Food Service Monthly by Silver Communications

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Volume 15, No. 5 n May 2016

MOTHER’S

GRILLE Eat. Drink. Play. PRESORT STD. US POSTAGE PAID PERMIT #163 DULLES, VA

HAVE YOU EVER COOKED FOR 12 HOURS STRAIGHT AND STILL HAD NO TIME TO EAT? It started with food but it’s bigger than that now. Your passion and your determination put you on a bumpy journey filled with fear and failure. But it’s all been worth it. That’s why we provide food and ideas that inspire your menu, tools that attract more customers, and solutions that optimize your business. With all of this lined up, you’ll make more than what’s on the menu. Discover more at USFoods.com

insidefsm Volume 15, No. 5

May 2016

news and information

columns

Looking Back………………………………………………………………………………………… 2

Sauce on the Side by Michael Birchenall…………………………… 2

FSM News…………………………………………………………………………………………… 3

Inside a Restaurateur’s World by Michael Sternberg …………… 6

Association News VRLTA………………………………………………………………………… 8

Balti-MORE by Dara Bunjon………………………………………… 10

Balti-MORE: Mother’s Grille ………………………………………………………………… 10

Food Smarts by Juliet Bodinetz……………………………………… 18

Poultry 2016……………………………………………………………………………………… 12

Bob Brown Says by Bob Brown……………………………………… 19

Association News RAM………………………………………………………………………… 17

Working in America by Becki L. Young……………………………… 21

Special Report: Sandtown…………………………………………………………………… 20

The Latest Dish by Linda Roth……………………………………… 22

NRA Show ………………………………………………………………………………………… 26

Whining ’n Dining by Randi Rom …………………………………… 24

Ad Index…………………………………………………………………………………………… 27

Modern Business Solutions by Henry Pertman………………… 28

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Volume 15, No. 5 n May 2016

MOTHER’S

GRILLE Eat. Drink. Play.

on the cover

Adam Rather, Chef; Marc Boyd, Managing Partner; Dave Rather, Partner of Mother’s Grille at their new Timonium location with a Fire on the Mountain Chicken Sandwich photo credit: Michael Birchenall

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.

Fresh Produce

LOCAL

SPECIALTY

PRE-CUT

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J� � � 20 �� 3�M – 6�M Feat� ��n� Stephanie Goldfarb, Pro�u�� A� �i�n�� C��p�ra�� C�e� & F�o� Ne�w�� “A�� ic�’� Bes� Co��” �� (301) 772-3333 RSVP Margie.Kaufman-Diven@keanyproduce.com 3310 75th Ave, Landover, MD 20785 www.keanyproduce.com

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MAY 2016 | 1

SAUCE ON THE SIDE Michael Birchenall

Old Business Model Forever Or Do We Create a New One?

ne thing politicians can do so readily and with such ease is to take an issue they know very little about and muck it all up. Take the minimum wage and foodservice is an easy target. How good do they sound by sounding the call for a fair wage for the server and creating a portrait of a system that places foodservice as the ogre of poverty for the worker. What do they understand about our business … how to ask for a donation for their kid’s soccer team, a deal on a fundraiser and of course their first job at McDonald’s. But then as we get closer to a $15 minimum wage (after the industry has been beating back the attempts to increase it for years), we have the growing discord in the dialogue. From what I can hear is we are drawing the line in the sand and get ready for the battle. If I had a dream, I would like to see a voice of reason on our side and let’s open the discussion with some give and take on both sides. Look at this issue and listen to the voice of a restaurateur/consultant talking about community and the Restaurant Neighbor Awards. We have a passionate overview of the

distributor manager in the community … not only do we stand strong to feed first responders in times of need, but you can find our foodservice workers and managers fighting hunger in the poverty ravaged areas. How do we turn that to our advantage. How do we draw attention to our quiet strengths? We should bring that to the table. Costs are rising. We now have health insurance to help our staff that went way too long without affordable healthcare. Try to live without it. The customer wants organic, natural, high profile flavors, local, gluten free … great service and guess what; that all adds to destroying the thin margins we always talk about.

looking back, looking forward

Volume 15, No. 5 n May 2016

Editor and Publisher michael@foodservicemonthly.com Sales Manager lisa@foodservicemonthly.com Design and Production fsm@eink.net Dennis Barry, Juliet Bodinetz, Bob Brown, Dara Bunjon, Andrew Kline, Genevieve LeFranc, Celeste McCall, Henry Pertman, Randi Rom, Linda Roth, Michael Sternberg, Jay Treadwell, Becki Young phone: 703-471-7339 email: info@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.

2 | MAY 2016

we have advanced the price point since then. Thank Starbucks that we can charge a premium price for coffee when you can see it was 45 cents. I went to an all star game in Atlanta in 1972 by going to the box

Then we’ll see if the public is willing to accept the new business model and support us. Or will they walk away.

Look at my 1980s menu. I think

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Contact

Let’s take the initiative … ready to be proud and positive of all we do and come to the table with a sense of reason.

We have to build a new model and there’s no doubt the first number to change will be the top line … prices have to take a jump, but let’s tak about about it reasonably and smartly. I read stories of the national chains starting to retool the numbers. I hear the same on the independent side. Haven’t we already done that? Is this a surprise? I don’t think so.

foodservicemonthly Michael Birchenall Lisa Silber Electronic Ink Contributing Writers

office, buying a ticket for $7 and see Hank Aaron hit his first home all star home run. Can’t get near a game like that now unless I call myself a mega-corporation.

Here’s Looking at You! Looking ahead to the June issue, you can see here we have eyes on you. Arty Alafoginis from Capital Meat Company arranged this tour of Virginia beef country in the Augusta County area in the Shenandoah Valley with David Robishaw of the Virginia Department of Agriculture and Consumer Services. Where’s the beef this year. Check with Lisa Silber, our sales manager for the best center-of-the-plate location for featuring your beef and meat portfolio. lisa@foodservicemonthly.com

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—Michael Birchenall foodservicemonthly

FSM NEWS

RAMW Names Robert Kinkead As 2016 Duke Zeibert Honoree THE DUKE ZEIBERT CAPITAL ACHIEVEMENT AWARD WILL BE FORMALLY PRESENTED TO BOB KINKEAD AT THE RAMW ANNUAL RAMMY AWARDS GALA.

With the news of Bob Kinkead being the Duke Zeibert Capital Achievement recipient for 2016, the special moments are coming from the archives. Here is a James Beard dinner at Maestro with the chefs participating: Roberto Donna, Fabio Trabocchi, Jeff Buben, Jose Andres and Bob Kinkead.

he 2016 Duke Zeibert Capital Achievement Award will be presented to chef/restaurateur Bob Kinkead. Kinkead is a self-trained chef who in 1987 was chef and partner at Twenty-One Federal in Washington, and only

six years later he opened his own restaurant, Kinkead’s, an American style brasserie featuring fresh seafood. The chef’s cuisine was often characterized as modern American but he adapted techniques and flavor profiles from around the

Washington Region Turn Flour into Gold with C-CAP

School, who both received fulltuition scholarships towards their Bachelor’s Degree in the Culinary Arts. Getha Hilario will attend the Culinary Institute of America (CIA) in Hyde Park, NY and Tyler Chambers will study at Johnson & Wales University in Providence, Rhode Island. Tiffany Rodriguez of Gwynn Park High School received the Art Institute National Scholarship and the Monroe College full-tuition scholarship was awarded to Desiree Samuel of Bowie High School. Desiree Samuel will study at the state-of-the-art Culinary Arts Center at the New Rochelle Campus. The 2016 C-CAP Meatless Monday Recipe Contest challenged C-CAP high school students from around the country to “get the beef off their buns” and create an innovative veggie burger. Through

At the Careers through Culinary Arts Program (C-CAP) Washington, D.C. Region Awards Breakfast, Program Coordinators Yvette and Troy Williams alongside C-CAP President Susan Robbins presented over $377,486 in scholarships and cash awards to 24 high school seniors during the awards ceremony hosted by Restaurant Toro Toro. The guest speaker was Mrs. Akosua Ali; C-CAP Alumni/President of NAACP DC Chapter. Susan Robbins was joined by Sandi Hallmark to present the Hallmark Family Scholarship for $5,000 and Chef Michael Roll, Director of Culinary at The Art Institute of Washington. Hard work, good grades, and a lot of broken eggs paid off for Tyler Chambers of Bowie High School and Desiree Samuel of Bowie High foodservicemonthly

world to American ingredients and tastes. Kinkead was named “Best Mid-Atlantic Chef” by the James Beard Foundation. The award, named in honor of legendary Washington restaurateur Duke Zeibert and presented annually at The RAMMY Awards Gala, recognizes an individual whose hard work and outstanding initiative has increased the profile and success of the metropolitan Washington foodservice community. The award is determined by

RAMW’s Executive Committee and Kinkead was formally announced as the recipient at a special reception at the National Restaurant Association headquarters. The Duke Zeibert Capital Achievement Award will be formally presented to Bob Kinkead at the RAMW Annual RAMMY Awards Gala on Sunday, June 12 at the Walter E. Washington Convention Center. For more information regarding the awards and sponsorship opportunities, email therammys@ramw.org or call 202331-5990. Foodservice Monthly will feature Bob Kinkead in the June issue in an interview conducted by contributing writer and long time RAMW member Jay Treadwell.

FSM NEWS cont. on page 4 The Newsmagazine Foodservice Professionals Rely On

MAY 2016 | 3

FSM NEWS continued

the contest, students are introduced to the Meatless Monday public health initiative. C-CAP announced their DC/PG County -based winner at the ceremony. The scholarship was presented to Jasmine Blackwell, Crossland High School, Md., for her “Kale Burger” recipe. Scholarships awarded ranged in value from $1,000 to more than $100,000 to attend local culinary schools and some of the most

prestigious culinary schools in the country. Some students also received C-CAP Education Scholarships, cash awards to help defray the costs of books, supplies, housing, and other expenses while at community college or another culinary school. A couple days earlier, during the C-CAP DC/PG County Cooking Competition for Scholarships, 24 finalists representing 10 high schools competed against the

the only event in Virginia to bring together all sectors of the restaurant, foodservice, lodging and hospitality industries under one roof.

