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Volume 17, No. 8 â– August/September 2018
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foodservicemonthly Volume 17, No. 8 ■ August/September 2018 Silver Communications Publisher
August/September 2018
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Lisa Keathley Managing Editor lisafoodmag@gmail.com Lisa Silber Sales Manager lisa@foodservicemonthly.com Electronic Ink Design & Production fsm@eink.net Contributing Writers Kathy Hollinger Randi Rom Susan Jones Linda Roth Celeste McCall Eric Terry Henry Pertman Marshall Weston Contact phone: 703-471-7339 email: lisa@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com
Juliet Bodinetz Bob Brown Dara Bunjon Alexandra Greeley
News & Information
Columns
Advertiser Index ………………………………………………………………… 20 Association News OCHMRA by Susan Jones ………………………………15 Association News VRLTA by Joe Wertz ……………………………………… 5
Advertiser Update by Lisa Keathley ……………………………………………10 Balti-MORE by Dara Bunjon ……………………………………………………19 Bob Brown Says by Bob Brown ………………………………………………… 4 Culinary Correspondent by Celeste McCall …………………………………12 Food Smarts by Juliet Bodinetz ………………………………………………20 From the Sea by Tim Sughrue …………………………………………………11 Insurance...Plus! by Michael McNamara …………………………………… 2 Local Cooks by Alexandra Greely ……………………………………………… 6 Modern Business Solutions by Henry Pertman ……………………………14 The Latest Dish by Linda Roth …………………………………………………16 Whining 'n Dining by Randi Rom ………………………………………………18
Cover RAM Team behind Mid-Atlantic Expo on October 2 ……………………… 8
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Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide Mid-Atlantic foodservice professionals with news and information in an informed, imaginative and insightful newsmagazine. Foodservice Monthly assumes no responsibility for material submitted to us. All information contained in this publication is believed to be accurate. No part of this publication may be reproduced in whole or in part or transmitted in any form without prior permission from the publisher of Foodservice Monthly.
AUGUST/SEPTEMBER 2018 | 1
Insurance...Plus! | Michael McNamara
Comply With ADA or You May Pay
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ecently, my favorite D.C. restaurant client called my cell phone. I could tell right away that this was not a social call as I could hear the concern and frustration in his voice. He asked me, “Do you know anything about websites needing to be ADA compliant?” I thought for a minute. I know about the Americans with Disabilities Act, but for websites? Is this a thing? He told me he was served a summons for a classaction lawsuit from a customer. The summons read that his restaurant is denying blind individuals equal access to goods and services through its website. Because this visually impaired customer could not access the location, menu, or hours of operation with screen-reading software, the restaurant’s website was not in compliance with the ADA, which left the owner exposed to lawsuits. Five Guys, Hobby Lobby, WinnDixie, Target, and Whisper Lounge have all made headlines for ADArelated website violations and spent hundreds of thousands defending themselves. All had to revise their websites and pay settlements. The reality is that most businesses with an online presence are not up to date with website accessibility guidelines.
The internet is no longer the “Wild West” As a society, we have become extremely dependent on computers for almost everything. Most of us use online banking, purchase groceries online, and telecommute for work because EVERYTHING is accessible through the internet. We accommodate disabled people with wheelchair ramps, bathroom stalls, and swimming pool lifts…so should we not also make an effort to allow access to goods and services sold on the internet?
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How is this done? First, you need to know that individuals with vision impairments often use either screen-reader programs — which read the text aloud and identify the key elements on the page — or screen-magnifying software. Secondly, you need be aware that there are existing technical guidelines that must be met in order to create an inclusive experience. Those guidelines are the WCAG 2.0 guidelines. Those have been cited as the bar to be met in many of the litigation settlements. Those guidelines have recently been expanded by virtue of WCAG 2.1, which addresses mobile content more fully than WCAG 2.0. However, WCAG 2.1 has yet to be referenced in any settlement agreements or court cases as of the writing of this article. Here are a few examples of what WCAG says: • Any non-text content such as pictures or logos need to have a text caption, commonly called “alternative text.” • Websites have to be accessible and usable with a keyboard alone, not just mouse clicks, because using the pointer for the mouse is a visual task. Screen-reader programs, for example, do not rely on and cannot make use of mouse movements. Instead, they rely on keyboard button presses to navigate the site. • Any prerecorded video needs to have a text as an alternative for users to access the information in the form of captioning. • There needs to be sufficient color contrast between foreground font and background color. • Users must be allowed to have enough time to read and use content that moves, blinks, scrolls, and auto updates. Users need to
be able to pause, stop, and hide the content.
Who is affected? Research says any business considered a “public accommodation” should be in compliance with the ADA. Largely this would mean business-toconsumer, retail, or any business the general public should be able to use.
How to eliminate the risk? Here are four things website owners can do to protect themselves from website ADA violations. 1.First, do an audit and assess how good or bad the accessibility is. This is usually done by a professional consultant like the AFB. The cost can range from $10,000 to $300,000, depending on such criteria as the size of the website, number of pages, and if there is a mobile app. Other resources for this are http://wave.webaim.org/, a free online tool where you just type in a website. Another site, http:// contrast-ratio.com/, will check contrast issues. Yet another, https:// developers.google.com/web/tools/ lighthouse/, allows you to do it yourself by purchasing screen reader software and attempting to navigate without using the mouse and pointer. 2.Second, fix the accessibility problem using either the WCAG guidelines as mentioned above. 3.Third, include an accessibility statement on the website and allow for users to provide feedback with any problems they encounter. 4.Lastly, continuously monitor the WCAG for updated rules and incorporate any changes as needed.
Will insurance cover this? Obviously, my client was calling me to find out if insurance coverage were in place for this lawsuit.
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Research shows that many ADA violations settle for $5,000 to $20,000. However, ADA violations allow a successful plaintiff to recover attorney’s fees, which could be in the $100,000 range. In 2017, the grocery store chain Winn-Dixie fought a website ADA violation in court, lost, and had to pay a settlement including attorney’s fees. The grocery store chain still needed to fix its website, which cost about $250,000.
This is not a standard coverage… …so I had to review the policy and get back to him. The General Liability (GL) would never cover this sort of claim, as GL only has to do with bodily injury or property damage — and there was neither. It was possible that the Employment Practices Liability policy would cover this because it has to do with discrimination. But, as the name implies, it’s designed to cover lawsuits that arise from EMPLOYEES. Fortunately, when we filled out the application, we checked the “yes” box to pay-up for NON-EMPLOYEES, so this story has a happy ending. The bottom line for my client: the cost to defend the lawsuit and pay any settlement or judgment will be covered, subject to the deductible. However, the cost to bring the website up to WCAG standards will not be covered.
Bottom line: Take my advice and have a reputable accessibility-consultancy firm assess your website and its accessibility before you get served with a costly lawsuit. MICHAEL McNAMARA, MBA, is an agent at Diversified Insurance Industries in Baltimore, Maryland. Connect with Mike on LinkedIn for updates about this and other risk management solutions. He can be contacted at 443-468-3253 or mike.mcnamara@diiins.com. foodservicemonthly
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BOB BROWN SAYS | Bob Brown
Three Ways to Ensure Your Servers Are Menu Experts
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rom peeking under a stairwell while perusing a tattered glossary to find terms like “chicken vindaloo” at 14 Market in Charleston, South Carolina, to sniffing fresh basil at a food show at Paolo's of Georgetown, I’ve found that knowing the details of every dish empowers a server to become a tableside consultant. Taking a comprehensive approach to writing sales dialogue, conducting a food show, and practicing presentations is a win/win for you and your guests. Consider the story of using this methodology with Chef Todd Haramic at Citron at the Grand Lakes Marriott Orlando.
