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Volume 17, No. 6 â&#x2013; June 2018

JBF Winner

Pati Jinich

Invites You to Her Mexican Table

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insidefsm Volume 17, No. 6

June 2018

News and Information

Photo: Obi Okolo

Columns

Advertisers Index …………………………………………………………………… 24 Association News OCHMRA by Susan L. Jones ……………………………… 5 Association News RAM by Marshall Weston ………………………………… 19 Association News RAMW by Kathy E. Hollinger ……………………………… 9 Association News VRTLA by Eric Terry ………………………………………… 23 FSM News ……………………………………………………………………………… 2 Restaurant Activity Report ……………………………………………………… 24

In the Spotlight Pati Jinich Invites You to Her "Mexican Table" by Lisa Keathley ……… 12

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About Meat ……………………………………………………………………………… 6 Bits & Bites by Lisa Keathley ……………………………………………………… 8 Balti-More by Dara Bunjon ……………………………………………………… 21 Bob Brown Says by Bob Brown …………………………………………………… 4 Culinary Correspondent by Celeste McCall ………………………………… 14 Food Smarts by Juliet Bodinetz ………………………………………………… 16 Local Cooks by Alexandra Greeley …………………………………………… 10 Modern Business Solutions by Henry Pertman …………………………… 18 The Latest Dish by Linda Roth ………………………………………………… 22 Whining 'n Dining by Randi Rom ……………………………………………… 20

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On the Cover Meet Pati Jinich, 2018 JBF Winner for Outstanding Personality/Host Photo: Jennifer Chase 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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FSM NEWS

of the Year for his amazing efforts to feed over three million people in Puerto Rico in the aftermath of Hurricane Maria. (See more about the Andrés award in the April edition of FSM and in this month's The Latest Dish column, page 22).

Photo: Huge Galdones

Contributed

Jeremiah Langhorne, winner of 2018 JBF Best Chef, Mid-Atlantic

OCHMRA's Susan Jones with Brice Phillips, Phillips Seafood

And the Best Chef Mid-Atlantic is…

Hats off to Susan Jones!

Chef Jeremiah Langhorne! Langhorne won the James Beard Foundation Award for Best Chef Mid-Atlantic on May 7 at the Lyric Opera House of Chicago. This was Langhorne’s first JBF Best Chef nomination, though his restaurant, The Dabney, was a semifinalist in 2016 in JBF’s Best New Restaurant category and is a one-star Michelin selection. The locally born Langhorne is a forager who tries to source as many ingredients as he can from the Mid-Atlantic region’s farmers, purveyors, and watermen — as well as his own rooftop garden. He opened the Dabney in November 2015 after spending five years as as sous chef and then chef de cuisine at McCrady’s restaurant in Charleston, South Carolina. His restaurant’s homey, understated interior, with its wooden chairs and tabletops, overlooks the kitchen’s wood-fired hearth, where The Dabney’s delights are cooked, steamed, and roasted. FSM congratulates not only 2 | JUNE 2018

Chef Langhorne but also the other finalists for 2018 Best Chef MidAtlantic — Amy Brandwein of Centrolina, Tom Cunanan of Bad Saint, Rich Landau of Vedge in Philadelphia (and now Fancy Radish in the Atlas District), and Cindy Wolf of Baltimore’s Charleston restaurant. (For a full story about seven-time JBF finalist Wolf, please see FSM’s April cover story.) Congratulations are also due to the local JBF media award winners. WETA’s Pati Jinich won the JBF broadcast media award in the Outstanding Personality/Host category (see cover story, page 12). Maura Judkis from The Washington Post won in the humor category for her article, “Pumpkin Spice Life.” Helena Bottemiller Evich of Politico won in the food and health category for her article, “The Great Nutrient Collapse,” about the effects of atmospheric changes on nutrients in the foods we eat. And, of course, José Andrés was cerebrated as JBF’s Humanitarian

FSM would like to take this opportunity to congratulate and thank our own Susan Jones. As executive director of the Ocean City Hotel-Motel-Restaurant Association, Susan provides a monthly FSM column about restaurant and hotel happenings in Ocean City. She was honored by Restaurant Association Maryland on May 6 with the Brice and Shirley Phillips Lifetime Achievement Award at RAM’s Stars of the Industry Awards Gala in Ocean City. The award is named for the founders of the iconic Philips seafood empire based in Ocean City. It is given to the person who exemplifies sound business principles and impeccable character while dedicating his or her career to the betterment of the restaurant and food service industry. The fact that the Gala took place in Ocean City for the first time ever is no accident. Jones is an ardent promoter of OC restaurants, hotels, motels, and the many events and activities that take place there. Several OC restaurants were

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honored with special RAM awards this year to take note of the city’s growing importance to the region’s restaurant scene. Way to go, Susan! (See her column on page 5.) Also deserving of special FSM accolades…Acme Paper & Supply Co., Inc. Acme won a RAM Star of the Industry Award as the 2018 Allied Member of the Year. This award is given to an industry supplier company that goes above and beyond to serve the food service industry, demonstrates leadership, and is recognized for outstanding service and quality products. Acme has been a stalwart supporter of and advertiser in Foodservice Monthly since the magazine’s beginnings! Terrific! See photos and more information about the RAM Gala and awards on page 19.

Photo: Events DC

Chef Abigail “Abie” Sincioco-Mateo (l) with aunt and fellow chef Jessie Sincioco

Embassy of the Philippines takes top honors… …at the 2018 Events DC Embassy Chef Challenge. Chef Abigail “Abie” Sincioco-Mateo was the star of the 10th annual event, lauded as both the People’s Choice Champion and well as the Judges’ Choice Champion. In a culinary showdown showcasing the flavors and specialties of 28 countries, SinciocoMateo won top honors in both categories for her plate of pork sisig, one of the most popular dishes from the Philippines. Her aunt, fellow

FSM NEWS cont. page 3 foodservicemonthly

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FSM NEWS

Volume 17, No. 6 ■ June 2018

cont. from page 2

Silver Communications Publisher

chef Jessie Sincioco, flew in from the Philippines expressly to help with the cooking during the event. Both second-place prizes were given to the Embassy of Ghana Chef Francis Otoo for his lamb jollof rice. Chef Jouvens Jean from the Embassy of the Republic of Haiti took home the third-place prize in the Judges’ Choice category for his kabrit kreyol served with Haitian cinnamon water. In the People’s Choice category, third-place was awarded to the Embassy of Colombia Chef Alex Salgado for his coconut shrimp with pancetta and heart of palm ceviche. Two new awards were handed out this year as well. The Best Beverage presented by Pepsi was awarded to the Embassy of Barbados for its drunken Bajan lemonade, developed by mixologist Philip Antoine and Chef Creig Greenidge. The Best Dressed Embassy presented by Macy’s went to the Embassy of the

Kingdom of Morocco, which had a colorful display that wowed guests. Events DC senior vice president and managing director of sports, entertainment, and special events, Erik Moses, said of the tenth anniversary event, “This year’s challenge was bigger and better than ever before. It was great to see so many embassies turn out with such pride for their native cuisine and culture. Congratulations to all the chefs who competed. Here’s to another decade of friendly and delicious competition.”

No malarkey for spirits winner MurLarkey The San Francisco World Spirits Competition awarded MurLarkey Distilled Spirits three medals as part of its 18th annual competition, including gold for the distillery’s Divine Clarity Vodka. The Bristow,

Virginia, firm also took home two bronze medals for its Imagination Gin and Heritage Old Country Whiskey. MurLarkey CEO Tom Murray could not be more excited for the accolades MurLarkey has received in its first two years of business, saying, “For a first-year entry to medal at San Francisco is an amazing honor in itself; to take gold for our vodka and two bronze for our gin and whiskey is almost surreal. The entire MurLarkey team is ecstatic and we couldn’t be prouder of these awards.” Hailed as one of the most influential spirit competitions in the industry, the SFWSC judging process has attracted the attention of distillers from all over the world. This year, SFWSC received its highest number of entries to date, with over 2,000 submissions. Getting into the spirit…made easy!

Lisa Keathley Managing Editor lisafoodmag@gmail.com Lisa Silber Sales Manager lisa@foodservicemonthly.com Electronic Ink Design & Production fsm@eink.net 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.

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BOB BROWN SAYS | Bob Brown

Fast-Food Maverick Chick-fil-A: Lessons on Extraordinary Service when occupied by the Romans, were forced to carry solders’ backpacks a mile, then carried them an extra mile to show humility and love. Use elevated language Don’t say, “What’s up?” Say, “Good morning. Welcome to Chick- fil-A. How may I serve you?” Don’t say, “Would you like a refill?” Say, “May I refresh your lemonade?” During bad weather, say, “Thanks for stopping by, and drive safely.” Embrace humility Schulze says to think of ourselves as the “the best of a bad bunch.” Hospitality is about being humble.

y introduction to Chickfil-A was in Sterling, Virginia. When I walked past a packed drivethrough with iPad-toting servers, I noticed a woman buzzing around the dining room helping moms and chatting up single diners. Then I heard, “It’s my pleasure,” and I knew there was a new kid in town. When my son Nathan got a job there and said he loved the place, I asked “How come?” He quipped, “I gave away a sandwich, and when the guest asked ‘why,’ I said, ‘Because it’s Tuesday.’” “Really? Do they let you do that?” I continued. “Yes, Dad. We’re supposed to make someone’s day,” he replied. Fully convinced Chick was a “rebel with a cause” operation, I wanted to learn more. Fortunately, I met Santiago LaraCervantes, that store’s director of training, who shared what makes Chick-fil-A tick.

4 | JUNE 2018

We live by guiding principles “We’re a family-run business that all began with the late Truitt Cathy. He worked odd jobs, from selling coke bottles to a stint in the U.S. Army, to save up for his first restaurant, the Dwarf House in Atlanta. There, he came up with a formula of how to run a restaurant with a hospitality focus. Later, Cathy formed a relationship with RitzCarlton founder, Horst Schulze, who delivered speeches and workshops that helped us define our values and core principles.” Lara-Cervantes then enumerated: Practice the Core Four Maintain eye contact, speak enthusiastically, share a smile, and stay connected. The Core Four is all about being proactive, upbeat, and genuine. Go the second mile This comes from how the Jews,

We adapt training methods to millennials, X, Y, and baby boomers “Understanding that one size doesn’t fit all, we educate team members based on their generational demographic and skill set. For example, teenagers learn the register in four or five practice takes. Baby boomers can take longer, so we supplement their training with e-learning.”

