Food Service Monthly

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Volume 16, No. 8 â– August 2017

TM

RAM's 2017 Chef of the Year

Brigitte Bledsoe, Miss Shirley's Cafe

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insidefsm Volume 16, No. 8

August 2017

news and information

columns

Advertisers Index …………………………………………………………………… 28 Association News OCHMRA by Susan L. Jones …………………………… 11 Association News RAM by Marshall Weston ………………………………… 26 Association News RAMW by Kathy Hollinger ……………………………… 25 Association News VRLTA by Eric D. Terry ……………………………………… 21 A Tour of Congressional Seafood’s New Digs by Lisa Silber …………… 10 Cover: Brigitte Bledsoe by Lisa Keathley ……………………………………… 8 Craft Beer — Distribution Made Easy by Lisa Silber ……………………… 16 FSM News ……………………………………………………………………………… 2 RAMMY Winners! ……………………………………………………………………… 3 Restaurant Activity Report ……………………………………………………… 27

Balti-MORE by Dara Bunjon ……………………………………………………… 5 Bob Brown Says by Bob Brown …………………………………………………… 6 Culinary Correspondent by Celeste McCall ………………………………… 14 Food Smarts by Juliet Bondinetz ……………………………………………… 24 Inside Ownership by Dennis Barry …………………………………………… 19 Local Cooks by Alexandra Greeley ……………………………………………… 7 Modern Business Solutions by Henry Pertman …………………………… 20 My Take… by Michael Sternberg ………………………………………………… 4 The Latest Dish by Linda Roth ………………………………………………… 17 Whining 'n Dining by Randi Rom ……………………………………………… 18

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Volume 16, No. 8 ■ August 2017

TM

RAM's 2017 Chef of the Year

Brigitte Bledsoe, Miss Shirley's Cafe

on the cover

RAM's 2017 Chef of the Year Brigitte Bledsoe, Miss Shirley's Cafe Photo: Jennifer McIllwain 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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The Newsmagazine Foodservice Professionals Rely On

4/18/17 2:14 PM

AUGUST 2017 | 1

FSM NEWS

Raising the Bar! DC’s Columbia Room is now officially the “Best American Cocktail Bar.” “We’re exceedingly proud to have won this award, and we’re also extremely proud to bring it back to DC,” says Derek Brown, the co-owner of Columbia Room and the president of Drink Company.

Columbia Room edged out three other contenders at the "Tales of the Cocktail" festival: Anvil Bar and Refuge of Houston, Attaboy of New York, and Trick Dog in San Francisco — “bars we greatly admire,” says Brown.

The Columbia Room started as a bar-within-a-bar at The Passenger, located at 1539 7th St. NW. Last year, it moved into its own space at 124 Blagden Alley, NW. The 2,400-square-foot location has three different spaces within, including The Punch Garden, the Spirits Library, and the Tasting Room. It also features full-time Chef Johnny Spero, formerly of Minibar, who pairs many of the drink and course offerings available on a nightly basis.

Brown credits Angie Fetherston, the CEO of Drink Company, and head bartender JP Fetherston, as well as the entire staff. “We have so many hardworking people who are part of this,” he says, adding, ”Awards are cool, don’t get me wrong, but the best single thing a person can do is become a return guest. That’s when you’ve really won.”

Excellence in Annapolis and Bel Air

foodservicemonthly Volume 16, No. 7 ■ 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.

2 | AUGUST 2017

The Double T Diner in Annapolis and 510 Johnnys of Bel Air, Md. have been recognized with an Achievement of Excellence Award by the American Culinary Federation.

The award, given during the ACF’s annual convention in July, recognizes foodservice establishments and the chef or kitchen for their commitment to excellence in foodservice.

Establishments must have been in business for at least five consecutive years, have employed the same chef or kitchen manager for a minimum of two years, and be open a minimum of five days a week.

Double T Diner restaurants serve breakfast food, lunch, dinner, and homemade desserts at eight locations in Maryland. Four of them are open 24 hours a day, including the Double T Diner at 12 Defense Street in Annapolis. Johnnys 501 is a live music and sports bar at 510 Marketplace Drive in Bel Air. The American Culinary Federation boasts more than 17,500 members in more than 150 chapters nationwide.

It offers educational resources, training, apprenticeship, and

programmatic accreditation. ACF’s 2018 event series will take place in Charlotte, North Carolina, Feb. 25-27; Newport Beach, California, March 18-20; and conclude with Cook. Craft. Create. ACF National Convention & Show, July 15-19, in New Orleans. Start planning!

Author! Author!

wine pairings. The menu, themed around the book, will be created by Vice President & General Manager Hans Bruland and Executive Chef Nicolas Legret. McCullough will sign and personalize copies of his book after the luncheon. Tickets go on sale August 11 and will be available online at http://hayadams. com/author-series/washington-dcauthor-events or by calling (202) 638-6600.

On September 1, historian and author David McCullough will discuss his latest work, The American Spirit, Who We Are and What We Testing, testing, testing…

Stand For, at DC’s iconic HayCulinary innovator José Andrés Adams Hotel. McCullough has been and ThinkFoodGroup launched its acclaimed as a “master of the art of narrative history.” He is a winner of two Pulitzer Prizes, two National Book Awards, and has received the Presidential Medal of Freedom, the nation’s highest civilian award.

Photo: Rey Lopez In his latest book, ThinkFoodLab's food lab McCullough has first ThinkFoodLab pop-up in midcollected some of his most notable July, featuring food from “Pepe,” the speeches in a company’s popular food truck — brief volume known for its casual Spanish fare. designed From its space in Market Square to identify at 701 Pennsylvania Ave., NW, the important company’s research and development principles and chef team is testing several fastcharacteristics casual food options in a consumerthat are facing space. “ThinkFoodLab will particularly give us the opportunity to test American. It is a fast-casual concepts with a direct Photo: William B. timely tome, to line to our guests,” notes Joe Raffa, McCullough be sure. executive chef of ThinkFoodGroup.

Author and historian The Hay“We’re looking forward to bringing David McCullough Adams’ Author an expanded menu of Pepe offerings Series, where to Penn Quarter for this first pop-up literary crowds honor literary and then testing new and exciting masters, is an on-going event, which fast-casual ideas at ThinkFoodLab.” welcomes outstanding writers in The pop-up’s offerings include a historic setting at the Top of the Spanish Style sandwiches or bocatas Hay. Tickets are priced at $90 per of José’s native Spain, including the person (all inclusive), which includes a three-course, prix fixe menu with FSM NEWS cont. pg 11

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35TH ANNUAL RAMMY AWARD WINNERS Employee of the Year JOSEPH CASSIS, PASSIONFISH BETHESDA

The RAMMYs — A Night of Dazzle, Bedazzle, and Razzle-Dazzle!

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nce again, RAMMY night in DC was a night to remember, full of excitement and the stars of the regional restaurant industry. Food, drink, and music assailed the senses as all waited with breathless anticipation for news of the RAMMY winners. Congratulations from FSM to all the winners and finalists and to all who staged and participated in this amazing event.

Manager of the Year JOHN GRACE, THE HAMILTON Rising Culinary Star of the Year RYAN RATINO, RIPPLE Regional Food and Beverage Producer of the Year DC BRAU BREWING COMPANY Favorite Gathering Place of the Year PEARL DIVE OYSTER PALACE Upscale Brunch of the Year CONVIVIAL

Chef of the Year, Traver King, The Restaurant at Patowmack Farm

ACME Paper Supply Company Inc, Allied Member of the Year

Casual Brunch of the Year REPUBLIC Favorite Fast Bites of the Year CAVA GRILL Upscale Casual Restaurant of the Year PROOF Casual Restaurant of the Year COMPASS ROSE BAR + KITCHEN

Paul and Ellen Saval, Saval Foods

Duke Zieber Capital Achievement Award, Ashok Bajaj

Service Program of the Year, The Source by Wofgang Puck

New Restaurant of the Year, Hazel

Beer Program of the Year JACK ROSE DINING SALOON Cocktail Program of the Year KAPNOS BY MIKE ISABELLA Wine Program of the Year CHARLIE PALMER STEAK Joan Hisaoka Allied Member of the Year ACME PAPER & SUPPLY CO., INC.

Favorite Fast Bites and Restaurateurof the Year, CAVA

Kathy Hollinger, President RAM W

FOODPRO, Kevin McAteer, Dennis Barry, Tom Enright

Pastry Chef of the Year JEMIL GADEA, MASSERIA Formal Fine Dining Restaurant of the Year MINIBAR BY JOSÉ ANDRÉS Service Program of the Year THE SOURCE BY WOLFGANG PUCK New Restaurant of the Year HAZEL Restaurateur of the Year IKE GRIGOROPOULOS, DIMITRI MOSHOVITIS, TED XENOHRISTOS, BRETT SCHULMAN, CAVA GROUP, INC

Tim Sughrue, Congressional Seafood & John Rorapaugh, Profish foodservicemonthly

Photos: Lisa Silber & Lisa Keathley

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Chef of the Year TARVER KING, THE RESTAURANT AT PATOWMACK FARM

AUGUST 2017 | 3

My Take... | Michael Sternberg

B

...on Transitions

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e all go through transitions in life. Most are for the good but are difficult nonetheless. Even the best of us resist change, and transitions require us to change our habits, our patterns, even the way we think and respond to various situations.

My transition from being “the boss” to being a good hospitality consultant was surprisingly difficult.

Since the early 1980s, I’ve been “the boss,” the guy with the final answer and the one who got to set the direction. I worked as long and hard as anyone and was pretty uncompromising. It was “my way or the highway” for the better part of thirty-five years.

Marriage softened me up a little bit; having children, a lot more.

Still, I was used to calling the shots and setting the agenda. When I made the transition to consulting a few years ago, I thought I would serve my clients best by treating their projects as if they were mine, and I tried to shape them to suit my image of their business. It made my first year more difficult and less successful than it might have otherwise been.