1. Create sales dialogue Chef Todd and I started with a use record containing the ingredients of his “Chicken Crunch” appetizer. • Four 2-ounce fresh free-range chicken tenderloins from Joyce Farms Heritage Poultry (which supplies Citron with grainfed, antibiotic- and steroid-free chicken)
Too often servers taste dishes without an experiential walkthrough with the chef.
3. Practice your lines
Hook — the selling line A great appetizer to share is our Joyce Farms Chicken Crunch.
Line — the story of the dish with its ingredients and how they’re combined
• Malt batter
Chef Todd takes four Joyce Farms chicken tenderloins, dredges them in flour, dips them in malt batter, rolls them in corn flakes, then flash fries them. And he serves them with hand-cut Idaho fries and homemade barbecue sauce.
• Cornflakes
Sinker — the punch line
• Hand-cut Idaho fries
They're great for sharing with a bucket of Heinekens. Sales dialogue is both a product knowledge and sales tool that transforms servers into food storytellers.
• Seasoned flour
• Homemade barbecue sauce and ketchup Unfortunately, some restaurateurs give staff only a list of ingredients. But we integrated the ingredients along with sales phrases, interesting information, and cooking methods into the “Hook, Line, and Sinker” sales dialogue format. We also included glossary terms and allergens. 4 | AUGUST/SEPTEMBER 2018
2. Conduct a food show Next, servers gathered in the kitchen with the raw ingredients placed in large stainless steel pans. I co-facilitated what I call the “Raw,
Prepped Final Food Show.” “What do we have here?” I asked Todd. “Well, Bob, this is the whole fresh chicken from Joyce Farms in North Carolina, and it’s free of antibiotics and steroids. Notice the chicken’s color is not coop-raised chicken yellow but a reddish brown,” Todd explained, while holding up the bird for all to see. “Now, to add flavor and create a crunchy texture, I'll dredge, dip, and roll these tenderloins in flour, malt batter, and cornflakes.” He then flash-fried the strips. “Okay everyone, over here I'm mixing up our South Carolina-style barbecue sauce with yellow mustard, vinegar, sugar, and a touch of chili pepper,” Todd explained as he passed around a bowl with tasting spoons. Next, he showed how to cut fries from a whole Idaho potato. Finally, he assembled the finished plate. The air was alive with the sights, sounds, and aromas of a dish in the making.
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Finally, I orchestrated the “Circle Game.” While pointing at each ingredient, I prompted a different waiter to repeat a line from the Hook, Line, and Sinker experience and fill in the blanks: “A great appetizer to share is our...Chef Todd takes a whole...and cuts...Then he…" The waiters laughed as they struggled, yet they noticed how easy it was to describe the dish. We ended with a tasting accompanied by micro-brew shots. Servers happy all! Many servers can pass a written test, but they lack fluency without practicing out loud. This product knowledge powerpack of the Hook, Line and Sinker; the Raw, Prepped Final Food Show; and the Circle Game creates a foundation, an engaging show, and a fun and safe practice — field guaranteed to enhance server confidence, boost sales, and create an engaging and entertaining guest experience. BOB BROWN has worked with hospitality icons such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz-Carlton and works internationally with the prestigious seven-Star Burj Al Arab in Dubai. He has appeared on the Food Network and is author of The Little Brown Book of Restaurant Success, selling over 100,000 copies worldwide. In 2017, he was the top-rated at the Nightclub & Bar Show and ranked #1 at National Restaurant Show. Contact Bob at 571-246-2944 ©Bob Brown Service Solutions 2016. www.bobbrownss.com. foodservicemonthly
ASSOCIATION NEWS VRLTA | Joe Wertz
New Virginia ABC Laws Take Effect
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n Virginia, ABC laws continue to be at the forefront of much discussion. During the 2018 General Assembly session — where legislators from around the state come together to decide the policy of the Commonwealth of Virginia — many new ABC bills were on the move, with a number of new changes passed and signed into law.
New laws as of July 1 Following the General Assembly session, July 1 marked the date when a number of new ABC laws took effect. Of those new laws, many will have a direct impact on the habits and methods of alcohol consumption in Virginia. House Bill 422 and the identical Senate Bill 306 took aim at tightening regulations on breweries in Virginia — specifically, breweries
attempting to open “remote locations,” at which they don’t brew beer on site. Bills 422 and 306 require that all brewery locations selling their beer for on-premise consumption must brew a portion of it there. At least 20 percent of the beer being sold at these locations now must be brewed on site. A trend we’re beginning to see in the Virginia legislature is casual and more consumer-oriented approach to alcohol consumption. New consumer demands are pushing towards less restrictive ways of enjoying a drink, and on-premise consumption of alcohol is seeing a changing landscape. House Bill 1602 and Senate Bill 61 both created a new confectionary license to allow those in the business of making and selling confectionary to sell alcoholic confectionary products. Another bill, House Bill 206, enabled breweries, wineries, and distilleries to permit dogs inside tasting rooms for the first time.
A big-ticket item…
Happy hour?
…here in Richmond and across the state has been the age-old discussion surrounding the Mixed Beverage Annual Review (MBAR) and the ratio. However, this year has taken a different turn. Year after year, the restaurant industry has been divided on this issue. Every year, there have been legislative attempts to change, alter, or eliminate the ratio. Last year, the Senate charged ABC and the restaurant industry with a task to end this debate and come up with a final solution…or the legislature would try to solve it. During that time period, the industry has been hard at work to come up with a compromise. The Senate has created a new subcommittee to handle ABC and MBAR-specific issues. During the first two meetings, this topic has been the focal point of conversation, and we work closer towards hopefully resolving this ongoing discussion.
Lastly, ABC’s happy hour regulations have become a recent topic of interest, with the old restrictions now being challenged. A restaurateur has filed a lawsuit against ABC charging that regulations limiting happy hour advertising and other various advertising regulations violate free speech rights. In light of this challenge, ABC has taken proactive steps to get the industry’s opinion on what new regulations should look like. We continue to work with industry members and ABC to help craft those changes to ensure that any new regulations are positive for restaurants in Virginia. That being said, look for new happy hour regulations at some point in the near future. JOE WERTZ is Director of Government Affairs of the Virginia Restaurant, Lodging & Travel Association.
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LOCAL COOKS | Alexandra Greeley
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h# at Boot s u t i s i V
Linda Roth — Restaurant Publicist and Game Changer!
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everal decades ago, Washington D.C. was a somewhat sleepy town with a limited number of restaurants, few food writers or food publications, and only three restaurant/chef publicists: Thea Bowers (moved away), Joan Hisaoka (deceased), and Linda Roth. The limited size of the local food scene back then explains the limited number of publicists.
But times have sure changed!
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A true food scene explosion has changed the food demographics in the nation’s capital. Restaurant numbers have skyrocketed, almost every type of cuisine has been introduced — from Himalayan to Haitian to Hawaiian — food trucks park all over the metro area, food writers, publications, and blogs proliferate, and the number of restaurant publicists has risen accordingly. The presence of Linda Roth and her company Linda Roth Associates should comfort restaurant owners, managers, chefs, investors, and developers. She knows more than a thing or two about D.C.’s food scene, and, with her extensive knowledge, Roth can guide everyone in the local food world to make wise foodcentric choices and star-studded openings.
