Food Service Monthly

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Volume 14, No. 12 n December 2015

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Chesapeake Bay

Cooking

with John Shields 25th Anniversary

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DECEMber 2015 n 1

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INSIDE

Volume 14, No. 12 n December 2015

foodservicemonthly TM

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Volume 14, Number 12 n December 2015

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news and information

FSM News................................................................................................................................... 3 Association News RAMW............................................................................................... 10 John Shields, Chesapeake Bay Cooking................................................................................... 11 NRA 2016 Top Restaurant Trends.................................................................................. 12 Association News OCHMRA........................................................................................... 13 Advertiser Spotlight: Capital Seaboard............................................................................ 14 Roy Rogers, An Enduring Local Brand............................................................................. 16 Association News RAM............................................................................................................. 24 Ad Index..................................................................................................................................... 27 Restaurant Activity Report............................................................................................. 28 Columns

Sauce on the Side Bob Brown Says Working in America Food Smarts The Latest Dish Whining n’ Dining Balti-MORE Modern Business Solutions

by by by by by by by by

Michael Birchenall.......................................... 2 Bob Brown..................................................... 6 Becki L. Young............................................... 7 Juliet Bodinetz............................................. 17 Linda Roth................................................... 20 Randi Rom .................................................. 22 Dara Bunjon................................................. 23 Henry Pertman............................................. 26

Chesapeake Bay

Cooking

with John shields 25th anniversary

On the Cover John Shields, Chesapeake Bay Cooking …

25th Anniversary Edition photo: Courtesy of Gertrude’s at the BMA

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.

2 n DECEMber 2015

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SAUCE ON THE SIDE

Sterling Schiffman, Co-Founder of Foodservice Monthly, 1944-2015 … Rest in Peace

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terling Schiffman, and the owner had moved co-founder of on. He presented the idea Foodservice Monthly of bringing the old team passed November 4 back together again along in Rockville, Md. with our old sales manager Without Sterling Bridget Douglas. That Schiffman, there would was easy enough. Scott not be a Foodservice had talked to Sterling and Monthly. I first talked to he had the money, the Sterling in the late nineties printing company (just

by Michael Birchenall when his company Silver what a startup magazine Communications printed the now needs, a partner who is a printer) defunct trade publication Restaurant and he had the interest. By the end Digest where I was the editor. Mostly of the first year, it was just Sterling it was about Restaurant Digest and and myself. I was the editor/face that was never a good thing … but of the publication and built our that was a good thing for us, since reputation and integrity … Sterling the owner would never take his calls was everything else and that’s what and I would be the one answering made it work. the phone. We developed a rapport We soon met on a Saturday and respect that lasted until the end morning around a kitchen table and I would like to think grows still. and Foodservice Monthly was born Time moved on, I left the at the end of 2001 with a test issue Digest (smart move) and I got a scheduled for January 2002 and call from the Digest production the inaugural issue ready to print in manager Scott Silver. Scott Silver February. Sterling made it happen. had no connection with Silver Sterling was our strength … he Communications other than his was the businessperson who kept name and Sterling Schiffman had the numbers in order … he was our no connection to where the office glue. His perseverance and zeal were was located in Sterling, Va. other our guiding light. than his name. It was that kind of He did not understand the coincidence and vibe. Scott told me distribution side of the foodservice the Digest had packed up its office business … brokers, broadliners,

Tasty bytes at foodservicemonthly.com

distributors, specialty houses … you know the drill, few outside our business do. He spent an endless amount of time trying to grasp these intricacies.

I remember visiting Sterling’s office at the beginning … with its shelves filled with super action hero toys and a large representation of his favorite penguins. When it came to our promotional materials, I never knew a font or color that Sterling would be afraid to use … all in the same piece if need be. For our first trade booths, we had pink flamingos, lawn chairs, treasure hunts, and of course our famous Ocean City show giveaway … the rubber chicken key chain. People asked about them for several years after we had used them.

Sterling retired two years ago. But he had taken on our subscription list and maintained it in his own special way with his unwavering care. It gave us a chance to talk from time to time … I did not know how precious those moments would become.

We had our ups and downs but he never let me forget my dream.

Thank you.

At his service, I saw a side that I had never seen before. It didn’t

surprise me. His family (including his wife Maggie, who should be up for sainthood any day now) was all there in super hero shirts … grandchildren, children, family. His oldest son Jason was in a penguin costume. It was all so real.

Sterling was the husband of Margaret Schiffman; father of Jason Schiffman, Monica Schiffman Bamba, Danielle Evans and the late Stephanie Schiffman; grandfather of Maddy, Jacob, Chloe, William, Johnny, Gavin, Jaden, Bryce and Remi.

Memorial contributions may be made to the Brain & Behavior Research Foundation. bbrfoundation.donordrive.com/ campaign/sterlingschiffman Marcia Harris, the late president, CEO of the Restaurant Association of Maryland, did not fit into any traditional mold. She wasn’t afraid to get into a Mae West costume or lead a high school band through a trade show. Sterling Schiffman had the promotional flare. As Marcia liked to say about some of her favorite people and I will say it right now, “Sterling was one of the good guys.” But most of all he was my super hero.

foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 12 n December 2015 Michael Birchenall

Editor and Publisher michael@foodservicemonthly.com

Foodservice Monthly is published by Silver Communications, Corp. The FSM mission is to Lisa Silber Sales Manager provide the Mid-Atlantic food lisa@foodservicemonthly.com service professional with news and information in an informed, Electronic Ink Design and Production imaginative and insightful newsContributing Writers Juliet Bodinetz, Bob Brown, Dara Bunjon, magazine. Foodservice Monthly

Andrew Kline, Genevieve LeFranc, assumes no responsibility for material submitted to us. All

Celeste McCall, Henry Pertman, information contained in this

Randi Rom, Linda Roth, Michael publication is believed to be

Sternberg, Jay Treadwell, Becki Young accurate. No part of this publica tion may be reproduced in whole Contact phone: 703-471-7339 or in part or transmitted in any

fax: 866-961-4980 form without prior permission

email: info@foodservicemonthly.com from the publisher of Foodservice

web: www.foodservicemonthly.com Monthly.

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DECEMber 2015 n 3

FSM NEWS

VHTA Announces Name Change at State’s Annual Tourism Summit

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brand did not accurately ovember was a very portray who we really are. exciting month for Representing more than Virginia’s restaurant just hotels and tourist and hotel association. attractions, we also advocate And yes, you read that on behalf of Virginia’s correctly, the Virginia restaurants and other Hospitality & Travel companies that support the Association has changed state’s vibrant hospitality its name. and tourism industries.

VHTA is now the by eric d. terry Earlier this year (April Virginia Restaurant, president 2015), our membership Lodging & Travel virginia hospitality agreed and voted to Association (VRLTA). & travel adopt a name change that VRTLA’s Executive association would better represent our Committee made the growing member base. announcement at the VA-1 Tourism Summit, held from Along with this name change, we have refreshed our logo and brand.

November 15-17 in Richmond.

While there will be some The Summit is Virginia’s annual significant transition, the new conference on tourism presented by name will ensure the elected Virginia is for Lovers, VRLTA and officials, the general public, and VACVB. other key stakeholders immediately Having been with the Association know who we are and who we for nearly two years, I felt that our

FDA Has Determined AquAdvantage Salmon Is As Safe to Eat As Non-GE Salmon [Editor’s note: As FSM was going to press, the FDA made its official announcement regarding AquAdvantage Salmon. In the next issue, we will examine the reaction/response from the seafood market. If you have an opinion to share, forward to michael@foodservicemonthly.com to have your voice heard.]

From the US Food and Drug Administration (FDA)

After an exhaustive and rigorous scientific review, FDA has arrived at the decision that AquAdvantage salmon is as safe to eat as any nongenetically engineered (GE) Atlantic salmon, and also as nutritious.

FDA’s Review of the GE Salmon

The FDA scientists rigorously evaluated extensive data submitted by the manufacturer, AquaBounty Technologies, and other peerreviewed data, to assess whether AquAdvantage salmon met the criteria for approval established by law; namely, safety and effectiveness.

The data demonstrated that the inserted genes remained stable over several generations of fish, that

food from the GE salmon is safe to eat by humans and animals, that the genetic engineering is safe for the fish, and the salmon meets the sponsor’s claim about faster growth.

In addition, FDA assessed the environmental impacts of approving this application and found that the approval would not have a significant impact on the environment of the United States. That’s because the multiple FSM NEWS Continued on page 6

represent—Virginia’s restaurants and dining establishments, hotels, bed & breakfasts, tourist attractions, museums and more.

Along with the announcement of our new name, VRLTA also launched the first issue of a new magazine, Inside Virginia Hospitality, in November. The publication will be printed quarterly and is dedicated to providing Virginia’s hospitality and tourism industries with up-to-date information, recent events and industry trends and research. The next issue is slated to be in hand in January, at the start of the General Assembly session.

As we continue to roll out our updated brand, the Association would like to invite the state’s foodservice operators to learn more about who we are at a few of our upcoming events listed at right.

Stop the Fairfax Food Tax 2016 Grassroots Kick-Off Meeting December 14, 2015 2 - 4 p.m.

Clyde’s Tysons Corner 8332 Leesburg Pike Vienna, VA 22182

2016 Annual Day on the Hill January 27-28, 2016 Host Hotel: Crowne Plaza Richmond Downtown 555 E Canal St Richmond, VA 23219 Learn more about both these events by logging on to our website, www.VRLTA.org

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FoodService Monthly

FSM NEWS, cont. containment measures the company will use in the land-based facilities in Panama and Canada make it extremely unlikely that the fish could escape and establish themselves in the wild.

Labeling Food Containing Ingredients Derived from Genetically Engineered Sources

At the same time, many consumers also want to know whether their food or any ingredients in their food is derived from genetically engineered sources. Although the law does not require food containing ingredients derived from these salmon to be labeled as GE, FDA recognizes that many consumers are interested in this information, and some food manufacturers will want to make the distinction.

FDA is releasing two guidance documents detailing the agency’s current thinking on labeling—a draft guidance for labeling of food derived

from Atlantic salmon that has or has not been genetically engineered and a final guidance for labeling of food that has or has not been derived from GE plants—to help those manufacturers who wish to voluntarily make the distinction on the labeling of their food products.

