Restaurant Inc. Spring2016 by Performance & Reinhart Foodservice Publications

Balsamic

White Cheddar B

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ASK YOUR REINHART SALES CONSULTANT FOR MORE INFORMATION ON THE DISH.

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ideas for success COCKTAIL Nutty-Pump Profashional p. 46

Chef Talk

Beer, Bacon Jam & Gouda Arancini p. 40

SCAN HERE FOR THE RECIPE

Lobster & Truffle Mac & Cheese p. 34

the business of food

Find out how you can start utilizing our products right away - without too much preparation or time in the kitchen.

Roasted Garlic Chorizo Pretzel Burger p. 58

APPETIZER

SIDE

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

Get inside our chefs’ brains and find out what inspired their dishes.

BURGER

THE RESULTS ARE IN AND WE’VE NAMED OUR WINNERS!

ISSUE 02: 2016

Explore the best bar and grill recipes from across Reinhart. From hundreds of appetizers, burgers, sides, desserts and cocktails, we have our top dishes!

rfsdelivers.com Find this recipe and more in our library of recipes and videos online

DESSERT Jalapeño Blackberry Cobbler p. 52

Since we launched our magazine in 2013, we’ve explored the varied communities across Reinhart country, highlighting our customers and discovering what makes them successful. This time, we created a unique contest to find the best and you won’t be disappointed with the results! Read more on the Best of Winers on page 28.

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Fire Pit BBQ slather wings with a mixture of BBQ Sauce, Mayo, Hot Sauce and lemon juice after baking or frying

RAMP UP RANCH For dipping, PLUS almost anything else!

Add avocado and purée, to dip chicken wraps. Combine with Buffalo sauce to dunk fried pickles. Plus smoked paprika, with sweet potato fries.

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SPRING 2016 RFSDELIVERS.COM 1

LETTER FROM REINHART

Dear Readers: For this edition of Restaurant Inc, we are excited to announce the winners of our Best of Reinhart: Bar & Grill contest. Since we launched Restaurant Inc in 2013, we’ve explored several of our communities across Reinhart country, highlighting almost 100 customers and discovering what makes them unique and successful. Over the years, we continued to get more and more requests directly from customers that they wanted to be featured in the magazine. While there was no way we could feature each one of the more than 50,000 customers we serve, we wanted to get people excited, engaged and a little competitive. That’s how our recipe contest was born. Bar & Grill was a natural focus, as it’s a category into which many of our customers fit. The five categories – appetizers, burgers, sides, desserts and cocktails – were kept pretty open so that almost anyone could participate. The prize? A feature in Restaurant Inc and a $2,000 credit with Reinhart Foodservice. Our team wasn’t quite sure what to expect, but our employees and customers delivered. Over just a few weeks, we had almost 200 submitted recipes from across the country. From North Dakota to Louisiana and from Vermont to North Carolina, we were blown away by the unique dishes as well as the stories behind them. Based on their creativity, completeness of the recipe instructions, adherence to category theme, ease of execution and essay content, we selected our 25 finalists. And then it got even more heated. We enlisted our corporate chefs to recreate the recipes from a culinary center in Chicago’s Lincoln Park neighborhood. Then it was up to our expert panel of judges made up of our suppliers, foodservice professionals and other specialists to grade each dish based on taste, originality, appearance and texture. It was an all-day event where no one left hungry and everyone left happy. And now here we are, ready to announce our Grand Prize winners! There were some close calls, but we’re excited to share our top bar and grill recipes from across Reinhart country: • • • • •

Appetizer - Beer, Bacon Jam and Gouda Arancini from Press Bistro Burger - Roasted Garlic Chorizo Pretzel Burger from Press Bistro Side Dish - Lobster and Truffle Mac & Cheese from Creekside Oyster House & Grill Dessert - Jalapeño Blackberry Cobbler from Middleton’s on Main Cocktail - Nutty-Pump Profashional from 643 Bar & Grill

On behalf of all of us at Reinhart, congratulations to our winners and thank you for participating in our first-ever contest. We also hope you enjoy our spring edition of Restaurant Inc, The Business of Food!

Eric Cronert Editor-in-Chief

2 RFSDELIVERS.COM ISSUE 1, 2016

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TABLE OF CONTENTS 08 Quick Bites 10 Regular Dividends Perking Up Business 14 You Can't Buy Loyalty, But You Can Reward It 18 Asia Major 24 10 Ways Bartenders Can Engage Customers 26 Spring Forward With Fun & Games EDITOR-IN-CHIEF Eric Cronert MANAGING EDITOR Sophia Kramarz ART DIRECTION & LEAD DESIGNER Jenn Bushman DESIGNERS Drew Frigo, Lauren Jonson PHOTOGRAPHERS Dan Coha FOOD STYLIST Susan Hevey ADVERTISING SALES & INFO Andrea Wilson andreaw@newhallklein.com CONTRIBUTING EDITORS/WRITERS Ari Bendersky, Min Casey, Mary Daggett, Scott Hume, Mindy Kolof, Liz Mardiks, Audarshia Townsend

28 Best of Reinhart Country Bar & Grill Winners! 61 Making Bar Snacks More Profitable 64 Modernizing Side Dishes 68 Down Size It! 72 Side Effects: Making a Burger a Meal 74 It's a Small World The Rise of the Bite-Sized Desserts 76 Give Coffee an Extra Boozy Jolt 78 Not Your Average Bottle Service

Cover Image | Dan Coha 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

80 Pour Yourself a Tall, Cool One

©2016 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks S (registered P R I N G 2 or 0 1otherwise) 6 R F S D of E Ltheir I V E respective R S . C O Mowners. 5

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TOC co n t in u e d 83 Drink Pairings 101 Wine & Craft Beer 86 Beyond Egg Rolls 89 Flavor Secrets of the Far East 91 Asian Cuisine Steeped in Tradition & Exotic Allure 94 Root of it All 99 The Cell Phone Debate 102 Ten Things Every Host & Hostess Should Know 106 Should You Go Big & Go Digital with your Menu? All Signs Point to Yes 108 Keys to Reducing Server Turnover 110 Sneak Peek: Summer Issue 112 Calendar of Events 113 Advertiser Index 114 | 115 Operator Index 116 Commodities Tracking

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Desire PAN SEARED VEAL RIB CHOPS

ALL YOU DESIRE AT THE CENTER OF THE PLATE. Contact your local Reinhart Sales Consultant today or visit rfsdelivers.com. ©2016 Reinhart Foodservice L.L.C. • Eagle Ridge® Brand is a trademark licensed by Reinhart Foodservice L.L.C. SPRING 2016 RFSDELIVERS.COM 7

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

Winberie's Restaurant & Bar Illinois & New Jersey

The Cheese & Wine Cafe Lantana, FL

FRENCH ONION SOUP

GRILLED PASTRAMI SANDWICH

Emmental and Gruyère cheeses, crouton.

Swiss emmental cheese, sauerkraut, green apples, arugula and Russian dressing.

$6.50

$8.95

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@FoodNetwork

@TacoBell

@InfatuationTV

Who to Follow on Snapchat

Interested in recommending a book, app or Instagram account? Email us magazine@rfsdelivers.com with your suggestion. Thanks!

EMMENTALER CHEESE Emmentaler cheese is a Swiss cheese first made in the 13th century. It’s named after Emmental, the valley of a river, and is sometimes also called Emmental or Emmenthal. This cheese is made from cow’s milk and is unique in both its holes as well as it sweet taste. Within foodservice, it can be used in a variety of ways as you’ll see. From soups and salads to sandwiches to fondue, the applications are endless for this ingredient.

The Star California Locations

TRIBUNE THIN CRUST PIZZA Luciano's Restaurant Mulvane, Kansas

Garlic-infused olive oil, ham, ricotta, emmentaler, bacon.

INSALATA DI FORMAGGI

$20.00

Spring mix salad, Parmesan cheese, emmental cheese, fresh mozzarella cheese, cherry tomato, & cucumber.

$6.95 Blue Boar Inn Midway, Utah

FONDUE FOR TWO Gruyere & Emmental Cheese, Apples, Cornichons, Ham, Salami, Sourdough Bread, Pearl Onions

$28

For Your Nightstand

REGULAR DIVIDENDS

All customers are special and should be served with equal measures of warmth, graciousness and hospitality. But frequent guests — those who return time and again, sometimes get special treatment — the perks of being a regular.

by Min Casey

With clarity, gratitude and surprise that still linger, Ann Cary remembers when, as a customer, side dishes of steamed broccoli and sautéed Lyonnaise potatoes were placed before her at a restaurant; items that hadn’t been ordered at the table. It was at a steakhouse she visited several times a year and always during the holidays.

10 RFSDELIVERS.COM ISSUE 2, 2016

she also related the story to many friends, thus providing coveted word-ofmouth praise and publicity. Regular customers are the foundation upon which many successful businesses are built, their appearances welcomed, appreciated—and sometimes recognized in tangible ways.

The manager had greeted her party when they arrived, welcoming and thanking them for the return visit. And apparently, he also exercised a discretionary privilege of comping a few extras.

At the three Chicago-area Gloria Jean’s Coffees locations of franchise partner Muddassar Alvi, he is a familiar presence, overseeing the operations on the business end and extending a sense of warmth and hospitality to the guests.

“The cost of the two dishes was immaterial. What mattered and had the value of gold was being recognized as someone who had been to the restaurant many times over the years,” Cary recalled. “You go back to places you enjoy but something like this totally cements that loyalty,” adding that

“By their nature, coffee shops become a regular part of people’s lives. They have regular routines and hopefully we become part of that,” says Alvi, adding that all three shops and especially the two in suburban locations, count many guests as daily visitors. The downtown unit,

he says, has more-varied clientele, many from nearby businesses but also tourists and occasional visitors. “We are fortunate enough to have one customer who visits twice a day, once in the suburbs, close to home and again downtown, where she works.” Alvi believes that the most meaningful recognition for regular guests is just that— personal recognition. He says that a free beverage, a slice of cake or a gratis flavor shot added to a drink are common practices. “We are fortunate to have people come in all the time. The most important thing we do is get to know them as people beyond the tall caramel-nut coffee, sit down with them and exchange stories. That’s when the relationships can really develop and solidify. It’s part of our culture here,” he says. “And like with family, you occasionally share a special treat with them.”

Lagomarcino’s is pretty much a landmark in Moline, Ill. The soda fountain, confectionary and café celebrated its 100th anniversary eight years ago and has many customers who recall coming in with their grandparents and now visit with their own grandchildren. “That’s one of my favorite things to hear,” says coowner Beth Lagomarcino. The family-owned business has brought on board the fourth generation to carry on its sweet legacy. “Our employees tend to stay a very long time and the group we have now has really jelled as a team. They get to know our customers very well,” says Lagomarcino. “One waitress has been with us for more than 20 years and she pretty much knows what some of our customers are going to order before they do. We aim for a strong connection between our staff and

guests. It helps, too, that the family is here. We’re not just checking in from Arizona. We’re here, bussing tables and talking to guests.” Noting that there has been a revival in the downtown area in which the restaurant is located, Lagomarcino says there are lots of regulars who live and work close by. “We get to know people by name and they appreciate the friendly feel. If someone doesn’t come in for a while, we check up on them to make sure everything is okay.” She notes that the personal touch is the most powerful tool in their arsenal. “I just had someone call to try to sell us on the idea of adding a loyalty program. To be honest, the best program we can have is the feel of the place. There is a sense of family among the staff and that emanates to the guests as well. We’re the real deal, a unique place people seek out. I guess that’s our loyalty program.”

continued...

SPRING 2016 RFSDELIVERS.COM 11

The easiest way to recognize regular guests is via a free food or beverage item but it’s far from the only way to strengthen bonds with valued customers—and it may not always be the best approach. Says Beth Lagomarcino of Lagomarcino’s, “Really the best way for us is to recognize them and make them feel special as a guest.” With the restaurant in operation since 1908, it appears to be a winning strategy.

PERKING UP BUSINESS

Here are some ideas: • Do your best to make sure they always get a prime table; if they have expressed a preference in the past about booth, window or center-court, try to accommodate that for their visits. • Business meetings of ten are conducted in restaurants and seamless, intuitive service keeps things running smoothly. For regular guests, it helps to know if they like bread on the table, order bottled water, how quickly they like service to proceed and when to present the check. • When it makes operational sense, stock an item that a regular guest requests, say a brand of gin not normally kept on the bar. It will make them feel special and chances are it will sell to other guests as well.

• Keep a record of their visits, their likes, dislikes and habits and then strive to execute on them. Often this is done in a database, although some operations make notes in a guest ledger. There also are programs that search online for information about guests. Many restaurant managers find ways— without prying or seeming intrusive—to learn small details about guests such as names of children, where they graduated and so on; the information can strengthen ties. • Send advance and early notice of special events—say a wine dinner—that have limited space. • If it’s appropriate, make a note of birthdays and anniversaries then send a hand-written note.

12 RFSDELIVERS.COM ISSUE 2, 2016

• Work to ensure that the entire team knows the guest is a frequent diner and any preferences. At Commander’s Palace in New Orleans, where service always exudes Southern hospitality, a ribbon is discretely placed flat across the table of VIPs, ensuring that staff is aware. • Not to be lost is simple gratitude for their patronage. Says Gloria Jean’s Alvi, “Don’t assume they know you appreciate them. Thank them for coming in and make it personal and genuine. That’s what people remember.” n

LOBSTER BLT WARM WATER AND CANADIAN LOBSTER TAILS Hidden Bay® Warm Water and Canadian Lobster Tails are ideal for special occasions, and beyond. Our high quality tails are chef's choice when creating tasteworthy menu items that deliver – from comfort food to fine dining ... for any season, any reason.

Sweet Lobster Tail Applewood Smoked Bacon Fresh Slicer Tomato Homemade Guacamole Fresh Butter Lettuce

Visit rfsdelivers.com to learn the many ways you can include Hidden Bay lobster tails on your menu.

Visit http://rfsdelivers.com/ restaurant-inc/recipes/lobster-blt for the full recipe, videos & more!

SPRING 2016 RFSDELIVERS.COM Contact your Reinhart sales representative for ordering information.

t B uy L o â&#x20AC;&#x2122; n a y

, ty

But You Can

Reward It By Ari Bendersky

Your customers check in at your place on Facebook, maybe post a photo of a dish on Instagram or send a Snapchat out from their lunch. You appreciate the attention they give you, so why not give them something back? Loyalty and rewards programs are a great way to, well, reward their loyalty.

From Starbucks and Dunkin’ Donuts to California Pizza Kitchen and Counter Burger, restaurants across the country have ramped up their rewards programs to build a loyal customer base and increase revenue. According to a 2012 National Restaurant Association report, 30 percent of restaurants that had a frequent-diner program did so to build loyalty and 57 percent of adults said they would

dine at a restaurant with a loyalty program. What are you waiting for? “A program helps give a customer who may already be a fan of that brand another level of connection to that brand,” said Jennifer Bell, associate partner and executive director of marketing for Lettuce Entertain You Enterprises [LEYE]. “There always has to be a perceived value for the brand.”

LEYE, which is headquartered in Chicago and owns around 100 restaurants around the country, launched its Frequent Diner Club in 1989. People used to sign up with pen and paper and wait two weeks to receive a loyalty card in the mail. Today, the company has 150,000 active members who have SPRING 2016 RFSDELIVERS.COM 15

“Anytime you can get someone coming in as a repeat, it’s a grand slam. You’re building that local base.” - Kevin Danilo, Owner, Batch Gastropub

downloaded the company’s new Lettuce Eats mobile app upwards of 56,000 times and can get into the program immediately. The app allows people to ditch their card and control their loyalty account digitally. It allows people to see what restaurants are closest to them, make a reservation through it, view their loyalty points and see their rewards dollars — which accrue at a rate of 1 point for every $1 spent and then convert to $10 in rewards when they hit 140 points — all in real time. “We’re giving them 7 percent back on every transaction,” Bell said. “What makes our program unique is we give them a variety of brands and price points where they can earn and redeem points. Roughly 18 percent to 20 percent of our sales come from frequent diners.” But what if you’re not a multi-restaurant corporation with deep pockets to be able to afford the costs of an app to build your loyalty program? Get creative! That’s what Miami’s Batch Gastropub did before it opened on New Year’s Eve 2014. Owner Kevin Danilo built a program to reward customers. “Our whole marketing platform was how to get repeat customers,” he said. “We’re a few blocks off the main entertainment strip downtown. We had to figure out how to get people to come

16 RFSDELIVERS.COM ISSUE 2, 2016

down this way to get them in and get them back.” Batch gives its loyal customers discount drink cards and has five different types of cards: • VIP: regular customers get 15 percent off • LOCALS: people living within a few blocks get 15 percent off • IN THE BIZ: people in the bar and restaurant industry get 20 percent; if they come in 3+ times a week the discount goes up to 50 percent. • HERO’S DISCOUNT: Anyone in uniform — police, fire, military — gets 20 percent off. If they come in when on duty, the discount gets applied to their food. • EURO SPORT: Encourages European soccer fans to come in and get 15 percent off drinks during games. “Anytime you can get someone coming in as a repeat, it’s a grand slam,” Danilo said. “Sure, for the revenue, but if they’re coming in multiple times, they also like what you’re doing. That repeat business is monumental. You’re building that local base.” Driving customers in can be as easy as a new customer texting a code to a restaurant.

At Omaha Tap House, a firsttime customer can text a number to the restaurant to redeem a free appetizer within 72 hours. After that, the restaurant will sometimes send out a group text to reward those users with special offers, like getting 20 percent off a beer dinner. At Otto’s Pub & Brewery in State College, Pa., customers can join its Pub Club. A lifetime membership costs $150, but it comes with loads of benefits, like 15 percent off food Monday through Thursday; a free entrée the week of your birthday, $20 off after spending $100 in any given month; a free 12-ounce seasonal beer the day it’s released; and more. The club, which launched in 2002, has 2,800 members. There are countless ways to go about setting up a loyalty program. You have to figure out what makes the most sense for your business and listen to what your customers want. “Our loyalty customers have confidence in our brand,” LEYE’s Bell said. “And it’s important to me if you’re investing your precious dining dollars with us, we want to take good care of you.”

That’s how you build loyalty. n

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Asia Major by Min Casey

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Nearly every list of trends to watch includes all things Asian, and interest is no longer confined to China. Japanese, Thai, Vietnamese, Korean and Indian concepts also pique culinary creativity and chefs have discovered the ease with which ingredients and techniques can slide onto American menus. Maybe it’s time to stop watching trends and start doing something about it.

Chefs

often have a secret arsenal of ingredients, things they turn to for punching up flavors and adding that certain something that elevates and sets their fare apart. For Chris Jaeckle, chef of New York City’s All’onda, it often is a judicious splash of dashi, a traditional Japanese stock based on dried kombu kelp and dried bonito flakes. He is especially prone to adding it to his Italian-inflected Parmesan stock that shows up in many of the restaurant’s preparations. “There’s no way that guests know it is there but the kombu is strongly flavorful, loaded with glutamates,” Jaeckle says. “It brings completeness, that sense of umami.” Glutamic acid along

with its ions and salts—the glutamates—are naturally occurring flavor enhancers, often found in fermented and aged foods. They are thought to be the foundational underpinning of umami, the so-called fifth flavor sense, joining the more familiar sweet, salty, bitter and sour. After culinary school, Jaeckle’s first job was at An American Place, Larry Forgione’s paean to stateside culinary bounty. After stints at Indian-influenced Tabla and Eleven Madison Park, Jaeckle worked for years at Morimoto, a noted Japanese restaurant in New York. “That experience is very deep in my stylistic choices,” he says. “I no longer think of Asian ingredients as foreign. They’re

all available to us as chefs. In culinary school, people would stress over what to do with black vinegar. To me, it’s vinegar so use it like vinegar,” he says. “If it tastes good, go ahead. Does it really matter if it’s Chinese and you use it in an American dish?” In fact, Asian ingredients and techniques are working their way into non-Asian menus, sometimes gingerly and other times with big feet firmly planted. Asian accents are increasingly prevalent on menus spurred by consumer interest, increased availability of ingredients, exposure to Asian cultures through travel and television and the creative urges of chefs to expand their own skillset.

Ahi tuna tartare with red yuzu koshu and hot peppers, Japanese cucumbers with white miso sesame and peanuts, myoga, ginger and scallions, served with sesame umami crackers sells as an appetizer at Boulevard, the venerable San Francisco restaurant while the Korean short rib tacos with kimchee and sweet chili are a hit at J. Coco in Omaha, Nebraska. The Saratoga, a classic, old-time favorite spot in Terre Haute, Ind. serves calamari with sesame seeds and spicy Asian sauce. All skim lightly over the lines of authenticity and yet they work well, mixing up the delicious melting pot we call American cuisine.

SPRING 2016 RFSDELIVERS.COM 19

A Yen for

Asian

Chicago-based consultancy Technomic reports that 34% of Americans report being even more interested in ethnic cuisines than they were a year ago, with Millennials the most avid adventure seekers. Chinese remains the most commonly sought Asian cuisine, with 76% of diners reporting dining on it; 32% have tried Japanese, 24% Thai and 19% Indian. Howard Gordon, a Los Angeles-based restaurant industry consultant and concept developer, says The Cheesecake Factory, for which he worked for many years, is the first restaurant that springs to mind when he thinks of mixing multi-ethnic influences. “Right from the start it was very Pan-Asian and Pacific Rim combined with California influences,” he says. “Bob Okura was from Hawaii so there was a natural inclination to reach beyond borders and yet do it with authenticity.” Okura is the vice-president of culinary development for the California-based concept. “Back then, there was no social media to promote and spread the idea but customers quickly caught on to the Asian touches,” Gordon recalls, adding that many of the chain’s most popular dishes tap the Asian pantry for inspiration. “The flavors are clean, bright and a little different; there will always be appeal in that.” Danny Rodriguez, a Californiabased franchise partner for Smoke’s Poutinerie, counted on that broad-based appeal to help launch a local variation for classic poutine, a dish of

20 RFSDELIVERS.COM ISSUE 2, 2016

seasoned french fries ladled with gravy and cheese curds. With five U.S. locations augmenting the 40 or so units in Canada, the chain has a limited menu, with optional toppings acting as the vehicle to customize the dish via different flavors. Offerings include Hogtown Poutine with double-smoked bacon, Italian sausage, mushrooms and caramelized onions and Fajita Poutine with flat-iron steak, roasted red peppers, onions, salsa and sour cream. Taking advantage of franchisees’ option to add a local menu item, Rodriguez explored what was unique about his location close to the University of California at Berkeley campus to help guide his decision. “We’re a late-night, after-the-bars spot for one thing. We have a lot of students coming in and many are Asian, especially Korean,” he says. And thus was born the Bulgoger Poutine with Korean-marinated and grilled beef, kimchee, green onions and sriracha mayo. Its flavor inspiration clearly is bulgogi. “That’s exactly what it is,” says Rodriguez. “We wanted to make the name a little cooler.” That the Bulgoger is one of the top sellers is not entirely a surprise, says Rodriguez. “I looked at what Roy Choi and others who are stretching the limits are doing and wondered if it was a trend. But it keeps expanding. Ramen burgers don’t seem to be flagging at all. It all has become mainstream so Bulgoger should be with us for a long time.”

Asian Ingredients, American Menus Asian ingredients, techniques and presentations are no strangers to American menus, even breaking onto McDonald’s menu with ease and acceptance. To help stoke creative brainstorms, Restaurant Inc looked at menus across all segments to identify items that fit compatibly within American concepts.