As with most careers…
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…Roth’s path has evolved over time. As she said, “I started out in the bar world when I worked for Michael O’Harro at Tramp’s, then Champions in Georgetown.” After Tramp’s, she opened The Polo Club at The Sheraton Carlton (now the St. Regis) for Jack Boyle (Cellar Door
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Linda Roth (left) with RAMW President Kathy Hollinger at the 2018 RAMMY Awards Credit: David Claypool
Concerts), advertising honcho Alan Weitzman and radio personality Tom Curtis. Her first restaurant grand opening — and one that showed off her consummate publicist skills — was the opening of the late great Joe and Mo’s in downtown D.C. “That was spectacular,” she said. After that, Arnie Morton of Morton’s steakhouse in Chicago approached Roth. He wanted to open several area locations, starting in Georgetown with the first steakhouse outside of his native Chicago. It was a real opportunity for Roth, too, who said, “I built my restaurant business from there. ‘Serve Me ‘Skins’ was one of our more memorable promotions, where the Redskin ‘Hogs’ were the restaurant servers.” But it was always a partnership with the restaurant operators, she noted. “We could bring the guest and media in to
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ADVERTISER UPDATE | Lisa Keathley
On Trend with Soft Stuff — It’s All About Yes!
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t the beginning of every year, Lois and her partner-husband Bob Gamerman look ahead. What’s new? What’s hot? What are the new must-haves in tasty sauces and treats? What are customers, restaurants, and chefs demanding? For just over 28 years, the duo and their company, Soft Stuff, have been pretty good at reading the tea leaves (ahem!). From plant-based options to functional beverages, from smaller, single-serving options to seeds and nuts everywhere, customers turn to suppliers like the Gamermans to provide the best in trendy and delicious.
is green, the product never sees sunlight once it’s filtered out of the Colorado River, and it’s captured in aluminum that is 100 percent recyclable, with an aquifer impact that is very low,” Lois notes. Beyond water, nut milk, probiotic drinks, and kombucha are pouring into the market, along with coconut waters, pea-protein milk, seltzer, and cold brewed coffees. Speaking of coffee, Soft Stuff is looking to supply an expresso and cappuccino machine for commercial applications that brews coffees, without the need for a barista.
Plant-based foods “Yes, they here to stay and no longer a fad,” says Gamerman. “The idea of which food tribe you belong to is expanding. Vegetarian, paleo, dairy free, halal, kosher, whatever it happens to be — . these are lifestyle choices that are here to stay.” She cites cauliflower pizza crust as “just one example of taking a vegetable and reinventing it into pure goodness” for a bigger tribe of customers. Bob mentions that Soft Stuff is curating other meat substitutes, too, noting a great burrito line that is vegan. “While its an effort to find new products to meet changing demands,” he says, “we are going everywhere to find them.”
Middle Eastern and Asian foods and flavors The latest in libations “I haven’t had a soda in 10 years,” says Lois Gamerman. And she’s not alone. “If you look at the trend, water sales have eclipsed soda sales.” To meet the water demand, Soft Stuff is featuring Proud Source Water from Idaho. “It’s a single source water that is bottled at a source that 10 | AUGUST/SEPTEMBER 2018
Among the places where Soft Stuff is looking for new products and ideas are Middle Eastern and Asian communities. “Asian is the hottest and the fastest growing,” says Lois. The hottest sauce trend, eclipsing sarracha, is Gochujang, a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, fermented soybean
and barley malt powders, and salt. “Everyone loves it!” she notes. “It’s a great dressing for noodle dishes. Middle Eastern flavors here also here to stay,” she continues. Our samosa line is expanding, as are our hors d’oeuvres with curry and other Indian flavors.”
The demand for transparency… …is another trend. Everyone wants to know and understand the list of ingredients in what they are eating. “That’s what people want. Younger consumers want clean label, better-for-you products with smaller portions, and we are building portfolios around that.” “Soft Stuff doesn’t make anything except deliveries,” Gamerman adds. “So when clients want things like complete nutritional and ingredient labeling, we are ready to provide it. If it’s soup, and you serve it in your bistro, we are ready to provide customers with cards with all the needed information.” How about local? “More than 85 percent of the products we carry are manufactured less than 250 miles from our warehouse in Jessup,” Gamerman
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notes. Not only is it good for the environment, it’s also less expensive. “When you start your business, you’re not traveling the world. You are looking local. You find regional shows. You want the alternate company to do business with. If customers want something right away, it’s much more effective to buy local.”
A commitment to customers When asked, why do you do what you do, Lois Gamerman answers unequivocally: “We gave you our word! We said we could deliver. If you can’t trust me, why would you do business with me? Opportunity is perishable. Nobody cares if you can deliver on Wednesday what they needed on Tuesday. I have to make sure I validate your decision to use us.” In almost three decades, Soft Stuff has grown to over 3,000 customers under contract. “For us, it’s always about taking care of our customers’ needs. They are always evolving and keeping us on our toes…and giving them what they ask for helps keep us on trend. We are happy to say that we are all about YES!” foodservicemonthly
From the Sea | Tim Sughrue
Atlantic Sapphire — Fresh Salmon from FLORIDA?
Y
es, you heard me correctly — south Florida to be exact — Homestead, Florida. Coming soon from the land known for alligators and palm trees, a Norwegian salmon company (Atlantic Sapphire) is making a $200 MILLION bet ($600 million total by phase three) that you — entrepreneurs, chefs, and other salmon buyers across America — will want to enthusiastically jump on board this organic salmon train that is about to leave the station in Homestead. Currently, we grow salmon at the poles of the earth (far north and far south), and we spend incredible amounts of energy transporting it around the world. The technology being used in Florida will allow salmon to be grown in the U.S., close to the market where it is cooked and eaten, with ZERO pollution to the environment, ZERO effect on wild fish stocks, AND without the use of hormones, antibiotics, or pesticides.
Why grow salmon? Using closed recirculating aquaculture systems (RAS), we can actually hope to someday feed the world. The reason farmed salmon work well as a mass protein source is their “conversion factor.” It takes about seven to 10 pounds of feed to produce one pound of beef, while it only takes 1.1 pounds of feed to produce one pound of salmon. With the world's population doubling to nine BILLION in the next 30 years (2050), growing more beef is not the answer.
RAS Technology — the absolute future of fish farming RAS? Basically, think of it as growing fish in a swimming pool. A very large swimming pool — 36 tanks that are 65 feet wide and 22 foodservicemonthly
The best irrigated corn in the best farmland anywhere in the United States might yield 300 bushels per acre or about 12,000 pounds per acre. This RAS technology is how we will feed the world in the future.
What does this mean to you, the consumer?
Construction is underway in Homestead, FL for largest land-based salmon farm in the world Credit: Atlantic Sapphire
feet deep, holding 454,000 gallons of recirculating saltwater each!! The water is recycled through a “biofloc” filtration tank and sent directly back to the salmon tanks. Biofloc systems, colonies of bacteria that convert ammonia to nitrate, remove the metabolic waste the salmon produce daily. Water recovery rates are over 95 percent!
