the
Main EntrĂŠe
Official Magazine of the Alabama Restaurant & Hospitality Alliance
An Overview of the Career of Lawrence M. Fidel Wind Creek Hospitality: Good to Go Food Truck Food Truck Frenzy: Zooming Into Alabama
Vol. 3 Issue 2
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• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
Our Staff Lawrence M. Fidel, President: Contributor
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Joline Falco, Marketing: Publisher and Editor in Chief Lisa Lott, Administrative Assistant: Account Executive Kirsten Squires, IT Manager: Copy Editor, Contributor Shea Perkins: Membership Sales Manager Tashana Thomas, Director of Education: Contributor, Copy Editor Joseph Falco Jr: Editorial Assistant, Contributor
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Letter From Lawrence M. Fidel
8
2014 Board of Directors
9
New ARHA Members
10
An Overview of the Career of Lawrence M. Fidel
14
Government Affairs News
16
Chef Leonardo Maurelli, III
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What’s Hot in 2014
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Wind Creek Hospitality: Good to Go Food Truck
Photographer Credits: Lawrence M. Fidel: Craig Shamwell Creek Casino Montgomery: Lee Harrelson Photography Wind Creek Atmore: Wind Creek Hospitality ProStart®: AL State Department of Education Ed Crenshaw (photos) & Darren Gilley (video) From the past Issue (Vol. 3 Issue 1) The Lattice Inn: Carolyn Wright Photography
Contact Us
The Main Entrée is the Official Magazine of the Alabama Restaurant and Hospitality Alliance.
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Wind Creek’s Southern Table
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Food Truck Frenzy
24
ProStart® Competition Recap
fax: 334.244.9800
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ServSafe® Workshops
email: admin@alabamarestaurants.com
website: www.stayandplayalabama.com phone: 334.244.1320
office: 61B Market Place Montgomery, AL 36117
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• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
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The Main Entrée Table of Contents
Table of Contents
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A Fond Farewell After 19 years as your President, and over 40 years of service to the restaurant and hospitality industry, I will be retiring shortly after the publication of this issue. I have been working with the Search Committee over the past several months, and I think you will be pleased that we received some excellent resumes and the committee is proud to announce Mindy Hanan as the new President. I believe she will continue the great work we have done and you will enjoy working with her. As I reflect back upon my tenure with Alabama Restaurant and Hospitality Alliance (ARHA) previously the Alabama Restaurant Association, it is truly amazing how far we have come. Two years prior to my arrival, your organization had an annual budget of $25,000, and today our annual budget approaches $600,000. We had virtually no government affairs presence at the state legislature, and today we have an excellent lobbying team and a solid reputation with Alabama’s legislative body. We have done an excellent job developing relationships with Alabama’s regulatory agencies, and I am proud to say that these agencies now contact us in advance of changes they are considering to see what kind of effect they will have on the industry. One of our early goals was to establish an educational presence to help professionalize the industry, and I am proud to say that our development of the ServSafe® Manager Certification program has made it the recognized program in Alabama. We have provided training to thousands of foodservice managers throughout the state. Our magazine has evolved from a bare-bones informational piece to an award-winning publication that continues to receive accolades. Our Stars of the Industry dinner is an annual fixture providing an excellent stage to showcase the many wonderful individuals we have working within our industry. And we have gone from an organization with basically no benefit programs to one that offers a myriad of benefits and services, designed to save our members money. We took the ARHA Foundation in a totally new direction years ago to make it more focused on providing support for those considering en-
Lawrence M. Fidel at the Hospitality Stars of the Industry Dinner and Awards
tering the industry, both through foundation’s scholarship program and now our work with the ProStart® program. Today we are posed to greatly expand our efforts to make a positive impact for the restaurant, hospitality and tourism industry. The building blocks we have put into place will not only assure the strength of this organization in the short-term, but also offer the opportunity for growth and new expansions in the long-term. Over the years, what has made my time enjoyable has been my involvement with the wonderful people who make up Alabama’s restaurant and hospitality industry. From the dedicated Board of Directors back in 1995 that reached out to me with a vision of greatness for their tiny organization, to a tremendously talented Board of Directors today, I have been truly blessed to not only have worked for these individuals, but to learn and grow from them. There are countless members and individuals that I feel privileged to have met and worked with. We are a people industry and our people are the best. Thank you for being who you are and know that I will miss each and every one of you.
• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
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The Main Entrée Letter From Our President
Letter From Our President, Lawrence M. Fidel
The Main Entrée ARHA Board of Directors
Alabama Restaurant and Hospitality Alliance
2014 Board of Directors
Announcing 2014 Board of Directors!!
