Restaurant Inc. Summer 2017

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SEAFOOD RESTAURANTS WITH A KNACK FOR LOCAL

R E S TA U R A N T I N C

CANADIAN LOBSTER POUTINE, SEA URCHIN PASTA & MORE!

PG 10

PG 46

| the business of food | ISSUE 03: 2017

CASUAL COMFORT HAUTE CUISINE to

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LETTER FROM REINHART

Dear Readers: My name is Sam Toia, I’m President & CEO of the Illinois Restaurant Association (IRA). It’s my job to be the lead advocate for the restaurant industry in the state of Illinois, and to educate our elected officials on how important the foodservice and hospitality industries are to this state.

The restaurant industry is the largest private sector employer in Illinois, with over 27,000 foodservice establishments employing 561,000 people and generating $25.2 billion in annual sales, including over $2 billion in sales tax to the state and local municipalities. Our mission at the Illinois Restaurant Association (IRA) is to promote, protect, educate and advance the foodservice industry of the state.

As a former restaurateur, I understand how difficult running a restaurant can be, and how much time and dedication owners, managers and staff alike put into the business to make it a success. The IRA, along with our dedicated industry partners like Reinhart Foodservice, are here to help your business thrive. We collaborate with all facets of the industry – celebrity chefs, neighborhood restaurants, distributors, QSRs, craft brewers, bar/ restaurants, food trucks, the beverage industry and many more.

State Restaurant Associations (SRAs) like the IRA offer resources, opportunities and vital advocacy that you can’t find anywhere else. One such example is the IRA’s signature power networking and speed coaching event – Meet the Experts. Meet The Experts is a prime example of the opportunities and services the IRA offers to our members and the broader culinary community of Illinois. It’s an incredible evening that allows aspiring entrepreneurs and culinary professionals to connect with leaders of the industry and learn their keys to success.

Whether it’s providing training solutions for employees, protecting the industry from burdensome regulations and taxes, offering opportunities for young adults looking to begin a career in hospitality, or celebrating the culinary community – SRAs do it all. The IRA puts on special events year-round, including Taste of Chicago, where the IRA runs the food and beverage operations, Bon Appétit presents Chicago Gourmet, which has grown into the premier food and wine festival of the United States, and we collaborate with the James Beard Foundation and Choose Chicago to host the James Beard Awards – the Oscars of the food world. We also offer Food Handler, Food Service Sanitation Manager Certification (FSSMC), BASSET training, job placements and scholarships for high schoolers, opportunities to advocate for the industry with legislators, and a host of other programs that benefit operators, suppliers, and distributors alike.

We’re in our 103rd year of service, and we look forward to promoting a dynamic and thriving restaurant industry in Illinois for years to come.

Learn more about us at www.illinoisrestaurants.org.

Sincerely,

Sam Toia President & CEO Illinois Restaurant Association

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Fresh produce is the cornerstone of any good menu. Markon First Crop, Ready-Set-Serve, and Markon Essentials fruit and vegetable products give you the versatility to create colorful, avor-packed recipes.

Wow your guests with this perfect hand-held, pre-meal bite: a blend of tender, smoky-sweet sea bass, bright blood orange bits, and licorice-like basil in leaves of Violet Flash endive.

Be inspired at markon.com.

Join Markon’s online community today and enrich your knowledge and connections.

Browse: markon.com Learn: mobile app Connect: social media

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SUSTAINABILITY is in our seas.

SUSTAINABILITY is in our seas.

And our GENES. And our GENES.

To Alaskans, sustainability means protecting the long-term health of the environment in order to bring delicious, wild seafood to your table year after year. We believe in hard work, sacrifice, and preserving the traditions that support our communities. We owe our very existence to the sea and its bounty.

Sustainability has been our way of life for generations. To prove it, we’ve gone a step further with Alaska Responsible Fisheries Management (RFM) Certification.

Learn more at alaskaseafood.org

Š2017 Alaska Seafood Marketing Institute

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TABLE OF CONTENTS 08 Quick Bites 10 Seafood Restaurants With A Knack For Local 26 Marketing & Publicity Tips from Janet Isabelli 28 An Industry Leader Gets Real About the Restaurant Industry 32 Quick Bites at Illinois Restaurant Association’s “Ask the Experts” 36 Don’t Hire Another Cook This Year 38 Food Fight: Seafood Casual Comfort To Haute Cuisine EDITOR-IN-CHIEF Eric Cronert MANAGING EDITOR Sophia Kramarz ART DIRECTION & LEAD DESIGNER Jenn Bushman DESIGNERS Drew Frigo, Lauren Jonson PHOTOGRAPHER Dan Coha FOOD STYLIST Susan Hevey ADVERTISING SALES & INFO Andrea Wilson andreaw@newhallklein.com CONTRIBUTING EDITORS/WRITERS Liz Avera, Ari Bendersky, Min Casey, Mary Daggett, Mindy Kolof, Sophia Kramarz, Audarshia Townsend

66 Seafood Restaurateurs' Success Secrets Behind A Winning Formula 70 Reelin’ In The Years: Live Long, Live Well with the Ocean’s Healthiest Bounty 73 Go to Market Here Are Nine of the Best Seafood Markets In the Country 75 A Seaworthy Guide To Fish Prep 76 Get The Most Bang For Your Buck With Seafood 78 One Man's Trash Fish, is Another's Treasure 80 Fast Fish

Reinhart® Foodservice, L.L.C. welcomes letters and comments. Mail should be directed to: Reinhart Foodservice, L.L.C., Attn: Marketing, 6250 N. River Road, Suite 9000, Rosemont, IL 60018 or magazine@rfsdelivers.com

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©2017 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

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TOC co n t in u e d 83 Make Seafood Go Further Through Cross Utilization 85 Salami of the Sea: When the Catch of the Day Transforms into Seafood Charcuterie 88 A Fine Kettle of Fish 91 Good Things Come In Small Packages: Shrimp, For Instance 92 The Straight Dish: Hidden Bay™ Lobster Tails 94 The Straight Dish: Hidden Bay™ Lobster Tails 99 What You Need To Know About Sea Lice Affecting Your Salmon 102 Catch the Wave: Sustainable Seafood Swims to the Top of the Menu 106 Seafood & Sippers 110 4 Great Cocktail Trends Heating Up Summer Bar Sales 114 Event Calendar 116 Fall Sneak Peek 118 Operator Index 119 Advertiser Index 120 Commodities Tracking

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©2017 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

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T R E N D I N G

N O W

QB Quick Bites for Your Brain

Before we dive into all the goods of this issue, here’s a look at what’s going on in foodie culture as we speak!

Five Different Dishes,

One Unique Ingredient HARICOT VERTS Haricot verts are actually the French term for long, slender green beans. Usually, they are about 4-inches long and are more tender than Blue Lake green beans. Check out how some chefs are using haricot verts across the U.S. on their menus!

Orsay Jacksonville, FL Erini Restaurant Ewing, NJ

HARICOTS VERTS SALAD

GRILLED NORWEGIAN SALMON

French green beans, roasted hazelnuts, creme fraiche vinaigrette

Served with a maple dijon sauce, roasted yukon potatoes, and haricot verts

$9

$22.90

For your Pinterest Boards

BLOGGING OVER THYME Laura Davidson

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HOW SWEET EATS Jessica Merchant

THE CULTURE TRIP Food Board

Interested in recommending a book, app or social media account?

Email us magazine@rfsdelivers.com with your suggestion.

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For Your YouTube Feed

LAURA IN THE KITCHEN

TASTEMADE

EPICURIOUS

Twelve Restaurant & Bar Wichita, KS

CENTER CUT FILET Lighthouse Lake Keowee Seneca, SC

Seasoned and grilled to order with red skin mashed potatoes, haricot verts and chianti demi-glace

CHICKEN MARSALA

$30.50 petite

Char-grilled chicken breast topped with grilled onions, mushrooms & Marsala wine sauce. Served over red skin mashed potatoes & haricot verts.

$17

Café Touché Chicago, IL

BRIE EN CROÛTE Warm baked brie in crust with mango drizzle, haricot verts, almonds.

$9

For Your Nightstand

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SEAFOOD RESTAURANTS WITH A KNACK FOR LOCAL From southern Louisiana to northern Illinois, seafood establishments across the United States are renowned for their down-home atmospheres and local flairs. That’s why this issue of Restaurant Inc’s In Our Communities section features standout seafood restaurants that have stood the test of time, becoming beacons in their hometowns for locals and travelers, alike.

local & sustainable product so it’s imperative that restaurants tie in to their communities now more than ever.

Throughout the upcoming pages you’ll read about how some of our nation’s most celebrated fish and seafood spots grabbed the attention of consumers near and far. From signature sauces and spice blends to secret breading recipes, each of these restaurants boasts unique twists to dishes that have prevailed through decades.

Idyllic settings can also play a huge role in a restaurant’s success, as exemplified by the spot in Basile, LA, which sought FAA approval for a 3,000-foot runway to flank their restaurant. Now, the team welcomes more than 45 aircraft per week to their restaurant to “soak up the Cajun culture.”

Whether you’re a sucker for BBQ Blue Crab or, prefer a simple blackened or grilled fish, or if you’d venture to try a creative twist on ceviche that makes scallops the star, you’ll love reading about how these outstanding restaurants make their seafood fare stand out.

One of our features teams up with a microbrewery to bring outstanding beverage pairings to their customers. Another relies on local fishermen to bring in one-of-a-kind oyster staples to their operation.

In short, the restaurants featured throughout this issue’s In Our Communities section possess a knack for supporting local purveyors and the industries in their markets, which may make them stand out more than any signature staple dish can.

But for today’s consumer, it’s not all about the food. Restaurant goers have a hyper focus on

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D.I.’S CAJUN RESTAURANT | BASILE, LA

IT’S WORTH THE TRIP

by Mindy Kolof

It was 32 years ago, that Daniel Isaac Fruge opened his business in a location that his son, Cory, fondly refers to as “the middle of nowhere.” As Daniel and his nine siblings exchanged ideas on how to make the endeavor a success, they referred to the dream restaurant as “D.I.’s.” This was because the siblings all called each other by the initials their mother wrote on their respective belongings to keep life organized with 10 kids. The interim name stuck, and the location itself became an unexpected element of success for D.I.’s Cajun Restaurant in Basile, Louisiana.

The fact that D.I.’s Cajun is 13 miles from the Interstate and eight miles from the closest town has made this authentic Cajun hot spot a true destination restaurant for people from all over the U.S. Six years ago D.I.’s received FAA approval to build a 3,000-foot runway to flank their restaurant and now more than 45 aircraft a week are received at D.I.’s, filled with customers willing to make a trek for authentic Cajun culture.

D.I.’s beginnings were humble — the family caught and raised its own crawfish, spirits were strictly BYOB. Two expansions later, the spot includes a bandstand and dance floor.

“Because our customers come from so many places, we have no typical guest,” said son Cory Fruge, who has worked at D.I.’s since he was 13. He says it’s not unusual to see a party of teens in prom attire sitting directly next to a group of men in full hunting gear. “The point,” said Cory, “is that everyone belongs at D.I.’s.”

And, there is a space for all as well. Three different rooms provide customers with a choice of atmosphere as they dine. While music and entertainment create a lively ambience in the dance hall, a second room provides space for a quiet meal and the main dining area overlooks both scenes from above. The main attraction, of course, is always the food.

Some of the favorites that keep customers coming back for more include BBQ Blue Crabs, Crawfish Étouffée, and all sorts of blackened and grilled seafood specialties, including oysters. The secret, Cory explained, is in the seasoning. “It’s delicious without necessarily being hot.” Cory and his dad agreed that fresh ingredients are paramount to success and that every meal is always made to order.

Sadly, Cory’s father passed away this past September, but his mother is still at the heart of the restaurant. Besides family workers, the restaurant relies on its talented and dedicated employee base, most of whom have been with the company for 15 years on average. “Our cook has been with us for 18 years, our receptionist for 30, and most of our waitstaff for 26 to 28 years,” said Cory.

“My dad’s dream lives on in D.I.’s, with our staff and with our customers — who are always willing to make the trip,” he added.

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MARINA GROG & GALLEY | KANSAS CITY, MO

FINE LAKESIDE DINING

by Mary Daggett

Lake Lotawana is a suburb of Kansas City, Missouri. The town shares its name with the beautiful lake it centers on, said to be named for a Native American princess. Lotawana means “sparkling water,” and on the shores of this sparkling water is a fine dining establishment – Marina Grog & Galley. The original building was constructed in 1934 as a gas station. It became a working marina, beginning in the early 1940s. In 1993, Jack and Mary Schwindler turned the old marina into a restaurant, recognizing the lucrative opportunities that lakefront dining holds. Jack Schwindler was actually the first baby born in Lake Lotawana, which was incorporated as a city in 1958.

Lance McFarland is executive chef. He signed on at Marina Grog & Galley 12 years ago to earn money while attending business school in Kansas City. “I came here and never wanted to leave. I worked my way up through the ranks,” McFarland said. “The Marina is a really special place to all of us.”

While the menu offers a classic selection of prime, dry-aged steaks and other meat specialties, fish and shellfish make up much of the bill of fare. Fresh fish is flown in two or three times a week – Snapper, Mahi Mahi and Ahi Tuna from Hawaii and Salmon from New Zealand.

One of Chef McFarland’s favorite fish entrées is Parmesan-Encrusted Snapper with Jumbo Blue Crab, served with a brown-butter lemon caper sauce. Another is Hawaiian Luau Lobster, which is temptingly served in half a roasted pineapple. Scallops and shrimp are also in the mix, and the dish is served with a pineapple-lobster cream sauce.

Cold Water Lobster and Alaskan King Crab get their share of attention from guests.

Some starter choices include Lobster and Crab Macaroni and Cheese; Escargot baked in garlic butter, served with mini baguettes for sopping; Scallops wrapped in applewood smoked bacon with a guava honey and orange-soy glaze; Maryland Blue Crab Cakes with creamy dill caper sauce; and New England Clam Chowder.

In the bar, a “happy hour” menu is offered, including Hawaiian Fish Tacos (blackened Mahi and Snapper with slaw, pico de gallo, avocado and chipotle cream); Fish and Chips (beer-battered Walleye served with fries); and Seafood Nachos (shrimp, scallops and blue crab top tortilla chips, smothered with garlic cream sauce and a mix of Monterey Jack and Parmesan cheese).

Three 500-gallon saltwater fish tanks add to the indoor ambience. The exterior nautical architecture is lined with strings of white lights. After dark, the entire marina is reflected in the lake, giving it a near magical glow – the perfect spot for romantic dinners in the moonlight.

Marina Grog & Galley seats 250, counting indoor and outdoor dining areas. High-end wines are sold by the glass from a 200-variety wine cellar.

It’s obvious that the 31-year-old McFarland has found his professional niche. “Every day brings a new challenge; it’s part of the industry,” he said. “When you enjoy the people you work with, and you all have the same goal of making your guests happy, that’s what really counts.

You can’t rest on your laurels. There’s too much at stake.”

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HOT TAILS AND SAC-A-LAIT | NEW ROADS, LA & NEW ORLEANS, LA

MARRIED TO YOUR WORK

by Ari Bendersky

Running a restaurant for anyone can take up all of your time, but running two in two different cities, as a married couple with a small child? That takes dedication, a lot of patience and even more heart. That's exactly what Cody and Samantha Carroll, who own the two very popular — and very different — restaurants Hot Tails and Sac-a-Lait, go through on a daily basis.

"We have so many friends who are chefs and they don't get to see their significant other," Samantha Carroll said. "For us, it's all business from 7 a.m. to 1 a.m. and we get to do life together, which is cool."

Carroll admits being together all day, every day has its highs and lows, and seeing each other at their best and worst moments can take a toll.

But through constant communication and mutual motivation, they make it work.

"We have someone to keep us both accountable," she admits. "We're working hard to make both businesses successful."

And successful they are.

The pair met at the Louisiana Culinary Institute and after graduating in 2009, while dating, decided to open Hot Tails in a converted convenience store in New Roads, La., a hunting-and-fishing vacation town of sorts.

Cody Carroll grew up in Batchelor, La., about an hour north of Baton Rouge close to the Mississippi border. There, he set up crawfish ponds and built a successful business and wanted to expand that into a restaurant. Hot Tails opened in 2010, just three months after the pair graduated, with six tables and served only crawfish and a few hot po' boys. As word spread, they had to accommodate the restaurant's new popularity and, after expanding the space, Hot Tails now seats about 100 and is often full. Looking back, the Carrolls appreciate their modest start instead of taking on too much in the beginning.

"Start humbly and don't come out of the gate with all the bells and whistles, ready to seat 200 people," Samantha Carroll said. "If your product is there, people will tell more people and business will grow. If you start huge and there aren't that many people in there, it's scary."

In a bigger space, which Samantha said now feels like you're eating in someone's home, with various taxidermied animals that Cody hunted when he was younger, family photos, trophies and other personal touches that add to the décor, the Carrolls expanded the menu. Now, they serve

a variety of Cajun-Creole-influenced "hardcore South Louisiana cuisine," including Cajun crawfish burgers, fried pork chops, a variety of fried seafood and fried rabbit with slow-cooked red beans — and everything is served with sauces, dressings and seasonings made or blended in-house.

"We want it to be our recipes that people can enjoy — the things we work hard on," Samantha added. "We can take credit for everything and we take the time to make sure everything is done right."

The success and popularity led to a number of accolades and awards, which eventually allowed them to open their second restaurant, not nearby, not even in Baton Rouge, but two hours away in New Orleans' warehouse district near other hot restaurants like Donald Link's Cochon.

So in 2015, the couple opened Sac a Lait, a more upscale restaurant that built upon their food at Hot Tails. At the new restaurant, which is named for a somewhat-obscure game fish native to Southern Louisiana that's also called a Crappie, the motto is, "Everything you can farm, hunt and fish in Louisiana," and pays homage to the farmers and fishermen who provide them with all those ingredients.

The 5,000 square-foot industrial space sits in an old cotton mill dating back to 1882, seats about 140 and the whole place is a family labor of love.

Cody Carroll's brothers provided the woodwork and ironwork and his mom upholstered the seat cushions. The food here is more elevated than Hot Tails, with the Carrolls, who share all duties of the restaurant, getting more creative with dishes like alligator and mirliton with honey powder and white remoulade; bell pepper risotto-stuffed wild boar's heart; drum throats with sassafras chimichurri; and chicken scratch, those "odd" parts like the feet, gizzards and liver that Cody grew up eating and loving.

That creativity got the restaurant noticed quickly and earned them the 2015 restaurant of the year award from New Orleans Magazine and best farm-totable restaurant in Louisiana by Travel + Leisure. One might think this would let the Carrolls rest on their laurels, but it only pushed them harder.

"We were so honored," Samantha said. "It fueled the fire. For us, it motivated us to better ourselves and grow from this. It's been an amazing experience."

Sounds like it's only the beginning.

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TOUCH OYSTER HOUSE & LOUNGE | SPRINGFIELD, MO

GUILTY OF CREATING OYSTER LOVING MONSTERS

by Mary Daggett

Mike Jalili got his start in the restaurant industry as a young lad in New York, where he worked first as a bus boy, then bartender, manager, and finally, kitchen chef. “I discovered that this industry is where I wanted to be,” he said. Fast-forward a few years, and we find him in Springfield, Missouri, the proprietor of a casual fine-dining restaurant called Touch Oyster House and Lounge.

Mushroom Risotto. High-grade Hawaiian Ahi Tuna is plated with sautéed bok choy and kale, ginger lemongrass broth and guacamole.

The Walleye Fish ‘N’ Chips pairs breaded, fried fish with salt and vinegar fries, served with chipotle ketchup and malt vinegar. Simply Grilled Scottish Salmon comes to the table with sriracha honey butter and chef’s vegetables.

Let’s start with the oysters. Jalili is very particular about the oysters he serves his guests at Touch. “We procure the finest oysters from exclusively northern waters of both the East and West Coasts of the U.S.” The oyster menu is prefaced with a claim: “This place can turn your not-so-adventurous yet seafood-eating friends who exclaim ‘I don’t like oysters!’ into lemon-squeezing, Tabascopouring, oyster-eating monsters.” Varieties include Chesapeake Bay, Fanny Bay, Wellfleet, Katama, Gigamoto, Pickering Pass, Hood Canal and Chef Creek.

Carnivores can get their steak on at Touch as well, with Ribeyes, Filets and Kansas City Strips, or opt for chicken or pork chops. Desserts are referred to as “Heaven,” and many diners pray that they’ll still have room for the famous Chocolate Bowl, topped with chocolate mousse, strawberries, chocolate torte and frozen custard. Amen.

