July 2012 by Total Food Service

// NEWS

RESTAURANTS

Strike Three For Mantle’s As NYC Restaurant Shutters Mickey Mantle's, the Central Park South eatery that was once part owned by the Yankee slugger and looked last month to be digging itself out of debt, is closing after 24 years.

t's a very sad and difficult decision," owner-operator Christopher Villano said after a bankruptcy court judge denied the restaurant's petition

for bankruptcy. Villano, who has been in charge since 2002, blamed the closure on "increasing food prices, shifting city regulations and landlord interference." The restaurant was re-

portedly $400,000 behind in its rent obligations. The restaurant opened in 1988 with the Yankee slugger as part owner, grossing $3.9 million its first year. Before checking into the Betty Ford Clinic in 1994, Mantle was frequently seen at his memorabilia-decorated namesake, drinking and schmoozing with fans. He died the next year, leaving the boîte in the hands of his partners. Frank and Chris Villano, owners of Solera Restaurant, teamed up with

Bill and Chloe Liederman - the original proprietors of Mickey Mantle’s to own and operate the famed eatery. Since opening in 1988, Mickey Mantle's Restaurant established itself as a New York institution, one of the city's most popular restaurants and private party locations. The sports-themed restaurant has hosted a wide variety of events, for 10 to 300 guests including birthday parties, press conferences, weddings, bar

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Villano, who has been in charge since 2002, blamed the closure on "increasing food prices, shifting city regulations and landlord interference." The restaurant was reportedly $400,000 behind in its rent obligations. The restaurant opened in 1988 with the Yankee slugger as part owner, grossing $3.9 million its first year.

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The sports-themed restaurant has hosted a wide variety of events, for 10 to 300 guests including birthday parties, press conferences, Mickey Mantle's, the Central Park South eatery that was once part owned by the Yankee slugger and looked last month to be digging itself out of debt, is closing after 24 years.

weddings, bar mitzvahs, autograph shows, charity auctions, and dinner parties.

mitzvahs, autograph shows, charity auctions, and dinner parties. The Executive Chef Chris Villano, a graduate of the prestigious Culinary Institute of America, supervised Mickey Mantle's kitchen as he built the business with cocktail receptions, buffets, and sit-down dinners, as well as serving up top quality "fun food" for children's birthday parties.

Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody 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 2012 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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Museum-quality memorabilia, a state-of-the-art audio/video system, a comprehensive sports video library, the city's only all-sports art gallery, and rare photos from Mickey Mantle's personal collection helped to create an atmosphere unique among New York restaurants.

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// NEWS

EVENTS

Long Island Hospitality Ball 2012 Surpasses Inaugural Event The 2012 Long Island Hospitality Ball surpassed last year's inaugural event raising over $220,000 for the American Cancer Society.On Monday, June 18, 2012 at the Crest Hollow Country Club in Woodbury,more than 2,000 attendees joined nearly 200 sponsors consisting of the region's top restaurants, wine and spirit brands, nightclubs, entertainers, hotels and catering halls to raise funds and celebrate "New Year's Eve" for the hospitality industry.

ontinuing at the heart of the affair in 2012 was Keith Hart, who is best known for his eponymous marketing agency on New York's nightlife and entertainment scene. Hart's private battle with thyroid cancer, now in remission, inspired him to go public with his mission, and rally the industry to join the fight against cancer, through an extraordinary evening of dining, dancing and donating. "People in the hospitality business can be the most generous of any

other. We are united by this event, to work hard together and as one industry, to fight this deadly disease," says Hart. In the spirit of generosity, three Long Island hospitality industry peers were honored for their achievements: Anthony "Tony" Greco, a 40year hospitality industry veteran and owner of York Grill in Manhattan who is best known for directing operations of premier nightspots in New York City and Long Island including Uncle Sam's and "Malibu" Beach Club. He is also a founding member of the

Honorees Larry Romer, Steve Haweeli, & Tony Greco with Keith Hart Photo: Steve Hillebrand

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LIHB at Crest Hollow Country Club Photo: Tom Fitzgerald & Pam Deutchman

Long Island Hospitality Ball's 1980s forerunner, the Bartenders' Ball, serving for several years as chairman. Steve Haweeli, founder and president of WordHampton Public Relations, the region's number one hospitality PR firm, in addition to being known for strategic counseling, media expertise and as an early adopter of social media to build brand reputations, is responsible for the creation of Long Island Restaurant Week, Hamptons Restaurant Week and Long Island Restaurant News. Larry Romer, a 30-year veteran of the beverage industry, since 2004

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// NEWS

RESTAURANTS

Legendary Boston Eatery Announces Plans For Manhattan Outpost One of Boston’s hottest restaurants is headed to New York. Chef/owner Ken Oringer and chef Jamie Bissonnette will open a branch of their tapas hit Toro in Chelsea this year.

he restaurant will take over a space in the same massive building that houses Del Posto and Colicchio & Sons. Expect a menu of traditional Spanish tapas, as well as more modern creations, with an emphasis on market ingredients and homemade charcuterie. Toro is a Barcelona-style tapas restaurant located in Boston's South End. We serve traditional and modern Spanish-style small plates made with locally sourced and sustainable ingredients. Our beverage program features classic-inspired cocktails and an eclectic, all-Spanish wine list. Oringer has created three distinct culinary experiences in Boston that each showcase his experimental and gastronomically inventive cuisine and reflect his international travels and adventures. Oringer’s menus reflect the persistence with which he sources wild and exotic ingredients and then integrates them smoothly in well thought out, beautiful dishes that are classically grounded but thoroughly modern in delivery and style. Oringer began his education at Bryant College in Rhode Island where he earned a B.A in business management, and immediately followed

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// NEWS

ACQUISITIONS

NYC'S Centre Partners Acquires Taylor Precision Products Centre Partners, a leading middle market private equity firm, announced last month that it has acquired Taylor Precision Products, Inc.

aylor, based in Oak Brook, Illinois, is the leading North American marketer of a wide range of consumer and foodservice precision measurement products, including kitchen scales,

thermometers and timers; bath scales; and outdoor weather measurement products, under a variety of owned and licensed brand names including Taylor®, HoMedics® and Salter®. Taylor’s heritage dates back over

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160 years and the company boasts a reputation for providing accurate and high-quality products to a diverse spectrum of retail customers, ranging from high-end specialty stores to mass merchandisers, hardware stores, club

stores and grocery retailers. Taylor has maintained market leadership by providing high-quality, attractive products at a competitive price for consumers, together with outstanding retail customer service and support. Bruce Pollack, a Managing Partner of Centre Partners, said, “We are pleased to invest in Taylor and to establish the business as an independent company. We look forward to supporting Taylor by providing important resources, including capital, further strengthening its management team and implementing new product and marketing initia-

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// SCOOP Truck Brings Bread For Life To Needy New Yorkers Scoop hears that when the brand new custom-designed food truck for St. John’s Bread and Life hit the streets of Brooklyn and Queens last month, it serves hot, healthy meals made from locally sourced ingredients to thousands of New Yorkers. The new truck, built in California, replaces a wagon that was “falling apart” according to Thomas E. McInerney, a board member who donated $50,000 toward the purchase of the truck, and the cofunder and chief executive of bluff Point Associates, a private equity firm based in Westport, CT. St. John’s Bread and Life, founded 30 years ago, provides a variety of resources to needy people, including meals, a food pantry and various counseling services, such as legal and medical advice and help applying for public benefits. Mr. McInerney joined

St. John’s Bread and Life is sponsored by and receives help from the university and it’s through that relationship that Mr. McInerney became involved with the poverty charity, which is now among his foremost philanthropic interests.

the board of St. John’s Bread and Life a decade ago and, during his service as board chair, led the charity’s $10 million capital campaign to build headquarters in Bedford-Stuyvesant. A Brooklyn native, who was born and raised in the Flatbush neighborhood and married in the borough, Mr. Mc-

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE Inerney is a graduate of, trustee and chair emeritus, for St. John’s University in Queens. St. John’s Bread and Life is sponsored by and receives help from the university and it’s through that relationship that Mr. McInerney became involved with the pov-

The soup truck has long been a vital part of the services of the organization, providing meals to some 100,000 people annually.

erty charity, which is now among his foremost philanthropic interests. The soup truck has long been a vital part of the services of the organization, providing meals to some 100,000 people annually. The truck is equipped with a kitchen for keeping food warm and a separate private office where clients can meet with a staff member to sign up for public services. “Demand for food and services has risen dramatically over the last two years,” Mr. McInerney says. Many of the organization’s guests now are senior citizens on fixed incomes or single parents with young children who have a place to live. “Those people are not homeless, they just can’t afford both food and rent. People are getting squeezed,” says Mr. McInerney. It’s that pressure that motivates Mr. McInerney’s giving.

Hamptons Chefs Dinner Showcasing Great Manhattan Chefs And Top Local

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Talent Scoop notes that Josh Capon is among the world famous chefs featured at the 2012 Chefs Dinner this summer in the Hamptons. The extraordinary line-up is still in formation. The much-anticipated event now in its seventh year in the ongoing series will be held on Saturday, July 28th starting at 5:30 p.m. on Hayground School’s campus as a benefit for Hayground School’s Jeff’s Kitchen and the Jeff Salaway Scholarship Fund. The event will include a cocktail party from 5:30 – 7:30 p.m. featuring notable Manhattan chefs

Juice Bar) and Claudia Fleming (North Fork Table & Inn). Product sponsors include: Cavaniola’s Gourmet Cheese Shop, D’Artagnan, Blue Parrot Margaritas, VerTerra, PLAIN-T, Greenport Brewing Company, Crystal Head Vodka, Wolffer Vineyards, Channing Daughters Winery, Hampton Coffee and Diplomatico Rum. A silent art auction will also be held during the cocktail party featuring renowned artists.

NYC Steakhouse Serves Its Final Sirloin Scoop notes that the rumors were confirmed last month when proprietor Ben Benson sadly closed its doors.

Josh Capon is among the world famous chefs featured at the 2012 Chefs Dinner this summer in the Hamptons.

as well as top local chefs preparing hors d’oeuvres using local bounty. Confirmed chefs at this year’s event include: Josh Capon (Lure Fish Bar), James Carpenter (The Living Room), Bryan Futerman (Foody’s), Doug Gulija (The Plaza Café), Christian Mir (Stone Creek Inn), Kevin Penner (1770 House), Joseph Realmuto (Honest Man Restaurants), Cheryl Stair (Art of Eating), Jason Weiner (Almond), Joe Isidori (Southfork Kitchen), Joel Hough (Il Buco), Justin Smillie (Il Buco Alimentari & Vineria), Arthur Wolf (Smokin’ Wolf BBQ), Marc Meyer (Cookshop), Davie Simmons (Uptown

SCOOP notes that the rumors were confirmed last month when proprietor Ben Benson sadly closed its doors. Ben Benson’s Steak House, a 30 year-old West Midtown staple for finance moguls, athletes and other high rollers closed its doors on June 17th, Father’s Day. Ben Benson’s Steak House, a 30 yearold West Midtown staple for finance moguls, athletes and other high rollers closed its doors on June 17th, Father’s Day. “For me it’s like my kitchen and

living room rolled in one,” said Mr. Lawler, 47 years old, a Ben Benson’s regular who works nearby in the financial services industry. He got engaged at Benson’s. “My sons have their names here, piped in Mr. Visconti, 51, pointing to their

Ben Benson sadly closed its doors June 17th, 2012.

names etched into the bronze plaques along the bar. Regulars included executives from nearby UBS, Morgan Stanley and CBS. It is a local haunt for Giants football players. Quarterback Eli Manning has been in. Newly crowned Jets quarterback Tim Tebow, too. Bartender Mark Moody has been at Benson’s for 29 years. He met his wife there in 1983. “You have an emotional attachment, with the customers,” he said. “And the staff.” No one is more affected by the closure than Mr. Benson himself, who lost his vision in his 20s and yet skillfully makes his way around the restaurant, pointing out portraits of his dogs and a signed picture from the 1986 Super Bowl champion Giants team. Mr. Benson said the Paramount Group, which owns the building, refused to renew his lease. Mr. Benson has a long history in New York’s restaurant business. He and former partner Alan Stillman opened the “Days of the Week restaurants, the Grand Café and Smith & Wollensky. His namesake restaurant has 270 seats and employs 83 people. Some have been there since the day it opened in 1982.

Rockwell Set to Bring Peace

To United Nations Outpost Scoop sees that the Millennium Hotels has announced the $30 million first phase of a major interior renovation of its 438-room lodging at One United Nations Plaza, the late-Modernist masterpiece designed by Pritzker Prize-winning architect Kevin Roche. Unfortunately the project poses risks to two of the city’s great, but relatively unknown, interior spaces, the hotel’s interior spaces, the hotel’s lobby and its basement restaurant, the Ambassador Grill. Dripping with Disco-era glitz, the two public spaces epitomize 1970s glamour. At the same time, they capture the ethos of how late-Modern period architects thought spaces should function. The space now is “just darn tired,” said Grace Leo, a Paris –based

Mr. Roche, an Irishborn architect was a disciple of the late Finnish masterdesigner Eero Saarinen, best known in New York for his design of the Ford Foundation Building on East 43rd Street and redesigning the Metropolitan Museum of Art’s American wing.

hotel consultant who was brought in to oversee the redesign. “It’s beyond shabby chic.” Ms. Leo said Millennium has decided to strip the lobby of hundreds of square feet of mirrored wall surfaces and replace most of the

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restaurant’s fixtures, including red velvet-wrapped banquettes, neon-lit wine racks and its centerpiece, a lowhanging faux-skylight made of angled, stretched Mylar panels. Millennium is justified, of course, in giving the hotel a facelift. The Ambassador Grill hasn’t served lunch or dinner for six years and looks tired and hidden. The hotel says it is in contract talks with trendy

before that ‘70s look becomes trendy again. “It’s really close, I think, to being appreciated again. They’re probably getting rid of it five years too soon,” says Kyle Johnson, a New York architect who recently curated an exhibit on Mr. Roche’s work for the museum of the City of New York. “The fact that a 1970-something interior survived this long, I thought it might last through the next taste cycle. Someone could really milk this design, because it’s really unique and someone could really do something with it. You don’t have to throw the baby out with the bathwater.”

