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Volume 17, No. 5 n May 2018
Restaurateur Rose Previte On Fire with Compass Rose and Her Newest, MaydĂŁn
insidefsm Volume 17, No. 5
May 2018
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News and Information
Columns
Advertisers Index …………………………………………………………………… 24 Association News OCHMRA by Susan L. Jones …………………………… 11 Association News RAM by Marshall Weston …………………………………… 7 Association News RAMW by Kathy E. Hollinger ……………………………… 3 Association News VRTLA by Anne G. Bibeau ………………………………… 22 FSM News ……………………………………………………………………………… 2
Advertiser Spotlight by Celeste McCall ……………………………………… 16 Balt-More by Dara Bunjon ……………………………………………………… 23 Bob Brown Says by Bob Brown …………………………………………………… 6 Food Smarts by Juliet Bodinetz ………………………………………………… 12 Local Cooks by Alexandra Greeley …………………………………………… 14 Modern Business Solutions by Henry Pertman ……………………………… 4 The Latest Dish by Linda Roth ………………………………………………… 19 The Real Deal About Chicken by James Fisher …………………………… 13 Whining 'N Dining by Randi Rom ……………………………………………… 22
In the Spotlight Rose Previte’s “HOT” Maydãn by Lisa Keathley ……………………………… 8
Photo: Alexandra Gergar
On the Cover Restaurateur Rose Previte On Fire with Compass Rose and her latest, Maydãn 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.
Foodpro is proud to be selected as one of the Top 50 Businesses in Frederick!
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APRIL 2018 | 1
FSM NEWS
Forever in blue jeans… Well, at least for the last 15 years! The 15th annual Blue Jeans Ball took place on April 8 at D.C.’s Marriott Marquis Hotel, with the theme “Unlock the Power of Food.” The event raised over $422,000 to fight hunger in the Washington region, where nearly 12 percent of area residents are at risk of hunger and the health concerns that follow. Eight hundred people gathered to enjoy food and drink from 40 local restaurants and participate in silent and live auctions. Ben’s Chili Bowl was recognized with the 2018 Community Champion Award for its 60 years of service to the Washington community. Funds raised at the event will help the Capital Area Food Bank create 1.8 million healthy meals for those who need them. Go blue!
Photo: Kelly Morris
Corey MacDonald, of Red Root & Co, flanked by VA Secretary of Agriculture Bettina Rin (l) and Governor Ralph Northam (r)
Best new food in Virginia! Heirloom Garlic Oxymel got the nod as the best new food in Virginia during the state’s Food and Beverage Expo in Richmond in March. The blend was created by Red Root & Co, a small business that handcrafts herbal preparations. Owner Corey MacDonald says food and gardening have always been big parts of her life, and, a few years ago, she became a certified herbalist. On her 2 | APRIL 2018
Photo: Lesley Forde Photography
Marshall High School's winning team (l-r): Coleman Wirth, Bryce Daniels, Alex Siviter, and Linda Mach
Photo: Lesley Forde Photography
Chef Ype Von Hengst, 2018 RFFK emcee
Real Food for Kids Culinary Academy students from Marshall High School in Falls Church, Va. took first place in Real Food for Kids’ 6th Annual Culinary Challenge last month. The team created a meal of black bean taquitos, a roasted vegetable medley, and chile con fruta. Their meal will appear on lunch menus next fall in 15 schools in Washington, D.C. (schools with food management by D.C. Central Kitchen), in Alexandria City, and in Fairfax, Prince William, and Arlington Counties. Judges for the event included celebrity chef David
website, she notes that “Oxymel is a versatile culinary ingredient and condiment enhancing the flavor of most any type of food.” She says the award-winning Heirloom Garlic Oxymel is great on sauteed greens and french fries. Red Root & Co began selling products about a year ago, and MacDonald says the business has grown beyond her expectations. Her products fall into three categories: culinary, cocktail, and health and wellness. She handcrafts small batches of shrubs, tonics, syrups and bitters. Learn more at: https://www. redrootcompany.com/.
Finding grace — at the ball park Heading out to a Nats game? If so, you’ll have some new food choices to tempt your palate. At
Guas of Bayou Bakery, along with school nutrition experts and students. The students’ recipes were vetted in advance for compliance to USDA standards, and each student team was allotted a budget of $1.80 per meal for their menu creations. “I was so impressed with the culinary abilities of the students,” said Ype Von Hengst, executive chef and co-owner/founder of Silver Diner and Silver. Von Hengst emceed the event. “Their use of flavors and spices was exceptional.”
a concession stand called Grace’s Kitchen, a group of female chefs will offer some of their favorites on a rotating basis throughout the season. Located behind Section 136, the stand is named after First Lady Grace Coolidge, a huge baseball fan who was often called “The First Lady of Baseball.” Some of the first chefs up to bat at Grace’s Kitchen were Hank’s Oyster Bar founder Jamie Leeds and “The Chew” co-host Carla Hall. Among the first offerings — a shrimp po’boy with coleslaw, a Nashville hot chicken sandwich, and mac and cheese. Baseball games just got way more yummy!
No time for a round-the-world trip? No problem! Both visitors and local residents can travel the world
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in one day — Saturday, May 5. That day, more than 40 embassies throughout D.C. will open their doors for food, dancing, fashion, and culture, as Cultural Tourism DC celebrates its 11th Around the World Embassy Tour. In the past, embassies have treated visitors to karate demonstrations, dance performances, sari wrapping lessons, police dog training, henna art, and more. Always wanted to visit Brazil? Or Thailand, Turkey, or Uganda? Mark the date from 10:00 a.m. to 4:00 p.m. Admission is free, but some embassies may ask to see a government-issued ID. More information: https://www. culturaltourismdc.org/portal/ signature-events. And the best news of all…cultural immersion with no jet lag! foodservicemonthly
ASSOCIATION NEWS RAMW | Kathy E. Hollinger
foodservicemonthly Volume 17, No. 5 n May 2018 Silver Communications Publisher Lisa Keathley Managing Editor lisafoodmag@gmail.com Lisa Silber Sales Manager lisa@foodservicemonthly.com
The Dubliner’s Daniel Coleman Named Winner of RAMW’s 2018 Duke Zeibert Achievement Award
A
t a late April reception, Restaurant Association Metropolitan Washington (RAMW) honored restaurant founder and publican Daniel Coleman with the 2018 Duke Zeibert Capital Achievement Award. Named for legendary Washington restaurateur Duke Zeibert, the honor is determined by RAMW’s executive committee and recognizes an individual whose hard work and outstanding initiative have increased the profile and success of the metropolitan Washington foodservice community and dining
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Daniel Coleman landscape. Daniel Coleman opened his restaurant, The Dubliner, on
March 8, 1974, in the Capitol Hill neighborhood of Washington, D.C. Now in its 44th year, The Dubliner stands as an icon of Irish culture and tradition in America. Coleman has spent nearly his entire life in the foodservice industry, starting out in his familyowned Irish pub in New York state. He moved to D.C. from Baltimore in 1965 after serving in the military. Soon after, he got his start in the metropolitan Washington hospitality industry — waiting tables, barbacking, bartending, and so much more. While tending bar, he heard of an available space beneath the Commodore Hotel, and, shortly thereafter, The Dubliner was born. Seven years later, Coleman
RAMW NEWS cont. pg 21
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Electronic Ink Design & Production fsm@eink.net Dennis Barry Juliet Bodinetz Bob Brown Dara Bunjon Alexandra Greeley
Contributing Writers Kathy Hollinger Susan Jones Celeste McCall Henry Pertman Randi Rom
Linda Roth Michael Sternberg Eric Terry Marshall Weston
Contact phone: 703-471-7339 email: lisa@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide Mid-Atlantic foodservice professionals with news and information in an informed, imaginative and insightful newsmagazine. Foodservice Monthly assumes no responsibility for material submitted to us. All information contained in this publication is believed to be accurate. No part of this publication may be reproduced in whole or in part or transmitted in any form without prior permission from the publisher of Foodservice Monthly.
APRIL 2018 | 3
MODERN BUSINESS SOLUTIONS | Henry Pertman
When an Investment Becomes an Expense: The High and Low Tech
S
pring has sprung, although it was a long time coming. Is now the time to invest in your business? Putting in a little extra money and effort, and getting a big return, always seems like the right thing to do. But it also can come with challenges. Often, an unsuccessful investment turns into just another expense. Here are some examples of how to ensure that you get the ROI you paid for.
“There are no real shortcuts — only more expenses.”
You INVESTED in a website The great ones are expensive. So instead, you got a really good deal from the kid who works for you, or the kids with that startup business, or the company that took forever to create a mediocre site that no one looks at. These are examples of an expense, NOT an investment. An investment is a website that you pay for once, and it keeps on working for you. It should be easy to maintain and easy to update with new specials, upcoming events, and links to your restaurant’s social media. It keeps making you money. That is what I call an investment.
You INVESTED in a new manager The experienced ones were asking a lot in salary, so you got a good deal by giving your head waiter a promotion or by hiring an assistant manager who has had six jobs in five years. Your plan was to train that person to do it your way, thus saving you $10,000 a year, right? This scenario usually turns into one very costly expense. It’s no different from hiring journeyman cooks in your kitchen. The real investment comes from a manager who knows how to train staff to upsell, one who has a keen eye for guest responses and is 4 | APRIL 2018
receptive to them. The investment of $10,000 additional salary per year will likely improve your bottom line by double or triple that, just as a couple of dollars an hour extra for an experienced line cook will lead to lower food costs and better quality food coming from your kitchen. The combination of a knowledgeable manager and experienced cooks will lead to better service and guest satisfaction, every time. Remember, there are no real shortcuts — only more expenses.
