INSPIRE
Inspire your Team Members, Inspire your Guests, Inspire Yourself. ISSUE 3, WINTER 2018
Charred Octopus, Celery, Chickpea Salad, Espelette, Lemon Recipe on page 10.
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FOOD is inspiration at Restaurant Associates. As we enter into the Winter season and reflect, we certainly have a lot to be proud of. In this issue of Inspire, we celebrate great success, great people, and great food. I want to encourage everyone to continue to focus on great food and inspiring your cooks, your guests, and yourselves. We hope you enjoy our third issue! Bon Appetit! Marc Scheuer, Senior Vice President, Culinary
INSPIRE
Inspire your Team Members, Inspire your Guests, Inspire Yourself.
IN THIS ISSUE Featured Chef: Solange Villanueve shares career highlights and ways to stay inspired. page 3 Inspiration from the US Open: A letter from Ed Brown. page 4 Team Member Highlight: Doug Ostroskey of Novartis on motivation. page 6 A RADISH Update: A note from Tori Martinet, MS, RD. page 7 Local Collaboration: ON20 and Cafemantic keep things Connecticut. page 9
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Seasonal Spread: A recipe from Chef Max Cavaleri. page 10 How Far Will You Go for Food?: Hidden gems in Spain offer up memorable fare for Chef Rob Palenski. 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 favorite recipe from the John F. Kennedy Center for the Performing Arts. page 18
featured chef
SOLANGE VILLANUEVE Chef de Cuisine Google New York, NY
SOLANGE began her first internship from Kendall College at the
Ritz Carlton. She was fortunate to work with Chef Ahmed Azizy and was invited to help Chef Azizy compete in the Boscue D’or USA in 1997 as well as the Boscue D’Or Lyon in 1999. They placed first for the US competition and were awarded Best Fish Platter and 8th place overall in the Lyon competition. Solange went on to a position in Dinant, Belgium to work as a Chef de Partie. She spent months picking fresh vegetables from the garden and butchering animals and fish from the property. She then moved back to Chicago to pursue a career in Hotel Restaurant Management. She worked as a teaching assistant, a Chef de Partie in Lyon, France, and a Junior Sous chef at the Four Seasons Miami. Her culinary career with Restaurant Associates began in December 2011 at the Adrienne Arscht Center in Miami, Florida where she served as a lead cook. After moving to New York as a Sous Chef, she was part of the opening team at Viacom where she spent over 2 years managing the kitchen staff for the 1,200 person cafe, plus catering and executive dining. In 2016, Solange moved to Senior Sous Chef at Google NYC where she opened The Market Cafe and The Mezz. After years of hard work, commitment, and diligence, Solange was recently promoted to the position of Chef de Cuisine at Google NYC.
What chefs have inspired you as a culinarian? I was most inspired by my first Chef, Ahmed Azizy. He invited me as an intern, at 19, to help out at the Boscue d’Or competition in St. Helena, CA.
How do you remain inspired to innovate?
I like to go out to eat a lot, read current magazines and scour the internet. Talking to people in the industry also keeps me inspired.
What is your favorite cuisine to cook? I’m getting into vegetarian and vegan cooking. There are so many places popping up and it’s kind of what we push at Google - veg forward.
What advice can you give to up-and-coming culinarians to inspire them? I encourage young culinarians to take advantage of opportunities to cook what they like when they have the freedom to do so. It inspires them to be creative.