The Fieri Effect In East Village Scoop says that the Boardwalk stands pray for sun, $5 umbrella vendors pray for rain and the three NYC restaurateurs who’ve been featured on Guy Fieri’s “Diners, Drive-ins and Dives” pray for reruns. While the Food Network’s seal of approval usually produces a steady, permanent jump in business for restaurants across the The Millennium Hotels has announced the $30 million first phase of a major interior renovation of its 438-room lodging at One United Nations Plaza.

New York restaurant architect David Rockwell to redesign the space. Mr. Roche, an Irish-born architect was a disciple of the late Finnish masterdesigner Eero Saarinen, best known in New York for his design of the Ford Foundation Building on East 43rd Street and redesigning the Metropolitan Museum of Art’s American wing. Mr. Roche designed exteriors and interiors of the One United Nations Plaza complex with his partner John Dinkeloo, starting in the late 1960s. The two soaring black towers house both the Millennium Hotel and about 50 floors of U.N. Office space. Moreover, preserving Mr. Roche’s interior would be commercially as well as aesthetically smart. It’s only a mater of time

“The energy in the room changes dramatically every time our segment on Guy’s show airs.”

country, nothing in ultra-competitive, on-to-the-next thing New York City comes easy. “I’ve started to nickname it the roller coaster,” observes Jeremiah Clancy, owner of Mama’s Food Shop in the East Village. Clancy sees a dramatic spike in business when his segment re-airs, followed by about three weeks of increased business.

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Things return to normal for loyal customers and shot back up again when a new repeat occurs about two months later. Meg Grace, chef/owner of the Redhead experiences the same roller coaster effect as Clancy. While all three restaurants had a loyal clientele before being featured on the show, the increased business has become especially important in the sluggish economy. “The energy in the room changes dramatically every time our segment on Guy’s show airs,” says Grace, who has built her usual hipster clientele on word of mouth and a stack of positive foodie press. All three owners observe that Fieri has more influence on tourists and people from the Tri-State area than on New Yorkers. As a result, the Fieri Factor usually kicks in on the weekend, when people can venture to the East Village for Mama’s and Redhead. Fans overwhelmingly want what Fieri had!

New Boutique Hotel To “Shelter” Island Scoop is excited to hear that Shelter Island is about to get a chic new boutique hotel that is sure to draw some of the stylish set that flocks to Andre Balazs’ popular Sunset Beach resort. Cape Advisors, which has partnered with Balazs in the city and has developed five hotels in Cape May, NJ, is in contract to buy the Chequit Inn, a 37-

The $10 million project includes renovating, adding a pool and creating an upscale restaurant, developer Curtis Bashaw noted.

room mom and pop hotel. The $10 million project includes renovating, adding a pool and creating an upscale restaurant, developer Curtis Bashaw noted. “We will give it some TLC and upgrade the amenities. It’s a wonderful American classic resort,” Bashaw said. “Shelter Island is still a secret little destination between the panache of the Hamptons and the bucolic beauty of the North Fork.” The deal is slated to close this fall. Bashaw says that he and Balazs remain good friends and that the “healthy competition” will be good for the island. Robin Schneiderman, a Halstead broker and summer Shelter Island resident, said the deal will continue to raise the island’s profile.

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Blendtec Announces Stealth, The Quietest, Most Advanced Commercial Blender Scoop hears that Blendtec which recently announced the upcoming release of its new Stealth blender. “The Stealth blender makes smoothies at the decibel level of normal conversation,” said Tom Dickson, Blendtec Founder and CEO. “The Stealth is the most powerful, versatile Blendtec blender in any environment, and is also the quietest blender in the world.” The new blender, which was on display at the National Restaurant Association (NRA) Show in Chicago, IL, gives foodservice professionals the best of both worlds: the strongest,

most versatile blender on the market that can also be used in environments where sound is an important consideration. The Stealth blender offers new opportunities for eateries, cafés, coffee shops and commercial kitchens everywhere who can now add blended drinks and expand their menus without disrupting their customers’ experience. World’s quietest commercial blender (based on internal testing and

available competitive data); • Illuminated capacitive touch controls; Touch slider for fine-tuned manual speed control and USB interface for easy programming changes and updates. The Stealth blender includes the latest proprietary sound-management and airflow innovations, and offers a host of other advances never before seen in the commercial blending marketplace. An illuminated control surface with capacitive touch interface brings commercial blenders into the twentyfirst century. The control panel also features a manual slider for precise speed adjustments. In addition to the intuitive controls, the Stealth blender can be quickly loaded with new preprogrammed blend cycles via a USB port. Blendtec® customers can create unique blend cycles for specific recipes online, then easily roll out the changes to Stealth blenders across an entire franchise network. The value for the foodservice industry includes: Powerful blending at the sound level of normal conversation; Simple, intuitive touch controls; One of the smallest footprints in its class; Fully customizable one-touch blend cycles and Easy USB programming across entire “fleet.” Dickson highlights the need in the commercial marketplace for the Stealth blender’s advanced technology. “Businesses have been craving these innovations, and we’re excited

to be the first to deliver them,” he says. “Foodservice professionals can now expand their menus and offer incredible custom-blended food and drinks to their customers. And it doesn’t hurt that the Stealth is aesthetically amazing.”

Food & Wine Festival Coming To Montclair, NJ Scoop says great news about the longawaited Montclair Food & Wine Festival: the exciting two-day event is now confirmed for May 4th and 5th, 2013 at the historic Woman's Club of Upper Montclair. This landmark charitable festival will mark the inauguration of what is anticipated to be an annual event. A non-profit organization powered by a volunteer core that believes in giving back to the community, the Montclair Food & Wine Festival (MFWF) will be establishing a scholarship fund for a local student who exhibits merit and financial need to further their culinary education. The MFWF will also be donating a portion of the proceeds from the event to the St. Joseph's Children's Hospital Center for Feeding and Swallowing and to Mountainside Hospital’s Partners in Health Foundation. Notes MFWF creator, Melody Kettle, "Montclair has long been considered the 'unofficial' food capital of New Jersey, so we're thrilled that lovers of

food, wine and spirits from all over the state will be able to gather here for two days of exceptional food and wine

A non-profit organization powered by a volunteer core that believes in giving back to the community, the Montclair Food & Wine Festival (MFWF) will be establishing a scholarship fund for a local student who exhibits merit and financial need to further their culinary education.

tasting experiences." On the evening of May 4th, 2013 guests will gather for the Grand Tasting, where they will sample the culinary offerings of many of the state's finest restaurants. Gary's Wine & Marketplace (Bernardsville,

CONNECTICUT NEW YORK

NEW JERSEY

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181 Marsh Hill Road 91 Brainard Road 566 Hamilton Avenue 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

Madison, Wayne) will be presenting wines from around the world and Halcyon Seafood Brasserie will be offering outstanding spirits. On day two—May 5th, 2013—guests will experience a tour-de-force of collaborative culinary wizardry: Michael Carrino of the soonto-open Pig & Prince in Lackawanna Plaza; Ariane Duarte of CulinAriane; Ryan DePersio of Fascino, Bar Cara and NICO Kitchen + Bar; Mitchell Altholz of Highlawn Pavilion; Francesco Palmieri of the Orange Squirrel; Zod Arifai of Blu, Next Door, and daryl, will all join forces on an extraordinary dinner for attendees. Montclair’s Amanti Vino will be pairing/coordinating the wines and proprietor Sharon Sevrens will give a little explanation on the particular wines paired. "I chose to be involved in the Montclair Food & Wine Festival to provide a chef

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Orange, CT 06477 Hartford, CT 06114 Brooklyn, NY 11232 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

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and restaurant owner's prospective to the overall project," said Michael Carrino, formerly of Passionné and currently developing his new restaurant concept—Pig & Prince. "I hope that my input will assist in making this festival one of New Jersey's premiere events highlighting what is already one of the elite dining scenes in the state. I am looking forward to working with all of those involved to make this event a great success." So mark your calendars for May 4th and May 5th, 2013, and join us for the first Montclair Food & Wine Festival!

203-795-9900 860-549-4000 718-768-0555 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

// NEWS

EFFICIENCY

Connecticut Firm Debuts New Restaurant Grease Waste Disposal Program A new service from Glastonbury, CT based National Waste Associates (NWA) is helping food service establishments nationwide to dispose of used and unwanted fats, oils and grease (FOG) more efficiently and cost effectively than before.

ational Waste Associates’ Waste Management Program for Fats, Oils and Grease offers a fast and thorough way to tackle what is a messy and challenging disposal issue for restaurants and

food outlets, and an increasingly common and unwanted clean-up problem for local authorities. As well as hampering the effectiveness of wastewater treatment plants, the build up of FOG in pipework de-

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creases its capacity, creates blockages that are estimated to be the cause of 30 to 35% of all sanitary overflows, and results in the early and expensive replacement of piping. This is leading local authorities to deal with improper

disposal by introducing even stricter regulations and imposing stiffer penalties on those who breach local ordinances. For the owners and managers of food service establishments, National Waste Associates’ Waste Management Program for Fats, Oils and Grease provides a cost-effective “start to finish” solution that is tailored to an establishment’s short- and long-term needs. Working to either a specified local ordinance schedule or responding to seasonal or promotion-led demands, NWA provides the right service at the right time. National Waste Associates’ network of certified restaurant grease,

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// NEWS

INVESTMENTS

$15 Mill Investment Spurs Manhattan Growth Of Aussie Pie Face Chain Steve Wynn, the chairman and chief executive of Wynn Resorts Ltd. in Las Vegas, has purchased a $15 million slice of Pie Face USA, a subsidiary of the 75-unit Sydney, Australia-based bakery-café chain that recently debuted its first U.S. unit in New York’s Times Square.

he Brooklyn, New Yorkbased subsidiary of Pie Face Holdings Pty Ltd, based in Sydney, Australia, announced the closing of a private placement of shares of its Common Stock. Total gross proceeds to Pie Face USA were US $15 million. The purchased shares represent approximately 43% of the issued and outstanding shares of Pie Face USA on a fully-diluted basis. “Having met the Pie Face USA management team recently and having visited their first store in New York, I came to the conclusion that they were bright people with a bright concept. I look forward to backing them as they expand throughout Manhattan and across the United States.” The shares were purchased by Steve Wynn, the founder, Chairman and CEO of Wynn Resorts, Limited. Pie Face USA is also announcing that Kevin McCollum, a leading Broadway producer, will be consulting with them on their U.S. marketing programs.

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Wynn will appoint two directors to the Board of Directors of Pie Face USA alongside Wayne Homschek (CoFounder and CEO of Pie Face Australia and President of Pie Face USA), Betty Fong (Co-Founder and COO of Pie Face Australia), Alun Evans (Head of Business Development of Pie Face Australia) and Chris Sieger (Vice President of Strategic Development of Pie Face USA). Homschek said, “We are thrilled to have such experienced and talented entrepreneurs supporting us in the roll-out of Pie Face USA. Initially we will be opening company-owned stores in New York City, followed by a planned national roll-out in other key markets across the United States. We could not have asked for a better endorsement of our brand and our potential in both the United States and globally.” McCollum said, “On a recent trip to Australia I came face-to-face with Pie Face and fell in love with their pies and the creative energy behind the brand.

When Wayne and Betty opened their first store in America, I was compelled to seek them out and be a part of the Pie Face adventure.” Wynn is one of America’s most respected entrepreneurs and is the founder, Chairman and CEO of Wynn Resorts, Limited, the developer, owner and operator of Wynn Las Vegas, Encore at Wynn Las Vegas, Wynn Macau and Encore at Wynn Macau. Mr. Wynn has been involved in the hospitality industry since 1963, when he took over his family’s bingo parlor in Maryland. In 1967, he accumulated a small stake in the Frontier Hotel and Casino in Las Vegas. From there, Mr. Wynn went on to rebuild the Las Vegas strip by building or refurbishing the Golden Nugget, The Mirage, Treasure Island, Bellagio,

Pie Face USA was incorporated in April 2011 as a whollyowned subsidiary of Pie Face Australia. It currently has one store open at 1691 Broadway in Manhattan and a 6,000 square foot central commissary in Sunset Park, Brooklyn, where all of the products are made from scratch.

Wynn Las Vegas and Encore at Wynn Las Vegas. In 2006, Wynn Resorts, Limited opened one of the first casinos in Macau, Wynn Macau. Encore at Wynn Macau opened in 2010. McCollum is one of Broadway’s most successful producers, having credits for such productions as Rent in 1996. That year, Rent won Tony Awards

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for Best Musical, Best Book, Best Score and Best Featured Actor as well as the Pulitzer Prize for Drama. In 2005, he served as the Executive Producer for the movie version of Rent. His company, The Producing Office, has been responsible for a number of highly successful projects including Avenue Q in 2004, The Drowsy Chaperone in

2006 and In the Heights in 2007. Pie Face USA was incorporated in April 2011 as a wholly-owned subsidiary of Pie Face Australia. It currently has one store open at 1691 Broadway in Manhattan and a 6,000 square foot central commissary in Sunset Park, Brooklyn, where all of the products are made from scratch. Pie Face USA has begun development of a second store in Manhattan at 507 Third Ave (Murray Hill) and has signed leases for stores in Manhattan at 469 Seventh Avenue (Penn Plaza District) and 169 West 23rd Street (Chelsea). Pie Face USA is also actively negotiating leases for additional sites in Manhattan.