You INVESTED in a good Point of Service (POS) system a few years ago. Now, it is becoming an expense. Constant upgrades, maintenance, service calls, and slowness only add to it. Technology moves quickly.
New technology provides tools to savvy operators who leave old POS systems in a trail of technology dust. Dust makes you cough. Enough dust makes you choke. It’s time to dust yourself off, catch up to, and pass by the young operators who utilize the latest technology tools to grow their business and their bottom lines. Do not be afraid of being sold something expensive. Talk to your POS company as a business partner that has your best interests in mind. Most of them do. Listen to what is available today that will help you grow tomorrow. Online Ordering (OLO), customer databases, loyalty programs, email campaigns, Cloud analytics, automatic alerts, etc. are genuine investments of your time and your money, when used
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effectively. And a little more personal time has its own inherent lifestyle ROI. Every day, your competitors are moving along and successfully deploying investment strategies to expand their businesses. Delaying and procrastinating are expensive. Investing is more than an option — it is essential. It is not an EXPENSE. It is an INVESTMENT. So, enjoy the spring and your thriving business. Please contact me with any questions or concerns about making the right investment for your business. HENRY PERTMAN is director, Hospitality Consulting at CohnReznick LLP, located in the firm’s Baltimore, Maryland office. He can be contacted at 410-7834900 or henry.pertman@cohnreznick.com. foodservicemonthly
ALWAYS
FRESH THINKING
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APRIL 2018 | 5
BOB BROWN SAYS | Bob Brown
BOB BROWN will be speaking at this year’s National Restaurant Show’s Restaurant Revenue Growth Conference, where he will present “Turn Your Staff into Sales Superstars” on Sunday May 20 from 2:45 to 4:00 p.m. If you are in Chicago for the show, join in!
Turn Your Staff into Sales Superstars
G
reat salesmanship is an integral part of a great guest experience — never at odds with the spirit of hospitality but a vital part of it. So, how do you put the magic of tableside marketing to work?
Build a product knowledge powerhouse Whether they are buying an Audi A4, a Zena suit, or a Wagu bonein rib eye, Americans love experts who enlighten and entertain. Create food experts with the “Hook, Line, and Sinker” sales dialogue by arming players with a selling line, interesting info, cooking method, sauce and accompaniments, punch line, glossary terms, and allergens. Conduct chef-led food shows. Have your bar star demonstrate how to make a mojito and your wine aficionado conduct bi-weekly wine tastings offering a Mendoza malbec next to a top-drawer cabernet. In pre-shifts, practice to ensure spiels are clear, expressive, well organized, and authentic.
Create a hospitality sales game plan Too many training manuals contain dated service steps — 6 | APRIL 2018
“Greet the guest, get the drink order, ring it up” — that promote robotic order taking. Consider a more comprehensive approach. • Warmly greet. An artful greeting is more than, “Hi I’m Julie, and I’ll be your server today. May I start you off with something to drink?” Set the stage. Help patrons with chairs and belongings, “touch the table,” and stand in the command position across from the leader/buyer. “Welcome to Harvey’s. Thank you for your patience. We’re delighted to have you.” • Suggest front-end beverages. “Our bartender Nate from Sacramento makes a great Gray Goose martini. And, if you’re interested in wine, our list is progressive and set up by varietals such as pinot grigio, chardonnay, pinot noir, and cabernet. An excellent starter white is our light, crisp Cloudy Bay sauvignon blanc from New Zealand. And, by the way, if you enjoy bottled water, we feature Aqua Panna still and San Pellegrino sparkling.” • Give a guided tour. “Ladies and gentleman, please allow me a few moments to tell you about a couple of great things” helps the guest relax, knowing you’ll be brief
and offer helpful suggestions. Then direct with, “If you look at the upper left hand-side under ‘Starters,’ you’ll find our top seller ravioli filled with ricotta and fontina and tossed in a light chive butter sauce.” Then, continue to guide the guest through the menu and entice with brief descriptions of items from each section until you’ve designed a meal. The tour shows guests how the menu works, reveals likes and dislikes, and subliminally suggests a complete meal. • Take the order and upsell with the “by the way.” Don’t just take the order but suggest complementary items. If a guest liked your ravioli suggestion but doesn’t order it, say, “By the way, I noticed you liked the ravioli suggestion. Would you like to share an order?” • Group the desserts, after-dinner drinks, and coffees. Don’t whimper out with, “Would you like to see the dessert menu? Bundle desserts with brand name after-dinner drinks and specialty coffees. When you suggest a ginger crème brulée and a key lime pie with a Courvoisier VSOP and Tawy 10 Year along with an Illy Jameson Irish cappuccino, one guest will order the key lime pie, giving another permission to
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order a Cognac and the specialty cappuccino. This creates a domino effect buying frenzy. • Offer relationship goodbyes. “Mr. and Mrs. Stevenson, thank you for joining us. I’m glad you loved the Silver Oak cab and the bone-in filets. Enjoy your time here in Georgetown and have a pleasant trip back to Chicago.” Relationship goodbyes not only show gratitude but remind guests how much they enjoyed what you sold them.
Coach from the floor Once your product knowledge and hospitality sales game plan is in place, listen tableside and give feedback on the spot. At the end of the shift, sit down with each player and review how many bottles of wine, specials, and desserts she or he sold. Individualized face time shows you care, brightens spirits, and improves performance. And, remember order-takers sell less and slower, and sales superstars sell more and faster. BOB BROWN is president of Bob Brown Service Solutions and has worked with hospitality icons such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton and works internationally with the prestigious sevenstar Burj Al Arab in Dubai. He has appeared on the Food Network and is author of The Little Brown Book of Restaurant Success, selling over 100,000 copies worldwide. Contact Bob for keynotes, breakouts, and workshops at 571-246-2944 ©Bob Brown Service Solutions 2016. www.bobbrownss. com. foodservicemonthly
ASSOCIATION NEWS RAM | Marshall Weston
National Restaurant Association Pharmacy Discount Card Program Help attract and retain quality employees with the National Restaurant Association Pharmacy Discount Card program — a new prescription savings solution for members of the National Restaurant Association and its state restaurant association partners, including the Restaurant Association of Maryland. It is completely FREE and can help restaurants and their employees save up to 75 percent (with an average savings of 40 percent) on all FDAapproved prescription medications. This program is not insurance and can be used by virtually anyone, including those who are uninsured
and those who are purchasing a prescription not covered by their insurance. Administered through OptumRx®, the National Restaurant Association Pharmacy Discount Card program leverages a large network and buying power to provide access to better pricing and meaningful discounts. Here are some features of the program: • Accepted at more than 62,000 pharmacies nationwide – Participating pharmacies in the program include Walmart, Walgreens, Rite Aid, Target, Costco, Good Neighbor, CVS, Duane Reade,
May_Poultry_2018_v1.qxp_Layout 1 4/18/18 4:17 PM Page 1
Sam’s Club, and more. • No exclusions apply – Because this program is not insurance, there are no deductibles, medical history exclusions, limitations, or maximums. It is available to NRA/ RAM member businesses and their employees regardless of health benefits carrier. • No fees or forms – There are no fees or registration forms for this program. • Pre-activated and easy-touse – The card is pre-activated and can be used immediately by anyone in the entire household. Individuals simply present the card
at a participating pharmacy when filling a prescription. If they also have insurance, individuals should present both their insurance card and the discount card to see which card offers the better price. If you are interested in securing these discount cards for your employees, contact Sarah at the Restaurant Association of Maryland at: skramer@marylandrestaurants. com or call 410-290-6800. MARSHALL WESTON is the president and CEO of the Restaurant Association of Maryland.
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APRIL 2018 | 7
IN THE SPOTLIGHT | by Lisa Keathley
Rose Previte On Fire with Compass Rose and Her Newest, Maydãn
Photo: Leila Molana-Allen
I
f you saw the movie “My Big Fat Greek Wedding,” you will have some idea how Rose Previte got her start in life. Think small town Ohio, with a Lebanese American mom and a New Jersey-born Italian dad, in a college community that was “very Americana, not a lot of diversity,” as Previte tells it. “In fact,” she laughs, “we were practically the most diverse people in town! Very few people even knew anyone who was Lebanese!” Growing up, when other kids had pizza and Mountain Dew at their birthday parties, “we had lamb dishes and pig’s feet!” she remembers. Eventually, “when we got through the teasing and understood that being
Photo: Jen Chase
8 | APRIL 2018
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COVER STORY cont. pg 9 foodservicemonthly
COVER STORY
cont. from page 8
different was okay, food became the cultural connection.” By high school, friends wanted to be at the Previte table for the fun and the good food.
From the start… …Rose was in the kitchen, helping her mom with a catering business and creating meals with a Mediterranean flair. “My grandmother was from the western part of the Bekaa Valley in Lebanon,” she notes. So recipes from the region were part of everyday family meals. Rose’s three younger brothers learned to cook, too. “The boys and I made tabouli for 300 in our kitchen! It was part of our childhood — not basketball or football. We cooked instead, and the happiest times were when we were cooking together.”