Fresh seafood is flown in three times a week, and it is put to good use

by Chef Josh Thomas throughout the menu. Several of the starters and small plates include: Lobster Bisque; Ceviche of the Day; Shrimp Bijan (jumbo shrimp wrapped in prosciutto, with horseradish pesto and creole brown mustard); Maine Mussels (garlic lemon butter, fresh tarragon, served in a bread bowl); and Massachusetts Scallop Pasta (saffron cream, handmade linguini). The tempting Touch Tower is erected with four jumbo shrimp, a dozen oysters and a half-pound of Alaskan King Crab legs.

The interior space is gorgeous, elegant and eclectic. The light fixtures are works of art, and walls are covered in colorful murals. Outside, a huge fountain can be seen and heard from the patio and balcony.

Touch definitely appeals to all of the senses.

Chilean Sea Bass is the bestseller in the entrée category. The fish is encrusted with pecans and cashews, and served with Truffled

The wine list is extensive, collected from across the globe — California, Oregon, France, Italy, Spain, Argentina and more. Many vintages are sold by-the-glass.

Seventy-five full- and part-time employees keep things running smoothly. The dining room accommodates 150, while the lounge seats 100. Four party rooms accommodate special events of all kinds. In addition to Touch, Mike Jalili owns and operates Flame, which specializes in dry-aged steaks, and Black Sheep, a burger and shake joint.

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YANKEE LOBSTER | BOSTON, MA

ALL IN THE FAMILY

by Ari Bendersky

When Yankee Lobster moved into Boston's Seaport area in 1999, you mostly found fishermen and blue-collar workers in the area. Few businesses drew locals or tourists so it wasn't a big destination. But as a 50-year-old business that had already moved a few times in its existence, they knew if they put out a good product, people would find them.

However, what the Zanti family didn't know at the time was this move would be one of the smartest decisions in the company's history as the Seaport grew up around them quickly over the next nearly 20 years.

These days, the Seaport comprises a number of hotels, great restaurants, condo buildings and tourist attractions, and Yankee Lobster has gone from being mostly a retail space where people would grab a lobster roll while they waited for their order, to having lines down the block full of people grabbing a table to dine.

Yankee Lobster is a no-frills seafood spot with kitschy dĂŠcor and a small retail operation that prides itself on having great customer service. In fact, everyone who gets hired there goes through a pretty extensive training to ensure everyone can help a customer whenever they need it.

"We take pride in what we're cooking and the employees who come here go through a pretty intense training to make sure the customer gets the best experience," said Frank Zanti, Yankee Lobster's assistant general manager and a fourth-generation family member working in the business. "We go into knowledge about seafood, beer and more.

Everyone gets trained the same way so anyone can answer customers' questions. The customer can get that experience no matter who they're talking to."

That experience, where people come from all over to the small 35-seat

fast-casual restaurant (with a 40-seat patio in warm weather) to get clam chowder and lobster bisque, whole steamed lobster, fish and chips, crab cakes and cod cakes, fish stew, three different kinds of lobster rolls (yes, they have traditional with herbed mayo, but they also have a deep-fried lobster roll with Old Bay seasoning) and, of course, the now-famous lobster mac and cheese served with cole slaw that was featured on the Food Network's Diners, Drive-Ins and Dives With Guy Fieri in 2012.

Being featured on the Food Network catapulted the Yankee Lobster to another level. People started flocking to the restaurant for the mac and cheese and would also try other dishes. It led to the restaurant getting awards and accolades, including being named with the best lobster roll from Boston magazine in 2016. This year, the Boston Red Sox named Yankee Lobster's lobster roll the official roll at Fenway Park and it will be available in about 10 concessions and in premium seating.

In addition to the spotlight, what makes the experience of eating at Yankee Lobster even better is that much of the seafood comes from next door at Commercial Lobster, the family's wholesale business, where fresh seafood arrives daily. There, about 12 large tanks with filtered water pumped in from Boston Harbor hold fresh, live lobster and other seafood hold so everything is super fresh. And people can get tours of that side of the operation.

"If you want a two-pound lobster or a lobster roll, they're coming from those tanks in the back," Zanti said. "Everything is picked to order. We're bringing in all fresh fish. We pick all our own crab and lobster meat. We try to be as local and sustainable as possible."

After nearly 70 years, it looks like they know what they're doing.

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PHIL’S OYSTER BAR & SEAFOOD RESTAURANT | BATON ROUGE, LA

A MIX OF ITALY AND THE SOUTH

by Audarshia Townsend

Phil’s Oyster Bar has always been a family affair for the Piazza family.

In 1975, Gus Piazza bought out the owners of the Baton Rouge, La.based restaurant, brought in his parents and sister, and completely overhauled the menu with family recipes. Sons Anthony and Jordan Piazza and their three sisters learned good work ethics at an early age as they spent nights and weekends alongside their dad. And along the way, they got to know the menu quite intimately.

“We’re a big Italian family and we love to eat,” gushes Jordan Piazza, who now serves as general manager and co-owner of the restaurant with his brother. “All the dishes on the menu, we love them all.” Phil’s menu ranges from standard Louisiana fare like Po’Boys and seafood gumbo to char-grilled oysters and fried catfish.

Of course, there are a few Italian dishes as well. The signature meatball originates from a century-old Piazza family recipe that’s topped with Provolone. And the crabmeat Caroline consists of crab meat au gratin topped with cheese that’s broiled golden brown.

Piazza’s sons loved Phil’s so much that when their dad shuttered the restaurant in 2007, they worked hard to resurrect it in 2016 in a new location near Louisiana State University. Of most importance to them was paying homage to their dad’s legacy by decorating the restaurant with original memorabilia that he’d collected over the years.

sports memorabilia and had photos of celebrity guests like Lionel Richie, who ate there all the time.” Other vintage accents included Cypress wall paneling, a popular wood paneling used in the 1970s and 1980s, to give it a bit of yesteryear ambiance.

One thing they left intact was the seafood connection their dad secured for Phil’s. For 10 years, Gus Piazza used a local purveyor from Hopedale, La., and Jordan says he’s proud to carry on the tradition.

“That’s one thing we have prided ourselves on: All our seafood must come from Louisiana,” he beams. “We get a lot of compliments on our oysters. People have inquired about us selling oysters that are from other parts of the country, but we have had much success with who we are. We pay a premium for them, but it’s worth it. We want to keep it simple, which is why we only serve one brand.”

The changes they have made aim to draw younger customers alongside more seasoned, loyal diners. They’ve added many healthier, grilled options. A designated bar serves Sazeracs and other classic cocktails. And the Sunday brunch menu whips up chicken and sweet potato waffles as well as a crawfish omelet. It’s a brand-new Phil’s Oyster Bar, and their dad would have certainly approved.

“We were strategic in making sure that it was very nostalgic so that loyal diners would feel at home,” says Jordan. “Dad was a people person, so he collected a lot of stuff over the years. He had a lot of

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Wild River Run

ALASKAN SALMON Wild River King Salmon season is approaching quickly and a few of our main sources of River King Salmon come from the Columbia, Copper and Yukon Rivers. Salmon from these waters are revered as some of the world’s best-eating salmon because of their rich flavor which is attributed to their higher fat and oil content.

Wild River Sockeye Salmon runs on an overlapping schedule with the most fish coming from the Copper and Taku Rivers, as well as Cook Inlet.

This salmon is sought after for its leaner, firm texture and bright red colored flesh.

King Salmon

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Columbia River King Salmon Ponzu Tar Tare with Yuzu Avocado and toasted onion salt IngredIents: 3 oz. Columbia River Salmon, Minced 1/4 oz. White Shoyu 1/4 oz. Yakami Orchards Ponzu 1/2 Avocado, small diced 1 tsp. Yakami Orchards Yuzu Juice

1 Tbsp. Crème Fraiche 1 tsp. Caviar, hacklebeck 1/2 tsp. Toasted Onion Salt Whole Chives, 2 each Chervil, 1 leaf

Method: 1. Mince salmon and mix with white shoyu and ponzu sauce 2. Small dice the avocado and toss in yuzu juice, then mold onto plate with the salmon on top 3. Finish with the, crème fraiche, toasted onion salt, chives and chervil 888.543.7374

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MAD JACK’S FRESH FISH | KANSAS CITY, KS

KC IS CRAZY ABOUT MAD JACK’S

by Mary Daggett

John Reed opened Mad Jack’s Fresh Fish Market and Restaurant in 1987 in Kansas City, Kansas. (The state line runs through the city, with part in Kansas and part in Missouri.) “I named the operation for a legendary fisherman who used to fish the Missouri River,” Reed said. After 30 years, Mad Jack’s is going stronger than ever. About 80 percent of Reed’s business is carryout, referred to on the menu as D.C.T. – which stands for “Don’t Cook Tonight,” a very appealing proposition for today’s busy seafood lovers. The restaurant has 20 seats for dine-in, for those who can’t wait to savor their seafood and don’t mind standing in line for a table.

“Our biggest seller is Catfish,” said Reed. “Don’t confuse our catfish with river bottom feeders. The only catfish we use are pond-raised and grain-fed in the state of Mississippi, and they are delicious.”

Mad Jack’s Catfish are coated with a secret breading and deep-fried, Southern-style. In addition to Catfish, customers can opt for Red Snapper, Buffalo Rib, Whiting, Walleye, Tilapia, Basa, Salmon, Shark, Ocean Perch, Blue Gills and Frog Legs. Dinners come with cole slaw and potato salad, or other side options such as potato wedges, French fries, homemade hushpuppies, okra, collard greens, green beans, spaghetti, and macaroni and cheese.

For those with small appetites or those just looking for a quick bite, Snack Packs are just the ticket. The packs offer four-ounce portions of catfish, basa, whiting or chicken, and include fries and a beverage.

Pies are the name of the game in the dessert category, with varieties including sweet potato, apple, pecan and cherry. Or, sweets seekers can order peach cobbler.

The fresh fish market side of the business caters to customers who wish to cook their own fresh fish at home. There is also a frozen seafood case as well. The secret breading used to prepare entrees on the restaurant side proved to be so popular that John Reed decided to package it for sale in his market under the brands Mad Jack’s Madjic and Mad Jack’s Louisiana Fish Fry. The products are also available through Reinhart.

“I would have to say that getting qualified help is our biggest challenge,” Reed said. Mad Jack’s employs 16 full- and part-time workers, and is open seven days a week.

Shrimp lovers can find deep-fried Jumbos, Butterfly and Popcorn as well as Hot-Spiced Boiled Shrimp dinners. The Family Platter is loaded with a pound of Catfish, 16 Shrimp, 8 Chicken Tenders and two large sides. Poor Boy sandwiches here are called “Po Jacks,” and are served on white or wheat bread with mayo, tomato, lettuce, cheese and onion. Fried oysters, catfish and shrimp are all favorites.

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PORT EDWARD | ALGONQUIN, IL

SET SAIL FOR A DINING ADVENTURE

by Mindy Kolof

Calling itself ‘a nautical adventure in Algonquin, Illinois,’ Port Edward delivers on its promise, bringing seafaring themes and a colonial New England atmosphere to a far northwest suburb of Chicago. Founded in 1964, Port Edward is the brainchild of sole proprietor Edward Wolowiec, a Renaissance man whose love for food, artistry, music, and architecture led him to design and construct his namesake restaurant.

The restaurant began as a 50’ x 70’ space with a small bar. Today, Port Edward is an 18,000 square-foot dining destination with seating for nearly 450 people. The Salem Lounge (main bar) and Topside View (second-story dining room) both offer gorgeous panoramic scenes of the Fox River. In the summer, the location adds spectacular riverside dining on the patio, seating nearly 100 additional guests. Among the various memorabilia and antiques on display are lobster traps, harpoons, diving helmets, wood buoys, refurbished WWII Liberty Ship hatches and even a 25-foot sailboat (with seating for dinner!) floating in a Koi pond. Every weekend, musicians add a tuneful accompaniment to the many weddings, showers, birthdays, painting parties and other special events hosted at the restaurant.

With seafood as a specialty, Port Edward offers numerous crab and lobster dishes including the longtime customer favorite, Lobster Edwardo: beer battered medallions of lobster that are deep fried to perfection. Other signature items include hotelier, bouillabaisse, steward’s choice and many excellent fish and steak entrees. “We try to have something for everyone and are very open to working with guests to customize dishes,” explains Charles Kaskadden, general manager.

Because the restaurant has been around for more than five decades, many guests have become longtime friends, bringing in new family members and neighbors throughout the years. “We’ve literally watched a child grow up, become a parent and then a grandparent,” said Charles. With the advent of social media and the creation of a lively Birthday Club list, Port Edward now connects with more than 55,000 individuals online and on mobile phone. “Facebook and text messaging clubs have been vastly more successful than traditional marketing through newspapers and magazines,” explained Charles.

For Port Edward, staying competitive with restaurants owned by corporate entities has presented the greatest challenge. “We’ve certainly had to adapt to changing demographics and preferences while offering economical pricing,” said Charles. “The biggest lesson we’ve learned is to never let our success dictate our future. One must constantly anticipate challenges and potential issues and work hard to plan and budget accordingly to manage that change.”

To his credit, Charles says it’s the staff who are responsible for the ongoing success of this unique restaurant. “From the culinary crew to our servers to the front of the house staff and the management team, it’s a combination like no other.” Popular employee programs, including sales incentives and “top dog” contests, strike an ideal balance of camaraderie and friendly competition among staff.

“Our biggest asset is our people. Staff and customers. Without a doubt,” said Charles.

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THE LOBSTER TRAP | BOURNE, MA

NEARLY 50 YEARS ON, STILL GOING STRONG Ari Bendersky

Since its opening in 1969 as a small fish market, the Lobster Trap has consistently ranked as one of the top spots for seafood on Cape Cod and it's not just because it offers incredibly fresh product. For owner David DeLancey, it comes down to relationships.

"We've been in this business this long because we maintain relationships and do the right thing," DeLancey said. "We make sure our vendors are taken care of and they take care of us. We take care of the customers and they take care of us. We source the best ingredients we can find. And we'll ask new guys in the kitchen who the most influential person was in their life and we'll tell them to think they're always serving them."

And to keep everyone on staff humble, the napkin wrappers feature the restaurant's motto to provide a reminder: "We're only as good as the last meal we cook."

That has served the Lobster Trap well. The restaurant grew from a market in 1969 to include a small restaurant in 1976 only open between Memorial Day and Labor Day serving the basics: lobster rolls, fish and chips, and fried clams. DeLancey, 39, who started working there in 1998, purchased the business from Logan Clarke (who now focuses on his multimillion-dollar wholesale seafood business of the same name next door) in 2004. He expanded the menu, added windows, insulation and heat to the former simple screened-in porch building and in 2010, decided to stay open seven days a week, year-round. Today the Lobster Trap, with its seafoodshack vibe with gray shingles on the walls and light wood floors, seats 100 inside and another 50 on an outdoor patio, both of which swell in the summer.

The Lobster Trap's off-the-beaten path location overlooks Buzzards Bay at the mouth of the Back River, just minutes after crossing onto Cape Cod. People swarm there all summer for fresh lobster rolls simply prepared with salt, pepper and mayonnaise served in a grilled brioche roll and topped with shaved iceberg lettuce; creamy clam chowder; lightly breaded and seasoned lump crab cakes served with avocado cream; tuna pad thai; and their top-selling margarita made with Don Julio tequila, Cointreau and fresh lime served on the rocks with salt. Much of the appeal comes from how fresh and local all the food is; in many cases, they get fresh catch directly from the wholesaler next door.

DeLancey said that 70 percent of his business comes from locals.

Throughout the off-season, he offers $1 oysters on Thursdays, going through upwards of 1,200 oysters each Thursday. On Sundays, they do a $20 brunch set up on a 30-foot buffet that changes weekly, but can include things like pan-roasted cod, eggs Benedict, marinated flank steak and more. And come summer, to keep locals happy, DeLancey and his general manager give out their personal cell phone numbers so folks can call ahead to skip the sometimes hour-long wait to sit down. It all goes back to keeping relationships strong.

"We put a lot of pride into what we do," DeLancey boasts. "I wake up daily and want to give 150 percent. That's our training, our work ethic and our passion for the business. This isn't just a job for us, it's a lifestyle."

And what a great life that is.

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PAT’S FISHERMAN’S WHARF | HENDERSON, LA

CAJUN COOKING: RIGHT FROM THE HEART

by Mindy Kolof

Since 1948, Pat’s Fisherman’s Wharf has been serving up Cajun Cooking to residents of Henderson, Louisiana, and its surrounding communities. A family-run business since its inception, Pat’s began in a tiny garage. Owner Harvey Huval began working at the restaurant under his father’s supervision at age 13. Fast forward to 2017, Harvey is 65, and the business has grown to include a dance and dinner club, a crawfish plant, a roux factory and a hotel. Pat's Fisherman's Wharf Restaurant has literally grown up with the town of Henderson, carrying the flavorful tradition of great Louisiana seafood into the present day.

Pat’s signature dishes are deeply rooted in the area’s rich Cajun culture. “Crawfish dishes are our specialty, and people from as far as 200 miles away are considered regulars here,” said Harvey.

The recipes at Pat's have been passed down for generations, from Harvey’s grandmother to his father, Pat, and now to Harvey, using the same ingredients from the Bayou that local people have harvested and enjoyed for decades. Harvey has made few changes to his beloved menu over the years and stays committed to processing all crawfish right at the restaurant. “We have the freshest crawfish possible, and its rich flavor made us famous for ‘home-style’ cooking,” said Harvey. Other favorites: platters of stuffed crabs and broiled shrimp, thick and spicy gumbo, mushrooms stuffed with crabmeat and broiled in a garlic butter sauce, fried frog legs, turtle soup, camp-style crawfish étouffée, poor boy sandwiches and a thick slice of homemade pecan pie for dessert.

Consistency, stability and hard work are Harvey’s secrets to success.

“We are creatures of habit here,” he said. Harvey doesn’t feel the need to change in order to keep up with current trends. Experience has proven that traditional foods and quality service keep customers returning for years to come. “People know what to expect when they come to Pat’s. I have always felt that if we are doing well, why change?” says Harvey.

But it hasn’t always been an easy ride, as Harvey confirmed. “The restaurant business can be really tough and you have to be able to handle tough times.”

Depending on the season, Harvey can have up to 80 employees working at the various venues, many of whom have been with him for more than 25 years. Harvey’s aunt May Grace, his mother’s sister, has been working for decades with Harvey and recently celebrated her 80th birthday. “She probably deserves a place in the Guinness Book of World Records,” he joked. But when it comes to recognizing the role his staff plays in the restaurant’s continued success, Harvey turned serious and said: “Their loyalty and commitment is the reason I’m able to offer a consistent quality product.”

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PENN’S TAVERN | FISHER’S FERRY, PA

CELEBRATING SEAFOOD & GERMAN HERITAGE

by Mary Daggett

Just south of Sunbury, Pennsylvania, in the tiny hamlet of Fisher’s Ferry, stands an early 18th Century stone building — now called Penn’s Tavern — which is the oldest building in Northumberland County. This historic edifice has had many reincarnations. Built as a roadside inn in colonial days, it has been a ferry house, a post office, a railroad station and a restaurant. There is much lore associated with the place, which is reputed to be haunted. Local entrepreneurs Tom and Liz Mertz are the current owners. They officially opened Penn’s Tavern for business as a dining establishment on June 25, 2016. They have kept the charming stone walls, fireplace and wide plank floors. A statue in the bar pays homage to William Penn, the founder of Pennsylvania.

Situated on River Road, on the banks of the Susquehanna River, Penn’s Tavern boasts an idyllic setting. During the summer months, a waterfront deck becomes prime dining real estate, as guests watch the comings and goings on the river and listen to the rhythmic clickety-clack of the occasional train passing nearby. Tuesday nights, live music runs to jazz, blues and rock oldies.

The Mertz’s hired Kelly Lynch as opening chef, and she has made quite a name for herself and the Tavern in just a year’s time. Lynch is a self-taught chef. “I inherited my interest in all things culinary from my father, who was a great adventurous cook. My restaurant career began in a pizzeria when I was just 15, and I never looked back. Later, I started working out of my home as a private chef and caterer. I have enjoyed the process of putting together the menu here at Penn’s Tavern. It’s great to have so many fine ingredients at my disposal. Our menu is an eclectic mix of American favorites and German specialties. This area was settled by many German immigrants and we’ve incorporated recipes found up in the attic to our repertoire, including Wiener Schnitzel, Sauerbraten and Spaetzel.”

