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Volume 13, Number 11 n November 2014 TM
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The Newsmagazine Foodservice Professionals Rely On
INSIDE
Volume 13, No. 11 n November 2014
foodservicemonthly TM
news and information Advertiser Spotlight: The Essence of Local, Abuelita Mexican Foods.................................................. 9 RIS Catering is Live!..................................................................................................................... 16 Association News OCHMRA.......................................................................................................... 21 Hoiiday Linens by Kristin Dempsey................................................................................................ 23 Below the Equator: A Wine and Travel Odyssey by Celeste McCall................................................... 26 Association News VHTA................................................................................................................ 27 Association News RAM................................................................................................................. 28 Ad Index...................................................................................................................................... 29 Restaurant Activity Report............................................................................................................ 30 Columns Sauce on the Side Bob Brown Says Fork in the Road Food Smarts Foodservice Technology The Latest Dish Whining ’n Dining Balti-MORE
by by by by by by by by
Michael Birchenall.................................................. 4 Bob Brown........................................................... 10 Genevieve LeFranc................................................ 12 Juliet Bodinetz...................................................... 18 Henry Pertman..................................................... 20 Linda Roth........................................................... 22 Randi Rom .......................................................... 24 Dara Bunjon......................................................... 25
foodservicemonthly foodservicemonthly.com
Volume 13, Number 11 n November 2014 TM
The Newsmagazine Foodservice Professionals Rely On
RIS Expands to the Streets of the District
RIS Catering Is Live!
On the Cover Ris Catering expands to the streets of the District. The mobile team includes Melania Castegnaro, Erin Socia-Hernandez, Ris LaCoste, Zack Harbaugh, Ryan Moore. photo credit: Michael Birchenall
Foodservice Monthly is the only publication to be awarded the RAM Allied Member of the Year award and the RAMW Joan Hisaoka Associate Member of the Year award, the highest honor for a non-restaurant member.
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SAUCE ON THE SIDE
Ebola: What You Can Do
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Mr. Bruni, former et a flu shot. restaurant critic for the The latest fear newspaper, reminds us mongering over that in matters that we the Ebola virus is can control we don’t do just not a healthy thing. such a hot job … like the While thousands in West flu. He says, “During the Africa are being infected 2013-2014 flu season, and dying and suffering according to the Centers from a relentless, violent for Disease Control and disease … we are expecting our neighborhoods to by Michael Birchenall Prevention, only 46 percent of Americans suffer the same devasting received vaccinations against consequences. It makes us influenza, even though it kills about suspicious of our neighbors and 3,000 people in this country in a those that are not like ourselves. good year, nearly 50,000 in a bad That’s not healthy in itself. one.” If you want to read what I think is a good examination on the American take on Ebola, read the op-ed article in the New York Times by Frank Bruni at http://tinyurl.com/ npoewpb
Every time I read about Ebola I think about kitchens and restaurants because that’s where I have spent more of my adult work life … either working or writing about. Workers coming in sick. We always need
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them to come in. Workers infecting others if they cough into the open air or don’t wash hands are common ways to reduce an already short workforce. More flu shots, more good personal hygiene and a respect for your fellow worker’s health as well as your own will result in greater productivity, fewer folks sick and a robust stuff. Ebola cannot be transmitted through the air. Have you been in the Metro lately, a doctor’s office, a crowded festival or dining room? Airborne infectious disease season is upon us and I don’t see any fear in our hearts or much concern. Because of my lung transplant and lowered immune system, I look at the world differently than I did a year ago. I had made a conclusion that maybe we were too clean and thus more vulnerable to infectious diseases. Now I wear a procedure mask in what I call compromised situations that I cannot control, i.e. the Metro, doctors’ offices, hospitals, crowds, etc. I have gotten over looking different … I know I am safer. Wash your hands. It’s what we should do … Ebola or no Ebola.
Whenever I read about Ebola or healthcare outbreaks, hand washing is near the top of the easy things we can do. We are ahead of most of the public … we live good health practices every day … do it at home as well. It doesn’t take long in a public restroom to see the lack of proper hand washing skills (or none at all) … or worse—filthy facilities with cold water only and a lack of decent soap. Ebola is a killer and it’s killing our West African neighbors while growing at an exponentially significant pace. I am proud of all the healthcare workers that place themselves on the frontline knowing they are at risk. It is a bravery I am not familiar with but learn more about each day. And when they travel as volunteers to West Africa to offer their professional skills and service, then we want to remove them from our world when they return. I got my flu shot.
foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 13, No. 11 n November 2014
Available from Your Local Distributor Contact: Steve Dill • SDill@abuelita.com • 703-369-0232
Michael Birchenall
Editor and Publisher michael@foodservicemonthly.com
Lisa Silber
Sales Manager lisa@foodservicemonthly.com
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Foodservice Monthly is published by Silver Communications, Corp. The FSM mission is to provide the Mid-Atlantic foodservice professional with news and informa-
Contributing Writers Juliet Bodinetz Celeste McCall tion in an informed, imaginative and insightful newsmagazine. Bob Brown Amy Novick Foodservice Monthly assumes no Dara Bunjon Henry Pertman responsibility for material submit John Davis Randi Rom ted to us. All information contained Tom Finigan Linda Roth in this publication is believed to be Genevieve LeFranc Jay Treadwell accurate. No part of this publica- tion may be reproduced in whole or Contact phone: 703-471-7339 in part or transmitted in any form fax: 866-961-4980 without prior permission from the email: info@foodservicemonthly.com publisher of Foodservice Monthly. web: www.foodservicemonthly.com
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The Newsmagazine Foodservice Professionals Rely On
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FSM NEWS
Scruggs Named National ‘Lamb Jam Master’ by American Lamb Board Lamb Jams: Seattle’s Sarah Lorenzen (Andaluca), Boston’s Nemo Bolin (Cook & Brown Public House) and San Francisco’s Sophina Uong (Pican). Since the same ingredients had to be used, Scruggs shipped across the country the prepared lamb from Craig Roger’s Border Springs Farms and all the accompaniments to make 300 plus portions. Upon arriving in California after a redeye flight from DC, Scruggs found that the FedEx shipment had not arrived after a delay caused by problems at the company’s Memphis hub. No food, no competition for Scruggs was the bottom line since no California products could be substituted. An hour before the local FedEx closed, the shipment arrived but FedEx had no drivers to send it out. Finally a FedEx employee who lived five minutes away from the venue, agreed to make the delivery.
That almost disaster out of the way, Scruggs found a local bakery where he could use the kitchen to make the sandwich bread. The baker also came in on a day the bakery was closed to open his kitchen for Scruggs. The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board’s programs are supported and implemented by its staff in Denver.
FSM NEWS Continued on page 6
We pledge … you Won’t be disappointed! Rodney Scruggs, executive chef at Occidental Grill & Seafood, won the national American Lamb Board’s “Lamb Jam” after capturing the DC regional competition.
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odney Scruggs, executive chef at Occidental Grill & Seafood, won the title of 2014 Lamb Jam Master at the national competition in San Luis Obispo County, Calif. at the Savor the Central Coast food and wine festival. Scruggs prepared 300 servings of his DC-winning Lamb Dagwood sandwich plus portions for the judges that included chefs Fabio Viviano and Tanya Holland. To qualify for the national competition, Scruggs had to first compete in Washington against 20 other local chefs in the North Hall at Eastern Market.
Winning Lamb Jam “Dagwood” Sandwich The DC Lamb Jam, organized by the American Lamb Board, is a fundraiser for DC Central Kitchen. Michael Birchenall, Foodservice Monthly editor, was one of the local judges. In Washington, the Occidental dish won Best of Show over the four category winners: Best in Shank: Erik Bruner-Yang from Maketto with cumin lamb shank chow fun; Best in Leg: Victor Albisu from Del Campo with lamb empanadas; Best in Ground: Wes Morton from Art and Soul with curried lamb sausage; Best in Shoulder: Dimitri Moshovitis from Cava Mezze Grill with lamb benedict. In California, Scruggs competed against chefs from three other regional
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FoodService Monthly
FSM NEWS, cont. Metropolitan Chosen for Certified Angus Beef Brand Products Metropolitan Meat, Seafood and Poultry has been selected to bring Certified Angus Beef to the MidAtlantic region. Rich in history and tradition, the Certified Angus Beef brand blends well with Metro’s own heritage in the market—delivering superior-quality products to hotels, white-tablecloth restaurants, country clubs and more for over 70 years. “The Certified Angus Beef brand allows us to bring the most premier center-of-the-plate beef to the
market,” says Brian Willard, Metro’s CEO. “Both storied companies working together offer a tremendous opportunity to our customers and their guests.” Known for its exceptional quality and flavor, the Certified Angus Beef brand’s 10 strict standards ensure it’s a cut above USDA Prime, Choice and Select. It is brought to the table by family farmers and ranchers of the American Angus Association. Only distributors chosen through a
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process through the beef brand’s office in Wooster, Ohio. “We appreciate the opportunity to match our product’s quality with Metro’s expertise to raise the bar,” say Mark Polzer, the beef
FSM NEWS Continued on page 8
RAMW Joins DC Health Link
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Restaurant Association Metropolitan Washington (RAMW) has purchased health insurance for its employees through DC Health Link, an online marketplace geared toward small businesses to shop, select and compare health insurance policies from various carriers to offer coverage to employees. RAMW joins a growing number of DC-based small businesses who have taken advantage of the affordable healthcare options offered through the marketplace. “We chose to make the switch to DC Health Link because we felt we would receive a quality product and cost savings for the organization,” explains RAMW President and CEO, Kathy E. Hollinger. She continued, “We recommend DC Health Link as the best option for our small business members looking to offer quality healthcare options to their employees.” DC Health Link provides small businesses the same purchasing
power as large corporations in choosing health insurance options via an array of significant decision-making tools such as, access to more than 250 different qualified health plans from multiple insurance carriers, connections to certified insurance brokers who assist in the selection process and enrollment. In addition, DC Health Link provides easy monthly administration of plans selected by employees. “We are saving approximately $1,400 per month and are offering our staff comprehensive coverage,” Hollinger said. “We welcome RAMW as a new customer,” said Mila Kofman, J.D., executive director of the DC Health Benefit Exchange Authority. For more information about DC Health Link, contact Jackie Ludden, project director, for the RAMW/DC Health Link Partnership at jackie@ramw.org or visit dchealthlink.com.