We hire those who love strangers “When selecting a new team member, two managers interview the applicant to determine if he or she is a culture fit. Candidates who are xenophilic, open, and compassionate toward people of different cultures, backgrounds, and lifestyles are a match.”

As managers, we are tasked with being creative “Josh, our manager, created names and roles for each player. For example, instead of calling

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Flor a busser, her title is ‘dining room manager.’ She’s our service champion, who’s constantly on the move. If she sees a mother with a toddler, she grabs a high chair and wipes. She escorts a lost diner to the restroom. If it’s raining, she’s out in the parking lot with an umbrella escorting an elderly couple inside. When team members have a title and role that honors their talent and gives them meaningful responsibilities, it motivates them. Flor comes in willing to stay longer than scheduled — to go the second mile.”

We encourage empowerment “One Friday, Alana, a team member, overheard a customer say she’d just had an accident off Route 28 in Sterling and that she and her kids, though not injured, were shaken up. Alana asked if she could comp their meal. After the woman teared up with gratitude, Alana told me she remembered my quote from the pre-shift that ‘People will forget what you said, but they will never forget how you made them feel.’ And, that is at the core of who and what we are at Chick-fil-A,” LaraCervantes says.

BOB BROWN has worked with hospitality icons such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton and works internationally with the prestigious seven-star Burj Al Arab in Dubai. He has appeared on the Food Network and is author of The Little Brown Book of Restaurant Success, selling over 100,000 copies worldwide. Contact Bob for keynotes, breakouts, and workshops at 571246-2944 ©Bob Brown Service Solutions 2016. www.bobbrownss.com. foodservicemonthly

ASSOCIATION NEWS OCHMRA | Susan L. Jones

Contributed

2018-2019 OCHMRA Board of Directors

New Officers to Lead OCHMRA

ourism director Donna Abbott installed the 2018-2019 officers and board of directors at the Ocean City Hotel-MotelRestaurant Association dinner, held recently at Harrison’s Harbor Watch. Approximately 250 members gathered for this annual ceremony, where Gary Figgs of Seacrets was installed as the incoming president. Tom Tawney of Cayman Suites became 1st vice president, and Rebecca Taylor of Captain’s Table was installed to serve as the 2nd vice president. Shawn Harman of Fishtales/Bahia Marina continues in his role as secretary-treasurer. Installed as three-year directors are Spiro Buas of OCRooms, Austin Purnell of OCMotels, and Garvey Heiderman of The Hobbit. Two-year directors are Ryan Wilde of BEST Motels, Spencer Byrd of Courtyard by Marriott, and Dave Robinson of Boardwalk Hotel Group. Serving as one-year directors are Danelle Amos of the Beach Walk Hotel, Karen Tomasello of Sello’s Italian Oven, foodservicemonthly

and Steve “Chief” Hoffman of 28th St. Pit-n-Pub. Outgoing president Will Lynch, of Ocean City’s Commander Hotel, was presented with a plaque in appreciation of his hard work and dedication as HMRA president. The evening’s festivities also featured the Bank of Ocean City Tres Lynch Scholarship, which went to Wor-Wic Community College Culinary HRM student Cassie Hayes. Wor-Wic student Garrett Rites also received a scholarship.

New businesses enter the OC scene A flurry of activity along Coastal Highway can always be found this time of year, and this season promises not to disappoint. The Off the Hook Restaurant Group has taken over the old Hooter’s/ Parched Pelican on 122nd Street and will launch a fifth restaurant, Tail Chasers Restaurant & Dock Bar. The Phillips family has unveiled a new concept for Phillips Seafood House in north OC, which housed a buffet for many years. The Phillips Bayside Cantina, complete with a permanent complimentary nacho bar, promises

OCHMRA NEWS cont. page 24 The Newsmagazine Foodservice Professionals Rely On

JUNE 2018 | 5

ABOUT MEAT | Thanks to the USDA

Can You Talk the Lingo About USDA Beef Grading and Yields?

he more you know, the better buying questions you can ask and the better buying decisions you can make. After meat and poultry are inspected for wholesomeness, producers and processors may request that they have products graded for quality by a licensed federal grader. The USDA’s Agricultural Marketing Service (www.ams.usda.gov) is the agency responsible for grading meat. Those who request grading must pay for the service. Grading for quality means the evaluation of traits related to tenderness, juiciness, and flavor of meat. USDA grades are based on nationally uniform federal standards of quality. No matter where or when a consumer purchases graded meat, it must have met the same grade criteria. The grade symbol and wording are no longer copyrighted; however, according to the Truth in Labeling Law, it is illegal to mislead or misrepresent the shield or wording.

USDA grades for meat Beef is graded as whole carcasses in two ways: quality grades - for tenderness, juiciness, and flavor; and yield grades - for the amount of usable lean meat on the carcass. There are eight quality grades for beef. Quality grades are based on the amount of marbling (flecks of fat within the lean), color, and maturity.

Quality grades Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking. Choice grade is high quality, but has less marbling than prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and 6 | JUNE 2018

are, like prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if “braised” — roasted, or simmered with a small amount of liquid in a tightly covered pan. Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.

Yield grades They range from “1” to “5” and indicate the amount of usable meat from a carcass. Yield grade 1 is the highest grade and denotes the greatest ratio of lean to fat; yield

grade 5 is the lowest yield ratio.

Veal/Calf There are five grades for veal/calf: prime, choice, good, standard, and utility. Prime and choice grades are juicier and more flavorful than the lower grades. Because of the young age of the animals, the meat will be a light grayish-pink to light pink, fairly firm, and velvety. The bones are small, soft, and quite red.

Lamb There are five grades for lamb. Normally only two grades are found: prime and choice. Lower grades of lamb and mutton (meat from older sheep) — good, utility, and cull — are seldom marked with the grade. Lamb is produced from animals less than a year old. Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA graded. Prime grade is very high in

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tenderness, juiciness, and flavor. Its marbling enhances both flavor and juiciness. Choice grade has slightly less marbling than prime, but still is of very high quality. Most cuts of prime and choice grade lamb (chops, roasts, shoulder cuts, and leg) are tender and can be cooked by the dry-heat methods (broiling, roasting, or grilling).

Pork Pork is not graded with USDA quality grades as it is generally produced from young animals that have been bred and fed to produce more uniformly tender meat. Appearance is an important guide in buying fresh pork. Look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink in color. For best flavor and tenderness, meat should have a small amount of marbling. — Source: USDA foodservicemonthly

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BITS & BITES | Lisa Keathley

“I’m really happy about the resurgence. I thought being part of it was a natural fit.”

Photo: Roy Rogers

Ripken Now “At Bat” for Roy Rogers

t 50, the Roy Rogers restaurant chain is going through a reboot, a fresh chance at bat, so to speak. And baseball great Cal Ripken is helping out. Known as the “Iron Man,” this Baseball Hall of Fame inductee played 21 seasons for the Baltimore Orioles and owns the record for the most consecutive games played — 2,632. For him, the connection with Roy Rogers is personal. As a kid, Ripken remembers

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eating Roy Rogers roast beef sandwiches on family road trips, as his family traveled to baseball events with his dad, Cal Ripken Sr. “To me,” Cal, Jr. said in an exclusive interview with FSM, “there was a childhood comfort feeling with foods where it was special to go out and eat. And the Roy Rogers roast beef sandwich — I thought it was the greatest thing in the world!” His mom had a liking for it, too, “and since we were a nomadic family because my dad managed in the

minor leagues for the first 14 years, we were always looking for a quick bite to eat. And mom always wanted something that was a little better for us, so she chose that.” “Now that the Roy Rogers brand is alive and moving again,” Ripken said, “I’m really happy about the resurgence. I thought being part of it was a natural fit.” From the Roy Rogers point of view, having Cal Ripken as part of the team is a natural fit, too. ”We just think he’s such a quality guy,” said Jim Plamondon, co-president of the chain. “He represents the best of the best in baseball, and Roy Rogers represents the best of the best in

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quick serve restaurants.” Plamondon owns the brand with his brother Pete Jr. Their dad, Pete Plamondon, Sr., ran the fast food division for the Marriott Corporation in the 1960s and was at the helm when the first Roy Rogers restaurant opened — in April 1968 in Falls Church, Va. Marriott eventually grew the chain to 648 restaurants, with almost three-quarters of them located in the Mid-Atlantic region, up and down the I-95 corridor. In 1990, as part of a withdrawal from the fast food business, Marriott sold the Roy Rogers chain to rival Hardees. “They wanted to take the real estate and convert them all to Hardees,” Plamondon noted. “But it failed, for them. The conversions were not successful, and they ended up selling off the brand, so it shrank in size significantly.” By the time the Plamondon brothers bought the business and the trademark in 2002, “there were probably only about 70 some odd restaurants left in the system,” he said. Today, there are 53 Roy Rogers restaurants in six states — Virginia, West Virginia, Maryland, Pennsylvania, New Jersey, and New York — with a combination of 24 corporate and 29 franchise stores. From its headquarters in Frederick, Md., Plamondon said, “We think a reasonable growth path in the next five years would be somewhere between four to six restaurants a year, both corporate and franchise.” Why franchises? “It’s better to expand your footprint by teaming up with operators who know the real estate,” Plamondon noted. “Since they are local, too, they can engage in their communities to facilitate local marketing efforts and staff their restaurants with

ROY ROGERS AT 50 cont. page 11 foodservicemonthly

ASSOCIATION NEWS RAMW | Kathy E. Hollinger

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Restaurateurs Discuss the Health of the Region’s Restaurants

he 2018 RAMMY Restaurateur of the Year finalists have a lot to say about the state of the region’s restaurant industry. In a spirited panel discussion on May 14, the 10 finalists talked about everything from restaurant growth in Washington, to what it takes to succeed in the industry, to how to retain staff and customers as competition continues to grow. Hosted by Restaurant Association Metro Washington, the fifth annual gathering of restaurant luminaries took place in Church Hall in Georgetown. On the panel: Ari Gejdenson of Mindful Restaurants, Katsuya Fukushima and Yama Jewayni of the Daikaya Group, Jamie Leeds of the JL Restaurant Group, Stephen Fedorchak and Brian Normile of the Liberty Tavern Group, and Ype Von Hengst and Bob Giaimo of Silver and Silver Diner. The panel weighed in on the region’s current restaurant landscape, how metropolitan Washington’s position has shifted as the city emerges as a culinary leader, and outstanding best practices in the hospitality industry. Washington Business Journal’s Rebecca Cooper led the discussion.