1. I’ve learned a lot in the subsequent couple of years and have managed the shift to being

a pretty good consultant (IMHO) and advisor.

It took me a while to understand how to succeed in my new role, but here are some of the keys to my transition: 2. I’ve come to understand that it’s not my restaurant, and, therefore, in order to do my job well, I need to understand my clients’ vision. If I do it right, I’ll help them achieve that vision.

My most difficult transition lesson was that my opinion is secondary. If my clients want to open a restaurant called “Yaks and Yams” serving...well, I think you get it, then my job is to make sure that they execute it better than anywhere else. I need to help them ensure that the service, menu, décor, and ambiance match their vision.

3. My most valuable asset is that I’ve transitioned into a good listener (not something that those readers who worked with me years ago might have said about me). I’ve learned how to interpret the words and actions of my clients and can provide them tools, techniques, and systems to achieve their dreams.

I’ve learned that listening is more important than speaking.

Where once I would have jumped right to an answer, I now gather all the information I can in order to provide my client with a thoughtful and well-prepared plan for success.

4. I’ve realized that my job is not “to do” but rather to teach “how to do.” Sure, I still believe I can lay out a strategic floor

4 | AUGUST 2017

plan, “sit a dining room” with great finesse, and expedite with the best, but if I’m doing those kinds of tasks, it means that I’m not teaching my clients to do those tasks. The old saying “teach a man to fish…” comes to mind.

5. I take the advice I give seriously but not personally.

In my first few assignments, if I didn’t get the response I expected for the advice I gave my clients, I was hurt and insulted. It took me a while to understand point number 1. So now I take it seriously and only take it personally if my client doesn’t succeed.

6. Given all the above, I also understand that I have an obligation to always speak the truth to my clients. If I believe that “Yaks and Yams” is a terrible idea, I need to tell them so. But even then, if they are committed to going through with their plan, I’ll help them see it through because my feeling is that “Yaks and Yams” is going to have a better chance

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at success with my help than without it.

I am a very fortunate consultant.

Several experienced consultants brought me in on their jobs early in my transition and showed me the ropes. (Thank you Bob Brown, Ben Hiatt, and Dan Mesches.) Now, I have terrific clients of my own who (mostly) listen to me and, even when they don’t, respect my opinion. I’m paid fairly for my work and always give more than I’m asked for. Most importantly, I get to work on exciting projects and use the skills developed over the entirety of my career to help people who appreciate those skills. And that’s a pretty special place to be.

MICHAEL STERNBERG is an awardwinning expert in a wide array of foodservice venues, including restaurants, hotels, stadiums, arenas, and airports, with operations ranging from full-service to grab & go. He is CEO of Sternberg Hospitality, a full-service restaurant and hospitality consultancy, and a principal in Mokja Ventures, an investment fund for creative, scalable restaurant concepts. He can be reached at: michael@ sternberghospitality.com or 703-298-2706.

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BALTI-MORE | Dara Bunjon

Taste Charm City — On the Air

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wo chefs — Cat Smith and Ashley Christmas — have joined their talents and their food knowledge to start their own podcast. It’s called “Taste Charm City” — where interviews of local food personalities, restaurant reviews, culinary event updates, and cooking advice prevail. The Thursday bi-weekly podcasts can be found on SoundCloud.com. These two food experts can also be found on YouTube, Facebook, and Instagram with photos, commentary, and live streaming of food events and trends in and around Baltimore. In Chef Cat’s and Chef Ashley’s words, “Taste Charm City gives honest opinions of restaurants and local specialties while

keeping Baltimore foodies up-to-date with any and everything involving locale fare and events.”

Chef Smith, a graduate of the Baltimore International Culinary College, worked her way up through Guy Fieri’s Kitchen and Bar as sous chef, then executive chef at Dovecote Café. She is currently the sous chef at Hotel Indigo while, at the same time, pursuing her master’s degree in acquisitions and procurement management. Chef Christmas got her bachelor’s degree from the University of Maryland Eastern Shore in hotel/ restaurant management with a minor in culinary arts, and she is also a certified dietary manager. Her CV includes managing restaurants

and culinary departments in luxury senior living communities. She has started her own private chef company called “She Cooks” which provides private chef services both for home consumers and corporate events.

Chef Cat Smith (l) and partner Chef Ashley Christmas take to the air Taste Charm City — Facebook, tration, freelance writing, marketing, and Instagram, YouTube, more. Contact Dara: 410-486-0339, info@ and SoundCloud: @TasteCharmCity. 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.

DARA BUNJON: Dara Does It — Creative Solutions for the Food Industry, offers public relations, social media training, adminis-

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BOB BROWN SAYS | Bob Brown

Six Ways to Create Magical Connections with the Inside-Scoop Tool Box

S

o, you want to be a food and beverage expert extraordinaire?

The secret to knockyour-socks-off service is to arm yourself with an inside-scoop toolbox of guest preferences, the local area, current events, and cool activities.

1. Be up on what’s up the neighborhood. While working at the Loews Hotel and Resort in South Beach, I asked, “What’s the coolest hangout?” Someone yelled, “Dirty Purdy.” Turns out, Dirty Purdy is a nickname for the dive bar on Purdy Avenue, known for cuttingedge restaurants like PubBelly, Barceloneta, and Locale. Turning guests on to nearby treasures provides a value-add experience.

2. Recommend cool things to do. I asked the fine dining staff of Al Mahara at the Burj Al Arab in Dubai, “What should I do when I’m off?” “Sleep like we do,” a chorus of servers laughed.

Then another chimed in, “Go to the Dubai Mall for a Chinese foot massage at Feet First for 100 Durhams ($27).” Guests load up on guidebook apps, but there’s nothing like a heads-up from those close to the action.

6 | AUGUST 2017

3. Know thy guest. When you start with “Hi, how are you,” you’ll get “Fine.”

Instead ask, “Where are you from?” If the reply is “San Francisco,” and even if you’ve never been to Fog City, say something like, “I’ve always wanted to check out Alcatraz and the Golden Gate Bridge.” Show genuine interest, and guests will unload a treasure trove of insights: where they live, favorite foods, what they do — priceless intelligence to create a customized experience.

4. Entertain and educate. Years ago, I worked at the Hawk ’n Dove with the late DC bartender legend “Baseball Bill,” a walking encyclopedia of baseball trivia.

His bar was packed three-deep with sports-crazed patrons who would eavesdrop on the lively repartee between Bill and his fans. Check in with CNN, the BBC, and Comedy Central.

Being up on sports, the arts, entertainment, and local and international events keeps you from appearing clueless. Stay away from politics, sex, and religion.

5. Stay on top of diet trends.

The gluten-free audience

is 44-million strong. Don’t be caught flat-footed when it comes to knowing the ingredients in every menu item.

Vegans, Paleo Caveman dieters, and guests with allergies will appreciate your awareness and guidance.

TURNING GUESTS ON TO NEARBY TREASURES IS A PERFECT WAY TO PROVIDE A VALUE-ADD EXPERIENCE. 6. Know thy restaurant. Guests love the skinny on your chef, site history, the architect, and owners. As examples…

Concept—While working for Justice Urban Tavern in downtown LA, GM Paul Travino stressed, “Letting guests know who we are and what we stand for is important.” Their mantra: “We’re your friendly downtown LA gastro pub with food and drink sourced from California wineries, breweries, and farms.”

Music—Back in my waiter days at Paulo’s of Georgetown, concept guru Paul Cohn tasked me with listening to and purchasing

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unique Italian music from New York’s famed Rizzoli bookstore.

Guests were charmed by littleknown (in the U.S.) artists like Riccardo Cocciante and Lucia Dalla. “Who’s that singing?

Where can I get a copy?” guests frequently inquired. I had the artist list handy. (I once had to stop a guest from nicking a sleeve of the prized CDs!) In the end, keep your toolbox loaded with answers to common questions and artful tactics to uncover guests’ wants and needs that say “I’m here for you.” You’ll be glad you did.

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 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.

foodservicemonthly

LOCAL COOKS | Alexandra Greeley

Janet Terry and her Community Farmers Market

T

wenty years ago, one of the first major farmers markets — the FRESHFARMS Dupont Circle market — opened in Washington, DC. Since then, nearly 200 farmers markets have opened in the metro area, and perhaps one of the most popular ones — at least, in Maryland — is the Olney Farmers & Artists Market in Olney.

That this even began and exploded in popularity is thanks to its founder, Janet Terry, who came up with the idea 11 years ago, more or less on a whim. “It all started when my daughter went to college in Charleston, South Carolina,” Terry said. “I fell in love with the city and visited its amazing farmers market. I told a friend about Charleston’s beautiful market.”

lemonade. Volunteers from local high and middle schools, and even some who have been there just about every week from the beginning, help with set up, clean up, and escorting people around.

“We grew from 300 to thousands of patrons each week,” Terry said.

“Now, patrons are even picnicking on the grass…it’s just a relaxing place.”

Serving the local community

local market. “It was completely an accident,” she said. “I already had a full-time job, and this happened so fast.” She found a site in Olney in a shopping center’s parking lot. She then reached out to local farmers and food vendors and started in late October of 2006. “It was a very Soon after the visit… successful seven-week season,” she …Terry testified before a local said. civic association about launching a Among the original vendors is Falcon Ridge Farm, a premier fruit farm in Westminster, Maryland.

“The family has a passion for farming,” Terry said, “They grow and sell paw paws, lemons, peaches, cherries, and plums.

The fruits are amazing, and wife and co-owner Nancy MacBride makes all the pound cakes Article photos: Lisa Silber out of the Janet Terry (right) with market colleague Hal Hoiland fruits, even foodservicemonthly

with paw paws.” Another long-time vendor is Eat a Little Something Catering, which sells an eclectic menu of fresh lemonade, barbecue, Belgian waffles, and breakfast burritos. Nearby, the stalwart Natalie’s Naturals sells coffee popsicles.

