Food Service Monthly

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Volume 16, No. 5 n May 2017

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Bryson Keens & Points South Latin Kitchen

PRESORT STD. US POSTAGE PAID PERMIT #163 DULLES, VA

A Culinary Tour South of the Border

insidefsm Volume 16, No. 5

May 2017

news and information

columns

Advertiser Index……………………………………………………………………… 28 Association News OCHMRA ……………………………………………………… 22 Association News RAM……………………………………………………………… 21 Association News RAMW …………………………………………………………… 16 Association News VRLTA…………………………………………………………… 19 FSM News………………………………………………………………………………… 2 Points South Latin Kitchen…………………………………………………………… 8 RAMMY Finalists……………………………………………………………………… 11 Real Food for Kids …………………………………………………………………… 10 Seafood Expo……………………………………………………………………………… 6

Balti-More by Dara Bunjon………………………………………………………… 25 Bob Brown Says by Bob Brown ……………………………………………………… 4 Culinary Correspondent by Celeste McCall …………………………………… 26 Food Smarts by Juliet Bodinetz…………………………………………………… 24 Latest Dish by Linda Roth………………………………………………………… 15 Local Cooks by Alexandra Greeley……………………………………………… 23 Michael Birchenall Scholarship Fund…………………………………………… 14 Modern Business Solutions by Henry Pertman………………………………… 5 Restaurateur’s World ………………………………………………………………… 20 Whining ‘n Dining by Randi Rom………………………………………………… 17 RAR ……………………………………………………………………………………… 22

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Volume 16, No. 5 n May 2017

TM

Bryson Keens & Points South Latin Kitchen

A Culinary Tour South of the Border

on the cover

23

Points South Latin Kitchen owner Bryson Keens poses in his new restaurant, artfully decorated with pre-Columbian-themed murals. photo: Freddie Trebbe

Foodservice Monthly is the only publication to be awarded the RAM Allied Member of the Year award and the RAMW Joan Hisaoka Associate Member of the Year award, the highest honor for a non-restaurant member.

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MAY 2017 | 1

FSM NEWS

Lois Gamerman Wins Congratulations to Enterprising Women of the Year 2017 award winner Lois Gamerman, president and CEO of Soft Stuff Distributors.

Soft Stuff is the premiere specialty foodservice distributor in the Mid-Atlantic. Gamerman and her team of highly talented industry

professionals have grown Soft Stuff into the largest award-winning specialty foods distributor on the east coast, growing by more than 39 percent over the last four years. Gamerman is a five-time Done Deals Award Winner, a member of the WBENC Forum, the WPEO – DC 2016 Star, and the 2016 WPO “Heading to Harvard” winner. Gamerman is dedicated to mentoring young women and aspiring entrepreneurs. She is active in educational initiatives in her state and is the co-chair of the Parent Council at Goucher College.

Food and Fun from Around the World

Lois Gammerman

foodservicemonthly Volume 16, No. 5 n May 2017 Silver Communications Publisher Lisa Keathley Managing Editor lisafoodmag@gmail.com Lisa Silber Sales Manager lisa@foodservicemonthly.com Electronic Ink Design & Production fsm@eink.net Dennis Barry Juliet Bodinetz Bob Brown Dara Bunjon Alexandra Greeley

Contributing Writers Kathy Hollinger Susan Jones Celeste McCall Henry Pertman Randi Rom

Linda Roth Michael Sternberg Eric Terry Marshall Weston Becki Young

Contact phone: 703-471-7339 email: lisa@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide MidAtlantic 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 2017

Passport DC celebrates its 10th anniversary in May. The annual festival commemorating International Cultural Awareness Month in the District of Columbia runs from May 1 through 31, with a wide array of food and cultural activities presented at a record 75+ embassy open houses. On Saturday, May 6, countries that are not members of the European Union will open their doors during the “Around the World Embassy Tour.” The 28 members of the European Union will hold their open houses during “A Shortcut to Europe” the following Saturday, May 13. Steven Shulman, executive director of Cultural Tourism DC, the festival’s producing organization, said, “When embassies open their doors, visitors can expect to encounter the art, music, crafts, cuisine, geography, and the manufacturing prowess of the participating countries. The embassies want to express that their countries are attractive places to visit and do business, and in our tenth year, more countries than ever are participating.”

FoodPRO Receives UNIPRO Key Distributor Award More congratulations! FoodPRO of Frederick, Maryland received the UniPro Foodservice 2016

FoodPro takes the stage as winners of the UNIPRO Key Distributor Award Key Distributor Award at UniPro’s spring conference in New Orleans, La. UniPro CEO Bob Stewart presented the award at UniPro’s annual awards luncheon. The UniPro ‘Key Distributor Award’ recognizes UniPro member companies for their exceptional accomplishments and growth, for their dedicated participation in UniPro procurement, logistics, sales, and marketing programs, and for their strong commitment to the UniPro organization. For over 70 years, FoodPRO has been a wholesale restaurant supplier and broad line foodservice distributor of fresh cut steaks, fish, and produce, as well as non-perishable groceries and foodservice supplies to clientele throughout Maryland, Northern Virginia, West Virginia, DC, and Pennsylvania. It has been a member of UniPro Foodservice since 1961.

Founding Farmers Expands Founding Farmers has announced its first restaurant outside the DC-Maryland-Virginia (DMV) region — slated to open this spring at the King of Prussia Town Center just outside Philadelphia, Pa. Founding Farmers King of Prussia will be designed as a two-level, 14,000

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square-foot space, with just over 300 hundred seats. “I’m thrilled for the chance to reach guests in the King of Prussia area with our message — food and drinks that come from the heart of a farmerowned collection of restaurants,” said owner Dan Simons. “Going to King of Prussia doesn’t feel far.

We already buy loads of product and produce from Pennsylvania producers, and we can get to King of Prussia with an easy drive or train ride, so our current team will expand while still being very connected,“ Simons continued.

In addition to Founding Farmers King of Prussia, work continues on the opening of Founding Farmers Reston, Va. and a new Farmers & Distillers concept, which will feature an innovative, in-house distillery.

The Black Olive Bar & Grill The newest hot spot in Leesburg, the Black Olive Club, is now a private club with benefits. This 200-seat sports and action bar, with its soaring ceiling and impressive columns, sets the scene for Loudoun County residents and visitors — with newly renovated outdoor patios and fire pits, competitive pool, corn hole games, karaoke, foodservicemonthly

FSM NEWS

and nightly music, either live or with a DJ. Shareable, small plates, along with a full dinner menu, are creatively presented and updated regularly. Located in the heart of Leesburg, in the North Building at The National Conference Center, the Club offers a variety of discounts for the local community, including discounts on food, wine, and events.

There are no fees to become a member and no monthly spending requirements. To find out more, go to http://westbelmontplace.com/ black-olive-sports-bar-and-grillleesburg/ or call 703-724-6040.

Taqueria del Barrio Taqueria del Barrio, an authentic Mexican taqueria, opened on March 30 in DC’s Petworth neighborhood.

“After our experience in DC’s food scene with a food truck, catering, pop-ups, and more, we’re thrilled

Taqueria del Barrio chef-owner Anna BranLeis and co-owner Shawn Leis to finally open our first brick-andmortar in Petworth,” said chefowner Anna Bran-Leis. “Our vision for our restaurant is to become this neighborhood’s go-to taqueria and to truly create a sense of welcome for our new community.” Taqueria

del Barrio seats 92 guests in a 2,200 square-foot space designed to evoke the taquerias of Mexico City. Featured in the new restaurant: a floor to ceiling mural of Our Lady of Guadalupe, a weathered steel bar, suspended rope lighting, and reclaimed wood under a large, bright skylight. Guests can also look forward to a 16-seat patio come summer 2017. Visit Taqueria del Barrio online at www. taqueriadelbarrio.com, and follow Taqueria del Barrio on Facebook at Facebook.com/TaqueriadelBarrio, on Twitter at @DelBarrioDC, and on Instagram at @delbarriodc. 202723-0200.

Sloppy Mama’s Barbecue fans rejoice! Sloppy Mama’s is now open at Union Market. Founded by Joe and Mandy Neuman, Sloppy Mama’s specializes

in all things BBQ, including pork and brisket sandwiches, smoked meat platters, and traditional sides such as cole slaw, baked beans, potato salad, and hot sweet pickles.

Joe Neuman, the history teacherturned-pitmaster, launched the Sloppy Mama’s concept in August 2014 as a catering company and food truck. The new Union Market locale will feature favorites like St. Louis-style ribs, pulled pork, and corn bread. BBQ fans can also pick up a bottle of Neuman’s signature sauces: Kansas City (traditional tomato-based), Georgia Gold (mustard-based), and Happy Sprinkles Rub while visiting the market. Sloppy Mama’s is open Tuesday through Sunday from 11 am to 8 pm and will offer take-out options, as well as catering for larger events in and around the DC metro area.

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MAY 2017 | 3

BOB BROWN SAYS Bob Brown

Server Alert: 3 Fullproof Ways to Up Your Game

B

ack in my musician days, while opening for the likes of Neil Young and Richie Havens, I never gave much thought to restaurant service. That all changed when waiter Steven Hayes at the Garden Restaurant in Ocean City, Md. cast a spell with stories of the Garden’s local seafood that was enhanced with home-grown herbs. And, just as I’d meticulously studied singer-songwriter greats like Bob Dylan and Leonard Cohen, when I later became a waiter, I integrated Steven’s best practices and those of other super servers.

1. Learn Selling Techniques While at Paulo’s in Georgetown, I wondered how fellow waiter Wayne Anderson was making twice the money I did.

Eavesdropping from a nearby table, I overheard, ”I recommend our carpaccio, thin slices of sirloin accented with shavings of Locatelli Romano cheese.” Wayne never asked, “May I interest you in an appetizer?” He only suggested.

The revelation paid thousands in the first year.

Other Wayne methods included pulling dishes off the expeditor line and letting guests get a look and a whiff of the merchandise, as well as seductively carrying the dessert tray

… HE WAS A WALKING TREASURE TROVE OF IDEAS THAT LINED MY POCKETS WITH PILES OF CASH. through the dining room. His teacher/student menu tour was also impressive. He moved around the table using a pen to help guests follow along. Holding his patrons in rapt attention, they bought what he suggested.