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8 n november 2014
FoodService Monthly
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FSM NEWS, cont. brand’s vice president of business development. “Metro’s team is fully engaged with our mission to identify superior-quality beef for customers to enjoy every time they visit your establishment.” Run by third-generation family members, Metro’s focus on street sales and product expertise help ensure long-term customer success. The company looks forward to visiting with customers about this premier beef brand. For information, contact Anton Richards, Metro’s Brand Specialist, at 800-522-0060. For more information about the Certified Angus Beef brand, visit www. JoinOurCABTable.com
ITEK Accepting Donations for Children’s National Brain Tumor Institute ITEK and Ozzie Yazgan are raising money for the Children’s National Brain Tumor Institute for Children’s
National Medical Center. The money will go towards the fight against brain tumors and the children affected. Donations will benefit the children and the research to fight this disease. These donations would be 100% tax deductible. Make your check out to Children’s National Medical Center and mail to ITEK at 627 Carlisle Drive Herndon, VA 20170. Donations will be accepted through November 10.
Linda Roth Associates Adds to Communications Team Linda Roth Associates, Inc. (LRA) announced the appointment of Ashley Abed to the position of publicist and Mary Cline to the position of public relations coordinator. In her new role, Abed will manage media relations, special events, marketing and community outreach for LRA’s hospitality, foodservice, travel and tourism industry clients. Cline will support
through media relations, marketing initiatives, community outreach and special events. www.lindarothpr.com
NRA’s RPI Gains in August
Ashley Abed
Mary Cline
media relations campaigns, special event planning and execution, marketing and community outreach for LRA’s hospitality, foodservice, travel and tourism and luxury brand clients. “Ashley and Mary have incredible potential and a wealth of knowledge we look to leverage as they continue their journeys here in DC,” said Linda Roth, president. “I can already tell they will be wonderful assets to us as we look to grow.” Linda Roth Associates, Inc. provides creative connections
Driven by stronger same-store sales and customer traffic levels and a more optimistic outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) posted a solid gain in August. The RPI stood at 101.9 in August, up 1.0 percent from July and its first gain in three months. In addition, the RPI stood above 100 for the 18th consecutive month, which signifies expansion in the index of key industry indicators. “The August gain in the RPI was fueled by stronger same-store sales and customer traffic results, aided by continued improving economic conditions,” said Hudson Riehle, senior vice president of the Research
FSM NEWS Continued on page 28
FOODSERVICE MONTHLY
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november 2014 n 9
ADVERTISER SPOTLIGHT
Abuelita Mexican Foods … International Fare, Locally Made
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ucked away in an industrial zone in Manassas Park, Va. is a small minority-owned food manufacturing company that specializes in Mexican foods. Abuelita Mexican Foods has been making quality Mexican foods in Virginia since 1971. Eugene Suarez, Sr. and his son, Eugene Jr. produced their first tortilla on June 3, 1971 in their tiny tortilla factory in Herndon, Va. They started small but grew a company that has filled a 36,000 square foot facility with more than 60 employees. Steve Dill, director of sales and chef for Abuelita, invited Foodservice Monthly for a tour of the plant. Nothing was closed off … other than the requirement for full body and beard gear to follow safe manufacturing practices—including ear protection. Eugene Suarez, Sr. and Eugene Suarez, Jr. have remained committed to the tradition of cooking and grinding their own corn for their premium corn tortillas and corn tortilla chips. You will find many companies using the more convenient corn flour. Abuelita mixes modern technology and old world techniques to create their hand crafted products. You will see traditional limestone grinding wheels from the American southwest to grind the corn. The difference is in the taste and crunch of every chip. The classic 6-inch corn tortilla was their first product; inspired by the cooking and recipes of Carmen Suarez, the family
matriarch. Whole kernel corn, cooked in small batches and ground with the traditional stone metate, was baked to create the great taste and texture of truly authentic corn tortillas. This process is still the fundamental basis for all of the corn products. Today, they still offer that classic tortilla, plus a complete line of flour tortillas, flavored tortilla wraps, taco shells, many flavors and shapes of tortilla chips, and prepared Mexican entrees. They have expanded their offerings every year and even manufacture and custom pack for customers. Steve Dill described the basic tortilla market as commoditybased and the market is flooded with cheap chips of a quality that reflects their price. Abuelita is a supplier to the foodservice industry, the retail grocery trade has shown great growth as well as club stores and specialty trades. Abuelita is a military, USDA, FDA, and Silliker inspected facility. They are also a Virginia’s Finest and minority-owned company. Foodservice Monthly sees Abuelita at all the foodservice distributor
abuelita mexican foods 9209 enterprise court manassas park, va 20111 703.369.0232 www.abuelita.com office@abuelita.com
Eugene Jr., Peggy and Eugene Sr. Suarez
shows and the Fancy Food Show as well at the Virginia Food & Beverage Show. They started as the first Mexican food company in the region when Mexican food was not the culinary trend it is today. As a result, they have been in the market longer than their competitors and have proven Abuelita is not just a passing culinary fad, but rather a local institution with powerful brand name recognition. My favorite story is that one of their customers is based in Mexico … that means a tortilla chip made locally in Virginia is then shipped to Mexico … that’s a pretty good chip.
10 n november 2014
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FoodService Monthly
B BOB BROWN SAYS ...
Hospitality Heroes: How the Human Touch Trumps Brands
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hether Starbucks, $1,500, Really? Nordstrom, “As you can see Mr. Wegmans, or Brown, these brackets Apple, we all have supporting your headlights our favorite companies. are broken. To pass Yet, it’s the creativity and inspection, we’ll have to generosity of its people order and install a new that seals our loyalty. assembly.” “What’ s the Consider the story of damage?” I inquired. Zach Foster of Virginia “Along with the oil BY BOB BROWN Tire and Auto. Last change, it’ll run around July, I drove my Nissan $1,500, including labor,” he read Maxima over for its yearly state the verdict. “You’ve got to be inspection. Normally a routine affair, kidding … $1,500?” I protested. I was startled when a mechanic summoned me to the service bay. Flabbergasted I got that sinking feeling you get when your dentist tells you that, Well, I can search online, and we instead of a filling, you need a root might find a refurbished assembly,” canal. he replied. I mulled over the cost of the repair versus buying a new
car. Resigned to a no-win, I replied, “OK, let’s go with Plan B.” “You’ll have to leave the car with us since it failed inspection,” he laid down the gauntlet. “But we’ll get you a ride home on the shuttle bus and call you once we’ve located the part,” he continued. Later, I got the update. “Mr. Brown, we found a rebuilt assembly in Texas for $750. It’ll cut the cost to around $1,000. Please give me your credit card number to purchase the part, and we should have it wrapped up in about a week,” he continued.
“… no matter how strong your brand, it’s your people added to the product that make the difference.” Out to Lunch
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I told him I was leaving on a trip to LA for 10 days and asked him to call when the part arrived. After enduring an all silence for six days, I discovered the Maxima saga had disappeared into thin air. Being transferred from rep to rep wasn’t the kind of service to which I’d been accustomed. Fuming, I got a takecharge person on the phone. “Hello Mr. Brown. My name is Zach Foster. I’m the service manager and sorry to hear no one kept you informed. We dropped the ball. Let me do some investigating, and I’ll call you back in 10 minutes.”
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I’m personally going to fix the brackets, refund your money for the refurbished part, and comp your oil change. And, since you’re on the road, I’ll make sure your Maxima is in your driveway fixed, passed, and ready to go later tonight.” When I got home, there was another surprise. The car was cleaned and in the back seat were two brand new tool kits emboldened with the Virginia Tire and Auto logo, the adjusted receipt, and a note that read, “Thanks for your patience.” Sure, the big boys like Disney,
Zappos, and Ritz-Carlton have service failures, but, not unlike Virginia Tire and Auto, they have cultures that foster warmth, ingenuity, and hospitality heroes like Zach. In the end, no matter how strong your brand, it’s your people added to the product that make the difference. Never forget that loyalty is local. Bob Brown, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, and Morton’s of Chicago, Olive Garden, and Red Lobster. He has appeared on the “Food Network” and is author of The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success and recently released “The 7 Keys of Beverage Sales Success” and “The 8 Keys of Dining Sales Success” DVD and on-line learning systems. www.bobbrownmedia.com.© Bob Brown 2013
Reach restaurateurs. Advertise with us! Contact Lisa Silber at 703.471.7339
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FoodService Monthly
FORK IN THE ROAD
Excellence in Any Language: The Very French, Très Charmante Annie Boutin-King
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nnie Boutin-King, the director of catering at the Ritz-Carlton, Washington DC is no stranger to luxury, having built her career providing impeccable hospitality in upscale hotels like Omni, the Biltmore LA, and the Ritz-Carlton Washington, DC. It takes someone with discerning taste, a palpable air of sophistication, and a refusal to settle for less than greatness to carry out the mission of the hotel. The Ritz-Carlton is a renowned brand-name hotel famous for its luxury dining, all-hands-on deck approach, and richly multicultural staff, locally hailing from more than 30 countries. But it’s not always glamour and glitz. To get the job done often requires 13-hour days and a strict dedication to serving well the crème de la crème. “Many times we
face challenges, as this is a very busy hotel, but we pull up our sleeves and just do it. The result has to be outstanding, that is not a question. The excellence in everything is what attracts me to this work.” Where did you grow up? “A small town in Vendee on the western coast of France, where all foods are abundant in variety.” When did you first become interested in cooking and decide to pursue a culinary career? “I became interested in cooking when I was on my own in Paris, but growing up with good food certainly set me in that direction. When I moved to Los Angeles in the 80s I got a position as an assistant to Bernard Jacoupy, the vice president of food and beverage and general manager of Bernard’s Restaurant at The Biltmore Hotel. Bernard taught me everything
“ ‘Excellence in foodservice’ is my motto.” Annie Boutin-King
about fine dining and excellence.”