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clock when C-CAP re-created the intensity of a restaurant kitchen at the Oxon Hill High School in Maryland for the high school seniors to face off in a savory and sweet challenge. Students were judged by a panel of local esteemed judges on presentation of the dishes, knife skills, techniques in the kitchen, taste, sanitary food handling, and timeliness. The judges included: Chef Kwame Onwuachi, The Shaw Bijou; Chef Christian Ramsey, Collington Life Care Community; Chef Franz Corrales, Sodexo (C-CAP DC Alum 00’); Chef William Hoover, The St. Regis Washington, D.C. (C-CAP DC Alum 09’); Chef Jacqueline Craig, Sodexo; Chef Eldridge Betts, Eco Caters DC (C-CAP Chicago Alum 09’) and Susan Robbins, C-CAP President. The C-CAP Cooking Competitions for Scholarships are the culmination of the C-CAP high school program for underserved teenagers at risk of leaving high school without job or college prospects. The C-CAP program offers direction, a set of useful skills, scholarships, and the potential for a fulfilling career in a growing industry. C-CAP is a national non-profit that works with at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. Since its inception in 1990, C-CAP has awarded over $46 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. C-CAP was founded by Richard Grausman, renowned cookbook author and culinary educator.  Its President is Susan Robbins, and its Board of Directors is led by award-winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC. C-CAP works with over 16,000 students nationwide.

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In 2015-2016 academic year, C-CAP DC/PG County served 530 students in 10 schools in Washington, D.C. and Prince George’s County. www.ccapinc.org

U.S. Gain Partners with H&S Bakery for GAIN Clean Fuel Station U.S. Gain, the compressed natural gas (CNG) division of U.S. Venture, Inc. announced today that it has completed a new CNG station in partnership with H&S Bakery, a bakery provider for McDonald’s and other fast-food restaurants. The easy access, fast-fill GAIN Clean Fuel station is located at the intersection of I-95 and I-895 in Baltimore and is open to all CNG fleets and the public. “This is a great partnership and one we encourage other carriers to consider,” said Michael Jones from the Maryland Energy Administration (MEA) and Maryland Cities Coalition. “Utilizing natural gas as a transportation fuel offers significant economic and air quality benefits. CNG is produced regionally and throughout the U.S. and that contributes to a less volatile fuel price and is cheaper than diesel. In addition, CNG emits fewer air pollutants than conventional diesel fuel, so everyone benefits.” A $500,000 award from the Maryland Natural Gas Refilling Station Grant Program helped to fund the project. “We are excited to partner with U.S. Gain as we transition a significant portion of our fleet to CNG,” said Chuck Paterakis, vice president, transportation and logistics for Northeast Foods/H&S Bakery. “We selected U.S. Gain as our partner based on the company’s ability to meet our customers’ extremely high operational and environmental standards. This business decision allows us to benefit from the future growth of CNG in the transportation industry.” Located near their distribution center, the Baltimore station not only gives the H&S Bakery fleet a strategic fueling location, foodservicemonthly

FSM NEWS continued

awards from the Governor’s Cup and Wine Master’s Choice. Finger Lakes silver medals went to our 2014 Cabernet Reserve, Traminette, Melody and Chambourcin Reserve. Our 2014 Chardonnay Reserve, Blackberry Kiss and 2015 White Raven took home bronze medals. More than 3800 wines from 26 countries were entered in the competition. All 50 states in the U.S.

John Gleason, Ryder, John Deris, Ryder, Anne Wrysch Butler, U.S. Gain, Mike Jones, Maryland Energy Administration, Chuck Paterakis and Bill Paterakis, Northeast Foods/H&S Bakers, Jack Young, Baltimore City Council President, and Vicki Spiller, McDonalds Corporate but also contributes to their own commitment to improve sustainability efforts. Another advantage of CNG is that it’s a domestically produced product, which insulates it from global influences that create price volatility in other fuels such as diesel. “Fleets that are making the decision to convert to CNG are doing it for two reasons. One, because it’s more efficient from an environmental perspective, and two, because it’s a smart business decision,” Renz said. “Those companies that don’t begin to convert their fleets to CNG will have to catch up down the road.”

passionate as we are about making and serving quality, fresh food.” To support its vibrant and friendly atmosphere, Chuy’s will be hiring a variety of full- and parttime positions, including hosts, servers, bussers and bartenders. The authentic Tex-Mex restaurant is also looking for talented kitchen staff to help prepare its made from scratch dishes and signature sauces. Priding themselves on working hard and having fun at the same time, Chuy’s will be looking for new employees in Sterling to continue that trend.

Restaurants Create Jobs: Chuy’s Adding 175 to Northern Virginia

Linganore Winecellars announced that the winery’s entries were recipients of multiple honors in the 2016 Finger Lakes International Wine Competition (FLIWC). The annual competition was held in Rochester, NY. Eight wines received medals, with top honors going to our semi-dry white Terrapin, which won Double Gold in the category of White Blend. Terrapin is similar to a dry Riesling with a medium body and hints of honeysuckle and stone fruit. Its grapes include Vidal Blanc and Vignoles. Terrapin is a consistent favorite at festivals, and has previously won

Chuy’s, the Austin-based Tex-Mex restaurant known for authentic, fresh food and eclectic design is hiring approximately 175 employees for its third metropolitan Washington location. Chuy’s Sterling is located at 21365 Epicerie Plaza, Sterling, Va. “We are thrilled to expand our reach and bring authentic Tex-Mex to even more Northern Virginia residents,” said Lance Smith, Area Supervisor for Chuy’s in Northern Virginia. “We are looking for excited and motivated staff that are as foodservicemonthly

Linganore Wines Receive Eight Medals at FLIWC

were represented, and Linganore was the only Maryland winery listed as taking home a medal in the double gold category. The family owned and operated winery is currently celebrating its 40th anniversary. For more information about Linganore Winecellars, go to www.linganorewines.com For more information about Finger Lakes International Wine Competition, go to www.fliwc.com.

ANNOUNCING OUR NEW OFFICE IN WASHINGTON,DC

FROM IDEA TO REALITY INTERIOR DESIGN | INTERIOR ARCHITECTURAL DESIGN NEW CONSTRUCTION | RENOVATION | ADAPTIVE REUSE

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MAY 2016 | 5

RESTAURATEUR’S WORLD Michael Sternberg

The Power of Community

nyone who has ever opened mail for a restaurant understands the number of requests for donations a restaurant receives on a weekly basis. Every organization from a local pre-school to giants like the American Heart Association look to restaurants to support their efforts. Unsurprisingly, restaurants respond in a big way. According to the National Restaurant Association, 94 percent of all US restaurants provide charitable donations providing approximately $3 billion in generous support every year. As a judge for the NRA Educational Foundation’s Restaurant Neighbor Awards for the past ten years, I’ve been privileged to see the incredible results of restaurants’ charitable programs. Some of the giving is highly structured as exemplified by this year’s Humanitarian of the Year award winner, Harald Herrmann (SVP of Darden Specialty Restaurant Group and former CEO of Yard House). Harald co-founded “Round it Up America,” first as a means for Yard House restaurants to channel the potential giving of its guests, and now expanded to over 500 restaurants in 38 states totaling millions of dollars each year. Some giving is direct response to the needs of the community. Small Business Award recipient Carr’s Steakhouse in Mayfield, Kentucky took note of the struggles of the town’s only movie theater as it competed with the multiplexes in neighboring communities

and responded with a fundraiser that helped buy the digital projector and new seating the Princess Theater needed. The comparisons of these two programs show more similarities than are immediately evident. With “Round it Up America”, Harald has created an organization that harnesses the power of millions of small donations. Through his stewardship, those donations are steered right back into the community to offer assistance where it is most needed: providing meals to kids, supporting schools and assisting other local causes. Carr’s Steakhouse GM, Daniel Carr, went the direct route, seeing a need in the community and creating a quick response. The deeper consequence of Daniel’s actions in support for the movie theater was that jobs were retained, downtown Mayfield maintained a night-time draw supporting local businesses, especially restaurants, and the tax base of Mayfield received a lift. The economic effect of Carr’s support was clearly much greater than the money raised at the Princess Theater benefit. The other two recipients of Restaurant Neighbor Awards continued the theme of community involvement. Large Business Award Winner, Firehouse Subs, was founded on the premise of public service by former firefighters, brothers Chris and Robin Sorenson. Through the Firehouse Subs Public Safety Foundation, they provide about $1 million per quarter to first responders in communities

throughout the US. In Gulf Breeze, Florida, the first use of new, lifesaving tools provided to the local fire department by a grant from the Fire House Subs Foundation, was in the freeing of an unconscious young man from his auto in a life or death situation. That young man just happened to be a Firehouse Subs team member. Gregg’s Restaurants, the Mid-Size Award Winner, with four locations around Providence, RI, makes sure that Christmas is special for as many people as they possibly can reach in their community. They collect, wrap and distribute over 30,000 gifts each Christmas season – and they’ve been doing it for over 20 years! As Gregg’s co-owner, Bobbie Bacon, said, “We don’t do this for the awards or the accolades, we keep this program moving forward and growing each year to try and make a difference.” Each of these stories reflects how the local community benefits from the charitable endeavors of restaurants. I guarantee that in each of these stories (which you can see in full at www.nraef.org/ Build-Talent/Industry-Awards), these programs are only the highlight of what they do everyday in their community. Their giving goes much deeper as they respond to those hundreds of requests for donations, mostly by saying, “yes, we will.” In my company, we created some criteria that may be helpful to you as you deal with your own charitable requests. We created a series of questions that prioritized our giving. Here is a quick synopsis: 1. Is the request from a regular? Then yes – to whatever they ask!

Reach restaurateurs! Advertise with us. Contact Lisa Silber at 703.471.7339

6 | MAY 2016

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ONE OF MY FAVORITE EXPRESSIONS IS ‘SERVING SOMEONE A MEAL IS AN ACT OF LOVE.’ 2. Is the request addressed to the name of owner/chef/GM? If not, straight in the trash. (Seriously, they’re asking for something of value. They could at least take the time to learn the owner’s name!) 3. Did they show up in my restaurant at lunch or dinner, and ask about a donation without actually eating in our restaurant? We will be polite but the answer is no. Support us and we’ll support you. Just don’t ask us in the middle of our busiest time of day. 4. Does your project relate to my business? Family farms, yes. Your square-dancing club, not so much. One of my favorite expressions is “serving someone a meal is an act of love.” Restaurant people know how to share the love. Participating in the Restaurant Neighbor program reminds me of the many ways I am proud to be part of this incredible industry. Thank you all for all that you do in your community. MICHAEL STERNBERG is an awardwinning expert in a wide array of foodservice venues including restaurants, hotels, stadiums, arenas and airports with operations ranging from full-service to grab & go. He is CEO of Sternberg Hospitality, a full-service restaurant and hospitality consultancy, and a principal in Mokja Ventures, an investment fund for creative, scalable restaurant concepts. He can be reached at: michael@ sternberghospitality.com or 703-298-2706.

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Wheat to Web

H&S Bakery is committed to more than just creating more than 200 hearth-baked varieties of tempting, tasty and healthy breads, rolls and specialty items. We maintain a full-service website that allows our customers selection and service at their fingertips with fast online ordering, product information and a glimpse into the close ties we enjoy with our community.