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letter from
ED BROWN THE US OPEN
was an unparallelled success this year. We were tasked with raising the bar in every area and we served some of the best food this event has ever seen. This sense of accomplishment was echoed by the coaches, umpires, USTA senior management, and of course the players. The team that ran this event did so with a smile each day, exemplifying the RA core value of Hospitality Excellence. Over 100 Restaurant Associates employees from across the country came together for these 4 weeks to produce a record amount of food and sales. We served over 95,000 pounds of food including 54,000 beverages, 7,250 fruit cups, and 3,500 parfaits. Every area of the event included new items and additional stations, which helped us to achieve record sales numbers over $2 million for the event. We would like to thank each and every person who helped make this event the success that it was. A special thank you to Steve Santangelo and Tory Roth for their organization and leadership. We look forward to what next year brings! Best Fishes! Ed Brown Senior Vice President, Chef/Innovator Inspiration from the 2017 US Open Championship
House pickled vegetables and fruits, made by staff before the start of the US Open
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Chef Nick Cavaretta and Chef Steve Players’ Cafe Salumerie Station featuring Santangelo with US Open Hospitality Hero artisanal meats, cheeses, tartines and Santos Gonzalez sandwiches
Charleston Tea Plantation is the only operational tea plantation in North America, dating back to 1666
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team member spotlight
DOUG OSTROSKEY Lead Cook Novartis Cambridge, MA
DOUG OSTROSKEY was first inspired to cook by his mother, who encouraged him to
begin cooking and led him down the path to culinary. He completed the 4-year Culinary Arts vocational technical program during high school at Blackstone Valley Regional Vocational High School in Upton, Massachussets. Doug was admitted to the Culinary Institute of America at Hyde Park, NY in 2011 and would go on to receive a Bachelor’s of Professional Studies in Culinary Arts Management. During culinary school, Doug completed his externship in Sea Island, GA where he worked for multiple restaurants on the Sea Island property, including the Forbes 5-Star Georgian Room. He held multiple positions while at the CIA including working with prospective students in the Admissions Department, as well as in the Courtside Cafe. While at the CIA, he came to work with Restaurant Associates Chef Mike Smith, and eventually was hired by RA in 2016 after graduating. Doug is currently the Lead Cook at the Novartis Cafe in Cambridge, MA. He is known for seeing the bigger picture, helping out with a smile, and knowing his customers’ orders before they even arrive. He has advanced to overseeing Global after expertly working the Grill station for about a year. He is currently being trained for a future Sous Chef position.
What chefs have inspired you as a culinarian? My mother was my biggest influence. She enrolled me in some cooking classes when I was younger, which ultimately inspired me to take the culinary program at my high school, and to go for my first job at a local restaurant.
How do you stay motivated to innovate? I spend time
researching new trends, techniques, and I focus on attention to detail. I like to read the Eater website and I follow chefs that inspire me on social media. I’m really into the Momofuku cookbook, as well as Smoke & Pickles.
What is your favorite cuisine to cook? I don’t cook much at home - I like to eat out, my friends and I even started a dining club - but if I do cook, I love Southern French. Shrimp Creole with Pimento Cheese Grits is the go-to.
What is your favorite part of your job as a culinarian? I like to see the end results of the hard work that we put in, and ultimately that’s happy guests. 6
an update on
RADISH Wellness trends
for the past year have really emphasized the importance of plantbased living and eating, mindful consumption, and functional foods. This coming year, we expect to see a deeper dive into these trends with emphasis on plant-based ‘alternative meats’ like the Impossible Burger, and a continued focus on reducing food waste through cooking practices that utilize the entire product. In the functional foods spotlight you may see the rise of the mushroom, as well as other herbs and spices like we saw Turmeric in the spotlight this year. We’ll be looking to incorporate the very best and most proven trends into our wellness programs. Keeping our finger on the pulse of these key trends helps us not only serve food to inspire our guests to better health, but also to be mindful of our own health and wellness. Stay inspired for wellness! Sincerely, Tori Martinet, MS, RD
