Food Service Monthly

Volume 16, No. 7 Q July 2017

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Not Your Grandmother’s PB&J!

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

Adrian Silversmith and Sprelly

insidefsm Volume 16, No. 7

July 2017

news and information

columns

Association New OCHMRA....................................................................6 Association News RAM .......................................................................23 Association News RAMW ....................................................................19 Association News VRLTA .....................................................................20 Cover: Sprelly ......................................................................................8 Empowering Baltimore .......................................................................13 FSM News............................................................................................2 Holly Poultry ........................................................................................4

Balti-More by Dara Bunjon.................................................................16 Bits & Bites: Culinary Stars by Lisa Keathley ........................................9 Bob Brown Says by Bob Brown .............................................................7 Food Smarts by Juliet Bodinetz..........................................................24 Local Cooks by Alexandra Greeley ......................................................18 Modern Business Solutions by Henry Pertman ...................................14 The Latest Dish by Linda Roth ...........................................................15 Whining ‘n Dining by Randi Rom ........................................................22

Volume 16, No. 7 Q July 2017

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Adrian Silversmith and Sprelly

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Not Your Grandmother’s PB&J!

on the cover Adrian Silversmith and Sprelly Not Your Grandmother's PB&J! Cover/inside photos: Andrew Curtis 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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JULY 2017 | 1

FSM NEWS

Paul Haar Honored Prominent Washington, DC immigration attorney Paul S. Haar, knighted by the French Government as a Chevalier de l’Ordre du Merite Agricole for his Paul Haar contributions to French gastronomy and agriculture, will be further honored in July by both the American Culinary Federation (“ACF”) and La Confrerie de la Chaine des Rotisseurs. On July 11, he will be inducted into the American Academy of Chefs, the ACF’s exclusive honor society, in recognition of his many years of dedicated service to leading chefs

foodservicemonthly Volume 16, No. 7 Q July 2017 Silver Communications Publisher Lisa Keathley Managing Editor lisafoodmag@gmail.com Lisa Silber Sales Manager lisa@foodservicemonthly.com Electronic Ink Design & Production fsm@eink.net Dennis Barry Juliet Bodinetz Bob Brown Dara Bunjon Alexandra Greeley

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

Linda Roth Michael Sternberg Eric Terry Marshall Weston Becki Young

Contact phone: 703-471-7339 email: lisa@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide MidAtlantic foodservice professionals with news and information in an informed, imaginative and insightful newsmagazine. Foodservice Monthly assumes no responsibility for material submitted to us. All information contained in this publication is believed to be accurate. No part of this publication may be reproduced in whole or in part or transmitted in any form without prior permission from the publisher of Foodservice Monthly.

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and culinary professionals.

Also in July, Haar assumes the position of Chancelier des EtatsUnis (National Executive Vice President) of La Confrerie de la Chaine des Rotisseurs, the world’s oldest and largest international gourmet food and wine society. He was previously the Bailli (President) of the Chaine’s Washington, DC Bailliage (Chapter), www.lachainedc. com. Paul Haar has represented Washington’s leading restaurants, chefs, sommeliers, and other culinary professionals for over 20 years, successfully resolving complex immigration matters. He studied law, politics, and economics and lived in France, Belgium, Spain, and The Netherlands, is a Fulbright Scholar, and speaks French, Spanish, Italian, Portuguese, and German.

lamb shoulder, preserved lemon, saffron, turmeric, garlic, aged butter, and olive oil, sealed in a clay jar. He was selected by a panel of esteemed judges consisting of Allison Aubrey, NPR, Valeria Barriga, Telemundo Washington DC, Chef Xavier Deshayes, Ronald Reagan Building, Chef Nelson Erazo, The Melrose Hotel, Christina Fulton, Macy’s, Inc., Creig Greenidge, 2016 Judge’s Choice Champion (Barbados), and

Haiti and Morocco Win 2017 Embassy Chef Challenge Awards!

A sold-out crowd enjoyed authentic dishes representing the native countries of 27 embassy chefs at the 9th annual Events DC Embassy Chef Challenge. An additional six nations represented themselves at a new ‘Sips and Sweets’ pavilion, offering guests a glimpse into global beverage and snack cultures.

Chef Cynthia Verna of Haiti was selected as the People’s Choice Champion, chosen from votes cast by attendees. Her plate of shrimp, Chef Cynthia Verna plantain chips, and fine herbs aioli won a majority of votes cast via social media and paper ballots. Chef Moha Fedal of Morocco walked away the Judges’ Choice Champion for his Marrakech tangia made with

Chef Moha Fedal and Assistant Chef Faical Zahraoui Jessica Sidman, Washingtonian.

Events DC Vice President Erik Moses said of the participants, “We had the largest, most diverse group ever represented at the Embassy Chef Challenge this year. The chefs who take part in our friendly competition each year continue to impress me, and Washington is ecstatic to have them as part of our community. I know guests were able to taste some of the finest foods in the world, and we look forward to continuing this great tradition in years to come.” The event took place in the Ronald Reagan Building and was presented by TCMA (a Drew company).

Florida in July?

It’s hot, hot, hot!

The American Culinary Federation holds its National Convention & Show, Cook. Craft.

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Create. July 9 through 13 at Disney’s Coronado Springs Resort.

The event will feature nonstop culinary action with presentations from over 1,000 acclaimed chefs and industry experts, live culinary competitions, a career fair, and a two-day trade show. The schedule includes chefs from all around the country and covers topics of interest to foodservice professionals nationwide.

In addition to on-site networking and hands-on workshop opportunities, Cook. Craft. Create. features an exciting schedule of presenters who will demonstrate innovative culinary techniques and address burgeoning topics in foodservice, from the science of taste to trends in millennial dining.

Among the speakers are Michael J. Wadiak, a CIA-trained chef who helped Blue Apron become a billiondollar company in just two years, and Orlando local Emily Ellyn, a chef and culinary educator who has been featured on “Food Network Star” and “Cupcake Wars.”

“The ACF National Convention is the must-attend professional development event of the year to keep informed about emerging industry trends and position your company and yourself for success,” said ACF National President Thomas Macrina, CEC, CCA, AAC. “Networking with more than 1,000 fellow culinary professionals can produce immediate dividends and support personal and professional growth for years to come.” A full schedule can be found at www. acfchefs.org/convention.

The Industry Gives Back…

Dollars to Doughnuts, or Vice Versa!

To celebrate National Donut Day on June 2, Astro Doughnuts & Fried Chicken featured a special edition “Cherry Pie” doughnut, made with cherry compote filling, tart cherry vanilla glaze, and shortbread cookie crumbles. Here’s the big news! For this promotion, Astro Doughnuts foodservicemonthly

FSM NEWS

“Donut Lassies” who served coffee and doughnuts to soldiers along the front lines during WWI and WWII. This unofficial holiday is celebrated the first Friday in June.

Dining for Scholarships

RachelLyn Photography

partnered with the Fisher House Foundation, a non-profit that provides a network of comfort homes where military families can stay at no cost while a loved one receives treatment. Donation total: $1,988 from 568 cherry doughnuts sold in the Washington, DC and Falls Church, Va. stores and the Astro Doughnuts & Fried Chicken food truck.

Co-owner Elliot Spaisman said, “This is the fourth year that we’ve raised money for the Fisher House Foundation. Supporting military families is a cause that my business partner, Jeff Halpern, and I are passionate about, and we’re proud to see this initiative growing every year.” By the way, National Donut Day was created by The Salvation Army in Chicago in 1983 to honor Salvation Army “Doughnut Girls” or

Restaurant Association Metropolitan Washington and Educated Eats held a celebratory dinner on June 12 at 1789 in Georgetown. The dinner honored four visionaries who have each led the way in hospitality, workforce development, and community support in our region – Michael N. Harreld, PNC Bank; Mike Curtain & Marianne Ali, DC Central Kitchen; and Thomas Penny, Courtyard by Marriott Convention Center. The funds raised from ticket sales will go to Educated Eats, a scholarship fund supporting aspiring local students of the culinary arts.

Educated Eats has awarded over $160,000 in scholarship funds since its conception in 2004, and its work is made possible with the generous and impactful work of this year’s honored visionaries.

Got Milk?

During the summertime, many children in our region do not. In fact, more than 22 million children

Greg Casten, Chairman, Educated Eats, Mike Curtain, DC Central Kitchen, Kathy Hollinger, President & CEO, RAMW, Michael N. Harreld, PNC Bank, Thomas Penny, Courtyard by Marriott Convention Center, and John Snedden, Chairman of the Board, RAMW foodservicemonthly

Former Washington Redskins running back Brian Mitchell donates to the Great American Milk Drive at Safeway 965,000 servings in this region.

– including kids in Washington, Through the partnership with DC, Maryland, Virginia, and Feeding America, the dairy industry Delaware – may miss out on is committed to providing 50 milk’s nutrition when they lose million servings of milk to kids and access to free or reduced-price families by 2020. meal programs at school. June was National Dairy Month, and A Day for Dads Safeway and The American Dairy Father’s Day 2017 was more than Association Northeast joined forces just a fun day of eats and drinks at with Feeding America and local City Tap Penn Quarter. This year, food banks to present The Great the gastropub partnered with ZERO American Milk Drive initiative to — The End of Prostate Cancer — to deliver fresh, nutrient-rich milk to host a US Open watch party and local kids and families in need. At special silent auction. The dads, a kick-off event on June 8, former families, and other guests could Washington Redskins running back Brian Mitchell promoted the benefits bid on such items as golf rounds of milk at Safeway’s 1855 Wisconsin and shirts, travel tickets, a Spy Museum scavenger hunt, movie Avenue, NW store. passes, and a Sam Adams cooler!

