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Volume 17, No. 4 ■ April 2018
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insidefsm Volume 17, No. 2
March 2018
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News and Information
Columns
Advertisers Index …………………………………………………………………… 28 Association News OCHMRA by Susan L. Jones …………………………… 11 Association News RAM by Marshall Weston ………………………………… 13 Association News RAMW by Kathy E. Hollinger …………………………… 19 Association News VRTLA by Eric Terry ………………………………………… 22 FSM News ……………………………………………………………………………… 2
Bits & Bites by Lisa Keathley ……………………………………………………… 4 Bob Brown Says by Bob Brown ………………………………………………… 10 Culinary Correspondent by Celeste McCall ………………………………… 24 Food Smarts by Juliet Bodinetz ………………………………………………… 18 From the Sea by Tim Sughrue ……………………………………………………… 6 Local Cooks by Alexandra Greeley …………………………………………… 14 Maryland Blue Catfish Recipe Hunt by Mark Powell ………………………… 8 Modern Business Solutions by Henry Pertman …………………………… 12 The Latest Dish by Linda Roth ………………………………………………… 16 Whining 'N Dining by Randi Rom ……………………………………………… 26
In the Spotlight Baltimore's Best Cindy Wolf by Lisa Keathley ……………………………… 20
On the Cover Meet Cindy Wolf Executive Chef/Co-Owner of “Charleston” Photo: Jasmin Hejazi Desai Foodservice Monthly is the only publication to be awarded the RAM Allied Member of the Year award and the RAMW Joan Hisaoka Associate Member of the Year award, the highest honor for a non-restaurant member.
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APRIL 2018 | 1
FSM NEWS
EDITOR’S NOTE #HeToo? #SheToo? #WeToo?
Cherry-on! As every Washington tourist and commuter knows, the city is in the middle of the annual National Cherry Blossom Festival, which, this year, runs through April 15. The event commemorates the 1912 gift of 3,000 cherry trees from the city of Tokyo and honors the friendship and close relationship between the U.S. and Japan. But it’s not just about beautiful blossoms. Washington area hotels, restaurants, bars, and bakeries get in on the act, too, with an array of cherry-themed events, entrees, desserts, and special cocktails. FSM could not help but mention just a couple of the offerings. District Distilling features two seasonally appropriate drinks (shown above), the “Weeping Cherry” and the “Rolling Stone Fruit.” The St. Regis is offering a “Cherry Blossom Afternoon Tea.” At Buttercream Bakeshop, cake designers Tiffany MacIsaac and Alex Mudry-Till have come up with a twist on a childhood favorite: the Ho Ho. Their cherryinspired snack cakes are rolled up and filled with — you guessed it — a sweet, tangy cherry buttercream icing! Ho Ho HO!
Book it D.C. restaurateur and JBF’s Humanitarian of 2018 José Andrés 2 | APRIL 2018
Stories about sexual harassment in the workplace have grabbed the headlines for several months in many areas of American life, politics, and business. Foodservice Monthly’s March cover story featured chef and restaurateur Mike Isabella, who, with others, was named in a lawsuit on March 19, more than two weeks after the March issue of FSM was published. FSM had no prior knowledge of the lawsuit and learned of the allegations only the day the news broke publicly. Isabella has denied the allegations and said a culture of harassment is not present at the MIC restaurant group. As restaurants and the broader nationwide foodservice industry continue to deal with the ongoing
issue, FSM and its parent company, Silver Communications, want to express unequivocal support for the following statement from President and CEO of the National Restaurant Association, Dawn Sweeney, as given expressly to FSM: “We condemn sexual harassment. Period. Tipped, hourly, and salary workers all deserve the same level of respect and support. It does not matter if the harasser is a customer, a colleague, or a manager, it will not be tolerated in our industry. Our industry -- like so many others -- is confronting this challenge as our collective awareness has increased about this problem in society. That is why we have instituted improved training
(see FSM item, page 4) will share his story about rushing to the aid of storm-ravaged Puerto Rico in a new book. We Fed An Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time is scheduled to hit shelves on September 11. Andrés is co-authoring the book with Richard Wolffe, with whom he co-authored two books on regional cooking in Spain.
Moore news… Ryan Moore has been tapped as executive chef of Knightsbridge Restaurant Group’s new Sababa, Ashok Bajaj’s new restaurant featuring modern Israeli cuisine. (See mention in The Latest Dish, page 16.) Guests can look forward to vegetables, homemade breads, different styles of hummus, and grilled meats and seafood enhanced with the distinctive flavors of the Middle East and Mediterranean — a cuisine style that is very familiar to Moore, who has traveled frequently
Greg Powers
Chef Ryan Moore to visit family in Egypt and on explorations to Dubai and North Africa. A native Washingtonian, Moore brings over 15 years of experience to his new position. After graduating from L’ Académie de Cuisine in
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programs for our members to help prevent and respond to this behavior in the workplace. Since the first restaurant opened its doors, we have been places where communities come together, and we are honored and humbled to serve in that role. Creating a safe and enjoyable environment or our employees and our customers is not only our responsibility, it’s a necessity if we are going to continue to be part of the fabric of America.” A full Q&A about preventing harassment in the workplace can be found on the NRA website at: http://www.restaurant.org/ News-Research/News/Workplace_ harassment_resources.
Bethesda, he began as a sous chef at Zola before being tapped by José Andrés to be part of his team at minibar by José Andrés. At sister restaurant Zaytinya, he was immersed in the techniques and flavor profiles of Mediterranean fare. Rogue 24 would be Moore’s next career move in April 2011, followed by a two-year stint as chef de cuisine at Ris. In July 2016, internationally renowned chef Yannick Cam asked Moore to join him in the kitchen at Bistro Provence. In October 2017, Ashok Bajaj reached out to Moore to ask him to join his company for a new concept he was developing to replace the 20year old, successful neighborhood restaurant, Ardeo+Bardeo. The two collaborated on the opening menu for Sababa. Moore has also been working within Knightsbridge to assist the team with the winter 2018 re-launch of Bibiana and the opening of the second Bindaas on Pennsylvania Avenue, NW.
FSM NEWS cont. pg 3 foodservicemonthly
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FSM NEWS
Volume 17, No. 4 ■ April 2018
cont. from page 2
Something to wine about… At a gala late February event in Richmond, Virginia Governor Ralph Northam awarded the 2018 Virginia Wineries Association’s (VWA) Governor’s Cup. And the winner… King Family Vineyards for its 2014
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Meritage. Like all wines entered in the competition, it is made from 100 percent Virginia fruit. This is the third time King Family Vineyards has won the Governor’s Cup. It also won in 2010 for its 2007 Meritage and in 2004 for a 2002 vintage Cabernet Franc. “I am pleased to present this award to winemaker Matthieu Finot and to David and Ellen King of King Family Vineyards, as well as their entire team, who have proven again that they are leaders in producing outstanding Virginia wines,” Governor Northam said. “Virginia’s wine industry has grown exponentially in recent years, with an enormous impact on economic development and tourism in the Commonwealth, thanks to the hard work of people in wineries across the state.” Something else to love about Virginia!
Clear as a bell A Taco Bell that serves alcohol? Yep. Taco Bell Cantina received approval from the Alexandria City Council in mid-March and is coming to the city’s historic Old Town area on King Street. The fast food chain is in the process of opening 300 brand new locations that will serve alcohol. The first Taco Bell Cantina location opened in Chicago in 2015, serving beer, wine, and twisted frozen drinks in three flavors and colors with three alcohol choices, tequila, rum, or vodka. The Cantina locations don’t have drive-thrus, and no alcohol can be taken off the premises. The new restaurant, with 52 seats inside and 20 outside, is projected to operate from 7:00 a.m. to 2:00 a.m. daily. Live más.
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Silver Communications Publisher Lisa Keathley Managing Editor lisafoodmag@gmail.com Lisa Silber Sales Manager lisa@foodservicemonthly.com Electronic Ink Design & Production fsm@eink.net Dennis Barry Juliet Bodinetz Bob Brown Dara Bunjon Alexandra Greeley
Contributing Writers Kathy Hollinger Susan Jones Celeste McCall Henry Pertman Randi Rom
Linda Roth Michael Sternberg Eric Terry Marshall Weston
Contact phone: 703-471-7339 email: lisa@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide Mid-Atlantic foodservice professionals with news and information in an informed, imaginative and insightful newsmagazine. Foodservice Monthly assumes no responsibility for material submitted to us. All information contained in this publication is believed to be accurate. No part of this publication may be reproduced in whole or in part or transmitted in any form without prior permission from the publisher of Foodservice Monthly.
APRIL 2018 | 3
BITS & BITES | Lisa Keathley
A Season to RISE and Celebrate!
T
he 2018 James Beard Foundation theme is RISE, in celebration of the community of chefs and industry leaders who rise to the occasion, whether to feed those in need, to stand up for what they believe in, to support their local communities, or to express their personal stories through their cooking. The winner of the 2018 JBF Humanitarian of the Year is José Andrés, a committed advocate about food and hunger issues. Together with his non-profit World Central Kitchen and with #ChefsforPuertoRico, Andrés served over 3.3 million meals in Puerto Rico following the devastation of Hurricane Maria last year. “The Foundation is thrilled to name José Andrés as the 2018 Humanitarian of the Year,” said Mitchell Davis, executive vice president of the James Beard Foundation. “José has demonstrated how, at the most difficult times, hot cooked meals provide more than nutrition, they provide dignity. And we couldn’t imagine a more fitting honoree this year as we celebrate how chefs and our industry Rise.” “I am honored to be receiving and sharing this award with my team at World Central Kitchen, #ChefsforPuertoRico, #ChefsforCalifornia, good friends like Robert Egger and LA Kitchen, DC Central Kitchen, and all of the incredible people I have been fortunate to meet over the years through the simple act of cooking a hot meal. I’ve learned that food is powerful. It nourishes, but it also has the power to be an agent of hope and change,” commented Andrés. The James Beard Foundation, of course, recognizes many other categories of restaurant success, and 4 | APRIL 2018
Ryan Forbes
José Andrés a number of the region’s restaurants, chefs, beverage producers, and food personalities are finalists for the 2018 JBF Awards. The nominees for Best Chef Mid-Atlantic are: Amy Brandwein of Centrolina, Tom Cunanan of Bad Saint, Jeremiah Langhorne of the Dabney, and Baltimore’s Cindy Wolf of Charleston. (See this month’s FSM cover story, page 20). Kevin Tien of Himitsu is a finalist for Rising Star Chef of the Year. Diane Flynt of Foggy Ridge Cider in Dogspur, Virginia is a finalist for Outstanding Wine, Beer, or Spirits Professional, and Pati’s Mexican Table host Pati Jinich is up for Outstanding Personality/Host. The James Beard Foundation Awards Gala will be held at the Lyric Opera of Chicago on Monday, May 7. The James Beard Media Awards event, honoring the nation’s
top cookbook authors, culinary broadcast producers and hosts, and food journalists, will take place at Pier Sixty at Chelsea Piers in New York City later this month, on April 27.
