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Volume 17, No. 9 ■ October/November 2018

Celebrating 30!

Ashok Bajaj and D.C.’s Iconic Bombay Club

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insidefsm Volume 17, No. 9

foodservicemonthly Volume 17, No. 9 ■ October/November 2018 Silver Communications Publisher

October/November 2018

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

Cover photo by Greg Powers

News & Information

Columns

Association News OCHMRA by Susan L. Jones ……………………………19

Balti-MORE by Dara Bunjon ……………………………………………………23 Bob Brown Says by Bob Brown …………………………………………………14 Cover Story: Bombay Club Celebrates 30 Years by Lisa Keathley …… 8 Culinary Correspondent by Celeste McCall ………………………………… 4 Food Smarts by Juliet Bodinetz …………………………………………………12 Insurance...Plus! by Michael Papa ……………………………………………11 Local Cooks by Alexandra Greeley … …………………………………………16 Modern Business Solutions by Henry Pertman ……………………………18 The Latest Dish by Linda Roth ………………………………………………… 6 Whining ’N Dining by Randi Rom ………………………………………………20

Association News RAM by Marshall Weston …………………………………17 Association News RAMW by Kathy Hollinger ………………………………22 Association News VRLTA by Eric Terry …………………………………………15 FSM News …………………………………………………………………………… 2 Photo Gallery / Saval Food Show ……………………………………………… 7 Photo Gallery / The Mid-Atlantic Expo at Martin’s West …………………23

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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

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.

OCTOBER/NOVEMBER 2018 | 1

FSM NEWS | Lisa Keathley

Star gazing in D.C. The 2019 Washington D.C. Michelin Guide is out, and the stars are brighter than ever — with the Inn at Little Washington capturing the region’s first-ever three-star designation! Located in Washington, Virginia, a rural town close to the Blue Ridge Mountains, the Inn and its win will allow the larger

restaurants over the course of his 30plus year career. Reading the stars (i.e., what does it all mean)? Michelin evaluators take into account the quality of ingredients, the mastery of technique and flavors, the levels of creativity, and consistency. One star indicates “a very good restaurant in its category.” Two stars mean “excellent cuisine, worth a detour.” Three stars indicates “cooking worth a special journey.” In addition, the Bib Gourmand symbol (also known as the inspectors’ favorites) highlights restaurants offering good quality at a good value. With its constellation of 16 stars and over 100 Bib Gormand recommendations, the D.C. region is more and more a food destination. Mais oui!

Out of the “ordinary”

Washington, D.C. area to boast of a culinary symbol formerly held in the U.S. only by restaurants in Chicago, San Francisco, and New York. Two restaurants maintained their two-star status in the 2019 Michelin listing: José Andrés’ minibar and Aaron Silverman’s Pineapple and Pearls. Several one-star restaurants kept their shine — The Dabney, Fiola, Komi, Metier, Rose’s Luxury, Sushi Taro, Tail up Goat, Kinship from Chef Eric Ziebold, Blue Duck Tavern, Plume, and Masseria by Nicholas Stefanelli. Two new onestar winners joined the list this year: Bresca, by Ryan Ratino, and Robert Wiedmaier’s Siren by RW. This marks the first for Wiedmaier who has established 10 award-winning 2 | OCTOBER/NOVEMBER 2018

Glory Days Grill received two major awards at the Virginia Restaurant, Lodging & Travel Association’s (VRLTA) 2018 Ordinary Awards Dinner on October 2. Glory Days Executive Vice President Gary Cohen was awarded the Wordsworth Award for Restaurateur of the Year. The Glory Days Grill in Burke, Va., was awarded Restaurant of the Year. Under the leadership of Jim Rafferty, the Glory Days Grill in Burke is the chain’s first restaurant, which opened April 16, 1996. Among other “ordinary” winners: The Winery at Bull Run for Winery of the Year, MurLarkey Distilled Spirits, in Bristow, Va., for Distillery of the Year, and Farm Brew Live/2 Silos Brewing Company in Manassas, Va. as Attraction of the Year. By the way, the award got its name from Chinn’s Ordinary, considered “the oldest original inn in America.” It was built around 1728 in Chinn’s Crossroads, now Middleburg, Virginia.

Photo: Rey Lopez

Sarah Rosner takes over as the head bartender at Bourbon Steak

Raising the bar Sarah Rosner became head bartender at Bourbon Steak at Four Seasons Georgetown this past August, the first female head mixologist in the restaurant’s 10-year history. This fall, she is launching a brand new seasonal cocktail program at the iconic Georgetown institution, based on a 17-year career designing craft cocktails at such D.C. spots as Marvin, Jack Rose Dining Saloon, Eat the Rich, and Radiator at Kimpton’s Mason & Rook. Rosner was born and raised in Hawaii and spent four years completing a degree at the University of North Carolina, Chapel Hill before turning to cocktail crafting. “I’m very much influenced by the islands,” she says, in that her bar is always stocked with fresh juices and fresh greenery to add to her concoctions, no matter the season. An enthusiastic gardener, she often sources edible treasures grown in her own Dupont Circle garden. Fresh, yummy, and inventive describe Rosner’s approach. As she

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says, “Mixologists serve cocktails, and bartenders serve people.”

Remembering Julia Child Not in the mood to create a Halloween costume this year? No problem! Learn about the history of Julia Child and her impact on the U.S. culinary world instead. On October 31, in the Canton area of Baltimore, Les Dames d’Escoffier is offering a talk by Child’s personal assistant from 1989 until 2004, Stephanie Hersh. As she describes it, working with Julia Child was “a very exciting and rewarding position, indeed!” Hersh now teaches cooking classes, demonstrates cookware products, and runs Chef Steph, a pastry enterprise, from her home in New Zealand. The Halloween event features a five-course dinner and optional wine parings. For more information and reservations, go to www.lesdamesdc. org. Trick or treating was never this fun!

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OCTOBER/NOVEMBER 2018 | 3

CULINARY CORRESPONDENT | Celeste McCall

From Gridiron to Grill — Tobias Dorzon Trades Cleats for Cuisine Titans and Tampa Bay Buccaneers, Dorzon headed north to play for the Winnipeg Blue Bombers in the Canadian Football League.

But cooking was his true calling…

Photo: Celeste McCall

“Come up with a dream and stick to it.” That’s the advice offered by Tobias Dorzon, former NFL running back-turned-chef and co-owner of Union Oyster Bar & Lounge. The snazzy American seafood restaurant opened in late September near Washington’s Union Market. Dorzon grew up with good food in Prince Georges County. His father, an immigrant from Liberia, operated a (now defunct) West African restaurant, called Kendeja, on Georgia Avenue, NW. Young Tobias assisted his father in the kitchen, while his mom heaped the family table with mainly American dishes. “The family especially liked pastas,” Dorzon recalled, as we chatted in early September in his soon-to-open restaurant. The two4 | OCTOBER/NOVEMBER 2018

story, 4,000-square-foot “American seafood” enterprise is appointed with paintings (including a great portrait of Nelson Mandela), chandeliers, and a handsome copper-topped bar. Decorating the kitchen is an amusing gorilla mural painted by local artist Ira Bell. I also noticed good energy, as employees prepared for the restaurant opening.

Dorzon’s road to restauranteur In college, Dorzon excelled on the gridiron at Jackson State College in Mississippi. However, even then, according to a CNBC article, “when he wasn't at practice or competing in a game, he could be found on campus hosting fish fries for his teammates.” After a brief stint in the NFL with the Tennessee

…and Dorzon eventually traded his football cleats for a chef’s apron and toque. After attending the Art Institute of Washington Culinary School, he decided to explore world cuisines. “I wanted to learn different culinary techniques,” he explained. “Brazil has a great cuisine, with African influences.” He also visited Palermo, Sicily, to cook and learn a different culture. Back in the United States, he further honed his skills at the Ritz Carlton in Georgetown and the Society Restaurant & Lounge in Silver Spring. “Then I decided it was time to do my own thing!” In 2014, Dorzon launched the Victory Chefs catering company, using Instagram as a marketing platform to showcase his food creations. “One night,” he said, “I responded to Redskin Pro Bowl wide receiver Santana Moss’ Instagram food photos and decided to contact him.” The very next day, at Moss’ home, Dorzon prepared a meal of roasted chicken, broccoli, and sweet potatoes. Impressed, Moss hired him and spread the word about Dorzon’s cooking talents to his Redskin teammates.

That opened the door Tobias Dorzon was soon feeding more Redskins. Besides Moss, among Dorzon’s clients were Pro Bowl tackle Trent Williams and wide receiver DeSean Jackson. What do you feed hungry NFL stars? “They like spaghetti, salmon, seafood

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lasagna,” Dorzon responded. And lots of it! When players retired or got traded, Dorzon expanded his gourmet meal service to new clients, including rap musicians Chris Brown and The Game.