Officers and Executive Committee Chairman: Mark Noyes, Birmingham Sheraton
NRA Representative: Brian Moore, Tenda Chick
Vice Chairman: Brandt Tucker, Willies Wings and Stuff
AHLA Representative: Pedro Mandoki, Mandoki Hospitality
Secretary: Hans Van Der Reijden, The Hotel at Auburn University
Immediate Past Chairman: Bill Lloyd, Wilhagan’s of Tuscaloosa LLC
Treasurer: Tony Smith, Longhorn Steakhouse
President: Lawrence M. Fidel
Regular Directors-Restaurant
Regular Directors-Lodging
Bob Baumhower, Aloha Hospitality
Tracy Adams, Perdido Beach Resort
Eric Duggan, Eastside Grille
Kent Blackinton, Renaissance Riverview Plaza
BJ Fratesi, Rosie’s Restaurants Inc
Mike Eveleth, Renaissance Montgomery Hotel
John Irby, Irby Enterprises/Sidney’s
Neela Patel, Best Western Gadsden Hotel
Patsy Jones, Lulu’s Landing
Jay Prater, Marriott/Grand National
Danny Martin, Steakout
Toby Wilson, Wilson Hospitality Management
Bob Omainsky, Wintzell’s Oyster House
Bill Dowling, Westin Huntsville
Wayne Reaves, Manna Enterprises, Inc
Rick Smith, Renaissance Ross Bridge Hotel
Regular Directors-Tourism
Other Directors
Marie Arighi, Von Braun Center
Nick Hartmann, Alabama Power Company
Sara Hamlin, Birmingham CVB
David Martin, Auburn University
Tami Reist, Alabama Mountain Lakes Tourist Association
Joseph Mitchell, Jefferson State Community College
Tom White, U S Space and Rocket Center
Rusti Price Tynette Lynch Rick Schaffer, Mobile Gas
Allied Directors Mike Bertani, S&D Coffee
James Robinson, Alabama Gas Corporation
George Lane, Wood Fruitticher Grocery Co
Tom Ruszkowski, Red Diamond Food Service
Stephen Marino, Business Insurance Group
Robert Smith, Alabama Power Company
Jim Miller, Coastal Human Resource Group
Clayton Taylor, Alabama Insurance Exchange
Michael Powell, Royal Cup Coffee
Bill Truxal, Heartland Payment Systems
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• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
Introducing Mindy B. Hanan, J.D. Article by Kirsten Squires
Please join ARHA in welcoming Mindy Hanan, who will take over the position of President and CEO when Larry Fidel retires. Hanan will begin with ARHA this May working closely with Fidel to transition into her role. ARHA chairman Mark Noyes commented, “The search committee was pleased at the quality of resumes that were received to take over for Larry when he retires. Although there were three excellent finalists, the committee decided Mindy provided the right balance of leadership, experience, and motivational skills.” Hanan brings a plethora of association experience with her. She served as the Assistant Executive Director of the Alabama Optometric Association for three years. She did many things to advance the Association, including planning conventions and seminars, implementing a database for tracking political action committee contributions, and revitalizing the dues program with the result of higher membership. She moved on to a position with the Alabama Bankers Association. In her fourteen years, she fulfilled vital roles that ensured her competence in handling the diverse needs of the ARHA. She began as Director of Governmental Relations, using her law degree to provide counsel to the Association lobbying team. She also provided legal advice and assistance to Association
members on state and federal issues. After two years, her role expanded to Vice President of Administration & Education, in which she served as Chief of Staff for twelve years, responsible for management under the direction of the CEO. Along with facilitating the many activities of the Association, she garnered many other impressive achievements. She developed educational programs to advance skills of the membership, with a particular focus on the changing trends and issues in the banking industry. Utilizing her law background, Hanan oversaw the legal affairs for the Association and its subsidiaries. ARHA search committee chairman Wayne Reaves said, “Not only was Mindy’s resume very impressive, but the entire committee was impressed by her interview skills. Mindy maneuvered through a series of tough questions and came through with flying colors. I believe she will be a solid asset to keep our initiatives and goals moving forward.” Hanan comes to ARHA as an experienced executive with a demonstrated history in providing exceptional leadership. Highly organized and analytical, she seamlessly handles the needs of members, staff, and board members, making her an invaluable addition to ARHA.
Welcome New ARHA Members Acme Oyster House: Gulf Shores
Rogue Tavern: Birmingham
Bistro Excoffier: Mobile
Sam’s Super Burger: Grand Bay
Boudreaux’s Bar & Grille: Daphne
Slice Media: Montgomery
Charter Business: Montgomery
Surin 280: Birmingham
Courtyard Marriott: Montgomery
Surin at Thailand: Birmingham
Gill’s Southern Diner: Montgomery
Surin West: Birmingham
Gulf Coast Gasket Guy: Daphne
Tourway Inn: Birmingham
Gulf South Culinary Marketing: Montgomery
Walton’s Corner: Huntsville
Hampton Inn: Winfield
Waters Café & Market: Montgomery
Libby’s Catfish & Diner: Decatur
Wintzells Oyster House: Montgomery
Papa Johns: Greenville • Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
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The Main Entrée ARHA News
ARHA’s New President and CEO
The Main Entrée Lawrence M. Fidel
An Overview of the Career of
Lawrence M. Fidel Article by Kirsten Squires 10
• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
A Pillar of the Industry “Excellence is never an accident; it is the result of high intention, sincere effort, intelligent direction, skillful execution and the vision to see obstacles as opportunities.” This anonymous quote provides apt words for the long and productive career of Lawrence M. Fidel. Indeed, he has proven his excellence in his 40 years in the industry; from beginning his career with Quality Inns to ending it as president of the Alabama Restaurant and Hospitality Alliance (ARHA), Larry has embodied excellence and served as an inspiration for the rest of us. Larry started in the hospitality industry as a Field Representative for Quality Inns International in Silver Springs, Maryland. Entrenched in the hotel world, he quickly gleaned the ins and outs of the business, and within three years he was promoted to the position of Manager for Franchise Services. This managerial role enabled him to oversee a team and get a larger glimpse of hotel operations. In addition, his accomplishments as a manager led to yet another promotion to Convention Coordinator. Though he did not know it at the time, this position proved to be an excellent primer for future endeavors within associations. In 1980, Larry joined the National Restaurant Association (NRA) in Washington, D.C. as an Assistant Director of Membership. After familiarizing himself with a different side of the industry, this time through the lens of an association, he moved up to the role of Director of Education Programs. It was in this position in which Fidel really began to make his presence known as a visionary for the industry. As most within the restaurant and hospitality industry know, educational programs are an enormous benefit for members of the associations. Not only do they help those within the industry, they provide outreach to enable community engagement. The goal is to build and maintain prosperity within the industry through training, enabling future leaders who will be knowledgeable and industrious. From
1982-1989, Larry helped to realize this vision, improving seminars through key program introductions, which included better instructor procedural guidelines and structuring course development. In turn, this resulted in increased attendance and financial contributions. None of this would have been possible without Larry’s vision—to see that by strengthening educational opportunities the industry as a whole would flourish. Moving the industry into a new technological age, he introduced the award-winning VideoTraining, which was financially successful and acclaimed by the industry. And with all this, from the national level, he managed to develop stronger relationships between the NRA and autonomous state restaurant associations by implementing incentives for states. This would lead him directly into his next role as Executive Vice President of the New Jersey Restaurant Association (NJRA). The offices of the NJRA are where the intelligent direction Larry employed in his work would really take shape. In an interview upon his appointment, he stressed that “membership recruitment and the convention are our top priorities.” In his six years with the NJRA, he was able to accomplish all of this and more. As the Chief Executive Officer, he administered the directives of the Board of Directors, developed annual plans, and oversaw budgeting for this association with over 1,000 members. However, this only encompasses the main responsibilities for which he was appointed. In regard to his first objective when beginning with the NJRA, membership recruitment, he accomplished this by developing extensive membership services for members, including one of the best credit card discount programs in the country. In addition to developing those perks, he assisted in the development of a program of great benefit to members, NJRA’s for-profit insurance subsidiary that gave members insurance program options.
• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
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The Main Entrée Lawrence M. Fidel
An Overview of the Career of Lawrence M. Fidel
The Main Entrée Lawrence M. Fidel
Larry with Senator Shelby His second goal was to further the convention, and he once again succeeded. He moved the date and location of the trade show to provide a state-wide exposition for the membership. This eliminated major competition and increased annual revenues by over 20%. In 1996, after accomplishing what he set out to do with the NJRA, Larry saw an opportunity in Alabama, an opportunity to take what he’d learned in growing the New Jersey association and expand upon this even further. The association then known as the Alabama Restaurant and Foodservice Association (ARFSA) had talented and competent previous leaders; however, it served as more of a fraternal organization than a professional one. Once again, it was Larry’s vision—his ability to see possibilities and map out a clear, organized plan to achieve them—that would enable such a lofty metamorphosis. In fact, he pointed out that the vision began with past president Kirk Kirkland. “He had a vision that we needed to professionalize,” Larry said in an interview given one year after starting at the Association. “We have totally remodeled and changed the concept of our association. We did that by rewriting our constitution by-laws, setting up responsibilities and director guidelines.” It is an arduous task, one might say, to remodel the entire structure and function of an organization. In spite of this, Larry saw the long-term 12
benefits this concept could bring to the restaurant and hospitality industry in Alabama. In fact, from the very beginning, he always stated that the goal was strengthening the internal organization of the association, being there for the restaurateurs in the state rather than focusing on an intensive expansion campaign. “We expect to do what we do in Alabama very well, and we expect to keep those restaurateurs and those vendors in the state of Alabama happy,” Larry said. The objectives set out were in five major areas: educational programs, membership services, legislative and government relations, promotion of the industry, and association management. With a Board of Directors that included key players from across the state, Larry set the framework, and the tides of change were set in motion. Over the years, membership services have soared to new heights, giving restaurant and hotel owners tangible reasons to become a member; offering benefits to serve them at the local and national levels. From local programs like ALAComp to partnerships with Office Depot and BMI, ARHA provides a link to a variety of important needs, and Larry has been instrumental in maintaining these benefits. In his time with ARHA, Larry has strengthened the government relations program, providing dedicated information specific to the industry, keeping members informed of issues that need
• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
Communications with members has always been a priority for Larry. In his 19 years with ARHA, he has made great strides in this area by revitalizing the website, developing online newsletters for both the restaurant and hospitality industries, and bringing to life the Association magazine, The Main Entrée. Larry has always had an eye to the future where the Association is concerned, and his vision of a modern organization that keeps members connected to the latest technologies and news has come to fruition. The first Hospitality Stars of the Industry Gala Awards Dinner took place in 1999. This year will mark the fifteenth annual celebration. Since its inception, the event has grown, with more attendance, more nominations, and more awards. Larry has helped guide the evolution of the event, turning it into something elegant that is highly anticipated for both those in the industry as well as supporters across the state. On October 27, 2008, the Lawrence M. Fidel Lifetime Achievement Award was bestowed in his honor for the lasting impact he has made on the industry in the state of Alabama. Wayne Reaves of Manna Enterprises, a past ARHA president and past board chair, expressed this sentiment: “Larry has worked tirelessly to build the association. The leadership he has provided over the last 19 years has led directly to the success of this organization. I consider him a consummate association professional and personal friend. Regardless of who takes his place, he will be missed.” Others cite Larry’s impact on the industry, but there is no question that being involved has had a significant impact on his life as well. While employed at Quality Inns, he met Katie, his secretary who would later become his wife. He took her out in honor of Secretary’s Day
Governor Fob James and the rest is history. Larry’s willingness to go where he was needed to make improvements in the industry led to exposing his three children to different parts of the country, offering them a broader and well-rounded world view. In 2008, Larry fractured his neck in a car accident, resulting in months of rehabilitation. Though presented with new challenges, he overcame them in much the same manner that he has always done in his career. Anxious to return to work, he tackled his physical therapy with determination and perseverance, and even worked from his hospital bed at the Shepherd Center in Atlanta. All of this would not have been possible without the patience, understanding, and caring of the Board of Directors and other associates of ARHA, who truly came through to show an outpouring of support for Larry during this difficult time. When one comes to the end of his career, one hopes to leave behind a legacy, something lasting to show for years of hard work. Larry Fidel has definitely accomplished this feat. He leaves behind a strong and ever-growing association, made stronger and more productive with the scope of his vision. The industry will surely miss having such a visionary within its ranks, but the legacy that he leaves in his wake will be felt and appreciated for years to come.
• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
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The Main Entrée Lawrence M. Fidel
to be at the forefront of their minds. ARHA works with lobbyists to ensure that members’ voices are being heard, and in turn relates this information back to members through weekly government affairs reports during the legislative session, another idea of Larry’s to keep members up-to-date.
The Main Entrée Government Affairs News
Government Affairs News
2014 Session the ARHA Working for You Article by Deborah K. Miller, Partner, Miller Development Group As everyone knows, government serves as a business partner, as laws are passed every session that impact your business. The Alabama Restaurant and Hospitality Alliance (ARHA) takes governmental affairs seriously. Members of ARHA that serve on the legislative committee identified over 115 bills out of the 1103 introduced that impact the industry and laid out an ambitious agenda for the 2014 session. Your lobbying team wasted little time in meeting those objectives. Topping the list of priorities was to pass a bill addressing employment law in the area of vacation and leave time for employees. Not an easy task since granting more leave time has been a topic promoted in the media on popular television programs such as the Today show. Those in the foodservice and hotel industry in states that do not have this protection have experienced hardship from the passage of such local laws. That did not stop the efforts to pass the bill. ACT No. 2014-419 by Senator Rusty Glover and Representative Jack Williams prohibits Alabama cities or counties from passing laws that would mandate an employer to grant vacation or leave time, either paid or unpaid, that is not required by state or federal law. It should be noted that ARHA was the ONLY trade association that stepped up to the plate to get this bill introduced and passed. A bill signing with Governor Bentley will memorialize this work and hang proudly in the ARHA office. Another victory was the passage of the cork n go wine re14
• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
ARHA members will benefit from the passage of a bill that seeks to discourage patent trolls by allowing the Attorney General to investigate complaints. Patent trolls do not produce or sell products or administer services but are created for a revenue stream from patents. The act is a step toward stopping frivolous lawsuits filed against brick and mortar businesses, especially restaurants and hotels by patent trolls or patent assertion entities. Among the other bills advocated for and passed this session included the following: an independent tax appeals process set to begin October 1st, a new limited liability law where an implied contractual covenant of good faith and fair dealing cannot be eliminated, a bill to add new options for filing business personal property returns, and a single tax credit transfer that allowed for the preservation and development of historical properties. Not to be discounted are the bills ARHA opposed and failed to pass. Among them was the expansion of catfish of origin notification for the entire catfish species order, siluriformes. The
bill further required notification on the actual menu and banned the use of the sign or tabletop display. If the bill had passed, ARHA had successfully negotiated out of the bill the provision requiring labeling on the menu. Other bills that failed to reach final passage included a state-wide ban on smoking that exempted bars; the elimination of sales tax on groceries that would have been replaced by other taxes; and a bill that would have created a minimum wage in Alabama. With over 1300 bills and resolutions pushed by trade groups and others failing to pass, ARHA is proud to have virtually its entire agenda receive a thumbs up from the Alabama legislature. To continue this success, the challenge remains to get more members involved in the association, elections, and the association’s political action committee (PAC) to continue to protect and promote this great industry.
Restaurant Advocacy Fund The goal of the Restaurant Advocacy Fund is to advance the policy interests of the restaurant industry. While we are lucky in Alabama to have the hardworking Miller Development Group to advance our own interests, the Fund serves as a powerful economic force to counteract the dozens of bills and regulations introduced by legislators and special interest groups each year that could impact the ability of restaurants to stay open. Created in 2011, the Restaurant Advocacy Fund was based on the model of the Save American Free Enterprise (SAFE), a group that utilized nearly $7 million in donations to safeguard restaurants against anti-restaurant legislation, such as wage and paid leave mandates. Additionally, the group elevated the industry’s position on issues of food safety, sodium restriction, menu labeling, and the Employee Free Choice Act. As an industry, we need funds like this in place to make our voices heard on Capitol Hill. The Restaurant Advocacy Fund supports restaurants of all sizes and regions, working in cooperation with the National Restaurant Association, state restaurant associations, independent and multi-unit restaurateurs, and other partners. For more information on the mission and goals, as well as how to donate, please contact Caitlin Donahue at CDonahue@restaurant.org. By donating, you have the power to let your voice be heard in a very tangible way. • Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
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The Main Entrée Government Affairs News
visions spearheaded by ARHA and yet another bill signing will commemorate this bill.