Jamie Leeds, JL Restaurant Group Daisuke Utagawa, Katsuya Fukushima and Yama Jewayni, Daikaya Group Ype von Hengst and Bob Giaimo, Silver Diner & Silver
RAMW has its pre-Oscar night!
Rising Culinary Star of the Year
Meanwhile, the Restaurant Association Metropolitan Washington announced its 2018 RAMMY Awards finalists at a mid-March gathering at The Hamilton Live at The Hamilton. The winners will be unveiled at a black-tie gala on Sunday, June 10. The voting public will decide the winners in four of the 21 categories: Favorite Gathering Place of the Year, Upscale Brunch of the Year, Casual Brunch of the Year, and Favorite Fast Bites of the Year. Votes for these categories can be cast online at www.nbcwashington.com/RAMMYS through Monday, April 30 at 5:00 p.m. A panel of foodservice industry judges will select the other category winners. The Duke Zeibert Capital Achievement Award, determined by RAMW’s executive committee, is announced in April and given for dedication and leadership that has helped transform Washington’s restaurant scene. A full list of 2018 RAMMY finalists can be found at www.ramw.org/ rammys. Here are the listings from just a few of the categories:
The nominee is an “up and coming” chef who demonstrates exemplary talent and shows leadership and promise for the future. Gerald Addison and Chris Morgan, Compass Rose Bar + Kitchen & Maydan Carlos Delgado, China Chilcano Daniela Moreira, Timber Pizza Company Michael Rafidi, Requin Russell Smith, The Source by Wolfgang Puck
Restaurateur of the Year The nominee must be a working restaurateur or restaurant group who sets high standards in restaurant operations and entrepreneurship. Stephen and Mark Fedorchak, and Brian Normiles, Liberty Tavern Restaurant Group Ari Gejdenson, Mindful Restaurants
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Casual Restaurant of the Year The nominee is a restaurant that demonstrates a dedication to dining excellence, service, and value in a casual environment. Daikaya Duke’s Grocery Ivy City Smokehouse Tavern Royal Timber Pizza Company
Upscale Casual Restaurant of the Year The nominee is a restaurant that demonstrates a high standard of dining excellence and service in an upscale casual environment. Centrolina Clarity Iron Gate Maketto Sushi Taro
BITS ‘N BITES cont. pg 5 foodservicemonthly
BITS & BITES
cont. from page 4
New Restaurant of the Year
Chef of the Year
A restaurant that must have opened between December 1, 2016 and December 31, 2017 and already distinguishes itself as a pacesetter in food, beverage, and service. Bresca CHIKO Del Mar Maydan
The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of culinary excellence. The nominee displays a dedication to the artistry of food and may be from any type of establishment. Kyle Bailey, The Salt Line Amy Brandwein, Centrolina David Deshaies, Unconventional Diner Katsuya Fukushima, Daikaya Group Rob Rubba, Hazel
Formal Fine Dining Restaurant of the Year The nominee is a restaurant that demonstrates a high standard of excellence in food, service, and atmosphere and shows dedication to sophisticated culinary techniques in a fine dining environment. Fiola Mare Masseria Rasika The Source by Wolfgang Puck Trummer’s on Main
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The “Stars” are out in Maryland, too!
Kalorama Photography
RAMW Restaurateur of the Year finalists: (l-r) Stephen Fedorchak, Liberty Tavern Restaurant Group; Stacey Gejdenson, Mindful Restaurants; Jamie Leeds, JL Restaurant Group; Matilde Ott, Silver Diner & Silver; Katsuya Fukushima, Daikaya Restaurant Group
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The Maryland Restaurant Association has also announced its line-up of annual Stars of the Industry nominees. Please see the RAM column on page 13 for full details about this prestigious excellence-in-the-industry event.
APRIL 2018 | 5
FROM THE SEA | Tim Sughrue
Why Selling Oysters Matters
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estaurateurs may not know it, but they play an extremely important role in helping maintain the health of the Chesapeake Bay. How? By promoting the consumption of raw and cooked shellfish on their menus, restaurants provide the demand that aquaculture companies and wild oyster harvesters are all too happy to fulfill, allowing the economic equation to work, replicate, and grow. In my opinion, the Bay is currently undergoing a significant environmental comeback, the likes of which have not been seen in almost four decades.
What color is the water in the Chesapeake Bay? If you drive over the Bay bridge during the summer months and look down, the water has a green hue to it. Why is the water green when it should be “gin” clear? The short answer is nutrient pollution – nitrogen, phosphorus, and sunlight combine to produce algal blooms that give the Bay its green hue. Eutrophication is the fancy word for it. One of the primary consequences of having 18.1 million people living in the 64,000-square-mile watershed of the Chesapeake Bay is the nutrient pollution associated with urbanization. The watershed encompasses parts of six states — Delaware, Maryland, New York, Pennsylvania, Virginia, and West Virginia
Where do these nutrients come from? When you fertilize your lawn, 6 | APRIL 2018
fertilize the golf course down the street, or when farmers fertilize their farm fields, the unused nutrients in the soil get washed into the local streams and, eventually, find their way to the Bay. Sewage treatment plants are also huge sources of nutrient pollution. To their credit, Maryland farmers lead the nation in “nutrient management.” They must undergo “nutrient audits” from the Department of the Environment. They must also keep track of exactly how many pounds of each fertilizer they put on each and every individual field they till. After harvesting their crops each fall, most farmers plant a “cover crop,” typically winter wheat, in order to both prevent soil erosion and consume any leftover nitrogen in the soil.
Unfortunately… …it is not enough to overcome the Susquehanna River, which flows 412 miles out of New York state and provides 60 percent of the Bay’s freshwater and, by default, is
a major conduit for the nutrient overload in the Bay. Algal blooms are harmful for a variety of reasons, but the biggest concern occurs when the algae die. Their decomposition uses up all the oxygen in the water, creating large “dead zones” in the Bay during most summer months. On several occasions, I have personally witnessed fish suffocate and crabs crawl up on the beach to get air in what the watermen call “bad water,” otherwise known as red tide.
“Cornerstone species” …is the term often used to describe an oyster’s role in the Bay’s ecosystem. Each adult oyster filters up to 60 gallons of water per day. The food they eat is algae, which just happen to be abundant in today’s nutrient-rich Chesapeake Bay. Oysters filter out the algae and naturally clean the Bay, much like kidneys in a human body. If we had enough shellfish in the Chesapeake Bay, it would trigger a chain reaction of positive events that would benefit every living organism in the Bay. If we had enough
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shellfish to filter the water properly, sunlight would penetrate to the bottom in three to six feet of water. Submerged aquatic vegetation (SAV) would immediately start to grow. SAV has many benefits. SAV provides escape cover for juvenile fish and crabs. SAV puts oxygen back in the water through photosynthesis. Soft crabs shed their shells in SAV. SAV “calms” the wave action and prevents shoreline erosion.
Some good news… The Bay’s oyster population, which is currently at one percent of historical levels, has been ravaged by disease and overharvesting. The good news is aqua-cultured oysters last year accounted for over 20 percent of the Bay’s total harvest (72,000 bushels out of 340,000 total). Farm-raised oyster production in the Bay is projected to double within five years and equal or surpass the wild harvest in just over 10 years. Restaurants contribute their recycled oyster shell to this process, allowing growers to reuse the old shell to grow new oysters. To date, Congressional Seafood has recycled over 11,000 bushels of old oyster shell to the Oyster Recovery Partnership. The wild oyster population is making a comeback of its own. By executive order in 2009, President Obama declared the Bay a “National Treasure.” This declaration, among other things, set up a series of oyster sanctuaries throughout the Bay, reversing the downward trend in the wild oyster population and almost quadrupling the annual wild oyster harvest.
FROM THE SEA cont. pg 9 foodservicemonthly
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APRIL 2018 | 7
The Latest Dish at foodservicemonthly.com
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Contributed
Chef David Thomas, Ida B's restaurant in Baltimore, with a blue catfish dish
Maryland Is on the Hunt for Blue Catfish Recipes By Mark Powell Maryland Department of Agriculture
M H.M. TERRY CO., INC.
P.O. Box 87 | Willis Wharf, Virginia 23486 757-442-6251 www.sewansecott.com Twitter @sewansecott Instagram @sewansecott Facebook Sewansecott Clams & Oysters 8 | APRIL 2018
aryland’s Best Seafood — a program within the Maryland Department of Agriculture — is soliciting blue catfish recipes for inclusion in its upcoming Maryland Seafood Cookbook. The program is promoting the consumption of this tasty invasive species in an effort to mitigate its impact on other Chesapeake Bay mainstays such as blue crab, rockfish, and oysters. Recipes will be compiled in an online database and published in the upcoming cookbook series. “Blue catfish poses a major threat to our populations of blue crab, rockfish, oysters, and more,” said Agriculture Secretary Joe Bartenfelder. “Lucky for us, this flaky white fish tastes great and may be controlled with an increase in consumption. That is why it is so important for us to increase demand among local chefs and consumers.” Culinary students from the Caroline County Technology Center’s program at the Caroline School House’s Culinary Arts Center in Denton will test recipe submissions,
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and a panel of judges will declare winners for appetizer and main dish recipes. First place will receive $250. Second place gets $150, and third place will received $100. The recipe submission form is available online. Recipes must be submitted by May 1. Winners will be notified by July 1. Blue catfish caught from the Chesapeake Bay is often compared to rockfish in taste and texture.
CATFISH RECIPES cont. pg 9
Contributed
Southern Maryland waterman Rocky Rice hauling in a catch of blue catfish foodservicemonthly
CATFISH RECIPES
FROM THE SEA
cont. from page 8
cont. from page 6
Positive effects… The increased shellfish filtration and changes in nutrient management practices on land are having positive ecological effects on the Bay. The clarity of the water has increased faster than I would ever have thought possible. In Eastern Bay, it is not uncommon to be able to see the bottom in up to eight feet of water as late as mid-June. This would be unheard of 10 years ago. In a recently published National Academy of Sciences report, average nitrogen levels have fallen 23 percent in the Chesapeake Bay; phosphorus levels have fallen eight percent. As a result, underwater grasses have quadrupled in acreage to cover almost 80,000 acres. According to this report, it is the biggest resurgence ever recorded in the world. As a person who has spent the better part of the last four decades
living and traveling around the Chesapeake, I have never felt more confident in the ecological rebound of our National Treasure here in Maryland. As restaurateurs, you, too, should feel proud of the vital role your industry plays in helping keep our Chesapeake Bay clean. Add oysters to your menus, train your staff on the importance of eating oysters as it relates to the Bay, and sell, sell, sell! Thank you. TIM SUGHRUE is executive vice president and a founding member of Congressional Seafood Company. He holds a BS from North Carolina State University in Wildlife Biology and Fishery Science. Tim lives on Maryland’s Eastern Shore and has worked as a full-time commercial waterman on the Bay. He has a unique perspective on the seafood industry, being a former research biologist for the Maryland DNR and having sold almost a billion dollars worth of seafood in his career. He hopes to shed light on some of the larger issues facing the seafood industry today.