Quick Service

Wendy’s, multiple locations: Asian Cashew Chicken Salad with Fired-Roasted Edamame, spicy roasted cashews, warm grilled chicken and mixed greens with spicy Asian chili vinaigrette

edamame Fast Casual

Panera Bread, multiple locations: Thai Chicken Sandwich with cilantro-jalapeño hummus, napa cabbage blend and cilantro with peanut sauce and Thai vinaigrette on whole-grain flatbread Fuku Burger, Hollywood, Calif.: French fries with garlic salt and togarashi Senate Pub, Cincinnati: Hello Kitty Hot Beef Hot Dog with wasabi mayonnaise, ponzu-wasabi cole slaw, bacon, wasabi peas and sesame seeds

Casual Dining

Family Dining

Full-Service/ Fine Dining

College Dining

The Cheesecake Factory, multiple locations: Bang-Bang Chicken and Shrimp with the flavors of curry, coconut, peanut and chile, sautéed with vegetables and served over steamed white rice

peanuts

wasabi

Denny’s, multiple locations: Sriracha Burger with sriracha-seasoned, hand-pressed beef patty, Cheddar cheese, jalapenos, creamy sriracha sauce, lettuce and tomato Applebee’s, multiple locations: Sweet Chile Brisket Sliders with spicy-sweet Asian chile sauce and fresh pineapple

thai hot chilies

Riva, Chicago: Atlantic Salmon with baby bok choy, vegetable pot stickers, micro-cilantro and Thai coconut broth Noja, Mobile, Alabama: Colorado Lamb Chops with tikka masala, turmeric basmati rice and carrots

turmeric

University of Massachusetts Amherst Berkshire Dining Hall: Miso-Grilled Pollack; Vietnamese Pho Noodle Bowl

Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh pho, a few herbs, and meat, primarily served with either beef or chicken

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Asian Pantry

Eastern Sensibilities

In addition to fresh, lively and nuanced flavor profiles, Gordon notes that other inherent traits bode well for Asian cuisines. “The profile can be very healthy and that appeals to a lot of consumers. From an operational standpoint, some preparations are pretty simple and can be less expensive,” he says, noting that the protein often shares space with noodles or rice and vegetables. He also points to the fun factor, a playful aspect that can mow down any sense of the unknown with customers. “I just had pastrami dumplings with hot mustard sauce. Bulgogi pizza, spicy pork pasta and egg rolls with steak are out there on menus and doing well. People relate to them and like them.” He adds that noodles and soups are growing in popularity as are Korean, Filipino and Indian cuisines. “There is something for any restaurant in any segment. Any American restaurant can find a way to bring Asian to the menu without turning the kitchen upside down.”

Michael Whiteman, a New York City-based consultant agrees that the trend has legs with lots of the territory so far unexplored. “Most Americans only are aware of a fraction of Asian ingredients,” he says, noting that a generation ago, the same was true of now-ubiquitous Mexican fare. “But when you see Japanese and Korean fried chicken appearing on menus in the same year, you know something is afoot.” On his list of foods that have traction are spring rolls and egg rolls with multiethic fillings, bao-based sandwiches, pot stickers with eccentric fillings, prosciutto, pastrami or guanciale as the meaty ingredient in fried rice, Korean barbecue bibimbap and the full range of Asian seasonings and sauces. “Do I think Red Lobster’s customers are ready for tongue-twisters like gochujang? I do not. But might you find it namelessly applied to ribs at, say, Tony Roma’s? Wouldn’t surprise me.” n

22 RFSDELIVERS.COM ISSUE 2, 2016

A few key ingredients turn restaurant kitchens into Pan-Asian powerhouses. Says Howard Gordon, an industry consultant, “Some chefs think just adding soy sauce is enough to make an item Asian. There are some great products out there. Look at the proteins in-house and then think about how to transform them.” Jaeckle says, “If it tastes good and works with other ingredients, bring it on!” A few suggestions to get started: • Yuzu juice • Ponzu sauce • Togarashi • Bonito flakes • Dashi • Toasted sesame oil and sesame seeds • Miso paste • Coconut milk • Fish sauce • Red, green or yellow curry paste • Seasoned rice/sushi vinegar • Sweet chili sauce • Kimchee • Lemongrass • Wasabi • Five-spice powder • Fresh curry leaves

The curry tree is native to India and Sri Lanka, and in the same family as citrus trees

Y OUR S ECRET W EAPON Famous as the hero of hot sauce, Texas Pete® now offers an authentic take on everyone’s favorite hot chili sauce—sriracha. CHA! by Texas Pete® Sriracha Sauce is the secret weapon every chef needs in his or her arsenal. To learn about our full line of sauces, visit TexasPeteFoodservice.com or call 336-661-1550.

10 B

by Audarshia Townsend

"No"

is never an option.

Lowell: The extra steps that the Ritz-Carlton takes is part of its credo: You’re never allowed to say no, from the guy from the laundry room to the president of the hotel. If someone asks you for something, you get it. If you have to get in your car and buy it at another store and bring it back, you do it.

Try to find common ground with the customer to strike up a rapport.

Lowell: Luckily I traveled quite a bit before I became a bartender. So I always found a common ground with customers. They’re amazed that you know something about them and/or where they’re from—whether it’s North Dakota or Luxembourg. And people love it when you remember their names, when you treat them like a friend, not just a client.

Always remember that a competitor would be happy to take your business.

Lowell: When you’re in a cutthroat business and everybody wants to make money and make it big, you don’t have any excuse to ever come up with a reason to not keep a client. Never be uppity to guests.

Always try to fix the dissatisfied guest’s experience. Cate: Everybody likes that sense of “Hey, I wasn’t happy and it got corrected.” I never understand why people (in the industry) don’t get it: It’s just a drink. If the guest doesn’t like the way it tastes, then fix it.

Always handle the customer who insists on asking a lot of questions with finesse.

Help guests understand unique cocktail ingredients without sounding pretentious. Properly acknowledge all guests— even when you’re “in the weeds.” Cate: Get the eyes up and say: “How are you doing, folks? I will be right with you.” As soon as the guest has been engaged, as soon as that person has been acknowledged, you’ve just bought yourself another minute. Second step: Look up again and say: “Folks, let me give you a menu.” You’ve just bought yourself another minute. Give them reading material. Acknowledge their existence.

Never wear your stress so that guests can see it. Cate: When you’re a bartender you must think like a swan: Above the water, the swan looks calm, but below the surface you’re paddling like mad. It’s maintaining that calm demeanor even if you’re stressed or hustling. There’s no question that it’s not easy. It is extremely hard to maintain the cool and not get frustrated.

Cate: It’s desirable to make your menu appear austere and sleek, but sometimes it’s best to just explain what the ingredients are, either having a glossary or just spelling it out in the drink description. There’s no shame in that. You can do it without sounding patronizing. You have to remember that people come from all over. You might not have every day a guest who’s come from New York or San Francisco or somewhere where they’re familiar with these things. And it’s just a question of being patient and explaining honestly and forthright and friendly.

Enthusiastically learn how to make and serve every type of drink.

Lowell: Learn how to make ALL the drinks that everybody drinks. Get a bartender’s guide and study it cover to cover.

It’s important to find the people who are service-minded first because they can learn the skills second. Cate: Engage the guest with warmth and friendliness and the same kind of openness you’d have with a friend or colleague. … As a bartender, you have an opportunity to not just keep them happy, but to also manage the guest experience. Start planting positive reinforcements before the beverage is even served.

Cate: The challenge is not to be short, not to get flustered because you’re stressed out that the tickets are shooting out. It’s to maximize, just as you maximize the efficiency of motion in your mise en place. Just as you maximize your economy of motion as you’re working as a bartender, you need to maximize the economy in your replies. Think about how to answer questions in the most efficient way. If your bar offers a list of more than 500 rums, have your top five handy so you can tell the customers without getting flustered. n

SPRING 2016 RFSDELIVERS.COM 25

SPRING FORWARD WITH

FUN & GAMES TURN A BITE TO EAT

INTO A BLAST by Mary Daggett

Spring brings renewal and it’s the perfect time to refresh your operation. For some, this means engineering a new menu to reflect the season. Bar and grill operators can refresh their menus, but they also have the flexibility to spring forward with new entertainment concepts that will draw their customers out of hibernation. After an arduous work day, people are hungry, weary and stressed. What’s needed here are the three “Rs” — refreshment, rejuvenation and relaxation. The first order of business is to provide a cool beverage; next, a satisfying meal. Once they are sated, keep them interested in hanging around with fun and games. A little friendly sporting competition or lively entertainment will lift their spirits and perhaps turn an infrequent customer into a regular.

GIRLS AND BOYS JUST WANNA HAVE FUN, REGARDLESS OF AGE Providing fun and games for your customers is a bona fide traffic builder. Of course, there are many factors to consider. Does your operation have adequate space – indoors or outside – to facilitate adding activities? Naturally, you should gear your entertainment to your demographic. Millennials love to dig for that volleyball, while Baby Boomers would likely enjoy a more sedentary or cerebral pursuit. Entertain some of these ideas to provide that extra measure of fun and relaxation for your customers:

26 RFSDELIVERS.COM ISSUE 2, 2016

PAPARAZZI PHOTO BOOTH Reminiscent of those frequented by kids in malls, photo booths provide a timely adult alternative to “selfies.” Groups of friends pose together, and usually post the shots on social media. Your logo should appear in the background, which delivers loads of free publicity. Consider mounting shots on a “wall of fame,” to cement loyalty and make your customers feel like celebrities.

BOCCE Bocce (pronounced BOTCH EE) is an Italian ball game usually played in a rectangular pit lined with clay or sand. It requires much less space and physical prowess than volleyball, yet makes for lively competition.

OPEN MIKE On a specified night, feature the opportunity for your customers to showcase their talents. You might be surprised at how many people can sing the blues, tell jokes, perform magic or play a mean guitar. All that is required is a microphone and an area in which to stage the “show.” Non-performing customers will get a kick out of seeing their friends strut their stuff. Consider making it a competition, with customers voting for their favorites. Co-op with other local businesses, who could donate prizes in exchange for the publicity.

PAINT PARTY Paint nights are really gaining momentum across the country. Guests pay a fee to participate and actually create their own masterpieces on canvas. Most major metropolitan areas have companies that specialize in staging painting parties, and provide everything necessary, including an art instructor, canvas and paint. All an operator needs is a party room and staff to take beverage orders.

ELECTRONIC GAMES Nearly everyone enjoys pitting their skills against their friends with electronic darts, skee ball or trivia games. The idea here is to extend the visit, without taking up valuable dining space.

COOKING CLASSES You already have the culinary staff and the kitchen, so why not stage co-ed cooking classes on Saturday morning. This is an excellent way to build loyalty, garner extra revenue and showcase your staff.

VOLLEYBALL LEAGUES Operators who have the space to erect a volleyball court will reap the benefits of a full parking lot. Once leagues are formed, players show up like clockwork, likely bringing an entourage with them.

Consider sponsoring league activities â&#x20AC;&#x201C; everything from bowling to softball to soccer teams. Your logo should appear prominently on shirts or jerseys, and you will gain benefits of loyalty and community goodwill. n

SPRING 2016 RFSDELIVERS.COM 27

B E S T O F R E I N H A R T

Each of the five Grand Prize winners will receive a $2,000 purchase credit from Reinhart as well as coverage in the this edition of the Reinhart Restaurant Inc magazine.

28 RFSDELIVERS.COM ISSUE 2, 2016

hen it comes to the Bar & Grill

While the Sides, Appetizers, Cocktails and Desserts

segment, we at Reinhart have some

all wowed our panel of judges (a key lime sponge

pretty incredible customers. From

cake with bacon-infused whipped cream; a smooth

traditional pub fare to innovative takes

caramel cocktail with a salty-sweet rim; a smoky beet

on classic favorites, Reinhart customers within the Bar

salad with blackberry vinaigrette; homemade nachos

& Grill segment are certainly not cookie-cutter in their

smothered in a crawfish & cheese sauce…) the

approach to menu development.

Burgers were the star of the show. Quintessential to

We wanted to find out just how creative our customers in Bar & Grill could be, so we searched far and wide for original recipes that could impress even the most knowledgeable critics in the foodservice space. We wanted innovative, delicious, awe-inspiring dishes and the entries we received blew us away. With over 200 submissions in five categories – Appetizers, Cocktails,

the Bar & Grill segment, the five burgers represented in the Best of Reinhart competition were anything but average. Recipes ranged from blueberry-infused patties to lamb with mint garnish, to traditional yet succulent beef. Judges were absolutely floored by the variation in the recipes and by how delicious each and every entry tasted!

Side Dishes, Desserts, and Burgers – we had an

In the end, only one burger could be crowned the

extremely tough competition on our hands.

Best of Bar & Grill, and only one cocktail, dessert,

Between two rounds of judging, contestants endured rigorous evaluation. In Round 1, our panel of qualified judges narrowed the scope of the competition down to twenty-five recipes based on each entry's creativity, the completeness of their recipe instructions, how well they adhered to the category theme, the ease of execution in preparing the recipe and the content of

appetizer and side dish could come out on top. As you flip through the next few pages of Restaurant Inc you’ll see gorgeous photographs of each of these winners and the twenty finalists who gave them a run for their money. You’ll also get a glimpse into the inspiration behind the dishes and get to know the people and restaurants that make these recipes come to life.

their original essay about the recipe. Those twenty-

As you read about these exceptional operators, use

five finalists went on to Round 2, where they were

their stories and ideas to gauge how innovation can

recreated by qualified chefs and judged based on

play on your menu, what flavors and trends will make

their taste, originality, appearance and texture.

a splash in your market and what could make one

As you’ll see in the pages ahead, the top 25 finalists each go above and beyond in their recipes. From a gooey Mac & Cheese infused with truffle oil and lobster meat to a burger that’s wrapped in a tortilla and swimming in delicious homemade guacamole, the Reinhart operators behind these recipes aren’t kidding

of your recipes the next BEST in Reinhart Country! It’s inspiring to see how one simple idea for a new cocktail, a creative dessert, an innovative side dish or a killer burger can propel a restaurant to be renowned in their marketplace and beyond. Enjoy getting to know Reinhart’s BEST in Bar & Grill!

around when it comes to flavor, presentation and spectacular ingenuity.

SPRING 2016 RFSDELIVERS.COM 29

B E S T O F R E I N H A R T

• SIDE DISHES CURRIED CARROT PIE nnn

The Phoenix Tavern | Johnstown, Pa.

nnn

Pittsburgh Division

by Ari Bendersky

•

the Restaurant:

David Sapolich's parents first opened the Phoenix in 1973. They built it up into an easy-going spot where everyone feels welcome — "older, younger, church crowd, my kids' friends, a lot of families: parents, kids and grandparents," Sapolich said.

•

the Dish:

The curried carrot pie is a savory yet somewhat sweet and spicy dish that incorporates curry paste, coconut milk, Monterey Jack and cheddar cheeses, cilantro, onion and, of course, carrots in a baked pie crust. A hit at the Phoenix Tavern, it was a dish that co-owner Colleen Sapolich stumbled upon because her son was going through a curry phase. "My son was really into curry for a while and everything had to have curry," she said. "And he liked carrots so I went with it." Sapolich said it was a quick hit with her son and with diners, especially because it was an unusual dish for Johnstown. "We're a small town so you don't really get a lot of those flavors," she added. "It has enough spice to make it interesting, but not overwhelming. It's nice to have something different once in a while." Even though the pie is reserved more for events, Sapolich modified the recipe and created a curried carrot soup that is on the menu at the restaurant more often, which makes her customers happy. "It's a little outside the box of what we usually do," she said. "If I make something one time, I'll get requests to make it again and this is one of those things."

30 RFSDELIVERS.COM ISSUE 2, 2016

Colette and David worked there for 30 years before taking it over. And it’s still a family affair. Their kids have all worked there and now their granddaughter comes in on Sundays to learn to cook. In the 40-plus years Phoenix Tavern has been open, not much has changed with the 90-seat spot and customers like that. People come for the homemade ingredients, the fresh pies and pastries, the overall familiarity. "We have people who have lived out of town for 20 years and come back and say it's the same as it was back then," Sapolich said. "They come in and say they're dying for a piece of pie they had 20 years ago. They get a good feeling." What’s on the menu? Eight versions of wings, housemade soups, pizza, burgers, a variety of sandwiches and more. Customers also love the chicken balls. It's a dish that came about somewhat accidentally, perhaps with a little divine intervention, and became one of the restaurant's most sought-after dishes. "We couldn't do wings at a festival [one year]" so Sapolich created chicken balls instead. It combines stuffing, uncooked shredded chicken breast, potatoes and seasonings. They put it in beer batter, fry it and serve it with mashed potatoes and chicken gravy. "It's like Sunday chicken dinner," she added. That's just another reason people continue to return to Phoenix Tavern.

RUNNERS UP • HICKORY SMOKED BEET SALAD w/CANDIED PECANS, GOAT CHEESE, BLACKBERRY VINAIGRETTE, BRULEE BLOOD ORANGE, & FRESH BASIL

Damascus Old Mill | Damascus, Va.

nnn

Johnson City Division

nnn

by Mindy Kolof

•

the Restaurant:

James Wright, the Executive Chef at Damascus Old Mill, traveled to many different places to develop his culinary style and he says each place has taught him something. For example, James has worked at Mountain Top Country Club and Discoveryland. Over the years, he evolved into a sous chef and has worked with many different chefs. He says the chef at Mountaintop taught him a lot about the business aspects and the melding of cuisines. Last year, when he and wife bought a house in Tenn., he

•

the Dish:

Goat Cheese, Blackberry Vinaigrette, Brulee Blood Orange and Fresh Basil is a real winner at Damascus Old Mill. Sharing the

heard that Damascus Old Mill was looking for a chef and so

earthiness of beets with the sweetness of candied pecans is an

his new journey began. They started slowly but surely, and

excellent use of cross utilization. The recipe for candied pecans

are now even changing their menu every other week to reflect

is drawn from a North Carolina chef who “cooks them until

seasonal produce. Amazingly, four of James’ dishes made it

translucent, then deep fries them, leaving a beautiful glossy

as finalists in the Best of Reinhart contest and it seems like a

coat on the outside.”

testament to the melting pot that is found in his diverse and

This is a shelf-stable dish

delicious cuisine.

with multiple uses, blending a heaviness needed on cold nights with the delicacy of

SCAN HERE FOR THE RECIPE

the blackberry vinaigrette

The brûléed blood orange

knocks it out of the park!

that salad eaters crave. A a great fall side salad. The goat cheese rounds it out and the bruleed blood orange really knows it out of the park.

SPRING 2016 RFSDELIVERS.COM 31

B E S T O F R E I N H A R T

• SIDE DISHES CHIPOTLE SWEET POTATO SALAD No Bull Country Club | Fargo, N.D. nnn Twin Cities Division nnn

by Min Casey

• •

the Dish:

Potato salad is deeply entrenched and dearly beloved in the canon of classic American dishes. The spud is a welcome platform for all manner of add-ins. Bacon, onions, celery and hard-cooked eggs are stalwart companions, perfect complements to the potatoes’ earthy appeal. “People have set ideas about potato salad,” says Adrian Baldwin, corporate chef for JL Beers of America, parent company of Fargo, N.D.’s No Bull Country Club, a fast-casual concept. When he set about creating the recipe for Chipotle Sweet Potato Salad, he strived to find balance between tradition and contemporary flair. First to be swapped out were the potatoes. Instead of red or white potatoes, he reached for sweet potatoes, confident that their inherent sweetness would be an asset. Then he spiced it up with bacon and a smoky shot of chipotle peppers. “Beyond that, it’s pretty familiar in terms of ingredients but it ends up quite different. Guests can try something new without going too far outside their normal selections.”

32 RFSDELIVERS.COM ISSUE 2, 2016

the Restaurant:

The No Bull name is a double entendre of sorts, signaling its friendly, straightforward nature and also slyly referencing the all-chicken, no bull or beef menu. Fresh chicken reigns supreme, showing up as fingers that are marinated then hand-breaded before frying. It also is showcased in salads and sandwiches, with the grill lending a deliciously smoky char to the meat. The menu at No Bull is concise and tightly focused. A few items fall outside the main theme, popcorn shrimp and cheese curds among them. But Baldwin acknowledges that the restaurant is known for chicken. “And that’s not a bad thing,” he says. “Customers love it.” Baldwin, who attended culinary school in Minneapolis and then began working in fine-dining establishments, created all the recipes for No Bull, working with the corporate team to nail fare that is broadly appealing, accessible and most of all, memorably delicious. “I’m not a canned-food kind of guy. It makes a difference when you cook from scratch,” he says. Since his teens, when he became fascinated with food and the restaurant industry, Baldwin has nurtured and cultivated the interest, cutting his teeth in pizza parlors and fast-food restaurants. In joining JL Beers, Baldwin says that the variety keeps him on his toes. “Any new business, they come to me,” he notes, adding that menu design and development, kitchen layout and food ordering all fall within his purview.

RUNNERS UP • TRAPP’S SUPERB CUP OF GUMBO Trapp’s | West Monroe, La. Shreveport Division

nnn nnn

by Mary Daggett

•

the Restaurant:

Joey Trappey inherited his Louisiana food pedigree from generations of famous foodie ancestors, including great, great, great-grandfather Bernard Trappey, who founded Trappey’s Fine Foods in 1898. The company gained fame with its Louisiana Hot Sauce and its trailblazing vegetable canning operation. “Our family sold the company in the 1980s,” Joey Trappey said, “but there will always be a bottle of Trappey’s Hot Sauce on every table of my restaurants.” The menu at Trapp’s is markedly Louisiana-style and is filled with seafood, po'boys, jambalaya and other Cajun dishes. Trappey’s other restaurant is The Field House, a very successful sports-themed bar and grill, which he opened

•

the Dish:

The Superb Cup of Gumbo recipe was developed by Trapp’s Head Chef, Colby Mardis. “It’s a really rich fine soup, has a dark roux packed with flavor, and lots of chicken and Andouille sausage,” says owner, Joey Trappey. “It packs a kick. Take a bite of it, and it bites you back.”

right out of college seven years ago. It caters to students from the nearby University of Louisiana-Monroe, where Trappey earned his MBA. A sports bar makes all the sense in the world. Trappey is a natural with food and with sports. He was a standout tight end for the ULM Warhawks (First Team All-Louisiana). Today, he is a family man juggling two busy restaurants.

Trapp’s is markedly

Louisiana-style and is f illed with seafood,

po'boys, jambalaya and other

Cajun

dishes.

SPRING 2016 RFSDELIVERS.COM 33

B E S T O F R E I N H A R T

• SIDE DISH LOBSTER & TRUFFLE MAC ‘N’ CHEESE nnn

Creekside Oyster House & Grill Sylva, N.C.

nnn

Knoxville Division

by Audarshia Townsend

and parsley is added into the mix. Once he blends the pasta with all of the ingredients, he finishes it off with truffle oil and toasted panko breadcrumbs. Then it’s baked to perfection. Overall, Neslen says, he’s received very positive response to the lobster and truffle mac ‘n’ cheese since he added it to the permanent menu a few months ago. That’s inspired him to do a complete overhaul to Creekside’s entire menu, with lobster as a main ingredient. “It’s very popular here,” observes the first-time restaurant owner. “There’s lobster bisque, surf ‘n’ turf served with lobster, and every time I offer any lobster special it sells out.”

•

the Dish:

A true menu star for Creekside Oyster House & Grill is Chef and Owner George Neslen’s newest side dish, lobster and truffle mac ‘n’ cheese. “You had me at truffle” exclaimed one guest when Neslen once recommended the dish. While the truffle captured his attention, it’s actually the entire offering guaranteed to make any legit seafood fan do a double take. It’s certainly as decadent and rich as it sounds, and the classically trained chef/owner makes everything from scratch at his familyfriendly restaurant. He starts with a thick Alfredo sauce of cream, garlic, cheddar and Parmesan. Added to that is a house-made lobster salad of juicy lobster meat, sautéed onions, celery, and juice and zest from lemons and an orange. Then he folds in a little bit of cream cheese and mayonnaise. For additional flair and flavor, a fresh herb blend of thyme, dill, chives

34 RFSDELIVERS.COM ISSUE 2, 2016

•

the Restaurant:

Originally opened in 2013 and nestled in the North Caroline mountains, the Creekside Oyster House is a true gem for diners in search of great food and a fun atmosphere. The casual seafood eatery is called Creekside because the restaurant’s outdoor deck is 15 feet above the bank of Scott Creek, which is one of the creeks that runs through Sylva. The restaurant had mostly focused on its oyster program until George Neslen took over the reins in the fall of 2015. Oysters, of course, are still big sellers, with the bivalve mollusks originating from the Gulf Coast (Louisiana, Texas), Virginia and Alabama. Specials such as halfoff on oysters on the half shell every Tuesday help drive in customers and introduces them to new dishes and other offerings. “We’ve been running a lot of specials since I took over the restaurant,” he explains. “I’m just trying to get a feel for what customers want.” Some of those specials include sourcing awesome local ingredients such as fresh mountain trout, which can be found 20 miles from the restaurant. He’s also doing a “drunken” duck dish that’s made with bourbon and

BEST OF WINNER • “You had me at truffle”

exclaimed one guest when Neslen once recommended the dish.

red cherry butter sauce. Neslen says it’s his rendition of duck à l'orange, and something he learned to make during a brief training program in France. But one of his biggest projects to date is a collaboration with Innovation Brewing Co., a local brewery where his sister is the head of sales and distribution. They’re working to produce Creekside Oyster Stout, a signature craft beer that will only be sold at the restaurant and brewery. To make it, five gallons of freshly shucked oyster shells from Creekside were boiled down to get the calcium out of them, and the calcium was used to make the oyster stout beer. It’s set to be released this spring.

