Food Service Monthly

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Volume 13, Number 6 n June 2014

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The Newsmagazine Foodservice Professionals Rely On

James Beard 2014

Mid-Atlantic

Chef of the Year

Rasika’s

vikram SUNDERAM

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INSIDE

Volume 13, No. 6 n June 2014

foodservicemonthly TM

JUNE FOCUS: Poultry.............................................................................................................. 15 news and information

foodservicemonthly foodservicemonthly.com

Volume 13, Number 6 n June 2014

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The Newsmagazine Foodservice Professionals Rely On

James Beard 2014

mid-atlantic

chef of the Year

Rasika’s

Vikram Sunderam Named James Beard Mid-Atlantic Chef of the Year................................................ 5 Association News RAMW.............................................................................................................. 12

vikRam SUNDERam

Old School: David Fanaroff............................................................................................................ 18 Association News RAM................................................................................................................. 26 Ad Index...................................................................................................................................... 29 Restaurant Activity Report............................................................................................................ 30 Columns Sauce on the Side Foodservice Technology Off the Vine Bob Brown Says The Latest Dish Whining n’ Dining Balti-MORE Food Smarts

by by by by by by by by

Michael Birchenall.................................................. 4 Henry Pertman..................................................... 10 Tom Finigan.......................................................... 13 Bob Brown........................................................... 14 Linda Roth Conte.................................................. 22 Randi Rom .......................................................... 24 Dara Bunjon......................................................... 25 Juliet Bodinetz...................................................... 28

Table Linens Chef Coats Aprons & Towels Mops & Mats

On the Cover Vikram Sunderam, chef Rasika, at Rasika West End after winning the James Beard Mid-Atlantic Chef of the Year. photo credit: Michael Birchenall

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

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SAUCE ON THE SIDE

Delight with Real Life Examples

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with a service story from ast month’s Bob outside the restaurant Brown Says column or hotel realm and bring about training and the focus around to our seminars brought hospitality world. As Bob back good memories said, “Stories provide a of the way I conducted powerful way to make a my meetings/training point.” sessions in the hotel food and beverage world.

I have a story for He said, “Delight with you … it comes from real-life examples.”

by Michael Birchenall my wife’s recent trip to Then he talked about a Alaska. She has worked story at a Macy’s where in private dining at The Occidental he couldn’t find anyone to help for 18 years and for many of those him with a sock purchase … but has served the Visit Anchorage finishes with a more positive story about a personal shopper experience convention sales team headed by Jim Henderson and Julie Dobbs. at Neiman Marcus. In a training They had been trying for years to seminar, he connected selling a get her to visit the state they love. complete outfit to selling a full Finally the stars aligned toward the dinner experience in a restaurant.

I would always start my manager northwest for her this spring and Acqua went on her own for two meetings and service staff sessions

BEACON BAR & GRILL

grEat viEws grEat drinKs grEat EscapE

weeks over Easter. Jim and Julie are passionate about Alaska … so they set her up with as Acqua like to calls it a wow 5-star package of how to thoroughly experience their home state. Acqua’s personality is about taking advantage of great opportunities when they come her way, to do it all, and she did … by plane, foot, boat, train, bus and bicycle. All of it!

She also came back with a long list of new hospitality friends who extended her the courtesies of an open, generous and warm Alaska welcome from folks like Chris Block at the Hotel Captain Cook, Lessie Kincaid at the Hilton Anchorage, Steve Rader at the Anchorage Marriott Downtown, Jeff Johnson at Alaska Railroad and Liz Johnson from Kenai Fjords Tours to name just a few.

But for my purposes, the story Acqua came back with that stuck with me the most was about the Whittier police office Eric Brenegan who stopped her in her rental car for going too fast. After doing his job (issuing a warning instead of a ticket), he then asked her if she

knew anything about Whittier, the western gateway to Prince William Sound. Eric proceeded to give a history and sightseeing lesson of his community of 218. Then he gave her directions to a secluded scenic spot where the mountain backdrop against the soothing trickling of the spring’s melting snow and ice gave her one more beautiful memory of Alaska and another postcardlike picture. He left her with his business card that included his email, cell number and website URL for Whittier, www.whittieralaska.gov (not exactly my stereotypical law enforcement expectation). When one finds service and hospitality where you least expect it, it always gives me a thrill … let’s hope that someone visiting one of your restaurants or businesses finds that special unexpected moment that comes from someone on your staff putting their passion and hospitality into action aided by your commitment to give your team the tools it needs to succeed.

Acqua’s story makes me want to visit Alaska.

foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 13, No. 6 n June 2014

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FSM NEWS

Vikram Sunderam Named James Beard Mid-Atlantic Chef of the Year

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photo credit: Kent Miller

Vikram Sunderam the live streaming of the gala on the Internet.

100 YEARS IN THE MAKING. INCREDIBLY DELICIOUS.

One other winner from our readership area included in the journalism arena Eli Saslow of The Washington Post in the Food Politics, Policy and the Environment category for “Food Stamps.” This work also received a 2014 Pulitzer prize.

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The 2014 James Beard Foundation Humanitarian of the Year honoree is Rehoboth Beach philanthropist and restaurateur Matt Haley. Haley’s charitable inspiration began while serving as a guest chef at a fundraiser in Atlanta, Georgia for disadvantaged Nepali youth. After hearing the story of a specific Nepali child in need of an education, Haley was so moved he decided to fund schooling for the child and her sister on the spot. Maintaining the relationship with the children over the years, he also expanded his work within the Nepal community to include building schools, providing education for orphans,

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Rasika showcases the cooking of Tawa (Griddle), Sigri (open Barbeque), Tandoori as well as regional dishes. When asked how he felt about the award Sunderam said, “I feel very humble. It is a great honor and I feel proud for my staff at Rasika and for my family.” Sunderam’s wife attended the gala at the Lincoln Center while his children (an 18-year-old daughter attends Virginia Tech and their 15-year-old son attends McLean High School) watched on

The James Beard Foundation Awards are financed by the James Beard Foundation with partial underwriting (“sponsorship”) provided by corporations, food product associations, and other contributors.

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Sunderam is from Mumbai, India but spent fourteen years working at the Bombay Brasserie in London. It was there that he met Ashok Bajak, the Washington restaurateur and owner of Knightsbridge Management, LLC. that includes Rasika and Rasika West End. Sunderam came to Washington to join Bajak in 2005 in order to open Rasika.

and aiding efforts to develop economic stimulus programs in the region, such as the creation of a coffee farm to encourage sustainability. Additionally, Haley has privately funded disabled women in the country to attend culinary school. To further support the community, in 2011, Haley founded the Global Delaware Fund to provide goods and services to at-risk children and children in challenging circumstances, both in Delaware and globally.

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asika chef Vikram Sunderam was named one of the “Best Chefs in America” by the James Beard Foundation (JBF) at its annual awards ceremony in New York City.

Sunderam was named the 2014 Mid-Atlantic Chef of the Year to join nine other winning regional chefs in the Best Chefs circle.

Other nominees from the MidAtlantic (Washington, Delaware, Maryland, Virginia, New Jersey, Pennsylvania) included Cathal Armstrong, Restaurant Eve; Spike Gjerde, Woodberry Kitchen; Cindy Wolf, Charleston and Brad Spence, Amis in Philadelphia.

The JBF states that these chefs have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past five years. The three most recent years must have been spent in the region where the chef is presently working.

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FoodService Monthly

FSM NEWS, cont.

The Occidental Captures Best of Show at Lamb Jam DC Twenty-one of the DC area’s top chefs and more than 500 attendees gathered for the Washington, DC Lamb Jam, a national culinary cook-off where chefs prepare innovative American lamb dishes. Foodservice Monthly editor Michael Birchenall was one of the media judges that determined the winners in each category.

The Occidental Grill with chefs Rodney Scruggs and Matt Baker won the Best in Show with a

Lamb ’Dagwood’ Sandwich. The Occidental team will go head-tohead with other cities’ Lamb Jam winners for the title of Lamb Jam Master at the Savor the Central Coast food and wine festival in California in September.

The category winners included:

Best in Shank Chef Erik Bruner-Yang from Maketto Cumin Lamb Shank Chow Fun

Best in Leg Chef Victor Albisu from Del Campo Lamb Empanadas

The Lamb Jam team of The Occidental: Raasikh Muhamaad, Rodney Scruggs, Matt Baker

Best in Ground Chef Wes Morton from Art and Soul Curried Lamb Sausage

Best in Shoulder

Calamari Fries

Chef Dimitri Moshovitis from Cava Mezze Grill Lamb Benedict

People’s Choice Chef Dimitri Moshovitis from Cava Mezze Grill Lamb Benedict

Best in Show Chef Matt Baker & Rodney Scruggs from Occidental Grill Lamb “Dagwood” Sandwich

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The event was held at the North Hall at Eastern Market and was kicked off featuring two previous DC Lamb Jam champions—chef John Critchley of and Marjorie Meek-Bradley of Ripple—going head-to-head in a “secret ingredient challenge.”