Why Florida? Aquifers — saltwater and freshwater aquifers. It just so happens that Homestead, Florida sits atop two very important aquifers. 3,300 feet down is the saltwater Florida aquifer, in which the salmon will be grown. It cost $13 MILLION just to dig that one well!! The saltwater coming from that well flows 900 gallons per minute WITHOUT A PUMP. That means you can conceivably grow hundreds of thousands or even millions of pounds of salmon on land without using a pump? Sounds crazy, doesn't it? The Biscayne Aquifer is the farm's source of fresh water. It is a mere 1,000 feet down.
How big is this project? Big! It will be the largest landbased salmon farm in the world. Right now, it looks like a gigantic construction site (because it is). 60 MILES OF PIPES are being laid right now. Phase 1 starts this November with the first smolts (baby salmon) going in the water. The first harvest of four- to five-kilo salmon will occur in 2020. It takes only 22 MONTHS to grow a salmon from egg to 10 pounds. This endeavor will scale up fairly quickly. Phases two and three are scheduled to be completed by 2027 (less than a decade), and the production figures are staggering. Ninety thousand (90,000) metric tons sounds like a lot, but when you convert that to pounds, your jaw will drop. In 2027, Atlantic Sapphire will produce 200 MILLION pounds of farmed Atlantic Salmon per year, or about 10 percent of U.S. consumption. And this will all take place on ONLY 80 acres! Think about that figure for second. That is 2.5 million pounds PER ACRE of a sustainable, pollution-free, healthy, made-in-America seafood protein.
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Well, I guess the short answer right now is not much. However, it is clear to me and should be to you that RAS-grown fish are much better for our environment than traditional open ocean-cage aquaculture fish, and RAS fish require no antibiotics or hormones. So, my advice would be for you to learn as much as you can about RAS fish and support those projects when that opportunity arises. We represent Vero Blue Farms in Iowa, of all places, which successfully uses this technology to grow Barramundi in a converted hog barn, with seven acres under roof. You, the consumer, will ultimately determine the success or failure of these projects. We are at a pivotal juncture in the worldwide aquaculture industry, and your menu choices will help determine which path we choose. Do we continue to grow fish in the ocean with its ever-increasing list of environmental problems? Or do we choose to grow fish close to where they are consumed in a more sustainable, environmentally friendly manner? For a hungry world, the choice is getting clearer by the day. TIM SUGHRUE is executive vice president and founding member of Congressional Seafood Company. He holds a BS from North Carolina State University in Wildlife Biology and Fishery Science. He is a former research biologist for the Maryland DNR, has worked as a full-time commercial waterman, and has sold almost a billion dollars worth of seafood in his career. AUGUST/SEPTEMBER 2018 | 11
CULINARY CORRESPONDENT | Celeste McCall
The Last (Plastic) Straw?
H
ere’s something scary: By 2050, plastic debris in the world’s seas will probably outweigh fish. According to calculations published in the February 2015 issue of Science, 4.8 to 12.7 million metric tons of plastic debris entered the oceans in 2010. That figure could double by 2025. Among the chief culprits are common drinking straws, familiar to every bartender and server. Plastic straws, which take 200 years to decompose, are among the top 10 items found in beach litter cleanups. Most plastic straws are made with polypropylene, which is derived from petroleum. Too light to pass through industrial recycling centers, plastic straws and stirrers can mix with other trash, often ending up in seas and rivers. An estimated 71 percent of shorebirds and almost one third of sea turtles have been found with plastic in their stomachs. Those unfortunate animals have only a 50-50 chance of survival. These alarming statistics were compiled by Trash Free Maryland, a non-profit organization focused on preventing trash pollution. The food and hospitality industry is doing something about this. By now, it’s old news that Starbucks will eliminate plastic straws worldwide by 2020, replacing them with a recyclable sippy cuptype lid. Bethesda-based Marriott International plans to remove plastic straws and stirrers from its 6,500 hotels and resorts by next year. That move could eliminate approximately one billion straws and 250 million stirrers by July 2019. Hilton Hotels and Hyatt Hotels Corp. also plan to ditch the plastic by the end of this year.
Closer to home… At this year’s RAMMY Awards 12 | AUGUST/SEPTEMBER 2018
Our Last Straw mascot Eddy the Turtle at the 2018 RAMMYs Credit: David Claypool
gala, Farmers Restaurant Group was concocting its signature cocktails. But, thanks to the support of Kathy Hollinger, President and CEO of Restaurant Association of Metropolitan Washington, black-tie guests sipped those potent potables SANS PLASTIC STRAWS. The idea was to promote Our Last Straw, a coalition developed by Dan Simons and Farmers Restaurant Group, Our Last Straw is an alliance of regional restaurants, bars, hotels, and other businesses committed to eliminating the use of single-use plastic straws. Farmers Restaurant Group is the parent company of Founding Farmers, Farmers Fishers Bakers, Farmers Distillers, Founding Spirits, First Bake Café, and Creamery. “We are seeking partners across the local hospitality industry to stop dispensing plastic straws and make the switch to paper or no straw at all,” a spokesperson from FRG said. “We are also seeking personal pledges to #StopSucking (https:// www.ourlaststraw.org/takeaction). Offering encouragement at the
RAMMY ceremony was Our Last Straw mascot Eddy the Turtle. In the District of Columbia, Ward 2 Councilmember Jack Evans introduced a bill in July to ban one-time-use straws and stirring implements. Called the Sustainable Straws and Stirrers Amendment Act of 2018, the bill would ban the sale, use, or provision of noncompostable straws and stirrers by 2019. (Note that legislation passed in D.C. in 2014 banning polystyrene and non-recyclable disposable items, but public guidance on the bill did not specifically include drinking straws, so there has been little to no enforcement to ban them.) Greene Turtle goes green Also eschewing plastic straws is the Columbia-based Greene Turtle Sports Bar and Grille Restaurant Group. Since May 23 (World Turtle Day), the chain has gone plastic straw-free, already preventing over seven million straws from clogging our eco-system, says the company. Instead, the chain of 46 restaurants is turning to biodegradable straws, provided by Aardvark Straws, a
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division of the Indianapolis-based Precision Production Group. (Greene Turtle will provide plastic straws for certain beverages and also upon request.) “We’ve had very good customer reaction,” said Greene Turtle CEO Bob Barry, reached by phone in the corporate office. “Customers are complimenting us for taking this position. Since beverages make up 40 percent of our sales, we were using many, many plastic straws. So, we knew we could make an impact on the environment. Also, the turtle is our namesake. Last year we went to Fort Lauderdale, where we worked with the Sea Turtle Conservatory to help build cages to protect turtles’ eggs.”
Also on the plastic-free bandwagon… …the Atlas District’s (H Street NE) Queen Vic British Pub. “We stopped using plastic a year ago,” server Chrissy Mertz told FSM when our bloody Marys arrived with paper straws. Customer reaction? “Overall response was positive,” said Mertz. “Only one woman was upset, but she came around.” Down the street, Queen Vic’s sibling, musseland-frites Granville Moore, is also switching to paper straws as soon as bartenders use up their plastic ones. “They won’t reorder them, but we can’t just throw ours away,” Mertz said. “That would defeat the whole purpose.” Earlier in the summer, Atwater’s, a Maryland based restaurant group of six eateries featuring hand-crafted foods, switched from plastic straws to paper. The National Aquarium in Baltimore eliminated all singleuse plastic foodware, including plastic straws, well over a year ago. And, as reported in July’s FSM, the Ocean City chapter of the
Culinary Correspondent cont. pg 13 foodservicemonthly
CULINARY CORRESPONDENT cont. from page 12
Surfrider Foundation launched its first “Strawless Summer” program this year, with a campaign that encouraged OC restaurants, locals, and visitors to stop using plastic straws.