The Victory Truck Last December, Dorzon launched his food truck, also called Victory, where a wait for his signature deep fried lobster or fried Brussels sprouts might be two hours. (Those victuals also appear on the Union Oyster Bar menu.) Through friends, Dorzon met music manager Russell Webster. “We decided to partner up, and here I am, sitting in my own restaurant!” Open daily for breakfast, lunch, and dinner, Union Oyster Bar is located at 501 Morse Street, NE, on a corner spot formerly occupied by Layla Lounge and, years ago, by the G&G Italian Villa. Executive Chef Dorzon is assisted by a staff of about 100 including five sous chefs. Emerging from his kitchen/grill: Thai fried calamari, three-cheese shrimp and crab dip, “down and dirty” three-cheese pesto grits, bone-in Hawaiian rib-eye, and brick oven pizza. Many of his creations are classical dishes with an exotic twist, thanks to his travels in Brazil and Sicily. Dorzon’s shellfish come from War Shore Oyster Company in Jessup, Md. Advice for aspiring chefs? Dorzon repeats, “For anybody who wants to do something at the next level, come up with a dream and stick to it.” CELESTE MCCALL is a Washington, D.C. food and travel writer. Contact her at 202547-5024 or by email at cmccall20003@ gmail.com. foodservicemonthly

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OCTOBER/NOVEMBER 2018 | 5

THE LATEST DISH | Linda Roth

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ernell Morton was named executive chef at The Delegate restaurant, slated to open at the end of October at 901 L Street, NW. He was previously the executive chef at Marriott properties in Maryland, Virginia, and Georgia. Morton graduated from the Pennsylvania Institute of Culinary Arts. Drew Hairston was named beverage manager at Dirty Habit in Penn Quarter, overseeing the bar program for its three distinct bar spaces. A native Washingtonian who built his chops at various local restaurant groups, he was most recently general manager and beverage director at Bar Pilar in D.C. Michael Schlow named Handry Tjan as the head sushi chef at Nama, his new Japanese restaurant featuring sushi, at the space where Conosci used to be, next to Alta Strada in Mount Vernon. He was formerly at Sushiko and Köbö.

Quick hits Hakan Ilhan will open a French restaurant — Chanterelle, where Morton’s was in Georgetown at 3251 Prospect Street, NW. Maziar and Shahab Farivar, of Georgetown’s Peacock Café, plan to open a restaurant in Q1 2019 in Dupont Circle where Scion used to be at 2100 P Street, NW. It will have about 80 seats in the dining room and 30 seats on the patio. Karan Singh plans to expand his fine dining restaurant, Punjab Grill, into the U.S. Its first location will be at 1001 Pennsylvania Avenue, NW, where Central Michel Richard will open. His Punjabi chef, Jaspratap "Jassi" Bindra, cooked at top Indian resorts and restaurants. There is a private dining room that seats 10 and a dining room and bar that seat 150. Karan’s first restaurant in this area was

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American Tandoor in Tysons Corner Center. Punjab Grill has locations in India, Singapore, Abu Dhabi, Jeddah, and Bangkok. Singh partnered with Lite Bite Food restaurant group to bring the concept to D.C. Himitsu owner and chef Kevin Tien and business partner Sam Shoja plan to open Emilie’s, at 1101 Pennsylvania Avenue, SE on Capitol Hill at Penn Eleven, the redevelopment site of the former Frager's Hardware store. It is slated to open Q2 2019. The plan is to offer seasonally inspired and local ingredients for lunch and dinner, served in large plates as well as small plate menu items. It will seat about 100 guests. Restaurant veteran Arris Noble will partner with Kevin and Sam on Emilie’s.

Ch-ch-changes Renovations should be completed by early Q2 2019 at the Hamilton Hotel at 14th and K Streets, NW. Its 14K Restaurant and Bar will become an osteria, serving Neapolitan pizza, and the bar will have a library look. Renovations are also happening at Dupont Circle Hotel to its restaurant, bar, and lobby areas. But wait, there’s more, as the W Hotel restaurant and whiskey bar are also getting an upgrade. Charlie’s On The Avenue on Mount Vernon Avenue in Del Ray re-opened and will expand into the space next door, which was a garden supply store.

Recently opened Philly-based fast casual Honeygrow opened at 8399 Leesburg Pike in Tysons Corner. 2 Amy’s near The National Cathedral reopened after extensive water damage repairs. LINDA ROTH is president of Linda Roth Associates, Inc., specializing in marketing, promotions, and publicity in the hospitality industry. Contact Linda at 202-888-3571 or linda@lindarothpr.com or visit her website at www.lindarothpr.com. foodservicemonthly

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OCTOBER/NOVEMBER 2018 | 7

COVER STORY | Lisa Keathley

D.C.â&#x20AC;&#x2122;s Iconic Bombay Club Celebrates 30 Years on Top Photo: David Claypool

Ashok Bajaj celebrates the 2017 Duke Zeibert Award with RAMW's Kathy Hollinger

8 | OCTOBER/NOVEMBER 2018

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Photo: Greg Powers

The Bombay Club emulates characteristics of the old clubs of India, welcoming guests for three decades with sophisticated Indian cuisine

hree decades ago, Ashok Bajaj came to Washington, D.C. with big ideas and big plans. The food scene in the nation’s capital at the time was nothing like what it is today. “You can’t even compare it to what it is now,” Bajaj says. “It was so small then. There were a few fine dining French restaurants on Connecticut Avenue and K Street, the Occidental had just opened up, there was Jean Louis at the Watergate, plus a few Italian and Chinese restaurants.” A high-end, fine-dining ethnic Indian restaurant was definitely nowhere to be found.

Bajaj hoped to change that With a management background from one of India’s leading hotel chains and experience in London opening and running Indian restaurants, the young restaurateur had seen first hand the growing popularity of food from the subcontinent. “I believed there was room for a high-end ethnic Indian restaurant,” in the nation’s capital, he remembers. “I knew D.C. was an international city and thought with the IMF and World Bank, I might have an audience in close proximity.” And so, in December 1988, Bajaj opened The Bombay Club at 815 Connecticut Avenue, NW, just a block from the White House. “Sometimes, you go with your gut foodservicemonthly

feeling. It felt right somehow, and I took a chance.”

A chance that paid off Fashioned with the ambience and sophistication of an Indian colonial era club, the new restaurant featured linen-covered chairs, mahogany service pieces crafted in India, dimmed lighting, ceiling fans, and a white baby grand piano. And it offered private spaces where the rich, powerful, or famous (or all of the above) could talk, enjoy a meal, and even make a deal. Two years later, in December 1990, Bajaj opened his second D.C. restaurant, the 701 Club at 701 Pennsylvania Avenue. “It has a supper club feel,” he notes, with light jazz at night and located about half way between the White House and Capitol Hill. “That helped me with the Bombay Club. People would come up to me and say, ‘We don’t know if we like Indian food.’ So I would write on the back of a card what to order that they might like. In essence, 701 helped me promote and educate guests about the Bombay Club.”

Important guests…

Fast forward to today

…started to frequent the Bombay Club as its reputation grew — from Presidents George H.W. Bush, Bill Clinton, and then-Senator Barack Obama, to international leaders like South African President Nelson Mandela, to movie stars like Harrison Ford and Bruce Willis. Ashok Bajaj remembers a first of many visits by Bill Clinton. “President Clinton came to Bombay Club in 1993. People came in to see what he ate! Where did he sit? They wanted to sit there, too!” The attention was something Bajaj never expected. “I had a dream, but never expected this! Nelson Mandela got a standing ovation, Stevie Wonder played the piano. Aretha Franklin was there, too. The reputation is what brings people back over and over.” That, and keeping up with the times. “I’ve updated the restaurant four or five times, keeping the room fresh, continuing to give value.” He laughs, “You either have to stay with the trends or create them!”

Ashok Bajaj oversees 10 restaurants in his Knightsbridge Restaurant Group, including the Bombay Club and 701. The Oval Room is another power dining oasis, located on Lafayette Park just across from the White House. Four additional restaurants feature Indian food: two locations of Rasika offer high-end Indian favorites, while two locations of Bindaas feature Indian street foods and craft cocktails. Bibiana offers Italian food in a sophisticated setting at 1100 New York Avenue, and nopa Kitchen+Bar, a 160-seat American brasserie, can be found in the heart of Penn Quarter. The latest Knightsbridge addition is Sababa, spotlighting the foods of Israel. How did that come about? “When I did Bindaas, I realized how the whole tent is changing. Formal 701 types are changing. On some nights, I’m the only one with a tie!” Bajaj reflects. He wanted to focus on foods using some of the same kinds of spices from his existing restaurants. “I’d been to Israel. The only thing I could think of was Israeli food since it represents so many cultures…Morocco, Iran, Iraq. The food of Israel is the food of immigrants. It has worked out well.

