Food & Beverage Magazine April 2017 by Food & Beverage Magazine

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Food & Beverage Magazine |April 2017

TABLE OF CONTENTS

MAGAZINE

8 BEYOND THE LOBBY

The highly anticipated restaurant BarBelle has opened its doors within Loews Santa Monica Beach Hotel,

10 BMI OPENS DOOR FOR SONGWRITER & BUSINESS

on the cover

Today, BMI represents nearly 12 million songs and offers restaurant and bar owners

HARSHA CHIGURUPATI

20 CRISTINA CARPIO -CARPIO’S CORNER

Once again, This delicous dish. Brings her writing style to the Table.

25 SUSTAINABILITY IN FOODSERVICE Life-long Oregonian, Trudy Toliver has been the Executive Director for Portland Farmer’s Market for over five years.

20 KITCHEN2THE TABLE - nEW SECTION

Professional Chefs Are As Diverse As Their Cuisines. In This Section, We Give You A Look At Their Responses To Our Q&A...Their Thoughts ...Their Words.

55 FRONT OF THE HOUSE- PerfectlyPlated Chefs

pg.

CHIGURUPATI TECHNOLOGIES Founder Of Chigurupati Technologies, And The Inventor Of NTX. Bringing a Health-Conscious Vodka with Bellion

Sip Stylishly with Glassware and Drinkwise® Unbreakable Drinkware by Front of the House®

60 NEW FLY-BYE FLOOR DRAIN TRAP SEAL Announces the addition of the Floor Drain Trap Seal to its line of FLY-BYE™ products

62 MIGHTY TEA LEAF - Q&A with CEO SHEILA STANZIALE Introduces Three Distinct Tea Lines and a variety of freshbrewed iced tea options for the Multi-faceted Needs of Foodservice Operators.

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Sweet Bursts of Flavor ! These deliciously exotic little gems are one of our most popular tomatoes. Their distinct oblong shape, bright colors and small stature make them as cute as they are tasty. CONCERTOÂŽ Classic grape tomatoes are a readyto-go snack that add a burst of flavor and fun to salads, veggie trays, or adventurous cocktails!

WINDSETFARMS.COM Food & Beverage Magazine |April 2017

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BACK OF THE HOUSE

FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz with the expert help of original advisory board members: Bobby Flay, Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon and David Burke.

coming in MAY

“Candy is dandy, but liquor is quicker.”

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically - Willy Wonka by Beautiful People LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of MICHAEL Food & Beverage Magazine. Requests for permission should be-directed to:POLITZ editor@fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.

Food & Beverage Magazine |April 2017

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B E YO N D T H E LO B B Y

F&B NEW COLUMN BEYOND THE LOBBY

By Donshe Usher Editorial Director

EACH MONTH WE WILL FOCUS ON WHAT GOES ON BEYOND THE LOBBY OF MAJOR HOTELS ACROSS THE COUNTRY AND ABROAD. RESTAURANTS, BARS, LOUNGES, SHOWS AND STAFF PROMOTIONS.

The highly anticipated restaurant BarBelle has opened its doors within Loews Santa Monica Beach Hotel, a breezy beachfront hideaway located steps from the sand of one of California’s most celebrated beaches. A departure from fine dining, BarBelle brings a new spirit of hospitality to the hotel with its farm-to-table menu in an oceanfront setting. Situated within the hotel’s lobby and redesigned pool deck, BarBelle offers guests panoramic ocean and poolside views. The stylish, California-casual restaurant and bar serves up delectable dishes and signature cocktails in a friendly atmosphere featuring a gallery wall of vintage Muscle Beach photos. The restaurant’s name, BarBelle, pays homage to two of Muscle Beach’s original star performers, Abbye ‘Pudgy’ Stockton and Les Stockton. Abbye ‘Pudgy’ Stockton was nicknamed ‘The First Lady of Iron’ and ‘The Queen of Muscle Beach.’ Also known as ‘Barbelle,’ she and her partner, Les Stockton, performed the notable ‘high press’ routine, where she famously lifted a 100-pound barbell over her head while balanced atop Les’ upstretched hands. Serving breakfast, lunch, and dinner, diners can expect fresh flavors with an emphasis on the finest local ingredients. Executive Chef Zach Dallessandro’s innovative menu pairs hearty entrees with sharable plates such as salads, artisanal charcuterie, and flatbreads in a comfortable setting. Menu highlights include Grilled Mahi with Macadamia Pesto, Short Rib with Fingerlings and Baby Vegetables, Fennel Dusted Salmon, Gnocchi with Pancetta, and Bistro Skirt Steak with Frites and Chimichurri. Guests looking for something sweet can indulge in S’mores with Graham Cracker Crumble, Gianduja Ganache and Toasted Meringue and Coco Flan with Mexican Hot Chocolate. Additionally, BarBelle offers local beers on tap, a wide variety of California wines, and an robust selection of nearly 40 whiskeys. The newly launched specialty cocktail menu includes Locals Only, Good Morning Manhattan Beach, The Storm of 83 and the hotel’s signature drink Flaming BarBelle, a dramatic flaming cocktail that is set ablaze right before guests’ eyes.The restaurant space features refined décor in a playful, open-air layout, decorated in shades of soft gray blues and beachy whites. The aptly named lounge, perfectly designed with supple leather, natural wood bar stools and hanging succulents is complete with an impressive gallery wall collection of vintage Muscle Beach photos. Food & Beverage Magazine |April 2017

Furnished with round white marble tables and overstuffed gray chairs throughout, BarBelle provides a setting for guests to enjoy exceptional cuisine and cocktails, all while admiring magnificent ocean views. BarBelle is open daily from 11:30 a.m. on. For more information, please call 310.576.3180. Loews Santa Monica Beach Hotel Situated on the edge of the Pacific Ocean, Loews Santa Monica Beach Hotel is one of Los Angeles’ most celebrated beachfront hotels. Fresh from a multi-million dollar top-to-bottom makeover, the hotel’s 347 newly re-imagined guest rooms and suites are inspired by the bright and energizing costal environment. Boasting unparalleled views of the Pacific Ocean and Santa Monica Pier, the stunning pool deck features cozy fire pits and a family-friendly ice cream shop. The hotel also features Ocean & Vine restaurant and lounge, an expansive fitness center & eco-conscious spa, a variety of meeting spaces, and immediate proximity to Santa Monica’s premier attractions. For more information visit www.loewshotels.com/santa-monica. Loews Hotels Headquartered in New York City, Hotels & Resorts owns and or operates 24 hotels and resorts across the U.S. and Canada, including the newly acquired Hotel 1000 in downtown Seattle. Loews Sapphire Falls Resort at Universal Orlando,

I N D U S T R Y P R O M OT I O N S

NEW CASTLE HOTELS & RESORTS

GERRY CHASE, president and COO of New Castle Hotels & Resorts, a leading thirdparty management company and hotel developer, today announced that Julian Buffam has joined the company’s acquisitions and development team as director of business development. Buffam most recently was an investment analyst with HEI Hotels and Resorts, charged with underwriting new opportunities, providing supporting analyses for existing investments, and producing and delivering third-party management presentations. Previously, Buffam was a project manager with HVS where he conducted appraisals and feasibility studies across the eastern seaboard of the United States and developed an expertise in adaptive reuse projects, publishing two articles on the subject in the Real Estate Financial Journal.

“Julian has a passion for the development side of the hospitality industry and already has demonstrated strong insights in the sectors where New Castle is a player, specifically upperupscale, urban hotels, historic hotels and resorts, and premium select service hotels,” said Chase. “Our development team has a very active and diverse pipeline and Julian’s expertise will enable us to bring more deals to fruition.”

Buffam earned a BA in economics and environmental studies from Connecticut College as well as multiple certificates from the Appraisal Institute.

About New Castle Hotels & Resorts New Castle Hotels & Resorts is an award-winning independent third-party hotel manager, owner and developer with 23 hotels and resorts and nearly 3,500 rooms under contract or in development. New Castle’s growing portfolio of hotels spans eight states and two Canadian provinces and includes several of Canada’s historic landmark resorts. The privately-held company was established by CEO, David Buffam in 1980 and consistently ranks among the top hotel management and development companies in North America, serving the United States and Canada. New Castle is a preferred operator for diverse brands within the Marriott, Hilton and Starwood families. For additional information, please go to www.newcastlehotels.com.

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MUSIC FOR FOODIES

How an Open Door for Songwriters OP E NS T H E D O O R S O F B U SIN E SSES From “Hey, Good Lookin’” all the way to “Your Cheatin’ Heart,” where would we be without some of our most classic songs? It’s hard to imagine, but these and many others might never have crackled the airwaves were it not for some forward-thinking broadcasters. Back in 1939, these pioneering individuals saw an opportunity and opened their doors to sign up and play the music of some of America’s most legendary writers, like Hank Williams. At the time, there wasn’t any jazz, blues or country to turn the radio dial to. But it wasn’t because these styles of music didn’t exist. Even though copyright law protected these emerging genres (which eventually spawned R&B, rock, pop, rap, etc.), there was nobody to license it to broadcasters, so it couldn’t legally be played. The music that could be played, from what is known as Tin Pan Alley, is undoubtedly an important part of America’s musical history, but back then it was growing too expensive for the radio industry to use. As a result, a plan was hatched to nurture and promote new music to license and broadcast. This open-door policy snowballed and the rest, as they say, is history. Now, not only is there music for every taste, there are restaurant and bar owners everywhere that also see the opportunities in creating their own musical niche. By featuring great music, along with great food and/or drink, business owners manage to keep their doors open in a very competitive marketplace. BMI is proud to be a part of that, because those forward-thinkers who got the vinyl spinning for much of today’s music were the founders of BMI.

Today, BMI represents nearly 12 million songs and offers restaurant and bar owners many options to use music to enhance their businesses, from discounts for timely payments, as well as participating association discounts, to a fee structure that allows them to pay for only the music they play. Lisa Loeb

A BMI license also allows restaurants and bars to change their music use policy, and we’ll change their fee, up to three times per contract year. This flexibility allows businesses to experiment with what type of music works best for them and when. In addition, radio and TV use are included without charge when used in conjunction with recorded music. Jot Condie, President and CEO of the California Restaurant Association, had this to say about the process: “BMI has provided an easy, efficient and affordable way for establishments across the country to license the music that works best for their businesses.” As BMI continues its efforts to help businesses benefit from the use of music, we also support songwriters and composers by encouraging them creatively.

Food & Beverage Magazine |April 2017

We help them navigate the industry and take care of a very important aspect of their careers – getting paid – which ensures that the flow of great music is always available. Each of our songwriters is like the owner of a small business, and even though their product isn’t something you hold in your hand, a great song is something you can’t get out of your head. And what would life be without that? Learn what these incredibly talented but everyday business people have to say about BMI’s role in their careers here. You’ll see why we’re as passionate about them as we are about their music. For more information on how to obtain a BMI music license, please visit www.bmi. com or call a BMI representative at (800) 325-1395.

MUSIC FOR FOODIES

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TRENDS IN BEVERAGES 12

By Donshe Usher Editorial Director

Consumption of vodka, being one of my delectations. I had the pleasure of having a

conversation with Harsha Chigurupati. The founder of Chigurupati Technologies, and the inventor of NTX. I wanted to know, what set Bellion vodka with NTX apart, from the crowded arena of vodkas already on the market.

Donshe • WHAT MADE YOU DECIDE TO CREATE NTX?

Harsha • In college I enjoyed my first alcoholic beverage, which happened to be Vodka. At the time, I was studying pharmacology. Using technology, I decided to create a formula that would improve the health aspects of what I enjoyed drinking. Donshe • WHY VODKA? Harsha • With, the many different flavored vodka that are on the market today. Bellion with NTX was a perfect fit. NTX could very well be the future in spirits as well as other alcoholic beverages products. Donshe • WHY DID YOU CHOOSE BELLION TO PARTNER WITH? Harsha • Bellion shared the same vision, long term goals and health aspects of NTX. The other manufactures did not have the foresight at that time to see the potenial benefits of infusing NTX into their products.

Donshe • IF YOU CAN GO BACK IN TIME AND GIVE YOURSELF

SOME ADVICE, WHAT WOULD THAT BE? Harsha • None. In life you cannot be afraid of the unexpected. You must move forward and pursue.

Donshe • OUTSIDE OF WORK, WHAT ARE ELSE ARE YOU

PASSIONATE ABOUT? Harsha • Food, I’m a foodie and enjoy variety different types of food.