From Russia with love Previte embarked on a career in local government in D.C. and then in New York City. In the back of her mind was the thought that she might start a restaurant — some day. All that was cut short in 2009 when her husband got the call from NPR to become a correspondent in Moscow. ‘I’ll do a restaurant later,’ she thought. She also thought she would integrate quickly in Moscow. “I’m a talker with an open Mediterranean personality,” she says, “but no one spoke English, and, without the Russian language, they did not let me in.” Somewhat lost and with time on her hands, she started to travel with her husband on his NPR assignments and, in three
adventures were tied to “street food” she encountered in Russia and throughout region. “David and I tended to get lost in back alleys on our travels and even thought we might get killed on occasion, but we found the most amazing pizza!” In Russia, she realized, “Later was now.”
A new Compass point “All that traveling made Compass Rose,” says Previte. She was not a formally trained chef, but she had a vision of what her restaurant could be — a small neighborhood place where friends would gather to eat international street foods based on Rose’s travels. How to start? “Talk to people, of course!” Rose reached
Sunday sauce Rose’s dad also got in on the act, cooking his special “Sunday sauce” — a red sauce that cooked all day long. “Really, all day long! We couldn’t leave the kitchen on Sundays because we had to stir the sauce! My dad does not get enough of the credit,” she continues. “He was an only child who did not go into his dad’s butcher business and, instead, became a lawyer and professor. So this was his way of keeping his Italian heritage alive.” Together, the family cooked 300 pounds of Italian sausages on weekends to sell at local carnivals. “No one else did anything like that, but our family did! It was street food!” she laughs. Her dad teases her about it now that she features “street food” at her two restaurants. After college, Rose headed for D.C. Why Washington? “To change the world, obviously!” she laughs. A graduate degree from George Mason University followed in 2007, with a focus on public policy and social justice. To pay for graduate school, she waited tables on Capitol Hill and, there, met her future husband, National Public Radio reporter David Greene. Little did she know how that would affect her plans! foodservicemonthly
Photo: Julian Addison
Maydãn’s open fire is the central place for cooking and gathering years, traveled to over 30 countries. On a train in Siberia, in the middle of the frozen tundra, things were very different from what Rose had found in the Russian capital. As the train travelled toward Vladivostok, she and David got off in small villages and started to meet people. “We were welcomed into towns as we moved east and met people who were endearing and warm. Temperatures were minus 30, and there was no indoor plumbing. I realized, wow, people do this every day!” Somewhere out there, she says, she adopted a more fatalistic approach: “‘If I fail, I fail!’ I thought, ‘Why am I waiting? When I get back home, I’m going to DO my restaurant.’” Previte realized her favorite travel
out to her old boss from the Capitol Hill bar where she’d worked, Mike Schuster (The Star and Shamrock, Trusty’s Full Service, Barrel), asking for guidance. “Mike started mentoring me, told me what steps I had to take, saw my vision,” she says. The result — Compass Rose Bar and Kitchen, a small restaurant in a townhouse at 1326 T St., NW that serves global street food that appeals not only to neighbors but to D.C.’s broader community of expats and travelers. Schuster became co-owner. Rose found her first chef, John Paul Damato, formerly of ThinkFoodGroup, through Craig’s List! “We had a mind meld!” she says. “He added foods from the whole world but particularly items with
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a Georgian focus.” On the menu: lobio (stewed beans) and khachapuri (cheese bread) from Georgia, octopus kerkennaise and chicken skewers from Tunisia, and lamb kefta and meshawi (hangar steak) from Lebanon. There’s even a Bedouin tent covering the back patio where groups of six to eight can experience a meal that calls to mind the Sahara Desert.
Maydãn — the new “gathering place” Compass Rose won a RAMMY award in 2017 for Casual Restaurant of the Year and is on several national best restaurant lists. But resting on one’s laurels is not Rose Previte’s style! Her newest restaurant, Maydãn, opened last November. “Restaurant people are total masochists!” she exclaims. “I made a lot of mistakes with Compass Rose, so now, of course, I’ll do another one!” What Previte had wanted for Compass Rose was fire outside. While not possible at that location, it was possible in the newly renovated Manhattan Laundry building, just north of 14th and U Streets, NW. “I wasn’t actively looking,” she says. “A developer came to show me the new space. I was curious and saw there was a steam shaft with a hole in the roof so you could have fire in the middle of the room — like the great maydãns of the world with fire and a place to gather. It was so cool because it’s just what I saw in my head.”
“Soul food” — from grandmothers! Maydãn is built around an aweinspiring copper-topped fire pit that stretches up over 20 twenty feet high. Over that pit, and in two clay ovens nearby, Maydãn’s dishes are cooked and grilled. Says Previte, “If a dish is on the Maydãn menu, it came from recipes we found on our travels.” She is referring to the fivecountry trip she took last summer with her two co-executive chefs, Chris Morgan and Gerald Addison. In Georgia, Morocco, Lebanon, Tunisia, and Turkey, the trio searched for foods, spices, and recipes they could replicate back in D.C. “We truly believed that grandmothers were the answer!” she says. In Tunisia, they met one woman who told them,
COVER STORY cont. pg 10 APRIL 2018 | 9
At Compass Rose, diners can try "street food" from Previte's travels to 30 countries Photo: Cameron Davidson
COVER STORY
cont. from page 9 “‘You can’t find authentic Tunisian food in the restaurants. Men work in the restaurants. You have to come into our homes where the women are.’” And into those homes they went, meeting mothers and grandmothers with recipes in their heads — handed down through generations by word of mouth and tradition. “You can’t learn that in school,” Previte says. “You can’t read about it. You have to see it in action and feel it. It’s what I grew up with. It’s my soul food!”
All this and TV, too! Just weeks before Maydãn’s opening, Previte got a call to audition as host for the WETA public television series, Check, Please! DC. “I wasn’t even in the drama club in school! I knew nothing about TV production. But I preach all day long that you should do things that scare you and think outside your own box. I said to myself, ‘You are a damn hypocrite if you don’t do this.’” Needless to say, she got the job, and, as host, guides the program’s discussions about local, small
restaurants and mom and pop places that “you might not ever visit. It’s fun,” she says, “particularly when the eateries get an uptick in reservations on Open Table. I feel like I’m helping local businesses to grow!”
Lessons learned… Food & Wine recently named Maydãn as one of its 10 best restaurants in the nation for 2018, and the eatery is a finalist for a 2018 RAMMY for New Restaurant of the Year. Its two co-exec chefs, Addison and Morgan, are up for Rising Culinary Star of the Year for Maydãn and Compass Rose Bar and Kitchen. Compass Rose is also up for Wine Program of the Year and Manager of the Year for manager Daniel Coughlan. What would Rose Previte tell others, with this kind of success under her belt? Finding money is the most intimidating thing, she notes. “People think that if they can’t find money, they won’t try. But don’t let that stop you! Think about your vision. At first, I didn’t have enough faith in myself. But you need to believe in yourself if anyone else is going to. Then they will
invest in you. You can find it if you are scrappy enough.” She also advises balance in life. “If you open a restaurant,” she says, “you have to be able to teach others how to run it. If I can’t leave, I’m not doing my job. Occasionally, I have to be able to walk away.”
What’s next? “Getting Maydãn successfully past the six-month mark!” laughs Rose Previte. This summer, she and her team are planning another overseas recipe collection trip — a trip that her fans will be able to follow on social media. “We’ve got to keep it fresh!” she says. Beyond that? “There’s not another project in the works. It would have to be meaningful.” An Italian eatery, maybe, to honor the other side of her family? She chuckles, “My Italian side is there, so I wouldn’t count it out.” And for this scrappy bundle of energy, creativity, and international food focus and flair, we wouldn’t count it out either!
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ASSOCIATION NEWS OCHMRA | Susan L. Jones
Tourism Rocks
associations. The meeting is open to anyone in the hospitality industry and is free – we’d love to have you join us! To attend, RSVP to inquire@ocvisitor. com.
F
or more than three decades, the U.S. travel community has celebrated all things tourism during National Travel and Tourism Week, which is officially upon us! From May 6 to 12, many celebrations will occur throughout the USA for this commemorative occasion. The 2018 theme is Travel Then and Now. NTTW is a time when travel and tourism professionals unite to celebrate the value travel holds for the economy, businesses, and personal well-being. Ocean City tourism folks will gather on May 10 at 2:00 p.m. at the OC Performing Arts Center to kick off the season and pick up a little inspiration from spirited speaker and consultant John Kennedy. For nearly two decades, John Kennedy has inspired well over 250,000 audience members throughout North America, Europe, Australia, and the Caribbean. Kennedy's success was spurred in the hospitality industry, where he was a restaurant and hotel executive with a strong sense of teamwork, sales,
Welcome to OC ~ It’s Gala Time! The much anticipated Restaurant Association of Maryland Stars of the Industry Awards Gala is coming to Ocean City this month,
OCHMRA cont. pg 15
ACME
National Travel and Tourism Week speaker John Kennedy
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and leadership. His topics include: “Creating World-Class Teams,” “Total Leadership Development” (from his book Management That Cooks!), “NonStop Customer Awareness” (from his book Fantastic Customer Service... Inside and Out!), and “Building the Optimal Workplace Culture.” Kennedy has consulted successfully with a range of businesses, including the American Bus Association, the Baltimore Ravens, Marriott Hotels, Orvis, the U.S. Air Force, Bermuda Gas, Elizabeth Arden, Taco Bell, and Canada Bread, along with over one hundred local, state, and federal government agencies and
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FOOD SMARTS | Juliet Bodinetz
The Seven-Day Rule about Food Storage …For Real
H
ave you ever looked in your refrigerator and found grey, green, or fuzzy looking foods? Or smelled something awful and wondered how long the food has been in your fridge? Have you ever wondered just how long can you safely keep foods in your refrigerator?
grows at refrigeration temperatures, it is all the more important to monitor for this, since refrigeration — the main control measure for most potentially hazardous foods — does not really impact Listeria. Since Listeria will grow at below 41°F, the main measure to keep it under control is time, not temperature.
