// NEWS
RESTAURANTS
Fireman Group Brings 200 Seat Italian Concept To Long Time BR Guest 19th Street Space
and hospitality and his restaurants’ dishes have earned accolades such as “Best Pizza in New York,” (Café Fiorello), “Best Cheeseburger,” (Brooklyn Diner USA), and “Best Chicken Soup,” (Brooklyn Diner USA). The Fireman philosophy on the industry has become legendary. “There are only bumps, no spectacular failures. As long as I can get up in the
Shelly Fireman has created and operated some of New York’s most acclaimed restaurants, including Trattoria Dell’Arte, two Brooklyn Diners USA, Café Fiorello, Redeye Grill, Shelly’s New York and Bond 45 in Times Square. Fireman got into the restaurant industry after
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his month his firm has added another Italian inspired eatery: Florian. One of the city’s most successful restaurateurs, Fireman has laid claim to a giant space that was long run by another titan of the eatery business. The creator of long-running, mid-priced Italian crowd-pleasers Trattoria Dell’Arte and Cafe Fiorello, among others, has taken over the huge, former Wildwood space at Orda Management’s 225 Park Avenue South. The location was operated by Stephen Hanson’s BR Guest for more than 20 years as Park Avalon, Barca 18 and most recently Wildwood. The barbecue Mecca closed, just days after Hanson left the restaurant empire he founded and then sold to hotel maven Barry Sternlicht. Fireman wasted no time swooping in on the 185-seat, 7,000 square-foot venue. Cushman & Wakefield’s Bradley Mendelson, who arranged the 15year lease as he did for previous restaurants at that address, wouldn’t say how much rent Fireman was paying, but noted the Park Avenue South re-
reading about the business at the public library. In the early ’60s, he created, built and ran the famous Hip Bagel on MacDougal Street in Greenwich Village.
The restaurant has a large antipasti bar, and will serve pizzas (such as sausage and caramelized onion for $16), a lasagna osso bucco ($24), and roast chicken for two ($58). The large dining space with seating for 200 features three large bronze sculptures Fireman made in Tuscany
tail market for street-level space was “around $125 a square foot.” Fireman got into the restaurant industry after reading about the business at the public library. In the early ’60s, he created, built and ran the famous Hip Bagel on MacDougal
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Street in Greenwich Village. He said, “I jumped in being ignorant. I had read about food costs and inventory at the public library and I was brought up with a sense of hospitality - I knew just enough to be successful.” Since then, he has learned a lot more about service
morning, things will be okay. In my life, I never worried about failure. I always just thought that even if every girl in New York hated me, I’d go to New Jersey.” The ultimate showman, Fireman traveled to Tuscany where he has a home with renowned Broadway and movie set designer David Korins to “help me” create the new venue, which boasts bronze sculptures by Fireman himself. The chef is Brando de Oliveira. Highlights include a 12-seat burrata bar, with twists on the mozzarella specialty like carbonara-style filled with egg, and a 200-seat dining room. Dishes include osso buco lasagna, carrotpolenta fries and pizza.
// NEWS
FOODSERVICE REGULATIONS
New FDA Rules Will Put Calorie Counts On Menus Whether they want to or not, consumers will soon know how many calories they are eating when ordering off the menu at chain restaurants, picking up prepared foods at supermarkets and even eating a tub of popcorn at the movie theater.
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he Food and Drug Administration announced long-delayed calorie labeling rules last month, requiring establishments that sell prepared foods and have 20 or more locations to post the calorie content of food "clearly and conspicuously" on their menus, menu boards and displays. Companies will have until November 2015 to comply. The regulations will also apply to convenience stores, bakeries, coffee shops, pizza delivery, amusement parks and vending machines. The idea is that people may pass on that bacon double cheeseburger if they know it has hundreds of calories - and, in turn, restaurants may make their foods healthier to keep calorie counts down. Beverages are included in the rules, and alcohol will be labeled if drinks are listed on the menu. "Americans eat and drink about one-third of their calories away from home and people today expect clear information about the products they consume," FDA Commissioner Margaret Hamburg said. The effort is just one way Americans can combat obesity, she added. The menus and menu boards will tell diners that a 2,000-calorie diet is used as the basis for daily nutrition, noting that individual calorie needs may vary.
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// NEWS
ENERGY SOLUTIONS
Energy Costs Shouldn’t Leave You Out in the Cold
Here are a few websites to visit to help you with your energy costs: EnergyNext: www.energynext.com Green Hospitality Initiative: www. nysra.org/greenhospitalityinitiative NYS Energy Research and Development Authority (NYSERDA): www. nyserda.ny.gov Con Edison: www.coned.com
Danielle Koonce, Marketing Director, NYS Restaurant Association
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ou didn’t have to live in New York to have heard about the record-breaking snow that Buffalo received in November. Just seeing all of those photos and videos of snow blocking doorways and swallowing up cars was enough to make anyone want to raise their thermostat just a little bit. Then you realized the financial effect raising the thermostat has on your monthly bill and quickly recoiled in fear. In the summer, the air conditioning is whirring and the use of fans or ice cold drinks can take some of the sting out of monthly costs. In the winter, no hot coffee or liqueur is going to warm up your customers like a cozy, well-heated restaurant – and that can cost you. There are ways to lower your heating and electrical costs to make sure your customers and your bottom line are warm this winter. One solution would be to review your bill and get an audit from an energy conservation company to make sure that you are receiving the best rate. The NYS Restaurant Association partnered with EnergyNext to help restaurant members get the best rates for their heat and electric bills. Companies like EnergyNext will re-
Be sure to check with your local energy providers to see if they offer energy conservation audits for your restaurant. Grant programs and nonprofits are also a great resource to learn how you can lower your energy costs (and even help the environment – bonus!).
view your bill, reach out to their partners and find the best pricing they can. That means less work for you and more money in your pocket. It is also recommended during this time of year that if you find a good rate you should lock in at that time. With how the season is going rates have a tendency to spike due to the amount of energy needed for these cold months. Be sure to check with your local energy providers to see if they offer energy conservation audits for
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your restaurant. Grant programs and non-profits are also a great resource to learn how you can lower your energy costs (and even help the environment – bonus!). For example, the Green Hospitality Initiative, through a grant from the Environmental Protection Agency, promotes energy conservation education specifically to restaurants. With the holidays upon us everyone wants to feel that warm, cozy feeling – but there is no reason to pay top dollar for it.
Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Contributing Writers Warren Bobrow Laurie Forster Morgan Tucker Fred Sampson Cindi Avila Staff Writers Deborah Hirsch Marcy Bruch Intern Alexis Robinson Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com
Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2014 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836
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// EVENTS
FOODSERVICE EVENTS
Make Plans To Participate In The International Restaurant & Foodservice Show Of New York Opportunities are Still Available to Exhibit, Present a Culinary Showcase, Be a Part of Special Feature Areas and More
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he International Restaurant & Foodservice Show of New York is an all-encompassing event for thousands of restaurant, foodservice and hospitality industry professionals from throughout New York and the tri-state region. In 2015, Urban Expositions, owners of the event, along with the event’s sponsor, the New York State Restaurant Association, are excited to offer several ways for vendors and restaurateurs to participate in this high energy trade show and conference scheduled for Sunday, March 8 – Tuesday, March 10 at the Jacob K. Javits Convention Center in New York City. “We invite restaurant owners, operators, caterers, and chefs to join over 16,000 of their colleagues to discover new products from over 550 exhibiting companies including 100 food trends companies, see the leading names in the culinary arts, participate in one of 40 free educational sessions, network with members of NYS Restaurant Association, or just walk the aisles and be part of this dynamic industry event,” said Ron Mathews, Industry Vice President for Urban Expositions Foodservice Events, producers of the event. “Mark your calendar for March 8-10, for this one-stop source for ev-
erything you need to succeed in today's market.” The 3-day admission access pass (online at www.internationalrestaurantny.com) opens the doors to: The Exhibit Hall, which will feature over 550 of the leading vendors Live culinary presentations and demonstrations at the Culinary Demo Theater The PUB – a new feature area showcasing alcoholic beverages including craft beers, ciders, wines, spirits, wine sorbet and more. Brewers or distributors who would like to join Estrella Galicia Beer, Maeloc Cider, Smuttynose Brewing Company, Crabbies Alcoholic Ginger Beer, Alphabet City Brewing Company, Singha Beer, North Coast Brewing Company, Sixpoint
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“We invite restaurant owners, operators, caterers, and chefs to join over 16,000 of their colleagues to discover new products from over 550 exhibiting companies including 100 food trends companies."
Brewery, Duvel USA, Frosae Wine Sorbaei, and WhistlePig Whiskey as a vendor, contact Bill Shaeffer at bsheaffer@
urban-expo.com. Educational sessions at the Ferdinand Metz Foodservice Forum – which provide industry-leading educational content that is practical and relevant for today's foodservice professional. To present a culinary demonstration or a session at the conference, contact Samantha Grimaldi at sgrimaldi@ urban-expo.com. Special feature areas on the show floor include the Dessert Cart Pavilion; Gourmet Way Pavilion; Japan Pavilion; New Exhibitor Pavilion and the Pride of New York Market Place/Taste NY. Hundreds of new products at The Food Trends Experience The 26th Annual United States Pastry Competition – The 2015 Theme is Diamonds are a Girl’s Best Friend – Ladies Luxuries. For additional information about participating, contact Shirley Hall at shirley@parisgourmet.com. Location Jacob K. Javits Convention Center, 655 West 34th Street, New York City, NY Date & Time Sunday March 8, 2015 from 10:00 am – 5:00 pm Monday March 9, 2015 from 10:00 am – 5:00 pm Tuesday March 10, 2015 from 10:00 am – 4:00 pm The International Restaurant & Foodservice Show of New York will be held Sunday, March 8 – Tuesday, March 10, 2015 at the Jacob K. Javits Convention Center in New York City. The Show is owned and produced by Urban Expositions, and continues to be sponsored by the New York State Restaurant Association, a member of the National Restaurant Association. For more information on exhibiting or attending, visit the official Show website at www. internationalrestaurantny.com.
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// INSURANCE
FIORITO ON INSURANCE
Staying Safe on the Job: Going Beyond OSHA It's estimated that for every dollar spent in workers' compensation claims, an employer will pay out four to 10 times that in indirect costs due to lost productivity resulting from supervisors leaving their post to investigate the case, other employees driving the injured to the doctor, lost revenue of the injured worker and more.
Bob Fiorito, Vice President of Business Development at Hub International Robert.Fiorito@ hubinternational.com
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or example, in the event of a minor workplace injury such as a strain or laceration, the direct cost reflected in the medical expense could be $500. The total cost of this injury, though, may actually exceed $5,500 when considering the combination of all the indirect costs. Working on an average profit margin of 15%, this small-to-mid-size company would have to sell over $36,000 in product or services to recover such a loss. Imagine a workers' compensation claim where the employee suffers a more serious injury? These economics, coupled with recent increases in Occupational Safety and Health Administration (OSHA) fines, a record number of OSHA citations and a growing force of U.S. Department of Labor inspectors charged with upholding OSHA
safety standards, has brought workplace safety to the forefront once again for many of today's businesses. Maintaining Workplace Safety Standards. In order to protect employees from the biggest workplace safety issues, including but not limited to ergonomics, falls, chemical hazards, scaffolding accidents, electrical shock and contact with machinery top risk services experts recommend viewing OSHA standards as the minimum requirement for your restaurant/food service business. The trouble is that many smaller restaurants have little or no resources to meet or exceed compliance. Maintaining membership in industry organizations and engaging a risk consultant in your policy making will help you determine what that higher level of compliance should be for your business. It is recommended that businesses leverage their internal technical expertise to create a formal safety program, properly educate both employees and supervisors on the program and maintain program accountability with enforcement across depart-
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ments and job functions. Here's how these principles should play out in any organization: Leveraging Technical Expertise Whether it's your broker, third party administrator or internal HR/Safety professional, make sure there's a point person within or closely connected to your organization who is knowledgeable about relevant OSHA standards and positioned to drive expectations - someone with the authority to change and adapt internal regulations as needed. Document a Formal Safety Program - Using OSHA standards as a starting point, help your organization determine which company-specific safety requirements should be included in your formal safety program. First and foremost, define "safety" and what that means for your organization - are you going to meet OSHA standards or be best in class? Incorporating details as specific as how machines should be shut down, where employees should stand when operating each piece of equipment, identifying when personal fall arrest systems should be used and documenting the company's return
to work program. Make sure program requirements meet the current scope of your business operations and are updated regularly as compliance standards change. Instructions for employees must be simple and easy to understand. Education - Educating supervisors and employees alike on their role in the safety program will be critical to its success and requires a great amount of time and effort. Training supervisors on why you are implementing the programs, what exposures exist and changes in the work environment or law that require this program to be implemented, will be important for buy-in as it relates to performance improvement. Employees need to understand how the program will impact their daily work. They want consistency and communication so employee involvement in either a safety committee or a group that educates their peers on big picture issues related to safety will be important for employee buyin. Train employees and managers in terms they will understand and enjoy, catering to any language barriers as well, taking advantage of technology including audio-visual and webbased training to meet the needs of the younger workforce, while also finding unique ways to make training new and different for the older crowd that isn't necessarily familiar with the new technology. Accountability/Enforcement - Without proper enforcement, there's no guarantee that a safety program will be effective. Establish consistent avenues of accountability with clear roles and responsibilities. These may include easily understood performance measurements and met-
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// NEWS
FAST CASUAL
Chicago's LYFE Kitchen Set to Debut First New York Outpost One of the nation's most talked about concepts is making its Manhattan debut this month. LYFE is an acronym for "Love Your Food Everyday," and it's a fast-casual concept where everything on the menu is 600 calories or less.
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t was launched in 2011 by a group of food industry veterans, including Oprah Winfrey personal chef Art Smith and former McDonald's executives Michael Donahue and Mike Roberts. "New York City is our biggest restaurant - 10,000 square feet," noted Donahue. It’s got a ground level and mezzanine level seating for 126. And, of course, we’re using New York suppliers wherever we can. We’re using mushrooms from Pennsylvania, and when they’re in season we’ll be using asparagus, zucchini, peppers and melons from third-generation farmers in New Jersey. As we grow and get to know the area, we’ll do more and more of that. We also put in a mural of a beautiful farm in upper New York. " "We're not preachy," Donahue continued. "We want you to have a great-tasting meal." Signature dishes include edamame hummus, corn chowder, kale Caesar salad and a Gardein "chicken" version of Art Smith's famous fried chicken. The menu features grass-fed beef, a gluten-free menu, and numerous vegan options created by noted vegan chef Tal Ronnen. His creations include a teriyaki bowl with Gardein "beef tips" and a creamy corn chowder. The "healthy" restaurant wave
seems to rebuff the tendency among consumers who say they want to eat healthy but then in practice make unhealthy choices. "Consumers have been asking for this for a long time," Donahue says. "There are billions of dollars spent on food that is healthy, but it's not a onestop shop, whether it's Whole Foods or
"There are billions of dollars spent on food that is healthy, but it's not a one-stop shop, whether it's Whole Foods or Jenny Craig."
Jenny Craig." But Donahue says that LYFE accomplishes one simple thing: The food tastes good. "We spent a year on a taste quest with the king of Southern cooking, Art Smith," he says. "He's known for his fried chicken, mac and cheese, but also for working with
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Oprah providing the turkey meat loaf she used to love. He had gone through his own transformation. He lost 100some pounds." They devised recipes that had flavor without using butter, cream or sodium, and they tested the food in
focus groups, primarily "women and moms," Donahue says. Another big part of their approach is to go soft-sell. "I think people are more open to something when it's warm and inviting," he says. "We're not preachy. We want you to have a great-tasting meal. "But we believe in indulgence. We have a chocolate budini mousse dessert; it's a fluffy chocolate mousse that's under 200 calories. We have burgers and steak, but they're grassfed." They may not be preachy, but they follow a "wellness" approach to everything they do, from seeking out biodynamic wine and serving wine on tap to recycling and using recycled products. "We think about that with every deci-
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// NEWS
KITCHEN RENOVATIONS
Connecticut’s HAFSCO Teams Up With The Manursing Island Club To Update Kitchen Facility
a new kitchen for 20 years.” "Our ability to make a tight deadline like Manursing is the result of the different approach we bring to the business," Tom Capobianco continued. "Many dealers are working hard to compete with the Internet, to sell equipment and supplies and doing warranty work. I had a different vision as we built our company to create in-
When super storm Sandy struck on October 29, 2012 it created an incredible amount of damage to Manursing Island Club. Located directly on Long Island Sound; the Club was vulnerable to the 8 ft. tidal surge which inundated the entire clubhouse. Tommy and Chef Krall worked for several
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hen Executive Chef John Krall came back to inspect his kitchen he quickly learned that all of his equipment would need to be replaced. This created an ideal opportunity to redesign the floor plan and increase efficiencies. After careful consideration and reference checks, Chef Krall called upon Tom Capobianco, and his company HAFSCO, to assist in the redesign. "This is another example of how a Chef who was happy with a renovation project we had done at a well known club in Westchester, suggested us to Chef Krall,“ noted the firm's CEO Tom Capobianco, who after 42 years in the business still spends almost all of his time on location guiding the firm’s projects to completion. “Nowadays, when you're designing a kitchen for a club, you have to keep in mind that they're not just serving a dining room. It's not just a single location that this kitchen is serving," noted HAFSCO’s President Mario Capobianco. He notes that today, a
months designing the ideal floor plan to work within the existing building envelope.