Restaurant and retail “State of the Union” Finalists kicked off the conversation focusing on the processes it takes to find new growth opportunities and successful restaurant locations. Jamie Leeds said she chooses locations and neighborhoods that have a need for what she offers, taking note of the fact that D.C. is a place that supports neighborhood-friendly foodservicemonthly

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and community-driven restaurants. “The feel and the deal” are important to Gejdenson when searching out new restaurant locations, while Von Hengst and Giaimo search for partnership, community, and for landlords to truly commit as partners. When asked what advice the panelists would give to those seeking out their first restaurant location, Fedorchak and Normile stressed the importance of having a distinct concept and identity as “those types of restaurants are really resonating in communities.” Fukushima and Jewayni suggested that first-time restaurant owners ask for advice from other restaurant operators and make sure they pick the right partner to go into business together.

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Being a leading restaurant in Washington In an increasingly competitive restaurant scene, the panelists weighed in on what made them establish their companies in Washington and what the competition has brought to the industry. The Daikaya Group duo stressed they wanted to build roots where they grew up and help elevate the D.C. dining scene. Leeds felt there was an opportunity to open a neighborhood restaurant and said it only grew more organically from there, stating, “D.C. afforded me a lot of opportunity and growth… the growth potential is huge and still going strong.” Von Hengst and Giaimo agreed, saying, “the urban scene, new-American restaurant movement was a big driver,” and they couldn’t imagine a better place than metropolitan Washington to continue expanding. Along similar lines, Gejdenson returned to D.C. from Italy when he saw the restaurant scene “come alive” and

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LOCAL COOKS | Alexandra Greeley

altimore’s Cynthia Glover has shaped the area food scene in many different ways — as restaurant reviewer, food and wine editor, president of DC Les Dames d’Escoffier and the International Association of Culinary Professionals (IACP), and culinary marketer. But she did not start out in the food business. Glover began her career as a corporate marketing writer for area businesses and Fortune 500 companies. The transition to the food world was unplanned and rather a surprise.

Doing what you love “I decided to take time off and to do something I personally loved,” said Glover. “That was anything foodand cooking-related. A friend at Baltimore magazine asked me to write about the city’s food scene.” That step changed her life, and for the next 10 years, Glover covered the food and wine scene for BaltimorMagazine and contributed food and food-related articles to the Baltimore Sun, The New York Times, and a variety of other print and digital publications. Along the way, she served as a judge for the James Beard Foundation’s annual restaurant awards. “I had studied cookbooks, cooked at home, and worked in restaurants. I’ve always been interested in restaurant culture,” she said, so making that transition was not only easy but also gratifying. She learned even more on the job. Each time she reviewed a restaurant, she gained more knowledge.

Upon further review When reviewing a restaurant anonymously, she would return and dine twice, unless the review was for 10 | JUNE 2018

CYNTHIA GLOVER IS

MARKETING

SMART

a roundup of local restaurants, such as casual or seafood destinations. “It was important to the magazine and to me that no one in the restaurant knew who I was,” she said. Glover is happy that she was caught-out by savvy restaurant owners only a few times! Glover noted that in her early restaurant reviewing days, the restaurant scene in Baltimore was undergoing a dramatic change. “At the time, a lot of little restaurants and talented young chefs were popping up,” she said. Some of the older destination restaurants were still open, but many were also closing. “It was a real time of change,” she said, adding that she was lucky to witness the onset of a seismic shift in area dining.

Back to business In 2003, Glover moved on to branding nd marketing

communications work with her own business, Smart Works, A Marketing Company. She still deals with restaurants but also with hotels and supermarkets, including Caesars Entertainment Corporation, Wegmans Food Markets, and McCormick & Company. She has added some nonfood clients to her list as well, including the Message of Hope Foundation. Overall, she credits her work in the food world for shaping her understanding of community, how to inspire and draw in customers, and how to identify and work toward goals. As part of that, her work with organizations such as Les Dames and IACP helped her learn how to manage individuals and organizations, essential skills for a marketing consultant. “Organizations like these give you ways to help others, through scholarships and grants for people entering the food

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industries and through networking and professional development,” she said. “Ultimately, anyone working in the food industries has to learn flexibility and be constantly strengthening their skills,” Glover said. “Market segments rise and fall, everything changes.” She notes that it’s essential to think critically about the industry and apply ones skills where they work best.

And to stay current with cooking… …Cynthia Glover is a walker. And not just any walker! She is about to embark on a third leg of the Camino de Santiago in the fall, this time in France after having walked two legs in Spain. Her walking partner is Chef Nona Nielsen-Parker, who manages the “Big Kitchen” for Atwater’s in Baltimore. The duo will combine walking with culinary adventures, eating well and interestingly along the way, sometimes at Michelin rated restaurants. “Travel in general,” she says, “and not just while walking, is a way to learn more about professional and home cooking — from our walks in Spain eating extraordinary octopus and percebes in Galicia, pintxos and txakoli in Basque country, turbot with browned garlic in San Sebastian, to the meal of a lifetime at Azurmendi outside Bilbao.” In France, the focus will be on rustic cooking in the south of France. Bon appétit! ALEXANDRA GREELEY has more than 25 years of experience as an author, editor, reporter, food critic, staff writer, and freelance writer and editor, both in the United States and Asia. She is author or co-author of several cookbooks, including The Everything Guide to Being Vegetarian, Asian Soups, Stews, & Curries, Nong’s Thai Kitchen, and Homestyle Vietnamese Cooking. foodservicemonthly

Serving Maryland, DC, Northern Virginia & Surrounding Areas

ROY ROGERS AT 50 the best people from within those communities.” Plamondon said that the company has hired Jeremy Biser, a former executive from Dunkin’ Brands Group, to help position the brand to grow. The relationship with Cal Ripken is another key part of the reboot. “He had this great streak of his own in baseball, and we have our own streak of 50 years that not many companies can boast of,” he added. As part of the connection, Roy Rogers plans to feature Ripken or his image in various in-store promotions, in print, broadcast, and online advertising, and in live store events. One upcoming offering is a commemorative Cal Ripken cup with his photo and autograph. A portion of cup sales will go to the Cal Ripken, Sr. Foundation, run by Cal and his brother, fellow baseball player Billy Ripken. Cal Sr. spent 36 years in the Baltimore Orioles organization and was devoted to teaching life skills and lessons through sports to disadvantaged children. “That was a big bonus factor for me,” said Ripken. “The folks at Roy Rogers are very philanthropic and were open to ways to help grow the Foundation and help more kids.”

Roy Rogers plans to keep its “western” theme, with updates to reflect more modern tastes, where possible. As to the food offerings, while 50 years ago the chain offered only roast beef sandwiches, today the menu consists of a winning trio of hamburgers, chicken, and roast beef sandwiches. The “Fixin’s Bar” is still a key draw, now offering over 18 items, and “enabling Roy Rogers to compete better with alternative food purveyors ranging from McDonalds and Arby’s, to Panera and Chipotle, to gas station/convenience stores such as Sheetz, to even Blue Apron,” said Plamondon. And though nostalgic Roy Rogers customers may come back to eat what they used to like, they may change their minds. Cal Ripken has. While his childhood favorite was the roast beef sandwich, he now says, “Maybe it’s a phase, but as an adult, maybe it’s the chicken.” Then he laughed, “Maybe it’s a tie!”

RAMW NEWS

opportunity for our people,” said Fedorchak and Normile. Gejdenson agreed, “The goal is to create the best environment so people are comfortable coming to work.” Leeds uses instructive seminars, family meals, and field trips to retain her staff. She also instituted incentive programs such as offering health and fitness stipends for managers and, just last year, establishing a management in training program that has really helped. The winners for all categories will be announced at the 36th Annual RAMMY Awards Gala on Sunday, June 10 at the Walter E. Washington Convention Center. For more information, email therammys@ ramw.org or call 202-331-5990.

cont. from page 9 knew he wanted to be part of it.

Building an industry of opportunity It’s no secret that staffing is a challenge within the restaurant community. The Restaurateur of the Year Finalists shared how they carefully curate their teams in order to make sure the relationships last. The Liberty Tavern Group prides itself on growing staff from within, noting they have many restaurant managers now running the establishments where they started as busboys years ago. “We found that we needed to create foodservicemonthly

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JUNE 2018 | 11

IN THE SPOTLIGHT | Lisa Keathley

y m o t e m Welco ! e l b a T n Mexica Photos: Penny De Los Santos

2018 James Beard Award Winner Pati Jinich Photo: Kent Miller

ati Jinich is an outstanding personali

Jinich won the 2018 JBF broadcast media award in the host category at a ceremony in New York City in late April. She had been nominated for the award twice before, but this time, the announcement caught her by surprise. “Unbelievable! I have never had feelings like those when they announced my name. I didn’t think I’d get it because of the high level of the others nominated. I didn’t even prepare a speech.”

12 | JUNE 2018

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hough she may have been speechless that night, rarely is she at a loss for words! The engaging, personable Pati Jinich is host of the PBS television program p rogram Pati’s Mexican Table, a series that explores the richness of food, history, and culture in Pati’s home country, Mexico. Now in production for its seventh season to premiere this fall, Pati and her film crew have traveled throughout Mexico — from the capital Mexico City to the eastern Mexican vacation town of San Miguel de Allende to the coastal city of Champotón in southwestern Mexico, with many stops along the way to explore food, family, and fun. The upcoming season focuses on the Baja Peninsula in Mexico’s north. “By receiving the award, I felt validation from the professional culinary world that I’ve been working so hard to be part of. It felt like an embrace from the culinary community.”