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// Q&A

Brad Hill, President and CEO Evelyn Hill Inc., New York, NY Recently, TFS sat down with Brad Hill of Evelyn Hill Inc. to talk about The Statue of Liberty & Ellis Island operations and its remarkable sustainable energy track record.

kay so first question is tell me how your grandfather started his business? Aaron Hill was a soldier stationed on Liberty Island then Bedloe’s Island right after WWI when the Army ran the island. The PX used to sell to the visitors, and then the time came when PX could no longer sell to visitors so he retired from the Army and started up a stand. That's great. And what did they sell when they first opened? They sold gifts and souvenirs. Within a couple of years my grandfather opened a food stand. He ran it until he passed away in the 1940’s. My grandmother, Evelyn, a Polish immigrant, then took over for many years until my father was old enough to take over. And what impact did your dad have in the business? He ran it for decades and built up the business. He had to bid on the contract several times during his tenure and offered more to the public each time. He retired in 1996. 28 • July 2012 • Total Food Service • www.totalfood.com

And what did you take away from him? He taught me well. I worked for him for 16 years directly - full time but I also came here as a kid and worked. He taught me how to train and treat our employees. He taught me if we take care of the visitors, the visitors will take care of us. It's been great and I still keep my father informed on how the operations are going. And was your dad a sales type guy? Tell me a little bit about him, was he a food oriented guy? Or was he more of a trinket guy? I'm not sure I could say one over the other. He is a great businessman and able to work very successfully with the National Park Service and the public. During his life he operated some other concessions as well. We also operate the concession at Fort McHenry in Baltimore, We have been there over 75 years. When you look at what you do when you wake up in the morning are you in the food business or are you in the retail business? As far as sales are concerned, we're about 65% retail and about 35% souvenir and the main reason for that is, for most of the year we don't open until 9 a.m. and we close at 5 or 6 p.m. so we don't really serve breakfast by the time people get here and we don't serve dinner. So, we're basically a lunch operation, lunch and snacks. What was your vision when you took over the business in 2006? I started in 1981 but I took over for him in 1996. For many years we were on one-year extensions with the NPS

and finally in 2009 we were awarded a new contract which included Ellis Island. It was bid on fiercely - we had probably over $30 billion dollars worth of companies going against us. We have typical companies, Aramark, Delaware North, Xantera amongst others, all bidding for our contract and we were fortunate enough to win that contract for another 10 years. We also do catering at Ellis Island and the Statue of Liberty. What do you think enabled you to win that bid? The National Park Service issues a prospectus. There is a series of questions and they asked for your ideas and concepts. A number of those concepts revolved around the impact of the park and the environment. Our company is a leader in reducing waste and reducing our footprint. This prospectus allowed us to demonstrate our ability in new and creative concepts to achieve those ends. You just made a very important point which is this bidding process is what it was really about, and kudos to the park services, which had a vision for the operation as much as it was for the bottom line dollars above the operation and you don't see that all the time. Right, the Park Service world is different than most other concerns. The financial element is weighed a little bit less. It's not the highest bidder. Money is important, no question about it. Our proposal had concepts that invested over $12 million into our Park operations. In our proposal we offered to renovate The Ellis Island Cafe and Crown Café. The Ellis Cafe is finished. The Crown Cafe will be this winter. Both gift shops were renovated in 2010. The new retail pavilion on Liberty Island earned us a LEED platinum status with all of our environmental objectives. As you look at your food operations,

you have two distinct pieces, you've got a concession business that you operated out of your cafes and then you have your catering business. What is the object of the game - to consolidate through buying properly and through kitchen and through the type of kitchens or commissaries that you built. Walk me through your approach to food service. Our primary focus is taking care of the visitors that come every day. We can get up to 16-17,000 visitors a day in the summer season and so that

foods. We also allow outside caterers to come in and service those people as well. We provide the facilities to do that and the management to execute their event. It's not just food. It's also tenting, lighting, sound etc. Even barging for events at Liberty Island. When it comes to a venue like that it's the whole package we help manage. You mentioned the rebuilding or the opening of a new cafe. Yes. The Ellis Café. We transformed it from what was called the food court

The environment has always been something I've been concerned with going back to high school days when Earth Day first started. It's just been something that has been important to me and I'm able to take my concept and ideas and execute it on the business.

which looked like a typical food operation in the mall, to a more old world charm that would make you feel it may have belonged there although it didn't exist In Ellis Island.

The Crown Cafe at the Statue of Liberty

is our focus and that is how all our kitchen equipment and layout is designed. In addition the park allows us catered events in the evening on both islands and we do have areas set aside for catering and preparing

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Any changes in the menu? The menu is generally typical American fare. Burgers, pork barbecue, pizza, chicken, but also offer ethnic specials. We have two elements that are very important to us. One is our providing a healthier menu. This year we completely revamped our menu and removed over 150 million calories off of our menu. We take every day foods and make them healthier. For

example, we took a cheeseburger and by changing the roll, we took off 170 calories alone. We look at each item to see how we could build that food item differently to make it healthier for the visitor. Is there an executive chef that executes that for you? We work in part with healthydining. com for designing a healthier menu. We're also a member of the Green Restaurant Association. We are actually a 3-star certified green restaurant-one of the few! That's really interesting. You don't see this a lot - a commitment in both what I would call front of the house and back of the house to agree on a sustainable strategy. Last year we were able to divert 94% over waste! Though selecting items that could be washed and eliminating disposables as much as possible. We compost all of our food scraps. Because of our success, the National Restaurant Association awarded us both a Sustainability award and Innovator of the Year! What went into that? Was that part of being a member of a community? What made you think about that? This is a personal issue. We've been environmentally conscious for decades. We were the first concession in the Park Service to install waterless urinals, and we did that back in 2000. But we've always tried to reduce our paper and disposable usage and anything that would go in the garbage. We have plastic tumblers for drinking. Platters and plates for eating. We installed new Energy Star® dishwashers. The new dishwasher also reduced our water use by 40% compared to the prior dishwasher. At the retail pavilion we collect the storm water off the roof which reduced our water bill for the restrooms by about 60%. So there's a lot of positive things that can

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// NEWS

EVENTS

AJC Pays Tribute to the Personal & Professional Achievements of Our 2012 Honorees EYE notes that this year's American Jewish Committee (AJC) fete at the Bronx Botanical Gardens was special for so many reasons. The AJC's Food Service Division's Human Relations Award Dinner once again was among a highlight of its annual calendar of events in the Metro New York area.

his year's honorees were Cardinal's Bryan O'Rourke, DMS Corp. & Tri-Metro Industries' Albert and Stephanie Lasher and Advantage Waypoint LLC's award was accepted by Mark Hanson. EYE visited with many of the Metro NYC area's leading equipment and supply notables including: Hobart's Gary Simpson, Admiral Craft Equipment's Matthew Lobman, Holly Newme and

(L to R) ITW's Gary Simpson and Sam Tell and Son's chief Marc Tell

Cardinal Glassware's Bryan O'Rourke shared his award winning evening with friends and family

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(L to R) Imperial Bag and Paper's Bob Tillis with Cascade Tissue Group's Dennis Lion, Brian Cassidy and President Suzanne Blanchet

(L to R) Restaurant Depot's Naomi Cohen and Larry Rosenthal with Bobbi Lehr of Glissen Chemical

Mr. and Mrs. Rob Monroe of KeyImpact Sales

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Paper legends Stephanie and Albert Lasher were recognized by the AJC

Food brokrage icon Advantage Waypoint shared top AJC honors with Mark Hanson accepting on the firm's behalf

// NEWS

COMPETITIONS

Teen Chefs Battle For Top Honors At Harlem Competition To Battle Obesity Cakes, cookies, and Twinkies used to be daily menu items for Quinton Harper, a high school student at Bread & Roses Integrated Arts High School.

ut since he began participating in his school’s Teen Battle Chef team, he says he’s lost around 10 pounds and now appreciates foods he used to think were disgusting. “I love guacamole now,” he told the audience at the Schomburg Center for Research on Black Culture last month. “I used to not be so hot on guacamole.” Similar tales of reformed food atti-

tudes and healthier eating habits were as abundant as the pre-show free kale samples in the lobby. And when TV personality and heart disease awareness campaigner Star Jones dropped in to host the cooking contest and raise awareness about youth obesity, she brought a few celebrity friends in her wake. Former Gov. David Paterson, and

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Teen chefs from Bread & Roses Integrated Arts High School compete for top honors at Harlem Competition to battle obesity.

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// NEWS

AWARDS

New York City Chef Keller Wins Lifetime Achievement Award Chef Thomas Keller was honored last month in New York City after being awarded the S.Pellegrino Lifetime Achievement award at The World's 50 Best Restaurants awards in London last month.

nvited guests, including celebrated chefs Jonathan Benno, Laurent Gras, Daniel Humm, David Kinch, Matthew Lightner, and Eric Ripert, were present to celebrate Keller's achievement in the culinary industry. Keller's restaurants have made The World's 50 Best Restaurants list since the inaugural list 10 years ago. His first restaurant, The French Laundry in Yountville, California, topped the list in both 2003 and 2004.The restaurant effectively revolutionized American cooking, combining classical French techniques with distinctive, locally sourced quality ingredients years before such an approach became de rigueur. Per Se, which opened in New York City in 2004, has brought Keller's distinctive hands-on approach from The French Laundry to New York City. Per Se reflects Keller's intense focus on detail, which touches not only his cuisine, but extends to the presentation, mood and surroundings of the entire restaurant. Currently at number six on the 2012 list of The World's 50 Best Restaurants, Per Se is the highest ranked restaurant in the United States. With two three-star restaurants on opposite coasts, Keller's philosophy on hiring, training and mentoring the right individuals and teams allows him the ability to operate

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// NEWS

EVENTS

Paula Deen Joins Celebrity Chefs To Host The Fourth Annual Atlantic City Food And Wine Festival Caesars Entertainment Atlantic City is proud to welcome back America’s favorite Southern Belle, Paula Deen to the Fourth Annual Atlantic City Food and Wine Festival, commencing Thursday, July 26, with events throughout the weekend.

s. Deen rejoins the festival to share her delicious southern cooking for the second year with the world’s most renowned chefs, icons, TV personalities, experts and guests. Her last appearance with the Atlantic City Food and Wine Festival was in the summer of 2010. Ms. Deen joins arguably one of the strongest lineups to date, including Anne Burrell, Tyler Florence, Nadia G,

Robert Irvine, Buddy Valastro and Andrew Zimmern. Ms. Deen enjoys one of her most successful partnerships with Caesars Entertainment, with her four signature restaurants at various Caesars properties; Paula Deen’s Kitchens at Harrah’s Joliet, Harrah’s Cherokee and Paula Deen Buffets at Harrah’s Tunica and Horseshoe Indiana. The event, which sells-out annually and is the largest food and wine festival in the market, takes place across all

Ms. Deen joins arguably one of the strongest lineups to date, including Anne Burrell, Tyler Florence, Nadia G, Robert Irvine, Buddy Valastro and Andrew Zimmern.

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four Caesars Entertainment Atlantic City casinos and resorts - Caesars, Harrah’s Resort, Showboat & Bally’s. “It’s an honor to welcome Paula Deen back to Atlantic City for this year’s Food & Wine Festival,” said Jennifer Weissman, Regional Vice President of Marketing for Caesars Entertainment. “With her magnetic personality and warm spirit, Paula is a great partner of ours with her restaurants at our properties across the country and she has always been a fan favorite of Caesars Entertainment guests. We know festival goers are going to be elated by her return.” “I look forward to spending time at this wonderful festival at the Caesars properties in Atlantic City,” comments author, restaurateur and TV host Paula Deen. “It’s really special for Michael and I to be a part of such a wonderful event, and we look forward to bringing some Southern love to all of our friends at the Atlantic City Food and Wine Festival.” Ms. Deen will host two events throughout the festival, HOB Gospel Brunch and Chef in Restaurant, bringing her one-of-a-kind personality, culinary expertise and mouthwatering southern dishes. Ms. Deen will also make special appearances at other events throughout the weekend including Blues, Brews & BBQ and Sweet & Stylish, among others. Guests will

also have the opportunity to get an up close and personal experience with the chef who undoubtedly is known for her southern charm at her book signing event at Caesars. The eclectic group of top culinary guests doesn’t stop at famous names as the 2012 Atlantic City Food and Wine Festival will also showcase wine, beer and spirits experts such as Gary Monterosso and Michael Green and Caesars Entertainment’s top in-house culinary talents. The festival will offer local and visiting gourmands access to more than 30 events such as cooking demonstrations, wine and spirits seminars, and casual tasting events. This year Caesars Entertainment has partnered with local charity, The Community Food Bank of New Jersey, to be the official charity sponsor of The Atlantic City Food and Wine Festival. The community Food Bank of New Jersey fights hunger and poverty by distributing food and groceries, providing education and training and developing new programs to help low income individuals meet their basic needs. As a non-profit organization, The Community Food Bank of New Jersey acts as the central food distribution center for other non-profits in New Jersey that serve individuals including local soup kitchens, food pantries and shelters.