•

A Piece of the Essay:

•

Judge Comments:

This dish combines all the hearty, comforting feeling of homemade Carolina mac & cheese with the richness and aromatics of lobster and white truffle oil. The strong perfume of the truffle oil makes the first impression to guests as the dish is brought to the table before the first bite is even taken. Once a diner gets the first bite, the truffle oil flavor is at the forefront with the decadent lobster flavor that melts away into the creamy mac and cheese foundation the side dish is built around. Texture contrast is provided by the crunch element that the panko bread crumbs add to the dish to create an allaround delicious bite that will have you craving more.

Texture was killer (in a good way!)

The light lemon flavor was tasty

Combination of flavors was great

Very good truffle flavor

Really liked the citrus taste mixed in

Nice lobster garnish

Good blend of cheeses

Good acid taste

Great creamy texture

I could eat this every day

SPRING 2016 RFSDELIVERS.COM 35

B E S T O F R E I N H A R T

• APPETIZERS SMOKED CHICKEN W/ SLOW POACHED EGG nnn

The Tavern on Broadway | Newport, R.I.

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Boston/New Bedford Division

by Mindy Kolof

•

the Restaurant:

Tavern on Broadway racked up a tidy million dollars in sales this past year, a substantial sum for any restaurant, but particularly impressive for an 80-seat restaurant (165 with all standees) in just its second year of operation, with Tim at the helm.

•

the Dish:

“I came up with this dish because I had an abundance of chicken thighs, Brussels sprouts leaves and corn muffins left over from a brunch party,” says Tim Souza, Chef at Tavern on Broadway. “I was strapped for a special and looked around me. I created this dish completely off the cuff, using all the byproduct in my kitchen.” For Tim, it came together naturally. “You have to roll the dice sometimes and some of your best dishes come that way. I was raised by a single mom and we threw things together all the time. If you cook long enough you know which things go together well.” The techniques used for the appetizer are not complex, he says, and the only part that needs special attention is the poached egg, made in an immersion circulator to ensure the temperature stays stable. “It’s a huge money maker at a selling price of $12 for a cost of under $3.” That fits his nose-to-tail philosophy, which is both sustainable and profitable. “There’s a use for every byproduct in the kitchen, and nothing should be wasted. I break down whole chickens and use the breast for entrees, the bodies for stock, leg portions for spring rolls and now for this smoked chicken appetizer.” Since its inception, the dish grows more popular each month.

36 RFSDELIVERS.COM ISSUE 2, 2016

His innate sense for cuisine and opportunity has served him well. When Tavern on Broadway opened in Newport’s historic district in a completely renovated 200-year-old building in June 2013, Tim was working at another restaurant up the street. After the Tavern chef quit three months later, Tim took the job “immediately, on instinct,” he says. His passion for scratch cooking, fresh, local food and creative combinations have transformed the Tavern into a buzzworthy kitchen, bar and restaurant — a standout even in Newport’s dynamic food culture. “We’re off the beaten path, “says Tim, “So locals know us and tourists usually stumble upon us. But in the winter, when the highend restaurants are completely dead, we’re busy, staying open until midnight to serve the local workers.” Tim is well aware that diners come to Newport expecting great New England clam chowder, lobster rolls, fish and chips and calamari. He’s delighted to serve it all up but goes well beyond expectations with unique twists and one-of-a-kind variations. For instance, his fish is made with a special technique that concentrates the flavor and keeps it juicily moist. And the accompanying jalapeño-tinged tartar sauce adds a welcome zest; his balsamic vinaigrette slaw eschews traditional creamy for a savory crunch. “That’s the name of the game for me, familiar but with different twist,” he says.

RUNNERS UP • CRAWFISH NACHOS Boil & Roux Kitchen | Baton Rouge, La. New Orleans Division

nnn nnn

by Audarshia Townsend

•

the Restaurant:

Boil & Roux Kitchen’s menu indeed boasts everything a Southern cuisine enthusiast would crave, and the daily menu showcases mouthwatering dishes like grilled pork chops, blackened chicken pasta and classic Po’Boys stuffed with fried oysters, shrimp or catfish. Hammond’s favorites, of course, are some of the dishes his mother often made for him as a child: the “best” fried chicken, red beans and rice, and the home-style meatloaf that’s layered between garlic mashed potatoes and smothered in hot onion gravy. “My concept represents Louisiana,” he says proudly. “Louisiana is known for great cuisine. It’s known for boiled seafood. It’s known for Southern comfort food. Basically my concept is a combination of everything that represents Louisiana.” Southern- and tropical-inspired cocktails dominate the beverage menu. From the best-selling St. Charles, a take on the classic daiquiri with Grand Marnier and blue curaçao served in a Hurricane glass, to a Strawberry Lemon Drop martini, the drinks are designed to pair well with the rich menu items. “Ninety percent of the menu is made from scratch,” beams Hammond. “We’ve also got a fresh produce truck delivering every morning, so I’m pretty happy with how we’ve turned out over the past year.”

•

the Dish:

The crawfish nacho dish at Boil & Roux Kitchen—which Chef Adrian Hammond confesses was inspired by a dream—is the top-selling appetizer at his restaurant. “I decided to make that dream a reality one evening after the restaurant closed,” Hammond says. “I decided to test the crawfish nachos with the staff. I was just playing around and didn’t know how they’d react, but it was such a big hit that we decided to introduce (the dish) to customers.” It wasn’t long before the crawfish nachos became a permanent menu item, and according to Hammond, they sell about 500 orders a week. He says that many diners ask about it because they saw a photo of the nachos on Facebook or Instagram. “Customers rave about it,” he gushes. “In my opinion, this is a treat for yourself from the moment you bite into the first nacho. When people bite into it that very first time, they immediately become a fan.” Hammond says the dish is not a typical appetizer because it’s large enough to feed up to four people. It’s also a nod to his Louisiana heritage because as of 2005, the state supplies more than 90 percent of crawfish harvested in the United States. The dish is ample with the fresh, plump crustacean, and topped with hot queso blanco and just enough jalapeño peppers for a spicy accent. Making them even more authentic is the fact that the perfectly crispy nachos are housemade.

SPRING 2016 RFSDELIVERS.COM 37

B E S T O F R E I N H A R T

• APPETIZERS COUNTRY FRIED FOIE GRAS W/ CARROT & GINGER PUREE & PICKLED BLUEBERRIES nnn

Damascus Old Mill | Damascus, Va.

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Johnson City Division

by Mindy Kolof

• •

the Dish:

The Country Fried Foie Gras with Carrot and Ginger Puree and Pickled Blueberries is inspired by Wright’s love of Southern cooking. “Fried anything is great and I love Southern-style cooking. I just needed an acid to cut through the fat.” Foie gras pairs well with something sweet, hence the pickled blueberries made with sugar and nutmeg. “It’s easy to prep, easy to love, and really teaches people how to use their palate.” The creaminess of the carrot puree matched up with the chicken fried foie gras settles on the palette as the pickled blueberries slice through the richness like a samurai sword through butter. Wright’s specials demonstrate his desire to carve out a most prestigious culinary profile for Damascus Old Mill. “I want to be able to offer cheeseburgers, absolutely, but also dishes like the country fried foie gras,” he says.

the Restaurant:

Yesterday’s hikers may have been content to tuck into a big pot of beans after a long day on the Appalachian Trail, but in 2016 they’re being treated to strawberry glazed salmon with tomato risotto and freshly baked sourdough bread at Virginia’s Damascus Old Mill Inn. With the progressive James Wright on board as executive chef, there’s no looking back. With years of his own culinary travels and learning from talented chefs, Wright is bringing a brand new experience to Damascus diners – call it fusion cooking with Italian, Mexican and Japanese influences. “I like to pair flavors, not cuisines,” he explains.

So varied & different are the recipes at Damascus

Old Mill that our Reinhart judges selected a full

quartet of James’ inventive takes on fresh seafood

entrees, earthy beet salads & super creamy cakes.

38 RFSDELIVERS.COM ISSUE 2, 2016

RUNNERS UP • CRISPY FRIED CALAMARI W/ ROASTED RED PEPPER COULIS & PEPPERONCINI RELISH Otto’s Pub & Brewery | State College, Pa. Eastern PA Division

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by Ari Bendersky

•

the Restaurant:

Otto’s Pub & Brewery, a 250-seat restaurant, which adds another 75 with the seasonal patio and is separate from the brewery side of the space, is family-friendly, casual and welcoming. While the menu may come off as "pub grub" with a lot of burgers, sandwiches and pizza, the devil is in the details. "We get high-end product and source from local vendors and others to put together a diverse menu that's pub fare, but a step above," says Mohr. "We have everything from reubens to gyros to burgers, but we also have togorashi tuna with lemon sticky rice. Everything is made from scratch. You pay attention to what you're doing and even the simplest things can be made very nicely." As the first brewery in central Pennsylvania, Otto’s was ahead of the larger craft-beer movement that can now be found across in the country. It opened in 2002 after co-owner, Charlie Schnable, saw the rising interest in craft beer in State College following the opening of his first place, Bullfrog Brewery, in 1996 in Williamsport, Pa., about an hour away. "When you look at this area in 2002," says Mohr. "We were the first brewery in [State College]. Since then others have opened. I feel a lot of people look at Otto's as the gold standard, the measuring stick." Since then, Otto's has continued to grow in popularity, size (there are 10 fermentation tanks in its 3,000-square-foot brewery) and influence over other brewers. It’s won numerous awards. To date it has collected a record 17 "best of" categories from State College magazine's annual polls and was at the top of 13 categories in 2015 alone, including best kids' menu, best burger, best wings, best vegetarian menu and, not surprising, best beer selection.

•

the Dish:

Instead of getting breaded, frozen calamari, Otto’s Pub & Brewery’s chef, Chris Mohr sought out fresh calamari — rings and tentacles — that gets soaked in buttermilk breading and offers a nice, crunchy exterior. He flash fries it to get that crunchy outside while keeping the calamari tender. It is served on red pepper coulis to offer an acidic punch that sets it apart from a typical cocktail sauce and tops it with pepperoncini relish for some heat and capers for a little saltiness. And, of course, it goes great with Otto’s beer. "It's all about balance," he adds. "People are happy to see these pub items done a little bit nicer, taking it one step above what they're expecting. They just love it."

SCAN HERE FOR THE RECIPE

SPRING 2016 RFSDELIVERS.COM 39

B E S T O F R E I N H A R T

• APPETIZER BEER, BACON JAM & GOUDA ARANCINI nnn

Press Bistro Johnstown, Pa.

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Pittsburgh Division

by Min Casey

risotto on hand and that’s how it got started. It paired well with one of the beers and worked nicely with the menu.” With flavors that are forward, bold and unexpected, the arancini seem destined to be an exception. “Yeah, we might add them to our regular menu. They’d fit in very well,” says Jeremy.

•

the Restaurant:

Press Bistro was created to bring people to the downtown area of Johnstown and to offer food that is unique to the area. Press not only offers American Fusion cuisine, but the restaurant hosts a variety of wine, beer and specialty cocktail dinners. They also specialize in bringing musical entertainment to downtown.

•

the Dish:

“Who doesn’t love bacon, right?” asks Jeremy Shearer as he describes the crisply delicious arancini he and Jennifer Shearer created for Press Bistro in Johnstown, Penn. The question is pretty much rhetorical. Bacon, especially when it is slowly simmered with a mountain of onions until the two ingredients surrender, forming an amalgam of smoky, sweet, meaty and earthy flavors, ranks high on the hit parade of consumer favorite flavors. Stirred into risotto that’s studded with nuggets of Gouda cheese, the bacon jam adds a memorable one-two punch of muscle and heft to the appetizer dish. The add-ins veer far from authentic Italian arancini, and the husbandand-wife restaurant owners are just fine with that. And despite getting raves from those who have tried it, the arancini so far have not landed on the regular menu. Says Jeremy, “We had a special beer dinner coming up, and we needed to create a menu for it. There was some

40 RFSDELIVERS.COM ISSUE 2, 2016

“We think of Press as an American restaurant with a lot of different influences,” says Jeremy. “If you were to describe it, inspired American fusion is probably most accurate.” Press Bistro menu items that tap culinary influences of Thailand, India, Mexico, England, the American South and more, lend credence to that point. “Our guests love the variety,” says Jennifer, adding that the something-for-everyone approach works well for their restaurant. The menu ranges from a variety of tacos (Guinness Fish and BangBang Shrimp to name two) to several scrumptious burgers to ethnic sandwiches (Cubano, Banh Mi and Greek Hummus wrap) to some of their classics (Chicken and Waffles, Thai Enchiladas). Dreaming up creative twists on classics is all in a day’s work for the Shearers. The 2-1/2 year-old restaurant is a joint project for the husbandand-wife team and they share nearly everything equally: the vision, dayto-day operations, cooking, hiring, training and more. Jennifer, however, takes the lead in researching new ideas. Inspiration flows to her from

BEST OF WINNER • With flavors that are forward, bold and unexpected, the

arancini seem destined to be an exception.

many directions. “When something hits me, I turn to the Internet. Restaurant menus, magazines, chefs give me a basis of ideas to bounce around,” Jennifer explains. “When I read something, I can almost taste it in my head and know whether or not it will work.” Then Jennifer and Jeremy hit the kitchen, testing the idea until all the flavor notes are deemed just right. A series of beer and wine dinners has helped the Shearers build a vibrant business. “We’re located in the city’s downtown district and when we opened, everyone told us that no one would stay in the area for dinner. And they were right, no one did, so we had to find ways to draw them,” says Jeremy. “These menus are specifically designed to go with wines or beers. We like them to be special, different from what we usually serve at the restaurant,” notes Jennifer. “The guests recognize and appreciate that.”

•

A Piece of the Essay:

•

Judge Comments:

This recipe is perfect for the bar and grille because it encompasses ingredients that pair well with several beers. It’s crunchy and creamy. The sweetness from the bacon jam counteracts the bitterness of the beer. The pop of melted gouda in the center is an awesome added surprise. It’s a perfect bar food snack to eat while having a few beers with friends.

Great texture and flavor profile

n Awesome!

Nothing overpowering - it's just right

The jam was key in this

All of the flavors worked well together

Great beer flavor

Different in a good way

Nice presentation

I would order these at a bar

Good bite size

W R 2 20 01 16 6 R RF FS SD DE EL L II V VE ER RS S .. C CO OM M 4 41 1 S PI N RT I NEG

B E S T O F R E I N H A R T

• COCKTAILS APPLE CIDER MOSCOW MULE nnn

Grizzly’s | Eau Claire, Wis.

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La Crosse Division

by Audarshia Townsend

•

the Restaurant:

“Trendy Northwoods” is how Krenz best describes Grizzly’s, the longtime Eau Claire, Wis. establishment that’s come a long way since it opened in 1981. Once a cozy, family-oriented restaurant serving sandwiches and burgers, it’s elevated its food and drink programs throughout the years.

•

the Cocktail:

“I always search online and look at different restaurant trends and magazines for ideas,” says Julie Krenz, district manager for Grizzly’s and its sister restaurant, Milwaukee Burger. “We’re always playing with drinks and our thing right now is classic cocktails, so we’re always trying to bring them into the season or make them relevant for now. (We’re also) utilizing different fruits or juices or muddling with something new to make them stand out.” That’s how Krenz and her team created the Apple Cider Moscow Mule, which she says is a riff off the traditional Moscow Mule. It’s been infused with fresh apple cider, uses house-made ginger vodka and cinnamon simple syrup, is garnished with a cinnamon stick and is usually E SCAN HER S served in the traditional copper mug. E RECIP FOR THE She stresses that they make the ginger vodka out of necessity because they couldn’t find it in the Wisconsin area. “Sales-wise, people love the cocktail,” she says.

42 RFSDELIVERS.COM ISSUE 2, 2016

Grizzly’s now serves updated comfort fare that you can smell and see the moment you walk in the door. A wood-burning oven at the entrance welcomes guests as it showcases steaks, prime rib and chickens spinning on a spit. The bar/dining room offers a log cabin atmosphere, staying true to its deep Wisconsin roots. The cocktail menu at Grizzly’s changes seasonally, so as the weather changes, drinks like the Apple Cider Moscow Mule disappear to make way for mojitos and margaritas. Krenz says that this season Grizzly’s will be garnishing the mojitos with pop rocks (“That’s really hot right now!”) and funky fruits that no one has thought of yet. It’s a team effort to create the seasonal cocktails, stresses Krenz. “The staff has input too,” she continues. “If they get excited about something, we’ll try just about anything.” While the cocktail menu changes seasonally—and also the craft beers catering to local breweries like The Brewing Projekt—the food menu is pretty much the same year-round. That’s a good thing for loyal guests, who crave signature delights such as wood-roasted sandwiches (spitfire beef brisket, honey basil chicken), plus woodfired steaks, roast chicken and baby back ribs. A prime rib sandwich, sold only on Sunday and Monday, is also a really big hit. In one week they sold 153 of them. “Grizzly’s has a rotisserie oven unique to any restaurant within 300 miles,” says Krenz. “They’re cooking using an Old World method by slow-cooking (the meat) over wood to give it a really rich flavor and sear in all the juices. We’ve been voted ‘best chicken’ five years in a row. The proteins are really excellent.”

RUNNERS UP • BACON BLOODY MARY Milwaukee Burger Co. | Milwaukee, Wis. Milwaukee Division

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by Mary Daggett

•

the Restaurant:

At Milwaukee Burger Co. (MBC), their motto is “It’s the way it should be…and at Milwaukee Burger Co. it’s the way it is!” That’s clear when you glance through the menu, especially the burgers. “We are a sports bar that specializes in great burgers and great brews,” said Brady Sheehan, who’s been kitchen manager since MBC debuted in 2008. “We have a lot of fun here, and we want our customers to have fun, too. Our staff enjoys collaborating on food and drink ideas.” The menu has bacon written all over it. Many of the burger varieties feature the tasty strips, including the best-selling Brown Sugar Bacon Burger. The Bourbon and Bacon Shake is a trendy after-dinner drink made with ice cream, top-flight Bourbon, brown sugar bacon, caramel and cashews. There are nearly 20 specialty burgers on the menu, and guests can opt for chicken breast or marinated Portobello mushroom, or up-size to a half-pound of beef. Burger choices do not stop there. An entire menu column is devoted to “Build Your Own Classic Milwaukee Burger” options. Chicken wings are for many a necessary component to watching sports, and an array of sauces and rubs provide varying degrees of heat. Bar bites, soups and salads and pub sandwiches complete this ambitious bill of fare. MBC also bakes its own burger buns in-house each morning; makes-from-scratch its side dishes, soups, salad dressings and sauces; and serves its beer in frosty mugs. Speaking of beer, a vast selection of craft and premium beers are available to satisfy most every preference. Weekly specials encourage repeat business. Monday night is Flight Night, which means that customers can taste four beers (5 ounces each) for five dollars. Happy Hour happens Monday through Friday, from 3:00 to 6:00 p.m. Sunday brings $1 off all Bloody Marys. There are six options, including the contest finalist.

•

the Cocktail:

At Milwaukee Burger Company, they’ve got a blockbuster beverage that’s not to be missed — the “Bacon Bloody Mary.” “We’re excited that our Bacon Bloody Mary was chosen as a finalist,” said Sheehan. “I have to give credit where credit is due. Our district manager, Julie Krenz, invented the drink. Kent Letnes, one of our owners, and I liked the idea because, ‘Who doesn’t love bacon?’ This drink is packed with flavor. It has bacon-flavored vodka, plus three slices of different kinds of bacon — applewood, jalapeño, and sweet brown sugar — threaded onto skewers. It’s also garnished with celery, a pickle spear, olives and Wisconsin cheese curds. It’s one of our bestsellers.” And it’s hard not to see why!

Who doesn’t love bacon? This drink is packed with f lavor. It has bacon-

flavored vodka, plus three slices of different kinds of bacon.

SPRING 2016 RFSDELIVERS.COM 43

B E S T O F R E I N H A R T

• COCKTAILS BLACKBEARD’S GHOST nnn

Crow’s Nest Eatery & Waterin Hole | Johnstown, Pa.

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Pittsburgh Division

by Ari Bendersky

•

the Restaurant:

"I had no idea what went into owning a restaurant," said Kevin Kantz, who co-owns the Crow's Nest Eatery & Waterin Hole with his friend John Gress. "I'd always drive by this place and dreamed of owning it. I loved pirates at the time and I even had a picture of the Crow's Nest drawn when I was in grade school of what I wanted."

•

the Cocktail:

While most of the food is beer-friendly at Crow’s Nest & Waterin Hole, sometimes people want something a little more fun, like their Blackbeard's Ghost. This drink plays off an Irish coffee. Instead of whiskey, Gress uses RumChata. He combines it with coffee and tops it with whipped cream, shaved almonds, cocoa powder and a cherry. It’s a hit. "Our clients who like whiskey, like whiskey," Gress said. "They don't like it in their coffee. They want it on the rocks. We also wanted to make something the ladies like. We wanted a coffee drink that the locals want where they can't taste the alcohol." It's also a showpiece. When they pour the lighter creamcolored RumChata over the coffee, it slowly permeates the dark liquid, hovering, looking like a sheeted ghost. Hence the name Blackbeard's Ghost. It's a drink that brings people together. Just like the bar, in general.

As an adult, Kantz still wanted to open that tavern so he teamed with Gress and opened a pirate-themed place they wanted to be better than your average bar. They aimed to serve food that was "two levels above bar food" and built a list of 100-plus beers ranging from the more commercial Sam Adams to craft beers from breweries like New Belgium and Stone Brewing. "We knew we had to differentiate from the bars up and down the street," Gress said. "They're all about a shot and a beer. We didn't want to do that. We knew we needed to do something more." Now the beer and food at their American grill and smokehouse caters to their diverse clientele that comes in for quality food at reasonable prices. Kantz and Gress pay attention to what their customers want. Case in point: They have a center-cut Angus Choice New York strip on the menu for $16.99. "The same steak at the casino about 40 miles away goes for $54.99," Kantz said. They could charge more; they just choose to provide great food to feed their customers. Crow's Nest serves everything from smoked chicken wings tossed with upwards of 10 different sweet, mild, tangy or spicy sauces; hand-tossed 10-inch pizzas, their flagship burgers comprising Angus brisket, sirloin, short rib and chuck done in a variety of ways; seafood (even fresh alligator!), steaks and salads; or their specialty smoked barbecue meats: hand-carved beef brisket, applewood-smoked pulled pork or hickory-smoked and slow-roasted baby back ribs. "I always wanted it to be a friendly place where everyone is welcome, until they're not," Gress said with a laugh.

44 RFSDELIVERS.COM ISSUE 2, 2016

RUNNERS UP • SALTED CARAMEL MARTINI

No Bull Country Club | Fargo, N.D. Twin Cities Division

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by Min Casey

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the Restaurant:

Like Cinderella’s coach turning back into a pumpkin at midnight, No Bull Country Club transforms itself when the clock strikes 9 p.m. Until then, the Fargo, N.D. fast-casual is full-on family friendly, a menu that is centered on hand-dipped and freshly fried chicken tenders acting like a magnet for the young set. But long about their bedtime, the lights go down and No Bull becomes a bar, a watering hole that has cultivated an image for great drinks in a friendly environment. “When we go from restaurant to bar, everything changes, especially the atmosphere,” says Adrian Baldwin, corporate chef for JL Beers of America, an area multi-concept operator that owns No Bull. Beer may well be a mainstay but increasingly cocktails are moving to the fore, a trend that is playing out across the country. From martinis and old-fashioneds to classic gin and tonics, classics are finding new audiences, especially Millennials. To leverage the trend, No Bull’s management looked to buff up its adult-beverage offerings. “My operations manager came to me and asked if I like to make drinks,” Baldwin recalls, adding that although the skill wasn’t in his professional wheelhouse, he practices the craft at home. “We discussed what kinds of drinks might be a draw and I got to work.”