The roots of Pati’s passion Patricia Jinich — known to pretty much everyone as Pati — was born in Mexico, one of four sisters in a very food-centric family, where social life centered around the table. With their mom as a good cook, they enjoyed not only Mexican cuisine, with its native Mexican, Spanish, and French influences, but also meals reflective of their grandparents,

connected with and rediscovered my own country while being away.” Pati also listened constantly to public radio and became what she calls a “super fan.” That led her to knock on the door of the local public TV station, KERA-TV, where she became a production assistant for a TV program about Texan and southwestern cuisine. She found she loved the research, the travel, and the focus on food.

A move to D.C…

Photo: Pati's Mexican Table

“Food connects cultures and countries. One recipe at a time. One story at a time." Though she was not much of a cook herself, Pati says she always felt a pull to the kitchen. However, “I yanked myself out of it to be my own woman. Because I came from a divorced family, my mom always told me to be self reliant, resourceful, and independent.” At that time, she saw the kitchen as a place where women took orders, so she chose a degree and a career in policy analysis, where she thought she might make more of a difference.

nuts, and sear meat. “Comals have a history,” Pati notes, “and they get seasoned with age. You usually don’t pass down a comal until someone dies. You might get a new one, but not a used one. My mom gave me hers as a sign of desperation because she knew I couldn’t even cook a quesadilla!” It was a sign of desperation, maybe — but perhaps also a good sign for Pati’s future. Texas proved to be a lonely place for Pati, whose new husband traveled a lot. But that isolation forced here to

…pulled Pati back into the policy world. She got a graduate degree in Latin American studies from Georgetown University, followed by a job at the Inter-American Dialogue think tank. But the policy job was “so boring,” she says. “I got zero satisfaction. I fought it until I couldn’t fight it any longer.” Pati realized that she found meaning through food. “The only way to grow roots in America was to nurture myself and my growing family through food. Food was home to me. I realized that food was the way to communicate about my roots.” With the urging and support of her husband, Pati took what she calls “a leap of faith.” “I thought about it for a year and a half. It was agony. What am I doing, throwing these years of research, and study, and policy away?” she remembers. “But I had to go with my gut. It was

ity and host. And now the James Beard Foundation thinks so, too! who had immigrated from Austria, Czechoslovakia, and Poland. “For us,” she said, “every food tradition had meaning, and the hours we spent together over meals were my favorite.” foodservicemonthly

The gift of a comal When Pati got married to her husband Daniel and moved to Texas, her mother gave her the gift of her own comal, a flat griddle used to cook tortillas, toast spices and

reach out in new ways. She started speaking to people in grocery stores, asking what they were making and what ingredients they were using. “I met people from the Mexican diaspora, learned new recipes, and

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not rational. If I had researched it, I would not have done it. I just jumped. But I thought it was better to take the risk, better to know I had

JINICH cont. page 15 JUNE 2018 | 13

CULINARY CORRESPONDENT | Celeste McCall

Cuba, !Sí! — Island Cuisine Catches Fire in the U.S.

uban cuisine is thriving in Mid-Atlantic restaurants, maybe because many Americans have traveled to that island nation recently. My husband and I visited Cuba this past January and decided to check out the local take on this oftenmisunderstood cuisine. Is Cuban cooking in Cuba different from the version we get in the U.S.? “Cuban food in Cuba is very simple because of the lack of products (ingredients),” explains Angel Rafael Roque, new general manager and former executive chef at Penn Quarter’s Cuba Libre restaurant, located at 801 9th St., NW. “Here in America, products and technology are endless,” he added. “In Cuba, we are 50 years behind. Although I must say, you will find unbelievable flavors there that you won’t find here. There’s a new generation of Cuban chefs who are changing the concept of Cuban food. Those guys have taken traditional cuisine and, with few ingredients, have created amazing dishes.”

Cuban background Roque, 43, studied in a Havana culinary institution before earning a bachelor of science in tourism at the University of Havana. After teaching cooking for nine years, Roque was named executive chef at Havana’s upscale Cafe del Oriente restaurant. In 2011, he opened his own restaurant, called Ajiaco — named after Cuba’s national dish, a hearty chicken-potato soup. “I had been in the United States twice before I decided to stay here,” said Roque, who now lives in Virginia. “I’ve returned several times. Every time I go back, I find 14 | JUNE 2018

Photo: Celeste McCalle

An entire spit-roasted pig provided lunch in rural Cuba something new that inspires me. My family does large parties with dishes that bring to my mind all those ‘home’ flavors I’ve missed so much.” “In January 2010,” said Roque, “I met Chef Guillermo Pernot when he was in Cuba, and we connected really quickly. I remember one night, we spent eight hours talking about Cuban food and its history and evolution. He invited me to come to the U.S., and we worked together in Cuba Libre Orlando doing desserts. It was a great experience. Then Guillermo offered me to be sous chef at Philadelphia’s flagship Cuba Libre, and here I am!” Roque no longer presides over the Cuba Libre kitchen in D.C. But because of his Cuban background and experience, he remains heavily involved with menu development.

Cuba D.C. The most popular dishes served at Washington’s Cuba Libre? Ropa

vieja, vaca frita, and arroz con pollo, which are three of the most authentic Cuban dishes, Roque added. At a recent al fresco lunch, we savored a mojito, black bean soup, empanadas and, yes, a Cuban sandwich. Cuba Libre — with new executive chef Chilean-American Pablo Catalan, a trio of sous chefs, and 16 other cooks — purchases ingredients from various sources. Produce is delivered fresh daily, which is almost impossible in Cuba. “Even after living almost four years in America,” says Roque, “it is shocking when I see that I can get almost anything during the whole year, no matter the season.” “Every time I’m off, I cook Cuban food for myself,” he noted. “Ajiaco and arroz con pollo are my favorites, although black bean soup and white rice are also a must.”

misconception: the “Cuban” sandwich. “This dish was created in Tampa’s Ybor City neighborhood by the Cuban community who worked in the cigar factories,” Roque explained. In almost two weeks traveling around Cuba, my husband and I never encountered anything resembling the familiar concoction of ham, pork, Swiss cheese, pickles, and yellow mustard. “Real” Cuban cuisine combines influences of Spain, which colonized the island, African slaves, and French colonists from Haiti. Since Cuba is an island, we expected lots of fresh seafood. Not so. Due to past overfishing, most of the coast is off limits to commercial fishing. Sadly, much of the fish we ate was imported and frozen, often dry and overcooked. An exception was delicious grilled octopus we encountered at a posh Spanishowned resort. Thanks to Cuba’s tropical climate, fruits and vegetables abound. We ate produce in season in January: papaya, guava, cabbage, tomatoes, and yucca. Practically every meal included rice and beans, and we ate a lot of delicious soups. Meats? Mainly pork (a culinary highlight of our trip was lunching on an entire roast pig), and all-too-often tough, overcooked beef. The best beef we tasted was ropa vieja, slowcooked shredded meat, literally “old clothes.” To drink? Rum, rum, and more rum. Almost every dinner began with mojitos, although Spanish and South American wines were available. Local beer varied in quality.

What is “real” Cuban? One Cuban culinary

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CUBA cont. page 15 foodservicemonthly

CUBA

cont. from page 14

Más Cubano Back in D.C., we continued our local culinary exploration at the Colada Shop at 1405 T St., NW. At first glance, Colada resembles a crowded carryout, but the small space opens up into a spacious firstfloor dining area, plus an upstairs bar and rooftop garden. After placing our orders at the busy counter, we settled inside at a comfy couch and awaited our food, which arrived in paper bags. The Colada menu seemed more authentic than we’d anticipated. Empanadas are filled with picadillo (spicy ground beef), spinach, and cheese. Ham croquetas are crisp on the outside, moist and flavorful inside. Pastelitos, pastries with cream cheese and guava, are enveloped in a flakey crust. The Cuban sandwich, while not really Cuban, is the best rendition we’ve tasted north of Tampa. Colada Shop, which has an offshoot in Sterling, is open daily for breakfast, lunch, and dinner. Call 202-332-8800 or visit www. coladashop.com. And newcomer to the scene is Little Havana at 3704 14th St., NW, in Washington’s Petworth neighborhood. The 70-seat Caribbean eatery is the creation of Alfredo Solis, who brought us local taquerias El Sol and Mezcalera. Helming the central kitchen — lined with white subway tiles — is Joseph Osorio, whose Cuban godmother taught him to cook. He is an alum of Clyde’s Restaurant Group and Alexandria Restaurant Partners. The Washington-Baltimore area boasts other Cuban eateries, too, including the charming Sabor de Cuba, 9 East Patrick St., in Frederick, Maryland. While not necessarily authentic, Sabor’s sizzling shrimp in white wine with tomatoes and avocado is dynamite. For more information on Cuban restaurants in the area, visit https://www.yelp. com/search?cflt=cuban&find_ loc=Baltimore%2C+MD. CELESTE MCCALL is a Washington, D.C. food and travel writer. Contact her at 202-5475024. foodservicemonthly

JINICH

cont. from page 15 tried, and that I had given my three boys a positive example of taking chances.”

The right decision In 2006, Pati earned a certificate from L’Academie de Cuisine in Gaithersburg (now closed). She loved the experience and says, “It confirmed my decision to jump 100 percent.” Her intent was to be a food writer and teacher who would teach cooking, along with Mexican history and culture, in the intimacy of her Chevy Chase home. A chance meeting with the executive director of the Mexican Cultural Institute led her to develop a curriculum for a cooking series at the Institute and a much broader stage. She called the live cooking series “Mexican Table,” and the rest, as they say, is… ahem…Mexican history! Pati’s first cooking lectures focused on topics such as the Mexican Revolution, when rebel fighters ate foods that had to be cooked on the run and would fit in a pouch or saddlebag. She taught another class about Mexican convents, where, for over 300 years, the Catholic nuns intermingled colonial and local ingredients to create new food delights, such as the delicious mole sauce. “I came to the realization that what I loved most about Mexico, I could share through food stories. I could make history come alive!” Even though she had never spoken in public or used a microphone, Pati was a dynamic teacher. “I loved the hunger of Americans who wanted to know more. I loved that interaction.” The classes feature a live cooking demonstration, followed by a tasting dinner, and they have become so popular that there is a waiting list for tickets a full year in advance!