The HAFSCO imprint is marked by blending the correct angles of design to maximize the flow and to create a bright airy and easy to navigate kitchen for Manursing Island Club culinary team.
club’s kitchen may have to serve numerous members and their guests at the club’s beach house, pool house or on a golf course at their halfway house. “You have to provide the flexibility for the culinary team, where, if they have multiple club functions going on at once, you don't want one function to bog down the kitchen.” The HAFSCO team was given a 90
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day window to complete the Manursing Island Club project. Once again, with HAFSCO’s commitment to meet their customer’s needs, the new kitchen was ready on time for the club’s season. “The kitchen hadn't been renovated in over 60 years,” says Chef Krall. “It was an old kitchen, with 1950's doors and wooden walkin doors. We had been wanting to do
novative designs. We are very unusual in that we have our own team of service techs, installers and dishwashing technicians that can support the type of design and installation that we are offering to our customers, including Manursing." Tom and Chef Krall worked for several months designing the ideal floor plan to work within the existing building envelope. The team was aided by the initial input of local architectural firm Crozier Gedney Architects. Chef Krall and Tom spent hours discussing the most minute details, ranging from which direction specific doors opened, where electrical and plumbing stub outs would be located and many other details that only a true
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professional would be able to understand and address. But the flow was most important. “The biggest thing for us was really the flow of the kitchen, each person having its own dedicated work station,” said Chef Krall. What made this particular upgrade challenging was not only the fact that meals for many different types of events had to be prepared in one kitchen, but also, for different locations at the iconic Westchester club. As with many of the Connecticut based firm's designs, Tom Capobianco saw a different starting point. "As I walked through the space, the very first thing I saw was the need to create a design that would enable Chef John to have an office space that looked out onto the operation. I wanted to give him the control that he needed." "When I design, I'm thinking about where things belong and not the obstacles, so the initial challenge with the cooking line was that there were structural columns that had to move. My approach was to complete the design and then help them find a structural engineer that could ac-
Capobianco and HAFSCO bring a unique understanding to the positioning of a club's warewashing site
complish it. Throughout the entire process Chef Krall and Tom Capobianco, worked together. This relationship ensured that there was a clear understanding
HAFSCO created a first ever command center/office for the club's executive chef John Krall
of what the finished kitchen would look like and how it would function. "Now we have a dedicated bakery station, a large dedicated prep station near our walk in boxes and a dedicated pot washing station," Krall added. Every aspect of the kitchen now has its own dedicated space, its own place for cooking, prepping, baking, warewashing and service,” he says. “We've
opened up everything. It's like a different kitchen.” The next challenge was to create a design that could easily handle deliveries. "I did that by designing the wall with a 135° angle at one end of the space. We then created a hot line with a double stack combi-oven down at the opposite end so that we could seamlessly expand the line into the Garde Manger station, which in turn helped the flow of the wait staff within the kitchen during peak operation,” Capobianco explained. "The flow that Tom and his team created were spot on,” Chef Krall added. The Club's General Manager Tom Cherniavsky concluded: "In the end, we have created a kitchen that our Chef and our entire team is proud of. Chef’s from other clubs come to visit and see how we have transformed an outdated floor plan into a very attractive and efficient one. We would not have been able to envision this new space without the professional assistance of HAFSCO." "What I'm proud of is that we were able to meet the challenge and bring
Chef Krall and his team recently completed their first summer season in their new kitchen
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it in on time and on budget,” Tom Capobianco concluded. “The pleasure of this job was really all mine. From the staff at Manursing Island Club, the architects and the general contractor, you couldn’t ask for a better group of people to work with.”
A key to a HAFSCO design in many cases as with the Manursing project involves the design of a club's walk in boxes to maximize storage and flow
Tom Capobianco's HAFSCO team designed a chef's line for Manursing Island that features a custom L shape to maximize efficiency with built in refrigerationand two tiered table mount shelving
// NEWS
CHEFS
Garden State Native Polignano Takes Kitchen Reigns At Legendary Ryland Inn Craig Polignano is Jersey and proud of it. The new executive chef of the expanding Ryland Inn has lived in a half-dozen area towns, from Millburn to High Bridge, graduated from Ridge High School and started his career path at area pizzerias.
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e's of Italian descent and one of three boys "who love to eat." Among his fondest memories were the regular Sunday visits with his Italian grandparents in Maplewood, where he says he would help harvest the tomatoes and basil while his grandmother was inside making pasta. There were also a lot of figs. His grandfather wrapped the trees in quilts and covered the blankets with plastic to protect them through our cold winters. "I've been reading that you're not supposed to do that," says Polignano. "It worked for my grandfather." "My mother was also a fantastic cook," he adds, but largely stopped when he was in high school. "She was making our lives better by working hard," he explains, as a director at a school for autistic children by day and a doctoral student in the evening. Youngest son Craig often ate at his after-school job in a pizza restaurant, and also would cook with his dad. Or, as he puts it, laughing, "We were left to fend for ourselves. If we were cooking, I was in charge. Dad would make bad ravioli using pasta sauce from a jar.” After Ridge, Poliglnano went to the University of Connecticut for a year, studying business with an eye toward advertising art but missing the kitchen. He left UConn for the Culinary Insti-
ing access to local produce year-round. And the Ryland Inn was shuttered. "It was a transition period for me. I had the opportunity to go from pizza to fine dining, in what better place than the best fine dining restaurant in the state." Bucco left the Ryland in the summer, to take a job with the Jonathan "It was a transition period for me. I had the opportunity to go from pizza to fine dining, in what better place than the best fine dining restaurant in the state."
tute of America. When it came time to find an internship, he landed an unpaid position in Craig Shelton's kitchen at Ryland Inn. Polignano describes the four-and-a-half month internship as "probably the four toughest months of my life, and the four best months.” "It was a transition period for me. I had the opportunity to go from pizza to fine dining, in what better place than the best fine dining restaurant in the state." He still loves pizza, but has stuck with fine dining kitchens ever since, starting with a paid job at Ryland Inn for more than five years, leaving to become sous chef at Copeland in the Westin Governor Morris in Morristown, then becoming chef de cuisine at The Bernards Inn. Yes the setting and weather were beautiful, he says. Yes, it was great hav-
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Waxman Group, and Polignano had his "dream job. So many people walked through this door that I admire and emulate. It's the mecca of New Jersey fine dining, the most special restaurant in New Jersey and I'm honored to be a part of it." Growing up in an Italian-American home, and having grandparents who had immigrated here from Italy, meant "everything focuses on food," said Polignano. "The kitchen is the heart of the home. We spent holidays in the kitchen with my mother. I took away the overall experience of that," notably the power of "warming, comfort food." In summer that "comfort food" included an heirloom tomato soup with a black-truffle-cheese and brioche grilled cheese sandwich.
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// Q&A
EXCLUSIVE FOODSERVICE INTERVIEWS
Founding Partner Matt Sartwell & Managing Partner Nach Waxman New York’s Kitchen Arts and Letters What do you do when you love both books and food? You open a bookstore that carries beloved cookbooks and tomes on healthy diets and American gastronomy and the evolution of brewing beer and professional baking and chefs and restaurants, like Matt Sartwell and author Nach Waxman of Kitchen Arts and Letters in Manhattan, that's what.
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here did the idea come from? Waxman: I was at a division at Random House and I decided I simply wanted to get out of the corporate world. And this happened to coincide with the surge in food interest, even though I wasn't really thinking about it. So, I decided I was going to do a specialized bookstore in food and wine and that its major characteristic was not just going to be about cooking – cookbooks and things like that – but everything about food, from the culture and history of food to food science to the restaurant industry to anything you can think of that touches on the world of food. Who did you want to appeal to? Sartwell: From the beginning it was also the idea that the core customers were going to be a wide range of professionals, from agriculturists to food scientists to just about anyone interested or involved in food. It's way more than just a professional chef. There's a whole world beyond
Managing Partner Matt Sartwell (R) & Founding Partner Nach Waxman (L) of New York's Kitchen Arts and Letters carries beloved cookbooks and tomes on healthy diets and American gastronomy and the evolution of brewing beer and professional baking and chefs and restaurants
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that. Waxman: Everybody from cooking teachers to farmers to people in food manufacturing and packaging design. That's always been a part of the design of the store. What are your biggest sellers? Waxman: This year our biggest sellers have been books out of Scandinavia. I think it would have been very difficult for people to imagine that that was an interesting part of the world 15 or 20 years ago. But now that they know that there's a lot of creative ferment going on there, they're really interested in seeing what happens there. At the same time, if the new techniques start to surface someplace else, people are going to be interested in that, too, like what the Spanish were doing. People wanted to grasp it and put it to their own purposes. So we were going after books like that for multiple reasons. Our customers are usually pretty clear with us about what they want and if we don't have it, we're on the trail of it pretty quickly. What are your customers most interested in? Waxman: Sometimes they're looking in specific areas. Either a geography or a region of the world. But more often, it's amazing how broad their tastes are, and what they're willing to consider. Because what they're really looking for is spice. They're looking for, how do we spice something, in the literal sense. They're looking for sparks, or inspiration. And obviously they're buying books very differently from the way people who need a recipe for turkey stuffing or huckleberry pie. We're happy to serve those people, as well,
but certainly the challenge much more is getting people who want to be excited about something. Sartwell: We do spend a lot of time with people finding out what it is that motivates them. Some people have to have every latest new thing and they get kind of itchy if they feel like a new book has come in and they haven't had a chance to look at it. Others are much more deliberate and they'll spend a lot of time coming back and asking questions. So, we work both ways, either by phone or in person or email with those people. To alert them to stuff that they might be very happy with. Do chefs ever recommend your book store to their workers? Sartwell: The number of people who are sent here by their chefs is absolutely delightful. For some of these people, it's really the beginning of their education because they didn’t go to culinary school. They're in there hauling pots around or trimming vegetables. And if they look like they're enterprising and they look like they have intelligence, the chef will say to them, why don't you learn something about cold table. They do come in and that's very exciting for us. That's very gratifying. Helping someone get a start.” Do amateur cooks find their way to your store? Waxman: Though most of our customers are from the professional side of things, there are always people who are just interested in food. We do certainly see people who call themselves foodies. But they tend to be content here with the same things that are exciting the professionals. And if we say to them, this is the book that the chefs are really interested in, you can see their eyes light up. And they're happy for the chance
to look into that world. Sartwell: Home cooks also come. “People who really are seriously interested in doing good cooking either in attempting to duplicate stuff that they have tasted in great restaurants or at least use as a springboard or even to work innovatively themselves without an intention necessarily of going on to turn themselves
book still works the best and certainly for our chef customers there's no question that the inspiration doesn't come from something on the screen. It comes from holding that book being able to flip around being able to look at this picture, that picture. Waxman: You can't beat the Web, simply because of the massive indexing capacity – and the books which give an integrated treatment
The number of people who are sent here by their chefs is absolutely delightful. For some of these people, it's really the beginning of their education because they didn’t go to culinary school. They're in there hauling pots around or trimming vegetables.
into kitchen slaves, like to come in. With the whole world going digital, do you see the end of the printed page? Sartwell: There are types of books that are indeed vanishing in printed form all the time because they do just as well in electronic versions – restaurant guides, for instance. There are printed books, however, where that's not the case and cookbooks particularly offer the thrill of the new and the excitement and exposure to something you may never have had before, the tactile experiences of opening the book and browsing it. What you can do with a particular type of food, that sort of thing, a
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to a subject, that has a viewpoint. To teach not a recipe about how to make a chicken curry, but put it into a perspective of Indian cuisine and what are curries and how many Indian dishes really are curries and how many are really something else. I suppose it is possible but quite honestly it would probably be more tedious and more work to do that from an electronic source. There is a big difference between recipe research – it’s hard to surpass what you can do online simply because of the massive in-
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// EYE
METRO NEW YORK'S FOODSERVICE EVENT COVERAGE
Garden State Hosts World’s Largest B2B Kosher Trade Show: Kosherfest In 1989, when Kosherfest launched, kosher was a virtually non-existent food category. The market consisted of a group of mom/pop manufacturers and giants with kosher certification pushing products like gefilte fish, chopped liver, stuffed cabbage and kugel.
There was little initiative to promote and expand the category. Fast forward to today. Kosher is now very much an industry and a category that has gone far beyond its traditional base of kosher-observing Jews. There are more than 200,000 kosher-certified products. Kosher products took centerstage last month as Kosherfest, the world’s largest kosher-certified products tradeshow had its annual run at the Meadowlands Exposition Center in Secaucus, NJ. Foodservice buyers found a vast array of products from sushi to enchiladas to sausage. Products at Kosherfest encompassed kosher food, foodservice, beverage, wine and spirits, and offered exhibitors the opportunity to get their products in front of thousands of trade buyers from across the globe. Buyer attendees represented a broad spectrum, from independent restaurants and specialty markets, to supermarket chains, ingredient buyers and big box stores, among many others. “One show and so many expectations. It makes me feel good to think that when I started the show over a
NJ Restaurant Equipment’s Jodi and Neil Cohen were on hand showing a refurbished vintage Hobart floor mixer along with new technology like Rational’s Kosher Certified Combi Ovens
Sea Breeze’s Pat Godfrey and Bill Schiffman offered show goers new liquid coffee concentrates to this year’s show
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Boston, MA Based Edibles by Jack President, Jack Milan showed innovative gluten-free and kosher food items
B.S.E. Marketing’s Steven Doyle with B.S.E’s Corporate Chef Anthony Muzia with Arthur Bassani of In Thyme Catered Events
quarter of a century ago, the expectations were not that great. Just meeting other vendors and buyers was an expectation well worth coming to the show. Today, the show can actually fulfill a need for any professional in the food industry,” said Menachem Lubinsky, the founder of Kosherfest, who co-produces the show with Diversified Communications. “There was somewhat of a vision back then that perhaps kosher could be more than a certification; that it would emerge as a cuisine. Incredibly, kosher has reached that level and it is still rising.” Kosherfest today hosts exhibitors from countries around the world, from Argentina to the Netherlands, from Italy to Israel. Products at Kosherfest encompass kosher-certified foods and beverages for retail sale, and ingredients and prepared foods for foodservice, including wine and spirits. The show gives manufacturers, distributors and suppliers of kosher-certified products and services the opportunity to reach thousands of mainstream and independent kosher trade buyers from across the globe. Among the highlights of Kosherfest 2014 was a Culinary Demonstration by Mexikosher Chef Katsuji Tanabe. He is chef-partner at Mexikosher in
Los Angeles and a contestant this season on Bravo’s “Top Chef Boston.” Tanabe also appeared on Travel Channel’s Chow Masters and has also won Food Network’s show Chopped. Kosherfest's spotlight session featured Michael Sansolo. The noted retail food industry consultant Sansolo offered a diverse, in-depth and unique view of the changing nature of today’s shoppers and employees, business competition, and the wide-ranging impact of economic issues. Through countless studies and work with some of the world’s most innovative retailers and manufacturers, Sansolo has developed an excellent perspective on the changing nature of business today and the challenge of success tomorrow. Chef Avi Roth's culinary demonstration focused on Shabbos Elegance on a Budget. CKCA trained Chef Roth has worked in several high end kosher establishments and opened Gotham Burger to provide fresh food, which breaks the stereotypes of kosher cuisine. Chef Roth has opened two restaurants over the past three years, and Gotham Burger has established itself as an Upper West Side institution where people come to enjoy high-end comfort food in a very trendy atmosphere. Kashrus Magazine, the Brooklynbased periodical for the kosher consumer, presented Rabbi Aron Musat of Chicago, IL as their 4th annual “Kosher Supervisor (mashgiach) of the Year,” and presented him with a check for $1,000. at Kosherfest. The kosher supervisor (mashgiach) is the vital link in the chain to ensure that food is kosher. He is the on-site person in charge of administering kosher standards in a particular restaurant or production facility. Rabbi Musat was chosen from among the nominees of the 1,269 kosher agencies worldwide. He has worked for the Chicago Rabbinical Council (cRc) for 12 years, and has served as the kosher supervisor at the Lieberman Center for Health & Rehabilitation, a senior living facility
Kontos’ Jayson Woyke served up Kosher Certified flatbread and Fillo solutions to foodservice operators
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in Skokie, IL, for the past 9 years. He oversees kosher production of over 1,000 meals daily for the residents, as well as “meals on wheels,” hospitals, and nursing homes. Rabbi Musat’s expertise has been noted, and he was called to assist in the opening of new kosher healthcare facilities in Rockville, MD and Columbus, OH. Kosherfest brought together many of the leading kosher authors. Show goers had the opportunity to chat, pick up a signed copy of the latest
cookbooks from notable scribes including: Ronnie Fein, Paula Shoyer, Estee Kafra, Lynn Kirsche Shapiro, Leah Shapiro and Victoria Dwek. Clearly the growth of the show is driven by the combination of Kosher's growth to a $30 billion industry in the United States. In addition, Kosher food is sought after by Jewish/Moslem/Seventh Day Adventists, as well as vegetarians and those allergic to specific foods and ingredients.