To order, visit our website www.hsbakery.com or call 800.769.2253 Variety, Service & Quality Family owned and operated since 1943 Our products are baked daily and delivered 5 days a week

ASSOCIATION NEWS VRLTA

VRLTAEF Names Pam Sloan ProStart Educator Excellence Award Winner

he Virginia Restaurant, Lodging & Travel Association Education Foundation (VRLTAEF) announced Pam Sloan of Manchester High School in Chesterfield County will receive the 2016 Virginia ProStart Educator Excellence Award. Sloan is

invited to join other top educators in Chicago for the National Restaurant Association Educational Foundation’s (NRAEF) ProStart Educator Excellence Awards, May 19 – 21.

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Pam Sloan, 2016 Virginia ProStart Teach of the Year The NRAEF’s ProStart Educator Excellence Award recognizes an exceptional ProStart educator from every state. The award is given to ProStart teachers who are leaders within their state program, and who have helped elevate the program and their students within their community. “ProStart unites the industry and the classroom to create a unique and unparalleled experience for students. Our dedicated ProStart educators are working diligently to create the vital bridge for their students,” said Jim Wilson, director of education for the Virginia Restaurant, Lodging & Travel Association. “Pam embodies everything that makes ProStart educators successful: She has the ability to inspire and lead the foodservice leaders of tomorrow. We are honored to have teachers like Pam in the ProStart family. Her passion for the industry, education and her students, and her strong work ethic and commitment to the ProStart program, made her a clear choice for the 2016 Virginia ProStart Educator Excellence Award.” Sloan is in her 15th year of teaching, all of which include the ProStart program. She loves “flipping” the classroom and often puts her students in the role of educator. “I take lesson topics that students often struggle with and make them responsible for applying information from them into a lesson plan for others,” Sloan said. As an example she adds, “Recipe conversion is a struggle so each December we have several of our special needs M.O.M.D students come in the kitchen over a week long period to make a few thousand cookies — converting from a recipe that would

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“THESE HANDS-ON EXPERIENCES, WHICH PUT THE STUDENTS IN A LEADERSHIP ROLE, ACHIEVE A HIGH LEVEL OF LEARNING, AND MORE IMPORTANTLY, AN UNDERSTANDING OF HOW TO APPLY THE THINGS WE LEARN IN CLASS TO REAL LIFE AND REAL CAREERS IN HOSPITALITY.” PAM SLOAN typical make a dozen —that we then package and send to troops overseas who are listed on AnySoldier.com.” As an instructor of the next generation of chefs and restaurateurs, Sloan wants her students to understand the entire process of getting food to the table. She believes that truly understanding where food comes will help encourage her students to continue down the culinary path after leaving her classroom. “Being a suburban/urban area often my students lack a connection between how the food is grown and processed and how it gets to the grocery. To combat this we began a student garden here at Manchester High School, but also spend time volunteering with the farmers at our local botanical gardens, as well as making trips to local orchards, olive oil dispensaries, local flour mills, dairy farms, and farmers markets,“ Sloan wrote in her award submission. “These hands-on experiences which put the students in a leadership role achieve a high level of learning and more importantly an understanding of how to apply the things we learn in class to real life and real careers in hospitality.” At the NRA Show in Chicago, they will attend interactive sessions, share best practices and be honored at the Educator Excellence Awards Dinner. foodservicemonthly

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BALTI-MORE Dara Bunjon

Mother’s Grille … Eat, Drink, Play!

other’s Grille, Federal Hill’s go-tobar for scratchmade food, indoor and outdoor patio sports parties, has expanded into its third location, the Baltimore burbs in Timonium. The Rather brothers, Dave and Adam, are enjoying great response to their Baltimore area expansion, the second location in Arnold, Md. and now, try to get a seat at Mother’s North Grille in Timonium, Md. Mother’s, an established bar and restaurant, started out in 1997 in Federal Hill, which was and is still perceived to be a sports bar that serves food, but not plain bar food, from scratch-made food (95 percent made in house). Mother’s Grille has regular customers who patronized Mother’s back in the early days and have gotten married, had children and are now living in the suburbs. That is the impetus for their expansion. Residents in Howard County area can look forward to their own Mother’s Grille with an opening date in 2017. Chef Adam Rather started his culinary career in St. John, US Virgin Islands and many of their flavor influences can be found on varied menu offerings.

10 | MAY 2016

It is surely reflected on the fresh fish of the day with three optional preparations; grilled with pineapple relish, blackened with Cajun rémoulade or sesame seared with soy glaze. On any given evening the fish selections were salmon, rockfish and swordfish. The Mother’s North Grille is more the family version of the original with a good selection for the kiddies. It is not to say that it doesn’t have a nice size bar; 20

RESIDENTS IN HOWARD COUNTY AREA CAN LOOK FORWARD TO THEIR OWN MOTHER’S GRILLE WITH AN OPENING DATE IN 2017. draught beers, a strong salute to bourbon (counting 28 selections), as well as a nice selection of wines by the glass. If you like the flavor of the “islands”, go for the tropical crush — rum, pineapple and coconut. Mother’s is known nationally for their Heart Attack Burger, a cheddar cheese stuffed beer-battered burger that is deep fried, topped with chipotle mayo, tomatoes, and onions comes to the table with a large steak knife holding the humongous edible together. Mother’s North Grille burgers are all Angus beef, grilled to order – 15 choices, there is bound to be one that will float your boat. Talking about floats, a dessert can be their Root Beer Float made with their homemade ice cream. The ice cream recipe has been handed

down from their grandfather. You can always get Pop Pop’s ice cream in vanilla and chocolate, those flavors are always available and they rotate in additional new flavors.

CHEF ADAM RATHER & DAVE RATHER MOTHER’S NORTH GRILLE 2450 BROAD AVENUE TIMONIUM, MD 21093 443-991-5256 MOTHERSGRILLE.COM TWITTER: @MOTHERSNORTH INSTAGRAM: @MOTHERSNORTHGRILLE

DARA BUNJON: Dara Does It – Creative Solutions for the Food Industry offers a myriad of services: public relations, social media training and administration, freelance

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writing, marketing and more. Contact Dara Bunjon at 410-486-0339, info@dara-doesit.com or visit www.dara-does-it.com, Twitter and Instagram: @daracooks Listen to her Dining Dish radio program on Baltimore Internet Radio. foodservicemonthly

Hospitals to Serve Over 126,000 Meals Featuring Meat and Poultry Raised Without Unnecessary Antibiotics Over 350 hospitals around the country served 126,600 meals that featured meat or poultry raised without non-therapeutic antibiotics. Of these hospitals, 15 in Maryland and 49 in the Mid-Atlantic and Chesapeake region participated in this initiative. Spearheaded by Health Care Without Harm, and promoted regionally by the Chesapeake Food Leadership Council, these hospitals are leading a nationwide and regional movement within healthcare to eliminate the overuse of antibiotics in animal agriculture and build a healthy, sustainable food supply. On this Food Day alone,

participating hospitals collectively spent $146,345 on 16,600 pounds of chicken, 10,000 pounds of beef, and 5,000 pounds of pork and other meats that are raised without these unnecessary antibiotics. Many hospitals participating in Food Day regularly include meat raised without routine antibiotics in patient meals and cafeterias offerings, and if amplified over the course of a year, this could represent more than 46 million meals and $53 million spent on more sustainably raised meat and poultry. Four times the amount of antibiotics are used for industrial animal agriculture (29 million pounds) compared to human medicine (seven million pounds). This overuse in animals contributes to antibiotic resistant “superbugs”. In the United States alone, these superbugs are responsible for 23,000 deaths each year, eight million hospital stays, and $55 billion in health costs and lost productivity. A recent report from the Consumer

Reports National Research Center found that 85 percent of doctors surveyed had diagnosed one or more of their patients with a multi-drug resistant bacterial infection within the past year and that 93 percent of doctors are concerned with the use of antibiotics in livestock production facilities for animals that are not sick. “In order to solve the growing antibiotic resistance crisis in medicine we need to transform animal agriculture,” said Gary Cohen, president and co-founder of Health Care Without Harm. “Hospitals — like these participating in Food Day — can lead this transformation by using their purchasing power to serve healthier food to their patients and employees as well as drive healthy, sustainable practices in the communities they serve.” “We’re thrilled to have so many hospitals across the country participating in Food Day this year,” said Lilia Smelkova, Food Day Campaign Manager.

“Hospitals need to drive market and policy changes that protect antibiotics and prevent their overuse in animal agriculture,” said Cohen. “If every hospital in the country committed to serving meat raised without antibiotics year-round, we’re looking at over 750 million meals served and $868 million spent on healthy, sustainably raised meat – just in the health care sector alone. Imagine what that could do to protect antibiotics and the future of our health care system.” For more information, visit www. healthyfoodinhealthcare.org Hospitals in the Mid-Atlantic and Chesapeake Region Participating in Food Day by serving at least 1 meat or poultry item raised without the routine use of antibiotics: MARYLAND: 15 Calvert Memorial Hospital, Carroll Hospital Center, Levindale Hebrew Geriatric Center and Hospital

POULTRY cont. on page 13

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POULTRY cont. from page 12 – LifeBridge Health, MedStar (Franklin Square Hospital Center, Good Samaritan Hospital, Harbor Hospital, Montgomery Medical Center, Union Memorial Hospital), Mercy Medical Center, Meritus Medical Center, Northwest Hospital – LifeBridge Health, Sinai Hospital of Baltimore – LifeBridge Health, St. Agnes Hospital, Union Hospital of Cecil County, University of Maryland Medical Center DISTRICT OF COLUMBIA: 3 MedStar (National Rehabilitation Hospital, Washington Hospital Center, United Medical Center VIRGINIA: 15 Bon Secours DePaul Medical

Center, Carilion (Franklin Memorial Hospital, Giles Community Hospital, New River Valley Hospital, Roanoke Community Hospital, Roanoke Memorial Hospital, Stonewall Jackson Hospital, Tazewell Community Hospital, Inova Mt. Vernon Hospital, Sentara Obici Hospital, Sentara Virginia Beach General Hospital, Spotsylvania Regional Medical Center, St. Mary’s Hospital Richmond, Stafford Hospital, University of Virginia Health System