•

the Cocktail:

As any chef knows, inspiration can be found in many places. For the Salted Caramel Martini, Chef Adrian Baldwin thought back to salted caramel cheesecake, a popular dessert that was served at a restaurant where he once worked. “Salted caramel is a trigger phrase right now, a trendy thing that can be used a lot of ways," Baldwin notes. “So why not a cocktail?” Why not, indeed. For the drink, Baldwin aimed for nuance and complexity. That goal was accomplished via a carefully calibrated blend of three spirits. “Vanilla-flavored vodka is a great base to build from and it works nicely with the coffee and hazelnut flavors,” he says, referring to the Kahlua and Frangelico that complete the roster. To rim the glass, Baldwin created a rich caramel, the burnt sugary sweetness deliciously offset by a pinch of sea salt. Among a list of about 20 specialty drinks, the Salted Caramel Martini remains a brisk seller.

SPRING 2016 RFSDELIVERS.COM 45

B E S T O F R E I N H A R T

• COCKTAIL NUTTY-PUMP PROFASHIONAL nnn

643 Bar & Grill Bowling Green, Ky.

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Bowling Green Division

by Audarshia Townsend

He typically uses Bird Dog’s maple-infused whiskey to amp up the flavor even more. “That makes it a little more approachable, a little sweeter,” he explains. “This is a nice, super craft-ended cocktail that you can introduce to customers who are a little standoffish when they initially think of bourbon.” It’s one drink he believes he’s won over the bourbon purists with as well, as it doesn’t overpower the spirit’s essence as some updated cocktails tend to do.

•

the Restaurant:

When it comes to bourbon, no one takes it more serious than Kentuckians. Their home is where the silky smooth spirit originated, which is why the Kentucky Bourbon Trail of nine signature distilleries is a big attraction for visitors.

•

the Cocktail:

643 Bar & Grill’s Joseph Brazell likes to shake things up whenever possible, so he’s taken his passion for craft cocktails and zeroed in on the most classic bourbon tipple of them all: the Old Fashioned. Traditionally it’s made with bourbon or rye whiskey, Angostura bitters, a sugar cube, a few dashes of water and garnished with an orange slice and cocktail cherry. Brazell’s take on it is The Nutty Profashional, which includes his special recipe of house-made pumpkin spice puree and Bulleit Rye or the Bowling Green-based Bird Dog Whiskey. “I take a lot of pride when I craft my cocktails, and I always recommend Old Fashioneds,” he says. “So I had created my own house pumpkin spice puree and incorporated it in a recipe for a cocktail I called Pumpkin Spice Puree Martini, which I had submitted to local advertising agency SOKE (South Kentucky). I had gotten so many compliments regarding the puree and flavor of that drink that I figured why not put it in an Old Fashioned for a new twist on an age-old cocktail.”

46 RFSDELIVERS.COM ISSUE 2, 2016

For most natives and whiskey connoisseurs, says 643 Bar & Grill’s Joseph Brazell, bourbon consumption consists of enjoying it on the rocks or neat. “They really don’t want to ‘mask’ the flavor of bourbon, particularly when it’s a really nice caliber,” explains the veteran Bowling Green, Ky.-based bartender. “The goal here is to taste all of its heat and smokiness, and the rich caramelized flavors that are in it.” In addition to crafting innovative new cocktails such as The Nutty Profashional, Brazell spends a lot of time curating 643 Bar & Grill’s rich bourbon program. New owners took over the venue last spring, briefly closed it for remodeling and reopened late summer. Though it’s sports focused and adjacent to Bowling Green Ballpark (which is home to the Bowling Green Hot Rods Baseball team), Brazell maintains that it’s more than hot wings and a beer-and-a-shot joint. According to the restaurant’s Twitter account, they are “redefining the sports bar with distinctively great food, a wide selection of domestic and craft beers, live music entertainment, and more.” “One of the directions when we first opened—being a Kentucky restaurant and sports bar—was that we really wanted to host a number of different bourbons, especially more select bourbons rather than lower-tier bourbons,” he says. “We’ve tried to acquire some nicer

BEST OF WINNER • “This is a nice, super craft-ended cocktail that you can introduce to

customers who are a little standoffish when they initially think of bourbon.”

bourbons to introduce to the community. Kentuckians take pride in their bourbon, and we really wanted to stand apart. We have an industrial, yet upper scale edge to us, so that kind of makes us unique. That was part of the challenge for us, to acquire a number of nice bourbons. We have approximately 45 thus far and they’re all on display on LED light boxes.” 643 Bar & Grill also boasts what Brazell calls an “electropub,” where customers get to pour their own craft beer from taps. They’re set up with pre-paid, electronic cards and pay by the ounce. “A lot of people don’t get to pour their own beer from the taps, so they love the concept,” he says. “We’re one of 17 bars in the country to offer such a service.” The bar also offers more than 30 beers on tap, BBQ pulled pork nachos, buffalo chicken dip, miniature bratwurst corn dogs and a build-your-own-burger option. And live music varies from folk and Southern rock to alternative and the blues. “We try to kick it up a notch and try not to be just a run-of-the-mill sports bar,” says Brazell. And we think they’re doing a great job.

•

A Piece of the Essay:

•

Judge Comments:

The Nutty-Pump Profashional is an intriguing take on an Old Fashioned, this tried and true drink that hits upon many flavors that epitomize the autumn season. Deep roasted complexity, savory pumpkin spice and sweetness, and the subtle bourbon ‘heat’ notes blend to an intoxicating finish. This cocktail is appropriate for all chilling temperature months, whether enjoyed at the dinner table alongside a hearty meal or settled next to a long-burning heath.

A true craft cocktail with a mixture of potent flavors n Love the cinnamon and nutmeg touch and the orange peel finish n Tasty, tasty stuff n Visually nice contrast n Nice craft cocktail n

n n n n n n

Great combination of flavors Feels very much like a craft cocktail Definitely a winner Excellent combination of flavor Beautiful presentation Love the hint of pumpkin

SPRING 2016 RFSDELIVERS.COM 47

B E S T O F R E I N H A R T

• DESSERTS CHOCOLATE STOUT CAKE nnn

Canal Park Brewery Co. | Duluth, MN

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Twin Cities Division

by Mary Daggett

•

the Restaurant:

According to its website, the Canal Park Brewing Company proudly brews its beer “in the middle of somewhere.” That somewhere is Duluth, Minnesota, which is a busy port and year-round tourist mecca on Lake Superior.

•

the Dish:

“When I decided to enter the competition, I knew immediately that I wanted to use chocolate and stout, which have a great affinity for each other,” says Chef Jonathan Katzmark about his delectable chocolate stout cake dessert. “I am passionate about showcasing the fantastic craft brews produced here through some of my menu items. And, who can resist chocolate cake?” Katzmark’s interest in international flavors and background in French dining definitely is reflected in the stout cake. “I love the fact that I have blended a truly fine chocolate cake in the French culinary style with a stout beer. The end result is a beautiful little individual three-layer cake with ganache between the layers and E SCAN HER S on top. The ‘piece de resistance’ E RECIP FOR THE is the spun sugar bird cage dome placed atop each cake.” To add interest and color, it is garnished with seasonal berries and a sprig of mint.

4 84 8R FRSFDSEDLEI V C .OCM L IEVRESR. S O MI S ISSUSEU 2 E , 22, 021061 6

Chef Jonathan Katzmark trained at Le Cordon Bleu in the Twin Cities and signed on to Canal Park just over a year ago. He describes the Canal Park menu as “reinvented classic comfort food, with an emphasis on local and fresh.” Seasonal fish and pot roast share billing with burgers, including the bestselling Northcoaster, which is decked out with Cheddar cheese, thick-cut bacon, house-made guacamole, a fried egg and smoked-tomato mayo. The menu also pays homage to Minnesotan’s predilection to the tater tot with its Tater Tot Hot Dish. (Tater tots are listed on nearly as many menus as French fries in the Twin Cities.) Vegetarians will appreciate the Portabella Fresca, a marinated and grilled giant mushroom, layered with spring greens, tomato, red onion, roasted red pepper, fresh Mozzarella cheese and basil pesto aioli, served on Focaccia bread. Canal Park is the only brewpub in Duluth, and has made a big splash in the community in its three years of operation. Among its dozens of native craft brews are: Nut Hatchet Brown (soft toffee with nutty character); Stoned Surf India Pale Ale (grapefruit bouquet, smooth and spicy, medium-bodied, frisky hop aroma to balance complex malt backbone); Ankle Deep Pilsner (crisp and clean, light and robust); and Pack Sacker Oatmeal Stout (roasted caramel and chocolate notes, creamy mouthfeel). The desire to build the city’s brewing culture is top-of-mind at Canal Park, and so is sustainability. The company partners with local producers whenever possible, both for its beer and food ingredients. There’s space for 250 inside, with 100 more seats on the all-season patio (outfitted with a cozy fire pit) all with a splendid view of the lake. Brewery tours take place on weekends.

RUNNERS UP • BOURBON CRUNCH ICE CREAM Chaney’s Dairy Barn | Bowling Green, Ky. Bowling Green Division

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by Mindy Kolof

•

the Restaurant:

With a 127-year legacy of working Kentucky’s farmland, the Chaney family knew everything there was to know about raising and milking cows. What they didn’t know was how to make high quality ice cream, and when Carl Chaney decided to take on the alternative dairy business, he wanted to be taken seriously. He signed up a for an ice cream-making course in 2003, after which he felt comfortable that “we could make ice cream as good as anybody.” Actually, much better, as it turns out, because Chaney’s was named the top ice cream in Kentucky by USA Today in 2009, the #1 ice cream store by Kentucky Living, and last year won a blue ribbon from the National Ice Cream Retailers’ Association for their vanilla flavor…not to mention their family-friendly Ice Cream & a Moovie event which was ranked as one of the top events of summer by the Southeast Tourism Society. “We were tickled by this recognition,” reveals Carl. The free movies, projected on the side of the dairy barn, draw thousands each summer who stake out spots on the grass to watch, while enjoying some of the state’s best ice cream. At Chaney’s, an Emory Thompson ice cream machine is used, transforming a milk base into a soft serve consistency, which is then frozen at just the right time. Vanilla remains the top seller, but Chaney’s also scoops out plenty of innovation in the form of Wow Now Brownie Cow, chocolate ice cream with brownie bits, chocolate chunks and fudge swirl; Mint Julep, another bourbonbased treat, with chocolate flakes; and Big Red Rumble, a white chocolate ice cream with red velvet cake, chocolate flakes and a chocolate swirl created in honor of Western Kentucky University.

•

the Dish:

Brandon Gabbard is the chief ice cream maker at Chaney’s Dairy Barn and the creator of the Bourbon Crunch Ice Cream with Makers Mark. It only takes one spoonful to understand why. “We tested it to make sure you could freeze the alcohol, and adding bourbon to the base is what really makes this special,” says Brandon. Brandon used the farm’s blue-ribbon vanilla ice cream and Maker’s Mark bourbon as a base, and mixed in a completely irresistible marble fudge bourbon ball to come up with a bestselling dessert. He’s been tweaking it for the past few years to get it to its current state of perfection. “The way we make it and the equipment we use is just a little bit different,” says Brandon. “But come on out and visit us and see for yourself!”

Chaney’s is set to keep spreading its goodness across Bowling Green, with plans to revamp the milking facility and convert it to a robotic milking machine used round the clock. S PSRPI R NIGN G 2 021061 6R FRSFDSEDLEI V C .OCM L IEVRESR. S O M4 94 9

B E S T O F R E I N H A R T

• DESSERTS BANANA CREAM CHEESE WALNUT CAKE W/BACON & KEY LIME WHIPPED CREAM & CANDIED SWEET POTATO nnn nnn

Damascus Old Mill | Damascus, Va.

Johnson City Division

by Mindy Kolof

•

the Restaurant:

Damascus Old Mill Inn is one of the most charming hotels in the state, according to its website, and it’s located in “the friendliest town on the Appalachian Trail.” It also features a delicious restaurant led by James Wright. Not only does the menu feature a diverse range of cuisine, they also boast a good selection of local and regional craft beers.

•

the Dish:

On the dessert menu at Damascus Old Mill you will find the loaded Banana Cream Cheese Walnut Cake with Bacon and Key Lime Whipped Cream and Candied Sweet Potato. As he was taught in culinary school, Wright believes in utilizing all products, including overripe bananas that were being tossed in the trash…and pair well with bacon, for a sweet-savory spin. Rounding it out with sweet potatoes gives the dish a nice earthiness. The dish uses bacon fat and tartar to stabilize the whipped cream and reinforce the bacon flavor. “I’m a big fan of flavors just popping and the cake was so smooth until the acid made it pop.” Wright says, “This is one of the desserts that people are still talking to me about to this day! My original batch sold out immediately. Anything with candied bacon is a winner and it’s also a great way to salvage my bananas.”

The hotel’s large, full-service restaurant has three outdoor decks overlooking the mill waterfall, and a relaxing pub. Damascus Old Mill is the only full service hotel in Damascus, Virginia and this lodging is truly unique. The town is the gateway to the wilderness, nestled adjacent to Mount Rogers National Recreation Area (including the 5,729 foot high Mount Rogers) and Cherokee National Forest.

"Anything with candied

bacon is a winner and it’s

also a great way to salvage my bananas.”

-James Wright, Executive Chef at Damascus Old Mill

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RUNNERS UP • BREAD PUDDING – THE REAL DEAL

Trapp’s | West Monroe, La. Shreveport Division

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by Mary Daggett

•

the Restaurant:

Trapp’s on the River, a casual Cajun-themed restaurant in West Monroe, Louisiana, opened just last spring and is already seeing major successes. The restaurant occupies an historic old building renovated to a refined-rustic ambiance. It sits on the shores of the Ouachita River, which allows boaters to dock and dine. Weekly live musical performances here keep the place jumping. The menu is a “Who’s Who” of authentic Cajun specialties, including Creole Seafood Pie (seasoned shrimp Étouffée in flaky, fried pie crust), crab cakes, Jambalaya, red beans and rice, seafood platters (catfish or Gulf shrimp) and steak. Roasted corn and fresh Gulf shrimp add flavor and texture to creamy potato soup, referred to as Mrs. D’s Corn and Shrimp Bisque on the menu. Paw Paw’s Lake Dauterive Po' Boys—either shrimp, crawfish or catfish—are served on New Orleans-style Po' Boy bread, dressed with lettuce, tomato and house-made Remoulade. Mom Bourque’s Seafood Nachos have rich Cajun flair, and chips loaded with fresh onions, tomatoes, jalapeños, fried crawfish tails, grilled shrimp and a white queso dip.

•

the Dish:

The “Bread Pudding—the Real Deal,” is aptly named. Owner Joey Trappey is confident that his restaurant’s version of the famed dish is the best of the best. Layers of cubed French bread and sauce laced with Jack Daniels are piled high and thick. Each serving is topped off with blown sugar. Trapp’s sells 90 orders every day. “I have heard from so many customers that ours is the very best bread pudding anywhere,” Trappey said. “We all think so, too. Our servers know exactly how to upsell it.”

SCAN HERE FOR THE RECIPE

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B E S T O F R E I N H A R T

• DESSERT JALAPEÑO BLACKBERRY COBBLER nnn

Middleton’s on Main Wauconda, Ill.

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Milwaukee Division

by Mary Daggett

Wisconsin border. Brothers Jeff and Brian Middleton and several partners nabbed some really cool real estate—the oldest building in town, dating back to 1847. The space began its storied life as a stagecoach stop, was reincarnated as a brothel, next a hotel, and then morphed into a restaurant and bar. Today, it is alive and kicking as the town’s first gastropub. According to Middleton’s, the term “gastropub” originated in the United Kingdom in the late 20th century, and refers to a bar and restaurant that serves high-end beer and food without pretention.

•

the Dish:

An operation doesn’t need a lot of Irish luck if it has a skilled chef, as Middleton’s on Main does. Jonathan Ferguson is the man with the plan. He developed the recipe for his scrumptious Jalapeño Blackberry Cobbler because he loves cobblers of all kinds, and isn’t afraid to take a calculated risk. “I have an adventurous spirit, and really enjoy exploring food combinations, textures and unique flavor sensations,” Chef Ferguson said. “The cobbler recipe, which pairs the unlikely combination of hot chili peppers with berries, works well in the same way that Asian cuisine successfully blends the sweet with the spicy.” It was featured as a dessert special on the menu here last fall, to positive reviews.

•

the Restaurant:

Middleton’s on Main is an Irish gastropub that premiered three years ago in the quaint village of Wauconda in northern Illinois, near the

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The food may be unpretentious, but it sounds positively heavenly. The breakfast menu has a section devoted to “Benediction,” which lists the operation’s Eggs Benedict creations. The Irish Benedict is anchored by two potato pancakes, each topped with the obligatory poached eggs, but one features Irish bacon, the other corned beef. The dish is finished off with traditional hollandaise. The California Benedict sounds equally tempting, with wilted baby spinach, braised pork belly, tomato and avocado slices lending a sense of importance and modernity to the English muffin, poached egg and hollandaise base. As for the beer part of this equation, Middleton’s has over 100 different kinds from around the world. Small plates are a big deal at Middleton’s. Some of the wee portions include Dirty Bastard Ale Fondue and Bavarian Soft Pretzel Sticks; Gulf Shrimp and Grits; Pot Roast Poutine (French fries, shredded pot roast, fresh Wisconsin cheese curds, demi-glace, scallions); Steamed Mussels (Prince Edward Island mussels, andouille sausage, piquillo peppers, white wine and chimichurri butter); and Grilled Portabella Stack (mushrooms, squash, tomato, grilled onion, roasted red peppers, arugula and goat cheese crema). Bigger plates hold enticing entrees, including Wild Atlantic Grilled Salmon with roasted Brussels sprouts, cherry tomatoes and beurre blanc; Guinness Lamb Stew — braised leg of lamb with root vegetables and potatoes, served in a bread bowl; and Flat Iron Steak with buttermilk mashed potatoes, caramelized onions and Swiss chard. The most popular entrée is Jameson Chicken — breaded chicken cutlets,

BEST OF WINNER • “The cobbler recipe, which pairs the

unlikely combination of hot chili peppers

with berries, works well in the same way that Asian cuisine successfully blends the sweet with the spicy.”

roasted garlic mashed potatoes, and sautéed spinach with Jameson whiskey cream sauce. Specials beckon to the weekend crowd with an all-you-can-eat Friday Fish Fry and Prime Rib on Saturday night. Keeping the cobbler company on the dessert menu are House-made Cheesecake, French Silk Pie and Drunken Bread Pudding, smothered in Irish whiskey sauce and vanilla bean ice cream. Middleton’s perfectly exemplifies a good time for diners. With its warm environment, excellent food and dedicated staff, this operator is in it for the long haul.

•

A Piece of the Essay:

•

Judge Comments:

Growing up in the South, I really loved all the different desserts at family gatherings, but I have always had a special place in my heart for cobbler. The thing I think I love the most about cobbler is the limitless possibilities and the playground for taking chances. To some, the idea of adding jalapeños to a dessert might seem like a risk not worth taking. But they would be missing out. The sweet heat in this flavor-forward dessert will pull you in different directions on your journey to outer space.

Delicious n Love the jalapeño kick as it adds a unique element without going overboard n Really pretty on pate n Perfect balance of savory and sweet n Love the cornbread cobbler crust n

n Killer n

It’s tough to follow this dessert Great mix of flavors n Surprisingly good n Great texture and flavor blend n My mind is blown at the subtle flavors n

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B E S T O F R E I N H A R T

• BURGER THE JF BURGER nnn

Basil's on Market | Troy, OH

nnn

Cincinnati Division

by Audarshia Townsend

Brussels sprouts and finished with a house-made Asian drizzler. The bun is also house-made and the chef describes it as “a cross between a Kaiser and brioche.” It comes with a house salad or truffle fries. The J.F. Burger is only available during lunch and is one of the few permanent menu items. Everything else, says Valaitis, changes seasonally and is based on what’s popular.

•

the Dish:

Chef Bill Valaitis admits that it took almost two months to perfect, but he would gleefully pit the J.F. Burger (named in honor of Basil’s partner Jeff Finkelstein) against anyone else’s. He says that there is one simple secret to its success: its juiciness. To achieve this, the burger patties are lightly seasoned, then placed on a flattop oven where he adds a beef base. “If you bite into our burger, you know it’s beef,” stresses the chef, who’s worked at the restaurant since its opening in 2014. “It’s got a nice beef flavor to it—along with the other spices that you put on top of it. The beef base seals in that true beef flavor.”

•

the Restaurant:

In its two-year existence, Basil’s on Market is always focused on becoming the place to be in an area where people are seeking a good meal. In fact, the team prides itself on “bringing a big city flair to a quaint hometown,” according to its website. Located only 25 minutes from Dayton, Ohio, Basil’s has managed to garner a healthy dose of regulars, mostly people who work nearby at the downtown courthouse, police or fire stations. “We’re in the mecca of Troy,” says Chef Bill Valaitis, “and we’ve tried to make Basil’s a destination for those who come to visit.”

That might sound like an easy task, but Valaitis insists that many places get their burgers wrong. He says that through trial and error he came up with what he believes is a flawless burger. First, they experimented with several different types of beef before settling on Certified Angus Beef.

Basil’s is a casual, sit-down establishment offering classic American dishes with global influences, says Valaitis. Although there are a few restaurants in the area offering somewhat similar cuisine, it’s rare for them to change their menus, he adds.

“It really holds the flavor,” says Valaitis about the meat that they tried grilling at first, but he describes that outcome as a “dried out hockey puck.” They eventually figured out that the best way to cook the patties was on the flattop oven. It was such a success that they decided to switch the other burgers over to this process. “Even our well-done burgers are juicy because of our process,” he insists.

“Other restaurants in Troy have had the same menus for 30 years. In just a couple of years we have changed our menu eight or nine times. Very few restaurants in the area do that. There’s always something different (here).”

But the magic doesn’t stop there with the J.F. Burger. Valaitis says that once the burger patty is cooked to perfection, it’s topped with Basil’s signature chili lime slaw, chèvre (goat cheese), bacon, shaved roasted

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What sets Basil’s apart is that he uses fresh and local ingredients from farmers whenever possible. He also stresses that everything is made in-house. “There is not one thing in my kitchen that is store bought,” he says proudly. “All of our sauces, our soups are made from scratch.”

RUNNERS UP • SMOKED GOUDA TORTILLA BURGER

Damascus Old Mill | Damascus, Va. Johnson City Division

nnn nnn

by Mindy Kolof

•

the Restaurant:

Music, delicious food, scenic views and a lots of history. You’ll find it all at Damascus Old Mill in gorgeous Virginia. The mill’s full-service casual fine dining restaurant overlooks the Old Mill waterfall and mill pond. Visit with a group of friends and take in some tunes while you’re at it. The Damascus Old Mill is located in the mountains of southwest Virginia, a region that is doused in music history. The Old Mill brings in musical acts every month and also offers free live music in its bar area on certain weekends. The menu changes every other week to reflect seasonal produce and specials are promoted to diners on the restaurant’s Facebook feed. The casual fine dining restaurant, previously an early 20th century grist mill, boasts some stunning visuals. Inside is a rural motif that artfully uses relics like the original mill sacks, wood beams, walls and floors; outside are three decks overlooking a mill waterfall.

•

the Dish:

And for your main course at Damascus Old Mill, opt for the very unique Smoked Gouda Tortilla Burger. “Gouda is one of my favorite artisan cheeses and I felt it went well with everything, but this took it to another level. The salty and the smokiness really come through, and I’m going for all the textures in the dish.” “The wrapping of the burger in the tortilla and searing it locks in the juices and combines the smoked Gouda, salsa and guacamole in a symphony of flavor. The added crispy corn tortillas give the perfect texture to every bite.”

“The wrapping of the burger in the tortilla and searing it locks in the juices and combines the smoked Gouda, salsa and guacamole in a symphony of f lavor. ”

-James Wright, Executive Chef at Damascus Old Mill

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B E S T O F R E I N H A R T

• BURGER BERRY HUNGOVER BURGER nnn

Omaha Tap House | Omaha, Neb.