Growing, growing, growing!

After three years, Terry had to move the market, and, as luck would have it, she was invited to set it up at the site of the old Montgomery General hospital (now MedStar Montgomery Medical Center), also in Olney. “They welcomed us,” she said, adding that the new location offered a large grassy area with trees for shade.

That was a fortunate change because the market had outgrown its space, with vendors and shoppers barely squeezing into the original site. In the new location, the vendor numbers have grown to over 75, including artisans, bakers, a distiller — and farmers, of course — and often other activities such as chef demos and a bike fix-it tent.

Depending on the week, there could be wine pairings, a best pie contest, a yoga or zumba demonstration to promote healthy living, or Kids in Biz where young entrepreneurs can sell their specialty cookies or

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Through the years, and at Terry’s direction, the Olney market has concentrated on meeting local needs. The market’s charitable and educational arm, “Friends of the Olney Farmers and Artists Market,” provides vouchers to needy customers to buy fresh produce and sets up cooling tents and water sprinklers on hot market days for those with no air conditioning.

Friends also sponsors fundraisers to raise money to fight cancer, drug addiction, and obesity. There is even a free music tent where

Carl Armbruster fixes bikes at the market struggling local musicians can play and entertain and maybe even grow a following.

Terry notes there is still some ground space for growth. She is searching for other vendors, including a good fish vendor and new ethnic vendors, in order to try out new ideas to enhance the

LOCAL COOKS cont. page 12 AUGUST 2017 | 7

Cover Story | Lisa Keathley

Brigitte Bledsoe — RAM’s 2017 Chef of the Year

W

hen most people think of Miss Shirley’s Cafe, they think brunch…delicious, flavorful, creative, worththe-wait brunch. They may think amazing stuffed French toast, zesty eggs Benedict, and shrimp and grits that simply can’t be found anywhere else. Behind the scenes dreaming up all these breakfast, brunch, and lunch dishes is Corporate Executive Chef Brigitte Bledsoe. In May, she was named the Restaurant Association of Maryland’s 2017 Chef of the Year!

So what’s the skinny on this innovative chef?

Brigitte Bledsoe started with the original Miss Shirley’s location in the Baltimore neighborhood of Roland Park in 2005. She helped create the original menu and has designed it ever since, continuing now with two additional locations in Baltimore’s Inner Harbor and Annapolis.

But you don’t just become the RAM “Stars of the Industry” Chef of the Year without years of hard work and a passionate interest in food. For Bledsoe, it started with a love of cooking, nurtured as a child

8 | AUGUST 2017

Bridgitte Bledsoe at RAM Gala, with management team David and Brandy Dopkin at the elbow of her mom, Suzanne Loudermilk (now food critic for the Baltimore Sun papers). “My mom is a fantastic cook. I was always bugging her to buy new ingredients so we could make all the dishes in her recipe books.”

Bledsoe took a job at Charleston’s with owner and chef Cindy Wolf, who, herself, has been nominated six times for a James Beard award.

“She was a huge mentor to me.

Still is,” says Bledsoe. “With her, it was going back to basics, making sauces and stocks for nine hours a day.” Bledsoe says she’d been self taught up to that point and had missed out on some important cooking techniques. “My experience at Charleston’s refined my skills.”

It also introduced her to Cajun

By the time she was 16… …Bledsoe was working full time in a restaurant in Lutherville, Md. “My parents assumed I would go to the local college. Instead, I went to the school of hard knocks!” she laughs. As the “carry-out girl,” she handed customers their crabs and crab cakes. In the prep room, she learned how to make crab cakes and crab soup. “I always loved seafood, particularly fresh ingredients from the Chesapeake region like oysters and blue crab, so I was right at home.”

After a stint at another seafood company, Bledsoe took at job at Sutton Place Gourmet, her first time as a sous chef, preparing all the foods on display. The next step was a step up to executive chef with Hightopps Backstage Grill, a firm that caters to such venues as Merriwether Post Pavilion, Wolf Trap, and Pier 6. Bledsoe remembers making specialities for such stars as Barbra Streisand, the Grateful Dead, and Frank Sinatra. “Miss Streisand sent a dish back because it contained red peppers! Who knew!”

After a few more restaurant experiences and some travel,

second property across the street, intending it to be a neighborhood breakfast, brunch, and lunch spot. He named it Miss Shirley’s Cafe Miss Shirley D. as a tribute to an inspirational McDowell employee, cook, and personal friend, Miss Shirley McDowell. However, after Dopkin tasted Bledsoe’s cooking, he changed the whole idea of what Miss Shirley’s Cafe would be — instead of a pickup-at-the-counter, to-go operation, it would be a sit-down restaurant with menus and servers. Bledsoe, herself, was in for an awakening. “I thought I was taking a ‘cake’ job, working a slow-paced morning shift in a 42-seat restaurant. Within six months, the parking lot was so full, it looked as if people were tailgating to get in!”

And the recipes started to rumble… cooking and spices and led to an interest in Southern cooking and food styles.

Trial by fire…

The new skills and styles were critical when Bledsoe had the cooking interview of all cooking interviews! She saw an ad listing by restaurateur Eddie Dopkin seeking the ‘Best Breakfast Chef in the World.’ Despite being on crutches at the time, Bledsoe cooked all day and came up with a few brunch items for him to try, adding fresh, local seafood to make the dishes more creative and unexpected. “He was skeptical, but after a few bites, I was hired!”

…with options like…the “Crab Happy Chesapeake Chicken Sammy” — with jumbo lump crab cake, local Logan’s Sausage Company Chesapeake Chicken Sausage, fried egg, cheddar cheese, sliced red tomato, and fried pickles on a jumbo English muffin.

Or…“Get Your Grits On” — with jumbo blackened shrimp or salmon on fried green tomatoes, with stone ground grits, diced bacon, and Cajun spice. Or how about the more

The rest, as they say, is history.

Eddie Dopkin owned a restaurant in Roland Park, Md. He rented a

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"Get Your Grits On" foodservicemonthly

TURNING POINT RESTAURANTS “traditional” (HA!) “Coconut Cream Stuffed French Toast” — with Challah bread stuffed with coconut cream cheese and flaked coconut, garnished with diced strawberries and brûléed bananas.

OMG!

And the popularity has never stopped.

The first Miss Shirley’s went from 42 seats to about 175 and now 286, including the patio.

The Inner Harbor location has 236 seats, and Annapolis seats 164. Chef Bledsoe and her team change the menu twice a year and are always trying new ingredients. “I love that I have the license to be so creative with breakfast dishes and menu development!” That said, she doesn’t stray too far from the legacy of Miss Shirley. “Even though I was not able to meet her before she passed away, I try to ‘capture’ her spitfire, sassy spirit.” She also keeps Eddie Dopkin (who died in 2013) in mind, asking

C

M

Y

to this day “What would Eddie do?

Every award, every TV show, we know Eddie is smiling, and we have made him so proud.”

And there have, indeed, been articles, awards, TV shows, and recognition. Chef Bledsoe has been on the Food Network and recently was filmed for an upcoming episode of the Travel Channel’s hit TV show

BRIGITTE BLEDSOE cont. page 12

CM

MY

CY

CMY

K

We proudly serve Kreider Farms milk and eggs.

“Purchasing local food supports local families and builds strong Turning Point Breakfast Brunch & communities.

Lunch Restaurant was voted the “Best Breakfast and Lunch” in New Jersey Monthly Magazine for 10 consecutive years and, in 2017, won the NJRA Golden Plate award.

Turning Point Restaurants are family-owned and operated by Kirk Ruoff, who launched his first restaurant in Little Silver, New Jersey in 1998. Since then he has expanded Turning Point Restaurants into Warrington, Bryn Mawr, North Wales and Blue Bell, Pennsylvania.

My parents were born and raised in Lancaster County and only the best comes from this area.”

“Our customers deserve the very freshest all natural dairy products that only Kreider Farms can provide.”

Kirk Ruoff

Founder and CEO

www.theturningpoint.biz Turning Point Restaurants New Jersey & Pennsylvania

Chef Bledsoe makes a Blue Crab Po Boy with the Food Network's Guy Fieri foodservicemonthly

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AUGUST 2017 | 9

A Tour of Congressional Seafood’s New Digs

W

by LISA SILBER

e all know food safety is critical. Congressional Seafood recently invited me for a private tour of its new facilities to show what’s happening on the safety front.

Here is my report from the scene!

Congressional Seafood moved from its original location at the Maryland Seafood Market to a brand new, custom designed 88,000-square-foot state-of-the art building next door. To enter the refrigerated warehouse, employees and guests are required to be properly outfitted in protective wear that requires rubber soled shoes, hardhats, hair and beard nets, and gloves. I suited up for my behindthe-scenes tour.

Equipped with cutting-edge advances, Congressional Seafood leads the way in food safety and quality assurance. It ensures that the freshest seafood is consistently sourced, processed, and delivered to customers up and down the Mid-Atlantic, from Richmond to Philadelphia.

Article photos: Lisa Silber

Tim Sughrue, vice president of Congressional Seafood, admires a big fish Congressional was one of the first seafood distributors in the country to comply with stricter policies set forth by the FDA, and it was the test case for adding temperature recording devices on all overseas shipments. All the company’s processes meet strict guidelines for HACCP and SQF certification, the gold standards for food safety.

Congressional also employs a full-

time food safety team for aroundthe-clock compliance. The entire facility is temperature controlled and provides an uninterrupted cold chain that can be documented and tracked. And, trust me, it was cold! This attention to detail and commitment to safety is designed to give customers certainty that they are getting the best quality product.

CONGRESSIONAL cont. pg 12

Tim Sughrue

Showing off lobsters from the Congressional Seafood lobster tanks 10 | AUGUST 2017

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ASSOCIATION NEWS OCHMRA | Susan L. Jones

Paid Sick Leave?