The Rule
What can I do?
According to the FDA, ready-to-eat foods that need time and temperature control for safety (TCS foods) must be discarded within seven days, which means the day the food is prepared or opened — plus six days. No leftovers should be in your fridge for longer than that.
According to the FDA, there are several ways to control Listeria. The two over which you have control are food storage temperature and the length of time of refrigerated storage before consuming. Assuming your refrigerated storage temperatures are keeping food out of the temperature danger zone of 41° F to 135° F, date marking then becomes your guide to monitor safe storage time.
Where did this seven-day rule come from? Scientists studied the growth of bacteria under refrigeration, particularly Listeria monocytogenes, which prefers the cool environment of refrigeration, unlike many other bacteria. Listeria is found in soil, water, and some animals, including poultry and cattle. It can be present in raw milk and foods made from raw milk. It can be found in food processing plants, where it can contaminate processed meats, such as deli meats and hot dogs. Listeria primarily affects highly susceptible populations, including pregnant women, newborns, older adults, and people with weakened immune systems. It’s rare for people in other groups to get sick with Listeria. Outbreaks of Listeria infections in the 1990s were primarily linked to deli meats and hot dogs. More recent outbreaks have been connected to soft cheeses, celery, sprouts, cantaloupe, and ice cream. Since Listeria is a bacterium that 12 | APRIL 2018
What is date marking? Date marking is an active managerial control intended to prevent the growth of Listeria in ready-to-eat foods that need time and temperature control for safety. It’s a system that identifies how old foods are and when those foods should be discarded before a food-borne illness could occur. The date indicates when the food should be sold, eaten, or thrown away, so that the food is discarded or consumed before these bacteria can cause food-borne illness. You must date mark the following: • Foods that require time and temperature control to limit the pathogen growth or toxin formation • Ready-to-eat foods that may be eaten without any additional preparation steps to make the food safe • Foods stored under refrigeration for
more than 24 hours
There are lots of options for date marking. Be sure to review your date marking system with your regulatory agency to verify it’s adequate. Some dating options include writing the actual date to be consumed, sold, or discarded right on the container. Other methods include color codes, day dots, or other similar systems as long as the system can be explained to the regulatory authority upon request. The system must be understandable, effective, and clear to both the employees and the inspector. Bottom line is that the seven-day rule must be followed. FIFO (first-in, first-out) is a stock rotation system that helps to ensure the oldest goods are used first. Date marking will help control the rotation and use of food. Remember, if combining foods with different discard dates, the expiration date is based on the product with the earliest discard date. Always refrigerate leftovers within two hours of preparation because, if they are left out too long or cooled too slowly, bacteria can grow and reach levels that can cause illness.
Won’t freezing any leftover food kill the bacteria? No! Freezing food stops the date marking clock but does not reset it. So, if a food is stored at 41º F for two days and then frozen at 0º F, it can still be stored at 41º F for five more days after removal from the freezer. The freezing date and the thawing date must be put on the container, along with the preparation date as an indication of how many of the original seven days have passed. If food is not dated with these dates, it
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must be used or discarded within 24 hours. The seven-day rule may not be exceeded. Freezing stops bacterial growth in its tracks like a car at a red light. When you thaw your food, however, the light turns green and bacterial growth continues from where it left off. Remember that frozen foods are safe indefinitely. However, quality will decrease over time.
What about reheating leftovers? You can actually reheat your leftovers as many times as you like, as long as you make sure it is hot all the way through. Be sure to cool correctly using the two-stage cooling process, 135° F to 70° F within two hours, then 70° F to below 41° F in the next four hours. Store under refrigeration, properly below 41° F, and then reheat again, properly to 165° F. But beware — the more times your food passes up and down through the temperature danger zone, the greater the risk of a problem.
Bottom line Food-borne illness, also known as food poisoning, is caused by harmful organisms, such as bacteria in contaminated food. Because bacteria generally don’t change the taste, smell, or look of food, you can’t tell whether a food is dangerous to eat. Also remember that though refrigeration slows the growth of most bacteria, some, such as Listeria, will still grow well under refrigeration. So, if you’re in doubt about a food’s safety, it’s best to throw it out. JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions and has over 30 years industry and training experience. She and her team of instructors specialize in food safety, alcohol training, ServSafe training in English or in Spanish, and in writing HACCP Plans in the Baltimore and Washington D.C. metro area. www.bilingualhospitality.com, juliet@bilingualhospitality.com or 443-8387561. For the latest food safety tips, become a fan on Facebook or Twitter: @BHTS.
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The Real Deal with Chicken Photo: National Chicken Council
I
By James Fisher Communications Manager Delmarva Poultry Industry, Inc.
t used to be that the choices facing diners and customers when picking chicken centered only on its preparation: Fried? Sautéed? Grilled? But today, chicken consumers are confronted with choices about the supply chain that puts America’s most affordable protein on their plates: Organic? Free-range? Antibioticfree? Hormone-free? What do all these terms really mean in a chicken context?
Start with the basics… …and with some reassuring news: All U.S.-raised chicken is always — always — free of steroids and added or artificial hormones. It’s been flatly illegal to use added or artificial hormones or steroids when raising chickens for more than 60 years. Getting this message to sink in with consumers has been a struggle. That’s why, even today, some chicken sold in stores is labeled as ‘raised without hormones.’ Those labels must also include a statement saying that no hormones are used to produce any U.S. poultry. Moreover, chickens raised on Delmarva and around the country are always cage free. They can roam foodservicemonthly
all they like in climate-controlled chicken houses, where they have unfettered access to food and water at all times.
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Antibiotics? The chicken industry has heard from customers concerned about whether antibiotics used to treat illnesses in chicken flocks are present in chicken on the shelf or on a menu. The short answer is “no,” and here’s the long answer. Antibiotics are just one of many tools chicken growers use to keep their flocks healthy. Just like people, animals sometimes get sick, and treating illness is a responsible part of animal care. When antibiotics are administered, it’s done according to the guidance of veterinarians. And all chicken growers adhere to withdrawal windows — at a certain point, several days before chickens are about to be collected and processed, they’ll stop providing antibiotics in their feed, ensuring no trace of antibiotics remains in the meat. Responding to market demand, some chicken producers have invested in raising chickens without antibiotics at any stage. They rely instead on vitamins, minerals, and natural supplements to keep
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LOCAL COOKS | Alexandra Greeley
A Chicken (or Turkey or Goose!) in Every Pot Editor’s note: May is the annual poultry issue of Foodservice Monthly. In that spirit, our Local Cooks correspondent and noted cookbook author, Alexandra Greeley, has prepared a roundup of interesting poultry recipes.
S
everal national associations are focused on poultry farmers and processors. Among these is the U.S. Poultry & Egg Association (http://www.uspoultry.org). Scanning through its website will inspire a craving for a poultry dish. After all, birds of a feather! Consider one of these recipes, which include two versions of Asian chicken satay:
Roast goose Almost a decade ago, a food friend forwarded me her recipe for roast goose. I am entering it just as she sent it to me: “Rinse out the cavity and rub the skin with salt. For a filling, I use one bag of poultry stuffing (the larger size) and heat the water and butter as directed. But I also moisten it with brandy, so deduct some of the water for the brandy. Toss the breadcrumbs with that, along with raisins, cut-up prunes, apple cubes, and tangerine 14 | APRIL 2018
sections. After spooning this into the cavity and in the neck flap, I put it on a roasting rack breast side up and set it in a foil-lined baking pan. I roast it at 325 degrees until a joint moves freely. I think this takes about 3.5 to 4 hours. The recipe says that an eight-pound goose takes four hours, a ten-pound goose takes 4 1/4 hours, and so on. If you have more stuffing than will fit into the cavity, bake alongside in an ovenproof dish but for only about half an hour. Remember that geese are very fatty so you’ll have plenty of pan drippings and hot fat. Most recipes advise spooning off some fat during cooking, but I haven’t bothered. It just means you have to be a little more careful when removing the roasting pan from the oven so you don’t spill anything. Enjoy!!!”
Roast Turkey “We keep ours simple” said Elaine Boland of Fields of Athenry Farm in Middleburg, Va.; www. fieldsofathenryfarm.com. • Fields of Athenry Free Range Heritage Turkey
• 3 onions • Thick slab of salted Amish butter, or other butter, at room temperature • 1/4 teaspoon thyme, rosemary, oregano, basil, and sprinkles of pink salt and black pepper • Olive oil for rubbing Preheat oven to 500 degrees
In a blender, make a butter paste with all the herbs. You can add as much or as little as you like according to your taste buds. With your fingers, gently loosen up skin on breast of turkey and load in the butter, slathering all around under the skin. Peel and quarter 3 onions and place each inside and outside around the turkey. Rub outside of bird with olive oil and place sprigs of rosemary around Place the turkey on a rack in the oven, let roast at 500 for about 10 minutes, and then turn temp down to 350 degrees. Keep your nose on. If you smell the bird cooking too much (burning), turn the temp down! You can cover the bird loosely with foil. Roast according to the size of the
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bird, about 10 to 15 minutes per pound. There are many recipes — I just prefer our simple one, choosing to enjoy the complete flavor of the meat. ALERT! True fresh-butchered free ranging birds cook very quickly. Keep an eye on your bird! When the leg wiggles loose, it is ready. Every oven is different — really calculate about 10 minutes per pound, and then you can always cook a little longer — but once over-cooked, you can’t get it back so ... WATCH YOUR BIRD CAREFULLY.