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BOMBAY CLUB cont. page 10 OCTOBER/NOVEMBER 2018 | 9

BOMBAY CLUB

cont. from page 9 You should come! It’s been fun.”

Honors, awards, and a cookbook, too!

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Many accolades have come to Ashok Bajaj over three decades, including nominations from the James Beard Foundation for Best Chef/Mid-Atlantic, Rising Star Chef, Outstanding Restaurant, and Restaurateur of the Year. Rasika captured Restaurant Association Metro Washington’s Chef of the Year in 2012 and the JBF’s Best Chef/ Mid-Atlantic in 2014. Bajaj won RAMW’s Restaurateur of the Year crown in 2013, the same year he was named Most Admired CEO by the Washington Business Journal. Which award means the most to Bajaj? The Duke Zeibert Capital Achievement Award, he says with pride. “It was very humbling to get that award,” he says. “So many people spoke. That meant a lot.” Given annually by RAMW’s executive committee, the award recognizes an individual whose outstanding initiative has increased the profile and success of metro D.C.’s foodservice community and dining landscape.

A shared success Bajaj is quick to share credit with his team. “As much success as I have achieved, I wouldn’t have achieved this without those who have been there with me for 10, 14, even 25 years. Without them, this would not have been possible. Sure, you need a leader who leads. But many have influenced, and helped, and pushed me to do these things.”

And what’s next? “I want to continue to grow in

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October 2017 saw a new cookbook: Rasika: Flavors of India by Ashok Bajaj, David Hagedorn, and Rasika’s Executive Chef Vikram Sunderam. “Rasika has been my dream to write since I moved here. I wanted to explain about Indian food, particularly for people who think it’s too hot or too spicy. I wanted to educate and introduce various dishes.” Well received, the book has sold over 25,000 copies. Might he do another one? “Maybe something on Bindaas, but I’m not there yet,” he laughs.

what I’m doing. I am planning to re-conceptualize a couple of my restaurants since tastes and styles have changed. There is a fine dining restaurant in the picture, an iconic place that will come about next year,” he says. It seems that after 30 years — beginning with the courageous and visionary launch of the Bombay Club — Ahok Bajaj’s big ideas and big plans for the D.C. restaurant scene will continue on apace! Stay tuned!

Editor's note: This December, to celebrate its diamond anniversary, The Bombay Club is offering dining guests a complimentary glass of Champagne. Additionally, during the month-long celebration, the restaurant will feature a $65 four-course, prix fixe menu showcasing a selection of classic Indian dishes. These dishes have rotated on and off the restaurant’s menu since its opening, due to their popularity and requests from frequent guests. Prepared by Executive Chef Nilesh Singhvi, The Bombay Club’s anniversary menu will be available exclusively during dinner service. Happy 30th!

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Insurance...Plus! | Michael Papa

I’m a Restaurant Owner – Why Should I Be Concerned with Cyber Risk?

s a restaurateur, risk is something with which you deal every day. Much of that risk is transferred — your insurance program transfers the risk of money or property getting stolen or damaged and also protects for many potential lawsuits. Some risk is assumed — if your customers fear coming to your neighborhood or location, you are out of business. If labor or material supply becomes too expensive, you face tough decisions. Finally, some risk is mitigated, or reduced. A strong safety culture reduces workers’ compensation claims. Your computers are protected with firewalls, anti-spam, and virus software. So you are safe — or as safe as you can reasonably be — especially with regard to computer-related risk. After all, as a restaurateur, what really is at risk here? Well, maybe a lot. Firewalls and anti spyware programs can easily be defeated, with very little effort, by a motivated individual. In fact, a wellprotected POS system — with all of the aforementioned safety features — can be “hacked” with another computer nearby, instantaneously, if the hacking computer has some special tools — easily accessible, free tools. Internet connectivity is like a cracked door in a bank vault. When a company communicates with other companies and its customers over the Internet, whether by e-mail, an intranet site accessible only to a few, or a website accessible to the public at large, that company exposes itself to the risk of damaging or corrupting the other party's data. foodservicemonthly

Any of those scenarios could cripple a restaurant.

So — what to do?

Such a risk scenario could happen in any number of ways. • The company could be the source of a computer virus spread to other companies or its customers. • The company could have a rogue employee who uses the interconnectivity between the company and another party to damage or corrupt the other party's data. • The company's computer system could be hacked into by a hacker, who then uses the interconnectivity between the company and another party to damage or corrupt the other party's data. • Finally, a hacker — or rogue employee — could misappropriate confidential company information — employee information, recipes, customer payment information — and sell, or extort, or just wreak havoc.

First, do some “self-scouting.” Determine the extent of your exposure. Many small businesses — restaurants included — believe that the risk is assumed by their franchisor or vendor, when the opposite is typically the case, as responsibility tends to “roll downhill.” The good news: many computer consulting firms offer free analysis to expose relative levels of the threat of a breach, as an inducement to buy the protection their firm offers. Take advantage of that service. Second, explore transferring the remaining risk. Several insurance carriers offer wide protection on specialized policies, called cyber, network, or internet liability contracts. Look for coverage for: 1. Lawsuits involving breaches or corruption emanating from a firm, whether electronic or not, on- or off-site, caused by employees or non-employee. 2. Loss of business income due to the breach. Businesses can often take severe sales hits when they have to deal with breaches. When the POS system is down, restaurants often cannot accept credit card payments. Additionally, the time necessary on the top management levels can cripple a firm. 3. Notification: Many policies offer extra limits to pay for notifying affected constituents of a breach. 4. Public Relations: Imagine convincing customers to come

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back after previous customers have had their data compromised in your establishment. Damage to reputation can be significant. PR firms are trained to deal with scenarios exactly like this. 5. PCI Fines (Payment Card Industry): PCI can fine restaurants in the event of a breach. Fines vary from $5,000 per month to $500,000 per month, based on the size of the breach. PCI can also require the breached restaurant to cover the cost of reissuing debit and credit cards and possibly even require them to cover the fraudulent charges on those cards. The costs can be staggering. Cyber or computer issues may not be on the top of the list of concerns for many restaurateurs, but it’s only been in the last 20 years that there has been that crack in the vault door. Addressing the issue is not necessarily time consuming or expensive. However, ignoring it could be both. According to FBI Director Robert Mueller (in 2012): “There are two types of companies; those who have been hacked and those that will be.” MICHAEL PAPA is a Certified Insurance Counselor (CIC), a Property and Casualty Insurance Broker, and a Registered Insurance Advisor in the State of Maryland. At Diversified Insurance Industried, Inc. (DII), he is a senior vice president, the senior technical advisor, and a key player in the Risk Management division, which concentrates on larger, more complex accounts. A certified instructor for the Independent Insurance Agents of Maryland (IIAM), Michael holds a B.S. from LaSalle University in Philadelphia and an MBA from Loyola College, Baltimore. OCTOBER/NOVEMBER 2018 | 11

FOOD SMARTS | Juliet Bodinetz

Hot Food Trends and New Food Safety Challenges… For Real In the news: Listeria has been found in refrigerator dill pickles. What about sous vide cooking, where the food is in the temperature danger zone while in the thermal circulator, often for many hours? Is locally sourced produce safer? Are fermented vegetables safer? Each year, we hear about the top trends and fads. With changing technology, operating environments, regulations, and routes to market, there is increased innovation in food production methods — but also increased risk. Food trends are creating many food safety challenges, and, as food professionals, we must keep pace with the changes. Keeping your food and your customers safe must be top of mind. Here is a quick review of a few of the more common food production trends that we encounter when we are writing HACCP plans for our customers.

process. During pickling, you must have cleaning and sanitizing as well as personal hygiene programs in place and enforced. Most operations are refrigerating pickles for quality, instead of canning them for dry storage. Because you are using vinegar to change food’s acidity to a pH below 4.6 so it’s no longer a TCS food, you need to obtain a variance, develop a HACCP plan, and get it approved by your local health department before proceeding. Place in the refrigerator at 41° or below to reduce spoilage and maintain food quality. Canning for dry storage is much more involved because canning involves removing oxygen to create an anaerobic atmosphere, which can be a breeding ground for botulism. Additionally, a third-party laboratory analysis would need to conduct an accelerated shelf-life test for food safety.

