The Dish A P U B L I C A T I O N O F T H E N E W H A M P S H I R E L O D G I N G A N D R E S T A U R A N T A S S O C I A T I O N
Issue No. 06 • September 2020 • Cover Photo: 603 Brewery and Beer Hall
Stars of the Industry
New Legal Guidance
Hospitality Education
Save the date for the industry's can't-miss event!
On accomodating opioidrelated disabilities.
page 10
Reimagining collaboration to support the next generation.
page 5
page 17
Inside YOUR GUIDE TO ISSUE NO.06
4
Members Around Town
NHÂ hospitality industry news you might have missed
5
Opioid-Related Disabilities
New guidance from the EEOCC on accomodating this disability
9
Outdoor Hospitality in How creativity and positivity New London helped this Inn survive summer
The ladies of Moxy.
11 Celebrated Chef Joins
What brought this 5 star chef out of retirement
14 Bourbon Recipe
Inspiration for using handcrafted bourbon this fall
17 Reimagining
A department in the midst of transformation seeks partners
19 NHLRA's 31st Annual
Thanks to these sponsors and donors
a Rochester Kitchen
A server outside at Smuttynose.
Hospitality Education
Golf Tournament
Staff at the Thirsty Moose in Merrimack.
Cover Photo of 603 Brewery & Beer Hall in Londonderry, NH Photo By: Lexie Doucette
2020 Chairman of the Board
Jay Bolduc Great NH Restaurants 2020 VIce Chair of Lodging
Gail Batstone Owl's Nest Resort & Golf Club 2020 VIce Chair of Restaurants
John Dunn Michael Timothy's Dining Group NHLRA President and CEO
Mike Somers NHLRA Director of Education and Workforce Development
Amie Pariseau NHLRA Membership Manager and Director of Workers' Compensation Trust
Samantha MacDonald NHLRA Social Media and Marketing Manager
Pamela Baker Ad rates and submission guidelines: nhlra.com www.nhlra.com | 3
MEMBERS
AROUND TOWN SOUNDTRACK YOUR BRAND INKS DEAL WITH UNIVERSAL MUSIC
TRU BY HILTON CONCORD OPENS The NHLRA team joined Governor Sununu, Mayor Bouley, and the Duprey Hospitality team in celebrating the opening of TRU by Hilton Concord, N.H.! The vibrant and modern 85-room hotel right off of I-93 also features an adjacent T-BONES restaurant.
NEW LONDON INN CHANGES HANDS Scott and Jen Reed, owners
NHLRA
Strategic
Soundtrack
Your
Partner Brand
of the Inn at Pleasant Lake, have
taken
on
the
new
recently signed a licensing
venture of another inn! They
deal with Universal Music,
are already hard at work in
adding to what was already the
largest
music
commercial
streaming
library.
NHLRA members using the service
can
now
stream
artists
like
The
Rolling
Stones, Jay-Z, Taylor Swift, Rihanna, Lady Gaga, Queen, Billie Eilish and many more in their business! Click here to learn more about benefit.
this
new
member
making the New London Inn and Coach House Restaurant the best that it can be.
31ST ANNUAL NHLRA GOLF TOURNAMENT Over 100 players participated in this year's NHLRA golf tournament on a beautiful day at the Portsmouth Country Club. All funds raised from the day's event go to support advocacy work on the state and federal level. www.nhlra.com  | 4
LAW
EEOC ISSUES GUIDANCE REGARDING ACCOMMODATING OPIOID-RELATED DISABILITIES By Christopher T. Vrountas, Esq. and Allison C. Ayer, Esquire, Vrountas, Ayer & Chandler, P.C.
O pioid use has been on the
rise in recent years. Many people became addicted after doctors prescribed opioid medications like oxycodone for pain control after a surgery or for a chronic injury. But because of their addictive nature, people began abusing these drugs, in many cases substituting illegal heroin (also an opioid) in their place. The problem eventually impacted the workplace, and employers were faced with the challenge of dealing with employees who were using or addicted to opioids. Recognizing this problem, the U.S. Equal Employment Opportunity Commission just recently issued new technical assistance concerning opioid use in the workplace. Generally,
these documents explain how the Americans with Disabilities Act (“ADA”) applies to opioid use or abuse. One document, found here, is targeted at health care providers. The other, found here, is a Q&A directed to employees. While neither document is legally binding, they offer important practical advice for employers to deal with employees who may have a problem with opioids. Here are some of the highlights:
without a prescription), and also does not allow an employee to show up to work under the influence. BUT, the ADA does protect employees who are legally using opioids, or face opioid addiction, from being discriminated against on the basis of a drug-related disability and these employees may have a right to reasonable accommodation to allow them to keep a job.