The Main Entrée Chef Leonardo Maurelli
Best Chefs America Presents: The American South
Executive Chef Leonardo Maurelli, III Chef Leonardo Maurelli, III of Central is honored to be named as one of the Best Chefs in the South. This March Best Chefs America Presents: The American South was released. In 2013, Best Chefs America introduced the first-ever comprehensive, peer-review guide of chefs in the U.S., highlighting the top one percent of chefs in the country. The book was the result of more than 5,000 one-on-one interviews with chefs to find out who they think are the best. This is the first in a five-part series of regional guides. Best Chefs America Presents: The American South honors chefs from 12 Southern states. The guide highlights the chefs, restaurants, ingredients, influencers and trends that shape the culinary landscape of the South. The American South contains more than 1,000 Best Chef restaurant listings, special listings for the Top 25 chefs in the South, chef recipes for each state, and essays contributed by notable writers, chefs and culinary experts that describe each state’s defining cuisine. The guide offers a deeper understanding of the South’s rich culinary heritage and current food scene. “I am thrilled to be selected by my peers and included in The American South,” states Chef Leo. “This recognition is an honor and gives me yet another reason to be appreciative of my fellow professionals and chosen profession.” Chef Leo is the Executive Chef of Central Restaurant, located in the Alleyway Entertainment District of downtown Montgomery. Central’s lunch and dinner menu is Chef Leo’s unique multicultural take on traditional southern dishes and cuisine, doing so in an approachable, straight forward and elevated way. Central features southern inspired wood fired dishes prepared with fresh gulf seafood, local meats, greens and other seasonal ingredients. In celebration, Central Restaurant is hosting Best Chef’s America Wine Dinner on June 18, 2014. Mix and mingle with THREE named Best Chefs: Chef Leo, Chef Christian Herrigan of A Stone’s Throw, and Chef David Bancroft. Chef Leo is a native of the Republic of Panama and shares his unique multicultural take on 16
traditional southern dishes and cuisine. He immigrated to Alabama in the early 1990s where he quickly began his apprenticeship in the culinary field. While attending Auburn University (War Eagle!), Chef Leo honed his skills under the tutelage of many award winning and world traveled chefs. Chef Leo has been the recipient of many awards and designations, including the 2011 Chef of the Year award by the Alabama Restaurant and Hospitality Alliance, 2013 Alagasco Good heat Chef, and his latest distinction as one of the Best Chefs America: South, an annual peer review publication highlighting the best of the best in the culinary profession. Chef Leo is an avid supporter of local farmers, cheese makers, beer makers and artisans, serving as a founding member and first president for The Front Porch Revival, a nonprofit organization in charge of promoting the arts in Alabama. Chef Leo is an advocate for healthy sustainable food consumption and has partnered with EATSouth Farm to not only cook with fresh ingredients, directly from the local farm, but also serve as an ambassador in the community promoting healthy lifestyles through education and sustainable food production. Chef Leo resides in Auburn with his beautiful wife, Carrie, and their adorable 5-year-old son, Cruz. Follow his entire creative process on: Facebook: ChefLeoOfCentral Instagram: ChefLeo3 Website: www.central129coosa.com
• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
Culinary Forecast Confirms Current Trends The National Restaurant Association’s annual What’s Hot culinary forecast predicts menu trends for the year by surveying nearly 1,300 professional chefs—members of the American Culinary Federation (ACF). The top restaurant menu trends for 2014 focus on local sourcing, environmental sustainability and nutrition—children’s nutrition in particular. These trends have been gaining momentum for several years, indicating that these wider themes influence the national culinary scene. The What’s Hot in 2014 survey found that the top five alcohol and cocktail trends are microdistilled/artisan spirits, locally produced beer/ wine/spirits, onsite barrel-aged drinks, culinary cocktails (e.g. savory, fresh ingredients), and regional signature cocktails. When asked which current food trend will be the hottest menu trends 10 years from now, environmental sustainability topped the list, followed by local sourcing, health-nutrition, children’s nutrition and gluten-free cuisine. The items with the highest ranking as a waning trend is foam/froth/air, bacon-flavored chocolate, fish offal, gazpacho, and fun-shaped children’s items. Items with the highest points as perennial trends is fried chicken, Italian cuisine, frying, barbeque, and Eggs Benedict.
Items that gained most in trendiness were noseto-tail/root-to-stalk cooking, pickling, ramen, dark greens, and Southeast Asian cuisine. The items with the largest drop in “hot trend” were Greek yogurt, sweet potato fries, new cuts of meat, grass-fed beef, and organic coffee. Compared with five years ago, items that have remained top 20 food trends include locally grown produce, healthful kids’ meals, glutenfree cuisine, sustainable seafood, and health/ nutrition. Items that have dropped substantially down the list from the top 20 food trends in 2009 include gelato, micro-greens, flatbreads, tapas/meze/dim sum, and dessert flights. In the What’s Hot in 2014 survey were questions about other trends. Nearly six out of 10 (59%) of the chefs said they make efforts to adjust dishes and recipes to be more healthful, while one-third (33%) said they cook with nutrition in mind though not all recipes are easily adjusted. When it comes to technology trends, the chefs ranked menus on tablet computers as the top trend, followed by smartphone apps for consumers (ordering, reservations, daily deals, etc.), smartphone apps for chefs (recipes, table management, POS tracking, etc.), mobile payment and social media marketing. Get the results at Restaurant.org/FoodTrends.
• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
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The Main Entrée What’s Hot in 2014
What’s Hot in 2014
The Main Entrée Wind Creek Hospitality
Wind Creek Hospitality
Good to Go Food Truck Article by Joseph Falco Jr. Food has often been a sign of good faith, as if to say “Welcome” through a meal that has been prepared in the kitchen with love. Good food has a way of bringing out the best in people, casual dinner chatter always turns into spirited conversations, feel-good stories from the past, heated debates or even playful jokes. Usually this type of fun is only had in dining rooms or restaurants, but Chef Paul Norton changed that, with a state-of-the-art mobile kitchen. The Good to Go Food Truck brought that love to the streets, with all of its site visits centering around families and food. The goal of the journey was to have a positive impact on people’s lives through food. They began in New Jersey and traveled through the mid-Atlantic and mid-South before arriving home at Wind Creek in Wetumpka, Alabama. Incorporating good food, great people and social media was a new way to spread the love, one that we’ve never seen before. During the entire trip Chef Paul kept a blog and invited friends via social media to jump aboard and enjoy the ride. On the way home they stopped at three “taste and learn” farms that has a significant impact on the food in their regions. Good to Go is a custom built 24-foot truck with an industrial sized kitchen onboard. It’s been called a mission in motion, and that’s exactly what it is. The food truck’s mission is to bring excellent award winning food to Alabama residents and to provide meals to those in critical need as well as supporting local growers and food producers. Some of the food that will be used to make these meals comes from those local farmers. The long term goal is to increase the demand for Alabama food products by supplying needy populations with Alabama fresh 18