// SCOOP Which Local Chef Won A TriState Competition? Scoop says when it comes to culinary contests, it's been a pretty good year for Chef Peter Morris.In April, Langosta Lounge's chef de cuisine won both a "Food Fight" competition at Porta in Asbury Park and the New Jersey Restaurant Association's Top New Chef of New Jersey competition. And late last month, he took first place in the Tri-State Food Expo's first culinary competition. "It keeps me on my toes and my mind and skills sharp," Morris said of competing. "I enjoy the challenge of and the mental preparation for the competition, as well as the camaraderie between myself and fellow chefs." The competition at the expo, which took place Oct. 27 at the Meadowlands Exposition Center in Secaucus, put Morris, 35, of Freehold up against Chef Jeffrey Lizotte of Connecticut and Chef Bill Dorrler of New York.The challenge: 45 minutes to create an appetizer and entree from a main ingredient they'd learned of 30 minutes before they began to cook. The surprise ingredient was salmon, and Morris' appetizer was zucchini-
INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE wrapped salmon in a rosemary woodsmoked tomato emulsion, followed by an entrée of pan-seared salmon with black garlic braised salsify (think of a parsnip, but thinner) with verjus (the pressed juice of unripened grapes) quinoa arugula salad and roast concord grape beurre blanc. "It literally came down to a few small points that separated the chefs," said Marilou Halvorsen, a competition judge and president of the New Jersey Restaurant Association. "Peter's dishes had a very special taste and colorful presentation that stood out."
5 Things You Didn't Know About 'Bizarre Foods' And NY Native Andrew Zimmern Scoop says Andrew Zimmern would make an entertaining dinner guest depending on how strong your stomach is. Zimmern, an award-winning TV personality, chef and restaurateur, is best known as the creator and host of the popular Travel Channel show, “Bizarre Foods with Andrew Zimmern,” which launched two spinoffs, “Andrew Zimmern’s Bizarre World” and “Bizarre Foods America.” From ants to jellyfish to poison-
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Scoop says Andrew Zimmern would make an entertaining dinner guest - depending on how strong your stomach is
ous frogs from Australia, Zimmern will eat it all. On his shows, the New York City native travels the world, exploring other cultures through food and local delicacies. The most bizarre foods he has eaten: “I think the things that I experience in the tribal world,” Zimmern said. “Coral worms that come up from the depths of the ocean in Samoa. They are only harvested a couple times a decade when atmospheric conditions are right, but the locals there scoop them off the top of the ocean and eat them," he continued. “I had some birds in South America in the rainforest there that the locals caught on an overnight hunting trip. I haven’t even seen
those animals in books. They are the most delicious combination of chicken and duck that I have ever eaten." The hardest food for him to eat is: “Usually the fermented foods, and I’m not talking about sauerkraut and pickles,” Zimmern said. “When you go to other countries and they are taking raw pork and rolling it in rice and putting it in a jar and letting it sit for 60 days and then serving it to you iced, and as it warms up in your mouth and the spoiled meat flavor explodes and everyone is sitting around saying, ‘wow such a treat,’ and you are trying to fight back your gag reflex it becomes a little trickier.” He’s not afraid to eat poisonous foods because: “The poisonous food that I eat, I don’t do it because I’m a thrill seeker or playing Russian Roulette,” Zimmern said. “I do it because the food is commonly eaten in those places. I trust the grandma standing next to me. So whether it's poisonous frogs in the Outback or stone fish, which is lethal, which I tried in Japan, or any of the other poisonous foods, I feel that the person with me is a better caretaker of my health and wellness than I am.”
One food-related heallth scare was “The only thing that has happened to my wellness is that I picked up a virus about 10 years ago in central Morocco from tainted cumin,” Zimmern said. “I carry medication around with me in case it flares up. It’s been about two years since a flare-up, it’s viral... there are only a handful of people in the world who have it. Once every couple years I get a flare-up, I take my medicine and I’m fine.” When he was in his early 30s, Zimmern said he was in the midst of a successful career as a cook when he hit rock bottom. “I was kicked out of college a couple of times and cooked overseas and in New York and along the way I developed a horrific drug and alcohol problem that almost killed me,” Zimmern said. “My addiction is to what I like to call 'more.’ I am a bright shiny objects person. I want more food, more fun, bigger waves to body surf, bigger fish, more of anything.” After an intervention from friends, Zimmern went through a program at the Hazelden center in Minnesota. After getting sober, he decided to stay
in Minnesota and get back into the restaurant business. He started out washing dishes and worked his way up to executive chef of a restaurant in Minneapolis. Eventually he opened his own restaurant, got into radio and TV cooking and then later, “Bizarre Foods” was born. “Once I sobered up and got a little time under my belt, and I realized that the thing that gave me the most peace of mind was doing something for other people,” he said. “So my idea with ‘Bizarre Foods’ was to mold the two things in my head into a prescriptive, narrative story-telling that could make a difference in the world. When I thought about it that way, I became like a raindrop entering the river. I am at peace with myself, I have been sober for 23 years, I have a job that makes a difference. I think that it's showing people how similar we are to the other people in the world through food.”
SHFM Celebrates 35 Years At Annual Conference Scoop says The Society for Hospital-
CONNECTICUT NEW YORK
NEW JERSEY
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181 Marsh Hill Road 265 Reverend Moody Overpass
566 Hamilton Avenue 22 Warehouse Row 100 Oakpoint Ave 100 Corporate Drive Ste 101 15-06 132nd Street 1966 Broadhollow Road 720 Stewart Avenue 43-40 57th Avenue 1335 Lakeland Avenue 650 S. Columbus Avenue 305 S. Regent St. 777 Secaucus Road 45 East Wesley Street 140 South Avenue 1135 Springfield Road Route 66 21 US Highway 46
ity and Foodservice Management (SHFM) wrapped up a successful thirty-fifth annual conference last month. The conference was held between November 4 and November 6, 2014 at the Mohegan Sun Hotel and Spa in Uncasville, CT. A total of 400 people attended the conference. With the theme of Envision the Future: Celebrating our Legacy, Crafting our Destiny, the 35th Anniversary conference featured educational seminars on professional development and industry issues, interactive events, networking opportunities, and national speakers. SHFM also donated $8,000 to the Connecticut Food Bank. The 36th annual conference was also announced and will be held from October 26 – 28, 2015 at the Sheraton New Orleans. With a forward focused theme this conference delivered with an exciting new future-focused element – the SHFM Scholarship Showdown. The SHFM Scholarship Showdown, a student culinary competition was modeled after several popular TV series, culminated with a scholarship for
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Orange, CT 06477 Hartford, CT 06120 Brooklyn, NY 11232 Colonie, NY 12205 Bronx, NY 10474 Blauvelt, NY 10913 College Point, NY 11356 Farmingdale, NY 11735 Garden City, NY 11530 Maspeth, NY 11378 Bohemia, NY 11716 Mt. Vernon, NY 10550 Port Chester, NY 10573 Secaucus, NJ 07094 S. Hackensack, NJ 07606 S. Plainfield, NJ 07080 Union, NJ 07083 Neptune, NJ 07753 Pinebrook, NJ 07058
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SHFM also donated $8,000 to the Connecticut Food Bank. The 36th annual conference was also announced and will be held from October 26 – 28, 2015 at the Sheraton New Orleans.
the final winner, Acenette Gonzalez. Celebrity Chef Marc Forgione served as one of the judges for the competition, while experienced competition host, Chef Jet Tila was the MC for the event. Contenders for the SHFM Scholarship Showdown included: Emeril Lagasse Scholar Matthew McDonald. McDonald, named Student Culinarian of the Year by ACF is a Culinary/FSM Major at Johnson & Wales University. McDonald and his team
203-795-9900 860-549-4000 718-768-0555 518-458-1630 718-665-3910 845-358-0410 718-762-1000 631-752-3900 516-794-9200 718-707-9330 631-218-1818 914-665-6868 914-935-0220 201-601-4755 201-996-1991 908-791-2740 908-964-5544 732-643-9393 732-643-9393
prepared and presented gold medalwinning cold food platters at the International Hotel, Motel + Restaurant Show (IHMRS) culinary salon in New York, NY. Culinary Institute of America student and Dallas, Texas native Acenette Gonzalez completed an externship at the restaurant Sugarri in Hondarribia, Spain only to return and compete in the San Pellegrino Almost Famous chef competition – and winning overall signature dish nationwide. In addition to serving as a supervisor at one of the UMASS Amherst retail dining locations, Josh Perilli has owned his own painting business for years. Perilli will graduate in the spring of 2015 and plans to be an entrepreneur in the arena of hospitality management. The Society for Hospitality and Foodservice Management is a preeminent national association serving the needs and interests of executives
in corporate foodservice and workplace hospitality. Their principal role is to enhance the ability of their members to achieve career and business objectives in an ethical, responsible and professional climate.
Call For Applicants: Women in Culinary Leadership Grant Scoop notes The NYC based James Beard Foundation (JBF) is accepting applications for its 2015 Women in Culinary Leadership Grant. Women with a professional background in hospitality or the culinary arts are encouraged to apply for a chance to participate in a six- or twelve-month mentor/grantee program with top industry leaders. The deadline is December 16, 2014. The Women in Culinary Leadership Program, which was launched in 2012, was spearheaded by Rohini Dey, JBF trustee and restaurateur,
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Women with a professional background in hospitality or the culinary arts are encouraged to apply for a chance to participate in a six- or twelve-month mentor/grantee program with top industry leaders.
and Susan Ungaro, president of the James Beard Foundation. The new mentoring program for aspiring chefs and food entrepreneurs aims to build
in-depth skills in the kitchen and in restaurant management. “While we have made great strides in the last few decades, there are still obstacles for women on the path to achieving the highest level of leadership or ownership as executive chefs and restaurateurs,” said Rohini Dey, owner and founder of the Indian-Latin restaurants Vermilion in New York City and Chicago. “With the guidance of eight phenomenal mentors, JBF’s Women in Culinary Leadership grantees will each gain hands-on experience to help overcome the challenges inherent in being successful business women and/or chefs in the culinary world. Candidates may apply for one or all of the following Women in Culinary Leadership Grant programs: Kevin Boehm – Boka Restaurant Group, Chicago: bokagrp.com - Six-Month Program: Front-of-House; Kevin Brown
– Lettuce Entertain You® Enterprises, Chicago: leye.com - Six-Month Program: Back- and Front-of-House; Rohini Dey – Vermilion, Chicago and NYC: thevermilionrestaurant.com -Twelve-Month Program: Back- and Front-of-House; Tom Douglas – Multiple Restaurants, Seattle: tomdouglas.com - Twelve-Month Program: Back- and Front-of- House – Townsman, Boston: townsmanboston. com - Six-Month Program: Back- and Front-of-House; Anthony Lamas – Seviche, Louisville, KY: sevicherestaurant.com - Six-Month Program: Backand Front-of-House; Donnie Madia – Nico Osteria, Chicago: nicoosteria. com - Six-Month Program: Back- and Front-of-House; Christina Tosi – Momofuku Milk Bar, New York City: milkbarstore.com -Twelve-Month Program: Back- and Front-of-House. “This program would not be possible without Rohini Dey’s passion to help women excel in the culinary world,” said Susan Ungaro, president of the James Beard Foundation. “We are also extremely grateful to the eight chefs and restaurateurs who have agreed to fund and mentor talented women interested in learning from some of our food world’s best chefs and restaurateurs.” Arranged mentorships must be taken at times mutually agreed upon by the applicant and hosts. All mentorships must be taken within one year after they are awarded. Grantees will receive a stipend of $500 per week for living expenses. In addition, each grantee will have the opportunity to work alongside guest chefs cooking at the historic James Beard House for one week. Applicants must be 21-years-old or over and have at least two years of experience in the hospitality industry; either in back-of-house or front-ofhouse. Deadline for submissions is December 16, 2014. For more information about applying, please visit: jamesbeard.org/education/womenculinary-leadership-program.
NYS Restaurant Association President Named to Pride of NY Advisory Committee Scoop says kudos to Melissa Fleischut, President and CEO of the NYS Restaurant Association, who has been named to the Pride of NY Advisory Committee to provide advice to the Commissioner of Agriculture and Markets on advancing both the agriculture and restaurant industries. We are proud that the NYS Restaurant Association will be assisting Pride of NY with shaping policy and regulations to help connect restaurants with local
new owners George Filopoulos and Lloyd Goldman. But Scoop hears that Levine and LeRoy opted not to renew their contracts to focus on other ventures. “We had such a successful summer and put Gurney’s back on the map, which was the goal,” said Levine, who has overseen menus at Hotel Chantelle and the Stand. LeRoy, formerly of Tavern on the Green, has an events company, LeRoy Redux, and hasn’t announced her next projects yet.
Garden State Rep TD Marketing Names New Sales Chief Scoop notes that Michael Fortanascio (Fleetwood Food Equipment) has joined Frank Doyle’s TD team as VP of Sales. Michael served in different capacities with Fleetwood Food Service for the past 32 years, from warehouse manager to national sales, the last
Scoop says kudos to Melissa Fleischut, President and CEO of the NYS Restaurant Association, who has been named to the Pride of NY Advisory Committee to provide advice to the Commissioner of Agriculture and Markets on advancing both the agriculture and restaurant industries.
food sources, and provide consumers with healthy local options for dining.
Montauk Exodus Scoop says after Gurney’s Resort relaunched last summer, its new executive chef, Seth Levine, and food and beverage director Jennifer Oz LeRoy have already left their posts at the Montauk spot. They were brought on earlier this year after the resort underwent extensive renovtion by
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Scoop notes that Michael Fortanascio (Fleetwood Food Equipment) has joined Frank Doyle’s TD team as VP of Sales.
5 years as Skyfoods East Coast Sales Manager for Fleetwood equipment. Now with TD Marketing Michael will concentrate on the NY / NJ dealer network.
// NEWS
EVENTS
Albany Marriott's Kutzscher Grabs Honors At 24th Annual Culinary Cornucopia Award Event For the 23rd consecutive year, Albany Marriott was proud to host the Capital District's Culinary Cornucopia. The yearly event brought nine Albany chefs to compete for the benefit of Living Resources, an organization dedicated to enhancing the quality of life for individuals with intellectual or developmental disabilities.
T
he fundraiser took place last month and contestants were judged on standards of prep, ap-
pearance, taste, and preparation set forth by the American Culinary Federation. Among the nine local chefs
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participating was Nate Kutzscher, the Executive Chef of Marriott's distinguished hotel in Albany, NY. Liv-
ing Resources announced that Nate and his team from Albany Marriott were awarded with a bronze medal for their gourmet banquet meal. Chef Kutzscher began his career as a dishwasher at the Albany Marriott, where he worked his way up to lead cook. Chef Kutzscher received his Bachelors Degree in Culinary Arts and Service Management at Paul Smiths College, as well as a Certificate of Completion from Le Cordon Bleu in Paris, France. While in France, Chef Kutzscher worked as the Assistant Pastry Chef and Poissonier at Restaurant de la Tour in Sancerre. After graduating he moved to Boston; where he spent three years as the Assistant Sous Chef at the Cambridge Marriott. Nathan
While both Chef Nate and Marriott are thrilled with Mike Spain and team with their gold medal win at the 24th Annual Culinary Cornucopia!
the distinction that the ACF-awarded bronze medal brings to his career and
then moved to the Hudson Valley and worked as the Sous Chef at the Mohonk Mountain House Resort in New Paltz, New York. Following this he moved back to the Capital Region and worked as Banquet Chef of the Edison Club followed by Sous Chef of
their hotel, the real honor was preparing a meal for the benefit of the Living Resources organization.
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Schyuler Meadows Club. In charge of both of Albany Marriott's delicious menus, Executive Chef Kutzscher's award-winning work can be enjoyed at his two Albany hotel restaurants - The Market, and Chats. The Market features a diverse menu filled with modern American cuisine blending the flare of gourmet cooking with the comfort of familiar meals. Chats offers guests more upscale international cuisine and provides an elegant, speak-easy atmosphere that's made for latenight rendezvous. These two impressive dining options, spearheaded by Chef Kutzscher make Albany Marriott truly unique among Albany Airport hotels. While both Chef Nate and Mar-
riott are thrilled with the distinction that the ACF-awarded bronze medal brings to his career and their hotel, the real honor was preparing a meal for the benefit of the Living Resources organization. More closely involved with this worthy event than any other hotel near the Albany Airport, hosting Culinary Cornucopia, and helping provide essential services for individuals with developmental disabilities and traumatic brain injuries, many of whom are counted among our country's veterans, is something that Albany Marriott looks forward to every year and hopes to continue into the future.
// NEWS
MEALS ON DEMAND
Manhattan Based Blue Apron Opens New Warehouse To Support 1 Million Plus Per Month Meal Demand Blue Apron, the leading fresh ingredient and recipe delivery service, announced last month that it is delivering over one million meals per month to customers across the country. To meet this increase in demand, Blue Apron is opening a new fulfillment center, the company's largest, in Jersey City, New Jersey.