Other participating chefs included: Michael Costa, Zaytinya; Anthony Lombardo, 1789; Aaron McCloud, Cedar Tim Ma, Water & Wall and Jay Comfort, Lebanese Taverna.

The Lamb Jam, organized by the American Lamb Board, is a fundraiser for DC Central Kitchen.

The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture.

Maryland Winemasters Choice Competition Results Announced The 8th Annual Maryland Winemasters Choice Competition was the largest iteration to date with over 140 Maryland-produced wines representing wineries from across the state. This annual competition is judged by fifteen Maryland winemakers and assistant winemakers and provides an opportunity for them to taste and critique the wines of their peers. In all, there were ten best in class awards, in addition to 25 gold medals, 30 silver medals and 41 bronze medals.

“Our young wineries are learning very quickly how to make very good wine,” said Al Spoler, director of the competition and co-host of WYPR’s Cellar Notes.

“Diversity again showed to be one of the industry’s strengths,” says University of Maryland Extension Viticulturist Joe Fiola, Ph.D., who assisted with flighting the wines and managing back-room staff. “From sparkling to fortified, Maryland vintners continue to produce gold metal wines in a wide range of styles.”

With the win for its 2013 Chardonnay, Sugarloaf Mountain Vineyard has won Best in Show for the second consecutive year. The winery won in 2013 for its Comus 2011, and in 2010 for its Comus Reserve 2007.

Best in Show Sugarloaf Mountain Vineyard Chardonnay 2013

FSM NEWS Continued on page 8

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FSM NEWS, cont.

Best in Class Best Sparkling Great Shoals Winery Blanc de Blancs 2012 Best White Sugarloaf Mountain Vineyard Chardonnay 2013 Best Rosé Turkey Point Vineyard Rosé 2013 Best Red Catoctin Breeze Vineyard Cabernet Franc 2012

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José Andrés Delivers Commencement Address to 2014 GWU Class “The challenges we face today— hunger, poverty, inequality, war— have been around forever, but that doesn’t mean it always has to be this way,” said ThinkFoodGroup chef/partner Jose Andres at the university’s commencement ceremony. “That’s where we need you most. We need you to come up with new solutions, and to do that, new recipes for success must be written.”

Andres received a standing ovation after speaking to an estimated 25,000, including graduates and their families, on the National Mall. GW is the only university that holds its ceremony on the iconic site.

After a star-studded video purporting to show the university’s first choices for Commencement speaker, including Gwyneth Paltrow, Owen Wilson, Eric Holder and Morgan Freeman, Andrés said he was honored and humbled to be selected.

He charted his nontraditional

path to success, from a child in Spain who wanted to cook to a sailor with a desire to see the world, an immigrant in New York and an entrepreneur in Washington, D.C. “I fell in love with the idea that no matter what your background, anything was possible here,” said Andrés, who recently became a U.S. citizen. “I wanted to be part of the American Dream.”

But, he stressed, the rewards for him were not immediate—and graduates shouldn’t expect them to be either. “My story is not one of overnight success,” he said. “When I found myself alone in a new country, I didn’t buy a lottery ticket and hit the jackpot. I just kept going.”

The class of 2014, he said, has the opportunity to shape the new American Dream. “It’s not about having high-paying jobs, big houses, fast cars,” he said. “There’s nothing wrong with those things. But the new American Dream is bigger. It’s about how to achieve your success while also making an impact in the world.”

He encouraged graduates to learn from criticism and unpredictability.

Andrés talked about how lifechanging his service experiences have been, starting as a young volunteer decades ago at DC Central Kitchen to founding World Central Kitchen after Haiti’s devastating earthquake in 2010.

George Washington President Steven Knapp conferred honorary

José Andrés addresses graduates at the George Washington University’s 2014 Commencement ceremony on the National Mall.

Photo: Jessica McConnell Burt/The George Washington University

FOODSERVICE MONTHLY

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FSM NEWS, cont.

Doctor of Public Service degrees upon social justice advocate Maudine Cooper, businessman and philanthropist W. Russell Ramsey, B.B.A. ’81, as well as Andrés.

Ten Accepted for Les Dames D’Escoffier DC Ten area women have been accepted as members of the DC chapter of Les Dames d’Escoffier International, a service organization of women leaders in the food, beverage and hospitality industries and whose mission is education, advocacy and philanthropy.

Membership is by invitation.

The women selected represent a wide range of backgrounds and professional affiliations from an attorney to a cookbook author to the co-founder of a farm market.

Mary Beth Albright Attorney, media advocate, cooking instructor, food writer and critic, author of “How Apples Grow,” a children’s rhyming book. A Food Network Star Season 7 finalist, she is a contributor to WTOP-FM.

Cathy Barrow Cooking instructor, author of the “Mrs. Wheelbarrow’s Kitchen” blog, food writer; cookbook author of “Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving” to be released this fall by W.W. Norton Publishers.

Marjorie Meek-Bradley Executive chef Ripple and Roofers Union, Washington, DC.; nominee for 2013 Rising Culinary Star of the Year by Restaurant Association Metropolitan Washington; James Beard Foundation 2014 nominee, Rising Star

Debra Moser Co-founder, MeatCrafters, Rockville-based artisan meat company; Co-founder of Central Farm Markets; her former company, LillieBelles, offered savory and sweet pies at area farm markets.

Marie Ostosky Owner, Grey Salt Culinary; culinary

TV producer, cookbook author, media consultant, private chef, food stylist and culinary instructor.

Julie Peterson Founding partner, Marq Energie Consulting, a trade consulting firm serving international food and wine sector companies and associations that seek to enter or grow in the U.S.

Paula Shoyer Food writer, cookbook author, baking instructor; product developer for caterers and bakeries, specializing in kosher baking.

JUNE 2014 n 9

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Chef Eric Phipps Chef de Cuisine Greenspring, an Erickson Living Community

Suanne Simon Co-founder Loulies.com website that serves to inspire home cooking and promote eating in season; caterer, food writer, culinary instructor; co-founder Chaia, sustainable vegetarian taco shop.

Bettina Stern Co-founder Loulies.com website that serves to inspire home cooking and promote eating in season; founding board member, Africa Schoolhouse, building sustainable school communities for children in Africa; cofounder Chaia, sustainable vegetarian taco shop.

Robyn Webb Author of 16 cookbooks, nutritionist, culinary instructor and Food Editor of DiabetesForecast Magazine (American Diabetes Association); Gourmand Award winner for The Diabetes Comfort Food Cookbook; The Smart Shopper Diabetes Cookbook; recipe developer.

The Washington DC Les Dames d’Escoffier Chapter, founded in 1981, is one of 28 throughout the US, Canada and the United Kingdom. Chapter activities have raised more than $500,000 to provide grants and scholarships to area women entering or re-entering the culinary and hospitality industries. A signature program is the Green Tables Garden-to-Table Education Initiative that teaches ways to appreciate eating and sourcing fresh food. The chapter also offers public education and mentoring programs.

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10 n JUNE 2014

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TECHNOLOGY SOLUTIONS

There’s Technology and Then There’s Technology with a Sense of Humor

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and discusses very o, we lived through important aspects you the stress of Mother’s must know if you are just Day, and we will starting or just renovating. have more stress It is down to earth and in this weekend (OK, every English: How to Determine weekend) and then Startup Costs for Your New Father’s Day, and then …

Restaurant. it really never ends.

Today, lads and lasses, If you are a fan or not, gentlemen and ladies,

by HENRY PERTMAN this is going to make technogeeks and newbies, you giggle, and you may we will use the way of the even identify with this modern world, YouTube, to help restaurant segment: Mr. Bean Being relive some of your stress. This is Shellfish. my first interactive column so you OK. This is for real, but not can search on YouTube for the titles anything I would recommend listed here or you can easily go to unless you really do not like your foodservicemonthly.com and click customers: Sushi and Technology: No on my column where all the links Language Lessons Required. will take you directly to the video. I know you can do it!

This first video is quite serious,

Servers and owner alike would just love to say some of these things

to customers, but don’t you dare: How Not to Train Your Servers.

Germans and Japanese seem to love not having to pay servers. Fast casual on steroids. This is for real in Germany: German Take on Fast Food.

There are waiters who remind you of trained monkeys, right? Here are monkeys that will remind you of your waiters: Monkey Waiters. Really.

Really good service starts with well-trained service staff. You would have no stress if your staff was this good: Good Waiter.

Enjoy the videos and let me know if you want or need help creating your own links for your customers.

It is using technology and helping reduce stress. Enjoy the sunshine.

Are you still behind the times in your kitchen, or does your kitchen look like this? Screens in your kitchen are genuine stress relief: Technology in the Kitchen.