“Both guidance documents explain FDA’s best thinking on how to make it easy for consumers to know whether a food was produced using genetic engineering or not,” says Felicia Billingslea, B.S., M.S., director of FDA’s Division of Food Labeling and Standards.

The public is invited to provide comments on this draft guidance.

Consumers can also learn more about how a food is produced by contacting the manufacturer, Billingslea says.

How to Comment on the Draft Guidance

To comment on the draft guidance

on voluntary labeling indicating whether food has or has not been derived from GE Atlantic salmon: Read the Draft Guidance.

Starting Tuesday, November 24, submit comments on the draft guidance on Regulations.gov.

The Real Cost of Food Food Tank recently held a panel event focused on True Cost Accounting and the real cost of food with the Union of Concerned Scientists and GRACE Communications Foundation. It coincided with the release of Food Tank’s brand new Food Tank by the Numbers: True Cost Accounting report.

The event spotlighted the external costs of producing food and proved there is no such thing as cheap food.

True Cost Accounting (TCA) has the potential to make industrial food production seem extremely harmful and overly expensive, while sustainable food production is not only necessary, but more affordable.

This panel event was moderated

by Daniel Reed, director of Planet Forward and included keynotes

by Ricardo Salvador, director of the Union of Concerned Scientists Food & Environment Program and Danielle Nierenberg, president of Food Tank.

Panelists included: • Michael Berger, Elevation Burger • Roni Neff, Center for a Livable Future • Paul Shapiro, The Humane Society of the United States • Jenn Yates, Union of Concerned Scientists • Adam Diamond, American University

Consumers Appear Unfazed by Studies Showing Health-Risks The recent release of a World Health Organization study showing a link between processed and red meat consumption and cancer raises the question, will consumers reduce their intake of these foods? If history repeats itself, the study will have little impact on the consumption of these foods, according to leading global information company The NPD Group, which has continually tracked all aspects of eating attitudes and behaviors for over 30 years.

The NPD analysis looked at consumption trends for processed meats, fish/seafood, steak, bacon/ substitute bacon, poultry, ham, pork (excluding ham and bacon), and ground beef/hamburger/patties/and dishes. There was no discernible difference in the consumption of processed and red meats or many of the other animal proteins tracked after the ACS guidelines were released compared to eating patterns prior to 2002. Processed meat consumption did decline somewhat beginning in 2005 until 2007 when its consumption steadily increased through 2014. Poultry consumption also increased from 2003 through 2007 and has plateaued since.

“What our analysis shows is that we humans are creatures of habit for the most part, and are slow to change, but we do evolve,” says Darren Seifer, NPD food and beverage industry analyst. “It’s that slow evolution in both attitudes and behaviors to which producers, processors, food manufacturers, and retailers must pay attention.”

Danielle Nierenberg, Food Tank President is at the podium of the The Real Cost of Food

photo: courtesy American University

Happy

Holidays

All the Best to You and Yours This Holiday Season and throughout the New Year.

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B BOB BROWN SAYS ...

Be Aware of Words to Lose and Words to Use

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hy do guests left him, he drank three go out? … for bottles of Cuervo and we might need the FBI to find romance, get a him.” Why not, “We’ve break from the sold out, but we do offer a kids, do business, treat raspberry sorbet which I’d themselves. They want recommend with a snifter all the comforts of home of Gran Marnier and an without doing all the espresso.” Don’t whine. work. Yet, there are certain Offer solutions. things that servers say and

BY BOB BROWN do that diminish guests’ expectations of warmth, Don’t Start on a Negative grace, and hospitality. Negative At the famous Magnolias in comments, mixed messages as Charleston, SC, a server approached well as expressions of resentment with, “Hi, we’re out of salmon,” in or indifference, can deflate a great a heavy southern accent. Start on experience. a positive, put the negative in the middle and end with a positive.

Don’t Make Excuses “Good evening, tonight we’re While at a good time grill in featuring an excellent macadamia Springfield, Va. a server once crusted halibut. And, by the way the told me, “We’re out of raspberries salmon was so good we sold out, because Chef Chiclet’s girlfriend but we do offer a great full flavored Serving Maryland, DC, Northern Virginia & Surrounding Areas

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Don’t Argue It’s futile to argue with guests. A guest may insist that a steak is rare when in fact it’s medium. It’s best to honor the guest’s perception. One evening I heard a server respond to

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Don’t Embarrass What strange pronunciations have you heard lately? When a guest says, “I’ll have a glass of the “mare-lot” you wouldn’t say, “Oh, you mean merlot, stupid?” Help guests save face.

It’s futile to argue with guests …

Even if you win you lose. a disgruntled guest, “That’s not red snapper? How about I take you in the kitchen and show you the whole fish?” Even if you win you lose.

Don’t Talk about Negative Personal Preferences For years, I sold thousands of Shell Bowls in Georgetown’s Paolo’s Restaurant in DC. “Tonight we’re offering the Shell Bowl: steamed mussels, steamed clams, and grilled shrimp. It’s fabulous!” I kept my dislike of mussels to myself.

Thousands loved the dish and I reaped the benefits. Divorce your personal negative tastes from the tastes of the buying public.

Don’t Complain

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don’t know and offer to find out.

Another sure fire way to make guests uncomfortable is to complain about your restaurant.

At the Richmond Hill Restaurant in Asheville, NC, I asked, “How’s the free range chicken?” The server replied, “I wouldn’t know, they don’t let us eat anything here!”

Respectfully communicate issues with your manager.

Don’t Fake It If a guest asks, “Tell me about the Shiraz?” And the server tentatively responds, “Well … um … it’s kind of fruity and sweet.” Like human lie detectors, guests easily sniff out bogus answers. Better to admit you

Don’t Blame Who do we blame? — the kitchen. I used to. It was an easy way out. When I slammed a prime rib on top of an appetizer, I’d say, “I’m sorry there’s new help in the kitchen.” When you badmouth your restaurant, you make guests uncomfortable. Admit mistakes.

Guests are forgiving.

Avoid Sarcasm Heard this? “How’s the blackened Mahi? “No one’s complained about it, yet.” Or, “We’re out of the lasagna, but don’t worry you’re not missing anything.” Tell the chef, not the guest, or start thinking about a new career.

Avoid the “Everything’s Good” Answer Try, “Everything is good but there’s four things I wouldn’t want you to miss.” Then describe the items in beautiful mouth watering detail.

Bob Brown, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and works internationally with prestigious hotels such as Burj Al Arab in Dubai.

He has appeared on the Food Network, is author of bestselling The Little Brown Book of Restaurant Success. Contact Bob for local workshops and executive retreats at 571246-2944. ©2014

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DECEMber 2015 n 7

WORKING IN AMERICA

I’d Probably Be Dead the 11 million. The undocumented. The “illegals.”

He is a self-made man and a self-taught chef, an exemplar of the “hard working immigrant” on whose back this nation was built.

From the start of his

BY Becki l. young journey to the United States he worked odd jobs hat would you be doing — construction, cleaning, whatever now had you not come he could get — to put food in his to the US in your late mouth and a roof over his head. teens?” I query Chef He arrived in San Diego in Carlos. He responds without pause: October 2002, then got a ride to “I’d probably be dead.”

Las Vegas. Walking the streets the I do a double-take, looking day he arrived, asking for work, up from my notes to see if he is he encountered a Mexican who kidding. He isn’t. The fact that Chef ran a stall at a flea market selling Carlos risked his life to come to kitchen wares. That man offered this country makes his statement him a job and a place to sleep, and all the more striking. With amazing for the next year or so they worked nonchalance he describes how he together, once a week waking at left his native Honduras at age 19, 4 a.m. to make the four hour trek

[Editor’s note: Becki Young takes us inside the story of an “illegal” … a compelling reality of how the struggle for working in America can take on a drama beyond politics, borders, immigration and reveal how we compute humanity. We do not use his real name. MB]

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Chef Carlos is also one of the 11 million.

The undocumented.

The “illegals.” hitchhiking his way through El Salvador and Guatemala to Mexico, where he was deported 15 times (no, that is not a typo) before he finally made it to the northern border. And then he simply walked, by himself, through the mountains and across the border into the United States. To find his way he followed the sun. It was, he says, an adventure.

Chef Carlos is a master of understatement.

Chef Carlos is also one of

by car to Los Angeles to purchase inventory for the kitchen stall.

Chef Carlos’ formal education in Honduras ended in the 6th grade, and his English was extremely limited when he arrived in the US. Within a month of working in the kitchen stall and observing those around him, he was able to conduct some limited conversations in English. He then enrolled in an English course at the Desert Rose Adult High School in Las Vegas.

For a while he worked two jobs –

The Last Word Out of a total of about 12.7 million workers in the restaurant industry, an estimated 1.4 million — both legal and illegal immigrants — are foreign born, according to the Bureau of Labor Statistics. According to 2008 estimates from the Pew Hispanic Center, about 20 percent of the nearly 2.6 million chefs, head cooks and cooks are illegal immigrants. Among the 360,000 dishwashers, 28 percent are undocumented, according to the estimates. source: The New York Times cleaning kitchens from 10 p.m. to 6 a.m., then construction from 7 a.m. to 4 p.m. I didn’t ask him when he slept.

After two years in Las Vegas, Chef Carlos made his way to the East Coast, to reunite with a relative in Maryland. (In fact, when he first came to the US in 2002 he thought his mother was in the country, but later learned by way of a letter from home that she had returned to Honduras soon before he arrived).

It was in DC that his career in the restaurant industry began in earnest.

Over the past decade Chef Carlos has worked his way up through some of the finest kitchens in DC. In his first job at one of the city’s top restaurants he started as a dishwasher, and then one day, he said, there was an opportunity to do salad. The next month, a chance to prep meat and fish arose. And then he learned the grill.

He was able to rise up quickly through the ranks in the kitchen because, he said, from the start he was “in the back, watching everything.”

He spent a few months at a highvolume restaurant in Georgetown working 12-14 hour shifts, but that schedule proved to be too exhausting, even for the tireless Chef Carlos.

Next he prepared hot appetizers at a tapas restaurant downtown.

From there he was lured away to serve as a sous chef at a new

restaurant in the Virginia suburbs.