This species is different from the more commonly-known catfish raised in ponds throughout the southern U.S. Blue catfish is a non-native, invasive wild fish that was introduced in Virginia waters during the 1970s and is now prolific throughout the Chesapeake Bay watershed. There are an estimated 500 million pounds of blue catfish in the bay. Local processors have been able to use only about three million
pounds of blue catfish, due to a lack of awareness among chefs and consumers. Current estimates indicate that Maryland watermen would need to harvest at least 11 million pounds of blue catfish from the bay each year to maintain current stock. FOR MORE INFORMATION ON THE RECIPE CONTEST, or general inquiries about Maryland’s Best Seafood, contact Ron Buckhalt at ron.buckhalt@maryland.gov or 410-841-5838.
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APRIL 2018 | 9
BOB BROWN SAYS | Bob Brown
Boost Knowledge and Revenue with the Raw, Prepped, Final Food Show
T
he most powerful way to impart knowledge is to conduct a Raw, Prepped Final Food Show. In my waiter days, the chef would bring out the special, and all the staff could think about was tearing into the dish like a pack of wild dogs. Conduct the Raw, Prepped Final Food Show to teach your staff to tell and sell the story of every dish, from its raw ingredients to the final plate.
5. Co-facilitate with the chef. Ask the chef questions to spark discussion. Avoid one-way lectures. For example, ask, “Chef, tell us what the word ‘pesto’ means in Italian.” Direct the staff to move around to better see and hear the presentation. 6. Have the chef walk through each step. Describe the dish’s origin, raw ingredients, cooking preparation, cooking method, sauce, accompaniments, and final plate. Be sure to mention flavors, textures, cultural influences, allergens, and health benefits.
Benefits: 1. Seeing, smelling, tasting is believing. When servers smell the piney scent of rosemary or see the clear eyes and red gills of a fresh red snapper, they learn faster and forever. 2. Turns servers into food storytellers. Tell the tale of how Sid Grauman of Grauman’s Chinese Theater in Hollywood walked across the street to ask Bob Cobb of the Brown Derby restaurant to rummage up some grub after hours. Then, team members can delight telling the story of the invention of the Cobb salad.. 3. Makes ingredients come to life. After learning that saffron is handpicked from a crocus plant and comes from Iran, Spain, and Kashmir, staff will understand why it’s the most expensive spice at 50 bucks a tin. 4. Educates on cooking methods. Conduct the show in the kitchen. Demonstrate braising, sautéing, baking, and searing. Recently, while working with Amami, a Japanese restaurant in Malta, we showed the staff how the chef adjusts the Robata grill height, based on whether cooking seafood or steak. 5. Touts quality. Chef Mark Hennessy at Rare Steak and Seafood in D.C. makes staff understand he sources his fish whole and butchers it in-house so filets retain flavor by not being exposed to decomposing oxygen. 6. Tunes into learning styles. All are engaged: visual, auditory, and kinesthetic.
Steps: 1. First select a dish. Entrées are easiest. For 10 | APRIL 2018
7. Walk team members through a verbal presentation. Wrap it up by pointing to the raw and prepped ingredients and final plate to help servers role-play when suggesting the dish. Bob Brown (l) in Dubai at the Middle Eastern BAHAR with Chef Mohanad Alshamali, who first started cooking for his cat! example, when choosing a fish dish, use a whole fish that’s not de-gilled. Show the clear eyes, red gills, and bounce-back flesh. 2. Gather the raw ingredients. Use handfuls of whole herbs such as rosemary, sage, and thyme. Put together a tray of uncooked pastas, potatoes, rice, and other starches, as well as whole raw vegetables and fruits, such as asparagus, green beans, beets, broccoli, lemons, limes, and peppers. Don’t put olive oil in a ramekin — bring out a bottle of extra virgin olive oil. 3. Organize ingredients on separate trays. The main item comes first — whole fish, beef tenderloin, etc. Put the starches, herbs, vegetables, fruits, and garnishes as well as relishes, dressings, and marinades on the second tray. On the third, place the final plate. If possible, cover for an element of surprise. 4. Interview the chef: As the show begins, ask the chef: Where were you born? Who first inspired you to be a chef? Where did you study? While working in Dubai at the Middle Eastern BAHAR, Chef Mohanad Alshamali told the team he first started cooking for his cat!
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Tips: 1. Plan and prepare with the chef: time, place, dish, and equipment. Fumbling around breaks the spell. 2. Don’t let servers come hungry. 3. Invite questions and objections. Share tips on how to sell. 4. Promote interaction between team members and the chef. 5. Never embarrass. Putdowns have everyone thinking, “I’m next.” 6. Maintain control. Say, “Okay, everyone. If you have a question, raise your hand.” 7. Have servers practice out loud. 8. Give the chef a round of applause. BOB BROWN, president of Bob Brown Service Solutions, was the #1 speaker at the 2017 National Restaurant Show He has worked with hospitality icons such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton and works internationally with the prestigious seven-star Burj Al Arab in Dubai. He has appeared on the Food Network and is author of The Little Brown Book of Restaurant Success, selling over 100,000 copies worldwide. Contact Bob for keynotes, breakouts, and workshops at 571-246-2944 ©Bob Brown Service Solutions 2016. www. bobbrownss.com. foodservicemonthly
ASSOCIATION NEWS OCHMRA | Susan L. Jones
It’s a Wrap!
T
he 44th Annual Ocean City Spring Trade Expo wrapped up on March 5, with an attendance of over 5,000 show-goers who came out of winter hibernation to experience all things hospitality. Master Chef Shaun O’Neale headlined the Culinary Stage and mesmerized audiences with his charming personality. Educational sessions provided an opportunity for learning, and samples were quite plentiful! Thanks to everyone who exhibited or attended. Take a peek at this year’s pics by visiting www. OceanCityTradeExpo.com. (See FSM’s Expo photos on page 14.)The 45th Annual Expo is slated for March 3-4, 2019 — so mark your calendars!
Spring has sprung I always love this time of year in Ocean City. The vibe and energy of restaurant owners becomes contagious as they dust off the tables and tackle spring cleaning to make sure they are ready for visitors. Last summer, we welcomed a few new restaurants into our Association, including Dry Dock 28, Northside Pit-n-Pub, and Rare & Rye, and they have all become quite successful in year one — no easy feat. This summer promises additional excitement! I’m definitely delighted to spread the word for this new one — well, sort of an old one — that is springing up on 33rd Street. Chef Gary Beach is back, and his new Marlin Moon Grille will land on 33rd Street in the newly rebranded/ renovated, Doubletree Oceanfront. Look out tuna nachos, here I come!
One of RAM’s nominees for Restaurateur of the Year, Jay Taustin, has been keeping himself busy with his recent purchase of OC Fish Company in West OC. We are anxiously awaiting the outcome of his hard work for sure! Also in West Ocean City, Tequila Mockingbird found a perch for its second location in the Park Place Plaza. Albert Levy of Crab Bag loves making food from scratch, and I must say he’s created some delicious dishes in his new digs, Albertino’s Brick Oven Eatery, located in the north end of town. New businesses are all around town, so when you plan to attend the RAM Awards Gala on May 6, schedule some free time to check them all out! (See the full list of RAM nominees in Marshall Weston’s column on page 13.)
Make a date with delicious It’s that delicious time of year again as Restaurant Week returns from April 15 through 29. Member restaurants are feverishly working on their menus and creating tasty temptations sure to please any palate! This culinary celebration provides the opportunity to taste new dishes and visit your tried and true favorites. April is a truly an awesome time to visit! For participating restaurants and menus, visit www. OceanCityRestaurantWeek.com. Go ahead, make a date with delicious! SUSAN JONES is executive director of the Ocean City Hotel Motel Restaurant Association.
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www.JJMcDonnell.com 410.799.4000 APRIL 2018 | 11
MODERN BUSINESS SOLUTIONS | Henry Pertman
Online Ordering? It Will Increase your Business. OLO? OMG!
Y
ou’ve read the title and are already thinking, “I can’t even program my remote control, and my fax machine is still quite functional!” But have no fear! Your kids can program the remote for you. And that fax machine is always out of paper, sits somewhere where you don’t even see your faxes on time, and most importantly, who on earth faxes anymore? OLO, on the other hand, is here to stay. So, what does OLO really mean? Online Ordering – and it’s time to get used to hearing it. Like other technological advancements: • It is not going away just because you’ve been too busy to notice it • It is going to enhance some businesses, and yours could be one of them • You can go online to see it in effect. This is the most important thing you can do right now! Remember to think outside of the box and to envision ways OLO could work for you.
Now, do I still have your attention? Good. While OLO may not be appropriate for all businesses, it could be right for yours. Here is an idea of what OLO does, how it works, and why it is so effective: Hungry people go to your website. (Make sure it’s visually appealing, full of photos, and includes your life story, your guests’ testimonials, directions to your place, and what distinguishes you from other restaurants.) 12 | APRIL 2018
5-7 years (fingers crossed)!
What else can OLO do for my business? If you receive fax orders now, keep in mind that the person who used to fax now lives on the internet. She/he is getting email food orders instantaneously, and you could be too! If you have a delivery business, think of the increased sales and reduced cash handling because everything is paid for online. If you have a small parking lot or minimal seating, a thriving to-go business could help cashflow. A well “trained” website maximizes every order and makes each transaction a one-time event with no turnover, thereby positively affecting your bottom line.
A link to your OLO site is clicked, and your menu appears.
No matter how busy your staff may be... ...potential customers can take their time ordering, while simultaneously being offered a variety of substitutions and suggestions, such as the following: Would you like to add onion rings or dessert? Would you like to add a gift card to your order? Any beverages? Extra meat? Dressing on the side? Once customers have chosen their items, a few brilliant things happen: The customer pays for the order online before picking it up, resulting in a reduction in wait time and backlog at the cash register. The mistakes a customer may
make in filling out an order are not held against you or your staff, which is essential for retaining guests. The customer’s order is saved, allowing him or her to express reorder the same meal in seconds, increasing your chances of attaining a regular guest.
So, what have you accomplished by implementing OLO? More business, more upselling, and more regular guests. Increased word-of-mouth and social media recognition because many who use OLO also give OMGs on Facebook and Twitter their thumbs off. You have NOT paid an extra person to sit by the phone on busy nights. You have reduced your stress and increased your life expectancy by
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What are some next steps I should take to learn more about the benefits of OLO? Google some restaurants that have OLO. Make a list of likes and dislikes, as well as what would and wouldn’t work in your restaurant. Call your POS provider and see what options are available for your system Call me for advice and to help point you in the right direction. And don’t forget to LOL and make some money. You deserve it! HENRY PERTMAN is director, Hospitality Consulting at CohnReznick LLP, located in the firm’s Baltimore, Maryland office. He can be contacted at 410-7834900 or henry.pertman@cohnreznick.com.