Henry Pertman is senior sales manager with MICROS Mid-Atlantic. The Columbia, Md.-based MICROS Systems provides point of sales systems worldwide. Henry can be reached at hpertman@micros.com

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FoodService Monthly

ASSOCIATION NEWS RAMW

RAMW Holds Exclusive Member Farm-to-Table Event

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Farm-to-Table Event, exclusive for Restaurant Association Metropolitan Washington (RAMW) members, was held recently at The Pig, located at 1320 14th St. NW Washington DC. The event was sponsored

by Dempsey Uniform & Linen Supply, a leading, independent restaurant linen service company serving the Baltimore-Washington metropolitan area in celebration of Earth Week. Ed Mullarkey, general manager for Dempsey and Kristin Dempsey, vice president sales and

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Ed Mullarkey, Erica Porch, Josh Hahn, Kristin Dempsey, Brad Parker, Michael Bonk

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marketing, attended the event.

They also kicked off Dempsey’s campaign to champion awareness for sustainable business practices within the restaurant industry.

A head to tail tasting menu

by The Pig Chef, Michael Bonk showcased the protein, complemented by seasonal, freshlypicked produce from EatWell Natural Farm and artisan goat cheese made by Pipe Dreams Fromage. Special guest speakers included EatWell Natural Farm Manager, Erica Porch, and Pipe Dreams Fromage cheesemaker Brad Parker who shared their passion for farm-to-table cuisine discussing their backgrounds, daily operations on their farms, and their interest in sustainable agriculture.

The Pig is operated by Dempsey customer, EatWell DC, which runs five casual neighborhood restaurants in Washington DC focused on farm-to-table cuisine.

EatWell DC was recently featured as the cover story for Restaurant Facility Business Magazine’s Feb/ Mar issue, titled, “The Green Team” detailing “how one small restaurant company, EatWell DC, can teach an entire industry about sustainable operations.” EatWell’s Operating Partner, Josh Hahn said of Dempsey, “Partnering with vendors who share our values is of great importance to us. We’ve taken countless steps over the years to be a more environmentally responsible company, from paper goods, wind energy, local vendors, our own farm and much more.“

Dempsey is also planning a second event in the fall to focus on the operations, maintenance, and construction side of the equation for RAMW restaurant members.

Dempsey has also launched an advertising campaign “Farm-to-Table Linen” to dovetail their efforts in raising awareness among restaurant operators who want to green their supply chain as an extension of their sustainable practices.

As an industry leader in environmental stewardship, Dempsey operates the first TRSA “CleanGreen” certified laundering facility in the United States. A restaurant that uses table linens, uniforms, towels, floor mats and other reusable textiles laundered by a Clean Green facility can point to the certification as evidence that these were washed, dried and finished with techniques selected to maximize sustainability, meeting quality standards for conserving resources, controlling sewer discharges and otherwise minimizing environmental impact. They deploy state-ofthe-art, high-capacity washing, drying and wrinkle-removal equipment and document their efficiencies in water and energy use and best management practices (BMPs). Dempsey is also a voluntary member of the Laundry Environmental Stewardship Program (LaundryESP), and the US EPA Sustainability Partnership Program, which includes programs such as WaterSense, Energy Star and WasteWise.

FOODSERVICE MONTHLY

JUNE 2014 n 13

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OFF THE VINE

Make It Seasonal

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any chefs and As the weather cools, cookbook authors seasonal menus usually are dedicated to focus on richer flavors the seasonality of that fill and take away the cuisine. They focus on chill. Most chefs braise or foods that are in season roast in the cooler seasons. and local, because these In the warmer months, foods taste better than they tend to cook lighter foods that are shipped and simpler by grilling or from overseas. However, sautéing. This seasonal for many restaurant BY tom finigan, dws, csw shift in cooking styles professionals, wine should be reflected in the unfortunately falls into a “set it and wines to pair with these dishes. forget it” pattern. Too often, novices Simply put, the warm months call and professionals alike believe that for simple and fruity wines, while if a wine is good it can go with the cooler months require wines any food at any time. But, a static with more body and complexity. wine list does nothing for seasonal In the summer, wine drinkers menus. are drawn toward white wines, Wine lists should be just as like Sauvignon Blancs, Albariños, seasonal and inspired as the Muscadets and even Chablis. The seasonality of the summer heat cuisine it’s meant increases thirst to complement. for these lighter, However, simply tangier wines considering the because their ingredients on citrus flavors the plate is not and pronounced enough. It is also acidity satisfy our important to bear thirst. These crisp in mind how the wines fit perfectly preparation of with chilled, these ingredients grilled or sautéed influences the foods of spring pairing. The and summer seasonal cuisine as their lighter, movement in the more simple U.S. first gained fruit profiles stay notoriety in out of the way California, a state also famous for its of the simpler preparations of the many wine regions. Naturally, the food. When winter comes, a wine local, seasonal cuisine in California list should shift to bigger white paired well with California wines such as White Burgundy, wines. Now about 48 states have Alsatian wines, German Riesling vineyards, wine regions and are and oaky U.S. Chardonnays. They producing very good wines. If complement the richness of the your restaurant is committed to foods by bringing their own depth supporting local farms it should of flavors. A deep, complex wine also consider supporting local helps to bring harmony to complex, wineries as well. That is not to say long cooked dishes. that the list should only represent Once the first fall produce appears local wines, but it should give a fair it is time to break out those big, nod to them if they work with your rich, tannic red wines that have menu. been sitting in storage all summer.

Their heaviness makes them almost undrinkable in the hot weather, but their layers of flavors and spices work beautifully with more complex foods of fall and winter. However, that doesn’t mean you have to erase the Red side of your menu. There are several red varietals that can be paired with spring and summer fare, including light reds such as Cru Beaujolais, Côtes du Rhône and California Pinot Noirs, because their crisp acidity and light bodies help highlight the purity of ingredients.

These reds should be served with a slight chill, which can be refreshing on a hot July evening during patio service.

Whether the wine is red or white, it should respect the seasonality of your menu. An incorrect pairing can easily ruin the taste of the wine. For instance, a light Pinot Noir should

not be paired with an osso bucco because the richness of the dish blows it away. Instead, try pairing the dish with a deep, rich red wine such as an Italian Barolo, Australian Shiraz or a Napa Valley Cabernet Sauvignon. A savvy wine consumer looking for a beverage in the middle of summer will appreciate a well-balanced seasonal list that complements his or her farm-fresh entree thereby enhancing the overall dining experience that will remain long after the last bite of food is enjoyed.

Tom Finigan is the principal of VineCrush Consulting, an education and consulting service on wine, beer and spirits in the National Capital Region. In addition to wine education and events, VineCrush works with restaurants on list creation and staff training. Visit vinecrushconsulting.com and follow him on Twitter @VineCrush.

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14 n JUNE 2014

The Newsmagazine Foodservice Professionals Rely On

B BOB BROWN SAYS ...

Be Ready for the Jackpot Table

I

t was Wednesday night leader/buyer, when a man in January when I wearing what appeared to was waiting tables at be a fine Italian suit and New Heights at the with tiny beads of sweat corner of Connecticut on his forehead opened, “I’m Mr. Simon, president and Calvert in DC. of Simon and Schuster.”

Overlooking the Shoreham “I’m Bob Brown,” I replied Hotel, the restaurant was with a handshake. “Bob, beautifully appointed I’ve been held captive with handcrafted chairs,

BY BOB BROWN for days with these 12 halogen lights, and stained nut cases from Canadian glass partitions. With two Publishing, and I need your help to tops filled, I could hardly wait for close the deal,” he pleaded. my large corner table to be seated.

Then at 8 p.m., Julien, the host, escorted a group of well-dressed Offer a Top-of-the-Line Meal Plan guests to my 13-top. And, I saw “Don’t worry. I have a plan. We’ll dollar signs and heard “cha-ching.” begin with cocktails prepared with top-shelf vodkas, gins, tequilas, Read Cues and Set the Stage bourbons, and rums. For white I stopped, made eye contact and wine drinkers an endless supply read the style and mood of the of Chardonnay, Sauvignon Blanc, arriving guests. Helping to seat Riesling, and Pinot Grigio. For them I scanned the table for the red lovers, an endless supply of

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Cabernet, Merlot, Pinot Noir, Shiraz, and Zinfandel. Mr. Simon nodded, “I like the sound of that.” I thought to myself, I like the sound of that, too!

Within moments, the table was bursting with spirited conversation.

I kept pouring wine, and his head kept shaking “yes”—because 60 to 90 percent of the time guests buy exactly what you tell them.

After the feast I cleared the table because the more you clear, the more you sell.

Then, Mr. Simon pulled me aside.

His face now full of sweat he asked, “OK, Bob, what are we going to do now?” “Don’t worry, Mr. Simon. I have a plan. Chef Allison Swope will prepare platters of gorgeous appetizers along with signature soups, salads, entrées, and side dishes,” I encouraged. As I kept pouring the wine, his head kept nodding “yes.”

After the feast, I cleared the table—because the more you clear, the more you sell.

Create a ’Blow Your Mind’ Finale Mr. Simon pulled me aside one last time, “Are we almost there?

I need a knock your socks off ending.” “I have a plan. David Gotter, our pastry chef, makes desserts so beautiful you’ll look at ’em, not eat ’em. I’ll bring snifters of Sambuca, Frangelico, Amaretto, Gran Marnier, and Baileys, along with Louis XIII.” “Sounds good, but not good enough,” he countered.