Chicken Satay (Royal Orchid Sheraton) This premiere hotel in Bangkok had this stellar dish on its menu. For tourists heading to Bangkok, enjoy a dining experience at this classy destination. • 2 pounds cubed boneless chicken breast • 2 tablespoons vegetable oil
Marinade • 1 tablespoon curry powder • 10 cloves garlic, peeled and minced • Freshly ground black pepper
LOCAL COOKS cont. pg 15 foodservicemonthly
LOCAL COOKS
cont. from page 14 • 1/4 cup white vinegar • 1/4 cup vegetable oil • Salt to taste
Peanut Sauce • 3 tablespoons Thai-style red curry paste • 1 tablespoon Mussaman curry paste, available at Asian markets and some supermarkets • 2 cups chopped fresh-roasted peanuts
Straits Chicken Satay
Satay Sauce
Created by the Malaysian chef of the long-since-closed Straits of Malaya restaurant in Washington, this satay was served on a picturesque blue-andwhite porcelain platter garnished with carved vegetables. Use the peanut sauce for dunking chicken pieces. Note that powdered lemongrass is available online.
This version of the classic peanut sauce is thinner than most and has an unexpected bite.
• 2 pounds chicken breast, deboned and skin removed
• 1 tsp. chopped coriander
• 1 teaspoon chopped galangal, optional
• 1/2 teaspoon ground turmeric
• 1 teaspoon chopped fresh ginger
• One 13-ounce can coconut milk
• 1 teaspoon powdered lemon grass
• 1/2 cup gula melaka or brown sugar
• 2 Tbsp. dark soya sauce • 1 tsp. turmeric
• 1 cup tamarind juice Combine marinade ingredients until the mixture is smooth. Marinate cubed chicken breast in mixture for at least half an hour. Heat a charcoal grill. To make the peanut sauce, add the 2 tablespoons oil to a skillet. Combine the two curry pastes with one cup coconut milk. Heat until mixture comes to a boil, then add sugar and tamarind juice. Reduce the heat to low, and keep warm until ready to serve. Thread the chicken onto bamboo or metal skewers and grill over a medium-hot fire. Serve hot with peanut sauce.
• 5 shallots, minced
CHICKENS
value of GMO foods. At the same time, however, it’s our job to support consumer preferences, and some consumers prefer organic chicken. Labeling chicken as organic also requires giving the birds access to the outdoors, so chicken houses on organic farms feature fenced-in pasture land as well. But when the weather is chilly or wet, chickens can always stay in the chicken houses. On Maryland’s Eastern Shore, the Eastern Shore of Virginia, and in Delaware, the chicken industry was a $3.4 billion business in 2017, and most of what we produce here is consumed in the Mid-Atlantic. You can learn more about how chickens are raised at www.dpichicken.org or www.chickencheck.in.
cont. from page 13 chickens healthy. (Oregano extract, for instance, improves a chicken’s gut health, so on some antibioticfree chicken farms, there’s a whiff of Italian spices in the air.) That’s what is meant by chicken labeled “raised without antibiotics” or “no antibiotics ever.”
Organic? Other chicken companies have chosen to market organic chicken, which, in addition to being cared for without antibiotics, is raised on organic feed, with ingredients that have not been genetically modified. The chicken industry is confident in the safety, efficiency, and nutritional foodservicemonthly
• 1/4 cup water • 20 bamboo skewers, soaked in water to prevent scorching Slice the chicken breast into thick strips and place the strips into a shallow baking pan. Combine the remaining ingredients in the container of a food processor or blender and process. Pour over the chicken. Marinate at least one hour. Thread the strips onto the bamboo skewers and grill over hot coals, cooking for 3 to 4 minutes on each side. Serve with the satay sauce.
• 6 ounces salted peanuts • 1 cup water • 1/4 cup sugar • 1 teaspoon ground cumin • 1 teaspoon hot chili powder • 1 tsp. ground galangal • 2 cloves garlic • 7 shallots, minced
OCHMRA
cont. from page 11 and we are super excited! With endless opportunities for fun, feel free to reach out to me if you need suggestions. The Town of OC’s annual Springfest kicks off on May 3 and features four fun-filled tents of entertainment, crafts, and great food. Springfest also signals a time when many folks open for the season, so there will be lots of activity! We look forward to hosting our hospitality friends!
Activity Abounds Congrats to OCHMRA Board Member and OCRooms owner Spiro Buas on the acquisition of the Surf Inn Suites, formerly the
In the container of a blender or food processor, grind the peanuts with the water. Then add the remaining ingredients and simmer until the mixture is reduced to a thick paste. Ladle into serving dishes and pass with the satay. ALEXANDRA GREELEY has more than 25 years of experience as an author, editor, reporter, food critic, staff writer, and freelance writer and editor, both in the United States and Asia. She is author or co-author of several cookbooks, including The Everything Guide to Being Vegetarian, Asian Soups, Stews, & Curries, Nong’s Thai Kitchen, and Homestyle Vietnamese Cooking.
Tides Motel. Jayson Vit will take the reins as the new general manager of this boutique property on the Oceanside at 71st Street. Welcome to Skip Coleman, who landed as the new director of sales at the Clarion Resort Fontainebleau Hotel. BlueWater Development welcomes Kim Wooteon to its marketing team. The new general manager at the Hotel Monte Carlo is Brook Hamrock, and Peter Kartanos is the new GM at Fenwick Inn & Suites. Finally, Allied Member, Acme Paper and Supply welcomed Joe Brennan to its sales team, and we are happy to have him join our group. SUSAN JONES is executive director of the Ocean City Hotel Motel Restaurant Association.
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APRIL 2018 | 15
ADVERTISER SPOTLIGHT | Celeste McCall
The “Soft Stuff” of Success!
“A
silly name for a serious company.” That’s how Lois Gamerman, president and CEO of Soft Stuff Distributors, describes the off-beat moniker of her extremely successful, 29year old culinary enterprise — established in 1990 and run by Lois and her husband Bob Gamerman. Based in Jessup, Maryland, Soft Stuff is a specialty food service purveyor serving the Mid-Atlantic region. Among Soft Stuff’s upscale comestibles are hors d’oeuvres, soups, breads, bagels, croissants, quiches, and desserts. This spring, Gamerman was named a Women’s Business Enterprise Star by the Women’s Business National Council. The Baltimore native is among only 14 women nationwide to be recognized this year by the Council, the nation’s largest certifier of female-operated businesses. The women — leaders in their local business communities — were recognized at a March 22 Summit & Salute ceremony in Dallas.
Changing directions Gamerman took a roundabout route to her successful career. She attended the University of Maryland (College Park), majoring in criminology. After deciding against law school, she accepted a position with Taylor Freezer Equipment, where she worked for eight years. “You never know where your path will lead,” she said. “I didn’t really have a plan.” After Gamerman left Taylor, she began buying used soft serve and frozen yogurt machines and selling 16 | APRIL 2018
Soft Stuff Distributors CEO Lois Gamerman them at a profit. “Back then, people were looking for frozen yogurt, cones, and fancy toppings like sprinkles and M&Ms,” Gamerman told FSM in a phone interview.
Say cheese…cake! “In October 1990, a friend brought a Kasper Classic Cheesecake to our home for dinner, and Bob said it was the best cheesecake he ever tasted. I called Brian Kasper and set up a meeting because I believed that we could successfully sell the cheesecakes to our customers. I was right, and, within a year, we were selling 1,000 cheesecakes a week throughout the region.” Soft Stuff was off and running and now has about 50 employees. The most popular items? “That depends on what customers want,” Gamerman responded. “Some [establishments] want bagels, others might need soft yogurt or ice cream.” Trends? Plant-based proteins like cauliflower pizza crust, vegan
desserts, Asian noodles and sauces, and gluten-free products. Among Soft Sell’s 2,500 clients are corporate food and hospitality partners Avendra, Aramark, Centerplate, Compass Group, and Sodexo. When asked about avoiding food waste, i.e. leftovers, Gamerman explained, “Since we are a distributor, not a manufacturer, we don’t have leftovers. We keep a careful portfolio of products; we know what and how much to order. For example, for a hotel, we are careful to order a small quantity so the hotel doesn’t have to throw anything away. We are happy, after 29 years, being a trusted partner by our clients, who can count on us to deliver good stuff accurately, on time, and in excellent condition.”
Who makes these tasty tidbits? Soft Stuff orders its products from 62 manufacturers from all over the world. Which bring us to another query: What about upscale restaurant kitchens that pride themselves in serving dishes created in-house? “While we appreciate the restaurant craft of scratch preparation, every kitchen has its limits,” Gamerman said. “Since we produce a wide variety of products, we consider ourselves back-up players, a safety net which helps restaurants broaden their offerings.” When asked what sets Soft Stuff aside from other successful distributors, Gamerman responded, “Our defining value is in our commitment to delivery success to everyone we touch in everything we do. We have a great reputation for being a trusted partner that our customers can count on. We have
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a carefully curated portfolio of specialty products that our clients love and rely on. We have achieved a level of on-time and complete order fulfillment of 99.2 percent.”