Going to the next level The success of her lecture series at the Mexican Institute led Pati to meet producers from the local PBS

Clay Williams

On Cinco de Mayo, Pati Jinich made scallop aguachile at the James Beard House station, WETA, who attended one of her classes. They talked together about a kitchen show that would be recorded in her home and feature the foods, traditions, and recipes of Mexico. A lot of hard work and a year and a half later, Pati’s Mexican Table had a pilot and, not long after, it debuted nationally on the public television network. “We tape it in my home kitchen,” she explains, “with no script, completely on the fly, so it feels very real.” Regular viewers, now numbering over 31 million, have seen the program’s growth and have met Pati’s family, including her three boys, as they have grown up on camera.

The best part — building bridges through food In addition to the live lectures and her PBS television series, Pati makes guest appearances on a variety of cooking shows, has a food blog, and has written two cookbooks. Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking was published in 2013. Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens came out in 2016. Is a third book in the works?

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Pati chuckles and says somewhat mysteriously, “I don’t want to jinx it!” We can only guess that a next cookbook just might be on the horizon. All Pati Jinich’s efforts have made Mexican food more accessible to everyone — from food aficionados to parents wanting a quick and tasty dinner for their kids. And, looking back, she says it has played an even bigger role, too. “I can show what immigrants bring to the table and how they enrich the international culinary field,” she says, “Food connects cultures and countries. One recipe at a time. One story at a time. One image at a time. I am helping people so much more by trying to invite everyone to the table.” Building bridges through food…a great — and award-winning — combination! In addition to the 2018 James Beard Award for Outstanding Personality/TV Host, PATI’S MEXICAN TABLE received the Best National Informational Program Award from the Imagen Awards in 2016. The series can be seen throughout the U.S., Canada, Japan, Southeast Asia, and India/ South Asia. It airs locally on Saturdays at 11:30 a.m. on WETA TV 26.

JUNE 2018 | 15

FOOD SMARTS | Juliet Bodinetz

CDC Gives All Clear on Yuma Romaine … For Real

fter weeks of warnings not to buy or eat romaine lettuce from the Yuma, Arizona region, the Centers for Disease Control says there are no longer any shipments of Yuma romaine in the pipeline or on grocery store shelves. That’s good news. For weeks, we heard of people getting sick with E. coli, and the CDC was warning consumers and restaurants to toss lettuce if it might have come from Yuma. The bacteria that caused people to get sick is Shiga toxinproducing Escherichia coli O157:H7 (E. coli O157:H7). As of midMay, 172 people in 32 states had become ill, with 75 hospitalizations and one death. The number of people sickened in this outbreak made it the worst E. coli outbreak since a 2006 outbreak from baby spinach, in which 205 people became ill and five died.

16 | JUNE 2018

When did all this begin? According to the CDC, illnesses started on dates ranging from March 13 to April 25, with ill people ranging from one to 88 years of age, with an average age of 30. Sixtyfive percent of the sick people were female. It is important to realize that it takes time for illnesses to be confirmed, entered into a database, and matched up with the “outbreak” strain of E. coli, leading to a lag between when cases happen and when they are reported. New Jersey was one of the first states to report an increase in E. coli illnesses to the CDC. When the CDC started to hear of other outbreaks, and the commonality was romaine lettuce with the same DNA footprint, it issued a broad warning to consumers and restaurants alike.

Remind me again about E. coli… Escherichia coli (E. coli) bacteria normally live in the intestines of people and animals. Most E. coli are

harmless and are an important part of a healthy human intestinal tract. However, some E. coli are pathogenic, meaning they can cause illness. The types of E. coli that can cause diarrhea can be transmitted through contaminated water or food, or through contact with animals or persons. Some kinds of E. coli make a toxin called Shiga toxin, and are called “Shiga toxin-producing” E. coli, or STEC for short. STEC live in the intestinal tracts of animals, including cattle, goats, sheep, and deer.

What are the symptoms of E. coli foodborne illness? Symptoms of illness caused by E. coli O157 typically include stomach cramps and diarrhea, often with bloody stools, but only a lowgrade or no fever. People typically become ill two to five days after exposure, but it can range from one to eight days. Most people recover in five to 10 days. However, E. coli

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O157 infections sometimes lead to hemolytic uremic syndrome (HUS), a potentially fatal complication that can include kidney failure and other severe problems. Those most at risk of developing complications from E. coli O157 include children younger than 10, pregnant women, the elderly, and those with weakened immune systems due to such illnesses as cancer, diabetes, or HIV/ AIDS.

How does the contamination happen? We all love convenience salads, from tubs of pre-washed baby spinach to bags of chopped romaine. However, convenience greens carry a high risk of contamination because of the additional handling steps they receive. Contamination can occur on the farm when birds fly overhead or if fields flood with contaminated water. E. coli can also be spread by farmworkers who don’t wash their

FOOD SMARTS cont. page 17 foodservicemonthly

FOOD SMARTS

cont. from page 16

hands or via farm equipment that has manure on it. Once the greens are picked, they move to a packaging plant, where they’re exposed to more workers and more equipment. Product from multiple farms is often bagged in the same facility, which further increases the odds of cross-contamination. While packers frequently rinse lettuce with a chlorine wash to kill pathogens, studies have shown these sprays are only partially effective. The problem is that there is no opportunity to kill the pathogens found on foods eaten raw versus like when we cook ground beef or chicken (cooking kills pathogens, making the food safe to eat, as we cook it). For the most part, you consume what the product has come into contact with, farm to table.

How can I prevent a STEC infection? According to the CDC, the first rule is to practice proper hygiene, especially good handwashing. • Wash your hands thoroughly after using the bathroom and changing diapers. • Wash your hands thoroughly before and after preparing or eating food.

products can quickly reduce the number of germs on hands in some situations, but they are not a substitute for washing with soap and running water.

The CDC further advises ... ... consumers and restaurants to follow the four steps to food safety when preparing food: clean, separate, cook, and chill. • Wash fruits and vegetables well under running water, unless the package says the contents have already been washed. • Cook meats thoroughly: • To kill harmful germs, cook beef steaks and roasts to an internal temperature of at least 145°F (62.6˚C) and allow to rest for 3 minutes after you remove meat from the grill or stove. • Cook ground beef and pork to a minimum internal temperature of 160°F (70˚C). •

• Don’t cause crosscontamination in food preparation areas. Thoroughly wash hands, counters, cutting boards, and utensils after they touch raw meat.

• Wash your hands thoroughly before preparing and feeding bottles or foods to an infant or toddler, before touching an infant or toddler’s mouth, and before touching pacifiers or other things that go into an infant or toddler’s mouth.

• Avoid raw milk, unpasteurized dairy products, and unpasteurized juices (such as fresh apple cider).

• If soap and water aren’t available, use an alcohol-based hand sanitizer with at least 60% alcohol (check the product label to be sure). These alcohol-based foodservicemonthly

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 writing HACCP plans in the Baltimore and Washington, D.C. metro areas. www.bilingualhospitality.com, juliet@ bilingualhospitality.com or 443-838-7561. For the latest food safety tips, become a fan on Facebook or Twitter: @BHTS

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Always use a food thermometer to check that the meat has reached a safe internal temperature because you can’t tell whether meat is safely cooked by looking at its color.

• Wash your hands thoroughly after contact with animals or their environments (at farms, petting zoos, fairs, even your own backyard).

• Keep all objects that enter infants’ and toddlers’ mouths (such as pacifiers and teethers) clean.

still available in people’s homes, stores, or restaurants due to its 21-day shelf life. The most recent illnesses reported to CDC started when romaine lettuce from the Yuma growing region was likely still available in stores, restaurants, and in peoples’ homes. This investigation is ongoing, and CDC will provide more information as it becomes available. Perhaps it is time to embrace kale…

• Don’t swallow water when swimming and when playing in lakes, ponds, streams, swimming pools, and backyard “kiddie” pools.

What’s the bottom line? According to the FDA, the last shipments of romaine lettuce from the Yuma growing region were harvested on April 16, and the harvest season is over. It is unlikely that any romaine lettuce from the Yuma growing region is

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JUNE 2018 | 17

MODERN BUSINESS SOLUTIONS | Henry Pertman

The “Top 5” Restaurant Management Principles — and How to Use Them

e are about to hit the summer season, and all the warmth, sunshine, and new hope that comes with it. To get off to a sunny season start, I am going to detail what you should consider the “Top 5” restaurant management principles, with ideas and tools to simplify what needs to be accomplished.

The guest, not the customer, is always right Always. The golden rule of business — the customer is always right. But we serve guests, right? Even if you don’t agree with a guest’s complaint, the way you handle it will determine if the guest comes back to your restaurant. So, how do you handle a complaint? My suggestions: Ensure that they come back. Comping may be necessary, but that does not guarantee that they will give you another chance. A gift card will entice them to return. And at worst, maybe they will re-gift. Get their email address. Let them know that a promotion is coming their way and, depending on the severity of the problem, send a message of a free drink, app, or meal. Look them up on Facebook and see who their friends are. Extend a deal to them as well.

Restaurants need advertising A big part of restaurant management is advertising. Restaurant advertising has come a long way from newspaper ads and radio spots. Social media and networking offer a low to no cost 18 | JUNE 2018

way of promoting your restaurant. Social networking is virtually free but… Be sure that someone in your organization is literate and nimble with these tools. Stay current, post regularly, and maximize the time they invest. Provide a bonus for new viewers who “like” your restaurant. A $5 gift card or $10 start to their loyalty bonus incentive will bring in guests, and everyone they are friends with will see your generosity. Set up your website so that followers can get alerts on their smart devices when you post a special, a wine tasting, a discount, etc.