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Omaha Division

by Ari Bendersky

•

the Restaurant:

Omaha Tap House opened in 2012 and since then, they’ve continued to drive business through a dash of creativity and quite simply, really great food and drinks. The downtown Omaha restaurant sits about four blocks from the city's popular dining and entertainment district, and while there are tons of options for locals and tourists, many visit the Tap House for some of the best burgers around.

•

the Dish:

Burgers leave a lot of room for creativity, but the Berry Hungover Burger from the Omaha Tap House takes things to a whole different level. In fact, this dish is one of the most-talked about at the restaurant. Made daily in limited quantities, the Berry Hungover Burger is easily one of the most unique burgers around. Made with Angus beef that's smashed with blueberries and marinated overnight in raspberry vinaigrette, the burger is then topped with American cheese, cheesy hash browns, brown sugar bacon and blueberry jalapeño jam. It's served on grilled blueberry bread and all the flavors meld together. "It has the four S's: savory, sweet, spicy and salty — so many competing flavors that they actually end up complimenting each other," Musser said. "It's the best reviewed burger and gets the most people talking about it."

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During the day, Omaha Tap House gets busy during lunch with the business crowd and then, come happy hour, when all beers get discounted $1, wine and various cocktails are $4 and food specials from chips and salsa to 10 chicken wings range from $3 to $9, the tavern fills with a mix of local business people and folks who live downtown. The menu features a variety of scratch-made items from chicken wings with a variety of housemade sauces and IPA-marinated shrimp tacos to rotisserie chicken salad and beer-battered fish and chips. But where Omaha Tap House truly shines is with their burgers. "We have 18 craft burgers we put together with 100 percent fresh Angus beef, buns cooked in-house and fresh-cut fries," Musser said. "What we do we try to do really well, be creative and think outside the box." And with burgers, you have to have beer. Omaha Tap House has a pretty extensive craft beer list, with 33 beers on tap that they rotate through. They'll have a featured brewery where there is anywhere from six to 14 beers from one brewery in the spotlight. And when possible, they focus on Nebraska brews. The 125-seat tavern also uses TapHunter, a third-party app, so whenever they add new craft beers, their list automatically gets updated across their website, Facebook and Twitter accounts. It helps to keep their patrons informed of any changes so if they get a special beer in, people will know.

RUNNERS UP • LAMB BURGER W/ FETA CHEESE, SUN DRIED TOMATOES & CURRY MAYO

Mediterranean Cruise Café Burnsville, Minn.

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Twin Cities Division

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by Ari Bendersky

•

the Restaurant:

Founded in 1979, Mediterranean Cruise Café was the brainchild of Jamal Ansari and his brothers, who moved from Jerusalem to the upper Midwest in 1976 with visions of starting their own business and the dream of bringing their culture to this side of the world. "We grew up in a city with good people and good food from all over the world," Ansari said. "When we opened, it was meant to be a cruise around the Mediterranean from Morocco to Israel and Palestine to Turkey, Lebanon, Greece and Italy. It's experiencing all the food from around the Mediterranean." Looking at the menu, that becomes apparent very quickly. You have pasta from Italy, couscous from Morocco, spanakopita from Greece, falafel, shawarma and tabouli from the Middle East and, of course, plenty of seafood and lamb dishes. As you walk into the sprawling 250-seat, 8000-square-foot restaurant, it feels as if you've entered into an Arabian palace with 24-foot-high ceilings, grand archways, glimmering tile work, medallions and vibrant colors. The intricate details help set the tone for the lively belly dancing shows that take place four nights a week as well as Salsa Saturdays, a weekly dance party that packs in the crowds. Mediterranean Cruise Café offers lunch and dinner as well as Sunday brunch, all of which feature an elaborate buffet. And it's a great deal. It's all you can eat with about 30 different items laid out before you. "We have seven different salads, three rice, six meats, six pasta, fish and choices for soups and salad," Ansari boasted. And Mediterranean Cruise Café offers Happy Hour twice a day for its customers: from 3 p.m. to 6 p.m. and again from 9 p.m. to 11 p.m. It's a great tactic to get people to come in later and enjoy the bar scene. Guests can get $6 bar food like two fish or gyros tacos or a pocket gyro with Greek salad; half off larger plates like coconut shrimp, steak hummos or chicken kabob; and $5 signature cocktails, tall beers and wine.

•

the Dish:

One of the biggest draws at the Mediterranean Cruise Café is something that, perhaps not surprisingly, truly epitomizes the flavors of the Mediterranean: a lamb burger with feta cheese, sundried tomatoes and curry mayo. Reminiscent of a kofta kabob, this burger combines lamb and beef with various spices and seasonings, mint, garlic, onions and Dijon mustard. It's topped with curry mayo, caramelized onions, house-made feta-mint yogurt, sun-dried tomatoes and baby spinach. Cooked to medium rare, it's served with housecut fries that get seasoned with cumin, lemon pepper and garlic salt and served with a Greek salad. It's truly SCAN HERE a taste of the Mediterranean FOR THE RECIPE S and patrons agrees that it satisfies the taste buds. "Everyone loves burgers and this is an easy sell," Ansari said. "We serve so many and it's something unique."

SPRING 2016 RFSDELIVERS.COM 57

B E S T O F R E I N H A R T

• BURGER ROASTED GARLIC CHORIZO PRETZEL BURGER nnn

Press Bistro Johnstown, Pa.

nnn

Pittsburgh Division

by Min Casey

sausage with the quiet simmer of ground cayenne pepper was added to the mix, resulting in an especially juicy, meaty-tasting patty. A dose of garlic, roasted to tame its bite and turn it sweet and almost nutty, adds another dimension. And because great burgers beg for condiments, a pile of crisp house-pickled onions is deep-fried then piled on along with pepper Jack cheese and guacamole. As for the bun, “What doesn’t taste better when it’s served on a big, soft pretzel roll?” says Jennifer, adding that the bun is lightly toasted and slathered with chipotle mayo.

•

the Dish:

In what might rightly be described as super-saturated prime time for burgers, plenty of room remains for greatness to emerge. A perfectly conceived combination of patty, bun and condiments inevitably will be impossible to ignore or to resist, a point proven time and again by burger-obsessed restaurant patrons. Meet the roasted garlic and chorizo pretzel burger from Johnstown, Penn.’s Press Bistro, a spunky addition in a field that’s full of delicious options. Sassy, complex and a little spicy, juicy, meaty and jammed with flavor from first bite to last, it hits on all the right notes. “You can’t go wrong adding chorizo to the basic burger formula,” says Jeremy Shearer, co-owner, along with his wife Jennifer, of Press Bistro. “And we build it out in a way the works really well.” They landed on a Mexican flavor profile to balance out and hold its own with an IPA for a special beer dinner. For the burger, chorizo

58 RFSDELIVERS.COM ISSUE 2, 2016

the Restaurant:

The regular menu at Press Bistro romps through world cuisines for inspiration, picking key ingredients, techniques and presentations to amp up eclectic American fare. Mussels in Thai coconut-curry broth, ramen bowl and a Vietnamese pork bahn mi sandwich with pickled jalapenos and chili-garlic sauce share space with balsamic-glazed salmon and chicken and Cheddar-cheese waffles with maple gravy. It also has at least a half-dozen burgers, from an all-American classic to the shrimp-topped Bang Bang Burger. “We didn’t want to get key-holed into doing just one style of cooking. We like to introduce new foods and flavors,” says Jeremy. “This gives our guests a lot of choices. You can come in and one person can have Asian and another Mexican. And keeps it interesting for us.” The dinner menu was specifically designed by chef/owners Jeremy & Jennifer to create an inspiring fine dining experience. According to the restaurant’s website, it’s never been "cookie-cutter." Since day one they have focused on creative, unique flavors for Johnstown. That can be especially seen in the special events they host at the restaurant on a regular basis. When it came time to plan an upcoming beer dinner, Jennifer and Jeremy used the same globe-trotting food philosophy to structure the meal. “We considered the beers that would be featured and thought,

BEST OF WINNER • Chorizo sausage with the quiet

simmer of ground cayenne pepper was added to the mix, resulting in an especially juicy, meatytasting patty.

‘all right, what can we do that is new and a little more creative,’” recalls Jeremy. “The beer needed something really unique for the right match. It was a double IPA (India pale ale), wonderfully sweet with a bitter hoppy finish and a high alcohol content.” That’s how their award-winning burger was born. “At our wine and beer dinners, there’s an emphasis on educating people. We tell why we chose the foods and how their flavor profiles combine with the beverages,” explains Jeremy. “That learning element is a huge draw for customers. It keeps them coming back.”

•

A Piece of the Essay:

•

Judge Comments:

This recipe is perfect for the bar and grille because it pairs spicy elements with refreshing cold beers. The spiciness of the chorizo and pepper jack cheeses are mellowed by the creaminess of the mayo and guacamole. The crispy fried onions add the extra added crunch and the greens provide a freshness.

Very, very good A little spicy and very flavorful n Soft bun and guac make for a good texture n Perfect combination of beef and chorizo n Great concept n Flavors worked really well n Blended meat patty was great n Good spice with the garlic, but not overwhelming n Love the pretzel roll n

SPRING 2016 RFSDELIVERS.COM 59

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F O O D

B E V E R A G E

Making

Bar Snacks

More Profitable

Clever Ways To Upcharge Items Typically Given Away For Free by Audarshia Townsend

SPRING 2016 RFSDELIVERS.COM 61

F O O D

B E V E R A G E

Greg Baker, co-owner The Refinery, Fodder and Shine

Here’s the thing about those complimentary bowls of peanuts or pretzels offered at the bar: They’re a) going to waste because customers won’t touch them in fear of too many hands passing over them or b) a restaurant could be missing out on additional profits if customers are indeed eating them and the bartender is constantly replenishing them. There’s a way to solve this issue, says Greg Baker, who co-owns Tampa Bay hot spots The Refinery as well as Fodder and Shine with his wife, Michelle. Just do not give anything away. At Fodder and Shine, there’s a scaled-down bar menu for those who are just in the mood for a snack. It

also encourages them to stick around and order more drinks, more food, more everything. “We have some twists of originality to keep simple offerings interesting such as pimento cheese to fried chicken biscuits, depending on what people are in the mood for,” says Baker. “The pimento cheese is handcrafted and we make the crackers inhouse to go with it. It’s a staple on the menu that may be ordered at the bar or in the dining room.” There’s also smoked mullet spread that’s served with those house-salted milk crackers as well as a cornmeal fried smoked eggplant served on a house-made buttermilk biscuit.

Michelle Baker, co-owner The Refinery, Fodder and Shine

62 RFSDELIVERS.COM ISSUE 2, 2016

There are exceptions, of course, when Baker will give away something at the bar. For example, if he’s testing out a new dish, and customers are hanging out at the bar, they’re the perfect audience. “We will sometimes give away things to test them,” says Erick Williams, the executive chef at Chicago’s MK and partner at County Barbeque. “It’s typically done in the manner before a restaurant’s opening. Sometimes we will give things away to get feedback from customers, but it’s a business so we’re not trying to fill people up for free.”

Making Bar Snacks More Profitable

Erick Williams, Executive Chef at MK & Partner at County Barbeque

Williams offers a few simple ways to monetize snacks at the bar: The first thing I would encourage is for the kitchen to look at the items they would have thrown in the garbage. All the ends of the salumi is a good start. You can take the ends off and drop them in a Robot Coupe, or food processor, and turn those into what would be the equivalent of a pâté or paste. Serve them with fresh bread or day-old bread that’s been grilled. All of a sudden, something that someone may have passed up, is now on the bar menu. Or you can dice those ends of salumi finely and toss them into what’s called a “garbage” salad. There are ways to utilize “scraps” and make them profitable just as the French and the Spanish and every other culture has done and taught us to use the animal from end to end.

Anything that’s crispy and/or crunchy in combination with rich works because alcohol really loves to soak up those components. When you add salt, you’re on your way. You can do pretzels, if you want to take the time to make perfect pretzels, or you can do things that taste like pretzels that are yeasty and salty and chewy. If you don’t have anything to warm up the items, you can do something crunchy because beer tends to like crunch.

If you have potatoes, make fries or chips. Chefs have made it OK to have popcorn any way we want it. Get some organic or farmers’ market popcorn. It’s cheap. If I were to do popcorn at the bar at MK with premium ingredients, it would probably be smoked paprika because I like smoke and I like the earthiness of paprika. I also love cheddar popcorn and there are some cool ways to get cheddar on popcorn these days. I actually do love truffle popcorn, but it’s a little too oily. I also love popcorn with rosemary salt on it. n

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F O O D

B E V E R A G E

H OW TO INJECT NEW L I F E I N TO T H E S TA N D A R D S B Y A U DA R S H I A TOW N S E N D

WHEN ERICK WILLIAMS REMINISCES

about growing up on Chicago’s tough West Side, he’s unapologetic and particularly gushes when the subject of cooking with his mother and grandmother comes up. They taught him about the importance of food and how to not treat any portion of the meal as an afterthought. That included, as his grandmother was fond of saying, “jazzing up” side dishes of canned corn, green beans, carrots and more. Now, as executive chef at Chicago’s highly regarded MK and partner at County Barbeque, he applies that same philosophy, but of course with better ingredients. “People have grown to expect a certain level of style (at MK) and they expect bold flavors from the simplest sides,” he says. “That’s why we do frites with truffle aioli, Brussels sprouts with boar bacon and things in that vein.” In order to achieve this level of cooking, Williams considers balance. He thinks about how great flavors work together— and how he can take them one step further. “Brussels sprouts are just Brussels sprouts when they’re blanched, but when you caramelize them, all of a sudden they take on this earthy and crispy characteristic that they otherwise wouldn’t have if you didn’t take time to roast them,” he explains. “And then you take that flavor and add possibly a shallot that’s been pickled and add this slightly chewy, but not so smoky, full-flavored boar bacon and something that we would’ve seen as kids and pushed aside becomes something that has a new life.” Though County Barbeque isn’t half as fancy as MK, its concept is chef-driven and Williams’ vision was inspired by the walk-up BBQ joints throughout Chicago. These establishments offer side dishes like canned beans and frozen fries as a necessity because customers don’t want to go there to just eat meat. Williams wanted to elevate the typical side dishes at County so customers would look forward to them. “We started to really think about how we could put that real Southern, home-cooked touch to these sides without killing ourselves in terms of efficiency, in terms of giving people another really delicious bite,” he says. “Plus, nothing beats fresh.” That most certainly can be seen in offerings like cheddar grits, garlic fries loaded with smokehouse chili and sweet potato fries with Sriracha aioli. These bites helped garner County Barbeque a Michelin Bib Gourmand for representing "quality food at a reasonable price."

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ODERNIZING MODERN SIDES Another casual Chicago eatery is newcomer Pork & Mindy’s, co-owned by Jeff Mauro, host of the Food Network’s “Sandwich King” and “The Kitchen.” The restaurant specializes in unconventional gourmet sandwiches like smoked mozzarella, chicken and waffle, and the signature Pig Candy BLT. Mauro wanted to reflect his personal cooking style throughout the menu, so he considers the sides essential. “The menu is packed with bold, unique flavors, and we wanted to ensure those flavor profiles carried throughout the menu, not just within our signature sandwich offerings,” he says. Though he offers modernized takes on tater tots (Tot’tine featuring Wisconsin cheddar cheese curds and smothered in house-made smoked gravy) and potato salad (sweet potato salad comes with a sweet, creamy dressing), he believes that it’s important to create side dishes that are recognizable, yet present a unique and fresh point of view. At Greg Baker’s award-winning restaurants The Refinery as well as Fodder and Shine in Tampa Bay, Fla., the talented chef won’t make the same dish twice—once it’s off the seasonal menu. That’s because he uses premium ingredients that he buys directly from local farmers. “We give them special treatments (every time we cook them),” says Baker, adding that he will revisit a side dish to see what he can do to make it better without overdoing it. “My usual philosophy is to take a very good ingredient and stay out of its way.” But one of the best parts of observing diners ordering family-style sides like PBR mac ‘n’ cheese or RC Cola-baked black eyed-peas is watching them have fun in unison. “It’s the added enjoyment when people come together at the table,” he says. “Everybody gets to experience the same thing rather than one person. It adds to the conversation at the table and brings them together.” n

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DOWNSIZE

IT!

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Why adding deliciously smaller sliders can up your business By Ari Bendersky

n certain circles — business, real estate, commerce — downsizing can be a negative term. It means a reduction, a loss. But when

it comes to burgers of any kind, downsizing can be a great thing. Why? It results in a deliciously smaller sandwich we’ve all come to know — and love — as a slider.

Sliders have become ubiquitous at bars and restaurants around the country. They’re small, easy to eat and go great with beer. Oftentimes, sliders will be a featured happy hour special as they’re an effective way to draw customers into your place during slower periods. At American Cut in New York, chef Marc Forgione has offered an elevated version of a traditional beef burger slider during happy hour (and also for Monday Night Football games). Guests at the bar can get two dry-aged wagyu sliders for $21 served with braised onions and house-made beer cheese.

Like Forgione’s wagyu sliders, chefs around the country have gotten creative with ways to present their diners with something a little more special in the form of a slider. Cochon Butcher in New Orleans offers a $7 hot-pressed duck pastrami slider with Gruyere cheese and béchamel sauce. At Dinosaur Bar-B-Que, which has 10 locations across the Northeast and Chicago, has a variety of sliders like BBQ pork with pickles, pulled jerk lamb shoulder with coleslaw and chopped brisket with pickled onion and jalapeño horseradish mayo ranging between $3.95 and $4.95 each. >>

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“Sliders are casual and informal. You don’t have to get dressed up for them and people want the quickness of them, too,” said Jill Barron, chef/owner of Chicago’s Mana Food Bar. “It’s a great bar snack and you always want people sitting at your bar and eating.” At Mana, an intimate globally inspired vegetarian- and veganfocused restaurant, Barron offers a brown rice and mushroom slider with spicy mayonnaise. Priced at $3.75 each, the Mana Slider came about after Barron experimented with various ingredients.

She didn’t want to do a black bean burger and instead played around with a number of types of rice and mushrooms before settling on the combination of brown rice and portobellos, which offer a nice meatiness. “I was going for flavor, for what tasted best,” Barron said. “There’s cracked wheat for texture, egg to bind and it’s on a King’s Hawaiian role. The two-ounce patty gets nice and crispy on the griddle. Even meat eaters say it’s a great veggie burger.” To drive

in business during happy hour, Mana offers two sliders and a beer or juice for $7.50. Moving further away from the traditional beef burger, many restaurants have also started playing around with seafood. Tapping into his favorite diner food, executive chef Ben Pollinger of New York’s Oceana created a smoked salmon Reuben slider where everything — except the Swiss cheese — is made in-house from the smoked salmon to the sauerkraut to the Russian dressing and the rye bread. “I wanted to do something fun on the bar menu where people

could drink, share easily and eat standing up with thier hands,” Pollinger said. “Growing up in northern New Jersey, the home of the diner, the Reuben was always my go-to thing and it still is. I’ve made my own corned beef, but how could I make it interesting with seafood?” Pollinger has also done a shrimp and tuna slider — a shrimp burger with a tuna core. He packed the center with the tuna where the shrimp would get cooked and the tuna would stay raw. It was topped with mango sauce and a slaw of green papaya fennel, lime and cilantro.

“It’s something different than your typical bar food,” he added. “It’s not just a bowl of nuts or chicken wings. People always want something new.” To that point, Chef Tyson Wong at ROKU in West Hollywood, Calif., played around with dozens of dishes before opening in November 2015 and discovered one of the more popular items was a sea bass slider. He crusts the fish in panko, roasts it and serves it on mini buns with butter lettuce, red cabbage, tomato, tonkatsu sauce and yuzu tartar sauce. On the flipside, Wong also has a crispy chicken tatsuta

aged slider that uses freerange chicken where the skin gets scored and crispy with panko and Japanese chili flake that’s served with kewpie mayo, vinegar and spicy chili. “People are surprised we have the sliders and they’re anxious to try them,” Wong said. “It’s easy and delicious and it’s not really in most Japanese restaurants. It’s more variety.” And while variety may be the spice of life, it’s also the key to getting more diners in your operation. n

“Sliders are casual and informal. You don’t have to get dressed up for it.” - Jill Barron, chef/owner of Chicago’s Mana Food Bar

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Side Effects:

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Making a Burger a Meal by Scott Hume

he burger boom’s first phase came when chefs and consumers realized a burger could be more than a boring drive-in staple: It could be anything imaginable. The rise of craft beers shaped the boom’s second phase as burgers, beers and bourbons became a powerful triumvirate for the rising demographic that would be called Millennials. I think we’re in a third stage of burgers’ 20-year ascendency. This evolutionary stop recognizes that burgers are best as part of a meal, where all elements are important. Quality burger, quality beverage…and quality sides beyond a basket of fries. Operators are beginning to give creative spins to side dishes, just as they have done with burgers, for two good reasons: Consumers will order interesting sides and will pay a fair price for them. In many bars, sides are priced at upwards of half the price of a burger. That means alluring $6 and $7 sides — not just loaded fries but vegetable and fruit side dishes — can work on many menus. Researcher Technomic finds that 53% of diners order a side dish on all or most restaurant visits, compared with 39% ordering an appetizer. Keep in mind, too, that most younger diners are more interested in and exploratory about vegetable dishes than were their parents. That is pushing vegetables and grains

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to the center of the plate. Consider that AL’s Place in San Francisco, named Best New Restaurant of 2015 by Bon Appétit, groups grilled trout, smoked brisket and hangar steak under “Sides” on its menu. New thinking. Here are some useful examples of more thinking involving sides that are selling now on burger bar menus: • Have a grill? Grilled vegetables can pair wonderfully with burgers. Jeff Dichter, owner of top Montreal burger bar m:brgr, tells me that grilled asparagus and grilled mushrooms sold well as soon as they went on the menu, even priced at $7 and $8.75 respectively. Phil’s Icehouse in Austin, Texas, has had success with battered-and-fried green beans as a replacement for regular fries. • Victory Burger In Oakland, Calif., keeps the fryer busy with sides that include fries, beer-battered onion rings, sweet fried plantains, tempura pickled vegetables and a $7.75 Mixed Fry Basket with it all. There’s also a “Fries of the Week” special. Recent dishes have been Plantain & Yucca Chips; Yucca Frites with capers and chimichurri mayo; and a Winter Root Fry Up (carrots, fry-cut rutabaga and garnet yams mixed with handcut fries and topped with chipotle mayo and Parmesan).

53% of diners order a side dish on all or most restaurant visits, compared with 39% ordering an appetizer

• Another Canadian burger bar, The Burg in Edmonton, Alberta, gives diners a choice of traditional or more “nouveau” sides with any burger order: fries, house-made potato chips, coleslaw, devilled eggs (two), or house-cured bacon bourbon beans. But for a $3.75 upcharge those options include yam fries, onion rings, mac ‘n’ cheese balls (four), house salad, Caesar salad or country-style tomato soup. All this is part of the reconsideration of burgers as parts of a complete meal. • Another burger joint that’s offering a wide variety of reasonably priced side options is Farmhaus Burger in Atlanta. “Haus-cut” Russet fries with sea salt and cracked pepper are $2.25, but go 50¢ more and there’s house feta dipping sauce with the fries. Other choices are sweet potato tots ($3.50) buttermilk onion rings ($3), red bean chili ($3) or fried pickles with buttermilk ranch ($3.50), all house-made. • House-made pickles rank among the top 20 hottest food trends for 2016, according to the National Restaurant Association’s annual “What’s Hot?” list. Chomp Kitchen & Drink in Warren, R.I., is another burger bar that’s pickling cukes for the deep-fried “Frickles” it offers with ranch sauce as a side. Chef Mario Batali offers a basket of “Fried & Not” pickles at his B&B Burger & Beer in Las Vegas. Luxe Burger Bar in Providence, R.I., is frying up Frickles, too.