“Safeway is dedicated to fighting The auction yielded over $2,000 hunger in our communities,” to help fund research programs said Dan Valenzuela, President combatting prostate cancer. Not to of Safeway’s Eastern Division. mention the fun and excitement “When schools are out, kids as viewers watched golfer Brooks may be missing out on essential Koepka become the seventh nutrients like protein that help fuel consecutive first-time winner of a playing, learning, and growing. major championship -- and by only Our shoppers’ donations will help one stroke! Definitely a winning day ensure that all children have the for all! milk nutrients they need to live up to their potential.”

Editor’s Note: Since 2014, The Great American If you, your restaurant, or someone in the Milk Drive has delivered more than industry is doing something good for others one million gallons — that’s more in the region, we will try to include it in FSM than 16 million servings — of milk News. Email your ideas to Lisa Keathley, to families in need throughout lisafoodmag@gmail.com. the country, including more than

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JULY 2017 | 3

Holly Poultry Unveils State-of-the-Art Processing Plant in West Baltimore

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n 1990, Mark Fine stepped up to the poultry plate (so to speak) and purchased Holly Poultry, Inc. Fine grew the Baltimore business from its 1990 low of 25 employees to 175 by 2015. Most recently, the firm has upped its numbers to 225 employees as it reached another major milestone: the completion of a state-of-the-art processing plant.

A ribbon cutting ceremony on June 7 celebrated the newly constructed 37,500-square-foot plant, located in West Baltimore.

A Baltimore native, Fine took control of Holly Poultry after learning the meat processing business from his father and uncle at Mash’s Ham in Baltimore. Zach Fine, Mark’s son, is now CEO of the company. “After years of planning,

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Baltimore, Maryland Agriculture Department, and Holly Poultry leadership celebrate on opening day (photo: Lisa Silber) our vision for the company has become a reality,” said Zach. “The opening of our new processing facility will enable us to quadruple

our production capacity, explore new markets, and accelerate growth throughout the Mid-Atlantic. We will better serve our customers

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and continue to support the city of Baltimore.”

“It’s where we’ve grown and succeeded as a business,” said Mike Fine. “I want to help Baltimore City be successful and create job opportunities for its residents. The expansion will enable the company to hire 150 people over the next three to five years, doubling the size of its production staff. Eighty percent of Holly’s employees currently reside in Baltimore City.

Donned in coats and hats in the 45-degree environment, they debone, portion, and marinate the chicken. “The chicken is ready to go right onto a rotisserie at Royal Farms or breaded and dropped

HOLLY POULTRY cont. page 12

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We make it happen.

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ASSOCIATION NEWS OCHMRA | Susan L. Jones

The Summer Scoop

BY SUSAN L. JONES, EXECUTIVE DIRECTOR, OCEAN CITY HOTEL-MOTEL-RESTAURANT ASSOCIATION

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s you celebrate summer and begin to bask in the sun, we’d like to share several noteworthy reasons for you to visit Maryland’s enchanting seashore. For starters, FREE family fun is offered six nights per week! From “Sundaes in the Park,” to movies on the beach, to the all-new “Dance Party Nights,” you’ll find entertainment for all ages. You may even feel as if you’re in Hollywood as you watch the new "100 Nights of Lights." Visit OCocean.com for a complete listing of events and times.

Now, the inside scoop Since everyone loves a good secret, we thought we’d share an insider’s tip. It’s best to make plans to visit when rates are at their lowest — Sunday through Thursday. Our mid-week

“Summer Splash” program makes it easy to find great rates! Additionally, we are excited to announce a new promotion designed specifically for Maryland residents. With most Maryland schools starting after Labor Day, the hospitality community has joined together to welcome Marylanders back to visit the last week of August. The “Maryland Week” promotion will feature deals, specifically for anyone with a MD license. The promotion will begin Sunday, August 27.

These promotions can be found on the “Deals” page of OCVisitor.com.

Another great way to be a little thrifty is to visit during Hotel Week.

Mimicking Restaurant Week, Hotel Week has been designed to offer great deals throughout the city.

This promotion also aims to boost business at the end of summer.

Beginning on Sunday, August 27 and running through Thursday September 10 (excluding Labor Day weekend), participating lodging members will offer beach bargains with free nights.

For example, stay three nights, get the fourth free; stay four nights and get the fifth night free. Three-night stays receive 15 percent off, four-night stays receive 20 percent off, and five-night stays receive 25 percent off. To learn more and see these great deals, visit OceanCityHotel Week.com.

Horner, who is joining the ABS team in the sales department. The OC Lifesaving Station welcomed its new assistant curator Christine Okerblom. Paradise Plaza’s general manager David Douglas won the first-ever Chuck Marshall Award,

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given by Marshall Management.

Splash Mountain Water Park at Jolly Roger Parks has been named a “Top 5 Amusement Park” in America by the Travel Channel — way to go!

See ya at the beach!

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www.acmepaper.com 800.462.5812 Toll Free 410.792.2333 Baltimore 301.953.3131 Washington

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BOB BROWN SAYS | Bob Brown

Nine Ways to Get Attention-Resistant Guests to Sit Up and Listen

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oday’s tired, wired, and distracted guests have little appetite for listening. While rattling off specials, I bet you’ve felt you could light yourself on fire…and no one would notice. Not to worry, you’re not alone. So, let’s explore.

1) Get yourself together. Professional appearance alone makes you a better salesperson. Okay, the obvious. Clean pressed shirt and pants/skirt, matching socks, shined shoes, minty breath, and a fresh, not overly perfumed, presence are just the price of appearance entry. However, it’s not just what you wear — but how you wear it.

Think George Clooney or Kerry Washington. When you’re put together with the right fit and style, you at least have a fighting chance.

2) Roll out the nonverbal red carpet.

Another surefire method to inspire guests is to warmly welcome them onto your stage. Sure, you want to smile and make eye contact. But go beyond. Help escort guests to the table, assist them with their jackets and belongings, and pull out their chairs. Guests wake up when they experience a class-act approach.

3) Touch the table. Rearrange the salt and pepper shaker, move the fresh petunias. Guests will stop, look up, and wonder, “Why are you touching my table?” Bingo! Now you’ve got their attention.

4) Capitalize on cues. The underlying current of your guests’ wants and needs is revealed in a vast sea of cues — in the 20,000 gestures of their body language vocabulary.

Attention-getting experts read and respond with heightened sensitivity to nonverbal signals. Take note of foodservicemonthly

the countless gestures and expressions that say everything from “Shut up, take my order, and go away” to a look of confusion while perusing the red wines.

5) Use the big enchilada.

Most tables have a leader/ buyer, and why is it so important?

That’s the person who hangs onto your every word. It’s the dude who’s on your side or the woman who acts as your assistant salesperson. They tell their buddies to shut up and give you the floor or direct friends to pay attention. Always stand across from them when delivering your presentations of the wine list, menu, and dessert offerings.

Humans are, after all, herd animals who like to play follow the leader.

6) Engage, don’t drone. Sorry, but “Hi, my name is Johnny, and I’ll be your waiter tonight,” won’t cut it.

Like a flight attendant rattling off exit row instructions, your guests will drift into “it’s time to check my phone” mode. Penetrate the wall of resistance with a well-crafted vocal performance. Be sure your voice is loud and clear and your presentation is well-paced and organized. Great speakers cast a spell that’s irresistible.

7) Have a compelling stage presence.

How you come across to your audience determines whether guests tune in or blow you off.

What kind of stage presence do you have? Are you quiet and efficient or flamboyant and funny? How about suave and charming? Or, are you the thoughtful and nurturing type? Perhaps you’re a walking encyclopedia of truffle trivia. You might even be the dramatic and charismatic waiter who outsells everyone this side of the Mississippi.

And, although few of us are Jack Nicholson or Meryl Streep, our job is to fine tune the one-of-a-kind way we present ourselves to the world. Develop your own unique lines, routines, and gestures. Your audience will notice.

8) Amuse with stories. Tell the story of Sid Grauman, owner of Grauman’s Chinese Theater in Hollywood.

He marched across the street to the Brown Derby and summoned owner Bob Cobb to rummage up a midnight snack, the ingredients of which now make up the "Cobb" salad. Remember, if you’re a boring, generic-talking, order-taker, you’re destined to be painted invisible.

9) Use brain stickers. Now for the most powerful listening trick of all…what I call the brain-sticker technique. Here’s an example: “Eric Brisban, our bartender from Holland with the pink ponytail, makes a great Grey Goose Martini.” What do participants remember? The pink ponytail. Why? Because when you use out-of-the-norm names, places, and brands, it awakens a sleeping mind. Participants tell me that, long after a workshop, they can’t stop thinking about that dammed pink ponytail.

When Millennials spend only seven minutes in personal conversation and more than seven hours in front of a screen each day, you need every tool and tactic you can muster. Your expressive voice, infectious smile, and impeccable appearance play a part. But, the jump-out-and-grab-me magnetism essential to hook today’s over-stimulated, engagement-resistant audience can be achieved only with a heavy dose of attention-getting strategies. Get busy.

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

WHEN MILLENNIALS SPEND SEVEN MINUTES IN PERSONAL CONVERSATION AND SEVEN HOURS IN FRONT OF A SCREEN, YOU NEED EVERY TOOL AND TACTIC YOU CAN MUSTER.

JULY 2017 | 7

Cover Story | Lisa Keathley

Sprelly — Not Your Grandmother’s PB&J!

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drian Silversmith wants his PB&J sandwiches to be to Sprelly what coffee is to Starbucks, what chicken is to Popeye’s, what burgers are to Five Guys. Wait! Are you kidding me? Peanut butter? Jelly? Yup, that’s the stuff. But it’s not like any PB&J you ever took to school in your lunch box.

So let’s back up a minute!