Chef Lynch’s “go-to” ingredient is scallops. The top-seller among appetizers is Scallops Ceviche. The dish is prepared with a slightly spicy lime juice marinade with fresh peppers, onions, cilantro and serrano peppers. One of Lynch’s favorite entrees is Pan-Seared Scallops with Raspberry Sauce and Lemon Risotto. Another outstanding fish entrée is Nuts and Berry Salmon. The fish is encrusted with pecans and breadcrumbs, and the dish is topped with a mango reduction made with fresh blueberries and raspberries.

For the house-made Crab Cakes, Lynch uses lump crab meat plus claw meat for a little sweetness. A few crackers, butter and seasonings complete the recipe. A creole tartar sauce complements the cakes.

“Guests from Maryland have praised my crab cakes,” Lynch said, “saying they are as good as those back home.” Fish Tacos are offered with either Barramundi or Mahi Mahi, tucked into warm flour tortillas with a salsa of mango, radish and lime, cabbage slaw and a sriracha chipotle ranch sauce. The Fish Reuben features blackened Barramundi, Swiss cheese and Russian-dressed house-made slaw on marbled rye bread.

Penn’s Tavern is proud to support Pennsylvania’s craft breweries, with 12 microbrews on tap.

“We serve an average of 190 guests on Friday and Saturday nights,” Lynch said. “I would like a larger kitchen; however, we do not want to alter this historic building. My background as a caterer has taught me that, with a little organization, a chef can cook almost anywhere."

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Marketing Publicity Tips from Janet Isabelli

Try to set aside a budget that allows you to market your restaurant several months prior to opening – or, if you have an established business, as you plan for your fiscal year ahead.

Many news outlets work weeks and even months ahead, even in the digital space, so work backwards to optimize your timing for initiating your campaign.

It takes time to build traction via both traditional and social media channels.

A strong marketing partner or savvy inhouse team member can help shape your brand story and pull out the components that will guide the spotlight. The goal is to generate a smart campaign that will lead to editorial placements and consumer demand prior to your opening or milestone, which will also give your restaurant invaluable opportunity for continued press exposure in the months that follow.

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If you’re spearheading a marketing and publicity campaign, below are some tips to a successful effort:

Create a robust, relatable brand message that will resonate emotionally with your customers, and carry that message through every aspect of your business. From your restaurant’s name, logo, tagline, uniforms, packaging, even the artwork in your space – your brand should reflect a highly thoughtout culture that draws people in and keeps them craving more.

Get to know the key journalists covering restaurants, dining and beverage. It takes time, but start with one news outlet and build your network from there. Read their reviews and feature stories, watch their television programs and listen to their radio shows.

Get a feel for the coverage they provide.

Reach out one reporter at a time, one idea at a time, and with a targeted angle that will resonate with their (and your) audience. If the reporter is able to accept invitations, invite him or her in for a meal, which will serve to build your relationship and bring your restaurant’s story to life firsthand.

Social media is a must when it comes to reaching diners, and is a cost-effective way to build brand loyalists. Familiarize yourself with major platforms like Facebook, Twitter, Instagram and Snapchat and appoint a member of your team who can champion these consumer-facing channels for your business. The goal is to engage smartly, interact with other users and create a sense of community for those who have opted in to follow your channels.

When it comes to user-generated review sites like TripAdvisor and Yelp, develop a complete profile and engage with those who have taken the time to share their experience, whether positive or negative. Customers see right through cookie cutter, canned replies, so customize your responses and get back to EVERYONE, no matter the review. This level of engagement sends a clear message to your customer base that you are watching, listening and learning.

Participate! Research relevant, external events (both industry and consumer) that your team can be a part of, or forge events hosted by your own company to introduce potential partners and customers to your restaurant.

Share results with your associates. There’s no better way to foster team spirit than by sharing a positive news article or customer review! n

Janet Isabelli is the CEO and Founder of Isabelli Media Relations, which provides expert communications services for the travel, hospitality and lifestyle industries. Visit www.imrchicago.com.

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by Audarshia Townsend

The successful restaurateur, a partner in Alinea Restaurant Group with awardwinning chef Grant Achatz, spoke candidly about the state of the industry during the fourth-annual “Meet The Experts” event in Chicago. Hosted by the Illinois Restaurant Association, Kokonas served as keynote speaker, and during an engaging 16-minute speech, he broke down exactly what was wrong and how it should be fixed.

“We try to look at things differently at Alinea Restaurant Group,” Kokonas says, emphasizing to a sold-out crowd that several unconventional methods have helped the group triple its margins in the past three years. For example, embracing various social

media platforms as well as utilizing Tock—Kokonas’ innovative restaurant reservation ticketing system—have helped drive traffic, manage food costs and lower labor costs at his various dining establishments.

While Kokonas and his group are clearly more tech savvy than many of their competitors, he embraces technology out of a necessity as the number of his restaurants continues to grow. In addition to the three-starred Michelin restaurant Alinea, the group is behind Chicago concepts The Aviary/ The Office cocktail lounges, Next restaurant and Roister. And outposts for The Aviary/The Office are set to open this summer in the Mandarin Oriental hotel in New York.

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Standard restaurant practice is to compare statistics month-to-month for food cost percentages, labor cost percentages and check averages.

Kokonas recommends installing a template to compare stats on a weekly, and when necessary, daily basis. He came to this conclusion as he was collecting data for the Tock ticketing system, which assists restaurants in 12 countries and 43 cities around the world. This was a common issue with many of the clients because when there are no-show reservations or a noreservation policy, check averages and food and labor costs tend to be all over the place. When restaurants use Tock with customers paying in advance for their dining experiences, then costs are more manageable.

Chefs are great at being creative types, but if they’re not great on the business side of the restaurant, someone must be added to the team who is. Kokonas adds: “Chefs are willing to innovate in the kitchen, they’ll drill service to perfection and spend gobs of money on the front-of-house— and then forget that continuous business innovation, restaurant booking templates, yield management, pricing, modern and efficient marketing focusing on search/social media, and accounting are as critical as the food they put on the plate and the hospitality they provide.”

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Many restaurateurs complain about retention. Kokonas says that employees leave because they feel they’re not getting the respect they deserve. At the Alinea restaurants, he adds, “We treat our employees like the professionals they are.”

When managers make employees across the board feel like they’re contributing to the restaurant’s success, and there is the promise of promotions, then employees will be loyal, he continues. He believes soon that “tipping will end for restaurants with mid- to high-check averages and that’s a good thing for everyone.”

Kokonas readily admits that he doesn’t believe in publicists.

He feels as though he can communicate his brand better than any public relations professional.

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Kokonas readily admits that he doesn’t believe in publicists. He feels as though he can communicate his brand better than any public relations professional.

He thinks OpenTable’s reservation system is antiquated because it doesn’t offer the flexibility of Tock.

He says Tock can be customized to fit a restaurant’s needs, from prix-fixe tastings and special events to communal tables and holidays. It’s also more compatible than OpenTable with popular social media outlets like Facebook, Instagram and Twitter.

On marketing using social media outlets, Kokonas recommends: “If you want to get bang for your buck on marketing and get butts in the seats,” you should be using social media every day. He highly suggests purchasing ads on Facebook, Instagram and/or Twitter to attract wider audiences.

For example, he spent $1,000 over 30 days on a Facebook ad for Next restaurant that generated $15,000 sales. (Without the campaign, it would have been $7,000 daily.). The campaign targeted audiences by highlighting the Alinea brand, and included pictures of food and highprofile chefs. Of course, it included a link to purchase tickets to the event. It sold out and there was a waiting list.

He also likes them because the reports from these campaigns are easy to read and available on demand. By utilizing social media campaigns as a marketing tool, the restaurant may talk directly to the customer. n

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Chef Will McCormick Executive Chef & Entrepreneur MOD Restaurant

What’s on the line is about more than just choosing the perfect “location, location, location,” for your new restaurant. Or taste testing your new menu for the umpteenth time.

Our Tyson Restaurant Team shares your passion for success. We know the pursuit of the perfect meal takes hard work. Grit. And sweating every detail along the way.

That’s why we put together our Tyson Restaurant Team and Tyson Partners Program.

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We’re listening. And we want to know, What’s on the line?™

Learn more: tysonfoodservice.com/promotions

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QUICK BITES at Illinois Restaurant Association’s “Ask the Experts”

BY MINDY KOLOF

At an annual event packed with the cream of Chicago’s culinary crop, we explored the only questions that really matter to a restaurant operator: what is the secret to getting great and loyal customers — and staff — in the door and what inspires them to stay with you? Among our experts: Beverly Kim Clark, chef/owner, Parachute, listed in Bon Appetit’s Hot Ten and James Beard Award finalist for Best New Restaurant; Kimberly Galban, director of operations and managing partner, One Off Hospitality, who has managed some of Chicago’s finest restaurants; Shin Thompson, executive chef, Furious Spoon, with three wildly popular ramen concept restaurants in Chicago, and a fourth opening shortly.

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Beverly Kim Clark CHEF/OWNER, PARACHUTE

Kimberly Galban DIRECTOR OF OPERATIONS AND MANAGING PARTNER, ONE OFF HOSPITALITY

SPEED ROUND ONE:

SPEED ROUND 2:

How do you attract customers?

What marketing tactics work best?

Clark: It’s a small world now and people hear quickly if we give them a great experience and a value they can’t get anywhere else. Most important is your food has to wow them and be interesting, delicious; service needs to be kind, courteous, engaging, prompt. We change our menu quite often, and that takes a lot of work behind the scenes, but we also keep some items on there perpetually so people can return to their favorites as well as try something new.

Clark: We use Instagram to show what’s going on inside the restaurant. But we realize the need to be up on all social media telling people our story rather than just letting others tell it for us.

It’s also important to be open to all the different avenues to get your story out — talk at a panel, judge a competition, write an editorial in Eater.

Galban: Keeping your concept unique and quality-driven, everchanging gets people through that door, but it’s all about the service you provide that gets them back.

Know your guests, know their names. Our guests are like family at this point — we have guests who have met at our restaurants, gotten married at our restaurants and now bring their families to our restaurants. We haven’t started a loyalty program because we haven’t found one that would really appeal to our patrons. Our repeat guests would say ‘I don’t need a free sandwich, I come here because I enjoy myself.’

Galban: Social media is a big driver, but we also depend on print media to drive a story. We generally stay with Facebook, Twitter and Instagram, but examine the customer and location demographics to determine the most appropriate platform.

Thompson: We do all kinds of PR and social media, but one of the cool things we’re offering now is noodle classes. We show customers the whole process of how we make them fresh every day at our shop, and how they might try it at home. It gives customers a real appreciation for what we do, and makes for a great outing.

Thompson: Be able to describe your concept in five words or less so you can get your message across easily.

Our concept is house-made ramen noodles and hip hop music. We do one thing and do it well, and we’re proud to have just six items on our menu – it’s difficult to market a wide range of foods without diluting them. The hip hop creates a fun atmosphere and lots of people love it. Others may not, but that’s ok.

I’d rather have half love it than have everyone think we’re just ok. The ones who love it will be loyal and there for you all the time.

Shin Thompson EXECUTIVE CHEF, FURIOUS SPOON

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F B O OU D S & I B EN V E R SA G S E

SPEED ROUND 3:

SPEED ROUND 4:

How do you hire and retain quality staff?

Your best piece of advice

Clark: Communicate constantly, and provide a path for growth. We do check-ins with staff at three weeks, six months and a year, and if they indicate at that point they want to grow into something new, we create a development plan to help them achieve it. We also rotate positions so people are in every type of job, and are never bored.

Galban: We always say we won’t open a location unless we have the team behind it. All ideas from staff are encouraged, and we urge operators to view the restaurant as their own. In fact, we hope they go on to open a restaurant with us, or on their own. The dream for us is to promote from within. We stress working alongside your peers to become a family. In fact, many spouses and friends work together at our restaurants and that’s a real positive because oftentimes the best referrals are from your own staff.

Thompson: When interviewing, I always try to envision if I can see working with this person long term.

It’s not foolproof, but it works pretty well. Keeping good people is tough, but it comes down to a culture that ensures proper training and coaching. Reach out every day to people you work with, and always consider what you as an employer can do to make your staff’s job easier. We have two reviews a year but we make sure our managers always have an open door so people can come to them at any time with concerns or ideas to make the shop run more efficiently.

Clark: Have a strong sense of who you are when you tell your story. For us, it’s the experience of creating great food that we love to eat.

There were no Korean-American restaurants when I grew up, so we created the restaurant we wished would have existed.

Galban: Dial in on your concept and make sure you’re not trying to be everything to everyone. Ask: what is your central vision, what is your specialty, your signature? That’s your heart and soul. Don’t lose that.

Thompson: Make sure you are 100 percent confident in your products and service before you go to market.

Is it really a product people want at a price they want to pay? Most people struggle with that part, because you have to consider it objectively and get opinions from hundreds of people first. If the answer is yes, go to the next step. Restaurants that struggle have fundamental problems like bad food or inconsistent service, so you need to be willing to hear some truths that can be hurtful and make the necessary changes. n

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Our selection and rigorous quality and safety standards are second to none, ensuring you can provide seafood options that are always healthful and delicious. ©2017 Reinhart Foodservice L.L.C. Hidden Bay™ is a trademark of Reinhart Foodservice L.L.C.

Contact your Reinhart representative for more information.

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HLF-22993-Hidden_Bay_Restaurant_Inc_Ad_FINAL_1.indd 1

5/19/17 9:57 AM

B

U

S

I

N

E

S

S

DON’T HIRE ANOTHER COOK THIS YEAR

by Matt Nelson Author, The Renegade Cook

What would it be like if you didn’t have to hire another cook the rest of the year? If you didn’t lose a star employee and need to start over from scratch? It’s hard enough to run a kitchen without recruiting, interviewing, hiring and training new team members all the time. And it’s even worse in today’s labor market, where applications barely trickle in and few of those are from experienced, qualified applicants.

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In a world where good people are hard to find and hourly wages are increasing, talent and labor can quickly sabotage your restaurant.

Every time you lose a cook, you’re faced with hiring an “unknown” who expects more money and doesn’t know your menu. Can they cook? Do they handle food safely? Do they play well with others? Even a great interview won’t answer these questions completely.

If you can coach a C into a B, absolutely go for it. Some of them are new to the industry and just need some good teachers. If they can’t or won’t improve, don’t let them stay.

The best way to stay out of those situations is to avoid having to hire in the first place. You need to keep the people you have — and not just keep them, but elevate their performance.

Let’s start with the A’s. High performers get bored. There are no more surprises, nothing more to learn, no shift they haven’t worked.

So they’ll keep plugging away for a few more months, maybe a couple years. They’ll deliver, and you’ll be glad you have them. And then one day, they’ll give notice.

You can break down a kitchen team into 3 performance levels: A’s, B’s and C’s. They may all perform differently, but it can still be disruptive when anyone quits. So why do they leave?

C’s leave because they either find another job for even a tiny bit more money or get fired.

B’s leave because they’re not growing, so it’s just another job.

A’s leave when they’re left on their own - they do such a great job, they never get any attention.

The A’s and B’s? Don’t let them leave. Instead of recruiting from outside the restaurant, recruit from within. Turn the B’s into A’s and the A’s into your next leaders. How?

You have to go beyond managing them and instead teach them what it takes to run a kitchen, not just cook in one. Meet with them and find out what their goals are. Ask what they want to learn. Find out if they started learning something new but never really went all the way with it.

Then, challenge them. Don’t just teach them technical skills like placing orders and writing schedules, teach them how to lead others. Managing people is a lot harder than managing food, and if they don’t develop those skills, they’ll never move up.

Now for the B’s. Chances are, they make up 80% of your team. Right now, they’re typical cooks: they show up for work (usually), do what they’re told (mostly), and clock out. The one thing they don’t do is stand out. They’re not the ones who: show up early, stay late, treat the FOH as friends, safely handle food consistently, carefully craft each plate presentation, and look for ways to help others.

They’re the ones who take shortcuts and need to be managed constantly. But by developing them, you’ll improve every aspect of your kitchen operation. They make up the majority of your team, so every positive change they make is amplified.

Coaching them to become A’s will improve the accuracy, speed, and presentation of your food. It will reduce mistakes and comps. It will lower food cost and labor cost. It will build trust among teammates. And most importantly, it will keep you engaged with your team and give them a reason to stay. n

Matt Nelson is the author of The Renegade Cook and CEO of Modern Training & Development, Inc. For more insights on developing BOH teams, contact him at matt@moderntd.com or on LinkedIn at /in/mattnelsoncolorado.

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PANGASIUS PINWHEELS & ITALIAN BAKED PANGASIUS

CANADIAN L O B S T E R POUTINE & BUTTER POACHED L O B STER TAI LS RI_BODY_Summer 2017.indd 38

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CASUAL COMFORT to

HAUT CUISINE For a long time, seafood was an intimidating product for many restaurant operators. But now, any chef can tackle even the most daunting fish and seafood items, thanks to innovative products and recipes that can help you capitalize on the income gains that are possible when you incorporate seafood & fish items into your menu.

In this issue’s Food Fight, we explore recipes and techniques that are easy on the Back-of-House team but eye-catching and delicious when plated for the customer. From traditionally fishy dishes like gumbo, grilled scallops and baked tilapia, to unique twists on comfort food and bar fare, like poutine and tostadas topped with lobster meat, the Restaurant Inc chefs will have your mouth

watering in no time with solutions to both your high-end and casual opportunities with fish & seafood items.

Whether you already serve seafood and are looking to add more to your menu, or you haven’t dived into the seafood segment yet – our chefs have accessible recipes and ideas that can help you earn more money by bringing consumers the fish & seafood options that they crave.

The recipes throughout the next few pages, like the Lobster Tempura Corn Dog could easily become staples at your restaurant and help you “reel in” customers who are willing to “shell out” some extra cash for fish & seafood!

Photography by Dan Coha Photography Food Styling by Susan Hevey

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Roasted Coconut & Sweet Potato Norwegian Atlantic Salmon BEAVER STREET FISHERIES - CULINARY TEAM

5 oz

Norwegian Salmon

2 Tbsp

Coconut, dry, shredded

2 Tbsp

Sweet potato, shredded

¼C

Panko breading

TT

Salt & Pepper

On a sheet pan, spread out sweet potato and coconut and season with S&P. Bake in 350°F oven until golden brown. Cool and set aside.

Set up a breading station with 3 stations: 1 with eggs beaten, seasoned w/ S&P; 1 with AP flour seasoned w/ S&P. And 1 with roasted Coconut and Sweet potato blend w/ Panko breading. Season Salmon with S&P and dredge in flour, then coat with beaten eggs and cover with Coconut and Sweet Potato Panko breading. Set in refrigerator for up to 20 mins to allow breading to set.

Bake at 350°F until done or golden brown.

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Korean Bulgogi Norwegian Atlantic Salmon page 61

Krispy Keta Salmon W/ Blood Orange & Agave Glaze page 61

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Salad Nicoise page 61

Tuna Risotto page 61

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Chipotle Tuna Dip with Grilled Flat Bread CHEF JEFF MERRY | REINHART BOSTON 1/4 tsp

Chipotle Chili Pepper Powder Seasoning

4 oz

Mayonnaise Chipotle

8 oz

Cream Cheese Loaf, softened

5 oz

Tuna Chunk, Tongol, drained and flaked

2 oz

Onion Scallion Fresh, sliced on the bias

3/4 tsp

Garlic, Chopped

1E

Onion Naan Flatbread, Grilled, cut into "chips"

In a large bowl, combine cream cheese, mayonnaise, scallion, chipotle chili powder and garlic.

Incorporate tuna. Serve with grilled flatbread.

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Skate Wing with Brown Butter Sauce page 62

Soft Shell Crab with Caraway Slaw CHEF PAUL YOUNG | REINHART CORPORATE 1 Ea

Crab Soft Shell 4.5-5" Chesapeake Dressed, KJ018

2 oz

Veggie Power Blend Fresh

1/4 oz

Dressing Coleslaw Creamy

1/8 oz

Mustard Dijon Grained with Wine

2 Tbsp

Vinegar

1/4 Tbsp Caraway Seed, Whole 3 oz

Breading All Purpose Mix

1E

Hoagie Roll, 8"

1/8 oz

Red Vine Tomato, sliced thin

Coat the soft shell crab generously with the breading and deep fry. Toast the hoagie roll.

Mix together the coleslaw dressing with vinegar, mustard and caraway seed. Toss with the power blend.

Place tomatoes on the toasted bun, add the slaw and fried soft shell crab. Serve with hot sauce.