However… …while many see the ban as a positive way to reduce plastic waste, prohibiting plastic straws may have serious consequences for people with disabilities. Disability rights advocate Lawrence CarterLong points out that alternatives for plastic, including reusable straws, can be hard to maintain and sterilize, and may not be safe. Many firms have responded with a compromise to provide plastic straws to those who request them. Compostable products like pasta tubes can dissolve in hot liquids, presenting a potential choking and allergen hazard. Another concern about plastic straw replacements is expense. According to Adam
Merran, CEO of the foodservice products company PacknWood, on CNBC’s “Closing Bell” program, ”If you buy a paper straw, it’s about two cents and a half. Plastic straws cost about a half-cent.” Ron Attman, CEO of Acme Paper and Supply Co. in Savage, Md., noted to WBAL in July that it all comes with a cost. However, he said, ”Over the last 10 years, there has been such a movement from typical plastic and styrofoam products to compostable, recyclable products. So this is just another part of the equation that's taking place now.” This is an ongoing story, to be sure. For more information, check out the following: www.ramw.org www.thegreeneturtlepub.com www.surfriderfoundation.org www.trashfreemaryland.org
The Latest Dish at foodservicemonthly.com
foodservicemonthly SUPREME CORE ■ 2400 T SE ■ WASHINGTON, DC
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CELESTE MCCALL is a Washington, D.C. food and travel writer. Contact her at 202547-5024 or by email at cmccall20003@ gmail.com.
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cont. from page 6 launch it. They had to deliver the quality food and service to keep them coming back.”
Roth officially opened her PR firm… …when she left The Polo Club, back in the early ‘80s. But Roth feels that one of her most successful marketing efforts was joining forces with Michael Birchenall when he launched this very magazine, Foodservice Monthly, over 17 years ago. “Writing a restaurant column helped me to market my business,” she said. “It got the attention of Restaurant Associates in the Kennedy Center, which then lead to other restaurant industry groups nationally as well as locally.” She also credits Birchenall with teaching her how a publication operates successfully and ethically, presenting real value for both magazine and for PR firm clients. Today, LRA has a seven-person staff that handles publicity for a variety of foodservicemonthly
D.C. businesses and for events and openings for numerous restaurants and charities. LRA handles all the media for D.C.’s annual RAMMY awards, drawing in chefs, owners, operators, vendors, and suppliers, as well as industry media. As she summarized her career, she said, “I look forward to going to work every day. I work with a staff that is so productive and successful, it proves that they love what they do — promoting chefs and restaurants.” Linda Roth’s regular Foodservice Monthly column is called The Latest Dish. See page 16. ALEXANDRA GREELEY has more than 25 years of experience as an author, editor, reporter, food critic, staff writer, and freelance writer and editor, both in the United States and Asia. She is author or co-author of several cookbooks, including The Everything Guide to Being Vegetarian, Asian Soups, Stews, & Curries, Nong’s Thai Kitchen, and Homestyle Vietnamese Cooking.
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AUGUST/SEPTEMBER 2018 | 13
MODERN BUSINESS SOLUTIONS | Henry Pertman
If It Ain’t Broke, Don’t Fix It…Maybe Not!
F
or many years and in many ways, I have tried to help restaurants and hospitality businesses succeed. To some degree, the only way owners and operators can move forward with their business plans requires changes in the way they think, not just in what they do. Changing the attitude helps shape the proper behavior. Many who struggle with making necessary changes have it backward, thinking that changing behavior is the first step. Let me explain through a couple of age-old adages that may be looked at as
archaic, or retired from the attitudes of anyone in business.
“A stitch, in time, saves nine,” right? What does that mean? Well, frankly, not much anymore. At one time, when folks sewed or had someone sew for them, a single stitch for that tear in a pair of pants would save nine later, as the tear increased in size. So on to the point… Several years ago, sitting at the dining room table and speaking with my then 15-year-old son Joshua, I made the equally archaic statement,
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“If it ain’t broke, don’t fix it!” This was in response to Josh’s request for a new iPhone to replace his twoyear-old iPhone. His response was, “What is that supposed to mean?” I was perplexed. The statement meant little or nothing to him, and I did not take the time to explain. It was an irrelevant statement. My attitude started to change. It was then I realized that there had to be a newer-and-better way of thinking. We can no longer live by that adage. Not at home. Not at work. Not at play.
We get new phones… …not because our old ones stopped working, but because the new ones do more. They have greater value. They allow us more options, and help us expand our minds and our activities. We do not buy 60-inch smart TVs because our old ones are broke (okay, broken). We buy them because watching sports or movies on the older ones just look terrible, and streaming shows are not even available. The new ones are better. They provide better value and more options. Technology has now intervened into every aspect of our lives. For better or for worse, we do not buy cars without a GPS, OnStar, automated parking, rear cameras, and amazing safety features. So, if it is not broken, and you can get more value, better options, enhanced experiences, and improve your bottom line and your customers’ experience, do you need to fix it? No! But you do need to examine your operations on a regular basis while exploring the new and better options, because if
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you do not, you will find yourself 100 years behind your competitors who “get” it.
We do not have the luxury… …of coasting through life any longer. Technology has affected your restaurant. Websites, not just good but outstanding, are a minimum requirement, right? When I started in the technology business almost 17 years ago, I would say that half of my prospects would still wind up with cash registers, no matter how hard I tried to show the advantages of a point-of-sale system. For example, very few if any new restaurants are opening with cash registers. Why? Reduced theft, improved profits, real-time analytics from cloud based reporting, shrink control, security, time management — the list is endless. Many more examples exist in the automation of the back of the house kitchen equipment.
Ask yourself these questions “Am I growing my business by looking to make improvements regularly, and do I have a proper investment plan for technology to keep up with and stay ahead of the competition?” Or are you losing ground and still thinking, “If it ain’t broke, don’t fix it?” I continue my quest to help, and help I will. Give me a call, and we can chat!
HENRY PERTMAN is director, Hospitality Consulting at CohnReznick LLP, located in the firm’s Baltimore, Maryland office. He can be contacted at 410-783-4900 or henry. pertman@chonreznick.com. foodservicemonthly
ASSOCIATION NEWS OCHMRA | Susan L. Jones
Serving Maryland, DC, Northern Virginia & Surrounding Areas
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Still Time for Fun in the Sun! Keep your toes in the sand!
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f course, I will always tout that there is “room in the inn,” as it is in my blood to encourage visits to the beach. But, now more than ever, I remind you that we are in the late summer folks — a time when the Atlantic Ocean is at its warmest, our businesses are fully staffed, and plenty of free activities abound! One of my favorite spots is Sunset Park, at the south end of town, where you can watch the fishing boats come through the inlet. Another great park is Northside Park. Located along the bay at 125th Street, this park offers a Bayfront walking/jogging trail and outdoor fitness equipment which provide a great way to relieve a little stress! However, in my book, the best way to relieve stress is to keep your toes in the sand!