// NEWS

EVENTS

New Trade Event To Serve NYC And Beyond Tri-State Food Expo Diversified Business Communications (Diversified) announced last month the launch of Tri-State Food Expo, a trade-only event, to be held at the Meadowlands Exposition Center in Secaucus, New Jersey, April 14-15, 2013.

he Tri-State Food Expo is the latest addition to the organizer’s growing portfolio of leading U.S. based trade events serving the domestic and international retail and foodservice markets; the New England Food Show (Boston, MA); the International Boston Seafood Show (Boston, MA); and Kosherfest (Secaucus, NJ). “This two day event will deliver highly qualified buyers while addressing budget, travel and time constraints facing today’s retail and foodservice professionals,” said Bob Callahan, Show Director for the TriState Food Expo. “We hear every day from visitors and exhibitors about their cost and time challenges while participating in tradeshows. Tri-State Food Expo solves this problem,” Callahan said. Tri-State Food Expo will focus on new and innovative products for the growing retail and foodservice market in the Tri-State region, with exhibits and live culinary and product demonstrations throughout each day of the show. The event will be open only to qualified buyers, influencers and decision makers; “All attendees will be pre-screened and will need to meet qualification standards to be granted admittance to the event,” said Mr. Callahan.

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// MARKETING INSIDER Stacey Rychlewski, Business Manager KRAFT Foods in Glenview, Illinois Stacey Rychlewski of Kraft Foods discusses the innovative packaging features of the YES Pack from KRAFT and all the different ways it has helped foodservice operators run their businesses.

Where did the idea for YES Pack come from? Our goal with YES Pack was to create a game-changing dressings package designed to deliver unprecedented yield, superior ease, and improved sustainability. The YES Pack has been thoroughly researched and tested and is designed to help operators manage costs and optimize back-ofhouse efficiencies. The innovative packaging will help operators easily squeeze out up to 99% of the dressing inside and avoid the messy jug scraping that is common with traditional one-gallon jugs. Top and bottom handles on the package provide faster and more accurate pouring, with reduced spillage. How will YES Pack make the Metro New York operator more efficient?

So there's a need to eliminate the waste of pouring the dressings into small containers like ramekins. YES Pack has created a solution that flows right to our operator's bottom line. flavors that have become the cornerstone of so many operator menus. These include, Ranch, Thousand Island, Blue Cheese, Golden Italian, Honey Dijon, Creamy Caesar, Catalina, and EVOO Balsamic Vinaigrette.

Are there other Kraft products in addition to salad dressing that will be rolled out? Is the line price competitive?

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YES Pack becomes particularly valuable as menus have evolved. Many of our operator customers use our dressings for everything from sandwich toppings to dips. So there's a need to eliminate the waste of pouring the dressings into small containers like ramekins. YES Pack has created a solution that flows right to our operator's bottom line. What is the range of flavors available in YES Pack? YES Pack offers many of the Kraft

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How can the Tri-State distributor sales rep benefit from the new line? Distributors and their sales staff love the new packaging. They don't have to worry about opening a case and having to split it and then wonder if they would be able to sell the rest of the case. Is there a "green/sustainable" story to be told with YES Pack? In addition, the unique eco-friendly design can reduce solid waste and costs associated with waste removal. If YES pack is not recycled, it is 50% less waste in a landfill when compared to the traditional rigid gallon jug.

Stacey Rychlewski, Business Manager of KRAFT Foods.

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// NEWS

RESTAURANTS

Nathanson Unveils New Johnny Rockets Prototype In Lower Manhattan Trendy, yet timeless. Johnny Rockets’ new design prototype embraces what has made the iconic restaurant chain a favorite dining destination for more than 25 years, while adding architectural nuances to keep it modern and relevant.

eveloped by Pawtucket, Rhode Island-based Morris Nathanson Design at the request of 20year Johnny Rockets franchise veteran Lloyd Sugarman, the new design prototype affords company developers and franchise partners a variety of exciting, cost-effective package options when constructing a new restaurant or renovating an existing location. Components of the design prototype were unveiled at the Johnny Rockets restaurant that opened at historic South Street Seaport in New York City. The overarching design framework is fresh and modern, allowing for customization and modification of materials to fit specific cost parameters. Within that framework are a variety of new design option packages that represent hybrid crosses between the two ends of the spectrum: the company’s classic Johnny Rockets design and the new, more contemporary look. Distinctive architectural nuances keep the design prototype current while reflecting the company’s rich, guest-centric heritage. To add visual interest and comfort, there are colorful neon signs; pop artinspired decorative disks that showcase Johnny Rockets’ signature hamburgers, fries, and shakes; two-toned

red and ivory sleek vinyl upholstery; ceiling cove lights with chrome valances; spoke lighting with up-anddown shades; and recessed down lighting. Durable, functional materials and finishes include white subway tile behind the open cooking area, Corian countertops and counter edge detail, mosaic tile floors, and light and dark wood laminate. “We’re thrilled to have created a full complement of new design options for our franchise partners and property owners,” says Cris Pangan, vice president of development for Johnny Rockets. “We kept elements that our guests readily identify with our brand, while adding interesting, eyecatching nuances that continue our company’s momentum. The designs balance what is unique and timeless about Johnny Rockets with a fresh, contemporary new look.” “All the elements were carefully coordinated to be playful, impactful and durable,” says Josh Nathanson, Morris Nathanson Design senior designer. “The beauty of this prototype is that the various package options work as easily when retrofitting existing sites as they do when fitting into new sites. And because the options can be customized to accommodate individual landlord requirements, they’re well-suited to both inline mall

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locations and stand-alone units.” Select architectural elements were also incorporated at locations at The Banks, Ohio; Melrose Avenue, California; and Cannery Row, California, as well as at restaurants at Thayer Street, Rhode Island; Burlington Mall,

Massachusetts; and–most true to its initial rendering–at Providence Place, Rhode Island. The new Opry Mills, Tennessee, restaurant slated to open this summer will also reflect this new look.

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// NEWS

LEADERSHIP

New Duo Tabbed To Guide Tri-State Dunkin’ Growth Dunkin' Brands Group, Inc. announced last month that Neil Moses, formerly Dunkin' Brands Chief Financial Officer, is being named Chief Global Strategy Officer in recognition of his increasing focus on driving the Company's strategic initiatives.

e will continue to report to Nigel Travis, Dunkin' Brands CEO and Dunkin' Donuts President, U.S., and oversee the company's strategy, finance, global supply chain and information technology functions. Paul Carbone, formerly Dunkin' Brands Vice President, Finance and Strategy, is being promoted to Chief Financial Officer. He will continue to report to Mr. Moses and will be responsible for the company's finance, investor relations and loss prevention functions. “These moves recognize Neil's and Paul's incredible contributions to the success of Dunkin' Brands, including the successful launch of our IPO last summer,” said Nigel Travis, Dunkin' Brands CEO and Dunkin' Donuts President, U.S. “This also further solidifies our world-class management team and positions us well as for the future.” Mr. Moses joined Dunkin' Brands in November 2010. He had previously served as Executive Vice President, Chief Financial Officer of Parametric Technology Corporation (PTC), a Massachusetts-based software company. Prior to that position, Mr. Moses served as the CFO for a variety of companies in the technology and retail sectors. Before joining Dunkin' Brands

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// NEWS

CULINARY EDUCATION

NYC'S Institute Of Culinary Education Collaborates To Open Culinary Schools In Russia The Institute of Culinary Education (ICE) in New York City announces a co-venture with Russian-based Dve Palochki restaurant group to open a series of culinary schools under the name SWISSAM Hospitality Business School.

he first school is scheduled to open in St. Petersburg in September 2012 and a second location in Moscow during 2013. The third partner in the SWISSAM venture is IMI, a hospitality college based based in Lucerne, Switzerland. Dve Palochki which operates over 35 pan-Asian eateries in Russia believes that the culinary and hospitality education market is underdeveloped in their country. The SWISSAM schools are designed to address that

Rick Smilow, CEO of ICE was warmly welcomed in Russia

ICE’s curriculum provides a solid foundation and a global approach to cuisine. It is a fascinating new example of globalization that Russian entrepreneurs have sought out a culinary school in New York City for direction, inspiration and affiliation.

ICE's Richard Simpson outlined the new St. Petersburg curriculum

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ICE wil bring its comprehensive Education Initiative to Russian Entrepreneurs

need through training students using curriculum from ICE for careers anywhere in the world, from hotels and resorts, to high-end restaurants, caterers and cruise ships. ICE CEO, Rick Smilow and Richard Simpson, director of education at ICE traveled to St. Petersburg in May for a press conference to announce SWISSAM’s formation. After the trip Smilow commented, "ICE’s curriculum provides a solid foundation and a global approach to cuisine. It is a fascinating new example of globalization that Russian entrepreneurs have sought out a culinary school

in New York City for direction, inspiration and affiliation.” SWISSAM will offer a range of program lengths equivalent to U.S. diploma and degree programs. Three of ICE’s diploma programs, Culinary Arts, Pastry & Baking Arts and Culinary Management will be

Three of ICE’s diploma programs, Culinary Arts, Pastry & Baking Arts and Culinary Management will be incorporated into SWISSAM’S curriculum.

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incorporated into SWISSAM’S curriculum. In each program, the student will secure a broad base of knowledge and kitchen skills so they will be immediately employable in a wide range of culinary operations around the world. According to Walter Paltenstein, president of SWISSAM, “We are thrilled to collaborate with ICE as the premier culinary education partner to provide Russian students the best culinary skills and job placement opportunities in the competitive, global market.” To learn more about the curriculum at ICE, please visit www.iceculinary.com. To see what’s cooking around the school read our blog, DICED, at blog.iceculinary.com, like us on Facebook (iceculinary) or follow us on Twitter (@ICE Culinary). The Institute of Culinary Education (ICE) is New York City’s awardwinning center for culinary education. Founded in 1975, the school offers highly regarded 8 to 13 month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. ICE also runs one of the largest schedules of recreational cooking courses in the nation. In 2008, ICE was named the International Association of Culinary Professionals' Culinary School of the Year and is a past winner of the ACCSCT’s School of Distinction honor. More information can be found at www.iceculinary.com. The school is located at 50 W. 23rd St. in Manhattan.

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// SHOW COVERAGE

ACE ENDICO

Laura Endico-Verzello, Marketing Manager, Ace Endico

Laura Endico-Verzello, Marketing Manager at Ace Endico sat down with TFS to talk about the many happenings at this year's Ace Endico show at Yankee Stadium.

What role does your show play in terms of your relationships with your customers? Our show is not an ordinary food show, it is more like a "Customer Appreciation Day!" We want to show our loyal customers just how grateful we are for all their business and support over the years!

hat led to the choice of Yankee Stadium as the venue for your show? When selecting locations for our food show, we look to be different from the rest of the industry. We do not like the feel of a massive hall, we look for a location with character and personality. Our past location, was a beautiful club on the water, which we loved. As Ace Endico has grown over the years, it just became too small to handle the volume of customers and vendors. After much discussion, we chose a location of prestige, and greatness The "New" Yankee Stadium. What a venue… In our eyes we chose a venue to be proud of. The Yankees have set the bar very high in terms of success. How does that affiliation help the Ace Endico brand? The NY Yankee's (Legends) Foodservice is one of Ace Endico's premier customers, and personal friends to the "Ace Endico family." Therefore, we have an amazing working relationship. Just as we go to work for "The NY Yankee's (Legends), they went to "Bat" for Ace Endico to make our event a "Grand Slam!" What were some of the highlights of

this year's show for attendees? This year at our Show we had over 200 vendor booths offering special pricing, new and exciting food demonstrations, Legends Chefs with unique menu ideas, player appearances: Tino Martinez, David Cone and Bernie Williams, all seven of the World Series Trophies to be photographed with, Dug out and Monument Park Tours.

Ace Endico's own Michael Endico with son Michael John Endico, Matt Hertzberg, William Endico, Murray Hertzberg, and Laura Endico-Verzello

Yankee great Tino Martinez welcomed fans and attendees to the show

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Michael Endico with Yankee legend Bernie Williams

What trends does Ace Endico see in terms of what’s on New York area menus? Buratta Cheese is a huge trend on most menus. Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian. With your acquisition and expansion last year, you have become a force in the local pizza industry. What ideas did the show have for the local pizzeria operator? The Ace Endico food show gave these newer customers in the pizzeria in-

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dustry, a true sense of who Ace Endico is, and what an extensive product line we have. They now know, that Ace Endico is more than flour, tomatoes and cheese. For the sales professional, what makes a career at Ace Endico special? Unlimited earning potential. Tremendous support systems. A breadth of product lines that enable any rep to approach and sell any market segment. A caring family-run, Independent operation. What lies ahead for Ace Endico in your goal to continue to provide the most value for your customers? Ace Endico's state-of-the-art, newly expanded facility enables us to give our customers value and quality. We have ample storage; dry, refrigerator and freezer space. Eleven temperature zones for optimum freshness. This new addition enables our Ace Endico purchasing department, to make smart buys and continue to source out new products from around the world.