When you go to a frozen yogurt shop and order peanut butter frozen yogurt, you might think, “yum,” or “smooth,” or even “interesting.”

But do you think, “Ah ha! There’s another business here!” If you are Adrian Silversmith, that’s exactly what you think. As he stood in a long line in a frozen yogurt shop and tried the peanut butterflavored yogurt with his two young daughters, he wondered, “Why can’t you make flavored peanut butters?

And why can’t you make sandwiches or crêpes using flavored peanut butters?”

At that moment in 2013... ...the idea of Sprelly was born. At the time, Silversmith worked at the

Fredericksburg Expo and Conference Center as a sales manager for an events promoter. He and his wife Casey had moved to Fredericksburg in 2005 for jobs with the Expo Center. But in their spare time, they often dreamed of, and even tried, several new business opportunities.

A graduate of Lehigh University with a BA in theater and communications, Silversmith had almost failed out in his early college years when he took courses in business. “Everything I failed in college is now my reality!” he laughed.

So what is that reality?

It’s all about peanut butter spreads and jellies: SPR for spread and ELLY for jelly = Sprelly! The idea and name grew legs just days after the yogurt shop visit when Silversmith was laid off from his Expo job. For this entrepreneur-at-heart, it turned out to be an opportunity waiting to happen. A friend mentioned a local, first-time business competition modeled after Shark Tank.

Silversmith threw his hat into the ring and became an on-stage finalist, pitching his peanut butter idea. The grand prize winner earned $10,000.

Silversmith didn’t win.

But he became a crowd favorite... ...winning the “People’s Choice” award and $500. One of the judges saw the merit in Silversmith’s idea and invited him to another local business competition, “Start-Up Weekend,” which took place three months later. During an intense, 54-hour weekend in early 2014, Silversmith formed a team, framed a social media plan, developed sandwich concepts — all using peanut butter spreads — and set up food tastings in front of the likes of Joy Crump, executive chef of Fredericksburg’s Foode and Mercantile restaurants and a participant on Bravo’s Top Chef 8 | JULY 2017

(season 12). A teammate suggested adding lunch meats and cheeses to his sweet sandwiches. Ugh, thought Silversmith. But they were delicious, “surprisingly, delightfully delicious,” he said, and people lined up to try them.

Again, he did not win… …but, again, he won the people’s choice honor. There was a rumble of interest, and the number of followers kept growing.

Silversmith incorporated and kept experimenting with new butters and flavors. On unemployment, he borrowed two thousand dollars from his parents to buy a nut grinder, several hundred pounds of nuts, and flavored cinnamon, chocolate, and butterscotch chips. He started selling tubs of his peanut butter spreads as a vendor at a kids expo at the same convention center where he had formerly worked! He sold out that weekend, with no official label and not even a cash box. He could not keep up with the demand for his salted butterscotch peanut butter spread. “I realized this could be monetized,” he said, “so I came up with more flavors, including a spicy variety.” He started selling his flavored peanut and almond butters at farmers’ markets from Richmond to DC, from Culpepper to King George.

In late fall 2014, Silversmith heard a food counter was opening in an existing store on Fredericksburg’s main street. He had enough money from peanut butter tub sales to lease the space and become a brick and mortar eatery. “I was scared out of my mind that my idea was becoming a reality!” he exclaimed.

“I didn’t have a clue about anything in the food industry, and here I am opening a sandwich shop?” He had to get permits for build-outs and changes. There were permitting hiccups, design issues, and delays,

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At the Sprelly counter, Adrian Silversmith could not have been more proud to show off some of his specialties. Going to dessert first, he crafted up “The OMG” — a crêpe with Sprelly white chocolate almond butter, fresh sliced strawberries and bananas, and Nutella, served beautifully in a wire cone. OMG is right! Then, it was the Mowi Wowi grilled sandwich, with Sprelly triple blend nut butter, aloha jam (a mix of pineapple and coconut), deli ham, and provolone cheese. I took a small bite, remaining skeptical. But it was incredible…what a sweet, salty, and tasty mix of ingredients! In fact, I’d drive back to Fredericksburg just for this sandwich alone!

— LK and he paid rent for about a year before selling anything from the space, frozen by his own fears and lack of knowledge.

But the space was perfect.

It has a bay window in front with an opening side window bordering on an alley where concerts and other community events happen. During Fredericksburg’s 2015 Christmas parade, Silversmith decided to sell hot chocolate from that window, just to be doing something with the space. “I looked up to see a line of people across the alley waiting to purchase the drinks, and we were vastly underprepared to serve them!” he said. “Holy *#%*!” he realized, “I had to get my act together!” Final construction started just days later

SPRELLY cont. page 12 foodservicemonthly

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JULY 2017 | 9

Bits & Bites | Lisa Keathley

Culinary Stars: Roundtable & Rumble “If you want to open a restaurant, open your dream restaurant…or do something else.”

That’s just about the best advice you’re ever going to get about opening a restaurant. “Be passionate.

The most successful restaurateurs didn’t open a concept. They opened their dream.”

So exclaimed Yama Jewayni, co-owner of the Daikaya Group. He served on a panel on June 19 with five other RAMMY nominees for 2017 Restaurateur of the Year. The panel was held at the historic Uline Arena in DC’s NoMa neighborhood, not far from Union Station. Featured were Katsuya Fukushima, also of the Daikaya Group, Ari Gejdenson of the Mindful Restaurants Group, Ted Xenochristos of the Cava Group, Inc., and Jason and Max Kuller of Fat Baby, Inc. Sponsored by RAMW and NoMa BID (Business Investment District), these culinary stars shared their best ideas about the DC restaurant scene. Prompted by moderator Abha Bhattarai, a business reporter for the Washington Post, they dished on the business of food and the future of the restaurant industry in DC.

Why DC? First asked why they chose the DC area to start their restaurants, all the panelists emphasized the local connection. Ari Gejdenson was born raised in SE Washington. His mom reminded him of that when he played professional soccer and opened a restaurant in Florence, Italy. Right after the fire at Eastern Market, she asked, “Why are you helping Florence, Italy? You need to be helping DC!” He took her advice and came back to the area to open Harold Black, a Capitol Hill speakeasy named for his grandfather,

10 | JULY 2017

Ghibellina, named after the street where he lived in Florence, Denson Liquor Bar in Penn Quarter, and Sotto, underneath Ghibellina, along with several new Ivy City locations.

Yama Jewayni agreed. “I’m FROM Washington!” he noted. After traveling and learning in Japan, he opened the Japanese restaurant of his dreams — Daikaya — in Chinatown, followed by restaurants Haikan and Bantam King. Max Kuller, too, had DC connections due to a father who had opened the DC restaurant, Proof. “DC chose me!” Max Kuller said. He worked at Proof and then became assistant general manager at Estadio on 14th Street. “It was the beginning of the movement on that block,” he notes. Now 10 years into the DC restaurant scene with Estadio, Proof, Doi Moi, and 2 Birds 1 Stone, he says, “Many go other places, but my roots are firmly here.”

back the street,” he said. “It’s an exciting place, with lots of industrial buildings. It has a cool feel.” Several, including Ted Xenochristos, Cava Group’s founder and manager, have opened restaurants in other cities, including New York and LA, and found it difficult to learn the rules, the taxes, and the environment. “In DC, I know the neighborhood. There is a gut feeling…I like this spot, I like this landlord. Once you leave, it gets much more challenging.”

Uber was cited as a big plus in potential expansion. As the restaurant business “moves east” where there is more, and cheaper, restaurant space, people can easily get there by Uber, and they are willing to do so. Max Kuller said, “Now, with Uber, people can get there in 12 minutes. This changes how we look at cities and restaurants.” Jason Kuller agreed.

Because of Uber, “the outlying crowd comes in to eat in the city on weekends.”

Dealing with competition Post reporter Bhattarai queried: A lot of you are at the forefront, but now competition is intensifying.

How do you keep customers coming back? On this, the speakers were all on the same page. Ari Gejdenson said, “That IS the biggest challenge. If you deliver a quality experience every day, there is a better chance people will come back.” Yama Jewayni agreed, saying, “It’s a hospitality business, and people notice. Treat them right, they come back. You’ve got to put yourself in the customers’ shoes.”

His partner Katsuya Fukushima noted, “Competition is high. You have one chance only. When people come through the doors, you have to capture them then and there with good service and good food.”

Cava Group’s Ted Xenochristos said unequivocally, “Service.” The owner of the Cava Mezze and Cava Grill

ROUNDTABLE & RUMBLE cont. page 15

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

Moderator: Abha Bhattarai, The Washington Post. Panelists (l-r) Yama Jewayni and Katsuya Fukushima, Daikaya Group, Ari Gejdenson, Mindful Restaurants Group, Ted Xenochristos, Cava Group, Inc., Jason Kuller and Max Kuller, Fat Baby, Inc. (photo: David Claypool)

Challenges of expanding The panel delved into expansion, specifically, how do you expand into a new cuisine, a new neighborhood?

How do you introduce yourself?

Several emphasized how key it is to understand the “soul” of the neighborhood and its cultural character. Ari Gejdenson noted that when he got started, there were few restaurants on 14th Street due to drugs and crime. “It’s great to bring

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Time to Change. Goodbye Polystyrene...

Effective January 1, 2016, both the use and sale of expanded polystyrene (StyrofoamÂŽ) food service products and polystyrene loose fill packaging (packing peanuts) are prohibited in Montgomery County.

1

Plan ahead. Start using recyclable alternatives today!

For more information, visit www.montgomerycountymd.gov/recycling or call 3-1-1 or (240) 777-0311.