“Then how about French-pressed coffees from the Blue Mountains of Jamaica, man?” I offered. “Not, enough,” Mr. Simon resisted. “OK, then I’ll have my fellow servers, Julie, Brett and Wayne; surround the table, each with a bottle of vintage Cristal Champagne. Then, I’ll propose a toast, and you’ll close the deal,” I retorted.

Moments later, I heard the popping of Champagne when a drunken wise guy, clinking two glasses, beat me to the punch. “Mr. Simon, we at Canadian Publishing are pleased, proud, and privileged

FoodService Monthly

to announce we’ll be working with you for the next 10 years.” What did Mr. Simon do? He jumped up and kissed me—on the lips!

Provide a Fond Farewell But, I had to remember that selling begins—and ends—at the door. So, I helped the guests with their belongings; moved the table for their comfortable departure; and escorted the wobbly guests down the steps into the cold night and across the street to the Shoreham.

There was a tap-tap on my shoulder.

It was Mr. Simon, who shook my hand and offered his business card, “Mr. Brown that was the finest piece of selling I’ve seen in years. So, I’m going to ask Mildred, my secretary to have our Citation jet flown down to bring you to New York, where I’ll put you up at the Drake Hotel.

You have the magic—that special gift of sales DNA. So, with a little training, you’ll become a millionaire in months.” I was shocked (and never heard from him again).

Then, the drunken wise guy from Canadian Publishing handed me a hundred dollar bill. Bidding them adieu, I walked up the steps and thanked Julie, Brett, Wayne, and Julien. At Mr. Simon’s seat, I found my scorecard: the American Express voucher, the check for $4,000 and the tip—$1,500.

In spite of desperate times, there are those with means who are tired of endless tragic news. They want you to take them to the top. And, when Mr. Jackpot drops in, you had best be prepared to make the most of a glorious opportunity.

Bob Brown, president of Bob Brown Service Solutions, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Olive Garden, and Red Lobster.

He has appeared on the Food Network and Hospitality Television and is author of The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success. ©Bob Brown Service Solutions 2012. Contact Bob for DVD for the new DVD “The 8 Keys of Dining Sales Success,” “The Raw Prepped Final Food Show.” and the “7 Keys of Beverage Sales Success” at 703726-9020 or bob@bobbrownss.com

FOODSERVICE MONTHLY

JUNE 2014 n 15

The Newsmagazine Foodservice Professionals Rely On

Types of Poultry We all know about chicken … what else fits in the “poultry” classification?

Duck and Goose The White Pekin duck, native to China, is a relative newcomer to America. In 1873, a Yankee Clipper ship crossed the Pacific with fewer than a dozen of them, marking the beginning of America’s domestic duck industry. The domestic goose, bred in ancient Egypt, China and India, arrived from a different direction — across the Atlantic from Europe, where they’re immensely popular.

Ratites (Emu, Ostrich, and Rhea) Red meat is now on the “wing” into innovative restaurants and some meat markets. The latest in meat products is from the “ratite” family of flightless birds. It’s lean

and tastes like beef, but contains much less fat. In fact, ratite meat is even lower in calories than chicken and turkey. Ratites have been around for 80 million years.

Ratites are a family of flightless birds with small wings and flat breastbones. Ostrich, emu and rhea are members of this family.

Ostrich is native to Africa; emu, to Australia; and rhea, to South America—particularly the grasslands of Argentina.

When fully grown, ostriches—the largest birds in the world—stand about seven to eight feet tall and can weigh 300 to 400 lbs.; emu are about six feet tall and weigh 125 to 140 lbs. Adult rheas are about five feet tall and weigh 60 to 100 lbs. The birds are 95 percent usable as meat, feathers, oil and leather.

Game Birds The game bird industry in the U.S. raises millions of birds for sale to restaurants and

direct to consumers. These include up to 10 million pheasants, 37 million quail (including 12 million Bobwhite), 4 million Chukar partridges, 1 million Mallard ducks, 200,000 wild turkeys, and several other bird species.

Guineafowl: This relative of the chicken and partridge, sometimes called a guinea hen or African pheasant, was thought to originate in Guinea, West Africa. A young guineafowl, about 11 weeks old, has tender meat. Female guinea fowl are more tender than males. The meat is light red and slightly dry with a mild gamey flavor. Due to their small size—about 2 to 3 lbs., including giblets, guinea fowl are usually sold whole.

Partridge: There are no native partridge species in the United States. Most partridge in the market are from European or African varieties. The Grey partridge, a European species, was imported from Hungary and raised in England. Found as far away as the Middle East, this variety is sometimes called Hungarian

partridge. Chukar is a partridge species from India.

Pheasant: Originally from Asia, the female of this medium-size game bird (weighing about 3 lbs.) has more tender, plump, and juicy meat than the male, which weighs about 5 lbs.

Quail: American quail are known regionally by various names: Bobwhite, partridge, and quail (blue, California, mountain and Montezuma). American quail nest on the ground and are not related to the European quail of the partridge family. A ready-to-cook quail weighs about 3 to 7 ozs., including the giblets. Due to their small size, they are usually roasted and served whole.

The meat is dark, but mild flavored.

Squab or Pigeon: This species originated in the Middle East and Asia, and is one of the oldest birds known to man. A squab is a young, immature pigeon about 4 weeks old. Because it is too young to fly, the meat is very tender. Squabs usually weigh about 12 to 16 ozs., including giblets, and have dark, delicately flavored meat. They are usually stuffed whole and roasted.

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Fresh & Frozen Chicken, Turkey, Duck and Cornish Hens

16 n may 2014

W

hat do we really know about the chicken? Let’s examine what we should be talking about when we look at the number one species consumed

by Americans.

Interest in the safe

The Newsmagazine Foodservice Professionals Rely On roasted whole.

• Capon: male chickens about 16 weeks to 8 months old; surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.

• Stewing/Baking Hen: a mature laying hen 10 months to 1½ years old. Since the meat is less tender than young chickens, it’s best when used in moist cooking such as stewing.

• Cock or Rooster: a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.

Chicken: From Farm to Table handling and cooking of chicken is reflected in the thousands of calls to the USDA Meat and Poultry Hotline. The following information answers many of the questions about chicken.

History and Definitions The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens. The following are definitions for these: • Broiler-Fryer: a young, tender chicken about 7 weeks old; weighs 2½ to 4½ pounds when eviscerated.

Cook by any method.

• Rock Cornish Game Hen: a small broiler-fryer; weighs between 1 and 2 pounds. Usually stuffed and roasted whole.

• Roaster: an older chicken about 3 to 5 months old; weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually

All chickens found in restaurants or stores are either inspected by USDA or by state systems which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. The “Inspected for wholesomeness by the U.S. Department of Agriculture” seal ensures the chicken is free from visible signs of disease.

Inspection is mandatory but grading is voluntary. Chickens are graded according to the USDA Agricultural Marketing Service’s regulations and standards for meatiness, appearance and freedom from defects. Grade A chickens have plump, meaty bodies and clean skin, free of bruises, broken bones, feathers, cuts and discoloration.

Fresh or Frozen The term fresh on a poultry label refers to any raw poultry product that has never been held below 26 °F (-3.3). Raw poultry held at 0 °F (-17.8 °C) or below must be labeled frozen or previously frozen.

No specific labeling is required on raw poultry stored at temperatures

between 0 and -25 °F (-17.8 °C and -3.9 °C).

Dating of Chicken Products Product dating is not required

by Federal regulations, but many stores and processors voluntarily date packages of chicken or chicken products. If a calendar date is shown, there must be a phrase immediately adjacent to the date that explains the meaning of that date, such as sell by or use before.

The use-by date is for quality assurance; after the date, peak quality begins to lessen, but the product may still be used. It’s always best to buy a product before the date expires. If a use-by date expires while the chicken is frozen, the food can still be used because foods kept frozen continuously are safe indefinitely.

FoodService Monthly

Color of Giblets Giblet color can vary, especially in the liver, from mahogany to yellow.

The type of feed, the chicken’s metabolism and its breed can account for the variation in color. If the liver is green, do not eat it. This is due to bile retention. However, the chicken meat should be safe to eat.

Fatty Deposits Chickens may seem to have more fatty deposits or contain a larger “fat pad” than in the past. This is because broiler-fryer chickens have been bred to grow very rapidly to supply the demand for more chicken. Feed that is not converted into muscle tissue (meat) is metabolized into fat.

However, the fat is not “marbled” into the meat as with beef or other red meat, and can be easily removed.

Geneticists are researching ways to eliminate the excess fat.

Hormones & Antibiotics No hormones are used in the raising of chickens.

Antibiotics may be used to prevent disease and increase feed efficiency. Before the bird can be slaughtered, a “withdrawal” period is required from the time antibiotics are administered. This ensures that no residues are present in the bird’s system. FSIS randomly samples poultry at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.

Trisodium Phosphate

Additives are not allowed on fresh chicken. However, if chicken is processed, additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the label.