T
his new fulfillment center, which began shipping meals on December 1, 2014, is ten times larger than the previous fulfillment center. "When we started Blue Apron just two years ago we wanted to disrupt
the traditional grocery chain model and show consumers that there is a better way to cook with fresh, seasonal ingredients," said Matt Salzberg, founder and CEO, Blue Apron. "Our mission is to make incredible home
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cooking accessible, and we're proud to be doing that by delivering over one million meals every month to homes across the country." The growth is being funded by a $50 million Series C round of funding
led by Stripes Group. The $50 million came at a $450 million valuation, and brings the company’s total funding to $58 million. Blue Apron has grown from delivering 100,000 meals/month in August of 2013 to 500,000 meals/ month in March of this year. At that rate, Blue Apron is operating with a $60 million revenue run rate. Blue Apron offers fresh, interesting ingredients and instructions for making your own home-cooked meals. Customers pay on a per-week basis for $10 meals/person, usually in sets of three. So for a young couple using Blue Apron, the service costs around $60/week. And at first glance, it might seem strange that a service offering less food for more money than a traditional grocery store would gain popularity, but it turns out that the “shopping” part of
cooking at home is actually a real pain point. The key here is that Blue Apron can order food at bulk, wholesale prices without any going to waste, since users pre-order a week’s worth of meals. But Blue Apron isn’t alone in the space. In New York alone, the company faces steep competition from Plated, which has an almost identical offering. And that doesn’t include smaller players Peach Dish or incumbents like FreshDirect or AmazonFresh. In addition, Blue Apron announced the Blue Apron Market, a curated e-commerce store that will live on blueapron.com and will launch this month. The Market features kitchen
clusive chef's knife, developed in partnership with Korin, an expert in Japanese knives." The Blue Apron Market will feature products for sale to both new and existing customers, with free shipping on all purchases over $75. Blue Apron makes incredible home cooking accessible by delivering original recipes and fresh ingredients to customers nationwide. Launched in 2012, Blue Apron is the leading fresh ingredient and recipe delivery service and delivers over 1,000,000 meals a month to its loyal following of home chefs. By reinventing the grocery supply chain from the farm to the dinner table, Blue Apron is able to source topquality, seasonal ingredients, that are
"Our customers consistently ask us for our recommendations for kitchen equipment like the perfect chef's knife or non-stick pan. To meet these requests, we've created an online market with a curated assortment of our favorite kitchen essentials," says Salzberg.
tools and cookware hand-selected by the Blue Apron culinary team. "Our customers consistently ask us for our recommendations for kitchen equipment like the perfect chef's knife or non-stick pan. To meet these requests, we've created an online market with a curated assortment of our favorite kitchen essentials," says Salzberg. "We're especially excited about items that we've created specifically for our Blue Apron home chefs – like our ex-
fresher and more affordable than customers can get on their own at their local supermarket. Chefs around the world wear blue aprons when learning to cook, and the blue apron has become a symbol of lifelong learning in cooking. Blue Apron encourages this lifelong learning by introducing members to new ingredients, flavors and cooking techniques with every recipe it creates.
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// INDUSTRY PERSPECTIVE
WITH FRED SAMPSON
Millennials, the Industry’s Growing Customer Base Like most people, I find myself reading more and more about Millennials and their impact on the economy, including the foodservice industry. Just who are they? They are those persons born between the years 1982 and 2004.
E
arly this year the highly respected Pew Research Center issued a report about “The Millennials in Adulthood.” They are detached from institutions and networked with friends. The report says that Milliennials
Fred G. Sampson,
President of Sampson Consulting, Inc. fredgsampson@juno.com
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are somewhat more upbeat than older adults about America’s future: 49% of Millennials are saying that the country’s best years are ahead. They say this even though they’re the first in the modern era to have higher levels of student loan
debt and unemployment. It is estimated that they represent about 90 million of the present population. A recent report by RestaurantHospitality.com described in detail the results of a study by the research firm of the Hartman Group for the United States Potato Board. While the study focused on how this group order and prepare potatoes, it also gave us a look at the eating behavior of Millennials. The study, taken online, consisted of 2,000 participants. I found the information helpful in understanding their preferences; and I think you will agree, after all, that they do represent one of the largest blocks of the eating-out customer base. • 55% prefer communal tables at res-
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// LITTLE M. TUCKER
WITH MORGAN TUCKER
Once Upon a Time “Once upon a time, food was about where you came from. Now, for many of us, it is about where we want to go,” John Lanchester.
T
he “culinary greats” ascended to the Brooklyn Expo Center last month for the 9th Annual StarChefs.com International Chefs Congress. The theme: Cooking Honest. George Mendes creates food with generosity. On stage, he paid homage to his family and Portuguese roots, as he similarly does every day at Aldea. He discussed the authenticity of his refined cuisine, and confirmed rumors he would be opening another restaurant in New York City early next year. “Cooking honest” is a celebration of one’s self and wherever George goes; he appears to take his authentic self with him. Jamie Bissonnette personally massaged each tiny sea creature on stage as he explained the hands-on approach that each member of his culinary team takes to most of their offal dishes. His honesty exposed that if he found ways to use 100% of the products he procured, he could afford to purchase higher quality items. He appears to have uniquely mastered product and process, and has creatively designed a system that thinks small, and speaks volumes. When dining at Toro, you feel the food. Grant Achatz is famous for incorporating the elements around him
Morgan Tucker,
myself in the hottest new restaurants, where “chefs” are cooking to impress us restaurateurs and press. We have become a chef-obsessed society. However, the most rewarding part of the congress was seeing the chefs obsessed with each other and having the opportunity to watch them openly share creativity. To all the unabash-
Jamie Bissonnette
M. Tucker
personally massaged each
m p t u c ke r @ m t u c ke r.c o m
tiny sea creature on stage as he explained the handson approach that each member of his culinary
in his cuisine. He forces diners to divorce their preconceptions and be aware of the technology-forward experience he provides. His explanation is that a restaurant must tell a story. The story behind his restaurants, uniquely situated in urban Chicago, draws global influence, with a metropolitan feel, while communicating with each of our senses. At ICC, he finished his presentation with edible apple helium balloons. Proving again, that great culinary artists show you the power of discovery and suspend disbelief. Eminent culinary professionals are known for their unique ability to shape markets and establish trends. The symposium paid striking tribute to Charlie Trotter on multiple occasions, reminding all of us that the legends have permanence. In a world where chefs are now celebrities, it
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team takes to most of their offal dishes. His honesty exposed that if he found ways to use 100% of the was enlightening to see today’s most recognizable culinary personalities pay homage to a professional who paved the way for the entire industry. Always on a quest for excellence, magic only happens for those who are driven to find it. What I learned from each of the presentations at Star Chefs, and from the conversations I had throughout the conference, was that honest cooking means knowing who you are and not straying from it. The best chefs take inspiration from their past, insight from their peers in the present, and are always investing in reinterpreting cuisine in the future. I often find
products he procured, he could afford to purchase higher quality items.
edly fearless chefs who let down their guard at ICC, and allowed us distributors, reps, and manufacturers into your inner sanctum to see honest cuisine amongst your peers, thank you. It is a privilege to be on this journey with you. For more with Morgan, visit her new website www.littlemtucker.com.
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// FOOD IS FASHION
WITH FAITH HOPE CONSOLO
Hot Restaurant Concepts for 2015 New York is a financial capital, entertainment capital, a shopping capital -- and a food capital too! Despite
Red Rooster, among others. Now it’s Newark Liberty’s turn. The airport will add 55 new dining options over the next couple of years, with the first debuts set for mid 2015. Look for Saison from Alain Ducasse, Vanguard Kitchen from ABC’s Dan Kluger, a vegan offering from Amanda Cohen, Mexican street fare from Alex Stupak and more.
expensive rents and busy diners, restaurateurs are compelled to bring the latest trends here – and 2015 will be
The New Mediterranean.
no exception. Look for the following concepts to make news – and diners happy in the year ahead.
Bored with Greek and Italian? Try the sunny cuisines of Israel. At the forefront are Bustan on the Upper West Side (with its own Taboon oven) or Balaboosta on Mulberry Street. More expansion is expected.
B
ring on the Beef!
Shake Shack is a global phenomenon, and continues to open new locations around the city. At press time, Danny Meyer and Co. had just opened the seventh in Manhattan. And we still have a lot of New York to cover. Bareburger is expanding around the metropolitan area, and has begun moving west, with a unit in Ohio. It proves that diners are willing to spend a bit more for highquality comfort food.
Haute is Hot. Great chefs are opening concepts around the city, from the aforementioned Danny Meyer and Union Square Hospitality Group (including upscale pizza at Marta at the Martha Washington Hotel) to Charlie Palmer’s eatery at the upcoming Knickerbocker Hotel. Look for other concepts from Geoffrey Zakarian and Fourth Wall.
Loving it Locavore. Food is perceived to be fresher when it’s grown close to home. There are also environmental advantages to transporting food over short distanc-
No Meat, No Wheat.
Faith Hope Consolo, Douglas Elliman Real Estate fc o n s o l o @ e l l i m a n .c o m
es. Whether it’s pizza (such as L’inizio or Roberta’s, the latter in Bushwick), American cuisine (Bell Book & Candle, Flatbush Farm), or even fast casual (Chipotle and Panera Bread), farm-to-table is a trend most hope will be healthier for diners, and the industry. Existing eateries such as Rosa Mexicano also are joining the crusade, so expect more!
Beer Halls. You may wonder whether you’re in Brooklyn or Bremerhaven with the proliferation of beer halls around the borough – and the rest of the city. Berg’n has opened in Crown Heights, the latest in a slew of debuts that also include Bernheim & Schwartz in Harlem, Dig Inn (offering local
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beer and wine) in NoMad and more. Many of these offer artisanal and locally made beers (see above), so experiment!
Ramen Rules! No longer merely sustenance for struggling actors or hometown fare in Tokyo, haute slurping is the new call to action in New York thanks to such recent offerings as Ivan Ramen on the Lower East Side, Totto Ramen in Midtown, Takashi in the West Village and Mu Ramen in Long Island City. More are expected.
Better Dining in an Unexpected Place. Our local airports! JFK’s Terminal added Blue Smoke, Shake Shack and
Holdovers from last year, vegan and gluten-free dishes increasingly are being included on menus around the city – usually indicated on the same menu everyone else receives. Look for grains such as buckwheat (a form of rhubarb, believe it or not), amaranth and quinoa, and mushrooms to become more prevalent.
Juice Bars. Quick and healthy (or offering dessert in a glass), these are expanding all over the city, including Botica in Greenpoint and The Squeeze in Bushwick. But the list of openings is endless – Juice Press, Liquiteria, Juice Generation, Organic Avenue and more all have major expansion plans. And let’s just see what evolves from there! Happy New Year and Happy Dining!
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// MIXOLOGY
WITH WARREN BOBROW
Metro New York Mixology I love beer and would like to say that I would write about it more often if it weren’t for the fact that I’m drinking other things these days.
Warren Bobrow Warren Bobrow is a barman/author. He’s
B
ut that doesn’t preclude me from enjoying a glass of beer with dinner- or dare I say, with lunch. After all, when I was growing up in New Jersey, there was often beer on the table at dinner. And when we traveled to Europe there was always beer on the table for lunch. It’s a habit that I got into and it follows me throughout my life.
Food and beer naturally go together and so for this tasting I’m enjoying a robust corned beef sandwich from Hobby’s Deli in Newark, NJ. The bread of course is Pechter’s and there is a thick mantel of chopped chicken livers topped with their special spicy mustard. My grandfather owned a business in Newark for many years and I know from the own-
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written for Whole Foods, Foodista, and Williams-Sonoma along with three books on mixology. Warren appeared in the Saveur 100.www.cocktailwhisperer.com
ers of Hobby’s that he enjoyed lunch there often. In many ways I pay homage to him by savoring the perfect blend of
spice to sweet in their pickles and the deeply scented and candidly sensuous chicken soup makes me tear up. Matzo balls are not lumpy grapefruits in the shape of a golf ball; they are lovingly prepared to not just fill the stomach, but the soul. It’s that kind of place. If I’m not drinking Dr. Brown’s Soda with my deli delights then it is beer. Ok, sometimes bourbon or rye will ply my attention as well, but for this article it’s all about beer. And an extremely fine beer it is indeed. The Roscoe Beer Company in Roscoe, NY is the object of my affection. I’ve started by sipping from a handsome pint glass emblazoned with the logo of the Roscoe Beer Company. The first beer that passed my lips is named Trout Town Rainbow Red Ale. It is a ro-
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// EYE
METRO NEW YORK'S FOODSERVICE EVENT COVERAGE
Tri-State Show Returns to Secaucus With Big Splash The Tri-State Food Expo, a trade show for the burgeoning New York/New Jersey/ Connecticut Tri-State food service and retail food industry, returned for a highly successful run at the Meadowlands Convention Center in Secaucus, New Jersey in late October.
T
ri-State Food Expo, produced in partnership with the New Jersey Restaurant Association, serves restaurant, retail and foodservice buyers and professionals across New Jersey, New York, Connecticut. "We are thrilled with our partnership with the show," noted Marilou Halvorsen, the executive director of the NJRA, The trade event, now in its second year, hosted hundreds of exhibiting companies featuring new products, services and innovative ideas for the region’s burgeoning food industry, and attracted nearly 3,000 qualified food industry trade buyers. Alongside the exhibits, the two-day event featured a schedule packed with show features to help buyers and business owners expand their menus, attract new customers and grow their business. "Show-Monday" featured media icon Martha Stewart. The founder of Martha Stewart Living Omnimedia and Emmy Award-winning television show host, entrepreneur and bestselling author, was the feature of the Keynote Session, which was sponsored by NJRE. "She represents the type of quality that we work so hard to bring to our customers every day,"
NJRE’S Jodi Cohen (2nd R) welcomed many guests including veteran rep Hal Block (L) of Young Block and DMM’s Brian Mahoney (3rd R) to her company’s busy booth
Modern Line Furniture’s (L to R) Vlad Spivak and Alexander Vays
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(L to R) Brian Counts and Beth Daniels of Chef Tec
noted NJRE's Jodi Cohen. In the moderator-led discussion, “A Conversation with Martha Stewart" she shared lessons from her rise to the top, and offered advice for business owners and industry professionals in the challenges of building a brand and a business in today’s competitive marketplace. Day one wrapped up with a notto-be missed inaugural Culinary Competition, where local chefs from NY, NJ and CT battled it out in a mystery-ingredient style event, preparing a number of plates for a panel of judges. New Jersey Chef Peter Morris of Langosta Lounge in Asbury Park recently grabbed top honors by beating out two other talented, regional chefs. Each chef, representing their State was informed salmon would be the main protein only 30 minutes prior to the competition and allotted 45 minutes to create an appetizer and main entrée using salmon. The participants were judged on organization, technique and taste. Chef Morris’ winning dishes were an appetizer of zucchiniwrapped salmon in a rosemary wood smoked tomato emulsion, followed by a main entrée: pan-seared salmon with black garlic braised salsify with quinoa arugula salad drizzled with roast concord grape beurre blanc. The two other competing chefs were: Connecticut contestant Chef Jef-
The Can Capital team brought creative funding solutions to the show floor
frey Lizotte of ON20 who was named “2013 Best New Chef” by Connecticut Magazine and New York’s Chef Bill Dorrler an Executive Chef within Altamarea Group, leading the kitchen organization at Osteria Morini. “All of the dishes were spectacular and it was very difficult for the judges to select a winner,” said competition judge Marilou Halvorsen, “It literally came down to a few small points that separated the chefs, Peter’s dishes had a very special taste and colorful presentation that stood out,” she added. Halvorsen, Chef Barret Beyer of Hell’s Kitchen Season 11; and Chef Roshni Gurnani, 2009 Food Network Chopped Champion were the three industry judges who evaluated the dishes. A Culinary Demonstration by Chef Mauro Castano, of TLC’s Cake Boss was among the highlights of the show's second day. In addition, one of the industry's hottest topics, “How to Make the Most Out of Yelp," where restaurant, bar, grocery, and hotel promoters learned tips on how to best use the free tools to maximize revenue and visibility. NJRA's dynamic chief Halvorsen planned a full agenda for her association in conjunction with the event. The 2014 New Jersey Restaurant Association’s Annual Meeting, which was followed by a Cocktail Reception, a networking event and a Mixology Demonstration by NJRA 2014 Mixolo-
Many of the metro area’s top distributors including Chuck Gannon of US Foods worked the 2014 event
New Jersey Restaurant Association (NJRA/president Marilou Halvorsen (2nd R) and her team were on hand to chat with show guests about the associations' expanding portfolio of offerings TFS co-publisher Fred Klashman had the opportunity to interview style icon Martha Stewart
gist of the Year, Christopher James. Established in 1942, the New Jersey Restaurant Association (NJRA) represents the Garden State's 25,000 eating and drinking establishments the State's largest private sector employers, generating $14 billion in annual sales and employing over 311,000 people. Through member education, advocacy, networking, and support, NJRA has become an essential ingredient for successful and professional eating and drinking establishments, vendors, non-profits, schools and students. With important alliances like the one forged with the NJRA, the show and the presentation of a showcase name in Martha Stewart, the event has proven to be an important addition to the yearly Metro New York food service calendar. “This show is unique and more affordable than most trade events, as we will provide booth furnishings for ex-
E&A Restaurant Supply’s Al Green anchored the Jersey dealer's show booth
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hibitors, saving them the expense and inconvenience of bringing them,” said Bob Callahan. “Holding the event in the Meadowlands Exposition Center also gives us the flexibility to keep visitor and exhibitor costs down. In addition to the turnkey booth package, the facility offers easy access, inexpensive hotel accommodations and ample parking.” The NJRA’s restaurant and vendor members benefited from the partnership in special attendee pric-
ing, and exclusive exhibit space access at the Expo. The Tri-State Food Expo is produced by Diversified Business Communications. The Portland, Maine-based trade show producer is also the organizer of several leading U.S. food industry trade events including the New England Food Show (Boston, MA), the Seafood Expo – North America (formerly International Boston Seafood Show) (Boston, MA) and Kosherfest (Secaucus, NJ), in addition to other non-food industry shows. Diversified Business Communications, a division of Diversified Communications, is based in Portland, Maine, US and provides information and market access through face-toface events, publications and online. Diversified serves a number of industries including: seafood, food service, natural and organic, healthcare, commercial marine, and business management. Diversified operates divisions in Australia, Hong Kong, India, the UK and Canada.
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// NEWS
CUSTOM FURNITURE SOLUTIONS
Contemporary & Custom Made Furniture Leader “Modern Line Furniture” Opens NJ Facility & Brings Back US Jobs Contemporary and custom made furniture leader Modern Line Furniture has opened a brand new production facility in New Jersey, which features state-of-theart equipment and is bringing quality manufacturing jobs back to the US.