Piyaz Bean Salad, Pickled Red Onion Chef Billy Strynkowski, Market Bar 7
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keeping it local with
ON2O & CAFEMANTIC After spending ten years as Connecticut restaurant-industry colleagues, Chef Jesse Powers and Chef Jon Hudak decided to partner and create a one-night-only dining experience at ON20 in Hartford, Connecticut. Chef Jesse Powers, a Connecticut native from Manchester, has worked at some of the best restaurants in the state. Working for Steve Cavagnaro at Cavey’s, Jesse learned the traditional cuisines of Italy and France, with respect for ingredients at their peak. While working under Tyler Anderson, he explored contemporary American cuisine with a focus on ingredients local to New England. In October of 2016 he became the Executive Chef at ON20, bringing his ideas and flavors to the 20th floor of the Hartford Steam Boiler Building. hef Jon Hudak also came up in the Connecticut restaurant scene, and after working as Chef de Cuisine at Grant’s in West Hartford, he was recruited by Cafemantic in Willmantic. He created a locally sourced small plate menu that was called “inventive and delicious” by the New York Times in a 2014 review. Jesse and Jon shared a love of local, peak-season ingredients and decided to highlight a late summer bounty menu. After initially brainstorming a menu based on these ingredients, they sourced produce from Colgan Farm in Manchester and Sub Edge Farm in Avon. Fish came from a local vendor in Willmantic, The Fish Market. Tomatoes from Colgan Farm were featured in a dish of variations: Tomato Water Gelee, Marinated Grape Tomatoes, Tomato Sorbet with Basil Seed Caviar. They also served a Sashimi of Line Caught Striped Bass with Charred Tomatillo Vinaigrette, Mexican Sour Gherkin and Coriander Blooms. A Shrimp and “Grits” dish was prepared with Sauteed Ruby Red Shrimp, Fresh Sweet Corn “Grits” and Lardo “Veil”. Dessert of Poached Donut Peaches took a savory twist with Verjus Sorbet, Lemon Thyme Meringues and Shaved Foie Gras. The dinner was held at ON20 and was attended by an “even split of guests from both restaurants” according to Jesse. They are looking forward to hosting more collaborative events in the coming months.
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from the cover
SEASONAL FARE Produce changes as do the seasons, and keeping up with the ingredients of the moment can produce beautiful and delicious results. Get creative and pair the classic with the unexpected.
PAN ROASTED DUCK BREAST, CILANTRO SCENTED CAULIFLOWER COUS COUS, WINTER SQUASH PUREE
2 each
Duck Breast, trimmed
Prepare the Duck:
4 cloves
Garlic, whole
8 sprigs
Thyme, fresh
1 tsp
Fennel Seeds, whole
8 oz
Butternut Squash, diced
In a cold, dry saute pan, place the duck breast skin side down and move the pan over medium flame. Begin to render duck breast and when they begin to show color, add garlid and thyme, and place in 350 degree oven. Cook until internal temperature of 130 degrees. Remove from pan and let rest.
1 each
Yellow Onion
2 cloves
Garlic, whole
2 cups
Heavy Cream
2 oz
Butter, softened
1/2 head
Cauliflower
1 cup
Cilantro, picked
1 clove
Garlic, whole
1 Tbsp
Sherry Vinegar
3 Tbsp
Canola Oil
Serves 2 10
Pour out remaining fat from pan. Add fennel seeds and lightly toast. Deglaze pan with wine and reduce to Au Sec. Add chicken Ssock and reduce to nappe. Mount with butter. Prepare the Squash Puree: Sweat the onion and garlic in a pot. Add the squash, saute until caramelized and add cream, cook on low until squash is soft. Strain out liquid and save. Puree the squash onion mixture while adding butter, adding in reserved cream as needed. Prepare the Cauliflower: Separate cauliflower florets and pulse in food processor until cauliflower is ground. In a separate blender combine cilantro, garlic and sherry vinegar. Blend while adding oil. In a saute pan, heat a small amount of oil and quickly saute the cauliflower until lightly toasted. Remove to bowl and mix in a small amount of the cilantro puree. Plate the cauliflower cous cous, top with squash puree, duck breast and jus. Serve with seared baby vegetables if desired.