Illegal Drug Use or Showing up to Work High Not Allowed.
Reasonable Accommodations for Opioid Treatment, Addiction, and Conditions Related to Addiction.
New EEOC publications clarify that the ADA does not does not protect against the current illegal use of drugs (heroin or opioid medications
There are a variety of circumstances where the use of opioids may trigger an employer’s duty to accommodate under the ADA.
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An employee who is prescribed opioids for a medical condition that is a disability (e.g. oxycodone for cancer), those with opioid addiction or diagnosed with opioid use disorder (“OUD”), or a recovered opioid addict, may all be entitled to a reasonable accommodation according to the EEOC new technical assistance. Mental health conditions such as depression, post-traumatic stress disorder (“PTSD”) or generalized anxiety, which are often associated with opioid addiction, are disabilities for which employees may well be entitled to a reasonable accommodation. Engage in the Interactive Process. Employees using, addicted to, or recovering from addiction to opioids need to notify the employer of the need for an accommodation. But there are no magic words the employee has to use. If an employee provides enough information that the employer should have reason to know the employee has an opioid-related disability, the employer must engage in the interactive process to try to identify whether there exists a reasonable accommodation that allows the employee to do his/her job. The employer does not have to give the
opioid-related accommodation request should explain 1) the provider’s qualifications, 2) the nature and length of the relationship to the patient/employee, 3) the nature of the patient’s medical condition, 4) the employee’s functional limitations in the absence of treatment (i.e. what major life activities are limited), 5) how the medical condition makes changes at work necessary and 6) the suggested accommodation. Drug Testing.
specific accommodation requested by the employee, but it must collaborate with the employee to try to identify some job accommodation that allows the employee to perform the essential functions of the job. If there is more than one effective accommodation, the employer gets to choose which one to grant. Medical Documentation. An employer is permitted to ask for a note or other documentation from a medical provider that helps it determine if the employee has a qualifying disability and the appropriate accommodation for a disability-related condition. To that end, a doctor's note to support an
Given that opioid use may well support a disability, an employer should give anyone who they drug test an opportunity to provide information showing a lawful use of the drug. Ask before a drug test whether the employee is on any medication that might cause a positive result, or ask all people who test positive for an explanation of the positive result. If it stems from legal opioid use, discipline is probably not the right action. Safety Concerns. To remove an employee from the job for safety reasons, the employer must have evidence that the employee poses a significant risk of substantial harm to him/herself, other employees or the public. This
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is a relatively high standard and cannot be based on mere speculation. Employers are permitted to seek information from a medical provider to help it determine whether an employee poses a safety risk. To that end, the EEOC suggests that medical providers provide information about the level of risk posed by the disability, taking into account the probability and imminence of the harm, as well as the duration and severity of the risk. Leave and Job Restoration. Taking a leave of absence for opioid treatment/recovery (e.g. to attend rehabilitation) may well be a reasonable accommodation. Opioid users may be entitled to use accrued sick leave, FMLA, or vacation time. An employer may also be required to return the employee to the same or equivalent position if the employee uses FMLA or other job-protected leave.
Reassignment. If an employee believes he/she is permanently unable to do his/her job because of an opioid related disability, the employee may ask for reassignment to a different job as a reasonable accommodation. If one is available, and reassigning the employee is not unduly burdensome, then the employer may well need to take that step as an accommodation. No Retaliation. Opioid use or addiction disorders do not excuse employees from meeting legitimate, non-discriminatory performance expectations. But employers must NEVER terminate or take any other adverse employment action against an employee because he/she asks for a reasonable accommodation for a disability, whether it concerns opioid use or otherwise.
In sum, the new EEOC guidance clarifies that an employer cannot automatically disqualify employees from a job because of opioid use/addiction without considering if there is a way for the employee to do the job. If an employer becomes aware that an employee is using opioids or suffers from addiction issues, it is welladvised to work with the employee and his or her medical provider to determine if there is a reasonable accommodation that would allow the employee to do his/her job. When in doubt about the necessary steps for accommodating an employee with addiction issues, consider getting the assistance of legal counsel.