Restaurant management should watch cash flow closely Cash flow is the amount of cash coming in versus the amount of cash going out of your business on a daily, weekly, and monthly basis. If you don’t understand this basic concept of restaurant finances, you put yourself at great financial risk. Cash flow makes the world go round. So, how do you manage it? Improve your service and table turns. Screens in the kitchen will add a turn on any busy night, reduce mistakes coming from the kitchen, and get food served more efficiently. Set up your POS system to alert you when there are too many voids, no-sales, discounts, and error corrects. If your system cannot do this, then be sure you have reports (which you check daily) on your phone, tablet, or laptop.

Regularly review your credit card processors’ discount rates. Cash is going away, so “cash flow” can be improved if you are paying your processor the least possible amount every month.

There are many types of restaurant promotions Promotions can range from a nightly happy hour to prix fixe menus, to two-for-one dinner specials. And, of course, technology allows for some others… Start a loyalty program. You have lots of customers who like you, your food, and your lovely sense of humor. They would spread the word if you gave them a nice t-shirt, boxer shorts with a logo, or a $10 gift card every time they came back 10 times or spent $150. How about coupons or gift cards to Friday and Saturday night patrons, which are only valid for Mondays or Tuesdays… in January and February… get the drift? Your cooks will have something to do other than smoke cigarettes in the back alley, and your servers will not have time on their cell phones! Be sure that people are aware that you HAVE the promotions. Tell EVERYBODY! Use your website, table tents, signs on your window, Twitter, etc.

A daily business review can help you track restaurant sales A daily business review report allows restaurant management to build a history of business. It can help analyze sales trends, payroll

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costs, customer counts, and predict future sales. The question which begs asking: “Who does this review and how do I make the most of it?” Cloud-based solutions provide the best information to deduce your actual costs, counts, problems, etc. If you do not have cloud-based reporting, you need it, you must have it, you should get it. The sooner you do, the sooner you start making more money and spending less. Huddling with your management staff and your working staff will help clue you in on where the problems lie. Let them know that they are important and that you value their opinions. Take the person with the best information to dinner at his or her second favorite restaurant! Analyze historical data. Look at last Mother’s Day, Valentine’s Day, Easter, and 4th of July. What did you sell? How many cooks were working? Did you have two or three hosts? Did staffing make sense based on the volume of business and the food mix you sold? Should you cut down on staff or buy that leg of lamb that is on sale from your wholesaler? Informed decisions will help you grow and grow profitably. As always, I am available by call, email, text, or carrier pigeon if you want elaboration, specific ideas, or if you just want to chat. Let’s make your business better, together. Happy summer, everyone! 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

ASSOCIATION NEWS RAM | Marshall Weston 2018 Restaurateur of the Year (Sponsored by the Maryland Restaurant & Hospitality Self Insurance Fund): Bob Giaimo - Silver Diner (bottom left) 2018 Allied Member of the Year: Acme Paper & Supply Co., Inc. - represented by Andy Attman (second from left) 2018 Craft Brew Program of the Year (Sponsored by Evolution Craft Brewing Company): The Ale House, Columbia MD - Columbia (middle) 2018 Favorite New Restaurant (Statewide): The Elephant - Baltimore (right, at top ) 2018 Favorite Restaurant: Sunset Grille - Ocean City (right)

RAM’s Shining Stars of 2018

n Sunday, May 6, over 500 restaurateurs, hospitality professionals and foodservice partners from all over Maryland joined the Restaurant Association of Maryland at the Clarion Resort Fontainebleau Hotel in Ocean City for the 64th Annual Stars of the Industry Awards Gala. The event, which has been hosted around the state over the years, was brought to Ocean City for the first time ever, and numerous local restaurants were honored during this celebratory weekend, which featured some of the best food and fun that the town has to offer. After kicking off the Gala with a delicious cocktail hour showcasing nearly a dozen food stations, the coveted awards ceremony began. With over 35,000 total online and Facebook votes received from the public, margins in some of the categories were closer than ever before. Receiving a standing ovation from the entire room was Susan Jones, executive director of the Ocean City Hotel-Motel-Restaurant Association, who received the evening’s final award — the Brice & Shirley Phillips Award for Lifetime Achievement. The party continued into the night with live music, dancing, and cocktails. With an unparalleled amount of support this year from our Platinum Sponsors — Eastern Shore Distributing, Perdue Foods, and

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Check out our 2018 award winners and honorees below:

2018 Allied Member of the Year:

2018 Favorite Boardwalk Treat:

Acme Paper & Supply Co. Inc represented by Andy Attman

The Original Thrasher’s French Fries

RAM Cornerstone of the Industry Award:

2018 Chef of the Year (Sponsored by Micros Mid-Atlantic):

2018 Ocean City’s Favorite Crab House:

George Batlas - The Manor Tavern

The Crab Bag

2018 Craft Brew Program of the Year (Sponsored by Evolution Craft Brewing Company):

2018 Ocean City’s Favorite New Restaurant:

Blackwall Hitch - Annapolis Cafe Mezzanotte - Severna Park Glory Days Grill - Statewide Tino’s Italian Bistro - Columbia

Maryland Hospitality Hall of Honor 2018 Inductees: Annie’s Paramount Steak House Grasonville Clarion Resort Fontainebleau Hotel - Ocean City Davinci’s by the Sea - Ocean City The Harrison Group - Ocean City Macky’s Bayside Bar & Grill Ocean City Market Street Inn Restaurant & Pub - Salisbury Ocean Odyssey Seafood Restaurant - Cambridge Waterman’s Seafood Company Ocean City

2018 Restaurateur of the Year (Sponsored by the Maryland Restaurant & Hospitality Self Insurance Fund): Bob Giaimo - Silver Diner

Sysco Eastern Maryland — along with a vibrant cast of additional sponsors and the town of Ocean City, this beach weekend may have been a

The Ale House, Columbia MD Columbia

2018 Favorite New Restaurant (Statewide): The Elephant - Baltimore

2018 Favorite Restaurant: Sunset Grille - Ocean City

2018 Favorite Bar or Tavern: Looney’s Pub - Bel Air, Maryland

2018 Heart of the Industry Award:

Rare & Rye

The Brice & Shirley Phillips Lifetime Achievement Award: Susan Jones - Ocean City HotelMotel-Restaurant Association

Eddie Dopkin First Course Award: (Honoring Entrepreneurship in Hospitality, presented by Miss Shirley’s Cafe and The Classic Catering People) Danielle Johnson, Stratford University - Baltimore Campus

Boris Bobrov - AIDA Bistro & Wine Bar

2018 ProStart Student of the Year:

As a special recognition to Ocean City, we’ve added three Ocean City-only award categories this year.

2018 ProStart Teacher of the Year:

first for the Gala, but it will certainly not be the last. (See a full sponsor list at: https://www.marylandrestaurants. com/galasponsors.)

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Tyjuan Chapple - Silver Oak Academy

Domenic Mallardi - Charles Herbert Flowers High School

MARSHALL WESTON is the president and CEO of the Restaurant Association of Maryland. JUNE 2018 | 19

WHINING ’N DINING | Randi Rom

Open and Shut…and Sometimes Open Again

fter 15 years, Regi’s American Bistro in Federal Hill closed its doors. But…owner Alan Morstein plans to open a stall at Mount Vernon Marketplace this summer, called AJ’s Deli. Menu options will include corned beef and pastrami sandwiches, omelets, and some of the restaurant’s faves like crab soup and tater tots. The Wine Market Bistro, located in The Foundry on Fort Avenue in Locust Point, has closed but is rebranding as Ludlow Market, Bar & Bottle Shop. Owner Christopher Spann has hired Chef Christopher Audia, formerly of Tail Up Goat in D.C. and No. 9 Park in Boston. Corner Restaurant and Charcuterie Bar in Hampden has closed. Owner Bernard Dehaene announced the closure citing personal health issues. Thanks for the memories and best wishes. Grano Emporio, the traditional Italian located on Chestnut Avenue in a Hampden row house, will close its doors at the end of the month. But fear not. Owner Gino Troia will continue running Grano Pasta Bar, the smaller restaurant on “the avenue” (36th Street). FYI — offerings include gluten-free pasta and sauces that are seriously tasty. GranoPastaBar.com. South Baltimore’s’ HarborQue has closed. It will continue as a catering business. Harborque.com.

New offerings… Ristorante Firenze in Reisterstown added the Peroni Beer Garden to the restaurant where guests can choose from Firenze’s regular menu or from the new beer garden lite-fare menu. It’s a laid-back, casual atmosphere featuring Adirondack chairs, a fire pit, live music on the weekends, 20 | JUNE 2018

LB Skybar is open for the season and games — bocce, horseshoes, and corn hole. The beer garden menu includes sandwiches, burgers, pizza pretzels, wine, cocktails, and imported drafts featuring…wait for it…Peroni beer. PeroniBeerGarden. com. LB Skybar, the fab rooftop bar located on the 19th floor of the historic Lord Baltimore Hotel, is open for the season. New this year, LB Skybar offers an expanded menu and an indoor area with additional seating and a permanent bar. Look for grilled items — think wagyu beef sliders, grilled chicken, and corn and crab fritters — along with local spirits, craft beers, and a fantastic view of the city. The hotel also has a beautiful lobby piano bar. AND… there is valet parking. Love this! LordBaltimoreHotel.com. Old Major (formerly the Cockeyed Cow Saloon), is a new Pigtown hangout spot. Named after the pig in George Orwell’s Animal Farm, it offers pub food, local beers, and liquors. Oh yeah, there are specialty cocktails made with bacon simple syrup as an homage to the neighborhood. Also…skeeball, pinball, and cornhole on the back patio. OldMajorBaltimore.com.

MOD Pizza has opened in The Rotunda in Hampden. This fastcasual concept offers artisan-style pizzas and salads. MODPizza.com. Local pastry chef and winner of The Food Network’s Cake Wars, Jason Hisley (former owner of La Cakerie), has opened Cake by Jason on Padonia Road in Timonium. Look for fab custom cakes, cupcakes, and donuts. His. Stuff. Is. Good. CakeByJason.com. Goin’ downy oshun, Hon? The award-winning (voted favorite restaurant by the Restaurant Association of Maryland in 2009) Marlin Moon Grille is slated to reopen this month in the new DoubleTree Hotel in Ocean City. Owner/ Executive Chef Gary Beach moved the fan favorite restaurant to Florida. But — it is now moving back to an oceanfront location on 33rd Street, offering a menu featuring seafood and steak dishes, pasta, and a raw bar. Welcome home, Marlin Moon. DoubleTreeOceanCity.com. Roggenart (the art of the eye in German), located in Mt. Washington, is planning to open a second location this summer at the Harbor Point development between Fells Point and Harbor East. Roggenart.com.