Advice for would-be entrepreneurs? “Owning your own business takes guts and is not for the weak of heart. If you are going to do it, then be prepared to sacrifice and work longer hours than your friends who have ‘real jobs.’ You might lose friends who don’t understand what motivates you. Be ready for the unpredictable, be adaptive, clever, and focused. I would strongly suggest you take an accounting class!” About that company name: “A silly name for a serious company. It made sense since we were originally only selling soft serve ice cream and yogurt. Our customers didn’t want us to change it, so now we’re stuck with it.” For Lois Gamerman, after almost three decades, the name has represented the “stuff” of success! CELESTE MCCALL is a Washington, D.C. food and travel writer. Contact her at 202547-5024. For more information or to place an order, visit Soft Stuff’s website: www.gosoftstuff. com, or call 800-523-0606. The Women’s Business Enterprise Council (WBENC) is the largest third-party certifier of female operated businesses in the United States. WBENC provides development operations for more than 14,000 certified women-owned enterprises. Learn more at www.wbenc.org.
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ASSOCIATION NEWS VRLTA | Anne G. Bibeau
Significant Changes Ahead for Tip Pooling Arrangements
B
uried in the recently passed budget reconciliation bill, Congress addressed a Fair Labor Standards Act (“FLSA”) dispute regarding tip pooling arrangements. Restaurant and hotel owners with tipped staff need to be aware of these changes and to reevaluate their tip-pooling arrangements accordingly. The FLSA permits employers to require employees who are customarily and regularly tipped (e.g., wait staff, bell hops, etc.) to participate in a mandatory tip pool. In a tip pool, the tipped employees pool their tips, and the employer
distributes the tips to employees participating in the tip pool. Employers using a mandatory tip pooling arrangement cannot claim the tip credit against the federal minimum wage for the employees participating in the tip pool. For many businesses, tip pooling is an effective way to more fairly distribute tips and to incentivize participating employees to provide good customer service. Until now, however, it has been unclear whether the FLSA permitted an employer to distribute tips from a tip pool to employees who do not otherwise regularly
and customarily receive tips, such as dishwashers, cooks, and other “back of house” staff. As the FLSA itself is mute on this point, over the years, employers have included both tipped and non-tipped employees in tip pools, and there have been numerous lawsuits challenging tip pooling arrangements. Employees have objected, especially to the employer retaining some of the tips or distributing tips to managers or supervisors. In 2011, the U.S. Department of Labor (“DOL”) issued regulations that interpreted the FLSA to exclude from tip pools all employees who
would not otherwise regularly and customarily receive tips. Several restaurant industry associations filed lawsuits challenging the validity of those new DOL regulations. With a new presidential administration in power, in December 2017 the DOL proposed new regulations that would supplant the 2011 regulations to permit the inclusion of non-tipped employees in tip pools so long as the employer did not take a tip credit against the federal minimum wage. This DOL proposal was highly controversial, with many employee-side attorneys arguing that it amounted to wage theft to require tipped employees to share
VRLTA NEWS cont. pg 21
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APRIL 2018 | 17
DIDN’T WE SEE YOU AT ... | Images from our Roving Photographer
HM Wagner 2018 Coney Island Spring Show April 10, 2018 The Carousel Hotel, Ocean City, MD Photos by Lisa Silber
18 | APRIL 2018
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THE LATEST DISH | Linda Roth
O’Grady Comes to 1789 Tracy O’Grady is the new executive chef at legendary 1789 Restaurant in Georgetown. She was previously chef/ co-owner of Willow in Arlington. Following its closure O'Grady after a 10-year run, she was executive chef and managing partner of the fast-casual Italian Campono Restaurant in the Watergate complex. O’Grady’s culinary education included several years working under such renowned chefs as Yannick Cam at Le Pavillion, Roberto Donna at Galileo, and at Robert Kinkaid’s seafood restaurant in Foggy Bottom, where she worked her way up from sous chef to executive chef. Early in her career, she represented the United States at the prestigious Bocuse d’Or international cooking competition in Lyon, France.
Great Scott(s)! A new Scotch whisky bar and restaurant named Scotts will open where Co Co. Sala used to be at 927 F Street, NW. Owner Simon Love, a successful veteran of the restaurant and hotel worlds, relocated to D.C. from London to be closer to family. In fact, the bread served at Scotts will come from Lyon Bakery, owned by Simon’s son-in-law, Alan Hakimi. The restaurant and bar will also include the Cask Club, a private club within the restaurant that will feature a variety of selections from the UKbased Scotch Malt Whiskey Society. It will also have its own separate entrance. Scotts will seat 45 at the bar and 70 in the dining room, with an additional 35 seats in the Cask Club. Scotts will serve comfort food, such as roasts carved and served from a gueridon cart, as well as a raw bar. A September opening is targeted. foodservicemonthly
C-C-Changes: Jake Addeo is the new executive chef at Occidental Grill & Seafood. He was most recently at Bibiana. City Winery, slated to open this month in Ivy City, named Addeo Heather Otto as general manager and Colleen Hendricks as director of sales. There’s a new restaurant in Georgetown where Daily Grill used to be, in the Georgetown Inn, serving breakfast, lunch, dinner, and brunch. It’s 1310 Kitchen and Bar by Jenn Crovato. Jenn has partnered with hotel owner, Nayan Patel. She has set the bar high and cooks pure, as witnessed by her cookbook, Olive Oil, Sea Salt and Pepper. Jenn had been personal chef to the late Joe Robert. Rus-Uz, a Russian restaurant and tea room, will open Alexandria’s Hoffman Town Center where Ruby Tuesday’s used to be. It will seat 253 people — 231 inside and 22 outside. A new 40-seat patio was added to Truxton Inn in Bloomingdale. It’s owned by Matt Weiss, who also has McClellan’s Retreat and Barrel. Shake Shack, We the Pizza, Philz Coffee, and Cava are all slated to open by Q4 2018 in the new Ballston Exchange project, formerly known as Stafford Place I and II, where the National Science Foundation is located. SPIN, a ping pong-themed bar and restaurant founded by actress Susan Sarandon, is slated to open in the basement of the National Press Club building at Sarandon 1332 F Street, NW in Q4 2018. It will serve gourmet
snack food, along with beer, wine, and cocktails. Spoken English, by Erik BrunerYang, is now open at The Line Hotel in Adams Morgan. It’s a compact kitchen space that’s SRO, with a communal table. Alfredo Solis, owner of El Sol and Mezcalero, will open Little Havana at 3704 14th St., NW. Chef Joseph Osorio will run the kitchen. It will open with dinner only and, eventually, offer breakfast and brunch featuring Cuban coffee, fresh tropical juices, and pastries. It seats 60 inside with an additional 16 seats on the patio. Heriberto Casasanero, formerly of Copycat Co., officiates over the rum bar in the back.
Update: Nadine Brown as the general manager and wine director at Society Fair in Old Town, Alexandria. One of the benefits is that Brown she gets to work with her husband, Dan Fisher, who is the chef at the food hall. 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.
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RAMW NEWS
cont. from pg 3 purchased the adjoining hotel and rebranded it the Phoenix Park Hotel. It continues today to welcome guests from around the world. Coleman’s influence in D.C. stretches far beyond the doors of the restaurant. He played an integral role in the rebuilding of the surrounding neighborhood by pushing for renovations of Washington’s Union Station, now a vibrant center for transportation and commerce. He further shaped the community by helping neighborhood shelters and halfway homes and supporting several local organizations that promote Irish culture and heritage. As to The Dubliner, the consistent level of quality and service at the pub has kept patrons coming back. For 44 years, diners have known that they can hear live Irish music every night of the week and enjoy an authentic meal, a pint of Guinness,
VRTLA NEWS
cont. from pg 17 their tips with non-tipped staff, particularly with owners, managers, and supervisors. The March 2018 budget reconciliation bill presented an opportunity for Congress to resolve the dispute by amending the FLSA. Hidden deep within the huge stack of paper that Mr. Trump signed, vowing to “never sign another bill like this again,” was a provision amending the FLSA to permit employers to impose mandatory tip pooling that includes nontipped staff — but not owners, managers, or supervisors — if the employer pays the tipped workers contributing to the pool at least the full federal minimum wage (i.e., the employer cannot claim the tip credit against the federal minimum wage). Even under the new law, employers with tip pools are prohibited from retaining any of the tips; all tips must be distributed to the employees foodservicemonthly
Outside Daniel Coleman's restaurant and bar, The Dubliner, a Capitol Hill icon for 44 years or a premium glass of whiskey from Coleman’s curated collection. The restaurant is a focal point for the capital’s St. Patrick’s Day celebrations, which draw thousands of revelers each year.
in the tip pool. Employers still need to comply with any state or local laws affecting wages. In light of this change, employers should review their tip pooling arrangements to ensure that owners, managers, and supervisors do not receive tip distributions and that participating employees are paid at least minimum wage, without any tip credit. Those employers without tip pooling arrangements may want to revisit whether tip pooling would work for their businesses. As always, it is important to consult with an experienced labor and employment law attorney regarding employee compensation to ensure that your business is compliant with applicable law. The labor and employment law attorneys at Vandeventer Black LLP are available to assist you. ANNE G. BIBEAU is an attorney with Vandeventer Black LLP. She focuses her practice on Labor & Employment Law, Commercial and General Litigation, and Tax Litigation. She can be reached at abibeau@ vanblacklaw.com; 757.446.8517.