Pickles

Sous Vide

According to the National Restaurant Association's 2018 “What’s Hot” culinary survey, house-made pickles are the third most popular restaurant condiment trend and the twelfth most popular food trend overall. Pickling is a food preservation method, thus drawing the attention of the health department. When a vegetable is submerged in a vinegar and water solution, the food’s pH and flavor changes. What’s critical is the amount of vinegar. If you don’t have the proper vinegar-to-water ratio to create a pH of less than 4.6, you can’t preserve. Recall from your food safety class that bacteria prefer a pH of 4.6-7.5, therefore our target ranges are below 4.6. Another consideration is cross contamination — the inadvertent introduction of pathogens into the production

The most common form of reduced oxygen packaging in restaurants, sous vide, involves packaging a raw food item in an individual, vacuum-sealed pouch and placing it in a warm bath of water for an extended time. This, so that the product cooks at a low temperature for a longer period of time, resulting in less waste and a more tender, evenly cooked product. The bagged and cooked foods are then cooled following proper cooling guidelines and held under refrigeration or frozen until needed for service. To keep food safe, food handlers must reheat the food to required minimum internal temperatures. This method has many benefits, including reducing pathogens, costs, food waste, and time spent preparing food. It can also allow

12 | OCTOBER/NOVEMBER 2018

for large batches of a product to be prepared, then bagged, cooled, and stored for later use. In this case, sous vide can help achieve product consistency, especially if you have multiple restaurant locations and would like to create one big product batch to serve to customers across your stores. A HACCP plan is required, as it will detail the safe process. Employees utilizing the technique must be trained and know how to properly utilize NSF-approved vacuum-pack machines, which remove oxygen while permanently sealing the product in a food-grade plastic bag. They also need to know how to use the thermal circulator and be trained in proper cooling techniques. As always, be aware of your cooking processes and where products stand in the flow of food. If foods are partially cooked, know how much time it may take to finish them off and monitor their progress. Clostridium botulinum, which grows in anaerobic conditions, and listeria monocytogenes, which grows in cold food stored in less than 41-degree temperatures, are risks to ROP (reduced oxygen packaged) food. To prevent their growth, discard packaged food that is slimy or contains excess liquid or bubbles. And always check the expiration date before reheating and serving.

Locally produced foods Many consumers are interested in buying food that’s locally grown and produced. Some key reasons for this ever-growing trend include the desire to know more about how their food is grown/raised, to enjoy food that may be higher in nutritional value, to reduce negative environmental impacts, and/or to boost support for local farmers/food

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producers. There is a common perception that locally grown and produced foods are safer versus foods produced on big farms that transport their foods hundreds or thousands of miles to the consumer. This can lead to lax food safety practices. However, safer isn’t necessarily the case when it comes to locally grown food. The potential for contamination by harmful pathogens still exists in food grown locally, just as it does when food is grown farther away. This means that you must still use proper, effective food safety practices when you buy and consume locally grown food. Just as when you are evaluating national or regional suppliers, you need to follow some guidelines. Know what rules and regulations are applicable to your county. Ask your health department at the local or state level for a list of local growers. Ask questions at local farmers’ markets about how the food is grown and produced and visit local farms to review their agricultural practices, food safety protocols, and food transportation guidelines. Remember to always carefully inspect any fresh, local product that you do purchase, and always wash your produce before beginning any type of preparation.

Fermentation Fermentation of vegetables is becoming increasingly popular. Kimchi, a flavorful, sour, salty mix of fermented vegetables and seasonings, is one example. Fermenting vegetables requires maintaining a clean, sanitary environment and practicing good hygiene practices, carefully following all steps, and monitoring

FOOD SMARTS cont. pg 21 foodservicemonthly

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OCTOBER/NOVEMBER 2018 | 13

BOB BROWN SAYS | Bob Brown

Create Masters of Service with “Stand and Deliver”

hile a server, my manager Michael introduced “stand and deliver” presentations during pre-shifts. To help us improve performance, he assessed our knowledge, presentation skill, and stage presence — from greeting to good-bye. I’ve fine-tuned “stand and deliver” to help servers master each touch point of the guest experience.

1. Provide steps of service with example dialogue. Deliver a relationship hello. • “Welcome to Aqueous. We’re delighted to see you, Mr. and Mrs. Brown.” Suggest front-end beverages. • If you enjoy bottled water, we offer Aqua Panna still and San Pellegrino sparkling. • Claude from South Africa makes an excellent Bulleit Rye Old Fashioned. • If you prefer wine, we have a 60-label list. A great starter is our Cloudy Bay Sauvignon Blanc. Give a guided tour of the menu. • Allow me a few moments to point out a few standouts on the menu. • For an appetizer, don’t miss our Chesapeake soft-shell crab. • An excellent mid-course is Shepard’s Greens, a medley of lettuces accented with radish and tossed with buttermilk dressing. • Under entrées, treat yourself to our thick-cut pork chop from Haines Farm. •

14 | OCTOBER/NOVEMBER 2018

Group desserts, after-dinner drinks, and specialty coffees.

front-end beverage presentation, and so on.

• For the grand finale, don’t miss our decadent six-layer chocolate cake laced with Nutella.

5. Reassure actors.

• Our selection of after-dinner drinks and dessert wines includes Woodhouse 10-year Tawny Port, which beautifully complements the chocolate cake. • We also offer an excellent Jameson Irish Coffee. Deliver a relationship good-bye. • Thank you for choosing us to celebrate your 10th anniversary. • I’m glad you enjoyed the rib-eye and Stag’s Leap Cabernet. • It has been a pleasure. Have a pleasant trip back to Boston.

2. Assign servers to record spiels. A voice mirror. It provides feedback on pitch, tone, and fluency.

3. Select the meeting space, materials, and number of participants. Conduct sessions in a quiet area. Provide copies of steps of service and food, wine/beverage, dessert, and after-drink menus so players can follow along during the roleplay. Schedule at least five to six participants to provide variety.

4. Warm-up. Have staff sit in a semi-circle. Use an icebreaker like, “two truths and a lie.” Have one server tell three things about him- or herself, and let the group figure out what’s a lie. Then, have each participant take one step of service. For example, John delivers the greeting, Susan the

Open with, “Thanks for coming, and understand I won’t let you fall. If you struggle, I’ll be there to walk you through.”

6. Start with a mid-player. Kicking off with a superstar intimidates others, so choose someone not too shy and not too bold. Let the first speaker talk without interrupting. Then, lead a round of applause. If a player has a panic attack, let him or her deliver with you, one-on-one, then put that person back in the queue for the next session.

7. Debrief. Begin with, “Tell me one thing you liked about her presentation.” Lead a discussion about what was effective and gently address overlooked points. The debrief sparks the heart of the learning discussion. “How do I make a greeting more personal? Is the tour too long?” Encourage wallflowers to throw in their two cents. At the end, ask participants to, “Tell me one thing you learned.”

8. When assessing your actors, ask yourself: • Is the voice loud and clear? There’s lots of ambient noise in a restaurant, so the ability to project is paramount. • Does the greeting flow smoothly to the beverage presentation? How well does the participant guide the class through the menu tour? • Is the presentation well-organized?

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Listening-resistant guests have little patience with stumbling servers. “Stand and deliver” is the best way to ensure servers perfect their performances. While orchestrating these sessions, I’ve reaped countless nuggets of wisdom. An example is Beth, a server at Nemacolin Woodlands’ Aqueous, who came up with, “And for your mid-course?” The whole team now uses this to sell side salads. In the end, your actors’ struggles and successes inform and enrich you and your players. And one more thing. Before taking a seat in the director’s chair, make sure you know your stuff. BOB BROWN has worked with a range of hospitality icons, including Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz-Carlton and works internationally with the prestigious 7-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 presenter at the Nightclub & Bar Show and ranked #1 at the National Restaurant Show. Contact Bob at 571-2462944 ©Bob Brown Service Solutions 2016. www.bobbrownss.com. foodservicemonthly

ASSOCIATION NEWS VRLTA | Eric D. Terry

How to Process Payments in an Outage Most payment processing systems, including point-of-sale terminals, operate through an internet connection. Unfortunately, technology isn’t always the most reliable. It can freeze, glitch, or shut down altogether, bringing everything — including processing payments — to a screeching halt. That’s why it’s imperative that your business has equipment in place to keep business transactions up and running in the event of an internet outage. Many offline terminals use a similar queue system that allows you to accept and complete the transaction. The data from the transaction is then stored in the queue until the internet connection is regained, at which point the terminal sends the transactions for approval. Regardless of how the data is stored, you risk losing the funds for offline transactions because funds may not be available once they are processed. To offer some level of protection, many terminals allow you to set per transaction dollar limits (for example, $20 or less) and/or limit the number of total offline transactions. This limits your risk in the case stored transactions cannot be processed or are lost altogether. No matter how the situation is handled, be sure to contact your payment processor’s customer service or support team to notify them of the outage. This alerts them of the problem and paves the way for customer support to find any underlying issues to protect you from future losses.