Then finally, in 2007, Chef Carlos landed with his current employer, a suburban neighborhood restaurant serving traditional Italian fare. He started as a sort of “floater” in the kitchen, filling in whatever role was needed and helping to create new dishes for the restaurant. In 2008 the restaurant owner and then – head chef had a parting of ways, and Chef Carlos was offered the chance to head the kitchen.

During this time he was taking English studies at the Carlos Rosario School, and completing prerequisites to enter the school’s culinary program. In 2012, he graduated with a one year diploma in Culinary Arts Fundamentals.

Chef Carlos currently lives in the DC area with his wife and two-yearold son.

He could teach us all something about the words “grit” and “determination” and Working in America!

Becki L. Young, co-founder of Hammond Young Immigration, is a business immigration attorney with 20 years of experience in the field. She has represented more than 100 of the world’s most prominent hotels and restaurants, and facilitated the sponsorship of foreign professionals, trainees, interns and individuals of “extraordinary ability.” Ms. Young is an active member of the American Immigration Lawyers Association.

She can be reached at 301-917-6900 or byoung@hyimmigration.com.

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ARP and The Majestic Cafe Announce Nonprofits to Benefit from Fundraising with ACT

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ounders David Clapp and Dave Nicholas of Alexandria Restaurant Partners (ARP) announced a new partnership with ACT for Alexandria, a community foundation that serves as a catalyst for increasing charitable investment and community engagement in Alexandria, Va. In the spirit of the giving season, beginning Tuesday, December 1, The Majestic Cafe, located at 911 King Street in Old Town, will begin raising money for The Majestic Cafe Grant Fund, hosted by ACT, to support its nonprofits members.

The four nonprofits chosen for this launch effort are Animal Welfare League of Alexandria; The Art League; Carpenter’s Shelter; and The DreamDog Foundation.

Restaurant-goers can participate to help support these four Alexandria-

based organizations by voting for them when dining at The Majestic Cafe between December 1, 2015 and May 31, 2016. Diners will receive a flyer with details about ACT for Alexandria, and will be encouraged to choose one among the four Alexandria-based charities featured. At the end of the month, those who filled out the flyer will be entered into a drawing to win a $100 gift certificate for a return visit to The Majestic Cafe, as well as a chance to win a $500 donation made on their behalf, to the Alexandria charity of their choice named on their flyer. There will be one drawing each month, with six individual winners during this fundraising term, and six $500 contributions made, based on patrons’ selections. The mission statements of the four featured

nonprofits highlighted over the next six months are presented below.

Animal Welfare League of Alexandria To inspire compassion for all living things, to provide shelter to animals in need, and to promote adoptions, animal welfare, and responsible pet ownership in our community.

The Art League The Art League uses the visual arts to bring together people from a wide variety of talents, experiences, and communities.

Carpenter’s Shelter Carpenter’s Shelter supports the homeless in achieving sustainable independence through shelter, guidance, education and advocacy.

The DreamDog Foundation DreamDog Foundation is dedicated to empowering children and parents to believe in themselves and make a difference in their world through creative, innovative programs like the Alexandria Book Shelf (ABS) literacy program that provides free books to children in more than 35 locations citywide.

“It’s wonderful when businesses get involved in giving back to the community. The Majestic Cafe has been a long-standing business in our city,” said John Porter, executive director of ACT for Alexandria.

“We’re honored to be working with them on their corporate philanthropy.”

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photos: courtesy of ProChile

Foods from Chile at Center of DC Chef and Mixologist Battle

Saccone of Hank’s Oyster Bar; Jonathan Fain of Bar Pilar; and Francesco Amodeo of Lupo Verde.

Winning dish- Judge’s Choice: Victor Albisu of Del Campo Winning dish- People’s Choice: Serge Devesa of Café du Parc Winning cocktail- Judge’s Choice: Theary So of Hank‘s Oyster Bar Winning cocktail- People’s Choice: Jonathan Fain of Bar Pilar “We are always excited to be a part of something that contributes to DC’s global food scene. With Chilean food, spirits and wines, the event presents a chance to experience new flavors and tasting

DECEMber 2015 n 9 opportunities,” said Julie Sproesser, RAMW Managing Director. “With such an international culture in DC, chefs are looking for exciting new and quality ingredients making Chile an obvious choice.”

The culinary competition was sponsored by Foods from Chile, RAMW, National Restaurant Association, Wines of Chile, Belair Produce, Watermark Foods, Verlasso, Washington City Paper, Izaro Olive Oil, Pisco Mistral, Pisco Waqar, Kappa Pisco, Pisco Alto del Carmen, Andes Mountain Water, Acme Paper & Supply, Inc., Casa Donoso Wines, Lap Imports.

Happy Holidays!

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ix Washington an enjoyable way to DC chefs and four show American industry mixologists were put professionals that Chilean to the test this week products are of the during the 2nd annual highest quality and can Chef’s Challenge, with a adapt to any culinary cooking competition and style,” he stated, adding cocktail battle, organized that the United States is

by Chile –as part of its the largest consumer of Foods from Chile: Source Chilean food. of Life campaign– and the Chile is the number Chilean Ambassador Restaurant Association of one world exporter of to the United States, Metropolitan Washington fresh blueberries, fresh Juan Gabriel Valdés (RAMW) at the National grapes, fresh cherries, Restaurant Association. prunes, dehydrated The food and beverage apples, frozen whole experts were provided salmon and mussels, and with Chilean ingredients like the second world exporter of shelled salmon, mussels, extra virgin olive walnuts, fresh salmon and unshelled oil, merquen, pisco, and others to almonds. Chile’s trade relationship develop winning dishes and drinks. with the US has been successful Chilean Ambassador to the United with a Free Trade Agreement in States, Juan Gabriel Valdés, and the force for more than a decade, now Economic and Trade Commissioner 100 percent tariff free. of Chile in DC, Rodrigo Contreras, At the Chef’s Challenge, Sommelier hosted the event and spoke to Theo Rutherford of Mindful attendees about the distinctive Restaurant Group hosted a Wines qualities and competitive advantages of Chile-sponsored tasting to of Chilean food products. complement the cooking competition.

“An event like this presents a Competing chefs: Chefs Kazuhiro great opportunity to bring together Okochi of Kaz Sushi Bistro; Victor local and national figures in the Albisu of Del Campo and Taco food and beverage industry to Bamba; Domenico Apollaro of Lupo showcase the attributes that make Verde; Theary So of Hank‘s Oyster Chile a reliable supplier of safe and Bar; George Rodrigues of Tico; and healthy foods that meet the highest Serge Devesa of Café du Parc. international industry standards,” Competing mixologists: Tena said Ambassador Valdés. “It is also Jahangosha of Del Campo; Michael

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ASSOCIATION NEWS RAMW

State of the Washington Restaurant Industry: Flourishing, Vibrant, Growing

by Michael Birchenall

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oodservice Monthly (FSM) recently talked to the Restaurant Association Metropolitan Washington (RAMW) President/CEO Kathy Hollinger about the state of the restaurant industry for the association members. The conversation was upbeat with evidence that 2015 verified according to Hollinger a “flourishing, vibrant and growing marketplace.” Not without its challenges, Hollinger and her members are ever vigilant as the temptation to regulate is ever present in the political landscape.

Key points Hollinger laid out for FSM include: • Reinvestment

• New development like the CityCenterDC • Revitalization of neighborhood dining like the Shaw neighborhood • New concepts Hollinger emphasized, “We must reflect what is happening in the industry.” With a membership that has passed 950, the 1,000 benchmark is within reach. Looking at the makeup of the membership Hollinger said, “We have a strong mix of 25 percent associate members to complement our 75 percent operators. I am very happy to report that 85 percent of our membership is locally grown.”

Advantages of the membership growth include:

DC Health Link Open Enrollment Period: 11/1/15 – 1/31/16 Need healthcare coverage? DC residents can get information, enroll or update coverage for health insurance plans offered through DC Health Link.

Questions? Contact Jackie Ludden Nardelli, with RAMW/DC Health Link at 202.999.9291 or jackie@ramw.org, to help you navigate the process or recommend a certified broker.

ramw.org | dchealthlink.com

RAMW VISION & MISSION The Restaurant Association Metropolitan Washington (RAMW) is the regional trade association representing restaurants and the foodservice industry in the Washington, DC Metropolitan Area. Established in 1920, RAMW is an advocate, resource and community for its members.

Founded

minimum size: 1.5 in. x 1 in

Membership

1625 K Street, NW, Ste 210 Washington, DC 20006 202.331.5990 | info@ramw.org

RAMW’s membership includes restaurants operating in Northern Virginia, the District of Columbia and Maryland. RAMW’s Allied Members are vendors, service providers, non-profits and regional business organizations that work with and support the DC Area’s restaurant industry.

Leadership

Websites

February 26, 1920 (Founded as the Washington Restaurant Association)

Headquarters

Chairman of the Board: Gus DiMillo, Passion Food Hospitality President & CEO: Kathy E. Hollinger

• Operators are vocal and stay in the present

• RAMW.org • TheRAMMYS.org • ramw.org/restaurantweek • educatedeats.org

advancing. “I am looking forward to telling the story.”

[Editor’s note: • There is a courtesy In January, FSM among members will outline the … being respectful revitalization and of their businesses. restructuring of • Community is a Educated Eats plus within RAMW. It is committed • Mobilization on to promoting issues is easier the restaurant and foodservice What Is Ahead for industry as a 2016?

RAMW President & CEO career of unlimited Hollinger didn’t Kathy Hollinger opportunity. We hesitate, “We have will report on the an amazing story to changes for 2016 tell … with a great that will strengthen energy.” She spoke the scholarship proudly of the sophistication of program with new initiatives to add the RAMW marketplace and the depth to Educated Eats.] innovation that the operators are

FoodService Monthly

DECEMber 2015 n 11

The Newsmagazine Foodservice Professionals Rely On

John Shields, the Culinary Ambassador of Chesapeake Bay Cooking

by Michael Birchenall

C

hef, author and television personality … John Shields is the owner of the Gertrude’s Restaurant at the Baltimore Museum of Art. He has just released the 25th Anniversary Edition of his Chesapeake Bay Cooking. I don’t buy cookbooks anymore … unless I know the

chef. After a luncheon with John at Gertrude’s, I feel I know him … passionate, committed and a steward of the Bay with all its riches, the regional foods, the people who live the life of the Bay and its land. We are the beneficiaries of their dedication and his keeping the good work on the record.