him in many famous LA locations. Then, Kora Kroep, Lisa Erlich and I What is your culinary history? started the chapter of Les Who inspired your love of Dames d’Escoffier, LA where cooking along the way? we’d meet once a week in “My grandmother, my Michel’s restaurant Citrus. mother, and my cousin— Of course, since he kept who is a chef—taught me sending us fabulous dishes, a lot while I lived in Paris. we were not too efficient Their cooking was very BY GENEVIEVE Lefranc in our work! Then my and simple, but always used Michel’s families moved to fresh produce, meats, fish, DC in 1997 and I would and shellfish. Where I am from has stop by regularly to see him while all these ingredients in abundance. he was working on the remodeling I realized later how lucky I was to of Citronelle. He is not only a good grow up there as not all regions have friend, but an exceptional artist in the such plentifulness, even in France.” culinary world.” Tell us some of the discerning clientele with which you’ve worked in the industry. What are your favorite restaurants in the DMV area? “I was the secretary for the “Citronelle was my all-time Club Culinaire in LA, so I knew favorite, Jean-Louis and Galileo, all the chefs from that time: Marcel’ s , Mintwood, Central, Fiola, Michel Richard, Michel Blanchet, Black Salt, DC Coast, so many.” Wolfgang Puck, Joachim Splichal, Jean-Francois Meteigner, to name Why DC? What do you love about this city? a few. In DC, I have worked with “My husband and I moved from many chefs, including the famous LA to DC when my daughter, Jean-Louis Palladin. In my LA Sophie, was two-years-old as we days, I did events for Richard wanted to be closer to our families. Chamberlain, Gerald McRaney, It was closer to France, where my Chick Corea, President Francois family lives, and it is Terry, my Chirac, Robert Redford, Tom Hanks, husband’s, hometown. I had visited Marlon Brando, Michael Eisner. In a few times and loved it at first Washington, DC I’ve worked with sight. It is so quaint and so pretty.” Bill Gates, David Rubenstein, Tug What’s new, trending, and innovative McGraw, as well as presidents, vice about the hospitality industry right now? presidents, and secretaries of state.” “Going back to very basic foods. Tell us about your relationship with Michel Richard. “Back in the 80s when I moved to LA, Michel Richard had the pastry shop in the city, and I met him through the Club Culinaire of LA which was founded by Michel, Bernard (my boss at the time), Gugenheim, and two others. I became the automatic secretary of the Club. We started the Picnic des Chefs, an upscale sit-down meal cooked outside for more than 500 guests in a park that’s still held every June! Michel also did the crepes at my first birthday party in LA in my apartment, and I helped coordinate events for
We’re seeing lots of varieties. Onceobscure vegetables, meats, and fish I grew up with are now accepted.” Who has been your most interesting catering client and what’s the story behind it? “April was the Children’s Ball for Children’s Hospital, co-chaired by Bret Baier and Ambassador Al Otaiba with Wolfgang Puck and Nobu. We had more than 900 guests and an all-time DC record of $11 million was raised! In 1989, I convinced my GM at the Biltmore Hotel to cook the dinner for Nelson
FORK IN THE ROAD Continued on page 14
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FoodService Monthly
ANNIE BOUTIN-KING Small Bites
an EXTENSION of your kitchen
Where do you live? Arlington, Va. Favorite art: Ballet Pets: Binky and Pumpkin, our two lady cats Favorite snack: None, unless one good chocolate! Music: Classical—WETA is on at all times in my car I never leave home without: Being well dressed Who inspires you: My parents and their great work ethic
FORK IN THE ROAD Continued from page 12 Mandela’s first fundraiser dinner of 1,000 guests when he just got out of prison. It was one of the most starstudded events I have ever done. I’ve also had the privilege to work with Wolfgang Puck for the Oscars in LA in 1997; 1984 Olympics; and I also did Julia Child’s 80th birthday celebration in LA.”
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What is your biggest catering disaster story? “Jacques Pepin, Jacques Torres, Alain Sailhac, and Andre Soltner were doing demonstrations for the Smithsonian Institution Celebrity program a decade ago when a pipe burst in one section of the ballroom, creating a waterfall.” If you were on death row, what would be your last meal? “Definitely foie gras, caviar, oysters, langoustines, tiny brown shrimp, duck/lapin, Brillat-Savarin, mara des bois (tiny strawberries), Sauternes, Sancerre, Montrachet, Margaux, and Baumes de Venise. Not cheap but, after all, this is the last meal.” What is your guilty food pleasure? “Caviar and oysters.” What is your favorite family recipe? “My mother’s Lapin flambé au Cognac et a la crème et champignons.” What do you consider key to your success? “Love of food and wine, and passion for creating an event that people will say, ‘This was great food, great service, gorgeous and we had best time!’ ” What do you cook for yourself and family at home? “I have always served a sit-down three course meal for my family every evening. It’s not as good
Necessary extravagance: Shoes Favorite ingredient: Classic herbs such as thyme, basil, oregano Everything goes better with: Wine Preferred knives: Sabatier Favorite cocktail: Old Manhattan Favorite dessert: Baba au Rhum Jewelry you wear everyday: Pearls Nail polish color: Chanel Rouge Fatal Favorite form of exercise: Dancing now that our daughter is living in France. If I’m working late for an event I make sure to have prepared food to reheat. Know that a French woman cooks only the main course! We start dinner with a soup already prepared or crudités with a vinaigrette or pate, and cook the meat or the fish while eating the first course. Dessert can be fruit, yogurt, or a prepared custard. Simple food with lots of vegetables and variety and never the same thing in one week.” What are the starkest differences you see between the French and their relationship with food compared to Americans? “We love to eat, drink, and talk, and we are all raised that way. We just can’t imagine not having our three sit-down meals every day.” What is your biggest or proudest accomplishment thus far? “That my husband and I have raised a well-balanced daughter who loves food and cooks as well. I hope I’ve also influenced a few of my American friends in eating natural and varied foods.” What is something you know now that you wish you knew when you were starting out? “Knowing early that I had such a great heritage and using it more.” GENEVIEVE LEFRANC is a freelance writer/editor based in the greater BaltimoreWashington, DC area. She holds a BA from James Madison University in writing, rhetoric, and technical communication. She also pens a column for the Alexandria, Va. regional lifestyle magazine Old Town Crier. She actively researches and writes about travel, pop culture, beauty and fashion with creative nonfiction her métier. Contact: genevieve.lefranc@gmail.com or www.genevievelefranc.wix.com/gmlportfolio
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16 n november 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
RIS Catering team: Erin Socia-Hernandez, Melania Castegnaro, Zack Harbaugh, Ryan Moore
RIS Catering Is Live! by Michael Birchenall
R
is Lacoste was on the cover of Foodservice Monthly in August, 2009 a few months before opening her Washington, DC restaurant in The Ritz-Carlton & Residences at 23rd and L. It had taken four years to put together her deal and we ended the story with the hope of featuring “Ris in her comfort zone … in her kitchen whites behind her own stove.” While maintaining a steady presence in the chef community through her countless charity/ community commitments, Ris has carefully branded and expanded her restaurant operation while maintaining the Ris touch. One of my favorite quotes about Ris came years ago when I was interviewing John Wabek who was then a chef at New Heights. I had asked John about chefs who had influenced his career and he immediately names Ris Lacoste. I asked what it was
about Ris … and he said, “Her food just tastes good.” Overcoming the obstacles that rolled her way trying to open Ris, I look at the restaurant five years later and I see carefully branded components that have been added over the years i.e. RIS @ Union Market, RIS Private Dining, RIS & Shine, RIS TO GO, Holiday Sides and Pies, RIS Café Cocktails and the newest RIS Catering. I sat down with Ris and her team to talk off-premise catering,
in my view the toughest hospitality business. I met with Catering Manager Erin Socia-Hernandez, Chef de Cuisine Ryan Moore, Sous Chef Zach Harbaugh and Pastry Chef Melania Castegnaro. Immediately I could see they were fully committed. When Ris brought on Erin they sat down and put the Catering project on paper and determined a budget. They made sales goals. They considered staffing … all you should do to set up a business within a business. Ris is more than a chef—more than an owner … she’s a savvy entrepreneur. They knew they had a market from all the requests from loyal customers … from the Ritz residences and the individual and corporate base that was asking for their catering services. With the team in place with a plan, they seized the opportunity to do it right. And although they had the base equipment and made some purchases Ris said, “You
Ris Lacoste
can rent anything.” Ris has used her experience from the endless charity event to help guide her in the logistics. You have to be super organized when you’re on one side of town and need something and the restaurant is on the other side. Ryan Moore told me, “Everything is produced from our kitchen at RIS … even for RIS @ Union Market.” Ris has also used her peer relationships and studied some of the fine caterers in Washington … to the point that they can partner on some events together. It is all evolving. RIS Catering is live!
