moments surrounded by family and friends, who respectfully asked for privacy during this immensely sad and difficult period.

The Chiarello family shared, “We deeply mourn the loss of our beloved patriarch Michael. His culinary brilliance, boundless creativity, and unwavering commitment to family were at the core of his being. He brought people together through the joy of shared meals, fostering lasting memories around the table. As we navigate this profound loss, we hold dear the moments we cherished with him, both in his kitchens and in our hearts. His legacy will forever live on in the love he poured into every dish and the passion he instilled in all of us to savor life’s flavors.”

Born in Red Bluff, Calif., in 1962, Michael Chiarello was not just a chef; he was a culinary visionary and a true pioneer. His culinary passion ignited in his mother’s California kitchen, where he was enveloped in the traditions of his Southern Italian heritage. Michael’s lifelong dream of becoming a chef led to remarkable achievements.

A graduate of the esteemed Culinary Institute of America in New York, Michael was a multitalented luminary. He earned accolades as a chef, vintner, specialty food trailblazer, philanthropist, accomplished author, and engaging television host. His culinary philosophy revolved around seasonal, sustainable ingredients, and he fervently supported the artisans and farmers who crafted them, fostering a culture of shared meals and unforgettable memories.

His love affair with the Napa Valley began in 1987 with his critically acclaimed restaurant Tra Vigne which created the spirit of what would become the Napa Valley culinary scene that we know today.

Michael’s impact on the culinary world was not only through his kitchens. In 1985, Food & Wine Magazine named him Chef of the Year, a mere three years after graduating from the CIA. In 1995, he received the CIA’s Chef of the Year Award, followed by being named Alumni of the Year in 2011. His many cookbooks garnered recognition from both IACP and the James Beard Foundation. He revolutionized the olive oil industry with his innovative work with California olive oil in the mid-’90s with his venture, Consorzio Flavored Oils.

“Chef Michael Chiarello’s passion for food and life will forever be etched in our kitchens and our hearts. While we mourn Michael’s passing, we also celebrate his legacy that continues with his restaurants, Bottega, Coqueta (San Francisco and Napa Valley), and Ottimo,” said his longtime partners in Gruppo Chiarello. “In remembrance, we ask that you join us in celebrating his remarkable journey and the incredible impact he had on the world of food, wine, and family by inviting you to share a meal with your family and friends to remind all of us that the bonds forged over a meal are among life’s most precious treasures.”

Dedicated to sustainability, Michael ventured into winemaking in 1999, creating Chiarello Family Vineyards. His small-batch wines consistently earned high praise and acclaim. In 2000, he graced us with NapaStyle, a retail line of artisanal foods, kitchenware and home products that bore his stamp of authenticity.

Michael Chiarello’s captivating presence on television endeared him to millions. For a decade, he hosted shows on PBS, Food Network, Fine Living, and Cooking Channel. In 2003, he embarked on the Emmy Award-winning journey with “Easy Entertaining with Michael Chiarello.” His culinary prowess also shone on Bravo’s “Top Chef Masters,” as well as frequently gracing our screens as a judge on Bravo’s “Top Chef” and “Top Chef Masters.” In 2011, he participated in Food Network’s “Next Iron Chef” competition and made appearances and many television shows.

Funeral arrangements will remain private, and in lieu of flowers, the family kindly requests donations to Meals on Wheels, ensuring his commitment to culinary excellence and sustainability lives on.

For more news of interest to the wine industry, subscribe to Gourmet News.

Quirch Foods Opens Distributing Facility in South

Quirch Foods, LLC, a leading provider of high-quality food products, celebrated the grand opening of its distribution center that will service the Tennessee and Kentucky area. This facility is strategically located to cater to this region, bolstering the company’s commitment to exceptional customer service and timely delivery of fresh and frozen protein items as well as a collection of well-known retail brands including Panamei Seafood, High River Angus, Mambo Foods, Chiquita Brands frozen Tropicals and Fruits, among others.

“Our new distribution center is a testament to our dedication to providing our valued customers in Tennessee and Kentucky with prompt and reliable access to our wide array of premium food products,” said Frank Grande, president and CEO of Quirch Foods. “We are excited about the positive impact this expansion will have on our operational capabilities and, ultimately, our ability to better serve our customers as well as provide solutions to their growing food needs.”

In addition to enhancing our distribution capabilities and ensuring efficiency throughout our supply chain, the 65,000 square foot facility will create job opportunities in the local community, promoting economic growth and contributing to the region’s prosperity. The company believes in fostering positive relationships with its neighbors and actively engaging with the communities it serves. This investment represents a significant milestone in our mission to meet the growing demand for its products.

Quirch Foods is a food distribution company servicing ethnic, independent, and national grocers as well as foodservice and other customers across the United States, the Caribbean, and Central and South America. Quirch Foods operates approximately 500 refrigerated trucks and over 2.3 million square feet of combined distribution space through 21 facilities in Florida, Georgia, North Carolina, Tennessee, Alabama, Texas, Washington, Oklahoma, Oregon and Puerto Rico.

Quirch Foods is the exclusive distributor of High River Angus, McKinneys Beef, Panamei Seafood, Diamond Reef Seafood, Kikiriquirch poultry, Mambo Foods, and is a licensed distributor of Certified Angus Beef and Chiquita Brands frozen Tropicals and Fruits.

To learn more, visit Quirch Foods online, follow Quirch Foods (FacebookTwitterInstagramLinkedIn), or call (800) 458-5252.

For more news of interest to the specialty food industry, subscribe to Gourmet News.