• But you don’t have be into pickling to take advantage of the trend. The healthy-eating Bareburger chain offers dill, spicy and sweet pickles on the side, along with a zippy wasabi carrot slaw. The healthful-eating trend is evident in the organic Brussels sprouts with roasted chestnut-and-bacon butter served at the Chalk Valley burger bar in Southampton, England. And Yeah! Burger in Atlanta last fall had as its Side of the Month an Organic Quinoa Bowl made with organic butternut squash, organic white quinoa, organic kale, and organic pumpkin seeds tossed with house-made organic sherry vinaigrette dressing. • For January 2016, Yeah! Burger’s special side was golden brown potato tots made with organic potatoes and organic Cheddar. Tots are hot with young diners and are a great place to start when you’re looking at upgrading sides. The Johnny Rockets chain recently added Smoky Cheddar Pulled Pork Tots to its menu, giving potato nuggets the loaded-fries treatment. Like so many others, that’s a side dish worth trying on the menu. n

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It's a Small World The Rise of the Bite-Sized Dessert By Mindy Kolof

all them tiny and adorable, label them a healthy ending or a supercharged snack, stuff them in a shot glass or a scaled down ramekin…the mini dessert is living larger than ever at today’s best restaurants.

sized dessert. On the plus side: service is easier and they can be priced for profit, at $2.50-3.50 per bite, says Goel. At Fig & Olive, a Mediterranean concept that’s heating up in LA, NY and Chicago, the dessert menu features four bite-sized sweets for those

The secret to the mini’s success lies in the happy convergence of

seeking a taste, and only a taste, of indulgence. The restaurants’ most

three trends – the popularity of healthy foods, snacking and the

popular meal enders since they debuted several years ago, like Bite, the

sharing experience, all fulfilled in each delicately sized bite. While a

seasons are on full display with each dessert flight. This winter’s pear

slice of cheesecake may be passed over by more virtuous diners, its smaller, palm-sized cousin can be consumed guilt-free…no matter how calorie-laden, it’s just one bite. In addition to the health halo, adventurous palates, commitment-phobes and dedicated grazers are

crostini and chocolate pot de crème, warmly embraced by the winterweary, may become next spring’s lavender crème brulee. Chef Wilfrid agrees that special techniques and skills are required, but are well worth the effort.

drawn to the mini, and they’re all showing up

“A diverse dessert menu, offering a selection

in the form of Millennials who are defining today’s dining scene. A fully decked out piece of apple pie, complete with a creamy vanilla ice cream scoop on top might seem old school when you can try this on for small size – a mini caramel apple with brown butter ensconced

"Our bites may be small but we expect each to wow a guest with both its look and its flavors"

in a three-inch pastry galette. It’s one of

of varied flavors and textures in a small bite tasting, catches the attention of more adventurous eaters,” he says. And while minis continue their years-long popularity streak, they’re not getting too big for their tiny britches. There’s still plenty of room to grow, according to Technomic’s

Executive Chef Elizabeth Goel’s miniature

Kelly Weikel.

offerings at her Los Angeles-based Bite Catering. Since launching the couture catering business in 2007 with a line of

“Mini desserts are strongly appealing to diners with health concerns,

small bite creations, Goel has expanded the mini’s profile enormously,

but they’re also a lot of fun!” she says.

including a star turn on Food Network Challenge with a ballet-themed spread that featured a whimsically named Nutcracker Sweet (a deliciously decadent combination of espresso chocolate bonbons and caramel nut pie). “Our bites may be small but we expect each to wow a guest with both its look and its flavors,” says Goel.

But it’s not all sugar and chocolate in mini land, as savory and herbal flavors are playing well with the sweet, according to Weikel, leading to unexpectedly wonderful pairings like strawberry and basil or vegetable beet mousse. That kind of flavor and versatility explains why the mini is making some big moves. More than just a dessert, it works all day, as a breakfast

High quality ingredients - Valrhona chocolate, European liquors, fruit

pastry, a grab ‘n go snack and a portable appetizer. For the post-

purees – and a dizzying array of shapes, sizes and textures fuels the

wedding meal which has become de rigeur at today’s nuptials, they

mini dessert’s popularity at Bites. Goel keeps it interesting by changing

also fit snugly into that second plating.

flavors with the seasons, using lemons, strawberries and other fresh fruits on summer tarts, gingersnap crusted pumpkin cheesecake bites

Finally, the most compelling reason to make room for the mini may be

in fall, gingerbread-glazed goodies for the holidays, and chocolate-

this: “Craveable and mini desserts may steal traffic from competitors,”

centric desserts anytime. For wedding parties, the theme-driven

states Weikel. Their research shows that consumers, particularly

variety is perfect, allowing brides to offer guests an evening of blissful

women and younger diners, are especially likely to switch locations for

sampling. The only drawback for operators: it can be labor intensive

dessert because they have a specific treat in mind. So think big…and

-- more time is needed to prepare 100 mini s’mores than one regular-

go small. n SPRING 2016 RFSDELIVERS.COM 75

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Give

Coffee

an Extra

Bo o W

t l o J y z

Incorporating coffee into cocktails offers another way to showcase bold flavors

hether starting the day, hitting Sunday brunch or needing an afternoon pick-me-up, coffee is integral to many people’s daily routines. Many of us can’t live without it, whether as a necessity to boost our energy or as a ritual to drink an espresso, cappuccino or great cup of joe while reading the day’s news on your smart phone. But what happens when, as the day wears on, you’re inclined to have a cocktail yet still need a caffeine boost? Simple: Make coffee cocktails.

By Ari Bendersky

“Instead of making coffee the star, focus on how it can complement and make the drink better.” – Clare Ward, mixologist at Sambar

More and more restaurants and bars around the country are stepping up their coffee cocktail game. Sure, you can have the requisite Irish coffee or espresso martini, but with a little creativity and inspiration from the craft cocktail movement, you can produce a nice list of coffee cocktails where the coffee is noticeable, but not the overwhelming ingredient. “Cocktails are about the liquor and creating a drinkable beverage from this liquor,” said mixologist Clare Ward from modern Indian restaurant Sambar in Culver City, Calif. “Instead of making coffee the star, focus on how it can complement and make the drink better.” Ward created the Baba Budhans Breakfast, a drink inspired by a 17th century Indian man credited with bringing coffee to the subcontinent from the Middle East. It comprises Scotch, Branca Menta, crème de cacao and coffee topped with a dollop of milk foam. And even though these are coffeefocused cocktails, differentiating a new set of drinks from what

you may serve exclusively at brunch can help you market drinks to a wider audience. “We called it a hot cocktail list and not a hot coffee list,” said Maureen Donegan, bar director and general manager at San Francisco’s Presidio Social Club. “We wanted to have it stand out differently.” PSC’s list initially featured eight drinks, but recently got pared down to keep things better focused. The more popular drinks include the PSC House Coffee, a secret concoction of five liquors including housemade vanilla-infused vodka, brandy and crème de cacao and locally roasted Caffe Roma; the Ferghetti, made with Fernet Branca, Borghetti coffee liqueur, a double shot of espresso; and the Drunken Earl, which is made with earl gray tea mixed with Wild Turkey rye and Drambuie. “It’s herbaceous and people who don’t drink coffee were grateful we did something for them,” Donegan added. The hot cocktail list proved so popular that while Donegan assumed most people would use it as an after-dinner drink list, many ordered the drinks to start a meal, during their meal and at brunch. But a coffee cocktail doesn’t have to incorporate hot coffee. Employing cold-brewed coffee is a natural for cocktails, whether

the aforementioned espresso martini (for as late-’90s as that may be) or something a little more kicky. At Measure, a hip lounge at New York’s Langham Place hotel, head bartender Sarah Karakaian took advantage of Measure being the first spot in Manhattan to have Stumptown’s Nitro Cold Brew Coffee on tap. Her drink, the Bajan Mocha, combines the nitrogeninfused cold brew with Mount Gay Black Barrel rum, demerara syrup, heavy whipping cream and vanilla extract. With chocolate notes and a hint of sweetness, it became a big hit, especially with the postwork crowd. “The drink is like your coffee at night, but taking it up a notch with the caffeine and a little alcohol content to take off the edge,” Karakaian said. “It’s a great way to get people to enjoy coffee after work.” No matter how you incorporate coffee into your cocktails, make sure you use higher-quality bean. You’ll always be able to taste it and you want to leave people with a pleasant experience. “Coffee rounds everything out,” said Sambar’s Ward. “It’s such a beautiful flavor, complex and deep. It’s great to mix with big flavors because it’ll never be overshadowed. It has big potential.”

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Not Your Average Bottle Service Bars and restaurants step up their spirits game with private lockers for expensive bottles

By Ari Bendersky

Bottle service usually evokes images of people at a nightclub with pricy bottles of vodka and servers bringing over champagne with sparklers. People can drop buckets of cash, but then have nothing to show for it the next day, except maybe a hangover. This newer concept in the U.S. changes the game entirely. Dubbed "bottle keeps," restaurants and bars around America have taken a cue from a long-held Japanese tradition of selling customers expensive and oftentimes rare bottles of spirits, usually whiskey, which they hold in lockers at the establishment. Patrons can return to enjoy their bottle whenever they want until, of course, they finish the bottle. "When I opened this place, I liked the idea of having something unique or

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different," said Tommy Tardie, owner of New York's The Flatiron Room, who discovered the concept while visiting friends in Japan after college. "Bottle service has almost a negative connotation in New York and I didn't want to represent that. I wanted something more sophisticated and I thought this concept from Japan could work well." And work well it has. Since opening a few years ago, Flatiron has sold 2,500 bottles of whiskey they store in lockers on display in the restaurant (he even sold two the day they opened!). Each locker holds upwards of 20 bottles that can range in price from the $200s up to a whopping $15,000 for something extra rare, like a $10,000 bottle of The John Walker, a 42-year-old speymalt Macallan or a Balvenie 40. Generally

the buyers are true whiskey enthusiasts. Other times they use the bottles as showpieces or to impress friends or clients. But it always gives people a connection to the restaurant and naturally turns them into regulars. "It's a way of giving people the impression they own a piece of the space, like this is 'my location,'" Tardie said. "For us, it's a way of converting customers from a one-time user to a repeat user. For them it's the cachet of having a place, the feeling of someone knowing your name. This is that on steroids. Someone can call in and ask to have their bottle on a table and when they arrive with a guest, it's on the table with distilled water, ice and an amuse bouche. It makes a nice impression with clients."

"It's a way of giving people the impression they own a piece of the space, like this is 'my location,'"

Chicago's Franklin Room, a sophisticated subterranean den of spirits and elevated American comfort food, originally featured various spirits in its locker program, but changed the name from the Bottle Keep to the Whiskey Keep to focus exclusively on Scotch, bourbon, rye, Japanese whiskey â&#x20AC;&#x201D; even Tasmanian whiskey. Since opening in 2014, the Franklin Room has signed up about 100 members who have all purchased at least one bottle. The free-to-use program (you just pay for the bottle) has attracted a wide variety of whiskey lovers. "What we've found interesting is there are a lot of whiskey geeks out there who are your average everyday people," said Franklin Room owner Mike Schatzman. "It's not about prestige. People like the program so they can get their hands on unique spirits they can't find anywhere else." Schatzman works with distributors and directly with spirits brands to procure rare bottles. "We want limited distribution that's exclusive where you won't really be able to find it at a liquor store," he said. "It's like having a secret society of these whiskey makers."

Having the Whiskey Keep builds loyalty and that begets new customers in the process. "The bottles keep our customers patronizing us at least once a week or every week and a half," Schatzman added. "It brings in a ton of new customers, too. I see 70 percent of the customers from our bottle program bringing in someone else to introduce them to the program." The appeal has spread across the country, but sometimes with a bit of a cost for membership. Steak & Whiskey in Hermosa Beach, Calif., charges a $500 annual fee to rent one of 10 lockers. Guests can fill it with whiskey or other rare spirits sold at the restaurant or bring in their own wine, as some guests have done. Others have teamed up to split the cost of a locker. However they do it, customers feel like they belong in the restaurant. "When people invest into the restaurant, they don't do it to make money," said Scott Young, Steak & Whiskey's director of operations. "They do it to be part of the restaurant and the whiskey locker program helps that." n

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F L E S YOUR OOL ONE C , L L A TA B by Ari

ender

SELF-SERVE BEER TAPS LET PATRONS TASTE MORE WHILE YOU MAKE MORE MONEY

sky

How many times have you walked into a bar, craving a cold beer, and were forced to wait? We've all been there. So have your customers. Self-serve beer taps can help alleviate this issue for all involved. 1

Self-serve beer taps started coming on to the scene in the last decade, but have really taken off in the last few years, with bars featuring table taps and full beer walls â&#x20AC;&#x201D; and patrons love it. "It eliminates the wait at the bar and we charge by the ounce so guests pay as they go," said Keegan Moon, operating partner at Chicago's DineAmic Group. "Sometimes they don't want a full beer or may drink more slowly and want to top it off a little more." DineAmic was an early adopter of the table-tap

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concept when it installed systems at their then bar in Chicago's River North neighborhood in 2009. The sports bar currently has five tables each with two beer taps and the group also installed 10 two-tap tables at another nearby sports bar. One table has four taps â&#x20AC;&#x201D; two are dedicated to spirits, which Moon said are good when patrons want to do shots of tequila, bourbon or others. People pour what they want and pay by the ounce. And they never have to wait. "It permits us to give better service," Moon said. "They're high-volume locations and sometimes servers have five tables and it can take a little longer. We're serving them better by them serving themselves." All the while, the restaurant can generate more revenue.

2016 BEVERAGE TRENDS

1. DineAmic Group 2. I Pour It 3. Pour My Beer 4. Ruins Pub

"One of the unintended consequences of our system was that our clients generate higher revenue on equivalent volume," said Joseph McCarthy, VP of sales for I Pour It, a vendor of self-service systems, based in Orange County, Calif. "If an average pint is $6, our clients are generating $8 on the same volume because people are trying and sampling more expensive product." The I Pour It system, which was in 50 locations across 24 states at the end of 2015, installs beer walls for their clients with multiple taps. It costs about $1,100 per tap and earns a penny per ounce of beer poured as a subscription fee. 2

Wheeling, Ill.,-based Innovative Tap Solutions, offers both table and wall systems through its Pour My Beer product. Like I Pour It, its system comes with digital screens to show what beer is being poured from that tap. It's an interactive experience that allows a customer to get more information about the beer, the brewery, how it was brewed, what ingredients go into the beer, food pairings and more. Both systems offer efficiency, whether tapping beer, wine or coffee. Not that any restaurant will ever do away with bartending staff, selfservice systems can help a bar reduce spillage and free pours and help increase sales. "We've done tests to show that our system â&#x20AC;&#x201D; say a 10tap wall against a group of bartenders â&#x20AC;&#x201D; will sell four to five times more beer than they will," said Josh Goodman, the founder of Pour My Beer. "My customers can pay $100 for a keg and won't lose $20 to $30 of that through waste or theft. You're saving a business 20 percent of their annual beer sales.

Whether a bar wants to add a four-tap table or a 40-tap wall, there are expensive start-up costs. But a bar can make that back quickly. Ruins Pub in Kansas City, Mo., opened as a self-service bar in 2015 with 40 taps and the system has already paid for itself, according to owner Scott Kalwai. "I can't compare it to the cash flow of a normal bar; it's not apples to apples," he said. "Beer sales have been my bread and butter; that's where I make my money. We sell a lot of beer. I doubt I'd be selling anywhere near this amount if it wasn't for this concept."

A bonus is that his customers can also sample beer by the ounce. Ruins Pub features a range of beers from cider to imperial stout and Kalwai said they put one to two new beers on each day so people can try something different each time they're in. "There's a bar with like 113 beers on tap down the road from us," Kalwai said. "That's great, but it's impossible to try all the beers. Here, if you want to try something, you pour it and you like it or don't. It's immediate feedback to find what you like as fast as you want." n

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r ESSENTIALS a B EVERYTHING FOR YOUR BAR IN ONE PLACE.

ers, n e p O Bottle ls, Trays… e Bar Tow

, s k n i Dr s d n e Food, Tre. & mor

rs, e r u o P , lers …Mudd & Glassware! rs Straine Ask your Reinhart® Sales Consultant for more information on our bar guide! rfsdelivers.com l tracsdirect.com

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by Audarshia Townsend

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ue Kim-Drohomyrecky boasts one of the most envious jobs as the wine director at the Intro restaurant in Chicago’s Lincoln Park. Every three months or so, she completely revamps the wine menu as Intro brings in a new chef who transforms the restaurant into his or her concept for a season. It’s rewarding, yet challenging as she must take into account the chef’s personality, restaurant concept, menus and guest profile before she sits down to plan the wine list. There’s much to consider, from price points and dining style to whether the chef or customers

prefer a particular region. It’s something that takes skill, a great palate—and patience—and it doesn’t hurt that she’s clocked in more than 20 years in the hospitality industry and has planned wine lists at restaurants she’s owned in the past.

Kim-Drohomyrecky.

“The most successful wine programs understand the food that’s going out, understand the audience and understand the price points,” explains Kim-Drohomyrecky. “At Intro, specifically, each chef has a different field of perspective. The consumer is something where I can gage is going to be more of a discerning audience, and the price points we mitigate based on who and what are coming in.”

She uses as an example the first chef in the series at Intro: C.J. Jacobson, a southern California-based chef specializing in cuisine and ingredients from the region. Kim-Drohomyrecky paired wines with his five-course tasting menu. Jacobson preferred wines from the southern California region, so Kim-Drohomyrecky used those, plus some wines that were “quirky and global that fit into his cuisine.” She built a list that matched the profiles of his cuisine: umami, natural and vegetables, for wines that were earthy, contained high acidity, with medium body and didn’t have too much tannin structure in them.

That’s a lot to consider, but at some point, it must get fun, right? At some point, restaurants like New York favorites Blue Hill, Eleven Madison Park and Terrior—which were all named to the World’s Best Wine List for 2015— created, through trial and error and plenty of consumption, their very first wine lists. Each one of those venues boasts stellar relationships between front and back of the house, which is key. Get everyone on board with what you’re trying to accomplish, stresses

“His food profiles surprisingly married with a lot of Mediterranean wines,” she said. She also discovered while working with Jacobson that his menu didn’t require higher-priced wines. “It made no sense to have a $40 bottle of wine (on the menu) and then a $300 bottle of wine,” she explains. “We focused on looking for a sweet spot on our list that made sense relative to the check average. We focused on offering bottles from $40 to $125 because the (food) check average was $75 to $95.” Kim-Drohomyrecky says that Intro’s rapidly changing concept keeps her on her toes. She’s creating food-wine pairings she’s never considered before and it helps expand her knowledge on what’s out there to consume. She’s also found that diners are likely to spend more money on wine by the bottle when they order full entrées as opposed to tasting menus with four or

WINE AND CRAFT BEER 101

five courses. “I’ve had to bulk up our wine program,” she says. “It’s the biggest it’s ever been and we’re adding to that mix—because now people are more responsive. They do a glass and then invest in a bottle because they have bigger entrées.” Yet, she advises that restaurants aiming to make a profit off their wine programs should also consider bulking up the by-glass options. “The glass pour programs are where you try to find ways to make sure your margins are better. That’s where you try to find that sweet spot. “The higher-end wines you take less of a markup on because you want people to be able to enjoy those and you don’t want to price yourself out of that market, but you want to have it. Your glass pour program allows you to run a 25 percent cost, which helps you with your high-end wines that you may price at a 33 percent cost, which lands you right around 27 percent (overall). That’s what you should be shooting for.” In the end, says Kim-Drohomyrecky, it’s all about building a program that is cohesive to the food. “I have always looked at the wine program as something that as you look at your menu by the time you flip it over to the wine list, you think ‘This makes sense.’ “Like you would not put Cabernetdominant wines into a (vegetarianfocused) restaurant. I’m working on a new sushi restaurant (Naoki Sushi) right now and I am not going to put big boy Cabs on there because it’s going to overpower the food. And the size of the (dining) room is small, so why would I have a three-page wine list? It needs to be nimble; something that can be changed quickly.” City Winery founder Michael Dorf started off as a wine enthusiast when

he opened the first location of the live music/wine restaurant/winery hybrid in New York. But along the way he focused on curating cohesive lists that made sense to him and his customers. He says he learned more about wine simply by drinking it and taking classes.

He also recommends checking out the Coravin system for restaurateurs looking to preserve wine inventory. It’s ideal for wines-by-the-flight or winesby-the-glass program as a “needle” goes right through the cork, so it never sees air.

“(Right out the door) we were able to put together a fantasy list of 400 to 450 wines and had to decide how to divide it up,” recalls Dorf. “Most of the wines were from California and Oregon, and then Old World wines from France, Italy and Spain.”

“The needle is microscopic,” he explains. “You never have to worry about the wine going bad. You can do little tastes. You never lose any air. It has a chance to revolutionize the wine industry—along with tap wines.”

But once City Winery’s winery program was up and running, Dorf found himself in a unique position not available to most wine-focused establishments. He could offer an exceptional wines-bythe-glass program because the wines he produces are about immediate drinking. Seventy-five percent of the vino City Winery produces does not go into a bottle and are instead aged from three to 18 months in oak barrels, then moved to 60-gallon stainless steel tanks. That allows them to be very efficient and environmentally friendly. On a busy night, Dorf says, they’ll sell about 1,000 glasses of wine. “In this way, we’re saving bottles, corks. And when you put wine in the bottle you have to add extra sulfites and preservatives to prevent it from going bad. We can make wine on site, put it into stainless steel when it’s ready, and then serve it by the glass in an efficient cap system. We never have any waste. It is very eco-friendly.” Another way to be efficient and ecoconscious, says Dorf, is to offer a tap wine program. He adds that more distributors like Silvertap Wines, Tap 26 and Vin Tap Wine are starting to provide this service. “I think you’re going to see more and more examples moving forward of tap wine as a concept.”

For Paul Courtright, part of building a beverage menu that “has something to say” is taking part in the overall conversation in the world of wine, beer or cocktails. The industry vet previously served as the beverage director for two restaurants in Austin, Texas, and helped build and maintain their wine, beer and cocktail programs. He now works at Candid Wines, so he believes that it’s essential to interact with quality sales reps, worthwhile blogs, newsletters, books and servers. “That not only helps put a beverage program in a larger context, but it helps drive sales by including your guests in an experience that exists within and outside your restaurant,” he explains. But part of that experience should not be overly verbose menus, Courtright says. He prefers that the beverage menu mirrors the food menu in terms of categorization and description. “In my opinion, the best way to include the guest in the overall experience of the restaurant is to make sure that your staff has the training to actually have a conversation with the guest. Confident servers who can answer questions thoughtfully rather than reciting a script put the guest at ease. In the end, it’s less about educating the guests than it is including them in the dialogue to whatever degree they wish and having that be a part of their experience.” n SPRING 2016 RFSDELIVERS.COM 85

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Don’t get us wrong, we love a fried egg roll or crunchy wonton as much as the rest of America. But for those looking to delve deeper into this appealing cuisine, and meld the hot, the spicy and the sweet with authenticity and respect, the appetizer tray may be completely transformed in 2016.

There’s much we can learn from Asian cuisine, particularly the emphasis on building and balancing flavors within a dish, says Mike Kostyo of Datessentials, a research firm for the foodservice industry. For instance, the key to Korea’s classic bibimbap is the way the marinated vegetables and beef play off each other; a very different taste experience than brushing beef with sriracha sauce and placing it on a skewer. Sweet flavors are more common than expected, but cheese isn’t used as frequently as it is on the American appetizer menu. Start with appetizers and sides that already have high penetration on menus, advises Kostyo, and take them to the next level. “Consumers are already familiar with dumplings, egg rolls and wontons, so operators looking to expand on that can incorporate more authentic flavors and ingredients.” Begin with a wellknown ingredient, like a dumpling but add togarashi and sashito peppers to evoke a more genuine Asian experience. Consider these: xiaolongbao, or Chinese soup dumplings; goi cuon, Vietnamese spring rolls; lumpia, Filipino egg rolls filled with lobster or crabmeat; and bao, steamed buns with a variety of fillings. Don’t be intimidated by the surge of Asian-centric offerings, as

chains like Ippudo Ramen from Japan, BonChon and Bibigo from South Korea, Little Sheep from China and Jollibee from the Philippines, arrive stateside. Chef casual and fine dining restaurants continue to incorporate the cuisine as well, such as Pok Pok’s take on the foods of Thailand, now open in Portland, LA and NY. On Chicago’s west side, Matthias Merges drew on his Japanese travels and high profile as executive chef at Charlie Trotter’s to launch Yusho, inspired by the energy and sensibility of the culture and cuisine. “The presentation is clean, uncluttered and precise; product is first and foremost,” he says. “Being an American from Chicago, I did not want to copy or recreate a Japanese restaurant or Izakaya,” explains Merges. “I wanted to create a cuisine and environment which was unique but spoke to place.” Yusho delivers on all levels, serving up more than just a meal to a savvy dining public. “The biggest misconception people have is that all Japanese food is based around sushi, and this could not be further from the truth,” says Merges. His menu stretches way beyond, starting with appetizers like crispy fried chicken in a puffy bao (bun), loaded French fries served with sudachi-chili mayo, lamb tskune accompanied by charred shishitos and Szechuan pepper…and bowls of luscious ramen. continued on following page...