Hotel Week returns After the success of Restaurant Week, our Association designed a similar promotion for our lodging members. Coined as Ocean City Hotel Week, the promotion dates are August 26 through September 9, excluding Labor Day weekend. Several hotels will offer free nights and/or beach bargains (15 to 25 percent off standard rates) as a way to encourage late summer visitation. If you can’t make it by September 9, don’t worry, rates drop just after Labor Day!
Surfer’s Healing Families with autistic children found Surfer’s Healing a truly therapeutic day at the beach. The organization was founded in 1996 by California native Israel Paskowitz, foodservicemonthly
who discovered that surfing was a genuine way to spend quality time with his son. Last year, Surfer’s Healing hosted over 4,500 autistic children. Events are now held all around the world. “Our daylong camps are about acceptance, respite, and fun. Surfing isn't a cure for autism, but you'd be surprised at the difference a day at the beach can make. It's amazing to see what our kids can do, and how they light up as they learn,” stated Paskowitz. We welcomed back Surfer’s Healing to Ocean City on August 15. It was held on the beach at the Castle in the Sand Hotel, where the hotel and its staff generously donated time to ensure that things ran smoothly. The OC Chamber of Commerce and the HMRA have become known as the “lunch ladies,” since they were originally tasked with finding and serving donated meals to the surfers and the participating families. Check out their facebook page to see pics from this truly moving experience. To watch the autistic kids light up as the professional surfers glide with them on boards brings a tear to my eye every year.
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Hospitality highlights Founded in 1893 with a pair of hotels and a few amusement rides, Trimper’s Rides celebrates its 125th anniversary this summer. With
OCHMRA NEWS cont. page 19 The Newsmagazine Foodservice Professionals Rely On
AUGUST/SEPTEMBER 2018 | 15
THE LATEST DISH | Linda Roth
Dyllan's Raw Bar Grill on Georgetown’s C&O Canal
Dyllan’s Executive Chef Neil Corman
Dyllan’s Raw Bar Grill replaces Sea Catch after 38 years
Dyllan’s Raw Bar Grill has opened where Sea Catch used to be in Georgetown, overlooking the C&O Canal. Owner Donald Carlin was formerly director of restaurants for Stephen Starr and VP of Restaurants and Bars for Host Hotels & Resorts. The 13,000-square-foot restaurant is highlighted by a 40-foot marble raw bar. Executive Chef Neil Corman knows big restaurants, as he was the corporate executive chef for Carmine's. Andra “AJ” Johnson is the bartender and sommelier. She worked at Macon Bistro & Larder and is currently consulting for Unconventional Diner for its cocktail menu. Little known fact: the location at 1054 31st Street, NW was the birthplace of IBM, as Herman Hollerith created the first punch card there. There was always a plaque that commemorated the 16 | AUGUST/SEPTEMBER 2018
historic location, but not many noticed on the way to the restrooms. Now the back bar will look like a loose interpretation of the punch card machine. Thompson Hospitality/Retail Food Group will open The Delegate, a 300-seat restaurant inside the new hotel project at Ninth and L Streets, NW, where Courtyard by Marriott and Residence Inn will open. They will operate all food and beverage and catering for the properties — including the rooftop venue. An early Q4 2018 opening is targeted. Asiatique, a new Cajun seafood and sushi lounge, opens in Clarendon where Park Lane Tavern used to be at 1128 N. Irving Street. ChiKo, the Chinese and Korean restaurant that opened on Barracks Row, will open its second D.C. location in Dupont Circle at 2029
P Street, NW, where Pizza Paradiso used to be (before it moved to 2003 P Street, NW). Owners Danny Lee, Scott Drewno, and Drew Kim plan to open by the end of Q4 2018. Another ChiKo is slated to open by summer’s end in Encinitas, Ca., where Drew lives. Georgetown Update: Johnny Spero plans to open Reverie at 3210 Grace Street, NW in Georgetown near Dog Tag Bakery and Chaia by the end of Q3 2018. The minibar alum also worked at renowned restaurants Murgaritz and Noma. Cube & Bale is slated to take over the former Chinese Disco space at 3251 Prospect Street, NW, with indoor and outdoor seating. Angolo Ristorante opened at 2934 M Street, NW, with a backyard patio facing 30th Street, NW. Georgetown Social will open at 2920 M Street, NW. Owner Hazem Alghabra will offer international casual cuisine. A Q4 2018 opening is targeted. Jose Andres’ America Eats Tavern opened at 3139 M Street, NW where Old Glory used to be. C-C-Changes… Mirabelle, at the corner of 16th and I Streets, NW, relaunched on August 7 with a new culinary and
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management team, led by returning general manager Jennifer Knowles and executive chef Keith Bombaugh. Peter Chang plans to open Mama Chang in Q1 2019 at 3251 Old Lee Highway in Fairfax. It will focus on flavors from Peter’s roots, the Hubei province, with homestyle Chinese cooking. Mama Chang refers to the mothers of Peter and his pastry chef wife Lisa Chang. He has Q in Bethesda, Peter Chang in Arlington, and an outpost in Rosslyn. Baltimore is also in his sights for 2018. Openings update… Union Market’s St. Anselm, with Marjorie Meek-Bradley at the helm, is Stephen Starr’s latest restaurant venture in D.C., with business partner Joe Carroll. John Andrade, of Meridian Pint, Smoke & Barrel, and Brookland Pint, opened Rosario’s Tacos & Tequila in Adams Morgan where his Rosario’s Italian Restaurant used to be. He also plans to open Dominion Pint in North Arlington. Glory Days Grill opened its newest restaurant in Linthicum Heights, Md. less than a mile from BWI Airport. The chain is also opening in Alexandria, Va.
Quick hits… Seng Luangrath and Bobby Pradachith, owners of Thip Khao in Columbia Heights and Padaek in Falls Church, plan to debut a third Laotian restaurant in Shaw. Steve Salis, of Kramer Books & Afterwords, Federalist Pig, and Ted’s Bulletin, has acquired the space where American City Diner was on 5532 Connecticut Avenue, NW. NYC-based Altamarea Group chef/owners Michael White (Osteria Morini in Southeast D.C.)