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18 n november 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
FOOD SMARTS
Catering: Off-Site Food Safety … For Real
C
To control time and atering an event offtemperature, you have site can be a great to trust your equipment moneymaker for a can transport the food, is food establishment, insulated and is capable of whether they are a keeping hot food hot and large catering company, cold food cold. When you small catering company get to the party to deliver or restaurant. Food the food, you are going to safety remains a critical have to trust your holding requirement, but presents by Juliet Bodinetz equipment to keep food more logistical challenges out of the Temperature when offsite. Workers are Danger Zone (TDZ), 41°F - 135°F. out of their “comfort zone,” and food Cold food will have to be held at safety might not be the first in mind for presentation and service purposes. an internal temperature of 41°F or lower and hot food will have Food safety summation still to be kept at a minimum internal applies with catering as we avoid temperature of 135° or higher. If foodborne illness by eliminating you don’t want to use and monitor the three types of contamination: biological, chemical and physical; by temperature control for the safety of the food, you can use time control controlling time and temperature; and make sure you discard the avoiding cross contamination; good personal hygiene; and good cleaning food at four hours. If you use time control for the safety of the food, and sanitizing practices.
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please make sure you label it with the correct discard time for your staff or your guests to follow. To avoid cross contamination, make sure you have one serving spoon designated for each food item. Have extra serving utensils available if the catered event should last longer than four hours so you can change them out at four hours versus having to clean and sanitize them as required. Make sure you have lots of extra plates if serving buffet style, so you can provide fresh plates to the guests looking for second helpings so they don’t contaminate food. Don’t use the same ice to hold cold food in your beverages, please. Make sure you have a portable hand washing station available if you don’t have access to proper hand washing sinks at the catering site. You can purchase a portable hand washing station. Or when I worked in restaurants for outside events we would use a large dispenser with a spigot that we would normally use for holding iced tea, as that worked well to let the water out for proper hand washing. Make sure you don’t forget a bucket to catch the water falling down below. If gloves are worn, one still has to follow proper guidelines, i.e. wash hands before putting gloves on, changing them when changing to a new food or task, if they get dirty or torn and at the minimum four hours in constant use at the same job-handling task. I recommend changing the gloves every hour or at least two hours. Please don’t use hand sanitizer instead of washing your hands. Hand sanitizer is to be used properly after washing hands. My pet peeve: make sure your serving staff know not to grab glasses or cups from the rim. With respect to cleaning and sanitizing, it is a good idea to use more single use items like plastic cutlery, plates and glasses to lessen the rigors of clean up. If you don’t have
sanitizer solution in a clearly labeled spray bottle, at least keep your wiping cloth in the sanitizing solution and keep it located below food. Many of our large catering company clients don’t allow food to be left or taken away after a party. They ensure enough food at the catered event, but they don’t want to be liable for the safety of food after the event has ended. For this reason, they don’t give leftovers to the customer. Should the customer insist they be allowed to keep the food, the catering company is stating in its contract that they are not to be held responsible for the safety of the food after the event. Should you leave food at an event, it is highly recommended that you provide instruction labels on the food on how to handle the food safety, precise time or date to throw the food away, instructions to refrigerate the food with clear instructions to properly reheat food to 165°F within two hours and to discard the food if it does not reach 165°F within two hours. Many of our customers don’t allow outside vendors to provide food at the same event, i.e. a wedding cake. They want to ensure they know the safety of the food provided and don’t want the added risk of another vendor or food source they don’t know and then possibly implicated in something they had no control over. Additionally, a lot of our customers have taken to freezing samples of food served at an event to have it available should testing be required in a possible foodborne illness incident or outbreak. At the end of the day, catering can be a real moneymaker, but play it safe with proper food safety not only for your customers but for yourself as well. Juliet Bodinetz is executive director of Bilingual Hospitality Training Solutions. Contact: www.bilingualhospitality.com, juliet@bilingualhospitality.com or 443-8387561.
FOODSERVICE MONTHLY
november 2014 n 19
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20 n OCTOber 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
TECHNOLOGY SOLUTIONS
Is Technology Keeping You Safe, or Putting You at Risk?
T
If you are not is the season to be concerned, get out from jolly, right? underneath that rock! But jolly is as Everyone knows someone jolly does, so what who has been personally are you doing to be in a breached or a business jolly place, just in case? that has been breached Are you worried about and unless you really are being (spooky scream under a rock, you hear and shiver) breached? As about big data breaches restaurant owners and by HENRY PERTMAN almost weekly. So, how managers, there is a double can you put yourself into dare working here. You are a jolly state and, hopefully allow personally concerned about credit yourself a jolly season? card and banking fraud, computer Lately, I have been working and network security, wi-fi security, closely with a group called Cyber identity theft, and the new and big Defense Group, and I am going one, tax refund fraud. Everyone to pass along some important is. Your worries are compounded technological and practical solutions because you own or manage a for your personal and your business business that also needs to be protection. I will classify them as concerned for both the sake of the business and for your customers. they are easily identified, but these are just the tip of each iceberg. Do Jolly is as jolly does. Serving Maryland, DC, Northern Virginia & Surrounding Areas
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It is recommended that you have separate accounts for your debit purchases and for your other banking. Work with your bank. Most banks will send you a text alert every time you or someone looks at your online accounts. Seems like a no brainer. If you were not on it when you get the alert, you have been hacked!
As restaurant owners and managers, you are concerned about credit card and banking fraud, computer and network security, wi-fi security, identity theft, and tax refund fraud. Your worries are compounded because you own or manage a business that also needs to be concerned for both the business’s sake and for your customers.
Identity Theft
Tax Refund Fraud
your jolly homework.
Credit Card and Banking Fraud Prevention
Monitor your credit reports regularly. That costs almost nothing these days. Never, ever email a credit card number, a social security number or a date of birth. Never is even too often!
Computer and Network Security Make sure your wireless in your business has a public version that your customers can use, along with your own, password-protected totally separate network. Train your employees never to check email on any device you have in your business, and beat the crap out of them if they do. Then fire them. Updating your antivirus is also prudent and important.
Mobile Devices This is more for your own personal protection, but if you are personally up a tree, jolly you will not be. Be cautious when using an app store. Free may sound good, but do a little research before you download a free app. Almost anyone can put an app up for grabs. Here are two very useful sites to help you better understand and utilize you cell phone and other tablet and mobile devices: www.eset.com and www.trendmicro.com.
This is kind of a race. If someone has stolen your identity, and they file first, this may hold up your ability to file and to get any refund for a long time. So … file as early as possible. Investigations can take months or years. Discuss security with your accountant or CPA. Feel good about what precautions they are taking. If they are not taking proper precautions, beat the crap out of them and then fire them. Here is a very useful site for the purposes of prevention of tax refund fraud: www.irs.gov/uac/tax-fraudalerts. As you all will see from my moniker, I have moved into the next phase of my career working with restaurant and hospitality. I am excited that I am now part of CohnReznick, a firm that is solely focused on the success of its hospitality clients. I am looking forward to working with many of you in virtually any aspect of your business where you may have a problem or would like to see improvement. Technology will now be only one of the weapons. Please let me know where and when I can be of service. Henry Pertman is Director of Hospitality Consulting for CohnReznick, www. cohnreznick.com/industries/hospitality. 410783-4900, henry.pertman@cohnreznick.com
FOODSERVICE MONTHLY
november 2014 n 21
The Newsmagazine Foodservice Professionals Rely On
ASSOCIATION NEWS OCHMRA
OCHMRA Spring Trade Show Moves into Full Sales Mode by Susan Jones, Executive Director OCHMRA
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lanning is underway for the Ocean City Hotel-MotelRestaurant Association’s 41st Annual Spring Trade Expo March 8-9, 2015. Historically, the Eastern Shore Expo brings together local hospitality buyers and sellers for an opportunity to do business as they prepare for the new season. While this remains the focus of the Spring Trade Expo, the OCHMRA is working diligently to target the entire region. Last year, over 400 exhibit booths occupied three exhibit halls, making the Expo the largest hospitality tradeshow in the region. Exhibitors will find the Expo accessible, affordable and a great way to build brand awareness. The relaxed environment which Ocean City provides allows for easy face-to-face
customer engagement. “Our show has always had a fun atmosphere as after all, we are at the beach,” stated event producer Susan Jones. Exclusively serving the lodging and foodservice industry, exhibit booths are $620 for a 10 x 10 and are the most affordable in the industry. The Spring Trade Expo is held in the union-free Ocean City Convention Center making getting in and out a breeze. For more information, check out www. oceancitytradeexpo.com or call Susan or Liz at 800-626-2326, ext 2.
Ocean City Hosts Md. Tourism Summit Tourism professionals from around the State will gather in Ocean City November 12 – 14 for the 34th annual Travel and Tourism Summit. Each year, attendees come together to network and learn through the many educational
opportunities the Summit provides. In addition, there are award ceremonies that recognize the best in the industry. On the first night, the welcome reception will be held at the Ocean City Center for the Arts where restaurant members will provide small bites and beverages.
Member Highlights Congratulations to Martha Strickland, the new Director of Sales at the Princess Royale. Welcome to the Grand’s new Sales Manager, Kim Wootteon, who is replacing LaFabian, who was promoted to Director of Sales for Hampton Inn Salisbury. Paul Hardy of APM Pest Control has been appointed Commercial Sales Champion for the Salisbury office and surrounding areas.
Board Member Spotlight
to the hospitality business. Upon arriving in Ocean City in 1970, she and her late husband Tom owned and managed the George Washington Hotel on 10th St. until 1980. Following that she owned a downtown business, Pottery Plus until 1990, at which time, she became the official Executive Director of the OCHMRA. Prior to that time, the position was “administrator” which Mary Pat Carozza held for 25 years. In 1995, after serving as executive director, Mary managed the Casa Blanca Hotel until 1997. She became owner and manager of the Delmarva Inn & Conference Center in Salisbury until 2005. Her passion for hosting visitors continued as she is now owner of the Cayman Suites Hotel on 125th St. where she works beside her husband Bob and son Tom. In addition to visiting their five children scattered throughout the U.S., she enjoys boating, walking and gardening.