Finally, I’d notice Wayne standing in the back dining room rehearsing his shtick before the show. While some saw Wayne as an oddball, for me, he was a walking treasure trove of ideas that lined my pockets with piles of cash.

2. Add Drama Peter at J-Odette, also in Georgetown, was another fascinating waiter/teacher. In an act not for the faint of heart, Peter would slash open a bottle of Dom Perignon with a sword! This show-stopping technique inspired others to order bottles of the bubbly. My first and last attempt was a total failure, with the bottle top careening across the dining room and landing in a guest’s minestrone. I did, however, glean that opening a bottle of vino with flair reaped big benefits.

3. Dazzle and Delight Next up was Thai master Mr. Lee. He turned me on to steaming off wine labels and placing them on placards with guests’ names, the date, and the occasion to create a “wow” good-bye. He was brilliant at fine touches, such as offering finger bowls of hot water and fresh lemons between courses. Mr. Lee’s tables were Asian gardens where he artfully tended to every knife, fork, napkin, and flower.

In the end, you, too, can observe, learn, and integrate the techniques of great servers. Keep on the lookout. Be sure to ask for the best server when you dine out to learn more. And then customize the best techniques to create your own authentic style.

BOB BROWN, president of Bob Brown Service Solutions, www.bobbrownss. com, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton and works internationally with the prestigious Burj Al Arab in Dubai. He has appeared on the Food Network and is author of bestselling The Little Brown Book of Restaurant Success, selling over 100,000 copies worldwide. Contact Bob for speeches, workshops, breakouts, and executive retreats at 571-246-2944. © Bob Brown Service Solutions 2016.

REACH RESTAURATEURS. ADVERTISE WITH US! CONTACT LISA SILBER 703.471.7339

foodservicemonthly 4 | MAY 2017

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MODERN BUSINESS SOLUTIONS Henry Pertman

Part 2: Upgrading to the New Genre of Combi Ovens

T

o summarize the first two parts of our technology refresh conversation, we first assessed the value of your POS and the “hows and whys” associated with replacing or upgrading, so you can derive a better ROI for your pocketbook and for your employees and guests. Then last month, the conversation moved to some compelling points regarding the technologies of Digital Menu Boards (DMB) and Kitchen Display Screens (KDS).

The other game changer, which we will review and detail this month, is the new genre of ovens that utilize computer technology.

These ovens — and there are a good number of them by several manufacturers — combine the various heating aspects we are accustomed to and draw their best characteristics by using computer technology to make them more efficient, thereby providing superior solutions to age-old kitchen issues.

take that oven and make the cavity a 500-degree convection heat-generated oven, infuse the impinger qualities of heat directed at food, wrapping it in hot air (think speed and browning capabilities), and add the speed of microwave cooking. The product that comes out of that oven is, well, perfect.

The product is not only consistently perfect, with the same coloring, doneness, and tenderness you would expect from your top chef, but at up to 15 times the speed. Read my lips (or my words):

The Next Generation

tender, juicy, delicious chicken breasts, pizzas, steaks, and crab cakes every 2-3 minutes.

Let’s first look at a class of ovens that are considered the “next generation” of microwave ovens — combi ovens — which combine convection and impinger.

Forget what you know and dislike about microwave ovens. As a chef, I would never think to use a traditional microwave for cooking, and neither would you. Food cooks unevenly, gets dried out — all the things that make it the wrong oven for cooking. But now — aha! We

THE PRODUCT IS NOT ONLY CONSISTENTLY PERFECT WITH THE SAME COLORING, DONENESS, AND TENDERNESS YOU WOULD EXPECT FROM YOUR HIGHEST QUALITY CHEF, BUT AT UP TO 15 TIMES THE SPEED.

Seeing Is Believing I was the doubting skeptic, and you, too, are likely reading this with doubt and wonder. However, viewing a demo will change your mind. Your kitchen will be faster, better, more consistent, and with less labor on your cooking line.

Now that is serious ROI. Such combi ovens are less for

quick production cooking, though they are faster and better than what you use now. But the strength of combi ovens is that they create moisture around what they are cooking. For high volume Friday and Saturday nights, for catering, and lots of other situations, they will help produce the highest quality fish, chops, steaks, chicken, vegetables, and starches, even with line cooks who may not have the skill set to produce such outstanding quality results. Think of your middle-of-the-road, good volume restaurant or carry-out putting out steaks, crabcakes, and ribs that rival the most expensive dishes a high-end restaurant can produce. That is more than just ROI — it is a game changer. Make no mistake, the best restaurants in the world have been using combi ovens for more than a decade. But, with the price of technology dropping year after year, these once tooexpensive-for-me ovens are now in reach, and again, reduce your labor, improve your quality, improve your guest service, and provide ROI over and over again.

I fully understand the quantum leap of faith it takes to embrace the thinking behind moving your business to a new level of technology, particularly in the kitchen. Though, as with the other items discussed in this article series — POS, online ordering, etc. — the benefits are game changing, important, and will provide the next level of growth that is always desired.

Hopefully, the ideas presented in

this series have been of value, and that they enable you to make the improvements necessary to help your restaurant businesses. If you would like to discuss the topic presented above or any other topics that affect your hospitality business, please feel free to reach out to me at the phone number or e-mail address below.

HENRY PERTMAN is Director, Hospitality Consulting at CohnReznick LLP, located in the firm’s Baltimore, Md. office. He can be contacted at 410-783-4900 or henry.pertman@cohnreznick.com

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MAY 2017 | 5

SEAFOOD EXPO NORTH AMERICA SEAFOOD PROCESSING NORTH AMERICA

Seafood Expo North America/ Seafood Processing North America took place March 19-21 in Boston.

North America’s largest seafood exposition, this annual threeday conference brought together thousands of buyers and suppliers from over 40 countries. Over 1,200 exhibitors offered information and samples of the newest seafood products, processing and packaging equipment, and services available in the seafood market.

The keynote was a panel discussion titled “Delicious & Profitable: Chefs Discuss the Business of Seafood.” Chefs on the panel included Polly Legendre, founding principal of Polished Brands; Ned Bell of Ocean Wise (and the Canadian TV show “Cook Like a Chef”); Jeff Black of Black Salt Restaurant Group; Rick Moonen of RM Seafood; and Boston’s own rising star Richard Garcia of Crescent Hotels and Resorts North America.

The 2018 Expo will take place in Boston March 13-18. For more information, here’s the link: www. seafoodexpo.com/north-america/.

6 | MAY 2017

Chef panel for keynote discussion, left to right: Richard Garcia, Jeff Black, Polly Legendre, Ned Bell, and Rick Moonen

Rappahannock Oyster Company was represented by Ryan Croxton, Travis Croxton, and Anthony Marchetti

Chuck Williams, Bonamar Corporation (left), and Tim Sughrue, Congressional Seafood

Mike Hutt, Deborah Pratt, and Dylan Mills of the Virginia Marine Products Board

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From Steak Houses to Sushi Bars, Chesapeake Employers has your workers’ comp covered.

Qualifying restaurants could save

10% OFF Chesapeake Employers’ eligible tiers*

Every day, all across Maryland, Chesapeake Employers’ Insurance helps employers keep workers safe from accidents and injuries. We specialize in helping to contain your workers’ comp costs.

Ask your local agent for a quote or visit CEIWC.com

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*Qualifying restaurant owners must meet Chesapeake Employers’ underwriting guidelines to receive this program discount. Eligible tiers are defined within Chesapeake Employers’ underwriting guidelines.

Discounts provided by this program will not apply to out of state payroll.

Other States Coverage available per Chesapeake Employers’ guidelines.

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MAY 2017 | 7

Points South Latin Kitchen, A Culinary Tour South of the Border

BY LISA KEATHLEY

H

ave you ever wanted to go on a culinary tour to Central or Latin America to taste the rich flavors and spices south of the border?

A trip to Brazil, for example, for a true, original Caipirinha? Or maybe you have a taste for carimañolas — fried croquettes filled with yucca mash and ground beef — quite popular on the streets of Panama City and Bogotá. How about a visit to Machu Picchu to see the sacred Inca empire site and, perhaps, order some local pollo with a side of Huancaínastyle potatoes? Can’t afford the trip?

8 | MAY 2017

Can’t swing the time?

No hay problema! Não faz mal!

No problem! You can experience cuisines from all across Central and South America by driving only as far as Fells Point in Baltimore.

Points South Latin Kitchen opened in March in the space formerly occupied by Anastasia on Thames Street. While Anastasia catered to drinking and dancing, Points South has a different focus. Owner and

managing partner Bryson Keens has turned his space into a new world, one based on his travels and love of all things south of the border.

Inspiration from Grandmother Keens says his interest in Latin American foods began when he was a child. He writes: “While my mother would be at work, I would spend time at my grandmother’s Tex-Mex restaurant in Fort Worth,

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Texas. Watching my grandmother cook refried beans, hand stuff corn husks with masa for tamales, and roll enchiladas gave me an appreciation for the love and handwork that goes into creating delicious, high-quality Mexican cuisine. Being a ‘taste-tester’ for her delightful concoctions didn’t hurt either!”

POINTS SOUTH cont. on page 18

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Thank you for joining us

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SCAN THIS FOR THE BUZZ!

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at the 2017 Spring Show!

MAY 2017 | 9 4/14/2017 11:33:14 AM

BY LISA KEATHLEY

M

ix some young people, a good cause, and a competition.

Stir in a few international spices, and what do you get? A winning recipe! Meet Kaitlyn Sam, Diana Camcho, and Aysha Waraich, winners of the fifth annual Real Food For Kids (RFFK) Feeding Academic Success Culinary Challenge. All three are high school students from Lake Braddock Secondary School in Burke, Va. Their team won the “Five Star” Award, the top honor in the March 11 competition that brought together 15 middle and high school teams from 10 Fairfax County Public Schools (FCPS). At stake: The chance for a prized spot on the FCPS cafeteria menu. FCPS is the tenth largest school district in the country, so this was a prize worth fighting, er, cooking for!

The Guidelines … Lots of Guidelines!