THE LATEST DISH cont. pg 17 foodservicemonthly
THE LATEST DISH
cont. from page 16
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and Ahmass Fakahany plan to open NYC pizzeria Nicoletta Italian Kitchen in Mt. Vernon Triangle area in Q4 of 2018. The theme is Italian piazza, which means it will offer more than pizza. Phoenix-based Fox Restaurant Concepts plans to open North Italia in Reston Town Center where Neyla Mediterranean Bistro used to be. The first North Italia is slated to open at 2112 Pennsylvania Avenue, NW. Flower Child, also from FRC, is slated to open this October in Rockville’s Travilah Square Shopping Center. Knead Hospitality + Design’s Jason Berry and Michael Reginbogin partnered with Umber Ahmad, owner of NY-based Mah-Ze-Dahr Bakery to serve savory breakfast offerings at the new Mah-Ze-Dahr at The Commons in the West Half Development (1221 Half Street, SE) in the Capital Riverfront. This twolevel, 300-seat restaurant will have an upper-level view into Nationals Park. It’s slated to open in Q4 2019 or Q1 2020. Knead Hospitality + Design also has Succotash at National Harbor and in D.C.’s Penn Quarter, as well as Mi Vida at The Wharf. Chef Massimo Fabbri opened San Lorenzo Ristorante + Bar in Shaw at 1316 Ninth Street, NW. Massimo built his reputation as the chef at Tosca for 16 years. He and Paolo Sacco also opened Ristorante Posto foodservicemonthly
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Flower Child features fresh offerings in Logan Circle. General manager Michael Nayeri was previously at Galileo. Andy Clark is chef di cucina. He was most recently at All Purpose and Red Hen. Catherine Chappel Flaherty, executive pastry chef, studied at Le Cordon Bleu in Paris. She worked with Massimo at Tosca as pastry chef for three years. San Lorenzo is named after Massimo's son, as well as his favorite neighborhood in Florence, Borgo San Lorenzo. Not to mention that Saint Lorenzo is the patron saint of chefs. 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. The Newsmagazine Foodservice Professionals Rely On
AUGUST/SEPTEMBER 2018 | 17
WHINING ’N DINING | Randi Rom
A Restaurant to Call their Own
S
tratford University’s School of Culinary Arts and Hospitality has officially opened its own restaurant — Atelier de Culinaire — in Little Italy. The restaurant is separate from the culinary school and is a vehicle for students to gain hands-on, real-life restaurant working experience. The name, Atelier de Culinaire, translates to culinary workshop. We’re talking white linen dining in a beautifully outfitted, two-story restaurant with an upper patio. Menu items range from chilled lobster salad, beef carpaccio, and steamed mussels to wasabi ginger-crusted salmon, rack of lamb, or a whole sizzling catfish. Restaurateurs will find another unique option, as well. As the menu states: “Atelier de Culinaire is proud to showcase a staff of Stratford University students who are about to finish their internships and are seeking employment opportunities. If you are interested in speaking with any of our interns about future employment, please let us know.” For internship candidate information, please contact Chef Raimund Hofmeister at 410-7524710. For reservations at Atelier de Culinaire, call 410-528-2710.
Open for biz… Ludlow Market Bar & Bottle Shop opened in Locust Point in the space formerly occupied by the Wine Market Bistro. Owner Christopher Spann has hired Chef Christopher Audia, formerly of Tail Up Goat in D.C. and No. 9 Park in Boston, to take the helm in the kitchen. The menu offers a li’l something for everyone — small plates, shareable dishes, classic sandwiches with a twist, and elaborate entrees. LudlowMarketBaltimore.com. Nori Sushi Bar and Lounge, a new sushi, sake, and poke restaurant opened in Hampden in the former 18 | AUGUST/SEPTEMBER 2018
Credit: courtesy pic
home of the Corner Charcuterie Bar. Chef Chil Chong (former owner of Ruby 8 Noodles & Sushi) offers an elevated menu featuring traditional Korean dishes and Asian cocktails. Facebook.com/NoriBaltimore/.
What’s happening… CURED and 18th & 21st, the two new restaurants from Steve Wecker and Vince Culotta (the guys from Iron Bridge Wine Company), is now open for brunch, and they just added a happy hour. Note: If you’re going to a concert at Merriweather Post Pavilion, you might want to stop by for dinner beforehand — they have free parking, and they’re located a very short walk from the main stage. This place is killin’ it! The new Canton Waterfront Farmers Market is open for biz on Wednesdays from 3:30-7:30 p.m. at the Canton Waterfront Park and will run through October 24. Enjoy lots of local food, food trucks, artisans, and live music. Purveyors include One Straw Farm, Gundalow Juice, Charm City Pops, Vegan Soul Bakery, Prescription Chicken, Kathleen Kline Photography, Baltimore Whiskey Co., Phil’s Dills Gourmet Pickles,
Ekiben, and Migues Magnificent Mini Donuts. CantonFarmersMarket.com. The Mt. Washington Tavern celebrated National Oyster Day on August 5 with an afternoon of specials — grilled, flights, shooters, and raw oysters. For each oyster sold at Mt. Washington Tavern on August 5, Oyster Recovery Partnership will plant 10 baby oysters in the Chesapeake Bay. MtWashingtonTavern.com. The Guinness Open Gate Brewery & Barrel House, the first Guinness brewery on U.S. soil since 1954, will open to the public this month. Located in the historic Calvert Distillery in Halethorpe, the brewery will feature taprooms, tastings, tours, and dining. But let’s not forget about our fabulous hometown breweries like Union Craft, Heavy Seas, and RavenBeer. Check out this site for a list of local breweries. Baltimore. org/dining/breweries #shoplocal #smallbusinessbaltimore. Bravo Restaurant recently opened in the space formerly occupied by Quiznos at 1430 Reisterstown Road in Pikesville. The menu features family-style, Eastern European fare, including the most popular menu options such as borscht, pelmeni, and vareniki. Belarus-born Alla Sandler completely renovated the spot — her first venture as a restaurant owner, although she’s been in the restaurant industry for nine years. (Chef Dimitry hails from Moldova.) She and her husband Svyatoslav are musicians and singers (hence the name Bravo) and perform on Friday, Saturday, and Sunday nights. BravoRestaurant.net.
Coming soon…. Bodhi Corner, a new Thai restaurant brought to you by the owners of Khun Nine Thai in Mt. Vernon, is slated to open next month in the former Café Cito space in
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Hampden. Also opening in September in the Nine East 33rd development near the Johns Hopkins University campus — Doner Bros! This will be the first brick and mortar restaurant from the guys that own the Oktoberfest-inspired food truck of the same name. Founders Alex Politsch and Steven Banks went to Oktoberfest in Germany, discovered the “World Famous Döner Kebab,” and decided they had to bring the tasty treat to Baltimore. What exactly IS it? It’s a Turkish kebab, made of seasoned meat, cooked on a vertical rotisserie, and stacked in the shape of an inverted cone. DonerBros.com. Moveable Feasts Dining Out For Life 2018, an annual dining fundraising event that benefits AIDS service organizations, is set for Thursday, September 20. This is an amazing community-wide event that garners high visibility for participating restaurants. To become a participating restaurant, go to: DiningOutForLife.com/ baltimore/sign-up-your-restaurant/ #DineOutFightAids.
Congrats! Bob Glock, former owner of Open Door Café and former GM at Hotel Brexton in Mt. Vernon, has joined the Pier 5 Hotel Baltimore, Curio Collection by Hilton team as GM. This beautiful, harborfront hotel offers whimsically decorated guest rooms, event and deck space, fantastic water views, and a fab garden. Lots of great new happenings on the horizon…more to come. Congrats Bob! RANDI ROM is a Baltimore special events planner, marketing and public relations maven, freelance writer, and the head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@ comcast.net or phone 443-691-9671. foodservicemonthly
BALTI-MORE | Dara Bunjon
Fufills All Maryland Health Department Requirements
2018’s RAM Chef of the Year: George Batlas
Recommended by: Coastal Sunbelt Produce, Baltimore Hispanic Chamber of Commerce, Foodservice Monthly, MICROS, PFG, RAMW & SAVAL
T
he Restaurant Association of Maryland Chef of the Year went to The Manor Tavern’s Executive Chef George Batlas. Being Chef of the Year is a reflection of culinary skills, to be sure. But it also represents the chef’s commitment to quality, education, and community. The former twoterm past president the American Culinary Federation – Greater Baltimore Chapter, Batlas was also 2000 Chapter Chef of the Year. The rolling hills of Baltimore’s horse country in Monkton is home to The Manor Tavern, where Chef Batlas guides all aspects of the restaurant, including banquets and catering. The Manor Tavern averages approximately 40 to 50 weddings a year, on and off site. Farm fresh products are just across the parking lot, where gardens burgeon with the summer’s bounty for guests’ enjoyment. Patrons have multiple dining rooms to choose from — all with that ‘to the manor born’ atmosphere. Guests can also choose to indulge in al fresco dining on the patio. For George Batlas, Chef of the Year is a well-deserved award. He always upholds impeccable standards that
OCHMRA NEWS
cont. from page 15 4,000-plus amusement parks in the U.S., Trimper’s is one of only 13 to reach the 125-year milestone, with only 10 of those still in existence. Paul Kahn has joined the team at Princess Bayside with Real Hospitality Group. Congrats to Liv Momme, who has joined the team as marketing director at foodservicemonthly
ACME PAPER & SUPPLY
2018 Winner of RAM All Memberieod the Year f
benefit his staff, patrons, and the community. The Manor Tavern 15819 Old York Road Monkton, MD 21111 www.themanortavern.com 410.771.8155 Twitter: @themanortavern; Facebook & Instagram: @ manortavern DARA BUNJON: Dara Does It — Creative Solutions for the Food Industry, offers public relations, social media training, administration, freelance writing, marketing, and more. Contact Dara: 410-486-0339, info@dara-does-it.com or www.dara-does-it. com; Twitter and Instagram: @daracooks. Listen to her Dining Dish radio program on Baltimore Internet Radio.