M
odern Line Furniture, one of the nation’s leading providers of indoor and outdoor modern, modular, contemporary and custom made furniture, proudly announced that it has opened the doors of its brand new production facility in New Jersey. The new production facility features state-of-the-art equipment, and allows Modern Line Furniture to offer its growing roster of commercial and retail clients an enhanced level of quality control, production efficiency, shipping options, and “Made in USA” products at factory direct prices. “The demand for custom products has grown dramatically over the last few years,” commented Alexander Vays, Modern Line Furniture’s Director of Operations. “In our new facility, we can now design and manufacture products and fulfill custom orders of any size, while we offer clients complimentary AutoCAD services, much
cluding those who own night clubs, lounges, bars, hotels, restaurants, designers, special event companies and rental companies, can browse and purchase Modern Line Furniture’s complete line of contemporary modular and custom made furniture by visiting http://www.modernlinefurniture. com/services.html. The company also offers fast nationwide delivery and commercial financing (additional details on website). Clients can also visit Modern Line Furniture’s Headquarters and Design Center, featuring a 5-level showroom, which is located at 1296 Lawrence Street in Rahway, New Jersey. Business hours are 10am to 5pm Monday through Saturday.
For additional information including media inquiries, contact Alexander Vays at alex@modernlinefurniture.com or toll-free at 800.637.5596. shorter lead times, a massive variety of leather and fabric options, and rapid nationwide shipping. And of course, our locally-made products comply with all US standards and fire resistant requirements.” However, while boosting bottomline growth and client satisfaction were major reasons behind the sizeable investment, Modern Line Furniture was ultimately motivated to open the new facility because the company wanted to bring quality, well-paying manufacturing jobs back to the US. “For decades, quality manufactur-
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ing jobs have been disappearing from economically hard hit places like New Jersey, and in tens of thousands of cities and towns across the country,” added Vays. “We believe in supporting American workers and communities. We hope that our move to invest locally and hire Sewing Machine Operators, Manufacturing Plant Managers, Quality Control Inspectors, Upholstery Technicians, Carpenters, and other skilled and hard working Americans will start a trend that sees even more companies follow our lead.” Commercial and retail clients, in-
About Modern Line Furniture Launched in 1999, Modern Line Furniture is a leading designer and manufacturer of indoor and outdoor modern, modular, contemporary and custom made furniture at factory direct prices. Through its New Jersey manufacturing facility, the company designs and manufactures products and fulfills custom orders of any size, and offers fast nationwide shipping. Learn more at www.modernlinefurniture.com
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// EYE
METRO NEW YORK'S FOODSERVICE EVENT COVERAGE
PBAC's Consultant Appreciation Evening Boston area native Michael Posternak who moved to "New Yawk" many years ago has a native's feel for the City's landmarks.
S
o once again when the opportunity arose Michael and his team at PBACPosternak Bauer Aitkenhead Cantamassa had the chance to bring many of the foodserivce industry's top consultants to the Cafe Carlyle they did exactly that. With the relaxing melodies legendary vocalists John Pizzarelli and Jessica Molaskey, PBAC treated their guests to a truly memorable Manhattan evening. In 1988, the firm's founders Posternak and Steve Bauer left successful careers at Traulsen to launch what has become one of the nation's preeminent equipment rep firms. EYE enjoyed visiting with many of the top consultants in Metro New York including large contingents from Cini Little, Clevenger Frable La-
Garin Wong with Cini-Little with Rob Sellet of Gaylord and Michelle and Eric McConnell of Next Step Design
Vallee, Romano Gatland and Jacobs Doland Beer at the East Side Manhattan event. EYE spotted a number of movers
and shakers from the manufacturing side of the industry including Mr. and Mrs. Gary Simpson, Tom Szfranski and his sister Susan of Hobart/
ITW. Vulcan's Joe Maresca, Nick Lekos of Spring USA, Duke's Bob Schafer and Gaylord’s Kevin Haas. The event at the Carlyle Hotel welcomed the next generation led by principals David Aitkenhead and Larry Cantamassa and the firm's new young turks led by Josh Erdheim and Damen DeMercurio. "It seems so very fitting that we return to celebrate at such an iconic landmark that represents everything that makes New York so very special,” Posternak told the crowd. EYE says you can look for another big year from PBAC in '15 as they are set to team with many of the Tri-State regions' leading dealers and consultants on a number of signature projects including Hudson Yards, World Trade Center, Google, Conde Nast and the Cornell Ciotech campus.
Newly promoted VP of Hobart Dealer Sales Gary Simpson and wife Sue with Dick Hynes and Paul Todoro
PBAC’s Irene Reiter with Marleen St. Marie, Kai Fukunaga and Christine Gurtler of Cini-Little
PBAC’s Michael Posternak (R) welcomed noted consultant Jimi Yui (second R) and his team
Mr. and Mrs. Gary Jacobs of Jacobs / Doland / Beer and Arlene Spiegel enjoyed PBAC’s hospitality at the Carlyle
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Mr. and Mrs. Bob Doland (L&R) with Terry Hoelle of Franke
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// C-CAP TRADE TALK
WITH JOYCE APPELMAN
Jessica Browne, Culinary Apprentice, Natural Gourmet Institute Jessica Browne didn’t know when she joined a C-CAP classroom at Long Island City High School in 2006
fers New York City restaurants a pool of skilled entry-level workers There is no doubt that recruiting students from partners Careers through Culinary Arts Program (C-CAP) and Family Cook Productions strengthens the apprentices’ marketability as they take on their first culinary position in some
that her life was about to change; the freshman just knew she didn’t want a desk job. Through rigorous training under mentor and culinary arts teacher Terry Matsis, Jessica entered the C-CAP New York Cooking Competition for Scholarships and was awarded a $10,000 C-CAP Education Scholarship.
S
he attended Johnson & Wales University, graduating in 2013 with a bachelor’s degree in Culinary Arts and Food Service Management and dreams of becoming a personal chef. In her search for employment, Jessica reached out to C-CAP. During the meeting with Christine Lee, C-CAP Career Advisor, Jessica learned of the C-CAP/Natural Gourmet Institute Apprenticeship. “I encourage our alumni to reach out to C-CAP when they are seeking work and contemplating their next career decision. In meeting Jessica, it was evident that NGI Apprenticeship would be the job opportunity to fit her needs and that Jessica’s commitment and work ethics would make her a strong candidate for NGI.” It felt too good to be true: an opportunity to continue expanding her culinary knowledge and balance work with the demands of being a new parent. Natural Gourmet Institute (NGI) is a leader in health-supportive culinary education. In a new partnership, CCAP alumni will have the chance to take part in NGI’s 600-hour Culinary Apprentice Program, which offers introductory culinary training, with the support of Union Square Hospitality Group, Telepan, The Cleaver Co., and
I want to be a personal chef, and healthy eating is really in right now.
Joyce Appelman,
I need to know how to
New York, NY
make delicious and
j oyc e a p p e l m a n @ g m a i l .c o m
interesting dishes for all kinds of healthy diets to meet the demands of my future clients.
(L to R) Culinary Apprentice Casey Edwards, Culinary Apprentice Naliaka Wakhisi, Joyce Appelman (C-CAP), Culinary Apprentice C-CAP Alumna Jessica Browne, Lynn Fredericks (Family Cook Productions), Culinary Apprentice Gloria Diaz, Anthony Fassio / Photo Credit: Natural Gourmet Institute.
Marlow & Sons, who in turn will get the first opportunities to hire graduating students and can help shape the curriculum to produce graduates who
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fit their hiring needs. “The program not only offers culinary education and opportunities to students who may otherwise not have access, it also of-
of New York City’s top kitchens,” says Anthony Fassio, CEO of Natural Gourmet Institute. During the program, the apprentices also assist in public classes and Friday Night Dinner at NGI as well as gain experience in the stewarding department and at GrowNYC Union Square Greenmarket cooking demos. "We are thrilled that NGI is offering the opportunity to C-CAP students like Jessica to study in a professional environment that emphasizes the importance of health and well being from what you eat and empowers these young people to bring this interdisciplinary approach to their families and communities while promot-
ing a sustainable and affordable food system," says C-CAP President Susan Robbins. We sat down with Jessica, who is now 2 months into the program, to ask her about her experience so far. How does being an apprentice at NGI help you achieve your career goals? I want to be a personal chef, and healthy eating is really in right now. I need to know how to make delicious and interesting dishes for all kinds of healthy diets to meet the demands of my future clients. At NGI, I am learning new things about the ingredients I use. I’m learning how to make healthy, inspiring dishes and how to use that knowledge to come up with my own. What is the best thing about your apprenticeship? I have a son who is just a few months old. When I became a mom, things changed for me. Your dreams shift. I didn’t want to give up on myself or my goals to be successful in the industry, but I want to be a good mom and to me, that means being there for my son. With the apprenticeship, I have a set schedule, I don’t work late nights, I know I have time in my life for my education and for my son—and I’m still earning a living and moving closer to my goals. It’s like that expression “work smarter, not harder.” It’s the smartest choice for continuing my education. I’m really grateful that this opportunity came along. What has been most surprising about your time at NGI so far? One day I went looking for the sugar—and there wasn’t any! They actually do not keep any on-site. That was a shock. Of course they have many healthy natural sweeteners on hand, so I’m learning about all of those. 67 • December 2014 • Total Food Service • www.totalfood.com
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// NEWS
SAUCE SOLUTIONS
Casa Di Lisio’s Legendary Sauces Solve Full Range Of Challenges For Today’s Food Service Operator The Casa Di Lisio story would make a wonderful movie script.
"W
e had come home from a trip to the Caribbean and had fallen in love with the scampi sauce at the hotel," Lou Di Lisio explained. We asked for the recipe and the chef refused. So we came home and my wife and I went to work trying to recreate them for us to enjoy and share with family and friends. We made them from scratch so we knew to get to the right flavor that only the highest quality ingredients would enable us to create the true flavor we were after. " Lou and Lucy Di Lisio started Casa Di Lisio Products in their home in Connecticut in 1973. The Westchester company’s first sauce was a French style scampi sauce later called Sauce Provencal. Casa Di Lisio was the first company to put frozen Pesto Sauce on the market for foodservice. They broke new ground when they launched a frozen sauce that combined the highest quality Basil Pesto with Pine Nuts. For 40 plus years in business they have made and sold over tons and tons of Basil Pesto with Pine Nuts. As we enter 2015, Casa DiLisio continues to be the only manufacturer who uses only fresh Basil and Pine Nuts in their Pesto Sauce. All of their sauces are made with only the finest ingredients and freshest herbs. So that legend grew out of their Connecticut home kitchen as friends and neighbors and nearby stores clamored to stock the Di Lisio sauces. "It’s interesting that people told us, if you go out-
Lou DiLisio and daughter Linda continue to forge a unique vision for the Westchester based sauce maker
side of major cities like New York that people don't have the type of palette to be able to appreciate a great sauce. We found early on that when we sampled the product, people all over loved it, " Many competitors through the years have brought entries to the marketplace that has featured cheaper ingredients that were machine processed. "Our approach is very simple. We do tastings for our distributor sales teams with our product and the cheaper competition. In each case the room goes quickly silent because the salesperson that is in front of the chef every day knew that their customer simply would accept nothing less than Casa Di Lisio quality. The Mt. Kisco, NY firm's growth fits perfectly with how the foodservice industry has expanded. "We are a natural fit for a multiple unit operator of any size. They typically have an executive chef who creates the menu and then a General Manager and cooking team that execute at each of the units. So we enabled them to create a dish and then
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execute consistently because our sauces are being made with the freshest ingredients and being frozen. " The bumps in the economy have made the firm more valuable to their customers. "In many cases, there have been major cutbacks in the kitchen so a chef who used to be able to make large quantities of sauces fresh 10 years ago, simply doesn't have the manpower to support that today. So our sauces enable the chef to maintain consistency and quality,” Lou Di Lisio explained. The firm's commitment to freshness has put them way ahead of their time. "We've been gluten free for over 40 years. In addition, we've been doing vegan product before it was a hot topic. This has enabled us to be a major attraction to buyers in the healthcare and college and university segment," Lou Di Lisio continued. Casa Di Lisio VEGAN Basil Pesto Sauce brings the number of outstanding Vegan Sauces they have to offer to four. Most recently food allergies have become a major priority for food service buyers. "Our nut free Basil Pesto sauce provide a food service operator to serve fresh Basil Pesto without the concerns of the Allergen issue," added Linda Di Lisio, the firm's Director of Marketing and Sales. The fresh smell of basil welcomed the Total Food Service team upon arrival last month at Casa Di Lisio's home in Mt. Kisco, NY. "There's simply only one way to make pesto,” Lou Di Lisio explained. "You need to buy the highest quality
fresh basil, pine nuts and cheese. Regardless of the price in the marketplace, we simply will not compromise. We then prepare the sauces by hand." According to Lou Di Lisio, 37 years ago you couldn't sell pesto sauce, no one knew what it was. Last year Casa Di Lisio produced and sold over 750 tons of Pesto Sauce. Casa Di Lisio is also one of the very few companies using only FRESH BASIL in their Pesto Sauce. The commitment to quality led to the American Culinary Federation awarding the nation's only Gold Certification to their Pesto Sauces. In addition to their Basil Pesto with Pine Nuts they have the following Gold Medal winning sauces: Sun Dried Tomato Pesto (VEGAN), Fire Roasted Red Pepper Pesto (VEGAN), Puttanesca Sauce, Cilantro Pesto, Creamy Alfredo, Roasted Garlic (VEGAN), White Clam Sauce, Walnut Pesto, Sauce Provencal and Napolitano Tomato Sauce and Basil Pesto without Nuts. Their sauces are freshly made 52 weeks a year, using only the finest ingredients and the secret touch of tender loving care. They make all of their sauces in small quantities and freeze them immediately to preserve the delicate, unique flavor and consistency. Lou Di Lisio has always been one of the industry's trust visionaries in his ability to direct the firm's ability to read the ever-changing needs of the food service marketplace. "The dining public has intensified the demands of the chain operator. They typically have an executive chef that works in a corporate environment to build the menu. The actual restaurant kitchen is then operated by a culinary team in which the goal is to execute consistency. Our pesto and full line of sauces enables the chain operator to manage consistency.
continued on page 92
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// LIZ ON TABLETOP
TABLETOP SOLUTIONS
Is White The New White? White is the staple now for a multiple of reasons: A white plate is a blank canvas for the chef ’s creations. White does not conflict with color in most foods.
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hite matches all interiors; Common white color allows you to mix shapes and heights without confusion. White is the easiest thing for a factory to produce and stock, and can later be decorated. White does not get stale or is not seasonal and white is not subject to color trends (and those are seasonal and cyclical).
Liz Weiss, President, H. Weiss LLC ewe i s s @ h we i s s . n e t
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But there is white and there is whitemeaning that different types of “china” are different colors and have different hues. And the menu selection will lean you towards what “white” will work (along with your interior and lighting). Fish and chicken tend to look anemic on porcelain unless well garnished (because of the blue tinge of the porcelain). Steak looks warm and comfortable on the cream of American white (warm white). The color of the china (the “white”) is due to the different make-up of the mud (after all, china is basically dirt and water baked). But the quality is from what is in the china and how it is manufactured (firing temperatures, design, glaze, and additives). The better the china will back up their product with chippage warranties. Durability and warranty will also lead you towards the best white for you.
High Alumina china is, in color, somewhere between American white and porcelain, and the better ones have very good warranties. Some of the European white porcelains have good warranties, as does the American white vitrified chinas to a lesser extent. It’s interesting to follow the marketplace. The better known manufacturers develop shapes and looks to drive the market. The importers then knock off the most popular shapes. As those designs become mainstream the challenge for everyone (from manufacturer to operator) becomes how can the look of that design maintain its panache and exclusivity? It reminds me very much of what you see with fashion and the challenge that top designers have with their department store customers. And you need to examine how important accessory items are to your presentation. There are more accessory items in bright European white than some of the cooler, but there are plenty in other materials.
I like clean, smooth, shiny white- and the better quality chinas have better (smoother, less pitted, and not warped) finishes. Better product has gone through more inspections. There’s less chance of getting something that the customer could perceive in a second. I like plates that feel and look almost velvety. To me, accessories are the little “toys” that make the presentation fun and exciting; different and personal; signature for the venue. This should not be taken lightly as it is as much as part of the venues’ personality as their interior décor, wait uniform, or music. I love working with lots of accessories and shapes. And for that I must say, that I like Bauscher/Tafelstern for some of the unique shapes and items they have. Plenty of cute items and cups. Always something to make the chef smile. And if the chef smiles, then the food should smile back. Accessories are the place that you get to think most with your stomach…and eyes.
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SHOW COVERAGE
Foodservice Pioneering Concepts Made Debut at IHMRS 2014 November 9-11, 2014 / Jacob K. Javits Convention Center EYE notes that the goal of the 2014 edition of The 99th Annual International Hotel Motel + Restaurant Show welcomed the new REST-A-LUTIONS seminar which delivered that “Eureka” moment and enabled visitors to leave the Javits with that great idea that you can easily implement.