Mary Eastman is no stranger
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OC Convention Center Ocean City, MD exclusively for the trade no one under 21 admitted 800-626-2326 x 2 www.oceancitytradeexpo.com
Bridging hospitality Buyers & sellers since 1974
22 n november 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
THE LATEST DISH
Carluccio’s Looks to Serve Italian in Alexandria via the UK
UK
-based vegetables, but Jose is not Carluccio’s your typical restaurateur. plans to open It will be located at their first U.S. 22nd & Eye Streets NW outpost in Old Town on campus, in the new Alexandria, at 100 King science and engineering Street (which has been building. the site of many fine Claudia Rivas, who is restaurants). They also a chef/owner of Brasas plan to open at the new Rotisserie & Grill in by Linda Roth Southwest Waterfront Waldorf plans to open project. Although the Claudia’s Steakhouse restaurant hails from the UK, the in downtown DC at 1501 K St. founder is Antonio Carluccio from NW this spring with new business Salerno in the southern part of Italy. partner Charles Adams. Think Hakan Ilhan, plans to open steaks – and (closer to her roots) – L’Hommage Bistro Francais at ceviche. It will seat 288 with private the m.flats at 450 K St. NW. The dining rooms for up to 100 people. restaurateur also owns Al Dente near Tenleytown on New Mexico Chef & GM Update Ave NW, Alba Osteria in NoMa at Wil Goings has been named 425 Eye St. NW as well as Bistro executive chef at Tadich Grill, Atelier, a French restaurant at slated to open in January 2015. Dulles International Airport. He first Wil was Executive Director of Food entered the restaurant scene with and Beverage at Chef Geoff’s & his Pizza Autentica pizzerias. This LIA’ s restaurant … Ron Robbins, new French restaurant in the Mount formerly of San Francisco’ s Blvd Vernon Triangle area includes a and Clyde’s Tower Oak Lodge, full-service bistro with a bakery has been named general manager and quick serve café. Private dining of the San Francisco-based Tadich space is also available in the 220Grill slated to open at 10th and seat restaurant. Pennsylvania Ave. NW in January Jose Andres plans to expand 2015 … D’Oyen Christie is the his relationship with George new executive pastry chef for Washington University beyond Fairmont Washington, DC, teaching, lecturing and giving commencement addresses. The next Georgetown. Previously, he was executive pastry chef for Fairmont step is a restaurant (shocker), a fast casual concept called Beefsteak that properties in Nanjing, China and focuses on vegetables. Yes, the name Fairmont’s Empress in British Columbia. … David Deshaies, appears to be incongruous with
the latest dish from foodservicemonthly.com
The Latest Dish at foodservicemonthly.com
corporate chef of Central Michel Richard has been named General Manager/Partner as well.
Openings Update Mango Tree, the Thailandbased restaurant with locations in London, Tokyo, Hong Kong, Dubai, Jakarta and Manila, brought to you by Pitaya Phanphensophon and Richard Sandoval at CityCenterDC, is slated to open in December.
Quick Hits Lobster ME, a fast casual lobstercentric concept serving lobster grilled cheese, lobster tacos as well as the trademarked Lobsicle, is slated to open in the new Dining Terrace at Westfield Montgomery Mall … ShopHouse Southeast Asian Kitchen plans to open its next metro area location at Union Station where Yo! Sushi used to be … Sakuramen owner Jonathan Cho plans to open a new Pan-Asian restaurant in Adams Morgan where Cafe Lautrec and Cafe Toulouse used to be at 2431 18th St. NW. He also plans to expand Sakuramen, opening up a new level which should be completed by end of Q2 2015. Carla Hall has licensed her name to a new southern-inspired 150seat restaurant to open at Reagan National Airport in Terminal A, operated by OTG, which operates other restaurants at the Metropolitan Washington Airports Authority properties. The restaurant name is Page, but not sure what the reference is to Carla or the airport. Future plans call for a Carla Hall’s Southern Kitchen in NYC in 2015 as well as in DC in 2017. Just barely open in Merrifield’s Mosaic District, Fox Restaurant Group’s True Food Kitchen signed a lease to open at the Solaire luxury apartment building at Woodmont and Wisconsin Avenues in Bethesda. It is slated to open in Q1 2016. Fox Restaurants also has Zinburger, a
burger-focused wine bar, opening in Springfield Town Center in Q1 2015.
Just Opened Adams Morgan’s Amsterdam Falafelshop opened in Clarendon on Wilson Blvd. Other locations on the horizon include Georgetown, Downtown DC, Bethesda and Silver Spring ... Willie’s Brew & Que has finally opened in the Boilermaker Shops near Nats Park. Mama Rouge opened in the Shops at Washington Harbour at the Georgetown waterfront in the Bangkok Joe’s space which had the same owners, Aulie Bunyarataphan and Mel Oursinsiri ... Chez Billy Sud has taken over the Café La Ruche spot a few blocks up in Georgetown … Washington Firehouse has opened at North Capitol Street & Quincy Place NW from the folks who brought you Shaw’s Tavern. Chef Peter Prime from Shaw’s, created the menu … Cava Grill opened its sixth location in Chinatown at 707 H St. NW … Highline is opening at 2010 Crystal Dr. in Crystal City by the folks who also own and operate Penn Social, CarPool, and Buffalo Billiards … Ruth’s Chris Steakhouse opened in Gaithersburg’s Downtown Crown development, its second in Montgomery County … Firebirds Wood Fired Grill opened at the Virginia Gateway shopping center in Gainesville. They have locations locally in Woodbridge, Fredericksburg and Leesburg. Neighborhood Restaurant Group’s B Side, recently opened in Merrifield’s Mosaic District, joining The Partisan and Red Apron with Chef Nathan Anda at the helm. Cocktails are named for famous B Side record tracks (for those who know what the B Side of a record was). It’s all about the cocktails, beer and wine at B Side. Linda Roth is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 703-417-2700 or linda@lindarothpr.com or visit her website at www.lindarothpr.com
FOODSERVICE MONTHLY
november 2014 n 23
The Newsmagazine Foodservice Professionals Rely On
Layer the Textiles
If you are a ‘crisp white linens’ establishment, your patrons will be wowed by a bold shift in color. If changing the tablecloths feels too dramatic, start with the napkins.
Try Non-traditional Colors Green, red, gold, these are the usual hues of the Thanksgiving and Christmas season. Think outside the box this year and consider a cool pastel blue for a winter theme or soft champagne color to highlight your golden accents. Do something a little different than every other restaurant in town, and your patrons will notice.
Coordinate Linens
doesn’t mean your table can’t reflect the festive charm that permeates this time of year. The trick is to focus on the linens. Here are five tips on how to do it:
Make a Switch for the Season If you normally dress the table in white, switch it up for the holidays.
Kristin Dempsey is Vice President of Dempsey Uniform & Linen Supply, a familyowned company offering rental, leasing, and direct purchase laundering services for linen and uniforms. Dempsey Uniform & Linen Supply is inspected and accredited by HLAC. In addition, Dempsey has been awarded the TRSA Hygienically Clean Healthcare and Clean Green Certification Program. For more information: www.dempseyuniform.com or call 800-378-8060.
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Homeowners and restaurant managers often try to brainstorm elaborate centerpieces for their holiday tables, but guests and patrons tend to find large centerpieces to be, while eye-catching, detrimental to conversation. We’ve all seen the gorgeous
There are tons of fun ways to fold a napkin. Do some online research and practice—or teach your wait staff—a festive new fold for the holidays. View napkin folding videos: www. youtube.com/user/dempseyuniform
TM
T
The point of dressing a table, no matter the season, is to give those seated everything they need while encouraging conversation.
Do Some Fancy Folding
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oliday centerpieces centerpiece that nobody are always a can see around. Not only conversation that, but the more you maker. Bountiful pile in the center of the cornucopias, the silver table, the less room there and gold glass ornaments is to put coffee cups, salad and the gorgeous seasonal plates and appetizers. flowers can bring a certain The other downside to “wow” factor to every holiday centerpieces is holiday meal. how often they incorporate by kristin dempsey But there are simpler, fresh seasonal flowers and less expensive and more fresh fruit, sometimes environmentally friendly ways to spray-painted, coated in glue and dress up a table this holiday season. sugar or even glitter. Using fruit, It all starts—and perhaps even ends vegetables and flowers to dress a —with the linens. table can be beautiful, but when People tend to think ‘more is you render the food inedible by more’ when it comes to dressing the way you decorate it, it becomes your table for the holiday season, something that’s not very ‘green’ at and while there is something to be all. said for the extravagant centerpiece; The point of dressing a table, no you can make a bold statement just matter the season, is to give those using the right combinations, colors seated everything they need while and placement of table linens. encouraging conversation. But that
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Linens Show Off a Holiday Table
Don’t just switch out the tablecloths but leave the napkins the same old crisp white. Finish the job by coordinating a color combination with all the linens you use to give your entire dining room a polished, coordinated look. Make sure to include side tables and bread basket liners in your holiday update.
More can be merrier for the holidays when it’s done right. Think about adding a layer to your linens. If you typically just do placemats and napkins, consider a holidaycolored tablecloth beneath the placemats. If you already use a linen tablecloth, try adding a decorative charger in a coordinating color.