Taustin Properties, which includes the new Mad Fish Bar & Grill. Welcome to Taryn Bradley, who joined Worcester County Tourism. Welcome to Samantha Shenton, director of sales, and Patti Shea, senior sales manager, Fairfield Inn & Suites by Marriott. Congrats to Kathy Enste, director of sales, Comfort Inn Gold Coast.
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FOOD SMARTS | Juliet Bodinetz
Parasites again: ’Cyclospora’ … For Real
J
ust when you thought you had enough to worry about — keeping food out of the temperature danger zone, cooking food to correct minimum internal temperatures, proper hand washing, cleaning, and sanitizing, avoiding crosscontaminating with raw meats and poultry at the barbeque…now there is something else to be concerned about: parasites. Yep, those organisms that need a host (read: you) to survive. Welcome to the seasonal increase of infections from Cyclospora parasites. In mid-summer, the CDC began reporting Cyclospora infections associated with Del Monte freshcut vegetable trays. In Texas, for the sixth consecutive year, officials reported a rise in the numbers of people there infected with Cyclospora from contaminated fresh cilantro from Mexico. And an outbreak from salads at McDonald’s sickened several hundred due to the Cyclospora parasite.
So what are these things? Parasites are organisms that derive nourishment and protection from other living organisms — known as hosts. Parasites can be transmitted by water, soil, or person-to-person contact, and they can range in size from tiny, single-celled organisms to worms visible to the naked eye (think of the giant six-footlong tapeworms). Cyclospora cayetanensis is a parasite composed of one cell, too small to be seen without a microscope, causing an infection called cyclosporiasis.
How are humans affected? Cyclosporiasis is an intestinal illness caused by consuming food or water that has been contaminated by the parasite. People become infected with Cyclospora by ingesting sporulated oocysts, which are the infective form of the parasite. This most commonly occurs when food or water contaminated with feces is consumed. Symptoms generally begin two to 14 days after ingesting the parasite, with the main symptom being watery diarrhea that may last a few days to a few months. Additional symptoms may include loss of appetite, fatigue, weight loss, abdominal cramps, bloating, increased gas, nausea, vomiting, and a low fever. The symptoms may come and go multiple times over a period of weeks or months. After a diagnosis is made, antibiotics are given as treatment. It is imperative that those infected with diarrhea as a symptom should rest and drink lots of fluids to avoid dehydration.
The main culprits The main foods associated with cyclospora include fresh produce, including fresh cilantro, prepackaged salad mix, raspberries, basil, snow peas, and mesclun greens. Cyclospora are typically found in tropical and sub-tropical regions, thus the link to fresh produce. And given our need to import produce so that we have a wide variety at the ready, all the time, infections can occur. Note: we are talking about fresh produce only! Freezing or cooking food will
kill the parasites; no commercially frozen or canned produce has been implicated. Because fresh produce is a ready-to-eat food, it does not get the benefit of a heat treatment to kill off any pathogens. Cyclospora can be very difficult to wash off, and because they are invisible to the naked eye, you have absolutely no idea that they are present.
What to do? The recommendation is to thoroughly wash all fresh produce before eating it. However, the parasite can cling to rough surfaces of produce, such as lettuce leaves and raspberries, and thus are difficult to remove. Buying produce from approved, reputable suppliers is a good start. However, as in the case of Del Monte, a trusted, reputable brand, is not always failsafe.
How about fish? You might remember from your Food Manager Certification class that parasites are also associated with fish to be served raw. The major concern with eating some raw fish is they can contain roundworms, tapeworms, herring worms, and seal worms. However, the parasites that might be present in fish don’t present as big a health concern, as they are killed when the fish is cooked to the correct minimum internal temperature. However, fish for sushi and sashimi, ceviche, or cold smoked is not heat treated. What happens then? The fish that have the potential of containing parasites are required
to go through parasitic destruction prior to being served, FREEZING. The effectiveness of freezing to kill parasites depends on several factors, including the temperature of the freezing process, the length of time needed to freeze the fish, the length of time the fish is held frozen, the species and source of the fish, and the type of parasite present. The worms are often deeply imbedded inside fish muscle. Thorough freezing kills these worms if the fish are subjected to a low enough temperature for a long enough time. Labeling should accompany the product to advise as to whether the product was frozen properly — this is called “sushi-grade” fish. Best Cyclospora prevention procedures: • Wash, peel, or cook raw fruits and vegetables before eating. • Always wash hands after going to the toilet and before eating or handling food to not transmit to others. • Drink safe potable water only. • Buy produce and fish from approved, reputable suppliers. JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions and has over 30 years industry and training experience. Her team of instructors specialize in food safety, alcohol training, ServSafe training in English or in Spanish, and writing HACCP plans in the Baltimore and Washington D.C. metro areas. www.bilingualhospitality.com, juliet@ bilingualhospitality.com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS.
FSM ADVERTISERS SUPPORT THE FOODSERVICE INDUSTRY OF THE MID-ATLANTIC WHEN THEY SHARE THEIR MESSAGE EACH MONTH. CONTACT LISA SILBER, SALES MANAGER: 301-591-9822 OR LISA@FOODSERVICEMONTHLY.COM FOR THE BEST WAY TO REACH THE REGION’S BUYERS.
INDEX TO ADVERTISERS
Ecolab......................................................................... 6
R&R Coatings............................................................. 5
Tell them you saw it in Foodservice Monthly
H&S Bakery................................................................ 7
Acme Paper.............................................................. 19
Saval Foods................................... Inside Front Cover
Itek Construction...................................................... 17
Barter........................................................................ 15
Maryland Food Center Authority...............Back Cover
Bi-Lingual Hospitality............................................... 19
Performance Food Group.............. Inside Back Cover
Tech 24 Construction................................................ 9
Chesapeake Greenhouse Ltd................................... 1
Ram EF..................................................................... 13
Valley Proteins.......................................................... 14
20 | AUGUST/SEPTEMBER 2018
The Newsmagazine Foodservice Professionals Rely On
Soft Stuff.................................................................... 3
foodservicemonthly
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