The show couldn't have been possible without the incredibly talented Ace Endico staff

Yankee Stadium and Ace Endico teamed up to create a truly unique show

New York Yankees VP of Corporate sales Michael Tusiani with William Endico

Admiration Foods' Beverly Barcelona introduce new items at this years' show

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Casa DiLisio's Linda DiLisio with Total Food's own Michael Scinto

Harbar's John Babineau with Key Impact's operator specialist Tara Palaima

Heinz's Craig Hayner with son Evan welcomed guests

Hood's National sales manager, Robert Fraska with Infusion Sales Groups' Christopher Healey

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// NEWS Hip Montauk Operator Solé East Turns To Bar Boy Products For Foodservice Solutions Solé East Resort and Solé East Beach are located in Montauk, New York, on the eastern-most tip of Long Island, in the Hamptons.

ontauk is known amongst the select and discerning mavens as the perfect getaway for its spectacular scenery, sandy dune beaches, laid back vibes, world-class

fishing, surfing,biking, golf, and sailing. And now Montauk has a boutique hotel. "Our food and beverage operation is crucial to the lavish without the attitude guest experience that we pro-

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vide," noted the hotel's managing partner David Ceva. "We know that with Bar Boy Products, they understand our vision for the property." Ceva's goal was to revitalize an old Montauk motel that dates back to

the 20's and create a unique Hampton's experience. "We feel that we have created a hidden gem," Ceva said Solé East Resort is housed in a landmark American Tudor building with 60 renovated bungalow-like

rooms, each one unique, and seven garden cabana suites. A heated pool with oversized St Tropez style beds keeps guests cool while being seranaded to tunes being spun by the poolside DJ. Lush lawns and gardens with bamboo walkways complete the beach club feel. Funny, most of our guests come here ready to go to the beach but when they start at the pool, they never leave. When you combine that with a world class restaurant that features "market fresh" foods, they never leave the property. To indulge the hotel guest's gastronomic palette there is the hip yet healthy Backyard Restaurant at Solé East, a full service restaurant bar & poolside lounge. "We go to the local docks and pick out the fish for the day and then head for the local markets for local produce from the North Fork. Our menu goal is to not overcomplicate things. We simply grill the fish and the meats and garnish with herbs from our gardens. By finishing with olive oils, the menu has a mediterranean flair to it," said executive chef Larry Kolar. The former Manhattan chef brought noted tenure at both the Quilted Giraffe and Sign of the Dove to Montauk. "Our goal was to provide Solé East with a kitchen design and equipment package that would maximize menu

Bar Boy Products' Hampton's Bay team assures the freshness of Chef Larry Kolar's menus

We go to the local docks and pick out the fish for the day and then head for the local markets for local produce from the North Fork. Our menu goal is to not overcomplicate things. We simply grill the fish and the meats and garnish with herbs from our gardens. By finishing with olive oils, the menu has a mediterranean flair to it.

flexibility," added Bar Boy Product's Peter Giannizzero. "So we typically begin with providing firepower from burners and flattops. Then we add the bells and whistles to make sure customers like Solé East have the capacity they need to match quality and volume." Most recently, we

The hotel's Backyard Restaurant at Solé East features the very freshest local offerings

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added a couple of convection ovens to their kitchen to enable them to tweak the menus. "With all of the focus on Farm-totable on the Island, we needed to make certain that our initial equipment package gave Solé East more than enough walk-in capacity," Gi-

Poolside at Solé East is a haven for guests to relax through the summer season

annizzero continued. "Many of our clients know that with our expertise that they are going to get a kitchen equipment package that can easily meet or exceed the expectations of the local health inspectors." Solé East Beach, the 26-room motel in the heart of the Village of Montauk, is located 50 ft from a path that runs through the dunes to the ocean and beach. This gem, built in the early 70’s, is a cool and modest place. The rooms at Solé East Beach retain some of their unique 1970’s vibe, with the perfect touch of updated renovations and stylish décor and superior amenities right where guests need them. On the beds and in the bath, guests find luxuriously soft linens, towels, and superb bath products. Flat-screen TV’s and complimentary WiFi round it all out. This is as authentic cool as a beach place can get. Ownership is also currently involved in the much anticipated transformation of the legendary Ronjo Resort Hotel into what will be known as The Montauk Beach House. The Bar Boy Product's Team is once again coordinating the design and build of the kitchen facilities.

Owner David Ceva has transformed a legendary '20's hotel into a contemporary landmark

// BLUEPRINT

INVESTIGATING THE METRO AREA'S HOTTEST KITCHEN PROJECTS

The Plaza Hotel Food Hall Expansion New York, NY The Owner

Interior Designer

Kristin Franzese, Executive Vice President-Retail The Plaza Hotel in NY, NY

Jeffrey Beers, President Jeffrey Beers International New York, NY Jeffrey Beers

The Owner Kristin Franzese, Executive Vice President-Retail Actually, we had planned on opening The Plaza food Hall even from the first developments of the Todd Eng-

lish Food Hall. We had envisioned this concept years ago, and brought Todd on to open his food hall in 2010. In November of 2011, we expanded the Todd English space to incorporate a pasta bar, seasonal station, sommelier station and additional retail space.

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The Display Case/Millwork Manufacturer PJ Gavin, Vice President-Sales RPI Industries in Medford, NJ

The success of the Todd English Food Hall has been overwhelming, and it made us that much more excited to realize our vision for The Plaza Food Hall. People want variety, and both The Plaza Food Hall and Todd English Food Hall offer something for everyone, in two different experiences. We made a “wish list” of all of the brands we wanted to incorporate into The Plaza Food Hall, and I am happy to say that many of the businesses on that original list are at The Plaza Food Hall today. We started reaching out to potential new tenants and they were all extremely receptive and really understood our vision for the Food Hall. In the end, we wanted a diverse amount of offerings and I think that we’ve achieved that with our mix of New York classic businesses such as William Greenberg and Three Tarts, and newer, but equally loved offerings such as No. 7 Sub and Luke’s Lobster. Jeffrey Beers and I were partners throughout the whole experience. He really brought this idea of a streetscape indoors to life with his brilliant designs, and managed to incorporate elements of the Plaza Hotel into the design of the Food Hall. It was really important to us to work with the individual tenants to de-

sign a space that fit in with the Plaza aesthetic, but didn’t lose the different brand identities. To achieve this, Jeffrey and I visited all of the vendors’ existing stores to get a feel for how they designed their own spaces. For example, we wanted to preserve Luke’s Lobster’s rustic sensibility, but in a more refined way. The Beers team used distressed metal panels and earthy, blue tiles in the shop’s space to achieve this. The Plaza is the first hotel to do anything like this, and it really makes the Hotel more accessible to the public. The Plaza Food Hall provides an extremely curated selection of some of New York’s most popular food brands, and has options whether someone would like to sit down and have a full service dining experience at the Todd English Food Hall, grab a sandwich from No. 7, sushi from Sushi of Gari or a cupcake from Billy’s and enjoy it in front of the living wall, or grab something and enjoy it in Central Park across the street. The Plaza Food Hall provides people with amazing selection, and appeals to both New Yorkers and tourists alike.

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Interior Designer Jeffrey Beers, President What makes this project so rewarding is that the space was originally projected to be retail shopping. It wasn't until retail struggled and the hotel partnered with Todd English, that the Food Hall concept came to be. The first time I met with Elad who owns the hotel, I knew it was meant to be. With that has come one of the city's true success stories, which we are so proud to be a part of. With the expansion of the space, we have now doubled the size of the Food Hall and taken over the entire basement space. The environment to me was all about a sense of a plaza. I looked very much to Europe for a feel of classic architecture. The goal was to be a timeless classic in a modern way. Obviously this isn't the first food hall that's ever been done so there are elements from the grand spaces in Europe. These include the Galleria in Milan, the food halls in Paris and the big department store Harrods in London. The challenge from the very beginning was to take a basement space that has no windows and create an environment with the proper light to make the guest experience special. We created a very large artificial skylight to create a refreshing illusion. It succeeded and takes the mind of the guest off of being in a basement. The guest’s perception is that like in the hotel's Palm Court upstairs that there may actually be a courtyard above. It is a very effective device that we started with our original Todd English Food Hall. He created that skylight, and then we just continued to follow suit with it. We added coffers at different varying heights within the ceiling, so that we could anchor a pendant, a chandelier and a light fixture. So the sculpting of the interior of space from a proportion standpoint is very important. A critical piece of that plan is the use of lighting. Whether or not you have lighting to work with, you have to decide how to dispense it accordingly. Some of those features include

the spectacular mosaic marble flooring. We took that intricate designing to another level with the intertwined circles in the floors that are a nod to the Plaza's legendary logo. The next element we needed to select was the woodwork and how we would accent it. We used white oak throughout the new phase of the project and blended that with patina mirrors. We then worked with PJ Gavin and his team at RPI to execute the plan with the cases in each of the kiosks. For example rather than a traditional bar stool, we have to keep in mind that the challenge for us was to juggle designs for the 22 different brands and their kiosks that they can co-habitat the space. We wanted them all to live and grow properly together and to create an overall impression that there is harmony in a well-choreographed environment. Our approach to the furniture is follow our classic inspiration with a touch of updated timelessness so we created counter stools made from Italian leather. We complimented the seating with tables that are classic Carrera marble. We also turned to Europe for inspiration with the table bases, which were created with an ironwork base and blackened steel. It's widely used throughout Europe but also here and iron, blackened steel. The ironwork base, that we developed with all sorts of details, are the entire basis for the tables and the case goods. Our role and challenge with tabletop was slightly different. Each of the individual 22 operators was free to select their own glass, china and flatware. We served as the editor if you will. That enabled us to merge common elements and get the same feel throughout. What is fascinating to me about a food hall is that in many ways it is like putting together the perfect dinner party. You're trying to figure out the ambiance in which this event should take place. At the same time to you need to be working on multiple levels. The first step in that is of course whom you are going to invite and then the seating chart

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based on who you think should be sitting together. I couldn't have done this without the spectacular work done by my associates Nora Kantor and Karen Urosky. So at the Plaza, we have the same challenge, there has to be some harmony in deciding that Lady M would get along with Luke's Lobster and that Sushi by Gary could be next to La Maison du Chocolat. It also reminds me of a private nightclub because I've designed so many of them in my career. It’s all about social dynamics. Who gets in? Who gets access to the VIP areas? That thought process was crucial because I wanted each of the operators to have space with a very strong individuality. At the same time, we balanced which operators should be in front of the escalators as our guests entered the Food Hall. So on the main entrance from the hotel on 58th Street, we selected William Greenberg Desserts. Their space has a very strong look with their signature red lamps. Lady M with a much daintier feel is on the other side entrance.

The Display Case Manufacturer PJ Gavin, Vice President-Sales

The challenge for us was dealing with a variety of different woods, thicknesses and grains. The key for us is the level of expertise and knowledge from my engineers and estimators and project managers before they even draw the job. Our goal is to support Jeffrey Beers and the Plaza team to bring concept to a reality. Jeffrey Beers does an awesome job of creating a beautiful rendering show piece quality picture of what this thing is going to look like and says; "Here is my vision." How can I make this vision work and there is a whole bunch of these different materials so we step in and say we know a lot of these materials. We worked with the Plaza team before so with our history and our experience, we understand the dos and don’ts of how to work with

many of these materials. For us the first stop is to create a shop drawing. The goal of that step is to go back to Jeffrey with the message: We see your vision and here's how we want to articulate your vision in a build. At the same time, we need to be budget sensitive given the different materials that the Plaza wanted to include in the project. Our engineering expertise and our plant's automated equipment gives us a tremendous advantage in delivering quality within our client's budgets. Our company also has a value added advantage with our team of master cabinet builders who can work with both woods and stainless. The final piece of the puzzle is to execute a rather complicated installation. With a project like the Plaza, you don't just ship and plug the cases in. You don't ship this stuff and then hope that someone locally can install it. It's a complicated installation. We have our in-house team of install professionals who staged the installation over several weeks. A big key to our success at the Plaza was the ability to work with true professionals. When you are part of a team that includes a great contractor, architect and interior designer and a client that gets it, it follows that the project would be successful. We have talented refrigeration engineering on our team. It’s crucial when you are dealing with cases that have a variety of refrigeration capacities. The needs for a chocolate case are far different from what's needed for sushi. You need to be able to spec the right size coils with the correct compressor and then work with the millwork spec. This enables you to create the right footprint for the cases. What I'm most proud of is that at the Plaza, we once again got the opportunity to create high quality engineered and refrigerated design that is unique. We are consistently able to give our clients like the Plaza, the customization that they need to make projects look like one of a kind within their budgets.

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// SPOTLIGHT

DISCOUNT MERCHANT FUNDING

Restaurant Finance Forum With Bobby Keon Of Discount Merchant Funding What should we be looking for as restaurant owners in a lender? Believe it or not size is crucial. Size in this case is the size of the portfolio that the lender has in the restaurant segment. Unlike traditional bank lending, in many cases the size of a lender’s restaurant portfolio will often get you the background you need to get the right loan. In our case, we are working within a portfolio of $100 in restaurant and retail loans. The borrower needs to make certain that group of investors are/were successful business owners themselves. I also think it’s important that anybody who answers the phone has the ability to approve a deal. They are the ones building the relationship and can quickly understand the needs of the business owner. Having a vested interest in every deal ensures that everyone working at our firm makes sound decisions for the business owner. What about the background of the lender? You need to ask about the lending team's background. For them to understand your needs, they need to have owned or operated their own restaurant and retail store. As you know, not only is this relationship about money, it really comes down to lender and borrower understanding the competitive environment you live in. Do you take seasonality into consid-

eration? From Vermont to Florida or in Metro New York it can be the Hamptons or Jersey Shore; there are many issues that have to do with both local economies and seasonality. So an on-going challenge for us is to build a program that can sustain the operator through their off seasons. Our goal with a seasonal operator is to infuse the business with cash just before they open for their season, so that they are ready to go. What are you listening for when you are making a decision to lend? Resiliency! In many cases the operator who survived the challenging economic times, has a true understanding of what it takes to succeed. For example, we had a restaurant in Virginia that had a large pizza delivery business. The highway crew began to tear up the road three months after opening. They had all kinds of sales volume issues and we went in and restructured the deal to make it work. It kept the restaurateur going, nurtured him across the finish line and today he is very successful. What's the right amount for a restaurant to borrow? Great question! We look to create a funding threshold that enables the operator to move the needle forward without choking. We then back into the right amount by understanding that if 15% goes to occupancy costs,

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40% to cost of goods and 30% payroll, 30% daily remit of sales just isn't workable. What are the pros and cons of the merchant advance type of funding that is out there? It’s interesting; everybody on our team has had experience as a restaurant or retail operator with a merchant cash advance. Much of the feedback about their experience was negative. I had each of them finish the following sentence for me: “The merchant cash advance would have been better if ________." So for us that experience helped us create a plan of action to make the overall cost of the money less prohibitive for the restaurateur. We recognize that owning a successful restaurant requires creativity, marketability and flexibility. In order for Discount Merchant Funding to be successful in providing capital to restaurants, our funding model had to be all three as well. Finally, you need to keep in mind that the merchant cash advance business is all about the sales person getting paid a commission so the typical merchant cash advance company/broker is looking to fund as much money as possible because they are commission driven. So chances are, you are not borrowing the right amount. What are some of the most effective ways that you like to see the funds you lend utilized?