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rom a menu standpoint, it may be a new look at upscale comfort foods or why it’s not farmto-table but rather local-to-table that makes sense for your bottom line. The seminars enabled foodservice
operators to take a fresh new look at your restaurant's marketing strategy with a vast array of seminar topics including; an action packed 45 minute format with a Q&A session, attracting the elusive millennial customer, to taking those wonderful sauces that you create at your foodservice operation and turning them into a new re-
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tail brand. From baking, refrigeration and dishwashing innovations to the latest in blenders, espresso machines and pizza equipment, all the components for building a successful foodservice operation in the new Kitchen Design division at IHMRS were on display. In addition to food and beverage tast-
ings, book signings and equipment demos, the division offered expert F&B trend programming focused on local-to-table initiatives, technology in the kitchen, the millennial diner and other hot topics in the Rest-alutions Theater. Today's foodservice industry is a stir fry of cuisines. Speakers spoke
SHOW COVERAGE
Equipex’s Tom McHale, Vince Palumbo, and Casey Parks M.Tucker’s Morgan Tucker welcomed Yonatan Klein of Jono Fandolfi Designs to this year’s show
Restaurant Depot’s Larry Rosenthal with Cardinal International’s Erik Weiss, Jennie Tannura, and Cardinal President, Bryan O’Rourke
Libbey’s Sandra Kravetz with M.Tucker’s Neil London
Michael and Kevin Konzelman of Espresso Solutions
Waring’s Daniel DeBari with Waring’s Executive Chef, Fabrizio Bottero and son Bennett
Hospitality Glass Brands President, Chris Coursen with David Allgor and Kurt Newman
Total Food Service’s own Michael Scinto with Elliott Horowitz
BKON consultant, Dan Pabst with Franke’s Director of Sales, Owen Slaughter
Structural Concepts' Lew Demis
Sarbari Foodservice Technologies’ Greg Kapel, Founder and CEO; Sebastian Serra, Daria Jones, and Gary Menzies
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Imperial Brown’s Tech Manager Rick Jones with Regional Sales Manager, Joseph Varaska
SHOW COVERAGE about how to infuse flavors, ingredients and more to build sales. Change is constant, especially with regard to technology, and it's occurring in every aspect of our lives including our kitchens and restaurant operations. How are our staffs, teams, management and ownership prepared for these changes? How can you utilize technology to balance the demands of business, while still delivering on the promise of hospitality and service were answered by speaker Corey Nyman from the Nyman Group. Sarita and Caesar Ekya of S’MAC spoke about how the wet, dreary weather leaves many restaurant guests craving comfort in the form of food: delicious, hearty, stick-to-yourribs-and-make-you-feel-like-you'rebeing-hugged food. The New York City area has become a mecca for the reinvention of comfort food on menus from midtown hotels to West Village cafes. What began as a Farm to Table movement has grown way beyond just produce. Restaurants and food service operators in Metro NYC and around the country are promoting locally grown
Western Pest Services’ Brian Daddario and Victoria McLean
or raised animals, vegetables, herbs, and fruit. This session analyzed and celebrated local fare and served as a stepping stone for the operator seeking to create a local to table strategy. The speakers included: Jennifer Goggin, FarmersWeb and Johanna Kolodny of Baldor Enterprises. Learning how to build additional revenue streams and increase the value of your brand via wholesale distribution of your restaurant's products with both on-line and on-premise sales was a hot topic. The All-Star panel of Foxwood’s Casinos’ Jens Baake, Veronica McLymont of Memorial Sloan Kettering Hospital, former Princeton University foodservice chief Stu Orefice and Timothy Gee of Robert Wood Johnson anchored a dynamic discussion. Learning strategies to stage a more meaningful guest experience and bringing greater value, authenticity and profitability to your foodservice operation included speakers: Ken Schwartz, FCSI, President and CEO, SSA, Hospitality/Foodservice Design + Consulting; Steve Dragoo- Owner and Chief Experience Stager, Solu-
tions Consulting, Inc. and Sponsored by FCSI. Listening to world class foodservice designers on how to create signature kitchens that will enhance the dining experience included speakers: Steve Carlson, FCSI, Robert Rippe Group; Robert Doland, FCSI, Jacobs Doland Beer and Peter Christensen, FCSI and was sponsored by FCSI. Bring your cakes into the 21st Century and look like a star with these simple techniques as spoken by Chef Dana Herbert, Desserts by Dana. Speakers talked about the list of growing trends and the debut of mobile technology that enables diners to pay a restaurant check via a mobile app. The latest in mobile payment technology as well as the other "bells and whistles" from booking reservations to on-line reviews that many of the mobile "apps" are now offering were the talk of NCR’s Stephen Lisft, Vanessa Vite, Touch Bistro. Chef Ray Duey and Chef Garnish spoke about how "Chef Garnish" will help you understand how to quickly carve seasonal fruits and vegetables into stun-
PBAC’s Paul Todoro, Joshua Erdheim, David Aitkenhead, Larry Cantamessa, Keith Fitzgerald, and Steve Bauer
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ning - show stopping - works of art. Discover how to combine breathtaking design with structural logistics in your cake designs were taught by Bob Johnson of Couture Cakes. Perfect timing for your holiday menus! Chef Alain Quirin from Moveable Feasts explained his "cold-smoked process" and salmon pairing with condiments and wines. Restaurateurs may have once taken the bread basket for granted, but no more. They’ve discovered that bread can be a powerful differentiator. Show-goers discovered the artisan preparations, bread varieties, flavors and textures that will please customers. The session also focused on the "sweet side" and how bakers and chefs are using more freshly milled flour, natural sugars and smoked items. Speakers included: Shimmee of Hot Bread and Peter Fernandez, Fresh and Tasty Baking. Millennials, America’s second largest demographic groups are leading a cultural transformation. Learning lifestyle trends, as well as potential marketing solutions to help you better connect with Millennial guests were taught by
American Trading’s Paul Weintraub and Amanda Blattner
SHOW COVERAGE
Montague’s Joe Deckelman, Bill Dolan, and Michael Poulos
Flash Furniture’s Jammie Stamey debuted their latest in hospitality seating and furniture
ST Media Group’s Phil Robinson greeted Lester Corbo of Corbo Restaurant Supply Thomas Clements and Tom Gallagher of Clements-Stella Marketing
Restaurant Depot’s Director of Wine & Spirits, Vladimir Garcia Encarnacion introduced new wines to show attendees
Modern Waste Products’ Lee Cunningham and Barry Siebenga
New exhibitor, Waiakea Springs’ Garrett McAllister and Ryan Emmons
Rourke Trivell of Contract Furniture with Kettler’s Steve Springer
The Sani Professional team led by John Caton (R) debuted the new SaniHands Basics® at this year’s show
Maywood Furniture’s Toni Ljekocevic, Crystal Wysocki, and Ken Persson
Day & Nite’s Greg Weiss, Matt Sher, and Chris Matheson
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Event Equipment Sales’ Douglas Crowe with Jay Nelson
SHOW COVERAGE
Speaker Jim Matorin, Business Catalyst, SMARTKETING. The Nyman Group of Scottsdale, AZ and Las Vegas, NV, and Robert Rippe & Associates of Minnetonka, MN, were selected as the winners of the International Hotel, Motel + Restaurant Show’s 2014 Foodservice Pioneering Concept. The foodservice consulting groups’ “BOWLS—Food That’s Good For You!” concept was built to a scaled model representation on the exhibit floor. The IHMRS has announced the winners for the 34th annual Gold Key Awards for Excellence in Hospitality Design. A record number of entries of over 280 international projects were considered by a team of nine prominent judges for these coveted awards, which recog-
Wood Stone’s Corporate Chef, Linda Bedell and Phil Eaton
Johnita Anthony of Consolidated Appliance Services with Malachy Parts & Service’s Samantha Farrell
nize outstanding hospitality design worldwide for properties completed or renovated from March 1, 2013 to March 1, 2014. Winners of the Gold Key Awards were revealed at the annual gala on Monday, November 10th, 2014 at New York’s Mandarin Oriental Hotel. The Gold Key Awards were sponsored by Boutique Design and HOTELS magazines. The awards coincided with the 99th annual IHMRS, and the 5th annual Boutique Design New York (BDNY) trade fair, which was held Sunday, November 9th through Monday, November 10th. Both events were held at New York City’s Jacob K. Javits Convention Center. The 34th annual Gold Key Awards winning designers and projects are: Best Lobby
Romano-Gatland’s Christopher Brady with son Alex and wife Joan walked the show for new innovative products
Luxury concrete (Amsterdam): Hotel W Verbier, Switzerland; Best Lobby Upscale (tie) dash design (New York): The Lexington Hotel, New York (tie) nemaworkshop (New York): W Mexico City; Best Lobby Midscale/Budget/ Focused Service Universal Design Studio (London): Ace Hotel London Shoreditch; Best Spa HBA/Hirsch Bedner Associates (Singapore): Grand Hyatt Hotel Shenyang, Liaoning, China; Best Guest Room Luxury HDC Interior Architecture + Design (Los Angeles): St. Regis New York, New York; Best Guest Room Upscale CBT (Boston): Hotel George, Washington, D.C.; Best Guest Room Midscale/Bud-
Lehr-McKeown’s Rob and Kim McKeown with Restaurant Depot’s Larry Rosenthal and Liz DiCicco
Smoki USA’s John De Jong, Connor De Jong, and Peter De Jong debuted the new Smoke Zapper at IHMRS
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get/Focused Service Bill Rooney Studio, Inc. (New York): Residence Inn by Marriott Manhattan/Central Park, New York; Best Suite HOK (New York): The Jewel Suite by Martin Katz, The New York Palace, New York; Best Restaurant Fine Dining Meyer Davis Studio (New York): St. Cecilia, Atlanta; Best Restaurant Casual Dining Schoos Design (West Hollywood, Calif.): Puesto, San Diego, Calif.; Best Nightclub/Lounge Jeffrey Beers International (New York): Moon Club, Paradise Island, Bahamas; Judges’ “So Cool” Award (tie) JOIDesign Interior Architects (Hamburg): Hotel-Kompetenz-Zentrum,
Tabletop Journals’ Dave Turner with The Cocktail Whisperer and contributing Total Food columnist, Warren Bobrow
B.S.E Marketing’s Jeff Hessel with Steve Coté of Café Bella alongside StarChefs.com CEO, Antionette Bruno
SHOW COVERAGE
Restaurantware’s Richard Rinella and Jamil Bouchareb
Verterra Dinnerware’s Josh Parker, Michael Dwork, and Jessica Petrini celebrating with their Editors’ Choice Award for best new Tabletop products The Hoshizaki Northeastern team of Bob Haim, Steve Desimone, Eric Lefranc, Ron Podolsky, Hamilton Pereira, and Jeff Cannell
Hot Bread Kitchen’s Shimme with Fresh & Tasty Bakery’s Peter Fernandez Dynamic International’s Kevin Schofield, Lance Brown, and Denis Anthony Blodgett’s Sarah Tresser alongside Pecinka-Ferri’s Emre Evren, Joe Ferri Jr., Ed Pecinka, Joe Ferri Sr. with Perfect Fry’s Brooke Shiffler and Monica Szyszkiewicz of Insinger Machine
Glissen Chemical’s Joseph and Bobbi Lehr
The M.Tucker sales staff was on hand showing off the latest in equipment, supplies, and disposables sales
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John Celli Custom Furniture Design President, Lynette Celli Rigdon
SHOW COVERAGE
Oberschleißheim, Germany; (tie) Stonehill & Taylor Architects (New York): The Nomad Hotel Rooftop Event Spaces, New York; (tie) Marriott Global Design Strategies (Bethesda, Md.): Marriott Hotels Design Strategy, Marriott International, Bethesda, Md.; Best Timeshare/Fractional Ownership Indidesign (Los Angeles): Hokulani Waikiki by Hilton Grand Vacations Club, Honolulu; Best Resort YANG/Yangbangsheng & Associates Group (Shenzhen, China): Haitang Bay No. 9 Resort, Sanya, Hainan, China; Best Eco or Socially Conscious Hotel COMMUNE (Los Angeles): American Trade Hotel & Hall, Casco Viejo, Panama; Best Hotel Budget/Focused Service Ester Bruzkus Architekten (Berlin) with DesignAgency (Toronto) and WAF Architects (Berlin): Generator Berlin Mitte; Best Hotel Midscale Stonehill & Taylor Architects (New York): NYLO New York City; Best Hotel Upscale G A Design International (London): Hilton Istanbul Bomonti Hotel & Conference Center, Istanbul;
(L to R) H. Weiss' Jimmy Weiss and Francois Morin of SML Stainless
Best Hotel Luxury HOK (New York): Rosewood Abu Dhabi In addition to the Gold Key Awards, concrete was honored as Designer of the Year at the awards banquet. Judges for the 2014 Gold Key Awards were Alan Philips, chief marketing officer, Morgans Hotel Group; Dana Kalczak, vice president of design, Four Seasons Hotels and Resorts; Danette Opaczewski, chief operating officer, Ian Schrager Co.; John D. McMullen, senior vice president of construction, Highgate Hotels; Lora Spran, interior designer, senior, Walt Disney Imagineering; R. Tyler Morse, ceo and managing partner, MCR Development; Ron Kollar, chief design officer, Tishman Hotel & Realty LP; Serena Rakhlin, vice president, Hotel Development and Acquisitions, Americas, Trump Hotel Collection; and Trisha Wilson, chairman, Trisha Wilson Global. In addition, NEWH, Inc., the Hospitality Industry Network, presented its 10th annual Icon of Industry Award to Bob Thomas, Signature Carpets. A $5,000 scholarship was presented to the winning ICON student recipient, Tara Headley from Savannah College of Art and Design. IHMRS and BDNY also presented
(L to R) TD Marketing's Michael Klatman and Pat Fava of Air Comfort
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a $7,500 contribution to the Clifford R. Tuttle Scholarship Fund. The IHMRS Show's commitment to the food and flavor of Metro New York brought a "Show-Sunday demonstration of the pastry arts by the Pastry Guild of New
MAFSI national president (R) Joe Ferri of Pecinka Ferri enjoyed the networking festivities with (L) Matt Sher of Day & Nite and (C) M. Tucker's Marc Fuchs
The mid-town networking event attracted many of the industry's biggest names including: (L to R) Scott David of Flik, Barry Schlossberg of Continuum Health and Fresh and Tasty's Peter Fernandez
TD Marketing’s Frank Doyle and Cres Cor’s Mike Klatman
York. CaféBellas LLC, innovator and developer of the pop-up BellaBar food and beverage experience, announces its receipt of a 2014 Foodservice Pioneering Concept award as an exhibitor of the 99th annual International Hotel, Motel + Restaurant Show (IHMRS). Receiving third place for its BellaBar concept, CaféBellas was selected for its innovation in packaging elegant food and beverage service into a portable, event-ready pop-up venue concept. “IHMRS attendees are not only looking for innovative products and equipment, but also for edgy concepts and engaging ideas to wow customers,”
(L to R) Old friends Ron Ehrhardt and Pro-Tek chief Ed Daniels
Goldman Design’s Jennifer Geodes with JC Furniture’s Julie Coloneri and Lina Zolotushko
SHOW COVERAGE
said Phil Robinson, IHMRS show director. “We are thrilled to be recognized by IHMRS for the truly unique, captivating and functional concept that is the BellaBar food and beverage experience,” said Steven Coté, CEO of CaféBellas LLC. “As a portable, event-ready system with a minimalist design that streamlines food and beverage service, BellaBar can instantly create location and ambiance for nearly any occasion, day or night. We are confident BellaBar will change the way pop-up events are executed the world-over by providing a fun, engaging and visually appealing on-the-spot space for food and beverage service.” Judges for the 2014 Foodservice Pioneering Concept awards included: Michael Atanasio, Overlook Hospital; Melanie CoreyFerrini, DYNAMIK Space (2013 Foodservice Pioneering Concept winner); James Dale, Grand Hyatt New York; Robert Doland, Jacobs, Doland & Beer; Maura Doran, New York Methodist Hospital; Mark LoParco, University of Montana; Geoffrey Mills, Crown Plaza Times Square Manhattan; and Tracy Nieporent, The Myriad Restaurant Group. The International Hotel, Motel + Restaurant Show, attended annually by tens of thousands of food and beverage and hospitality industry professionals from around the globe, is sponsored by the American Hotel & Lodging Association (AH&LA), the Hotel Association of New York City, Inc. (HANYC), and the New York State Hospitality & Tourism Association (NYSH&TA), and is managed by Hospitality Media Group (HMG). HotelUmbrella.com is the first online Design-It-Yourself service that allows a hotel’s purchasing department or marketing team to select, design, and order high-quality
umbrellas and other hotel amenities in less than five minutes. “We have taken our 20 years of experience designing and manufacturing exceptional custom umbrellas and created a small quantity, fast delivery, DIY service that meets 80% of our hospitality clients’ needs”, says Kim Baker, President of Gouda Inc and founder of HotelUmbrella.com.Just-in-time delivery helps any size property reduce inventory and makes replenishment as simple as logging into your account. Minimum quantities start at 100 units, and HotelUmbrella.com keeps your logo on your file for rapid reordering. HotelUmbrella.com offers selected classic and fashion frames, crafted for durability, style and value. The online design tools offer a foolproof, 2-click process to get perfect logos and images in perfect place – no skills required! Foodservice professionals intrigued by the variety of “throwdowns” now on TV will got their chance to beat top chefs themselves at the 99th annual conference of the International Hotel Motel + Restaurant Show. Following a full day of conference and networking activities on Saturday, Nov. 8, IHMRS featured three full days of exhibits from Sunday, Nov. 9, through Tuesday, Nov. 11. The market presented 650 exhibitors and attracted more than 16,000 industry professionals. BCA co-chair Alex Askew noted: “We wanted to endow our participants with awareness, exposure and educational opportunities.