How Heartland can help Heartland is a leader in the payment processing industry and is committed to helping the entrepreneurs of America with their payments, payroll, point-of-sale, customer engagement, and lending needs. You have a couple of different options when it comes to foodservicemonthly

processing payments during an outage with Heartland’s terminals or point-ofsale systems. The Store and Forward system operates through queue technology to process payments after the point of sale. Store and Forward integrates with Heartland terminals and pointof-sale systems and will prompt the merchant before going into Store and Forward mode, giving control over how transactions are processed. If a transaction fails, Store and Forward keeps a copy of the card in the system. To retrieve and process the transaction, a call to the Heartland Service Center can be made. There is a 400-transaction limit when using Store and Forward at $130 per transaction. (Note, the use of Store and Forward does not guarantee the transactions won’t be lost or returned as insufficient.) To avoid the risk of having a declined transaction with Store and Forward, payments can be processed through other backup solutions to keep business running (for example, the Heartland mobile app can process payments as long as there’s a 4G connection). In the event of a complete power outage, Heartland customers don’t have to worry about lost transactions. While you’re inoperable without power, Heartland’s point-of-sale systems and card terminals have the ability to close a batch of transactions, which means any payments previously processed won’t get lost, and your business won’t lose sales. Technology is sure to fail at some point — it’s just part of the technological landscape in which we currently live. However, taking the steps to protect your business when the internet fails is essential. Don’t be caught without the proper equipment. Let Heartland help. Visit www.heartland.us to find a local sales professional to help you get your business set up today. ERIC TERRY is the executive director of the Virginia Restaurant, Lodging and Travel Association.

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OCTOBER/NOVEMBER 2018 | 15

LOCAL COOKS | Alexandra Greeley

For Cecilia Glembocki, It’s All About Eggs!

racked about eggs, an “eggscellent” source of protein and other nutrients? Then check the Virginia Egg Council’s website to learn a few interesting facts, plus ways to cook, serve, and eat one of nature’s most perfect foods (virginiaeggcouncil.org). According to Cecilia Glembocki, the executive director of the Virginia Egg Council and a member of the American Egg Board, “Eggs are a nutritious, natural food. Eggs are good for eye and brain health and can even help prevent macular degeneration of the eye,” she said. Indeed, she points out that the American Egg Board states unequivocally that there is no food like a real egg. “Various white papers and studies underscore that there is nothing in an egg but an egg,” she said, whether it is free-range, organic, natural, or hen-house raised. And disregard the negative press stories that claim eggs have too much cholesterol or too much fat to be healthful, she said. Instead, eliminate the fatty sausages and bacon and substitute fruit and whole-grain breads to pair with eggs.

From home economics to egg lady With a background in consumer and family science, Glembocki moved to the metro area in early 1976 and looked into getting a job as a home economist. After staging a bridal luncheon for the Virginia Egg Council, where scrambled eggs in puff pastry were served with champagne, she was hired to represent the egg industry in the greater Washington area. This meant doing egg demonstrations on local television programs and speaking about the benefits of eggs and the history of 16 | OCTOBER/NOVEMBER 2018

egg traditions on radio and in person with such groups as the Capital Speakers Club, the 700 Club, and before the Culinary Historians of Washington DC. Perhaps the biggest hen’s feather in her cap was appearing on the Oprah Winfrey show in Baltimore in the 1980s. “I parlayed cooking with speaking,” she said, adding that she loves her job representing the egg industry and promoting good health for consumers.

On a roll… A major turning point in Glembocki’s egg-centric life came when she was asked to oversee the egg hunt at the 1981 Easter egg roll on the White House lawn. “The first egg hunt was with Nancy Reagan,” she said. “I didn’t know how to do

it, and my helpers were ladies who came wearing high heels.” Almost four decades later, the event rolls on, and Glembocki’s staff members make 1200 egg-focused breakfasts and lunches for the helpers. “We have egg salad, egg-and-cheese sandwiches, deli meats, and free coffee,” she said. “I do it because my board is caring and concerned about our industry and about promoting the right egg information for the public and for health professionals, nurse practitioners, nutritionists, family doctors, and opthalmologists.” Not surprisingly, Cecelia Glembocki eats eggs every day, whether poached, scrambled, fried, or hard-boiled. And thanks to the positive message from the Virginia Egg Council and the American Egg

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Board, many restaurants, such as Dunkin Doughnuts, Starbucks, and McDonalds, offer eggs many ways, even topping burgers with a fried egg. Even Weight Watchers has listed eggs as a free food at any time of day. So get cracking, and eat an egg or two every day! 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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ASSOCIATION NEWS RAM | Marshall Weston

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Decades in Hospitality Award winner Terri Loveless with RAM’s Marshall Weston

Decades in Hospitality

arlier this year, the Restaurant Association of Maryland launched a new award intended to recognize foodservice and hospitality employees who have shown longterm dedication in our industry. These hard-working professionals are the backbone of the industry and deserve to be commended. RAM’s “Decades in Hospitality Award” is presented on a monthly basis to an employee who has devoted many years of service to a foodservice establishment. The employee is nominated directly by the restaurateur or management. In March, RAM presented its inaugural award to Tim Clarkson of Liberatore’s Ristorante & Catering. Tim has been employed by owner, John Liberatore for 25 years. foodservicemonthly

Clarkson began as a busboy and has since become a beloved bartender and true asset for the restaurant. RAM also awarded Terri Loveless of Hard Times Café in College Park, who was nominated by owner, Bill Swint. With nearly 20 years of service at Hard Times Café, Terri was one of the first employees hired for the restaurant’s initial opening on March 23, 1999. Today, hundreds of regular diners request her by name. To recognize an employee who is deserving of the Decades in Hospitality Award, visit the Restaurant Association of Maryland’s website at www. marylandrestaurants.com to submit your nomination. MARSHALL WESTON is the president and CEO of the Restaurant Association of Maryland. The Newsmagazine Foodservice Professionals Rely On

OCTOBER/NOVEMBER 2018 | 17

MODERN BUSINESS SOLUTIONS | Henry Pertman

Planning Your Menu in the Food Allergy Era

y wife is allergic to nuts. Some nuts, like peanuts, will make her throat swell a bit. By taking a small pill, thankfully, her throat returns to normal. Others nuts, like cashews, will immediately make that throat swell to a point where she must thrust a needle full of medicine into her thigh so she can breathe at all. On one New Year’s Eve, our evening started in a beautiful restaurant and ended in an ambulance, where she was resuscitated. Not quite what we had in mind for the evening’s festivities. Years ago, restaurants were not compelled to even list nuts as an ingredient on a menu if they were just used as a garnish, or as in our case, if nuts were previously tossed in the same bowl used to make my wife’s salad. Today, it goes without saying that we grill the server as to what menu items may or may not have come into contact with nuts in the kitchen. The consequences warrant that attention and cannot be minimized by your restaurant, your managers, your kitchen, your servers, or the rest of your staff. Celiac disease is another increasingly common issue that restaurants must deal with by providing menu options that are free of gluten. Healthier eating trends also have led many people who do not have celiac disease to prefer a gluten-free diet. In the same way that some prefer their crab cake broiled instead of fried, a preference should be respected. As restaurateurs, we want every customer to be happy, have a great experience, and to tell friends of that experience. So, treating every individual’s needs and preferences is 18 | OCTOBER/NOVEMBER 2018

important if you want your business to grow.

Menu planning Depending on the restaurant’s concept, your willingness to conduct or pay for proper research may be a make-or-break proposition, whether you are planning a new menu or just helping to refine the one you already have. Developing your menu can be simple, complex, or somewhere in the middle. Designing a menu that can easily be tweaked for individual preferences can require an investment, small or large, depending on your level of commitment to see any ROI. You certainly do not have to go it alone. There are many easily accessible resources online to help you take your current menu and isolate the nut-free, gluten-free, soy-free, dairy-free, etc. items onto an abbreviated menu to provide to

guests. When a guest has allergies, being able to provide a small menu while saying, “Anything on this one is safe!” can make many of these folks feel happy and safe, even if the safe-choice list is limited. The best results and the most success is achieved with a bit of help from qualified providers, who can lead you to providing a larger menu, with more choices. We have seen large menus with small images to the side of the menu to indicate which dishes do not contain gluten, tree nuts, shellfish, or whatever. A great resource for many — www.menutrinfo.com — can provide various levels of training or a comprehensive program for nutritional labeling or menu planning.

Employee training Though it is a worthy effort, it is difficult to train everyone in your

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restaurant as to what does and does not have importance on a menu. However, what everyone can do is be sure that there is at least one manager on duty on every shift who has that knowledge. Two is better, but one is essential. Once you have that in place, train every order-taker, regardless of concept, to start every conversation with, “Do you have any food allergies or preferences?” If the answer resembles yes, in any fashion, then the response is always, “Okay, then let me get a manager,” who then makes sure the customer has a great guest experience. Everyone in your kitchen needs to be on board and properly trained. As I demonstrated in my wife’s story, allergies can be very dangerous, even deadly. The daily dialogue in a kitchen should always be focused on doing whatever it takes to make a customer happy and safe. Period.