HOW FAR WILL YOU GO FOR FOOD? by Rob Palenski
Executive Chef, Ernst & Young
FIND WHAT’S HIDDEN
in plain sight. You may find it traveling to some exotic location some local small town, there are always hidden, or for that matter, well known places for REAL food. Sometimes you find a place by accident while touring. Regardless, it’s usually one dish, or one ingredient prepared in an indigenous method, and never fails to blow your mind with flavor, texture, or cultural authenticity. This is the true essence of passion for food. As a New Yorker and food industry professional for over 20 years, I know I don’t have to travel far to find authentic food from anywhere in the world. Even though many of us know that’s true we hear about countries and cities within our industry that make their way on our culinary bucket lists. I recently came back from one of the culinary capitals of the world, San Sebastian Spain, which is known for Michelin Starred restaurants, pintxo bars and pristine beaches. I was obviously elated when I went to the 3 Michelin star restaurant Arzak, but nothing impressed me more than the pintxo bars (small plates/ tapas) I stumbled in the Parte Vieja (Old Town). One of those places was Ganbara a Pintxo Bar with a “hidden” restaurant downstairs. I ordered a few dishes and what I thought would be a normal dish, turned out to be the most memorable dish on this trip. The hongos y setas de temporada (wild mushrooms of the season), was the dish that stuck out to me more than any other. The mushrooms were porcini, chanterelle and a local orange-colored mushroom. It was so simple, cooked with only a few quality ingredients and the technique was obviously flawless. You really can’t go wrong anywhere you eat in San Sebastian, but this place and wild mushroom dish is a must have!
JASON’S MARKET FIND: BEE POLLEN Bee pollen is a unique ingredient that tends to have a slightly sweet and floral taste, but can vary depending on the type of flower the pollen came from. It makes a great addition to everything from chocolate to fish, or even plain yogurt. By adding it to your dishes you’re not just adding flavor, but also nutrients. Bee pollen can be found at Farmers’ Markets, especially locations that sell honey, and is also available at many natural food stores. 11
Matcha Mousse, Raspberry Coulis Chef Michael Guh, Conde Nast
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Sweet Potato Doughnuts, Maple Bourbon Glaze Chef Leon Biscoe, Novartis
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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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Root Vegetable Carpaccio Executive Chef Jesus Huarcaya, MetLife
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Seared Halibut, Creamed Leeks, Basil Oil Executive Chef Michael Fraino, Jefferies
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cultural encounters
KENDRA STEPHENS GOAT CHEESE SHORTBREADS Restaurant Associates at The John F. Kennedy Center for the Performing Arts in Washington, DC offers some of the most exciting and creative pastries in the DC market. Kendra Stephens, as the Executive Pastry Chef, is the force behind all of the awe-inspiring sweetness. Kendra hails from Cleveland, OH, and she was brought to Washington D.C. to study at Howard University where she received her BA in Psychology. She then realized that her passion was in the kitchen. Her first expression of this newfound passion was to launch Claudette’s Cookies and Pastry, a boutique artisanal catering company. As Kendra’s career progressed she traveled to France to study at l’Ecole Ritz Escoffier in Paris. While in France she honed her skills and developed an expertise in classic pastries. Upon her return Kendra expressed her creativity and experiences in the kitchens of Wolfgang Puck Catering and Restaurant Associates CxRA at The Kennedy Center. Kendra enjoys developing menu offerings that combined sweet and savory in order to develop unique flavor profiles. One such example are a seasonal favorite, her Goat Cheese Shortbread Cookies
THESE BUTTERY, TANGY SHORTBREAD COOKIES ARE A SEASONAL FAVORITE AT THE JOHN F KENNEDY CENTER FOR THE PERFORMING ARTS IN WASHINGTON, DC Prepare the Dough
4lb 10 oz 10.6 oz 36g 3lb 8 oz 4 oz 1lb 14oz
All Purpose Flour Rice Flour Salt Butter, softened Goat Cheese Sugar
Yield varies based on cookie size
Sift all dry ingredients together until well blended. Using a kitchen mixer set on low speed, cream the butter, sugar and goar cheese until fully incorporated but not overmixed. Add the dry ingredients to the creamed mixture until fully blended. Wrap and allow the dough to rest in the refrigerator at least 2 hours. Prepare the Cookies On a lightly floured surface, roll out the dough to 1/4 inch thickness and cut into desired shape. Bake at 375 degrees Farenheit for approximately 7 minutes. Allow to cool to room temparture before serving. Serving Suggestions Serve with fruit spread, use for ice cream sandwiches, or dip in dark chocolate.
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savoring the
LAST BITES
Baby Octopus, New Potatoes Skuna Bay Salmon, Bok Choy
Scallops, Black Rice
Watermelon Ceviche 19
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