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ASSOCIATION NEWS RAM | Marshall Weston
RAM Award Winners to be Announced on May 6th
T
he finalists for the Restaurant Association of Maryland’s (RAM) annual awards have been decided and voting was open to the public in late March. Now, we all wait until May 6 when the winners will be announced as part of the RAM Awards Gala held at the Clarion Resort Fontainebleau in Ocean City. Each year, hundreds of nominations are submitted to RAM for each category. It is then up to members of the public to vote for their favorites. The results will be tabulated and the winners announced live during the awards program. Maryland has 11,000 restaurants and foodservice establishments that employ nearly 200,000 people.
Restaurants are the cornerstone of the economy and local communities. The RAM Awards Gala is the annual celebration and recognition of the hard work that restaurant employees and owners put in every day to serve their customers.
Ocean City Market Street Inn – Salisbury DaVinci’s by the Sea – Ocean City Macky’s Bayside Bar & Grill – Ocean City Annie’s Paramount Steak & Seafood House – Grasonville
Industry Awards
Cornerstone of the Industry Award Blackwall Hitch – Annapolis Café Mezzanotte – Severna Park Glory Days Grill – Statewide Tino’s Italian Bistro – Columbia
Brice & Shirley Phillips Lifetime Achievement Award: Susan Jones – Ocean City Hotel Motel Restaurant Association Maryland Hospitality Hall of Honor Class of 2018 Harrison Group – Ocean City Waterman’s Seafood Co. – Berlin Ocean Odyssey – Cambridge Clarion Resort Fontainebleau –
Voting Categories Maryland’s Favorite New Restaurant Finalists: Ekiben – Baltimore The Elephan– Baltimore Heritage 485 – Prince Frederick Medium Rare – Bethesda The Turn House – Columbia
Maryland’s Favorite Bar or Tavern Finalists: Cancun Cantina – Hanover Dock Street Bar & Grill – Annapolis The Horse You Came In On – Baltimore Looney’s Pub – Bel Air Upper Deck Sports Bar & Grill – Mt. Airy Craft Brew Program of the Year Finalist– presented by Evolution Craft Brewing: The Ale House – Columbia The Brass Tap at the Fitzgerald – Baltimore Pizzeria Paradiso – Hyattsville Wet City – Baltimore White Rabbit Gastropub– Frederick
ASSOCIATION NEWS RAM cont. pg 15
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APRIL 2018 | 13
LOCAL COOKS | Alexandra Greeley
Food & Wine Diva Summer Whitford
G
ordon Ramsay, British chef, restaurateur, and television personality, once said that cooking is not just a task or regular work, but, instead, it is really a passion. Plenty of other food celebrities must agree. And for many people, that passion for cooking, for food, and for recipe development starts at an early age. Just ask Summer Whitford — professional chef, wine connoisseur, food writer, recipe developer, and member of D.C.’s Les Dames d’Escoffier. She traces this passion back to her early childhood in a French farming village, called Viéville-sous-les-Côtes, a pretty village surrounded by tall hills with a famous chateau on the top. “This whole area is famous,” said Whiford, “with its rolling green farmlands. It used to be famous for its foie gras, but now it is also famous for its mirabelle plums.”
A little girl falls in love “My cooking and love for food started when I was a little girl in France,” she said. Two neighboring families, one American and one French, became friends and formed a familial bond that has lasted more than 50 years. The Whitfords and the Ancelins shared meals, holidays, birthdays, and more, but it was Whitford’s time in Alice Ancelin’s kitchen that molded her approach to life, cooking, and love of family. Day in and day out, the youngster would stand side by side with Alice as she prepared her family’s daily meals. The small kitchen, with its bright red-topped table, was warmed by a wood-burning stove, and, for Whitford, being in that kitchen was the most wonderful place in the 14 | APRIL 2018
world. It was a welcoming place where she learned about food and also absorbed the loving French approach to raising children, cooking, and sharing patrimoine, the French culture. On a regular basis, Ancelin invited the youngster over to cook, and, while preparing classic, regional cuisines, she would talk to her about the dish, the story behind its origins, why the recipe is important, and what holidays are celebrated with different foods. In fact, the French woman gave young Whitford lessons in breakfast, lunch, and dinner fare, and explained how to select the best and freshest ingredients. Whitford remembers some of the simplest culinary tricks her neighbor taught her, such as rubbing the side of a salad bowl with fresh cloves of garlic. That added garlic flavor, she said, but not the sharp flavor of chopped fresh garlic. Ancelin taught the youngster how to wash lettuce, to shake it dry, and to tear it properly to prevent bruising the delicate leaves. What makes Ancelin’s culinary magic so memorable is this: “She prepared delicious, multi-course meals with nothing more than a wood-burning stove, a cold water sink, and a large kitchen table,” said Whitford. “She was also the most respected cook in the village and would often be called upon to cater the food for a baptism, confirmation, or wedding.
Culture shock Whitford’s family returned to the United States when she was 14, and the culture shock was hard to overcome. She missed the life and culture of France and never lost her passion for food — so it was natural for her to get a job in a restaurant.
Summer Whitford During high school, she got a job as a short-order cook in a mom-andpop restaurant called The Tiki Hut, where she learned how to perfectly cook hamburgers and steaks and how to make pizza, meatballs, and other Italian-American food. In college, she studied international affairs, where, as part of student activities, students and teachers regularly shared home-cooked meals representing the countries they were studying. To augment her income, Whitford started catering small dinner parties from her apartment kitchen.
A diva is born In grad school, she attended Southern Illinois University in Edwardsville, Illinois, not far from St. Louis. There, she worked part-time for a high-end northern Italian restaurant. At the restaurant, she received extensive professional training, working as a journeyman chef until Marcel Keraval, chef and owner of Café de France (formerly the chef at Café des Artistes in New York City), mentored her and let her expand her training and experience. She and her new husband then moved back to D.C., and she started
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working for local restaurants, including Jean Pierre, Galileo, and 1789. With her husband, she also ran a successful food specialty and catering business for 15 years. She then began working in television as a writer and culinary consultant. At the Discovery Channel, she was the kitchen manager and food consultant for “The Low Cholesterol Gourmet” and the senior writer and content expert for “World Class Cuisine,” an award-winning cooking series syndicated in 72 countries. She was also the contributing editor for its companion cookbook. In addition, she wrote another cookbook, called Join Us at the Embassy, in which she described the food, wine, and culture of ten different countries. Whitford is a certified wine and spirits professional, who, as part of her business The Food & Wine Diva, conducts “edutaining” seminars on wine, beer, and spirits and has developed professional and consumer culinary programs for local colleges, large cooking schools, and departments of recreation. She is the D.C. editor for The Daily Meal and has also written about food, drink, and travel for other large national and international outlets. As she looks back over her foodpassion life, she gives enormous credit to Alice Ancelin, whom she visited often in France. Saddened that her mentor passed away last year, Whitford sums it all up this way: “She was grandmother, mother, and soulmate.” ALEXANDRA GREELEY has more than 25 years of experience as an author, editor, reporter, food critic, staff writer, and freelance writer and editor, both in the United States and Asia. She is author or co-author of several cookbooks, including The Everything Guide to Being Vegetarian, Asian Soups, Stews, & Curries, Nong’s Thai Kitchen, and Homestyle Vietnamese Cooking. foodservicemonthly
ASSOCIATION NEWS RAM cont. from page 13
Maryland’s Favorite Restaurant Finalists: Lewnes’ Steak House – Annapolis The Prime Rib – Baltimore Stanford Grill – Columbia Sunset Grille – Ocean City Woodmont Grill – Bethesda Maryland’s Chef of the Year Finalists – presented by Oracle: George Batlas – Manor Tavern Rashad Edwards – George Martin Group Jon Kohler – Pairings Bistro Enzo Livia – Il Pizzico Julian Marucci – Tagliata Ocean City’s Favorite New Restaurant Finalists: Braddah Barney’s Dry Dock 28 Northside Pit & Pub Rare & Rye Shotti’s Point
Ocean City’s Favorite Crab House Finalists: BLU Crabhouse & Raw Bar Crab Alley Restaurant & Seafood Market The Crab Bag Hooper’s Crab House Phillips Crab House Ocean City’s Favorite Boardwalk Treat Finalists: Dumser’s Dairyland Fisher’s Popcorn Kohr Brothers Frozen Custard Thrasher’s French Fries The Wrapper The Heart of the Industry Award is given to a restaurant employee who goes above and beyond in his or her responsibilities to ensure that operations run smoothly and customers are given the best service.
Bistro & Wine Bar Brian Cieslak (Sous Chef) – Preserve Ryan Galliant (Bar Manager) – Hudson Coastal RAM Allied Member of the Year Finalists: Acme Paper & Supply Co. – represented by Andy Attman Heartland Payment Systems – represented by Chrissy Mayhew Prime Source Purchasing – represented by Bessie Marino The Schmid-Wilson Group – represented by Rob Schmid UnitedHealth Group – represented by Kimberlee Vandervoorn RAM Restaurateur of the Year Finalists – presented by the Maryland Restaurant & Hospitality Self Insurance Fund: Kyle Algaze – Iron Rooster Bob Giaimo – Silver Diner
Heart of the Industry Award Finalists: Boris Bobrov (Server) – AIDA
April_Seafood_2018_v1.qxp_Layout 1 3/19/18 11:27 AM Page 1
Charles Levine – Citron Jay Taustin – The Embers Restaurant/BLU Crabhouse & Raw Bar For more information about the RAM Awards Gala, go to marylandrestaurants.com.
MARSHALL WESTON is the president and CEO of the Restaurant Association of Maryland.
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APRIL 2018 | 15
THE LATEST DISH | Linda Roth
He’s Back!
time in the Middle East as well. (See item about Moore in FSM News, page 2). Sababa translates to “cool” in Hebrew slang. There’s a theme here. Another Ashok Baja restaurant, Bindaas, in Cleveland Park and Foggy Bottom, translates to “cool” in Hindi. Michael Schlow will increase his hotel restaurant presence in D.C. when he takes over the old Juniper restaurant at the Fairmont Hotel. He currently has two other hotel restaurants: Casolare Ristorante & Bar in the Kimpton Glover Park Hotel and The Riggsby in the Carlyle Hotel in Dupont Circle.
Iconic bartender Sambonn Lek, who reigned at Town & Country Bar at The Mayflower Hotel for over 30 years, has returned to D.C. from his native Cambodia. He’s now at the iconic Bar at The St. Regis. He’s still serving his Sam I Am cocktails, too.