How did Kaitlyn, Diana, and Aysha do it? They, along with each of the teams, were given a list of rules to live by in creating their menus. Among the goals: Create a breakfast or lunch entree that was “delicious, appealing, meets federal nutritional guidelines, and can

l-r: Kaitlyn Sam; Toshieba Ragland, instructor; Diana Camcho; Aysha Waraich; and Thomas Prassa, instructor, reacting to the news of their win.

Photo: Laura Goyer, lauragoyer@me.com

Diversity Was an Inspiration!

The three aspiring restauranteurs started by looking around them.

“Our school is very diverse,” said

panel of judges went from table to table to taste the culinary contenders.

The judges were lead by celebrity chef judge Jamie Leeds, founder

Real Food for Kids … And Communities, Too! fit into the FCPS lunch program profile with consideration to cost.”

The main dish had to include two to three units of meat or meat alternative, the vegetable side dish had to contain at least one cup of vegetables per serving, and the fruit side dish had to include at least 1/2 cup of fruit per serving. The entire meal had to feature between 750 and 850 calories, have fewer that ten percent calories from saturated fat and zero trans fat, and contain less that 1420 mg of sodium. Whew!

These standards were difficult to meet. But JoAnne Hammermaster, co-founder and executive director of the nonprofit Real Food for Kids, said kids “are smart and have more sophisticated palates than many give them credit for.” And was she right!

10 | MAY 2017

Diana Camcho. “When we evaluated our current cafeteria selections, we realized that there were Chinese, Italian, and Mexican options on the menu, but there was not much from the Middle East.” Indeed, Lake Braddock High School students come from scores of countries and speak dozens of languages. Diana, Aysha, and Kaitlyn have a diverse backgrounds themselves, with parents from Pakistan, El Salvador, Mexico, China, and Cambodia.

So with that in mind, they set out to develop a recipe that would be different but tasty — something they thought their friends would actually eat!

As each team displayed items ranging from chicken tortilla soup to a chicken gyro sandwich to enchiladas with chipotle sauce, a

of Hanks Oyster Bar and one of Washington’s most highly recognized chefs. The winning entry: A threecourse meal that included a very tasty shawarma chicken wrap. Judges scored this entry with 473 out of a possible 500 points. Dr. Becky Bays, a judge and Loudoun County Public School’s Food and Nutrition Services Director, asked for the chicken spice blend recipe after declaring “ooh, that’s good!”

The Larger Goal: Healthier Goods in Schools The Culinary Competition and Wellness Expo kicked off with a keynote address by FCPS Food and Nutrition Director Rodney Taylor, who is trying to revolutionize school food in the 198 schools and centers he oversees. With support from Real Food for Kids, he is training kitchen

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staff to cook from scratch, bringing in many local farmers as vendors, installing salad bars in all 141 elementary schools, and setting up outdoor grills and rotisserie ovens for tastier chicken in high schools. “This event highlights the importance we place on our students to be change agents in service to putting delicious, high-quality food on our school menus,” Taylor said.

“The Expo gives attendees a taste of the kinds of initiatives that Real Food for Kids has been involved in over the past six years,” said RFFK’s JoAnn Hammermaster. “We organize fun and approachable ways to involve our community in nutrition and wellness education, and we work collaboratively and creatively with our school partners to help improve the food we serve our students.”

If you are a parent who wonders what your kids really eat at school, this is very good news! Healthy — and yummy — options at the same time! And if you were part of the 5-Star team whose recipe might end up on the Fairfax school menu, well, that’s a winning recipe, indeed! foodservicemonthly

Chef of the Year nominees: John Snedden, Austin Fausett, Amy Brandwein, Katsuya Fukushima, Erik Bruner-Yang, and RAMW president Kathy Hollinger

Rising Culinary Star nominees: Rob Rubba, Sasha Felikson, Miranda Rosenfelt, RAMW president Kathy Hollinger, Ryan Ratino, Handry Tjan, and Piter Tjan

RAMW Announces 2017 RAMMY Awards Finalists

T

he Hamilton Live at The Hamilton was abuzz on April 3 as top industry professionals gathered to celebrate the finalists for the 2017 RAMMY Awards. The Restaurant Association Metropolitan Washington (RAMW) will announce the winners at a black tie gala on Sunday, July 30.

Any RAMW member who met all category requirements was eligible for nomination. The selection process for the finalists, and ultimately the winners, involves two esteemed groups, the voting public and an anonymous panel of volunteer judges, consisting of food and dining journalists, educators, and foodservice industry professionals. The voting public will decide the winners in four categories: Favorite Gathering Place of the Year, Upscale Brunch of the Year, Casual Brunch of the Year, and Favorite Fast Bites of the Year.

Votes for these categories can be cast online at www.nbcwashington.com/ RAMMYS through May 31, 2017 at 5:00 pm.

RAMW honors two additional members with the Joan Hisaoka foodservicemonthly

Allied Member of the Year, presented to an Allied member who best exemplifies commitment to and support of RAMW, and the Duke Zeibert Capital Achievement Award, given for dedication and leadership that has helped transform Washington’s restaurant scene into today’s vibrant restaurant industry.

These awards are determined by RAMW’s executive committee. The Duke Zeibert Award recipient is announced each year in May.

Upscale Brunch of the Year

2017 RAMMY Awards Finalists

Favorite Fast Bites of the Year

Joan Hisaoka Allied Member of the Year Acme Paper & Supply Co. Coastal Sunbelt Produce DC Brau Brewing Company USI Insurance Services The Veritas Law Firm

Favorite Gathering Place of the Year Brookland’s Finest Bar & Kitchen The Front Porch at Evening Star Cafe Lauriol Plaza Pearl Dive Oyster Palace Petworth Citizen & Reading Room

Convivial Del Campo Marcel’s by Robert Wiedmaier The Restaurant at Patowmack Farm The Source by Wolfgang Puck

Casual Brunch of the Year Cava Mezze – Capitol Hill DGS Delicatessen Maketto Republic Sixth Engine Beefsteak Cava Grill Chase the Submarine G by Mike Isabella Taco Bamba Taqueria

Cocktail Program of the Year barmini by José Andrés Indique Iron Gate Kapnos by Mike Isabella Royal

Beer Program of the Year B Side District Commons

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Jack Rose Dining Saloon Republic Roofers Union

Wine Program of the Year BOURBON STEAK Charlie Palmer Steak Doi Moi Fiola minibar by José Andrés

Employee of the Year Noe Alfaro, Republic Heather Berry, Bar Pilar Joseph Cassis, PassionFish Bethesda David Perry, RIS David Trezevant, Carmine’s Family Style Italian Restaurant

Manager of the Year Julio Amador, Cork Wine Bar Christine Gibson, Iron Gate John Grace, The Hamilton Matthew McQuilkin, Pizzeria Paradiso Margaret Perry, Kyirisan

Service Program of the Year The Bombay Club minibar by José Andrés RAMMYS cont. on page 12 MAY 2017 | 11

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Restaurateur of the Year nominees: John Snedden, Ari Gejdenson, Jason Kuller, Jamie Leeds, Ted Xenohristos, Daisuke Utagawa, and RAMW president Kathy Hollinger

RAMMYS cont. from page 11 Ripple RIS The Source by Wolfgang Puck

Pastry Chef of the Year Mollie Bird, Kyirisan Jemil Gadea, Masseria Tiffany MacIsaac, Buttercream Bakeshop Brandon Malzahn, Fabio Trabocchi Restaurants Erin Reed, Blue Duck Tavern

Rising Culinary Star of the Year

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Sasha Felikson, Doi Moi Ryan Ratino, Ripple Miranda Rosenfelt, Sally’s Middle Name Rob Rubba, Hazel Piter & Handry Tjan, Kobo and Sushi

Casual Restaurant of the Year Compass Rose Bar + Kitchen Daikaya The Daily Dish Duke’s Grocery Mandu,18th Street

Upscale Casual Restaurant of the Year

4601-A Eisenhower Avenue • Alexandria, Va 22304 703.883.1448 altohartley.com • showroom@altohartley.com 12 | MAY 2017

Central Michel Richard Indique Iron Gate Proof The Red Hen

New Restaurant of the Year All Purpose Hazel Kobo

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Requin Whaley’s

Formal Fine Dining Restaurant of the Year Fiola Mare minibar by José Andrés The Source by Wolfgang Puck Sushi Taro Trummer’s On Main

Chef of the Year Amy Brandwein, Centrolina Erik Bruner-Yang, Maketto, Paper Horse Austin Fausett, Proof Katsuya Fukushima, Bantam King, Daikaya, and Haikan Tarver King, The Restaurant at Patowmack Farm

Regional Food and Beverage Producer of the Year Atlas Brew Works DC Brau Brewing Company Logan Sausage New Columbia Distillers/Green Hat Right Proper Brewing Company

Restaurateur of the Year Ari Gejdenson, Mindful Restaurants Ike Grigoropoulos, Dimitri Moshovitis, Ted Xenochristos, and Brett Schulman, Cava Group, Inc. The Kuller Family, Fat Baby, Inc. Jamie Leeds, JL Restaurant Group Daisuke Utagawa, Katsuya Fukushima, and Yama Jewayni, Daikaya Group

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Flour Power

H&S now offers a much bigger selection of artisan breads.

If you haven’t ordered from us lately, give us a call and taste what you’ve been missing.

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MAY 2017 | 13

REMEMBERING MICHAEL BIRCHENALL Family, friends, and colleagues gathered on March 25 to remember Michael Birchenall, founder of Foodservice Monthly. Hosted by Michael’s wife Aqua at Tony and Joe’s Seafood Place in Washington, DC, the event celebrated the man who made such a broad and deep contribution to the Mid-Atlantic food industry. Michael was a mentor and true leader, advocating for up-and-coming restaurateurs, backof-the-house staff, as well as new companies emerging throughout the region. He was always there with his camera and smile, bringing stories to life in Foodservice Monthly.

No celebration of Michael would have been complete without wonderful food.

Contributors included Passion Food Hospitality’s Gus DiMillo, Bayou Bakery’s David Guas, Masseria’s Nick Stefanelli, Matt Baker of Gravitas, Tiffany MacIsaac’s Buttercream Bakery, Saeed Abtahi of Café Renaissance, Scott Drewno of The Source, Eric Diebold’s Kinship, Rodney Scruggs of Occidental, and Tony and Joe’s Seafood Place Greg Casten.