T

he Association applauds Governor Hogan’s May veto of paid sick leave as it could seriously alter service in the seasonal resort. If seasonal employees are given paid sick leave, it is likely employees would use these days at the end of the summer, leaving businesses with no employees during an already short-staffed time. Additionally, it could mean reduced hours and later start dates for summer workers.

Thankfully, Governor Hogan has created a committee to collect real data from employees and employers around the state. Recently, Ocean City businesses had the opportunity to meet with the Maryland Secretary of Labor to discuss ramifications of paid sick leave. Rather than hearing the collective voice of associations and chambers, the secretary is collecting first-hand individual accounts. This data will be collected throughout the next few months, so everyone is encouraged to take a moment to provide feedback. Let the state know what you already do for your employees and how you will be affected! Follow this link: http://www.dllr.maryland.gov/ paidleave/.

assistant GM and director of sales at the Hampton Inn & Suites. Congratulations to Pete and Royette Shepherd of Hooper’s Crab House in West Ocean City on being awarded with the Bright Lights Award for Innovation and Entrepreneurship by Peter Franchot, comptroller of Maryland. Congratulations to Devanna Young, the new GM at Ocean1. Meaghan Poulin has joined the team at OCRooms, congrats!

Cody Billotte has joined the Monte Carlo team. Welcome to Brandon Morris, the new GM at the Holiday Inn Express in West OC. Happy retirement to Nancy Jones, formerly of Gregory & Associates. Congrats to the team at the Commander Hotel for winning the “Outstanding Service Delivery” award for all of Real Hospitality Group hotels.

Welcome Kerryann Martin, director

of sales and Alina Kellar, general manager, both of the Fairfield Inn & Suites.

FSM NEWS cont. from pg 2 Pan de Cristal sandwich made with light, crispy traditional Spanish

Support Allied Members!

Founded in 1971, our local nonprofit trade association has been in existence for 46 years! The original founders, many of whom are still in operation, have always made it a point to support our “allied” members. These allied members are businesses who sell and service the hospitality industry. Given today’s climate, it is critically important that we maintain our local connections and support our allied members who help to support our association. To view the Association’s Allied Supplier’s Guide featuring businesses by category – check it out here: http://ocvisitor.com/ media/files/newsletters/2017%20 ABG%20Final%202.pdf. FSM0817_ V2_lowres

Photo: Rey Lopez

bread. In addition, there are graband-go sandwiches, salads, and homemade Leche Merengada soft serve.

Photo: Rey Lopez

How long with the pop up be around? The team members haven’t set a date. Once they feel they've perfected the Pepe concept within this brick-and-mortar setting, they'll move on to the next idea. Stay tuned!

Viva Sous-Vide!

Cuisine Solutions’ Chief Scientist and Founder of The Culinary Research and Education Academy

Hellos, welcomes, and congrats

FSM NEWS cont. pg 17

Welcome to Byron Green, the new

Tasty bytes at foodservicemonthly.com

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AUGUST 2017 | 11

LOCAL COOKS cont. from page 7

CONGRESSIONAL cont. from pg 10

BRIGITTE BLEDSOE cont. page 9

market. But in the end, she said.

“We love the idea of a community gathering place that offers the best of what the community has to offer!”

Note: Market hours are 9:00 a.m. to 1:00 p.m. every Sunday, year-round. The main season runs from Mother’s Day to the first week in November, with a huge holiday market the first Sunday of December.

Olney Farmers & Artists Market, 2919 Olney Sandy Spring Rd, Olney, MD. 202-257-5326. Contact: info@ olneyfarmersmarket.org, http://www. olneyfarmersmarket.org.

Congressional processes tens of thousands of pounds of seafood every day, so it has invested in the latest equipment, including portioning machines with sophisticated sensory systems that fillet with exact precision so that every order is customized.

The building also houses thousands of feet of freezer space for storing frozen product. And at the heart of the operation, I found an impressive marine tank system that can hold up to 10,000 pounds of lobsters.

Congressional Seafood invites others to tour its new facility. Old

Food Paradise. She won the 2017 Best Breakfast/Brunch Restaurant in a Baltimore Sun readers’ poll.

And now the RAM Chef of the Year Award. “It’s a dream and an honor for the whole Miss Shirley’s team,” she says, “not just for me.” But for Brigitte Bledsoe, it’s more than payback for her years and years of hard work, following her heart right to where she wants to be.

and new customers are encouraged to contact their sales representative to arrange a visit. I found it well worth the trip. For more information, contact Congressional at: 1-800-991-8750.

For more information, go to: www.missshirleys.com.

Chef Bledsoe's Crabcake Eggs Benedict

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CONGRATULATIONS TO THE WINNERS OF THE 2017 RAMMYS Joseph Cassis - Employee of the Year - PassionFish Bethesda John Grace - Manager of the Year - The Hamilton Ryan Ratino - Rising Culinary Star of the Year - Ripple DC Brau Brewing Company - Regional Food and Beverage Producer of the Year Pearl Dive Oyster Palace - Favorite Gathering Place of the Year Convivial - Upscale Brunch of the Year Republic - Casual Brunch of the Year Cava Grill - Favorite Fast Bites of the Year Proof - Upscale Casual Restaurant of the Year Compass Rose Bar + Kitchen - Casual Restaurant of the Year Jack Rose Dining Saloon - Beer Program of the Year Kapnos by Mike Isabella - Cocktail Program of the Year Charlie Palmer Steak - Wine Program of the Year Acme Paper & Supply Co., Inc. - Joan Hisaoka Allied Member of the Year Jemil Gadea, Masseria - Pastry Chef of the Year minibar by José Andrés - Formal Fine Dining Restaurant of the Year The Source by Wolfgang Puck - Service Program of the Year Hazel - New Restaurant of the Year Ike Grigoropoulos, Dimitri Moshovitis, Ted Xenohristos, Brett Schulman, Cava Group, Inc Restaurateur of the Year Tarver King, The Restaurant at Patowmack Farm - Chef of the Year

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AUGUST 2017 | 13

CULINARY CORRESPONDENT | Celeste McCall

Ladies Make Hooch in Ivy City

S

pirits are high in Ivy City. At last count, this rapidly growing area of Washington, DC boasts no fewer than three distilleries and one brewery. Among the stills are Republic Restoratives, at 1369 New York Ave., NE, across from the Hecht Company Warehouse.

What sets this 15-month-old enterprise apart from the others is that it’s owned and operated by women: Pia Carusone and Rachel Gardner. Moreover, Republic Restoratives is the largest “crowdfunded” distillery in the nation.

Fundraising on line, the pair raised $120,000 in three days by contacting family, friends, and colleagues. Providing a valuable launch pad was Indiegogo, an international crowd funding website founded in 2008 by Danae Ringelmann, Slava Rubin, and Eric Schell. Headquartered in San Francisco, Indiegogo enables people to solicit funds for an idea, charity, or start-up business.

Indiegogo charges a five percent fee

on contributions. Fifteen million people visit the site each month.

What’s in a name?

“We’re located in Washington DC, and we wanted to honor the republic,” Gardner explained as she guided me around the two-story, 24,000-square-foot facility. “And ‘Restoratives’ was a code name for whiskey during Prohibition.” The District, she added, has the nation’s most progressive laws governing craft distilleries.

Republic Restoratives markets its products to dozens of area bars and restaurants. Gardner estimates that 50 percent of its revenue comes from those sales, the other half from its popular tasting room.

There, bartenders Kevin Baptiste and Doug Fisher create a variety of cocktails using RR spirits, with mixes made with fruits and other fresh ingredients. The drink menu changes every weekend. Beverage Director David Strauss designs the drinks and trains staff. RR employs a half dozen people full-time, about seven part-time. Gardner herself does not tend bar. “I make the hooch, I don’t shake the hooch,” she quipped. Fisher poured me a Moscow Mule, a refreshing concoction of vodka, lime juice, club soda, and candied ginger.

How did Republic Restoratives come about?

Article photos: Celeste McCall

Republic Restoratives co-owner Rachel Gardner places a "call" in a vintage phone booth, left by a long-gone building tenant 14 | AUGUST 2017

Carusone and Gardner are longtime friends who grew up together in upstate New York.

Rachel earned her bachelor’s degree in environmental policy at Mills College in Oakland and her MBA at Presidio in San Francisco. She also lived in Seattle, where she visited distilleries. Capping off her "boozy" education was a week-long stint

at Moonshine University in Louisville, Ky. Handling the business end of the enterprise is Pia, who graduated from Bard College in Rhinebeck, New York.

Greeting RR visitors is canine Zuni Republic Restoratives bartender Kevin Baptiste shakes a mean cocktail (named after San Francisco’s Then yeast, a “fickle beast,” is added Zuni Café) and a vintage phone to make alcohol. booth, which the women salvaged from a long-ago building tenant.

Why bourbon?

For now, the distillery is making “We’re watching trends in this bourbon, rye, and vodka. This fall, country move towards younger look for apple brandy, squeezed bourbon drinkers and women, with fruit grown in Adams County, Pennsylvania orchards. I took a sniff people who have maybe been a little timid about bourbon,” Carusone of the brandy, which was aging in a stated on RR’s website. “We’re French oak barrel. Potent! interested in a product that is The most popular RR spirit? approachable, something that’s not Vodka in summer, rye in winter, too hot or spicy on the tongue.”

Gardner said. Coming next summer: For now, Republic Restoratives gin. By the way, clear liquors like sells three kinds of liquor, also available at the distillery: Civic vodka — made with local sweet vodka ($29); Borough bourbon corn and filtered numerous times ($79); Rodham rye, also $79. (The through charcoal — never touch rye is named after Hillary Clinton, the inside of a barrel. Bourbon, on who dwells in New York.) the other hand, must be aged in a Republic Restoratives is open to new white oak barrel. Bourbon’s legal requirements are strict. Besides the public Thursday and Friday from 5 to 11 p.m., Saturday noon the barrel aging, bourbon must be American-made, containing at least to 11 p.m., Sundays noon to 5 p.m.