In the anniversary edition, John combines popular classic dishes with a host of unpublished recipes from his personal archives.

He is also working on The New Chesapeake Kitchen, which will be a call to embrace new growing, producing, eating and cooking practices that are “Healthy for Bay and Body.”

John’s writings have appeared in numerous national publications,

including The New York Times, The Washington Post, Coastal Living, and Southern Living. He is a frequent guest chef on radio and television and at public events.

During his appearances, and in his writings, John expresses his convictions about healthy eating and the importance of supporting the growers, producers and food artisans of one’s region. In 2010 he worked with the Johns Hopkins Bloomberg School of Public Health’s Center For A Livable Future and appeared in the film “BFED — The Baltimore Food Ecology Documentary.” Partnering with Johns Hopkins University, he hosts an annual five-part kitchen garden series at Hopkins’ Evergreen Museum and Library. The series includes hands-on gardening workshops in the extensive kitchen garden Gertrude’s staff created on the grounds at Evergreen, with harvesting and cooking demonstrations presented by John.

Every Spring and Fall John goes to local elementary schools volunteering as a guest chef for the American Institute of Wine and Food’s innovative “Days of Taste” program. During the Days of Taste, inner city students are led to explore the different flavors of healthy food and shown how to prepare a fresh salad from local ingredients.

Twenty-five years ago, Chesapeake Bay Cooking with John Shields introduced the world to the regional cuisine of the Mid-Atlantic.

He was there at the forefront as we battled to bring the Bay back to its healthy past. Part history lesson, part travelogue, the book captured the unique character of the Chesapeake region and its people.

In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished

recipes from his personal archives.

Readers will learn how to prepare more than 200 recipes from the Mid-Atlantic region, including panfried rockfish, roast mallard, beaten biscuits, oyster fritters, and Lady Baltimore cake. Best of all, they’ll learn everything they need to know about crabs — the undisputed star of Chesapeake cuisine — featured here in mouthwatering recipes for

seven different crab cake recipes.

Chef John Shields is also the author of Rediscovering the Pleasures of a Great Regional Cuisine and Coastal Cooking with John Shields.

What did I have for lunch that day at Gertrude’s … a crab cake, of course.

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12 n DECEMber 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

Chefs Predict Top Restaurant Menu Trends for 2016

T

he National Restaurant Association (NRA) annually explores the top menu trends for the coming year. For this year’s What’s Hot culinary forecast, the NRA surveyed nearly 1,600 professional chefs – members of the American Culinary Federation (ACF) – to find which foods, beverages and culinary themes will be hot on restaurant menus in 2016.

Top 20 Food Trends for 2016 1. Locally sourced meats and seafood 2. Chef-driven fast-casual concepts 3. Locally grown produce 4. Hyper-local sourcing 5. Natural ingredients/minimally processed food 6. Environmental sustainability 7. Healthful kids’ meals 8. New cuts of meat 9. Sustainable seafood 10. House-made/artisan ice cream

11. Ethnic condiments/spices 12. Authentic ethnic cuisine 13. Farm/estate branded items 14. Artisan butchery 15. Ancient grains 16. Ethnic-inspired breakfast items 17. Fresh/house-made sausage 18. House-made/artisan pickles 19. Food waste reduction/ management 20. Street food/food trucks “True trends evolve over time, especially when it comes to lifestylebased choices that extend into other areas of our everyday life,” said Hudson Riehle, senior vice president of research for the National Restaurant Association. “Chefs and restaurateurs are in tune with overarching consumer trends when it comes to menu planning, but add their own twist of culinary creativity to drive those trends in new directions. No one has a better view into the window of the future of food

trends than the culinary professionals who lead our industry.”

“We are excited to see how foodservice establishments will incorporate these culinary trends for 2016,” said Thomas Macrina, CEC, CCA, AAC, national president, American Culinary Federation.

“Chefs enjoy being creative and many of these trends give them the ability to do what they love: make fresh, delicious food for people to enjoy.”

The top trends in food also extend to the bar, with the hottest alcohol trends including locally produced and craft beer, wine and spirits.

When asked which current food trend has grown the most over that last decade, 44 percent of the chefs surveyed said local sourcing.

Looking forward, 41 percent said the trend that will grow the most in the next 10 years is environmental sustainability.

Menu items that gained in trendiness since last year’s survey

include African flavors, authentic ethnic cuisine, ethnic condiments/ spices, house-made/artisan soft drinks, Middle Eastern flavors and non-traditional liquors. Items that lost momentum include underutilized fish, kale salads, fresh beans/peas, gluten-free cuisine, quinoa and flower essence in cocktails.

The NRA surveyed 1,575 American Culinary Federation members in September 2015, asking them to rate 221 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2016.

FoodService Monthly

DECEMber 2015 n 13

The Newsmagazine Foodservice Professionals Rely On

ASSOCIATION NEWS OCHMRA

OCHMRA Spring Trade Expo Features Keynote Speaker Anirban Basu

T

he equally entertaining and informative economist, Anirban Basu, has been scheduled as the keynote speaker for the 42nd Annual Ocean City Spring Trade Expo. Basu is Chairman & CEO of Sage Policy Group, Inc., an economic and policy consulting firm in Baltimore. Recently, Maryland Governor Larry Hogan appointed him Chair of the Maryland Economic Development Commission. He also serves as chairman of the Baltimore County Economic Advisory Committee and economic advisor to the BaltimoreWashington Corridor Chamber of Commerce. Currently, he lectures on Global Strategy at Johns Hopkins University where he has also taught international economics,

urban economics, micro- and macroeconomics.

In 2007, the Daily Record newspaper selected Basu as one of Maryland’s 50 most influential people. The Baltimore Business Journal named him one of the region’s 20 most powerful business leaders in 2010.

Basu has served on many boards over time, including First Mariner Bank, the Baltimore City Public School System, Port Discovery, the Baltimore School for the Arts, Union Memorial Hospital. He is currently on the boards of the Lyric Opera House, the University System of Maryland Foundation, and the Archdiocese of Baltimore School System.

Anirban Basu earned his B.S. in Foreign Service at Georgetown

The Ocean City crew and Maryland state senator James Mathias, Jr. with Anirban Basu at the recent Maryland Travel & Tourism Summit.

University in 1990. He earned his Master’s in Public Policy from Harvard University’s John F. Kennedy School of Government, and his Master’s in Economics from the University of Maryland, College Park. His Juris Doctor was earned at the University Of Maryland School Of Law. His presentation will provide a detailed, data-driven update of the performance of the global, national, and relevant regional

42nd annual

Over 400 Exhibit Booths Call to reserve your booth today

March 6-7, 2016 Sunday: 11 am - 5 pm Monday: 11 am - 4 pm

OC Convention Center Ocean City, MD exclusively for the trade no one under 21 admitted 800-626-2326 x 2 www.oceancitytradeexpo.com

economy. Special attention will be given to key aspects of economic life, including trends characterizing financial, real estate, energy, and labor markets. Anirban Basu is the Maryland Tourism Coalition’s favorite economic prognosticator and comic and will appear at the Ocean City Trade Expo on Monday, March 7 at 10 a.m. For information on the Expo, visit www. oceancitytradeexpo.com

Featured Speaker AnirbAn bAsu

one of the region’s 20 most Powerful business leAders

G. Cefalu & Bro., Inc. and Cefalu & Bro., Inc.the andmove!

CapitalG.Seaboard are on Capital Seaboard are on the move!

We’re moving to a new, state of the art facility!

(See our Press Release for more details)

We’re moving to a new, state of the art facility!

(See our Press Release for more details)

Quality Foodservice Supplier Since 1956 Quality Foodservice Supplier Since 1956

Since 1904

Since 1904

Quality Wholesale Produce Quality Retail Retail &&Wholesale Produce

Family owned and operated companies proudly supplying the finest Produce, Seafood and Dairy

Family owned and operated companies proudly supplying the finest Produce, Seafood and Dairy to a broad and discerning customer base throughout the Mid-Atlantic since 1904. to a broad and discerning customer base throughout the Mid-Atlantic since 1904.

Im For m re edIa lea te se

G. Cefalu & Bro., Inc. and Capital Seaboard Sign 160,000 Sq. Ft. Full-Building Lease with Manekin, LLC at Baltimore-Washington Logistics Center Groundbreaking for new project, to house headquarters and distribution facility for produce and seafood suppliers, set for November 13, with delivery scheduled for June 2016 Jessup, Md. (November 2, 2015) - CGC Holdings, Inc., the parent company of G. Cefalu & Bro. Inc. and Capital Produce Company, which trades as Capital Seaboard, has signed a full-building lease with a Manekin-sponsored MCA Assateague for 160,000 square feet of space within the Baltimore-Washington Logistics Center (BWLC) in Jessup, Md. Groundbreaking is scheduled for November 13 on a new state-of-theart building at 7350 Assateague Drive that will support the headquarters and operations of the two entities involved with the distribution of fresh produce, seafood and dairy in the Mid-Atlantic region. The new facility, which is expected to be completed in June 2016, will initially house approximately 250 employees, with plans to expand to 350 within the next several years.

“Total revenue and employment has expanded approximately 400% since moving into our current facility in 2004 and, to support continued growth and momentum, it was critical to identify a significantly larger facility,” stated Mark Moderacki, President of

CGC Holdings. “We were attracted to the Baltimore-Washington Logistics Center based on its close proximity to our existing facility less than one-quarter of a mile away, the existence of a sophisticated highway network that will facilitate deliveries up and down the Eastern Seaboard and the presence of a talented and skilled workforce to supplement our existing team.

With expansive parking and easy access, this site is equally convenient for the customers that visit to purchase product daily.”

Manekin, LLC, in conjunction with Manekin Construction will deliver a modern tilt wall built to suit facility in Q2 2016. The new facility will include an advanced ESFR fire suppression system, LED lighting, sophisticated multi-zone freezer/cooler areas and various energy saving systems. The site will also integrate ample employee and fleet parking.