Thirty-six restaurants, largely Irish pubs, have opened from Coleman’s alumni, including Kelly’s Irish Times right next door and the James Joyce Irish Pub & Restaurant in Baltimore. Coleman’s son and RAMW board
member, Gavin Coleman, is now a co-owner of The Dubliner and several others restaurants, including Sixth Engine and The Salt Line. When asked about the successes of past employees, Daniel Coleman laughs, explaining “I didn’t make them successful. They made The Dubliner successful.” No doubt about it — Daniel Coleman brings out the best of those under his leadership. It is easy to see that a culture of family lives, breathes, eats, and drinks at The Dubliner from the minute guests walk in the door. The Duke Zeibert award is one of the twenty-one awards presented during the RAMMY Awards season. The others will be announced at the 36th Annual RAMMY Awards Gala on Sunday, June 10. For more information, please email therammys@ramw.org or call 202331-5990. KATHY E. HOLLINGER is president and CEO of Restaurant Association Metropolitan Washington (RAMW).
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APRIL 2018 | 21
WHINING ’N DINING | Randi Rom
Downtown Columbia Gets a New Look! Cured Table & Tap and 18th & 21st — two distinctive dining concepts housed under one roof — are opening this month on the ground floor of downtown Columbia’s One Merriweather building. Brought to you by Steve Wecker, co-owner of The Iron Bridge Wine Company, and his partner Vince Culotta, former Iron Bridge General Manager — this hybrid concept will be the first dining destination at Howard Hughes’ 68-acre development near Merriweather Post Pavilion. (The restaurants are approximately 300 feet from the main stage.)
Behind the concept Vince Culotta is the brains of the operations side and was the awardwinning GM at The Iron Bridge Wine Company for the last six years. Known as the “King of Wow” for creating memorable moments, he brings a passion to hospitality that is the backbone of the concept. David McGill will join the team as director of operations, bringing 42 years of experience in the industry. McGill’s career path took him through Columbia years ago when he helped to open the former Rusty Scupper on the lakefront. Cured Table & Tap will offer an eclectic variety of sandwiches, salads, and entrees. Maryland craft beers, wine, and on-trend cocktails will highlight local products from The Baltimore Whiskey Company, Goonda Beersmiths, and Old Westminster Winery. The name Cured was derived from the large, crescent-shaped charcuterie and raw bar which is the focal point of the dining room. 18th & 21st, an elegant, modern supper club and speakeasy, was named after the constitutional amendment that enacted prohibition and 22 | APRIL 2018
Christopher Lewis is the executive chef at Cured Table & Tap the subsequent amendment that repealed it. This restaurant will offer an elevated, fine dining menu with handcrafted cocktails and live music.
The rest of the team Wecker’s son, Stephen (named by Full Service Restaurant Magazine as one of its “40 under 40” rising stars in the industry), and former Iron Bridge bartender Kyle Flanagan will manage the beverage program at both locations. Stephen is also assistant GM. Executive Chef Christopher Lewis crafted individualized menus for each spot. A graduate of the Pennsylvania Institute of Culinary Arts, Chef Lewis has previously worked at The Milton Inn, Linwoods, The Iron Bridge Wine Company, and Aida Bistro. Lewis shaped the menus with an eye on providing guests with an exceptional dining experience with two specially crafted menus. “This was a great opportunity for me to create the menus from the ground up — working with a talented team of professionals that I’ve known for
years. My wife Courtney and I lived in Columbia for many years, and, although I live in Arbutus now, I’m excited to re-join the Iron Bridge family — it’s like coming home,” said Lewis. Leana Munther Anderson, from local commercial and interior architecture and design firm Munther Design, drew up plans for the 8,000-square-foot project, adding her expertise and creativity to the final product. Cured Table & Tap’s vibe is reminiscent of an old rustic warehouse with pipes, natural wood, stained concrete floors, oldstyle metal chairs, and finishes. It will also play up the proximity to Merriweather Post Pavilion with classic music memorabilia and vintage posters. 18th & 21st showcases a more sophisticated design, featuring fabric walls, finished woods, leather booths, and swivel chairs and a color palette of rich purple, turquoise, and copper tones. “We like to say our design is “rustdustrial (rustic/industrial) to refined,” said Culotta. 18th & 21st will also be used for private events.
Support for the community One of the core values of Cured / 18th & 21st is to be an “active part of the community.” With this in mind, the owners will be heading up what they’re calling “Charlie Wecker Charity Nights,” named after Steve’s father. On select Monday nights, they will be offering the 18th & 21st space for fundraisers to benefit local organizations. “My dad always taught me to support the community that you do business in,” says Wecker, a Columbia resident since 1969. “If someone in the area needs help, the best thing you can do is show up.” And showing up is something that Wecker, Culotta, and their partners have
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always believed in. Last year Steve, Vince, and their partners at The Iron Bridge Wine Co. were named Corporate Philanthropists of the year by the Community Foundation of Howard County #eatgooddogood. Cured1821.com.
It’s flower time! On May 4 and 5, from 11:00 a.m. to 8:00 p.m at Mount Vernon Square at The Washington Monument, it’s… FlowerMart! This cool event features lot’s ‘o flowers, grand hats, a puppy parade and show, original arts and crafts, and live music from Gene Vincentt & the Cadillac Cruisers and David Smooth’s Temptations / Motown Revue. This year’s event is set to be a total food fest, combining old traditions with a new twist. Bawlmer-style treats include Maryland fried chicken, crab cakes, hushpuppies, Eastern shore soft shells, pit beef, and…wait for it… lemon peppermint sticks! New “fair food” options include frozen fruit smoothies, gourmet chocolates, orange crushes, craft beer, funnel cakes, corn dogs, and fried Oreos and Twinkies. No admission fee. FlowerMartMD.org.
Coming soon This summer, Duck Duck Goose will open in Fells Point. Southern Living Magazine named the Bethesda Duck Duck Goose (DDG) as Maryland’s best restaurant, and now, Maryland native, Chef Ashish Alfred is bringing the popular French-style brasserie to B-more. The menu will feature classic cuisine, spanning classical to modern Parisian influences, in a casually elegant dining space. The Bethesda spot gets rave reviews so — keep an eye out for this one!
WHINING cont. pg 23 foodservicemonthly
BALTI-MORE | Dara Bunjon
B. C. Brewery opens in Hunt Valley In a heavily populated industrial park in northern Baltimore County, the doors have opened to a 5,000-square-foot tap room — which is also home to its brewery, B.C. Brewery (Balt County Brewery). Home brewer Rich Mak, formerly of Chattanooga, Tennessee, came to Baltimore and recognized the dearth of breweries in the Lutherville, Cockeysville, and Hunt Valley neighborhoods and had a vision of creating a community for beer lovers. With the former brewmaster from DuClaw Brewing, Jim Wagner, they will be creating a rotating selection of 24 beers, none of which will be distributed for outside purchase. They want patrons to
WHINING
cont. from pg 22 R&R Taqueria, an authentic Mexican eatery, is opening this fall at the corner of Charles and Lombard streets. This will be the third location for R&R, which has been featured on Guy Fieri‘s “Diners, Drive-Ins and Dives.” RRTaqueria. com. Anthony’s Anchors Aweigh is slated to open this month at 3648 Washington Boulevard in Halethorpe. Owned by Anthony Orendorff (son of Greg and Colleen, the former owners of Luigi Petti in Little Italy and Gianni’s Italian Bistro), the restaurant will specialize in seafood dishes (including steamed crabs) and will also offer Italian fare.
In the KNOW! New product alert! KNOW foodservicemonthly
come in and sample their brews from the self-serve taps, watch sports on the large screens, play cornhole, and enjoy the food from their BCB Eats Food Truck parked just outside. Staff will take the food orders and deliver them in the 160seat tap room. Chef Dave Magdeburger will be changing the menus daily for lunch, lite bites, and dinner. Mak believes he has created a destination for the area community — in fact, his tag line is “BUILDING a COMMUNITY through BEER.” 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.