Most special were the loving memories and tributes delivered by attendees. Those included longtime friend Marvin Roskoff, Katherine Newell Smith, friend and colleague, friend Paula Dressel, Michael’s wife Aqua Williams, Michael’s sister Joanne Cox, Celeste McCall, FSM contributing writer and friend, and many more.

Michael’s spirit was definitely all around. His legacy and memory will live on through the Michael Birchenall Scholarship Fund, established by the area’s restaurant associations. For information, go to: scholarships@ marylandrestaurants.com.

– Lisa Silber

14 | MAY 2017

Michael Birchenall Scholarship Fund

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foodservicemonthly

THE LATEST DISH Linda Roth

Dinners and Movies and Bowling, Oh My!

P

hoenix, Arizonabased True Food Kitchen is expanding across the bridge. Its first metro area location in Fairfax, Va. gets a sister operation in Bethesda this summer when it opens in the Solaire luxury apartment building at 7100 Wisconsin Ave. Randall Matthews will be executive chef, serving a rotating menu of healthy food items. The restaurant’s seasonal menu offers gluten-free, organic, vegetarian, and vegan options. It will include an outdoor patio with seating for about 30 people. A local artist (TBD) will create the wall art.

Opening day is June 14.

Jordan and Jonathan Stahl will open Tyber Creek Wine Bar & Kitchen in Bloomingdale where Rustik used to be. The name comes from a tributary of the Potomac River. Chef Kerry Tate, formerly of The Heights, reigns over the kitchen and menu. It will seat 45 people, with outdoor seating for 45 more.

Renovations included a new floor, new lighting, and a live wall from Holley Simmons of Sill Life.

Quick Hits Jaimie Mertz will open her brick and mortar Red Bandana at 8218 Wisconsin Ave. in Bethesda, after introducing locals to her gluten-free baked goods at the Bethesda Farmers Market. Alemayehu Abebe, owner of Chercher Ethiopian Restaurant & Mart on 9th Street NW, plans to open in Arlington at 2000 N. 14th Street in Courthouse, with 100 seats inside and an outdoor patio. A summer opening is planned. It will be a bit more upscale than the DC store, as it will include a wine bar … Sports-themed Glory Days Grill restaurant will open its 15th restaurant in Virginia, at 3141 Duke St. in the Alexandria Commons Shopping Center, by Q1 2018. There are 26 Glory Days Grills in four states foodservicemonthly

… District Barbecue will open at Bristow Center in Bristow, Va. …Pitango opens this summer at 1841 Columbia Rd., NW in Adams Morgan.

Chef Roberto Santibañez and Knead Hospitality + Design plan to open Mi Vida, a Mexican restaurant, this November at The Wharf project on the SW waterfront. It will seat up to 400 and include an outdoor patio and private dining rooms. Knead Hospitality + Design will design and operate the space. Santibañez owns New York City’s Fonda restaurants.

Mi Vida joins several other SW waterfront offerings, including French Mediterranean restaurant La Vie, Spanish and seafood restaurant Del Mar, Requin, Hank’s on the Water, Rappahannock Oyster Bar, and Kirwan’s Waterfront Pub.

Georgetown Gets Sweeter Fresh Baguette plans to open in Georgetown where Sweet Frog was, at 1737 Wisconsin Ave. NW, adding to the bakery’s original location at 4919 Bethesda Ave. The business also plans a commissary bakery and small retail operation for Rockville… PierreAntoine Raberin and Elisabeth Holder Raberin just opened Paris-based Ladurée, at 3060 M Street NW, filled with their signature macarons, as well cookies and candles, brunch menu items, and teas.

The Capital Burger, a more casual “brand extension” of Capital Grille, will get its debut in DC at 1005 7th St., NW near the Convention Center (former Living Social HQ). Darden Restaurants is using DC as testing ground for the new concept.

Aaron Silverman, chef/owner of Rose’s Luxury and Pineapple & Pearls on Barracks Row on Capitol Hill, may be taking over David Guas’ second Bayou Bakery at 901

Pennsylvania Ave, SE. The original Bayou Bakery continues to operate.

By this summer, David will open a casual cafe called Li’l B in The Darcy, a new hotel opening on Rhode Island Ave., NW. Compass Rose’s Rose Previte and partners Mike Schuster and Andy Lacy plan to open Maydan in the Manhattan Laundry Building at 1346 Florida Ave., NW this fall. It will offer comfort food from Eastern Europe, North Africa, and the Middle East. Maydan is described as open space where people can gather and dine. Chefs Gerald Addison and Chris Morgan will be co-executive chefs there and at Compass Rose.

Chris was previously at The Dabney.

St. where Libertine used to be, in Adams Morgan. Also owned by John Andrade, it is named for his mentor, the late Sicilian native Rosario Patti.

The plan is to eventually convert a back storage room into a cocktail bar to be called the Santo Room after Rosario’s husband, Santo Sacco.

Chef/owner Jin K. Oh will open Hando-Medo, a sushi restaurant, on 14th Street in Logan Circle where Popeyes used to be. It will focus on the hand-roll (temaki) style of sushi and have three sushi bars with 25 seats at each, plus an outdoor patio with 12 seats. He also owns Sushi Jin Next Door locations in Silver Spring, Md. and Woodbridge, Va. A summer opening is planned.

Chef, Somm, GM Update

Dinner and a Movie

Thierry Delourneaux was named executive pastry chef at the St. Regis Washington, DC. While at The Ritz-Carlton Tysons Corner, he redesigned the brunch menu at the late, great Maestro. He also ran the pastry kitchen of Fairmont Singapore and Swissôtel’s The Stamford. He most recently worked at NYC’s legendary Rainbow Room … Andy Powell was named beverage manager at the St. Regis.

Previously, he was wine director at Central Michel Richard …

Eric McKamey now heads up the kitchen at DGS Delicatessen at Dupont Circle. Previously, he was executive chef at Mintwood Place … Jamie Rutherford is the new chef at Petworth Citizen. He was also previously at The Dabney and Tail Up Goat… Jennifer Meyer is the new general manager at Bourbon Steak… Jo-Jo Valenzuela is beverage director at Granville Moore’s. Chad Wiese was named new chef de cuisine at The Occidental which is undergoing significant renovation with a new bar and first level PDR, expected to be completed by June.

Austin, Texas-based Alamo Drafthouse Cinema movie theater and full-service restaurant will open at Stonebridge at Potomac Town Center in Woodbridge, Va. this summer. There is seating for 800+ (that’s a lot of popcorn). A second Alamo Drafthouse will open in 2018 in DC at the Bryant Street mixeduse project at Rhode Island Ave. and Fourth St., NE. Both locations will feature Alamo’s Glass Half Full freestanding bar.

Just Opened Chef Logan McGear, formerly of Smoke & Barrel in Adams Morgan, is now cooking at Rosario, on 18th

The Newsmagazine Foodservice Professionals Rely On

How about Dinner and Bowling?

Bowlmor AMF, will open its first Bowlero location in Virginia, replacing AMF Centreville Lanes.

In addition to 32 bowling lanes and a video arcade with ping pong, billiards, and shuffleboard, there will be a sports bar and an “extreme eats” menu which includes the gigantic “Party Pretzel” and the signature Behemoth Burger — a 5-pound, 14-inch-round party burger, as well as its signature S’Mores Skillet. It should be open by the end of April.

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 MAY 2017 | 15

ASSOCIATION NEWS RAMW Kathy E. Hollinger, President

S

pring is here, which brings warmer temperatures, visitors, and diners to our nation’s capital. For Restaurant Association Metropolitan Washington (RAMW), it brings a new fiscal year, ripe with opportunities and exciting new dining experiences and promotions for foodies across the region to enjoy.

The coming year builds on what was a banner year for restaurants here! DC is the #1 Restaurant City in the U.S. — according to Bon Appétit Magazine — and the industry and RAMW were honored in March to have Bon

Appétit Editor-in-Chief Adam Rapoport as our keynote speaker at the RAMW annual meeting.

Mr. Rapoport spoke to a full house at Marcel’s by Robert Wiedmaier about DC’s evolving restaurant scene and what went in to choosing the District as the magazine’s top pick for the title.

Something special is happening in Washington, DC. We hear over and over again that a lot of that success — while grounded in the incredible talent all across the region — is also made possible by a community of operators who cheer each other on and root for each other’s accomplishments. Today’s success

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is built on a strong foundation of many years of talent and hard work that got us to this point, and now new culinary voices are helping to bring the whole industry into the world view.

RAMW is privileged to represent a group of nearly 1,000 businesses who are dedicated to making their establishments, and the region, a destination for dining. As the advocate and voice of the industry, we are also ending a landmark year legislatively. We faced plenty of challenging policy issues in both DC and Virginia this year that allowed RAMW to be region-wide leaders and champions on some very important pieces of legislation.

In DC, we single-handedly led the wage discussions. Through parallel efforts, we successfully redirected an overreaching bill from the mayor, while effectively halting an industry changing ballot initiative that would have abolished the tip credit.

Our relentless work on behalf of the membership has resulted in a stalling of sorts of the universal paid leave legislation. We are back in the driver’s seat as the DC City Council reconsiders the method of funding for the leave benefits to reduce hardship on businesses. We are actively involved in discussions with members of the Council to guide the discussion in a way that provides a better outcome for the industry.

In Virginia, we successfully defeated the Fairfax meals tax ballot referendum, a huge win for our Northern Virginia members. Our landmark legislative accomplishments this year highlight that decisions are not made without restaurants, and RAMW, at the table.

As a resource for members, we continue to work hard to provide educational information so operators can stay informed and efficiently run their businesses. In workforce development, we’ve joined forces

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SOMETHING SPECIAL IS HAPPENING IN WASHINGTON, DC. WE HEAR OVER AND OVER AGAIN THAT A LOT OF THAT SUCCESS — WHILE GROUNDED IN THE INCREDIBLE TALENT ALL ACROSS THE REGION — IS ALSO MADE POSSIBLE BY A COMMUNITY OF OPERATORS WHO CHEER EACH OTHER ON AND ROOT FOR EACH OTHER’S ACCOMPLISHMENTS. with job placement groups throughout the region to bridge the gap between available jobs and a qualified workforce. We also created a hiring guide that will streamline the staffing process.