With the potenial benefits of this new product. We’ve decided to dig a bit deeper, giving our readers a closer more in-depth look at the person, technology and this innovative product that will soon be distributed nationwide. The next several pages spotlights Mr. Chigurupati and Bellion with NTX. Food & Beverage Magazine |April 2017

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F E AT U R E A R T I C L E 14

Food & Beverage Magazine |April 2017

T R E N D S I N B E V E R A G 15 ES

By Donshe Usher Editorial Director

FOR YEARS, many of the vodka brands had ridden the multiple flavor boom to double-digit growth. Some of the biggest brand names benefited from that success. Celebrities began churning out a constant stream of variants as well as promoting and endorsing brands. Each new brand of vodka came with its own eager and receptive audience. Enter, Harsha Chigurupati. Harsha, first started working on NTX Technology in 2006. He holds over 52 patents internationally. He is the founder of Chigurupati Technologies and the inventor of NTX. NTX Technology is the development of Chigurupati Technologies. A company he founded to develop new technologies that are designed to better our lives and leverage these technologies into consumer goods, to make them accessible to all mankind. If you have a safer option, and you don’t have to change how you enjoy or experience them, wouldn’t you choose that option? Flavored vodkas had a significant growth in the US market. Spirits companies introduced several hundred flavored in the US alone. With the majority of these vodka-spirit makers focusing on flavor. Along comes Bellion Vodka, a game changer in the spirits industry, and certainly not just another vodka. This functional vodka is created with NTX Technology. The science of making this popular beverage liver and DNA safe.

The First to Market - Bellion Specialty Vodka created with NTX Technology. The Vodka is Gluten Free, six times distilled and carbon filtered. The tasting profile is slightly sweet due to the licorice root extract), Smooth and silky. There is no burn. Bellion is made in America. Bellion is now available in over 22 states and will be nationally distributed by the end of May 2017. Additionally, Bellion Spirits will be introducing 16 additional Functional Spirits created with NTX Technology When Bellion was launched in 2016, there was pushback from the TTB on what could be said about the benefits of NTX Technology. Thier claimed was that; “There was not enough fact behind the health benefits.” And tried to restrain any health claims that were being said about the technology. Chigurupati Technologies Bellion Spirits conducted extensive studies and research. As a result, filed the first ever in history Health Petition with the TTB, requesting permission to state the benefits of NTX. The TTB has requested for three extensions on their decision since the claim was filed.

NTX Technology is a patented blend of natural, FDA approved ingredients (Glycyrrhizin -Licorice Root Extract, Manna Sugar, and Potassium Sorbate). When infused into alcohol, this vodka was developed to be health conscious. Actually protecting the liver and DNA, With no change We are should be hearing to familiar taste or effect. shortly regarding their response. Rather than satTen years and over forty million dollars to develop urating or expanding the NTX Technology. is made specifically to be market with additional infused into alcoholic beverages during the man- flavors, Bellion with NTX ufacturing process, rather than as supplement or Technology could see a add-on. bigger slice of the vodka market with its emphasis on Chigurupati Technologies introduced NTX its health properties. Hence Technology to the market in 2016, through a the company will continue partnership with Bellion Spirits - an American to shift its focus to driving company based in New Jersey. Bellion Spirits growth in its core value, procreates spirits infused with NTX Technology. A viding a healthier approach new category of spirits called Functional Spirits. to the adult beverage market.

Not only will Bellion Vodka with NTX Technology become a more viable product,you’ll actually begin to enjoy it more.

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TRENDS IN BEVERAGE

CLINICAL TRIALS REVEAL

ALCOHOL DAMAGES HUMAN DNA WITHIN FIFTEEN MINUTES OF CONSUMPTION.

It took over 10 years of multiple PhDs to introduce Chigurupati Technologies’ NTX Technology™ to the market. NTX Technology™, is the patented blend of FDA approved ingredients that when infused into alcoholic beverages, renders them liver and DNA friendly, without affecting the experience of drinking alcohol.

Harsha Chigurupati, founder of Chigurupati Technologies first began working on the concept of NTX Technology in 2006, finally unveiling his development years later through a licensing partnership with Bellion Spirits, an American Spirits company pioneering a new category of liver and DNA friendly alcoholic beverages infused with NTX Technology deemed “Functional Spirits.” The concept of functional spirits being a smarter, safer options to drink over traditional spirits because they help protect the consumers’ liver was game changing enough, but through the years of extensive clinical trials to ensure product efficacy, Chigurupati discovered an even more astonishing fact. Results determined that oxidative damage occurred to DNA within as little as 15 minutes of consuming alcohol, and the protective properties of NTX Technology to both the liver and DNA. Damaged DNA can mutate into diseased cells, changing the epigenetic expression of the genes, as well as increasing the probability of other possible complications such as allergies or even cancer.

Chigurupati and his team were not the first group to perform human trials to monitor the effects of alcohol damage on the body. An earlier trial had been conducted in Spain conducted a study monitoring subjects over a period of 48 hours. Chigurupati wanted to shortened this time frame to a 2 hour windows, to better illuminate the real short term damage and effects that alcohol can have on the body. To do an in-depth analysis of the immediate harm to the body, it made sense to observe the short-term effects on DNA, which reflect a more immediate reaction to damage caused by alcohol consumption.

Multiple human clinical trials with an effective sample size of over 140 subjects exhibited the short term damaging effects of alcohol and the protective properties of NTX Technology.

Food & Beverage Magazine |April 2017

The trials were conducted in both India and the United States, and found that alcohol infused with NTX technology™ reduced damage and protected the liver and DNA from alcohol induced stress by up to 93%. The time, research and resources put into the trial were of both professional and personal importance to Harsha Chigurupati, to make a valuable contribution to understanding the effects of alcohol on the body, and of course to prove the validity and efficacy of his creation NTX Technology. “We completely understood the many complications of creating a safer way for consumers to enjoy alcohol,” Chigurupati explained, “especially when the alcohol industry is monitored by so many regulatory organizations.

That said, developing a smarter option to drinking alcohol, and understanding that over 2 billion people around the world consumer spirits, validation of our technology was critical. It could improve the lives of many people. It is a small price for such a great development.” Chigurupati Technologies core mission is to develop additional technologies designed to improve consumers lives, reducing the impact of age accelerating elements in everyday living. These developments are then integrated into consumer goods, making the advancements available to the mainstream market. “We invest our resources into developing technologies to aid in the evolution of mankind,” Chigurupati says. “Making these advancements easily accessible and easy to use, ensures the true benefit to the consumer. If the consumer does not have to give up anything, or change how they interact with a product, yet has a smarter, safer option, why choose anything else?”

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TRENDS IN RECIPES

BLUEBERRY COFFEE RUB RIB-EYE STEAK

BLUEBERRY COFFEE RUB INGREDIENTS 1/4 cup blueberry powder, smoking optional 1/4 cup instant espresso powder 2 tablespoons ground coriander 2 tablespoons ground paprika 1 tablespoon ancho chili powder 1 tablespoon Kosher salt 1 teaspoon brown sugar 1 teaspoon dry mustard 1 teaspoon coarse ground pepper

RIB EYE STEAK INGREDIENTS 2 18-ounce bone-in rib eye steaks Blueberry-Coffee Rub (recipe below) 2 tablespoons canola oil 3 tablespoons butter, divided 3 sprigs thyme, divided 1 sprig rosemary, divided 2 cloves garlic, smashed, divided cup minced shallots 1 cup red wine cup beef broth 1 cup fresh blueberries 1 tablespoon honey Salt and pepper, to taste

A robust, flavorful take on traditional meal, this blueberry coffee-rubbed rib eye steak recipe will leave your mouth watering for more. The smokey taste of the chili powder, mustard and pepper combine flawlessly with the coffee grounds and sweet hint of blueberry for a dish that will leave guests stunned at your culinary genius. 2. In a large heavy skillet over medium-high heat, heat canola oil. When oil is shimmering, add steaks. Cook until browned, about 5 minutes. Turn steaks. Add 1 tablespoon of the butter, 2 sprigs of the thyme, 1/2 sprig of the rosemary and half the garlic. Cook, basting steak, until medium-rare, 3 to 5 minutes. Remove from heat; cover to keep warm. 3. Meanwhile, in a small skillet over medium heat, melt 1 tablespoon of the butter. Add shallots and remaining garlic. Cook, stirring frequently, until shallots are translucent, about 3 minutes. Add wine; simmer until reduced to 2 tablespoons. Add broth; simmer until reduced to 1/4 cup.

4. Stir in blueberries, remaining thyme and rosemary; let simmer until blueberries begin to collapse, about 5 minutes. Stir in remaining butter and the honey. Season to taste with salt and pepper. Thin sauce with a little water, if necessary. 5. On a cutting board, slice steak and move to a serving platter. Spoon blueberry sauce over steak. Serve with Mascarpone Polenta and Tomato Confit (recipes below), if desired. Number of servings (yield): 4 servings.

COFFEE RUB INTRUCTIONS 1 In a small bowl, combine all ingredients RIB EYE STEAK INSTRUCTIONS 1. Season both sides of steaks liberally with Blueberry Coffee Rub, store remaining dry rub in a jar for another use.

Photo By: Executive Chef Jason Morse, 5280 Culinary, LLC

Executive Chef/Partner Michael Ferraro,Â Delicatessen Food & Beverage Magazine |April 2017

INDUSTRY LEADERS

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C A R P I O ’ S CO R N E R

CARPIO’S CORNER Cristina Carpio Food & Beverage Magazine |April 2017

C A R P I O ’ S CO R N E R

Fighting Food Insecurity Everyone deserves to eat healthy Poverty is a global issue that occurs even in the richest countries. Reality is that no matter where we live, we all go through circumstances beyond our control such as job loss, rise in food prices, economic changes, lack of education and resources. . “People with low income don’t often have a place at the table and that inequality is having serious effects on people’s physical, mental health and on the fabric of communities. By Cristina Carpio, Canadian Food Reports also show that globaland Television ly, about 800 million people do Expert

Often times, although people do work, they still fall in the poverty line due to precarious situations such as lacking job skills to earn a more adequate income. This often deters individuals to purchase and consume healthy nutritious food. Although, It is sometimes very difficult not to be critical of people who use food bank services especially in a wealthy country, but reality is, people do need help and food insecurity is a serious problem no matter where we live. Food insecurity takes place when there is a lack of access to food due to limited resources and financial constraints. Even in a wealthy country like Canada, food insecurity is considered one of the most serious public health issues which causes people to reduce food intake and tend to compromise the quality of the food they eat. According to PROOF, an interdisciplinary research team investigating household insecurity in Canada reports over 4 million Canadians are food insecure with majority not eating healthy and nutritious food.

not have enough money to eat and food insecurity often affects women and children. There are many organizations around the world who continue to seek and rely on support towards empowering communities and contribute to a fair and healthy food system. “People with low income don’t often have a place at the table and that inequality is having serious effects on people’s physical, mental health and on the fabric of communities”, according to Community Food Centres Canada. The organization shared some of their ways to help build healthier and more inclusive communities in Canada. 1) By increasing access to healthy food-Community Food Centres provide low-income community members with healthy food in a respectful and dignified manner. Each facility is equipped with a full kitchen run by a professional chef. Programs such as affordable produce markets and nutritious community meals ensure that fresh, whole foods are readily available.

2) By contributing to better physical and mental health by improving food knowledge and skills. Community Food Centres not only provide healthy food, they run programs that engage their communities to build skills in growing and cooking food, therefore improving knowledge in nutrition and healthy food behaviour. It’s no secret that many health conditions like cancer, heart disease, obesity, diabetes, mental illness are linked to diet. But with the organization’s work so far, they are seeing real change in the members’ health. In fact in 2016, Community Food Centres Canada conducted a survey finding that 56 per cent of participants saw improvements in their physical health, and 61 per cent saw improvements in their mental health. 3) By helping foster community connection and civic engagement by creating a warm, welcoming community space where everyone regardless of circumstance, feel like they belong. The organization empowers people with lived experience of poverty and marginalization to become peer advocates, and offer community training programs that engage community members in discussions about the root causes of poverty and inequality.

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C A R P I O ’ S CO R N E R

The fact is, change happens when you fight for it and everyone deserves equal rights to eat healthy. This is what Community Food Centre Canada believes in, and frankly should be replicated around the world to help fight global food insecurity. Through community support, allies, food sector partners and political leaders helping to raise awareness about public health issues, a healthier, more sustainable and inclusive communities can only be achieved.