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JULY 2017 | 11

HOLLY POULTRY cont. page 4 in the deep fryer or on a grill at a restaurant,” said Zach Fine, as quoted in The Baltimore Sun. “The renovation doubles our capacity, provides additional space to expand our product lines, and improves our buying power,” Fine continued. “By keeping our USDA designation, we can process other proteins and offer more value to our current market.”

Historically, Holly has consisted of two business segments: processing

of poultry products, which are mainly sold to the foodservice industry, and wholesale distribution of poultry, pork, beef, and other refrigerated products, sold to small grocery stores and markets for retail consumption. The wholesale business side, State Street Poultry & Provisions, LLC, will also undergo significant renovations this year, including an updated cooler, freezer, and offices. Contact location: 2221 Berlin Street, Baltimore, MD 21230; info@hollypoultry.com.

Holly Poultry employees at the firm’s new plant. (photo: Lisa Silber)

SPRELLY cont. from page 8 in January 2016, and he set a grand opening date for April 2 — National PB&J Day (of course).

Silversmith turned the front bay window into a crêperie where people can watch crêpes being cooked on a big griddle. There is a miniature nut butter factory where customers can watch Silversmith and his team grind their gourmet nut butter spreads and package them in 8-ounce tubs. A retail display section shows off the spreads and jellies, including top sellers like “White Chocolate Almond Butter” and “Sweet Thai Chili Peanut Butter.”

There are also seasonal spreads combining cinnamon peanut butter with peppermint at Christmastime, pumpkin spiced peanut butter at harvest time, and the newest, “Very Berry White Chocolate Almond Butter” for summer.

A cozy diner-type counter welcomes those who want to order Sprelly crêpes such as the “Crêpe Monsieur” (Sprelly almond butter, strawberry champagne jam, Virginia smoked deli ham, cheddar cheese)

or the “Nannernutterscotch” (Sprelly salted butterscotch peanut butter, fresh sliced bananas, bacon, and caramel). Or how about a sandwich like the “Peppered Rooster” (Sprelly

sweet chili peanut butter, hot pepper jam, deli turkey, and pepper jack cheese on whole wheat)?

Fast forward to January 2017…

At a local Chamber of Commerce gala with the Fredericksburg mayor, local members of the U.S. Congress, state representatives, and business leaders, Silversmith won the “Entrepreneur of the Year” award for community involvement and

SPRELLY cont. page 21

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12 | JULY 2017

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Empowering Baltimore: The Food Project

BY MICHELLE SUAZO AND LISA KEATHLEY

Some examples:

I

• During “Cooking with Chef Nalley,” younger kids learned easy-to-make after-school snacks and basic food prep, while older kids had a lesson in kitchen and cooking skills.

f you are a child in the southwest Baltimore community of Carrollton Ridge, just a few blocks west of the Inner Harbor, chances are you live in poverty. Almost 59 percent do. Chances are you do not have a job. Unemployment is 13.8 percent compared to the Maryland average of 5.5 percent. Chances are you may not graduate from high school. Only 67 percent ever get that far, meaning a third of your friends will never graduate from high school. Almost half the households in this part of Baltimore have incomes under $25,000. That’s per year.

UEmpower of Maryland is trying to do something about these dismal statistics. Because these are not just numbers — they are real families, real children. One way is through UEmpower’s “Food Project,” a program that is set to bring culinary skills, job opportunities, sustainable food sources, mentorship, and hope to the youth of this impoverished part of Baltimore.

UEmpower of Maryland’s current goal is to procure space — including the kitchen and cafeteria — in the Samuel F.B. Morse Elementary School, which closes this summer. The organization is partnering with chef Greg Nalley, of Nalley Fresh restaurants, and Derwin Hannah, youth football coach and community organizer who led the renovation of the local ABC Park. The hope is to create a new “Westside Empowerment Hub” in the Morse school space, with The Food Project, athletic programs, and supportive services together under one roof.

At a demonstration event on May 30, The Food Project showed how it hopes to empower the area’s young people through its “Food & Farming” program.

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• In “Urban Farming,” urban farmer Dominic Nell of BeMoreGreen taught the fundamentals of entrepreneurship and sustainable living through the process of growing and selling microgreens.

• Former NFL player Tavon Mason focused on “Healthy Literacy,” reading interactive books to promote literacy and combat childhood obesity.

• During “Table Talks” around a dinner table, mentor Melvin Willingham encouraged youth to gain a better understanding of their roles in society and how that can correlate to their development as adults.

Rocky Rinehart, vice president of procurement at FoodPRO, attended the event. He said, “This is a wonderful opportunity for the food industry to be a part of the solution” through food donations, guest lectures, program and corporate sponsorships, and distribution of foods, once the kitchen is set up and running. “I was thoroughly impressed with the range of group programs being offered. This initiative is exactly what is needed everywhere. It provides opportunity that could potentially help prepare interested individuals for a food industry career. If we can help create it, why wouldn’t we?”

The Food Project gives its young people the chance to see “there is a different way.” Michelle Suazo, UEmpower of Maryland’s vice president, notes the words from The Food Project’s website: “We understand nothing is a panacea.

However, by integrating a range of program elements, we believe The Food Project is a solid first step for these young people to get a glimpse of what healthy looks like from a holistic standpoint.” By the end of each program segment, children

Chef Nalley stirs the pot with a few friends. will be able to safely prepare simple, healthy meals. Plus, they will have gained skills which can help lead to employment and/or entrepreneurship in the foodservice and urban farming industries.

So far, the UEmpower of Maryland Food Project partner list includes CityHydro, Nalley Fresh, BeMoreGreen, Tavon Mason Loves the Kids, Makings of a Man,

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Bent Carrot, Hungry Harvest, Bmore4Kids, and FoodBridge. If you are are restaurant, chef, or food business of any kind interested in participating in this critical community effort, please contact: Michelle at 443-690-1694, or Maggie at 703-677-7649. Learn more at www.uempowerofmd.org/ the-food-project.

JULY 2017 | 13

MODERN BUSINESS SOLUTIONS | Henry Pertman

Monthly Profit and Loss Statement: Are You Reviewing It Closely Enough?

N

o one has to tell you that understanding the ins and outs of your business on a daily basis is critically important. That can be easier said than done, however, as on a daily basis, you are busy doing those things an owner, manager, and/or chef must do to keep things running. But once a month, your bookkeeper gives you that allimportant snapshot of your business – your Profit and Loss Statement (P&L). The P&L is a statement of the health of your hospitality business, but what are you looking for? Sure it has the data, but are you reviewing it closely enough and using the P&L as a tool to ensure that the data make you better, smarter, and, ultimately, more profitable?

Diving deep One of the first things I do when I engage with a restaurant for any kind of work is to look carefully at the last month’s, last quarter’s, and last year’s P&L. This deep dive often provides me with the insights I need to get a proper conversation going and, ultimately, to ensure that my work affects areas of the business that are most important. Such a dive often helps to prioritize the issues to be addressed.

Case in point On a recent P&L, the business had lost some money in a previous month where it before had been fairly profitable month to month. By comparing the line items in the P&L’s, I was able to discern the fact that food purchases for that month were almost 30 percent more than the usual amount for any given month, as well as for that same month the previous year.

In addition, in that same month, the labor costs showed an increase of about $8K over the previous month, at about the same sales volume.

Furthermore, the labor the previous month was actually almost $5K more than the previous, again with similar sales, and that much more than the same period the previous year. The business conducts monthly inventories, and the inventory for that month did not show an increase. What to do? What would you do? To be sure, if the issues are not addressed, then what is preventing the problems that caused these issues from happening again?

Line by line…

A P&L can tell you how healthy – or unhealthy – your business is. Be sure to look into each and every line and see if why it happened makes

sense, then make plans to make each line better, when possible. In the case of my client, I asked the owner to look at each and every single invoice for every purchase made for that money-losing month. When he did, he realized, among other things, that his purchasing manager (his GM) was not performing some tasks that the owner assumed were being done. Namely, out of convenience, produce and meats were all being purchased from the primary vendor, though the owner had negotiated pricing from a meat vendor and a produce vendor. So not only was the business paying more, but it was compromising the quality expected.

At that point, the client also realized that the amount of the higher priced proteins was increasing with each

week’s purchases. As a result of this close examination of the P&L, each invoice is now logged with a check of the inventory. As for the increases in labor, it was uncovered that more staff were scheduled than needed.

Bottom line: The P&L can help hone your business to be better and help you catch small issues before they become large ones.

Let me know, as always, if you want or need any help, and stay cool this summer!

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

Tasty bytes at foodservicemonthly.com

14 | JULY 2017

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THE LATEST DISH | Linda Roth

The Latest Dish Top Stories

Chef & GM Update

Quick Hits

The menu at Continental Modern Pool Lounge in Rosslyn (near the Continental) comes from the inspiration and talent of Marjorie MeekBradley of Smoked & Stacked. The connection for this project — a 180-seat indoor/outdoor beer garden near the Rosslyn Metro station — is Continental owner Curt Large, a partner at Roofers Union and Ripple, where Marjorie was executive chef. For those who know Curt, he’s involved with a lot more restaurants we all know and love.

Massachusetts-based Oath Craft Pizza will open in Merrifield’s Mosaic District at 2905 District Ave in Q4 2017. This fast-casual pizza chain is known for its avocado oilseared crust. Its first location is on Nantucket, so many DC locals who travel there and in the Boston area should be familiar with the brand.

Luke’s Lobster and Compass Coffee will open at 800 17th Street, NW. IMM on 9th Thai restaurant will open at 1419 9th Street, NW in Shaw where Chao Ku, Vegetate, Cafe Eagle, Taqueria Mexicana, Northern Restaurant, and Secret Lounge used to be. Expansion includes IMM on H Street, NE corridor and IMM on Georgia in Brightwood.

Eric and Ian Hilton plan to open Crimson View rooftop bar atop the Pod Hotel in Penn Quarter at 627 H Street, NW this month.

