INSPIRE
Inspire your Team Members, Inspire your Guests, Inspire Yourself. ISSUE 2, SPRING 2017
Charred Octopus, Celery, Chickpea Salad, Espelette, Lemon Recipe on page 10.
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FOOD is inspiration at Restaurant Associates. Welcome to the second issue of Inspire Magazine, where it’s all about the food, all the time. I want to thank everyone for their contributions to our first issue, and encourage you all to share your great food experiences, pictures, and ideas with us. My challenge to you all this year is to take your food to the next level. Freshen your approach to menuing, introduce as much local produce as possible, and have fun with it. We hope you enjoy our second issue of Inspire! Bon Appetit! Marc Scheuer, Senior Vice President, Culinary
INSPIRE
Inspire your Team Members, Inspire your Guests, Inspire Yourself.
IN THIS ISSUE Chef of the Year: Andreas Welter shares his career history and keys to award-winning success. page 3 Inspiration from Your Surroundings: A letter from Ed Brown. page 4 Team Member Highlight: Bobby Simmons on getting to know your customers page 6 A RADISH Update: A note from Tori Martinet, MS, RD. page 7 Teamwork from Harvard: A Thank-you to all those who lent a hand this October. page 9
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Vegetable-Forward: A recipe from Chef Billy Strynkowski page 10 How Far Will You Go for Food?: Stay local for great food finds - plus a shot of the hyperlocal trend. page 11 Meet the Culinary Team: Learn more about who makes the innovation and inspiration happen from the culinary corporate team. page 14 Cultural Exchanges: A traditional portuguese recipe from Executive Chef Joe Gurner. page 18
featured chef
ANDREAS WELTER Executive Chef Capital One Richmond, VA
ANDREAS (ANDY) WELTER started in the restaurant industry after attending New York City Technical College’s Hotel and Restaurant Management Program. After graduating he moved to Germany and got his first “real” cooking position in a small, local hotel.
In 1989, Andy moved back to New York and began his career with Restaurant Associates. His first position was as a line cook at Sea Grill in Rockefeller Center. Within a year he was promoted to Sous Chef, and has continued with the company since then. Over the past 29 years Andy has worked for Restaurant Associates and has held various positions in locations such as The John Peel Room, The Brasserie, Cucina and Company, Naples 45 and Naples 25. In July 2008 Andy joined the Capital One team in Mclean as the Executive Chef. Since that time he has been a vital part of the growth of Capital One, working with fantastic team and clients. The RA/Capital One team continues to grow and thrive each year with new unit openings, refreshes, programs, and projects. The most recent opening of Cafe 56, located in the Richmond, VA campus is uniquely modern and relies heavily on digital integration. In 2014, Andy was awarded Chef of the Year, and Capital One was awarded Best Corporate Food Service in Richmond by Richmond Magazine. This was followed shortly by the award of Innovators of the Year by Food Magazine in 2016. Andy attributes much of the success of the RA-Capital One partnership to the freedom given by the clients, and to his team always striving to exceed expectations.
What chefs have inspired you as a culinarian? So many, I enjoy researching all genres of food when creating a menu for a new space - I look for simple, clean, and approachable food. What does innovation mean to you? Pushing the envelope, looking at a project or dish and trying to improve on it the next time around. What is your favorite cuisine to cook? All of them... each one has a different feel. What advice can you give to young culinarians to inspire them? Get ready to work hard. Listen to the chefs around you, watch them, and use the great ones as a sounding board. Never say no.