“Eater-Tainment”-The World of Molecular Cuisine When you ask diners why they go out to dinner, majority will say they want to have an experience they cannot get at home. People’s desire and curiosity have grown in the past years and more diners have become more open to dabble on unique flavours, exciting and innovative dishes. Some of the best dining destinations in the world use molecular gastronomy (also known as the art of scientific cooking) to take their kitchens to the next level. Molecular cuisine is a radical style of cooking and it’s about understanding the composition of food and drinks after applying scientific techniques after changing the it’s physical and chemical properties in order to create a novelty dish. The goal of using the scientific principles in food is to ultimately enhance the customer dining experience and is commonly used in only very few high-end restaurants in the world. Some restaurants even have food laboratories onsite. With the increase interest in food science, colleges and universities even offer courses to learn modernist cuisine. “Culinology” is a degree about the study of food science combined with technology and modern art. “Molecular cuisine has the ability to create unique textures that contribute to eater-tainment particularly items made using liquid nitrogen” says molecular gastronomy chef, John Placko. Placko is known to be Canada’s “mad scientist” and trains students and chefs worldwide on modernist cuisine through his very own, Modern Culinary Academy which he started in 2012.

Placko also owns “Powder for Texture”, a company that provides powders used in techniques like spherification, gelificaction, aeration and emulsification to create signature, mind-blowing dishes. “Molecular cuisine is what separates the best restaurants from the others. The largest opportunity for the professional kitchen is sous-vide cooking for example. Less skill is required and repeatable results are guaranteed using this particular technique”. Placko recognizes the shortage of cooks and chefs in North America and believes these out of the box, scientific and provocative principles help overcome the gap and shortage of kitchen talents while ensuring consistency of products which is key for all restaurants. Some of the latest techniques Placko has perfected is the “edible helium balloons” which is only served at two or three restaurants in the world. Another is the “dragon’s breath” which is done by dipping freeze dried ice cream or fruits into liquid nitrogen to create a mist of cold air that resembles smoke coming from your mouth.

He left his 17 year career as a chef and dedicated himself in studying culinary evolution. He’s dined and studied molecular gastronomy at some of the best restaurants in the world which includes Noma, Mugaritz and Eleven Madison. His goal is to elevate the His other techniques also includes awareness and education of molecu- turning liquids into pears/faux caviar using a spherificator. lar cuisine in North America.

Food & Beverage Magazine |April 2017

R E S TAU R A N T S N E W S

A tool which makes about 800 pearls a minute. The beauty is, these transformed innovative delicacies are not only used in food but can also be used to enhance cocktails and desserts. Some question the health factors surrounding molecular gastronomy because the process usually requires deconstructing food’s natural state and essence. Placko says majority of the products used in molecular cuisine are from natural resources and most of the ingredients involved in the transformation of food are not artificial and derived from plants and animals. Reports even show that ingredients used in molecular gastronomy like emulsifiers (examples include dressings, mayo, milk, egg yolks) and hydrocolloids (refers to the class of gums that thicken liquid emulsions) help cut down saturated fat, added sugar, dairy and cholesterol.

As of spring 2015, statista.ca reported over 600,000 new restaurants opened in the United States with food and drink sales totaling over $750 billion dollars. This growth will only increase in the coming years. The more restaurants open, more and more chefs will try to find ways to stand out and come up with unique and innovative ways to attract customers. Although the exotic kitchen techniques from molecular gastronomy can be intimidating and may deter some restaurants and chefs from exploring due to it’s complexity, it may however be worth a shot if it means for the restaurant to get the upper-hand. Placko says once chefs invest on the tools, acquire proper training and master the leading edge- culinary techniques, the results can only be beneficial.

Located in the heart of Times Square. E&E Grill House, part of the EE Hospitality Group, is a New York neighborhood restaurant ideally located among the bright lights of Broadway in historic Times Square. We treat our guests like family. We are a locally owned and operated restaurant. Our calling card? We are a grill house—the fun, more dynamic cousin of the steakhouse. We serve excellent food at fair prices with an emphasis on grilled items and the freshest ingredients. Our menu has tasty dishes that delight vegetarians and fish lovers, – but it is our steaks and meat selections that satisfy a carnivore’s cravings! E&E Grill House fits the following categories: -Pre theater pre-fix meal in Times Square -Best of the theater district -Best value of the theater district -Best value for a steakhouse

John Placko and Cristina Carpo

-Best burger - our “Grill House Burger” has been praised since the first day we opened as one of the best in the city

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BEVERAGE NEWS

CANCER-CAUSING CHEMICAL FOUND IN

WALGREENS

“DISNEY”

ANIMAL CRACKERS

National health watchdog launches legal action to eliminate the health threat to children from acrylamide in animal crackers and ginger snaps

INDEPENDENT testing commissioned by the Last year, the FDA issued recnational health watchdog the Center for Environmental Health (CEH) has found high levels of acrylamide, a chemical known to cause cancer, in a Walgreens store brand animal crackers sold in boxes featuring Disney “Jungle Book” characters. Children who eat just one and a half boxes of animal crackers a year would exceed the annual safety standard for acrylamide exposure under California law.

The “whole grain” Walgreens Disney animal crackers had the highest level of acrylamide out of twenty-two animal cracker brands CEH tested. Health conscious parents are likely to choose this “whole grain” treat over white flour animal crackers, since they have no way to know that the whole grain variety contains high levels of the carcinogen “Parents trust companies like Disney and Walgreens to make safe products for their children, but our testing shows that when it comes to these animal crackers, parents just can’t trust in Disney,” said Michael Green, Chief Executive Officer of CEH. CEH has launched legal action against Walgreens and other companies for failing to warn consumers about the high levels of acrylamide in their products. Acrylamide in food has been a serious concern since 2002 when scientists discovered the cancer-causing chemical in many common products. The chemical poses particular threats to young children: given their smaller size and the types of foods they consume, they typically take in twice as much acrylamide, per pound of body weight, as adults. In pregnant women, higher levels of dietary acrylamide have been linked to reduced birth weight and head circumference, key indicators of a child’s future health.

ommendations to consumers for reducing their exposure to acrylamide-tainted foods, and released a document giving food companies guidance on how to reduce the chemical in their products. Acrylamide is formed during frying, roasting, broiling, toasting or baking that results in browning of foods. In general, foods cooked to darker colors have higher acrylamide levels. Studies have shown that using different varieties of certain crops, changing temperatures of food storage and processing, and other food handling practices can lower levels of acrylamide in food. Last month, CEH reached a legal agreement with Cornfields Inc, a leading private label snack food maker, requiring the company to significantly reduce the levels of acrylamide in its products.

Other animal crackers found by CEH to contain levels of acrylamide requiring a warning under California law were: Barbara’s (Weetabix) Snackimals Vanilla Cookies; Stauffer’s Animal Crackers

Food & Beverage Magazine |April 2017

Animal Crackers Original; Gold Emblem (a CVS store brand); Kirkland Signature organic (a Costco store brand); Mi-Del Gluten-free Arrowroot Cookies; Cookies Animalitos Galletas (La Moderna brand); and Galletas de Animalitos Con Betun brand. CEH has also tested ginger snap cookies for acrylamide, finding eight out of seventeen brands tested with high levels of the chemical. Brands with acrylamide in violation of California law include Pepperidge Farm Ginger Family Cookies, Nabisco Ginger Snaps, Market Pantry (a Target store-brand) Gingersnaps, Signature Kitchens (an Albertson’s store-brand) Ginger Snaps, and others. The Center for Environmental Health has a 20-year track record of protecting children and families from harmful chemicals in our air, water, food and in dozens of every day products. CEH also works with major industries and leaders in green business to promote healthier alternatives to toxic products and practices. In 2010, the San Francisco Business Times bestowed its annual “Green Champion” award to CEH for its work to improve health and the environment in the Bay Area and beyond.

TRENDS IN FOOD

The Importance of Immediate Sustainability in Foodservice

life-long Oregonian, Trudy Toliver has been the Executive Director for Portland Farmer’s Market for over five years. She has also been an Executive Director for EarthShare Oregon, a national park Development Officer, a nutrition therapy practitioner and a well-loved yoga instructor. We connected with Trudy not only for her standpoint on sustainability but the connections between farmers and the community, especially in local food markets. Being the Executive Director for Portland Farmer’s Market, what are some typical day-to-day tasks in operating this 25-year-old food staple?

Overall, my goal has been to make sure that the market has a great strategic multi-year plan. We have 16 staff who run 7 markets and our flagship market. There is such a wide variety of tasks from day to day. I support the board of directors, operations, fundraising and marketing. I also get to enjoy comradery with the vendors and farmers we work with. It’s mostly an office job and I’m in front of the computer a lot doing budgeting and coordinating but when I see the outcome of all that at these markets, it’s so worth it. What do you believe is the major appeal of the market for farmers and chefs?

I think it comes down to three primary ingredients: quality, the variety of food available and then the real magic is in the relationships. Farmers and chefs become excited about doing their work when they have a strong mutual respect among one another and can work well together. They take time to learn a lot about each other like what their needs and capacities are and then the chef can ask the farmer for a certain variety of something to be grown, building a synergistic and economically viable relationship. Market shoppers can trust that they’ll find quality products through these relationships, meaning they’ll be taking home the freshest, most sustainably grown foods and ingredients with great flavors.

McCormick oversees processing, distribution & storage of resources to ensure quality. How do you go about sourcing products for the market?

We require that our vendors source their raw ingredients from local farms. In fact, we have regulations in place that say at least 25% of these ingredients must come from these local growers and ranchers. This keeps the community aspect among our various vendors very tight. More than 80% of them actually come from within 100 miles of Portland, the furthest ones mostly being the actual ranchers. How do those wanting to be part of the Portland Farmer’s Market take steps toward having helpful processes for improving quality, sourcing & sustainability?

They already follow the requirement in place that says participating farmers can only bring with them what they raised or grew on their own land. This keeps things authentic, transparent and generally without issues. When it comes to prepared, processed or hot foods at our market, we work closely with the vendors to make sure that they have access to local ingredient resources and processes. In your experience, how do you see the quality of food & sustainability improving the foodservice industry?

In Portland, we like to think we’re unique as locally grown is the actual ingredient of choice where we live and eat. Because of this, there are very few chains; many restaurant chefs are also the restaurant owners. Many schools, hospitals and other institutions have built relationships with local growers and distributors to improve the quality of the food that they serve; it’s really blossoming.

Is it important for people to be aware of where food comes from & how it gets to their table? Why do you believe they should care?

I believe people should care because food is our fuel; garbage in, garbage out. The quality of our fuel effects the quality of our health, emotions, energy and how we see the world. Farmer’s markets have freshest food at the highest level of nutritional value. This food hasn’t sat in a truck very long or been frozen for preservation so no nutritional value has been lost. Eating fresh market food is truly the best From your experience with the Portland Farmer’s Market, what are some trending offerings you’ve noticed right now?

This summer, I noticed that edible flowers on salads and as garnishes on savory dishes were really popular, plus they’re both beautiful and delicious. Meanwhile, kale is mostly over as a trend but Padron peppers are still hanging on. We have a few new things coming too. In the northwest, farmers have started growing varieties of tea leaves, something unique to our location. Most tea has come from China so I think it will be wonderful and tasty to have more locally sourced options for drinking our tea. Going back to food, quinoa is starting to be grown in Oregon so rather than importing it from the Middle East, we’ll get to eat locally grown quinoa instead. That’s a great advancement to me.

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Professional Chefs Are As Diverse As Their Cuisines. In This Section, We Give You A Look At Their Responses To Our Q&A.

Food & Beverage Magazine |April 2017

. . . Their Thoughts . . . Their Words

w w w. f o o d b e v m a g . c o m | A p r i l 2 0 1 7

CHEFS IN THE SPOTLIGHT

Chef Maira Isabel Morales

CORPORATE EXECUTIVE CHEF / DIRECTOR OF R&D SCHLOTZSKYâ&#x20AC;&#x2122;S / FOCUS BRANDS Food & Beverage Magazine |April 2017

K I T C H E N 2 T H E TA B L E

Q&A with

Chef Maira Isabel Morales F&B MAG •

EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT?

CHEF MAIRA •

I was a freshman at Johnson and Wales University, the energy and passion there was so contagious that it was impossible to resist. There is a very unique chemistry that happens between a chef and food that’s inexplicable. During my first cooking class at JWU, I simply fell in love with it. One of the first dishes I learned to make was stuffed shrimp with crab. I still make it 20+ years later and it always takes me back to that day.

F&B MAG • CHEF MAIRA •

IN ONE WORD DESCRIBE YOUR RESTAURANT?

F&B MAG • CHEF MAIRA •

WHAT IS YOUR FAVORITE SAVORY DISH?

F&B MAG • CHEF MAIRA •

HOW IMPORTANT IS PRESENTATION?

F&B MAG • CHEF MAIRA •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH?

F&B MAG • CHEF MAIRA •

WHAT IS YOUR COMFORT FOOD?

F&B MAG • CHEF MAIRA •

WHO WAS YOUR GREATEST COOKING INFLUENCE?

F&B MAG • CHEF MAIRA •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?

Flavorful! Beef Wellington – Classic and perfect!