Kreider Farms to Open New Observation Tower Kreider Farms will open its 100-ft.-tall observation tower to the public on May 3 after a ribbon cutting on May 2. The tower, which sits atop a grain silo that had been moved the length of three football fields last May, will offer the public unparalleled, 360-degree views of the Lancaster County countryside. Both locals and travelers are invited

to schedule a visit to climb the tower’s 170-step exterior spiral stairway. “The opening of Kreider Farms’ observation tower underscores our commitment not only to environmental stewardship and educating the public about modernday farming practices, but to providing our community and visitors a unique and awe-inspiring tourist attraction,” said Ron Kreider,

president of Kreider Farms. “You can’t get a view like this anywhere else in South Central Pennsylvania.” The observation tower is equipped with 78 high-efficiency color LED lights that can produce a myriad of colors. These colorchanging fixtures consume about 60 watts of electricity, the same amount required for the average incandescent light bulb. The

POULTRY cont. on page 14

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MAY 2016 | 13

POULTRY cont. from page 13 controller for the lights has been programmed with pre-selected colors appropriate for a season or event, such as red, white and blue for the Fourth of July. Last year’s relocation of the 100-ft.-tall, 480,000-lb. grain silo set a record for the largest

cylindrical grain silo ever moved in American history. Once the silo was in place in its new location, a 170step spiral stairway was installed on the outside of the silo. A 30,000 pound observation platform was then placed on top of the silo with an American flag adorning the top of the platform. The top of the flag is more than 125 feet above the ground. Admission to the tower is $8 per person for adults (aged 12 and up) and $4 per person for children 2-11. All guests must be at least 42 inches

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tall to climb the silo. Alternatively, visitors may take a Kreider Farms car or bus tour, which includes the opportunity to climb the silo tower at no additional charge. Advance reservations are required for the observation tower tour as well as Kreider Farms’ car or bus tours. For reservations, call Monday through Friday, 8:00 a.m. until 12:00 noon, at 717-665-5039, or email at farmtour@kreiderframs.com.

The Wendy’s Company Announces Timeline For Sourcing 100% Cage-Free Eggs The Wendy’s Company (NASDAQ: WEN) announced that it will transition to 100 percent cage-free eggs in its U.S. and Canadian locations by 2020. The announcement represents the next step in Wendy’s overarching animal welfare program. Since the late 1990s, the Company has worked with animal welfare experts to audit its suppliers’ animal handling practices. In 2001, the Company established its Animal Welfare Council and adopted a comprehensive animal welfare program covering all meat suppliers. The Company has also committed to eliminating the use of gestation stalls from its pork supply chain by

2022 and continues to make good progress against that goal. Wendy’s develops and updates its animal welfare standards for suppliers in consultation with a network of third-party experts including veterinarians, supply chain leaders, and animal welfare advocates. “Animal welfare is a core part of our company’s role as a responsible corporate citizen,” said Liliana Esposito, Wendy’s Chief Communications Officer. “We’re proud of our commitment to move to 100 percent cage-free eggs for our breakfast items and will continue to incorporate evolving best practices in the areas of animal handling and welfare into our supply chain requirements.” Josh Balk, Humane Society of the United States Senior Food Policy Director, applauded the move, saying, “We appreciate Wendy’s leadership over the years in creating a more humane supply chain. The company’s cage-free eggs announcement further demonstrates its commitment to ensure farm animals have better lives.” The commitment to 100 percent cage-free egg purchasing affects the more than 400 Wendy’s locations in the U.S. and Canada that serve breakfast.

Glossary of Poultry Terms AIR CHILLED: Conventionally raised chickens are typically dunked in iced, chlorinated water to bring down the chicken’s temperature after it’s been slaughtered. Compare this to air-chilled chicken, which have been eviscerated, sprayed with chlorinated water inside and out,

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and then rapidly cooled in cold air chambers in an effort to keep bacteria to a minimum.

BASTED or SELF BASTED: Bone-in poultry products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances must be labeled as basted or self basted. The maximum added weight of approximately 3% solution before processing is included in the net weight on the label. Label must

GLOSSARY cont. on page 16 foodservicemonthly

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GLOSSARY cont. from page 14 include a statement identifying the total quantity and common or usual name of all ingredients in the solution, e.g., “Injected with approximately 3% of a solution of _____ (list of ingredients).” Use of the terms “basted” or “self-basted” on boneless poultry products is limited to 8% of the weight of the raw poultry before processing.

systems vary and include barnraised and free-range hens, both of which have shelter that helps protect against predators. Both types are produced under common handling and care practices, which provide floor space, nest space and perches. Depending on the farm, these housing systems may or may not have an automated egg collection system.

FRESH POULTRY: “Fresh” means

whole poultry and cuts have never been below 26 °F (the temperature allowed to be used on a label. at which poultry freezes). This is consistent with expectations of FREE RANGE or FREE ROAMING: “fresh” poultry, i.e., not hard to the Producers must demonstrate to touch or frozen solid. the Agency that the poultry has In 1997, FSIS began enforcing a been allowed access to the outside. final rule prohibiting the use of the Cage-free/Free-roaming Eggs — term “fresh” on the labeling of raw Eggs laid by hens at indoor floor poultry products whose internal operations, sometimes called freetemperature has ever been below 26 °F. roaming. The hens may roam in The temperature of individual a building, room or open area, packages of raw poultry products usually in a barn or poultry house, labeled “fresh” can vary as much as and have unlimited access to 1 °F below 26 °F within inspected fresh food and water, while some establishments or 2 °F below 26 °F may also forage for food if they commerce. May_Poultry_2016_v1_Layout 1 4/15/16 3:07inPM Page 1 are allowed outdoors. Cage-free

CHEMICAL FREE: The term is not

FROZEN POULTRY: Temperature of

NO HORMONES (pork or poultry):

raw, frozen poultry is 0 °F or below.

Hormones are not allowed in raising hogs or poultry. Therefore, the claim “no hormones added” cannot be used on the labels of pork or poultry unless it is followed by a statement that says “Federal regulations prohibit the use of hormones.”

FRYER-ROASTER TURKEY: Young, immature turkey usually less than 16 weeks of age of either sex.

HEN or TOM TURKEY: The sex designation of “hen” (female) or “tom” (male) turkey is optional on the label, and is an indication of size rather than the tenderness of a turkey.

KOSHER: “Kosher” may be used only on the labels of meat and poultry products prepared under rabbinical supervision. NATURAL: A product containing no artificial ingredient or added color and is only minimally processed. Minimal processing means that the product was processed in a manner that does not fundamentally alter the product. The label must include a statement explaining the meaning of the term natural (such as “no artificial ingredients; minimally processed”).

NO ANTIBIOTICS (red meat and poultry): The terms “no antibiotics added” may be used on labels for meat or poultry products if sufficient documentation is provided by the producer to the Agency demonstrating that the animals were raised without antibiotics.

ORGANIC: For information about the National Organic Program and use of the term “organic” on labels, refer to fact sheets from the USDA Agricultural Marketing Service.

YOUNG TURKEY: Turkeys of either sex that are less than eight months of age according to present regulations.

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ASSOCIATION NEWS RAM Marshall Weston

2016 Maryland Legislative Session … Big Victories But Trouble Ahead

his legislative session in Maryland saw a number of bills with the potential to have a profound impact on the costs of running a restaurant or foodservice business. Here at the Restaurant Association of Maryland we worked hard this year to defeat bills that would have been harmful to profitability and would have created major administrative strains on your business. Three of the more threatening bills were:

DEFEATED: Minimum Wage Increase This bill would have accelerated the minimum wage increase already in effect in Maryland. Rather than staggering the increase to $10.10 per hour by 2018, this bill would have kicked the minimum wage up to $10.10 an hour this year. The minimum wage would have then kicked up again to $15 per hour by 2020. Beyond the wage issue, and just as damaging to the restaurant business, this bill would have also repealed Maryland’s tip credit and indexed future minimum wage increases to inflation. Large increases in the minimum wage lead to laying off employees, reducing work hours and price increases. The employees who this legislation is meant to help will be the group that is hurt the most.

DEFEATED: Paid Sick Leave Requirement In the final days and hours of this year’s legislative session, the Maryland House of Delegates

introduced a bill that would have required employers to allow fulltime and part-time to accrue sick and safe leave at a rate of 1 hour for every 30 hours worked. This arrangement doesn’t work for restaurants like the way it works for offices like an accounting firm, for example. In our business, we would need to bring in replacement workers for employees who use accrued paid leave, which significantly increases labor costs. Most restaurants have flexible scheduling policies that allow employees to pick up extra shifts to make up for lost hours during the pay period when sick or for other personal reasons.

DEFEATED: Predictable Scheduling Penalty

legislation. Many of these bills will likely be brought up again during the next assembly legislative session, and new legislation on the local level is introduced all the time. RAM is out there educating lawmakers about the realities of running a foodservice business, and fighting bills that are

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MARSHALL WESTON is president and CEO of the Restaurant Association of Maryland.

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This bill would have required employers to schedule all employees 21 days in advance or pay a penalty for any changes made after that date, unless all affected employees agreed to the schedule change in writing. Foodservice employers need the flexibility to adjust staffing needs according to the constantly fluctuating consumer demand, so this bill would have made scheduling cooks, servers and management untenable. Additional hours would also have had to be offered to current employees before hiring new staff, which had the potential to create HR compliance issues. We are not out the woods yet when it comes to threatening

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unworkable for our industry. Have a voice and join the fight by becoming a RAM member today. Visit marylandrestaurants.com/ membership to learn more.

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MAY 2016 | 17

FOOD SMARTS Juliet Bodinetz

Why Two Salmonellas? Salmonella Typhi vs. Salmonella Non-typhi … For Real

id you know there are two kinds of Salmonella bacteria? When we are conducting our Food Manager Certification training classes, our students are confused when one of the practice

questions lists beverages as the source. That’s because when people hear the name Salmonella, they usually associate it with poultry and eggs. It is true, the most prevalent salmonella strains, collectively called

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Salmonella non-typhi, are bacteria which are found in farm animals and outbreaks are often associated with eating undercooked poultry and eggs. In recent years we have also seen outbreaks in produce such as sprouts, chopped tomatoes, and cantaloupe melon, which is often caused by contaminated irrigation water. Salmonella non-typhi causes salmonellosis, an illness characterized by acute onset of fever, abdominal pain, diarrhea, nausea and sometimes vomiting. The onset of disease symptoms occurs 6-72 hours (usually 12-36 hours) after ingestion of salmonella, and illness lasts 2-7 days. In most cases patients are treated with rehydration therapy, but for the very young, elderly and immunocompromised, antibiotics are also used. There are no vaccines, and healthy people usually recover with few complications.