51 percent corn, and no additives RR also conducts Saturday and besides water. Bourbon must be Sunday distillery tours. For more information, call 202-733-3996 or distilled at no more than 160 proof visit www.republicrestoratives.com.

(80 percent) alcohol.

For assistance on starting a distillery RR’s products are made at or other business, contact www. different times. During my visit, indiegogo.com. they were working on bourbon.

Rachel showed us her 1,000-gallon CELESTE MCCALL is a Washington, DC “mash ton,” in which corn is food and travel writer. Contact her at 202combined with water and cooked 547-5024 five or six hours at 90 degrees F to make starch, which turns into sugar.

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H&S CARES ABOUT YOUR NUTRITION

H&S Bakery Family owned and operated has developed new since 1943, our products are baked products to better serve your cus cusdaily and delivered 5 days a week. tomers who seek more wholesome choices. Inquire today about our freshbaked, All Natural, Organic, and White Wheat breads and rolls created with Variety, Service & Quality newly established USDA guidelines as a benchmark for healthier selections To order, call 800-769-2253 or visit www.hsbakery.com everyone will savor. foodservicemonthly

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AUGUST 2017 | 15

Craft Beer — Distribution Made Easy

D

by Lisa Silber

an Kennedy, a savvy new entrepreneur, made his dream a reality this past February when he launched his new business — Free State Craft Beer Delivery. With the love and support of his wife and family, Dan left a fifteen-year career in college administration to pursue a new passion and solve a very big problem for local Maryland craft breweries. His partner, William Randall, joined him as an investor.

After talking with many breweries and owners and hearing their problems with distribution, Dan decided to start Free State Craft Beer Delivery. He did his homework and, with the help of attorney Hank

Abromson of Miles & Stockbridge, obtained the proper permits, licenses, and warehouse space, and opened his doors.

Q: What was one of the obstacles you faced at the beginning?

Dan: I had to learn the many franchise and craft beer laws that are unique to Maryland.

Maryland laws state that breweries that produce under 22,500 barrels of beer per year can self-distribute up to 3,000 barrels annually. Since they are able to self-distribute, they can assign who delivers their products — and that’s where Free State comes in. This differs from Virginia, for example, where beer must be delivered by

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a local wholesaler. Each state has very specific rules and regulations.

Q: Why would breweries want you distribute for them?

Dan: The logistical and financial aspects of delivering beer can be daunting — with procuring refrigerated vehicles, cold storage and warehousing products, hiring drivers, fuel, insurance costs — this will add up very fast for small craft brewers. They want to make delicious craft beer, not deliver it. We remove that obstacle and challenge for them.

Q: Where is your company located?

Dan: I have a climate-controlled warehouse in Frederick with cold storage.

Q: What is the scope of your business?

Dan: I pick up the beer from the craft breweries and warehouse it in a climate-controlled environment until it needs to be delivered. I then deliver the product to each brewer’s retail customers. I have also partnered with another small business called Keg Metrics, which can track kegs electronically using QR codes. Kegs can be tracked during the entire process from any device, and the risk of missing kegs is reduced. I also pick up empty kegs and return them to each brewery.

I’m looking to add additional services in the future, as well.

Q: What is your goal with your company?

Dan: I want to do what I do five times better than what a craft brewer can do on his or her own! My goal is to be a value-added partner to every craft brewer in the state of

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Maryland and the surrounding region, while giving back and supporting small, independent business owners and local charitable causes.

Q: Where did your knowledge and love of craft beer begin?

Dan: I lived in Colorado for 10 years and began drinking craft beers from Left Hand Brewing Company and New Belgian Brewing Company, among others. When I moved to Maryland six years ago, I discovered the many amazing craft breweries in this state — it’s too difficult to name a

CRAFT BEER cont. pg 22

Dan Kennedy, founder and drayman of Free State Craft Deer Delivery foodservicemonthly

THE LATEST DISH | Linda Roth

What's Happening!

Chef Ryan Ratino, formerly of Ripple is opening his own shop — Bresca (honeycomb in Spanish, and yes, there are bee hives in his future), slated to open by October on 14th Street, NW in the former first floor of Policy Restaurant & Lounge. Entrances are separate. Ryan coined the term, “bistronomy” to describe his cooking, defined by avant-garde gastronomic cooking rooted in French technique — served a few notches down in a casual bistro vibe. The main dining room will seat 58, with a 12-seat bar. Ryan plans a rooftop herb garden that will double as a lounge.

Juan Coronado of nearby Colada

2

Shop, has collaborated with him to design the cocktails, with a nod to things honeycomb and bees — including a “Dihedral” cocktail made with beeswax-infused tequila reposado. He had me at tequila reposado.

Danielle Poux has targeted October to open Danielle’s Desserts in downtown DC at 1130 Connecticut Ave., NW. The new store will be triple the size of the original store in Tysons Galleria.

Photo: Joy Asico

foodservicemonthly

Just Opened: American Prime in Tysons Corner opened end June by Arlington’s Epic Smokehouse guys — Joon Yang and Wayne Hallahan…Across the Pond has opened in Dupont Circle where Mourayo used to be.

Turkish journalist Emel Bayrak plans to open Café Georgetown at 3141 N Street, NW near Paolo’s.

Emel, who covers the White House beat, has a personal reason to get into the business, as she is also a Georgetown resident. She plans to host interviews (and stream them) at this coffee shop featuring coffee from La Colombe, as well as a wine bar. This sounds similar to what CNN producer Carol Joynt did at Nathan’s and George Town Club.

Her plan is to open by end of Q3.

Glory Days Grill has signed a lease to open a new restaurant at Nursery Landing on West Nursery Road near BWI Thurgood Marshall Airport by the spring of 2018.

This will be the company’s seventh location in Maryland.

Chef Ryan Ratino

second floor space at 4935 will continue to be a venue for special events and receptions. Ashish, who also owns and operates Duck Duck Goose in Bethesda, named George’s after his late brother. He plans to open another Duck Duck Goose in Baltimore’s Fells Point area.

Ashish Alfred plans to open a new steak concept on the first floor of his 4935 Bar and Kitchen on Cordell Avenue in Bethesda.

George’s Chophouse will serve steak and feature a raw bar. The

Openings Update: City Winery is slated to open in late Q4 in Ivy City, DC…City Tap Dupont is also slated to open in Q4.

FSM NEWS cont. from pg 11 (CREA), Dr. Bruno Goussault, has been named one of the 100 greatest visionaries by The Einstein Legacy Project, in a publishing milestone, the world’s first 3D-printed book – Genius: 100 Visions of the Future.

Dr. Goussault is recognized in both the culinary and scientific worlds as “the father of sous-vide” for his work pioneering and innovating the cooking technique in 1971.

As chief scientist for Cuisine Solutions, he oversees all the scientific aspects of the company’s sous-vide cooking processes, methods, parameters, and quality assurance programs. Goussault helped design and build five sousvide cooking manufacturing facilities in the U.S., France, Chile, Brazil, Norway, and Africa. He founded Centre de Recherche et d'Etudes pour l'Alimentation in Paris in 1991, where he has trained many of the world's top chefs on the application of precise temperature sous-vide cooking.

Bruno Goussault obtained a Ph.D. in economics from the University of Paris Pantheon, a post graduate degree from the d'Etudes et du Developpement Economique et Social, and a M.S. degree in food technology from the Ecole Nationale Supérieure des Industries Agricoles et Alimentaires.

LINDA ROTH is president of Linda Roth Associates, Inc., specializing in marketing, promotions, and publicity in the hospitality industry. Contact Linda at 202-888-3571 or linda@lindarothpr.com or visit her website at www.lindarothpr.com.

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AUGUST 2017 | 17

WHINING ’N DINING | Randi Rom

Restaurant Week(s) are BA-ACK! Baltimore City Restaurant Week continues through August 6 (although a bunch o’ places extend the dates). Baltimore County Restaurant Week takes place August 4-19. Check out the menus from participating restaurants at BaltimoreRestaurantWeek.com and BaltimoreCountyRestaurantWeek. com.

Ahoy Matey!

Mutiny Pirate Bar & Island Grille in Glen Burnie, home of Caribbean food and island cocktails, relocates around Labor Day to 33 Magothy Beach Road in Pasadena. They’re taking over the 2,200-square-foot space (70 seats inside and 20 on the patio)

in the spot previously occupied by The BBQ Joint. Owners Steve and Rob Wecker, along with partner Nate Hynson, have done a great business in Glen Burnie but felt this was a better location. To add to the fun, they’re opening another Mutiny in Elkridge at 7190 Troy Hill Drive. The 4,200-square-foot space will have 120 seats inside and 30 outside and is slated to open in late fall. FYI…plans for the future include franchising opportunities. Ye Brothers Wecker also own The Iron Bridge Wine Company on State Route 108 in Columbia. And…

Steve Wecker is opening two new restaurant concepts in the same building in Columbia later this year: Cured, a restaurant, and Eighteenth & Twenty First, a speakeasy lounge. MutinyPirateBar.com.

I Scream, You Scream…

My fave ice cream spot, The Charmery, is moving all production and opening a second retail collection in UNION Collective called…The Ice Cream Factory.

It’s going to be a blend of ice cream production, events, catering, and a retail location. TheCharmery.com

Photo: Clinton Brandhagen

David and Laura Alima, owners of The Charmery

All Aboard The Alertrain I wish all restaurants would be this conscientious. Glory Days Grill, a sports-themed family restaurant operating 25 corporate and franchised restaurants in four states, received an award for ‘2017 Best Food Allergy Champion’ by AllerTrain, an ANSI accredited food allergy and gluten-free training course offered by MenuTrinfo.