It’s as important as taste. Food is art and art has to be beautiful. We eat with our eyes first and then with our mouth. I never doubted it after that first class at JWU. It’s something I simply knew instantly! Vaca Frita a very traditional Cuban Dish that reminds me of home. Its crispy skirt steak but juicy at the same time, with lime juice and onions. The dish is served with white rice and ripen plantains. My Great Aunt Isabel Leon, was one of the first Latin women to be a recipe and product developer, product demonstrator, culinary instructor and food editor for magazines in both Cuba and Venezuela. When I was growing up, I went to visit her in Venezuela during holidays and she would teach me about the amazing the culinary world. I knew very early on that I had to work on something related to food and wanted to follow in her footsteps. Garlic, everything taste better with it.

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Taittinger’s Comtes De Champagne Rose, not white wine but rose champagne.

F&B MAG • CHEF MAIRA •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR OR HAVE COOKED FOR? Ricky Martin. We are both from Puerto Rico and I’ve heard he is a foodie. It would be fun to talk about our shared love for both music and food together.

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CHEFS IN THE SPOTLIGHT

F&B MAG • CHEF MAIRA •

WHAT IS YOUR FAVORITE DESSERT?

F&B MAG • CHEF MAIRA •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG?

F&B MAG • CHEF MAIRA •

BEST THING ABOUT BEING A CHEF IS?

F&B MAG • CHEF MAIRA •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?

F&B MAG • CHEF MAIRA •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A

F&B MAG • CHEF MAIRA •

LASTLY, WHAT DO YOU TO WHEN RELAXING?

Khao Neeo Mamuang – (Thai Sweet Sticky Rice with Mango). It’s creamy, hot, cold and sweet but not too sweet. It’s pure perfection. I like to be influenced and inspired by everyone around me. However, I really appreciate what Ferran Adrià has done for the industry. Regardless of your thoughts on molecular gastronomy, you cannot neglect the impact that he’s had on global cuisine. Being creative and that you never stop learning.

I’m not sure the general public understands it. It’s confusing to most as many think it’s a form of a diet and it’s not at all. I actually ate gluten free for four months to learn more about it. I felt great and in the process I lost some weight.

Prepare yourself as much as you can and education is incredibly important. Attend culinary trade shows to learn about new trends, read food blogs, culinary newsletters and cookbooks. Finally, travel as far as time and budget permits. Food always tastes better in its country of origin and it’s my favorite way to learn and get inspired. I have a passion for travel as I enjoy learning about other cultures and cuisines. It’s the only way I can really relax and disconnect.

SCHLOTZSKY’S EXECUTIVE CHEF: MAIRA MORALES

Award winning, Chef Maira Isabel was born into a culturally diverse family coming from Cuba, Venezuela, Spain and Puerto Rico where she was born and grew up. Maira Isabel is the new Corporate Executive Chef of Schlotzsky’s, owned by FOCUS Brands. Among many responsibilities, Maira leads the Research and Development (R&D) Department where creation of new menu items, limited time offers (LTO’s) and directing the department are all part of her everyday tasks. In this new role under Maira’s leadership, the team will continue developing recipes and menu offerings which soon will be seeing in over 350 locations worldwide. Food & Beverage Magazine |April 2017

K I T C H E N 2 T H E TA B L E

Chef JASON DOWD MOEâ&#x20AC;&#x2122;S SOUTHWEST GRILL

On wQ&A w w . fwith o o d Dowd, b e v m aContinues g.com | A p rNext i l 2 0Page 17

CHEFS IN THE SPOTLIGHT

Q&A with

Chef Jason Dowd F&B MAG •

EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT?

CHEF DOWD •

The switch from operations to culinary had been brewing for years. The day I enrolled in culinary school was the same day I interviewed at the Ritz-Carlton. That was the day I went all in on culinary.

F&B MAG • CHEF DOWD •

IN ONE WORD DESCRIBE YOUR RESTAURANT?

F&B MAG • CHEF DOWD •

WHAT IS YOUR FAVORITE SAVORY DISH?

F&B MAG • CHEF DOWD •

HOW IMPORTANT IS PRESENTATION?

F&B MAG • CHEF DOWD •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH?

F&B MAG • CHEF DOWD •

WHAT IS YOUR COMFORT FOOD?

F&B MAG • CHEF DOWD •

WHO WAS YOUR GREATEST COOKING INFLUENCE?

F&B MAG • CHEF DOWD •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?

F&B MAG • CHEF MAIRA •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED?

F&B MAG • CHEF DOWD •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR OR HAVE COOKED FOR?

F&B MAG • CHEF DOWD •

WHAT IS YOUR FAVORITE DESSERT?

F&B MAG • CHEF DOWD •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG?

Craveable Bolognese with pici Very important and not only the composition, but that it is clean and mindful as well. Kitchens were where I always felt comfortable. I’d say it wasn’t really planned, but the choices and skills that I’ve picked up have given me a unique perspective. For me, R&D is about having empathy for what operators do every day, while still putting forward the best flavors and techniques to get new ideas into market. Cincinnati Chili, it’s a family tradition.

Chef Andrew Litherland, he was my executive sous chef at the Ritz-Carlton in Orlando. He has a great overall outlook, patient teaching style and is soulfully technical in the kitchen. Love… and pork. Schramsberg Mirabelle Brut for white and Travaglini Gattinara for red..

I think cooking for Bill Murray would be fun.

Grilled peaches with macerated raspberries and crème anglaise.

Julia Child for the fundamentals and Grant Achatz for reimagining them.

Food & Beverage Magazine |April 2017

K I T C H E N 2 T H E TA B L E

F&B MAG • CHEF DOWD •

BEST THING ABOUT BEING A CHEF IS?

F&B MAG • CHEF DOWD •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?

F&B MAG • CHEF DOWD •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?

Seeing people experience how you express yourself through food.

Aware. Being attentive to other people’s needs in what hospitality is what it’s all about.

Choose a restaurant/chef that you admire to work for and put in your time there. Show up early, offer to stay late, listen and take notes.

F&B MAG • CHEF DOWD •

LASTLY, WHAT DO YOU TO WHEN RELAXING? Sharing good food and fun with family and friends.

MOE’S SOUTHWEST GRILL: JASON DOWD Jason recently jumped at the chance to become the Corporate Executive Chef, Vice President of Moe’s Southwest Grill. He is bringing his passion of Southwest flavors to life for the 650+ current Moe’s restaurant locations. This opportunity allows Jason to work with the Focus Brand’s cross functional leadership teams and draw on his Fine Dining culinary background for flavor development and creative thinking, as well as his Operations experience to create highly satisfying and sales driving dishes for Moe’s Southwest Grill guests.

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CHEFS IN THE SPOTLIGHT

Chef Will Eudy MCALISTERâ&#x20AC;&#x2122;S DELI

Food & Beverage Magazine |April 2017

K I T C H E N 2 T H E TA B L E

Q&A with

Chef Will Eudy F&B MAG •

EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT?

CHEF EUDY •

I grew up in a household in the Hudson Valley of NY and was fortunate enough to eat in really good restaurants even as a small child. I fondly remember the continuous array of amazing food I was exposed to. The best part of it was watching people enjoy what was prepared by the chefs and the smile that crossed their faces. Later I learned that this was the instant gratification that we all talk about during a great shift on the line. This is the one element that drove me to be a Chef. I wanted to be a part of that culture.

F&B MAG • CHEF EUDY •

IN ONE WORD DESCRIBE YOUR RESTAURANT?

F&B MAG • CHEF EUDY •

WHAT IS YOUR FAVORITE SAVORY DISH?

F&B MAG • CHEF EUDY •

HOW IMPORTANT IS PRESENTATION?

F&B MAG • CHEF EUDY •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH?

F&B MAG • CHEF EUDY •

WHAT IS YOUR COMFORT FOOD?

F&B MAG • CHEF EUDY •

WHO IS/ WAS YOUR GREATEST COOKING INFLUENCE?

F&B MAG • CHEF EUDY •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?

F&B MAG • CHEF EUDY •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED?

F&B MAG • CHEF EUDY •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR OR HAVE COOKED FOR?

Satisfying. It really depends on my mood, it can vary day to day. Seared scallops with wild mushroom risotto to a perfectly cooked NY strip. Very. We all eat with our eyes before we ever get to taste a dish. It’s very hard to get the “wow” with an uninspired presentation The fact that I found myself good at it. I really loved being a line cook in great restaurants. I loved the feeling of the Saturday night rush. The perfectly cooked roasted chicken with mashed potatoes and gravy. Chef Lucie Costa. The first chef who gave me my first true taste of French cooking. I love cooking fish. It’s so versatile and can take on so many different styles of cooking. A really good white burgundy or a big bold California cabernet.

Julia Child; I cooked with her as a young cook in Chicago.

F&B MAG • CHEF EUDY •

WHAT IS YOUR FAVORITE DESSERT?

F&B MAG • CHEF EUDY •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG?

Crème Brulee with fresh ripe berries and Chantilly cream.

Alfred Portle

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36 K I T C H E N 2 T H E TA B L E

F&B MAG • CHEF EUDY •

BEST THING ABOUT BEING A CHEF IS?

F&B MAG • CHEF EUDY •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?

F&B MAG • CHEF EUDY •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?

The fact that I can do something different every day. I will never get bored. Perplexed..

Ponder the reality of being a chef. First comes years of school, then years of cooking in restaurants working long hours on every holiday and missing time with family and friends. If this doesn’t scare you, embrace it and learn everything you can from every chef you can.

F&B MAG • CHEF EUDY •

LASTLY, WHAT DO YOU TO WHEN RELAXING? Spend time with my family, skiing, hiking, sailing or just hanging out cooking a good meal

MCALISTER’S DELI: WILL EUDY William Eudy was named Corporate Executive Chef for McAlister’s Deli® in April 2015. He brings 20 plus years of culinary experience to McAlister’s Deli. Most recently Will was the Director of Research and Development, Executive Chef for Best American Hospitality where he was responsible for menu-development and the implementation of fresh initiatives for multiple concepts. Will’s culinary career includes Executive Chef posts in New York, San Francisco, Chicago, Miami and now Atlanta, while working for some of the best names in hospitality Kimpton Hotels, Darden Restaurants, The Buckhead Life Group, The Cafeteria Group, and Lettuce Entertain You. Will is an Honors Graduate of The Culinary Institute of America. Food & Beverage Magazine |April 2017

C H E F S I N T H E S P O T L I G H T 37

Chef

BRENT HOCKENBERRY THE OMAHA MARRIOTT DOWNTOWN Q&A with Hockenberry, Continues On Next Page w w w. f o o d b e v m a g . c o m | A p r i l 2 0 1 7

38 CHEFS IN THE SPOTLIGHT

Q&A with

Chef Brent Hockenberry F&B MAG • Chef Brent •

EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT? My “light bulb” moment occurred when I was a very young child. I was always in the kitchen with my great grandmother, and I realized the healing power of food. I would watch family members come in on a Sunday, some having had a rough day and others not. By the end of dinner everyone at the dinner table was all smiles. Food is a powerful tool, and I love being able to positively impact a person’s day and creates memories!

F&B MAG • Chef Brent • F&B MAG • Chef Brent •

IN ONE WORD DESCRIBE YOUR RESTAURANT?

F&B MAG • Chef Brent •

HOW IMPORTANT IS PRESENTATION?

F&B MAG • Chef Brent •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH?

F&B MAG • Chef Brent •

WHAT IS YOUR COMFORT FOOD?

F&B MAG • Chef Brent •

WHO WAS YOUR GREATEST COOKING INFLUENCE?

F&B MAG • Chef Brent •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?

F&B MAG • Chef Brent •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED?

F&B MAG • Chef Brent •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR OR HAVE COOKED FOR?

Inspired

WHAT IS YOUR FAVORITE SAVORY DISH? Braised short rib with celeriac puree, brussels sprouts with guanciale, sauce bordelaise. I have that, and I’m one happy camper. Presentation is a person’s first impression of your dish. So, it is extremely important to be able to evoke emotions from a first look. I strive to create dishes that are not overly crowded, yet still creative enough to make them photo worthy…but, remember, take the picture quick. Chefs hate it when people let their food get cold. Being in a hotel setting has always felt right to me. Being able to work alongside, and also service, people from all over the world is something that not all professions can experience. It has also given me the ability to travel throughout the country, and some international destinations as well, emerging myself in new cultures with each stop. I’m from a small town just north of Pittsburgh where we use one pot cooking often. So, for me a nice beef roast with heaps of potatoes, veggies and a rich stock always takes me back to my great grandmother’s house. I would say my greatest influence is Kenneth Juran. He is a very well trained chef, who has a passion for preparing classic dishes with modern day techniques. He taught me to always respect the integrity of food, cook with passion and stay up to date on current food trends. I always say that I have an unhealthy relationship with pork. I love the versatility of the animal and enjoy the lengthy process of smoking meat. White wine: 2011 Marcassin Estate, Chardonnay, Red wine: 2013 Opus One, Bordeaux Blend I had the pleasure of cooking for Mr. Muhammad Ali a few years ago, in Clearwater Beach, Florida. He and some of his family stayed at the hotel where I was working for a week while his nephew played baseball nearby. On the last night of their stay I was invited up to his room to sit and have dinner with him and his family. That is a memory that I will never forget!