To bring diners to restaurants, we’ve improved and built on our consumer programming as well.

January’s Winter Restaurant Week was a huge success. We launched the first-ever brunch option and saw a 31 percent increase in reservations made on RWDMV. com. We also have our monthly consumer e-newsletter Food+Drink that connects our members directly with area foodies. In March, we held our Spring Wine Fling promotion, and our new Barbeque and Grilling Week comes to restaurants across the region June 19-25. And, be sure to mark your calendars to celebrate restaurants and foodservice at the 35th Annual RAMMY Awards Gala on July 30 at the Walter E. Washington Convention Center with our event sponsor, Events DC. We closed our year stronger than ever before — an advocate, resource, and community for our members. We look forward to our 97th year, a great year ahead! foodservicemonthly

WHINING ’N DINING Randi Rom

Whatsup?

F

lowerMart — a time-honored rite of spring — takes place on May 5 and 6 from 11:00 am to 9:00 pm at Mount Vernon Square in downtown B’more. This year’s event is “not your mother’s FlowerMart,”

Don’t Forget …

New Look

… to mark your calendars for ALS BITES! As part of ALS awareness month, The Brigance Brigade Foundation will team up with participating restaurants that will feature specific menu

One of Baltimore’s most iconic seafood restaurants got a $400,000 facelift. Pappas Restaurant & Sports Bar in Cockeysville added a fireplace lounge with seating for 20, a new carryout entrance, and an upgraded sports bar. But the biggest change is the addition of a wine tasting room, with 7,500 bottles, that features white oak tables and floor-to-ceiling cabinets. It was designed by Hough Woodworks to look like a big wine cellar. The Cockeysville restaurant opened in September 2014, while the legendary original spot in Parkville debuted in 1972. There’s also a location in Glen Burnie. The restaurant’s most famous product is its crab cake, which has the Oprah Winfrey seal of approval.

PappasRestaurantCockeysville.com

Open for Biz

b’cuz it combines old traditions with a new twist. Enjoy grand hats, original arts and crafts, a kid’s camp, and flowers, flowers, and more beautiful flowers. FlowerMart 2017 will feature live entertainment from local, regional, and national recording artists. New this year is a craft beer garden, a wine bar, and Blossoms Food Hall — an openair restaurant and outdoor café — that offers traditional Baltimore festival fare as well as options for the more discerning palate. Among the options: a raw bar with oysters, clams, and mussels, crab cakes, soft shell crabs, fruit smoothies, root beer floats, gourmet chocolates, and FlowerMart’s signature lemon peppermint sticks. And for fourlegged festival guests, The Dog Chef will offer delicious/nutritious treats for your fur babies. FlowerMartMD.org

foodservicemonthly

items throughout May — with proceeds going to the foundation.

Great idea alert! The Milton Inn’s exec chef/owner, Brian Boston, has joined forces with Spaulding Goetze from Goetze’s candy, to create a special drink — the Goetze’s Caramel Apple Martini. So yum! #ALSBites. BriganceBrigade.org

Name Change One of my all-time fave restaurants, Crepe du Jour, has changed its name. The restaurant offers so much more than crepes, and owner (I love me some) Mustapha Snoussi, felt that the name should be changed to better reflect the menu options. The “new” Le Bistro Du Village offers authentic French cuisine in a charming, casual atmosphere in the heart of Mt. Washington Village. BTW, they also have gluten-free crepes.

LeBistroDuVillage.com

Bon Fresco, a locally owned sandwich shop and bakery, opened its first location in Baltimore County at Boulevard College Center in Owings Mills. This is its fifth. The fast-casual restaurant is looking for expansion sites in Fells Point, Montgomery County, and near BWI. Sandwiches include London broil, grilled chicken breast, and corned beef on breads that are made from scratch. BonFresco.com Brian Bogard is a former officer in the United States Army who commanded a foodservice unit at Ft. Jackson, SC. He and his wife Beth, the past owner of a local catering company, have opened Marco’s Pizza — a fast-casual and delivery concept at Lakeshore Plaza in Pasadena.

The couple has franchise rights to Central Maryland and plans to open six locations throughout Anne Arundel County and Howard County within the next several years. Marcos.com

The Newsmagazine Foodservice Professionals Rely On

Coming Soon

Goetze’s Caramel Apple Martini Ice 2 oz vodka 1½ oz sour apple liqueur 1½ teaspoon sour mix Fill shaker ¾ with ice, add vodka, apple liqueur, and sour mix. Cover and shake for 15 seconds and strain into chilled glass.

Garnish with apple slice bruleed with sugar and Goetze’s caramel candy.

If desired, garnish the inside of the glass with caramel sauce before pouring the drink.

Iron Rooster, the popular restaurant that focuses on serving “breakfast all day,” lunch, supper, and drinks will open a fourth location this summer at McHenry Row, a mixed-use project located off Key Highway in Baltimore City. IronRoosterAllDay.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.

MAY 2017 | 17

POINTS SOUTH cont. from page 8 Like many in the restaurant business, Keens started as a busboy to pay for college, rising up over the years to launch and manage several restaurants and bars. For the last ten years, he was a managing partner with Roy’s Hawaiian Fusion Cuisine before moving on to the challenge of creating Points South. “We had many new ideas for the new restaurant,” he said. “We wanted it to be a casually elegant place where you could sample South- and Central American-themed drinks and food in a homey but upscale environment.”

Good Food and Good Art, Too Diners can enjoy Points South upstairs or downstairs or on an outside patio. In both inside spaces, they are surrounded by original murals designed by artist Robin Morris. Morris met Keens when she was a server at Roy’s. Now an art teacher and muralist, with a master’s degree in painting from the Savannah College of Art and Design, Morris was ready and

interested when Keens pitched the idea of murals in his new restaurant.

Together, they considered different images that would touch on the traditions of Central and South American peoples. “We wanted something with a colorful, hip, modern feel — something graphic that would pop!” Morris said. “It had to be based on indigenous cultures and motifs important to those cultures.” One of the images that emerged was a man in a wolf headdress and a woman in a jaguar headdress, both important animal images in pre-Columbian America.

“It makes the space memorable, Morris said. “I hope it draws people in and makes them want to come back!”

No doubt the good and interesting food will draw people back, too! Chef Scott Stauber is behind much of that. With a Panamanian grandmother as inspiration, he wanted to create unique dishes that would span the breadth of the southern hemisphere — including Mexico, of course — but also every other country from there south to Argentina and Chile.

That’s a long way, with many flavors, cultures, and traditions along the route. Using ingredients and herbs most of us cannot even pronounce, he has created unbelievably delicious dishes that are “spicy but also savory and approachable.” Plus, he’s sharing what he knows through cooking classes and cocktail events.

Anyone up to try a bottled Latininspired, handcrafted cocktail?

Points South is the only place in Fells Point where you can do so!

How about a South American wine tasting dinner? It just gets better and better!

But That’s Not Even All of It! This restaurant is totally glutenfree! Totally! Owner Bryson Keens has celiac disease. He didn’t know it until his daughter Dylan was 11 months old and started to “whither away in front of us.” Keens and his wife tried everything natural and wholesome for their baby daughter, including whole wheat products.

The problem got worse. Finally, a pediatrician diagnosed Dylan with celiac disorder, and Keens realized that is what had been bothering him

his whole life, too.

“We didn’t set out to develop a gluten-free restaurant,” Keens said.

“But since so many our recipes from Central and South America were based on corn and not wheat, we thought, why not?” Keens gave his pastry chef Mike Kelly a challenge: Make all the desserts gluten-free, too. Kelly tested a whole bunch of different ingredients including sorghum, tapioca, and cassava flours. “His cakes are amazing,” said Keens, “as are the pie crusts and the bread pudding!”

Keens is delighted that his daughter — now nine, growing like a weed, and in perfect health — can “eat in my restaurant and choose anything she wants!”

So should you be in the mood for an excursion to exotic places, with delicious food, a great atmosphere, and gluten-free, to boot, Points South Latin Kitchen may be your best bet — without ever having to pack a suitcase. Panama, Ecuador, Chile … here we come! And when you walk in the door, it will be welcome, benvenidos, and bemvindo!

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4/18/17 2:14 PM foodservicemonthly

ASSOCIATION NEWS VRLTA Eric D. Terry

Virginia Localities Increase Efforts for Meals Taxes

I

n March, we updated Virginia restaurateurs on many of the 2017 General Assembly bills that potentially impact restaurants. As we head into the spring and summer — a crucial county and city planning period — we are already beginning to hear more about local efforts to implement or increase prepared meals taxes.

Lynchburg, for one, is looking to increase the meals tax from 6.5 percent to 7 percent, which would bring the total tax rate on prepared food to 12.3 percent in the city.

The Lynchburg City Council is also proposing a lodging tax increase.

foodservicemonthly

Williamsburg, similarly, is looking to increase its meals and lodging taxes, while also considering the addition of an admissions tax. Fortunately, one of the bills we discussed in the March roundup — Senator Vogel’s SB 1296 — was a project of our industry working with state legislators to fight these increases.

We frequently see county boards of supervisors and city councils putting forth proposed meals tax increases to avoid property tax increases. For example, Fairfax County and Patrick County regularly add a meals tax increase to the ballots without any regard

for where the funds are slated or the impact it may have on a single, important industry. In 2016, both counties saw the increase defeated by voters.

SB 1296 was introduced to combat the aggressive number of meals tax referendums held by counties year after year. The bill creates a moratorium on holding a food and beverage tax referendum for three calendar years following the defeat of such an effort. And it requires boards of supervisors to clearly outline the proposed increase should the increase be placed on a ballot. SB 1296 passed both the House and Senate and was sent to Governor McAuliffe for his action.

The Governor recommended edits

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to the bill that the Senate then rejected.

At the time of writing, Governor McAuliffe had not yet taken action following the bill’s resubmission to his office. He has until midnight on May 5 to take action — to sign, veto, or pass into law without signature. We truly hope this bill will be signed into law, greatly reducing the number of referendums our restaurants face from county taxing authorities.