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The food truck movement is currently sweeping the nation and Wind Creek Hospitality is setting a very high standard. With planned “drive to dinners” Chef Paul brought a taste of Wind Creek’s culinary offerings to local festivals, sporting events and annual celebrations. The journey began March 21st in Hammonton, New Jersey, where they started an adventure like no other. Day one was full of excitement with stops at Richmond, Virginia and Concord, North Carolina. Quickly they learned that the food truck was a crowd pleaser, giving the people a taste of award-winning cuisine while distributing food to families in critical need. While in Richmond Good to Go stopped at Tricycle Gardens, an urban gardening center dedicated to providing the community with fresh home-grown food as well as educating locals on how to start their very own gardens. The second stop of the day was the Lomax Incubator Farm. The team helped start up farmers develop key skills for daily work on the farm, as well as helped them gain experience with the equipment before venturing off on their personal endeavors. Day two brought the Good to Go Food Truck to LaGrange, Georgia where they visited the Hunt Road Katahdin Sheep Farm. This farm has
been around for generations and specializes in breeding Katahdin Sheep. They hold genetics to the highest regard in hopes of improving the Katahdin breed, which is known for its coat that is not made of wool. Instead its winter coat is hair that sheds and does not require sheering. The first weekend of the trip was a lot of fun. The truck was featured at a press conference and was a big hit with the fans at the Montgomery Biscuits versus the Tamp Bay Rays exhibition game. Parked behind right field at the Riverwalk Stadium, the food truck served up Filet Mignon Sliders. Now if you thought that riding from city to city attending different social events and gathering people together to enjoy some award-winning entrées wasn’t enough, Good to Go took it even further, making a bulk food delivery to The Salvation Army in Anniston, Alabama and then heading to the Habitat for Humanity’s Home Building Blitz where Good to Go fed over 650 people in two days. After that, the truck headed to Pleasant Valley, Alabama for an event featuring Riley Green & friends, the Back 40 Bash where the truck made an appearance and provided a $2,000 sponsorship. After plenty of entertaining trips, one of the most touching stories was the unplanned stop in Salem, Alabama. After a slew of terrible storms hit the state, a tornado came through and ravaged the town. Good to Go Food Truck helped feed volunteers, victims and workers in
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The Main Entrée Wind Creek Hospitality
products. Good to Go’s menu includes breakfast bowls with Alabama Farm raised eggs and local Sausage, as well as Alabama-raised chicken and so much more.
The Main Entrée Wind Creek Hospitality
the area including Police, Emergency Management officials and Red Cross workers. Passing out over 150 breakfast and lunch plates was the least the team could do in this horrific time and the community showed their appreciation, many of them coming by the truck to thank them for the assistance. While on the road the Good to Go Food Truck has touched so many lives, bringing a friendly atmosphere wherever they made a stop. Whether it was feeding families in serious need of help or serving up plates at a baseball game, it’s easy to see how food can affect not only a family but an entire community. Wind Creek Hospitality has found a way to make a difference. Good to Go was described as a Mission in Motion and that mission was to touch lives, bring awareness of the fresh local growers and food producers and to make a difference. It is safe to say they have done that and then some. With everything going on in the world today it’s a breath of fresh air to see such selfless acts going on.
Wind Creek Hospitality Mission: “As an organization born out of the Creek Nation and still residing in our tribal homelands, we believe it is our duty to support the people and places within the communities that we call home.” Did you know: Wind Creek Hospitality’s charitable corporate sponsorships have amounted to over $1.5 million, and proceeds from the Good To Go Food Truck are donated to various charities, schools and non-profits within our area. Wind Creek Hospitality is always looking to expand the giving, which is why you can find the sponsorship application available on the website. Photography Courtesy of Wind Creek Hospitality
As said by Lugwig Borne “Goodwill is the one and only asset that competition cannot undersell or destroy.” Wind Creek Hospitality and the Good to Go Food Truck should serve as an inspiration to us all. With so many people and groups out there in need of support, it’s good to know there are people out there who are Good to Go”.
Good to Go Journey Home: #goodtogo tastewindcreek.tumblr.com Wind Creek Hospitality www.windcreekhospitality.com www.facebook.com/tasteWindCreek twitter.com/tasteWindCreek Member Since: 9/3/2013 Properties: Wind Creek Casino & Hotel Atmore Wind Creek Casino & Hotel Wetumpka Creek Casino Montgomery
Alabama Restaurant and Hospitality Alliance Member
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• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
Article by Joseph Falco Jr. | Photography by Jason Wallis Photography Wind Creek Hospitality (WCH) out of Montgomery, Alabama has announced a major initiative, focusing on supporting and promoting regional food. Wind Creek Hospitality operates casinos, hotels, racetracks, poker rooms and entertainment facilities in Alabama and Florida. WCH is one of the largest hospitality companies in Alabama and they are on the cutting edge of new age thinking. They proved this with their announcement of the bold new initiative to be known as the “Wind Creek’s Southern Table: Setting a Place for Good Food”. Headed by WCH President Jay Dorris, this multi-faceted initiative is designed to expand the access to good food for citizens across the region. In doing so they will promote the culinary industry and its core traditions as well as supporting locally grown and produced food. “Wind Creek’s Southern Table” encompasses several different strategies. They offer philanthropic support to organizations such as EAT South, which encourages healthy lifestyles through education and sustainable food productions. Also they support food pantries and other food distribution efforts aimed at helping needy families across the region. WCH’s Vice President of Marketing Michael Perhaes announced the initiative in Montgomery, joined by Edwin Marty, Executive Director of EAT South and Caroline Rosen, Executive Director of Front Porch Revival. While making the announcement Perhaes said “The good food that is grown all across our region should be available to everyone, and we are making a targeted effort to have what’s grown here and
Wind Creek Atmore
what’s made locally offered on our menus. We want to make sure that our culinary community is valued and encouraged to grow.” With a commitment to local growers being a priority WCH uses locally grown produced food in all of its locations. Right now three of Wind Creek’s properties play a major role in supporting local food production. In the last 6 months WCH has purchased 243,190 pounds of local chicken, 48,670 pounds of local catfish, 912 Alabama-made cakes and 15,280 pounds of locally made sausage. WCH’s chefs are committed to featuring more seasonal produce like Belle Chevre cheese from Elkmont, Alabama. “Wind Creek Hospitality’s commitment is going to make a huge difference to the restaurant industry and the future of food in our region,” said Caroline Rosen. “Not only will ‘Wind Creek’s Southern Table’ support our local farmers, it means more great chefs will be trained and have notable careers without leaving home.” With a new way of thinking, anything is possible; thus with “Wind Creek’s Southern Table” initiative, the possibilities are endless. Helping those in critical need, promoting healthy lifestyles and raising local support for fresh grown and produced foods are some of the things this initiative accomplishes, also sponsoring food festivals like Gulf Shore’s Annual National Shrimp Festival as well as amateur cooking events like BBQ cook-offs. WCH is doing it all, touching lives and having fun while doing it, the true definitions of Southern Hospitality.