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Sea Urchin Pasta page 62

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Canadian Lobster Poutine W/Bisque Gravy page 62

Butter & Sauvignon Blanc Poached Canadian Lobster Tails page 62

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Lobster Tostada CHEF JEFF MERRY | REINHART BOSTON 2 oz

Lobster Meat Claw/Knuckle/Leg Cooked, Frozen Wild

4 oz

Kale Color Crunch

1 oz

Avocado Pulp

1/2 oz

Mayonnaise Heavy Duty Deluxe

1/2 oz

Vinegar Cider Apple

1/4 oz

Honey Extra Light Amber

1/2 oz

Avocado, Slice, 2 pieces for garnish

1 oz

Cheese Feta Crumble Refrigerated

1/2 oz

Salsa, Peppadew Mango

2 Each

Tortilla Corn White 4.5"

In a bowl, combine avocado pulp, mayonnaise, apple cider vinegar and honey. Mix well. Add kale color crunch and mix.

This is your "slaw."

Warm tortillas on flat top and place on plate. Equally portion slaw, salsa, feta and chopped lobster meat onto each tortilla.

Garnish with sliced avocado.

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Lobster Tempura Corn Dog W/Dynamite Dipping Sauce page 63

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Citrus Herb Butter Grilled Bahamian Lobster Tails BEAVER STREET FISHERIES - CULINARY TEAM

8 oz

Bahamian Lobster tail

Cut lobster tails in half lengthwise and keep meat in shell.

Zest

1/4 lime and 1/4 the juice

Zest

1/4 blood orange and 1/4 the juice

Combine all citrus and zest into butter and melt. Add chopped herbs and reserve.

Zest

1/4 lemon and 1/4 the juice

1 tsp

fresh chopped Tarragon

1 tsp

fresh chopped parsley

1 tsp

fresh chopped Basil

TT

Butter

Salt and pepper lobster tail halves and place on hot grill with meat side down first 3-5 min.

Turn tails over and baste with butter and herb mixture several times until done, reserve remaining. Use butter for dipping.

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Seafood Gumbo page 63

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Shrimp & Scallop Scampi CHEF JEFF MERRY | REINHART BOSTON 4 oz

Shrimp White Raw Peeled & Deveined, 16-20 Tail On

4 oz

Scallop, Dry 20-30 Adductor, Muscle Only

1/2 oz

Extra Virgin Oil Olive, In Tin

1/2 oz

Butter, Unsalted Sweet Cream

1 oz

Garlic, Chopped In Oil

1 oz

White Cooking Wine

6 oz

Pasta Linguine, 10"

1/2 oz

Parsley Flat Fresh, Chopped

Heat sauté pan over medium-medium high heat. Add olive oil, butter and garlic. Once garlic is lightly browned, add scallops and shrimp. Continue to cook for about 4-5 minutes. Deglaze with white wine add linguine and toss. Remove heat. Arrange linguine on plate top with shrimp, scallops and scampi sauce.

Garnish with chopped parsley.

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Coco Key Lime Tilapia page 63

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Parmesan Baked Tilapia BEAVER STREET FISHERIES - CULINARY TEAM

1 Ea

Tilapia Filet, 9 oz

Season Tilapia filet with salt and pepper on both sides.

1/4 C

mayonnaise

1 Tbsp

white vinegar

In a small bowl, whisk the mayonnaise, sugar, vinegar, onion powder, smoked paprika and salt and pepper until combined.

2 Tbsp

sugar

salt & pepper to taste

1 tsp

onion powder

1 tsp

smoked paprika

½C

grated parmesan cheese

Fresh chopped parsley

Use a pastry brush or spoon to sparingly coat the top of the filet with mayonnaise mixture. Top with generous sprinkling of parmesan cheese. Bake uncovered at 350°F for about 25 minutes, until fish is cooked and internal temperature reaches at least 145°F. Garnish with fresh chopped parsley and a lemon wedge.

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Pangasius Pinwheels BEAVER STREET FISHERIES - CULINARY TEAM

¼C

Panko Breadcrumbs

1 Tbsp

Extra-Virgin Olive Oil

1 Tbsp

Whole-Grain Or Dijon Mustard

1 tsp

Shallot, chopped

1 Tbsp

Lemon Juice

Zest of ½ Lemon

1 tsp

Capers, chopped rinsed

1 tsp

Thyme, chopped fresh

1 3/5 oz

Pangasius filets cut lengthwise into 2 strips

2 Tbsp

Low-Fat Mayonnaise

Preheat oven to 400°F. Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.

Working with one strip of fish at a time, spread each strip with 1 tablespoon of mayonnaise. Spread about 2 tablespoons of the breadcrumb mixture over the mayonnaise.

Starting at one end, roll the pangasius up tightly, tucking in any loose filling as you go. Insert a toothpick through the end to keep the pinwheel from unrolling. Place in the prepared dish.

Repeat with the remaining pangasius strips.

Bake the pinwheels about 15 to 20 minutes, or until internal temperature reaches 165°F. Remove the toothpicks before serving.

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Italian Baked Pangasius page 64

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Citrus Sea Scallops page 64

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Grilled Scallops Piperade Sauce CHEF JEFF MERRY | REINHART BOSTON 6 oz

Scallop Dry 20-30 Adductor Muscle Only

2 oz

Extra Virgin Oil Olive In Tin

1 tsp

Seasoning Steak Northwood Salt Garlic

1 tsp

Garlic Chopped In Oil

1 oz

Red Pepper, diced

1/8 oz

Thyme, Fresh

2 oz

White Cooking Wine, Sauterne Plastic Jar

2 oz

Tomato, Diced, 1" In Juice

1 oz

Green Bell Pepper, diced

Piperade Sauce: Heat 2 Tbl olive oil in a sauté pan. Add garlic and cook until translucent. Add diced peppers.

Cook until tender then add diced tomatoes. Deglaze with white wine, then add thyme season with Northwood steak seasoning.

Scallops: Spray preheated grill with a cooking spray. Heat over high heat until hot. Place scallops on grill and cook for 2-3 min or until opaque and firm to touch. Keep warm.

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Pan-Seared Mahi Mahi W/ Fresh Blueberry Burre Blanc page 64

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Blackened Mahi Lettuce Wraps W/ Fresh Mango Salsa & Cilantro Lime Aioli BEAVER STREET FISHERIES - CULINARY TEAM

olive oil, as needed

CILANTRO LIME AIOLI

green leaf lettuce, (butter or romaine recommended)

1 Tbsp

fresh chopped cilantro

¼C

mango, diced

¼C

mayonnaise

¼C

pineapple, diced

1 E

zest of 1 lime and Juice

¼ C

red onion, diced

TT

salt and pepper

½ E

plum tomato, diced

Combine in food processor or blender until smooth.

½ E

jalapeño, diced seeds removed

Preheat grill or grill pan to medium-high heat.

1 Tbsp

cilantro leaves, chopped

1 E

lime, zest & juice

TT

salt & pepper

season with salt and pepper. Season the fish with salt and

2 Tbsp

blackening spice (Paul Prudhomme's)

pepper on both sides and coat one side of the fillet with the

8 oz

Mahi Mahi fillet

blackening spice. Grill for 3 to 4 minutes per side, until done.

Combine the mango, tomatoes, pineapple, jalapeño, cilantro, diced red onion and lime juice in a medium mixing bowl and

Set aside to cool.

When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add dollop of Aioli to the fish/salsa mixture in the center of the lettuce leaves and roll.

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Premium Scallops A variety of options to fit any menu application.

The individually quick-frozen scallops are inspected and frozen immediately after harvesting, locking in freshness and flavor.

- Scallop Ceviche 80/100 Dry Bay Scallops RFS# 25856

- Seared Sea Scallops 10/20 Dry Sea Scallops RFS# 25550

For more information on Hidden Bayâ&#x201E;˘ products, contact your local Reinhart Sales Consultant or visit rfsdelivers.com

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s

Korean Bulgogi Norwegian Atlantic Salmon

Salad Nicoise 4 oz

Tuna Chunk White Albacore In Water, Wild

BEAVER STREET FISHERIES - CULINARY TEAM

4 oz

Potato Red B Bliss Fresh, cooked chilled and sliced

2 E

Hidden Bay Keta Salmon, 6 oz Portions

1E

Egg, Hard boiled, quartered

ÂźC

Soy Sauce

2 oz

Haricots Verts, Trimmed, blanched chilled

2 Tbsp

White Sugar

2 oz

Tomato, Grape

ÂźC

Onion, chopped green

2 oz

Olive Nicoises Purple Black Pitted Tub

3 Tbsp

Garlic, minced

4 oz

Lettuce Blend Arcadian Harvest Classic

1 tsp

Ginger, ground

1 oz

Shallot Whole Peeled Fresh, Minced

1 tsp

Sesame Oil

1 /2 oz

Mustard Dijon

1 tsp

Gochujang Hot sauce

6 oz

Oil Olive Extra Virgin In Tin

1 tsp

Sesame seeds

2 oz

Vinegar White

TT

Ground black pepper

CHEF JEFF MERRY | REINHART BOSTON

In a bowl combine vinegar, mustard and shallot and whisk

Combine soy sauce, sugar, green onion, garlic, ginger, sesame seeds,

together. Slowly add olive oil and combine to whisk until oil is fully

sesame oil, Gochujang hot sauce and ground black pepper in a small

incorporated. Take sliced potatoes, place in bowl, cover with 2 oz of

bowl. Cover and refrigerate overnight. Marinate Salmon overnight or

dressing, toss and adjust seasoning.

use as a glaze after cooked.

Add tuna and haricots verts and toss. Arrange salad greens on a

Bake or grill salmon until medium rare about 10 minutes. Serve with

chilled plate. Top greens with tuna mixture and garnish with tomatoes

Asian slaw (See page 64 for recipe).

and olives. Dish can also be presented by separating out ingredients and arranging in rows over greens then topping with dressing.

Krispy Keta Salmon W/ Blood Orange & Agave Glaze

Tuna Risotto CHEF JEFF MERRY | REINHART BOSTON 2 Tbsp

Olive Oil

BEAVER STREET FISHERIES - CULINARY TEAM

1-1/2 C

Arborio or Long Grain White Rice

8 oz

Hidden Bay Keta Salmon fillet skin-on boneless

2 E

Garlic Cloves, Minced

4 Tbsp

Olive Oil

3/4 C

Dry White Wine or Chicken Broth

2 E

Scallions Thinly sliced on the bias

1/4 tsp

Pepper

1 E

Blood Orange & Zest

4C

Chicken Broth

1 Bunch Rosemary

1 Tbsp

Fresh Lemon Juice

1 Tbsp

Agave Syrup

2C

Shredded Fresh Spinach

1 Tbsp

Butter

1/2 tsp

Grated Lemon Peel

TT

Salt and pepper

12 oz

Solid White Albacore Tuna, Drained

1 Tbsp

Butter

3/4 C

Grated Parmesan Cheese

Pat the salmon fillets dry and season with salt and pepper on both sides. Heat 2 teaspoons of olive oil on medium-high until hot. Pull all leaves from Rosemary stems and cook in oil until crispy, set aside.

In the same pan, add 2 additional tablespoons of oil, add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and the skin is crispy. Flip the fillets and add the blood orange juice and zest, agave syrup, and butter. Continue cooking and occasionally basting the glaze over the fillet, 2 to 3 minutes, or until the salmon is coated and cooked to your desired degree of doneness.

Top salmon fillet with reduced sauce and garnish with the fried rosemary and green onions.

Heat oil in large skillet and add rice and garlic. Cook and stir for 2-3 minutes until rice is coated with oil and starts to turn a bit golden in spots. Add wine, pepper, and 1 cup chicken broth to the skillet. Bring to a boil, then reduce heat to medium and cook mixture for 8-10 minutes, stirring frequently, until liquid is absorbed.

Add about 1 /2 cup of the remaining broth, stirring rice until liquid is absorbed. Continue until the rice is tender, and the risotto is the consistency you want. Add lemon juice, spinach, lemon peel and tuna.

Cook and stir gently until spinach is wilted. Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.

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Skate Wing with Brown Butter Sauce

Canadian Lobster Poutine W/Bisque Gravy

CHEF PAUL YOUNG | REINHART CORPORATE

BEAVER STREET FISHERIES - CULINARY TEAM

INGREDIENTS

INGREDIENTS

5 oz

1 Tbsp 2 Tbsp 1 Tbsp 1 Tbsp 2 oz

1/8 E 1 Tbsp 2 Tbsp

1 Whole 2C

1C ¼C

1 Tbsp

Skate Wing Fillet 12-Up Skin-Off Boneless Atlantic Refrigerated Delivers Within 2 Business Days, #KF258 Wisconsin Butter, Solid Unsalted All Purpose Flour Shallot, Whole Peeled Fresh, diced Caper Capote, Pint Jar Grain Sorghum Organic Dry Delivers Within 3-5 Business Days, cooked, #KE148 Lemon Choice 140 Size Fresh, sliced thin Red Bell Pepper, Medium, diced Oil Olive, 10% Blended

Canadian Lobster Matchstick cut raw russet potatoes [blanch in salted water for 5 min, remove and pat dry. Heat oil to 350 degrees and fry potatoes until crispy golden brown.]

Cheese curds Lobster Bisque gravy [Lobster shells, heavy cream, shallots, butter, flour, tomato paste, sherry, garlic, onions, white wine, Worcestershire sauce, fresh thyme, paprika, bay leaves] Parsley or chives fresh chopped

PREPARATION Place the flour on a plate and dredge the skate wing through it shaking off any excess flour. In a hot sauté pan add the oil.

Place the skate wing in the oil and begin to cook. Add the shallot and red pepper. Add the capers. Cook until golden brown on each side and cooked through. Add the butter and wait for it to brown. Place the skate wing on top of the sorghum. Pour the brown butter sauce on top of the skate wing. Grill the lemon slices and garnish the skate wing.

PREPARATION Remove all meat from shell and reserve shells for stock.

Poach lobster meat and set aside. Fry French fries and reserve on paper-lined plate seasoned with salt and pepper.

Sea Urchin Pasta

In serving bowl add French fries, top with cheese curds, diced cooked lobster meat and top with gravy. Garnish with chopped chives or fresh parsley and a drizzle of white truffle oil.

CHEF PAUL YOUNG | REINHART CORPORATE INGREDIENTS 2 oz

6 oz 4 oz 1/8 tsp 1/4 E 1 Tbsp

Sea Urchin Live, Refrigerated Delivers Within 2 Business Days, #KH086 Pasta Linguine 1 O" Oil Olive Extra Virgin Pepper Red Crushed Parsley, Bunched, Cleaned, chopped Onion Green Scallion, sliced thin

PREPARATION Cut the sea urchin open and pour out all the liquid. Remove the uni "eggs" gently from the shell and rinse in salt water.

Place them in a food processor and blend with the olive oil.

Place the linguine in a pot of salted water. cook until al dente. In a hot pan add the pasta, the uni purée, and 4 Tbs. of the salty pasta water. Toss in the crushed red pepper and cook for 1 minute. Serve on a plate. Garnish with green onion and a slice of raw uni.

Bisque gravy: Cover lobster shells with salted water and cook for 20 min, remove shells and reserve liquid. In hot pan add butter, onions and garlic, sweat for 2 minutes, add flour and cook until blended. Add wine to deglaze, add Worcestershire, lobster stock, tomato paste, thyme and bay leaf. Cook for 2 min and add heavy cream and paprika, simmer and reserve.

Butter & Sauvignon Blanc Poached Canadian Lobster Tails BEAVER STREET FISHERIES - CULINARY TEAM INGREDIENTS 2 E 1/4 C 1/2 stick 1 Tbsp 1 tsp

Hidden Bay Canadian Lobster Tails 5-6 oz Sauvignon blanc Butter, unsalted Garlic, chopped Tarragon, fresh, chopped

PREPARATION Cut Lobster Tails in half lengthwise, leave meat in shell. Heat large sauté pan on medium heat. Add butter and garlic till melted.

Add wine and place Tails meat side down in pan and cook covered for 3 minutes. Turn shells over add fresh tarragon and baste with liquid in pan several times until done (roughly 3-4 minutes). Be careful not to overcook.

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Lobster Tempura Corn Dog W/ Dynamite Dipping Sauce CHEF JEFF MERRY | REINHART BOSTON INGREDIENTS FOR THE BATTER: ¾C all-purpose flour ½C cornstarch ½ Tbsp salt 1C ice-cold water

(adjust water if thinner batter desired) 8 oz Bahamian Lobster Tail DYNAMITE SAUCE: ¼C Mayonnaise 2 Tbsp Sweet chili sauce 1 Tbsp Sriracha hot sauce 1 E Juice of 1 Fresh lime and zest 1 Tbsp Freshly chopped mint and parsley

PREPARATION In a large stock pot, cook all vegetables, stirring constantly until golden brown, then set aside. In a large heavy bottom stock pot, make the roux until chocolate color. Stir in vegetables mixture, cook, stirring until vegetables are tender and meat is evenly brown. Stir in tomato, and rest of the seasoning.

Bring to a boil, reduce heat, and simmer for 2-1/2 hours. Add remainder ingredients and simmer for additional 10 mins.

Sprinkle gumbo file last.

Coco Key Lime Tilapia CHEF JEFF MERRY | REINHART BOSTON INGREDIENTS

Split the lobster tails in half lengthwise. Gently pull lobster meat from shell, skewer half of tail lengthwise onto a bamboo skewer.

7-9oz 13.5 oz 1 Tbsp 2 Tbsp 1 Tbsp 2 Tbsp 2 Tbsp 1 Tbsp 1 E TT

Dip Lobster into batter and deep fry at 350°F for 2-3 minutes and drain onto paper towels. Plate 2 skewers and top with sauce or as a dipping sauce on the side.

PREPARATION Preheat the oven to 400 degrees F.

PREPARATION Put all the dry ingredients (flour, cornstarch, baking powder, and salt) for the batter in a bowl and whisk. Gradually add water as you whisk. Try not to over whisk.

Seafood Gumbo CHEF CHEF D MARQUEZ | REINHART NEW ORLEANS INGREDIENTS lbs 1/4 Gal 3 lbs 4 lbs 4 lbs 1 oz 6 lbs 8 1/3 lbs 3E 5 lbs 2 oz 4 lbs 2-1/8 lbs 3 lbs 1 oz

Shrimp, White Raw Oil Perfecto Salad Flour Sf/Rsg Harvest Celery Stick Fresh Pepper Grn Lg Florida Fr Garlic, Whole peeled Okra Cut Tomato Diced, 1" In Juice Fancy Bay Leaves Whole Sweet Sausage Smkd SI Fz Spice File Gumbo Onion Yellow Medium Ref Gravy Kitchen Bouquet Crab Meat Claw Pstrzd Cumin Seed Ground

Tilapia Filet - RFS# 11244 cream of coconut or coconut milk lemongrass purée fresh key lime juice fresh key lime zest olive oil fresh cilantro toasted coconut jalapeño, stemmed and thinly sliced lengthwise salt and freshly ground black pepper

In a bowl whisk all ingredients together. Reserve 1 cup of the marinade and 1 Tbsp fresh cilantro. Add the fish to the marinade and refrigerate for up to 30 minutes.

Remove the tilapia filet from the refrigerator. Place the tilapia in a baking dish, discarding the marinade. Place slices of jalapeño over the top of each piece. Place in the oven and bake for 12 to 14 minutes.

Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the tilapia on top with remaining sauce.

Garnish with fresh chopped cilantro and toasted coconut.

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Italian Baked Pangasius BEAVER STREET FISHERIES - CULINARY TEAM INGREDIENTS

Sprinkle scallops with salt and black pepper. Heat 2 Tbsp of olive oil in a sauté pan. Add scallops, brown and turn. Add sauce and simmer for about 3 minutes. Arrange Scallops on plate on bed of Arugula greens tossed with vinaigrette and garnish with segments of oranges and limes.

7-9oz

Tilapia Filet

1/4 C

mayonnaise

1 Tbsp

white vinegar

2 Tbsp

sugar

TT

salt & pepper

1 tsp

onion powder

1 tsp

smoked paprika

INGREDIENTS

½ cup

grated Parmesan cheese

2 Tbsp

rice wine vinegar

Fresh chopped parsley

2 Tbsp

lime juice, zest of ½ lime

2 Tbsp

sugar

½ E

small hot pepper (such as jalapeño), seeds

PREPARATION Season Tilapia filet with salt and pepper on both sides.

Asian-Style Slaw CHEF PAUL YOUNG | REINHART CORPORATE

removed, finely diced

In a small bowl whisk the mayonnaise, sugar, vinegar, onion powder, smoked paprika and salt and pepper until combined.

¼ tsp

salt

¼ tsp

ground black pepper

Use a pastry brush or spoon to sparingly coat the top of the fillet with mayonnaise mixture. Top with generous sprinkling of Parmesan cheese.