VRLTA will continue to fight for our restaurants at the state, county, and local levels, especially these burdensome tax increases that target a single industry.

ERIC TERRY is president of the Virginia Restaurant, Lodging and Travel Association.

MAY 2017 | 19

RESTAURATEUR’S WORLD Michael Sternberg

Our Industry’s Image

I’

ve been blessed with a long career in the hospitality industry, during which I’ve met some of the most engaging, caring, and creative people among my fellow restaurateurs and chefs.

T IGH ING RE RAIN F T EE FR UP & RT TA

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We’ve laughed, cried, broken bread together, shared our business secrets, spoken of our successes and our failures, complained about our competitors, our landlords, and our governments,

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and taken pride in those we have had the privilege to mentor. Do you know what I’ve never heard any of them say, even in private after many fine wines and whiskeys? “I really don’t want to provide healthcare for my team members because I want to buy a new boat.” Or, “Quality of life is important only for me and my family. My employees can fend for themselves.”

The newest addition to my résumé is as a member of the Restaurant Brain Trust, a group sponsored by the financial services firm BDO. It includes a realtor, a contract CFO, a restaurant investor, a BDO marketing professional, and myself.

The Trust comes together to create events designed to share beneficial information about the hottest topics affecting the hospitality industry in the DC region. In this role, my fellow Brain Trust members and I speak frequently on all the issues that can adversely affect our business. They are many, and many are frightening.

But here’s what is fascinating to me. When we speak to operators and managers about all these subjects, their comments and questions universally emphasize the positive angles on all these areas. They don’t ask “How do I avoid providing healthcare?” Instead, they’re asking, “How do I provide good healthcare coverage while running a healthy business?” Or, “How can I build an environmentally friendly restaurant while remaining within my development budget?” And most importantly, restaurateurs are asking, “How do I provide my team the ability to earn a good living while running a financially successful restaurant and without raising prices?”

Restaurateurs are providers by nature.That’s how many of us ended up in this business. We love the act of giving and making people happy. We like being generous.

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RESTAURATEUR’S ARE PROVIDERS

BY NATURE. WE LOVE THE ACT OF GIVING AND MAKING PEOPLE HAPPY. THE IMAGE OF RESTAURANTS AS ‘THE INDUSTRY OF NO’ IS NOT DESERVED. IT’S REALLY MORE LIKE ‘THE INDUSTRY OF WISHING WE COULD DO MORE.’ There is a little bit of Santa Claus in us. So when we are portrayed as the “Industry of No,” against a raise in minimum wage, or healthcare legislation, or family and sick leave, we get frustrated and defensive because it simply isn’t true. In fact, we’d love to be able to do all of the above and more. What is true is that owners understand that we are responsible for the income and livelihood of our team members, and a restaurant that goes out of business employs no one.

All this became crystal clear to me many years ago, back in the days when my friend Rob Wilder (co-founder of ThinkFood Group) and I were just starting our respective companies. I don’t recall where we were — whether I was drinking at his bar at the original Jaleo or he was drinking at mine at Sam & Harry’s. I do recall that he turned to me and said, “You know what keeps me up at night?

It’s that I have 300 employees who are counting on me to ensure the financial health of the restaurants so that they can pay their mortgage, car payments, rent, and feed their families. I take that responsibility very seriously.” Rob, if it makes you feel any better all these years later, I

RESTAURATEUR’S WORLD cont. on page 25 foodservicemonthly

ASSOCIATION NEWS RAM Marshall Weston

Prince George’s County and Baltimore County High School Students Win State Culinary and Management Championships Will Represent Maryland in National Competition The winners of the 2017 Maryland ProStart Student Invitational:

Culinary Competition Winners 1st Place: Bowie High School 2nd Place: Annapolis High School 3rd Place: Arundel High School

Management Competition Winners 1st Place: George Washington Carver Center for the Arts & Technology 2nd Place: Bowie High School 3rd Place: DuVal High School CARVER CENTER MANAGEMENT (l-r): Chamiah Brown, Aidan Woodward, Olivia Gruber, Julia Letke, Julia Hofsass

M

aryland’s top high school culinary and foodservice management students competed in the Maryland ProStart Student Invitational (MPSI) on March 24 at the Hyatt Regency in Baltimore.

Teams competed for scholarship money and the opportunity to represent the state of Maryland at the national competition in Charleston, SC. This state-wide championship is hosted by the Restaurant Association of Maryland Education Foundation (RAMEF).

Bowie High School in Prince George’s County won the culinary competition, and George Washington Carver Center for the Arts & Technology in Baltimore County won the management competition.

Each culinary team planned and cooked a three-course meal that was scrutinized by a panel of judges.

The teams had one hour to prepare an appetizer, entrée, and dessert from scratch. Judges scored on proper food safety and sanitation foodservicemonthly

BOWIE HIGH SCHOOL CULINARY (l-r): Julia Forbes, Kendall Ashwood-Hayes, Nuri Muhammad, Bernard Azongho, Kiron Johnson

procedures, cooking methods, food taste, teamwork, and menu difficulty.

In the management competition, students created a business proposal for a brand new restaurant.

The proposal consisted of a defined restaurant concept, accompanying menu, restaurant layout, employee organization chart, and a marketing plan to promote the new restaurant. Teams presented their concepts to a panel of judges who scored them on their understanding of the restaurant industry, creativity, restaurant management knowledge, and overall business acumen.

Participating teams are part of the nationwide ProStart® program implemented by more than 60 schools in Maryland. RAMEF, in partnership with the National Restaurant Association, established the program to prepare high school students for careers in the food service and hospitality industries.

More information can be found at marylandrestaurants.com.

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

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MAY 2017 | 21

ASSOCIATION NEWS OCHMRA Susan L. Jones

Ocean City Restaurant Week

S

pring continues to be a super busy time for the Association as we prepare for the summer.

Our 11th Annual Ocean City Restaurant Week runs April 23 through May 7 and features menus sure to please every palate. Stop by a local favorite, The Hobbit Restaurant, on Sunday through Wednesday, and you’ll find a celebration of its 40th anniversary with $40 bottles of wine — which normally run $40-$70. Check out our gorgeous new website, which features all the menus and details, www.oceancityrestaurantweek.com.

Making a Difference for Neighbors Once again, the OCHMRA has partnered with the United Way of the Lower Eastern Shore for the

DINEUnited competition. New this year? STAYUnited, a competition for hotel/motel members. These competitions are a chance for Ocean City hotels and restaurants to make a real difference for the local community as funds raised stay on the Eastern Shore. Both DINEUnited and STAYUnited will take place over the summer. Businesses are encouraged to develop creative fundraising ideas and compete in different categories based on the size of their restaurant or hotel.

Since 1944, the United Way of the Lower Eastern Shore has focused on improving the lives of our neighbors in need in Wicomico, Worcester, Somerset, and Dorchester counties.

Currently, it provides critical support for 62 programs and 29

New Places to Call Home

partner agencies, directly impacting over 76,000 local neighbors in need.

Best Practices Meeting Lodging general managers and owners gathered for a preseason roundtable to discuss best practices and challenges facing their industry. Topics included revenue optimization, new inventory hitting the market, staffing challenges, handling potential states of emergency, and booking patterns.

“The meeting proved useful for idea sharing and staying in touch with our colleagues,” stated Annemarie Dickerson, owner of the Francis Scott Key Family Resort. A post-season roundtable is being planned for October.

Kathryn Gordon has joined Worcester County as the new deputy director of economic development. She and director Merry Mears are working diligently to bring more tech and manufacturing jobs to the county.

Congratulations to Kim Broeckel, the new assistant manager at Coconut Malorie.

Carissa Scaniffe has joined the team at the Commander Hotel in sales and guest relations.

Welcome to Tracy Rice, new guest services and marketing manager, and Joanne Cunningham, director of sales for the Dunes Manor Hotel.

OCHMRA cont. on page 28

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22 | MAY 2017

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LOCAL COOKS Alexandra Greeley

Evelyn Bunoan, Filipina Chef Extraordinaire

M

ost people would simply drive by and not notice the small brick-front building at 3610 Lee Highway in Arlington, Va., with its nondescript sign over a small entrance door.

However, this little gem — the Philippine Oriental Market — is the go-to place for the local Filipino community. Why is it so popular?

Because its chef/owner, Evelyn Bunoan, is such a recognized figure — winning awards for her cooking, writing for the local Manila Mail newspaper, and because she is the regular party chef at the Philippine ambassador’s residence.

As the party chef, Bunoan said, she gets frequent calls requesting her catered meals. Once an embassy meal is reserved, she proposes a menu designed to serve guests that might include the ambassador, senators, White House personnel, and dignitaries from the Philippines.

The meals usually consist of five distinct courses, and most are not drawn from traditional Filipino fare.

“These are always my creations, and they love them” she said. “They are very seldom Filipino unless those are requested. The food is always a type of French cuisine.”

The most popular entrée is her beef tenderloin, in particular, the braised beef tenderloin with red wine and mushroom sauce. And the most popular dessert? Her made-fromscratch, one-of-a-kind flan.

Meals for Cancer Patients Besides cooking for the public and the ambassador, Bunoan and her husband Oscar have established a foundation called the CHEW (Cancer Help Eat Well) Foundation, through which she cooks and offers healthful meals to cancer patients in need. She started this program after a friend died of lung cancer.

After that, Bunoan wanted to serve healthful foods to cancer patients, foodservicemonthly

especially in the early stages of illness. “I prepare healthy foods for them,” she said. “But if they are in stage four, I tell them to eat whatever they want. I can give them the food. I don’t want to deprive them.” When they are in remission, she said, she tells them not to eat fatty or sweet foods.

A Master French Chef But to the everyday patron who loves great food, a stop at the market — more like a restaurant, actually — is a food lover’s dream.