ENSURE YOU AND YOUR STAFF ALWAYS WASH YOUR HANDS AFTER USING THE RESTROOM AND TOUCHING RAW MEAT, POULTRY AND EGGS. Another type of salmonella, salmonella typhi, is also an important bacteria, and while it is less common, it can be much more dangerous. Salmonella typhi differs from other strains of salmonella in that there is no animal reservoir; it is transmitted only through humans via contaminated food and water. It causes typhoid fever, an illness characterized by fever, headache, nausea, loss of appetite, and constipation or sometimes diarrhea. Have you heard of the notorious Typhoid Mary? She was a cook in affluent households in New York in the early 1900s, and is the first person known to have transmitted typhoid fever without experiencing any symptoms; she was an asymptomatic carrier. Doctors think she made people

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sick through poor handwashing, particularly with a frozen dessert which contained fruit she had handled with contaminated hands – freezing does not kill the bacteria. She refused to stop cooking for others, she lived out her days quarantined on an island in New York. Since plumbing and hygiene has greatly improved in the USA in the last century, typhoid fever is not as prevalent as it once was: it has practically been eradicated in the USA. According to the CDC, “In the United States, it is estimated that approximately 5,700 cases occur annually, [and] most cases are acquired while traveling internationally... [It] is still common in the developing world, where it affects about 21.5 million persons each year.” This is due to poor sanitation and a lack of clean drinking water. I always recommend drinking bottled water, eating cooked fruits and vegetables, and checking food and beverage seals when you are eating in an unsafe area. Whichever strain of salmonella you are trying to avoid, here are the important things to remember: Always cook poultry to the required internal temperature of 165F for 15 seconds, and unless you have a consumer advisory in place, always cook eggs to 145F for immediate service, and 155F if you plan to hot-hold. Ensure you and staff always wash your hands after using the restroom, and touching raw meat, poultry and eggs. Use potable (drinkable) water to wash and water produce and make beverages. Exclude staff until they are symptom free for 24 hours if they are vomiting or have diarrhea. If a staff member reports they have had salmonella typhi or salmonella non-typhi, exclude them

FOOD SMARTS cont. on page 22 foodservicemonthly

BOB BROWN SAYS Bob Brown

Five Steps to Improve Your Staff’s Presentation Performance

hy are well-organized fluent presentations rare? Like an exquisite piece of music, they captivate, comfort, and go down easily. Whether pitching a Boeing 787, a Zena suit, or a bone-in ribeye, salespersons entertain, educate, and guide. Happily engaged guests listen, free from tenuous rambling. So, how do you improve your team’s presentation performance? Check out these five steps to boost fluency, tips, and your bottom line.

1. Conduct the stand and deliver activity In a pre-shift or training session, have team members perform their beverage and guided tour presentations. Be careful not to embarrass. Avoid overly praising front-runners, and urge everyone to listen respectfully. Like an acting coach, take note of a team member’s knowledge, ease of delivery, tone of voice, and how well they transition from one suggestion to the next. “Stand and deliver” reveals a player’s strengths and weakness.

2. Review performances, offer insights • Ask questions. “What makes your presentation so smooth and easy?” A super star might respond, “I practice at every table and study my menu inside out.” Challenge with, “Imagine if you delivered a guided tour to every table over your next 10 shifts. Do you think you’d sound smooth as silk?” • Answer objections. “I can do this much better at the table. It’s just not natural. Come back with, “It’s better to work it out on the practice field than stumble in front of a guest.” • Empathize and explain benefits. When you hear, “I don’t want to sound like a robot,” respond with, “Wouldn’t you agree that the Broadway actors in Lion King recite the same lines every night but deliver foodservicemonthly

them like it’s the first time? The idea is to practice to sound natural, not rehearsed robotic.”

3. Assign servers to record and edit their presentations Have them record their spiels on their smartphones. Then, ask them to listen back and write out their presentations. Finally, have them edit out the “ahs,” trip-ups, and awkward transitions — and capture memorable lines. Set a 10-day deadline. Otherwise,

5. Coach from the floor Listen in and give one-on-one feedback during breaks in service or in a private sit-down at the end of the shift. Point out highlights: “I liked the story you told of how our 14 Hands Cabernet is produced in an area of Washington State where

mustangs once roamed.” Offer tips: “Transition from the beverage offering to the guided tour with, ‘Now, turn from the wine list to the other side of the menu on the upper left, and you’ll find our standout appetizer, the burrata bruschetta.’”

BOB BROWN SAYS cont. on page 22

WOULDN’T YOU AGREE THAT THE BROADWAY ACTORS IN THE LION KING RECITE THE SAME LINES EVERY NIGHT BUT DELIVER THEM LIKE IT’S THE FIRST TIME? you’ll get the bad habit homeworkapproach of waiting until the last minute. If your deadline is too short, you’ll get, “Next week I have a chem lab, and my cousin is in town.”

4. Review the basics Before putting newly polished presentations to the test, go over key insights. • Take command of your stage. Make eye contact with all guests. Find and stand across from the leader-buyer who influences fellow guests to buy. • Master your voice. Raise and lower your volume, or change the rhythm and inflection of your voice to add dramatic effect. Be enthusiastic, but, above all, be believable. • Improvise. Be aware of the red, yellow, and green light reactions of your guests. When guests appear distracted or put off, shorten your presentation. When they are engaged and interested, go for the Full Monty. • Be uniquely you. Use your accent, gestures, and one-of-a kind stage presence to your advantage.

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MAY 2016 | 19

SPECIAL REPORT Dennis Barry

Still Learning About the Truth

playground legends to former professional athletes. LOVE in Sandtown

ne year ago, Sandtown (West Baltimore) was “ground zero” of the 2015 riots.Today, there is dancing and marching in the streets, side-by-side and arm-in-arm, with the Baltimore City police department. PROGRESS in Sandtown The incredible Sandtown Community opened its streets and hearts to everyone and anyone on April 14 to say “tonight is not about how tough you are. You can be tough tomorrow. Tonight is about love.” That statement resonated with all that were in attendance. From the children to the elderly; business owners to street vendors; Sandtown

I couldn’t help but notice each person addressing the crowd from the stage, called us “family” and talked about how much they loved us and this community. How the roots of this area had given them the foundation to achieve and believe the things they hold dear today: Family. This, the same community that was looked at as the reason the riots started, is celebrating a love of family, community and faith. A stark contrast to the news clips given to us across the country. FAMILY in Sandtown

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A young girl walked in the Forward Fresh Community Center at Simmons Baptist Church, singing a Christian gospel hymn as she sat down to volunteer her time. As she folded outreach information to be handed out, her singing became louder. I asked her what she was singing and she grabbed her phone, opened her Pandora app and selected the song so we could BOTH listen to it. After introducing herself, we began to talk about my work; her work; As well as our relationship to the community center we were sitting in. Together. She spoke of her dream to start her own business. A business that would take care of elderly, homebound individuals by giving them quality of life and “dignity” in their final years. I told her I thought that was special and that if she truly wanted to do that, she can make it happen. She smiled, nodded her head and very simply said, “I know.” CONFIDENCE in Sandtown The celebration was not about color ... it was about community. There was no celebrating what happened one year ago. There was, however, reflection by a poet that mentioned Freddie Gray and the aftermath that ensued. That was expected. You must be able to use the situation as a point of reference to establish a benchmark for how far you/we have come. Today, the community is light years away from a year ago. Today, the discussion was about all the positive things that are happening. Today was about life. The dancing was a reflection of the joy people have for life and the hope for a better community and a better tomorrow. HOPE in Sandtown.

How does all this relate to our foodservice industry? The BBQ burgers, hot dogs and chicken that were donated

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by a company and prepared by a resident in the community, believes in family. A company that knows how opening a “door” to progress and change can be made through a community dinner. A company that believes action needs to be taken and that it doesn’t matter how you do it. As NIKE said, “Just Do It!” Food can be a powerful tool for change. It can bring people around a table that might otherwise, never meet. It can start a dialogue that is necessary to effect the change that is needed. ACTION in Sandtown I am a middle aged, white guy from the suburbs.Those same suburbs that BCPD Lieutenant Colonel Russell spoke about when he said the media will come, report what THEY feel the truth is, then return to their homes in the suburbs to spread “their version of the truth.” I didn’t take offense to the comment, because I have had the pleasure of meeting and speaking with him on several occasions. It didn’t matter that there was a documentary film crew following him around. His heart is about bringing change. Fixing what is broken. Even admitting that part of the repairs need to be with the BCPD. HONESTY in Sandtown What I will be bringing back to the suburbs will be very simple. Progress, Love, Family, Confidence, Hope, Action and Honesty. All of these things are happening in Sandtown. The truth. DENNIS BARRY has 23 years of foodservice distribution, manufacturer and broker experience. Dennis currently serves on the board of directors with the Restaurant Association of Maryland and the board of directors of U Empower of Maryland. Dennis is currently the director of marketing with H & M Wagner Foodservice in Glen Burnie, Md.

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WORKING IN AMERICA Becki L. Young

Et Voila! … Claudio Pirollo, The Journey

he phrase “et voila!” conjures images of a magician pulling a rabbit out of a hat. That’s exactly what Chef Claudio Pirollo does every night — creating culinary magic to dazzle and delight Washingtonians at his neighborhood restaurant in Palisades, a local fixture since its establishment in 2008. Pirollo’s unique brand of culinary magic features Belgian classics such as “moules frites” (mussels with French fries) and “carbonnade a la flamande,” a Flemish stew of beef and beer. Born in Belgium to Italian parents and named the “Best Young Chef in Belgium” in 1994, Chef Pirollo boasts an impressive culinary pedigree with stints at the 1* Michelin “La Maison du Boeuf” in Brussels and the 2* Michelin “La Maison du Cigne” in Geneva. Pirollo started working at a young age in his father’s trattoria (gourmet deli) as a dishwasher and eventually was promoted to prep cook. His parents hail from Montecassino in northern Italy – between Rome and Naples. His father was very “conservative” about Italian products and Pirollo has fond memories of the trattoria’s culinary specialties such as fresh pasta (ravioli, tortellini), parmesan cheese, cannelone beans, osso bucco and scallopine. His 72-year-old father and older brother still run the trattoria. Pirollo came up through the traditional apprenticeship system in Europe and though some aspects sound a bit like hazing, he speaks fondly of his time as a trainee chef which he says was, in essence, a way to separate the wheat from the chaff. His three-year apprenticeship (completed at age 17) resulted in a diploma entitled “accès à la foodservicemonthly

profession.” The last two years of his apprenticeship were with a Lyonnaise chef in Brussels (first at the Sheraton and then at the Sode Hotel). Because he could not legally pursue full-time employment until age 18, Pirollo then completed a one-year “patrona” (like a post-apprenticeship) with the same chef. Pirollo’s immigration status in Belgium had an ironic impact on his culinary career. In his mid-20’s Pirollo decided it was time to work in Italy — his parents’ homeland and his own country of citizenship — and he set his sights on the 3* Michelin Marchesi restaurant in Milan, but his father that reminded him that living in Italy would require him to fulfill his military service requirements. He briefly considered solving the problem by requesting Belgian citizenship (which he did not have despite the fact he was born in Belgium) but ultimately decided to forego working in Italy. While working at La Table du Palace in Lausanne (which received a Michelin star during his time there), Pirollo “met a girl” — who happened to be one of his co-workers at La Table and was studying at the Lausanne Hotel School (one of the world’s best). She was recruited to work at the Four Seasons in Washington. Pirollo traveled to DC with his then-girlfriend, and connected with the chef at the Belgian Embassy who introduced him to the Irish Ambassador, who was looking for a chef. Pirollo was offered the job, flew back to Belgium to apply for an A3 (employee of a diplomat) visa, and then returned to DC where he served as the Ambassador’s chef for two years.