Food-grade trisodium phosphate (TSP) is among several antimicrobial agents that have been approved by FDA. It is “generally recognized as safe” (GRAS) and has been safely used for years, particularly in processed cheese. TSP is used in poultry slaughter as an antimicrobial agent for raw poultry carcasses.

When immersed in and/or sprayed in a dilute solution on chickens, it can significantly reduce bacteria levels.

To read about other antimicrobials, see that section in the document “Safe and Suitable Ingredients Used in the Production of Meat, Poultry, And Egg Products” at www.fsis.usda.gov/OPPDE/rdad/ FSISDirectives/7120.1.pdf

Rinsing or Soaking Chicken

Irradiation of Poultry

(Be sure to reade Food Smarts, pg. 28) Washing raw poultry before cooking it is not recommended.

Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. This is called cross-contamination. Rinsing or soaking chicken does not destroy bacteria. Only cooking will destroy any bacteria that might be present on fresh chicken.

In 1992, the USDA approved a rule to permit the irradiation of raw, fresh, or frozen packaged poultry to control certain common bacteria on raw poultry that can cause illness when poultry is undercooked or otherwise mishandled. Irradiation at 1.5 to 3.0 kilo Gray, the smallest, most practical “dose,” would eliminate more than 99 percent of Salmonellae organisms on the treated poultry.

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18 n JUNE 2014

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

OLD SCHOOL

David Fanaroff, Spectrum Foods

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CM

Located just blocks from the White House and the National Theater, the Occidental Grill & Seafood has been a landmark in DC dining since 1906.

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Chef Matt Baker, Occidental chef de cuisine, began his culinary career in his grandmother’s kitchen... and Johnson & Wales. While at Krish The Restaurant in Singapore, Time magazine named Chef Matt “The Country’s Hottest Chef”.

Baker also worked at DC’s Minibar by José Andrés and with Robert Wiedmaier at Brasserie Beck before joining The Occidental in 2012.

Chef Baker sets himself apart with his consistent passion for inventive and inspired, locallysourced cuisine.

“At The Occidental we love working with local farms and suppliers, and Kreider Farms is definitely one that stands out. Whether we are making a puree, soup, or even a foam, we know that Kreider Farms products are going to provide us with the rich flavor and silky, smooth texture that we desire.”

Chef Matt energizes the menu with exciting and intricate daily specials. By establishing relationships with local farmers and purveyors, he is able to create seasonally-inspired dishes, using the freshest ingredients. Recently, he won the regional Matt Baker chef de cuisine LambJam DC, sponsored by the American Occidental Grill & Seafood Lamb Board. Good luck at the national finals, Matt! 1475 Pennsylvania Avenue NW Washington DC A REAL Farm. Family owned since 1935.

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too much responsibility.” Fanaroff wants to sell his fair share of a quality product … and after twenty years of continuous [Editor’s Note: This is the second in a growth, he is happy with his way of series of articles about the veterans of the doing things. He does this from a 56,000 foodservice industry … the trailblazers with sq. ft. facility with 26 trucks and a small old-fashioned values and business practices sales team; delivering six days a week. who still sets the standard in a techno/social Besides the Peruvian market, Spectrum media-driven world.]

Foods is a leader in the Halal chicken arena. And for the Peruvian chicken ome much of our time is spent houses, he ties their package together trying to decipher the circle of correct speech people use today to by being willing and able to stock yucca try and not say the wrong thing. It’s and plantains. He even sells the charcoal. not so much trying to be And do you need chicken politically correct, but it’s parts … he’s got them …

David Fanaroff like trying to guess what a chicken feet, gizzards, Spectrum Foods, Inc. livers. person wants to hear and 3388 Pennsy Drive then trying to cautiously For his key to success, deliver whatever message he opens the door for Landover Md. you can cobble together. business every day with 302-322-8889 That’s not David the attitude, “We treat Fanaroff, owner of people like the way they Spectrum Foods in Landover Md. David would like to be treated.” So, he does sell tells it straight … he sells poultry proteins some meats, goat meat and pork. and their affiliated products. That means Asked about the most worrisome issues he sells to the low to medium end market in his food sector, without question he and calls himself a leader among the said, “It’s the high prices.”

Peruvian chicken houses. A commodity But with his formula fine tuned to what house, he also sells poultry to the food works for his own business, Fanaroff is distributors of the Mid-Atlantic. Do you not afraid. He is headed to another year want to be a sole supplier to a house, I of increased business. ask. Right back at me the answer is, “No,

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20 n JUNE 2014

The Newsmagazine Foodservice Professionals Rely On

FoodPro Food Show Hager Hall

FoodService Monthly

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22 n JUNE 2014

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

THE LATEST DISH

Chuy’s Comes to Fairfax … Where Only the Margaritas Are Frozen Italian concept restaurant.

Austin-based Chuy’s Matchboxfoodgroup Holdings plans to open plans to open a matchbox its first DC metro area next summer. Bryan Chuy’s in Fairfax at Voltaggio is already 11219 Lee Hwy where northwest of DC so he’ll Chili’s used to be. This travel south to open his Tex-Mex-inspired casual second Family Meal (first dining restaurant group one is in Frederick) at celebrates their first store One Loudoun this late in the DC metro area and

by Linda Roth Conte summer/early fall. More its 57th restaurant in the outside of DC concepts chain. Everything is made that are slated to open there from scratch— nothing is frozen include: Uncle Julio’s Mexican but the margaritas. An August restaurant (from the folks who opening is planned. Springfield brought you Rio Grande) as is also in the expansion plans for Northern Virginia. well as a Redskins Grille from a company that opens NFL-themed restaurants.

Loudoun County is the next …

Loudoun County. One Loudoun Texas de Brazil plans to open development in Ashburn will where Buddha Bar used to be in host metro area restaurant groups NoMa aka Mount Vernon Triangle ready to expand west. Robert on Mass Ave NW. The churrascariaWiedmaier plans to open a new

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style Brazilian steakhouse (with Texas-style hospitality) is known for its all-you-can-eat service right at the table. There is currently a location in Fair Oaks Mall in Fairfax and in Richmond. A 4Q 2014 or 1Q 2015 opening is targeted.

Openings Update GRK, the fast casual Greek concept opening on 1140 19th Street, NW plans to be open in late June …

Boss Shepherd’s next to the Warner Theater plans an early July opening ...

America Eats Tavern in The Ritz-Carlton Tysons Corner is also targeting June …

Gypsy Soul in Merrifield’s Hyatt in the Mosaic District is owned and operated by RJ Cooper of Rogue 24. He plans to open before July 4th (two words: roof deck) …

Crane & Turtle in Petworth has Chef Makoto Hamamura, who plans to fuse Japanese and French cuisine …

Dolcezza’s Robb Duncan, plans to be open in early June at his new Logan Circle site on 14th Street featuring a to-go street window as well as a sundae bar …

Philadelphia’s Jose Garces’s new Argentinan steakhouse Rural Society, is slated to open in The Loews Madison Hotel this summer …

Boston’s own Michael Schlow plans to open Tico, with food influenced by his travels to Spain, Mexico and Latin America, in Logan Circle’s popular 14th Street corridor, this month …

Spike Mendelsohn’s We The Pizza Crystal City is also slated for a June opening …

Smashburger plans to open its 8th unit in the DC metro area when Gaithersburg opens in July.

Ch-ch-Changes Ashok Bajaj will close the Oval

Room on June 30 for a complete renovation of menu as well as décor. Chef Tony Conte’s most popular dishes will be featured during the entire month, to tide guests over until the re-opening in early August … Sanjeev Tuli is planning to open a casual cafe concept with pizza/pasta/burgers and perhaps even Tex Mex, where Malgudi was on 17th Street, NW. Robert Irvine of “Restaurant Impossible” and “Dinner Impossible” cut a deal to open Robert Irvine Fresh Kitchen at the Pentagon. It’s a restaurant in Arlington you may not be able to visit unless you an employee or a contractor. Irvine has the military creds, as he began his career in the British Royal Navy and was a guest chef at the White House mess, which is run by the Navy. It will offer full service as well as fast casual and fast food, for breakfast and lunch. A February 2015 launch date is expected.

A new Italian restaurant, Noelia, will open where Finemondo was at 1319 F Street, NW near Metro Center. Owner Kaiser Gill hired Carmen Piazza, formerly of Sette Osteria and Café Milano as executive chef. The businessman comes from a restaurant family, which owns and operates Aabshaar, a Pakistani restaurant in Springfield, and Shineys in Annandale. Noelia, named for his niece, will serve modern Italian comfort food. He also plans for the space to become a lounge in the evenings, as there is a dance floor. It’s targeted to an older demographic which does not favor the club scene.