Food & Beverage Magazine |April 2017

K I T C H E N 2 T H E TA B L E

F&B MAG • Chef Brent •

WHAT IS YOUR FAVORITE DESSERT? I absolutely LOVE a freshly baked bread pudding with crème anglaise. I will stop dead in my tracks and order this if I see it on a menu – even if I have just finished eating at a different restaurant.

F&B MAG • Chef Brent •

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG?

F&B MAG • Chef Brent •

BEST THING ABOUT BEING A CHEF IS?

F&B MAG • Chef Brent •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?

F&B MAG • Chef Brent •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?

I am a big fan of Marcus Samuelsson. I love how he incorporates many international flavors and techniques into his dishes. He incorporates a strong Ethiopian influence in many of his dishes, as well, and I love the flavors and cooking techniques from that region. That is an easy one – being able to eat great food, drink great beverages and meet a wide variety of people who share similar passions. As a chef, you have to be adaptable to your guests needs. People are more conscious of what they are eating now more than ever before. They expect the chef to be able to create something that is tailored to their needs. So, while it was once a frustrating thing, I feel we as chefs have had enough time to adjust and prepare.

Do not watch the Food Network, or shows such as Celebrity Chefs, and expect that you will be make it professionally without first putting in the time and effort. I always tell people to try the industry prior to enrolling in culinary school. This is an incredibly demanding and high stress profession. You will miss weekends, holidays, weddings, sleep, and many other fun things your friends outside hospitality enjoy. You have to be extremely dedicated and thick skinned to be successful in this industry, too. Out of all the people I graduated culinary school with, very few have made it.

F&B MAG • Chef Brent •

LASTLY, WHAT DO YOU TO WHEN RELAXING? I am always eating and drinking my way around the city; especially being in a new location. I also spend a lot of nights listening to live music at my favorite jazz club. After a stressful day, there is nothing better than a gym session, some talented musicians and a glass of scotch in hand.

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40 C H E F S I N T H E S P O T L I G H T

THE OMAHA MARRIOTT DOWNTOWN

CHEF APPOINTMENTS

AT THE CAPITOL DISTRICT NAMES

BRENT HOCKENBERRY AS EXECUTIVE CHEF

The lamb “gyro” platter is a pleasing portion of slow-roasted lamb shank served with m’smen, a Moroccan flatbread, tzatziki and harissa, roast eggplant confit, fermented beets and fried potatoes. And an assortment of classic, handmade pastas has proved popular.

The soon to open premier full-service Omaha Marriott Downtown at the Capitol District today announced that it has named Brent Hockenberry as executive chef. In his new role, Hockenberry will oversee and manage all food and beverage operations within the 333-room hotel, including catering, banquet and in-room services. The Omaha Marriott Downtown, which will be managed by nationally recognized hotel owner and management company, Marcus® Hotels & Resorts, is scheduled to open in summer 2017. Hockenberry joins the growing Omaha Marriott Downtown team with more than 12 years of culinary and management experience in top resort properties, business hotels and fine dining restaurants across the world. “I cook with the mentality that food is healing and that by incorporating sustainably grown and locally produced food, I can create a restorative and powerful experience for the consumer,” Hockenberry said. “I aim to bring this mindset into how we approach food and beverage throughout the Omaha Marriott Downtown.”

“We are thrilled to have Brent join our team and help us create an exceptional food and beverage program at the property,” said Steve Hilton, general manager of the Omaha Marriott Downtown. “With his passion for creating experiential cuisine that emphasizes quality and locality, Brent will add a meaningful component to our focus on excellence and high-quality service.

Prior to joining Marcus Hotels & Resorts, Hockenberry served as executive sous chef at the Grand Hyatt D.C., where he oversaw offsite catering, banquets, personnel, and food safety standards, among other things. Hockenberry also worked on the opening taskforces for two Caribbean resorts: the Hyatt Ziva in Montego Bay, Jamaica and the Andaz Papagayo in Costa Rica. From 2009 to 2014, Hockenberry served in multiple banquet and restaurant positions at the Hyatt Regency Resort and Spa Clearwater Beach in Florida, where he helped the hotel’s restauOmaha Marriott Downtown rant win two best new restaurant awards, as at the Capitol District well as worked as a banquet chef at the Grand Hyatt Seattle. In addition to managing the Omaha

Marriott Downtown, Marcus Hotels & Resorts is also a minority investor in the 12-story high-rise hotel, which will serve as an anchor for the $205 million Capitol District being developed by Shamrock Other guest favorites to emerge include Development, Inc. khachapuri, a Georgian pastry filled with Muenster and Havarti cheeses accompanied by rabbit sausage, pickled beets, and topped with a truffled egg yolk. “Garret is so passionate and so educated about a broad range of cuisines. We’ve given him creative license in the kitchen and have been delighted with what he’s come up with.”

Food & Beverage Magazine |April 2017

S O M M E L I E R O F T H E M O N T H 41

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DOWNLOAD THE RECIPE Food & Beverage Magazine |April 2017

CONCERTO

Tomato Grilled Flatbread Flatbread topped with our delicious and juicy CONCERTO® Classic grape tomatoes is particularly tasty served plain with hummus and olives.

FLATBREAD •

1 ½ cups warm water (105-1100F)

•

½ tsp active dry yeast

•

4 cups all-purpose flour

•

1 ½ tsp kosher salt

•

2 Tbsp olive oil

TOPPING •

½ cup olive oil

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16 Concerto® Classic grape tomatoes, halved

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8 oz fresh ricotta, drained

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2 tsp fresh oregano, ﬁnely chopped

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2 tsp garlic salt ground pepper to taste

INSTRUCTIONS FLATBREAD In bowl of a mixer ﬁtted with a dough hook, mix water and yeast and let stand for 5 minutes. Gradually pour in 2 cups of flour. Mix for 1 minute and form a sponge. Let stand, covered for at least an hour. Put bowl back in mixer. Add salt and olive oil and flour, ½ cup at a time to form dough (should be slightly sticky). Knead. Place in a clean, oiled bowl. Cover and allow dough to rise for about 2 hours. Divide dough into 4 balls. Rest for 10 minutes and roll out into 8-inch rounds.

TOPPING Preheat grill to medium/high. Brush flatbread dough with olive oil and toss on grill. Grill both sides to a golden brown and remove. Spread one side with ricotta, season with garlic salt and ground pepper. Scatter Concerto® Classic tomatoes and fresh oregano over flatbreads and serve immediately.

FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM w w w. f o o d b e v m a g . c o m | A p r i l 2 0 1 7

Food & Beverage Magazine |April 2017

15 YEAR ANNIVERSARY

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FRONT OF THE HOUSE 46

DRUNKEN DRAGON MIAMI, FL

Food & Beverage Magazine |April 2017

# PF E&RBF M E CA TGLAYZPI LNAE TQ&A E D C H E F47S

Q&A with

Chef Xavier Torres F&B MAG • Xavier •

WHY CHOOSE FOH DISHWARE? I like FOH dish-ware the best because its amazing quality and also the colors were the first to catch my attention.

F&B MAG • Xavier •

HOW IMPORTANT IS PRESENTATION? I like FOH dish-ware the best because its amazing quality and also the colors were the first to catch my attention.

F&B MAG • Xavier •

WHAT IS YOUR FAVORITE LINE FROM FOH? Kiln.

F&B MAG • Xavier •

WHAT IS YOUR FAVORITE WAY TO PLATE? My favorite way to plate is looking from the top. I like to compare a dish to a frame. Everything has to be within the frame and properly placed. I also always like to look for colorful dishes. DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Contrast of Colors! It makes all the difference in a presentation..

F&B MAG • Xavier • F&B MAG • Xavier •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? It all started when I began to cook for my family and really began to enjoy it. I chose to work with Chef mentors and from those learning experiences I knew my passion was to be a Chef.

F&B MAG • Xavier •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Soy Sauce.

F&B MAG • Xavier •

WHO WAS YOUR GREATEST COOKING INFLUENCE? Thomas Bockley. Chef from Nobu Miami Beach.

F&B MAG • Xavier •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? White Wine would Riesling. Red Wine would be Tempranillo.

F&B MAG • Xavier •

WHAT IS YOUR FAVORITE DESSERT? Anything that has Chocolate!

F&B MAG • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Xavier • Madonna

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FRONT OF THE HOUSE 48

F&B MAG • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Xavier • Matt Orlando from Amass Restaurant . F&B MAG • Xavier •

BEST THING ABOUT BEING A CHEF IS? When customers tell me how much they enjoy my food and how delicious they think it is.

F&B MAG • Xavier •

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? I am indifferent about it. However, we try to always accommodate customers with our gluten-free sauces.

F&B MAG •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Learn from the best so you can be the best. Work hand in hand with well-known Chefs that can teach you experiences and lessons that you can take into your own culinary profession. It is a very challenging career but if you have the drive and passion for cooking, go for it.

Xavier •

F&B MAG • LASTLY, WHAT DO YOU DO TO RELAX? Xavier • Cooking for my friends at home.

ABOUT CHEF XAVIER TORRES

Xavier Torres shares his top secret to his recipes, they all call for a little heart and passion. From his early years, growing up in San Juan, Puerto Rico, Torres found a love for food through family. The kitchen was the heart of the house as it is in many cultures. They were the memorable moments Torres shares with his mother and younger brother. Torres began his young years learning his way around the kitchen with his mom. She taught him favorite traditional plates of the Latin culture and the most loved all-American classics. Torres could now cook for his younger brother and himself while his mom went to work. Traveling and discovering new delicacies from many places including Northern Europe, Italy, Japan, Northern Thailand, South Korea, Bali, Jakarta and Panama influences Torres to be inventive while creating his dishes. I take what I like from those regions, and I incorporate it into my cuisine. I like when people try my food, and they smile, and they have a pleasant reaction. Being at the right place and the right time in life, in 2014 the stars aligned and Torres was introduced to the partners behind a new Asian concept rolling out into the Miami market, Drunken Dragon by Homecookin Hospitality Group. Torres was appointed Executive Chef and given full creative control. Fast forward to the present, Drunken Dragon is one of the favorite restaurants in Miami receiving multiple awards for its cuisine and design elements. Food & Beverage Magazine |April 2017

# P E R F E C T L Y P L A T E D C H E F 49 S

Square Kiln Ovenware Dish

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FRONT OF THE HOUSE 50

FOOGâ&#x20AC;&#x2122;S - MIAMI, FL.

Food & Beverage Magazine |April 2017

# P E R F E C T L Y P L A T E D C H E F51 S 51

Q&A with

Chef Josuha North F&B MAG • Josuha •

WHY CHOOSE FOH DISHWARE?

F&B MAG • Josuha •

HOW IMPORTANT IS PRESENTATION?

F&B MAG • Josuha •

Front of the House dishware is a good quality product with a phenomenal warranty and is available at a very competitive price point. Because we have such a wide variety of needs at our resort – from display cases and food stations to plated five-course dinners and banquet trays – we like Front of the House dishware because there is a shape and size for our every need.

Presentation is everything. It’s a sales piece as our guests walk through the dining room, it’s the first bite they eat with their eyes, and it provides visual instruction about how to dive in. Presentation is so much more than making the dish pretty; it’s about building the flavors one on top of another, directing the diner about how to enjoy each component of the dish, and inviting them in without overwhelming them but at the same time not leaving half the plate empty. The variety of dishes available through Front of the House lines allows us to be more advanced with these plating concepts

WHAT IS YOUR FAVORITE LINE FROM FOH? I like the stylish linear design of Kyoto, because its simplicity emphasizes the food and it works well with our décor here at The Abbey Resort. It has been really well received by our staff working banquets as well as by our guests who appreciate how it allows the food to shine.

WHAT IS YOUR FAVORITE WAY TO PLATE?

My favorite way to plate is to help the diner know how to take a bite. I keep him in mind and ask, how can I help my guest most enjoy this dish? For example, a sauce might look artistic and beautiful painted on the side of the plate but if the diner doesn’t know how to apply the flavors of the sauce to the rest of the dish, that perfected and slowly simmered sauce loses its culinary purpose.

DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? In my opinion, the best tricks are all about getting back to the basics such as keeping food hot by using hot plates, and chilling plates used for cold salads. On top of practical tips like that though, I find that spreading love and passion from the top down is the best trick for building up your team. By allowing your sous chefs to express their creativity, they are empowered in a way that builds a strong team of everyone working together.

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? As a chef, my favorite celebrities are chefs, too. I’d love to cook for Thomas Keller because I enjoy his comfort food style. Of course, I’d be terribly nervous cooking for him but it would be an incredible experience and I know I’d enjoy his company. Like me, he got into the kitchen at a young age and worked his way up from there, so I think I would relate to him about getting into this profession. w wChef w . f oNorth, o d b e vContinues m a g . c o m On | ANext p r i l Page 2017 Q&A with

FRONT OF THE HOUSE 52

F&B MAG • Josuha •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Growing up I had absolutely no intention of becoming a chef, but when I was 14 years old I got a job as a dishwasher and continued learning about the kitchen from there. I was very fortunate to advance rapidly through opportunities that came my way. For example, I was pulled away from washing dishes one day in order to learn how to sauté because Chef was short on line cooks for his omelet station. He gave me a sauté pan, a bag of beans and two hours to learn how to sauté, so I did. Later on, that same chef really took me in under his wing and pushed me to excel. It was working for him that led me to realize this was going to be a lifelong career for me.

F&B MAG • Josuha •

WHO WAS YOUR GREATEST COOKING INFLUENCE?

F&B MAG • Josuha •

WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?

My greatest cooking influence was Chef Richard Knox who at times I hated working for! He was Executive Chef at a fine dining restaurant known as Le Francais. He was a traditional, iconic, by-the-book French chef who would throw pans but he was extremely talented and just so intelligent about flavors. I grew to really admire him, not only for his talent but because although he was tough to work for, he took the time to elevate the skills of his team. He would throw food across the kitchen and tell me it was absolutely awful, but then take the time to explain the proper method and the science behind it, even if the restaurant was full. He is retired now, but he called me to check in when I first became a head chef. I’m extremely grateful for learning from his expertise, and for seeing talent in me that I could not see on my own.

My favorite ingredient to cook with is really anything I have to research. I love working with foods or varieties of foods that are new to me. For example, while I know oysters well and love including them on our menus at The Abbey Resort, I enjoy seeking out new varieties that I’ve not worked with before; trying new things is the most fun part of cooking for me.

F&B MAG • Josuha •

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED?

F&B MAG • Josuha •

WHAT IS YOUR FAVORITE DESSERT?

I’m much more of a red wine drinker than I am of white, and I like trying new things. If it’s available, I’ll choose something I’ve never tasted before I’ll go back to an old favorite like a bottle of Zinfandel from Caymus Vineyards. Chocolate anything is definitely my favorite dessert. Right now I’m playing around with using three types of chocolate on one dessert plate and that is proving to be both really fun and of course delicious! With chocolate, it’s all about quality. I’m currently enjoying the Dutch and Swiss chocolates we are using for the dessert menu at 240° West, the keynote restaurant within The Abbey Resort.

Food & Beverage Magazine |April 2017

# P E R F E C T L Y P L A T E D C H E F53 S

F&B MAG • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Josuha • I’m really interested in the progressive and scientific style of Chef Grant Achatz. He is so bold and cutting edge that it’s tough not to admire him. There is no way I could walk into his kitchen and recreate one of his dishes without a lot of direction, so I’m intrigued by his creativity. His style of preserving and highlighting flavors while taking a scientific and millennial edge to it is perfect for an experienced foodie to enjoy.

F&B MAG • Josuha •

BEST THING ABOUT BEING A CHEF IS? The best thing about being a chef for me is the gratification and fulfillment I have at the end of each and every long and strenuous day. Working with and mentoring my sous chefs to successfully pull off 17 banquets, countless room service orders, and full houses in both of our restaurants for dinners during a really busy weekend is the best feeling in the world. Being Executive Chef of at a resort of our size is extremely stressful and difficult, but so rewarding at the same time.

F&B MAG • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Josuha • To be honest, this really bothered me eight years ago because most of the time

it’s a lifestyle choice rather than a medical necessity, but I’m used to it now. I always keep gluten-free flour, pasta and crackers in storage so when our guests request it we are able to accommodate their dietary wishes, which is important to us.

F&B MAG • Josuha •

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?

Learn from the best so you can be the best. Work hand in hand with wellknown Chefs that can teach you experiences and lessons that you can take into your own culinary profession. It is a very challenging career but if you have the drive and passion for cooking, go for it.

F&B MAG • LASTLY, WHAT DO YOU DO TO RELAX? Josuha • My wife and I have three kids who all have busy schedules, so any time I have

off is usually spent at their sporting events or activities. Because I’m working on holidays I miss many family gatherings, so the time I do spend with my family is even more important to me. Anything I’m able to do with my family is how I most enjoy my time away from work.

ABOUT CHEF JOSHUA NORTH

The Executive Chef at The Abbey Resort and Avani Spa located on the shores of Lake Geneva in south central Wisconsin. Chef North, who has been with The Abbey for six years, oversees all culinary aspects for the resort, including The Abbey’s two restaurants – 240° West and The Waterfront. Prior to joining The Abbey, Chef North was Head Chef at The Hunt Club Restaurant in Lake Geneva and preceding that he worked as a Corporate Chef for Aramark. Chef North trained at the Cooking and Hospitality Institute of Chicago and is an active member of the American Culinary Federation

Chef North Platedware, ww w . f o o d b e vContinues m a g . c o m On | ANext p r i l Page 2017

Square Kyoto Plate (TM)

hank You, CheDish f North TallT Square Kyoto (TM)

Kyoto Plate (TM)

Square Kyoto Plate (TM)

DIRT

Food & Beverage Magazine |April 2017

FRONT OF THE HOUSE

WITH GLASSWARE AND DRINKWISE® UNBREAKABLE DRINKWARE BY FRONT OF THE HOUSE®

The creation of a perfect cocktail begins with the glass

Drinkwise®, a revolutionary generation of barware, is made of BPA-Free cups, pitchers, and carafes that are safe and stronger than any commercial drinkware in the food and beverage Industry. Drinkwise® has glass-like clarity, is crack and craze proof, impact and shatter resistant, and heat resistant up to 248°F. Front of the House® Glassware collections have universal appeal, and are available in a variety of styles, shapes, and sizes. Budget-friendly and trend-forward Front of the House® drinkware makes a big impression with a small budget. Sip stylishly Drinkwise® and Glassware drinkware by Front of the House® provides superior high volume bar restaurant, and lounge service at a low cost.

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I N N O VAT I O N S I N D I N I N G

DEAN & DELUCA Launches Full-Service Catering BEG I NNI NG A P R I L 2 0 1 7 The Global Leader in Fine Foods Will Bring an Unparalleled Event Experience to Small and Large-scale Events.”

DÉCOR

DEAN & DELUCA,

the global leader in fine foods, announced today the launch of its full-service catering program beginning April 1, 2017 in New York City and the additional markets of Washington D.C., Charlotte, NC, Kansas City, KS and St Helena, CA shortly after. The catering program has been conceptualized by the recently appointed Corporate Executive Chef Brian Bistrong, who came to the iconic New York brand in March 2017 with years of experience in the culinary industry working with acclaimed chefs such as David Bouley, the late Bernard CHEF-DRIVEN MENUS Loiseau, and Wolfgang Puck.

The events team will also oversee décor set up for every event with the DEAN & DELUCA look and style: classic and modern with an emphasis on showcasing the food. There are also options to customize the décor offerings for any style or event location. UNIQUE OFFERINGS

Taking advantage of DEAN & DELUCA’s unique selection of gourmet products, clients can find perfect takeaway gifts for guests, or even setup an exclusive “DEAN & DELUCA Pop Up.” The customized pop up will allow guests to fill their very own canvas bag of goodies with items such as candies, nuts, cookies, DEAN & DELUCA’s culinary team will truffles, macarons gummies or custom work with clients to create a custom- items appropriate for the event type ized menu featuring quality ingredients and style. and innovative presentation. Corporate Executive Chef Brian Bistrong has DEAN & DELUCA full-service created full-service catering menus in catering services will be available in partnership with each market’s culi- the New York metro area (NY, CT, nary team. The resulting menu fea- NJ); Washington D.C.; Charlotte, NC; tures a mix of both classic and inven- Kansas City, KS; St. Helena, CA and tive dishes that allow for the clients’ the soon-to-launch markets of Plano, desired personalization. TX; Bethesda, MD and Malibu, CA.

Chef Brian Bistrong draws on his classic French training to create elegant menu options with unique flavor combinations, quality ingredients and flawless presentation for all dining and event occasions. Combined with the program’s highly customized and detailed approach to service, décor and each finite detail in between; DEAN & DELUCA’s full-service catering program is primed to be the leading event source for intimate and large- SERVICE Customers can preview tastes of scale events. DEAN & DELUCA The DEAN & DEAN & DELUCA’s full-service From ideation to execution, DEAN & DELUCA’s team will work with its clients to bring their event vision to life – whether it’s a business lunch or an extravagant wedding. The DEAN & DELUCA full-service catering difference will be seen in the following services:

DELUCA service team will come into any event space whether it’s a private home or event venue to ensure a flawlessly executed event. DEAN & DELUCA’s goal is to have the host be the guest at their own event.

Food & Beverage Magazine |April 2017

catering program at their local DEAN & DELUCA market on Mar. 30 from 6-8p.m. At this special event – open to the public - each store will feature hors d’oeuvres from the new catering menu, such as grilled cheese with ham and pear mostarda, mini cheese steaks or marinated cherry tomatoes wrapped in eggplant. For event details email, DeanDeluca@smapr.com.

Punchh Adds Top Pizza Chains

to Growing Roster of

Restaurant Brands

Pieology, MOD Pizza, Pizza Inn and PizzaRev Choose Punchh to Deliver Superior, Customized Restaurant Experiences to Expanding Base of Millennial Customers.

Punchh, a cloud-based technology platform that builds engagement, loyalty and superior, customized experiences in the restaurant industry, today announced that it added three new pizza restaurant chains in the second half of 2016. Restaurants include MOD Pizza, Pizza Inn and PizzaRev, and Pieology which was announced earlier this year. The top-ranked pizza chains join Punchh’s growing roster of pizza restaurants which have chosen Punchh’s Restaurant Marketing Cloud ™ including Aurelios, Cici’s and MacKenzie River. Punchh is the first platform that bridges the gap between restaurants and customers, empowering restaurants to shape personalized offers that attract and engage more meaningfully with loyal customers. Punchh clients include more than 75 leading restaurant chains such as TGI Fridays International, Moe’s Southwest Grill, Quiznos and Smashburger.

“As millennials now outspend baby boomers on pizza, we are seeing brands like Dominos dedicate enormous resources toward creating a dynamic, innovative mobile experience to capture more of this tech-savvy market,” said Shyam Rao, CEO, Punchh. “With Punchh, restaurant brands of all sizes can offer sophisticated, personalized, digital experiences that connect with this important, growing base of customers quickly and cost effectively. We are ensuring these restaurants can offer the same, and often better, experiences to increase traffic and sales.” According to the Pizza Industry Analysis 2016, millennials are responsible for an increasing share of a U.S. pizza sales market expected to reach nearly $45 billion this year, up from $38.5 billion in 2015, with the 80 million millennials buying pizza expected to outspend baby boomers in 2017.

Punchh modernizes customer engagement programs within weeks, offering the ability to segment customers, predict customer behavior, create and execute targeted campaigns, and track performance in real-time. “We believe that delivering a sophisticated, digital and mobile experience for customers is no longer just a niceto-have for restaurants. Millennials are voting with their feet, and it’s clear that engaging them seamlessly through every channel is critical for us to fuel our rapid growth,” said Carl Chang, CEO of Pieology, industry leader and fan favorite. “We chose Punchh because it will enable us to raise the bar on delivering a sophisticated, digital experience for our customers.” Headquartered in Mountain View, CA, Punchh is the leading fully-integrated, transformative marketing solution for restaurants. The Punchh Restaurant Marketing Cloud ™ offers restaurants access to realtime consumer information via a live dashboard, enabling them to create and launch campaigns, target specific user segments and review guest feedback. Marketers can connect with customers across any channel through loyalty, offers, ordering, payments, feedback, surveys, gift cards, games and more. Punchh supports more than 75 leading restaurant brands across more than 13,000 locations globally, powering more than one million transactions daily. Find out more at Punchh.com.