5 E

fresh basil leaves, chiffonade or ribbon cut

½ tsp

toasted sesame seeds

¼ tsp

red chili pepper flakes

Bake uncovered at 350°F for about 25 minutes, until fish is cooked and and internal temperature reaches at least 145°F. Garnish with fresh chopped parsley and a lemon wedge.

¼ wedge Savoy cabbage, grated or thinly sliced

Citrus Sea Scallops CHEF PAUL YOUNG | REINHART CORPORATE INGREDIENTS 3 oz

Scallop Sea 2 Ounces

2 oz

Oil Olive Pomace

1/8 tsp

Lime Fresh (grated lime peel)

1/8 tsp

Salt Coarse Kosher

1/4 tsp

Pepper Black Grind Reg 30 Mesh

1 tsp

Garlic Chopped In Water Refrigerated (minced)

1 tsp

Orange Navel Choice Fresh (Grated peel)

1 tsp

Rice Vinegar Seasoned

2 oz

Juice Orange Pure 100% With Pulp Premium

1 tsp

Dressing Honey Mustard

2 leaves bok choy, chiffonade or ribbon cut 1 Tbsp

daikon radish cut into matchsticks or grated

1 Tbsp

carrot cut into matchsticks or grated

1 Tbsp

red cabbage grated or thinly sliced

PREPARATION Whisk together all of the ingredients except the cabbage, bok choy and diakon.

This can be done a day ahead of serving. For the crispiest salad, mix the grated or finely sliced cabbage blend with the dressing shortly before serving.

PREPARATION Make Vinaigrette: Place orange peel, lime peel, garlic, mustard, orange juice and vinegar in medium bowl; whisk to combine. Slowly add half of the oil drops to juice mixture, whisking constantly. Continue whisking and add remaining oil in a slow stream. Blend in the 1/8 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.

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S

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Seafood Restaurateurs' Success SECRETS BEHIND A WINNING FORMULA

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by Audarshia Townsend

You know you’ve made it big when Julian P. Van Winkle III considers you a good pal and has bragging rights to a signature dish on your menu. The president of the Old Rip Van Winkle Distillery, which is responsible for producing some of the finest bourbon out of Kentucky, Van Winkle is a third-generation whiskey man with a passion for good food.

The first time Van Winkle hosted a bourbon dinner at the Louisvillebased Seviche, he suggested the chef make a tuna Old Fashioned.

That made sense to Anthony Lamas, proprietor/chef of the seafoodfocused Latin restaurant, who set out to re-imagine the classic bourbon cocktail in an edible version.

“We just had fun with it,” recalls Lamas, who presented tuna ceviche in Old Fashioned rocks glasses.

To create it, they drizzled over the fish a marinade using Bluegrass Soy Sauce—fermented in bourboninfused oak barrels—and orangepineapple salsa with a beautiful orange segment on top. It was such a hit that it’s been a permanent staple on the menu, and Lamas features it at charity events around town.

tuna Old Fashioned Seviche, Louisville KY

But beyond the glamorous friends and fêtes, it’s a sigh of relief for Lamas that Louisville, a town known more for Southern-focused cuisine, has embraced his Latin seafood

concept with 14 ceviche options on the menu. Opening Seviche was a risky move that has paid off for him during its 11 years in operation.

“There are a lot of people in the area who will tell us that they won’t try certain seafood unless it comes from our restaurant,” says Lamas. “We like that we’ve built that reputation. Customers know that I am very particular and we’ve proven ourselves by sourcing the best ingredients possible.”

A California native with Latin roots, Lamas was determined to go bold with the type of food he grew up with and complement that with culinary training. He was also elated to discover that Louisville is the largest UPS hub in the country, which means that it’s easy to get seafood overnighted. He relishes in the fact that he can get fresh tuna, Alaskan salmon and Maine lobsters and transform them into masterpieces.

The local critics, of course, love every morsel he cranks out.

“One food critic wrote,” Lamas recalls, “’Follow the macadamiacrusted sea bass and you’ll find Anthony Lamas,’ and another critic called me ‘the man who introduced us to ceviche.’ I didn’t invent it, but when I moved (to Louisville) no one really knew of it.” They certainly know now.

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Joe's stone crab Chicago, IL

Working at seafood restaurants has come full circle for Dave Quillen, who started in the industry at 16 in a small, privately owned seafood eatery in Delaware and is now a managing partner at Joe’s Stone Crab restaurants in Chicago, Las Vegas and Washington, D.C. In between, he worked at Red Lobster and some small regional chains, which he says helped prepare him for his current role with the Lettuce Entertain You Enterprises restaurant group.

What enticed him to join LEYE is that even though the Chicago-based corporation owns more than 100 restaurants nationwide, including Joe’s, it offered a similar vibe he grew to love when he was working at his first job as a teenager.

says. “We buy from anywhere and everywhere. We buy things from New Zealand, from Boston, from Canada, and all over the world to ensure that we get the best possible product.”

Quillen says that what sets his restaurants apart from other corporate entities is that they routinely taste different options, pick the best ones and then negotiate prices.

“We always try to negotiate as best as we can because we’re busy and we sell a lot of it, so we hope that we can, based on volume, get the best possible price,” he explains. “It really comes down to the quality of the product. That’s the first factor here as opposed to some other chains and corporate environments where quality is not necessarily going to be their priority.”

For Steve LaHaie, the senior vice president for Shaw’s Crab House in Chicago and Schaumburg, Ill., knowledge is power—particularly in terms of seafood. It’s been around since 1984, and LaHaie cites quality seafood, fresh ingredients prepared simply and long-term relationships with vendors as keys to their success.

But his biggest accomplishment is creating one of the most foodeducated staffs in Chicagoland.

“We have done a really good job of identifying where the seafood comes from,” he says. “We have a shift meeting every day during lunch and dinner, and usually they will discuss some product. The seafood education has been critical to the marketing of the restaurant.” n

“Now I am not the guy cutting the fish, but I am back to a very familyoriented atmosphere where we have a lot of autonomy and a lot of control when it comes to seafood,” Quillen

shaw's crab house Chicago, schaumburg, IL

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U.S. Farm-Raised Catfish Safe, wholesome, sustainable, USDA inspected. It’s the freshest, healthiest fish available.

U.S. Farm-Raised Catfish has a mild flavor, and flaky texture that works with any recipe. It’s not just for frying — add to your menu grilled or baked!

For further sizing info and recipes, visit www.catfish.com.

Hidden Bay IQF 5-7 Shank Fillets 1/15lb. #52150

Contact your Reinhart Sales Consultant today about Hidden Bay U.S. Farm Raised Catfish. ©2017 Reinhart Foodservice L.L.C. • Hidden Bay™ is a trademark of Reinhart Foodservice L.L.C.

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REELIN’ IN THE YEARS: OD

SEAFO

Live Long, Live Well with the Ocean’s Healthiest Bounty

BY MINDY KOLOF

It’s a super food that’s been making waves for years … rich in heart-healthy omega 3 fatty acids, lean protein and a raft of vitamins and minerals, the definition of wholesome eating lies at the bottom of the ocean.

Without hyperbole, it can be said eating seafood may literally save your life. While recent studies seem to minimize the once-touted miracles of fish oil, experts say extracting one component of seafood is not the point.

“I have always believed that the highest and best use of any seafood product is as dinner, not as a reductionist nutritional supplement,” says chef-author Barton Seaver who now leads Harvard’s sustainable seafood initiative. “Why should we not get all the protein, and minerals and vitamins and flavor that goes with it?

There’s overwhelming science that says increased consumption of seafood has profound implications on the healthfulness of the American diet.”

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Consider some of seafood’s greatest nutritional hits, at every end of the spectrum: AS LEAN AS IT GETS …

Compared to other animal proteins, fish has more (healthful) unsaturated fat and less (not so healthful) saturated fat. Seafood is a great source of lean protein, which supports muscles and bone growth, and contain vitamins and minerals such as vitamin D, calcium, iron and zinc, important for strong bones and immunity.

BUT FATTY TOO …

Unlike fatty meats, fatty fish are associated with health, as they are one of the best sources of omega-3s, which have a raft of benefits from helping to reduce inflammation and lowering blood pressure to reducing the risk of stroke and heart disease, and helping children develop a healthy brain and eyes. Fatty fish with a firmer texture, richer flavor, and deeper color, include mackerel, lake trout, herring, tuna, sardines, sturgeon, anchovies and bluefish. Still the seafood rock star: salmon, packing in one of the highest amounts of omega-3s per serving, along with 100% of daily recommended vitamin D.

HEART FOOD …

A Mediterranean diet that includes seafood at least twice a week reduced the incidence of major cardiovascular events, according to the New England Journal of Medicine. Following more than 22,000 physicians over 17 years, the study showed higher blood levels of long-chain omega–3 fatty acids resulted in an 80 to 90 percent risk reduction of sudden cardiac death compared to those with lower blood levels of omega-3 fatty acids. Another in-depth study by Harvard Drs. Mozaffarian and Rimm showed that eating approximately one to two 3 oz. servings of fatty fish a week—salmon, herring, mackerel, anchovies, or sardines—reduced the risk of dying from heart disease by 36 percent. An estimated 50,000 people already avoid stroke or heart disease each year, just by eating seafood as recommended.

AND BRAIN FOOD …

A study in the American Journal of Preventive Medicine found that people who regularly eat fish have more voluminous brains than those who do not. The impact was seen on the hippocampus, the big memory and learning center in the brain: it is up to 14 percent larger in frequent fish eaters.

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BENEFITS FOR YOUNG …

Babies from moms who ate seafood twice weekly during pregnancy were observed to have a greater IQ by 5.8 points and improved brain and eye development.

Other studies provide even more evidence that the omega-3 fatty acid DHA is critical for the development of the nervous system, and supports better outcomes for baby brain and eye health. Well past infancy, children who ate seafood supplemented with Omega3s had improved attention span and fewer adverse behavioral outcomes. The benefits of eating seafood outweigh the risks, according to the latest research, prompting this official recommendation for pregnant women concerned about ingesting mercury: avoid large fish like swordfish, shark, king mackerel and tilefish during pregnancy. Safer choices that are low in mercury but high in omega-3s include salmon, anchovies, herring, sardines, trout, Atlantic and Pacific mackerel, Pollock, tilapia, cod and catfish.

AND OLD …

Older Americans who eat seafood just once a week have improved memory and sharpness. Studies found that eating fish—baked or broiled, never fried—is associated with larger gray matter volumes in brain areas responsible for memory and cognition in healthy elderly people. Additional studies showed that older adults with the highest blood levels of omega-3 fatty acids lived, on average, 2.2 years longer.

BOTTOM LINE NUMBERS: 2015-2020 Dietary Guidelines for Americans recommend eating 8 oz. of seafood per week and 250 mg of omega-3 fatty acids EPA+DHA per day. n

Eat These Fish!

Try these 12 species of American seafood, recommended as sustainable, nutritious and delicious by a partnership of industry leaders: 1

Pacific Ocean Perch

2

Snow Crab

3

Lingcod

4

Longnose Skate

5

Yellowtail Rockfish

6

Chilipepper Rockfish

7

Whiting

8

Acadian Redfish

9

Monkfish

10

Atlantic Pollock

11

Red Snapper

12

Red Grouper

Source: Eatthesefish.com

Sources: The Seafood Nutrition Partnership, Healthy Dining Finder, Mayo Clinic

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Here are nine of the best seafood markets in the country

by Ari Bendersky

Any good fishmonger worth his or her weight in shrimp should more or less be able to get you any fish you desire. They may have to fly it in from around the world and it will likely cost you a good deal, but they could do it. Or, if you have a local market — big or small, wholesale or open to the public — you could pop over and get your best catch there.

For decades, some seafood markets, like Pike Place in Seattle or the New Fulton Fish Market in New York, have attracted chefs, cooks and even locals to pick up fresh fish sourced daily, whether locally off fishing boats or flown in from around the world. Here, we find some of the best markets available to you.

Pike Place Market, Seattle, Wash.

One of the most famous markets in America — with one of the most iconic neon signs — Pike Place Market opened in 1907 and has been serving and delighting visitors ever since. Set just off downtown near museums and, ironically, the Seattle Aquarium, Pike Place has four seafood markets including City Fish Co., Jack's Fish Spot and Pure Food Fish, but it's at Pike Place Fish where the fishmongers famously toss oversize fish to each other. Here, you can purchase freshly caught salmon, Alaskan halibut, swordfish, crab, tuna, scallops, squid, shrimp and more. [pikeplacefish.com]

Superior Fish Company, Royal Oak (Detroit), Mich.

Family-owned Superior Fish has served the Detroit area for more than 75 years from its now 16,000 square-foot seafood plant. But its retail operation is where you'll find fresh fish flown in daily from around the world as well as caught in nearby waters of the Great Lakes.

If you're looking for caviar, various smoked fish, perch, whitefish, trout, herring, lobster, crab, flounder, grouper, eel and so much more, you can get it here. [superiorfish.com]

Municipal Fish Market at District Wharf, Washington, D.C. Whether you call it Municipal Fish Market, Maine Avenue Fish Market or simply the Fish Market, this is the oldest, longest-running outdoor seafood market in the country, originally opening in 1805. Set at District Wharf in Southwest D.C., the market comprises a variety of individual seafood barges including Captain White's Seafood City, Jessie Taylor Seafood and the Virgo Fish House, where you can stock up on fresh catch of all kinds like oysters, shrimp and, of course, Maryland blue crab. [wharfdc.com/fish-market]

Browne Trading Company, Portland, Maine This family-owned seafood purveyor set at Merrill's Wharf in Portland's Old Port services some of the country's top chefs like Daniel Boulud, Eric Ripert and Thomas Keller with the world's finest caviar, diver scallops, peekytoe crab and Maine oysters and lobster, but also fresh catch from around the world, including Scottish salmon, Dover sole and Spanish sea bass. [brownetrading.com]

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B E V E R A G E Universal Seafood, Los Angeles This 30-year-old business draws chefs, restaurateurs and locals to its warehouse in the San Fernando Valley for a variety of wild-caught fish like Alaskan halibut, skatewing, Spanish octopus and big eye tuna; shellfish like king crab legs, langoustine and Maine scallops; and farm-raised fish including Faroe Island salmon and loup de mer. [universalseafoodinc.com]

Supreme Lobster & Seafood, Villa Park, Ill.

The New Fulton Fish Market, Bronx, N.Y. After 180 years, the Fulton Fish Market, one of the country's longest running and largest grossing markets, relocated to its current location in the Bronx in 2005. At 400,000 square feet and housing 37 wholesale businesses, the market remains a commercial force for seafood arriving daily from around the world. Chefs, restaurateurs, seafood retailers and everyday people shop for upwards of 300 varieties of fish and shellfish. [newfultonfishmarket.com]

One of Chicagoland's top seafood purveyors since 1973, Supreme has a walk-up retail store at its 100,000 square-foot suburban wholesale facility.

The company receives daily shipments and its buyers are in constant contact with fishermen around the world, especially along the Pacific, Atlantic and Gulf coasts of the U.S. to stock its 3,000-strong inventory. Supreme prides itself on truly being able to source most anything from around the world, so if they don't have it, they likely can get it. [supremelobster.com]

Joe Patti's Seafood, Pensacola, Fla. Being on the Gulf of Mexico, it's no surprise Joe Patti's has been serving up some of the freshest seafood to its patrons since 1931. This multigenerational-run market offers a range of fresh whole fish and filets like pompano, flounder, Caribbean grouper, amberjack and cobia; octopus, shrimp, crab, Maine lobster and more â&#x20AC;&#x201D; not to mention a full sushi bar. Best part?

Joe Patti's sells seafood to the public at wholesale prices. [joepattis.com]

Catalina Offshore Products, San Diego What started 40 years ago primarily as a source for some of the best California sea urchin has grown into one of the country's premier importers of seafood from Baja, Mexico.

Catalina Offshore specializes in species found up and down the California coast, including Pacific swordfish, yellowtail, white sea bass and tuna, but also sources exotic items including opah, abalone, rock crab and barracuda. Their retail market features rotating seafood like mahi-mahi, California halibut and wild Mexican shrimp. [catalinaop.com] n

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SEAWORTHY GUIDE TO FISH PREP

by Mindy Kolof

Raw or poached, ceviche or sashimi, baked or flaked…with apologies to Casablanca, a fish is still a fish, and according to Chef Bruce Mattel, the fundamentals still apply. The senior associate dean of culinary arts at the Culinary Institute of America (CIA) and former fish butcher at New York’s Le Bernardin restaurant has been working with every type of seafood for decades, and offers a few of his favorite fish prep tips: Consider the individual attributes of your seafood product to determine the best way to handle it. Each has a unique optimal doneness, and a distinctive flavor, which can range from aggressive or grassy to delicate or mild. For example, tilapia’s grassy taste goes well with a fairly strong batter and spicy Thai chili sauce. However, you would never want to take that approach to the delicately flavored halibut, best showcased with a simpler method like poaching, and served with a light butter sauce. Salmon, especially wild salmon, is best very rare, barely cooked; however, swordfish must be fully cooked or it’s not tender or palatable.

Low activity fish: Cod, haddock, halibut don’t move around a lot, resulting in less fat, light-colored flesh and mild taste. These delicate flavors work really well for poaching, sautéeing and frying.

Raw fish caution: Be cognizant of food safety concerns. Now, most sushi or sashimi is required to be frozen for a certain amount of time in order to eliminate any parasitic elements that might exist.

Medium activity fish: Groupers, tile fish, bass, blackfish swim around rocks, hiding at times, and as a result, have a small amount of fat content.

These fish are very versatile and lend themselves to any kind of cooking technique; also great served as cruda or ceviche, and hold up to acid nicely.

Ceviche: Use impeccably fresh fish for this popular item. Cut the fish at a long angle or in small cubes to maximize its surface area, and marinate with a citrus juice. Allow the fish to sit for at least 25 minutes in the marinade while the proteins become de-natured and essentially “cook” the item.

High activity fish: Salmon, tuna, sardines, anchovies. These darkfleshed, oil-rich fish, like salmon or tuna, can be very good served raw. Others such as mackerel, sardines and anchovies, are better pickled, marinated, cured and/or smoked.

Sashimi: Also requires very fresh, but also prime pieces of fish (for example, the thickest part of the center piece of salmon), sliced into pieces about 1 inch wide by 1½ inches long by ¼ inch thick. Use a sharp knife to slice through the fish in one stroke, and remove all sinews, fatty parts, skin and bloodline.

Serve with soy sauce, wasabi and pickled ginger. n

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Giuseppe Tentori Executive Chef/Partner at GT Fish & Oyster in Chicago

GET THE MOST BANG FOR YOUR BUCK WITH SEAFOOD

by Ari Bendersky As many people consider it a delicacy, seafood can get pretty expensive.

That's why you want to source the best product and buy only what you need to, ultimately, get the most bang for your buck. Whether you're buying and preparing lobster or salmon, there are many ways to make seafood go as far as possible.

If you are comfortable butchering fish, then definitely buy whole fish. You can get any range of fish â&#x20AC;&#x201D; barramundi, tuna, salmon and more â&#x20AC;&#x201D; and either cook and serve it whole or you can break it down and use all the different parts, including the belly, cheeks, head and collar.

"With salmon, we take off the belly, cure it, do a quick smoke for gravlax

and use it for brunch," said Giuseppe Tentori, executive chef/partner at GT Fish & Oyster in Chicago. "With fish heads from like halibut or monkfish, you can use the cheeks. We sear halibut cheeks. It's a heartier texture and more meaty. In summer, we'll do roasted heirloom tomato and grilled halibut cheeks with a nice vinaigrette with basil, pickled garlic and olives."

And most importantly, you'll need to think about how best to keep your catch fresh. If you're not selling it all in a day, seafood can go bad quickly if you don't store it properly.

Mercato della Pescheria at the Venetian in Las Vegas

"Keep it very cold," said Matt Frensinski, corporate chef at Mercato della Pescheria at the Venetian in Las Vegas. "We store all of our fish in

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Tony Gentile corporate executive chef/co-owner Plank Seafood Provisions in Nebraska

you have it in your kitchen, you need to order it. Taking stock of your needs, what you used the week before and other points to check off your list will help ensure you don't have waste.

"Make sure you have a system in place so you're ordering seafood appropriately," said Tony Gentile, corporate executive chef/co-owner of Flagship Restaurant Group, which owns 20-plus restaurants in seven states, including Plank Seafood Provisions in Nebraska. "It allows you to have enough knowledge of what you need to order."

Rob McDaniel of SpringHouse in Alexander City, Ala.

pans with holes and crushed ice over the top. This keeps our fish fresh and allows for drainage. Just because they lived in water doesn't mean you want to store them in it."