Linda Roth Conte is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 703417-2700 or linda@lindarothpr.com or visit her website at www.lindarothpr.com

FOODSERVICE MONTHLY

Nation’s Capital Chef’s Association Vendor Fair The Army Navy Country Club

Hearn Kirkwood

JUNE 2014 n 23

The Newsmagazine Foodservice Professionals Rely On

Alicia Cargiulo, David O’Neal, Tamara Pilgrim, Keany Produce

Tech 24

FoodPro

Jeff Gordon, SeaRidge Sales & Marketing and Ray Kenna, Lobster Maine-ia

Steven Kohan, Metropolitan

24 n JUNE 2014

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

WHINING ’N DINING

Destination, Donation, Dining … Best Idea Ever

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has initiated a two-part o — this is such an promotion designed to innovative, unique raise funds and awareness and groundbreaking for The Red Devils idea that I’ve (TRD), a breast cancer dedicated my column to it. support organization.

From June 20 through TRD makes an immediate the end of September, The impact on the lives of Patio at Langermann’s breast cancer families by Canton will become THE funding transportation to RED DEVILS CAFE.

by RANDI ROM treatment, family support What does that mean? I’m needs, medical services so glad you asked. Award and treatment-related therapies. winning chef and visionary Neal Assistance from The Red Devils is Langermann has made the move to available free of charge to anyone reinvent the partnerships between with breast cancer living or being restaurants and local charities.

While most restaurants rely on their treated in Maryland. charity partner to bring them new The Promotion, Part 1 diners and donate a percentage of Langermann’s contributed a sales from just those new patrons, Southern-inspired Chef’s dinner Neal has chosen to go all in and is consisting of five-courses paired asking his patrons to join him to with wines to be prepared in the support a charity whose funds stay home of one lucky winner and in Maryland. Chef Langermann

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The Promotion, Part 2 Langermann’s created an unprecedented “Destination Donation Dining” event that will re-name The Patio at Langermann’s The Red Devils Cafe for the entire summer. The Red Devils Café will feature a special menu and 50 percent of the profits will be donated to The Red Devils. FYI — the Devils menu is available throughout the restaurant. Featured items include Red Devils Shrimp — sautéed gulf shrimp with Red Devil butter sauce over creamy grits and Red Devils Meatballs-spicy lamb meatballs with Red Devil sauce over creamy grits. Oh yeah-we’re not talking just ANY grits — we’re talkin’ ’bout Hoppin’ John grits which are produced by famed cookbook author John Martin Taylor — who is considered THE authority on lowcountry cuisine and was awarded the first Lowcountry Culinary Legend Award at the Charleston Food & Wine Festival in 2007.

In keeping with the Marylanders supporting Marylanders theme, Sloop Betty Hand Crafted Vodka is the events top sponsor. Sloop Betty is the flagship product of Blackwater Distilling, Maryland’s first licensed beverage alcohol distillery in more than three decades — part of an elite group of just 200 craft distilleries in the entire country.

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seven guests. Only 100 tickets will be sold at a cost of $100 each.

Serving the Mid-Atlantic Region BME Business Systems, Frederick, MD

Chris and Jon Cook. Sloop Betty is known for using organic, Marylandgrown ingredients — so — The Red Devils menu will feature Sloop Betty and Sloop Betty Honey vodkas in unique beverage options including The Red Devil, Iced Peach Betty and MY fave-the Ta-Ta-tini!

The Red Devils Executive Director Jan Wilson said, “We began this year with two big funding losses: 50 percent of our grant support from Komen Maryland went away, and Under Armour’s new strategic partner strategy resulted in our losing 100 percent of their support.

We needed a hero. And we got twoLangermann’s and Sloop Betty!”

Langermann told me, “The Red Devils spends more than $200 on average annually on the patients who turn to them for meals and groceries. Our goal is to help them raise funds to provide food as well as other support services for 75 to 100 families this year. With our customers help, we can make an immediate impact on the lives of those families. We’re proud to be a DEVILS ADVOCATE!” To purchase raffle tix, go to: www. thereddevilsraffle.org If you’re interested in doing your own Destination Donation Dining event, shoot me an email at RandiRom@comcast.net.

Want more info? Go to: TheRed-Devils.org, Langermanns.com, SloopBetty.com Randi Rom is a Baltimore special events planner, marketing and public relations maven, freelance writer and head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone at 443-691-9671.

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

Balti-MORE Mason Dixon Master Chef Tournament Returns

by Dara Bunjon For the past three years, sixteen regional chefs competed before a live audience creating an appetizer, Roland Park Place Sous Chef Sharmarie entrée and dessert at the Mason James and Executive Chef Mark Tracey Dixon Master Chef Tournament.The competition is open to chefs from their toques into the competition. restaurants, foodservice, personal Chefs continue to compete until etc. Winners from Mason Dixon there is only one standing … the Master Chef Tournaments have 2014 Mason Dixon Master Chef. been: Dennis Friedman, owner and chef at Newton’s Table, Roy “Opie” Dara Bunjon: Dara Does It–Creative Solutions for the Food Industry offers a myriCrooks, ShooFly Diner and Neill ad of services: public relations, social media Howell, owner of Corner Pantry. training and administration, freelance writing, The 4th season kick off is this marketing, special events, food styling and June at the Inn at the Colonnade. more. Contact Dara at Roland Park Place’s 410-486-0339, info@ Mason Dixon Master Chef Tournament 2014 Executive Chef dara-does-it.com or visit Inn at the Colonnade Mark Tracey and 4 West University Parkway • Baltimore www.dara-does-it.com or Sous Chef Shamarie www.masondixonmasterchef.com Twitter: @daracooks @MDMasterChef James have thrown

JUNE 2014 n 25

26 n JUNE 2014

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

ASSOCIATION NEWS RAM

Favorite Spring Craft Beers

by Chris Mabe T-Bonz Grille & Taphouse

T

-Bonz has been a Restaurant Association of Maryland (RAM) member since 2004 and was a finalist for the 2014 Craft Brew Program of the Year Award.

Spring is a great time for craft beer, whether it’s out on the deck,

mowing the lawn or sitting at your favorite craft beer bar. I like to enjoy a variety of styles during these 60 degrees days; it’s not always about something light and fizzy with no taste in a frosty mug.

Wit, Saison, Shandy These beers are great alternatives to your typical generic wheat beers that

require an orange slice:

Jailbreak Basil Wit, 4%, Maryland

T-Bonz Grille & Taphouse 4910 Waterloo Rd Ellicott City MD 21043 410-461-4748 tbonzgrille.com Twitter: @tbonzchris

Howard County’s newest craft beer addition. A fun twist on a wit beer, Jailbreak’s Bail Wit has a subtle earthy spice and citrusy flavor, while refreshingly sessionable.

Evil Twin Ryan and The Beaster Bunny, Saison, 7%, Denmark Grassy and sweet with some funky bitterness and coriander and pepper.

Harpoon Big Squeeze, Grapefruit Shandy, 4.5% Shandys are the new craze in the craft beer market. The Big Squeeze is full of fresh grapefruit flavor and refreshing on a hot spring day.

Session Pale, IPA Session IPAs have really taken off recently and are my favorite new style. These beers have lots of flavor and low alcohol by volume (ABV), living up to the name “session”:

Stone Go To, 4.5%, California A hop-forward IPA with lots of citrusy and piney bitterness, this beer tastes like an 8% IPA, but only kicks a little at 4.5. The 6-pack didn’t last long.

DC Brau Everyday Junglist, 5.5%, DC Grassy and slightly sweet, the Chinook and mosaic hops give that fruity bitterness that is great for spring weather drinking.

Flying Dog Easy IPA, 4.2%, Maryland Just the way it sounds, a really easy drinking IPA with some slightly sweet flavors and piney bitterness.

Terrapin Recreation Ale, 4.7%, Georgia

Light malt flavor with some citrus and grapefruity bitterness, available in cans, too, for on the go this spring. Great new yearround brew from Terrapin.

Brown Ale Maui Lahaina Town Brown, 5.2%, Hawaii Malty and nutty with some light vanilla sweetness, great for brisk evening out on the deck. A little tricky to come by one, but well worth the search!

Stout, Porter Flying Dog Mint Chocolate Stout, 5.7%, Maryland It tastes like it sounds, fresh mint flavor with a milk chocolate finish.

Pair it with some lamb on the grill or some dessert.

Mikkeller Orange You Glad I Said Porter, 6%, Denmark Lots of burnt and dark malt flavors with some mild bitterness and sweet orange backbone.

You can find most of these beers at your local store, although some may need to be sought out at the more eclectic beer bars and stores.

Check with your beer distributors to see which ones they can deliver to your establishment. I’m a hophead and love the hop forward session IPAs. Most of the beers I listed have a low ABV and full flavor, so you can drink a few on a hot spring day. Enjoy some of these picks and try something new. What are you waiting for? Run to your favorite watering hole and indulge. May I suggest T-Bonz? Cheers!

Reach restaurateurs. Advertise with us!