Chef & Manager Updates: La Tomate owner Natalina Koropoulos has hired Domenico Apollaro as head chef of the 30-yearold restaurant. He was most recently at Lupo Verde. Evan Snyder is now the executive chef at New Zealandthemed Cassatt’s Café in Arlington. He was previously at Marcel’s and Volt. Juan Rivera is now executive chef at Isabella Eatery at Tysons Galleria. He was most recently chef de cuisine at Kapnos Taverna in College Park. Andrew Court is now executive chef of the Four Seasons Hotel, Washington, DC in Georgetown, which gives him oversight over Bourbon Steak and Seasons restaurants, as well as the adjoining ENO Wine Bar. Tae Strain is now executive chef at Momofuku at CityCenterDC. He was previously at Progress in San Francisco and Public in New York. Johanna Hellrigl is now executive chef at Doi Moi on 14th Street. She comes from Via Umbria and Boulangerie Christophe. Sasha Felikson, previously of Doi Moi, is now helping Dacha Beer Garden refine its menu. ThinkFoodGroup’s R&D creative director Ruben Garcia is taking over chef duties at José Andrés’ Minibar until a new head chef is identified, as Joshua Hermias has left the building. Mark Slater is now operations manager at Corduroy in downtown D.C.’s Four Points Sheraton Hotel. He was most recently at Pennsylvania 6. William Washington 16 | APRIL 2018
Quick Hits:
Laura Metzler
Sambonn Lek is now pouring his "Sam I Am" cocktails at the Bar at the St. Regis was named director of operations for the D.C.-based restaurants that are part of Schlow Restaurant Group. He was previously with Inn at Little Washington and Le Diplomate. Naomi Brown is now general manager as well as wine director at Cathal Armstrong’s Society Fair in Old Town, Alexandria. Victor Albisu’s Del Campo in D.C.’s Penn Quarter is renovating to reopen with a duel concept: Taco Bamba (in front) will serve breakfast, lunch, and dinner seven days a week. Entering via the back patio leads you to the second concept: Poca Madre, a new contemporary Mexican restaurant. Anna Bran-Leis, chef/owner of
Taqueria del Barrio in Petworth plans to expand into the forthcoming food hall at Tastemaker in Brookland at 2800 10th Street, NE. Anna also owns and operates DC Empanadas food truck. Tastemakers is the vision of Kirk and Juliann Francis, owners of the Captain Cookie and the Milk Man business. Taqueria del Barrio will be joined by Bullfrog Bagels, DC SteakHolders, DC Ballers, and DC Vegan Catering when the food hall opens this spring. Ashok Bajaj opened Sababa, an Israeli restaurant where Ardeo used to be in Cleveland Park. Ryan Moore, who has spent time at Minibar and Bistro Provence, is the chef. He’s spent a good deal of
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NYC-based The Meatball Shop plans to open its first restaurant outside of NYC, where Cork used to be on 14th Street before it relocated. A summer opening is targeted. Pizza Paradiso signed to open in Spring Valley Village at 4850 Mass Ave., NW. Arizona-based Fox Restaurant Concepts plans to open its fastcasual concept, Flower Child, in Rockville’s Travilah Square Shopping Center in July. It also plans to open in Wildwood Shopping Center in Bethesda in Q1 2019. A third location of Flower Child, as well as another Fox full-service concept, North Italia, is slated to open in Q1 2019 at a new build in downtown D.C. at 2112 Pennsylvania Ave., NW in Q1 2019. Fox launched in the region with True Food Kitchen in Fairfax and Bethesda, but spun off that concept last year. It also owns Zinburger in Springfield Town Center. This is brought to you by Papadopoulos Properties. LINDA ROTH is president of Linda Roth Associates, Inc., specializing in marketing, promotions, and publicity in the hospitality industry. Contact Linda at 202-888-3571 or linda@lindarothpr.com or visit her website at www.lindarothpr.com. foodservicemonthly
DIDN'T WE SEE YOU AT ... | Images from our Roving Photographer
44th Annual Ocean City Hotel Motel Restaurant Association Spring Trade Expo 2018 Photos by Lisa Silber
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APRIL 2018 | 17
FOOD SMARTS | Juliet Bodinetz
Food Recalls: Why & What To Do? …For Real
A
lmost daily, it seems, we hear about food items being recalled…the bagged salad recalled with a bat inside, ice cream recalled because of metal shavings, or cake that contained an allergen that was not on the product label. What’s this all about? According to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), “A food recall is a voluntary action by a manufacturer or distributor to protect the public from products that may cause health problems or possible death.” However, if a company refuses to recall its products, the FSIS has the legal authority to detain and seize those products in commerce. This happened in 2015 when a company refused to recall chicken contaminated with salmonella. The Food and Drug Administration (FDA) also has the power to order firms to recall food but has only twice used that authority, according to Food Safety News.
Have a recall plan
Your approved vendor will typically notify you, though it is suggested that you also monitor recalls announced through the FDA and USDA. This is another reason why it is so important to always buy food from an approved food source that keeps purchasing records and can notify you if there is a recall. Once notified: 1. Identify the food being recalled and match the information on the recall notice to your product; 2. Remove the item(s) from inventory and put it/them in a secure location;
and the FSIS. But the large number can be misleading. A contaminated ingredient used in multiple products, for example, triggers a recall not only of the ingredient but all products that contain that ingredient. Also, sometimes one product is recalled for multiple reasons (e.g., an undeclared allergen along with bacterial contamination), and each is counted as a separate recall.
What are the reasons for a food recall?
If you are a food manufacturer or distributer, you need a food recall plan. It will detail a plan of action, including a customer/distribution list, who needs to be notified, and each person’s role in a recall. It is essentially a checklist to ensure that nothing critical is missed while you are in the midst of a crisis.
Foods are recalled for three main reasons: biological contamination, physical contamination, or the presence of an undeclared allergen. According to Food Safety News, 218 food products were recalled for not properly displaying allergenic ingredients on product labels. The most common food allergens undeclared in labelling in 2017 were:
How big is the problem?
• Milk - 110
A total of 456 food recalls in the U.S. were recorded for 2017. These were recalls announced by the FDA
• Soy - 28
18 | APRIL 2018
What to do in a food recall
• Egg - 35
• Peanut - 18 Each year in the U.S., there are more than 30,000 emergency room visits because of food allergy anaphylaxis, according to the FDA’s Center for Food Safety and Applied Nutrition (CFSAN). About 150 people die annually because of food allergies. The Food Allergen Labeling and Consumer Protection Act of 2004 requires that packaged food labels include declarations of the eight major food allergens: eggs, milk, wheat, peanuts, soybeans, tree nuts, fish, and crustacean shellfish. But as seen by the recall numbers, mistakes are made. On the biological contamination front, 108 recalls last year were caused by Listeria contamination, 24 by Salmonella, and 14 by Escherichia coli. Physical contamination, or foreign matter in food, were involved in 42 recalls in the U.S. last year, with metal and plastic contamination most prevalent.
• Almond - 19 The Newsmagazine Foodservice Professionals Rely On
3. Label the recalled items clearly — “Recalled Do Not Use.” Let staff know not to use the product; 4. Follow the vendor’s or recall notice’s instructions as to what to do with the product. The vendor may send a special truck to pick up the recalled product, may pick up the product during a next regular delivery, or may have you destroy it.
Play Your Part Ultimately, as an operator, it is your responsibility to keep your clients and customers safe. Be aware of food recalls, and if you are a manufacturer or distributer, make sure your recall plan is up to date. JULIET BODINETZ is executive director of Bilingual Hospitality Training Solutions and has over 30 years of industry and training experience. She and her team of instructors specialize in food safety, alcohol training, ServSafe training in English or in Spanish, and writing HACCP plans in the Baltimore and Washington D.C. metro areas. www.bilingualhospitality.com, juliet@ bilingualhospitality.com or 443-838-7561. For the latest food safety tips, become a fan on Facebook or Twitter: @BHTS. foodservicemonthly
ASSOCIATION NEWS RAMW | Kathy E. Hollinger Fufills All Maryland Health Department Requirements
D.C. Proposal to Eliminate Tip Credit Will Hurt Everyone
I
t’s happened again — another misguided regulation against Washington, D.C. restaurants is being considered. This time, it’s Ballot Initiative 77, the “District of Columbia Minimum Wage Amendment Act of 2017,” a proposal to eliminate the tip credit and give all restaurant staff one base wage. That means servers who currently make hundreds of dollars in tips will have their earning potential substantially capped. As you know, tipped employees are already required by law to make the minimum wage, so this ballot initiative aims to fix a problem that doesn’t exist and leaves it up to D.C. voters to decide on this complex issue. If it passes, restaurant owners will face a Sophie’s Choice of adopting an entirely new business model, laying off staff, cutting shifts and hours, or even closing their doors. At the Restaurant Association Metropolitan Washington (RAMW), we’ve seen this movie before, and it never ends well. From studying cities and states where tips have been eliminated, we know the damage that passing Initiative 77 will create. Ironically, it will actually lower wages for tipped workers. Because very few restaurants could afford to pay workers $15 per hour plus tips, many compensate by switching to a flat “service charge.” Other restaurants that eliminated the tip system were forced to reduce hours, reduce staff size, increase menu prices, replace tipping with set hourly wages, and/or close their restaurants. Restaurants that serve a low-income customer base, who will
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be sensitive to price increases, will be particularly hurt. Initiative 77 was proposed and championed by the Restaurant Opportunities Center (also known as “ROC”), a national organization that wants to eliminate the tipped wage system, citing that doing so would help workers at places like “Denny’s, IHOP, and Applebee’s.” Problem is, of the more than 2,000 eating and drinking establishments in D.C., only FOUR of them are those particular establishments. In D.C., 96 percent of full-service restaurants are independently operated. Simply put, this initiative is an attempt to solve a problem that doesn’t exist in the D.C. market. ROC says it wants to ensure that everyone makes a fair wage. The real result will be the exact opposite. Restaurateur Danny Meyer reported that 40 percent of his long-time front-of-house staff left after they moved to a “no tipping” model, due to their substantially lowered pay. And the trickle down to customers is equally harmful. Customers will see higher menu prices and declining service. No one wins with Initiative 77. RAMW knows as well as anyone the increased pressures D.C. restaurant owners are under these days — a labor shortage, an oversaturation of restaurants in certain areas, and new regulations to comply with. In short, this change will leave customers AND staff unhappy at a time when we can least afford it. At RAMW, we have a responsibility to our members, and to the greater regional economy, to strongly oppose Initiative 77.
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COVER STORY | Lisa Keathley
For Charleston’s Cindy Wolf, It’s Personal
“M
“It’s just in my blood.” 20 | APRIL 2018
y food is a personal cuisine. That’s what it is, just like most chefs. It’s personal,” she says. And it’s been personal for a long time now — from the beginning, in fact. Cindy Wolf was raised in a food family. Her beloved dad was an executive for Hardee’s and then Ponderosa Steak House, so she was exposed to food and food procurement from her earliest days in North Carolina and then Indiana. Her mom bought and cooked with fresh corn and tomatoes from a
Was it easy at the beginning?
roadside stand just down the way. Her great-grandfather, grandfather, and great-uncles were butchers, so fresh meats were always on the table. How could she not turn to food for a career? “It’s just in my blood,” she says. “I wanted to own my own restaurant as a kid.” At 19, after trying a couple of semesters in a business program, she became an apprentice with a restaurant called Silk’s in Charleston, South Carolina. There, the sous chef
a total bad ass! I’ll never forget that when I first started working there, she asked me to clean two flats of strawberries. I cleaned the first one, and it took me 45 minutes or so, which was way too long. With the second flat, she said, ‘Now I’m going to teach you to do it the right way!’ But that’s the way to learn. She taught me to work with my hands before I was allowed to use a piece of equipment.”