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24 n november 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
WHINING ’N DINING
c. 1740 Comes to the 2015 Milton Inn
A
nother day, another to name a few dishes. great idea from Brian The menu is available five Boston, executive days a week for lunch chef and owner of and dinner hours, Sunday The Milton Inn as well through Friday. as The Highland Inn … TheMiltonInn.com Ladies and gentlemen, introducing … the c. 1740 Ware House 518 Lounge at The Milton opened in the historic Inn. The Milton Inn, a Mt. Vernon neighborhood by RANDI ROM 274-year-old fieldstone paying homage to building in Northern Baltimore’s roots as an Baltimore County, is considered industrial center, as well as to its one of the premiere country dining own history as the former site for spots in the U.S. and is a historic Ware & Co. Furniture. Formerly, Maryland treasure. The Lounge has Crème Restaurant and Lounge, always been part of the restaurant, owner Ezra Tilaye has renovated but it is now an individual entity the interior space while recognizing with its own personality and menu. the architectural masterpiece that Not in the mood for a full-scale echoes Baltimore’s refined past. dinner? Want the same great food, Translation? It’s a beautiful space. ambience and service The Milton “Ware House 518 is a salute to the Inn is known for? The great neighborhood we c. 1740 Lounge offers are in,” says Ezra. “It is a small plates menu an acknowledgement of and these are huge, the previous occupants small plates people. —from Louie’s Definitely enough for Bookstore and Café dinner for moi but you (Side note: I loved that guys should order a few place!), and even well cuz it’s a great selection. before that, when it was Lobster Bacon Mac & the home of a famous Cheese, Seafood Martini, Baltimore furniture Zucchini “crab cake” company. While our and Venison Short Loin, menu is uniquely Chef Brian Boston
Tasty bytes at foodservicemonthly.com
our own, we are not shy to recognize the style, taste and memories that linger in this space.” The menu is defined as Southerninspired, upscale— but casual—featuring pre-prohibitionstyle cocktails, wine pairings and local craft beers. Chef Christopher Vocci, formerly of Oyster Bay Grille takes the helm in the kitchen. His menu includes Maryland signature staples like Rockfish, oysters and crab cakes, along with other locally sourced specialties. Private dining options, with semi-private and private rooms, as well as off-premises catering are also available. Tilaye is also co-owner of Crème in Washington, D.C. WareHouse518.com
Congrats The o-so-fabulous Our House Cafe at 1121 Hull St in Locust Point just celebrated their twoyear anniversary. This place is way too cute for words—it looks like you’re having a meal in your friend’s house. Thus, the name … duh. Home made pizza, fab salads and dressings, build your own breakfast pizza, stuffed Italian French toast, and homemade pretzels and mustard, cupcakes the list goes on. Tuesday’s are two-for-one beer and wine night. The rest of the week? Drinks are on the honor system. Say what? Big congrats to partners Dianne and Janis. OurHouseBaltimore.com
Beer Aficionados Alert The “Uncharted Waters” series by Heavy Seas Beer is coming out with a new edition of Yule Tide. The limited release will be available from November to January. The
2014 edition is a very different style from last year’s Imperial Red Ale. In beer-speak— it’s aged for eight weeks in Jamaican Rum barrels. This year’s German-style Weizen DoppleBock offers a full malt body dominated by biscuit, caramel, raisin and chocolate notes. Rum barrel aging imparts a rich buttery rum character along with oaken vanilla notes. Banana and clove-like esters generated by the Bavarian ale yeast lend a fruity, spicy complexity to this hefty brew. HSBeer.com
Turkey Day Tip I made my first visit to Richardson Farms in White Marsh and …well ... this is my new happy place! Forget farm to table—this food is so fresh it’s like dirt to dinner! Seriously, if you need anything for the holidays, their selection is spectacular. Under the direction of Executive Chef Ben Simpkins, the kitchen and deli prepares whole, carryout meals, or your choice of tasty food items such as rotisserie chickens, slow-smoked barbeque, cheese, deli meats, homemade soups, delicious crisp salads, ribs, pulled pork, homemade breads, fresh deli sandwiches and a serious selection of amazing desserts. And OMG-what an amazing place for special events. You. Must. Go. RichardsonFarms.net P.S. Chef Simpkins recently won the Best Vegetarian Dish at the Farm to Chef Culinary Competition. Randi Rom is a Baltimore special events planner, marketing and public relations maven, freelance writer and head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone at 443-691-9671.
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Balti-MORE
New Look, New Menu, New Name: Ware House 518 by Dara Bunjon Ezra Tilaye decided to rebrand, rename and reformat his restaurant Crème located on one of America’s historical byways. The restaurant is located along the Mt. Vernon section of Charles Street and in its day was like New York’s Fifth Avenue. It was filled with boutiques and artisan furniture shops like Potthast Brothers and Ware & Company. Tilaye’s muse to refresh and rebrand his restaurant’s look was being located in the former Ware & Company building. Christopher Vocci, executive chef, and Pat Raley, bar manager, revamped the cuisine: Maryland
fresh with a nod to Dixie and the drinks inspired by pre-prohibition. Dara Bunjon: Dara Does It–Creative Solutions for the Food Industry offers a myriad of services: public relations, social media training and administration, freelance writing, marketing, special events, food styling and more. Contact Dara at 410-486-0339, info@ dara-does-it.com or visit www.dara-does-it. com or Twitter: @daracooks
Ware House 518 Restaurant & Bar 518 N. Charles St. Baltimore 443-869-3381 www.warehouse518.com @WareHouse518
Ezra Tilaye, owner; Shalonn Dickerson, hospitality coordinator; Chris Vocci, executive chef and Pat Raley, bar manager
november 2014 n 25
26 n november 2014
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FoodService Monthly
SOUTH OF THE EQUATOR
South African Wines Have Arrived [Editor’s note: Celeste south of the Equator, McCall— remember her the highway was lined popular column Entrée with lush vineyards News—is back. She will and flowering shrubs, tackle a number of topics etched against towering that catch her inquisitive, mountains and azure skies. journalistic sense for a good Already, some vineyards story. First on her plate is were gearing up for next a two-part series on South month’s harvest. Peter and Africa and its wines. Stay I agreed that South Africa’s BY CELESTE MCCALL tuned as you never know vineyards rival those we’ve where you might find Celeste visited in Napa Valley, searching for the heart of a good yarn, Burgundy, and Tuscany. with a food and beverage twist. But you We found South Africa’s wineries don’t have to wait for the rest of this less commercial than their American story … go to www.foodservicemonthly. and European counterparts. com for pt. 1 and 2 today.] Moreover, SA vintages provide perhaps the best bargains in the world. On our tour, we sampled President Barack wines which retailed for US $12 Obama is, by all to $15 a bottle; comparable wines accounts, a discernwould command much higher ing and moderate prices elsewhere. wine drinker. And his palate runs The first stop on our wine to South African wine too, as his odyssey was Anura (which means choice on election night was a Frog) in Paarl, South Africa’s third bottle of Graham Beck Brut NV, the oldest town, founded in 1657. There same beverage with which Nelson we sampled a half dozen wines plus Mandela toasted his inauguration in good local cheeses. As we sipped 1994.” a 2011 Sauvignon Blanc, an oak18 February 2009 aged Chenin Blanc, a Pinotage, Janine Erasmus, a South African writer Syrah, Malbec and a crisp Rose, we The two world leaders were not learned that SA winemakers must alone. South African wines are import oak from France and the catching on everywhere, including United States because African oaks the United States–and the Midare hallow and porous, unsuitable Atlantic. “There’s been a lot of for barrels. The knowledgeable positive energy relative to the United wine rep, Christian Henry, spoke States,” said Alister Glen, North beautiful English and French. American National Sales Manager Our next stop was Chamonix, for Douglas Green, DGB USA. in Franschhoek (“French Corner”) “Washington understands wines; the where we sat in a weinstube and city is diverse with embassies and sampled a trio of excellent wines. international travelers.” Lastly, our server brought us shot glasses of a fiery pear liquor Wine Odyssey (poix), which was 43 percent alcohol. Thus fortified, we rode My husband Peter and I were on to Drakenstein, where Nelson riding along the N-I highway Mandela was released from house between Cape Town and arrest in 1990 (after 27 years on Franschhoek, the heart of South Robben Island, outside Cape Town), Africa’s Winelands. Led by our to meet with F.W. de Klerk to work guide, Hercules, the viniculture out a new government. The site is tour was part of our South Africa adventure. Since it was mid-summer currently a working prison, where we saw orange-clad inmates doing
“US
Boschendal manor house built in 1685 is the second oldest winery in South Africa photo: courtesy of Boschendal Estate
road work. Among the original Huguenots was Jean le Long, who was granted land in 1688. Eventually, his “wine farm” was acquired by fellow Huguenot Abraham de Villiers, whose family named it Boschendal (“wood and dale”), and who erected a magnificent manor house in the Cape Dutch style. Beautifully restored, Boschendal Estate, located between Stellenbosch and Franschhoek, produces excellent wine and welcomes visitors from around the world. At Franschhoek, a lovely town reminiscent of Napa Valley’s Yountville, we lunched at an awardwinning restaurant called Reuben’s, where we sat in the casual outdoor bistro and ordered springbok carpaccio and a simple chicken salad paninni, accompanied by a pleasant La Motte Sauvignon Blanc. Our final tasting was at Asara, a more commercial establishment which also houses a hotel. Seated on the pleasant terrace, we sampled Cabernet Sauvignon Blanc (a first for me), a Rose and Cape Fusion, a marvelous blend, my favorite of the lot. We concluded our wine odyssey at the Franschhoek Country House & Villas. Nestled among the vineyards and majestic Huguenot Mountains, this boutique hotel is
ensconced in a restored circa 1890 manor house and former perfumery. At the reception desk, we were greeted by a pair of sturdy young Dutchmen–Ben and Stefan--who could have appeared in Michener’s “Covenant,” a sweeping novel about South Africa. The men spoke rapid Afrikaans to each other and excellent English to us. Since our suite was not yet ready, they showed us around the property. Lavender grew everywhere, even forming hedges. Our light lunch at the inn’s Monneaux Restaurant’s Fountain Terrace was highlighted by La Motte Sauvignon Blanc and an unusual de-constructed smoked tomato consomme crowned with a mini crab cake. We spent a lazy afternoon resting by the pool. Our al fresco dinner was at that same award-winning restaurant, where we savored more La Motte, along with ostrich carpaccio, seafood risotto, beetroot chevre salad and salmon/ trout tian (timbale). Later, we sat on our balcony, gazing at the African sky, sipping Pinotage and contemplating our next visit to South Africa’s enchanting wine country. CELESTE MCCALL is a Washington, DC food and travel writer. Contact her at 202547-5024.