Sarah Lauer, corporate training manager, was specifically honored for her ongoing commitment to food safety and training. “Glory Days Grill has been providing nutritional information and allergen information for our guests for the

better part of a decade,” said Tony Cochones, vice president of food and beverage. “Our guests are armed with a nutritional calculator, allergen wizard, and gluten-free menu so that they can make informed dining choices. In addition, our team members are trained on our exclusive ‘ALERTED’ system,” said Cochones. The company’s intensive ALERTED system includes policies on how to: Alert management, Listen to guests, Educate, Ring food in correctly, use the appropriate sterile kitchen Tools to prohibit cross-contamination, Ensure food safety, and Double check every stage of the process.

The ALERTED system is coupled with regular ongoing training for all team members on common allergens, allergic reactions, and how to safely handle orders and prepare food for guests with specific food sensitivities, including those with celiac disease. GloryDaysGrill.com.

What’s Happening The new Avenue Kitchen & Bar opens in the spot where Le Garage used to be at 911 West 36th Street in Hampden. Bill Irvin, from La Folie Frites & Wine Bar in Canton, is partnering with Patrick Dahlgren from The Rowhouse Grille in Federal Hill. The menu features traditional American fare…from salmon to steak to Thursday night lobster night. The 3,000-squarefoot space has 100 indoor seats and sidewalk seating for 20. And…it has a roll-up garage door for carryout food and drinks. AvenueKitchenBar. com.

The Mexican restaurant chain La Tolteca is taking over the 5,000-square-foot space previously occupied by Fuddruckers at 11515 Reisterstown Road. LaToltecaMD. com.

Plantbar, the fab juice bar and raw foods café at Belvedere Square Market, is opening a second location in Harbor Point’s Central Plaza,

Whining 'n Dining cont. pg 22 18 | AUGUST 2017

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2

INSIDE OWNERSHIP| Dennis Barry

F

ocus: Kosmas “Tom” Koukoulis Owner: Café Mezzanotte, UNCLE’s Hawaiian Grindz, and CAPICHE Street Food Italiano FACT: Tom Koukoulis is 32 years old. That’s right, he is 32!

FACT: Attended the University of Baltimore. Tom bought his first restaurant, Café Mezzanotte, while in school.

FACT: Father of four. (Three handsome boys and a beautiful daughter who looks like Mom… thank goodness.)

Q: Tom, I believe success leaves clues. Most people would say you have experienced a level of success. Do you think so?

A: Yes…..I feel I have reached a modest level of personal and financial freedom.

Q: Toughest part of your job that you face EACH DAY? A: Engaging my management and service staff for peak performance.

Q: Easiest?

A: Interacting with my guests. I enjoy it!

Q: How many people depend on your business decisions?

A: 100+ Q: Are you ever nervous about a decision?

A: Yes, I have been, but I can’t remember the last time I was.

Q: You are very determined about the need for the customers to see you. How much time in your day do you spend face-to-face with customers?

A: 2.5-3 hours. Definitely every lunch and dinner, as well as time in the bar area.

Q: Define Success.

A: To be able to do what you enjoy and believe in and get paid for it.

Q: Share two “clues” that have fueled that success.

A: First, follow your heart and transform your business to what YOU know is right in your heart. It may not be obvious or easy, but the profits will follow. Second, team motivation! It is imperative for the team to have “buy in” on the vision. Share the vision!

Q: Take me through your day.

Start to finish.

A: 4:00 to 8:00 am: Snoring, drooling, kids poking your face, dressing the kids 9:00 am: At the restaurant 12:00 to 2:00 pm: Dining room foodservicemonthly

right now, what would it be?

A: WOW…..that’s a tough one. If I could, I would have worked at a greater variety of restaurants growing up.

The experience would have benefitted my overall growth as a restaurateur.

with guests 6:00 to 7:00 pm: Dining room with guests 8:00 pm to 12:00 am: Restaurant office

Restaurant Owner Komas "Tom" Koukoulis focus on branding for each of my concepts, and I treat the importance of quality service and food equally.

Q: How much money do you make on a table of four? I know, I know…it all depends on what they order, but on average?

A: Café Mezzanotte: $40; Uncle’s Hawaiian Grindz: $25; Capiche Street Food Italiano (Projection) $10.

Q: You don’t just own a restaurant, you own three! Why do you risk everything each day?

A: I enjoy knowing and accepting that I am an entrepreneur at heart. I have this burning desire to conquer the restaurant industry!

Q: What is your biggest sacrifice each day?

A: The time away from my wife and children. I have three restaurant families, soon to be

Q: Have you ever told a customer to leave? Why? A: Yes. This individual was intoxicated, and I had warned him two times about disturbing guests.

Q: Tom, in an industry with a high failure rate, what makes you think you can succeed when most don’t?

A: “I enjoy this #@*%!” I always do what I say I am going to do. I have laser

four, but nothing compares to quality time with my wife and kids!

Q: What percentage is actually your profit at year end?

A: 20 to 30 percent Q: If you could change one thing

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Q: What scares you, I mean really scares you, about business…that point of “butterflies-in- yourstomach-heart-racing” kind of scared?

A: That I will forever be telling my wife and kids to be patient.

We all have a choice: Make a living or design a life. I am designing our life. I strive to find those “core individuals” who will allow us a better quantity of family Q: Do you have any advice for those thinking about heading in the same direction you have gone? Should they “blaze a trail” or follow “the road traveled” for a time?

A: The “road traveled” to start.

Gut instinct, hunger, and desire will help build the foundation for “blazing trails.”

Q: Tom, thank you so much, my friend. I wanted to ask this as my last question: Do you have any questions for me?

A: I do. Considering the “Holy Trinity” of the restaurant business: Food-AmbianceService. What do you feel is the most important?

A: (Dennis) If I can pick ONLY one…it is service. When I go to a restaurant, I expect the service to be great. I will return to a restaurant that has great service and good food before I would make a second visit to a location that has bad service and outstanding food.

Dennis Barry is marketing director for Foodpro. He will be a contributor to FSM's ongoing articles about entrepreneurship in the food industry.

AUGUST 2017 | 19

MODERN BUSINESS SOLUTIONS | Henry Pertman

Everyone is a Restaurant Critic and Reviewer: No Education Requirements Needed

I

have been in the hospitality industry for about 45 years.

Yes, that’s a very long time, but it also makes me able to understand — and then leverage — the changes that have come about over those 45 or so years.

Food and service were the backbones to great restaurants when I was making sandwiches in my parents’ deli, going out only on those special occasions like senior prom or mom’s birthday. There were not many restaurants to choose from, so, depending on how good the food and service were on those occasions, we would either return and become “regulars,” or move on in hopes that a great new restaurant would open in the area. When it did, you could count on the review of the restaurant by the local newspaper food critic, and you would decide to go, or not to go, depending. That critic held a lot of weight in the restaurant community. A paid, trained, and professional writer, the critic was fairly consistent with appraisals and generally well respected.

When I started to manage and then own restaurants, it was key for me to communicate to my staff that food and service are critically

important — and to treat each and every guest that came in the door as if they were that food critic. If the staff did that, I would tell them, the day the “real” critic comes in the door, thousands of people will read the review, and voila — we would get busy, and I would get rich and famous. It was not an effective strategy, but it made sense at the time.

As time went on, and as technology took over (and continues to take over our realities), the idea of treating everyone as if they are a critic has become a reality. What happened?

Yelp, Trip Advisor, the Internet, Facebook, Instagram, and cell phones happened! Indeed, everyone who comes into your restaurant is a restaurant critic and reviewer, and no training comes with the job! In fact, the written critique may not even be relevant, as the number of stars you get will determine whether readers even read the written review at all.

If you are not getting three, four, or more stars, you may be disqualified from the competition. Fair? Right? It does not matter.

Food is why they come into your restaurant. Make sure it is fabulous.

After good food, it’s all about service. The following is advice on

how to make the service and experience one that each of your critics/guests will enjoy, leading them to provide the rave reviews — and stars — you need. I should not have to convince you at this point that this is not optional. Here are the steps:

IF YOU ARE NOT GETTING THREE, FOUR, OR MORE STARS, YOU MAY BE DISQUALIFIED FROM THE COMPETITION. 1. Define yourself. On paper.

What are your core values?

What do you WANT your culture to look and feel like? What is your mission each and every day in your business? This will be the first few pages in your new manuals, and you will have two of them.

2. Define the roles that you expect of yourself and your managers. This will be the next few pages of what I call the Management Training and Reference Manual.

BE VERY SPECIFIC. Make this a compelling and

20 | AUGUST 2017

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mandatory must-read, and must-follow, so that all decisions are made with a single voice, and there is no question about how you treat both your employees — and your guests.

3. In the second manual, the Service Training and Reference Manual, follow the train of thought pertaining to core values, mission, and culture. Detail every aspect of how each and every employee (they are ALL service staff), should be treating every single guest, without exception, and then with how they follow through.

Make no mistake, all of this is worthless if training, coaching, regular meetings, and consistent enforcement are not part of your defined culture. If you DO define, train, coach, and enforce, then the critics become guests, and then the guests become your friends. And that, my friends, is the end game. Do not delay. The outline is here.

Let me know if I can help in any way…and happy 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

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ASSOCIATION NEWS VRLTA | Eric D. Terry

NOW E BL AVAILAIVELY S U L C EX FROM ACME

New Bills Affecting Virginia

T

he restaurant industry and the Virginia Restaurant, Lodging & Travel Association had yet another productive year in the 2017 General Assembly Session. Many bills came and went at our state’s capitol in Richmond, and quite a few important changes took effect at the beginning of July. Here is s a quick look at a few of the new laws affecting the restaurant industry.

SB 1296 A big win for the restaurant and hospitality industry is that, as of July 1, if a county holds a referendum to institute a meals tax and it fails, the county will have to wait three years before it has the ability to initiate another meals tax referendum. This will help fight against aggressive referendums trying to implement this singleindustry tax and provide restaurants with peace of mind following the successful defeat of a referendum.

HB 1987 | SB 1391 Many changes to the ABC laws took effect at the beginning of July. A new license was created for “commercial lifestyle centers.”