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was a woman, as was the executive pastry chef. “The sous, pastry, and executive chefs were all talented, giving, and nurturing. I learned a great deal from them really quickly, and learned I wanted to be a chef, not a restaurant manager.”
Not at all, says Wolf with a throaty laugh. “These were two very talented women who took me under their wing and tried to teach me every single thing they could, and they were not easy about it. They were both bad asses! The pastry chef was
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want! A waiter might say, ‘Ah, you might want a salad course in there or balance that with a soup.’ But in the end, we are not here to tell you what to do. You can choose whatever you want!”
After graduating from the Culinary Institute of America in Hyde Park, New York in 1987, Wolf returned to Charleston for an externship with a local restaurant called Morton’s, owned by Marcelo Vasquez. “Thankfully, I got to work for him. Marcelo’s cooking was Argentinian but with classic French cooking influences. He mingled the two and had his own thing going on, cooking what he wanted to cook.” After the devastation of Hurricane Hugo in 1989, Morton’s closed in Charleston but reopened in Knoxville, where Wolf was named executive chef at the age of 25.
When it was time for the next step… …Wolf moved to Washington and took a position with what is now Capital Restaurant Concepts, which owned more than a dozen restaurants in the Mid-Atlantic at the time. “I wanted to see how a corporation worked,” Wolf notes. “They were a very successful restaurant company, and I thought it was time to get my hands more into profit and loss statements, food costs, labor costs, and wanted to completely understand how a successful restaurant company operates.” Wolf says it was a great experience that included developing menu concepts for D.C’s Paolo’s, where she was executive chef. Eventually, the company wanted to do a southern-style restaurant. “I said, ‘Do you have a menu concept in place? What do you think about low country cooking?’” A friend, John Martin Taylor, had just written a cookbook, Hoppin’ John’s Lowcountry Cooking, about low country foods from South Carolina and Georgia. Wolf had read it, been inspired, and was very convincing when pitching the idea. “This is extremely important to the history of our country, a big part of the southern culture, the history of this cooking needs to be preserved.” Things fell together, and Wolf opened D.C.’s Georgia Brown’s in 1993. foodservicemonthly
Foreman Wolf Properties
Contributed
Cindy Wolf's lobster soup with curry, a guest favorite
“It was really fun to be part of that and to bring southern cooking to fine dining, to make it fine dining, to elevate it without changing it. Southern cooking is really food of the home, and it was a bit of a challenge to get some of these long, slow-cooked dishes and some of these older dishes to make sense in a restaurant. I really enjoyed the development of that.”
On to Baltimore… The opening general manager for Georgia Brown’s was Tony Foreman. “Tony and I opened the restaurant together. That’s when we met.” A year and a half later, the two fell in love and decided to get married. “Tony grew up in Baltimore, and when he said Baltimore would be a good place to open our business and get our restaurant going, that’s what we did. We quit our jobs, got married, and moved to Baltimore.” Less than a year and a half later, they opened Savannah in November 1995 in the Admiral Fell Inn in Fell’s Point. In 1997, the duo opened Charleston out of a brand new space in what is now known as Harbor East. “When we opened, my food was based on low country cooking with
some French influences.” That has changed over time as she, Tony, and their staffs have traveled to Europe, and particularly to France. “That’s how I have grown and evolved as a chef — all the way from eating at a roadside stand somewhere in the French countryside to a three-star Michelin restaurant to winemakers’ homes — having experiences you would never be able to have otherwise. These experiences have really guided and informed me as a chef.” While southern cooking is still part of her cuisine, “classic French food is the really foundation of my cooking, using really fresh product, cooking vegetables less, using local foods. My cooking is informed by the seasons, our local watermen and farmers, and the availability of local product.”
A “taste” for variety… When Wolf renovated her fivestar Charleston restaurant in 2005, she also introduced another new concept in fine dining — a tasting format where diners can choose not just from a small, pre-selected list of items but instead from a wide range of choices. “I give you 28 menu items. You can have the beef, the duck, and the lamb if that’s what you
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Though Wolf and Foreman are no longer married, they still work closely together. “I like working with Tony because he has great respect for the kitchen. And, in my experience, that is not always the case with front-of-the-house people. He is constantly pursuing knowledge. His palate is very highly tuned. His wine knowledge is tremendous, and he has great passion for what he does. We both love food, and wine, and the table.” And work together, they do, with their flagship Charleston and seven other properties: Bin 201 Wine Sellers, Bin 604 Wine Sellers, Petit Louis Bistro, Lupa, Johnny’s, Cinghiale, and Bar Vasquez, formerly known as Pazo. “He (Marcelo Vasquez) passed away before the reopening, and we really did change the name to honor my mentor. It’s now Bar Vasquez, with Argentine cooking.”
Biggest lessons to share “What makes a good chef is someone who is both a great cook and a great business person,” says Wolf. “That is what you have to have in order to have a successful restaurant. A lot of chefs can be great cooks and very creative, but food costs are too high, labor costs are too high, and it doesn’t work. You have to be both. You can’t just do caviar, and truffles, and foie gras and make money. Things have to make sense.” Training and motivation are also key. “You have an initial heavy training because you have to train someone in everything, and after that, it’s follow through. And you also have to motivate your staff. When you have people working
COVER STORY cont. pg 22 APRIL 2018 | 21
ASSOCIATION NEWS VRLTA | Eric D. Terry
VRLTA Works with UnitedHealthcare® in Strategic Alliance
W
e are pleased to announce that the Virginia Restaurant, Lodging & Travel Association is now working with UnitedHealthcare in a strategic alliance to help address the diverse health care needs of the hospitality industry. Together, the National Restaurant Association, VRLTA, and UnitedHealthcare offer exclusive health care pricing and solutions through the hospitality association’s alliance program that is suitable for every size VRLTA member business – including small, midsize, and large employers.
Four ways VRLTA member businesses can access UnitedHealthcare’s exclusive offerings: For small businesses: New Restaurant & Hospitality Association Benefit Trust option for fully insured hospitality groups with 2-99 eligible employees. For businesses with 51 or more
employees: Up to a five percent discount on manual medical rates for fully insured groups with 51 or more eligible employees. For large self-funded businesses: An annual invoice credit of up to five percent on administrative fees for new ASO medical products for self-funded groups with 100 or more eligible employees. For businesses of all sizes: Up to a five percent discount on specialty benefits products (dental, vision, life, disability, accident, and critical illness) for fully insured groups – in addition to all other discounts, including bundling benefits programs.
Health Care Reform Guidance and Solutions Amid the ever-changing health care regulatory environment, UnitedHealthcare also helps provide VRLTA members with the latest health reform facts, guidance, and
solutions to navigate potential changes and opportunities. One of its main goals is to offer easier access to cost-effective health care coverage and related products and services to our members, while helping them comply with state and federal regulations.
New Restaurant & Hospitality Association Benefit Trust Option for Small Employers A new Restaurant & Hospitality Association Benefit Trust is also available to quote as an option for VRLTA hospitality member groups. The RH Association Benefit Trust is a health benefits solution insured and serviced by UnitedHealthcare and focused on small employers with 2-99 eligible employees. This solution can offer VRLTA members some of the same advantages of large employers regarding more health plan designs for product and potential pricing flexibility. Available nationally, the RH Association Benefit Trust features a product portfolio with more than 120
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for you for years and years, having the menu change frequently is not only good for guests but staff, too. There’s always something new and interesting. That’s also extremely important.”
What’s next? “I would like to write a cookbook,” says Wolf. I’ve been writing my cookbook probably for the last 20 years from the standpoint that I do so much menu development. So about eight years ago, I started writing everything down and pulling notes together.” And this year, for the seventh time, Wolf is a finalist for a 2018 22 | APRIL 2018
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health plan designs. We chose to work with UnitedHealthcare because of its wide range of products and services. It features an expansive network of 1.2 million physicians and other health care professionals and approximately 6,500 hospitals and other care facilities nationwide; various online tools and resources; and several wellness programs designed to help improve employee health, productivity, and retention. In addition, voluntary benefit programs are available for dental, vision, life, and disability insurance products. UnitedHealthcare is one of the businesses of UnitedHealth Group®, a diversified Fortune 50 health and well-being company. For more information, visit www. uhctogether.com/vrlta. ERIC TERRY is the executive director of the Virginia Restaurant, Lodging and Travel Association.
James Beard Foundation Award for the Mid-Atlantic region. “I would love to win sometime. It’s a real honor. I’ve been going to the ceremony since 2006, and it feels like the Academy Awards now. It’s a huge honor, and I’m very happy any time I get noticed that way.” But mostly, Cindy Wolf hopes “to work in my kitchen the rest of my life. I love what I do. I love to cook. I realize that at some point in my life I may not be able to, I hope that never happens, but I always want to be involved in my kitchen. I love the people that I work with, they are my family. I can’t imagine not being able to work with them, or change the menu, or make new dishes. It means a lot to me. And it meant a lot to my mother and father.” For Chef Cindy Wolf, after all these years, it’s still… personal!
foodservicemonthly
FRESH. LOCAL.
The Maryland Wholesale Produce and Seafood Markets in Jessup, MD... ...the places to go for the freshest variety of produce and seafood.
Produce: 410-799-3880 | Seafood: 410-799-0141 Visit MFCA website for more information.
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APRIL 2018 | 23
CULINARY CORRESPONDENT | Celeste McCall
Guapo’s is Growing — Quite Handsomely!
G
uapo’s, one of the region’s better-known Tex-Mex restaurant chains, will welcome its ninth sibling later this spring. The new 3,800-square-foot Guapo’s is opening at 3050 K Street, NW, in Georgetown’s Washington Harbour. The site’s previous occupant was Orange Anchor. Based in Manassas, the Guapo’s group operates other outlets in Bethesda, Shirlington Village (Arlington), Fair Lakes (Fairfax), Woodbridge, Manassas, Herndon, and one on upper Wisconsin Ave., NW (Tenleytown). That location was the Rincon family’s first Guapo’s, when it opened 27 years ago. Guapo, by the way, is Spanish for “handsome.”
A dream location “It’s something that the Guapo’s family has always wanted to do, that we always thought unreachable, to be on the Georgetown waterfront,” Raul Rincon told The Washington Business Journal. Raul’s Colombianborn father, Hector Rincon, launched the business in 1990. “So when this opportunity presented itself, we took it,” Raul said. At 100 seats, including the bar, the Georgetown edition is being designed by local architect/designer Ernesto Santalla. Though the space will be smaller than other Guapo’s offshoots, it will have a 40-seat outdoor patio. Guapo’s has also hired a new chef, Sergio Galindo, who will shape the Georgetown menu and bring consistency to cooking at sister Guapo’s eateries. Chef Nathan Breedlove has been hired to work along with Chef Galindo. Breedlove, a former sous chef at Oyamel by José Andrés, worked most recently at Le Diplomate in D.C.