Once you've butchered a fish or removed the meat from shellfish, keep the bones and shells. Those are fantastic to make sauces, stocks, soups and more. Even fish tails can make a fun, albeit adventurous, appetizer or snack.

"Fish heads have a lot of meat on them" said chef Rob McDaniel of SpringHouse in Alexander City, Ala. "We've made soup with the heads to use that meat. And I grew up in the South and we would fry whole fish and the tail gets crispy like a potato chip. With some of the tails, there's always a little nibble of meat and we'll fry those and eat it like an artichoke."

Even before you get to decide how you're going to use your seafood once

Also, it's not just about using all the parts of a fish, but even buying fish like sardines, anchovies or mackerel will save you money. They're less expensive and smaller yet still full of flavor. And shellfish like mussels are a great option, too.

"If you leave mussels in a shell, you can serve them in a nice sauce and the plate will look full, but it's not," Tentori added. "You can use 16 to 18 pieces and make it look like there's more on the plate. The guest thinks they're getting more."

Not that we advocate deception, but if you're trying to stretch your seafood budget, a little trickery can go a long way. n

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Using non-traditional fish can add great value and variety to your menu

by Ari Bendersky

With tens of thousands of known fish species inhabiting the Earth's water, why do fish like salmon, tuna and halibut get the most space on menus?

Considered more of the prize fish, those species are most enjoyed, not to mention recognized, around the country.

However, by sourcing more non-traditional fish, also known as by-catch (fish not intended to be caught) or "trash fish," you can have a more sustainable impact on fish life and the environment, while saving you money.

Flounder, bluefish, scamp, triggerfish, cobia, dogfish and pollock are just the tip of the iceberg. Oftentimes, these fish taste just as good, if not better, than their more popular cousins, but cost a mere fraction of what you likely pay now.

"You can get great quality fish for significantly less than you would pay for more common fish," said chef Daniel Herget of Nashville's Little Octopus. "We often use bluefish for our ceviche. Not only is the price great, but its relatively high-fat content stands up nicely against the acidity of the ceviche."

Ceviche is just one example where trash fish can stand in for others. Rilettes, fish and chips, sushi and tartare are further examples to incorporate lesser-known fish into your menu. This allows you to experiment with more fish varieties, while exposing diners to what's out there.

"There are thousands of great species of fish that never make it to our dinner table," said Rick Moonen, chef/owner of rm seafood at Mandalay Bay in Las Vegas.

"Overfishing of popular fish is a real problem and we need to introduce our customers to other options so all species can have a chance."

One way Moonen achieves this is by using canned fish like sardines and mackerel — fish that are often used as bait and can spoil quickly if bought fresh — in various preparations like kimchi sardine ragout; sardine brandade; and a simply prepared crostini topped with sardines, spinach, sundried tomato and capers.

Sourcing non-traditional fish also helps to reduce overfishing. More and more chefs, like Seadon Shouse

of Hoboken, N.J.'s Halifax restaurant at the W Hotel, turn away from overly popular fish so they have a chance of survival.

"In this day and age, there are few mainstream fish that are sustainable," Shouse said. "They're becoming endangered and the farm-raised fish — most salmon take five pounds of other fish to raise one pound of salmon — are not sustainable. Trash fish are plentiful and they're not currently at risk of being overfished. That's why I choose them."

On Halifax's seafood-heavy menu, you'll find fish like pollock, porgy, herring and only wild-caught salmon.

And for Shouse's fish and chips, instead of using more typical cod or halibut, he uses cape shark, a.k.a. dogfish, which is firm, holds up well to frying and is less expensive.

Chef Rob McDaniel of SpringHouse in Alexander City, Ala., agreed about using more sustainable fish and has turned that "trash" into treasure. It keeps costs down and his guests love some of the dishes he creates like the

smoked by-catch West Indies salad. Traditionally, that ceviche-like dish uses crab, but since crab is more expensive, McDaniel started getting a variety of fish from his purveyor using the "by-catch," which are unwanted fish scooped up during commercial fishing expeditions.

"The way the by-catch program works is our purveyor ships a mixed box," McDaniel said. "I may ask for 20 pounds and get things like beeliner or other snapper varieties, scamp, triggerfish, drum, porgy.

We smoke those and make the West Indies salad and it worked out great."

To truly be successful using non-traditional fish, you need to first introduce it to your diners, but then keep serving it so people become more familiar and comfortable ordering it when they see it on the menu. Why? Because there really are so many fish in the sea. It only seems right to use them all. n

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fast fish

by Mary Daggett

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he phenomenon that we now refer to as “quick-serve” began with McDonald’s in 1955. As the fast food craze caught fire, competition became fierce, with players trying to one-up each other with new burger creations. It was an all-out burger battle. Fast forward to 2017, and we observe that many quickserve chains have gone fishing, introducing well-thought-out options to their menus for the Lenten observance – taking consumer preferences and sustainability very seriously. It seems we now have an all-out fish sandwich battle during Lent – the period between Ash Wednesday and Easter Sunday.

It was McDonald’s who first introduced a fish sandwich to their menu. In 1962, Lou Groen, a Cincinnati franchise owner, debuted a fish sandwich to increase Friday night sales during Lent, when most Catholics forego meat. Ray Kroc was so impressed with the idea that a year later, the filet-o-fish sandwich was permanently added to outlets across the land.

McDonald’s fish sandwich is still going strong. It’s made with wild-caught Alaskan Pollock.

Keeping the customer satisfied and taking their preferences into consideration are hallmarks of success in quick-serve and every other segment of the foodservice industry. Offering fast fish for Lent is a perfect example of going that extra mile. Below are some of the players who featured fish and seafood options in honor of Lent:

Burger King

Carl’s Jr.

Arby’s

Hardee’s

White Castle

Big Fish Sandwich with panko-breaded wild-caught Alaskan Pollock.

The Spicy Big Fish Sandwich substitutes a creamy spicy sauce for the traditional tartar.

Redhook Fish Sandwich with beer-battered Alaskan Pollock.

Crisply Fish Sandwich and King’s Hawaiian Fish Deluxe. Both use Alaskan Pollock.

Redhook BeerBattered Alaskan Pollock Sandwich.

Seafood Crab Cake Sliders with creamy Creole sauce. Shrimp Nibblers, bitesize butterfly shrimp, are always on the menu.

C

Wendy’s North American Cod Sandwich with panko breading.

ulver’s, which launched its prototype in 1984 in the founders’ home town of Sauk City, Wisconsin, now has 620 units in 24 states. Quinn Adkins joined the Culver’s Corporation two years ago as executive chef. A graduate of Johnson & Wales, Adkins is a 24-year industry veteran, working in fine dining at hotels and resorts. He has spent 14 years in a menu development role. Reinhart asked Chef Adkins what Culver’s does for Lent. “Our North Atlantic Cod Sandwich is always on the menu because it’s a big seller,” Adkins said. The fish is hand-cut, hand-battered and cooked to order. It’s served on a hoagie roll with tartar sauce, lettuce and Wisconsin Cheddar. According to Adkins, Culver’s Cod sales of total portions last year was 3.3 million pounds. Another seafood item Culver’s keeps on the menu all year is lightly breaded Butterfly Shrimp, served with cocktail sauce, lemon and one side. Adkins reports that the operation sells 600,000 pounds of high-quality 16/20-size shrimp each year.

Dairy Queen Wild-caught Alaskan Pacific Cod.

“During Lent, we offer our customers an extra-special treat: Walleye,” Adkins said. “In 2017, we were allocated 264,000 pounds of Great Lakes and Canadian Walleye. Our customers really look forward to it. We always sell out, but understand the critical need for sustainability. We offer the Northwoods Walleye Sandwich and the Northwoods Walleye Dinner, which includes the choice of two sides and a warm roll.” According to Adkins, Culver’s is the largest domestic purchaser of Walleye. “Part of our mission at Culver’s is to ensure that we are good stewards of the environment and the world’s fish and seafood supply.”

Tune in next spring for an update on the fast fish sandwich battle. n

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Make Seafood Go Further through cross utilization

by Ari Bendersky

Don't let parts of seafood go to waste â&#x2C6;&#x2019; with a little creativity you can use it all When people think of seafood, oftentimes they're only thinking about a grilled filet, fried shrimp or whole boiled lobster. Yet as you know, there's so much more. But how can you use the seafood most people know about and get them to try even more? Cross-utilizing different types of fish and shellfish, especially for appetizers, is a great way to expose people to more items while also maximizing your stock.

You can use different parts of seafood to create new dishes. If you have a whole fish, you don't have to solely grill it and serve it with potatoes and vegetables. Jimmy Bannos, executive chef/partner at Chicago's Purple Pig, loves getting in whole tuna and making the most of it. Yes, you definitely want to take the center cut for a filet, but you can do so much more.

"We did five dishes with one fish," Bannos said. "The first day you do crudo because the fish is at its peak. Then move on to grilling the filet. We scrape everything off the end tail pieces with a spoon, grind the tuna meat and make meatballs for appetizers, tuna Bolognese for pasta and the bones for stock. It's 'nose-to-tail' tuna."

Chef Erik Niel of Easy Bistro & Bar and Main Street Meats in Chattanooga, Tenn., agreed. He said you can do multiple dishes with one fish, in this instance salmon.

"We'll take the collar off the fish and marinate and deep fry it for a starter," Niel said. "We also scrape the bones and use the meat as a tartare; that's actually some of the best meat on the fish, but it has to be served raw."

Regardless if you have tuna, salmon or another whole fish, if you butcher it in-house, you'll have plenty of scraps and trimming left over.

You'll definitely want to save all of that. Some cooks make the mistake of thinking they can't use those parts and throw it all away. That's like tossing money into a fire and watching it go up in smoke.

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Make Seafood Go Further Through Cross Utilization

"You always have a couple of pounds of trimmings when you clean and portion certain fish," said chef Rob McDaniel of SpringHouse in Alexander City, Ala. "After cleaning like 60 to 70 pounds of flounder, you may have a pound of scrap and we save that and freeze it. Once we have enough, we'll do a fritto misto, gumbo or soup. Even with crab.

We've gotten a fair amount of crab roe that has a nice ocean flavor. We make deviled eggs with that."

If you find that you maybe overordered some seafood, don't worry.

Running a happy hour or lunch special can help sell it out before it goes bad because the last thing you want is to have rotten seafood.

"We have happy hour oysters daily and we'll rotate through them; we don't like to keep oysters more than three days," said Tony Gentile, corporate executive chef/co-owner of Flagship Restaurant Group, which owns Plank Seafood Provisions in Nebraska. "We'll take the trim of the mahi mahi and make tacos. Parts of leftover salmon, like the belly, we'll smoke it, add citrus and top it on a crostini or put it in sushi rolls for spicy salmon. We take cod leftovers and make sliders with malt vinegar aioli. It's the odds and ends you can't make whole pieces out of."

Bannos also likes working with clams. He said there are countless ways to use the bivalves like serving them in a cold orzo salad with

shrimp and having servers sell that as a starter with a nice crisp white wine. His favorite clams to work with? Razor clams.

"Razor clams are one of the most underrated shellfish in the water," Bannos claimed. "To me, they're the best-tasting clam, period. You can serve them straight up Spanish style: Keep them in the shell, shuck open, clean the stomach and grill them simply on a plancha and toss salsa verde on them. That's it."

So there are truly so many ways to cross-utilize your seafood.

Sometimes it takes a little creativity.

Other times, it's just realizing you can prepare them simply and let their natural flavors shine through. n

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When the Catch of the Day Transforms into Seafood Charcuterie

by Audarshia Townsend

Anthony Lamas readily admits that he’s a bit obsessed with seafood. Growing up in the coastal California region, he had easy access to the freshest fish and shellfish available, and that’s heavily influenced how he approaches them as a chef.

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B E V E R A G E At Seviche, his groundbreaking, Latin American-influenced eatery in Louisville, Ky., Lamas commits to creating all sorts of unique seafood dishes. His tuna Old Fashioned was inspired by the classic whiskey cocktail.

Seviche’s signature macadamiacrusted sea bass had critics buzzing on the local and national fronts. And his seafood sausage was such a hit when he first served it at the James Beard House that it’s inspired him to experiment with other versions of seafood charcuterie.

Dubbed “seacuterie” by PB Catch in Palm Beach, Fla.—which offers eight choices at a time on its menu—seafood charcuterie has been gaining ground as the catch of the day at restaurants across the country. It’s been an especially popular feature at seafood-focused eateries such as Seviche, however, Lamas insists that it’s more than just a trend. It’s about sustainability and respecting the animal.

“I think the whole charcuterie movement with the pig got me started,” Lamas recalls. “Before, (many cooks) wouldn’t scrape the meat off the belly of the fish and would just throw it away. There’s still a lot of meat there and it shouldn’t be tossed out. It’s a way of being creative and utilizing the entire animal.”

For Seviche’s seafood sausage, he mixes “scraps” from grouper or halibut with chunks of shrimp or lobster as well as jalapeño, cilantro, lemon zest, lemon juice, egg white, ginger and olive oil. They’re shot into tubes, poached in a flavored stock, then served grilled. He’ll run it as an occasional special as well as salmon mousse and smoked trout dip, which are accompanied by house-made crackers. “(Seafood charcuterie) keeps us on our toes,” he says. “We’re like, ok, we’ve got this part of the fish, what should we do with it? That’s the fun part about cooking is that we’re using our creative minds.”

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"That’s the fun part about cooking is that we’re using our creative minds.”

More Restaurants Across the Country Participating in the Seafood Charcuterie Revolution: Cold Storage (Chicago).

The casual seafood eatery is adjacent to steak powerhouse Swift & Sons.

A salmon rillette tartine offering with seasonal accompaniments is on the appetizer menu. Rillettes are typically made from pork belly or shoulder, so chefs use belly meat from salmon to re-create this dish. Smoked whitefish dip that’s brought with saltines is also an appetizer standard.

Kingfish Kitchen & Cocktails (New Orleans).

The celebrated French Quarter restaurant jumped into the seacuterie game during the 2016 Lenten season.

Owner/chef Nathan Richard displays various imaginative offerings, depending on what’s available, on custom-designed charcuterie boards made from salvaged wood.

They may include crawfish boudin, shrimp-flavored chips, creamy catfish terrine or garfish tasso. They arrive with various pickles, mustards and marmalades as accompaniments.

Cure (Pittsburgh).

Focusing on local foods with Mediterranean twists, Cure only features seafood charcuterie on its tasting menu. Partner/chef Justin Severino has reimagined lesser-known cured meats like ’nduja (a spreadable spicy pork sausage) and finocchiona (a fennelseed salami) with sockeye salmon and swordfish, respectively.

David Burke Restaurants.

Legendary chef David Burke has been curing seafood charcuterie long before it had a name. In 1988, he created pastramismoked salmon and it’s appeared in several forms throughout the years at many of his restaurants. Right now, it’s at two of his steakhouse concepts, Tavern62 (New York) and BLT Prime (Washington D.C.), with buffalo mozzarella, pomegranate and butternut pickles.

Greenpoint Fish & Lobster Co. (Brooklyn, N.Y.).

A rich pâté of smoked bluefish is one of a few choices diners get at this trendy nook doubling as a raw bar and fish market. Also on the platter, when available, are smoked mussels in chile oil and Arctic Char gravlax with sourdough toast points, capers, cream cheese, red onion and a sliced tomato.

The Arctic Char is cured in-house with salt, brown sugar and dill.

Le Bernandin (New York).

Eric Ripert’s signature salmon rillette recipe, which calls for both freshly poached and smoked salmon, can be found in his highly regarded “On the Line: Inside the World of Le Bernardin” cookbook (Artisan, 2008). At his 3-star Michelin French restaurant, it’s available on the lounge menu and remains a popular choice. It’s also occasionally served as an amuse bouche in the main dining room.

PB Catch (Palm Beach, Fla.).

Certainly one of the more inventive seacuterie programs since adding it to the menu in 2015, PB Catch offers eight selections. But what’s even more fascinating about their creations—which include octopus torchon, smoked mussel piperade, scallop mortadella and jalapeño-cured hirasama—are the accompaniments. Most of them are house-made, with choices like pickled sweet corn, 1000 Island aioli, raspberry Dijon jam and peach mustarda. n

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A Fine Kettle of Fish

by Mary Daggett

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Seafood soups and stews have certainly evolved in the culinary world. Some were initially developed by fishermen as a way to cook up a nourishing meal with whatever was left over from the day’s catch.

Countries bordering the Mediterranean and other seas were blessed with a splendid array of fresh fish and seafood from which to create a fine kettle of fish.

Today, the world’s finest chefs create spectacular soups and stews from the bounty of the sea that command a premium price. Speaking of the world’s finest chefs, Restaurant Inc asked Chef Eric Ripert, co-owner of Michelin Three Star Le Bernardin in New York, to share his expertise.

Restaurant Inc: Bouillabaisse is considered by many connoisseurs to be the hallmark of a fine seafood stew. What are the steps to creating a fine yet simple bouillabaisse?

Eric Ripert: Making a traditional bouillabaisse can be a long and complex undertaking. I often prepare a simpler and slightly unorthodox version that still retains all the flavors – a little different but still paying homage to the fishermen of Marseille. Shrimp, striped bass, halibut, red snapper and lobster all work well. I like to poach each fish and shellfish separately in a velouté, so that each individual fish keeps its identity. When the seafood is cooked, I combine everything together in a broth. I use shrimp stock for that sea flavor; and, probably to the horror of a true Marseillais, I use chicken stock because I find it makes it all a bit lighter.

Many compelling seafood soups and stews have domestic origins, developed from whatever a particular region’s waterways provided. Cioppino originated in San Francisco, created by Italian fishermen who had settled there. It’s made with a combination of seafood pulled from the Pacific, including Dungeness crab, shrimp, scallops, clams, mussels, squid and fish. These goodies are simmered with fresh tomatoes in a wine sauce.

The dish is traditionally served with sourdough bread for sopping up every bit of the savory liquid.

Clam chowder is an adaptation of the fish chowder recipes brought here from England and France.

American pilgrims initially fed quahog clams to their livestock, until they realized that Native Americans ate them in abundance and considered them so valuable that the shells were used for wampum.

Into the chowder they went, and the rest is history.

Ye Olde Union Oyster House in Boston has served New England Clam Chowder since 1836. She Crab Soup was spawned in Charleston, and mixes blue crab with crab eggs for richness. Louisiana Seafood Gumbo combines shrimp and crab with okra, rice and hot sauce for a bit of heat. n

Consider cooking up your own fine kettle of fish to delight your guests.

Restaurant Inc: Fish stock is the basis for many seafood soups and stews. Would you share an easy method to produce a flavorful, multi-purpose fish stock?

Eric Ripert: First, sweat fennel and leeks in oil until softened. Add fish bones, which have been soaking in salted water overnight, white wine and water. Bring to a boil and allow to simmer for 10 minutes. Add salt and pepper to taste; let this sit and infuse for 30 minutes before serving.

Restaurant Inc: What are the essentials for a spectacular lobster bisque?

Eric Ripert: The key is to keep it classic and use quality ingredients. All you need is good quality lobster and good quality brandy, with a touch of Madeira. Don’t try to reinvent the wheel!

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Potato, Chive, & Cheese Encrusted Cod 1/10 lb Encrusted Cod (5 oz) RFS# 10296

Pota to, Ch ive, & Chee s e E nc ru s ted Cod. Healthcare is about so much more than just prescription medication. Care for your patients’ body and soul with Hidden Bay’s new Potato, Chive, & Cheese Encrusted Cod. For more information on Hidden Bay™ products, contact your local Reinhart Sales Consultant or visit rfsdelivers.com ©2017 Reinhart Foodservice L.L.C. Hidden Bay™ is a trademark of Reinhart Foodservice L.L.C.

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GOOD THINGS COME IN SMALL PACKAGES Shrimp, for Instance

by Mary Daggett

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B E V E R A G E

Jumbo shrimp just might be the favorite oxymoron of seafood lovers.

Relatively speaking, shrimp come in many sizes – from popcorn to jumbo shrimp and huge prawns. Throughout the world, this tasty crustacean has been satisfying palates for millennia. Shrimp and prawns are crustacean cousins, scientifically different but very similar species. Shrimp commands a high-value perception among consumers, is naturally nutritious and delicious, and is low in calories and fat. Enterprising chefs have found many splendid ways to prepare and serve these little beauties. Here are just a few.

Crustacean, Beverly Hills, CA One of the “secret kitchen” signature dishes at Master Chef Helene An’s Crustacean in Beverly Hills is Charbroiled Colossal Royal Tiger Prawns, which are served with An’s Famous Garlic Noodles™.