Pirollo next worked in Paris for Alain Ducasse as a chef de partie at La Cour Jardin in the Plaza Athenee (which he described as “very military”), then a sous chef for Michel Rostang at the Meridien L’Etoile. Despite the star-power in Paris, the allure of DC was too much to resist and soon Pirollo found himself back in the nation’s capital, this time on an O1 (extraordinary ability) visa working for Chef Stephane Lezla at Montmartre. The French Ambassador’s chef tried to hire Pirollo to fill a role at the French embassy, but the Ambassador insisted that the position had to be filled by a French chef. It just so happened that the Irish Ambassador’s chef

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IN SEPTEMBER, HE WILL OPEN A SECOND DINING ROOM AS WELL AS A TRATTORIA (A NOD TO HIS ITALIAN FATHER) NEXT DOOR TO THE CURRENT RESTAURANT, DOUBLING THE SEATING CAPACITY. at that time was French, and so through a carefully engineered job swap, Pirollo returned to the Irish Embassy where he remained for six years. In the fall of 2007 Pirollo signed a lease on his current space on MacArthur Blvd, and Et Voila! opened in May 2008. His wish list for the DC

WORKING IN AMERICA cont. on page 27

MAY 2016 | 21

THE LATEST DISH Linda Roth

Rumors Bar & Grill Sale Fuels Crabby Rumors

ick Talbot has sold Rumors Bar & Grill, his iconic landmark saloon in downtown DC at 19th & M Streets. The new owner is Pat Morrough, who has owned Quarterdeck Restaurant in Rosslyn, Va. for the past four years. Does this mean there will be a new place to get steamed crabs in downtown DC? Manhattan Proper, a New Yorkbased “elevated sports bar with updated eats” has leased the 1319 F Street space where Finemondo used to be and plans to open a DC version of its popular sports bar and restaurant: Proper 21. Mike and Donna Anderson with their business partner, Bill Blackburn, have formed Homegrown Restaurant Group. They plan to open Whiskey & Oyster in the Carlyle development in Alexandria where the U.S. Patent and Trademark Office is. The 100seat seafood restaurant will feature a raw bar and an outdoor patio with 50 seats. They also own and operate Pork Barrel BBQ, Sushi Bar, Holy Cow and Sweet Fire Donna’s.

Openings Updates

Not Your Average Joe’s is slated to open in Silver Spring’s Ellsworth Place by mid-June … Chuy’s in Sterling just opened … Dave & Buster’s just opened in Capitol Heights, Md. … Newly opened Ashlar is the restaurant that replaced The Grille in the newly renovated Morrison House hotel … Eric Ziebold and Celia Laurent’s restaurant, Metier, has opened at 1015 7th St NW below its sister operation Kinship. The 36-seat restaurant offers a seven-course menu for $200, plus beverages … Hakan Ilhan’s Ottoman Taverna, a nod to his native Turkey, will have Chef Ilhan Erkek, who opened The Ritz-Carlton in Istanbul, at the helm in the kitchen.

BUTTERCREAM BAKESHOP BY TIFFANY MACISAAC AND HER PARTNER ALEXANDRA MUDRY-HILL IS EXPECTED TO BE OPEN BEFORE THE END OF MAY IN THE EVER POPULAR SHAW NEIGHBORHOOD AT 1250 9TH STREET, NW.

Buttercream Bakeshop by Tiffany MacIsaac and her partner Alexandra Mudry-Hill is expected to be open before the end of May, in the ever popular Shaw neighborhood at 1250 9th St, NW …

Quick Hits

FOOD SMARTS cont. from page 18

Solutions with more than 30 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in both English and Spanish; and writing HACCP Plans in the Baltimore/Washington D.C. metro area. www. bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For latest food safety tips, become a fan on Facebook or Twitter: @BHTS

from work, tell them to see their doctor, and notify the local health department. The staff member can return to work when the doctor and local regulatory authority deem them to be safe. JULIET BODINETZ is the executive director of Bilingual Hospitality Training 22 | MAY 2016

Chix will open its third D.C.-area location in July, near Nationals Park at 1210 Half St SE. This fast casual restaurant concept offers Peruvian and other Latin-inspired chicken in

sandwiches, wraps and bowls … CaliBurger plans to open its first location in the region in Columbia, Md. in mid-May. Other targeted locations in the Baltimore/ Washington area include: College Park, Timonium and Annapolis. In addition to their burgers and chicken sandwiches they are renowned for their fries, topped with cheese and their own sauce … Oohs and Aahs is planning an 85-seat restaurant within the WalMart in Brightwood. Their original location is at 1005 U St, NW … Just in time for warm weather, Tysons Biergarten opens outside the Greensboro Metro stop. The 500 sq.ft. outdoor beer garden will seat 400. Masoud Aboughaddareh (aka Masoud A) will open Greenhouse Bistro and Samovar Tea Room at 2070 Chain Bridge Rd, complete with two DJ booths. One has hydraulics so the DJ can be lifted above the crowd. You can take the boy out of the nightclub but ... Fingers crossed that Bob Giamo’s Silver lands space in Cathedral Commons. From the folks that brought you Silver Diner, this restaurant is planned to be a new American brasserie offering breakfast options for the neighborhood.

named the new sous chef. He previously worked at Archies, Rustico and Passion Fish. Angelo Perez was named sommelier. He was previously at Art and Soul and Range by Bryan Voltaggio … Ashok Bajaj of Knightsbridge Restaurant Group named Kelly Bunkers as executive chef at Ardeo+Bardeo in DC’s Cleveland Park neighborhood at 3311 Connecticut Ave, NW. Bunkers relocated to Washington, DC from Las Vegas to work as executive sous chef for Stephen Starr’s Le Diplomate. The ultra-cool hotel, The Line finally enters DC turf when it opens in burgeoning-cool Adams Morgan in Q1 2017. In that theme, it will feature restaurants from chefs Erik Bruner-Yang (Maketto) and Spike Gjerde, last year’s James Beard Award winner for the MidAtlantic Chef of the Year. It will be the second Line Hotel, as the first is in Los Angeles’ Koreatown neighborhood. It’s brought to you by The Sydell Group in partnership with Foxhall Partners. It will be the first DC restaurant for Gjerde, who owns Woodberry Kitchen and its sister, Parts and Labor and Artifact Coffee, in Baltimore.

Chef, GM & Somm Update

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

Vinifera Wine Bar & Bistro has named Richard Falbo as the new executive chef. Previously, he worked for Passion Food Hospitality. Landon Barnes was

BOB BROWN SAYS cont. from page 19 When you lead your team to write, rehearse, and deliver skillful sales presentations, they’ll make more money and learn that mastery in the restaurant world translates to mastery in the world beyond. BOB BROWN, president of Bob Brown Service Solutions, www.bobbrownss.com, pio-

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neered Marriott’s Service Excellence Program and has worked with Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton. He works internationally hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and authored the bestselling The Little Brown Book of Restaurant Success selling over 100,000 copies worldwide. Contact Bob for speeches, workshops, breakouts, executive retreats: 571-246-2944 ©Bob Brown Service Solutions 2014. foodservicemonthly

FOODPRO SPRING FOOD SHOW Frederick, Maryland

FoodPRO held its spring food show in Frederick, Md. showcasing its premium collection of vendors and products. Impressive was the quality selection and variety including local products and national suppliers with new additions to their portfolio. Lauren Bell, Tessemaeâ&#x20AC;&#x2122;s

Sauderâ&#x20AC;&#x2122;s Eggs

Kevin and Harvey Blonder foodservicemonthly

The theme of the show may have been out of this world, the bottom line was a solid presentation of buying more than french fries by the pallet.

Kevin McAteer, FoodPRO; Mike Gottlieb, BowlAmerica; Darrin Cave

Steven Dill, Abuelita; Colleen Dill, Infusion Sales Group

Robin Steely, Catelli

Christina Moore, Hofmann Brands; Scott Brunk, FoodPRO

Nikki LeMarbre, Seawatch; Tom Curry, Westminster Bakers Co.

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MAY 2016 | 23

WHINING ’N DINING Randi Rom

‘Wine, Women & Shoes’ Served by The Red Devils with Courage, Grace and Humor

n Sunday, May 1 from 2 to 6 p.m., it’s The Red Devils (TRD) “Wine, Women & Shoes” event extraordinaire at the Grand Lodge of Maryland in Hunt Valley! Begin your Mother’s Day celebrations by sipping world-class wines, shopping the latest fashions, enjoying a highenergy fashion show, mingling with charming Shoe Guys (who cater to your every whim) and savoring delicious bites. Some of the restaurants giving time, food and beverage for the charity that supports breast cancer families are Elkridge Furnace Inn, Langermann’s, Capital Grill, Firenze, Bluestone, Barrett’s Grill, Center Club, Jimmy’s Seafood, City Café and Mad River Bar and Grille. And, on Sunday June 12 it’s the annual “Running with the Devils” … a family-friendly, 5K or 1 mile run/walk at Goucher College in Towson. I walk in memory of my grandmother Doris Glaser. TRD events raise funds to pay for patients’ transportation to treatment, meals and groceries, house cleanings, medical expenses, rent and other services that can be obstacles or burdens as they go through treatment. The Red Devils is a non-profit inspired by the courage, grace and humor of two young women, Jessica Cowling and Ginny Schardt, who refused to be defined by their disease. The-Red-Devils.org Padonia Ale House, the Timonium restaurant/bar/live music venue has closed its doors after 36 years in business. At one point, they had the first telephone dating events. You sat at a table and when you saw someone that interested you …

24 | MAY 2016

then you called them on the table phones. Aahh yes, those were the days. #snarkasm Jokers N’ Thieves, located at 3000 O’Donnell St on the Square in Canton, has been rebranded as Southern Provisions — featuring Lowcountry cuisine, lot’s ‘o bourbon and whiskey, live music and a new patio. Southern-Provisions.com Baltimore Chef Melanie Molinaro will be creating the next generation of farm to fork cuisine with the launch of Stall 11, a refined vegetarian concept opening in R. House this fall. Offering eclectic twists on old-world street food inspired by travels around the globe, Stall 11 will source ingredients from co-owner Urban Pastoral’s own high-tech hydroponic growing facility in East Baltimore. Molinaro