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Riccardo Bosio, executive chef and owner of Sotto Sopra

Musical happenings… It’s ba-aacckk. Sotto Sopra the award-winning northern Italian restaurant, will host another of its wildly popular Broadway nights on Sunday, June 3. Enjoy a five-course dinner and memorable Broadway tunes from Irving Berlin’s Annie Get Your Gun to Stephen Sondheim’s Into the Woods, along with favorites from other hit Broadway shows. This beautiful property is located in a 19th-century building at 405 North Charles Street. The dining room boasts tall ceilings, tile floors, gilded mirrors, and a contemporary mural that depicts restaurant life. Fine dining cuisine, live music, singing, and fab talent, hosted by Executive Chef/Owner Riccardo Bosio. This. Is. Fun. SottoSopraInc.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. foodservicemonthly

BALTI-MORE | Dara Bunjon

With 20+ years of experience raising the standards higher on every new project and client

Comprehensive General Contracting, Design-Build, Interior Fit Out and Construction Management Services Suya Spot’s Fola Jinadu

Nigerian Street Food, Suya Spot, To Open a Second Location Suya is Nigerian street food, and, as in many other cultures, it features assorted grilled meats on a stick. Fola Jinadu, a former immigration lawyer and, later, a Lt. Commander in the United States Merchant Marines, followed his heart and Nigerian roots and opened his first restaurant, Suya Spot, in Randallstown. Now that Suya Spot has been open since late 2015, Jinadu is expanding to a second location at Metro Centre at Owings Mills, with an eye to open this summer. The Suya Spot menu emphasizes

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food items accented with yagi spice, an organic product that will be exported directly from Nigeria. “It is our secret sauce, if you will, and creates a completely unique flavoring when applied to our variety of grilled items,” Jinadu explained. The Suya menu items include grilled beef and lamb, chicken, shrimp, fish, asun (goat), nkwobi (cow foot), and snail, as well as catfish pepper soup and assorted meat pepper soup. A number of side dishes are also available including moimoi, which is Nigerian steamed bean pudding. Interested in an international, intercultural, yummy taste experience? Give it a try! Suya Spot, 3699 Offutt Road, Randallstown, MD 21133, 410-496-0090, www. suyaspot.us.

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JUNE 2018 | 21

THE LATEST DISH | Linda Roth

On the Rise

ashingtonians did “rise to the occasion” at this year’s James Beard Foundation Awards, held May 7 at Chicago’s Lyric theater. The inspiring “Rise” theme included D.C.’s own Carla Hall, co-host of ABC’s “The Chew,” who emceed the 2018 awards. The prestigious Humanitarian of the Year award was bestowed upon José Andrés, founder of ThinkFoodGroup as well as World Central Kitchen. He was acknowledged for his efforts not only to provide cooked meals for hurricane victims in Puerto Rico and earthquake victims in Haiti, but for serving it with a full plate of dignity, something victims don’t often receive. World Central Kitchen was born of DC Central Kitchen. The other D.C.-based JBF winner at the Chicago ceremony was Jeremiah Langhorne of The Dabney, who received the Mid-Atlantic Chef of the Year award. (See additional JBF award coverage in this month’s cover story, page 12, and in FSM News, page 2.)

Chef and GM updates… Sean Wheaton is now head chef of Bar Mumbo and Tickler’s Crab Shack & Restaurant across the Chesapeake Bay at the Wylder Hotel Tilghman Island. He formerly worked for José Andrés’ ThinkFoodGroup. Charles Sutherland is now executive chef at Rí Rá Irish Pub in Georgetown. He was previously at Natty Greene’s Brewing Co. in Greensboro, NC. Mollie Bird has been named pastry chef at 1789. She was most recently at Kyirisan in Shaw. With Exec Chef Tracy O’Grady, it’s all-woman power 22 | JUNE 2018

Linda Roth at celebrates at JBF Awards with Humanitarian of the Year, José Andrés

in the kitchen. Shanelle Maura is the new manager at Quill restaurant at the Jefferson Hotel. Previously, she was at Baltimore’s Sagamore Pendry. Patrick Curran is now executive chef at Casolare at Kimpton Glover Park Hotel. He was previously at Momofuku in D.C. Rich Falbo is executive chef of Firefly at Kimpton Hotel Monaco at Dupont Circle. He was most recently at Vinifera restaurant at the Westin Reston. Stephen Starr, who opened Le Diplomate on 14th Street, NW five years ago, plans to bring Brooklyn restaurant, St. Anselm, to 5th Street, NE across from Union Market by summer’s end. It will be 10 times the size of the original – but designed to be just as cozy. The theme goes beyond steakhouse. He’s doing it in

conjunction with St Anselm owner, Joe Carroll. And, as soon as he finds the right location, he plans to bring NYC’s Pastis, to D.C. (For this columnist, Adams Morgan would be ideal).

Quick hits… Spanish restaurant, Boqueria, is planning a second location in Penn Quarter in the former Oya space at 799 Ninth St., NW. Not only does Nick Stefanelli plan to open Officina Italian Market & Restaurant at The Wharf, he also plans to open a 12,000-square-foot Greek restaurant at Midtown Center, 1100 15th Street, NW in the new offices of Fannie Mae. Chaia, the fast-casual vegetarian taco shop, will open at 615 I Street, NW in the Mt.

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Vernon Triangle ‘hood. The 35 seats will double the number of seats at the original Grace St. location. In addition to new menu items, Chaia will also serve seasonal cocktails. David Perruzza, a longtime manager at JR’s Bar, will open Pitchers, a new LGBTQ sports bar, in Adams Morgan where Spaghetti Garden, Roxanne, and Peyote Karoke Café (10,000 sq. ft.) used to be. An opening in later June is targeted. The space should include five different bars, as well as a restaurant and private party space. Restaurateurs Fabio and Maria Trabocchi plan to open a second location of Sfoglina across the bridge in Rosslyn, Va. at 1100 Wilson Blvd., home to WJLA, Politico, and the Washington Business Journal. It will have at least 200 seats, which includes a sidewalk café. Bonus: Sfoglina will also get the catering gig for the new rooftop lounge. The Trabocchi’s may also collaborate with landlord Monday Properties on a nearby beer garden concept for Freedom Park, the raised park between 1100 and 1000 Wilson that includes outdoor seating for the public.

Just opened… …Tin Shop’s Geoff Dawson and Peter Bayne’s Church Hall, off Wisconsin Avenue in Georgetown, just past the Georgetown Park garage. The fast-casual concept also offers party games. It opens for happy hour on weekdays and for brunch on weekends. LINDA ROTH is president of Linda Roth Associates, Inc., specializing in marketing, promotions, and publicity in the hospitality industry. Contact Linda at 202-888-3571 or linda@lindarothpr.com or visit her website at www.lindarothpr.com. foodservicemonthly

ASSOCIATION NEWS VRLTA | Eric D. Terry

Alexandria Council Increases Meals Tax Over Objections by Restaurants

he Alexandria City Council voted on May 12 to raise the local meals tax to five percent, over the objections of local restaurants, the Alexandria Chamber of Commerce, RAMW, and VRLTA. The increased taxes will be raised to fund affordable housing in the City. This increase makes Alexandria the highest tax location in the metropolitan area. “Once again, city officials have ignored the restaurant community and imposed a single industry tax instead of a a broader tax,” explained Eric Terry. “We will begin immediately to pursue a plan to get restaurants at least a rebate on credit card fees to collect these taxes.” Currently, restaurants pay up to 3.5 percent from credit card processing. In the case of Richmond’s recent meals tax increase, VRLTA and its members successfully lobbied the City Council to rebate the credit card fees.

Virginia Beach and Loudoun Teens Top Honors On Friday, March 9, Virginia ProStart held its annual high school culinary competition — the 2018 Virginia ProStart Student Invitational. Teams from Virginia Beach Career & Technical Education Center (Virginia Beach) and C.S. Monroe Technology Center (Loudoun County) placed first in culinary arts and restaurant management, respectively. As the winners of the competition, held at The National in Leesburg, Virginia, both schools received an invitation to participate in the foodservicemonthly

The 2018 Virginia ProStart competition team winners were: First Place Culinary: Virginia Beach Career & Technical Education Center First Place Management: C.S. Monroe Technology Center – Leesburg Second Place Culinary: Phoebus High School – Hampton Second Place Management: Tallwood High School – Virginia Beach Photo: David Galen

Virginia 2018 ProStart management team winners from Monroe Tech with their teacher Joy Anderson (r) National Restaurant Association Educational Foundation’s National ProStart Invitational in late April in Providence, Rhode Island. During the March event, more than 70 students representing 12 teams competed in either the culinary arts or restaurant management division. Culinary teams prepared a three-course meal in 60 minutes, without access to running water or electricity, using only two butane burners. The management teams presented a business proposal for an original restaurant concept to a panel of industry judges. “The students who participated in this year’s competition are truly amazing,” said Jim Wilson,

Director of Education & Workforce Development for Virginia Restaurant, Lodging & Travel Association. “They are taught and mentored by some of the best teachers in the business and truly may become their generation’s master chefs and restaurant entrepreneurs. I couldn’t be more proud to be a part of this program that is working to engage our industry’s next stars.” ProStart is a two-year career and technical education program focused on teaching culinary skills and restaurant management fundamentals. Administered by the National Restaurant Association Educational Foundation, ProStart is available in all 50 states, Guam, and Department of Defense Education.