G. Cefalu & Bro., Inc., founded in 1904 and Capital Seaboard, founded in 1956, informally merged in 2004 when the entities collectively occupied a location at 8005 Rappahannock Avenue and officially joined

in 2013 through the CGC Holdings ownership. Third and fourth generations of the Cefalu’s and Goeller’s are actively involved in the business operations. The companies provide fresh produce through partnerships with nationally recognized, high-quality brands, a full variety of seafood including fresh and frozen fish, crab, scallops, lobster and shrimp; and a full array of dairy products for its wholesale, retail and foodservice operations.

“G. Cefalu & Bro., Inc. and Capital Seaboard are market leaders in their respective industries and securing these well-managed companies on a long-term basis is extremely significant to Baltimore-Washington Logistics Center,” stated Owen Rouse, Jr., Senior Vice President, Capital Markets for Manekin, LLC. “This lease jumpstarts our activity at the project and validates our decision to purchase the former Giant warehouse earlier this year and implement our redevelopment strategy. We are aware of numerous warehouse and logistics uses in the marketplace currently and are actively presenting this site to various industries and end-users.”

16 n DECEMber 2015

The Newsmagazine Foodservice Professionals Rely On

true to the Roy Rogers as it was originally conceived. They even recently increased the size of their chicken.

Lest you believe the Roy Rogers brand is forgotten, the new consumer is finding it as well. For the opening of the Gambrills store, close to a 100 customers lined up outside (some camping overnight) for the day opening festivities.

Stay tuned … we’ll be back for a followup on the Roy Rogers strategy for growth and success.

Roy Rogers … The ‘Big Three” and More

I

f you think Roy Rogers has mosied down the road, you’re wrong … just ask co-president Jim Plamondon and franchisee James King who just opened the 50th Roy Rogers in Gambrills, Md. The original concept is still the same, “Offer people a choice of the things they like most: hamburgers, roast beef sandwiches (100 percent

USDA Top Choice Round Roast Beef sliced to order) and fried chicken (fresh, never frozen and hand battered). They were called the “Big Three.”

In a meeting at the Gambrills store, I saw a line up of folks taking home the fried chicken, a fresh fixins’ bar to dress the burger and an attitude that talked and executed

FoodService Monthly

success.

The menu is carefully expanding … like the morning fresh pancakes.

They are even expanding a catering business with their sought after fried chicken.

Jim Plamondon, former chairman of the Restaurant Association of Maryland, speaks with pride as he sees the quality expand, remaining

James King and Jim Plamondon

Kreider Farms supports World Vision in its efforts to serve people in need in nearly 100 countries around the world.

A Real Farm. Family owned since 1935

1461 Lancaster Road Manheim, PA 17545 888-665-4415 Fax: 717-665-9614 kreiderfarms.com

© WORLD VISION, INC. All rights reserved. Reprinted with Permission.

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

DECEMber 2015 n 17

FOOD SMARTS

Serving Safe Food in High Risk Population Facilities … For Real

N

o matter what, we who takes many medicines have to serve food … anyone with a lowered, safely. The Centers compromised immune for Disease Control system. and Prevention (CDC) In those populations, reports that each year we have to be even approximately 1 out of more careful not to every 6 Americans (about serve foods that have 48 million people) get a high risk of causing sick from foodborne a foodborne illness.

by Juliet Bodinetz illness, with 128,000 These foods include needing to be hospitalized raw sprouts, freshly and as a result 3,000 people die. squeezed unpasteurized juice, raw That is a lot of people getting sick milk or cheese made from same; unnecessarily, when bottom line, we undercooked eggs, meats, poultry realize that every foodborne illness or fish (no sushi, eggs over easy or can be prevented. Obviously, even rare steaks for those folks in nursing more diligence with food safety is homes — sorry). If we want to required and expected when serving serve menu items where eggs are those in high-risk population usually not cooked to the required facilities, i.e. adult day care centers, 145 degrees F, we need to use assisted living and nursing homes, pasteurized eggs/egg whites, which rehab centers, hospitals and can be found mixed in cartons or daycares or preschools. When they whole eggs pasteurized in the shell. get sick the consequences can be How is it that in a restaurant, much more severe. we are allowed to serve these

criteria and how to express it precisely it to the guest who asks.

Moving out of restaurants and into healthcare, preparing/keeping food safe in high-risk populations is again more important than ever, but we also have to monitor the service stage more intensely, too. Those in high-risk populations might have certain dietary restrictions i.e. require diets that are low calorie, low sugar, low sodium, allergenfree, or even diets requiring “honeyconsistency foods”, which are pureed foods for people who have difficulty swallowing. Sometimes the patients just put forks of food in their mouths and don’t pause for the chewing process … all food on the plate must be edible, no allowance for fancy toothpicks or cookie wrappers.

The serving staff must be extremely well versed in food safety as well as caregiving, and practice good personal hygiene with extra

Moving out of restaurants and into healthcare, preparing and keeping food safe in high-risk populations is again more important than ever, but we also have to monitor the service stage more intensely, too.

I myself got sick from a foodborne illness a few months ago and had the typical symptoms of upset stomach: vomiting and diarrhea and did not go to a doctor. That just emphasizes the fact that the number of people who get a foodborne illness is probably so much higher than what is reported by the CDC. I do not fall into the high risk population category of young children (0-4), elderly, pregnant, or someone who is considered at high risk due to illness such as cancer, HIV or AIDS, a transplant history or

foods, even to a person who is at high risk? The customer or parent should know and offer their medical information and it is the responsibility of the restaurant to know the answer to the questions asked. The affected consumer already knows the meaning of the disclaimer, “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.” The restaurant needs to know what meets this

emphasis on clean hands and proper glove wearing practices (indeed wherever food is prepared, including home). Dietary needs must be addressed not only in the kitchen but also in the service step. Serving staff has to supervise those they serve, to ensure no contamination occurs once the food has left the kitchen.

On a personal note, my father’s body would not retain salt and if he did not have enough salt, he would end up having seizures. As a result he was considered an unusual case

because he had to be given a diet high in salt. Before he moved into the nursing home, my solution was easy … give him a salt pill every day. The nursing home couldn’t give him salt pills, so they came up with an ingenious solution … a pickle at every meal. When his plate was cleared, it had to be confirmed that he had eaten his pickle or he could end up being hospitalized.

My father had also been placed on a restricted calorie diet to lose weight. The dietician and I were gobsmacked as he kept gaining weight even though he was on a restrictive diet. It all made sense after I went to visit him one day and stayed with him for his mealtime.

I watched the other six “friends” pass him their leftovers. Obviously, those at his table were asked not to give him their food anymore and the nursing staff who served the food was told to make sure that this practice did not continue!

Because of the lowered immune system of those in high-risk populations, if an employee gets sick with vomiting or diarrhea, they can’t just come back to work after they declare themselves 24-hour symptom free. They are expected to confirm this with a doctor’s note before they can return, for legal reasons as well as for the safety of those they serve.

Extremely high standards of food safety are not only expected from all employees preparing and serving food in a high-risk population, but imperative. Our loved ones deserve it.

Juliet Bodinetz is executive director of Bilingual Hospitality Training Solutions and has over 25 years industry and training experience. Her team of instructors specialize in food safety, alcohol training and ServSafe training in English or Spanish and writing HACCP Plans in the Baltimore and Washington D.C. Metro Area. www.bilingualhospitality.com, juliet@bilingualhospitality. com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS

18 n DECEMber 2015

The Newsmagazine Foodservice Professionals Rely On

GROUT PROBLEMS?

FoodService Monthly

15th Anniversary

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A great solution that works in: • Cook Lines

Celebrating the 15th Anniversary of Food and Fun with the Friends of Iceland at the Iceland Ambassador’s residence.

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THE GROUT EXPERTS

Siggi Hall and David Wizenberg

FOR MORE INFORMATION CONTACT: JOE GARGIULO 703.578.1885 JOEG@STUARTDEAN.COM photos by: Fredde Lieberman

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

DECEMber 2015 n 19

A Taste of Classic

by the classic catering people At the lord baltimore hotel

David Dopkin, The Classic Catering People, and Paula Kreuzburg, International Caterers Association

From Idea to realIty InterIor desIgn InterIor archItectural desIgn new constructIon renovatIon adaptIve reuse

ASSOCIATES InterIor DesIgn & InterIor ArchItecturAl DesIgn 1009 n. charles street|Baltimore, MD 21201 410.752.1313|www.ritastclair.com|rsca@ritastclair.com

20 n DECEMber 2015

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

THE LATEST DISH

Waterfront Market Rolls in With More Alexandria Dining Options

L

ooks like there will be more dining on Old Town Alexandria’s picturesque waterfront now that Waterfront Market in the Torpedo Factory complex will have access to the Old Dominion Boat Club property on the waterfront.

David Clapp and Dave

by Linda Roth

Nicholas of Alexandria Restaurant Partners (Virtue Feed &Grain, The Majestic, Lena’s Pizza) have joined Jody Manor (Bittersweet Bakery & Café, Waterfront Market) to open a casual full-service restaurant operation. A 2Q 2016 opening is targeted.

Visit our fully stocked 60,000 sq. ft. warehouse and showroom chock-full of container load specials and inventory!

Dave & Buster’s signed a deal to open in Ellsworth Place shopping center in Silver Spring in a space that will feature nearly 41,000 sq.ft. of food, drink, private parties, video games and a big entertainment arcade. A summer 2016 opening is planned. This will be the second Dave & Buster’s in the area, as their Springfield Town Center location opens by year’s end.

Neighborhood Restaurant Group’s The Sovereign plans an early December opening in Georgetown.

Expect a lot of four-letter words from Greg Engert: BEER -- Belgian and American beers brewed Belgian style.

Expect a big cocktail list too … Shilla Bakery is opening at Tysons Corner Center near American Tandoor and Banana Republic. They currently have stores in Annandale, Fairfax (2), Centreville, Ellicott City and Rockville.

Q1 2016 Openings

Thanks for a Wonderful Year & happY o h lidaYs!

DePalo & SoINnCs. FOOD SERVICE EQUIPMENT, PAPER AND CHEMICALS DePalo & Sons Logo.indd 1

3/19/2015 1:09:32 PM

9101 Yellow Brick Rd., Suite B • Rosedale, MD 21237 • 410-483-1900 • depalo.com

Henry’s Soul Café at 1704 U St NW plans to reopen near the beginning of 2016 … Smith & Smith, a Turkish bakery café at 1077 Wisconsin Ave NW near M Street plans an early 2016 opening.