Creek Casino Montgomery
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The Main Entrée Wind Creek Hospitality
Wind Creek’s Southern Table
The Main Entrée Food Truck Frenzy
Food Truck Frenzy
Zooming Into Alabama By Kirsten Squires All over the world, mobile food has long been a concept in eating. From food stalls to street carts, these on-the-go eating solutions make it easier to grab food outside of traditional dining establishments. For many, the convenience factor serves as the appeal. However, chefs have begun creative endeavors into new culinary trenches, and the mobile food business has transformed, attracting not only busy eaters, but those curious to try something different. And for established restaurants, this may be the key to drawing in a whole new customer base. Street food has long been associated with big cities such as New York and Philadelphia. For years, pedestrians have grabbed hot dogs, slices of pizza, hoagies, and tacos from vendors. To cover areas with more sprawl, vendors began offering their wares with food trucks, bringing food to the people instead of relying on the people to come to the food. With the opportunity to reach a much more diverse clientele, vendors had to make themselves unique to stand out from the competition. As convenience no longer served as the sole reason for choosing a place, vendors really had to step it up to promote the merits of their food. Food trucks originated to serve a much more practical purpose. One of the precursors was the chuckwagon, invented by a Texas rancher in the late 1800s for cowboys who needed a clean place to cook their food. Fast forward years later, and the practicality continued, this time with food trucks being mainstays for places like construction sites. In recent years, food trucks have become much more upscale, traveling to local events and staying put at set locations that vary throughout the week. Trucks still visit work areas—but this 22
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With all of the hype surrounding food trucks, it’s easy to get caught up. But is it good for your business to branch out in this way? The answer depends on several factors. Having a successful food truck takes commitment, patience, and a good, solid plan, just like any other venture. Successful operators cite that their secrets are having a passion for food and truly enjoying the interaction with other people. They’re qualities that all restaurateurs must possess, but they may come with unique challenges for food truck vendors. Wading through the many regulations is the number one gripe that food truck owners seem to have. The chef Roy Choi, whom many say began the modern gourmet food truck movement, launched his Kogi BBQ food truck in 2008 and earned $2 million in the first year. This led to him
opening a fine-dining brick and mortar establishment. Wind Creek, featured in our cover story and pictured on the previous page, is doing the reverse approach, sprouting their “Good To Go” state of the art mobile food truck alongside their already successful establishment. Though both models have had success, restaurateurs need to decide what will work best for them. In Alabama, a surge of food trucks have sprung up, with four of them from Birmingham receiving recognition from Deep South magazine, making it on their list of the South’s best food trucks. One of them, Dreamcakes, has a brick and mortar location in Homewood and has two cupcake trucks that drive around to broaden their customer base. The company uses Twitter to announce the truck locations, and offers the truck for private parties and company events. The basic premise to keep in mind is that a food truck is a business, not a hobby, and should be treated as such. Keep in mind the unique aspects of them and use them to your advantage. Pay attention to little details when it comes to branding and the menu. Most of all, remember that the focus should be on providing great food and interacting with customers above all else.
Thinking About Hitting the Road? Consider these tips by the National Restaurant Association to ensure a smooth ride: • Decide whether to jump on the bandwagon. A food truck can help you reach new customers, but it comes with unique challenges. Those include weather dependency, tight quarters and mechanical breakdowns. • Know the rules of the road. Research your city’s codes and regulations regarding food trucks. Many municipalities have permit and parking laws. Some require operators to prepare food in a commissary before serving it from the truck. • Take your new venture on a test ride. Before buying a food truck, Border Grill owners Mary Sue Milliken and Susan Feniger rented one. The test was successful, and they now own two trucks that complement their brick-and-mortar units. • Consider a trailer. While they lack the mobility of food trucks, trailers are less expensive to buy and have fewer liability issues. • Develop a limited menu. With space at a premium, the menu needs to be lean and streamlined. Keep on-site preparation simple because often only two people can staff a small trailer or truck. • Be a gourmet on the go. Consumers crave chef-quality food in a grab-and-go setting. • Design your truck/trailer to match your concept. Maximize your space by designing your kitchen to meet your menu needs. • Capitalize on your brick-and-mortar kitchen. Use your restaurant’s kitchen for prep work. • Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
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The Main Entrée Food Truck Frenzy
time they roll into office parking lots as well as construction areas. Many cities organize events centered around the food trucks themselves. These festivals gather the trucks in one location and bring entertainment and beverages, allowing vendors to offer specialized versions of their menus. Thanks to social media, it’s easier than ever to find food trucks. Companies can tweet their location and have a line forming within minutes.