Validate, then promote So, you have hired MenuTrinfo or fervently researched everything you can find about food allergies, created new or modified menus, trained your service staff, your managers, and your kitchen. You are prepared for an onslaught of allergy-ridden customers. Now what? Spread the word. On your website, on social media, in your advertising, signs on the doors and windows, and a nice decal on your menu — everything and everywhere! Bring it on! If you’d like to discuss this or any other hospitality related issues, give me a shout. My ears are listening, and I am always happy to help. HENRY PERTMAN is director of Hospitality Consulting at CohnReznick LLP, located in the firm’s Baltimore, Maryland office. He can be contacted at 410-783-4900 or henry. pertman@cohnreznick.com. foodservicemonthly

ASSOCIATION NEWS OCHMRA | Susan L. Jones

Think Spring…and the Ocean City Expo! The highlight of winter in Ocean City is just around the corner, and the OCHMRA has just opened up booth sales for the 45th Annual Ocean City Hotel & Restaurant Spring Trade Expo. This Expo is a long-standing tradition and provides a great place to sample, sip, and source everything needed for the hospitality industry. Originally founded as a way to generate off-season business for local establishments, the Expo is now known as “the” place for connecting hospitality industry buyers and sellers. With over 400 exhibit booths, one-stop shopping has never been easier! As businesses continue to find ways to cut costs and boost profits, the Expo provides a perfect opportunity to find the best deal. Many vendors offer “show specials” providing great savings. Specialty workshops are currently being designed to enhance your business savvy and amplify your knowledge. Exhibit space ranges from $355$710 per booth and is held in the union-free Convention Center, making set up a “piece of cake.” Let us know if you’d like to reach the 5,000 attendees by exhibiting in our 45th Annual Expo. The Expo is open exclusively to the trade. If you are not exhibiting and want to attend and walk the show floor, you must be a legitimate buyer or guest of a buyer. For registration details, visit www.oceancitytradeexpo.com. Mark your calendars for March 3 and 4, 2019!

Maryland’s Travel & Tourism Summit — Join us! Close to 300 industry colleagues will gather on November 14-16 at foodservicemonthly

the Hyatt Regency Chesapeake Bay Golf, Spa & Marina in Cambridge for the annual Maryland Travel & Tourism Summit. The keynote speaker is Jay Baer, who is a seventhgeneration entrepreneur, a New York Times best-selling author of six books, and the founder of five multi-million dollar companies. One of 187 living members of the Professional Speaking Hall of Fame, Jay will show attendees how to create marketing that's so good, customers tell their friends about it. In addition to the fabulous keynote speaker, several workshops have been designed to teach hospitality folks to foster tourism and capture more overnight travel to Maryland. Most of all, the Summit provides three days of connections, camaraderie, and great networking! For all the details, check out www. mdtourism.org.

the date! save

Hospitality Highlights — Member News Industry veteran, Jill Douglas, has been named the new GM at the Commander Hotel. She replaced Michael Hayes who has become the GM of the under-construction ALOFT Hotel. Steve Hammond joined the team at the Clarion Resort Fontainebleau as the new golf sales manager, replacing Kathy Enste who moved over to the director of sales spot at the Comfort Inn Gold Coast. Chelsea Jones was named the new GM at the Hampton Inn & Suites Bayfront. Joining the ever growing team at MPI as the director of sales is Katie McMillan. Veronica Stancliff is now at Royal Plus Flooring. And a happy retirement to John Klakamp of Encore Construction and warm welcome to Joe McCafferty. SUSAN JONES is executive director of the Ocean City Hotel-Motel-Restaurant Association.

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OCTOBER/NOVEMBER 2018 | 19

WHINING ’N DINING | Randi Rom

Meet Lord Baltimore Hotel’s Sandy Lawler

irst, congrats! The Lord Baltimore Hotel (LBH) announced that Sandy Lawler is the new director of food & beverage operations and development. Lawler oversees the operations for LB Bakery, LB Skybar, LB Tavern, and LB Speakeasy as well as all catering and banquets. Since joining LBH, Lawler has introduced food and beverage-related promotions and is sourcing for the hotel’s culinary team local produce and products from farmers and purveyors at the Baltimore Farmers’ Market & Bazaar. This includes the Mera Kitchen Collective with whom she negotiated a kitchen space, offered employment opportunities, and added menu items. Future initiatives — Lawler is working on include collaborations with local talent, from pop-up diners and cooking classes to raw bars. Prior to joining the Lord Baltimore Hotel, Lawler was a manager for the Baltimore Office of Promotion and the Arts (BOPA), where she managed the Baltimore Farmers’ Market & Bazaar. Prior to working at BOPA, Lawler opened 4 East Madison Inn and its restaurant Feast @ 4 East. As chef-partner, Lawler stood behind the stove for 10 years. She is active in AIWF educational programs, is involved with the Baltimore City Food PAC, and works closely with

20 | OCTOBER/NOVEMBER 2018

Vincent Culotta Photography

Small plates brunch at Columbia's 18th and 21st the Office of Sustainability on healthy food access. LBH, by the way, is recognized by the Historic Hotels of America as the “Best City Center Historic Hotel” in 2014 and one of the “10 Best Historic Hotels” by USA Today in 2015 and is listed on the National Register of Historic Places. Side note: I LOVE the elegant lobby featuring a pianist and the rooftop dining room — LB Skybar. https://www. lordbaltimorehotel.com/.

himalayanyakbaltimore.com/. After a grease fire in May, the Charles Village pub is once again open for biz. http://www. charlesvillagepubbaltimore.com/ index.html. After three months of rebuilding following the Memorial Day weekend floods, Tersiguel’s French Country Restaurant on Main Street in Ellicott City reopened. #EllicottCityStrong http://tersiguels.com/.

Open — or reopened — for biz

A new restaurant called Cookhouse is set for the space formerly occupied by b bistro in Bolton Hill. At the helm, Chef George Dailey and wife, realtor Jessica Dailey. Jose Tequilas Mexican Grill and Cantina opens at Owings Mills Square, at 10490 Owings Mills Boulevard. This will be the first Maryland location for the Mexican restaurant — there are three other locations in southern Virginia. The menu will feature

Baltimore Built Bistro (B3) opened in Fells Point in the space formerly occupied by Bad Decisions on Fleet Street. The menu features lite fare — soups, sandwiches, apps, and specialty cocktails. http:// bthreebaltimore.com/. Himalayan Yak, a Nepalese and Indian spot from the owners of Masala Kitchen and Kumari Restaurant and Bar, opened in the former Cask & Grain space in Canton. https://www.

Coming soon

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tacos, enchiladas, and quesadillas, as well as lite fare options. http:// josetequilasmexicanogrillandcantina. com/.

New menu launches Columbia’s Cured and 18th and 21st, two cool restaurants under one roof, launched their new fall menus. In Cured (a more casual vibe), there are now separate lunch and dinner menus, as opposed to an all-day menu. New items include a soft shell crab BLT, Nashville hot chicken, and expanded options at the humongous charcuterie station. In 18th and 21st, (a supper club with live music and elevated dining), new dishes include pecan smoked prime rib, a soft shell platter, and a small plates brunch. And the desserts — OMG! Peach cobbler with whiskey caramel ice cream, banana pudding with white chocolate and vanilla wafers, and house-made doughnuts with dipping

WHINING 'N DINING cont. pg 21 foodservicemonthly

WHINING 'N DINING cont. from page 20

sauce. https://www.cured1821.com/. The weather’s a lil cooler, but you can still dine wooderside, Hon at The Boathouse Canton’s enclosed patio. The new fall menu presents seafood mac & cheese and a vegetable campanelle pasta. Also introduced — a smoked Manhattan — sour mash Tennessee whiskey, vermouth, bitters, and housesmoked, macerated cherries with a hint of sugar and cinnamon. https:// boathousecanton.com/. Grotto Pizza launched a new game-day menu with loaded nachos, personal pizzas, pulled chicken BBQ, soft pretzel sticks, chili-dogs, and more! The family-owned, family-friendly restaurant has two Maryland locations in Gambrills and Columbia. Gear up for the Gridiron! https://www.grottopizza.com/. The Greene Turtle Sports Bar and Grille offers a new menu that

FOOD SMARTS

cont. from page 12 temperatures to foster the growth of bacteria contributing to the fermentation process. Fermentation of vegetables happens when the natural bacteria in the vegetables break down the components of the vegetables into forms easier to digest and often more nutritious than the raw vegetable itself. The main method of fermenting vegetables is lactofermentation. This method creates an anaerobic environment where only lactobacillus bacteria can survive. The lactobacillus bacteria act as a preservative, keeping harmful bacteria from living in the ferment. This is what scientists refer to as “competitive exclusion.” The good bacteria begin to acidify the food, which is a condition Clostridium botulinum doesn’t like. Adding salt to a ferment also reduces C. botulinum’s ability to grow and encourages beneficial bacteria to take over. However, even though the

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includes rockfish bites (#yum), loaded tater tots, jalapeño poppers, and an assortment of pizzas. https:// thegreeneturtle.com/. The LB Tavern and LB Bakery in The Lord Baltimore Hotel has expanded the lunch menus. Tasty treats include the LB Burger made with custom ground short rib, brisket and chuck, and a fried green tomato BLT. https://www. lordbaltimorehotel.com/dining-en. html. Little Italy’s Café Gia Ristorante introduced a new, seasonal menu courtesy of Executive Chef Gianfranco Fracassetti. It incorporates lots of fresh fall flavors into salads, pasta dishes, and entrees. AND — it also switches out the very cool, hand-painted tabletops by local artist Docta Toonz. http:// cafegiabaltimore.com/.