Yoshi Ota plans to open Sushi Gakyu at 1420 New York Avenue, NW featuring omakase-style meals.

He is a kikisake-shi, which is the equivalent of sake sommelier. From James and Piya Cammeron, the folks who brought you Thaiverse in Lovettsville, Va., comes Thaiverse 2 in Middleburg, Va.

ROUNDTABLE & RUMBLE cont. from page 10

me now!” Max Kuller emphasized that staff must be treated as part of a team. “That’s the competitive advantage — team relationships. As employees come in, they see that and want to stay in the fold.” Jason Kuller added, “Someone else can pay a higher salary, but culture keeps people on a team. You’ve got to focus on this.”

Greek tapas restaurants continued, “It has to be enjoyable and effortless for people to eat out. Good service is absolutely key.”

Keeping good staff But how do you keep a good staff, asked Abha Bhattarai, when competition for good help is at its peak? Ari Gejdenson said, “It’s one of the most challenging things out there right now. We don’t just work on running restaurants…we run life.

The closer we are to our employees, the better.” Katsuya Fukushima added, “Once you get them, you gotta make them happy. I’ve got guys with me for 15 years. They are like furniture..they are so a part of foodservicemonthly

Is DC really a food city?

Reaction to this question was swift! Katsuya Fukushima exclaimed, “It’s crap! It’s always been a food city! We have (food) idols here.

We got particular recognition in 2016, but we’ve had it forever.”

Max Kuller cited the rich range and scope of DC’s ethnic restaurants, giving a shout out to the Spanish

Bryan Moscatello is new chef at 701 Restaurant in Penn Quarter.

Dave Hollander is the general manager at True Food Kitchen in Bethesda. He is a veteran of Carraba’s.

C-C-Changes: The Occidental Grill completes its renovations this month. The bar has moved to the former Wine Room across from the original entrance – and it’s open.

There is a new semi-private dining space where the bar used to be.

The entrance now directly faces Pennsylvania Avenue, instead of the side near The Willard. The Dabney Wine Bar will open this month, within The Dabney in Blagden Alley, featuring cocktails as well as wines.

Just Opened True Food Kitchen at 7100 Wisconsin Ave in Bethesda.

Gorsha, a fast-casual Ethiopian eatery specializing in Ethiopianstyle tuna poke, opened at Union Market. The chef and owner, Hiyaw Gebreyohannes, also supplies Ethiopian products to Whole Foods Markets. Sugar Shack opened in Shaw by former Alexandria city councilman Rob Krupicka, his third restaurant Arroz as an example of an expanding group of Spanish restaurants in the city. He credited Chef José Andrés of Jaleo fame (and much more, of course) with initiating and supporting this trend. Ted Xenochristos said there is an explosion of fast casuals in DC. “This is happening across the country, and they are looking to DC for guidance,” he said, citing Sweet Green as an example. Jason Kuller said, “DC was relatively dissed, and it was comparatively conservative.

But it’s now a completely different city. Don’t compare DC with New York and LA. It’s its own city!”

(Arlington and Alexandria) in the region. Cleveland-based Choolah Indian BBQ opened its second area location at 21426 Epicerie Plaza in Sterling, Va. The first is in Mosaic District in Fairfax. California-based Honeyfish Poke opened in at 1615 Rockville Pike. This fast-casual eatery features build-your-ownprotein-bowls, poke-style. Plans are to open in DC at 1401 K Street, NW.

Openings Update Black Restaurant Group’s Addie’s at Park Potomac Avenue plans to open in late summer. Matt Baker’s Gravitas, featuring a variety of tasting menus, plans to open in September at 1401 Okie Street, NE in Ivy City. Jason Berry and Michael Reginbogen, of KNEAD Hospitality + Design, plan to open 9,000-squarefoot Succotash, featuring chef Ed Lee’s Asian-infused southern cooking, at 915 F Street, NW in August.

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

were: Estadio, Two Amy’s, La Fondita in Hyattsville, Obelisk, and Ravi Kebab. The panel was followed by a cook-off featuring RAMMYS Chef Finalists: Sasha Felikson of Doi Moi, Jerry Hollinger of the Daily Dish, Miranda Rosenfelt of Amy’s Middle Name, Rob Rubba of Hazel, and K.N. Vinod of Indique. And the winner of the Rumble for DC’s best — via a poll taken on popsicle sticks, no less — Chef Sasha Felikson of Doi Moi! In the unique and interesting industrial space of the Uline Arena, DC foodies had a great chance to learn and socialize in advance of the big RAMMY celebration on July 30.

Faves?

And, when asked about their own favorite restaurants, the answers

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JULY 2017 | 15

BALTI-MORE | Dara Bunjon

What’s in a Name?

T

he tiny Mount Washington Village nestled next to the Jones Falls waterway is home to Le Bistro du Village, previously known as Crêpe Du Jour.

Owner Mustapha Snoussi, a French expatriate from Paris, and his wife Donna opened Crêpe Du Jour in 2000 with a menu that befits a true French bistro: crêpes, mussels, escargot, quiche, salade Niçoise, duck confit, steak frites, and crêpe Suzette. Why the name change, you might ask? Consumers often assumed that the restaurant served only crêpes, when — bien sûr — Mustapha’s bistro menu far exceeds those assumptions.

So a refresh was in order. The

LE BISTRO DU VILLAGE 1609 Sulgrave Ave, Baltimore, MD 21209; LEBISTRODUVILLAGE.COM

new name translates to “the village bistro,” a place where one can eat a good meal in a casual setting at a fair market price. Le Bistro Du Village is open seven days a week for lunch, dinner, and weekend brunch. Any day almost “feels like Paris” on the terrace where one can order everything from moules a la crème to a “Croque Monsieur” sandwich to carré d’agneau. And despite the name change, crêpes still grace the menu — 21 types, to be exact — which can even be ordered gluten free. Special festivities, including fireworks, are planned for July 14, Bastille Day, “La Fête nationale” of France!

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

16 | JULY 2017

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JULY 2017 | 17

LOCAL COOKS | Alexandra Greeley

I scream … You scream … We all scream … for Moorenkos!

Moorenko’s, an obvious play on her name and a cow’s favorite sound.

After the lease of the McLean store ran out, Soorenko moved production into what at the time was the Gifford’s Ice Cream factory in Silver Spring to share the space while weathering the financial storm. Eventually Gifford’s went out of business, and Soorenko took over the facility.

Spreading the word

W

ait! What? That not the rhyme! But for local ice cream fanatics, the name “Moorenko’s” does have a rhyme of its own — local and yummy. Owner Susan Soorenko started the brand in a McLean ice cream store about 15 years ago.

Her product now gets churned and frozen in Silver Spring. And the brand carries with it numerous fetching flavors: Cookie Overload, Moka Chocolate Chip, Black Raspberry Chocolate Chip, and Salted Caramel with Pralines, to name a few. And let’s not overlook Honey Lavender — with real lavender blossoms — and Cherry Stracciatella, which consists of Bordeaux cherries with chocolate shards.

An obvious question is this: how does a former fitness trainer and fitness center owner get wrapped up in the ice cream business, an endeavor that Soorenko herself says is “not all sprinkles and unicorns!”

Her ice cream passion began after she vacationed with her sons out west where they sampled some outstanding frozen treats. Because she could not find equivalents in the DC metro area, she decided to start her own ice cream-making business.

18 | JULY 2017

MOORENKO’S 8810 Brookville Rd., Silver Spring, MD. moorenkos.com Note: There is a Moorenko’s ice cream shop at 8030-B Georgia Ave., Silver Spring, MD. 301-565-7804.

Ice Cream U “I went to the Ice Cream University in New York (it’s since moved to New Jersey),” she said.

There, she studied with Malcolm Stogo (known as the Godfather of Ice Cream) and Bill Lambert, an industry revered dairy engineer (now deceased).” She then took two trips to Italy to study the art of gelato making. After that, Soorenko decided she was up to the task of making ice creams and set up her first shop in McLean. She called it

With such an array of outthere flavors by competitors, how does Soorenko compete with the apparent overload of unusual ice cream brands that are now jamming up market freezers? “It is very difficult,” she said. “It takes lots of demonstrations and social media hyping. But at tastings, people come up and say they love our flavors.”

Over the years, more and more markets and restaurants have spread the word about Moorenko’s ice creams. After a local Whole Foods Market started carrying the brand, its popularity spread from one, to 16, and now to all 53 regional Whole Foods Markets. “It’s been a whole new learning curve,” she said. “it means understanding the level of product and of distribution.”

She recalled one tasting event in Bethesda when a representative from Giant sampled some of her ice cream. “We then got a call from Giant,” she said. “Now we are in almost 40 of their stores.”

And the accolades keep coming in. For example, Moorenko’s has been named “Best Ice Cream in Washington” by Washingtonian!

What’s next…

Soorenko noted that Moorenko’s is a family business, and she and son Matt Klein, the company’s director of operations, are always on the lookout for the next outreach opportunity. They and the staff

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Susan Soorenko are involved in brainstorming new flavor ideas. In fact, they gather four times each year, at the beginning of each season, to dream up and develop new ice cream concoctions.

“We produce 70 flavors at any given moment,” she said, “and we have recipes for hundreds more.”

The bottom line is that all flavors must be “rich, decadent, and as wholesome as possible.” And despite all the new flavors, what’s still the most popular? Salted Caramel with Praline and the old standby, Vanilla!

Made locally…and still as yummy as ever!

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ASSOCIATION NEWS RAMW | Kathy Hollinger

It’s Gala Time!