HER [MELANIE MOLINARO, STALL 11] CAREFULLY CRAFTED MENU WILL OFFER EDGY AND CREATIVELY COMPOSED PLANT-BASED DISHES INCLUDING KOREAN CAULIFOLWOER, SWEET CORN POLENTA WITH A SMOKED RAGU, AND A BABY KALE AND BLACK GARLIC CAESAR SALAD. is one out of a handful of female executive chefs in the Baltimore area. Her carefully crafted menu will offer edgy and creatively composed plant-based dishes including Korean cauliflower, sweet corn polenta with a smoked ragu, and a baby kale and black garlic Caesar salad. A graband-go case featuring a small batch line of products prepared in-house, including fresh, live greens and herbs, vegan pesto, non-pasteurized tonics, live culture yogurts, seasonal soups, and a variety of

fermented goods — all of which will incorporate ingredients grown by Urban Pastoral. facebook.com/ stall11baltimore Cowboys & Rednecks at 1117 S Charles St in Federal Hill is now Wayward Southern Bar & Kitchen. The menu focuses on upmarket BBQ and showcases a communal table with a built-in concrete beer trough. WaywardBK.com

Open for Biz Himalayan Bistro, a Nepalese and Indian restaurant opened at 1030 Light St in Federal Hill between Blue Moon Too and Blue Agave. They offer a lunch buffet and vegetarian options. BistroHimalayan.com Cooper’s Hawk Winery & Restaurants will open its first location in Maryland (the 23rd location for the expanding restaurant group) at the Annapolis Towne Centre on May 16. Cooper’s Hawk is a combination of restaurant, winery, Napa-style tasting room, and artisanal retail market. Cooper’s Hawk boasts one of the country’s largest Wine Clubs, a life-style driven monthly affiliation offering exclusive wines, events, and privileges. Helmed by CEO and Founder Tim McEnery, Cooper’s Hawk has received accolades such as ‘Breakout Brand’ and ‘Hot Concept’ by Nation’s Restaurant News. CHWinery.com Overlooking the Inner Harbor in the Four Seasons Hotel, the new Loch Bar is billed as a classic Maryland seafood house. It features one of the region’s largest raw bars, a substantial whiskey menu (350 varieties) and a wide selection of local craft beers and handcrafted cocktails. Loch Bar is part of the Atlas Restaurant Group, which owns Azumi and Ouzo Bay.

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LochBarBaltimore.com The international burger chain Caliburger, with locations in Bahrain, Kuwait, and Malaysia to name a few, is opening its third North American location in Columbia this month at 10000 Town Centre Ave. The Santa Monica-based franchise specializes in burgers, chicken sandwiches, fries, and handspun milkshakes. The spot will also feature the chain’s signature fun wall, which projects multiplayer video games that diners can control with their smartphones. Caliburger.com Urban Deli, a gourmet delicatessen opened at 1448 Light St in Federal Hill. The menu features paninis, homemade soups, sandwiches, wraps and salads. Urban-Delicatessen.com

Shout Out! Last month more than 25 area Home Depot associates partnered with Moveable Feast to build new raised garden beds at its Duncan Street Miracle Garden in East Baltimore. The garden operates May through September to supply fresh produce to clients who receive meal services. Since 2011, Team Depot, has transformed more than 25,000 homes for veterans across the country. Kudos to MF Executive Director, Tom Bonderenko for always coming up with innovative ways to raise funds for his amazing organization. Moveable Feast delivered 847,680 nourishing meals to 5,721 clients in 2015 at no cost to the client. They deliver in Baltimore City, the five surrounding counties and all the nine counties of Maryland’s Eastern Shore. The nutritious meals they provide to their clients help them fight the serious illnesses that they are

WHINING ’N DINING cont. on page 27 foodservicemonthly

Why Is Chilean Sea Bass $22 Pound? BY TIM SUGHRE, CONGRESSIONAL SEAFOOD

hilean Sea Bass, formerly known as Patagonia toothfish, was renamed by Lee Lantz, a fish wholesaler from Los Angeles in 1977. Lee saw his first toothfish on a dock in Valparaiso, Chile, where the locals referred to it as “bacalao de profundidad”, cod of the deep. It took about three years to get sales off the ground, but soon after a global gold rush for the little known, deep-dwelling Antarctic toothfish had begun. It was like the wild west. A brand new boat, fully rigged out to catch Chilean sea bass cost about two million dollars back then. The catch from the first trip paid for the boat. Fishing for toothfish takes place in some of the most inhospitable regions on the planet. The “roaring 40’s & 50’s” refers to the latitude in the Antarctic Ocean, where 75 mph winds are the norm, as well as 50-foot seas and icebergs the size of five-story buildings. In that time, pirates fished with impunity and million dollar pay days weren’t uncommon. By 1997 the gold rush had reached a fever pitch, with 100,000 tons being harvested annually, 80 percent of which were IUU fish. IUU represents illegal, unregulated and unreported fishing. These slow growing fish, (taking eight years to reach sexual maturity,) were disappearing fast. Fast forward to 2016 and the situation is much different. Many Chilean Sea Bass fisheries have been rated “best choice” by the Monterey Bay Aquarium, or rated ‘sustainable’ by the Maine Stewardship Council (MSC). The global quota for Chilean Sea Bass is now 16,000 tonnes. That is the total amount of legally harvested fish that everyone in the world must divvy up, or fight over. Until recently, the estimated IUU harvest accounted for approximately 6,000 tonnes. foodservicemonthly

Enforcement has been stepped up dramatically. All of the last six pirate vessels: F/V Thunder, F/V Kunlun, F/V Viking, F/V Perlon, F/V Sonhua, F/V Yongding and their captains, who were illegally fishing Chilean sea bass, have been arrested. There are harrowing stories of 10,000 mile-high seas chases, rammings and sinkings stemming from the pursuit and capture of these vessels. So basically, 27 percent of the world’s supply of toothfish: 6000 MT out of 22 MT (16 + 6,) has been taken off the market as a result. Most of the IUU fish was being sold to China and Singapore. Now these markets are also vying for the legally harvested fish, and running the price up. So as you bite into your $1.50 an ounce Chilean sea bass dinner, you can feel good knowing that 40 years after the gold rush started, we finally have a pretty good handle on who is catching toothfish (and how many pounds) at the bottom of the world.

Crab Season 2016 … Predictions for a Good Year The “experts” say we are going to have a good local crab season in the Chesapeake Bay this summer. Have you ever wondered how they come to that conclusion? The science of predicting crab abundance is relatively new (1988) but the blue crab winter dredge survey, conducted by the Maryland DNR, UMD Chesapeake Biological Lab, and the Virginia Institute of Marine Science (VIMS), is extremely important because it can identify upcoming trends in the crab population. This allows resource managers (DNR & VIMS) to make changes to the harvest of crabs in both states, to insure the viability and sustainability of the Chesapeake Bay blue crab population. The winter dredge survey

produces information that is essential for the management Bay’s crab population. The survey estimates the number of crabs overwintering in the Bay and the number of young crabs entering the population each year. Scientists can also estimate the number of females that could spawn within the year, which is an important indicator of future reproductive potential. By estimating the total number of crabs living in the Bay, one can calculate the percentage of the crab population that is removed by harvest each year. How do they actually collect this information? A 6-foot wide crab dredge, fitted with a half inch nylon mesh liner is towed along the

bottom for one minute at a speed of three knots. The start and finish GPS coordinates are recorded to determine the distance covered. The distance is multiplied by the dredge’s width to determine the area covered. Beginning and ending depth, water temperature and salinity are also recorded. All crabs are measured and weighed. The sex of each crab is determined and the maturity of females is noted. Combined, all crabs bigger than 2.4 inches are grouped together in consider to be the “harvestable stock for the upcoming year”. The crabs will support the recreational and commercial fisheries through the summer.

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MAY 2016 | 25

NATIONAL RESTAURANT ASSOCIATION

NRA SHOW Announces Chef Lineup for World Culinary Showcase

he National Restaurant Association (NRA) announced a lineup of the nation’s top celebrity chefs to share their culinary know-how on the World Culinary Showcase stage at the National Restaurant Association Restaurant, Hotel-Motel Show, taking place at Chicago’s McCormick Place from May 21-24. Attendees will have the opportunity to learn the latest cooking practices and trends from acclaimed chefs such as: MasterChef and MasterChef Jr. judge Graham Elliot, Food Network Star Champion Aarti Sequeira, as well as returning favorites like Rick Bayless, Pat Neely and Robert Irvine. “This year’s celebrated lineup of chefs demonstrate — in real time — cutting edge disciplines, techniques, and flavors on the 2016 World Culinary Showcase stage,” Lisa Ingram, Convention Chair for NRA Show 2016 and CEO and President of White Castle System, Inc. says. “Their tips, insight, and inspiration are brought to life on this entertaining stage, making the World Culinary Showcase a crowdfavorite and a must-see feature of NRA Show.” The World Culinary Showcase demonstrations run all four days of the NRA Show. To register for the 2016 NRA Show, visit Restaurant. org/Attend/Registration

The 2016 World Culinary Showcase Lineup Rick Bayles: Winner of Bravo’s Top Chef Masters and multiple James Beard award winner, author of seven award-winning cookbooks, chef/owner of Frontera Grill, Topolobampo, XOCO and Tortas Frontera, and founder of Frontera Farmer Foundation to attract support for small Midwestern farms. Anne Burrell: Host of Worst Cooks in America on Food Network, author of two cookbooks, and has worked at some of the top 26 | MAY 2016

restaurants in New York. Maneet Chauhan: Chopped judge, Iron Chef challenger, author and James Beard Award-winner, and owner of Chauhan Ale & Masala House in Nashville, Tennessee. Rohini Dey: Leading restaurateur, proponent of Indian cuisine with her unique Latin twist across Vermillion Chicago and New York City, and an avid supporter of women. Rocco DiSpirito: James Beard Award winning chef, health advocate, and author of eleven highly-acclaimed cookbooks, known for his mission to prove that healthy and delicious are not mutually exclusive. Graham Elliot: Awarded two Michelin stars for Graham Elliot, co-host and judge on MasterChef and MasterChef Jr., and the culinary director of Lollapalooza. Terry French: Winner of Food Network’s World Extreme Chef, this “Rebel Chef” is not one to follow convention putting passion and fun into his extreme cuisine. Jose Garces: Renowned LatinAmerican chef, and owner of Garces, a Philadelphia-based hospitality group that operates more than 15 restaurants across the country, including Amada, Rural Society, and Mercat a la Planxa. Lorena Garcia: Venezuelanborn restaurateur, chef, and author known for her TV appearances, successful chain of restaurants, and cookbooks. G. Garvin: James Beard Award nominated chef, author of Turn Up the Heat and Make It Super Simple, television host of Road Trip with G. Garvin, and founder of The One Bite Foundation. Ingrid Hoffmann: Host of Cooking Channel’s Simply Delicioso and Univision’s Delicisioso, and author of LATIN D’LITE: Delicious Latin Recipes with a Healthy