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INDUSTRY LEADERS

His first foray into ownership came in 1987 when he opened Punsch, a French Scandinavian restaurant on the upper west side of Manhattan. With such a rich past working for the McNally brothers, he brought to his restaurant gold standard secrets of the trade. Not surprising, Punsch became wildly successful before closing three years later. But that was just the beginning. After Punsch, Rick chose to return to his educational roots and joined Jonathan& Foster, a corresponding firm of Bear Sterns as a security broker focused on emerging markets. But during his ten year stint in finance, the industry called to him and in 1993, he opened Le Colonial, the French Vietnamese sensation on East 57th street. That success would be duplicated many times over in the years to come. Currently Rick owns the following restaurants: Le Colonial in New York, San Francisco, Chicago and Houston L’Escale in Greenwich, CT Japonais in Las Vegas Artisan in Southport and West Hartford (’17) Le Bilboquet in Atlanta Minority interests in Rockbit Bar and Grill in Chicago and Delamar Hotels in Greenwich and Southport, CT.

RICK WAHLSTEDT,

is no stranger to winning. As one of America’s most successful restaurateurs, Rick began his career as an internationally ranked professional Squash player. He found his way to New York from his native Sweden during the 1984 World Squash Tour. Playing Squash by day eventually led him to nighttime bartending and so began a 30 year love affair with the restaurant industry. Rick learned the ropes at some of New York’s most famous and enduring hot spots including Indochine and Odeon.

Food & Beverage Magazine |April 2017

Rick Wahlsted and Joe King, owners of Le Colonial, and Nicole Routheir, partner

INDUSTRY LEADERS

Q&A with

President-Rick Wahlstedt F&B Mag • Rick •

F&B Mag • Rick • F&B Mag •

EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO ENTER THE HOSPITALITY FIELD. WHAT WAS YOUR “LIGHT BULB” MOMENT? I was playing squash and working the door at Indochine for The McNally’s which was the hottest door in NYC in 1980. It was very challenging because of the clientele but I felt like I was good at it and thought maybe I could do this on my own. And that is when Punsch (my first restaurant) was born. CAN YOU NAME A PERSON WHO HAS HAD A TREMENDOUS IMPACT ON YOU AS A LEADER? WHY AND HOW DID THIS PERSON IMPACT YOUR LIFE? Certainly, my father because he was a successful business man and I learned the importance of business from him. WHAT ARE THE MOST IMPORTANT DECISIONS YOU MAKE AS THE LEADER OF YOUR ORGANIZATION?

Rick •

By far, staff is the most important category for me because this is a people business. Having the right team that represents me and my values is critical to success. It creates longevity, independence and approachability. And a strong support staff provides the possibility of expansion since without it, you cannot move forward.

F&B Mag • Rick •

HOW DO YOU ENCOURAGE CREATIVE THINKING WITHIN YOUR ORGANIZATION? I preach attention to detail all the time. Its imperative that the staff keeps that going and not lose the thread. If they want to make changes, I encourage that but they cannot compromise the personality of the brand. It’s important to me that they have room to grow and change but never do anything that will weaken the brand.

F&B Mag •

AS PRESIDENT OF NM, WHICH DO YOU THINK IS MOST IMPORTANT TO YOUR ORGANIZATION, MISSION, CORE VALUES OR VISION? I believe each one is extremely important. Frist is vision and creativity since that drives innovation— new concepts and locations. Can I create something that is going to make a difference? If not, I don’t proceed. Second is core values because it must be a value proposition. Is it financially sound concept in terms of volume and operations? Can I provide the financing to support the vision? My core values include honesty and integrity regarding my shareholders and staff. Approachability is also key since the staff must see that there is no task beneath me or them; we are a team. This is how respect is earned and maintained. I prefer humility to arrogance.

Rick •

F&B Mag • Rick •

WHEN FACED WITH TWO EQUALLY-QUALIFIED CANDIDATES, HOW DO YOU DETERMINE WHOM TO HIRE? I always go with my gut. I look them straight in the eyes and see what I see.

President w w wRick . f o Wahlstedt o d b e v mQ&A, a g . c Continues o m | A pOn r i lNext 2 0 Page 17

INDUSTRY LEADERS

F&B Mag • Rick •

WHAT IS ONE CHARACTERISTIC THAT YOU BELIEVE EVERY LEADER SHOULD POSSESS?

F&B Mag •

CAN YOU EXPLAIN THE IMPACT, IF ANY, THAT SOCIAL MEDIA HAS MADE ON YOUR ORGANIZATION AND YOU PERSONALLY?

Rick •

F&B Mag • Rick • F&B Mag • Rick •

The ability to delegate. It is a must for me, especially since I lead multiple restaurants. I can’t be in two places at once and to grow you must delegate effectively but I try to provide the guidance for them to succeed. I trust but always verify.

Social media has made it very difficult to work things out at the beginning of a new restaurant. In the old days, we usually had at least a couple of days to get the kinks out; to try different things and go with what worked best. Now however, with the immediacy of social media, we must be ready on day one to put our best foot forward. There is no room for mistakes or training on the job. Everyone from the hostess to the dishwasher must be at the top of their game the minute we open our doors. It has made me a better restaurateur because we are accountable from day one. WHAT ARE A FEW RESOURCES YOU WOULD RECOMMEND TO SOMEONE LOOKING TO GAIN INSIGHT INTO BECOMING A BETTER LEADER? There are a tremendous number of great books on leadership. I would recommend reading whatever you can. WHAT ARE YOU DOING TO ENSURE YOUR CONTINUED SUCCESS, GROWTH AND DEVELOPMENT AS A LEADER? I have learned the hard way not to take on too many projects at once or more than I can handle. I would rather do one thing right than 3 things half way.

Food & Beverage Magazine |April 2017

NORDIC MANAGMENT

RESTAURANTS w w w. f o o d b e v m a g . c o m | A p r i l 2 0 1 7

INDUSTRY LEADERS

MIGHTY LEAF TEA LAUNCHES TIERED TEA PROGRAM AND ICED TEA PORTFOLIO Introduces Three Distinct Tea Lines and a variety of fresh-brewed iced tea options for the Multi-faceted Needs of Foodservice Operators. The Mighty Leaf Tea Company, which specializes in artisan blends of whole leaf teas, herbs and fruits, today launched a new multi-tiered tea program, which offers three distinct lines of teas to serve the multi-faceted needs of its foodservice customers. The new program is a part of the company’s broader strategy to offer a high-quality tea program for the foodservice channel at every price point and for every venue. The company also launched today its reimagined iced tea portfolio, designed to help foodservice providers take advantage of the significant growth in this profitable segment. The wide variety of fresh-brewed iced tea options, from traditional black to innovative green blends and herbal infusions are available in convenient pre-portioned fractional packs and filter bag options. Tea is the most widely consumed beverage in the world next to water. According to the Tea Association, over 158 million Americans are drinking tea on an average day. The new program taps into $9 billion tea market in the U.S. foodservice sector. “We are excited about our enhanced foodservice portfolio,” said Tom Smallhorn, chief marketing officer, Mighty Leaf Tea. “With three distinct lines of high-quality options, at a variety of price points, plus a new portfolio of iced teas we can provide all the tea solutions for customer needs.”

Food & Beverage Magazine |April 2017

Sheila Stanziale, CEO of Mighty Leaf Tea

INDUSTRY LEADERS

Q&A with

CEO-Sheila Stanziale F&B MAG •

Everyone has a story. Tell us how you knew you wanted to enter the hospitality field. What was your ‘light bulb’ moment?

SHEILA •

I’ve been in this industry for over 25 years and foodservice and hospitality are a part of my roots. I started with premium brands, and then later focused on beverages, beginning with carbonated soft drinks, then beer, fresh juice, and now tea. I found staying in one big category, premium food & beverage, across several different companies was very helpful. My ‘light bulb’ moment actually came to me every early on in life. By the time I gave my 8th grade graduation speech and pushed back on the principal’s “suggested” (& very boring) edits, I knew then I wanted to lead and I’ve always had an interest in the hospitality field.

F&B MAG •

Please briefly explain the new 3 Tiered Tea Program

SHEILA •

We developed three distinct lines of teas to serve the multi-faceted needs of our foodservice customers. The new program is a part our broader strategy to be a “one stop shop” and offer a high-quality tea program for the foodservice channel at every price point and for every venue. The Three-Tiered Hot Tea Program Includes The Following Brands: Tea & Company • New 100 percent USDA organic premium brand launched exclusively for higher end restaurants and hospitality where a boutique offering is critical • Largest flavors were top scorers in the February 2017 prestigious Global Tea Championship completion • Assortment of inventive herbal blends, rare and exotic teas as well as traditional teas; all kosher and vegan certified • Many small lot teas, sourced from renowned tea regions around the world • Twelve teas packaged in iconic, hand-stitched, silken pouches as well as nine loose teas - hand stitched pouch is biodegradable Mighty Leaf Whole Tea • The signature Mighty Leaf Tea now with a refreshed brand look, continues to be the premium tea line ideal for hospitality, lodging, casual dining and office coffee service • Over 20 Mighty Leaf teas packaged in the signature hand stitched pouch are now only available to foodservice operators as are over 70 loose tea varietals o Handstitched pouch is biodegradable, commercially compostable and all cartons are recyclable o Line is kosher and vegan certified Q&A withwS.Stanziale, w w . f o o d b eContinues v m a g . c o mOn | Next A p r i l Page 2017

• •

Half of the line has been converted to USDA Organic; 20 percent Fair Trade Certified™ Launching four, new teas: Organic and Fair Trade Coconut Assam, Organic Emerald Matcha, Organic and Fair Trade Almond Spice, and Decaf Breakfast

Origins by Mighty Leaf • A new high quality, value line optimal for in-room hotel tea service, banquets and catering and fast-casual and cafes • Kosher, Gluten-Free, and Certified Vegan in place; Non-GMO Project approval expected • Tea pouch is biodegradable and all carton are recyclable • Six teas, including Earl Grey, English Breakfast, Jasmine Green, Tropical Green, Chamomile, and Pure Mint SHEILA • We Also Launched Our New Iced Tea Portfolio For Our Foodservice Customers That Includes:

• • • • •

Portfolio designed to appeal to a broad range of consumer tastes. 10 flavors of Iced Teas - 5 blacks, 3 greens and 2 herbals We’re offering both organic and conventional flavors to please all operator needs Importantly, our conventional iced tea line is Ethical Tea Partnership certified All flavors offered in pre-portioned 3 gallon fractional packs and 1 gallon filter bag options

F&B MAG • What is the importance of having a diversified beverage program? SHEILA • We offer something for everyone and that’s important to serve the needs of foodservice providers. For example…a hotel may need our Tea & Company for their high-end spa and then may want to use our original Mighty Leaf Tea for their restaurant and the Origins for their in-room tea service. F&B MAG • What are the most important decisions you make as one of the leaders of your organization? SHEILA • Knowing when to ‘fail fast’. At Mighty Leaf Tea, we put a lot of effort into understanding if our strategy is working early on and if it’s not, we try to quickly understand why so we can tweak or reverse course. We don’t penalize team members for making mistakes because penalties discourage great ideas. Food & Beverage Magazine |April 2017

F&B MAG •

How do you encourage creative thinking within your organization?

SHEILA •

I’m a straight shooter, which helps gets tough issues on the table so we can all solve problems together. I encourage everyone to speak up and no idea is a bad idea. Our corporate culture is also a way we encourage creative thinking. We try to spend time by getting all of our associates together for a “Tea Time” every 6-8 weeks and we use this forum to discuss ideas, celebrate accomplishments, try new products, and enjoy each other.

F&B MAG •

As CEO, which do you think is most important to your organization – mission, core values or vision?

SHEILA •

Core values are really important, especially at Mighty Leaf Tea. The genesis of Mighty Leaf Tea came in 1996 as a result of a shared passion and dream envisioned by husband-and-wife team Gary Shinner and Jill Portman when they founded their teahouse, Tea and Company on Fillmore St. in San Francisco. After a very brief time, our founders realized that the foodservice channel could be a very rewarding way to build their brand and business. Unlike most companies, Mighty Leaf Tea actually began in foodservice and it was only much, much later that we entered the grocery and natural channel retail market. The opposite of how most companies think about foodservice. It’s really humbling to lead our company, given its very noble start in the business we love very much, foodservice. It’s also pretty cool to hear from our consumers who frequently associate Mighty Leaf with a wonderful experience they’ve had in a foodservice venue, usually a hotel or spa where they first experienced our brand and often, carried it home with them, hooked. When faced with two equally qualified candidates, how do you determine whom to hire? The most qualified candidate will show flexibility and the ability to adapt to different environments. After that baseline, I think a collaborative style, affection for facts, exceptional listening skills, and compassion towards others are all very important. Senior folks must demonstrate a good balance of strategy and execution and generally have a bias to action and decision-making. What is one characteristic that you believe every leader should possess? Generally, I think the combination of initiative, empathy, courage and clear communications is necessary for strong leadership. It’s also pretty important to generate results.