BY KATHY E. HOLLINGER, PRESIDENT AND CEO, RESTAURANT ASSOCIATION METROPOLITAN WASHINGTON

E

xcitement is building for the 2017 RAMMY Awards Gala, honoring incredible talent in the restaurant and foodservice industry across the DMV. RAMW rolls out the red carpet on July 30 with Events DC at the Walter E. Washington Convention Center. If you’ve attended the event in the past, but not for a few years, you are in for a surprise! The 2017 event will welcome over 2,300 guests who will enjoy over 40 bars, each with unique craft cocktails from spirits partners at Republic National Distributing Company,

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from 1893 by PepsiCo, and from locals like One Eight Distilling in the District, and KO Distilling and MurLarkey Distilled Spirits in Virginia. Plus, there will be custom cocktails by the five Cocktail Program of the Year finalists.

The opening reception kicks off with live music and 24 feet of raw oyster bar action from Congressional Seafood and appetizers from Gourmet Kitchen — to enjoy while meeting-and-greeting (and eating!).

The awards ceremony, presented by Coastal-Sunbelt Produce, follows.

Guests will be able to see it live as winners are announced in twenty categories from New Restaurant of the Year to Chef of the Year, Restaurateur, and more. Presenters include such local media stars as news anchor Eun Yang of NBC4, Sue Palka of Fox5, and Tommy McFLY and team from 94.7 FRESH FM’s The Tommy Show.

The ballroom lures guests in with 200+ feet of food stations all around the room, featuring unique dishes from right here in the region to international delicacies from around the world. Menu highlights include Patagonian mussels flown in by the Embassy of Chile, cooked four different ways and paired with a variety of delicious wines of Chile.

Peru’s Trade Tourism and Investment

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Office will showcase avocados, seafood, coffee, and piscos. Guests will be able to taste Korean mandu dumplings and noodles paired with an assortment of rice wines. And, the Embassy of Argentina’s menu will dazzle with Argentine shrimp, beef, empanadas, and lamb chops, paired with wines of Argentina. The menus are all supported by major sponsors, including Belair Produce and Watermark Foods, ProFish Ltd., Saval Foodservice, FoodPRO, Keany Produce, SYSCO Foodservices of Baltimore, and many more.

Suds will be flowing throughout the event from Heineken USA, our major beer sponsor, and from local brewers and RAMMYS finalists, DC Brau and Atlas Brew Works. Port City Brewing Co., winner of the

GALA TIME cont. page 21

JULY 2017 | 19

ASSOCIATION NEWS VRLTA | Eric D. Terry

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

RESTAURANTS ■ MULTI-FAMILY ■ REMODELS ■ INTERIORS ■ TENANT

F

irst and foremost, thank you to all our members for attending our annual membership meeting in May. We had a great time in Staunton, Va. discussing tourism, learning, and celebrating. During our time in the Shenandoah Valley, we voted on and welcomed several new board members.

However, before I go any further into listing those new individuals, I’d like to take one last opportunity to put into writing my sincerest thanks to Debbie Donehey, Griffin Tavern, for giving so much of her time in the previous two years as the chairwoman of the board for VRLTA. Her leadership and guidance were instrumental to our successes over the last two years. We were very lucky to have her leading the way.

With that in mind, one of the new members to our board is our new chairman of the board, Randy Thompson. Randy is president and publisher of VistaGraphics. He has been a supplier member of our association since the mid-90s, and we welcome his expertise in helping to shape our association over the next few years.

The following positions were also newly elected to the board of directors during the annual membership meeting:

Officers

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Chairman of the Board – Randy Thompson, Vista Graphics Vice Chairman of the Board – Brad Capps, The Breakers Resort Inn Secretary – Matt Simmons, Capital Ale House Treasurer – Debbie Stocks, Your Benefits Partner, LLC

Component Presidents

Bill Gambrell – Doc Taylor’s & Tautog’s, Virginia Restaurant Association Mary Fugere – Hampton Convention & Visitor’s Bureau, Virginia Travel Association Nancy Perry – InterExchange, Virginia Hospitality Suppliers Association

Elected Directors Charles Friend – Homewood Suites Woodbridge, Northern Virginia Katherine O’Donnell – Richmond Region Tourism, Central-Southern Virginia

Directors at Large Virginia Restaurant Association – Jim Wordsworth, J.R.’s Stockyards Inn With several new board members in place, we look toward to the next chapter, as well as a handful of upcoming events. Please keep an eye out for more information on our “Cornhole for Colleges” series in Northern Virginia, Richmond, and Norfolk. These fun cornhole tournaments offer great networking opportunities and help raise funds for the VRLTA Education Foundation. Also ahead, our annual fall meeting and ordinary awards dinner will be held at The Westin Richmond, October 1-3. Nominations are now being accepted through August 25, a deadline that is sure to sneak up quickly. Finally, we head to Norfolk November 12-14 for the 2017 VA-1 Tourism Summit. We hope to see you at one or all of these events in the coming months.

Yours in Hospitality, Eric

Robert Reed – SMI Hotel Group, Virginia Hotel & Lodging Association

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GALA TIME cont. from page 19 2016 Regional Food and Beverage Producer award, will also provide libations.

The RAMMYS are a night to work the room and toast to an especially hard-working industry that feeds, entertains, and delights guests across the region every day. Attendees will experience great hospitality from our partners at Events DC and Centerplate as they eat, drink, and dance the night away to the beat of DJ Neekola and are refreshed

by Mountain Valley Spring Water.

Custom lounges throughout the ballroom — hosted by Snagajob, Fine European Wines, Clyde’s Restaurant Group, and RAMW — create spots where attendees can take a break and meet new connections, while entertainment

Landover, MD 301.772.3333

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activations pull guests in to photo booths and other interactive surprises.

Last, but definitely not least, RAMW has partnered with the Citi Open Tournament to host its spectacular invitation-only “Players Party” inside the RAMMYS. The black-tie event will infuse glamour and fun to the tournament’s Player Party and will give RAMMYS guests a chance to rub elbows with, meet, and take pictures with world renowned tennis stars — while camera crews from Tennis Channel capture the excitement.

As you can see, this is a night not to be missed. We’ll see you at the RAMMYS! Visit therammys.org for details.

SPRELLY cont. from page 12 for his entrepreneurial spirit that "epitomizes business." In May, he won the Virginia Living magazine award for “Best Local Sandwich Shop” for Central Virginia. From unemployment to a growing business…Silversmith cannot believe his success so far. He is determined to scale Sprelly with a franchise concept for the eatery and mass distribution of his line of gourmet nut butter spreads.

Can it really go national?

Maybe. Silversmith says he’d like to offer a licensing deal or a “freedom franchise,” selling ingredients as a dried mix of nuts, flavorings, and spices to people who can, in turn, make the Sprelly product to sell at local farmers’ markets, from a food truck, or in a brick and mortar mom and pop shop. “I want to scale it around the country as a streamlined operation so anyone can do it!” he grinned. “When you absolutely believe in something, and you work your butt off, there is no reason you

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Adrian Silversmith can’t make your own opportunities in your own life. Maybe, if I just keep saying what I’m going to do, it will come true!”

For this charming young man — whose new take on the old-fashioned PB&J has always been the people’s choice — one can only hope he is right. For more information: www. sprelly.com; info@sprelly.com.

Richmond, VA 800.783.3884

JULY 2017 | 21

WHINING ’N DINING | Randi Rom

WHAT’S HAPPENING Langermann’s in Canton, one of my all time fave restaurants, has closed its doors. The “way popular” restaurant featured low country cuisine from award-winning chef Neal Langermann. While a partner in his namesake restaurant, Chef Neal has also been the executive chef for Capital Restaurant Concepts (Georgia Brown’s, J. Paul’s, Old Glory, Paolo’s Ristorante, Neyla, and Ovations at Wolf Trap) since 2015. Langermann’s filed for Chapter 11 bankruptcy protection in 2015, and again in 2016, in an effort to restructure its debt. At that time, the owners felt that they could turn things around. Co-owner Mark Lasker cited personal changes and ongoing financial issues (there was a 15 percent drop in sales following the unrest after the Freddie Gray death) as the reasons for closing.

Lasker is having a child, and managing partner David McGill was looking to retire. “We’ve had ongoing financial issues, and we have personal changes in our lives,” Lasker said. “We just decided with the ongoing difficulties that we would not continue to fight to stay open.” They will be missed.

to 10:00 p.m., it’s Thirsty Thursdays at Birroteca!

Celebrate (wo)man’s best friend on the patio with lot’s of treats for doggies AND their humans, including boozy pops (obviously for humans). A percentage of the proceeds will go to the Buddy Foundation of Maryland. Thirsty Thursdays leads up to the main event — DOG DAYS OF SUMMER — on Sunday, August 27 from noon to 5:00. The parking lot will be filled with so many great things for you to enjoy with your fur baby, including a best-dressed pup contest, doggie pool, a doggie photo booth, and pop up puppy shops from Howl and The Dog Chef, a.k.a. Kevyn Matthews, who offers hand-made nutritious (and delicious) treats for “da babeeze.” Tasty treats for humans will be provided by Birroteca and its sister restaurants Nickel Taphouse and Encantada, courtesy of award-winning chef Robin Haas. The non-profit Buddy Foundation is the brainchild of (I love me some) Jay Dackman, a local attorney. The Foundation provides financial and emotional support for urgent veterinary care for your canine family member. BmoreBirroteca.com, TBFMD.org.

MORE SUMMER NOTES

DOG DAYS OF SUMMER! Attention puppy people! From now through August 24, from 5:00 22 | JULY 2017

They’re ba-ack! If it’s summertime in Mt. Washington, it’s time for the lobster roll special at The Corner Pantry. We’re talkin’ five ounces of warm lobster meat, poached in butter, in a toasted brioche bun with hand-cut fries and a homemade pickle. #yum #happy Corner-Pantry. com.