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beyond asian appetizers are springing to life on american menus By Mindy Kolof

egg rolls tried and true:

ubiquitous and beloved, these appetizers have staying power with american diners: • Wontons

• Egg rolls

• Dumplings

• Spring rolls

• Chicken wings in hoisin sauce

• Pot stickers

• Chicken teriyaki skewers

• Crab Rangoon • Satay

movers and shakers: these are coming on strong. “Diners are becoming more familiar with these fast-growing dishes, but they are still new, exciting and can keep your menu on trend,” says Kotsyo. Shishito peppers, pan seared with oil, sea salt and pepper.

Sashimi, thinly sliced raw meat or fish; unlike sushi, these are made without rice.

Sichuan peppercorns, that add a kick to meats, noodles, stir fries, even cocktails.

Tempura for those who relish a taste of the deep fried, lettuce wraps for those who don’t.

Bahn mi, in slider form. Bibimbap, this Korean signature dish - a mix of steamed rice, cooked vegetables and gochuchang paste, made of seasoned red peppers - is rapidly ascending on U.S. menus, up 166 percent in the past four years. Bao, soft pillowy buns, popular for dim sum, steamed and stuffed inside with anything from meat to eggs; try cha sui bao, filled with barbecued pork.

matthias merges yusho, chicago il

Sririacha hot sauce, already at the top, but its popularity is still growing. On the radar is ponzu, a tangy Japanese sauce made from rice vinegar, rice wine and citrus that can be used for dipping and marinades. Yuzu, a citrusy fruit with a bite; the zest and juice are ideal for ponzu sauce, vinaigrettes and cocktails. Togarashi, red chili peppers and other condiments used to bring out the flavors in Japanese food.

Bok choy (Chinese cabbage) and Edamame (boiled or steamed soybeans).

Source: Datessentials

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Further south in downtown Chicago is Momotaro, where chef Mark Hellyar is inspired by Japan’s blend of cultural history and forward-thinking innovation. Hellyar’s aim was to offer fare based on everyday foods eaten in Japan, and make it accessible to American diners in a modern environment. He’s succeeded brilliantly at both, packing the multi-level restaurant nightly, and winning a clutch of prestigious awards for his menu of more than 85 distinctive dishes. The cuisine is inventive, even playful – favorites include the “Momotaro Tartare” that tastes like meat, looks like meat, but contains only the sweet Japanese Momotaro tomato with Maui onion and shiso; plates of mentaiko spaghetti based on a 1950s Tokyo recipe (hot pasta with marinated pollack roe, mayonnaise, butter, chili oil, soy and ginger juice); and curry udon, a hearty bowl of long noodles,

curried pork and shishito peppers. What it’s not is a fusion menu, Hellyar stresses, he keeps it strictly Japanese.

mark hellyar

momotaro, chicago il

While Hellyar is not Asian, he has an intense passion for the cuisine, and encourages other restaurateurs to try it. Some starting points might be mixing up some mentaiko mayonnaise to use as a unique dipping sauce, or stirring up a simple miso soup with authentic ingredients, or trying your hand at chicken karaage (Japanese fried chicken), which he calls “a totally different eating experience than the American version.” Hellyar’s excellent advice: “You don’t need to be Asian to serve authentic dishes, but you need to do your research and always respect the cuisine.” n

the southeast asian influence Interest in Vietnamese cuisine continues to rise, according to World Bites. These delicacies have the potential to become new mainstays of the mainstream, so keep an eye on: Bahn mi, the sandwich maker. A crisp baguette that can be stuffed with barbecued pork, veggies and pate for sliders and tacos, or with ice cream and peanuts for a unique dessert. Bahn xeo, crepes or sizzling cakes, made from a batter of rice flour, turmeric and coconut milk, stuffed with shrimp, pork and bean sprouts. Goi cuon, spring rolls, often wrapped in rice paper, making them ideal for the gluten-free diner. These can be stuffed with shrimp, pork, herbs and rice noodles and dipped in a variety of sauces - try peanut, chili or hoisin. Chao tom, a sweet dish, with shrimp, meat pate flavored with pork, fish sauce, garlic and spices, all wrapped around a fresh sugarcane that’s meant to be chewed, but not eaten, at the end. Chuoi chen, a Vietnamese-style banana split, featuring batter coated, fried bananas served with dipping sauce or ice cream.

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ORIENT YOURSELF TO THE

Flavor Secrets OF THE FAR EAST

By Mary Daggett

How could so many remarkable creations be developed from two simple Asian staples – rice and noodles? The region’s fine chefs have long harnessed the flavor wallop of fermenting everything from fish to soybeans. They long ago unlocked the secrets of the region’s special spices and herbs – and how to use them to enhance their cookery. Here are some of the most time-honored and indispensable flavor enhancers from the Far East, and some trends.

Soy Sauce This all-purpose flavor tonic fermented from soybeans has been used throughout Asia for centuries. It is the perfect dip for sushi/sashimi, egg rolls, spring rolls, etc., and, it’s the go-to enhancement for stir fries, rice dishes and noodle bowls. It is perhaps one of Asia’s most important contributions to the worldwide pantry.

Fish Sauce Fermented from anchovies (or an alternative fish), salt and water, fish sauce has an intense salty flavor. It is used across the region as a seasoning and an ingredient. Fish sauce is often used in Korean kimchi and has many other applications where strong flavor is desired.

Chinese Five-Spice Powder This mix, usually of star anise, cloves, cinnamon, pepper and fennel seeds is used as an all-purpose seasoning in many Asian dishes.

Wasabi A root vegetable also known as Japanese horseradish, wasabi is believed to have health benefits. It is used as a condiment in most sushi/sashimi restaurants. Its pleasing green color and creamy texture make it appear benign, but too much of this good thing will definitely jolt the senses. It is often paired with soy sauce and fresh ginger to cut the heat.

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Orient Yourself to the Flavor Secrets of the Far East

Ginger Highly valued throughout Asia, young fresh root ginger is an aromatic addition to many dishes, and is often served shaved alongside sushi/sashimi. Dried root ginger is used as a pickling spice. Ginger is believed to have medicinal benefits.

Chilis While some chili varieties are indigenous to Asia, many made the journey from the Americas. Varieties are chosen by how much heat and flavor are wanted. Chilis are used as an ingredient and made into oil, paste and powder for different applications. In Korean cooking, for example, the making of Bibimbap, one of the country’s signature dishes, requires either Kochujang (chili pepper paste) and/or Kochukaru (chili pepper powder).

Lemongrass Although it closely resembles spring onions, lemongrass is actually a bulbous herb in the grass family that imparts intense lemon flavor. The lower bulb portion is used as an ingredient in many Asian dishes. The stem portion is used to flavor soups and sauces, but is removed before serving. Lemongrass enhances the flavor of chicken, fish, seafood and beef.

A Few Additional

Asian Secrets Gone Mainstream

• Star Anise – star-shaped fruit of Asian evergreen tea. Infuses licorice flavor. • Turmeric – related to ginger, but without the heat. Adds musky flavor and rich color. • Plum Sauce – sweet and sour dipper for dim sum, made from plum juice, sugar, salt and vinegar. • Hoisin Sauce – dark, thick sauce with sweet and salty taste used to glaze foods and for dipping. • Rice Vinegar – used to balance flavors. • Dashi – this broth, made from kombu (Japanese seaweed) and dried bonito fish flakes, is the basis for miso and other soups. • Matcha – tea used in traditional Japanese tea ceremonies. Its finely ground powder is used as a flavoring and dye for soba noodles, in green tea ice cream, Japanese confections and more. n

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Asian Cuisine Steeped in Tradition and Exotic Allure By Mary Daggett The people of the Western Hemisphere have long had an insatiable curiosity about the culinary treasures of Asia. European explorers brought home the secrets of fantastic dishes made with rice or noodles, unusual vegetables and fish, flavored with exotic spices and sauces that were foreign to the Western palate. These spell-binding dishes were incorporated into the cuisines of Europe faster than one could say Marco Polo, and formed the basis for some of the first forays into fusion. There are myriad nuances, influences and preferences in Asian cuisine. Each region developed its own unique traditions, cultivated its own special ingredients and devised distinctive

methods of preparation. Rice and noodles are the staples, with vegetables, fish, seafood and meat all playing major roles in this dramatic culinary theater. Spices, herbs and sauces all joined hands in flavor enhancement, fragrance and a panoply of colors and textures. Independents and chains in the U.S. have found commercial success with the authentic foods and flavors of Asia. For example, David Changâ&#x20AC;&#x2122;s Momofuku Noodle Bar caused a sensation when it opened in New York in 2004. The chef has since developed an Asian restaurant dynasty, including Ko, his multi-course tasting menu concept. Grab your chopsticks, and join us for an excursion into some of the best eats of the East.

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china

The lively banquets of China are legendary. Feasts are served family style from large platters, placed on lazy susans so that all can share. China is a vast country, with many diverse cooking styles. Three of the most prevalent in the United States are Cantonese, Szechuan and Hunan. The proliferation of Chinese restaurants here is testament to the food’s universal appeal. Here are several traditional faves. Peking Duck

Dim Sum

This time-honored delicacy was once reserved for the imperial palace in old Peking. In modern Beijing, it’s served to the masses. Birds are roasted to perfection, and presented whole at tableside. The crispy skin and succulent meat are thinly carved, and tucked into pancakes with scallions and hoisin sauce. This is exactly how the dish is served at Michelin-starred Wing Lei in the Wynn Las Vegas.

One of the most revered Chinese traditions is Dim Sum, the loud and energetic Cantonese brunch. Bite-size delicacies – steamed dumplings, spring rolls, pot stickers and buns filled with savory specialties –are presented in bamboo baskets and small plates on wheeled carts. Yank Sing in San Francisco is considered one of the best and has served top-notch Dim Sum since 1958.

Korea Due to their close proximity, the cuisines of Korea and Japan have similarities, including the presence of rice at nearly every meal. Rice was not indigenous to Korea; thus, when it was first cultivated, it was considered most precious. Bibimbap

Kimchi

This versatile rice dish is served in a sizzling hot stone bowl called a dolsot. “Bap” means “bowl of rice” in Korean. A variety of ingredients can appear in the dolsot, and the dish is topped off with a fried egg. At Bbbop Seoul Kitchen in Dallas, poetic license turned “bap” into “bop.” The Spicy Spicy Bop is made with pork or chicken, corn, mushrooms, pickled carrots and cabbage (kimchi), garlic and red pepper oil.

One characteristic of Korean cuisine is the abundance of side dishes. The beloved kimchi is by far the most popular. This fermented dish is made with vegetables (napa cabbage is most prevalent) and seasonings.

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Parachute in Chicago serves both of these Korean specialties to much acclaim.

Vietnam

Vietnam has emerged as an important destination for foodies. This nation’s enviable position with the South China Sea running along its entire eastern coastline ensures an abundance of seafood available to chefs, street vendors and cooks. Pho

Banh Mi Sandwich

Pho is one of the signature dishes of Vietnam. It is basically an aromatic broth with rice noodles, complemented with meats, seafood, herbs and various other ingredients.

This east-meets-west sammy features a crusty French baguette (introduced to Vietnam during the French colonial period), stuffed with grilled meats, pate, pickled vegetables, fresh herbs and mayo. Oohlala! in Morris Plains, New Jersey, specializes in both Pho and Banh Mi, with interesting variations of each.

Japan

The chefs of this densely populated island nation have turned cookery into an exquisitely refined art. The word “umami” was coined in Japan. It stands for pleasant, savory taste -- which joined sweet, sour, bitter and salty as the fifth basic taste. One name stands out as the epitome of Japanese fusion – Nobu. Chef Nobu Matsuhisa was born in Japan, immigrated first to Peru then the U.S., and built a culinary empire that today includes 22 locations worldwide.

Sushi and Sashimi These masterpieces have legions of devotees, and showcase the elegance and skill of an accomplished chef. The word “sushi” means “sour taste” in Japanese. All sushi dishes contain rice laced with vinegar. Nigiri sushi is a bite-size ball of rice topped with raw or cooked fish or seafood. Maki is the term for sushi that is rolled into cylinders wrapped with sheets of dried seaweed (nori). The word “sashimi” means “pierced flesh,” and in restaurants, it is basically just raw fish with no rice. At the acclaimed Nishino in Seattle, you can order from the menu or leave it up to the chef.

Tempura Another famous Japanese import is tempura, in which jumbo shrimp or other seafood and vegetables are dipped into a light batter and deepfried. The trick here is to perfect the batter so that it doesn’t absorb oil. A light sauce of dashi (dried fish and seaweed stock), soy sauce and rice wine is the perfect accompaniment. Sushi Muramoto in Madison, Wisconsin, serves up a fine Shrimp and Asparagus Tempura with spicy mayo for dipping. n

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t o o R e h T t I of l l A By Mindy Kolof

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ONE OF THE LATEST TRENDS IN CULINARY ARTS IS y r t s e LITERALLY ROOTED IN OUR c n a od While currently cultivating a following in creative kitchens nationwide, the root-to-stalk movement is very simply a responsible, economical and practical approach to consumption practiced in American farm kitchens for centuries.

Once considered food waste, the stalks, stems, roots, tips, fronds, and ribs of kitchen produce are being creatively and seasonally incorporated into a wide variety menu items in restaurant and dining operations of all kinds. “Everyone likes to put a label on this... hoof-to-snout, fin-to-tail, root-to-stalk, farmhouse cuisine, but really it’s about cooking logically,” explains Jacob Saben, sous chef at Publican Restaurant in Chicago. “Cook what is in season, what is locally available, be creative and use as much of it as you can and everyone is happy.” Sustainability practices and local food sourcing are increasingly important directives among chefs and their environmentally conscious customers. Sourcing food from local farms and ranches ensures a fresh, high-

ROOT-TO-STEM

quality bounty but also supports the local economy, and greatly reduces a restaurant’s waste and the often-expansive carbon footprint created by global food storage and transportation. Using all of the plant, or animal, respects all the resources invested in its growth and harvest. Operators who embrace the movement will eventually reduce overall food cost. Root-to-stalk may be evolving into less of a trend and more of a practical and respectful philosophy that is rooted in the history of food cultivation itself. “Even in a place like New York where we’re removed from the soil, I see many students interested in where their food comes from, and it all ties into the idea of not wasting food,” explains Sabrina Sexton, program director at the School of Culinary Arts. “We started composting but it’s even better when not a lot has to go into the compost. Ethically it’s good, and a way to maximize profits as well.”

continued...

starter kitchen

(Courtesy of Tara Duggen, cookbook author and chef-trained at San Francisco’s California Culinary Academy) Very thinly sliced kale stems in salads (remove the stems first and thinly slice, then serve with kale leaves for crunch

Chard stems. Just cook them longer than the leaves or separately. They have a delicate flavor and texture if you cook them properly. You can even batter and fry them or gratin them

Carrot tops are really good in robust fresh sauces like salsa verde, or when paired with strong flavors like capers and anchovies and garlic

Apple peels and cores can infuse a lot of flavor and pectin into a sweet "broth" that you can use as is or cook down into a jelly

Watermelon rind. Go beyond old fashioned pickling. You can do quick pickles for salads, especially paired with the sweet melon itself

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the root of it all

CONTINUED

While sustainability and economics are obvious benefits of sustainable kitchen management, the most compelling reason for restaurants to introduce root-to-stalk to customers is taste. While the label may not sound appetizing, root-to-stalk cooking actually enriches standard fare with deep, uncommon flavors and colors.

leaves can be chopped and grated into a robust slaw according to Sexton. She also suggests using the delicious greens from turnips, Swiss chard and radishes, not just the stalks. When fava beans are in season in the spring, Publican Restaurant likes to use the whole plant, not just the beans, for pestos and purees.

“I always like to think about creativity and flavor first,” says Tara Duggan, chef, journalist and author of Root to Stalk Cooking: The Art of Using the Whole Vegetable. “Using these other parts of vegetables and fruits gives you new ways of working with the vegetables and uncovers new flavors and textures. For example, the long stalk and fronds from fennel are sweeter than a fennel bulb and have a stronger anise flavor, so you can use small amounts of them for a kick of flavor. You can try candying the stalks for desserts or cocktails, or using the fronds in place of dill in fish and vegetable dishes.”

Chef Saben recommends that chefs and their food buyers do a little research before experimenting with root-to-stem cooking: “The first step is to go to the local farmers' markets; talk to the farmers and vendors, develop a connection with the food and your source, and you will get an entirely new understanding of the many varieties of vegetables available, how to use them and when to use them. Only use what’s in season; some vegetables have a very short season so we like to cherish them and celebrate it on our menu.”

Ultimately, root-to-stalk challenges your kitchen to discover new flavors and be more creative in using all parts of the vegetable to make the most of their ingredients. Diners are always looking for something new and different and chefs willing to go back to the farm to discover and present uncommon or robust flavors not found in a grocery store package may inspire their customers. The root-to-stalk item can be the main attraction, or simply an unusual accent to enhance flavor. Presenting memorable new textures and flavors to seasonal menus also creates the opportunity to differentiate your menu from the competition, attract sustainability-conscious Millennial diners, and develop a relationship with curious foodies. Discarded in most kitchens, broccoli stems and

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Menus dedicated to locally sourced farm produce are constantly changing with the seasons, according to Sexton. “Micro seasons are trending now; some veggies are only available for two weeks in September, and that means a very different relationship with how you source your products, it’s definitely a trend to change the menu rapidly and put something on as a special for a few days.” While very little is in season during the winter months, the more advanced practitioner of farmhouse cuisine turns to their pickled produce and preserves to accent cold-weather menus with a taste of a bygone season. “We serve pickled corn in January to bring customers back to the crisp taste of summer,” remarks Saben. n

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o n e t s wa ! e r o m At 2.3 billion tons, the amount of food lost or wasted every year is equivalent to more than half of the worldâ&#x20AC;&#x2122;s annual cereal crop. (Food & Agriculture Organization of the United Nations, 2011)

2.3 BIL. TONS

55% 55% of consumers say they are willing to pay more for responsible environmental practices. (Nielsen Survey, 2014)

222 MIL. TONS 22%

Every year consumers in rich countries waste almost as much food (222 million tons) as the entire net food production of subsaharan Africa. (Food & Agriculture Organization of the United Nations, 2011)

22 percent of U.S. food waste is derived from fruit and vegetables. (Study by Natural Resources Defense Fund and Harvard Food Law & Policy Clinic, 2013)

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A T

“As long as people don’t have loud conversations on their phones in the dining room, I’m fine.” —Chris Cosentino Chris Cosentino adheres to a nocell phone policy during shifts.

The Cell Phone Debate Is It Proper Etiquette To Use Mobile Devices In the Dining Room, Kitchen? by Audarshia Townsend

Cockscomb is anything but quiet. Located in an industrial building in San Francisco’s chic SoMa (South of Market) neighborhood, the new American-focused eatery can certainly handle the noise. Its two-level structure is composed of raw concrete walls, soaring ceilings, a half-circle balcony perched slightly over the dining room and an open kitchen. That’s why diners using cell phones is the last thing on chef/owner Chris Cosentino’s mind. They’re not much of a distraction. And though more customers text and use social media than talk on the phone, at this point he couldn’t stop them if he wanted to. “As long as people don’t have loud conversations on their phones in the dining room, I’m fine,” says the

“Top Chef Masters” winner best known for perfecting haute cuisine offal dishes. “I’m mostly focused on what’s going on in the kitchen. I do have a 100 percent open kitchen, but whenever a phone does ring, which is pretty rare, and I can hear it, the person instantly shuts it off or answers it.” Diners using their phones to talk typically take their conversations outside, adds Cosentino, but those using social media conduct those interactions in the dining room. “Guests are always going to use (their cell phones) because they’re taking pictures of their food more than ever. Because ‘it doesn’t happen unless you tweet it or Instagram it,’” quips Cosentino. In a sense, he believes, it’s free advertising for the restaurant when satisfied customers gush on social

media about their experiences as they’re experiencing them. “If they are smart, everyone in the restaurant business will realize that customers taking photos of their parties having fun or the food presentations is good publicity and a part of a positive customer experience,” adds Tim Borden, a managing partner of the Chicago-based A-List Marketing Solutions, who has consulted for more than 1,000 bars and restaurants in 25 major metropolitan areas since 2000. “We have no business interfering,” he continues. “In fact, we should encourage it! Fifteen years ago it would have been a dream come true for a customer taking a photo of our food and making the effort to share it with their friends.” continued...

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“If they are smart, everyone in the restaurant business will realize that customers taking photos of their parties having fun or the food presentations is good publicity and a part of a positive customer experience.”—Tim Borden But, there are still industry naysayers who believe guests using their phones are missing out on the full experience of the restaurant. Borden strongly disagrees. “We don't get to dictate to customers what their experience should be,” he insists. “Industry folks I hear getting surly about this are craving a ‘proper respect’ for their time, effort and expense. I sympathize, but in 2016 the public is not impressed by much, and they want to have a night out on their own terms.” Cosentino believes that instead of fighting change, more restaurant owners should embrace it and capitalize on it. “(As a restaurateur), you have to use it to your advantage because it’s never going away,” he advises. “I have some chef friends who actually encourage people as long as they hashtag the restaurant. It’s a very cool thing and it’s been very smart for them.”

100 RFSDELIVERS.COM ISSUE 2, 2016

How About Staff?

But while he applauds the use of phones in his restaurant from customers, he adds that there’s a time and place when staffers should use them. “What I have seen a lot of lately in the restaurant industry is that cooks do not take smoke breaks anymore. They take Instagram breaks. They leave the restaurant and go outside and they look at Instagram and Twitter.” Cosentino admits he’s an avid social media user because he “definitely sees the instant reaction when you post something,” however, he reserves using his phone as a tool during service. “I have conversion apps on my phone. I have the new Google translator so I can translate recipes in other languages and read (international) books that I have never been able to read, so I think phones are very beneficial,” he says.

He adheres to a no-cell phone policy during shifts, and industry expert Tim Borden is in complete agreement. “Smart phone use by staff during shifts is a tough issue,” says Borden. “Most venues don't allow it because staff tends to become distracted and service suffers. I wish there was a way to mitigate this, as we could gain a lot of publicity for the venue and improve customer-staff bonding. If, for example, a bartender could snap a photo of a couple at the bar and post it with a complimentary comment. Perhaps as our use of social media and mobile devices continue to mature this will be possibility.” n

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OF O PO DE

R& AB ET V I E OR AN G SE

Ten Things Every Host and Hostess Should Know By Mindy Kolof

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“As the initial symbol of the restaurant when guests arrive, the host plays a critical role in crafting the overall dining experience,” says Ty Fujimura, owner of Arami and Ani restaurants in Chicago. “It’s so much more than just checking in a guest and seating them.” The requirements appear deceptively simple: greet arriving guests cheerfully, escort them to their table and present the menu, with or without a flourish. As your shift goes on, you’ll manage table rotation, judiciously assigning tables to available servers while keeping in mind who are your go-to staff when the pace becomes frantic. You may also need to answer the phone, take reservations, communicate with the valet, and in some restaurants, handle take-out orders. What could possibly go wrong? Plenty, say those in the know…guests who demand the best seat in the house when every table is taken, unexpected walk-in crowds, last-minute reservations, diners who are all kinds of surly. Knowing the landmines ahead can help, so Restaurant Inc polled the experts at the front lines for some battle-tested tips.

Start the guest experience before they walk in the door. When you call to confirm diners’ reservations, seize the opportunity to mine for information so you’ll be well prepared when they arrive. Ask if they’re coming in for a special celebration…and be sure to weave in the information when you greet them in person. It’s one of the reasons behind the success of Chicago’s Michelin Guide Bib Gourmand-listed Japanese restaurants, Arami and Ani, according to owner Ty Fujimura. “That says to the guest we are willing to go the extra mile before they even come in.” Taking a reservation is also the perfect time to ask about dietary restrictions and allergies, says Ray Camillo, Blue Orbit Restaurant Consulting, who uses his two-plus decades of experience to launch a roster of thriving restaurants nationwide. “However, the host should be prepared to receive this information at any point, and when they do, it should be treated like gold and passed privately to the server. People can be sensitive about this and not want to discuss it on the way to their table.”