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// NEWS
SIGNATURE DESSERTS
Former Wall Street Whiz Brings New Signature Dessert Concept To Metro NYC Eateries Some people like ice cream with their tea. But Mario Leite had a better idea. Why not have tea in your ice cream? The president and founder of Tea•rrific! Ice Cream says he came up with it because he's been an ice cream fanatic and tea drinker all his life.
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aid off as an investment banker in 2011, Leite decided to reinvent himself. So he turned to his first love, tea, and mated it with another, ice cream.
“I always wanted to experiment with tea flavors because I thought it was an ingredient that's underused in ice cream,” he says. “Also, the flavors already done in the market weren't
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executed very well.” So Leite started off with a Thai iced tea, then launched Tea•rrific! Ice Cream. London Mist, Earl Gray with a hint of vanilla, was the first try. “It's
a very popular-flavored tea. We knew if we couldn't make a good ice cream with that, we shouldn't go forward. But the reception was really positive,” he says. People loved it. “The unique flavor, how refreshing the ice cream is. A theme we've been seeing as we progressed with the company was people describing our ice cream as very refreshing, which is not typical for super-premium ice cream. Part of it is how we handle the tea. Another part is when we decided we wanted to do a tea ice cream, we wanted to do a pure ice cream. I fell out of favor with the ice cream that had a lot of gums and preservatives in it,” says Leite. “I didn't like the texture. I wanted to go back to basics and create good oldfashioned ice cream, great cream,
eggs, sugar, and add tea. No corn syrup or artificial additives.” At the same time he came across an article in Family Circle magazine that noted how tea is now infused in lots of new foods. “Serendipity! I took it as a sign.” Leite says he saw it as an opportunity to use a really great ingredient that's also very healthy, and which pairs well with spicy and fruity and savory flavors, that just wasn't being used in the market. “I wanted to make it the type of ice cream you get at a fine restaurant, that has a lot of great flavor but is also very clean off the palate. Early on I had chefs try it and one said, 'very creamy like a gelato but finishes like a sorbet,'” he recalls. “I wanted it to be gourmet, but ice cream also has to be fun.” And where did that great name come from? “It's catchy to the ear, a play on the word terrific and ice cream,” he says. “Tea•rrific! Ice Cream. It works.” Leite says the restaurant world is seeing tea infused in chocolate and liquor and meat rubs. “It's really catching on. Tea consumption in general has increased 10% every year for the last decade in the U.S. We're on the cusp of a pretty big brewing trend and you see a lot more restaurants and chefs starting to play with tea in their recipes as well.” As for flavors, Chunky London Mist was added next, for those who like texture in their ice cream, the same base as London Mist, but with Belgian chocolate flakes and roasted pecans. When the company went into the retail market in 2012, Tea•rrific! Ice Cream had four flavors – Ginger Matcha, fresh ginger balanced with the delicate grassy taste of premium Matcha green tea; Masala Chai, a blend of Assam black and rooibos teas with sweet aromatic and peppery spices; a recently added freshly brewed Egyptian Chamomile, and Lavender’s Blueberry, a French lavender Darjeeling tea with a wild Maine blueberry puree, flavored with freshly
squeezed lemon juice and fleur de sel. “Our best seller is Ginger Matcha. People love green tea,” Leite says. “Matcha is a Japanese green tea. People love ginger-flavored foods these days. It even surprised me how everyone gravitated to it. Chunky London Mist and Masala Chai are right behind it.” The ice cream line has recently been picked up by Whole Foods, and it's available in two regions, the North Atlantic, from Maine to northern Connecticut, and in the Northeast, including southern Connecticut, metropolitan New York, New Jer-
The ice cream pairs well with lots of foods, Leite notes, such as chamomile made into a loaf, like a pound cake. “Restaurants that carry our ice cream pair it with most if not all their desserts. It's also very palate-cleansing so it's great for an after-meal dessert. We have coffee and tea places that use it for frappes or as standalone servings. Sometimes when you say tea, you think Asian restaurant, but that's not the case. It's very diverse, from Asian to Mediterranean to trendy cafes. Restaurants can build profit into it by building it into the menu for tea lovers and broader foodies alike who look for unique dining experiences
“I wanted to make it the type of ice cream you get at a fine restaurant, that has a lot of great flavor but is also very clean off the palate. Early on I had chefs try it and one said, 'very creamy like a gelato but finishes like a sorbet,'” Leite recalls.
sey and upstate New York. “We're in Texas, too. I met the buyer for Central Market at the Fancy Food Show last year and she really liked it,” he says. The company has just started to make its way into foodservice, with upscale restaurants in Fairfield County, CT, starting to carry it. “Now we're making a strong push to build out our foodservice business in 2015,” he says. “We're going to continue to expand our retail presence but we think there's a lot of opportunity there for restaurants and other food service establishments to offer unique flavors and have chefs get excited about something new.”
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and would enjoy seeing tea in different forms. It adds an extra-special touch to your service,” he says. The culinary world is recognizing this special ice cream, too. The company was a Martha Stewart 2014 American Made finalist, and in 2012 won best new product at the World Tea Expo East in the edible category. “In 2013 we entered the specialty foods product competition in Connecticut, where we're located, and swept the ice cream category. Judges are looking for innovative products that are well-executed and have a local 'made here' value to it. That's what resonated with the judges, its
uniqueness, the high-quality ingredients, and the fact that we're locally sourced. There's no one else doing tea-infused ice cream as their focus,” he says. While Leite loves the success, it hasn't all been a bed of roses. “There are quite a few technical challenges to making tea-infused ice cream – the fat in the ice cream and the fact that it's a frozen product does make it difficult to develop a good authentic tea ice cream flavor. It took us a year to refine it.” All the flavoring is done in-house. “We produce our own tea, ginger juice, and blueberry puree, in small batches, and we just launched a brown butter sticky toffee with toasted almonds. It has a smoky flavor from lapsang souchong tea. We make the toffee swirl in-house after developing a recipe that doesn't use corn syrup, in 4-gallon batches at a time. All the specialty part of it we make in small batches and then we deliver our flavoring to our co-packer, who will make a couple thousand pints at a time of ice cream,” he says. So, what's ahead? “A big part of our strategy for expansion is on the foodservice side,” Leite says. “Our ice cream is available through Sysco CT which carries three of our flavors – Ginger Matcha, Chunky London Mist and Masala Chai – and will also offer our other flavors as a special order. Through Sysco CT we have distribution in Connecticut, Westchester County and western Massachusetts and we have a smaller regional distributor that covers NY metro, Long Island and northern New Jersey. We're moving immediately to expand our presence in foodservice. We have interest from places in DC, Pennsylvania, Virginia, Nevada and Florida, among others. We can't get to all of them now,” says Leite, “but we can get a critical mass in a local region and go from there.” The best way to contact the company is info@tearrificicecream.com.
// THE WINE COACH
WITH LAURIE FORSTER
“My Only Regret In Life Is That I Did Not Drink More Champagne” ~ John Maynard Keynes These are said to have been the last words of John Maynard Keynes, English economist and father of macroeconomics. For a wine to have so profoundly touched the heart of this famous number cruncher there must be something magical about this beverage.
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ndeed, we do think of Champagne as a wine of celebration and very special occasions. Although there is no shortage of great sparkling wines from all over the world, most of us acknowledge that there are some occasions like the holidays, weddings or anniversaries where only the “real” thing will do. If you are looking to select a special bottle for this New Year’s Eve or to find that especially great Champagne you will love drinking in 2015 . . keep reading! What is Champagne? Only wines grown in Champagne, the northern most wine region of France, which adhere to the strict winemaking regulations are allowed to use the designation “Champagne.” This region has a very special soil with high levels of chalk and limestone. Along with a cool climate, the soil is said to create the necessary conditions to grow grapes with the right fruit and acid balance to create the magic of Champagne. There are three grapes used to make Champagne: Chardonnay, Pinot Noir, and Pinot Meunier (pronounced PeeNoh Moon-yay)—the latter two are red grapes, whereas the former is a white grape. Most Champagne is made by blending still wines made from these three grapes to take advantage of each grape’s varietal character. It is said that
the Chardonnay grape and tends to be more elegant and less fruity. In contrast, another special blend bears the term Blanc de Noirs (translated “white from blacks”), which uses the Pinot Noir and Pinot Meunier and has more fruitiness and power.
Laurie Forster, The Wine Coach, is a certified sommelier, award-winning author and media personality. Forster is the host of her radio show The Sipping Point and her mobile application “The Wine Coach” was listed as one of the Top 8 Wine Apps in Wine Enthusiast. To find out more visit: www.TheWineCoachSpeaks.com | @thewinecoach | facebook.com/winecoach
Chardonnay adds elegance; Pinot Noir power; and Pinot Meunier fruitiness. Champagne Houses create a blend that expresses their distinctive style or often referred to as a “house style.” One special blend bears the term Blanc de Blancs (translated “white from whites”), which is made entirely from
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How is Champagne made? Let’s review the basic process of creating Champagne, which has become the gold standard in sparkling wine production. Grapes are harvested by hand when ripe and a still wine is created from each grape variety. The red grape skins are removed during fermentation, which prevents color or tannin being imparted to the wine (to give red wine its red color, the skins are left in contact with the wine during fermentation). An exception to this rule would be the production of Rosé Champagne, which is created from minimal skin contact or the addition of red wine for flavor and color. The wine maker will then create their blend of the Chardonnay, Pinot Noir and Pinot Meunier wines and possibly other vintages as well—this process is called assemblage in France. Blending of vintages is used to ensure that the house style remains consistent from year to year. The winemaker wants its Champagne to be the same fabulous tasting experience every time. It is said that a monk, Dom Péri-
gnon, was the first to perfect the art of blending in the Champagne region. In excellent years the winemaker will produce vintage Champagne bearing the vintage on the label and containing only grapes from that specific year’s harvest. Vintage Champagne is meant to be an expression of that vintage, rather than a house style. Since it is only made in certain years, Vintage Champagnes tend to be more expensive. Next, the blend is added to a bottle with what is called the liqueur de triage, which is liquid yeast with sugar. Topped with a crown bottle cap, like those used for beer, this bottle is rested on its side for the secondary fermentation. The yeast and sugar in the liqueur de triage set off fermentation with byproducts of alcohol and carbon dioxide. The carbon dioxide is trapped by the bottle cap to create the legendary tiny bubbles of fine Champagne. As the yeast cells transform the sugar to alcohol, they settle to the bottom of the bottle and are usually left there for at least 12 months and sometimes up to three years to add richness and flavor to the wine. This aging process explains why some Champagnes smell toasty or like a fresh baked loaf of bread, and it also allows the bubbles to become better integrated with the wine. After aging, the winemaker uses either a manual or automated method to remove the yeast sediment. Then, a blend of wine and sugar called dosage is added to the wine before corking. The amount of sugar that is contained in the dosage will determine the Champagne’s sweetness style. The wines with the least sugar are considered Extra Brut (or bone dry) with styles of increasing in sweetness—Brut, Extra Dry, Sec, Demi-sec and Doux (sweetest).
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LYFE, from page 21 sion we make," Donahue says. Although he prefers to play down his McDonald's background, some of that company's practices surface. "Our serving times are 10 minutes," he says. "We're creating a new category that's somewhere between fast food and fast casual." Compared to competitors such as LYFE is quite a bit cheaper, with a dish like barramundi clocking in at $12.99. Another big difference between LYFE and its competitors comes in the area of transparency. Tracking down figures on calories and sodium can be a challenge, while LYFE posts its information. The firm focuses on seasonal menus. Its taste of fall with new menu items that celebrate the freshness and flavor of the season. With produce like kale, snap peas and butternut squash now in abundance, LYFE 's culinary team updated the menu to offer a seasonal line-up of great tasting, good for you food meant to satisfy without slowing you down. The new Fall signature items are featured as new seasonal chalkboard specials in every restaurant. LYFE Kitchen guests will now find a continually changing array of dishes based on the freshest ingredients available, new interesting flavors and regional favorites. “Variety is the spice of LYFE,” explains Mike Roberts, cofounder and CEO of LYFE Kitchen. “Our new Fall menu and new chalkboard specials deliver both variety and spice: in abundance. More options and changing featured items mean that there is always something new to discover and enjoy at LYFE Kitchen. And our bold, bright flavors for Fall deliver the great taste and good for you ingredients that make it easy to love your food everyday.” “One of the reasons I stand behind LYFE Kitchen Restaurants is that the menu is absolutely fantastic and in-
clusive to everyone’s personal food preferences, including paleo, glutenfree, vegetarian, vegan, and flexitarian options,” says Chance Carlisle, CEO of LYFE Kitchen Restaurants. LYFE also has focused on the team that is building to accomplish its goals in Metro NYC. “We want to hire people that are as passionate about our food as we are.” Joseph Favuzzi, General Manager of the New York City location
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adds, “LYFE Kitchen offers more than just a job. It’s an avocation as we are looking for LYFERS who personally embody the lifestyle of LYFE Kitchen.” “We want to hire people that are as passionate about our food as we are,” Carlisle added. LYFE Kitchen Restaurants offer industry-leading compensation, including above average hourly wages, rewards programs, and individual coaching and wellness
programs designed to help LYFERS implement the company mantra, “Eat Good. Feel Good. Do Good,” in the communities in which they live and work. The East 55th Street location will be the 15th LYFE Kitchen Restaurants’ location, with additional plans to continue expansion within NYC, and across the U.S.
Call Vic Rose: 732-864-2220
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FDA, from page 3 Additional nutritional information beyond calories, including sodium, fats, sugar and other items, must be available upon request. The rules deal a blow to the grocery and convenience store industries, which have lobbied hard to be left out since the menu labels became law in 2010 as a part of the health care overhaul. Even before the new rules were announced, some Republicans in Congress had expressed concern that they would be too burdensome for businesses. The law came together when the restaurant industry agreed to the labeling in an effort to dodge a growing patchwork of city and state rules. But supermarkets, convenience stores and many other retailers that sell prepared food said they wanted no part of it. The restaurant industry pushed to include those outlets, as they increasingly have offered restaurant-like ser-
Casa, from page 70 vice. The FDA issued proposed rules in 2011 that included supermarkets and convenience stores but excluded movie theaters. The final rules released include all of them. Representatives for the supermarket industry have said it could cost them up to a billion dollars to put the labels in place - costs that would be passed on to consumers. They said the rules could cover thousands of items in each store, unlike restaurants, which typically have fewer items. To assuage some of their concerns, FDA excluded prepared foods that are typically intended for more than one person to eat and require more preparation, like deli meats, cheeses or bulk deli salads.
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"I left IBM to come work here" noted daughter Linda. "My Father told me that it was no place for a girl. Well here I am 30 plus years later and I never left. I can't tell you how much I have learned from this man (Dad-Lou) working by his side. His commitment to the quality of our products and the needs of our customers simply never ceases to amaze me.” Casa Di Lisio's quality has made it a nationwide leader. The firm has a client base that reaches throughout the Caribbean, Hawaii several countries around the world. The food service industry such as white tablecloth restaurants, hotels, resorts, pizza restaurants, contract feeders, airlines, cruise lines, universities, hospitals, multi-unit restaurants, and home replacement markets are currently using Casa Di Lisio’s frozen sauces. The expansion of the line has been driven by Lou Di Lisio's vision for continually creating new menu solutions
for the firm's customer base. This has included a new breed of pizza chains that are utilizing Casa Di Lisio sauces to create signature pies and a major national c-store chain utilizing the sauces to launch a line of gourmet sandwiches. Casa Di Lisio's goal to create the ultimate in Italian Frozen Sauces has simply never wavered. With a family member present to oversee the quality and consistency of their freshly made products, the Di Lisio family signature is on every serving to ensure their delicate, unique flavor and consistency. Today the line's importance for the foodservice operator has grown dramatically as a more educated dining patron demands consistent quality. This is especially true in Metro New York where more competitive real estate prices have enabled major chains to compete with the Tri-State area's traditional base of independent restaurateurs.
HUB, from page 16
Q&A, from page 29
rics, clearly defined accountability activities such as mandating training or conducting job site inspections and clearly spelling out disciplinary action for those not following safety rules. The most important mechanism of accountability is to identify and reward employees for following safe work practices, not just heavy disciplinary action for those who don't. Studies show that today's generation responds more positively to behavioral-based safety programs where supervisors provide on the job coaching instead of writing citations. Companies can then track the number of coaching sessions against their injury or accident rate, which helps create reward or incentive programs. The primary goal of today's employers is to create a safe environment for their employees. Add to that the financial drawbacks caused by workplace injuries and you've got a business case for creating the most thorough and site-specific safety program possible. Contact your risk expert today to help you tailor a safety program, its training and enforcement to the specific needs of your business -- one that will both meet and exceed current OSHA standards and help your business maintain compliance long term. Robert Fiorito, serves as Vice President, HUB International Northeast, where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth" dining establishments. For more information, please visit www.hubfiorito.com
dexing capacity – and the books which give an integrated treatment to a subject, that has a viewpoint. I suppose it is possible but quite honestly it would probably be more tedious and more work to do that from an electronic source. What's in the future? Waxman: The online business is going to get friendlier and easier for people to use. And we're also going to try and use it to attract a wider range of things from places we haven't been able to reach yet. I hope that our success with that will convince some smaller-scale publishers in other countries to engage with us a little more. We're also running a series of events at the 92nd Street Y. We just started our second year and the events go all over the place. We have smaller-scale events on home-cooking subjects but we also bring in a great range of professional people. This year we had 650 people! We may have some consumers in the audience but we have to make sure that every season's line-up has books with authors that might otherwise not have much of a chance of getting out there. That's going to continue to be a way to call attention to the smarter, more ambitious professionally-oriented books. Sartwell: What you can do with a particular type of food, that sort of thing, a book still works the best and certainly for our chef customers there's no question that the inspiration doesn't come from something on the screen. It comes from holding that book being able to flip around being able to look at this picture, that picture.