24 | APRIL 2018
Jenna Berube
New Guapo's under construction at the Georgetown waterfront
New dishes, Colombian style The Georgetown kitchen will add new dishes, including creations from the Rincon’s home country of Colombia. Which new dishes? No one is saying. But Guapo’s will upgrade plating and other aspects to fit in with the Georgetown scene. The ceviche bar will be similar to one successfully tested in the Fair Lakes Guapo’s. But it will retain its casual, family-friendly atmosphere with no tablecloths and baskets of chips and salsa but adding — hopefully — a late night bar business.
GUAPO’S cont. pg 25 Contributed
Chef Sergio Galindo will shape the Georgetown Guapo's menu
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GUAPO’S
cont. from page 24
Getting the house in order Guapo’s management is working to streamline operations. The chain has hired a new director of operations, Jorge Figueredo, previously general manager of Penn Quarter’s Jaleo. Figueredo, who also hails from Colombia, will lead the effort to improve ordering, pointof-sale, and other business aspects before implementing them in the other eight Guapo’s locations. Said Figueredo: “We’re looking to bring new ideas to the Georgetown location — ways that have been successful for the past 25 years. We’re trying to appeal to the new demographics — especially millennials — while remaining family-friendly. We want a good mix of the two.”
coming back to Tex-Mex “comfort food.” “People are trying different things: lengua (“tongue”) tacos, chorizo, and new kinds of hot peppers — but people still love Tex-Mex,” Rincon emphasized. “They will never get tired of quesadillas, burritos, and fajitas as long as we maintain good quality and competitive prices.”
Guapo’s future plans? Look for expansion to such southern cities as Nashville, Charlotte, and Jacksonville. “We’ve gotten too big to maintain our organization this way,” Rincon explained. “It’s not going to be easy to make this transition, but in order to maintain our consistency, we have to create systems to make it a lot easier.” Guapo’s on the Georgetown
waterfront plans to be open to welcome the late spring and summer crowds with its Tex-Mex fare and, of course, its crowd-pleasing margaritas! CELESTE MCCALL is a Washington, D.C. food and travel writer. Contact her at 202547-5024.
Early roots The business has come far since the 1980s when Rincon’s father opened a Colombian restaurant at 1330 Pennsylvania Ave., SE, on Capitol Hill. It folded quickly. Not helping matters at the time was Colombia’s reputation, with its drug cartels and deadly on-going battles with the country’s government. Ever resourceful, Rincon renamed his restaurant La Lomita (“little hill”), and switched the format, decor, and cuisine to Tex-Mex. La Lomita remains there today, and this writer and her husband enjoyed a pleasant lunch there recently. In 1990, Rincon sold La Lomita (which also spawned a spinoff, La Lomita Dos, up the street at 308 Pennsylvania Ave., SE, in order to open his first Guapo’s. He was eying the uptown Tenleytown neighborhood, which showed promise. He was not disappointed.
A family affair The Rincon family patriarch, Hector, died two years ago. Now, all four of his children — Raul, Hector, Angela, and Veronica — help run the company. While they realize many Americans are exploring “real” south-of-the-border Mexican flavors, Rincon believes people will keep foodservicemonthly
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APRIL 2018 | 25
WHINING ’N DINING | Randi Rom
Eat Good – Do Good!
Sam’s Canterbury Café
Michael and Sam Meyers at Sam's Canterbury Café
Go Blue! Sam’s Canterbury Café “GOES BLUE” to celebrate its first anniversary and National Autism Awareness month! In 2017, Sam’s Canterbury Café opened as a coffee shop and café and has since grown into a treasured neighborhood gathering spot. Located in the heart of the Tuscany-Canterbury community, Sam’s mission is to provide fresh, tasty food and exceptional service as well as meaningful employment for adults with Autism Spectrum Disorder (ASD). Owners Michael and Jennifer Myers launched Sam’s to provide a place to meaningfully employ their son Sam, who’s on the autism spectrum. Sam is a client of Itineris, a Baltimore-based nonprofit that serves adults with ASD. One of the organization’s goals is to create personalized employment opportunities for clients by matching each individual’s distinctive skills to the specific needs of an employer. 26 | APRIL 2018
will offer complimentary beverages and lite fare as well as a special tasting hosted by Zeke’s Coffee — a local, Baltimore-based, small batch, family-owned coffee roastery.
(Michael also serves on the Itineris Board of Directors and is the chair of its capital campaign.) Michael and Jennifer saw first hand that there was a need to build solid relationships between employees and employers. Since one of Sam’s employment placements was in the food industry, and he excelled and enjoyed that field of work, they decided to take that idea one step further. They opened Sam’s to provide a permanent place for Sam and others with ASD, offering awareness training to staffers so they can learn about how those with ASD process body language, humor, and information differently. “It’s important to conduct regular training and supervision. It’s one thing to have a job, its entirely another thing to have an important role and be part of a team,” said Michael Myers. “Sam proudly refers to the restaurant as ‘My Café’ and loves working at the restaurant — greeting guests, organizing the pastry case, and preparing food trays. But Sam’s isn’t designed as a place for special needs adults to work. It’s a special place where adults with special needs happen to work, alongside other employees.” Since Sam’s first anniversary coincides with National Autism Awareness Month, the café will mark the occasion by honoring those with ASD in various ways including: As the official color for autism is blue, Sam’s will light up the restaurant in shades of blue, and the staff will wear blue throughout the month.
Open House Sam’s will hold an open house on Saturday, April 28 from 3:00 to 6:00 p.m. to thank community members for their continued support. The café
Eat Good-Do Good Sam’s will donate a percentage of sales for the month to Itineris, the Baltimore-based nonprofit that serves adults with Autism Spectrum Disorder.
Specials Sam’s will offer “go blue” -themed menu specials such as blueberry muffins, pancakes and waffles, blueberry bagels with blueberry cream cheese spread, and a special “Go Blue” salad with blueberries, bleu cheese, onion, tomato, walnuts, and blueberry vinaigrette.
What’s Happening The Be A Hero Gala to benefit the Baltimore Child Abuse Center is slated for May 4 at Port Discovery. The event offers a cocktail reception and seated dinner catered by Rouge Catering and a party with entertainment from DJ Biz Markie. Don’t wanna do the whole sit-down dinner thing? No prob. You can buy tickets for just the party and enjoy tasty treats from The Charmery, Iron Rooster, Zeke’s, Insomnia Cookies, and The Food Market, to name just a few. BCACI.org/ beahero/
Art Show Sam’s will feature works of art from Itineris clients throughout the month. Open for breakfast, lunch, and weekend brunch, Sam’s offers all-day breakfast, made-to-order sandwiches and salads, a fantastic barista menu, and house-made sweet and savory pastries with a number of vegetarian, vegan, and gluten-free menu options. Michael Myers said, “Since our anniversary falls during National Autism Awareness Month, what better way to mark the occasion than to invite our many regular customers and new friends to celebrate with us. There’s a real sense of community at Sam’s. Our guests stop in a few times a week with friends, to study or to enjoy a book from our “take one-leave one” library. Neighbors especially enjoy walking their dogs to Tripp’s Terrace, named after our dog. But most importantly, I believe we’ve created a culture of mutual respect and understanding, offering employment to adults on the autism spectrum working alongside the rest of our dedicated team.” SamsCanterburyCafé.com
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Rusty Scupper
Peter Duarte Rusty Scupper, the Inner Harbor waterfront seafood restaurant and bar, named Pedro Duarte the restaurant’s new executive chef. With more than 12 years of experience in the hospitality industry (many of them in Florida), Duarte most recently served as executive chef for Bravo Brio Restaurant Group in Miami, a position he held for five years. He also served as executive
WHINING ‘ N DINING cont. pg 27 foodservicemonthly
WHINING ’N DINING cont. from page 26
chef for Devon Seafood and Steak in addition to holding positions with Shula Steakhouse, Hotel Indigo, and The Ocean Club in Key Biscayne. RustyScupper.com.
Coming Soon Charmed Kitchen, a 35-seat restaurant, is set to open in May at 123 S. Chester Street in Butcher’s Hill. Executive Chef, Christa Bruno will present a dinner menu that reflects her Italian heritage. Bruno, a way-talented chef, operated the now closed but much loved (and one of my all time faves) Pazza Luna in Locust Point. Can’t wait! CharmedKitchen.com. The Regal Beagle (the name pays homage to the sitcom Three’s Company b’cuz the name of the fictional bar on the series was The Regal Beagle), a casual cocktail bar, will open this month in Canton in the former Jack’s Bistro space. Taking the helm in the kitchen will be Ted Stelzenmuller — the former owner and chef of Jack’s until he closed it last month to open Blair’s on Hudson, also in Canton. Managing partner Ryan Sparks, the former beverage director at Bookmakers Cocktail Club in Federal Hill, will operate front of house and the bar. Emmy Award-winning television personality and New York Times bestselling author Giada De Laurentiis announced detailed plans for her soon-to-open restaurant concept at Horseshoe Casino Baltimore. GDL Italian by Giada is slated to open in mid-April. Visitors to the 180-seat restaurant, De Laurentiis’ first on the East Coast, will be greeted by a large antipasto display case amid a palette of bright colors: tomato red, shades of yellow, and rose gold. The menu will consist of Italian cuisine with California influences, featuring a wide selection of pastas and meatballs, fresh local seafood, and a large selection of shareables. The restaurant is the latest dining concept De Laurentiis foodservicemonthly
Caesars Entertainment
Giada De Laurentiis has developed in partnership with Caesars Entertainment, the majority owner and operator of Horseshoe Baltimore. “I’m looking forward to opening my first restaurant outside of Las Vegas in a city that already boasts a proud tradition of authentic Italian dining,” Giada said. “Baltimore is a great food city, and it has been a pleasure getting to know the amazing local suppliers with whom we will be partnering to ensure our menu is filled with the region’s best fresh ingredients.” The restaurant’s wine list will include select favorites from the GIADA collection in Las Vegas that earned Wine Spectator’s 2017 Best of Award of Excellence. Horseshoe Baltimore has retained Floss Barber, Inc. as the restaurant’s interior design firm. The architect on the project is R2Architects, LLC. Caesars.com/ Horseshoe-Baltimore/Restaurants.