Equipment eventually needs to be replaced, consistent advertising is needed, updated signage is a must and inventory always needs to be replaced. We understand how the industry works. Without going into detailed specifics, our business model allows for our clients access to capital, as needed, at a much lower overall cost. Is there a typical profile for the type of operator that you lend to? Our typical client is made to understand the overall advantage of taking less money because when the time arises that they need more money, we will make it available with much more business friendly terms. Our client base is anything but typical; in the last three months alone we have funded an extremely successful franchisee, as well as an individual (boat rental industry) who was days away from filing for personal and corporate bankruptcy. In each instance, they used the money weafforded them to grow their businesses – not simply pay bills. The franchisee bought two more stores and the boat rental entrepreneur moved locations andbought new equipment. Can't I just shop on-line for a loan? Maybe, I am old-fashioned, but if you have a question, call me. We make a majority of our “underwriting” deci-

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// NEWS

PARTNERSHIPS

LivingSocial Brings New Food Ordering Technology To Metro NY Restaurant Community Daily deals company LivingSocial is replacing its Instant deals service with a new food ordering program called Takeout & Delivery that has launched in New York and 25 other markets.

he sharpened focus on food takeout and delivery puts Washington, D.C. in direct local competition with Chicago-based GrubHub and New Yorkbased Seamless, both growing startups that connect consumers with restaurants. LivingSocial said its Instant service "will be transitioning to the new ordering service in all of its markets nationwide." The Instant service competed headon with Chicago-based Groupon's real-time deals program, Groupon Now, which offers coupons based on a consumer's location. Groupon executives have said that revenues from Groupon Now aren't expected to make an impact on the company's earnings for some time. Earlier this month, Groupon Chief Financial Officer Jason

Child described the real-time deals service as one where "success is probably measured in years rather than quarters because it just takes a lot of sales effort" to have significant merchant density in a city. LivingSocial, for its part, said it be-

lieves applying the real-time deals model to a broad range of services doesn't work. "Consumers aren't pulling their phones out to search for the nearest real-time discount on a car inspection or framing service," Greg Mazanec, general manager of LivingSocial

The deal site's new Takeout & Delivery service will put virtual menus for thousands of restaurants in the hands of customers across the country.

Takeout & Delivery, said. "They are, however, looking for a faster and better way to order food from their favorite local restaurants." The program's goal is for consumers to throw away that pile of takeout menus you've collected over years of late-night cravings. The deal site's new Takeout & Delivery service will put virtual menus for thousands of restaurants in the hands of customers across the country. Now, satisfying your fix for pizza or Chinese

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food can be done with the click of a button. By going online or using Living Social's mobile app, users enter their city, indicate "takeout" or "delivery" and browse restaurant menus that fit what they're looking for, clicking on items to select them for order. You can also search by cuisine type and even indicate what time you'd like to pick up your food or have it delivered. "It's about using technology for what is a slightly more elegant experience than picking up the phone and calling," Mazanec added. Mazanec says the new food service bypasses what is usually a "pretty friction-laden experience" that can involve waiting on the phone when a restaurant is busy, reciting your credit card number over the phone and confirming your address "again and again." Takeout & Delivery is a further development of Living Social's instant deals service, which lets users search for deals available in real time, such as $10 for $15 worth of food at a local restaurant as long as you redeem the deal within three hours. The instant technology will now be used primarily for the takeout and delivery service, but customers also have the option of buying "dine-in specials" redeemable immediately and for a limited time.

// NEWS

CHARITY

Sysco Founder Irving Makes $40 Million Donation To NYC’s Columbia University To Battle Cancer Herbert and Florence Irving, Columbia University Medical Center’s leading benefactors, have given an additional $40 million to support Columbia’s Herbert Irving Comprehensive Cancer Center (HICCC).

r. Irving is a co-founder and fomer vice chairman of Sysco Corporation, a Fortune 500 company that is the largest marketer and distributor of food service products in the United States. With this new gift, Mr. and Mrs. Irving have generously committed nearly $200 million to CUMC and its partner, NewYork-Presbyterian Hospital/Columbia, of which $177 million has supported the HICCC and other cancer-related programs. This most recent gift from Mr. and Mrs. Irving highlights one of the most successful fundraising years in CUMC history. Fundraising in the current fiscal year is expected to raise more than $200 million. This builds on the continuing success of the CUMC capital campaign, which has raised more than $1.8 billion - almost double the original goal of $1 billion. “Having people like Herb and Florence Irving loyally support our University is a great privilege,” said Columbia University President Lee C. Bollinger. “As an institution, we are known in part through the people who are our friends and partners. And Herb and Florence stand out as the best of friends and best of partners in our commitment to saving lives and finding cures.” “Columbia University - especially our Cancer Center is forever indebt-

Their support has also established the Irving Institute for Clinical and Translational Research; the Herbert Irving Pavilion, a clinical building on the NYPH/CUMC campus; and the Irving Cancer Research Center, a 300,000-square-foot cancer research and education facility. ed to Herbert and Florence Irving for their ongoing loyalty and generosity,” said Lee Goldman, MD, dean of the faculties of health sciences and medicine at Columbia University College of Physicians and Surgeons and executive vice president for health and biomedical sciences at Columbia University Medical Center. “This gift showcases their unwavering support and commitment to our medical research. With their continuing support of our Cancer Center, Mr. and Mrs. Irving have secured their legacy as among the nation’s leading supporters in the fight against cancer.” The new grant will be used by HICCC Director Stephen G. Emerson, MD, PhD, to recruit and retain new cancer investigators and to support its current investigators, as well as for Cancer Center operations. The HICCC encompasses all cancer-related preclinical and clinical research, preven-

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tion, patient care, and education at Columbia University Medical Center and NewYork-Presbyterian Hospital/ Columbia. It is one of only three National Institutes of Health–designated Comprehensive Cancer Centers in New York State. “As our investigators work to bring new advances to cancer patients and their families—building upon the highly promising cancer research discoveries of the past two decades this extraordinarily generous support from Mr. and Mrs. Irving will go a long way toward expanding our research enterprise, so that we might develop new, better ways both to detect cancer in earlier stages and to treat it in targeted, more efficient ways,” said Dr. Emerson, who holds the Clyde ’56 and Helen Wu Professorship in Immunology at the Columbia University College of Physicians and Surgeons. The series of major gifts from Her-

bert and Florence Irving in support of CUMC’s research, patient care, and education mission dates back nearly three decades, beginning with their 1987 endowment of the Irving Scholars program for young clinical investigators who are at the beginning of their careers. The program recently named its 100th scholar. Their support has also established the Irving Institute for Clinical and Translational Research; the Herbert Irving Pavilion, a clinical building on the NYPH/CUMC campus; and the Irving Cancer Research Center, a 300,000-square-foot cancer research and education facility. The Herbert Irving Comprehensive Cancer Center (HICCC) of Columbia University and NewYork-Presbyterian Hospital is dedicated to the cure of cancer through innovative basic, clinical and population-based research and outstanding patient care. HICCC researchers and physicians are dedicated to understanding the biology of cancer and to applying that knowledge to the design of cancer therapies and prevention strategies that reduce its incidence and progression and improve the quality of the lives of those affected by cancer. Initially funded by the National Cancer Institute (NCI) in 1972 and designated comprehensive in 1979, the HICCC is one of 41 NCI-designated comprehensive cancer centers in the United States, of which only three are in New York State.

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// NEWS Visionary Foodservice Journalist Mitchell Schechter Passes Away It is with much sadness that we report the unexpected passing of Mitchell E. Schechter, president, co-founder and editor-in-chief of The Schechter Report and Newz-Zoom newsletter, on June 20. The cause of death was heart failure. He was 60 years old.

n award winning and widely respected veteran journalist, Mitch spent the past 29 years covering the foodservice industry, using his vast knowledge and sharp communication skills to influence countless members of this community. He will be missed and fondly remembered as an industry pundit, trends visionary and authority on marketing and strategic planning. Considered a dedicated, loyal friend, Mitch's contagious laugh could fill a room and brighten a conversation. His friends and colleagues appreciated his generosity and courageous spirit. He wouldn't hesitate to assist others who needed help wordsmithing speeches and letters and developing strategic plans and proposals. He welcomed these requests, which gave him an opportunity to share his farranging expertise and helping others succeed in their pursuits. His patience for teaching and encouragement of others never ceased. Mitch started in the foodservice industry as an associate editor with Food Management in 1983. After leaving Food Management as senior editor, he formed PROSERVICE, a firm sup-

Mitch was the co-winner of a 1999 Cahners Gold Medal of Excellence award, four ASBPE regional and national honors and two Jesse E. Neal Awards for Editorial Excellence.

An award winning and widely respected veteran journalist, Mitch spent the past 29 years covering the foodservice industry.

plying design, editorial and other content-related services to foodservice clients. From 1998 through 2004 Mitch served as editor in chief of Foodservice Equipment & Supplies Magazine. In 2007, he joined forces with Bill Pagano to form Axis M Inc., a foodservice equipment marketing firm. In addition, Mitch co-wrote "FoodserviceManagement: An Adminis-

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trator's Guide," published by John Wiley & Co. (December 1994) and "The Complete Guide To Operating Foodservices In Cultural Institutions" (John Wiley, October 2001). He was also a contributing writer and editor to many industry publications, including FCSI’s The Consultant. Mitch was the co-winner of a 1999 Cahners Gold Medal of Excellence award, four ASBPE regional and national honors and two Jesse E. Neal Awards for Editorial Excellence. An active and committed philanthropist, Mitch contributed in many capacities to anti-hunger efforts and

other causes. He is survived by his parents, Seymour and Helene, his brother Joseph, sister-in-law Paula, their children and Mitch’s nephews, Alexander and Matthew, and a close, extended, loving family. Memorial donations may be made to Feeding America (was Second Harvest) at www.feedingamerica.org or a charity of your choice.

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// NEWS

FINANCE

NYC'S Legendary Riese Organization Set To Invest In Creative Chefs And Entrepreneurs The Riese Organization, one of the largest restaurant owners and managers in New York City, has announced the formation and funding of Riese Capital, a more than $5 million venture capital fund.

he fund will invest and partner with creative chefs and restaurant entrepreneurs, who would likely be unable to source traditional financing to grow their concepts," noted CEO Dennis Riese. Riese Executive Vice-President Joe De Nardo will manage the firm’s new equity initiatives. "Having come through the ranks at The Riese Organization, I have been blessed to develop a unique understanding of what it takes for a chef/entrepreneur to take the next step," De Nardo explained. The veteran executive brings a wealth of knowledge of the needs of the restaurateur having risen through the ranks from waiter to top executive. "We still see a stagnant economy with significant challenges ahead. So to think that banks who have never been a good source of lending for the restaurant industry in good or bad times will suddenly open their doors is unrealistic," Riese says. "Restaurants have the highest mortality rate of any industry; that in a nutshell is why banks are reluctant to lend. Also, whatever assets are purchased for the business, are immediately devalued by up to 90% the day the restaurant opens, so a bank has little or no collateral." Known for its nationally recognized restaurant brands including T.G.I.Friday's, Pizza Hut, and Tads Steaks and prime real estate holdings, the Riese Organization has started the fund

"Riese Capital is in a good position to nurture creative but financially limited operators while providing attractive investment opportunities and significant potential returns to our company." to maximize the potential of its financial strength. It plans joint ventures with small chains and single-unit owners, providing management guidance and support and sharing its purchasing and marketing capabilities to promising restaurant partners. Investments would range from $500,000 to $5 million. "Our goal is to look at a wide range of projects. Because of Riese's experience in both areas, this could include both franchised and nonfranchised scenarios." Our preference is non-franchised because although they generally require more work, they have a greater upside," Riese said. "Riese Capital is in a good position to nurture creative but financially limited operators while providing attractive in-

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vestment opportunities and significant potential returns to our company," Riese says. "With our track record, we know what works in the restaurant business better than less specialized financial institutions. We know a good idea when we see it." Riese Capital also brings a unique element to the potential partners in which they will invest. "Whether a single restaurant or small chain, we bring a number of tools from our restaurants that we own and operate. These include buying power, for food equipment and supplies but also feature such other strengths as centralized systems for procurement and accounting, and in house capabilities including legal and maintenance." In its 70-year history, the Riese Or-

ganization has achieved a dominant position in the real estate and foodservice industries. It has exclusive access to prime locations in New York City, as well as some of the world's most popular restaurant concepts. Additionally, the Riese Organization has real estate holdings that include prominent New York City addresses in midtown on Lexington Avenue, in the Rockefeller Center area on 5th Avenue, downtown in the Wall Street area, and in the heart of Times Square. The Riese Organization has long been known for its control and success at some of Manhattan's best retail locations. "For the chef or restaurant entrepreneur, our real estate knowledge will prove to be invaluable. We also have been in the market so long, that we are offered opportunities that the small company does not get to see, and we provide strength in the eyes of landlords, who might otherwise be unwilling to rent to a small business," Riese added. "We are incredibly excited about the opportunity to partner with someone who has already had success and now needs assistance in taking the next steps. This could include a chef who has had success working for others and is now trying to go out on their own. Or it could include operators who have already opened a restaurant successfully, and now want to progress to greater heights," Riese concluded.