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INDUSTRY LEADERS

F&B MAG • Can you explain the impact, if any, that social media has made on your organization and you personally? SHEILA • Certainly the need for complete transparency and the speed with which communications take place has forever changed how businesses operate; additionally, it’s pretty clear, too, consumers want to hear from consumers. Paid advertising simply doesn’t have the impact that it used to. F&B MAG • What are a few resources you would recommend to someone looking to gain insight into becoming a better leader? SHEILA • Hands on experience is key. Get perspective across a few different but related companies and get experience in a few job functions. I’ve worked for Fortune 50, large and medium public companies, and now private equity. I also took a few jobs that others didn’t want and they were among the most valuable in terms of experience and learning. F&B MAG • What are you doing to ensure Mighty Leaf Tea’s continued success, growth and development as a leader in the industry? SHEILA • We’ll continue to be very close to our customers and will remain nimbly prepared to deliver the differentiated innovation that improves both their business and ours. We’ll also continue to invest and build the best team in our category! F&B MAG • What do you do to relax?

Drink tea of course! I also love to ski and cook something new and get friends SHEILA • around a table for conversation, laughs, and good food and wine.

Food & Beverage Magazine |April 2017

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T E C H N O L O G Y I N H O S P I TA L I T Y

(LibDib)

Liberation Distribution LAUNCHES THE FIRST WEB-BASED Three-Tier Alcohol Distribution Platform

New distributor uses technology to open alcohol distribution to any winery, brewery or distillery, while giving restaurants, bars and retailers access to a larger variety of boutique craft libations

in the state to order from makers of any size and from any location, whether down the street or from across the globe. Anyone interested in the LibDib platform can create an account and sign up starting today. Due to price posting in New York, transactions will go live in the coming months.

Alcohol distribution has not changed since the inception of the three-tier system at the repeal of Prohibition in 1933. Today, a new path to distribution is available to beverage alcohol suppliers with the unveiling of Liberation DistributionTM (LibDibTM), the first alcohol distributor and technology company to offer a threetier compliant web-based platform. With LibDib, any maker of specialty wine, craft spirits and micro brews can easily set up distribution. “Distributor and producer consolidation has created a closed market where the little guys cannot get their product into distribution and accounts are being squeezed to purchase beer, wine and craft spirits from the very largest suppliers,” said LibDib Founder and CEO, Cheryl Durzy, a 20-year wine industry veteran. “While

The LibDib web-based platform automatically handles the invoicing, payment processing, collections and taxes, allowing both makers and retailers to do business in a more open, efficient and cost effective way. The company has been beta testing with a select group of makers and on and off premise accounts over the past few months.

managing my family’s brand I became incredibly frustrated by the lack of options available today. All brands deserve a route to market and LibDib creates an opportunity where makers and buyers can work directly together. LibDib is distri“The alcohol distribution bution done differently and distri- market hasn’t changed for more bution that’s open to everyone, not than eighty years and is ripe for just a select few.” innovation,” said LibDib CTO, Richard Brashears, a twenty-year Today, makers can visit technology industry veteran who LibDib.com and input their prod- specializes in defining and develucts of choice into the system. After oping complex software. “Just as uploading licenses and basic infor- the hotel and transportation indusmation, the maker defines product tries have evolved with two-sided selection, calculates the listed web and mobile platforms, LibDib wholesale price and defines where has used technology to change the to distribute. Transactions on the distribution process and make it LibDib platform will go live in easier, more cost effective and California on April 5, 2017, allow- more efficient than ever before.” ing restaurants, bars and retailers

Food & Beverage Magazine |April 2017

UPCOMIING EVENTS

In addition to using technology to create a new system for distribution, LibDib is also implementing market friendly business practices such as: - Charging a lower margin for makers with most transactions at 15%. - Processing payments in 30 days or less and providing on-demand sales reports. - Giving makers as much freedom from Franchise Laws as legally allowable, enabling them to leave at-will and at no cost. - Giving restaurants, bars and retailers a large and varied selection of boutique products from which to choose. - Enabling direct communication within the platform between makers and accounts. - Creating a level playing field for everyone with no unfair incentives or price breaks. - No aging inventory sitting at the wholesaler warehouses. - Eliminating the middle man and any potential for a sales representative to strong-arm the sales process. - Allowing RB&Rs to buy only what they want, when they want it. No minimums. - Giving access to unique, local and limited availability wines, craft spirits and beers. - Sales materials and POS are always up to date and accessible online. Makers and importers from everywhere are invited to visit www.libdib.com and onboard their products today. The company plans to expand to other states in the coming months. About LibDib

Liberation Distribution, Inc. (LibDib) is a distributor of alcoholic beverages enabled through a proprietary web platform and mobile app. LibDib changes alcohol distribution by leveling the playing field for everyone. Using LibDib, Restaurants, Bars & Retailers can legally and efficiently purchase boutique wines, craft spirits and microbrews from Makers of all sizes. The company was founded in 2016 and is based in San Jose, California. LibDib can be found online at LibDib.com as well as on Twitter, Facebook, Instagram, YouTube, and LinkedIn.

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NEW PRODUCTS

New FLY-BYE Floor Drain Trap Seal

MAKES DRAINS VIRTUALLY MAINTENANCE FREE

Bar Maid Corporation, the world’s leading manufacturer of five brush Electric Glass Washers and bar supplies, announces the addition of the Floor Drain Trap Seal to its line of FLY-BYE™ products Bacteria and viruses also flourish in the The silicone skirt then closes to

This is a huge slimy biofilm of damp drains. Insects achieve a seal the locks out pests, problem solver for so that crawl out of the drain into the living gases and liquid backflow. Four many establishments!” or workspace may be couriers of those sizes available to fit most drains, it Bar Maid Corporation, the world’s leading manufacturer of five brush Electric Glass Washers and bar supplies, announces the addition of the Floor Drain Trap Seal to its line of FLY-BYE™ products. Quickly and easily installed in your floor drain, the FLY-BYE Floor Drain Trap Seal is a one-way valve that allows liquid and solids to drain, then closes when there is no flow to prevent migration of odors, harmful and potentially flammable gases, insects and liquid backflow up through the floor drain grate. Fruit flies, cockroaches and other insects are not just a nuisance… they are a major sanitation issue for bars and restaurants. Fruit flies and many other insects feed and breed in floor drains, thriving in that damp environment where organic residues build up and act as an attractant. Bacteria and viruses also flourish in the slimy biofilm of damp drains. Insects that crawl out of the drain into the living or workspace may be couriers of those pathogens. The FLY-BYE Floor Drain Trap Seal prevents insect infiltration and the potentially fatal cross contamination and infection spread possible from unprotected drains. Fruit flies, cockroaches and other insects are not just a nuisance… they are a major sanitation issue for bars and restaurants. Fruit flies and many other insects feed and breed in floor drains, thriving in that damp environment where organic residues build up and act as an attractant.

pathogens. The FLY-BYE Floor Drain Trap Seal prevents insect infiltration and the potentially fatal cross contamination and infection spread possible from unprotected drains. The reversing airflow of unprotected floor drains can also pose a health hazard, allowing the aerosolization of pathogens and migration of not only foul odors, but also harmful and potentially flammable gases out of the drain. The FLY-BYE Floor Drain Trap Seal acts as a vapor barrier to help prevent gases such as methane, hydrogen sulfide and radon from infiltrating the living or workspace, improving indoor air quality. It also prevents evaporation, eliminating the need for adding primers and fresh water to the drain. “This is a huge problem solver for so many establishments!” says George Shepherd, owner and President of Bar Maid Corporation. “The Drain Trap Seal saves time and money while instantly relieving the symptoms of a problematic drain.”

is for use in either new construction or retrofit applications where trap primers were never installed. Tested and certified to the ASSE 1072 Standard and listed with IAPMO and I.C.C. It aids LEED certification.

“The FLY-BYE line is really a group of products that, along with good sanitation practices, work together to combat the reproduction of fruit flies,” Shepherd explained. “The last thing you want are customers bedeviled and swatting at buzzing fruit flies while sitting in your bar or restaurant.” Learn more about the The FLY-BYE Floor Drain Trap Seal is FLY-BYE Floor Drain Trap Seal installed in the outlet connection of the and the entire line of FLY-BYE floor drain body, or inside the top of a products at at BestInTheBar.com. floor drain strainer. What makes it so effective is its patented 3-part design that opens to allow drainage and closes when there is no flow. The outer anchor has four flexible silicone ribs that seal the unit inside the drain and ensure easy installation into openings that may have variations in size. Liquids and solids pass through the inside of the durable, UV resistant ABS plastic housing, where the flexible silicone skirt opens to allow them down the drain.

Food & Beverage Magazine |April 2017

I N D U S T R Y H A R D WA R E

New versatile welded tubular hand truck INTRODUCED BY B & P MANUFACTURING, CADILLAC MICHIGAN

B&P Manufacturing, a manufacturer of aluminum material handling products located in Cadillac, Michigan, introduced the Crusader hand truck line, a state of the art semi-modular welded aluminum tubular hand truck after a year’s worth of development and field testing. The need for such a product came from the demand of delivery drivers who insist on the stiffness and rigidity of a solidly welded tubular hand truck. However, issues typically related to tubular hand trucks such as lack of repairability needed to be addressed as well as the desire to incorporate existing B&P components.

The Crusader hand truck consists of a TIG welded handle and frame combination that is heat treated in their in-house heat treating operation. Then standard modular hand truck components can be added like lifetime extruded wheel brackets, nose plates, wheels, stair climbers, and other exclusive B&P accessories including narrow aisle and sliding keg hook are joined in order to create Crusader, making it easy to replace or change components. The Crusader hand truck line is completely rebuildable, unlike any of their tubular hand truck competitors. The Crusader line has a wide range of straight and curved frames as well as several handles available in order to customize a delivery drivers needs. Crusader carries an industry exclusive two year warranty and a 600 pound capacity as found in their Liberator line of modular hand trucks and proven ergonomic safety.

“We gathered our test data and evaluated our competitors in order to create the most versatile and strongest welded aluminum hand truck available today” said Craig Hewett, President of B&P Manufacturing. “The collaborative effort to create a solution and a product that answers the demands of today’s route delivery requirements has been a great Visit B&P Manufacturing opportunity for us. We have been for an in depth look at their developing Crusader prototype hand complete line of products: trucks that have been in real world www.bpmfg.com testing environments over the last For More Information: year with favorable results and are Craig Hewett, President now running production quantities. 231-306-3816 craig.hewett@bpmfg.com

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WALK-ON’S ADDS BLUE MOON BURGER TO APRIL’S MENU Innovative ‘Burger of the Month’ available through April 30 Spring into Walk-On’s Bistreaux & Bar to indulge in April’s new Burger of the Month. Beginning Saturday, April 1, Walk-On’s is debuting the Blue Moon Burger, a fresh 8-oz. seared burger topped with Blue Moon braised onions, grilled mushrooms, blue cheese crumbles and garlic aioli on a toasted onion roll. For only $11.99, this limited-time burger even comes with a side of shoestring fries. For all the adults indulging in the Blue Moon Burger, Walk-On’s recommends pairing it with … wait for it … a Blue Moon Belgian White! But don’t wait too long to visit your local Walk-On’s. This mouthwatering burger will only be around through April 30. Walk-On’s now has 11 locations: four in Baton Rouge, one each in New Orleans, Lafayette, Houma, Shreveport, Lake Charles and Bossier City, La., and one in Lubbock, Texas. Other locations are on the way in Alexandria, Ascension Parish and Metairie, La.; Austin, Beaumont, Dallas/Fort Worth, Houston, San Antonio and Tyler, Texas; Auburn and Tuscaloosa, Ala.; Gainesville and Tallahassee, Fla., Gulfport, Miss.; and Knoxville and Nashville, Tenn. Several additional markets across the Southern United States are likewise on the drawing board. To inquire about franchising opportunities, qualified applicants may contact Scott Taylor at franchise@walk-ons.com. For a complete menu and more information, visit walk-ons.com. ABOUT WALK-ON’S ENTERPRISES Based in Baton Rouge, La., Walk-On’s Enterprises is the creator of Walk-On’s Bistreaux & BarSM – voted ESPN’s “#1 Sports Bar in North America” in 2012. The company is expanding across the country thanks to its winning combination of delicious, affordable food and drinks presented in an uncommonly warm and friendly atmosphere. For more information, visit walkonsfranchising.com, or contact Ladd Biro at Champion Management at lbiro@championmgt.com or 972.930.9933.

Food & Beverage Magazine |April 2017

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Food & Beverage Magazine |April 2017