This new license will enable larger mixed-use commercial developments that fit certain criteria to obtain this license to allow any on-premises restaurant licensee to sell alcohol to patrons who may then take their drink, leave the restaurant, and lawfully consume it on the premises of the commercial development.

SB 1382 Another law that came into effect this year enables establishments in the process of applying for a retail license to serve alcohol to foodservicemonthly

be issued said license if they provide a copy of the food establishment permit, proof of inspection, proof of a pending application for a permit, or proof of a pending inspection.

Those issued a license on the basis of a pending permit or inspection will be allowed to purchase alcohol, though they cannot sell any alcoholic beverages until a permit is issued or an inspection completed.

VRLTA continues to fight to ensure important laws like these and others are put on the books to help make Virginia a better state for business, for the hospitality industry, and consumers. To learn more about our efforts or to become a member, visit www.

VRLTA.org.

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Virginia Hospitality and Travel Awards Now Accepting Nominations Each year, the Virginia Restaurant, Lodging & Travel Association honors our extraordinary industry at the annual Ordinary Awards ceremony and dinner. The 2017 awards will be handed on October 2, 2017 at The Westin Richmond.

Do you know a deserving individual or organization?

Nominations are now being accepted through August 25, 2017 for 16 awards across four major categories. Membership with VRLTA is NOT a requirement to submit a nomination or be honored with an award. Submit a nomination today at www.

OrdinaryAwards.com.

REACH RESTAURATEURS. ADVERTISE WITH US! CONTACT LISA SILBER 703.471.7339

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AUGUST 2017 | 21

CRAFT BEER cont. pg 16

WHINING 'N DINING cont. from pg 18

favorite! I also started to homebrew about four years ago. I love learning more and more about the process of making beer. It’s been tremendous fun doing so.

Dan’s business fills a need and solves problems faced by many new breweries and is one of many new and growing businesses that support the multi-million-dollar regional food and beverage industry. Contact Dan at dan@freestatecraftbeer. com. Check out his website: www. freestatecraftbeer.com or call: 303912-9852. FSM is proud to be able to bring information about such new businesses to our readers.

Contact FSM if you have a business story to share.

scheduled to open this fall. The brainchild of Daniela Troia, who also owns Zia’s Café in Towson, will feature raw, vegan, and paleo ingredients in making fresh juices, smoothies, and food items including salads and noodle dishes. The bar cafe will occupy about 450 square feet next to the entrance to the building lobby and have a grab-andgo case. Plant-Bar.com.

You make delicious craft beer. We deliver it.

We are Free State Craft Beer Delivery—proud to be Maryland’s premier craft beer delivery service!

Remember when you had that, “Hey, wouldn’t it be cool if I opened a brewery!” moment? You simply wanted to create great, delicious, fantastic craft beer. The last thing you were worried or concerned about was actually making a craft beer delivery.

Until now, and that’s where we come in. We are the final step and your solution for delivering your craft beer to your retail customers. It’s this simple: you sell your craft beer, we make your craft beer delivery.

Dan Kennedy Founder and Drayman 303.912.9852 dan@freestatecraftbeer.com We make craft beer deliveries throughout the state of Maryland, never letting your retail clients go thirsty or without your great, delicious craft beer.

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We come directly to your brewery, pick-up and continuously store your craft beer in a climate controlled environment to ensure high quality and freshness

Your craft beer is delivered to your retail clients in a dedicated, refrigerated vehicle in consolidated, consistent, and efficient craft beer deliveries

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Your kegs will be tracked electronically throughout their entire lifecycle and returned to you, reducing lost and misplaced kegs, which you can monitor from any device via Keg Metrics

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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.

Montgomery County, Maryland – Department of Environmental Protection Division of Solid Waste Services Waste Reduction and Recycling Section

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AUGUST 2017 | 23

FOOD SMARTS | Juliet Bodinetz

‘Drink’ Food Safety? …. Yes, Absolutely! For Real

by Juliet Bodinetz

M

any years ago, when I was a restaurant server and bartender, I would be annoyed by customers asking me for lemon in their water. It was a new trend then. If I forgot to add the lemon automatically, I would be rushing back to get slices, sometimes having to get even more when another customer at the table would request lemon, too. Nowadays, however, the story has changed. Savvy customers are requesting water with “no lemons, please.” Why? They’ve read reports of contaminants on lemon wedges as a result of servers’ dirty hands or the lemons not being washed at all.

To be honest, I’ve been teaching food safety for a long time now, but it’s been only about eight years since I actually started to wash lemons myself. I now ask my students if they wash their lemons and limes.

Most of them answer “no.” That’s the point — you have to wash all produce whether it’s to be eaten in a dish or in a drink as a garnish. Even pineapples! Food safety has to be practiced in every step in the flow of the food, and this applies to your drinks, too.

California made a change in its health code about four years ago that banned restaurant workers from touching food with their bare hands and required chefs and bartenders to wear gloves while working.

The law

24 | AUGUST 2017

was repealed after just a few months due to overwhelming opposition from the restaurant industry. I’ve never been a big advocate of wearing gloves either, unless it’s a hospital or medical office to avoid contamination from blood or other pathogens. My thinking is that in a food business, gloves can give workers a false sense of security because they are less aware of what they touch. I recommend instead that servers and bartenders regularly — and thoroughly — wash their hands!

So, whether it’s the server serving an iced tea, soda, or plain glass of water or the bartender creating the most complicated delicious concoction, food safety rules need to apply during both drink preparation and service. The four leading safety factors include:

To Control Time and Temperature: • As we always say, BUY a thermometer!

• When holding or displaying food, discard it after four hours if the temperature measures inside the “Temperature Danger Zone” (41°F - 135°F).

• Keep cut fruit and garnishes, dairy, and fruit juices on ice or under refrigeration whenever possible.

• Display smaller quantities of food and replenish from refrigerated stocks as needed.

To Avoid Contamination/Cross Contamination: • Clean hands! Wash your hands when dirty and before touching a new food, changing food handling tasks, or after tasting food with your fingers..

• Wash ALL produce before

•

•

•

•

cutting it; make sure all surfaces that touch food are clean and sanitized.

NEVER use your hands to serve ice! Don’t put the same ice in drinks that was used to keep food or drinks cold in a cooler.

Keep drink garnishes covered as much as possible to avoid germcarrying insects.

Use small tongs or toothpicks to pick up garnishes; change or clean/ sanitize tongs or serving spoons as least every four hours.

Don’t add new garnishes to old garnishes.

Practice Proper Personal Hygiene: Did I mention, keep washing your hands?!

• After touching money • After clearing dirty glasses and before making a new drink • After touching chemicals to sanitize a counter or wash glassware • If you do wear gloves to make drinks, remember they are not a substitute for washing hands and must be changed for a fresh pair after washing hands.

Don’t blow into them to make it easier to put them on.

• Don’t come to work sick, especially with stomach illnesses.

• PLEASE DON’T grab drink

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glasses — ever — from the rim.

My biggest pet peeve!!! Keep glasses stored with the rims down.

Proper cleaning and sanitizing: • Wipe the bar clean with a sanitizing cloth, especially after a patron leaves…and definitely at the end of the night!

• Clean and sanitize knives and cutting boards before cutting any new garnish.

• Clean and sanitize glassware properly.

• Test your sanitizer solution’s effectiveness regularly and change it out as directed.

• Wash and clear soda machines and beer lines. No one likes doing this, but it’s necessary.

• Clean and sanitize garnish holders and throw out unused garnishes at the end of the night!

• Avoid fruit flies by keeping the drains clean.

• On a regular basis, empty ice machines and clean and sanitize them.

Your customers do watch you and appreciate when they see you doing the right thing. Keeping customers safe can pay off big in reputation and return!

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 and ServSafe training in English or in Spanish and writing HACCP Plans in the Baltimore and Washington D.C. Metro Area. www.bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS

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ASSOCIATION NEWS RAMW | Kathy Hollinger

If it's summer... …it must be Summer Restaurant Week! Yes, from Monday, August 14 to Sunday, August 20, more than 250 restaurants in DC, Maryland, and Virginia will serve up multi-course meals, with dinner menus available for $35, lunch menus for $22, and — returning this year — brunch for $22. In fact, over 50 restaurants will offer brunch menus, making August 19 and 20 the best weekend of the season to enjoy dishes like a duck confit eggroll at Slate Wine Bar in Washington’s Glover Park neighborhood, oven-roasted crab cakes Benedict at Wildfire in McLean, Va., or the deviled lamb rillettes at Requin in Fairfax, Va.

New restaurants participating in Restaurant Week include: Alta Strada Mosiac District (Fairfax, VA) Arroz (Mt Vernon Triangle, DC) City Perch Kitchen + Bar (Bethesda, MD) Espita Mezcaleria (Shaw, DC) Haikan (Shaw, DC) Sally’s Middle Name (H Street Corridor, DC) Restaurant Week also provides the perfect opportunity for guests to visit many of the 2017 RAMMY Award winners and finalists, recognized by RAMW for their excellence in service and dining.

Among the Restaurant Week participants, 40 are 2017 RAMMY winners and finalists, including

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Centrolina, Fiola Mare, Indique, and Whaley’s Restaurant & Raw Bar.

More than just good eating…

Over Summer Restaurant Week, RAMW also launches a new initiative designed to raise awareness about hunger and food accessibility in the capital region. Throughout the period, participating locations will team up with the Capital Area Food Bank (CAFB) to raise funds to help hundreds of thousands of people gain access to good, healthy food each day. Many restaurants have opted to donate a portion of proceeds earned during Restaurant Week to CAFB. Each dollar donated will provide more than two full meals for someone in need in the region. The participating locations are indicated with a round CAFB logo on www.rwdmv.com.

New Restaurants Participating in Restaurant Week

Alta Strada Mosiac District (Fairfax, VA)

Arroz (Mt Vernon Triangle, DC)

Espita Mexcaleria (Shaw, DC)

Haikan (Shaw, DC)

And if that’s not enough, there are prizes, too!