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Teen Chefs, from page 31 celebrity chefs Roblé and Walter Hinds were present as judges at Harlem’s first Teen Battle Chef competition last month hosted by Jones, and presented by EmblemHealth, The Links Incorporated, and Family Cook Productions. Chef Marcus Samuelsson, of Red Rooster fame, also made an appearance. The battle was the brainchild of former New York first lady Michelle Paige, who has worked with the insurance company EmblemHealth for more than seven years. She said that in communities of color, the obesity epidemic is a larger threat than elsewhere. “I think it’s one in three kids (in the broader community) will become overweight or obese,” she said. “In communities of color it’s one in two. So we wanted to do something around teaching kids how to cook and eat healthy.” Paige said she met Lynn Fredericks, the founder of Family Cook Productions, a year ago, and after seeing a Teen Battle Chef competition in Brooklyn, Paige decided she wanted to bring the program to Harlem. The Teen Battle Chef classes, currently an extra-curricular activity at Thurgood Marshall Academy, Bread & Roses Integrated Arts High School, and Northside Child Development Center, teaches kids how to read food labels and provides information about the obesity epidemic and juvenile diabetes. TV personality Star Jones introduced the judges. Ashley Pina, 18, a senior at Bread & Roses, who was on team “Black Eyed Peas and Collard Greens,” says she’s the oldest of five siblings, and has to help her mom cook a lot. “Because my kitchen consists mainly of Goya products, this competition taught me how to be a bit healthier,” Pina said. She and her mom used to cook mostly rice, beans, pork chops, and chicken. “I was really closed-minded about food,” she continued. “I shied away from anything out of my zone. Now I have a

love for all different kinds of food.” While the two teams, the “Black Eyed Peas” and their competition, “Kenyan Style Mixed Greens,” prepared to cook downstairs, the audience arrived upstairs, and the celebrity guests along with it. Star Jones shared the story of her weight struggles and gastric bypass surgery with the audience, saying that at her heaviest, she weighed 307 pounds, but when the doctors told her she needed surgery, she “buried her head in the sand.” “I want to encourage people to start eating healthy and eliminate the risk of heart disease and diabetes,” she told DNAinfo New York. “So when Michelle Paige asked me to get involved I was happy to do it.” But in an audience of mostly normal-sized people, with teenagers who are clearly active in their school communities on display, wasn’t all this talk about education and making healthy choices just preaching to the choir? Dr. William Gillespie, a pediatrician and EmblemHealth’s chief medical officer, didn’t think so. “There is an issue of obesity here in Harlem,” he said. “And to have people come to support the community and support the kids, it gives them an opportunity to see what’s possible from a healthy eating point of view, and maybe they’ll go home and try some of these same things. We’re giving them the recipes used in the competition. We’re talking about healthy eating. And all these people can go home and make the choice to do a healthier approach to their nutrition.” In the end both teams won - “Black Eyed Peas” for food artistry and “Kenyan Style Mixed Greens” for audience popularity.

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// NEWS

HOTELS

Manhattan Based Nobu Set To Rollout New Hotel Concept Nobu Hospitality partners including Chef Nobu Matsuhisa, Robert De Niro and Meir Teper, along with designer David Rockwell and principals from Caesars Palace, gathered last month at the original Nobu in New York City to provide guests with an initial glance inside the world's first Nobu Hotel, set to open in Las Vegas late 2012. In addition to revealing the first look into the hotel design, the group announced guest bookings will begin Oct. 1

n Nobu's first hotel project, leading the way as the first celebritychef branded hotel venture, David Rockwell and his firm Rockwell Group have designed the space to convey an extension of the fun and energetic Nobu lifestyle. From the moment of entry into the hotel lobby, guests will sense the dramatic transformation from Caesars Palace to Nobu Hotel. Surfaces will be comprised of wood tiles that extend through the elevator foyer and into the cabins - a single gesture that defines the entire hotel space. Schindler PORT elevator technology will transport hotel guests comfortably and efficiently using sleek touch-screens and a powerful traffic management algorithm resulting in fewer stops, less wasted energy and greater handling capacity. Hallways will feature patterned carpets designed to reflect elements of cherry blossoms and Japanese Zen gardens along with pleated wall coverings and custom fixtures inspired by origami. "We have created a distinctly Japanese experience in the heart of Las Vegas with the first Nobu Hotel, but with a playful interpretation of Nobu's style and the Vegas bravado," said Rockwell, founder and CEO of Rockwell Group. "Using the grand canvas of a hotel, we were able to elaborate on the use of hand-crafted, curated materials that create a luxurious effect and provide a world-class Nobu experience."

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One hundred and eighty-one guest rooms, including 18 suites, will offer Strip or garden views. Designs will embrace comfortable simplicity with natural materials and textures counter-balanced with outsized elements to reveal a touch of Vegas flair. Neutral tones will set the room while hints of purple and aqua are emitted from multiple accent pieces, decorative pillows and artwork. Patterned beige-colored carpets will feature a strong, unconventional graphic designed to invoke sentiments of landforms, seascapes and active movements. Staying true to the Nobu aesthetic, the furniture will reflect the influence of designers whose forms come directly from nature offering a modern comfort that is both elegant and casual. "We are thrilled to be working with Caesars Entertainment as our strategic partner on the first Nobu Hotel which we are creating together adding a further lifestyle luxury offering to the well established Caesars Palace destination. We are looking forward to expanding on this relationship further with additional international projects," said CEO of Nobu Hospitality Trevor Horwell. "The design of the Nobu Hotel Caesars Palace is exciting, fresh and represents the creative fusion of the Rockwell Group, Caesars Entertainment and the Nobu Group, and we are eager to welcome our guests to experience our unique lifestyle hospitality." Custom art by up-andcoming Japanese artists will feature a mix of traditional prints and expressionist designs, speaking to the link between traditional Japanese and modern art. The main focal point of the room will be the feature wall that displays a custom calligraphy. Designed to represent the traditional form of Japanese ink painting Hitsuzendo, which translates as "the way of the brush," this Zen-inspired art is consistent throughout the design, starting with the name Nobu. "The 'o' in Nobu signifies 'enso,' or circle, one of the most common subjects of Japanese calligraphy," says Nobu. "It symbolizes enlightenment, strength and elegance and is an expression of art.

"The Nobu Hotel Caesars Palace experience is crafted with the Nobu guest in mind - we want to cater to their expectancies of quality and comfort while offering unique elements of surprise," said Gigi Vega, Nobu Hotel Caesars Pal-

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ace general manager. "We have strived to create an elevated experience that fully communicates the magnetic Nobu lifestyle with exclusive touches and opulent details to evoke excitement and form lasting memories."

The arrival experience will include personalized service with in-room iPad registration and a traditional hot tea welcome amenity. An upgraded minibar

continued on page 74

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// EYE

METRO NEW YORK'S FOODSERVICE SCENE

The Schmooze Cruise EYE notes that it was magic on the high seas as two of the industry's leading associations teamed up for a special night in New York harbor last month.

FM-The Society for Food Service management and the FBAA-The Food and Beverage Association of America teamed to host a very special Schmooze Cruise. Among the highlights of the evening was the industry's maiden voyage on the much-anticipated Atlantica ship. The two associations enjoyed a

night of networking with SFM bringing the “movers and shakers” in the B&I segment of the foodservice industry and FBA the top Metro New York Hotel execs. The Society for Foodservice Management is a pre-eminent national association serving the needs and interests of executives in the onsite foodservice industry. With mem-

(L to R) Day & Nite's Rick Sher with Jeff Hessel and Steve Doyle of BSE Marketing

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The Society for Foodservice Management is a pre-eminent national association serving the needs and interests of executives in the onsite foodservice industry.

Day & Nite's Dan McCaffrey and Patricia Sharp of Restaurant Associates

bers from coast to coast and overseas, SFM members are the best and brightest in onsite foodservice. The Society represents major corporate liaison personnel and independent operators as well as national and regional foodservice contract management companies. Consultants and companies providing products and services to the onsite market are also SFM members. The Society for Foodservice Management (SFM) was founded in 1979 via a merger of the National Industrial Cafeteria Managers Association (NICMA) and the Association of Food Service Management (AFSM). The Food and Beverage Association of America is a nonprofit, taxexempt, philanthropic, educational and social trade organization. Its membership encompasses execu-

The Food and Beverage Association of America is a nonprofit, tax-exempt, philanthropic, educational and social trade organization. Its membership encompasses executives in the food and beverage allied industries of the Greater New York Metropolitan area. tives in the food and beverage allied industries of the Greater New York Metropolitan area. Established in 1956, the Association, formerly Food and Beverage Managers (FBMA), have responded to the continued need for improved standards and within the food industry. The Association is accessible to food and beverage executives who wish to network and grow within the industry and has served many members as a career catalyst, presenting oppor-

tunities for advancement. Members contribute their time, knowledge and efforts to Association activities. The Association continues to support organizations such as City Meals-on Wheels, The Children’s Aid Society, National Committee for the Prevention of Child Abuse and Share Our Strength (SOS). The Association invests in the future of the hospitality industry via Scholarship and Awards Programs, offering financial assistance to future hospitality pro-

fessionals who have demonstrated need and maintained scholastic superiority. In 1997, the Association committed a five-year pledge of $100,000 to fund a learning center in the name of the Food and Beverage Association of America at the Bobst Library of New York University.

Pamela and Christian Schienle of Sel & Poivre Restaurant

Mr. and Mrs. Gus Montesantos of the Doubletree Hotel in Times Square

Mr. and Mrs. Frank Benzakour of Stamford's Rockrimmon Country Club

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(L to R) Culinary Depots' Michael Lichter and Jason Whalen of Montague

(L to R) JP Morgan Chase's Barb Boden and Ann McNally of Morgan Stanley

// MIXOLOGY

WITH WARREN BOBROW

Metro New York Mixology with Gin Gin offers a refreshing journey into the heart of the Summer darkness. Summer is upon us with all her fury and humidity. Isn’t it nice to know that there exist liquors that actually makes summer easier to swallow?

ure it’s humid outside, why then aren’t more cocktails created with the signature drink of the summer? Lemonade is that signature drink and lemons just happen to go beautifully with Botanical Gin. I’ve tasted several gins worth mentioning that are available in the area. The first one is named for the bon

Warren Bobrow Warren Bobrow is the cocktail writer for Williams-Sonoma, Foodista, Voda Magazine and the 501c3 not for profit Wild River Review/Wild Table, where he also serves as an editor. www.cocktailwhisperer.com

viveur named Martin Miller. Martin Miller distills his gin in Scotland and then does the blending utilizing pristine glacial water from Iceland. He offers two expressions, one a London Gin, crisp-aromatic and very dry, the other a pot-still Gin- full of spice and with copious amounts of a signature flavor that screams summer in a glass. I suggest for this cocktail that I name the Brandubh Bog cocktail. This cocktail involves a muddle of freshly grilled lemonade along with citrus bitters from Hella Bitter in Brooklyn. Morris Kitchen (also in Brooklyn) does preserved lemon syrup that calls out to gin in a manner unknown to mere mortals. Unless you are familiar with Middle Eastern flavors, you may not know about the flavor and texture on your tongue of preserved lemons. They are haunting and mystifying all at the same time.

Brandubh Bog Cocktail Ingredients: • Grilled lemons and limes • Morris Kitchen Simple Syrup of Preserved Lemons from Brooklyn • Hella Bitter Citrus from Brooklyn

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•

4 Shots of Martin Miller’s Pot Still Gin

Preparation: 1. Prepare Lemonade by grilling the citrus then juicing 2. Add ice (about ¼ full) to a cocktail shaker 3. Add Martin Miller’s Gin 4. Add 4-5 shakes of the Hella Bitter 5. Add 3-4 Tablespoons of the Morris Kitchen Preserved Lemon Simple Syrup 6. Shake until a nice frost forms on the shaker (about 1 minute or so, a bit more if desired) 7. Pour into a tall glass packed with ice. Sip to your suddenly cooler state The next Gin is from Death’s Door in Wisconsin. This gin is firmly instilled into my memory as a gin with true flavor and dare I say to the wine folks, Terroir. The Death’s Door Gin is organic- this is a plus in the world of non-organic foods and drinks. I eat as much organic as possible, why shouldn’t my drinks reflect the same passion for health? Death’s Door Gin has lovely aromatics befitting a gin of such high quality. There are showstopping flavors of fennel and wild Juniper berries. Woven into the background I sense the flavor of spearmint and citrus peel. It’s a lovely sip alone on the rocks. This gin is perfectly at home in a short rocks glass with a slice of lemon and a splash of Royal Rose Simple syrup of lemon and lavender. The elements of earth to ground do not overpower the Death’s Door Gin in any way. I always like a shake or two of the Bitter End Curry Bitters in this little drink.

The Overnight Passage Ingredients: • 4 Shots Death’s Door Gin • 2 Shot glasses of freshly squeezed lemon juice • 2 Tablespoons of Royal Rose Lemon/Lavender Simple Syrup • 3-4 drops (per drink) of Bitter End Curry Bitters • Coconut water ice (freeze coconut water in an ice cube tray 50/50 with water filtered in the Mavea Water system pitcher) Preparation: 1. Prepare your lemonade in the manner you prefer 2. Add 2 Tablespoons of Royal Rose Lemon/Lavender Simple Syrup or to taste 3. Add 6-8 drops of Bitter End Curry Bitters 4. Shake and strain into a tall glass with a couple cubes of the coconut water/Mavea Water ice The final cocktail uses Bulldog Gin. Bulldog calls itself a London Style Gin, but I see it more like a botanical Gin. The Bulldog lends itself to concoctions that include fresh herbs

like muddled basil and fruits like lemon and lime in tropical scented punches that belie the power from within. I love the Bulldog Gin for what it is not. It is not flavorless and it is not weak. It mixes well with others and has a very distinctive aroma of freshly cut citrus fruits and lavender. It is not a gin for the disbeliever. Nor is it a gin for the vodka drinker in your household. This is gin for a robust Gin and Tonic made with freshly spun tonic water from Tomr’s in New Jersey. Tomr’s makes a tonic syrup that will just knock your socks off. In the presence of lemonade, the

combination of Tomr’s, Bulldog Gin and Perrier Sparkling Natural Mineral Water make for a dreamy cocktail enhanced by a healthy snort of Bitters, Old Men Smoke Gets in your Bitters (bitters) and finally a splash of a marvelous new spirit named Sorel. Sorel is made from hibiscus with a backbone of aged rum…It has the nose of real Mexican Coca-Cola. Sorel also tastes a bit like a Dr. Brown’s Cream Soda if you get the drift.