Consider the valet part of the greeting team. Communicate with them constantly, tell them the evening’s specials, and most importantly, the current waiting time. You’ll not only gain the valet’s gratitude, but your boss’s because “doing this right can be critical to the restaurant’s profits,” says Camillo.

3 4

Track every guest’s preferences...and wow them with that knowledge when they return. Software like Open Table enables the host or hostess to easily enter notes on their guests’ previous experience, and food and drink choices. “We have a really loyal dinership, and we know up front if something wasn’t available on the menu last time they visited, or if they liked a particular dish,” says Fujimura. “We set ourselves up for success as much as we can.”

Have a plan B, always. The host needs to play a bit of Tetris with tables and seat guests with the right server at the right station at the right speed, while staying in constant communication with the kitchen. Use the restaurant’s software system to change the status of tables on an ongoing basis, and be aware of every phase of the guest’s experience, from initial seating through check drop. “All it takes is one or two tables to show up late, and hosts will need another strategy,” cautions Fujimura. “Don’t wait for it to go sideways, but keep coordinating with the servers and use your contingency plan.” At Arami and Ani, this can include breaking tables up, using the front bar’s spare tables and anything else needed to ensure guests are seated promptly

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10 Things Every Host and Hostess Should Know

5 6 7

Take control. “Run the door with confidence,” says Camillo. “Hosts need to keep control of the situation from minute one or the guest will seize it and derail you.” If that should happen, ask for help. “It’s not a sign of weakness,” assures Fujimura. “Knowing when to ask for help with a disgruntled customer is a strength that you recognize what’s needed to turn it around. Everyone on the team should feel responsible for the success or failure of the diner’s experience.”

Plan for walk-ins. While the lion’s share of your crowd may make reservations, set aside tables for spontaneous diners. “We’re deeply rooted in our neighborhoods, and it’s important that our locals know they’re always welcome,” says Fujimura.

The golden rule works here, too. “When a big party walks in unexpectedly, and you don’t have a table large enough to seat them quickly, immediately think ‘how would I want to be treated?’” says Fujimura. “At the very least, you’d want to be recognized, checked in, and offered a drink at the bar. Don’t be afraid to confront the problem right at the beginning, and assure your guests you’re aware of it…step up your service and cordiality, and communicate with empathy.”

8 9 10

Have the heart of a servant. “It’s really about deriving reward from making people happy,” explains Camillo. “The ‘guest right of way’ is an important concept for hosts to incorporate in their interactions.” That is: if you are walking by a guest, stop, turn to the side, bow your head slightly and acknowledge them…a practice that makes the guest feel important and respected.

You have five seconds to be likeable. “Think of your guests as carrying a mental balance sheet of positives and negatives. Assume they already have a few checks in the negative box when they arrive, and they really don’t want to think about the whole business of going out to eat. It’s up to the host to make those first few moments amazing, and start piling up credits in the positive column.”

Personality counts, but you can’t fake it. That five-second likeability test can only be passed with sincerity, says Camillo. “Look people right in the eye, smile, be friendly but not overly familiar, and try to have a full conversation. Make them feel as if you’ve been waiting all night just to see them.” Be sure and catch your guests on the way out, too. “If you’ve washed away the negative upfront, but now they’re leaving with a different mindset, thank them for coming in and try to find out what went wrong. You may be able to salvage the entire experience,” he says. n

And keep in mind what might be the most rewarding part of being a successful host or hostess – it’s considered a natural extension of management, so just follow the path to lead host, front-of-house manager or maître d’. 104 RFSDELIVERS.COM ISSUE 2, 2016

Elevated BAR & GRILL

TRUFFLED FRENCH FRIES 1 lb 1/4 oz 1/2 Tbsp

Russet Potatoes Truffle Oil Truffle Salt

GOURMET AND IMPORTED SPECIALTIES Powered by

ELK BURGER INGREDIENTS

PREPARATION

1/16 tsp 1/16 tsp 1/2 tsp 6 oz 1/2 oz 1 oz TT 1 each

1. Mix ground Elk with fennel pollen, ground juniper and smoked salt.

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Fennel Pollen Ground Juniper Salish Smoked Salt Ground Elk (#KA992) Huckleberry Jam Whole Grain Mustard LTO (Lettuce, Tomato, Onion) Pretzel Roll Truffle Salt #KC228

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2. Shape the patty and cook to the desired temperature either grilled or seared on flat top. 3. Serve on toasted pretzel roll, with whole grain mustard and huckleberry jam. Garnish LTO

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tracsdirect.com | gourmetfoodservicegrouprfs.com

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Should You Go Big and Go Digital with Your Menu? All Signs Point to Yes By Mindy Kolof

Laminated paper menus…so 2000s. Today’s eyes are increasingly drawn to the artistry of digital menu screens that connect diners and forward-thinking restaurateurs. With the promise of targeted marketing, sales boosts, environmental savings, and an immersive dining experience, it may well be digital’s time to shine at your operation. We checked out some basics to consider with Rich Ventura, vice chairman of the Digital Signage Federation and vice president of business development and solutions at NEC Display Solutions, and Ben Hardy, NEC product manager.

rmnoa357 / Shutterstock.com

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What are the benefits of digital menu boards? “Most important is the ability to remotely control and update content on the fly,” says Hardy. “That’s a huge advantage when you think about promoting new items on your menu, or kickstarting a lackluster seller.” The new FDA regulations mandating accessible displays of nutritionals and ingredients for consumers can also be complied with immediately instead of waiting for printed details. Switching up menus by daypart is easily accomplished and can be scheduled within the screen itself. Hardy has also seen digital menu boards used for emergency messaging and employee training. “Things change rapidly in the restaurant industry, and digital capabilities let you keep up,” says Hardy. What is required to set them up? A typical setup would includes three to four 42- to 46-inch commercial screens, mounting, tabling and a POS system. Commercial screens protect the investment, says Hardy, because if one signal goes down, another source will immediately take over.

Radu Bercan / Shutterstock.com

Is there a simpler approach? Absolutely. The best way to start might be with a USB and some 42- or 50inch screens, no POS system needed. “You can create your own content and plug it in, or use a PC,” explains Hardy. Whether you opt for full-blown or simple, professional mounting is strongly recommended. “If you have multiple screens, they won’t line up correctly,” cautions Hardy. The one-time investment in mounting ensures that your screens are perfectly calibrated. How about power? Surge suppression is advised as restaurants tends to have a lot of ‘dirty power,’ says Ventura. Menu boards should run on isolated power runs so that they’re not on shared circuits or even light switches. What kind of ROI are operators seeing for digital menu boards? Ventura recommends establishing the ROO (return on objectives) first before setting up the ROI. “Every situation is different, of course, but I’ve seen returns as high as 15 to 20 percent and as low as one to three percent,” he says.

Tips on what to feature in terms of content? Beyond displaying accurate caloric information and potential allergens, high-quality, realistic pictures of your dishes will build interest and influence purchasing behavior, helping to drive sales of your high-ticket items, according to Ventura. The graphics don’t need to be complex or full of motion; in fact that may distract from the whole intent of menu boards. Think beauty shots in rich, vibrant colors that zero in on the grill marks of your juiciest burger or capture the freshness of a crisp, green salad. Any other advice for the digital menu newbie? “Change your content frequently,” says Hardy, “don’t leave it static.” There are endless possibilities for creativity, from multi-screen set ups with compelling new product ads, seasonal specials, or the new wave of ‘takeover’ promotions a la movie theatres, in which one vendor controls the entire screen with a series of 30-second ads. The trick, as with any new technology, is getting started with a vendor you trust. n

Sign Language If you’re ready to give your menus screen time, the Digital Signage Federation recommends you ask potential vendors these questions: • If the server goes down, or Internet is unavailable, will the media players still perform? • Are you able to display multiple RSS feeds on the screen? • What is the pricing model? Purchase, Lease or Saas (software as a service) • What type(s) of software and/or hardware support do you offer? • What if I wanted to start small with the lighter version and grow it from there? • What OS (operating system) are you running on your signage media players? On your signage server? • What types of warranties are on your hardware and software? • What types of security features are built into your products? For more information: www.digitalsignagefederation.org

rmnoa357 / Shutterstock.com

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Keys to Reducing Server Turnover And knowing what to look for when hiring the right staff

If you run a restaurant or a bar, you are likely faced with a hundred different challenges in a day. How many of those challenges have to do with your staff? As a restaurant owner or operator, you are no stranger to the fact that employee turnover is a challenge. In fact, it is consistently one of the top challenges restaurateurs face year after year. However, coupled with labor challenges and an aging workforce, no one would blame you for arguing that things are feeling tougher lately. The loss of an employee at your restaurant is more than just a change in your staff. In fact, it’s all of these things: • Cost: in time and money you spent hiring a new employee. • Shift Changes: without prior notice, the loss of an employee can be disastrous to your shift scheduling. • Training: exposure to your restaurant and its operations is essential to onboarding a new employee. • Customer Experience: ramping up a new employee takes time and that can sometimes mean a dip in customer experience.

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2 YEARS

THE ANNUAL TURNOVER RATE FOR THE RESTAURANT INDUSTRY

56.6%

THE LOWEST THE RESTAURANT INDUSTRY HAS EVER SEEN TURNOVER

80.9%

THE HIGHEST THE RESTAURANT INDUSTRY HAS EVER SEEN TURNOVER

42.2% 62.6%

THE AVERAGE ANNUAL TURNOVER RATE IN THE U.S. LABOR FORCE

THE ANNUAL TURNOVER RATE FOR THE RESTAURANT INDUSTRY

WHAT OTHER ISSUES DO YOU FACE? How do you overcome them while also strengthening your restaurant business? The best restaurateurs know that it takes more than a good menu to bring guests in the door; good staff is clutch. So when thinking about retaining great staff, the key is discovering why servers typically leave and acting on a solution:

Reason 1: Pay + Hours

Solution 1: Be sure not to shortchange your highest performing employees and you’ll increase your chances of retaining them.

Reason 2: Internal Conflicts

Solution 2: Have your fingers on the pulse of staff engagement as much as guest engagement.

Reason 3: Lack of Opportunity

Solution 3: Take the time to set up regular check-ins on an individual level with your staff so you can understand their abilities and desires in the industry.

Thinking about hiring more servers to your staff? You’ll want to measure these five characteristics:

RELIABILITY • DEDICATION • AMICABILITY COOPERATION • COMMUNICATION You’ll notice that your top performers all share these qualities and they make up an ideal server profile. You work hard to create a good customer experience and that means that great food, a stellar atmosphere, and amazing service need to come together. By incorporating these solutions and measures, you will ensure a strong staff and profitability for your business. n Learn more or watch a demo at www.upserve.com.

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SUMMER SNEAK PEEK

Great Mexican Restaurants

ACROSS REINHART COUNTRY T

his summer, we’re heading south of the border. Well, not literally. But we are taking a culinary tour across a number of our Hispanic-style restaurant customers. Some are celebrated for their authentic Mexican cuisines while others focus on Tex-Mex. Some are newer establishments in their respective communities while others are tried and true, passed on one generation after the next. But no matter where they are located, they all do share that same drive and passion for success – and we think there’s something we can learn from each of them! If you’d like to contribute or be considered for content in the Summer issue or subsequent issues, email Team Reinhart at corporatecommunications@rfsdelivers.com.

THE PLACES LISTED ARE JUST A FEW WE HAVE OUR EYES ON FOR THE SUMMER ISSUE:

Baja Beach Biloxi, MS

We’ve put a Gulf Coast twist on traditional Tex-Mex cooking and the result is a deliciously unique menu we know you’ll love! To showcase these dishes we have built a restaurant just as special. Bright colors, rich design elements and the best beachfront views are waiting to make Baja Beach Biloxi your new favorite place.

To see more go to: bajabeachbiloxi.com

Chico's Mexican Restaurant Greenville, NC

With an intense focus on providing the very tastiest, genuine Mexican cuisine, our owners and kitchen staff use their own family recipes. These recipes originated in several regions of Mexico known for incredibly good comida. Today, we prepare these dishes in our restaurants using only the freshest ingredients and our secret blends of spices.

To see more go to: chicosrestaurant.com

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Jalapenos Mexican Restaurant Kansas City, MO

Come on in to discover the freshness and fun, family atmosphere for yourself! Jalapeno’s was born in 1991 in southern Johnson County. The two original partners parted ways, and Ben Hernandez opened the popular Brookside location in 1995. Be sure to try some of the local favorites, which include fajitas, our Jalapeno dip or fresh made salsa chopped up daily.

To see more go to: jalapenosbrookside.com

Manny's Cocina Onalaska, WI

Manny’s brings the ambiance and flavors of tropical Mexico to you in a very unique way. In addition to featuring authentic traditional dishes from Mexico, Manny’s offers seafood and sauces from the Pacific Coast region. All of our dishes are prepared “a la Cocina Fresca” — made fresh in the kitchen — a Spanish phrase that means exactly what it implies...freshly made sauces, produce, meats, and seafood prepared daily.

To see more go to: mannyscocina.com

La Fuente

Mexican Village

Serving the finest and most authentic Mexican cuisine in Milwaukee for the past twenty years. We are known for our romantic, open patio dining area and of course, our irresistible Margaritas and Fajitas. Whether it is a business luncheon, or an evening with your loved ones, our staff will provide you the most pleasant dining experience ever.

At Mexican Village we strive to make all of our dishes with only the highest quality ingredients and prepare them hot and fresh, right to your table. It is very important to our entire staff that your food be prepared and delivered on time, every time. Our menu is sure to please your craving for the best Mexican food as well as provide some alternative options. Gluten-free menu is available upon request.

Milwaukee, WI

To see more go to: ilovelafuente.com

St. Cloud, MN

To see more go to: mexicanvillagestcloud.com

from

our farmersÂ´ hands

to yours

Fresh produce is taking center stage

on menus across the country,

name to know. We work directly with the most reputable growers to bring you vibrant, versatile produce. Meeting stringent specifications for quality and food safety, from field to freshest delivery. The time is ripe for value and Good Roots is the

this fresh. Beginning with Good Roots. SPRING 2016 RFSDELIVERS.COM 111

CALENDAR OF EVENTS

Future Events for Foodies Tri State BBQ Festival Dothan, AL 04/08/16-04/09/16

Atlanta Food & Wine Festival Atlanta, GA 06/05/16-06/06/16

US Coffee Championships

Leland Wine & Food Festival

NYC Hot Sauce Expo

REINHART FOOD SHOWS Shreveport Division

Atlanta, GA 04/14/16-04/17/16

New York City 04/24/16-04/24/16

Food Safety Summit Expo & Conference Rosemont, IL 05/10/16-05/12/16

Leland, MI 06/11/16

DiamondJacks Casino & Resort | Bossier City, LA 04/07/16

Burlington Division

Champlain Valley Expo Center | Essex Junction, VT

Beer, Bourbon & Bbq Festival Charlotte, NC 05/07/16

Asian Food & Business Expo 2016 Philadelphia, PA 04/30/16

Gluten-Free Food Allergy Fest

04/12/16

Shawano Division

Shopko Hall | Ashwaubenon, WI 04/12/16

La Crosse Division

La Crosse Center | La Crosse, WI 04/17/16-04/18/16

Columbus, OH 04/30/16-05/01/16

Marquette Division

The 2015 National Restaurant Association Restaurant, Hotel-Motel Show 速

Marshall Division

Chicago, IL 05/21/16-05/24/16

New Orleans Wine & Food Experience New Orleans, LA 05/26/16-05/29-16

112 RFSDELIVERS.COM ISSUE 2, 2016

Upper Peninsula State Fair Ground - Ruth Butler Building | Escanaba, MI 05/11/16

Deadwood Mountain Grand Casino | Deadwood, SD 04/25/16

A D V E R T I S E R

TRACS® Direct

www.tracsdirect.com [pg. IFC, 01]

National Pork Board® www.porkbeinspired.com [pg. 03]

Markon®

www.markon.com [pg. 04]

Eagle Ridge®

www.rfsdelivers.com [pg. 07]

Hidden Bay® Lobster Tails www.rfsdelivers.com [pg. 13]

Tyson® FoodService

www.tysonfoodservice.com [pg. 17]

Texas Pete® - TW Garner® www.texaspete.com [pg. 23]

Unilever®

www.cambbellsfoodservice.com [pg.60]

McCain®

www.mccainideafeed.com/pairformore [pg. 67]

Sugar Foods Corp www.sugarfoods.com [pg. 101]

I N D E X

Reinhart® Direct Gourmet Food Group [pg. 105]

Good Roots™ Produce www.rfsdelivers.com [pg. 111]

Monin®

www.monin.com [pg. 113]

John Morrell®

www.johnmorrell.com [pg. 115]

Culinary Secrets™ Dressings www.rfsdelivers.com [pg. IBC]

Advertising Information: For rates and media kit, contact Andrea Wilson andreaw@newhallklein.com. When contacting our advertisers, please mention you saw their ads here. ©2015 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

SPRING 2016 RFSDELIVERS.COM 113

O P E R A T O R

I N D E X

643 Bar & Grill

Creekside Oyster House & Grill

Lettuce Entertain You Enterprises

Bowling Green, KY www.643sportsbarandgrill.com [pg. 46]

Sylva, NC [pg. 34]

Several Restaurants www.leye.com [pg. 15]

All’onda

The Crow's Nest

Lost Lake

New York, NY www.allondanyc.com [pg. 19]

Johnstown, PA www.thecrowsnestpa.com [pg. 44]

Chicago, IL www.lostlaketiki.com [pg. 24]

Ani

Damascus Old Mill Inn

Mana Food Bar

Chicago, IL www.anichicago.com [pg. 103]

Damascus, VA damascusinn.com [pg. 31, 38, 50, 55]

Chicago, IL manafoodbar.com [pg. 70]

Arami

DineAmic Group

Measure

Chicago, IL aramichicago.com [pg. 103]

Chicago, IL www.dineamicgroup.com [pg. 80]

New York, NY www.measurenyc.com [pg. 77]

Basil's on Market

Fig & Olive

Mediterranean Cruise Cafe

Troy, OH basilsonmarket.com [pg. 54]

Chicago, IL www.figandolive.com [pg. 75]

Burnsville, MN www.medcruisecafe.com [pg. 57]

Batch Gastropub

The Flatiron Room

Middleton's on Main

Miami, FL www.batchmiami.com [pg. 16]

New York, NY www.theflatironroom.com [pg. 78]

Wauconda, IL www.middletonsonmain.com [pg. 52]

Bite Catering

Fodder and Shine

Milwaukee Burger Company

Los Angeles, CA www.bitecatering.net [pg. 75]

Tampa, FL 33604 www.fodderandshine.com [pg. 62, 66]

Multiple Wisconsin Locations milwaukeeburgercompany.com [pg. 43]

Boil & Roux

The Franklin Room

Baton Rouge, LA boilandroux.com [pg. 37]

Chicago, IL 60654 www.franklinroom.com [pg. 79]

Chicago, IL www.mkchicago.com [pg. 62, 65]

Canal Park Brewery

Gloria Jean’s Coffees

Momotaro

Duluth, MN canalparkbrewery.com [pg. 48]

Several Locations www.gloriajeans.com [pg. 10]

Chicago, IL www.momotarochicago.com [pg. 88]

Chaney's Dairy Barn

Grizzly's

No Bull Country Club

Bowling Green, KY chaneysdairybarn.com [pg. 49]

Multiple Locations grizzlysgrill.com [pg. 42]

Fargo, ND www.nobullfargo.com [pg. 32, 45]

City Winery

Hale Pele

Oceana

Chicago, IL www.citywinery.com [pg. 85]

Portland, OR halepele.com [pg. 24]

New York, NY www.oceanarestaurant.com [pg. 70]

Cockscomb

Intro Chicago

Omaha Tap House

San Francisco, CA cockscombsf.com [pg. 99]

Chicago, IL introchicago.com [pg. 84]

Omaha, NE omahataphouse.com [pg. 16, 56]

County Barbeque

Lagomarcino’s

Otto's Pub & Brewery

Chicago, IL www.dmkcountybarbeque.com [pg. 62, 65]

Moline, IL www.lagomarcinos.com [pg. 11]

State College, PA ottospubandbrewery.com [pg. 16, 39]

114 RFSDELIVERS.COM ISSUE 2, 2016

Phoenix Tavern

Ritz-Carlton Naples Resort

Steak & Whiskey

Johnstown, PA thephoenixtavern.com [pg. 30]

Naples, FL www.ritzcarlton.com [pg. 24]

Hermosa Beach, CA www.steakandwhisky.com [pg. 79]

Pork & Mindy’s

ROKU

Tavern on Broadway

Chicago, IL www.porkandmindys.com [pg. 66]

Kansas City, MO ruinspubkc.com [pg. 71]

Newport, RI tavernonbroadway.com [pg. 36]

Presidio Social Club

Ruins Pub

Trapp's

San Francisco, CA www.presidiosocialclub.com [pg. 77]

Kansas City, MO ruinspubkc.com [pg. 81]

West Monroe, LA [pg. 33, 51]

Press Bistro

Sambar

Whitechapel

Johnstown, PA pressbistro.com [pg. 40, 58]

Culver City, CA www.sambarcc.com [pg. 77]

San Francisco, CA whitechapelsf.com [pg. 24]

Publican Restaurant

Smoke’s Poutinerie

Yusho

Chicago, IL thepublicanrestaurant.com [pg. 95]

Multiple Locations smokespoutinerie.com [pg. 20]

Chicago, IL yusho-chicago.com [pg. 86]

The Refinery

Smuggler’s Cove

Tampa, FL thetamparefinery.com [pg. 62, 66]

San Francisco, CA smugglerscovesf.com [pg. 24]

PRAIRIE CREEK HOT DOGS Contact Your Reinhart Foodservice Sales Consultant Today! For Additional Information Contact Your John Morrell Sales Rep at 1-800-423-6204 SPRING 2016 RFSDELIVERS.COM 115

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 March 7, 2016.*

description

units price contract

CBOT Corn

USd/bu.

361.00

May 16

CBOT Wheat

USd/bu.

464.50

May 16

CBOT Oats

USd/bu.

186.25

May 16

CBOT Rough Rice

USD/cwt.

10.72

May 16

CBOT Soybean

USd/bu.

884.00

May 16

CBOT Soybean Meal

USD/T.

272.70

May 16

CBOT Soybean Oil

USd/lb.

31.04

May 16

description

units price contract

ICE Cocoa

USD/MT

3,007.00

May 16

ICE Coffee "C"

USd/lb.

120.10

May 16

ICE Sugar #11

USd/lb.

14.59

May 16

ICE Orange Juice

USd/lb.

120.50

May 16

ICE Cotton #2

USd/lb.

57.55

May 16

description

units price contract

CME Live Cattle

USd/lb.

136.35

Apr 16

CME Feeder Cattle

USd/lb.

158.23

Apr 16

CME Lean Hogs

USd/lb.

70.80

Apr 16

*SOURCE: Bloomberg.com

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

116 RFSDELIVERS.COM ISSUE 2, 2016

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Fire Pit BBQ slather wings with a mixture of BBQ Sauce, Mayo, Hot Sauce and lemon juice after baking or frying

RAMP UP RANCH For dipping, PLUS almost anything else!

Add avocado and purée, to dip chicken wraps. Combine with Buffalo sauce to dunk fried pickles. Plus smoked paprika, with sweet potato fries.

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Stir in salsa — it’s Southwestern/Santa Fe!

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ideas for success COCKTAIL Nutty-Pump Profashional p. 46

Chef Talk

Beer, Bacon Jam & Gouda Arancini p. 40

SCAN HERE FOR THE RECIPE

Lobster & Truffle Mac & Cheese p. 34

the business of food

Find out how you can start utilizing our products right away - without too much preparation or time in the kitchen.

Roasted Garlic Chorizo Pretzel Burger p. 58

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ISSUE 02: 2016

Explore the best bar and grill recipes from across Reinhart. From hundreds of appetizers, burgers, sides, desserts and cocktails, we have our top dishes!

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DESSERT Jalapeño Blackberry Cobbler p. 52