Foods, a provider of grain-free food products produces tasty, nutritionally superior, natural, non-GMO, grain/gluten-free, and exceedingly low glycemic index alternatives to traditional grainbased foods. I’ve been doing a full-on taste test, people! KNOW has everything from muffins to marshmallows, stuffing to crepes, and chocolate chips to pancake mix. So far, my faves are the buns (solid consistency so they don’t fall apart when you make a sandwich), chocolate chip bars, and the thin crackers. KnowFoods.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. The Newsmagazine Foodservice Professionals Rely On
APRIL 2018 | 23
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. JAZZ, BLUES AND BBQ 205 Capitol St Charleston WV 25301 304-982-6123 $20 and under BBQ Jazz, Blues and BBQ will be opening summer 2018 at 205 Capitol St, Charleston, West Virginia 25301. Enjoy live music playing on stage, main level or VIP room dining. There will be a restaurant with a menu that focuses on BBQ items. AMERICA EATS TAVERN Jose Andres 3139 M St. NW Washington DC 20007 202-638-1910 www.americaeatstavern.com $20 to $50 American Restaurateur Jose Andres of Thinkfoodgroup restaurant group, is opening America Eats Tavern at 3139 M ST. NW, Washington, DC 20007, in the space formerly occupied by recently-closed Old Glory restaurant. America Eats offers a classic American menu of barbecue, seafood, local meats and cheeses, wine and beer. Opening is expected in early summer of 2018. SABABA Ashok Bajaj 3311 Connecticut Ave. NW Washington DC 20008 202-393-5883 www.knightsbridgerestaurantgroup.com $50 to $100 Other Ethnic A new restaurant from Ashok Bajaj of Knightsbridge Restaurant Group, is opening at 3311 Connecticut Ave. NW, Washington, DC 20008, in the recently-closed Ardeo + Bardeo space. Sababa will focus on Israeli cuisine, with a menu of lamb and beef dishes, hummus, kabobs, vegetables, and homemade bread. The space is currently undergoing renovation and is expected to open in mid- to late-March of 2018. THE MEATBALL SHOP Daniel Holzman 1720 14th St. NW Washington DC 20009 718-551-0525 www.themeatballshop.com $20 to $50
Classic/Varied A new location of New York-based The Meatball Shop is opening at 1720 14th St. NW, Washington, DC 20009. The menu offers five varieties of meatballs from which guests can choose, then pair with a house-made sauce and opt to have served as-is or over pasta, veggies, salad, or as a sandwich. Anticipated opening is in late spring of 2018. O’TOOLE’S RESTAURANT AND IRISH PUB John O’Toole 13911 Midlothian Turnpike Midlothian VA 23114 804-233-1781 www.otoolesrestaurant.com $20 and under Bar & Grill/ Pub O’Toole’s, a well-known pub in Richmond, will be opening a second location at 13911 Midlothian Turnpike in Midlothian, Virginia 23114. The Restaurant will take 5,400 sqft and will seat approximately 160. The restaurant’s menu will feature Irish dishes in addition to pub fare such as shepherd’s pie and other items such as fish and chips, nachos, burgers, sandwiches, salads and soups. In addition, a summer opening is expected. TIJUANA FLATS Camp Fitch 11309 Midlothian Turnpike Midlothian VA 23235 407-339-2222 www.tijuanaflats.com $20 and under Mexican Tijuana Flats will occupy 2,800 sqft at 11309 Midlothian Turnpike in Midlothian, Virginia 23235. The fast casual eatery offers a Tex-Mex cuisine during lunch and dinner hours with beer and wine available and indoor as well as outdoor seating. BOBO’S FINE CHICKEN Bo Midgett 3139 Shore Drive bobochicken.jobs@gmail.com Virginia Beach VA 23451 $20 and under Chicken A new restaurant called BoBo’s Fine Chicken will be opening at 3139 Shore Drive in Virginia Beach, Virginia 23451. The restaurant will specialize in all-natural, antibiotic-free, fried chicken. In addition, all sides will be fresh-made and seasonal including candied sweet potatoes, collard greens, and corn and potato salad. A mid-spring opening is expected. POTOMAC DISTILLING COMPANY Todd Thrasher 735 Water St. SW Washington DC 20024 703-706-0450 www.wharfdc.com $20 to $50 Beverages Potomac Distilling Company is opening at The Wharf, 735 Water St. SW, Washington, DC 20024. The rum production facility will also house three bars, including a Tiki-themed rooftop bar. The menu is still being developed at this time, but is expected to feature a variety of selections including flatbreads, sandwiches, roast chicken, and classic bar snacks. Anticipated opening is in the summer of 2018. FOUNDING FARMERS Dan Simons 1904 Reston Station
Reston VA 20190 202-822-8783 www.wearefoundingfarmers.com $20 and under American A new Founding Farmers restaurant is slated to open at 1904 Reston Station in Reston, Virginia 20190. The restaurant’s menu will feature favorites like Chicken & Waffles, Red Velvet Cake, and the Late Harvest Salad, as well as other dishes inspired by the history, geography, and culture of Virginia. The new location will also be 10,000 sqft and will feature rooftop dining. In addition, the restaurant which is slated to open April 2018. The restaurant will serve breakfast, lunch, dinner and brunch. CORNED BEEF KING Jon Rossler 1900 Rockville Pike Rockville MD 20852 301-774-4125 www.cornedbeefking.com $20 and under Sandwiches/Soups/Salads/Deli Food truck Corned Beef King is opening a new location in a space at the Liberty gas station, 1900 Rockville Pike, Rockville, MD 20852. This will be the second such location, joining one at 18000 Georgia Ave., Olney, MD 20832. Corned Beef King offers a menu of corned beef cut to order, briskets, pastrami, knishes and latkes, and soups and salads. Seating at the new location will be available for 24 diners. Expected opening is for early April 2018. BONCHON CHICKEN JINDUK SHE 10100 Twin Rivers Rd. www.bonchon.com $20 and under Chicken A new location of fast-casual chain Bonchon is opening at 10100 Twin Rivers Rd., space C-123,Columbia, MD 21044, at the TENm. flats apartment complex. Bonchon offers an Asian-inspired menu, with dishes such as pork buns, Korean tacos, chicken katsu, and udon noodle soup. An exact opening date is not yet known, but we will update as we learn more. Contact phone number listed, 212-273-9797, is for the New York-based corporate headquarters of Bonchon Chicken. TINY VICTORY IAN MERRIMAN INDEPENDENT 506 W. Broad St. 3/6/2018 Richmond VA 23220 804-433-7288 $20 and under Asian A new restaurant called Tiny Victory, will be opening at 506 W. Broad St. in Richmond, Virginia 23220. The restaurant will specialize in Filipino-inspired cuisine and the menu will feature dishes with the chef’s take on Filipino food. In addition, when the restaurant opens in late spring, it will only serve dinner and is expected to expand into serving lunch. Contact number for the restaurant is 804-433-7288. PLAZA AZTECA Maria Saez 1600 Premium Outlets Blvd Norfolk VA 23502 757-965-5600 www.plazaazteca.com $20 and under Mexican Plaza Azteca will be opening a new location by summer 2018 at the Norfolk Premium Outlets center located at 1600 Premium Outlets Blvd. in Norfolk, Virginia 23502. The restaurant specializes in authentic Mexican food, specifically
from the Jalisco region as well as Tex-Mex cuisine. Contact number 757-965-5600 is for other Norfolk location. Secondary number, 860-648-4454 is for corporate location. THOMPSON HOTEL Brad Nichols Third St. SE & Tingey St. SE Washington DC 20003 415-694-5800 $20 to $50 Classic/Varied The new Thompson Hotel, from San Francisco, CA-based Geolo Capital and Boston, MA-based JW Capital Partners, will soon be under construction at Third St. SE & Tingey St. SE, Washington, DC 20003, at The Yards development. The 225-room hotel will feature a groundlevel restaurant with separate lobby lounge, as well as a rooftop bar. Few details about the restaurant and bar concepts and menus are known at this time, but we will update as we learn more. Contact phone number listed, 415-694-5800, is for Geolo Capital. LITTLE BEAST Aaron Gordon 5600 Connecticut Ave. NW Washington DC 20015 202-347-7895 $20 to $50 Classic/Varied A new restaurant called Little Beast is opening at 5600 Connecticut Ave. NW, Washington, DC 20015. The space will have an indoor/outdoor bar, as well as an outdoor patio. The all-day, 7- day a week restaurant will have a daytime menu of house-baked pastries, breakfast sandwiches, and cupcakes, as well as Vagabond coffee. The dinner menu will be Italian-inspired, with fare such as wood-fired pizzas, pastas, roasted chicken, and fish. Opening is expected in the summer of 2018. Owner Aaron Gordon also owns Red Light, Drafting Table, and Bakers & Baristas. Contact phone number listed, 202-347-7895, is for Bakers & Baristas, at 501 7th St. NW, Washington, DC 20005. DISTRICT DOUGHNUT Greg Menna 1100 Maine Ave. SW Washington DC 20024 202-750-1955 www.districtdoughnut.com $20 and under Desserts A new location of District Doughnut is opening at The Wharf, 1100 Maine Ave. SW, Washington, DC 20024. District Doughnut serves freshly-baked, handcrafted doughnuts using fresh ingredients. Anticipated opening is in May or June of 2018. Contact phone number listed, 202-750-1955, is for District Doughnut. URBANO 116 Justin Sparrow 116 King Street Alexandria VA 22314 704-548-8800 $20 and under Mexican Urbano 116 is a new restaurant opening at 116 King Street in Alexandria, Virginia 22314. While the restaurant’s menu has yet to be disclosed, we do know it will seat 163 in a nearly 4,000 sqft space and will feature limited live entertainment. Proposed hours are 11a to midnight Monday through Wednesday, 11a to 2a Thursday through Saturday and 10a to midnight Sundays. Contact number 703-548-8800 is for Mason Social also in Alexandria, which shares the same owners.
FSM ADVERTISERS SUPPORT THE FOODSERVICE INDUSTRY OF THE MID-ATLANTIC WHEN THEY SHARE THEIR MESSAGE EACH MONTH. CONTACT LISA SILBER, SALES MANAGER: 301-591-9822 OR LISA@FOODSERVICEMONTHLY.COM FOR THE BEST WAY TO REACH THE REGION’S BUYERS.
INDEX TO ADVERTISERS
Tell them you saw it in Foodservice Monthly Acme Paper ............................................................. 11 Barter Systems ....................................................... 23 Bi-Hospitality Training Solutions ............................ 11 Chesapeake Greenhouse Ltd ................................. 3
24 | APRIL 2018
Ecolab ..................................................................... 17 FoodPRO .................................................................... 1 H M Wagner - ...........................................Back Cover Itek Construction ................................................... 13 H&S Bakery .............................................................. 5 Martin Bamberger Co ............................................. 13 Performance Food Service........... Inside Back Cover The Newsmagazine Foodservice Professionals Rely On
Ram EF .................................................................... 23 RAM W ..................................................................... 21 Restaurant Depot ..................................................... 7 Saval Foodservice ........................ Inside Front Cover Soft Stuff...................................................................10 Tech 24 Construction...............................................19
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TO OUR VALUED CUSTOMERS, VENDORS AND BROKER PARTNERS, Thank you for attending our 2018 Coney Island Spring Show at the Carousel Resort in Ocean City, Maryland. As your trusted broadline foodservice distributor, our goal was to exceed your expectations by offering an extensive array of New and Hot Show Promo Items. We hope you enjoyed this event! We look forward to serving you and your foodservice needs!
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