The Chasseur New American Bar & Restaurant in Canton has expanded — up! It’s added an entire third level which features retractable garage doors that lead to the patio of the new indoor-outdoor space. It

has also added a raw bar menu to regular offerings of burgers, salads, chicken lettuce wraps, pan-seared red snapper, and, lest we forget — duck fat tots! TheChasseur.com Johnny’s in Roland Park has a new seafood menu AND a new exec chef — Shane Freeland — who served as executive sous chef at Cinghiale in Harbor East. JohnnysDownstairs. com.

COMFORT FOOD Pierpoint Restaurant and Catering has launched a new program called Nurture Meals. It allows family and friends to send healthy and tasty meals to loved ones in hospice care and to houses of mourning.

You can design a menu to fit your specific tastes — steamed rockfish dumplings, whole roasted fish, roasted chicken, and lasagna are just a few of the options. Chef Nancy Longo will even make your own family recipe. This is what you call true comfort food. Go to NurtureMeals.com.

POETRY IN MOTION The Bluebird Cocktail Room (named after a Charles Bukowski poem) opens this month in a huge 3,000 square-foot space at 3602 Hickory Avenue in Hampden. The bar and restaurant will feature pub-style food and literary themed cocktails.

Annabel Lee Tavern, the Edgar Allan Poe-themed restaurant in Canton, announced that it was closing its doors at the end of May. Customers flocked to the restaurant to enjoy one last meal, and they

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were lined up to get in for the last three days of business. And then… investors contacted the owners to keep the popular spot open. Sooo now…Annabel Lee will reopen in time for the Baltimore City Summer Restaurant Week, which takes place from July 18 through August 6. AnnabelLeeTavern. com. For more info on Baltimore City Restaurant Week, check out BaltimoreRestaurantWeek.com.

And talkin’ ‘bout restaurant week, the Baltimore County Summer Restaurant Week is set for August 4 through 19. Some of the participating restaurants include executive chef/ owner Brian Boston’s The Milton Inn, Mother’s North Grille, and Linwoods. For all the deets, go to BaltimoreCountyRestaurantWeek. com.

CONGRATS Big Cork Vineyards Cabernet Franc 2015 was awarded the “Best in Show” at the 2017 Maryland Comptroller’s Cup Wine Competition, which is judged by industry peers in a blind tasting. In addition, eight wines from across the state were named “Best in Class” in their respective categories.

For more information and a full list of winners, log onto www. marylandwine.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

ASSOCIATION NEWS RAM | Marshall Weston

RAM Announces New Officers, Members to the Association’s Board of Directors

A

fter a statewide search for candidates, the Restaurant Association of Maryland (RAM) completed the annual nomination process for its board of directors. The following new officers and directors were voted in at the annual RAM membership meeting held at Sysco Baltimore on June 14.

Officers hold their post for one year; directors have a three-year term.

Officers: Chairman of the Board: Joe Barbera, owner of AIDA Bistro & Wine Bar in Columbia, MD Vice Chair: Kathie Sewell, Regional VP of Golden Corral Treasurer: Brian Boston, owner of the Milton Inn in Sparks, MD Secretary: Rachael Mull, CFO for Victoria Gastro Pub and Manor Hill Brewing Company, both in Howard County, MD

New Directors: Bob Garner, Glory Days Grill Geoff Trout, IHOP Kea Crowder, Applebee’s Courtney Watson, HUB International Mid-Atlantic / Rossmann-Hurt-Hoffman Board members are nominated by peers in the industry. Once nominated, a committee reviews the pool of candidates, looking for individuals with commitment and leadership skills. “We draw upon candidates from different restaurant segments in a variety of areas throughout the state,” said past RAM chairman, Dan Stevens from Houlihan’s.

RAM’s president and CEO Marshall Weston commented, “Each year, our board plays an important part in helping all Maryland restaurants succeed, focusing on initiatives that will benefit the industry. The foodservicemonthly

restaurant and foodservice industry is in good hands with incoming chair Joe Barbera, and I look forward to working with him and our board members.”

RAM promotes its member restaurants through programs such as the Dine out, Maryland! gift certificate program, an online dining guide, and other Dine Out, Maryland! initiatives. The RAM government affairs department protects members by helping them comply with government regulations, while also lobbying against legislation that would have a negative impact on the industry. A host of endorsed service programs, a self-owned workers compensation insurance fund, and an Education Foundation are geared to help restaurants improve their business operations and provide the necessary certifications and training that foodservice employees need.

For more information, visit the RAM website at www. marylandrestaurants.com.

Dan Stevens, RAM 2016-2017 chairman, passes the chairman’s gavel to Joe Barbera for the next term.

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JULY 2017 | 23

FOOD SMARTS | Juliet Bodinetz

What is Botulism — For Real

W

e have been writing a lot of HACCP plans lately for food establishments across the country. Most are preparing menu items using sous vide method cooking or vacuum packaging some of their products for food storage purposes.

We often get asked why a variance and HACCP plan are necessary.

According to the FDA Food Code, certain preparation practices require an operation to get special permission — or a variance — and one of those practices is reducedoxygen packaging, or ROP. Both sous vide and vacuum packaging are reduced oxygen processes, meaning the amount of oxygen normally present in a food package is reduced.

Reducing the oxygen present can reduce the spoilage rate for TCS foods, but it also allows bacteria that grow best in the absence of oxygen (anaerobic bacteria) to thrive.

(TCS = Time/Temperature Control for Safety.) One biological risk to food being prepared in this way is botulism, an anaerobic bacteria.

Going hand-in-hand with a variance request from a health department is a HACCP plan.

HACCP, of course, stands for Hazard Analysis and Critical Control Point.

A HACCP program is based on identifying significant hazards at specific points within a product’s flow through an operation and detailing how those hazards will be prevented or eliminated. A HACCP must be submitted with the variance request, providing detailed information as to how the sous vide or vacuum packaging will be done.

What is foodborne botulism?

Clostridium botulinum is found in nature — in the soil, in the bottom

24 | JULY 2017

sediment layer of lakes, streams, and coastal waters, in the intestinal tract of fish and mammals, and in the gills of crabs and shellfish.

The bacteria can form a spore, a protective coating, which helps it to survive in the environment and extreme conditions. The spores don’t generally make people sick. BUT under certain conditions, the spores will grow and make a toxin.

The conditions include: • a low or no oxygen environment • low acid (prefers a pH of 4.6-9) • low sugar • low salt • certain temperature ranges (depending on the type of botulism, the survival temperature range is 38˚ to 118˚ F) The spores are heat resistant and can survive in foods that are not processed correctly. The toxin is odorless and colorless, and often there is no visible sign that a food is contaminated. The one exception would be a can with a swollen lid, a sign that bacterial growth is taking place inside a sealed, oxygen-free environment.

What foods are associated with botulism?

You may have heard about botulism in recent news. There was an outbreak in California that has been linked to canned nacho cheese sauce sold at a gas station. In this case, there was one death, and nine people were hospitalized. Botulism is associated with improperly homecanned or fermented produce, canned soups, baby food in pouches, lobster, tuna fish, smoked and salted fish, chopped garlic in oil, baked potatoes wrapped in foil, and jarred sauces.

What are the symptoms?

Symptoms appear 18 to 36 hours after eating the contaminated food.

The toxin produced by the bacteria is absorbed into the digestive tract and then spreads throughout the central nervous system. Symptoms include double vision, drooping eyelids, difficulty swallowing, slurred speech, and paralysis, starting in the upper body and moving downwards.

That can then lead to paralysis of the muscles used for breathing…and, obviously, if those aren’t working, you can die. The good news is that there is a low incidence rate for botulism — about twenty cases a year, according to the CDC. But the bad news is that there is a high mortality rate of five to 10 percent, if it is not treated immediately and properly. It takes ingesting only an extremely small amount of the toxin to get sick.

Can it be prevented?

Yes, all foodborne illnesses can be prevented, including botulism.

This is the point of the variance and HACCP plan for processes like sous vide and vacuum packaging, where the oxygen is removed from the food packaging. Any time a TCS food is packaged using a reduced oxygen method, the operator must control for the growth of botulism and other bacteria, like listeria, that grow well in the absence of oxygen. Did you know that many common foodborne bacteria can grow with, or without, the presence of oxygen? Some, like

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botulism, just prefer the oxygenfree environment. There are specific time and temperature protocols that must be followed, as well as proper personal hygiene, cleaning and sanitizing, and product labeling and handling. Cans with swollen lids should be disposed of properly.

NEVER open them, as the botulism spores can be released with force, causing problems.

And prevention is what food safety is all about. Following proper procedures, monitoring and documenting each critical control point carefully, along with practicing proper cleaning and sanitizing and personal hygiene are all critical elements to the safety of your guests. Training your staff is key. Only staff members who have been properly trained should be involved with reduced oxygen packaging procedures. Another way to prevent contamination is to have a designated area in the kitchen where you will only be vacuum packing your foods. Be sure that all equipment used has been NSF approved; the health department will want information sheets on each piece of equipment used.

And to close out the botulism discussion, here is an interesting fact: are you a fan of Botox? Botulism is the paralyzing nerve toxin (used in very diluted amounts) that is in Botox, used to get rid of your wrinkles. It is also used to treat migraines and excessive sweating.

Juliet Bodinetz is the executive director of Bilingual Hospitality Training Solutions and has over 30 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training, ServSafe training in English or in Spanish, and writing HACCP plans in the Baltimore and Washington DC 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 foodservicemonthly

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JULY 2017 | 25

Michael Birchenall Scholarship Winners Announced Michael Birchenall was the editor and co-founder of Foodservice Monthly until he passed away in January 2017. Michael was very active in the foodservice industry and with the state restaurant associations in his markets. He regularly attended industry events, restaurant openings, and made the people of the foodservice and hospitality industry the focus of his coverage.