Contact Lisa Silber at 703.471.7339

foodservicemonthly

FOODSERVICE MONTHLY

JUNE 2014 n 27

The Newsmagazine Foodservice Professionals Rely On

Teaching with the CIA The Culinary Institute of America’s Ambassador Chefs recently visited the Center of Applied Technology North (CATN) in Severn, Md. to teach a class at the culinary program of Bruce Davis, Culinary Arts Instructor, and Peter Akerboom, CATN Baking/Pastry Instructor. US. Foods Baltimore, through their chef Perry Canestraro, provided all the food for the demonstration seminar and attended the class. CIA Ambassadors on tour included David Ivey-Soto, Certified Executive Chef; Paul Prosperi, retired CIA professor in baking and pastry arts and retired CIA Culinary Dean of the college Fritz Sonnenschmidt.

WISHING ALL THE 2014 RAMMY NOMINEES GOOD LUCK AND A GREAT NIGHT OF FUN! See you at the RAMMYS on Sunday, June 22nd.

Fritz Sonnenschmidt uses the flavors and techniques of West Africa in his demonstration.

David Ivey-Soto

28 n JUNE 2014

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

FOOD SMARTS

Poultry: No Salmonella for My Customers … For Real

W

e all love chicken. your hands before and after It is the most handling poultry—this is popular meat a must. It is our unfailing bought in the responsibility to our United States with customers. consumers eating an Salmonella serotype average of 84 pounds Enteridis infection is the of chicken a year. most commonly contracted Unfortunately, chicken form of Salmonella and (poultry) is still the is predominately found

by Juliet Bodinetz leading source of on eggs and poultry. The Salmonella. Although symptoms, as with most Salmonella can be found in many foodborne illness, include fever, foods, such as fruits, vegetables, abdominal cramps and diarrhea. and processed foods, this bacteria Symptoms usually start 12-72 hours is normally found in the intestines after ingestion and can typically last of poultry and human beings. In 4-7 days. According to the Centers overly real terms, if we get sick from for Disease Control and Prevention Salmonella, we are eating fecal matter. (CDC) overview in 2011, Salmonella is estimated to cause more than 1.2 million illnesses and 23,000 Human Avoidance Factor hospitalizations resulting in about The best preventative measure is 450 deaths each year. The CDC to wash our hands. Often we are reports that for every confirmed case infected without realizing it. Wash

National

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of Salmonella, there are 30 more unconfirmed cases.

Salmonella is transmitted through the feces of infected birds. The industrial method of raising poultry requires many birds in a small space. If you’ve ever wondered how our plants get contaminated with Salmonella, it’s through the process of irrigating a field with tainted animal water. Contamination can also occur in the plants with contaminated equipment—knives, cutting boards, workers’ hands, etc.

A lot of my students are proud to tell me they rinse chicken before they cook it. They think this makes the chicken safer to eat. It doesn’t!

In fact, you are increasing the risk of cross contamination in your kitchen with the splash factor. Heat is what kills Salmonella. It is critical that poultry be cooked to an internal temperature of 165°F. Thermometers should be used to observe when cooking temperature is reached.

It is logical, that we follow all safe food practices, that is, keeping poultry cold, out of the Temperature Danger Zone (TDZ = 41°F -135°F).

Don’t cross contaminate, cook to proper temperature and wash hands.

What could the industry do to eradicate Salmonella? Initially, readdress raising practices. Let’s give our poultry a Salmonella vaccine. The UK has been using one and it has

markedly lowered the incidence of Salmonella poisoning. Let’s stop giving our poultry antibiotics, so we don’t get antibiotic-resistant Salmonella strains.

Let’s make sure the slaughter houses are doing a better job cleaning and sanitizing their facilities to avoid cross contamination.

Let’s look into high pressure pasteurization as an option to eradicate Salmonella on fresh poultry before it is sold. High Pressure Pasteurization is a “a cold pasteurization technique which consists of subjecting food, previously sealed in flexible and water-resistant packaging, to a high level of hydrostatic pressure (pressure transmitted by water) up to 600 MPa/87,000 psi. It is the same effect as subjecting food to an ocean depth of 60 Km deep. Since 2000, high pressure processing has been successfully implemented in all type of food industries worldwide. It is a natural, environmentally friendly process that respects the ingredient and helps maintain the fresh food characteristics like flavor and nutrients.

It is a real alternative to traditional thermal and chemical treatments.

Juliet Bodinetz is executive director of Bilingual Hospitality Training Solutions and has more than 25 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in English or in Spanish as well as writing HACCP Plans in the Baltimore and Washington D.C. area. Contact: www. bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For latest food safety tips: Like on Facebook or Twitter: @BHTS

Fufills All Maryland Health Department Requirements

ExclUSivE dEalEr fOr thE tOaStmaStEr cEramic tandOOr OvEnS & ShiSh KabOb brOilErS

Recommended by: Coastal Sunbelt Produce, Baltimore Hispanic Chamber of Commerce, Foodservice Monthly, MICROS, PFG, RAMW & SAVAL

FOODSERVICE MONTHLY

JUNE 2014 n 29

The Newsmagazine Foodservice Professionals Rely On

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ADVERTISER INDEX Acme Paper & Supply.......................................................... 12 Alto-Hartley........................................................................... 8 Barter Systems Inc.............................................................29 Beacon Bar & Grill................................................................4 Bilingual Hospitality Training Solutions.................................. 28 BME................................................................................... 24 Capital Seaboard.................................................................. 9 Coltrin Consulting................................................................ 29 Congressional Seafood........................................................ 27 Crab Cake Secret.................................................................. 5

Dempsey Linen.....................................................................3 FOODPRO...........................................................................31 Gourmet Kitchens...............................................................11 H&M Wagner.......................................................................20 H&S Bakery........................................................................21 Hearn Kirkwood..................................................................15 Itek Construction + Consulting.............................................22 Ithaca Properties................................................................14 Keany Produce....................................................................23 Kreider Farms.....................................................................18 Loots Law Firm...................................................................29 Martin Bamberger...............................................................13

Maryland Food Center Authority............................................19 Metropolitan Meat Seafood Poultry.......................................32 National Restaurant Equipment............................................28 Performance Foodservice.......................................................7 Restaurant Assoc. of Maryland Education Found................... 25 Restaurant Depot................................................................25 Saval Foodservice.................................................................2 Seawings..............................................................................6 Spectrum Foods..................................................................17 Taylor AFS...........................................................................10 Tech 24 Construction..........................................................26

30 n JUNE 2014

RAR RESTAURANT ACTIVITY REPORT Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the Restaurant Activity Report and RAR is solely responsible for its content and accuracy.

The list is edited for space.

CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Custom Fuel Pizza Erwin 202-530-3918 info@fuelpizza.com • www.customfuelpizza.com 1635 Connecticut Ave NW Washington DC 20009 Custom Fuel Pizza will be opening a new location in the space that once housed Potbelly. The menu offers fastcasual pizza and Italian cuisine. Contact number listed 202-530-3918, is for the 1747 Pennsylvania Ave NW, Washington, DC location.

MoMo Chicken + Jazz Thomas Kim 240-483-0801 info@momofc.com 4862 Cordell Avenue Bethesda MD 20814 Signage is up for a new eatery called MoMo Chicken + Jazz in Bethesda, Md. The menu will serve the traditional flavors of Korean-style fried chicken, soy garlic and hot & spicy, as well as bento boxes, teriyaki and bulgogi. ABC available. Contact number listed 240-483-0801 is for Thomas Kim, the owner at this location.

Zzaam!

Derek Cha 434-293-7123 www.facebook.com/ZzaamFreshKoreanGrill 1232 Emmet St Charlottesville VA 22903 Derek Cha, owner of Sweet Frog yogurt shops, is launching a new restaurant and food truck called Zzaam. The restaurant is set to open in Charlottesville, Va. during the summer of 2014. The 3,000 sq.ft. restaurant’s menu will feature Korean cuisine and fusion such as Korean tacos.

Contact number 434-293-7123, is for the Sweet Frog location at 219 W Main St, Charlottesville, VA 22902.

Halligan Bar and Grill Shawn and Cynthia Gregory 804-364-2707 www.thehalliganbar.com 10180 Lakeridge Parkway Ashland VA 23005 A third installment of Halligan Bar and Grill will open in Ashland, Va. The 850 sq.ft. firefighter-themed restaurant will serve items such as pulled pork, beef brisket and chicken barbecue. In addition, Halligan’s will serve breakfast and coffee. Contact number 804-364-2707, is for Short Pump location at 2451 Old Brick Road in Glen Allen, VAi 23060.

Red Robin Todd Brighton 303-846-6000 www.redrobin.com Between 12th and 9th St SW Washington DC 20024 The restaurant Red Robin is opening a new location at the L’Enfant Plaza, south of Independence Avenue SWin Washington. Existing locations serve an American menu featuring gourmet hamburgers, fries and milkshakes during lunch and dinner hours with full ABC. The contact

The Newsmagazine Foodservice Professionals Rely On phone number listed, 303-846-6000, is for Todd Brighton, Senior VP and Chief Development Officer at corporate, 6312 Fiddler’s Green Circle, Ste 200 N, Greenwood Village, CO 80111.