250 Commercial Street, Suite 4004 Manchester, NH 03101 (603) 782 - 8444 www.vaclegal.com
October 2020 ServSafe Manager Classes 10/1 - Concord
Get certified with us! Get certified with us! 10/20 - Nashua
10/13 - Manchester 10/14 - North Conway
10/27 - Portsmouth www.nhlra.com | 7
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OUTDOOR HOSPITALITY IN
NEW LONDON With a little creativity and positivity, the owners of the Inn at Pleasant Lake and New London Inn created success this summer.
W
hile Covid Restrictions have created a challenging year in 2020, hospitality in New London is alive and well. The New London Inn and the Inn at Pleasant Lake have joined forces to provide guests a safe and desirable experience. Diners want to eat outside and be assured that all recommended safety protocols are in place. Our success in 2020 has been to optimize out outdoor spaces and continue to offer the very best food and service, while making our guests comfortable. At Oak & Grain at the Inn at Pleasant Lake, we turned our fabulous patio into an outdoor dining room and changed from our traditional 5-course prix fix, to an a la carte format. The response has been tremendous and we are filling reservations about a week ahead. In addition to the spectacular views of Pleasant Lake and Mount Kearsarge from the Patio, we offer
spacious seating, sail canopies for shade and protection, bistro lighting, heaters, music and more – everything you need ot make your dining experience comfortable.
The Coach House Restaurant at New London Inn offers fine dining on our heated, covered porch overlooking Main Street. We also renovated our back patio. Nestled within lovely gardens, trellis overhead, heaters
and fire pit, this space offers spacious dining in a grotto-like setting. For a fun and flavorful new experience, check out our TAPAS on the Veranda and The New London Inn. This Service is set on our upper balcony, overlooking Main Street, and captures an amazing sunset when conditions are right. Small, creative plates allow you to try many dishes. Full bar. Live music when available. Mother Nature has been incredibly supportive this season, and we have been grateful. Our guests are much more comfortable dining outside, but they still want great food, great service, and an enjoyable experience. These properties have unique outdoor spaces and we have been able to really take advantage of them for the benefit of our guests. And at the same time, we are able to adhere to all
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guidelines and maintain proper social distancing. We’ve found that being able to offer a high quality experience is still important to people when they choose to go out, and yet they want to feel safe. This has been the key to our strategy on 2020. It has been well worth the effort of reimagining these spaces, and renovating or modifying them as required to suit the outdoor dining demand. Our guests have been wonderfully supportive and many have made it a weekly ritual to join us for dinner.
Our favorite feedback are when guests share that this was the first time they decided to go out, and they wanted to feel safe, but they just couldn’t stay inside anymore. They chose and put their trust in us. And afterwards they felt we provided what they wanted and felt very safe, so they were able to thoroughly enjoy the dining experience. That’s when we know it was all worth it. - By Scott Reed, Owner Inn at Pleasant Lake and New London Inn
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RENOWNED FIVE STAR, FIVE DIAMOND CHEF BRINGS OVER FOUR DECADES OF EXPERIENCE TO REVOLUTION TAPROOM & GRILL IN ROCHESTER
N
ot long after retiring to Maine following more than four decades as a renowned chef—called upon over the course of 40 years to prepare food for presidents and first ladies, the James Beard House, celebrities and more—Chef Walter Leffler got bored. When he started looking for work on the Seacoast, though, his too-good-to-be-true resume garnered him little response, despite being highly sought-after throughout his career. Only after he developed an abridged version that overlooked many of his extensive accolades did he get a bite, ultimately landing as the new Executive Chef at Revolution Taproom & Grill in downtown Rochester. Before joining Revolution, Chef Leffler led kitchens at some of America's most elite hotels, from
Louisville's Seelbach Hilton, which serves as a destination near Churchill Downs -- home of the Kentucky Derby -- to the Willard Room at Washington D.C.'s Willard Intercontinental just outside the White House grounds, where former First Lady Nancy Reagan dined three times a week -- to the Hilton Short Hills, just outside of New York City where he spent 13 years of his career, the only 5 diamond Hilton restaurant worldwide.