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letter from
ED BROWN I WAS INSPIRED
by a recent trip to Charleston, South Carolina, a culinary destination that has received a lot of attention in recent years. The food, farmers and craftsmanship I came across in Charleston were amazing, not to mention the overwhelming sense of hospitality. We met with Chef Craig Deihl who created an entire line of artisanal charcuterie, originally as a means to survive in business using cheaper cuts of meats. We spent time with the chefs at FIG where their commitment to fresh seafood is incredible. They work with a local, well-known fisherman and plan their menus around what is caught each day. We also visited the only operating tea plantation in America and learned about the life of tea, how it is harvested and dried, then ground and oxidized either slowly (black tea) medium (oolong) or hardly at all (green tea) before being further dried. The 2 best meals of the trip were a whole roasted baby pig over pecan wood fire and an outdoor oyster roast. Although just a sampling of a 2 day trip, it reminds me that finding the time to meet other professionals and learn from their passion is INSPIRING. Best Fishes! Ed Brown Senior Vice President, Chef/Innovator Inspiration from the “Charleston Flavor Foray�
Chef BJ Dennis and Chef Albert Lukas discuss food traditions in Gullah Geechee Kitchens
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Oyster Roast at Geechie Boy Mill
Chef Philip Bardin
Artisanal Charcuterie Demonstration
Executive Chef Craig Diehl
Charleston Tea Plantation is the only operational tea plantation in North America, dating back to 1666
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team member spotlight
BOBBY SIMMONS Grill Cook Coach New York, NY
BOBBY SIMMONS was born and raised in New Haven, CT. He began cooking at the young
age of 12 with his father, who worked in the kitchen at the Yale New Haven Hospital. He remembers being always being in the kitchen and later he assisted his Uncle Cluet who ran cooking workshops on the weekends. Bobby attended Johnson & Whales where he received an AA in Cuilinary Arts in 2012, followed by a BA in Culinary Arts with a concentration in Sports & Entertainment Management in 2015. His culinary career began at a Deli called the Cutting Board in Rhode Island, and in 2016 he moved to New York and came to work for Restaurant Associates at Coach. Bobby has worked on nearly every station in the cafe, but he is most “known for” working the grill where he is sought after for his breakfast sandwiches and burgers at lunch. He says that he wants his customers to feel comfortable, like they’re at home away from corporate life. The key to this for Bobby is learning their names and orders, and taking a moment just to ask how their day is going.
What chefs have inspired you as a culinarian? My internship TA, Karron Wells, really inspired me. He showed me what it means to realy work hard. He taught me that if you have nothing to do, you find something so at the end of the day you can know you had an impact. What does innovation mean to you? It means trying something no one’s ever done, going beyond what people tell you is possible. You have to try different things to help make something better. What is your favorite cuisine to cook? Jamaican food is probably my favorite because it makes me feel at home. You can’t cook oxtail or rice and peas without feeling the love and happiness of home.
What advice can you give to young culinarians to inspire them? Stay away from the negatives and dont’ be afraid of
getting stuck. If you know what you want, you work to better your skills, and contiue to fight, then you’ll keep moving forward.
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an update on
RADISH VEGETABLES MATTER
not only for your health, but also for the planet. The first culinary pillar of the RADISH program is to menu ‘more vegetables”, and this is central to the creation of healthy and sustainable dishes. Vegetables and other plant-based foods provide necessary protein with additional nutrients not found in meat, making them a great choice nutritionally. At the same time, they take up less time and resources to produce, making them a sustainable option as well. These mighty plants can also be the star of the dish when it comes to flavor. Try going ‘veg-forward’ by treating vegetables as you would meat, and give animal proteins the supporting role of providing flavor. You’ll end up with something delicious that’s better for you and the environment. Sincerely, Tori Martinet, MS, RD Wellness Manager
Piyaz Bean Salad, Pickled Red Onion Chef Billy Strynkowski, Market Bar 7
Restaurant Associates would like to thank all of those who provided support for Harvard University in October 2016. We greatly appreciate your commitment to hospitality excellence, teamwork, and great food.
Members Dining Room Spring Garden Salad, Green Strawberry Vinaigrette Chef de Cuisine Fred Sabo, The Metropolitan Museum of Art 8
teamwork and hospitality at
HARVARD UNIVERSITY
Cod, Green Tomato Gazpacho
Prosciutto-wrapped Tuna Steak, Melon
Roasted Beet, Apple, Watercress
Seared Ahi, Passion Aguachile 9
from the cover
VEG FORWARD Vegetables are finally getting their chance in the spotlight. From reinvented classics to vegetablebased main dishes that showcase the savory side of produce. This dish uses aromatic celery, hearty chickpeas, and herbs to complement the smoky, charred octopus.