With stores in New Jersey and New York already, they will (naturally) feature simit – which is a (more or less) a Turkish bagel … The Hilltop Bar 7 restaurant plans its March opening at 2737 Sherman Ave NW at Girard Street.

Cava Mezze plans to open at 3122 Olney Sandy Spring Rd. in Olney, in a small shopping center with Cafe Rio Mexican Grill. This will be its fifth location for this fullservice restaurant concept in the Cava Grill Restaurant Group.

Water & Wall chef Tim Ma and Joey Hernandez will open Chase the Submarine deli, named for their son Chase. It’s not your typical deli, as they are offering a wagyu pastrami on rye. Joining them in this venture is business partner Michael Amouri from Caffe Amouri in Vienna.

CHEF & GM Update Joe Becker is the general manager at Not Your Average Joe’s, which plans an opening by year’s end in Reston Town Center. He was promoted from within the Not Your Average Joe’s restaurant group …

Pete Smith is the executive chef of the new The Sovereign from Neighborhood Restaurant Group, opening in Georgetown.

Just Opened Convivial, a French American concept has opened at Shaw’s CityMarket at O (801 O St NW).

Owners Cedric Maupillier and Saied Azali also brought you Mintwood Place and Perry’s …

Toscana Grill has reopened in Arlington at 3207 Columbia Pike … La Colombe opened in Penn Quarter, with 45 seats, outdoor patio and coffee bar. The original La Colombe is in Shaw … Lavande Patisserie opened in Rockville at 275 N Washington St … Chaia Tacos opened its first brick-andmortar location (think white and much natural wood) in Georgetown at 3207 Grace St NW. They feature farm-to-table vegetarian tacos …

New York-based Aurify Brands opened The Little Beet, a fast casual restaurant in downtown DC at 1212 18th St. NW, offering gluten-free bowls and wraps with a heavy focus on vegetables. Aurify also owns and operates The Melt Shop.

Congrats Congrats to Amy Brandwein, chef/owner of Centrolina at CityCenterDC, on winning Capital Food Fight to benefit DC Central Kitchen. She is not the only woman chef to win, as Ris Lacoste won the contest (twice). The event raised over $550,000. Carla Hall and Jose Andres were the emcees.

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

DePalo & Sons

The Newsmagazine Foodservice Professionals Rely On

has launched “Mid-Atlantic Restaurant Supply.”

The Saturday open house included radio station 100.7, “The Bay,” pit beef, kids activities etc. The event was held at their new facility at 9101-B Yellow Brick Rd. in Baltimore and was hosted by Michael DePalo and the DePalo team.

DECEMber 2015 n 21

22 n DECEMber 2015

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

WHINING ’N DINING

Drum Roll, Please!

I

t’s December soooo – it’s time for my end ‘o the year favorite things column! This is all about moi. MY fave places, dishes, products and some things that don’t even relate to the hospitality industry thrown in just b’cuz I said so. This column is an allaround excuse for excessive use of exclamation points and hash tags and begs for the creation of a sarcasm font!

Cake

by RANDI ROM

Best Gluten Free Throughout the year, I get so many questions regarding where to find really good GF products so I’m sharing the info. These products are really good – not just good for gluten free but seriously tasty.

Bagels, Cupcakes and Doughnuts Harmony Bakery! Located at 3446 Chestnut Avenue in Hampden – I freaking love this place! Owners Renee and Don Gorman used to own the popular eatery Puffins in Pikesville, when I was just a wee lass. Puffins was one of the first restaurants ‘round town to emphasize healthy eating options and the new-ish (not yet a year old) bakery is fantastic. Joining her Mom and Dad in the new venture, my new BFF Lisa Gorman and the way-talented staff at HB cook up tasty treats in a dedicated gluten free facility. The bagels are the best GF I’ve ever found – great consistency and toast up perfectly. The chocolate cupcakes and cinnamon doughnuts are spectacular and for that, I thank you. My ass does not.

HarmonyBakery.net

Pizza One Dish Cuisine: Stupid good!

You’d never know it was gluten free. Order a bunch to put in your freezer and tell Maureen I sent ya.

Breads and rolls are excellent too.

OneDishCusine.com

Sweet 27- Bakery: Chocolate ganache cake.

Melts in your mouth.

The bakery is attached to Meet 27-a full service restaurant and bar that also offers vegan and vegetarian options. #sliceofheaven Sweet27. com

Snacks Oh. Dear. God! Every variety of 180 Snacks is 100% All-Natural, Gluten-Free, Cholesterol-Free, Kosher, Wheat-Free, 100% Vegan, Peanut-Free, and Dairy-Free. But you would never know it. I live for the pistachio trail mix crunch.

180snacks.com

Biscotti Glutenetto biscottini. almond, chocolate heaven. It’s all about the crunch. CookiesConAmore.com

out the new, expanded Porch @ Langermanns featuring giant, heated umbrellas. Langermanns.com

Best Outdoors Experience Crab cakes on the porch overlooking the Patapsco River at Baldwin’s Station in Sykesville.

Nuff said. BaldwinsStation.com

Congrats Looking forward to new and exciting happenings from Maria Fleischmann’s Innovative Gourmet. Miz Maria recently became the sole owner of the popular catering company that she’s co-helmed for 31 years.

Look for new, exciting menu options along with fan faves, an even stronger emphasis on locally sourced products and a renewed energy among a stellar team of food service professionals. #girlpower InnovativeGourmet.com

The Farm to Chef Culinary Competition. Period. The end.

FarmtoChefMD.com

Petra Compel is the new director of events at The Grand, a historic event venue in downtown Baltimore. Compel brings over 25 years of experience in the hospitality industry including travel, meetings and event production – most recently serving as a Director at Feats, Inc., an event planning company where she produced over 80 events a year. It’s common knowledge that if ya wanna know anything about events – just call Petra. She’s the past-President of the Maryland Chapter of HSMAI and the Baltimore-Washington Business Travel Association and a recipient of Marriott Hotel’s Chairman’s Circle Award. #PetraRocks #CBC TheGrandBaltimore.com

Best Shrimp and Grits

Coming Soon

Food Allergy Help On a related, side note. If you suffer from food allergies or suspect that you do, Dr. Richard Layton is the specialist to see. Way ahead of other “traditional” allergy docs, Dr. Layton offers low dose allergen (LDA) therapy. In (very) layman’s terms, LDA are shots that contain low doses of the allergens that shift the immune system from an allergic state to a less allergic state. I’ve had tremendous success. #lifesaving AllergyConnection.com

Best Food Event

Langermanns. They fly their famous Hoppin’ John’s grits in from the mountains of Georgia and their Charleston shrimp and grits are THE best around. I’m also addicted to their steak salad. Check

Cypriana, a Mediterranean restaurant that was located in The Sun Trust Building closed in 2010. It’s scheduled to re-open in the spring at the Broadview in the Tuscany-Canterbury neighborhood

– in the space previously occupied

by La Famiglia. The full service restaurant is owned by husband and wife Vassos Yiannouris and Maria Kaimakis.

Hit List for 2016 I was recently invited to attend an afternoon tea at The Royal Sonesta Harbor Court Baltimore Explorer’s Club. I couldn’t make it but have heard nothing but rave reviews.

You can enjoy a relaxing afternoon enjoying assorted teas, traditional scones, finger sandwiches and spectacular views of the inner harbor. The Royal Tea service includes Kir Royal & strawberries drizzled with your choice of Grand Marnier or Chambord, topped with freshly whipped cream! Maybe they’ll invite me again? Hint, hint.

Sonesta.com Under the heading of I READ ABOUT IT AND GOTTA GET ME SOME – I plan on picking up some Modern Table Meals, a line of healthy, shelf-stable bean pasta and veggie kits that can be prepared in 15 minutes. #HomestyleMac&Cheese. Non GMO, no preservatives, vegetarian and gluten free. Available at select Target, Whole Foods, Safeway and Wegmans. I’m on it! ModernTable. com

Mike Maraziti, for Mayor of Baltimore!

Mike is the president of the Fell’s Point Main Street Business Association and the owner of OneEyed Mike’s in Fells Point – the “world’s first Grand Marnier Club.”

(Patrons pay $175 for a lifetime membership that includes the right to keep a personal bottle on the shelf.) Mike has been frustrated by “a disconnect” between business leaders and those running the city, but said that the riots “were the kicker.” “There was nobody coming out that I felt I could get behind,”

WHINING cont. on page 24

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

DECEMber 2015 n 23

Balti-MORE THE LOCAL OYSTER MT. VERNON MARKETPLACE 520 park avenue Baltimore 410-371-6853 thelocaloyster.COM mtvernonmarketplace.com free parking

‘The Local Oyster’ Finds a Permanent Home The Local Oyster has been and still is a traveling oyster bar for all occasions: private parties, public events like street festivals, charity events. With the recent opening of the Mt. Vernon Marketplace, The

Local Oyster has found a permanent home where locals and tourist can slurp any assortment of regional oysters and clams.

Other artisan vendors like Pinch’s dumplings, Big Bean Theory soups

We eat YoUr DIrt! Only the best restaurants deserve the best carpet cleaning

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AFTER AFTER

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Carpetronex specializes in cleaning restaurants and food service businesses. We have developed a process to shear the layers of soil, grease, and stains from your carpets.

We also offer tile and grout cleaning for kitchen areas and bathrooms. Your carpets will be so clean, you could eat off the floors!

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and Taps Fill Station for beer, cider, artisanal oils are calling Mt. Vernon Marketplace home.

Dara Bunjon: Dara Does It – Creative Solutions for the Food Industry offers a myriad of services: public relations, social

Jordi Miller and Gardner Douglas

media training and administration, freelance writing, marketing and more. Contact Dara Bunjon at 410-486-0339, info@dara-doesit.com or visit www.dara-does-it.com, Twitter and Instagram: @daracooks Listen to her Dining Dish radio program on Baltimore Internet Radio.