"My career has led me down some really interesting paths and I've been proud to cook for every president since Richard Nixon, not to mention some other pretty famous people along the way." Louisville's Seelbach Hilton, which serves as a destination near Churchill Downs -- home of the Kentucky Derby -- to the Willard Room at Washington D.C.'s Willard Intercontinental just outside the White House grounds, where former First Lady Nancy Reagan dined three times a week -- to the Hilton Short Hills, just outside of New York City where he spent 13 years of his career, the only 5 diamond Hilton restaurant worldwide. www.nhlra.com | 11
Chef Leffler has been sought out to serve as chef for presidential inaugurations, birthday parties for celebrities ranging from Shaquille O'Neal to Julia Child, as well as the launch party for fellow chef Anthony Bourdain's signature book, "Kitchen Confidential." "While Revolution has long been proud of our menu and our contribution to New Hampshire's restaurant scene, Chef Leffler is taking things to another level thanks to his experience working almost exclusively in some of America's best kitchens," Revolution Co-Owner Stacey Marchionni said. "He's a rock star in the culinary world, and we're extremely lucky to have him." Now, as Revolution regains its footing following an extended closure due to the COVID-19 pandemic, Chef Leffler has overhauled the menu and brought with him the expertise that comes from working in one of only a handful of AAA's five diamond, five star restaurants in the western hemisphere, plus a couple dozen stints at the James Beard House -the Carnegie Hall of the culinary arts. Chef Leffler's signature skill of applying techniques from one-ofa-kind of cuisine while cooking another, has helped elevate Revolution's menu with new additions that include locally and seasonally sourced ingredients. Current menu items include:Lobster Grilled Cheese, Cast Iron Kobe Meatballs, and Grilled Yakitori Glazed Salmon.
Serving as the Executive Chef for Shaquille O'Neal's 25th birthday party. (Courtesy Photo Chef Leffler)
Cooking for Julia Child's 86th birthday after being drafted. (Courtesy Photo Chef Leffler)
"Retirement wasn't for me, so I was glad to be able to get back to work and join a place like Revolution, where I have the freedom to be as creative as possible in executing a menu that's unlike anything in the area," Chef Leffler said. "My career has led me down some really interesting paths and I've been proud to cook for every president since Richard Nixon, not to mention some other pretty famous people along the way." Revolution is now serving lunch and dinner on its large patio as well as indoors Wednesday through Sunday from 11:30 a.m. to 9 p.m., and its Roadside
Revolution pickup service is available by calling 603-244-3022 for those wishing to take items from Chef Leffler's menu to go. Revolution will be expanding its hours to seven days a week later this summer. Revolution Taproom Bar & Grill is taking all necessary COVID-19 precautions. All staff are required to wear masks and their temperatures are being taken. All surfaces, including door handles, faucets, menus, tables, chairs, and points of service are being sanitized and disinfected. Diners are asked to wear a mask any time they leave their tables.
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BOURBON TO INSPIRE YOUR FALL RECIPES
S
tark Brewing Company originally started back in 1994 as the Stark Mill Brewery. They offer everything from a Watermelon Wheat to a Hopzilla Double IPA. Milly’s Oatmeal Stout (gold medal world beer cup) Bo’s Scotch Ale (5 gold medals) and their famous pumpkin beer are just some of the 23 different beers they have on tap. As New Hampshire’s only brewery/distillery, it also offers top shelf vodka, bourbon, rum and coconut rum. They even make their own cherry and orange bitters for you old fashioned lovers. These products have set records for sales and liquor stores over a two hour period across the state. Stark's award-winning, 100 proof bourbon is an extremely smooth experience with smokey oak flavors that combine seamlessly with hints of vanilla and caramel.
APPLE BOURBON PORK PORTERHOUSE - Recipe courtesy of Stark Brewing Co.
Directions Mix 2 cups of apple sauce with Stark Handcrafted Bourbon to make glaze. Charboil 12 oz. pork t-bone chop and finish in a 425 degree oven until the chop reaches an internal temperature of 155 degrees. Served at Stark Brewing Co. with their loaded mashed potatoes and steamed broccoli.