CHARRED, MARINATED OCTOPUS, CELERY, CHICKPEAS, LEMON & MINT
5
Tbsp
Extra Virgin Olive Oil
2
ea
Garlic clove, minced
1 Tbsp
Smoked Paprike
1
Espelette Pepper, ground
Tbsp
1/2 tsp
Salt, Maldon
3-4 Pounds Octopus, Portugues, raw 2
C
Celery, bias cut
2
C
Celery leaves, picked
In a large pot, prepare a well-seasoned Court Bouillion. Poach octopus in the broth until tender, approximately 2 hours on a slow simmer. Remove from pot, let cool, and separate head and legs. Keep the leg portion and discard the head. In a bowl, combine 2 tablespoons olive oil, garlic, paprika, Maldon salt, and espelette pepper and blend. Add the octopus into the olive oil marinade and toss. Heat a char grill to high and grill the octopus for several minutes on each side, to get a nice char. Cool in blast chiller and keep refrigerated.
1 1/2 C
Chickpeas, cooked
1/2 cup
Green Onion, chopped
1/2 cup
Parsley leaves, picked
Combine the remaining ingredients in a bowl and toss gently to combine. Cut the grilled octopus into bite size pieces and toss with the chickpea celery mixture.
1 1/2 C
Arugula
Serve chilled.
1/4 C
Mint, chopped
1/2 C
Lemon juice, fresh
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Salt & Pepper
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HOW FAR WILL YOU GO FOR FOOD? by Rob Henricksen
Executive Chef, AIG Executive Dining Room
CHECK YOUR OWN BACKYARD
for culinary finds and you may be surprised at what you encounter. Traveling to the far reaches of the world can be eye-opening and bring fresh perspective, but you may not need to pay for the plane ticket. Here are a few recommendations to check out if you’re local to New York City, or for the next time you’re in town. If you find yourself in Queens, Fu Run in Flushing on Prince Street off Roosevelt is a great stop. Most people go there for the Lamb Chop, which is awesome, but they also do a whole cooked fish with chili and cumin that is out of this world. They are cash only and they do $2 Tsingtaos in the can. If you go there, keep in mind you’re just a few steps from White Bear, which has great dumplings too. Next time you’re in Chinatown, head over to Wo Hop (Yes, that Wo Hop) on Mott St. Don’t go downstairs like everyone tells you to, go up! The original red banquettes and the formica might feel like a throwback, but they’re the originals. Make sure you talk to the host, as there are a few of the dishes not on the menu that you have to try. it really helps if you have someone with you who speaks Mandarin, but if not just say you’ve had the dishes before. You want the snails in garlic, and the wok-fried lobster. Each dish is good for 2 people to share, or 1 chef! This is one of the last family-run traditional Cantonese spots, so go while you can and enjoy the trip back in time. Last, but not least I think everyone should try the Cafeteria in the basement of the Hindu Ganesh temple on Bowne St. in Flushing, Queens. It’s an unexpected gem but they have killer dosas for just $6. You can’t beat it! Let us know some of your favorite hidden gems that you think everyone (in the know) should try from your area!
TORI’S MARKET FIND: HYPER LOCAL PRODUCE How would you like to go out back behind your kitchen and pick your own produce? You can’t get much fresher than that! More and more food operators are growing on-site, hyper local produce like this Spinach found behind Superba, in Los Angeles. This type of agriculture allows for maximum freshness and can also create an inviting area for guests to enjoy as well. 11
Hummus Bowl, Crisp Chickpeas, Tomato, Cucumber, Spiced Chicken Chef Tim Buma 12
Hyper Local Vertical Garden Superba, Los Angeles, CA
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meet your
CULINARY LEADERS ED BROWN
Senior Vice President, Chef/Innovator New York, NY • 25 Years of Service As Senior Vice President and Chef/Innovator, Ed provides a public face for the culinary side of RA with regular appearances on The Today Show, CBS Morning Show, and was a 2010 competitor on Iron Chef. With his extensive experience in the restaurant industry, Ed brings culinary prowess and innovation to the team.
MARC SCHEUER
Senior Vice President, Culinary New York, NY • 25 Years of Service As Senior Vice President of Culinary, Marc’s responsibilities include the creation and development of food concepts and innovations for corporate accounts, hiring and supervision of all Executive Chefs, and the conscientious drive to meet company goals and enhancements.
TIM BUMA
Director of Culinary Innovations New York, NY • 29 Years of Service As the Director of Culinary Innovation, Tim is responsible for developing new culinary programs as well as mentoring and developing the RA culinary team and instilling the standards and passion for quality.