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november 2014 n 27
ASSOCIATION NEWS VHTA
VHTA Leads Re-Entry Initiative: Using ServSafe and Foundations for Productive Corrections Training foodservice operation improves. We won’t know the full impact on recidivism rates until the program has been in place for three years, but we have many initial success stories where ex-offenders were able to find jobs immediately as a by eric d. terry result of the ServSafe and president ServSafe/ virginia hospitality Foundations programs. Employers are looking & travel Foundations Program for job candidates association Implementation who have earned their ServSafe certificate. Corrections staff or When ex-offenders show outside instructors become potential employers the ServSafe certified instructors/proctors for certification, and discuss the handsServSafe Manager; Foundations. on skills they have learned by Since initiated in 2011, 7,000 participating in the Virginia Adult have earned ServSafe Manager Re-Entry Initiative, it is a powerful Certification which is a nationally recognized Food Protection Manager combination. The true impact of providing Certification developed by the individuals a real chance to get back National Restaurant Association on their feet reaches far beyond the (NRA). ex- offender. It benefits their spouse, Offenders complete ServSafe children, extended families, and the Manager Curriculum and community. Exam thereby earning ServSafe “Knowledge is priceless,” said Certification. They use lessons Mark Engelke, Director learned by working in the prison of FoodService, kitchen. Virginia Offenders add work experience Department in the Almost Home Cafe of Corrections. and Academy which is a fully functioning commercial kitchen and “We’re trying to educate offenders, offer restaurant for staff and visitors. resources of in-depth foodservice Offenders complete Foundations knowledge, experience and industry Curriculum and Exam thereby earning Certificate of Recognition as specific certifications. We’re also they continue their work experience striving to provide awareness to employers regarding the benefits of in the Almost Home Café. Since 2011, 200 have earned Foundations employing them.” Certificates. Foundations is a nationally recognized culinary Graduates Share curriculum developed by the NRA Their Success Stories which incorporates culinary arts and James Holley went to McDonald’s food service management topics in Norfolk and showed his ServSafe Ex-offenders obtain employment certificate to the manager and was with their job skills, certifications, hired on the spot at $9.25 per hour. and confidence. Recidivism [Editor’s note: Eric Terry continues the story of the VHTA Re-Entry Initiative this month from the October part 1. For the full story, go to www. foodservicemonthly.com for parts 1 and 2 together that can also be downloaded as a pdf.]
decreases, money is saved, internal
Mary Senter wanted us to know that the ServSafe training and certification she received helped her get a job at Piccadilly’s at Southpark Mall in Colonial Heights. She asked me to let everyone that helped her get her certification know how grateful she is. Caroline Saunders returned to the Roanoke area, she applied for a job at Subway. She was hired on the spot when she showed her ServSafe Certification. When the Assistant Manager went on maternity leave, she moved up into that position because of her work ethic and the ServSafe Certification. “My name is Amanda Thomas. I wanted to send you an email and thank you again for taking time to help me earn my ServSafe Certificate. It helped me a lot. Last Monday, I had an interview for a cook’s position at Applebee’s and I started two days later. Let your upcoming classes know that
all it takes to get a job is a little persistence and hard work.” Martia Carter is a graduate of the program. The Department of Corrections team was so impressed that they hired her on as an employee after release. She is now beginning to teach the ServSafe program. She will impact many lives with her powerful example.
Remember • Offenders earn industry specific certifications and gain real world job experience • Restaurant employers are eligible to receive tax credits if they hire former offenders • Federal Fidelity Bond insurance is issued free of charge to employers as a job placement tool To learn more about implementing a program similar to the Virginia Adult Re-Entry Initiative ServSafe and Foundations Component contact: Rebecca Reamer, Director of Education and ProStart for VHTA at Rebecca@vhta.org
28 n november 2014
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ASSOCIATION NEWS RAM
Not Making the Grade
T
Yale University and also he Baltimore by the Centers for Disease City Council Control and Prevention, is considering there is no evidence that legislation that posting letter grades for requires the Baltimore restaurant inspections City Health Department improves public health. to develop a system for In reality, there may be health inspection letter only minor differences grades (e.g. A, B, C) in food safety practices that foodservice facilities by Marshall Weston between a restaurant must conspicuously post President & CEO receiving an “A” letter (on front door or front Restaurant Association grade vs. a “B.” However, window). This is modeled of Maryland the effect on public after a similar mandate in perception is significant; New York City. yet, without any quantifiable public The Restaurant Association of health benefit. Maryland (RAM) strongly opposes Letter grading deteriorates the this legislation for multiple reasons. relationship between the inspector Primarily, our research found and the foodservice operator, no correlation between health inhibiting what should be a inspection grading and improved supportive relationship focused on public health. Either a foodservice education and improved public facility is safe enough to remain health. open or it is not, period. Letter grading reflects only a According to studies and single snapshot in time and provides evaluations of similar policies in no indication about future sanitation other jurisdictions conducted by
habits. Such policies are misleading to customers, and demoralizing to foodservice operators and staff. Letter grading is difficult and expensive to implement. It took 18 months and $5 million to implement New York City’s (NYC) letter grading system, which included hiring 50 new inspectors. Since the NYC system was adopted in 2010, there have been so many industry frustrations and complaints about the process that it has since been revamped twice in efforts to fix flaws. Studies show that, without effective standardized training and retraining programs for inspectors, letter grades or scores can vary greatly between inspections and between inspectors. Such inconsistencies contribute to consumer confusion and general lack of confidence in such grading
policies. Despite the wellpublicized adoption of letter grading systems in New York City and multiple jurisdictions in California, there has been no trend among public health officials to adopt letter grading across the country. In fact, the majority of public health professionals, including those in other Maryland jurisdictions, dismisses the use of scores and grades because such systems are misleading, inconsistent and do nothing to reduce the risk of foodborne illness. Instead, RAM supports online disclosure of full inspection reports so that the public can see everything and decide for themselves, as opposed to a health inspector issuing a grade based on violation criteria arbitrarily selected by health department officials. Quite frankly, the letter grading proposal deserves an “F.”
NRA’s DeFife Named Among DC’s Top Lobbyists
Association. “Scott has led every policy front with continued success. His work on navigating complex issues like health care, immigration and tax policies before Congress and the Administration has benefited millions of restaurateurs and restaurant employees across the country. We are proud of the work he and the NRA team do to promote our industry of opportunity both on the Hill and in every community.” The NRA and DeFife continue to make immigration reform a top priority for the restaurant industry before lawmakers and the White House. Creating a clear path to legalization for undocumented workers, establishing national use of the E-Verify employment verification system, and increasing border security that does not impede legal travel and tourism are among the industry’s top objectives.
FSM NEWS, cont. FSM NEWS cont. from page 8 and Knowledge Group for the Association. The RPI consists of two components—the Current Situation Index (measuring current trends) and the Expectations Index (measuring restaurant operators’ six-month outlook)—and tracks the health of and outlook for the U.S. restaurant industry. The Current Situation Index stood at 101.8 in August—up 1.1 percent from July and the strongest level in three months. In addition, the Current Situation Index stood above 100 for the sixth consecutive month, which signifies
expansion in the current situation indicators. Restaurant operators reported stronger same-store sales results in August, with a majority indicating higher sales for the sixth consecutive month, as well as positive customer traffic results. The Expectations Index stood at 102.1 in August—up 0.9 percent from July and the highest level in three months. August also represented the 22nd consecutive month in which the Expectations Index stood above 100, which indicates restaurant operators are generally optimistic about business conditions in the coming months.
Scott DeFife, Executive Vice President of Policy and Government Affairs for the National Restaurant Association (NRA), has been named a 2014 top lobbyist by The Hill newspaper. This is the sixth time DeFife has been selected by the publication for inclusion on its annual Top Lobbyists list. “Under Scott’s leadership the National Restaurant Association has continued to advance the policy priorities of the restaurant industry on Capitol Hill and nationwide,” said Dawn Sweeney, President and CEO of the National Restaurant
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ADVERTISER INDEX Abuelita........................................................... 4 Acme Paper & Supply....................................... 6 AIRECO.................................................... 10, 19 Barter Systems Inc........................................ 29 Bilingual Hospitality Training Solutions............. 29 BME.............................................................. 25 Crab Cake Secret........................................... 23
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30 n november 2014
RAR RESTAURANT ACTIVITY REPORT Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the Restaurant Activity Report and RAR is solely responsible for its content and accuracy. The list is edited for space.
CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Nettie’s Naturally Bakery & Café Lynette Potgieter 858-335-3444 www.nettiesnaturally.com 100 Clay St Richmond VA 23219 A new vegan bakery is coming to Richmond. The new bakery and cafe, which is expected to open the first quarter of 2015, will have seating for about 10. In addition, the eatery will feature vegan desserts and ice cream and all items will be gluten and cane sugar-free. Contact number is for Netties Naturally wholesale arm. Dulce Crepes Alexandra Bucuresteanu www.dulcecrepes.com 10692 Fairfax Blvd Fairfax VA 22030 A new restaurant called Dulce Crepes is expected to open in Spring 2015 in Fairfax, Va. The restaurant will be a fastcasual restaurant offering fresh, fast, healthy crepes, along with artisanal products, ice cream, coffee, and beverages. While owner, Alexandra Bucuresteanu has not set up a phone number for the restaurant yet, she can be reached through her Facebook account www.facebook.com/pages/ Dulce-Crepes/462644227163019. Toss’d Jason James 1128 N Irving St Arlington VA 22201 A new restaurant called Toss’d is coming to the Beacon Building located at 1128 N. Irving Street in Arlington, Virginia 22201. The restaurant will focus on healthy options such as salads. At the moment, the restaurant only has a Kickstarter page. Restaurant Elizabeth Mason 804-798-3100 www.henryclayinn.com 114 N Railroad Ave Ashland VA 23005 The owner of the Henry Clay Inn will be opening a new restaurant at the Inn Elizabeth A. Mason, who just purchased the Inn, is in the planning stages of opening the restaurant.