Paul Bakery Maxime Holder 202-524-4500 info@paul-usa.com • www.paul-usa.com Woodmont & Bethesda Ave Bethesda MD 20814 Another location of Paul Bakery will be opening on a to-be-announced date at the Lot 31 complex located in Bethesda Md. A wide range of traditional and specialty breads will be offered and made by hand by French bakers daily. Paul Bakery will offer a full-service coffee bar featuring fresh, gourmet coffee and an extensive selection of Paul’s private-label teas. The bakery will seat up to 50 at cafe tables and booth seating. Contact phone listed is for Paul Bakery located at 801 Pennsylvania Ave NW in Washington, DC. El Fogon De Wheaton 301-312-6488 www.theparva.com 11300 Georgia Ave Aspen Hill MD 20906 El Fogon de Wheaton is coming to Aspen Hill Md. The latest venture from the folks behind the Latin hotspot Parva Lounge in Bethesda. El Fogon will serve Tex-Mex and Latin American cuisine. In addition to the dining and nightlife El Fogon aims to bring to Wheaton, they will also specialize in hosting large events, wedding receptions. Contact number 301-312-6488, is for the Parva Restaurant Bar and Lounge located at 7904 Woodmont Ave in Bethesda, MD 20814 RockSalt Travis Croxton 804-545-0565 travis@rroysters.com www.rroysters.com 2910 District Ave Fairfax VA 22031 A new restaurant called Rocksalt is expected to open next year at the Mosaic in Merrifield, a mixed use development located in Fairfax, VA. The restaurant will feature 4,900 sq.ft. of space and will have outdoor seating. In addition, the restaurant’s concept is that of an oyster bar with farmto-table ingredients, a large outdoor patio, wood-fired grill and local craft beer. Contact information is for owner Travis Croxton at 804-545-0565.

Amsterdam Falafelshop Mark Leichtman 202-468-6489 info@falafelshop.com www.falafelshop.com 3024 Wilson Blvd Arlington VA 22201 A second installment of Amsterdam Falafelshop will be opening in Arlington, Va. The new restaurant is expected to open mid-summer of this year. The menu serves fast casual Middle Eastern cuisine with no ABC. Contact number listed 202-468-6489, is for Mark Leichtman, Director of New Store Development at the corporate office.

La Tomate Caffe Jonathan Ten Hoopen 202-667 5505 info@latomatebistro.com • www.latomatebistro.com 1701 Connecticut Ave NW Washington DC 20009 An employee at La Tomate confirmed that the owner would be opening a new sister restaurant in the space adjacent to the restaurant called La Tomate Caffe in Washington.

The Italian cafe, will be open from breakfast until late night, with brioche, sweets, espresso, coffee and juices.

They’ll also serve cheeses and light fare during the later hours, with full ABC. Contact number listed 202-667 5505, is for Jonathan Ten Hoopen, the GM at La Tomate.

Blaze Pizza Elise Wetzel 626-393-5554 info@blazepizza.com • www.blazepizza.com 7101 Democracy Blvd Bethesda MD 20817

Blaze Pizza will open a new restaurant by the summer of 2014 in Bethesda, Md. This location will be 1,900 sq.ft. with seating for 75 guests. Blaze Pizza uses an assembly line format that lets guests customize one of the menu’s signature pizzas or create one of their own, choosing from a wide selection of fresh, artisanal toppings. The thin-crust pies are fast-fired in 120 seconds. Contact phone number listed 626-393-5554, is for Elise Wetzel, owner at corporate at 530 S Lake Ave, Ste 280, Pasadena, CA 91101.

Echelon Matthew Trader 443-614-4297 mtrader@rinnier.com 100 N Division St Salisbury MD 21801 Sources report a new eatery called Echelon is expected to open in mid June 2014 in Salisbury, Md. Echelon will be a lounge and southern bistro that will feature live entertainment, such as jazz and comedy. Contact number 443614-4297 is for Matthew Trader at Rinnier Development.

Chawan Mathews is the owner for this location.

Pizza Vinoteca 212-743-0605 www.pizzavinoteca.com 800 N Glebe Rd Arlington VA 22203 Pizza Vinoteca, a gourmet pizza shop from New York, will open a second location in Arlington, Virginia. The restaurant is expected to open in Arlington Va. in July. It will have table seating for 100, a 28-seat bar and seating for 36 at its outdoor patio. The restaurant’s menu is grounded in gourmet grilled pizzas with toppings that have been responsibly sourced and its wine menu features a sommelier-created list of about 36 wines designed to be paired with each pizza. Contact number 212-743-0605, is for Manhattan location at 15 Union Square West.

El Tango Argentinean Bistro Maximo Balboa 804-308-2586 14 N 18th St Richmond VA 23223 Maximo Balboa will open a new restaurant in Richmond, Va. The restaurant is expected to open in June 2014. In addition, the 3,600 sq.ft. restaurant will serve cuts of beef and poultry, including cow tongue and blood sausage.

Contact phone for the restaurant is 804-308-2586.

Del Frisco’s Double Eagle Steak Scott Gould 212-575-5129 www.delfriscos.com 950 I St NW Washington DC 20536 Signage is up for a new location of Del Frisco’s Double Eagle Steak located in Washington. The new eatery is expected to open this summer. The menu will feature only USDA Prime meat as well as chops, seafood, soups, salads and full bar. Contact number listed 212-575-5129, is for Scott Gould the general manager at the New York location.

Johnny Sanchez Aaron Sanchez and John Besh UBAContactUS@cearsers.com 1525 Russell St Baltimore MD 21230 A new 6,100 sq.ft. eatery called Johnny Sanchez will be opening at the Horseshoe Baltimore Casino in Baltimore.

The eatery will open at the same time as the casino, both of which are scheduled to open in late summer. The 222-seat restaurant, will feature fresh tacos, tostados and other Mexican food, as well as domestic and imported beer, tequila, mezcal and bourbon. The restaurant will have a focus on local ingredients. Contact information listed is for Chad Barnhill, general manager of the Horseshoe Casino via email at UBAContactUS@cearsers.com.

Carluccio’s Simon Kossoff 020-7580-3050 simonk@carluccios.com • www.carluccios.com/us 100 King St Alexandria VA 22314 Carluccio’s, a United Kingdom-based Italian restaurant, cafe and gourmet grocery concept, will soon open in

FoodService Monthly Alexandria Va. Many of Carluccio’s restaurants serve breakfast, lunch and dinner. The menu features a range of antipasti, entrees and desserts that include many ingredients imported from Italy. Contact phone 020-7580-3050, is for Carluccio’s corporate office located at 35 Rose Street in London, England WC2E9EB. Mbargo Steve Goodwin 804-257-7940 4821 Old Main St Richmond VA 23231 A new restaurant called Mbargo will be opening in Richmond, Va. The restaurant will serve various cuts of meat, pastas, salads and sandwiches. In addition, entree prices will range from $9 to $22 and will also have a market/convenience store next door to its dining area. The store will serve breakfast, lunch, beer and wine, and have a small seating area. Contact number 804-257-7940, is for Pie, a restaurant also owned by Steve Goodwin located at 214 N Lombardy St, Richmond, VA 23220 Nora: Taste of Lebanon Walid Boustany 703-753-0233 www.norarestaurant.com 8902 W Broad St Richmond VA 23294 A second installment of Nora Taste of Lebanon will open in June 2014. The restaurant will feature a menu of Mediterranean pizza, salad, platters, soups and sandwiches. In addition, the 7,700 sq.ft. restaurant will have a grocery store selling dry goods and prepared foods.

Contact number 703-753-0233 is for Nora’s, located at 14674 Lee Highway in Gainesville, VA 20155.

Sweet Leaf Cafe Arita Matini 703-893-2323 info@eatsweetleaf.com • www.eatsweetleaf.com 650 N Quincy St Ballston VA 22203 Sweet Leaf Cafe will be opening a new installment in summer 2014. The cafe serves breakfast, lunch and dinner and is known for made-to-order salads and sandwiches, soups and desserts. Contact phone, 703-893-2323, is for Arita Matini, the owner at Sweet Leaf Cafe 1359 Chain Bridge Road in Mc Lean, VA. Pharmacy Bar Frank Hankins and Reggie Elliott 202-483-1200 2337 18th St NW Washington DC 20009 An employee at Pharmacy Bar, located at 2337 18th St NW in Washington, DC 20009 confirmed that the bar is now under new ownership. The new owners plan to renovate and change the menu at a to-be-announced date.

Contact number listed 202-483-1200, is for this location.

Po’Boy Jim Bar & Grill 202-340-2222 poboyjim709@gmail.com • www.poboyjimsdc.com 709 H St NE Washington DC 20002 Signage is up for a new eatery called Po’Boy Jim Bar & Grill in Washington. Po’Boy Jim will be a Cajun Creole rustic restaurant that features casual dining, an extensive bar, and outdoor seating. The ambiance will be rustic and casual, yet the cuisine will be of the highest quality.

Contact number listed 202-340-2222, is for this location.

No reproduction without express written permission under penalty of law.

Published by Restaurant Activity Report, PO Box 201, Willow Springs NC 27592; Office: 919-346-0444; Toll Free: 888-2460551; Fax:919-882-8199; www.restaurantactivityreport.com

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