STEVE SANTANGELO
Supervising Chef/Director of Culinary New York, NY • 18 Years of Service As a Supervising Chef and Director of Culinary, Steve oversees food product quality, product costs, and product specifications for all field accounts. He also serves as liaison to FoodBuy, supports business development, new unit openings and trains and mentors culinary managers.
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BILLY STRYNKOWSKI
Director of Wellness/Business Excellence New York, NY • 17 Years of Service As Director of Wellness and Chef for Business Excellence, Billy is responsible for expanding the wellness platform while creating innovative menus that put healthy, delicious food at the forefront. Billy worked for RA for 14 years, and after a stint with Cooking Light, he came back and has been with the company for an additional three years.
ALBERT LUKAS
Supervising Chef Washington, D.C. • 21 Years of Service As Supervising Chef for the Mid-Atlantic Region, Albert supports culinary operations, business development, and new unit openings such as Smithsonian National Museum of Natural History (and all Smithsonian accounts along the Mall), World Bank Group, George Washington University, and the brand new National Museum of African American History and Culture.
BILL UNTERSTEIN
Supervising Chef Boston, MA • 17 Years of Service As Supervising Chef, Bill supports culinary operations, business development, and new unit openings in New England. A few of the accounts include Connecticut Science Center, Trip Advisor, Museum of Science (a joint venture with Wolfgang Puck Catering), and Harvard Business, Law, and Medical Schools.
TORI MARTINET
Wellness Manager New York, NY • 2 Years of Service As the newest member of the corporate culinary team, Tori was brought on as Wellness Manager in 2014. She supports programs and initiatives related to wellness, allergens, and FDA compliance as well as business development. She is a Registered Dietitian with experience in sports nutrition, corporate wellness, and culinary nutrition.
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Salmon Sashimi Lavash Hand Roll, Fyushi Executive Chef Michael Fraino, Jefferies
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Heirloom Tomato Carpaccio, Golden Beet, Radish Executive Chef Jesus Huarcaya, Metlife
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cultural encounters
JOE GURNER’S BACALHAU À BRÁS Joe Gurner, Executive Chef of the John F. Kennedy Center for The Performing Arts has been cooking in Restaurant Associates kitchens for more than 15 years. Joe joined the RA team at the San Francisco War Memorial Opera House. After a few years on the west coast he moved to Washington, D.C. where he continued to grow and build his career working in multiple RA units prior to leading the team at the Kennedy Center. Joe’s passion and interest in the food and wine of the Iberian Peninsula runs deep. He is specifically fascinated with the Portuguese culture, so much so that he is currently studying the language in order to achieve full fluency. Each summer he and his wife Gabriella travel to Portugal to visit friends and family. While there Joe seeks out the finest food and wine that is offered and always comes back inspired to influence his next menu. Over the years he has cultivated a deep knowledge of Portuguese food and cooking traditions, and is always looking for more.
THIS DISH IS ONE OF PORTUGAL’S QUINTESSENTIAL COMFORT DISHES, MADE FROM FRESH SCRAMBLED FARMSTAND EGGS, SALT COD, AND FRIED POTATOES.
600g 1kg 2 ea 2 ea 6 ea 2 T 2 T 2 T TT Serves 4
Salt Cod Russet Potatoes Onion, large Cloves Garlic Eggs, large Olive Oil Parsley, chopped Black Olives, pitted and drained salt & pepper
Prepare the Salt Cod Cut the cod in to 3 oz pieces. Soak these in water overnight in the refrigerator, about 12 to 14 hours, changing the water three times. Remove the skin and bones, and break the cod into small pieces. Prepare the Potatoes Peel and cut the potatoes into fine matchsticks. Peel and slice the onion into thin strips. Add oil to a frying pan over medium heat and fry the potatoes until golden and crisp, then drain on paper towels. Lightly beat the eggs and set aside. In a deep pan, sweat the onions and garlic until golden, then add the cod. Cook until the remaining oil in the pan has been absorbed. Stir in half the potatoes, then slowly add the eggs, stirring for a few minutes. Remove from the heat while the eggs are still soft. Add in the remaining potatoes, parsley and black olives. Season to taste with salt and pepper. Serve warm.
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savoring the
LAST BITES
Root Veg Salad: Jesus Huarcaya
Pasteis: Joe Gurner
Sweet Potato Tarts: Tim Buma
Fyushi: Michael Fraino 19
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