Closed Wine Market Bistro — a popular dining spot in Locust Point — closed its doors after 13 and a half years in business. The bistro’s wine shop and front bar area will remain open. RANDI ROM is a Baltimore special events planner, marketing and public relations maven, freelance writer, and the head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@ comcast.net or phone 443-691-9671. The Newsmagazine Foodservice Professionals Rely On
APRIL 2018 | 27
RAR RESTAURANT ACTIVITY REPORT
CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the RAR and the RAR is solely responsible for its content and accuracy. The list is edited for space. OPEN ROAD Kevin Nally , Dir. Of Operations & Development 99 M St. SE, Washington DC 20003 703-876-6060 www.openroadgrill.com $20 to $50 Classic/Varied A new location of Open Road is opening at Navy Yard, 99 M St. SE, Washington, DC 20003. The restaurant features a menu of classic and varied fare such as blackened salmon, sirloin steak frites, pumpkin ravioli, salads, and burgers, as well as full ABC. Anticipated opening is in spring or summer of 2018. NORDIC KNOT Melissa Romano , Co-Owner 11424 Washington Plaza West, Reston VA 20190 571-758-2739 info@nordic-knot.com https://nordic-knot.com/ $20 and under Bakeries/Coffee/Snacks Nordic Knot will be opening at 11424 Washington Plaza West, in Reston, Virginia 20190. The bakery specializes in artisanal pretzels with a variety of toppings. The bakery will also offer European-style sandwiches on a pretzel-batard mash-up, baguettes, loaves, plus coffee, espresso, and beer from Lake Anne Brew House. A mid-2018 opening is expected. SLAPFISH Andrew Gruel 12055 Rockville Pike, Rockville MD 20852 714-377-1644 www.slapfishrestaurant.com $20 to $50 Steak/Seafood A new location of Slapfish is opening at 12055 Rockville Pike, Rockville, MD 20852, at Montrose Crossing retail center. Slapfish features a menu of seafood-based fare such as chowder fries, lobster grinders, lettuce-wrapped fish tacos, and grilled shrimp burritos. Expected opening is in early June of 2018. APPLE SPICE Jim Crimmins Columbia MD 21029 801-433-3030 www.applespice.com $20 and under Sandwiches/Soups/Salads/Deli
Apple Spice is opening at a to-be-announced location in Columbia, MD 21029. Apple Spice offers box lunch delivery, with a wrap or sandwich made with premium meats and cheeses, a side such as fruit, pasta salad, or chips, and a cookie in each order. ATRIUM CAFÉ DJ Lee 901 N. Nelson Street, Arlington VA 22203 202-863-7590 $20 and under Sandwiches/Soups/Salads/Deli A new location of Atrium Café will be opening at 901 N, Nelson Street in Arlington, Virginia 22203. The café specializes in freshly carved turkey sandwiches, as well as Asian fusion dishes. In addition, a mid-2018 opening is expected. DON’T LOOK BACK TACOS Hamooda Shami 3306 W. Broad Street, Richmond VA 23230 info@dontlookback.com 804-353-8226 www.dontlookback.com $20 and under Mexican UPDATE!! We previously reported that a second location of Don’t Look Back restaurant would be opening at a to-beannounced location in Richmond, Virginia 23221. We now know the restaurant’s address will be 3306 W. Broad Street in Richmond, Virginia 23230. The existing restaurant offers a variety of traditional tacos, as well as breakfast tacos and vegan options. In addition, the new location is slated for mid-2018 opening. THE ROBIN’S NEST TRAVEL CENTER Joseph Malcolm, Owner 51 Robins Way, Jane Lew WV 26378 bobbin@wvrobin.com 304-884-7095 www.wvrobin.com $20 and under American Joseph Malcolm has recently taken ownership of Robin’s Nest Travel Center at 51 Robins Way, Jane Lew, West Virginia 26378. The owner plans to do extensive renovations on the restaurant, including upgrades on the interior. SUSHI NAKAZAWA Alessandro Borgognone 1100 Pennsylvania Ave. NW, Washington DC 20004 hello@sushinakazawa.com 212-924-2212 www.sushinakazawa.com $50 to $100 Asian New York-based sushi restaurant Sushi Nakazawa is opening a second location at Trump International Hotel, 1100 Pennsylvania Ave. NW, Washington, DC 20004. The upscale restaurant features a menu of sushi made with local, fresh seafood, as well as sake and wine. Expected opening is in April of 2018. OFFICINA Nicholas Stefanelli 1120 Maine Ave. SW, Washington DC 20024 info@masseria-dc.com 202-608-1330 www.officinadc.com $50 to $100 Classic/Varied Nicholas Stefanelli, chef and owner of restaurant Masseria, is opening a new restaurant called Officina at The Wharf, 1120 Maine Ave. SW, Washington, DC 20024. The 13,000 sqft., threelevel concept will house a trattoria, salumeria, cheese cave, butcher shop, pastry shop, and more. Antici-
pated opening is in spring of 2018.
set, but is expected to be in mid-March of 2018.
ORCHID GAMING & SMOKING PATIO Taylor Gray, VP of Development 7002 Arundel Mills Cir., Hanover MD 21076 410-752-5444 www.marylandlivecasino.com $20 to $50 Beverages Orchid Gaming & Smoking Patio is opening soon at the Maryland Live! Casino & Hotel, 7002 Arundel Mills Cir., Hanover, MD 21076. The bar at the outdoor space will feature lounge seating and an extensive menu of spirits, including barrel-aged cocktails. Anticipated opening is in mid-April of 2018.
WOODLANDS PURE VEGETARIAN 45633 Dulles Eastern Plaza, Sterling VA 20166 703-385-1996 www.woodlandsva.com $20 and under Asian A new restaurant called Woodlands Pure Vegetarian will be opening at the Dulles Town Crossing center located at 45633 Dulles Eastern Plaza in Sterling, Virginia 20166. The restaurant offers an entirely vegetarian menu of Indian cuisine. In addition, an April opening is expected.
CHUBBY SQUIRREL BREWING Boyd Harrison, Co-Founder 10382 Willard Way, Fairfax VA 22030 boyd@chubbysquirrelbrewing.com 540-558-8040 www.chubbysquirrelbrewing.com $20 and under Bar & Grill/ Pub Chubby Squirrel Brewing, Fairfax’s first nanobrewery will be opening at 10382 Willard Way in Fairfax, Virginia 22030. The brewery will focus on single-malt, single-hop style brews including IPAs and traditional nitrogen-infused stout. The kitchen will offer classic pub far including buffalo wings as well as pierogis, grilled cheese, and poutine. In addition, a spring opening is expected. URBAN TANDOOR Rajeev Mainali, Owner 801 N. Quincy Street, Arlington VA 22203 info@urbantandoorva.com www.urbantandoorva.com $20 and under Other Ethnic Urban Tandoor will be opening at 801 N. Quincy Street in Arlington, Virginia 22203. The restaurant will offer traditional Indian cuisine as well as some modern takes on the classic dishes. The restaurant will have 95 seats inside, and an outdoor patio will have the capacity to host another 40 guests. In addition, an early spring opening is expected. While contact number is set up, owner can be reached at info@urbantandoorva.com DUDLEY’S SPORT AND ALE Reese Gardner, Owner 2766 S. Arlington Mill Drive, Arlington VA 22206 703-552-8010 www.dudleyssportandale.com $20 and under Bar & Grill/ Pub A new sports bar called Dudley’s Sport and Ale will be opening at 2766 S. Arlington Mill Drive in Arlington, Virginia 22206. The sports bar will feature 12,000 sqft of interior space, including at 28 seat bar and a 125 seats in the dining area. While the menu has yet to be announced, we do know that the bar is slated to open late spring 2018. CANTINA BAMBINA Nick Fontana, Owner 960 Wharf St. SW, Washington DC 20024 202-380-9620 $20 and under Mexican Cantina Bambina, a two-story concession stand and tiki bar from the owners of Pearl Street Warehouse, is opening soon at The Wharf, 960 Wharf St. SW, Washington, DC 20024. The lower level of the space will offer assorted quesadillas, frozen custard, coffee and bagels, and other grab-and-go items. The 1,600 sqft. rooftop bar will serve Mexican-import beers and margaritas. An exact opening date has not been
LATAO Mark Li, Owner 8700 Baltimore Ave., College Park MD 20740 $20 to $50 Asian A new restaurant called LaTAO is opening at 8700 Baltimore Ave., College Park, MD 20740, on the ground floor of The Enclave student apartment building. The 6,300 sqft. restaurant will feature a menu of sushi and other Japaneseinspired cuisine, as well as Chinese dishes including an all-you-can-eat hot pot station. Anticipated opening is in May or June of 2018. GDL ITALIAN Giada De Laurentiis, Owner 1525 Russell St., Baltimore MD 21230 855-442-3271 $50 to $100 Pizza/Italian Restaurateur and cookbook author Giada De Laurentiis is opening a new eatery called GDL Italian by Giada at the Horseshoe Casino Baltimore, 1525 Russell St., Baltimore, MD 21230, in the space formerly occupied by Johnny Sanchez. The new, 180-seat concept will feature a menu of Italian cuisine with California influences, including dishes such as pastas, meatballs, fresh local seafood, and an antipasto station. An extensive wine list and cocktails will also be offered. Opening is expected in mid-April of 2018. TACOS, TORTAS AND TEQUILA Ivan Iricanin Regional Owner 2900 Wilson Blvd Arlington VA 22201 @ambarrestaurant.com 703-875-9663 $20 and under Mexican A new location of Tacos, Tortas and Tequila will be opening at 2900 Wilson Blvd in Arlington, Virginia 22201. While the restaurant’s menu has yet to be disclosed, we do know that it will feature authentic Mexican food and full ABC. The location is currently home to La Tasca restaurant, which is slated to close in early 2018. HOT DIGGITY DONUTS George Bagby, Owner 1213 Hull Street, Richmond VA 23224 info@hotdiggitydonuts.com www.hotdiggitydonuts.com $20 and under Bakeries/Coffee/Snacks Hot Diggity Donuts is a new donut bar serving up made to order craft donuts, as well as seasonal yeast donuts including lemon poppy, bittersweet mocha and blood orange with fennel pollen. It also will offer coffees, brunch and late-night cocktails, and other desserts: Thalhimers Original 6-layer Chocolate Cake, cannoli and Heirloom Apple Fritters.
FSM ADVERTISERS SUPPORT THE FOODSERVICE INDUSTRY OF THE MID-ATLANTIC WHEN THEY SHARE THEIR MESSAGE EACH MONTH. CONTACT LISA SILBER, SALES MANAGER: 301-591-9822 OR LISA@FOODSERVICEMONTHLY.COM FOR THE BEST WAY TO REACH THE REGION’S BUYERS.
INDEX TO ADVERTISERS
Tell them you saw it in Foodservice Monthly Acme Paper............................................................................. 19 Barter Systems........................................................................ 27 Bi-Lingual Hospitality Training Solutions................................... 19 Chesapeake Greenhouse Ltd ..................................................... 3 Congressional Seafood - ............................................ Back Cover 28 | APRIL 2018
Ecolab ..................................................................................... 1 H& S Bakery- ...................................................Inside Back Cover H M Wagner - .................................................. Inside Front Cover H M Terry Co., Inc..................................................................... 7 Itek Construction..................................................................... 9 J. J. McDonnell....................................................................... 11 Keany Produce & Gourmet......................................................... 5 The Newsmagazine Foodservice Professionals Rely On
Martin Bamberger Co.............................................................. 13 Md. Dept. of Agriculture............................................................ 7 Maryland Food Center Authority............................................... 23 Ram EF................................................................................... 27 Restaurant Depot.................................................................... 15 Restaurant Reputations........................................................... 13 Tech 21 Construction................................................................ 9 foodservicemonthly
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410.276.7254 | www.hsbakery.com | 601 South Caroline Street, Baltimore, MD 21231