24 n DECEMber 2015

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

ASSOCIATION NEWS RAM

Affordable Care Act: Get Your End of the Year Paperwork In

by Alex Cooper Director of Membership & Marketing

B

y the end of this year, the Affordable Care Act (ACA) requires businesses with 51 or more Full Time Equivalent Employees (FTE’s) to offer health insurance to their employees. Early in 2016, these businesses are also required to complete two new tax forms and submit them to the IRS. These forms ask for employee data on who is eligible to be offered health insurance, who waived coverage, the cost and type of coverage offered, whether or not the coverage was affordable, the number of hours worked, and a variety of other metrics.

Form 1095-C, due to employees by 1/31/16, provides documentation

to the employee about their company health plan to file with their tax returns. This form is required only for employees that were full-time employees for any month in 2015. Secondly, Form 1094-C is used to report to the IRS summary information for each employee, and is also used to transmit the 1095-C forms to the IRS. These forms are due to the IRS

by February 29, 2016.

RAM has partnered with the National Restaurant Association (NRA) and UnitedHealthcare to provide easier access to healthcare coverage and related products and services for the hospitality industry. RAM members have access to exclusive offerings on group benefits, including up to a five percent discount on medical rates

for standard fully insured manually rated groups with 51 or more eligible employees.

When restaurants participate in this program, UnitedHealthcare also provides financial support to RAM that allows us to continue fighting for the interests of Maryland’s hospitality industry. This program is one of many Cost Saving Programs that save our members a great deal of money. If you are not currently a RAM member, now is a good time to join and start taking advantage of the cost saving and other benefits our 2,000 members enjoy.

For questions about ACA reporting, the UnitedHealthcare program, or to become a RAM member, visit us at marylandrestaurants.com or give us a call at 410-290-6800.

RAM Expo 2016 Moves Forward In case you haven’t heard, the Restaurant Association of Maryland (RAM) is bringing back the MidAtlantic Food, Beverage & Lodging Expo on September 27-28, 2016 at the Maryland State Fairgrounds in Timonium. The Expo is an opportunity to connect with 10,000+ hospitality professionals from all over the Mid-Atlantic region. There will be competitions, speakers, seminars, entertainment, and of course food and drink to bring the hospitality industry in the door.

Top 5 Reasons to Exhibit at Expo 1. Attendance More than 10,000 people working in the hospitality industry will attend.

2. Affordability Holding the Expo at the Maryland State Fairgrounds significantly reduces the cost for exhibitors compared to a large convention center.

This allows for a greater return on your investment, with easy justification for the time and expense of being at a two day show.

3. Quality Speakers, Education and Programming The products and services that industry people are asking for will be there. This ensures you will see quality attendees who are interested in learning more about running a better business – the ideal customer you are looking for!

4. Relationship Building Exhibiting at EXPO means that you will see many of your current customers. There’s no easier way to reinforce your relationships with current customers than seeing them in person.

5. Convenience Being close to Baltimore with easy travel, load in, load out and opportunities for networking makes it an easy decision to include EXPO in your 2016 business and marketing plan.

Booths are going fast … contact Hilary Yeh, Director of Expo, at 410-290-6800 or hyeh@ marylandrestaurants.com

WHINING cont. from page 22 and he told his friends and family so. “They said, ‘Why the heck aren’t you trying to run?’ ” So he is. #runningfortheRIGHTreasons #Imonboard #rallythehospitalityindustry #hopeforthefuture

I’m Thankful for …

The love of my life – Sydney Norman Rom. Mom, Robin, Rick, Thrisha, Jeff, Ryan, Regan, Lindsey, Ally, Pedro and Caspy.

Great friends, supremely smart and funny work buddies, amazing clients, Jackson Browne and a fantastic editor/friend. And Bravo.

Bucket List I wanna go to see Andy and Wacha at Watch What Happens Live! If you don’t know from whence I speak, we simply cannot be friends. Housewives people! Much like cell phones and email, I don’t know how we existed without it. I have my own group consisting of some other media peeps in town including Downtown Diane, Anne Boone Simanski and Pete Amorgeanos who sit on the #couch, watch and text during the best/worst episodes while we’re supposed to be working on restaurant openings, press releases and coordinating interviews. But this lil BravHO has her priorities and I am not ashamed. And lest ye think that the Housewives series does not pertain to our fair land-think again. ealHousewivesofPotomaciscoming.

They only have like 20 seats in the audience and I have no clue how to actually get it but I’m hoping to be hooked up somehow — for my b-day in March. #shamelesspromotion #iminlovewithagaymanandhisdog #hollah 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.

The Maryland Wholesale Produce and Seafood Markets are the places to find the freshest variety of produce and seafood.

Visit our website for more information.

The Maryland Wholesale Produce & Seafood Markets in Jessup, MD Produce: 410-799-3880 | Seafood: 410-799-0141

26 n DECEMber 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

MODERN BUSINESS SOLUTIONS

Gifts for the Holidays that Keep On Giving

’T

is the season, and as a restaurateur, the holidays will likely help you bring in new customers with parties, catering and betweenshopping meals. These new customers should help your employees who are tipped or looking for additional hours, providing

by HENRY PERTMAN

extra income so they can better afford to purchase gifts for their family and friends. The same likely holds true for your vendors with bigger orders for the food and beverage you need to provide. It is also the season, and the opportunity, for you as a restaurant owner or senior manager to

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give back to those who help you all year round in meaningful ways that will make next year the best year ever.

With proper priorities and planning, the holiday season provides a wonderful opportunity to make a lot of very important people happy. Happy with you, happy with your business, and happy to help you make your business more successful.

Let’s start with your employees.

Nothing you do is more important than making them happy. Nothing.

If they are happy, they will make your guests happy, and now is the right time to make everyone happy.

Here are three gift ideas to thank your employees for taking good care of their customers and your restaurant: • Give your kitchen staff a gift certificate for dinner for four, including a bottle of house champagne or wine say in January and February on Monday or Tuesday nights.

• Give your servers each three gift cards to give to their best customers with their receipts at lunch or dinner (after the check is paid!).

• Give each of your managers an unexpected bonus.

Next, your customers need to understand how much you truly appreciate their patronage and their friendship. Here are three ways you can express your gratitude during the holiday season: • On a couple of nights during the holidays, personally visit multiple tables, including loyal customers and new customers. Offer to pick up a couple of drinks, buy them dessert or their meals, and shake some hands to thank them for being there and wish happy holidays.

• Make a production out of thanking your customers on the busiest Friday and/or Saturday.

Let staff know that everyone in the house is going to get a glass of champagne to start their dinner.

• Post on social media that Mondays, or whatever day you choose in December, 20 percent gratuity is

on the house. That is, you will discount checks by 20 percent after payment, and that amount goes directly to the server!

Third, your trusted partners, who look out for you every time you run out of something, and bring it to your personally, and pronto. Here are three gift ideas that keep on giving throughout the year: • Invite your top vendors and their significant others to join you in a family style dinner with you, your managers and your better halves, in a celebration of your mutual success — on the house, in friendship and gratitude.

• Give each of your vendor partners a gift card and ask them to bring friends.

• Give each of your vendor regular drivers a gift card and thank them for accommodating your needs through the year.

Finally, remember the community your restaurant calls home. Here are three ways you can get involved and give back to your local community this holiday season.

• Host a special night and give a percentage of sales to your favorite local charity.

• Donate food and/or time to a local food bank serving meals this holiday season.

• Get creative! Find new ways to get involved and support the local community while celebrating the holidays together.

Look at the big picture, and you will find these suggestions not only viable, but wonderful ways of sincerely showing others that you appreciate their contributions all year long. Tis the season, and the reason.

Happy holidays everyone!

Henry Pertman is Director, Hospitality Consulting at CohnReznick. Located in the firm’s Baltimore, Md. office, Henry specializes in front- and back-of the-house management and training, business analytics, point-of-sale maximization, hospitality marketing, food and beverage controls, inventory management, customer service training, and kitchen flow. 410-783-4900, henry.pertman@cohnreznick.com.

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

if you run a business…

…you need a lawyer who really understands your business

DECEMber 2015 n 27

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ADVERTISER INDEX Acme Paper & Supply................................................ 9 Alto Hartley............................................................. 26 Barter Systems Inc................................................. 27 Bilingual Hospitality Training Solutions...................... 27 BME......................................................................... 4 Capital Seaboard.................................................... 14 Carpetronix............................................................. 23 Chesapeake Employers Insurance............................ C6 Congressional Seafood............................................ C3 Dempsey Linen......................................................... 1

Depalo & Sons....................................................... 20 FoodPRO.......................................................... 27, C7 H & S Bakery.......................................................... C5 Itek Construction + Consulting................................... 3 Keany Produce........................................................ 12 Kreider Farms ........................................................ 20 Loots Law Firm....................................................... 27 Martin Bamberger..................................................... 6 Maryland Food Center Authority................................ 25 Metropolitan Meat Seafood Poultry........................... C8

Newell Rubbermaid................................................. C4 OCHMRA Spring Trade Expo..................................... 13 Performance Foodservice .......................................... 5 Restaurant Assoc. of Maryland Education Found....... 23 Restaurant Assoc. Metropolitan Washington............. 10 Rita St. Clair........................................................... 19 Saval Foodservice................................................... C2 Stuart Dean............................................................ 18 SuperSource DC....................................................... 8 Tech 24 Construction.............................................. 11

28 n DECEMber 2015

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.

The Newsmagazine Foodservice Professionals Rely On Mooyah Burgers, Fries & Shakes will open by early 2016 in Newport News, Va. Mooyah promotes its fresh, neverfrozen beef and turkey patties, baked-in-house buns, fresh-cut fries and real ice cream shakes. Corporate contact number is 855-666-9247 at 5212 Tennyson Parkway, Ste 120 in Plano, Texas 75024.

Nando’s Peri-Peri Burton Heiss 202-621-8600 customerservice@nandosperiperi.com www.nandosperiperi.com 2631 Connecticut Ave NW Washington DC 20008 A new location of Nando’s Peri Peri plans to open in Washington. They anticipate opening by the summer of 2016. Nando’s serves a menu of Portuguese flame-grilled chicken that has been marinated for 24 hours and is grilled to order over an open flame. Other menu items include steak sandwiches, veggie burgers, a wide range of salads, baked items, a dessert menu along with hot and cold drink options. Service is counter/casual with a carry-out and catering menu. Contact phone number listed 202-621-8600 is listed for the original DC location.