Pawpaw, Charleston

Chef Jared Rogers is at the helm in the kitchen of Pawpaw, a six-month-old, rustic-luxe establishment on East Bay Street in Charleston.

Rogers and Pawpaw have made quite a splash with their southern plates, especially best-seller, Wood Grilled Shrimp and Grits. Rogers uses jumbo Gulf shrimp and stoneground grits, which are bathed in lobster gravy – made from house-made lobster stock, flour, butter, cream, scallions, diced tomato and blackened spices. Crispy deep-fried okra garnishes the dish.

Nom Wah Tea Parlor, NYC

Parkway Bakery & Tavern, New Orleans The “poor boy” sandwich, a.k.a. “po’ boy,” was created in New Orleans to feed poor folks during hard times. Today, it’s one of the iconic specialties of the city. Parkway, in business since 1911, serves up a Golden Fried Shrimp Poor Boy overstuffed with Louisiana wild-caught Gulf shrimp.

Killer Shrimp™, Marina del Rey, California

Opened in 1920 in Chinatown, this iconic Dim Sum emporium offers up its signature steamed dumpling, Shrimp and Snow Pea Leaf Dumplings. A cute, open-top canoe-shaped vehicle carries precious shrimp cargo.

What sounds like a movie from the horror genre is actually a seafood mecca where shrimp is the undisputed star. Each Killer Shrimp dish starts with a luxurious spicy sauce, which is simmered for ten hours. When orders are placed, shrimp is cooked quickly in this special sauce. Items include Killer Shrimp Original or Shelled, served with French bread for dunking; Killer Shrimp Rice, Pasta, Shrimp and Lobster; Shrimp, Crab and Lobster Killer Pot Pie, with, carrots, onions and potatoes in puff pastry; and Killer Shrimp Mac n’ Cheese.

There is an ocean of opportunity to harness the popularity of shrimp. According to NOAA (National Oceanic and Atmospheric Administration), shrimp is the most-consumed seafood in the United States, with consumption topping four pounds per capita per year. Shrimp is found on the menu at concepts from quick-serve to the fanciest fine dining operations. n

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Which type of lobster tail?

Warm water or cold water?

W

How much lobster?

hen most people think of the ultimate delicious meal, lobster is usually the first thing that springs to mind.

In todayâ&#x20AC;&#x2122;s ever-evolving and creative foodie universe, there are many new and unique approaches to putting lobster on the plate.

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As a matter of fact, adding this sweet and tender protein to your menu has endless recipe possibilities and doesn’t have to break the bank: from your own twist on lobster bisque or a meaty lobster roll, to spicy lobster nachos or a hearty lobster pasta, and everything in between.

But which type of lobster tail? Spiny or Canadian lobster?

Warm water or cold water? What size lobster? How much lobster? Before you create a fabulous new lobster mac and cheese recipe to add to your summer menu, there are a few things you should know about our spiny crustacean friends.

WARM WATER vs. CANADIAN: THE DIFFERENCES

MENU IDEAS! Clockwise from top right: lobster bisque, breaded lobster bites, lobster sliders.

Hidden Bay™ lobsters are available in two varieties: species from different regions of the world, like Canada, and the Bahamas. Both are crustaceans, but they belong to different lobster species. Canadian lobsters found throughout the northern Atlantic Ocean are cold water specimens, and can be found as far north as Labrador, Canada, with the densest populations off the coast of South Canada and Maine.

Canadian lobsters are typically longer and heavier than their spiny, warm water cousins. Warm water varieties include the Caribbean spiny lobster, found in the southwestern Atlantic Ocean from North Carolina down, throughout Bermuda and the Caribbean, and the Gulf of Mexico.

All Hidden Bay lobsters are 100% net weight, and graded to precise standards. All Hidden Bay lobster varieties are available in hard-shell only.

Canadian lobsters are black or brown with a greenish tint, while warm water lobsters are more colorful. But the most notable difference in appearance between the two is the Canadian lobster’s claws. While both types of lobsters have five sets of legs, Canadian lobsters have large claws as the first set followed by four smaller sets. Warm water lobsters do not have claws, but instead have spiny antennae.

As far as taste goes, Canadian lobster tails have whiter meat, are sweeter in flavor, and are typically more tender and firm because they grow more slowly in their cold water environments. Warm water lobster tails have more meat in them, but have less natural moisture so are not as firm as their cold water counterparts, and not quite as easy to handle.

MAXIMIZING ON YOUR YIELD One thing to consider about choosing lobster: yield can vary greatly by season. An average over the course of the year would be about 20% of the shell-on weight; for example, a 1-pound lobster yields an average of about 3.25 ounces of meat. Summer Maine lobsters have softer shells and yield less – you might get 3 ounces from a 1-pound lobster (It is from this product that most lobster meat is pulled). Winter lobsters have harder shells and yield more – as much as 3.75 ounces for the same size lobster.

A good rule of thumb for serving lobster as the main course: purchase 2 to 2.5 pounds of lobster per person. This will yield 8 to 10 ounces of meat for each serving. For appetizers or salads, 1 to 1.5 ounces per person should do it. For surf and turf dishes pairing lobster tails with a good quality steak, choose 1-pound or more per person.

VERSATILITY ON THE MENU

Canadian Lobster Tail

Warm Water Lobster Tail

One is truly no better over the other, but merely a matter of taste and preference. Regionally the preferences are obvious, with Canadian being more popular in the North East, and warm water in the Southern regions.

Hidden Bay lobster tails are highly versatile and profitable!

They can be easily incorporated into your menu as both appetizers and center of the plate. Even better, they come in many convenient sizes, making it simple to adapt lobster to your recipe while keeping your food costs in mind.

Get creative with lobster tail meat: appetizer options can range from lobster-stuffed mushroom caps to breaded lobster bites, or even lobster poutine! And, of course, for center-of-the-plate delicacies, there are plenty of applications to use the tender meat from a cold or warm water tail. Why not try a lobster grilled cheese, a lobster thermidor, or a lobster pot pie?

Straight up – Take it to the plate and have fun with it!

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astefully Defining Excellence Over six decades ago Beaver Street Fisheries (BSF) started doing business with one thing in mind - becoming a leader through excellence in the seafood industry. Starting out as a small retail store on West Beaver Street in Jacksonville, Florida, the Frisch family set out on a business venture that has truly stood the test of time.

What began as a small immigrant family operation delivering fresh fish from the Gulf and Atlantic coasts to restaurants and grocery chains, has evolved into one of the largest frozen seafood importers/manufacturers in North America that today employs over 450 dedicated employees.

Occupying over 2,500,000 cubic feet of refrigerated area as well as an expansive on-site CLASS 1 USDC Inspected manufacturing floor, BSF has capabilities that set it in a class all on its own.

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Today BSF imports from and exports to dozens

capabilities to supply inventory of over 2 million

of countries offering over 2,000 SKU’s of frozen

lbs. per season.

seafood to the food service and retail industries.

Approximately 70 truckloads of frozen seafood (320,000 cases) ship out of the facility weekly – an average of 3.8 million pounds per week.

Tropic Seafood began business in Nassau in the early 1970’s, and is the largest lobster tail and seafood processor in the Bahamas. Tropic produces premium lobster tails, whole lobsters,

Core items such as tilapia, mahi, pangasius,

as well as many other premium seafood products

salmon, tuna, grouper, and snapper occupy three

native to the Caribbean. The state-of-the-art

on-site freezers, including one freezer dedicated

production facility is AA Rated BRC Certified, in

to lobster tails. The Bahamian lobster tail is one

final stages of MSC Certification, and is proving to

of the many sought out items on the company’s

be a leader by setting an example of best practices

products listing, and accounts for much of BSF’s

and new innovative ways to do business.

international business.

Together, Beaver Street Fisheries and Tropic

BSF is positioned to meet the current demand

Seafood bring excellence in quality of products

of this great tasting Caribbean specialty with

and services to the industry. With In-house sales,

cooperative efforts of its sister company,

administrative and order-level support, culinary

Tropic Seafood in Nassau, Bahamas. Being

innovation, and regionally focused account

vertically integrated, together BSF and Tropic

experts the experience of doing business is

have developed optimal production and buying

nothing but tasteful. n

Import

Warehouse

Production Facility

Inspection

Largest variety seafood

Over 2,500,000 cubic feet

USDC, HACCP and BAP

Two full-time USDC

importer in US, with over

of cold storage space in

certified production facility

inspectors on site in

100 million pounds directly

Jacksonville, Florida and

with packaging capabilities

Jacksonville and 12 full-time

imported each year and

multiple off-site storage

and kitchen for value-added

quality control employees

over 2,000 SKU’s stocked

facilities.

and prepared items.

inspect every load received.

seasonally.

Inventory value of $100-$150 million depending on season

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Naturally Inspiring

Sauvignon Yuzu Glaze • 1 cup Sauvignon blanc • 1 cup white balsamic vinegar • 1/2 cup white sugar • 2 Tbsp. lemon juice • 2 Tbsp. Monin Yuzu Fruit Puree

Adding Flavor Has Never Been Easier Monin now provides delicious solutions for innovative menu success beyond the bar. Easily craft new salad dressings, glazes, spreads and sauces with fresh, seasonal flavor. The possibilities are endless.

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Visit www.monin.com for the Yuzu Shrimp with Basil Pasta recipe R F S D E L I V E R S . Cand O M more I S S U E 3inspiration. , 2017

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g

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e e n d to kn o u o y t a w Wh

About Sea Lice Affecting Your Salmon

by Audarshia Townsend

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For restaurateurs specializing in seafood,

sea lice issues are nothing new.

The tiny marine parasites, which naturally occur on many different species of wild fish like wild adult salmon, luckily do not affect humans.

But while most salmon-farming regions struggle with infections from this water-bound pest, the challenge has been particularly difficult in the past two years.

“The reasons for this are many, but can be attributed to things as varied as climate-related anomalies and trends (e.g., higher sea surface temperatures, low precipitation, etc.) to production practice strategies (e.g., farm siting, fallowing regimes, etc.),” says Taylor Voorhees, a senior aquaculture scientist for the Monterey Bay Aquarium Seafood Watch program, a globally respected source of science-based recommendations for sustainable seafood from wild-caught and farmed sources.

The sea lice are planktonic, which means they are transported on the tide, and those in the seafood industry have been trying different methods to get them under control.

Voorhees is optimistic; however, he says it’s an issue that will not be solved overnight. There are many obstacles to overcome, from those climate-related aspects to the slow pace of the growing cycle of salmon.

“The significant improvements the global salmon industry has made in their impact areas have taken, with very few exceptions, many years of research and hard work by a diverse group of stakeholders,” he explains.

“In addition, the growing cycle of salmon, which is roughly 18 months, and the fact that the industry often staggers stocking such that multiple year classes (i.e., ages/sizes) are at sea simultaneously means that most of the challenges exist throughout the year.

“Put simply, a ‘winter’ problem, for example, can’t be considered to disappear by summertime, because it will likely become more relevant again the following winter, or a ‘small fish’ problem can’t be considered to disappear once fish grow because another cohort of small fish is in the water elsewhere or will be shortly following harvest.”

That, in turn, he continues, translates into a higher need for chemical controls at the producer level, and those producers make up the difference in revenue by passing on those additional costs to their customers. There’s also the issue of some chemical products, when released into the environment, posing more risk of impact than others.

“For example,” Voorhees explains, “there has been a rapid growth in the use of hydrogen peroxide to treat sea lice because it rapidly dissociates into water and oxygen molecules.

Other chemical products persist in the environment and can impact nearby wild organisms.”

Voorhees says that more environmentally friendly technologies are in the works.

They aim to isolate farm fish from lice with floating contained tank systems—which Seafood Watch highly recommends—as well as updates to traditional net pens.

One such program is underway at Atlantic Sapphire, a Norwegianbased company building a new plant in Florida. The first salmon eggs for this new plant are slated to go in at the beginning of 2018, with the first fish heading to market in late 2019 or early 2020. In the meantime, chef/restaurateur Anthony Lamas is working with the main Atlantic Sapphire headquarters, which is based in Denmark.

“They offer the first sustainable, certified farm-raised salmon,” says Lamas, who owns Seviche in Louisville, Ky. The Latin-focused restaurant partners with the Monterey Bay Aquarium’s Seafood Watch program, and Lamas received its seafood ambassador award a few years ago.

“Atlantic Sapphire is not affecting the environment. It has its own habitat,” he adds. “I always look at the farm-raising practices, and this is a new salmon that we’re really excited about.”

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There are also several fish that may be used instead of salmon. Bon Appetit recommends Arctic char, ocean trout, amberjack, striped bass and bluefish as good alternatives.

The Monterey Bay Aquarium Seafood Watch program is indeed held in high regard, and its seafood recommendations guide helps consumers choose seafood that’s fished or farmed in ways that have less impact on the environment.

Recommendations cover about 80 percent of seafood available on the U.S. market, and they receive a “best choice” or “good alternative”—as well as which ones to “avoid.” Each assessment is peer reviewed by at least three external experts, ensuring no biases. They’re continuously updating reports and update the Seafood Watch website at the beginning of each month.

The nonprofit Seafood Watch program is always looking to partner with restaurants like Anthony Lamas’ Seviche. Restaurant owners may fill out an application, and if accepted, they’ll have access to more than 2,500 seafood recommendations, plus educational tools and resources about ocean issues, networking opportunities with other partners and recognition on Seafood Watch’s site. n

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Catch the W

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Wave

Sustainable Seafood Swims to the Top of the Menu

by Mindy Kolof

Navigating the shifting tides of sustainability can be tricky. Each year, new issues and concerns surface – should farmed fish be avoided or embraced, what’s the most trusted certification, do customers care about sustainably caught seafood? Valid questions all, and answers are vitally needed in a world where 85 percent of global fish stocks are fully exploited, overexploited or depleted*.

It’s the reason aquaculture, defined as the farming of aquatic species (fish and shellfish) in salt, brackish or freshwater, has made its mark. About half of the seafood currently produced globally is from aquaculture operators, but it represents so much more … farm-raised fish are the very future of seafood. As Steve Hedlund of the Global Aquaculture Alliance (GAA), an organization whose ambitious mission is to feed the world through sustainable aquaculture, says: “By 2030, more than two-thirds of human seafood consumption will be from farm-raised fish. We know growth is coming and we want to ensure it happens as responsibly as possible.”

But is everyone buying in?

Not quite yet, according to experts.

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Sustainable Seafood Swims to the Top of the Menu “Recent studies have shown that a majority of chefs are neutral or negative in terms of aquaculture, and many consumers are also very wary,” says Barton Seaver, author and passionate seafood advocate. As Director of the Healthy and Sustainable Food Program at Harvard’s Center for Health and the Global Environment, he helps shine a spotlight on healthy aquaculture practices.

“It’s understandable but a real shame. When a story is written exposing abuses in a facet of aquaculture, it’s the whole industry that bears the blame.”

Seafood, whether wild or farm raised, should be celebrated from an environmental perspective, says Seaver. “If you look at a host of factors from feed conversion to greenhouse gas emissions, when measured against animal-based proteins, seafood is almost always the better environmental choice,” he contends.

In less than two decades, certification programs for both wild and farmed fish have spawned faster than guppies, giving operators the information and support needed to make choices that satisfy the restaurant’s bottom line, consumer appetites and the planet (see sidebar).

“It started out almost as a novelty, but now it’s an expectation of doing business. Every major company has a sustainability policy and goals,” says Hedlund.

While GAA’s respected certification program, Best Aquaculture Practices (BAP), established in 2003, has helped companies take significant steps in their sustainability journey, 90 percent of aquaculture facilities are not yet certified. Recognizing this, GAA is developing a new program — IBAP, a precursor

to certification, which sends a welcome message to the marketplace that a facility has a sustainability improvement program and timetable in progress.

Bringing underutilized species to the forefront would also move the sustainability needle, a trend that’s long overdue. “Culturally there’s been more awareness of using by-catch, but this has largely happened only within the white tablecloth arena. The top species have remained static for years … shrimp, salmon, tuna and fresh lake fish,” says Seaver.

That too may be undergoing a sea change, as evidenced by the Culinary Institute of America’s emphasis on teaching best practices in aquaculture and commercial fishing, along with an introduction to underutilized species, in its seafood courses. “When a respected educational institution makes sustainability a centerpiece of its curriculum, it reinforces for new generations of chefs the importance of incorporating sustainable sourcing into decisions about how to build their menus,” says Sheila Bowman of Seafood Watch.

So cast a wider net and try species like pollock, dogfish, arcadian white fish, mackerel, Mediterranean sea bass (branzini), Asian carp and octopus. Romance the unfamiliar by letting customers sample it, while providing a bit of education on your newest catch.

With 67 percent of Millennials agreeing with the need to eat seafood only from sustainable sources (MSC, 2016), it may serve as the perfect hook to lure in the newest generation of adventurous eaters and environmental champions.

Want to learn more about seafood?

Barton Seaver’s newest book, to be published in Fall 2017, will document the backstory of every commercially available species harvested in the U.S. to date. His mission: to offer operators and diners “a sense of fluency with seafood that has been so long missing from our restaurant experience, and give people the comfort to try new things more often.” *Harvard T.H. Chan School of Public Health

Trident’s Alaskan Pollock, one of the most sustainable and abundant species in the world, is being rediscovered as a culinary fish. Be sure and call out its origins on your menu. According to a recent American National Standards Institute study, 94 percent of consumers are more likely to purchase a seafood item if Alaska is a descriptor.

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get a line

on These Helpful Resources FishChoice is a sustainable seafood sourcing tool that connects restaurants to suppliers of sustainable seafood products. A three-step Sustainable Seafood Calculator enables you to choose fish species, fish origin and harvest method to determine sustainability. www.fishchoice.com/sustainableseafoodcalculator Seafood Watch, developed by the Monterey Bay Aquarium to research and evaluate wild-caught and farmed seafood. www.seafoodwatch.org Marine Stewardship Council (MSC), a fishery certification program and seafood ecolabel that recognizes and rewards sustainable fishing. Suppliers can receive chain of custody certification for wild seafood traceability standards. www.msc.org Aquaculture Stewardship Council (ASC) offers a certification program for responsibly farmed fish, crustaceans and shellfish. www.asc-aqua.org NOAAâ&#x20AC;&#x2122;s FishWatch Project measures the sustainability of U.S. fisheries through the Fish Stock Sustainability Index (FSSI). www.FishWatch.gov Global Aquacultural Alliance (GAA) offers a third party certification program, Best Aquaculture Practices, addressing environmental and social responsibility, animal welfare, food safety and traceability. www.aquaculturealliance.org Fair Trade Capture Fisheries Standard is structured along the core Fair Trade USA principles of empowerment, economic development, social responsibility and environmental stewardship. www.Fairtradeusa.org Reinhartâ&#x20AC;&#x2122;s suppliers are fully committed to providing sustainable choices, with impressive results. Beaver Street Fisheries is working with MSC on final certification for warm water lobster tails in the Bahamas, and with Sustainable Fisheries Partnership (SFP) on several initiatives. Trident Seafoods requires full traceability from water to table and has achieved certifications from the Alaska Responsible Fisheries Management (RFM) and the MSC. High Liner Foods has likewise established strict guidelines to ensure its wild caught and farmed seafood are 100 percent responsibly sourced. n

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SEAFOOD SIPPERS

BY ARI BENDERSKY

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When it comes to pairing wine with seafood, the options are fairly diverse There was a time when you had hard and fast rules for pairing wine and food: white with fish and red with meat. Guess what? Those rules have gone out the window and you can now pair seafood with pretty much whatever you want. Yes, some wines pair better with different types of fish or shellfish, but when it comes down to it, if your customer wants to drink Cabernet Sauvignon with a flaky white fish, that's their prerogative — even if you know that's truly something to avoid.

"The misconception you can't drink red with seafood is silly and antiquated," said Patricia Smith, beverage director for the 5Church Group with restaurants in Charlotte, N.C., Atlanta and Charleston, S.C. "With seafood, you want delicate flavors to come through. You don't want to drown out the flavors the chef has worked so hard to create.

For me, with seafood, it's always acidity. You want to find acidity in wine to cleanse your palate and help food taste better — no matter if it's red or white."

Case in point: One of Smith's favorite grapes to pair with seafood is Blaufrankisch, an Austrian varietal that often gets compared to Pinot Noir. It has a lighter body, often with some peppery notes, and is a colder-weather varietal with light, bright acid. "It's good with

lobster or scallops that can be rich and buttery," she said. She also likes French Pinot Noir for its light minerality and acidity. "I'm looking for that to pair with seafood."