Bunoan said she purchased the market in April 1978, and she has since seen an explosion in her business. Initially just a grocery store well stocked with Filipino goods and ingredients, the market gradually evolved into a mini restaurant and carryout. “I cooked Filipino foods,” she said,

“but with my own original take on regional recipes to appeal to a broad audience.” Over the years, she has polished her cooking skills by attending the Le Cordon Bleu Culinary School in London and by earning a degree as a Master French Chef, which has inspired her to create some top-tier dishes. She also had the business savvy when she opened the market to see that “food to go” would become popular with busy consumers who often eat on the run. These dishes became an instant hit, earning a write-up in the “Best Bites” column of the Washingtonian.

Keeping Up with the Noon Rush Several days a week, Bunoan cooks her famous Filipino dishes — stews, noodles, pastries, rice, sweets, lentils — for the savvy who stop by at noon. In fact, some people

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begin to line up well before noon because the word is out: Philippine Oriental Market is open today!

Although Bunoan changes much of the menu each day, she maintains several standard dishes that are so popular she really cannot delete them: Lechon (roast pork); Lumpia Shangai (spring rolls, Filipino stlye); Chicken Sisig (lemon pepper chicken); Chicken Inasal (spiced grilled chicken); Pinakbet (braised mixed vegetables with shrimp paste); Beef Calderetta (spiced beef stew); and Chop Suey (stir-fried mixed vegetables in a savory sauce).

No wonder this is the go-to place for the local Filipino community… and everyone else! To taste for yourself: POM/Philippine Oriental Market & Deli, 3610 Lee Highway, Arlington, Va., 703-528-0300.

MAY 2017 | 23

FOOD SMARTS Juliet Bodinetz

For Real … What Do I Do? Food Recall?

E

very day, I get email notifications or see news reports about food recalls. We primarily think food is recalled because of biological contamination, like E. coli, salmonella, or other pathogenic bacteria in the food. However, recalls are often due to mislabeling of ingredients, failure to declare allergens on the label, or a piece of plastic, metal, or other physical contaminant inadvertently left in the food during manufacturing process.

A recent — and memorable — recall was issued over fear of golf ball pieces in frozen potatoes. This prompted a recall of frozen hash browns in nine states over choking

concerns. Though serious, that recall made me laugh and wonder who had done some golfing in the wrong place. Whoops!

Food recalls have always been done on a voluntary basis by the supplier or manufacturer. Until 2011, the Food and Drug Administration (FDA) did not have the power to force a recall. Although most food recalls are still voluntary, the 2011 “FDA Food Safety Modernization Act” authorized the FDA to order a recall under circumstances when the company involved does not voluntarily recall the food after being given opportunity to do so.

Personal opinion: Companies that

do not voluntarily recall a product will definitely lose money with loss of reputation and resulting lost sales.

So as an establishment that serves food, how do you know if there was a recall by a supplier or a manufacturer?

Trust …

First, trust the distributor who sold you the food. Have faith that your food distributor sales representative will tell you if a product you purchased is affected by a recall. If you buy your food from a grocery store like Sam’s Club or Costco, your loyalty card will let you know if you purchased an item that is affected by a recall. Trust them to contact you if there is a recall on one of your purchases.

But Verify …

Sometimes, there is a delay before you find out about a recall.

If you want first-hand knowledge about recalls, sign up for email notifications from the FDA about recalls. Here’s that website: https:// www.fda.gov/AboutFDA/ContactFDA/ StayInformed/RSSFeeds/FoodSafety/ rss.xml?source=govdelivery&utm_ medium=email&utm_ source=govdelivery.

The USDA also notifies the general public about food recalls when the products are meat, poultry, and eggs. Sign up for USDA recall updates at: https://content. govdelivery.com/accounts/USFSIS/ bulletins/195ec8b.

Okay, now you know there is a recall on a product you regularly purchase. How do you know if you have the specific products affected by the recall? Check your purchasing records to see if your lot numbers are affected. Once you confirm you have a recalled product, write “DO NOT USE” and “DO NOT DISCARD” on the product and put it aside so it doesn’t get used by mistake. Make sure you 24 | MAY 2017

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communicate this key information with your staff. Another good suggestion is to take photos of your affected product.

Just as you would take a photo of your car in a car accident, take photos of the product you have in stock as proof of purchase.

Then COMMUNICATE with your distributor representative or the grocery store where you purchased the food and await their instructions.

Just as you want product replacement or a refund, so do they from their supplier or manufacturer. They may ask you to keep the food until they can pick it up to send it back to their supplier or manufacturer. Or, they may ask you to destroy the affected product to make sure it does not go back out into the marketplace to be resold. In this example, a produce distributor might send out a recall on wilted lettuce for quality reasons, and if it is not destroyed properly, it could end up being sold again.

What happens if I have already served the food affected by a recall?

If the recall was due to mislabeling, hopefully, it didn’t affect anyone. If the recall is due to a possible piece of plastic, rubber, or metal in the food, and you haven’t had a complaint … breathe! And then, take the food in question off the menu. If the food affected by the recall does have pathogens that have made one of your customers sick, then realize that the manufacturer or supplier will be responsible for your guests’ medical bills and any of your legal fees.

JULIET BODINETZ is the executive director of Bilingual Hospitality Training 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 foodservicemonthly

BALTI-MORE Dara Bunjon

Baltimore Chefs Got the Cure — Cure Camp

N

o, it was not a spa camp to cure an illness! It was an intense butchering tutorial led by the Four Seasons Hotel’s Master Butcher, Marc Pauvert.

To date, Cure Camp has been held in 16 cities with Kansas City, Palm Beach, Las Vegas, and Toronto on the horizon. Sponsors have been Creekstone Farms, Hudson Valley Duck Farm, and most recently here in Baltimore, Fells Point Wholesale Meats.

Over forty chefs arrived at the Baltimore Country Club for the free two-day event. Chef Mike Sullivan of Creekstone Farms taught in-depth classes on the fundamentals of butchering and how to cure meats and create charcuterie. Erik Oosterwijk, a butcher and partner in Fells Points Wholesale Meats, discussed how important it is to start with quality meats and poultry like Elysian

RESTAURATEUR’S WORLD cont. from page 20 didn’t sleep that night either.

Restaurants are a fine balancing act between desirability and costs.

To restaurant patrons, it is a clear equation. Sure, we all want to eat at Pineapple and Pearls every night, but very few of us can afford that, so we balance that sort of occasional splurge with cooking at home, carry-out meals, and more moderately priced restaurants.

The balancing act for a restaurateur is less obvious.

Restaurants desire to provide their teams every benefit and a superior quality of life. Yet, somewhere in there, fiscal responsibility acts as a governor of the “Santa Claus” tendencies. If restaurants have to charge $30 for a cheeseburger and $12 for a beer in order to provide foodservicemonthly

Fields lamb, Creekstone Farms Beef, and Smart Chickens. Smart Chickens are raised without any animal byproducts, antibiotics, or hormones and are 100 percent allnatural. Rather than being pumped with non-potable water, the chickens are processed using purified cold air.

Marc Pauvert and Mike Sullivan are on a mission to bring back the lost art of butchering to eager chefs across the country. Pauvert, by the way, will be competing in team USA in the World Butchering competition in Australia in November.

DARA BUNJON: Dara Does It – Creative Solutions for the Food Industry offers public relations, social media training, administration, freelance writing, marketing, and more. Contact Dara: 410-486-0339, info@ dara-does-it.com or www.dara-does-it.com, Twitter and Instagram: @daracooks. Listen to her Dining Dish radio program on Baltimore Internet Radio.

Left to right: Erik Oosterwijk, Fells Point Wholesale Meats; Marc Pauvert, Master Butcher, Four Seasons Hotel; Chef Mike Sullivan, Creekstone Farms

benefits on a Fortune 500 scale, how many cheeseburgers and beers will they actually sell? And if the restaurants aren’t selling food and beverages because they are perceived as too expensive, how long will these businesses be able to meet payroll and pay benefits?

The image of restaurants as the “the Industry of No” is not deserved.

It’s really more like the “Industry of Wishing We Could do More.”

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.

Hungry for the latest?

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MAY 2017 | 25

CULINARY CORRESPONDENT Celeste McCall

Fast Food Fights Back

A

ttention, fast food purveyors: “Flippy” is ready to help prepare your customers’ burgers. This CaliBurger robot idea could be one way to hold off increasing competition from other — perhaps even more convenient — fast food options.

Your quick-serve customers now have a number of choices: A foray through the salad and entrée bar at Safeway or Harris Teeter in the same stop as picking up milk and bread? A meal-kit complete with instructions delivered right to the front door with no driving involved? Today’s harried, busy folks might prefer the supermarket or meal kit options versus a road trip out for a burger and fries at the local Mickey D’s or Wendy’s.

Case in Point McDonalds Corporation posted losses for its fourth quarter, and its traffic has fallen more than 10 percent over the last four years.

Other companies — Wendy’s, Burger King, etc. — face similar problems. Bountiful salad and entrée bars and pizza stands are prominently featured in supermarkets like Harris Teeter and Whole Foods. Increasingly popular meals-in-a-kit (Plated, Blue Apron, Home Chef) provide pre-measured ingredients with step-by-step instructions for easy, affordable, “home-made” dinners.

Even Patriots quarterback Tom Brady has gotten into the act. This spring, the Super Bowl champ’s company, TB12, partnered with veggie-oriented Purple Carrot to launch his own line of “Performance” meal kits.

Fighting Back But fast food eateries — aka quick service restaurants (QSR) where 26 | MAY 2017

customers usually order at a counter (or automobile window) and pay before eating — are fighting back. How? Mainly with increased automation and healthier options like salads, chicken, and fish. Panera Bread advertises that • Think outside the box its meals are free from all artificial • Think toward the future; flavors, preservatives, • Think healthy: when sweeteners, and colors. feasible, offer salads; Chipotle has given broiled instead of fried GMOs the boot. And items (as long as your several burger chains, customers approve); including Wendy’s and • Seek out sustainable, Five Guys, advertise humanely-raised food that their burgers are sources; “never frozen.” Next • Keep up with the latest year, McDonald’s plans technology, for example, to tap only fresh beef phone apps, computers, for its Quarter Pounder. and other automation, (Using non-frozen and train your employees meat can carry E. coli accordingly; risks, but that’s another • Offer delivery when issue.) possible; and

Flippy making burgers.

markets — an artificial intelligence-driven robot that will work alongside kitchen staff to grill burgers. “On the local level, we are reducing overhead by offering our burgers through delivery — so far, only out of Union Kitchen.