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

ACME PAPER & SUPPLY

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.

fermentation process kills harmful bacteria, basic food safety practices still need to be followed. It’s important to begin with vegetables that are from an approved, reputable supplier and have been washed prior to the beginning of production. Wash hands, wear single-use gloves, and be sure to clean and sanitize the food preparation area and all equipment. Bottom line: Be sure to follow safe food practices, and if in doubt, check in with your health department. JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions and has over 30 years industry and training experience. She and her team of instructors specialize in food safety, alcohol training, ServSafe training in English or in Spanish, and writing HACCP plans in the Baltimore and Washington D.C. Metro Area. www.bilingualhospitality.com, juliet@ bilingualhospitality.com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS.

2018 Winner of RAM All Memberieod the Year f

RESTAURANT EQUIPMENT DIVISION Your Headquarters for Green Packaging, Cleaning Supplies & Equipment Restaurant Equipment & Smallwares • Janitorial Equipment & Supplies Retail Packaging • Foodservice Packaging S COMMUNITY ING THE BUSINES

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www.acmepaper.com 800.462.5812 Toll Free 410.792.2333 Baltimore 301.953.3131 Washington OCTOBER/NOVEMBER 2018 | 21

ASSOCIATION NEWS RAMW | Kathy E. Hollinger

RAMW launches Job Board, ProStart, and Programming this Fall RAMW works every day to represent businesses in the D.C. Metropolitan region on important issues, to provide useful training, benefits, and resources for operations, and to drive traffic to businesses as a marketing arm for the restaurant and food service industry. We add new training workshops and programming to the mix regularly to support the industry. As we kick off the fall season, here’s a snapshot of the robust programming we have planned that includes educational resources, marketing, and an exciting NEW benefit for members.

Job Board Launch RAMW consistently hears from operators that their biggest challenge is finding and retaining skilled staff, and operators ask for resources to address this challenge. We are actively working on workforce development efforts with our partners like DC Central Kitchen and many other training programs, and we released a Hiring Guide for members. NOW, we are thrilled to be launching a brand-new Job Board as part of our website, ramw.org, that is 100% FREE to RAMW members. Members can simply log in and post unlimited open positions at nocost as an added benefit of RAMW membership. In coming weeks, we 22 | OCTOBER/NOVEMBER 2018

encourage members to post frontof-the-house openings, back-ofthe-house openings, and positions in management to help build the database of jobs for our recruitment rollout. We have a strategic plan to drive job seekers to the site so they will see and apply for available jobs. In other areas, make sure you stay tuned this fall for upcoming events, training workshops, and marketing opportunities in October and November.

ProStart Returns On October 16, RAMW and Educated Eats will host a momentous occasion as the nationally recognized ProStart program returns to Washington, D.C., and our local restaurant and food service community. ProStart is a nationwide, two-year high school program that unites the classroom and the restaurant industry to develop the best and brightest into tomorrow’s restaurant and food service leaders. The program trains nearly 140,000 students in more than 1,800 high schools, and now local schools Theodore Roosevelt Senior High School and Ballou High School will offer the ProStart Program for the first time in nearly a decade. A press conference precedes a benefit party and networking event at the Ronald Reagan Building and International Trade Center to

support Educated Eats’ many efforts in culinary and hospitality education, workforce development, and the Frans Hagen scholarship fund.

Upcoming Workshops On November 1, RAMW offers an in-person Harassment and Workplace Culture training workshop for managers and supervisors. The workshop delves into topics that impact the restaurant industry, including response strategies, legal protections, and active discussions around potential real-life scenarios. RAMW also offers online harassment training courses available anytime, as well as the full suite of ServSafe Food Manager, Alcohol Managers, and allergens training for restaurants’ operational needs. The Association will debut a training workshop in Crisis Communication in November. PR and media experts from Live Wire Media Relations will walk attendees through a 90-minute training workshop to prepare them to best handle trying situations that can arise in the media and on social media that can challenge a small business and its public-facing reputation. RAMW’s Fall marketing lineup includes the return of DC Cocktail Week November 14 - November 18. Cocktail Week is one of the area’s most “spirited” promotions,

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spotlighting local mixologists, bartenders, and innovative cocktail programs across the Metropolitan Washington region. Participating restaurants and bars will feature specially crafted cocktails and delicious small bite pairings for one packaged price for guests to enjoy. Learn more at dccocktailweek.com. And, through our partners at the Embassy of Chile, RAMW is excited to announce our 5th Annual Chile Chef Challenge event on November 5. Savory chefs, pastry chefs, and mixologists will go head-to-head in a friendly competition showcasing delicious ingredients sourced from Chile. It’s an exciting lineup of fall programming and we hope you can take advantage of the many opportunities. RAMW continues be an advocate, resource, and community for the restaurants and food service organizations in the Metropolitan Washington, D.C. region as we work to strengthen the industry with training, events, and operational support to grow and sustain successful businesses. For more information about any of the included events or opportunities above, contact info@ramw.org. KATHY E. HOLLINGER is president and CEO of Restaurant Association Metropolitan Washington (RAMW). foodservicemonthly

BALTI-MORE | Dara Bunjon

Linwoods Restaurant at 30

Owner/Chef of Linwoods, Linwood (Woody) Dame

It doesn’t seem like 30 years ago that Linwood and Ellen Dame opened their restaurant in the burgeoning Baltimore County Owings Mills neighborhood. Plush surroundings, linen tablecloths, and superior service put Linwoods at the top of the list of must-do dining sites. With so many awards accrued over the 30 years, it would take a room just to hold all the plaques. Before it became oh-so-trendy to have an open kitchen, the Dames

LINWOODS RESTAURANT 25 Crossroads Drive Owings Mills, MD 21117 (410) 356-3030 www.linwoods.com Twitter: @linwoods_md Facebook and Instagram: @LinwoodsRestaurant

were ahead of the game. The ever steady and loyal clientele fill the tables for both lunch and dinner. Highly successful catering — both

in-house and off-premise — boosts the sales figures and patronage. If you are looking for the definition of hospitality, it would be Linwoods Restaurant. Happy 30th!!! 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.

... DIDN'T WE SEE YOU AT ... | The Mid-Atlantic Expo at Martin’s West, Oct. 2

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OCTOBER/NOVEMBER 2018 | 23

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. COBRA CABANA

Josh Novicki 901 W. Marshall Street Co-Owner Richmond VA 23220 804-359-0768 $20 and under Sandwiches/Soups/Salads/Deli A new restaurant called Cobra Cabana will be opening at 901 W. Marshall Street in Richmond, Virginia 23220. The restaurant will offer dishes from all over the world and the menu will feature six to seven signature items. The restaurant also will include vegan items and serve cocktails. In addition, a summer opening is expected. Contact number 804-359-0768 is for coowner Josh Novicki, at En Su Boca where he serves as manager. New Realm Brewing Cary Falcone Independent 1209 Craft Lane Co-Owner inquiries@newrealmbrewing.com 404-968-2778 Publication Date: 5/1/2018 Virginia Beach VA 23454 2018 September www.newrealmbrewing.com $20 and under

BEVERAGES

New Realm Brewery will be opening a new brewery and tap room at 1209 Craft Lane in Virginia Beach, Virginia 23454. The new brewery is capable of brewing 40,000 barrels annually, and will feature a tasting room with a wide variety of beers on tap, an outdoor beer garden, and private event space. The facility will be approximately 58,000 sqft and will produce much of New Realm's beer selection for the East Coast. A fall opening is expected. Contact number 404-968-2778 is for corporate office in Atlanta, GA.

RESTAURANT JAY CINCO

Independent 100 Cantley Dr Charleston WV 25314 $20 and under American Jay Cinco plans to open a new restaurant September 2018 at 100 Cantley Dr, Charleston, West Virginia 25314. The owner plans to put a bar and grill on one side of the building and a grab and go store on the other. The menu will include burgers, wings, the standard American food with an Asian flair. In the grab and go section of the business, plans are to sell craft beer, wine, liquor, salads and cheese.