Back again is the Diner Rewards program, automatically entering anyone who opts in through www. rwdmv.com to receive exclusive deals on meals and to win delicious prizes such as tickets to local food-related events, cookbooks, gift certificates, GLAMSQUAD makeovers and more.

Summer Restaurant Week sponsors include Events DC, OpenTable, Fine European Wines, 94.7 FRESH FM, LIFEWTR, and American Express. To share and explore Summer Restaurant Week meals and fun times, guest can use the hashtags #RWDMV and #DineOutGiveBack on Facebook, Instagram, and Twitter, as well as tagging RAMW and CAFB. Follow

City Perch Kitchen + Bar (Bethesda, MD)

RAMW at @ramwdc on Twitter as well as Instagram for the latest updates about Summer Restaurant Week, as well as CAFB at @ foodbankmetrodc on Twitter and @ capitalareafoodbank on Instagram.

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Sarah's Middle Name (H Street Corridor, DC)

KATHY HOLLINGER is the president and CEO of the Restaurant Association of Metropolitan Washington.

AUGUST 2017 | 25

R

ASSOCIATION NEWS RAM | Marshall Weston

P

roduced by the Restaurant Association of Maryland (RAM), the Mid-Atlantic Food, Beverage & Lodging Expo brings together the best elements of the region’s hospitality industry. Join us September 26 and 27 at the Maryland State Fairgrounds in Timonium!

Individuals who work in the hospitality and foodservice industry won’t want to miss this industryonly gathering! Register online for FREE to demo products, enjoy food and drink samples, watch competitions, and attend seminars.

Both days are included in your registration and will be full of excitement from 10:00 am to 4:00 pm each day.

150 hospitality-focused companies from around the region will be there — ready to help you with all your business needs. Check out the new companies exhibiting for the first time this year: Applied Media Technology Corporation (AMTC) Cintas Comcast Business Data Business Systems/ POSitouch DBS EBtech Enviro Master Services MidAtlantic Feesers Gasket Guy of Baltimore Island Oasis, presented by Amrein Foods Koppert Cress Lainox Cooking Solutions Main Street Hub Maryland Coatings MidAmerican Energy Services, Inc. Mojo Art & Image Pepco Holdings

26 | AUGUST 2017

Resource Oil Royal Cup Coffee SD WATERSBOTEN Fine Herbal Mineral Waters SynergySuite Total Kitchen Care Upserve A FEW BOOTHS ARE STILL LEFT! Vendors and suppliers interested in getting involved this year can contact Hilary Yeh, Director of Expo, at (410) 2906800 or hyeh@marylandrestaurants. com. A full list of vendors and activities can be found at www. midatlanticexpo.com/schedule-ofevents.

Hilary Yeh, director, Mid-Atlantic Food, Beverage & Lodging Expo The Newsmagazine Foodservice Professionals Rely On

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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.

SWEETGREEN Nicholas Jammet 1044 Wisconsin Avenue, NW Washington DC 20007 202-547-9338 www.sweetgreen.com A new Sweetgreen restaurant is expected to open in early August 2017 at 1044 Wisconsin Avenue NW in Washington, DC 20007. The restaurant offers fresh-casual cuisine with counter service and space available for dining in. A menu features salads and organic frozen yogurt with unique and seasonal toppings, no ABC. The contact phone 202-547-9338 is for the original location at 221 Pennsylvania Avenue SE Washington, DC 20003.

OCEAN CITY BREWING CO. Maureen 6630 L Marie Curie Dr Elkridge, MD 21075 443-664-6682 www.ocbrewingcompany.com A new location of Ocean City Brewing Co., is expected to open by late August 2017 at 6630 L Marie Curie Dr. in Elkridge, Maryland 21075.

The menu will serve 10 different craft beers and a traditional American bar fare. Contact number listed 443-664-6682 is for the original location.

JAZZ+SOJU Michelle Min 900 E Fort Ave, Anthem House, Baltimore, MD 21230 An employee at Roosterspin confirmed the owner plans to open a new eatery called Jazz+Soju at 900 E Fort Ave in Baltimore, Maryland 21230. The new eatery is expected to open by late fall 2017. The menu is still being developed at this time. Contact number listed 908-233-7333 is for Michelle Min, the owner at Roosterspin.

VIRGINIA BARBEQUE Merchant Lane King George Gateway Shopping Center King George, VA 22485 540-368-2800 A new location of Virginia Barbeque will be opening at the King George Gateway shopping center at Merchant Lane in King George, Virginia 22485. The restaurant offers a variety of barbequed meats and cuts as well as sides. A fall

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opening is expected. Contact number 540-3682800 is for Fredericksburg location.

RESTAURANT Chris Tsui 326 E. Broad Street Richmond VA 23229 804-405-1794 A new, yet to be named restaurant by Chris Tsui will be opening at 326 E. Broad Street in Richmond, Virginia 23219. While the restaurant's menu and concept have also yet to be disclosed, we do know that a late 2017 opening is expected. Contact number 804-405-1794 is for Chris Tsui's EAT restaurant group.

IDLE HANDS BREAD CO. Jay Metzler 407 Strawberry Street Richmond, VA 23220 804-286-0272 A new location of Idle Hands Bread Co. will be opening at 407 Strawberry Street in Richmond, Virginia 23220. The bakery will be 1,100 sqft and will offer a variety of baked goods as well as donuts and savory pies. A fall opening is expected. Contact number 804-286-0272 is for existing location also in Richmond.

NINO'S BAKERY Miranda Rinaldi 1310 L St NW Washington DC 20005 202-257-3664 www.ninosbakerydc.com A new bakery called Nino’s Bakery is expected to open by October 2017 at 1310 L St NW in Washington, DC 20005. The menu will serve artisan pastries and chocolates made from scratch. Contact number listed 202-257-3664 is for this location.

POLICY Tricia Barba 1904 14th Street, NW Washington DC 20009 202-387-7654 www.policydc.com An employee at Policy, 1904 14th Street NW in Washington, DC 20009 confirmed the owners closed to renovate and move into the space upstairs. The eatery is expected to reopen in a few weeks. The menu serves upscale American cuisine with ABC. Contact number listed 202387-7654 is for this location.

GEORGE’S CHOPHOUSE Ashish Alfred 4935 Cordell Ave Bethesda MD 20814 301-654-7929 www.alfredrestaurantgroup.com Alfred Restaurant Group announced plans to opens a new eatery on the first floor of 4935 Bar & Kitchen at 4935 Cordell Ave, Bethesda, Maryland 20814. The new eatery is expected to open by late August 2017. The menu will served moderately priced steaks, pasta and will also feature a raw bar. Full ABC available. Contact number listed 301-951-4935 is for 4935 Bar & Kitchen.

BEBOP KOREAN-MEXICAN GRILL Michael Pyon To Be Announced Arlington, VA 22209 703-424-5514 www.bebopkomexgrill.com

A new location of Bebop Korean-Mexican Grill will be opening at a to-be-announced location in Arlington, Virginia 22209. The restaurant offers Korean-Mexican fusion dishes including chicken, pork, bulgogi and galbi and Mexicanstyle carne asada. In addition, the restaurant will offer beer. A late 2017v opening is expected. Contact number 703-424-5514 is for existing location in Fairfax, Virginia.

CAVA GRILL Ted Xenohristos Lynn Street Arlington, VA 2209 703-955-3645 Cava Grill is planning a new location on Lynn Street in Arlington, Virginia 22209. They anticipate opening by late 2017. The restaurant will have an assembly line setup, allowing patrons to pick and choose what they want on their souvlaki and pita sandwiches. Contact information 703-955-3645 is for Cava in 19825 Belmont Chase Drive in Ashburn, Virginia 20147.

CAFÉ ZATA Ben Spencer 700 Bainbridge Street Richmond, VA 23224 804-233-8646 www.cafezata.com A new location of Café Zata will be opening at 700 Bainbridge Street in Richmond, Virginia 23229. The new 1,800 sqft location will offer coffee, tea and espresso menus as well as breakfast and lunch items. In addition, an August opening is expected. Contact number 804233- 8646 is for existing Forest Hill location.

INDIGO CHAPTER 2 Dinesh Tandon 3301-3305 12th St. NE Washington, DC 20017 202-460-7431 www.indigowdc.com An employee at Indigo confirmed the owner would be opening a new sister restaurant called Indigo Chapter 2 at 3301-3305 12th St. NE in Washington, DC 20017. The menu will serve Indian cuisine with ABC. Contact number listed 202-460-7431 is for Dinesh Tandon, the owner’s personal cell phone.

TULIPS Reese Gardner 1207 19th St NW Washington, DC 20036 202-463-3010 www.tulipsdc.com A new eatery called Tulips is expected to open in October 2017 at 1207 19th St NW in Washington, DC 20036. The eatery will utilize all three floors of the space. They will serve a four-course, prix-fixe menu and will be served with beverage pairings. Contact number listed 202-463-3010 is for this location.

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

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www.itekconstruction.com AUGUST 2017 | 27

Michael Birchenall Scholarship Fund

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 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 postsecondary 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

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

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. RAM Expo ..................................................... 26 H&S Bakery .................................................. 15 Acme Paper .................................................. 21 R & R Coatings ............................................... 5 Itek .............................................................. 27 Barter........................................................... 18 Tech 24 Construction .................................... 12 Kreider Farms ............................................... 9 Belair Produce .............................................. 13 Tech Resources............................................. 23 Martin Bamberger ......................................... 12 Bi-Lingual Hospitality ..................................... 28 Valley Proteins .............................................. 16 Metropolitan Meat Seafood & Poultry ............. C4 Ecolab ............................................................ 1 Free State Craft Beer Delivery ........................ 22 Sandalya, csi ................................................ 23 Gourmet Kitchen ........................................... C3 Ram EF Servsafe .......................................... 22 H M Wagner .................................................. C2 28 | AUGUST 2017

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