That keeps our prices low while still providing a superior product directly to the customer.

Eventually, we will adopt the brand’s self• Don’t be afraid to try service kiosks and The CaliBurger Model something new. gaming video walls This spring, in our upcoming CaliBurger — a global neighborhood storefronts.” restaurant chain operating in a “The Cali Group’s vision for the dozen countries with several local restaurant operating system also outlets — began dispensing its includes systems for ‘intelligent’ California-style burgers from Union delivery of food to customers Kitchen in the rapidly growing Ivy in local neighborhoods,” said City neighborhood of Northeast John Miller, chairman of Cali DC. CaliBurger accepts scheduled advance orders and curbside pickup. group. “We are looking forward This is the first step in the company’s to gaining insights from the DC plans to open multiple neighborhood market to develop logistical and software solutions to enable cost storefronts later this year. effective delivery of food to nearby Said Vic Aulakh, CaliBurger customers.” For more information principal and area developer: visit www.caliburger.com.

“Always look towards the future.”

Globally, Cali Group (which comprises CaliBurger) is always Other Bells and Whistles to the Rescue? looking for ways to provide a McDonald’s has begun testing its tech-focused approach to serving long-awaited U.S. mobile ordering food. Most recently, that includes app. The mega chain is also the launch of “Flippy” — in select introducing self-service kiosks. This The Newsmagazine Foodservice Professionals Rely On

does not necessarily put people out of work, we’re told. The updates can require additional personnel to greet customers and show them how to use the new gizmos.

Chipotle, Wendy’s, and Panera are following suit. Like McDonald’s, Wendy’s is using automation to reduce labor costs and attract younger customers. The chain is also adding self-service ordering kiosks for at least 1,000 restaurants, or about 15 percent of its stores, to be in place by the end of the year. Customers may still order at the counter.

In the fast food world nowadays, the chicken is crossing the road. Of course, McDonald’s, Wendy’s, Burger King, and others have been selling the bird — usually in nugget form — for years. With calls for healthier options, poultry chains like Popeyes Louisiana Kitchen, KFC, and Chickfil-A are lightening up their menus, offering broiled items and the like.

In February 2014, Chick-fil-A announced plans to start raising chickens without antibiotics for its restaurants nationwide within five years. Chick-fil-A is reportedly the first quick service chain to make this commitment. With all the competition out there, fast food businesses are having to fight back to stay in the game.

CELESTE MCCALL is a Washington, DC food and travel writer. Contact her at 202547-5024. foodservicemonthly

RAR RESTAURANT ACTIVITY REPORT

CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the RAR and the RAR is solely responsible for its content and accuracy. The list is edited for space.

PRATHER’S ALLEY Dean Mosones 455 Eye St Washington DC 20001 202-683-8975 Owners of D*mngood announced plans to open a new eatery called Prather’s Alley at 455 Eye St in Washington, DC 20001.

The 2,000 sqft space will seat about 60 inside and 30 outside. The menu will serve approachable American cuisine. Contact number listed 202-683-8975 is for Dean Mosones and Mark Minicucci at D*mngood.

foodservicemonthly

TRUE FOOD KITCHEN Sam Fox 7100 Wisconsin Ave Bethesda MD 20815 480-905-6920 www.truefoodkitchen.com True Food Kitchen will open a new 6,400 sqft location at 7100 Wisconsin Ave in Bethesda, Maryland 20815. True Food Kitchen features seasonal, health-conscious fare during lunch, brunch and dinner hours.

Vegan and vegetarian options are available.

Full ABC. The restaurant will feature its signature open kitchen and indoor/outdoor garden basins filled with herbs and spices.

Contact number listed 480-905-6920, is for Fox Restaurant Concepts, located at 7135 E Camelback Rd, Suite 260, Scottsdale, Arizona 85251.

HALAL GUYS Rabi Ullah 815-895 Rockville Pike Rockville MD 20852 347-527-1505 www.thehalalguys.com Halal Guys will be opening a new location at Wintergreen Plaza, 815-895 Rockville Pike, Rockville, Maryland 20852. The casual restaurant is known for their Mediterranean cuisine including gyros, falafel, pita, hummus, tahini, fries and baklava. Most locations are open for lunch and dinner, daily. Rabi Ullah, is the franchisee for Maryland locations. The current contact is for Hesham Hegazy, director of brand development, at 347-527-1505 or email him at info@thehalalguysny.com.

GLORY DAYS 3141 Duke Street Alexandria VA 22314 877-504-5679 www.GloryDaysGrill.com A new location of Glory Days Grill will be opening at 3141 Duke Street in Alexandria, Virginia 22314. Glory Days is a full service, sports-themed family restaurant featuring s a large menu of appetizers, wings, burgers, sandwiches, soups and salads and ABC. The restaurant is open for lunch and dinner daily. In addition, the restaurant is slated to open by late 2017. The contact phone number listed 877-504-5679 is for the General Information & Front Office of Glory Days at 9426 Stewartown Rd., Suite 2E, Gaithersburg, Maryland 20879.

STRIPERS BAR AND GRILLE 333 Waterside Drive Norfolk VA 23510 www.stripersbarandgrille.com 252-475-1021 A second location of Stripers Bar and Grill will be opening at the Waterside District located at 333 Waterside Drive in Norfolk, Virginia 23510. The restaurant’s menu includes dishes made from scratch using local ingredients. In addition, there will be 30 beers on tap and while the focus is on seafood, it will also serve pasta, steaks, sandwiches and more. Contact number 252475-1021 is for existing location in North Carolina.

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STARR HILL MARKET BAR Mark Thompson 333 Waterside Drive Norfolk VA 23510 434-823-5671 http://starrhill.com Starr Hill Brewery, based in Charlottesville, will be opening a new taproom and bar at the Waterside District located at 333 Waterside Drive in Norfolk, Virginia 23510.

The taproom will produce experimental beers and will also have a five-barrel brewing system. In addition, the space will be 2,200 sqft and there will be a stage for live music.

A May 2017 opening is expected. Contact number 434-823-5671 is for Charlottesville, VA location.

THE BARGE INDEPENDENT 1414 Maccorkle Ave SW Charleston WV 25303 304-744-2628 The Barge will be reopening hopefully by July 2017 at 1414 Maccorkle Ave SW, Charleston, West Virginia 25303. The Barge offers a variety of seafood dishes.

Renovations are currently underway. The best way to contact the owner is by facebook at www.facebook.com/The-Barge No reproduction without express written permission under penalty of law. Published

by Restaurant Activity Report, PO Box 201, Willow Springs, NC27592; Office: 919-3460444; Toll Free: 888-246-0551; Fax: 919882-8199; www.restaurantactivityreport.com

MAY 2017 | 27

ASSOCIATION NEWS OCHMRA cont. from page 22 Congrats to Regina Brittingham, the new regional sales manager at the OC Convention Center.

Welcome Stacy Schaffer, now territory manager at Mercantile Processing.

Jaime Erby has been bumped up to the new GM at FishTales Bar & Grill.

Sleep Inn & Suites has become

part of the Ascend Hotel Collection, rebranded as the Gateway Hotel & Suites.

Congrats to Mary Susan Jones and the team at Howard Johnson OF Plaza who won another award, “Best of Howard Johnson 2016.”

Welcome to Bobbi Sample, the new GM of the Casino at Ocean Downs.

Food for thought.

Thought for food.

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RESTAURANT RESCUE Kevin Guerrieri, CPFM

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Chef & Founder

• Business Coaching • Branding • Flavor Systems • Franchising • Loss Prevention

• Menu Design • Menu Ideation • Marketing • Networking • Service Training

ay W MyFooDs

• Social Media • Trademarks • Talent Selection • Vendor Selection • Website Optimization

Kevin@MyWayFoods.com 301.455.8100 CrabCakeSecret.com

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

ADVERTISER INDEX Acme Paper & Supply.............................................. 20 Alto-Hartley ............................................................ 12 Barter Systems....................................................... 28 Bilingual Hospitality Training Solutions...................... 28 BME......................................................................... 4 Chesapeake Insurance ............................................. 7 ECOLAB ................................................................. 18 Gourmet Kitchen .................................................... C2

28 | MAY 2017

Hearn Kirkwood...................................................... 22 HM Wagner & Sons .................................................. 9 H&S Bakery............................................................ 13 Itek Construction + Consulting ................................ 16 Martin Bamberger................................................... 21 Metropolitan Meat Seafood Poultry ......................... C4 My Way Foods ........................................................ 28 Nino’s ..................................................................... 3

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Performance Foodservice ........................................ C3 Potomac Construction ............................................ 27 RAMEF .................................................................. 24 Restaurant Depot...................................................... 1 Sandalye,ci............................................................. 19

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BBQ Sauces Add a kick to your baby back ribs, or take a sweet and spicy spin on your wings - these BBQ sauces can be used for mouth-watering sauces, glazes or marinades.

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Slow Cooked Baby Back Ribs with West Creek Jala-Mango Sauce Ingredients: 1 full slab baby back ribs Salt and pepper Favorite Spice Rub 2 Cups West Creek Jala-Mango Sauce Glaze Preparation: 1. Run the ribs under cool running water. Then use a clean kitchen towel to completely dry the ribs. Remove the membrane from the back of the ribs. If this becomes a problem you can score the membrane with a clean and sanitized kitchen knife.

2. Apply salt and pepper and/or your favorite spice rub to the front and back of the ribs. Rub in the spice marinade on both sides. If possible, let the ribs marinate with the dry spices for two hours or overnight under refrigeration.

3. Curl the whole slab of ribs into a crock pot or slow cooker, standing on its side.

Pour in 1½ cups of West Creek Jala-Mango Sauce, reserve the remaining ½ cup for basting.

4. Cook on low for 6–8 hours, to your desired degree of completeness.

5. Remove the ribs from the slow cooker. Place the ribs upon an aluminum lined baking sheet. Brush the ribs with the remaining Jala-Mango Glaze. Place into a pre-heated 190–200 degree oven and bake the ribs for 15 minutes or until the sauce becomes caramelized.

6. Remove and keep warm until ready to serve.

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