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Third Place Culinary: C.S. Monroe Technology Center (Team I) – Leesburg Third Place Management: Bridging Communities Regional Career & Technical Center (Team II) – New Kent

Nearly 3,900 Virginia students from 55 schools are enrolled in the industry-driven program that offers a hands-on and group learning-based curriculum as a platform where students also learn employability skills such as teamwork, workplace communication, professionalism, and time management. For more information on the ProStart program, visit NRAEF.org/ ProStart or VRLTA.org/ProStart; or find us on Twitter (@VAProStart) or Facebook (facebook.com/ VAProStart/). JUNE 2018 | 23

RAR RESTAURANT ACTIVITY REPORT

CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY

Washington DC 20037 2019 Restaurateur Michael Schlow is opening a new restaurant at the Fairmont Hotel, 2401 M St. NW, Washington, DC 20037. Schlow also owns several other D.C.-area restaurants, including The Riggsby at the Carlyle Hotel, Calle Cinco, and Tico. Contact phone number listed, 202-429-2400, is for the Fairmont Hotel. TED’S BULLETIN STEVE SALIS 4238 Wilson Blvd Founder/CEO Arlington VA 22203 2018 www.tedsbulletin.com 202-265-8337 A new location of Ted’s Bulletin will be opening at the upcoming Ballston Quarter mall in Fall 2018. The restaurant’s address will be 4238 Wilson Blvd in Arlington, Virginia 22203. The DClocal restaurant offers American cuisine for breakfast, lunch and dinner. In addition, the restaurant will offer full ABC.

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 POKE SUSHI BOWL PHUNG HUYNH and accuracy. The list is edited for space. 933 West. Broad Street PIZZA & BEER OF RICHMOND Christopher Staples W. Cary Street and S. Robinson Street Richmond VA 23220 2018 chris.staples@eatrestaurantpartners.com 804-354-9888 www.eatrp.com A new restaurant called Pizza & Beer of Richmond will be opening at the corner of W. Cary Street and S. Robinson Street in Richmond, Virginia 23220. The full-service restaurant’s menu will offer traditional and eclectic choices for pizza cooked in a wood-burning oven made in Italy. There will also be 48 beer tap lines focusing on local and Virginia beers. PARK LANE TAVERN GREG KNOX 1205 Fordham Drive Virginia Beach VA 23464 2018 Co-Owner promotions@parklanetavern.com 540-548-0550 Park Lane Tavern will be opening a new location at the KempsRiver Shopping Center located at 1205 Fordham Drive in Virginia Beach, Virginia 23464. The tavern offers an extensive cocktail Bar & Grill/ Pub program along with a full menu of small plates, entrees, sandwiches, salads and pizzas. In addition, a late April opening is expected. SPICE 6 MODERN INDIAN 740 6th St. NW Washington DC 20001 2018 301-209-0080 www.spice-6.com A new, third location of Spice 6 Modern Indian is opening at 740 6th St. NW, Washington, DC 20001, in the former On Rye space. Spice 6 features a menu of Indian cuisine such as kabob platters, naan pizza, and rice bowls. The new location will also offer a dosa menu and savory south Indian doughnuts.

Richmond VA 23220 2018 www.pokesushibowl.com 434-328-8833 Poke Sushi Bowl is opening a new location d at 933 West Broad Street in Richmond, Virginia 23220. The restaurant will offer customizable bowls with meats that include grilled chicken, ahi tuna, eel, crab meat, tofu and shrimp, which will be served on top of a base that includes mixed greens and white or brown rice. YOUR PIE 3075 Eden Way N. Towne Place at Greenbrier Chesapeake VA 23320 2018 www.yourpie.com 706-850-5304 A new location of Your Pie pizza restaurant will be opening at 3075 Eden Way N. in Chesapeake, Virginia 23320. Your Pie is known for customizable 10-inch pizzas, buildyour-own panini sandwiches and bread bowl salads. It also serves gelato, beer and wine. Contact number listed TACO BAMBA/POCA MADRE 777 I St. NW Washington DC 20001 2018 www.tacobamba.com / www.pocamadredc.com 202-289-7377 Chef and owner Victor Albisu is closing restaurant Del Campo, and opening two new concepts in the 6,000 sqft. space. Taco Bambo, which has three other locations in Virginia, will occupy the front bar and dining room. The all-day fast-casual taqueria will offer a menu of classic street tacos, sopes, torta sandwiches, as well as a breakfast menu. Mexican and local beer, in addition to margaritas and cocktails, will be available. Poca Madre will occupy the side patio and back of the space, serving a dinner-only menu of elevated Mexican cuisine as well as a selection of tequilas and mezcals.

THE RABBIT HOLE 1214 18th St. NW Washington DC 20036 2018 A new concept called The Rabbit Hole is opening at 1214 18th St. NW, Washington, DC 20036, in the space formerly occupied by the Eritrean Cultural & Civic Center. According to signage at the restaurant site, The Rabbit Hole will be a tavern featuring Asian-style street food such as pho, banh mi sandwiches, and salads. The space will seat 100 patrons.

COMMONWEALTH INDIAN 11610 Old Georgetown Rd. Rockville MD 20852 2018 301-998-8100 A new restaurant called Commonwealth Indian is opening at the Pike & Rose development, 11610 Old Georgetown Rd., Rockville, MD 20852, in the former La Madeleine space. Commonwealth will offer a menu of authentic Indian cuisines, as well as wine, cocktails, and Indian beers. A weekend champagnes brunch will also be offered.

RESTAURANT MICHAEL SCHLOW 2401 M St. NW 202-429-2400

DISTRICT TACO 1312 East West Highway Silver Spring MD 20910 2018

www.districttaco.com 703-237-1204 A new location of District Taco is opening at 1312 East West Highway, Silver Spring, MD 20910, in the former Oriental East space. District Taco serves Yucatan-style tacos, burritos, quesadillas, and nachos, as well as a breakfast menu. TIMBER PIZZA CO 4238 Wilson Blvd Arlington VA 22203 2018 www.timberpizza.com 202-258-6832 A new location of Timber Pizza will be opening at the upcoming Ballston Quarter mall in Fall 2018. The restaurant’s address will be 4238 Wilson Blvd in Arlington, Virginia 22203. The casual restaurant offers Neapolitan-style woodfired pies, with toppings such as chorizo and sweet potato fritters. In addition, the location will offer ABC. STONE HOT PIZZA 1200 N. Irving Street Arlington VA 22209 2018 703-746-8885 www.stonehotpizza.com Stone Hot Pizza will be opening a new location at 1200 N. Irving Street in Arlington, Virginia 22209. The restaurant’s existing locations feature specialty pizzas, calzones, sandwiches, pastas, salads, wings, meat pies and various appetizers and desserts. MACADO’S 800 East Washington Avenue Vinton VA 24179 2018 www.macados.net 540-345-8034 A new location of Macado’s restaurant will be opening at 800 E. Washington Ave in Vinton, Virginia 24179. The restaurant caters to the college crowd and serves daily specials, appetizers, along with soups and sandwiches, pizzas, fajitas, wraps and desserts. Operating hours are 8am to 12:30am Sunday thru Thursday and 8am to 1:30am Friday and Saturday. THE BLOCK 967 Rose Ave. Owner North Bethesda MD 20852 2019 www.theblockva.com 571-275-1135 The Block food hall is opening at the Pike & Rose development at 967 Rose Ave., North Bethesda, MD 20852. This location will be larger than the original The Block, located in Annandale, VA, and will house eight food vendor stalls and a bar. The 8,500 sqft location will have seating for 250-300 diners, BASIC BURGER GUILLERMO CASTILLO REGIONAL 1101 S. Joyce Street Arlington VA 22202 2018 www.basicburger.com 703-248-9333 A new location of Basic Burger is coming to Pentagon Row located at 1101 S Joyce Avenue in Arlington, Virginia 22202. The restaurant's menu offers burgers, hot dogs, chicken sandwiches, fries, salads, shakes as well as a full bar. In addition, a summer opening is expected. BILLY PIE 6919 Patterson Avenue Owners 804-495-1955 Richmond VA 23226 2018 A local Richmond restaurateur will be opening Billy Pie restaurant at 6919 Patterson Avenue in Richmond, Virginia 23226. The restaurant will serve a variety of wood-fired pizzas which are now also offered frozen to several local brewery

OCHMRA NEWS cont. from pg 5

tacos, tequila, and more — so check it out on 141st Street. RAM 2018 Restaurateur of the Year nominee Jay Taustin, and son Cole, are feverishly breathing a new life into the OC Fish Company, located on the West OC harbor. Their new twist features complete renovations and will surely have a tasty menu. Look for the Mad Fish Bar & Grill in early June! With close to 10,000 hotel rooms, you’ll always find a place to rest your head in OC. Recently, the Palmer Gosnell Hospitality Group opened a new Residence Inn, located on the bay at 61st Street. Complete with a fitness room, indoor and outdoor pools, and a restaurant/bar overlooking the bay, this is a great spot to catch the gorgeous sunsets. Jolly Roger’s Giant Ferris Wheel on the Pier has a fresh makeover and continues to be one of the most picturesque spots in town.

Hospitality news Welcome to Heather Lowe, who has joined the Breakers Hotel & Dough Roller Restaurant Group. The Econolodge at 145th is now a Quality Inn & Suites, and the Quality Inn Beachfront is now a Doubletree by Hilton. Grand Hotel & Spa is welcoming a new sales team: Amy O’Connell is the new director of sales, and Amanda Baker is a new sales manager. Paradise Plaza welcomed Mike Pacetta as new general manager. Peter Widmayer joined the Phillips Restaurants team as the general manager of the recently launched Phillips Bayside Cantina.

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 ............................................................... 9 Barter Systems ....................................................... 11 Bi-Lingual Hospitality ................................................ 9 Capital Meat ............................................................. 7 24 | JUNE 2018

Chesapeake Greenhouse ......................................... 1

Mid Atlantic Expo Ad ................................................. 5

Congressional Seafood ............................Back Cover

Performance Food Service Group

Ecolab ........................................................................ 3

........................................................ Inside Back Cover

Gourmet Kitchen...........................Inside Front Cover

RAM EF .................................................................... 21

Itek Construction..................................................... 21

Tech 24 Construction ............................................. 17

Martin Bamberger ................................................ 11 The Newsmagazine Foodservice Professionals Rely On

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