Pennsylvania 6 DC Chris Coco 212-727-3666 www.pennsylvania6nyc.com 1350 I St NW Washington DC 20005 A new upscale restaurant dubbed Pennsylvania 6 DC hasopened. The full service eatery is open for lunch and dinner and offers an American cuisine of steak and seafood entrees. The venue also offers a full bar. Contact phone number listed 212-727-3666 is for the location at 132 W 31st St, New York, NY 10001.

The Elephant Steven and Linda Rivelis 924 N Charles St Baltimore MD 21201 A new restaurant called The Elephant will be opening in Baltimore. The full service eatery is on scheduled to CURRENT REAL ESTATE TRANSACTIONS, open in January 2016. The menu will be varied and will LEASES SIGNED, OWNERSHIP CHANGES change frequently based on the availability of ingredients AND BUSINESS BROKERAGE ACTIVITY and flavors from around the world. The restaurant will be open for lunch and dinner hours with ABC available. A neighboring business was able to confirm that renovations Henry’s Soul Food Cafe are taking place at the site and they are nearing comple301-749-6856 tion. The restaurant business is a new adventure for the henryssoulcafe.com Upper Crust Pizzeria couple, Steven and Linda Rivelis, who own the graphic 1704 U St NW Washington DC 20009 Brandon Pitman design business Eye Byte Solutions, LLC., at 200 E Eager Henry’s Soul Cafe will be opening a location in 617-723-9600 St, Baltimore.

Washington. The restaurant, which is slated to open brandon_pittman@theuppercrustpizzeria.com January 1 specializes in American soul food, and is 1301 U St NW Washington DC 20009 Iron Rooster famous for their sweet potato pie and fried chicken.

The Upper Crust will be opening a new location in Kyle Algaze Contact number 301-749-6856 is for location at 5431 410-990-1600 Washington. The new eatery is expected to open in Indian Head Hwy in Oxon Hill. www.ironroosterallday.com December. The pizzeria features pizza by the slice, spe3721 Boston St Baltimore MD 21224 cialty pizzas by the pie, as well as lasagna salads and BJ’s Brewhouse An Annapolis-based restaurant called Iron Rooster will calzones. In addition, the new location will sell beer and Lon Ledwith wine. Contact number listed 617-723-9600 is for the be opening a new location in Baltimore. The full service 714-848-3747 original location in Boston.

American restaurant serves breakfast all day as well as www.bjsrestaurants.com a lunch and dinner menu. The menu offers American 8910 Stanford Blvd. Columbia MD 21045 Cosima cuisine with ABC available. Contact phone number listed A new BJ’s Restaurant and Brewhouse will be opening Donna Crivello 410-990-1600 is for the location at 12 Market Space, in Columbia Md. with plans to open in the Spring 2016.

443-708-7352 Annapolis.

Existing locations serve an American menu featuring appemangia@cosimamill1.com tizers, soups, salads, sandwiches, burgers, pizzas, pasta, www.cosimamill1.com BeBop Korean Mexican Grill steaks, chicken, ribs, seafood, sides and desserts during 3000 Falls Rd Baltimore MD 21211 10730 Fairfax Blvd Fairfax VA 22030 lunch and dinner hours with full ABC available. Contact We previously reported the owner of Donna’s Charles BeBop Korean Mexican grill is coming to Fairfax, Va. phone number listed 714-848-3747 is for Lon Ledwith, Village would be opening a new eatery called Cosima. We The fast-casual restaurant will be serving Korean BBQ VP of Operations in the corporate offices at 7755 Center now know the eatery is expected to open in early January in burritos, bowls and tacos. In addition, the restaurant Avenue, Suite 300, Huntington Beach, California 92647.

2016. The eatery will feature southern Italian cuisine is expected to open by early 2016. As the restaurant is and will have outdoor seating. A new contact number currently in the build-out stage, no telephone number has Cocina Diablos 443-708-7352 listed is for the temporary business line been established.

410-256-2936 for Cosima. cocinadiablos.net Ichiban Sushi and Ramen 9629 Belair Rd Nottingham MD 21236 Smashburger 703-683-2232 Cocina Diablos is a new restaurant slated to open in Brett Willis 4251 Campbell Ave Arlington VA 22206 Nottingham, Md. While the restaurant’s menu has yet to 571-279-0880 A new restaurant called Ichiban Sushi and Ramen is combe disclosed, we do know that it will specialize in Mexican www.smashburger.com ing to the Village at Shirlington in Arlington. The restaurant fare and will have full ABC. In addition. we know that the 2670 A Avenir Pl Vienna VA 22180 will specialize in Japanese fare, particularly varieties of restaurant is expected to open December 2015.

The hamburger restaurant Smashburger will be opening ramen and sushi. In addition, the restaurant is slated to a new location in Vienna, Va. The fast casual restaurant open at the end of the year. Contact number 703-683Restaurant offers chicken sandwiches, salads, burgers, several types 2232 is for Ichiban location at 211 King St in Alexandria.

To Be Announced Fredericksburg VA 22406 of side dishes, a choice of bun flavors with a variety of A new restaurant is coming to a newly revitalized area of Citizen Burger toppings, Haagen-Dazs shakes and root beer floats. Some Fredericksburg, Va. While neither the name of the restaurant Andy McClure locations offer beer and wine as well. Contact phone or exact address have yet to be disclosed, we do know that 434-979-9944 number listed 303-633-1500 is for Brett Willis, Senior VP the restaurant will be adjacent to newly constructed condocitizenburgerbar.com of Franchise Sales at the corporate office of Smashburger miniums and that are expected to open late 2016.

2907 W Cary St Richmond VA 23221 at 1515 Arapahoe Street, Tower One 10th Floor, Denver, Citizen Burger Bar is coming to Richmond. The restaurant’s Colorado 80202. Secondary number 571-279-0880 is a Restaurant direct number to the restaurant in Vienna. menu will serve classic American specializing in hamburgRick Ridge ers, with an emphasis on local grass fed beef, cheese and 434-295-1223 Secret Sandwich Society eggs in their burgers. In addition, the restaurant is slated 120 W Main St Charlottesville VA 22902 David and Tashia Bailey to open the early part of 2016. Contact information 434The restaurant’s concept and name has yet to be 304-574-4777 979-9944 is for Andy McClure, the owner at the original disclosed. We do know that it is slated to open in April secretsandwichsociety.com location in Charlottesville.

2016. In addition, the restaurant will take over the Blue 501 E Grace St Richmond VA 23219 Light Grill and will be fully remodeled. Contact number A new restaurant called Secret Sandwich Society will Blue Diner 434-295-1223 is for Rich Ridge who can be found at Blue Larry and Justin Harbin be opening in Richmond, Va. by spring 2016. The 3,200 Light Grill until it closes in early December. info@Spileandspigot.com www.bluedinerdc.com sq.ft. restaurant will sell sandwiches along with burgers, 1248-1250 H St NE Washington DC 20002 salads, and various sides. In addition, Secret Sandwich Mooyah Burgers A new eatery called Blue Diner will be opening in the will be open for lunch and dinner and have a bar. Contact 855-666-9247 number 304-574-4777 is for the original location at 103 spring 2016 in Washington. Blue Diner will be located www.mooyah.com in the space above Spile & Spigot. The eatery will serve Keller Avenue in Fayetteville, WV. 12080 Jefferson Ave Newport News VA 23606 American diner staples, hopefully 24 hours a day. The

FoodService Monthly restaurants will have room for 170 to 180 people. Contact information listed is for Justin Harbin, the co-owner, via email at Info@Spileandspigot.Com. Primo Hoagies Nicholas Papanier 856-742-1999 www.primohoagies.com To Be Announced Rockville MD 20852 Primo Hoagies will open a new restaurant by the spring of 2016 at a to-be-announced space in Rockville, Md. Menu will be a list of hoagie sandwiches and they also offer a sampler platter. Contact phone number listed 856-7421999 is for Nicholas Papanier, Owner.

Restaurant Chris Hughes 301-229-6600 7747 Tuckerman Ln Potomac MD 20854 An employee at the Irish Inn at Glen Echo confirmed the owner would be opening a new sister restaurant in the space the currently houses Benny’s Bar & Grill at 7747 Tuckerman Lane in. The new unnamed eatery will serve Irish pub fare with ABC. Contact number listed 301-2296600 is for Chris Hughes, the owner, at the Irish Inn. Alt’s Food Bryan Morrell 703-250-0793 www.altsfood.com 2300 N Pershing Arlington VA 22204 The restaurant will specialize in meatless burgers including bacon cheese “burgers”. In addition, the restaurant will be 850 sq.ft and is expected to open in 2016.

Contact number for the restaurant is 703-250-0793.

JuiceBar Juices 757-878-1516 www.juicebar8020.com 1952 Laskin Rd Virginia Beach VA 23454 A new location of JuiceBar Juices is coming to the Regency Hilltop shopping center in Virginia Beach. The new location will be 800 sq.ft. and is slated to open in early 2016. Existing locations serve a variety of cold pressed juices as well as blended drinks and smoothies.

Contact number 757-878-1516 is for location at 641 Tyler Ave in Newport News, Va. Odessa J.R. Robinson jrobinson@kitchencray.com 1413 K St NW Washington DC 20005 A new eatery called Odessa will be opening in December 2015 in Washington. The eatery will have a main dining room, a “Caviar Room” reserved for an eight-to-10-course caviar-centric tasting menu and the front section of Odessa will operate a mostly to-go coffee bar from 7 a.m. to 5 p.m. Contact information listed is for Chef J.R. Robinson, via email at jrobinson@kitchencray.com.

Rasa Indian Grill Rahul Vinod and Sahil Rahman 301-762-8798 www.rasagrill.com To Be Announced Washington DC 20005 An employee at Bombay Bistro confirmed the owners’ sons would be opening a new eatery called Rasa Indian Grill at a to-be-announced space in Washington. The eatery will be an Indian fast casual restaurant. Rasa was created with the mission of making Indian food accessible to all audiences. The restaurant will feature a modern menu and serve locally sourced, organic, and fresh Indian food to the American market at affordable prices. Updates can be followed via Facebook or the main website www.rasagrill.com 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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