T-BONES OPENS 6TH LOCATION IN CONCORD, NH om Boucher of Great NH T Restaurants, owner and CEO of TBONES, CJ’s, Cactus Jack’s, and Copper Door is pleased to announce the opening of T-BONES Concord in mid-September. Located at 404 South Main Street, off exit 12S on I-93 North, this will be the company’s sixth T-BONES Great American Eatery. The occupancy of the restaurant is 307 people; including over 250 seats in the dining room and bar, a private dining room, and outdoor dining terrace. Location and visibility on
the highly traveled I-93 was a crucial part of the decision to move forward with the Concord TBONES project. The location was originally planned to be open in May, but with the many challenges of the last few months including statewide mandates, the opening date was delayed. “We are so pleased to be opening the doors and finally be able to share this beautiful building and location with our guests and the Concord community”, says Boucher.
Left to Right: Ribbon cutting ceremony was held on Saturday, September 12th for the 6th T-BONES Great American Eatery in Concord, NH. In attendance were: Thomas Gilman, Matt Mowers, Tom Boucher, Governor Sununu, Jay Bolduc, Senator Sheehan, and Senator Hassan. Note: social distancing ribbon cutting and individual photos were taken – montage photo was then created.
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HOSPITALITY EDUCATION - REIMAGINED In the midst of a transformation, SNHU's hospitality program invites industry partners to collaborate in preparing the next generation of industry leaders. By Dr. Susan Torrey, Hospitality Chairperson Southern New Hampshire University
t
D
o you remember going to college/university and studying for exams to earn your degree? Today’s educational models and pedagogies have transformed the academic landscape to engage remote learning and “experiential” learning. Both you and I know, that we learn faster when we “do the job” because we understand what worked and what did not work back then. For the past twenty years, Southern New Hampshire University (SNHU) has required our hospitality students to document 1 K hours of hospitality work experience and rather than as a coop, they do not pay the institution for credits. This engages the learner because
they are earning wages and paying off student debt simultaneously! Testimonials of student experiences validate competency based learning, the gold standard today in education. Hospitality education at SNHU is in the midst of a transformation. The University is committed to making education affordable. As an educator, whose career began in restaurant management it is well understood that our industry requires a competitive workforce. Maybe COVID 19 has thinned the competition, yet there are more categories of hotels and restaurants today, than 20 years ago. Consumer’s discretionary income has a vast
"Traditional classroom learning has morphed into multiple pedagogical platforms." array of hospitality businesses vying to meet their needs. An online division of the University (SNHU Guild) has agreements with National Restaurant Chains Chipotle and Five Guys as well as the world’s leading Amusement Park company Disney, to educate their workforce. The undergraduate, www.nhlra.com | 17
day hospitality program works with the traditional college students to prepare them for entry-level managerial positions in hospitality. Graduates typically remain in New England providing longterm relationships that formed during the multiple learning experiences gained throughout their academic journey. Traditional classroom learning has morphed into multiple pedagogical platforms. Without sharing our secret sauce, we will send into industry our graduates, prepared to face the challenges of today and lead the way to future success.
Our Hospitality program invites you, our partners in industry to collaborate with our program to offer Hospitality sales competitions, Hack-a-thons, etc… to prepare a work force of critical and creative thinkers. If interested in becoming a cornerstone of futuristic education, please contact Dr. Susan Torrey, Hospitality Chairperson, Southern New Hampshire University at s.torrey@snhu.edu to create synergies’ in preparing the next generation of hospitality leaders.
Contact: Dr. Susan Torrey Email: s.torrey@snhu.edu
Thank You SEPTEMBER RENEWALS Ames Farm Inn Barley House Black Trumpet Chucksters CRTC Culinary Arts Davignon Club Dunkin Donuts- Londonderry Galley Hatch Restaurant Lucky Dog Tavern & Grill Manor on Golden Pond
Seasons Resort Silverstone Living Stark Village Inn Sunapee Lake Lodge The Courtyard by Marriott - Nashua The Palace Theatre The Village Trestle Windjammers Seafood Restaurant
NEW MEMBERS Whiskey's 20 Southern NH University
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Throughout September, the National Restaurant Association will run the ad above as a national broadcast and digital advertising campaign inviting diners back into restaurants with support from some of our industry's most trusted brands. The revival campaign's goal is to increase on-premises dining frequency and urge diners to learn more about steps restaurants are taking to keep them safe.
Make the ServSafe Dining Commitment featured in the ad today!
16 Centre Street Concord, NH 03301 | (603) 228 - 9585 | nhlra.com