While you can — and should — pair red wine with seafood, be careful what you grab. Any bigger, thickskinned reds tend to not go great with fish or shellfish, especially really big Cabs, Zinfandel or Australian Shiraz. Those wines tend to have more tannins, which work better with meatier foods, whether fish or otherwise.

"Be careful of using tannin with fish," said Jenelle Engleson, beverage director and lead sommelier for City Winery in Nashville. "The tannin will soften with a higher protein meat, but when you don't have that, it'll come back to your mouth with a noticeable aftertaste."

If your guests want red wine, especially if the seafood dish is prepared in a red sauce or a red wine reduction, Engleson suggests something lighter, like cru Beaujolais, red Burgundy or a Pinot Noir from Oregon.

"I'd stick to those to hold up to the sauce, but not to overpower the fish," Engleson said. "Otherwise you can have a metallic aftertaste in your mouth. It's like drinking orange juice after brushing your teeth."

Specific Seafood Pairings More times than not when serving seafood, you'll reach for a bottle of white. No matter if you have oysters, shrimp, scallops, lobster or a variety of fish, white wine almost always works. But it's not cut and dry. Here are some pairings to consider: • Oysters: You want to balance the brininess and salinity of the bivalves so look for something with nice minerality and acid like Champagne or Muscadet or Sauvignon Blanc from the Loire Valley region.

• Shrimp: With a fairly bland natural flavor, shrimp soaks up any sauce or seasonings it's cooked in giving you flexibility. You can look to pair it with Chenin Blanc, Albariño or a fruity rosé. If you add it to a paella or pasta dish with red sauce, look toward red wines like a light Pinot Noir or fruity Beaujolais.

• Lobster: People think meaty lobster is difficult to pair with, but you can always count on a rich, buttery Chardonnay or medium-bodied Italian whites like Gavi and Soave.

• Salmon: With as rich, fatty and oily as salmon is, look toward fuller-bodied whites like oak-aged Chardonnay, Viognier, white Burgundy or Sauvignon Blanc. But you can also pair lower-tannin reds like Tempranillo from Rioja.

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What to do with a smaller wine list?

Not every restaurant has the space for a large wine selection.

If your list is small, don't fret. You can offer diners a few options if you're serving seafood. You'll want to focus on Pinot Gris/Grigio, Sauvignon Blanc and Chardonnay for whites and Pinot Noir for reds. If you can add something sparkling or a dry Riesling, those will generally work as well. Just make sure you don't just have thicker-skinned reds like Syrah, Cabernet or Zinfandel. Those really limit your options.

Chefs and Wine Pairings We've heard from the wine professionals, but what about the folks who make the food? We asked chefs from around the country about their favorite wine pairings with different seafood.

"For wine and seafood pairings?

Champagne ... always. Or a brutally dry Riesling."

Chef Erik Niel, Easy Bistro & Bar and Main Street Meats, Chattanooga, Tenn.

"During crawfish season, I love pairing a spicy crawfish boil with Vinho Verde, which is really refreshing and crisp. Also, our loup de mer at Sidney Street is perfect with a Pinot Noir or a really light Cab." Chef Kevin Nashan, Sidney Street CafĂŠ and The Peacemaker Lobster & Crab Co., St. Louis, Mo.

When it comes to seafood-friendly wine, I am obsessed with Tocia (a.k.a. Sauvignon Vert) right now. It's a really interesting wine that is remarkably flexible and plays well with all kinds of seafood.

Chef Daniel Hegert, Little Octopus, Nashville, Tenn.

"One of my favorite pairings is white Burgundy with a nice, rich king crab poached in butter. It's almost perfect; they go really well together. Wine that doesn't have too much acid goes with the nice fattiness of the crab and butter."

Chef Giuseppe Tentori, GT Fish & Oyster, Chicago

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©2017 Texas Pete® is a registered trademark of TW Garner Food Company. 0317-737

OPERATION FLAVOR Once you use CHA! by Texas Pete® Sriracha Sauce, with its perfect blend of sweet and heat, you’ll stop at nothing to get your hands on another bottle. All of the Texas Pete® sauces are a crucial part of your foodservice mission. Learn more at TexasPeteFoodservice.com

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Parsonâ&#x20AC;&#x2122;s Chicken & Fish's Negroni Slushie

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Great Cocktail Trends Heating Up Summer Bar Sales

by Audarshia Townsend

Experts Cite Luxury Libations, Classic Drinks Done Frozen & More

One bottle of L’Artisan Cognac No. 50 will set you back about $1,500. The unblended Cognac, made in the early 1960s, came straight from a single barrel in France. Only 485 bottles of the elusive, smoky Scotchlike liquor were produced, making it a rare and vintage spirit in high demand.

But that didn’t stop the chic NoMad Bar in New York from adding it to its “reserve cocktails” list in 2014. Here, bartenders have upgraded the classic, Cognac-based Vieux Carré into a luxury libation with L’Artisan Cognac No. 50 as the star. The drink also contains Thomas H. Handy Sazerac rye (another vintage spirit retailing for about $500), sweet vermouth, Benedictine, absinthe and Peychaud bitters.

NoMad Bar’s signature Vieux Carré cocktail is $198, and it’s one of the most popular requests at the Manhattan hotel lounge. Also on the menu is a $42 re-imagined version of the classic tiki tipple Jungle Bird. It features Campari from the 1960s

as well as Havana Club Seleccion de Maestros, a triple-barrel aged rum finished in small oak barrels.

There are several reasons why bars across the country are adding similar cocktails featuring rare and vintage spirits, and it has little to do with vanity.

Some mixologists and connoisseurs see them as history in a glass, as these old spirits typically have fascinating stories behind them. Others see them offering unique experiences usually reserved for dining adventures.

“We keep seeing these very high-end restaurants open, with very experiential offerings and elevated ingredients, and they range from $250 to $300 per guest, observes Alex Renshaw of the Chicagobased Dogma Group, a specialty hospitality and beverage consulting firm that also includes veteran bartenders Clint Rogers and Brian Sturgulewski. “You’re going to see the bar scene continue to mimic that.”

And while the average bar won’t have bottles of L’Artisan Cognac No. 50 collecting dust, some may have higher-end products that bartenders may find difficult to move. Creating these luxury cocktails, says Renshaw, may be a practical solution.

“If the bar or restaurant has higher-end or premium products already in inventory, it’s a way to present those spirits in a different light,” he suggests.

“I think it is smart, especially in (neighborhoods) with clientele willing to spend more money.”

Another way bars are cashing in on the everexpanding mixology explosion is with largeformat cocktails, says Renshaw. He stresses that these offerings are elevated versions of spirited punchbowls and are ideal for entertaining multiple people at once.

continued...

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“(Large-format cocktails) help drive sales for the bar as well as really get the group involved in the cocktail (experience),” he explains of the offerings that range anywhere from $50 to $300. “This is also a nice introduction and less intimidating way to enjoy some unique cocktails.”

For instance, at venues he’s consulted for throughout the country, he’s utilized unique vessels resembling disco balls and octopuses to serve groups of four to eight people.

Another example is at Celeste restaurant in Chicago, where large-format rum, vodka and tequila cocktails are served in oversized copper containers in the shape of gnomes and owls. And, at New York’s NoMad Bar, the specialized drinks are dubbed “cocktail explosions,” which is true to form in presentation. They arrive in two-foot-tall crystal vessels that are dramatically decorated with fresh mint and lemon slices. Each is equipped with a spigot so that guests may pour their own drinks.

Another trend continuing to gain momentum is of the frozen variety, but now bartenders are using classic cocktails as the blueprint. A few years ago, Chicago hot spot Parson’s Chicken & Fish introduced a Negroni slushie, setting social media abuzz with images of the Italian-inspired cocktail in all its frosty glory. Then came the frozen Bee’s Knees (gin, honey, fresh lemon juice) from King Bee Lounge in Austin.

“Everybody who can fit a frozen drink machine behind their bar is doing so,” says Tracy Ardoin Jenkins of Nicky's Coal Fired in Nashville. “Last year it was rosé that we were seeing in the frozen variety, but this year it is more about classic, creative cocktails coming out of the machines.”

"this year it is more about classic, creative cocktails" At the Italian-focused Nicky’s, she features a frozen Fernet & Coke, which she says resembles a boozy version of a Cokeflavored Icee. “It balances out really nicely,” she says.

“It’s something we’re excited to offer. It’s perfect for summer.”

Finally, no spirit is hotter than agave spirits right now, and Milagro Tequila brand ambassador Jaime Salas gives credit to the current mezcal movement. He says that as industry experts and consumers eagerly embrace its origins, they also appreciate its authentic flavor.

“It’s beginning to get the appreciation, the respect, the acknowledgment that it should as a spirit that’s highly honed and focused on terroir, like Champagne, great distillates, wine, Armagnacs and cognacs,” says Salas. “People are now appreciating them for what they are and not trying to mask the flavors.” n

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Prairie Creek Hot Dogs

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CALENDAR OF EVENTS

Future Events for Foodies Institute of Food Technologists Conf

Beer, Bourbon and BBQ Festival

Las Vegas, NV 6/25/17 – 6/28/17

Virginia Beach, VI 8/12/16

The 25th Annual International Mango Festival

Western Foodservice and Hospitality Expo

Coral Gables, FL 7/1/17 – 7/2/17

Los Angeles Convention Center 8/27/17 – 8/29/17

North Carolina Blackberry Festival Lenoir, NC 7/6/17 – 7/9/17

School Nutrition Association: Annual National Conference (ANC) Atlanta, GA 7/9/17 – 7/12/17

PMA Foodservice Conference & Expo Monterey, CA 7/28/17 – 7/30/17

8th Annual Milwaukee Brew Fest Milwaukee, WI 7/29/17

Annual Taste of Wisconsin Kenosha, WI 7/28/17 – 7/30/17

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FRESHWATER PIKE & PERCH Our pike and perch offers a white, flaky meat with a firm texture, wonderful for frying or grilling. Hidden Bay™ Brand freshwater fish is carefully selected and expertly handled at every stage. It’s also flash-frozen to maintain optimum flavor—and to keep conveniently on hand for your recipes.

When you put freshwater fish on the menu, make sure it’s from Hidden Bay.

Contact your local Reinhart Sales Consultant for more information. ©2017 Reinhart Foodservice L.L.C. • Hidden Bay™ is a trademark of Reinhart Foodservice L.L.C.

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FA L L

S N E A K

P E E K

PROTEIN SPOTLIGHTS ACROSS REINHART COUNTRY

T

his fall, our magazine will be focused on big proteins – think beef, pork, lamb and even game meat! We’re also tapping into hearty fall dishes, grilling, sizzling sauces and even meaty ethnic trends. Every operator can benefit from some education around farm-tofork, new cuts and the value these proteins bring to your menu. On the beverage side, look for info on brown spirits, pairings and of course, beer and cider. We’ll also dive into our communities with features on some of our meat purveyors, like Black River Meats.

If you’d like to contribute or be considered for content in the Fall issue or subsequent issues, email Team Reinhart at corporatecommunications@rfsdelivers.com.

THE ITEMS LISTED ARE SOME OF THE FEATURES AND TOPICS WE HAVE OUR EYES ON FOR THE FALL ISSUE:

Black River Meats

Wood for Your Meat

Ethically raised, sustainable beef, pork, and lamb is the heart of our business. Since 2009, Black River Meats has developed dedicated relationships with a small circle of select family farms that we engage with personally.

We’re exploring the different kinds of wood for grilling fall meats. Specifically, what are the best types of wood to use and why? We’ll also give you a primer on wood-fired cooking. As more restaurants opt to use open hearths to cook meats and vegetables, we’ll share why this old-school trend is on the rise and the benefits it offers.

Springfield, VT

To see more go to: www.blackrivermeat.com

Ancient Grains Goodbye rice, hello ancient grains! Grains and seeds like quinoa, couscous, farro, bulgar, barley, kamut, spelt and more have started to make their way into diners' homes and onto restaurant menus.

They're healthier and more nutritious (generally) than rice. We’ll look at the variety of grains and seeds, and give you some recipes to get started.

Meat Doesn’t Need to be the Star Yes, yes, yes – we all love a deliciously, juicy steak.

But there are so many more innovative ways to use meat as an ingredient in other rich, vibrant and delicious entrees.

We’ll explore some of these trends, like beef stroganoff, chicken pot pie, ground beef lasagna, chicken and ham jambalaya, venison stew and more.

Getting Ahead of the Holidays

Flavors from the Middle East

The holiday season means big business for operators who capitalize on the opportunities this time of year presents. This proactive piece will give operators adequate time to implement ideas and tips for promoting their "somethingspecial" holiday capabilities.

Cumin, coriander, turmeric, cardamom, nutmeg, sumac, cinnamon, mint, za'atar, ras el hanout – all of these Middle Eastern spices and flavors are on the rise. While it's possible it's from the surge of immigrants coming into the U.S. but one thing is definitely clear, many more Americans are seeking out these bold, unique flavors!

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O P E R A T O R

I N D E X

Alinea Restaurant Chicago, IL alinearestaurant.com [pg. 29, 30]

Hot Tails New Roads, LA hottailsrestaurant.com [pg. 14]

Parachute Chicago, IL parachuterestaurant.com [pg. 32]

Celeste Chicago, IL [pg. 112]

Joe’s Stone Crab Chicago, IL joesstonecrab.com [pg. 68]

Pat’s Fisherman’s Wharf Henderson, LA patsfishermanswharf.com [pg. 23]

City Winery in Nashville Nashville, TN citywinery.com/nashville [pg. 107]

Le Bernardin New York, NY le-bernardin.com [pg. 75, 87, 89]

PB Catch Palm Beach, FL pbcatch.com [pg. 86, 87]

Culver’s Nationwide culvers.com [pg. 81]

Little Octopus Nashville, TN littleoctopusnashville.com [pg. 79, 108]

The Peacemaker Lobster & Crab Co St. Louis, MO peacemakerstl.com [pg. 108]

D.I.’s Cajun Restaurant Basile, LA discajunrestaurant.com [pg. 12]

The Lobster Trap Bourne, MA lobstertrap.net [pg. 22]

Penn’s Tavern Fisher's Ferry, PA pennstavern.com [pg. 24]

Dogma Group thedogmagroup.com [pg. 111]

Mad Jack’s Fresh Fish Kansas City, KS madjacksfreshfish.com [pg. 20]

Phil’s Oyster Bar & Seafood Restaurant Baton Rouge, LA philsoysterbar.com [pg. 18]

Easy Bistro & Bar Chattanooga, TN easybistro.com [pg. 83, 108]

Main Street Meats Chattanooga, TN [pg. 83, 108]

Port Edward Algonquin, IL portedward.com [pg. 21]

Flagship Restaurant Group flagshiprestaurantgroup.com [pg. 77, 84]

Marina Grog & Galley Lake Lotawana, MO [pg. 13]

Purple Pig Chicago, IL thepurplepigchicago.com [pg. 83]

Furious Spoon Chicago, IL furiousramen.com [pg. 32]

Mercato della Pescheria Las Vegas, NV mercatodellapescheria.com [pg. 76]

rm seafood Las Vegas, NV rmseafood.com [pg. 79]

GT Fish & Oyster Chicago, IL gtoyster.com [pg. 76, 108]

Nicky's Coal Fired in Nashville Nashville, TN nickysnashville.com [pg. 112]

Sac-a-Lait New Orleans, LA sac-a-laitrestaurant.com [pg. 14]

Halifax Hoboken, NJ halifaxhoboken.com [pg. 79]

NoMad Bar New York, NY thenomadhotel.com [pg. 111, 112]

Seviche Louisville, KY sevicherestaurant.com [pg. 67, 86, 100, 101]

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A D V E R T I S E R Shaw’s Crab House Chicago, IL shawscrabhouse.com [pg. 68]

I N D E X

Markon®

www.markon.com

[pg 03]

Alaska Seafood

[pg 04]

alaskaseafood.org

Sidney Street Café St. Louis, MO sidneystreetcafestl.com [pg. 108]

Unilever Food Solutions

SpringHouse Alexander City, AL springhouseatcrossroads.com [pg. 77, 79, 84]

Gourmet Food Group® Alaskan Salmon

Touch Oyster House & Lounge Springfield, MO touch-restaurant.com [pg. 16]

Hidden Bay™ Boys Are Back Shrimp

[pg 15]

rfsdelivers.com [pg 19]

gourmetfoodservicegrouprfs.com

Hidden Bay™ Crabmeat

[pg 25]

rfsdelivers.com

Tyson® FoodService

[pg 31]

www.tysonfoodservice.com

Hidden Bay™ Cod & Haddock

[pg 35]

rfsdelivers.com

Hidden Bay™ Premium Scallops Yankee Lobster Boston, MA yankeelobstercompany.com [pg. 17]

[pg 07]

www.ufsview.com/RecipeIdeas

[pg 60]

rfsdelivers.com

Hidden Bay™ Pollock Fillet

[pg 65]

rfsdelivers.com

Hidden Bay™ Catfish

[pg 69]

rfsdelivers.com

Culinary Secrets™ Crispy Onion Toppings

[pg 82]

rfsdelivers.com

Hidden Bay™ Crusted Cod Fillet

[pg 90]

rfsdelivers.com

Monin®

[pg 98]

www.monin.com

Texas Pete

[pg 109]

TexasPeteFoodservice.com

Prairie Creek™ Hot Dogs

[pg 113]

rfsdelivers.com

Hidden Bay™ Pike & Perch Fillets

[pg 115]

rfsdelivers.com

Hidden Bay™ Raw Shrimp

[pg 117]

rfsdelivers.com

Hidden Bay™ Lobster Tails

[IBC]

rfsdelivers.com

Reinhart MenuHUB™

[BC]

rfsdelivers.com

Advertising Information: For rates and media kit, contact Andrea Wilson at andreaw@newhallklein.com. When contacting our advertisers, please mention you saw their ads here. ©2017 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

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C O M M O D I T I E S

COMMODITIES TRACKING

LIVESTOCK

SOFTS

GRAINS

Keep your ear to the ground with commodity pricing, as it dictates food costs.

Below are select prices to help readers keep track. Prices as of June 12, 2017.*

description

units price contract

CBOT Corn

USd/bu.

381.50

Jul 17

CBOT Wheat

USd/bu.

439.0

Jul 17

CBOT Oats

USd/bu.

250.00

Jul 17

CBOT Rough Rice

USD/cwt.

11.26

Jul 17

CBOT Soybean

USd/bu.

935.75

Jul 17

CBOT Soybean Meal

USD/T.

303.20

Jul 17

CBOT Soybean Oil

USd/lb.

32.17

Jul 17

description

units price contract

ICE Cocoa

USD/MT

2,085.00

Sep 17

ICE Coffee "C"

USd/lb.

128.05

Jul 17

ICE Sugar #11

USd/lb.

14.43

Jul 17

ICE Orange Juice

USd/lb.

138.00

Jul 17

ICE Cotton #2

USd/lb.

72.52

Dec 17

description

units price contract

CME Live Cattle

USd/lb.

123.85

Aug 17

CME Feeder Cattle

USd/lb.

154.18

Aug 17

CME Lean Hogs

USd/lb.

82.05

Aug 17

*SOURCE: Bloomberg.com

Is there a commodity youâ&#x20AC;&#x2122;d like to see on the chart? Email magazine@rfsdelivers.com with your suggestion.

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Grow Your Profit with

AHI TUNA SAKU BLOCKS & CUBES Hidden Bay brand Ahi Tuna Saku Blocks & Cubes are a frozen sashimi grade tuna.

Our tuna provide a variety of ways to put quality tuna on your menu, and are preferred by chefs because of the ease of preparation, portion cutting per serving and endless application possibilities.

• AAA Sushi Grade Tuna • Individually Vacuum Packed • Boneless and Skinless • Firm Texture

Contact your local Reinhart Sales Consultant for more information. ©2017 Reinhart Foodservice L.L.C. • Hidden Bay™ is a trademark of Reinhart Foodservice L.L.C.

RestInc_Summer_Cover2017.indd 3

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RESTAURANT SOLUTIONS

BETTER BUSINESS

SKIP THE $: IN OTHER WORDS, DON’T USE DOLLAR SIGNS ON MENUS – JUST NUMBERS.

R E S TA U R A N T I N C | the business of food |

Your menu is a sales tool – and a new menu can boost your profits. Contact your Reinhart Sales Consultant to start moving forward with MenuHub.

- Dave Tarman, The Silo Restaurant, Lake Bluff, IL

©2017 Reinhart Foodservice L.L.C. | Manage my Restaurant: Tools for Success

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ISSUE 03: 2017

GET STARTED NOW!

“Reinhart Foodservice came in and helped us put together a better looking menu than we ever thought we’d have.”