RESTAURANT MIKE BRAMSON

1214 U St. NW mike@dinesrg.com Washington DC 20009 $20 to $50 Classic/Varied Social Restaurant Group is planning a new restaurant for the former The Prospect space at 1214 U St. NW, Washington, DC 20009, which recently closed. Few details about the opening, including name and concept, are known at this time, but we will update as we learn more. Contact owner via Facebook: www.facebook.com/mike.bramson.9, or via email at mike@dinesrg.com.

HARBORQUE KELLEY STEWART

410-685-7675 Baltimore MD 21201 www.harborque.com $20 to $50 Food Truck The owner of HarborQue is closing the restaurant's brick and mortar location at 1125 S. Charles St., Baltimore, MD 21201, and launching HarborQue food trucks. The trucks will offer the same menu of pulled pork, brisket, hot sandwiches, burritos, and fried chicken. The first HarborQue truck will start serving in May of 2018. Contact phone number listed, 410-685-7675, is for HarborQue. Follow on Facebook: www. facebook.com/harborquebaltimore.

THAI RAINBOW BOUNMY XAYAVONG

Crossroads Cir. & Greeneigh Ave. Middle River MD 21220 2018 $20 to $50 Asian A new restaurant called Thai Rainbow has a leased a 2,500 sqft. space at the new Greenleigh at Crossroads 1,000 acre mixed-use development at Crossroads Circle & Greenleigh Ave., Middle River, MD 21220. According to public records, Bounmy Xayavong is the owner of Thai Rainbow, and sources indicate the opening will be in the summer of 2018. Few details about the opening are known at this time, but we will update as we learn more.

KOVI KITCHEN VI NGUYEN

2921 S. Glebe Road Arlington VA 22206 2018 July 301-980-8786 www.kovikitchen.com $20 and under Asian A popular food truck will be opening a new location at 2921 S. Glebe Road in Arlington, Virginia 22206. Kovi Kitchen specializes in $3 tacos, rice bowls and bahn mi. A fall opening is expected. Contact number for the restaurant is 301-980-8786.

CHOP SHOP TACO TEDDY KIM

1008 Madison Street teddyk@avantihg.com Alexandria VA 22314 202-550-6500 $20 and under Mexican Chop Shop Taco is a new restaurant coming to 1008 Madison Street in Alexandria, Virginia 22314. Chop Shop Taco plans to serve tacos, tortas and snacks, including a variety of off the spit meats, including al pastor, chicken, pork belly and brisket. Contact number 202-550-6500 is for Teddy Kim of Avanti Holdings, which is part owner of the restaurant. BETHLEHEM RESTAURANT & GROCERY Imad Qendah 1329 Grandin Road Roanoke VA 24015 540-904-6606

$20 and under European A new location of Bethlehem Restaurant and Grocery will be opening at 1329 Grandin Road SW in Roanoke, Virginia 24015. The new location is expected to have a similar menu to the original location featuring Mediterranean cuisine. Dishes will include chicken and beef shawarma, falafel, kabobs, hummus and gyros. Contact number 540-904-6606 is for existing location also in Roanoke.

TOASTIQUE BRIANNA KEEFE INDEPENDENT

764 Maine Ave. SW Washington DC 20024 2018 June www.toastique.com $20 and under Classic/Varied A new concept called Toastique is opening at The Wharf mixed-use development, 764 Maine Ave. SW, Washington, DC 20024. The restaurant will feature a menu of gourmet savory and dessert toasts, as well as a juice bar. Opening is slated for the summer of 2018. Follow on Facebook: www. facebook.com/toastiqueDC. Contact owner via email at brianna@tastique.com.

PATTERSON PUBLIC HOUSE

Scott Lanphear 2901 E. Baltimore St. Baltimore MD 21224 $20 to $50 American A new restaurant called Patterson Public House is opening at 2901 E. Baltimore St., Baltimore, MD 21224, in the former Bistro Rx space. The menu for the neighborhood tavern concept will feature burgers, wings, and seasonal offerings, as well as several local beers on tap and a limited wine list. Weekend brunch will also be offered. Contact owner via Facebook: www.facebook.com/profile. php?id=2321202.

THE CHOPTANK

Alex Smith 1640 Aliceanna St. info@atlasrestaurantgroup.com 443-682-8950 Baltimore MD 21231 2018 July Steak/Seafood UPDATE!! Previously we reported that a new, as-yet-unnamed restaurant would be opening at the Broadway Market, 1640 Aliceanna St., Baltimore, MD 21231, which was set to begin redevelopment in the summer of 2018. We can now report that the restaurant will be called The Choptank and will have an expected opening in the summer of 2019. Alex Smith and Eric Smith are partnering with Billy Tserkis of Captain James Landing to open the restaurant, which will be a traditional Maryland crab house and fish restaurant and will also offer dishes such as fried chicken, ribs, and hard shell crabs. The 5,000 sqft space will have seating for 150, as well as outdoor waterfront seating. Contact phone number listed, 443-682-8950, is for Atlas Restaurant Group, located at 1000 Lancaster St., Baltimore, MD 21202. Follow Atlas Restaurant Group on Facebook: www.facebook.com/AtlasRestaurantGroup.

POKEWORKS

Kasper Hsu Tysons Corner VA 22043 2018 212-575-8881 http://www.pokeworks.com $20 and under Asian A new location of Pokeworks will open by late summer at a yet-to-be-announced street address at Tysons Corner, Virginia

23233. Pokéworks serves build-your-own poké bowls, poké burritos and poké salads with a variety of proteins, sauces and toppings to choose from. Bowls feature albacore, shrimp and scallops cooked in a sous vide machine, free-range chicken breast and tofu. Contact phone number listed 212-575-8881 is for Kasper Ksu, Partner, at an existing restaurant in New York.

BUENA VIDA

2900 Wilson Blvd Arlington VA 22201 301-587-8407 http://www.buenavidarestaurant.com/ $20 and under Mexican A new location of Buena Vida will be opening by fall 2018 at 2900 Wilson Blvd in Arlington, Virginia 22201. The restaurant offers Mexican cuisine in a variety of small plates as well as a $35 all-you-can-eat offering. The Buena Vida bar will feature Spanish and South American wines, Mexican beers and a variety of tequilas and mezcals available in tasting flights. Contact number 301-755-6132 is for Silver Spring, Maryland location.

THE PIT AND PEEL

Craig Brosius Independent 11800 West Broad Street Short Pump Town Center Richmond VA 23233 804-367-5885 http://www.thepitandthepeel.com $20 and under Bakeries/Coffee/Snacks A new location of The Pit and the Peel will be opening at the Short Pump Town Center at 11300 W. Broad Street in Richmond, Virginia 23233. Existing locations feature a juice bar and bistro offering a variety of fresh juicing options, as well as breakfast, sandwiches, soups and paninis. New location should be open by late 2018. Contact number 804-367-5885 is for existing location on Main Street also in Richmond.

MAHANA POKE

43780 Central Station Drive Ashburn VA 20147 2018 August 941-257-3663 info@mahanapoke.com https://www.mahanapoke.com $20 and under Asian A new location of Mahana Poke will be opening at 43780 Central Station Drive in Ashburn, Virginia 20147. While the restaurant's menu has yet to be disclosed, we do know that it will offer a variety of poke bowls. A summer opening is expected. Contact number is 941-257-3663.

SNOCREAM

Arturo Mei 967 Rose Ave. North Bethesda MD 20852 202-656-6144 holla@snocreamcompany.com www.snocreamcompany.com $20 and under Desserts A new location of Snocream is opening at the upcoming The Block food hall at 967 Rose Ave., North Bethesda, MD 20852, in the Pike & Rose mixed-use development. Snocream serves Taiwanese-inspired shaved ice cream in a variety of flavors, with toppings such as cookies, candies, and fruit. Boba tea and soft-serve ice cream are also available. Opening is expected in late 2019.

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

OCHMRA .................................................................... 7

Tell them you saw it in Foodservice Monthly

Forrester Construction............................................ 10

Performance Foodservice ............ Inside Back Cover

Acme Paper ............................................................. 21

Gourmet Kitchen....................................................... 5

P & F Meat ............................................................. 13

Barter ....................................................................... 17

H M Wagner ...................................Inside Front Cover

Bi-Lingual Hospitality .............................................. 21

Itek Construction..................................................... 10

Chesapeake Greenhouse, Ltd ................................. 1

Martin Bamberger .................................................. 17

Congressional Seafood ............................................ 3

Maryland Department. of Agriculture .....Back Cover

24 | OCTOBER/NOVEMBER 2018

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RAMW ...................................................................... 19 RAM EF .................................................................... 19 Tech 24 Construction ............................................. 15 foodservicemonthly

DO NOT allow anything to keep you from attending! Fall Food Show November 6, 2018 12pm - 4pm Martinâ&#x20AC;&#x2122;s West 443.487.5300 or 800.755.4223 PerformanceFoodservice.com/maryland