Michael was a man of strong conviction and passion. Among his many attributes, he is fondly remembered as a advocate who offered tremendous support, help, and encouragement to young people looking to make careers in the foodservice industry. He was always the champion of the bus boy, dishwasher, or hostess who was behind the scenes making things run smoothly.

The Michael Birchenall Scholarship Fund was established to assist aspiring foodservice professionals who plan to further their hospitality and foodservice education at a post-secondary or culinary school. In an effort to keep the scholarship fund viable for years to come, donations continue to be accepted. Contributions should be made in the name of the Michael Birchenall Scholarship Fund, care of the Restaurant Association of Maryland – 6301 Hillside Court, Columbia, MD 21046.

Congratulations to this year’s scholarship recipients: Jonathan Hernandez - currently at the Culinary Institute of America Erik Perry, Jr. - currently at Pennsylvania College of Technology

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JULY 2017 | 27

RAR RESTAURANT ACTIVITY REPORT

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

SUGAR SHACK DONUTS Rob Krupicka 1932 9th Street, NW Washington DC 20001 703-577-9023 www.sugarshackdonuts.com A new location of Sugar Shack Donuts will be opening at 1932 9th Street, NW in Washington, DC 20001. The fast-casual donut shop offers yeast and cake donuts, pastries, cheesecakes, biscuits, rolls, and coffee roasted on site.

Contact number 703-577-9023 is for the Alexandria location at 804 N. Henry Street.

BINDASS Ashok Bajaj 2000 Pennsylvania Avenue, NW Washington MD 20006 202-393-5883 www.knightsbridgerestaurantgroup.com Knightsbridge Restaurant Group announced plans to open a new eatery called Bindass located 2000 Pennsylvania Avenue, NW in Washington, DC 20006. The menu will serve Indian cuisine with ABC. Contact number listed 202-393-5883 is for Ashok Bajaj at Knightsbridge Restaurant Group.

CHICKEN + WHISKEY Kristopher Carr 1738 14th Street NW Washington DC 20009 www.starrestaurantgroup.com A new eatery called Chicken + Whiskey is expected to open by late June 2017 at 1738 14thStreet NW in Washington, DC 20009. The menu will serve Peruvian chicken and sides with full ABC. Contact information listed is for Kristopher Carr, managing partner at Star Restaurant Group via email, stars@starrestaurantgroup.com.

BONCHON CHICKEN 308 N. Laurel Street Richmond VA 23220 212-273-9797 BonChon Chicken, a popular Korean-based chicken chain, will be opening by fall 2017 at 308 N. Laurel Street in Richmond, Virginia 23220. The fast casual restaurant will offer Korean fried chicken and Korean sides. Contact phone number listed 212-273-9797 is for the Bonchon Global HQ, 213 W 35th St., #401, New York, New York 10001.

WESTHAMPTON PASTRY SHOP Billy Fallen 8903 Three Chopt Road Richmond VA 23229 804-282-4413 A new location of Westhampton Pastry Shop will be opening at 8903 Three Chopt Rd in Richmond, Virginia 23229. The new location will offer the bakery’s assorted sweets, such as cupcakes, brownies and cookies, and it plans to add ice cream, milkshakes, coffee and espresso to the menu. A June opening is expected. Contact number 804-292-4413 is for existing location also in Richmond.

REVOLVE Erin Tacoronte 442 Granby Street Norfolk VA 23510 757-622-8527 A new restaurant called Revolve will be opening at 442 Granby Street in Norfolk, Virginia 23510 by late fall 2017. While the restaurant has yet to disclose its menu, we do know that it will feature revolving dishes, which will feature fresh, and locally sourced ingredients. Contact number 757-622-8527 is for the restaurant, which is currently undergoing renovation. Secondary number 757-624-1455 is for Leone's also on Granby in Norfolk, which shares the same owner.

SHOUK Ran Nussbacher 1240 4th Street NE The Edison Washington DC 20002 202-652-1464 www.shouk.com A second location of Shouk will be openingin early 2018 at The Edison, 1240 4th Street NE in Washington, DC 20002. Shouk is an Israeli market that will offer a menu of pitas and healthy bowls. Contact number listed 202-6521464 is for the original location. &PIZZA Steve Salis 2465 18th St NW Washington DC 20009 202-733-1285 www.andpizza.com

&Pizza will open a new location at 2465 18th St NW in Washington, DC 20009. The menu will offer made-to-order gourmet pizzas using an assembly line-style of ordering. Customers can pick regular, whole wheat and 9-grain dough, plus five house-made sauces and a variety of locally sourced toppings. Contact number listed 202-733-1285, is for the original &Pizza at 1118 H St. Northeast, Washington, DC 20002 LIBRARY TAVERN Meredith 5420 3rd Street NW Washington DC 20011 A new eatery called Library Tavern is expected to open late June 2017 at 5420 3rd Street NW in Washington, DC 2011. The menu severs bar fare with ABC. Contact information listed is for Meredith, the main contact via email at mereschwab@gmail.com.

BJ'S RESTAURANT AND BREWHOUSE Greg Lynds 1861 Carl D. Silver Pkwy Fredericksburg VA 22401 714-500-2400 www.bjsrestaurants.com BJ's Restaurant and Brewhouse will be opening a new location at 1861 Carl D. Silver Pkwy in Fredericksburg, Virginia 22401. They anticipate a July 2017 opening. Existing locations serve an American menu featuring appetizers, soups, salads, sandwiches, burgers, pizzas, pasta, steaks, chicken, ribs, seafood, sides and desserts during lunch and dinner hours with full ABC available. Contact phone number listed 714-500-2400 is for the corporate offices at 7755 Center Ave, Suite 300, Huntington Beach, California 92647.

BEAUVINE Patrick Stamper 1501 W Main Street Richmont VA 23220 804-359-0768 A new restaurant called Beauvine will be opening at 1501 W. Main Street in Richmond, Virginia 23220. While restaurant owners have yet to disclose the restaurant's concept and menu, we do know that an August opening is expected. The current space will be undergoing renovation. Contact number 804-359-0768 is for En Su Boca, also in Richmond, which shares the same owners.

STARR HILL BREWERY Mark Thompson 16 Old Woods Avenue Roanoke VA 24016 434-823-5671 http://starrhill.com UPDATE!! We previously reported that Starr Hill Brewing would be opening its Roanoke location in May. We now know that the brewery will in fact open in September and will be located

at 16 Old Woods Avenue in Roanoke, Virginia 24016. The taproom will produce experimental beers and will also have a five-barrel brewing system. In addition, the space will be 2,200 sqft and there will be a stage for live music.

Contact number 434-823-5671 is for Charlottesville, VA location.

BUMP ’N GRIND David Fogelr 8661 Colesville Rd Ellsworth Place Silver Spring MD 20910 301-588-8000 www.bumpngrind.com An employee at Bump ’n Grind confirmed the owner would be opening a new location at Ellsworth Place, 8661 Colesville Rd in Silver Spring, Maryland 20910. The menu serves coffee, tea and baked goods in a lounge-like atmosphere. Contact number listed 301-5888000 is for the original location.

ANNABEL LEE TAVERN Kurt Bragunierr 601 S Clinton St Baltimore MD 21224 410-522-2929 www.annabelleetavern.com The owner of recently closed Annabel Lee Tavern, 601 S. Clinton St. in Baltimore, Maryland 21224 announced plans to reopen with the help of new investors. The eatery is expected to open in early July 2017. The menu upscale American and seafood cuisine with ABC. Contact number listed 410-522-2929 is for this location.

BMORE LICKS Barbara Maloni 2437 Eastern Ave. Canton MD 21224 A new ice cream shop called Bmore Licks is expected to open in mid-July 2017 at 2437 Eastern Ave in Baltimore, Maryland 21224.

The family-owned ice cream shop that features homemade hard ice cream made onsite, sundaes, snowballs, and 100+ flavors of both soft serve and milkshakes. Contact information listed is for Barbara Maloni, co-owner via email at bmorelicks@gmail.com.

No reproduction without express written permission under penalty of law. Published by Restaurant Activity Report, PO Box 201, Willow Springs, NC27592; Office: 919-346-0444; Toll Free: 888-246-0551; Fax: 919-882-8199; www.restaurantactivityreport.com

FSM ADVERTISERS SUPPORT THE FOODSERVICE INDUSTRY OF THE MID-ATLANTIC WHEN THEY SHARE THEIR MESSAGE EACH MONTH. CONTACT LISA SILBER, SALES MANAGER: 301-591-9822 OR LISA@FOODSERVICEMONTHLY.COM FOR THE BEST WAY TO REACH THE REGION’S BUYERS. Acme Paper & Supply ...................................... 6 Barter Systems ............................................. 19 Belair Produce .............................................. 17 Bilingual Hospitality Training Solutions ............ 20 BME ............................................................. 19 Coastal Sunbelt .............................................. 5 ECOLAB ........................................................ 12 Gourmet Foods ............................................... 9 Hearn Kirkwood .............................................. 4

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H&S Bakery .................................................. 27 Itek Construction + Consulting ....................... 10 Keany Produce .............................................. 28 Martin Bamberger ......................................... 23 Maryland Food Center Authority ...................... 25 Metropolitan Meat Seafood Poultry................. C4 Michael Birchenall Scholarship....................... 26 Performance Foodservice ................................. C Potomac Construction ................................... 11

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RAMEF ......................................................... 13 RAM Expo ..................................................... 16 Restaurant Depot .......................................... 26 Sandalye, ci .................................................... 1 SAVAL........................................................... C2 Tech24 Construction ..................................... 20 Technical Resources Internaional ................... 11

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