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Bobrow, from page 50 bust beer with caramelized butter and nuts across my tongue in a soft palate pleasing finish. This could be a marvelous session beer with a twist. The twist is that the warming alcohol works its magic on my sensibilities and forces me to try another before I get too comfortable with my first glass of beer. I will tell you that the head is good and thick with a lace quality along with notes of bitter chocolate and toasted nuts. It had a lovely pinpoint bubble as well. The Trout Town American Amber Ale is a delight! Fresh, light across the tongue and easy to enjoy, this is the perfect entry level beer for the American-style genre. It is creamy yet full bodied at first, giving
way to toasty notes of whole grains. It’s also very easy to drink and puts a smile on my face with its efficiency. They also do brown ale that brought me into thinking that the venerable Samuel Smith Nut Brown Ale somehow was on the flavor profile of this easy to enjoy ale. It’s soft across the palate and cuts the corned beef flavors easily without overpowering any of the parts of enjoying my sandwich. This is certainly a session beer with the emphasis on the grains instead of pure alcohol. Carefully made, the Brown Ale is textbook to the genre. I also tasted another textbook example of the style of IPA. In this case the ale is reminiscent of the American IPA beers from the Pacific Northwest. There is a slight citrus and pine note that reveals
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itself quickly and the warming 6.2% by volume makes for a very lovely way to greet the evening. There is more notes of toasted nuts that come into view along with deeper flavors of raw honey and salted caramel candies. I love the brightly floral finish in this very American, American IPA. This beer is marked 10/29/14 which makes it very young. If I wasn’t reviewing it now, I’d recommend laying down a few cases to drink over the next five or so years. I think there is aging potential to this carefully crafted brew. Maybe not on a par with the Thomas Hardy Barley Wines, but this is different. This is beer for a hearty meal and cold weather. The Thomas Hardy is a meal in itself! I think all in all the Roscoe Beer Com-
pany is doing solid work with the beers that they produce. I’m fortunate to have had the opportunity to taste them along with food, which is how the real world drinks beer. They drink beer with food! As always, I never assign a score either in letter or in number. I feel that the Roscoe Beer Company has a way with grains and these grains are not far removed from the whiskies that I enjoy so very much. I hope that they release the American IPA because it is textbook. Spot on for the style of American IPA. I’m still hungry. How about a tongue and Swiss on rye with cole slaw next? My second book, Whiskey Cocktails is now in print. www.qbookshop.com/ products/215107/9781592336395/ Whiskey-Cocktails.html
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Forster, from page 88 Try These Champagnes for a very Happy New Year!Nicolas Feuillatte Brut NV Once a legend on the New York party scene, Nicolas Feuillatte inherited a vineyard in Champagne in 1978 and began creating high end sparklers for friends like Jackie Onassis and Lauren Bacall. Word spread quickly and this is now known as one of the best values in Non Vintage (NV) Champagne. An emphasis on red grapes in the blend creates this light bodied Champagne with flavors of apple and pear. You don’t have to have the pedigree of Jackie O to know that this is one delicious sparkler. (Retails for approximately $29.99)
inspired you to enjoy a glass or two! To make the celebration complete consider pairing it with oysters, lobster or buttered popcorn with truffle oil. Just like each of us takes time to evolve so does our full appreciation of the famed bubbly we know as Champagne. Consider each glass a way to better understand and love this legendary wine. Who wants to look back one day and regret missing out on one of life’s greatest treats?
Ployez-Jacquemart Brut NV Their passion for Champagne and each other inspired Marcel Ployez and Yvonne Jacquemart to establish the Ployez-Jacquemart house in 1930. Three generations have continued this labor of love crafting wines from Premier and Grand Cru vineyards that taste like they cost twice as much. 60% of the blend is Pinot Noir and Meunier making this a very aromatic, rich sparkler. If you prefer small family run restaurants over big chains you get what is so special about this wine. Invite over that special someone and share this sparkler for New Year’s and it’s guaranteed to ignite some sparks! (Retails for approximately $39.99) Pierre Peters Cuvee Speciale 2007 If only the best will do, then this Blanc de Blancs vintage Champagne made from 100% Grand Cru Chardonnay grapes from 2007 is for you. Pierre Peters is one of a new breed of artisanal producers making what is sometimes referred to as “grower-Champagne.” One whiff of this wine and you know there is love in the glass with aromas of ripe lemon, spice and caramel. Its powerful grip and unique flavor profile will make this year’s toast like none other. (Retails for approximately $114.99) Hopefully understanding what makes the wines of Champagne so special has 96 • December 2014 • Total Food Service • www.totalfood.com
Sampson, from page 42
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taurants. 68% ask friends before selecting a restaurant. 87% will splurge on a nice meal even when money is tight. 40% will order something different every time they eat in a restaurant. Millennials eat out most frequently at lunchtime. They tend to eat four meals a day, at nontraditional times of the day. 30% eat foods that are certified organic (as compared to 21% of Gen Xers and 15% of Boomers). They prefer whole foods over processed foods. They will spend more on ethically sourced meats and farm-to-table experiences. 80% want to know more about how their food is grown. Food companies among Millennials’ top most-trusted brands: Whole Foods, Trader Joe’s, Ben & Jerry’s, In-N-Out Burger.
When shopping in grocery stores, Millennial foodies spend more on premium ingredients and are more likely to opt for small-batch handcrafted beers and artisanal cheeses than big brand names. • Custom food options, such as 87,000 possible drink combinations that can be had at a single Starbucks unit, are seen as a need, not a luxury. • It’s not just about nutrition for Millennials. They view food as an entitlement and self-expression. When reviewing most surveys dealing with restaurant consumers, the following comment is almost universal. When asked, “What is most important when choosing food in general?” the top-scoring attribute was “A good value for the money,” at 36%. Good value was also top-scored when the respondent was asked what was most important when choosing food from a restaurant. Here, 39% said value matters most. In a few words, this is what the Millennials want: Meals that are fun and exciting … yet natural and unprocessed …
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convenient and fast/easy … yet healthy … high quality … yet affordable. It is not my intention to stray; however, when doing some research for this article I was struck by the realization of how we have come to give the different generations their own name. Among others, the most famous is The Greatest Generation; Generation X; and now the Millennials / Generation Y. They were almost called The 9/11 Generation; some have called them The We Generation. They certainly are the most electronically connected generation. This allows them to convey their reactions to any issue anywhere, anytime, including their evaluation of their eating-out experiences. It is not uncommon for a new foodservice operation to open at 5:00 p.m. and by 6:30 p.m. there are eight to 10 ratings already online, on Yelp, Facebook, and other social media. Anyone who has any idea of what’s involved in opening a new location will tell you it is almost impossible to have a foolproof opening. This is really a “rush to judgment.”
The article went on to say, “When you realize that fast casual is the one restaurant category showing significant growth, we can see why.” Whether by luck or by design, the fast-casual approach delivers many of the key factors Millennials say they want. How large is the purchasing power of the Millennials? A 2010 report from Oracle, focused on the banking sector, estimated that Millennials’ purchasing power will reach $2.25 trillion next year, and $3.38 trillion—more than that of the Baby Boomer generation—by 2018. This, in the mind of this writer, is why the fast-casual market is growing at such a rapid rate. It’s not only gourmet burgers, but everything from barbeque to pasta to chicken, and the list goes on. A great example of this is that more and more fast-casual chains are no longer avoiding Manhattan, but fighting for locations there. And they are entering most major urban markets across the country. The Millennial Generation has arrived. Are you ready?
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// CHEF OF THE MONTH
PRESENTED BY
Jesse Jones Jesse Jones is a rising star on the culinary scene and he is just getting started.
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is Southern Cooking with a Country French twist has earned him celebrity clients, a loyal following who love his style as much as his dishes, and victories at cooking competitions, including Ultimate Chef of Bergen County, NJ in 2010. In Northern NJ he’s gaining a reputation as a celebrity chef, between catering for Tyler Perry at 98.7 Kiss FM, posting recipes on The Alternative Press, hosting Chef Jesse Live cooking demos and opening a pop-up restaurant serving prix-fixe Sunday dinners in South Orange, NJ in 2012. He goes by “Chef Jesse” and to know him is to believe in him. His charisma and natural storytelling personality attract people near and far to his unique style. “Chef Jesse” attended Hudson Community Culinary Arts Program in Jersey City, NJ where he learned his technique. But he inherited his passion for cooking from his mother, Mrs. Mildred Jones, and his grandmother, Mrs. Hannah Jones. He was raised in the south, providing inspiration for his southern style, and later in Newark, NJ, offering him access to top training opportunities at culinary schools in the kitchens with the area’s top Master Chefs. Chef Jesse started out washing dishes at ARAMARK and quickly moved up the ranks in the back of the house. He blazed through salad
Over the next seven years, Chef Jesse perfected his culinary skills and French technique under some of the top NJ chefs. In addition to Master Chef Foy, Chef Jesse furthered his chef training in the kitchen with Jesse Jones is a rising star on the culinary scene and he is just getting started.
Master Chef David Drake at Stage House Tavern in Scotch Plains, NJ and
bars, as third cook, as sous-chef and then was soon managing a staff of 60 at AT&T in Bedminster. Chef Jesse spent fifteen years at ARAMARK before leaving to receive a business certificate from Katherine Gibbs School for Business Management. Over the next seven years, Chef Jesse perfected his culinary skills and French technique under some of the top NJ chefs. In addition to Master Chef Foy, Chef Jesse furthered his chef training in the kitchen with Master Chef David Drake at Stage House Tavern in Scotch Plains, NJ and Master Chef Craig Shelton at The Ryland Inn in Whitehouse Station, NJ. After several years of working in top kitch-
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Master Chef Craig Shelton at The Ryland Inn in Whitehouse Station, NJ.
ens, Chef Jesse opened his own. He ran Heart & Soul Restaurant in South Orange for three years, 2003 – 2006. In June 2006 he decided to focus on his own catering business, Chef Jesse Concepts, which has grown over the past five years to include high profile clients such as Brenda Blackmon, John Legend, Vince Curatola, “Sunny” Hostin, Jim Jones,
Tyler Perry, Michelle Williams and Harriette Cole. He was so inspired by Carolina cooking, what he refers to as the original farm to table setting. It wasn’t just collard greens and ribs – he would pick his greens in the field and select his hog from the farmer down the road that he’s known for years. This combination of fresh local ingredients with bold flavors has really set Chef Jesse apart from other chefs and provided a distinct new Caroline Cuisine that is approachable and familiar, yet bold and innovative all at once. Chef Jesse entertains while he cooks, which explains his success in the front of the house in addition to the back burners. His innovative style, fine technique and personal storytelling make him a natural when cooking live. In 2010 he claimed the coveted title Ultimate Chef of Bergen County, NJ where he was challenged to use rice in all 4 dishes. Chef Jesse lives in Irvington, NJ with his wife, 2 boys and Zeus, his Italian Mastif. When he’s taking a break from cooking, you can find him enjoying a Chili Dog from Texas Weiner or John’s in Newark. He also loves Veal Oxtails and Osso Buco. He insists that fish obviously need tarragon, and whips up a bright nutritious Creole spinach dish to pair with any of his southern specialties.
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// NEWS
RICE SOLUTIONS
LTFA – A Successful Company Started With Just A Grain Of Rice “In 1950, my father, Shri Raghunath Arora, created LT Foods with little more than a grain of rice and the idea of providing a high-quality product to his customers without sacrificing a fair price of goods to farmers,” says his son, Vijay Kumar Arora, Chairman and Managing Director of LT Foods Ltd. India, the parent company.
"A
s a small boy, I remember my father speaking passionately about the ethics and practices that he valued most. ‘The rules are simple,’ he says. 'Start with an excellent product. Never forget that your employees are the key to your success,” says V.K. Arora. “And sell only what you would be proud to feed to your family every day.” It was this simple philosophy that transformed LT Foods humble local rice mill business into a global foods company with a presence in more than 60 countries worldwide. LT Foods, Ltd. India has a U.S. subsidiary called LT Foods Americas (LTFA) which is based in Cypress, CA. LTFA is a private, family business, run by V.K. Arora’s son Abhinav Arora, President. LTFA’s flagship brand is ROYAL®. ROYAL, which is the company's premium brand of Basmati rice, is described as exceptionally fragrant, long-grain rice that is grown under
the careful attention of India's most expert farmers. “After harvesting, it is aged for a minimum of twelve months in temperature-controlled silos. As with fine wine or cheese, this aging process brings out the full flavor of the grain, and also results in a non-sticky texture” describes Jenny Ramirez, Sr. Marketing Manager. True authentic basmati rice can only come from the Punjab region located at the foothills of the Himalayan Mountains in India and Pakistan. ROYAL is the #1 Basmati Rice in America. It is a favorite premium basmati brand that is popularly used in Indian, Pakistani and Middle Eastern cuisine. “Overall, we believe every white tablecloth restaurant in the US should carry Royal Basmati rice. Currently, Royal is available for Foodservice, as well as, in Retail, Clubs and your local Ethnic stores” says Tom Van De Casteele, Vice President Sales. The rice comes in 20- or 40-pound bags. The three generations that have
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ROYAL Sona Masoori Rice is produced in the “Rice Bowl of India,” the state of Andrah Pradesh, and it is one of South India’s mostprized types of rice.
created LT Foods worldwide are proud to bring you more than traditional basmati rice. “ROYAL® Chef’s Secret Basmati Rice which is the world’s longest basmati rice grain, expands up to 2 1/2 times its raw length (up to 23 mm) when cooked. With its brilliant white
luster, fragrant aroma and distinctive buttery flavor, Royal® Chef’s Secret Basmati Rice is a culinary showstopper. For curries, pilafs, stir-fries or as a side, it is always delicious and dazzling. Professional chefs love to cook with this rice, and always value its taste, texture, and appetizing appearance on the plate.” The company also produces Royal® Chef’s Secret Sela Basmati Rice, which cooks in just a few minutes. “In addition to being the world’s longest basmati rice, this grain has all the hearty flavor and fluffy texture of basmati, but with much less cooking time. Just add water, chicken broth or your favorite cooking liquid, simmer briefly and dinner is served! It can be kept warm for extended periods or even reheated in a microwave without compromising its flavor, consistency or distinctive color.” ROYAL Sona Masoori Rice is produced in the “Rice Bowl of India,” the state of Andrah Pradesh, and it is one of South India’s most-prized types of rice. This is a short-grained rice. A limited-export item, it is highly aromatic, light in texture and very versatile. Wonderfully suited for biriyanis, fried rice, pongal or as a compliment to stews, it is equally delicious in dessert dishes like sweet rice puddings.” ROYAL Jasmine Rice (Thai Hom Mali), grown for centuries in the mountain highlands of Thailand, was named after the sweet-smelling jasmine flower of Southeast Asia. “Our Royal® Jasmine Rice bears the prestigious seal of 'Thai Hom Mali,' which means it is unparalleled in excellence. “The shining star of so many Asian dishes, this prime-quality grain is soft, white, fluffy, with a 'melt in your mouth' flavor, and a legendary fragrance.”
LT Foods Americas is more than a rice company. Its product portfolio also includes a best-selling grape seed oil. They offer Grapeola® Grape Seed Oil. “Grapeola® originates in Spain, a country known for its vibrant cuisine and robust wines. Pressed from the finest Spanish Vitis vinifera wine grape seeds, this oil is remarkable both for its flavor and many uses. With a distinctively clean, light taste, Grapeola is ideal for dressings, baking or sautéing without ever overwhelming even delicate foods like chicken or fish. And unlike corn, sesame or olive oils, Grapeola can safely handle temperatures up to 420°F so it can be used for pan frying and deep frying without ever smoking, burning or splattering.” LTFA merchandises its brands to
foodservice through referrals, trade shows, brokers, web site, and customer interaction. ROYAL Basmati Rice is its best-selling rice product, followed by ROYAL Jasmine Rice, Royal Chef’s Secret Sela, Royal Chef’s Secret and Royal Sona Masoori Rice, according to Van De Casteele. Over time, the company has gained 100% distribution at Restaurant Depot, and its basmati rice is wellknown within South Asian communities, he says. “As we look towards the future, we will retain a global presence with many exciting, sustainable initiatives that will expand our food portfolio and diversify our product offerings,” says Chairman V.K. Arora. “We will continue to deliver unsurpassed value to our customers. And I am
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deeply committed to ensuring that every step we take forward will be in accordance with the long-standing values that have seeded our company – to which we will continue to remain true.” But one thing is for sure: Customers love ROYAL rice. “I have been using ROYAL Basmati rice in my kitchens for many years,” says Dave Ur, director of Food Services & Kitchen Supervisors Shayla Blackwell & Christine White. “This was before the boom - where you could only find it in just a handful of places. Now, it's everywhere, and rightfully so. It is easily the best, and most delicious rice out there on the market. You can use it in so many different dishes from Mexican to Asian to Greek to Hungarian to Americana. ROYAL Basmati prod-
ucts have consistently raised the bar of excellence in a society and culture that not only demands great products but expects brands like ROYAL, which already does this so well, to stay the course with trends in a dietary world of gluten-free and vegetarians/vegans where their products appeal to so many dietary needs.” “As LT Foods celebrates three generations of being a family-run operation, the success of ROYAL touches me on an emotional level because my father’s dream of being a global 'rice expert' has now become a reality,” says V.K. Arora. For more information, go to www. authenticroyal.com or call 1-800-5507423.