The Newsmagazine Foodservice Professionals Rely On located in Washington. The eatery will be a fast-casual joint similar to Chipotle in which guests build their dishes through an assembly line of proteins, salads, and sauces. The menu will have a choice of kebabs: sirloin ground beef, chicken breast, steak, lamb, or white bean falafel. Chao Ku John Fielding 202-249-8551 1414 9th St NW Washington DC 20001 A new eatery called Chao Ku, will be opening in Washington. The fast-casual Chinese eatery will offer dan dan noodles and vegetarian options. Contact number is for the owner at his other eatery Broad Branch Market. Claudia’s Steakhouse Claudia Rivas 301-638-0003 1501 K Street NW Washington DC 20005 We previously reported that a new restaurant called Claudia’s Steakhouse will be opening in Washington. We now know the new eatery will be opening in the Spring 2015. An employee at Brasas Grill in Waldorf, Md. confirmed that the owner would be selling the eatery to open Claudia’s Steakhouse. The restaurant will be a full service restaurant serving Latin infusion cuisine in a steakhouse environment. In addition, the restaurant will feature 300 seats and a sidewalk cafe with 45 seats. Contact number listed 301638-0003 is for Claudia Rivas, the owner at Brasas Grill. Joanna’s Lewis and Tatia Asare 804-648-0267 1800 E Main St Richmond VA 23223 The owners of Sweet Teas restaurant are moving the restaurant a block east and in its place are opening Joanna’s, a new Caribbean and African concept. The menu is yet to be announced and is expected to open in early 2015. Contact number is for Sweet Teas restaurant. Highline Geoffrey Dawson 703-465-7675 www.highlinerr.com 2010 Crystal Dr Arlington VA 22202 Highline is a new food and drink lounge coming to Arlington, Va. The restaurant will consist of 7,300 sq.ft. of indoor floor space and while the menu’s concept is not yet complete, it will be open for lunch, happy hour, and dinner. In addition, it will feature a selection of craft beers and cocktails. Contact number 703-465-7675, is for Continental Modern Pool Lounge which shares the same owners as Highline. Sonoma Cellar Elizabeth Myllenbeck 925-953-3061 207 King St Alexandria VA 22314 Sources confirm that a new restaurant called Sonoma Cellar will be opening in Alexandria, Va. The restaurant will feature 100 seats and 2,772 sq.ft. In addition, the menu will offer appetizers, cheese and charcuterie boards, soup, salad, sandwiches and entrees.
FoodService Monthly
Bob & Edith’s Diner Gregory Bolton 703-920-6103 6316 Springfield Plaza Springfield VA 22150 A second location of Bob & Edith’s Diner is coming to Springfield Plaza in Va. The new diner which is expected Coriander to open in December 2014, is expected to have the same Elizabeth Bandazian menu as the original location, but the space will be a bit 3125 W Cary St Richmond VA 23221 bigger. Contact number is for the original location at 2310 Coriander, an Armenian grill, is set to open in Richmond in Columbia Pike in Arlington, Va. November 2014. The 800 sq.ft. restaurant will serve Armenian salads, lamajun (a savory Armenian pie), sandwiches and Zinburger Wine and Burger Bar kebabs. The eatery will be open for lunch and early evening Brad Honigfield service. Most of the items will be vegetarian or vegan. 480-905-6920 info@foxrc.net Bad Saints www.zinburgernj.com Nick Pimentel, Genevieve Villamora 6500 Springfield Mall Springfield VA 22150 202-332-3234 Zinburger Wine and Burger Bar is slated to open the first info@room11dc.com quarter of 2015 in Springfield Mall. The restaurant will 3226 11th St NW Washington DC 20010 serve gourmet hamburgers and wine selections. They also An employee at Room 11 confirmed that the owner would have salads, turkey burgers, chicken salad sandwiches, be opening a new location called Bad Saints located in sides such as fries, sweet potato fries, zucchini fries Washington. The menu will offer traditional Filipino cuisine and onion rings, and desserts such as hand-dipped with no ABC. Contact number listed 202-332-3234 is for milkshakes, pies, floats and malts. The contact phone the Nick Pimentel, the owner at Room 11. number listed is for Fox Restaurant Concepts at 4455 E Camelback Rd Ste B100, Phoenix, AZ 85018. City Kitchen 571-312-8618 Wood Ranch BBQ & Grill 330 S Pickett St Alexandria VA 22304 Eric Anders Sources confirm that a new restaurant called City Kitchen 949-888-1100 is coming to Alexandria, Va. The restaurant’s menu will feawww.woodranch.com ture city foods from across the country as well as full ABC. 6500 Springfield Mall Springfield VA 22150 Wood Ranch BBQ & Grill will open on a to be announced Restaurant date at the Springfield Town Center. The family-friendly eat202-687-0100 ery will offer casual American cuisine, including certified www.georgetown.edu Angus beef steaks and burgers, prime rib, mesquite-grilled 3700 O St NW Washington DC 20057 tri-tip roasts and baby back ribs, as well as chicken, fish A new version of Healey Pub will be opening at the Healey and pork selections and a children’s menu. Contact phone Family Student Center on Georgetown University’s camis for Eric Anders, owner at the Ranch Santa Margarita pus. While a set opening date has yet to be announced, location. expect it to be open by the Spring of 2015. The sit-down ies, pies, pop-tarts, and cakes. The bakery will also offer dairy-free, vegan, and paleo-friendly food items, Ceremony Coffee, and sandwiches made with gluten-free bread. The bakery will have a 186 sq.ft. seating area with 12 seats and three standing.
restaurant will likely offer typical pub food and will serve beer, wine and liquor on Thursday, Friday, and Saturday nights. The current contact is for Georgetown University at 202-687-0100.
China Chilcano Jose Andres 202-638-1910 www.thinkfoodgroup.com 418 7th St NW Washington DC 20001 Jose Andres will be opening a new eatery called China Chilcano located in Washington. The menu will serve modern Chinese-Peruvian cuisine and is expected to open in late 2014.
Hagerstown Family Diner at the Venice Talaat Elbayomy 717-446-0275 431 Dual Hwy Hagerstown MD 21740 A new eatery called Hagerstown Family Diner at the Venice will be opening in Best Western Grand Venice Hotel in Hagerstown, Md. The restaurant will have a seating Ogawa capacity of 240 to 250 people. Contact number is for the Yafa Grille 2100 Connecticut Ave NW Washington DC 20008 owner Talaat Elbayomy, his other eatery Chambersburg 1205 19th Street NW Washington DC 20036 Family Diner. Signage is up for a new eatery called Ogawa Japanese Numerous sources report a new restaurant called Yafa Restaurant which will be opening in the former Pines of Grille will be opening in Washington. The restaurant will Florence space in Washington, DC 20008. The menu will Village Sweet serve shawarma, falafel and pita made fresh every day. offer Japanese cuisine with ABC. Dawn Hart It will be a Chipotle-style concept where diners can build 571-259-6343 their pita sandwiches, bowls or salads to their liking. A Rise Bakery dawn@villagesweetbakery.com neighboring business said the owners can be found at this Michael Koritko village-sweet.com location mid-mornings. 202-525-5204 5872 Washington Blvd Arlington VA 22205 www.riseglutenfree.com Village Sweet Bakery is coming to Arlington, Va. The bakery SKWR Kabobline 2409 18th St NW Washington DC 20009 will serve a wide variety of sweets including donuts, guava Tamim Shoja and Masoud Shoja A new 100% gluten-free bakery called Rise Bakery will and cotija cheese pastries, seasonal granolas and dark www.skwr.com be opening in Washington. Instead of using wheat-based chocolate cookies with steel cut oats. While an exact 1400 K St NW Washington DC 20005 flour to create their goods, Rise will use nut, tapioca, rice, opening date has not been announced, we do know it will Signage is up for a new eatery called SKWR Kabobline and coconut flours in their cupcakes, muffins, tarts, cookbe some time in January 2015.
Yard House Harald Herrmann 949-727-0959 www.yardhouse.com 6500 Springfield Mall Springfield VA 22150 The Yard House will open a new location at the newly updated Springfield Mall.. Existing locations serve American and Asian fusion cuisine during lunch and dinner hours with full ABC available. Contact phone listed 949-727-0959 is for corporate headquarters located at 8001 Irvine Center Dr Ste 1170, Irvine CA 92618. Quarterhouse Tavern Howard and Mary Beth Staley 801 S Decker Ave Baltimore MD 21224 A new eatery called Quarterhouse Tavern will be opening in Baltimore. The owners bought the building and will re-open it as a full-service restaurant, according to liquor board files. At this time Howard and Mary Beth Staley, the owners could not be reach for comment. Dabney Jeremiah Langhorne Along 9th St NW Washington DC 20001 Jeremiah Langhorne will be opening his first restaurant in the spring of 2015. Dabney will be constructed from the ground up. No details yet on the style of restaurant. Dabney will be located in Washington. At this time, there is no best contact information for Jeremiah Langhorne. No reproduction without express written permission under penalty of law. Published by Restaurant Activity Report, PO Box 201, Willow Springs NC 27592; Office: 919-3460444; Toll Free: 888-246-0551; Fax:919-882-8199; www. restaurantactivityreport.com
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