The Main Entrée ARHA Foundation
Alabama Restaurant & Hospitality Alliance Foundation
2014 ProStart® Competition Recap Article by Tashana Thomas, MBA On February 8, 2014 the Alabama Restaurant & Hospitality Alliance Foundation (ARHAF) hosted the 1st Annual ProStart® Student Invitational. Participating teams demonstrated their culinary knowledge, skills, and creative abilities during the competition through demonstration of skills mastery and the preparation of a meal consisting of a starter; an entrée, consisting of protein, vegetable, and starch; and a dessert. Their performance during the practical was observed and rated by judges from the foodservice industry, colleges and universities. The competition is designed for students capable of high-level food preparation. Participating teams demonstrated their ability to work together while creating and presenting their meal. Participation reinforces the skills and knowledge learned from the ProStart® curriculum. Hewitt-Trussville High School was victorious as the 1st place winner of the ProStart® Student Invitational (picture above). Team members Kyle Walker, Matt Phillips, Deja Rae Stoddard, Pablo Gonzalez, William Martinez (alternate), also represented the great state of Alabama at the National ProStart® Competition held in Minneapolis, MN May 5-6, 2014. The Hewitt-Trussville team, led by instructor Laura Rinksy, prepared a menu of Scallop Ceviche Salad with Srirarcha Infused Citrus Vinaigrette, Rosemary Braised Pork Tenderloin with Stone Ground Shitake Polenta and Balsamic Reduction and a Nutella Nappleon with Organic Raspberries and Ghiardelli Chocolate Sauce. 24
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Third Place: Huntsville Technology Center
Thank you: ProStart® Competition Judges
Thank you: Culinard Student Volunteers
Brandt Tucker, Willie’s Wings, L.L.C. Clayton Sherrod, Energen Corporation Darvin McDaniel, J.F. Drake State Technical & Community College Doug Allen, American Culinary Federation Eric Rivera, Westin Birmingham Executive Chef Chuck Cobb, Embassy Suites Greg Atkins, The Art Institutes James Wood, Sysco Central Alabama Jared Danks, Culinard at Virginia College
Jerome Queyriaux, Culinard at Virginia College John Hamme, The Perdido Beach Resort Michael Rice, Ecolab Mike Parrish, Sheraton Westin Hotels Nicholas Hartmann, Alabama Power Company RoseMary Buford, Buford Nutritional Service Stephen Shanks, Johnson & Wales University Tom Ruszkowski, Red Diamond, Inc. Wenona Moorer, Grandmother’s Mother House
The Hewitt-Trussville team led by instructor Laura Rinksy at the National ProStart® Competition held in Minneapolis, MN on May 5-6, 2014.
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The Main Entrée ARHA Foundation
Second Place: Fort Payne High School
The Main Entrée ARHA Foundation
Thank You to our Sponsors & Partners
Alabama Restaurant & Hospitality Alliance Foundation
2nd Annual ProStart® Student Invitational SAVE THE DATE February 7, 2015 Jefferson State University 4600 Valleydale Rd, Birmingham, AL 35242 The ARHA Foundation is excited to announce our 2015 ProStart® Invitational. Culinary students from all over the state will be participating in culinary and management competitions. This one–day event allows ProStart® students to showcase the skills that they have honed in the classroom. We are currently looking for sponsors and judges for the competition. Culinary Competition: With one hour to prepare a three course meal, teams of four students are judged on knife skills, team work, sanitation, menu presentation, and most importantly, taste. Hospitality Management: Teams develop a business proposal for a new restaurant concept, create an oral presentation and a visual display.
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The ProStart® Invitational draws media attention while providing young professionals with industry experience. Winners receive scholarship dollars and a trip to the national competition. For details contact Tashana Thomas at tashana@stayandplayalabama.com.
• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
ServSafe® Workshops Schedule All Workshops Run from 8:00 AM to 6:00 PM
Cost: $130 Alabama Restaurant &Hospitality Alliance Members $180 Non-Members
June 2014 6/4/2014: Alabama Power, Mobile 6/10/2014: Country Inns & Suites By Carlson, Montgomery 6/11/2014: Wood Fruitticher Food Service, Birmingham 6/23/2014: Westin, Huntsville
July 2014 7/8/2014: The Hotel at Auburn University, Auburn 7/9/2014: Wood Fruitticher Food Service, Birmingham 7/28/2014: Westin, Huntsville
August 2014 8/6/2014: Alabama Power, Mobile 8/12/2014: Country Inns & Suites By Carlson, Montgomery 8/13/2014: Wood Fruitticher Food Service, Birmingham 8/25/2014: Westin, Huntsville
September 2014 9/9/2014: The Hotel at Auburn University, Auburn 9/10/2014: Wood Fruitticher Food Service, Birmingham 9/22/2014: Westin, Huntsville
October 2014 10/1/2014: Alabama Power, Mobile 10/8/2014: Wood Fruitticher Food Service, Birmingham 10/14/2014: Country Inns & Suites By Carlson, Montgomery 10/27/2014: Westin, Huntsville
Register Online: www.stayandplayalabama.com phone: 1.800.372.1022 | fax: 1.866.214.4722 email: Tashana@stayandplayalabama.com
Mail payment to: Alabama Restaurant and Hospitality Alliance: P.O. Box 241413, Montgomery, AL 36124-1413 • Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 2 •
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The Main Entrée ServSafe® Workshops
Food Protection Manager Certification Examination
HERE COULD TAKE YOU ANYWHERE. With the Gulf Coast’s most luxurious spa, Alabama’s finest steakhouse and every flavor of fun at your fingertips — we’re your outlet to recharge. We are the epicenter of family entertainment, featuring everything from a brand new movie theater to the best in bowling and arcade action, in a safe, friendly and smoke-free environment. The excitement doesn’t stop at our stylish, amenity-packed facility, and you don’t want to miss a minute at Wind Creek Atmore.
FIND YOUR WINNING MOMENT.
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