Twist and SIMPLY DELICIOSO: A Collection of Everyday Recipes with Recetas Favoritas con Sabor Latino. Vivian Howard: James Beard nominated chef, owner of Chef & the Farmer and The Boiler Room in Kinston, N.C., star of “A Chef’s Life,” and is known for seasonal, locally sourced dishes inspired by the rich culinary traditions of eastern North Carolina. Robert Irvine: Host of The Food Network’s Restaurant: Impossible and Restaurant Express, seen on Dinner: Impossible, Worst Cooks in America, and The Next Iron Chef, and author of two cookbooks Mission: Cook! and Impossible to Easy. Pat Neely: Owner of Neely’s Barbecue Parlor, author of cookbooks such as Back Home with the Neelys and Down Home with the Neelys, and host of Down Home with the Neelys. Aarti Sequeira: Host of Food Network’s Aarti Party and author of Aarti Party: An American Kitchen with an Indian Soul. Richard Sandoval: Over 18 years of experience in the industry, and the international restaurant group, Richard Sandoval Restaurants, was named one of the “25 Coolest MultiConcept Companies” by Restaurant Hospitality. Ming Tsai: James Beard Award winner, chef/owner of Blue Ginger in Wellesley, Mass. and Blue Dragon in Boston, Mass., host of Simply Ming, and has authored five cookbooks.

62nd Annual Gold & Silver Plate Awards Celebrates World-Class Foodservice Industry Leaders The National Restaurant Association (NRA) announced a partnership with the International Foodservice Manufacturers Association (IFMA) and their upcoming 62nd Gold &

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Silver Plate Awards event on Saturday, May 21 at Revel Fulton Market at 6:30pm. As part of the annual event ceremony, which takes place during the week of the NRA Show, operators from all segments of the industry will be recognized for excellence by their partner supplier members of IFMA and their operator peer members of NRA. This marks the beginning of a long-term partnership between the two organizations, kicking off with this collaboration in 2016 and extending into the addition of the NRA “Legends” Award, which will be inaugurated in 2017. “The Gold and Silver Plate Awards Event is a signature event during NRA Show week,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “By bringing these prestigious awards into the fold of NRA Show week and partnering with the International Foodservice Manufacturers Association, we solidify the commitment to excellence in foodservice operations across both Associations.”

The Gold & Silver Plate Awards Considered the industry’s most prestigious honors since its creation in 1954, the Gold & Silver Plate Awards celebrate operators in the following nine categories: • Independent Restaurants/MultiConcept • Chain Full Service/Multi-Concept • Chain Limited Service • Business and Industry/Foodservice Management • Health Care • Elementary and Secondary Schools • Colleges and Universities • Specialty Foodservice • Hotels and Lodging • One category winner receives the IFMA Gold Plate Award.

NRA cont. on page 27 foodservicemonthly

WHINING ’N DINING cont. from page 24 confronting. MFeast.org Zachary Leonardi, Chef de Cuisine at Ristorante Firenze, an “authentic Italian” restaurant located at 2 Hanover Rd in Reisterstown, has been named a “Rising Star” by Full Service Restaurant Magazine. The twenty-two year old is the youngest person to be included on the 40-person list. Leonardi’s lineage includes a family of restaurateurs with his great-grandfather, grandfather, great uncle and father all being involved with a number of Italianthemed restaurants and pasta shops. He is currently completing his culinary degree at Anne Arundel

WORKING IN AMERICA cont. from page 21 restaurant world includes a culinary school (to train young chefs) and a more diverse selection of products (especially more exotic vegetables such as roma beans and verveine/lemon verbena which are notoriously hard to find), but overall Pirollo says things have improved immensely in the DC restaurant world during his years here. In September of this year he will open a second dining room as well as a trattoria (a nod to his Italian father) next door to the current restaurant,

NRA cont. from page 26 The NRA Legends Award Beginning in 2017, the National Restaurant Association “Legends” Award will honor an individual who has left an indelible and unique mark on the foodservice industry and on society.

Community College. “I literally grew up in the restaurant business and watched my family members invest considerable time and effort in building a successful operation and making people happy,” explained Leonardi. “I am extremely comfortable in this environment and it seems second in nature to me. I truly love to cook and it brings great satisfaction to know that someone enjoyed the dish I carefully and thoughtfully prepared.” EatFirenze.com 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.

doubling the seating capacity. Here’s hoping he will continue to bring his inspired cuisine to the diners of DC for many years to come. BECKI L. YOUNG, co-founder of Hammond Young Immigration, is a business immigration attorney with 20 years of experience in the field. She has represented more than 100 of the world’s most prominent hotels and restaurants, and facilitated the sponsorship of foreign professionals, trainees, interns and individuals of “extraordinary ability.” Ms. Young is an active member of the American Immigration Lawyers Association. She can be reached at 301-917-6900 or byoung@hyimmigration.com.

The Gold & Silver Plate Awards Event The celebration features a welcome reception, live music, gourmet meal, and exciting afterparty. Attendees include leaders from every operator segment, manufacturers, and industry partners, along with industry legends, including members of the Gold and Silver Plate Society.

Fufills All Maryland Health Department Requirements Recommended by: Coastal Sunbelt Produce, Baltimore Hispanic Chamber of Commerce, Foodservice Monthly, MICROS, PFG, RAMW & SAVAL

FSM’S ADVERTISERS SUPPORT THE FOODSERVICE INDUSTRY OF THE MID-ATLANTIC WHEN THEY SHARE THEIR MESSAGE EACH MONTH. CALL LISA SILBER, SALES MANAGER, 301-591-9822 OR EMAIL LISA@FOODSERVICEMONTHLY.COM FOR THE BEST WAY TO REACH THE REGION’S BUYERS.

ADVERTISER INDEX Acme Paper & Supply................................8 Alto Hartley.............................................19 American Energy.....................................14 Barter Systems Inc.................................27 Bilingual Hospitality Training Solutions...... 27 BME....................................................... 21 DePalo & Sons.......................................17 ECOLAB.................................................. 12 Gourmet Kitchen.......................................9 foodservicemonthly

H & S Bakery............................................7 Hearn Kirkwood......................................13 Itek Construction + Consulting.................25 Keany Produce.......................................... 1 Martin Bamberger...................................20 Metropolitan Meat Seafood Poultry...........C4 Newell Rubbermaid.................................11 Performance Foodservice.........................C3 Potomac Construction............................... 6 The Newsmagazine Foodservice Professionals Rely On

Restaurant Association of Maryland Education Foundation..............................25 Restaurant Depot....................................16 Rita St. Clair.............................................5 Spectrum Foods......................................15 Tech 24 Construction..............................18 US FOODS..............................................C2 VA Restaurant & Lodging Expo...................4 MAY 2016 | 27

MODERN BUSINESS SOLUTIONS Henry Pertman

Utilizing Business Controls to Maximize Profit

efore I share the most important business controls your restaurant should have in place, I’d like to first recognize the Restaurant Association of Maryland (RAM), specifically Melvin Thompson. Melvin works tirelessly as the voice of Maryland restaurants in the local and state legislatures. With the guidance of the RAM CEO Marshall Weston and the board members whom I proudly sit with on the Legislative Advisory Committee, Melvin was successful in helping restaurants avoid a higher minimum wage, a requirement to give paid time off to employees, and a requirement to have pre-scheduling of employees a month in advance, with penalties

if you failed to do so. Melvin’s hard work benefits everyone in the industry, both those who are members of RAM and those who are not. If you would like to hear more details about the latest legislative conversations in the restaurant industry, consider becoming a RAM member or participating in any of our upcoming activities. Now that know you can rely on RAM to advocate for your business at the legislative level, let’s discuss what you can control to maximize profit in your restaurant.

1. Use your point of sale (POS) for everything it is intended for. Of course use it for sales, tracking

costs and labor, but don’t forget about the analytic capabilities that many of these systems include in their cloud-based reports. Your system will give you alerts when there are too many ‘no sales’ or ‘voids’, when employees are approaching overtime or even when certain employees are falling outside of established norms. Such analytics will not only allow you to properly monitor your business, but also show employees that you are paying attention. In turn, your employees will remain alert and pay attention to your business.

2.Track your inventory more than once per month. Without a frequently tracked inventory, you will never know if anything is walking out the door and potentially adding a legitimate expense to your bottom line. “Stealing” inventory can be as simple as eating a dessert or cup of soup while on break, or it can be more serious, such as a box of shrimp being carried off in a cook’s backpack, or your bartender giving away drinks. Prevent theft by closely monitoring orders, usage and waste, and then regularly taking a physical inventory. Set up a system where at the end of each shift, inventory is taken of high-cost items and waste is always noted in the POS. If the staff knows they are accountable for the inventory, they will be more careful to keep track of it.

3.Install security cameras. Security cameras do not have to send the message that you do not trust your employees. They obviously can and will be utilized

IF YOU ARE NOT KEEPING A CLOSE EYE ON YOUR ALCOHOL ALREADY, YOU ARE LIKELY SEEING LOSSES AS YOU READ THIS COLUMN. to minimize theft by employees, but there are several other reasons to install them. In the event of an employee or customer falling or being involved in an incident, you will have visual footage to show what happened. If your back door camera shows a delivery driver taking back supplies that are supposed to be in your restaurant, you will have evidence. And, of course, in the event of a robbery, you can share the film with police.

4. Keep all of your alcohol under lock and key. Furthermore, be sure you have a system in place that only allows replacement of alcohol with a requisition system, a log of the transactions and the person with the key responsible for the inventory. If you are not keeping a close eye on your alcohol already, you are likely seeing losses as you read this article. Of course there are further steps you can take to secure your revenue stream, but Rome was not built in a day. Keep your focus on your controls, and you will enjoy a Roman holiday sometime soon. As always, please reach out if you have any questions or if you’d like some more guidance on installing controls in your restaurant. HENRY PERTMAN is Director, Hospitality Consulting at CohnReznick, located in the firm’s Baltimore, Md. office. 410-783-4900, henry.pertman@cohnreznick.com.

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