The Drift Cocktail Ingredients: • 3 Shots of Bulldog Gin

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• • • • • •

1 Shot Sorel Liqueur A few torn pieces of fresh Thai basil 4 Tablespoons Tomr’s Tonic Syrup 6 Oz. freshly made lemonade 4 Slugs of Bitter End Thai Bitters 4 Oz. per glass Perrier Sparkling Natural Spring Water

Preparation: 1. Muddle the torn Thai Basil leaf to release the aromatics 2. Add ice to a cocktail shaker 3. Mix a batch of freshly squeezed lemonade and fill ¼ way in the shaker

4. Adjust sweetness with Tomr’s Tonic Syrup added to the shaker 5. Add Liquors to the shaker 6. Shake Shake Shake Shake… until the shaker is frosty… 7. Pour carefully into two rocks glasses with one GIANT cube of ice in each one. Garnish with a lemon hunk.. 8. Sip to the loss of innocence.

Nobu, from page 67 curated by Nobu will consist of unique selections including organic Wild Poppy blood orange chili juice crafted from orchards in California, chocolate-dipped Pocky pretzels, Japanese beer and an assortment of Dean & Deluca snack items. Nobu's signature brands of chilled sake and Genmai-Cha brown rice green tea will also be available. In addition to exclusive accommodations, Nobu Hotel guests will also have private access to the adjacent 11,200-square-foot restaurant and lounge with priority seating and 24hour access to Nobu cuisine through the first-ever in-room dining menu. The highly anticipated menu will include popular Japanese items, along with Nobu's signature twists on American classics. A selection of bento boxes will offer a customary Japanese breakfast and the Vegas-themed High Roller which features lobster wasabi, Wagyu steak, spicy garlic shrimp and an assortment of nigiri and premium sushi rolls. Additional menu items will include green tea waffles served with braised short rib, egg and aged maple; bagel and lox featuring salmon sashimi served on an "everything bagel" made of crispy rice; the RLT with rock shrimp, butter lettuce and Maui onion tomato salsa in a creamy spicy sauce; and the tonkatsu sandwich with panko pork and prune katsu sauce on shokupan bread. "For Nobu Hotel's in-room dining menu I have crafted some of my signature selections paired with some new additions to cater to the Vegas market," said Nobu. "My passion and creativity is communicated into every dish and I look forward to further raising the bar with my newest restaurant and hotel venture." Nobu is one of the premier luxury lifestyle brands in the world. With operations spanning five continents, the Nobu brand thrives in many global capitals as a focal destination. The natural growth of the Nobu luxury brand built on service, image and cre-

Dunkin, from page 40 ativity offers the complete spectrum of restaurant, hotel and residences management for unique and selected projects on a global scale. The Rockwell Group is an award winning, cross-disciplinary 140-person architecture and design firm specializing in cultural, hospitality, retail, product, and set design. Based in New York, with satellite offices in Madrid and Shanghai, the firm crafts a unique narrative and an immersive environment for each project. Rockwell's interest in theater has informed much of the firm's work, including: W Hotel New York, Union Square, Paris- Opera and Vieques; the Elinor Bunin Munroe Film Center at Lincoln Center; The Cosmopolitan of Las Vegas; Maialino at the Gramercy Park Hotel; Adour Alain Ducasse at The St. Regis New York; the central Marketplace of the JetBlue terminal at John F. Kennedy International Airport; set design for the 2009 and 2010 Academy Awards ceremonies; Canyon Ranch Miami Beach; the Kodak Theatre, Los Angeles; Nobu restaurants worldwide; set design for Broadway's "Hairspray" and "Catch Me If You Can;" and the Imagination Playground initiative. In May 2010 David Rockwell was inducted into the James Beard Foundation Who's Who of Food & Beverage in America. He was also honored with the 2009 Pratt Institute Legends Award, and the 2008 National Design Award for Interior Design from Smithsonian's CooperHewitt. Reigning at the heart of the Las Vegas Strip, Caesars Palace features 3,960 hotel guest rooms and suites, including the brand new Octavius Tower and 180-room Nobu Hotel set to open in 2012; and 25 diverse restaurants and cafes, including the 24-hour cafe Central by James Beard award-winning Chef Michel Richard.

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in 2008, Mr. Carbone served as the Senior Vice President and Chief Financial Officer for Tween Brands where he had responsibility for the company's financial functions, loss prevention and travel management. Mr. Carbone also served in financial leadership roles for several retail organizations. “Neil and Paul are both highly motivated, talented executives with a passion for results, for our brands and for our franchisee-focused business model,” concluded Travis. With more than 16,800 points of distribution in nearly 60 countries worldwide, Dunkin' Brands Group, Inc. is one of the world's leading franchisors of quick service restaurants (QSR) serving hot and cold coffee and baked goods, as well as hard-serve ice cream. At the end of 2011, Dunkin' Brands' nearly 100 percent franchised business model included more than 10,000 Dunkin' Donuts restaurants and more than 6,700 Baskin-Robbins restaurants. For the full-year 2011, the company had franchisee-reported sales of approximately $8.3 billion. Dunkin' Brands Group, Inc. is headquartered in Canton, MA.

Discount, from page 56 sions based on conversations with our clients. Don’t get me wrong, the numbers need to make sense and we need to know if anything that could adversely affect their ability to pay us back is going on, but we are looking for people who truly want their business to succeed and you just can’t get that from an email. I think the Internet plays a significant role in providing information to prospective clients about us and our company. I will admit, though, I am not overly fond of the Internet. My experience is that people are less forthcoming when communicating electronically. The only electronic communication that

should take place over the Internet is the providing of documentation. What lessons has the company learned from your years in restaurant financing? Believe it or not, it is alarming how many business owners have taken merchant cash advances and really do not understand how these advances work, how they should be using the money and how it works into their daily cash flow. We find ourselves talking our clients into taking less money or delaying the advance because their businesses’ cash flow simply will not “survive” paying us back. We will never put our clients’ backs against the wall. They have to know that we are always there to help them if something comes up. Too many of our competitors are only concerned with their own bottom line. Our default rate is less than 1%; what this means is that by building our client base through one-on-one relationships, we fully understand how much money a business needs and can afford to repay. Every one of our clients will speak to a decision maker and an investor. The deal simply has to make sense for everyone involved. What changes do you foresee in the restaurant industry in the next decade? I think we willcontinue to see more and more people dine outside the home. With more and more families having two working parents with children involved in extracurricular activities, there is less and less time to prepare meals in the home. Only the economy will dictate where the money is spent; whether it be in a fast foodrestaurant or a dine-in restaurant. The restaurant owners that create the brand and does the necessary measures to attract new customers now will be rewarded in the not too distant future.

Keller, from page 32 restaurants and bakeries that maintain his food philosophy while continually evolving on a daily basis. “The success of The French Laundry and Per Se is ultimately due to one man's brilliance, his enduring philosophy of embracing change and his ability to nurture, train and inspire those around him,” said William Drew, Editor, Restaurant magazine. “Keller's influence and inspiration has spread well beyond his restaurants and the United States, to chefs and diners around the world. The presence of so many prestigious chefs at this unique celebratory event reflects the esteem in which Keller is held within the industry."

The World's 50 Best Restaurants awards are organized by Restaurant magazine and sponsored by S.Pellegrino and Acqua Panna. Celebrating its tenth year in 2012, the awards are an annual snapshot of the opinions and experiences of The World's Best Restaurants Academy, an influential group of over 800 international leaders in the restaurant and food and drink industries. The Academy is split into 27 separate regions around the world, with each region having its own panel of 31 members. Academy members cast seven votes in order of preference, with at least three votes cast for restaurants outside of their region. S.Pellegrino® Sparkling Natural

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Mineral Water and Acqua Panna® Natural Spring Water are the main sponsors of The World's 50 Best Restaurants awards. For centuries, these premium waters have complemented fine food, wine and dining experiences. The brands have a passion for quality, taste and style, and uphold international support of the culinary arts by both honoring the world's best chefs through partnerships including The World’s 50 Best Restaurants, and nurturing young chefs through mentorship programs such as The S.Pellegrino Almost Famous Chef Competition, now in its 10th year in the United States and Canada. The S.Pellegrino Lifetime Achievement Award winner is determined

from votes cast by The World's 50 Best Restaurants Academy. The 2012 award recipient, Thomas Keller, joins the S.Pellegrino Lifetime Achievement hall of fame alongside Juan Mari Arzak (Arzak), Eckart Witzigmann (Aubergine) and Joel Robuchon (L'Atelier de Joel Robuchon). Per Se, the acclaimed restaurant from Chef Thomas Keller, opened in February 2004 and has brought Keller's distinctive hands-on approach from Napa Valley's The French Laundry to New York City. The restaurant's Chef de Cuisine Eli Kaimeh and Pastry Chef Elwyn Boyles offer guests a daily nine-course Chef's Tasting Menu and Tasting of Vegetables in the main dining room, and an a La Carte selection in the Salon.

// NEWS

RESTAURANT DESIGN

M. Tucker Teams With ICRAVE And ACC To Create New Landmark Eatery For NY's One Group Once again great teamwork has led to the creation of a strikingly beautiful steakhouse in Manhattan. ACC Construction, interior design studio ICRAVE and the M. Tucker Company have teamed to complete STK, in the Grace Building on West 43rd Street in New York City.

he restaurant was designed by branding and ICRAVE, who worked closely with ACC, as did STK’s owners, The One Group, to create a hot, chic restaurant that meshes stylistically with the dramatic facade of the Grace Building. ACC transformed the raw space on the ground floor of the 1974 skyscraper into a stunning, second STK outpost in New York by installing a custom sculptural ceiling, marble bar, rosewood millwork and dramatic lighting in the soaring main dining room. ACC also constructed a new kitchen with an extensive exhaust system in the 3,000 square-foot basement, and created an outdoor dining space and takeout kiosk on the site’s exterior promenade. ICRAVE’S design includes a sweeping ceiling made of GFRC-polymer “ribs” that create visual interest and relate to the lines of the Grace Building while also referencing the cattle horn sculpture that’s in the STK in the Meatpacking District. Because these elements are so singular - and fragile - ACC helped with the design; it was cast off-site in sections. After soundproofing the original ceiling, ACC assembled and installed the new, very complicated ceiling sculpture. A custom Travertine marble bar was inspired by the marble on the building’s exterior; ICRAVE also designed intricate custom lighting to illuminate each table. An inviting gas fireplace goes through a column on the western end of

Executive Chef at STK, Adriano Ricco utilized Jade to anchor the midtown eatery's extensive menu

the lounge such that it greets guests and is visible from the dining room. Curved rosewood banquettes with sophisticated faux-alligator cushions give the dining area a luxurious feel as well. There is a stand for the ever-present DJ, and ACC worked with an AV consultant to install speakers in optimal spaces both above the ceiling and beneath the banquettes. The ground floor also includes a private dining room. The massive state-of-the-art kitchen that encompasses three-quarters of the total space had to be created to work in sync with the existing building systems and to meet Department of Health Standards. First ACC had to raise the floor by 18 inches so it could run wiring and piping without interfering with existing systems beneath the original floor, which included Con Ed equipment and existing vaults. The firm worked with a kitchen consultant to build out and install the kitchen, which includes

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stainless or black steel units and an extremely complex filtering system for the cooking equipment. The M. Tucker duo of Morgan Tucker and John Ognibene teamed to coordinate the kitchen equipment package. "Our goal was to assemble a group of high quality manufacturers like Jade to create a pre partnership to facilitate rolling out the STK concept across the country," explained M. Tucker's Morgan Tucker. "The goal at STK was to minimize the kitchen footprint and to maximize yield,” M. Tucker’s Ognibene said. "In addition, we needed to create a cooking capacity that could service not only the restaurant but an outdoor dining area as well. Their approach is that this is not "your Daddy's steak house." By specifying Jade, we were able to utilize Jade with their pull-out broiler feature to give the STK culinary team the flexibility they need. Because so much air is being vented

out through the exhaust system, the HVAC system, designed by Rosini Engineers, has to constantly replace and refresh the inside air. STK ages its own meat; three large walk-in refrigerators were installed downstairs to store steaks. The basement accommodates a manager’s office, storage rooms, a coatroom, restrooms, an IT room and a workers’ lounge and locker rooms. To reach this floor, two interior stairways were built, one for employees leading to the kitchen and one for restaurant guests leading to the restrooms and coatroom. “STK is one of the hottest places in the city,” says Michele Medaglia, President and CEO of ACC Construction. “It is definitely a highlight of our own portfolio. It’s an absolutely gorgeous, sexy interior with complex systems and structures underlying and supporting it. We are so proud to have created such a spectacular space.”

The stunning interior of the 1,000 square foot restaurant STK in New York City.

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// CHEFCETERA Matthew Tropeano, Executive Chef La Grenouille in NYC

hat influenced you to make cooking a career? When I was 14 I worked in the produce department of a local grocery store. I told my boss, John Nattarelli that I was going to give notice to work as a busboy at my cousin’s restau-

Lead us through the process of developing a new dish for La Silhouette. We start with an ingredient. Whether it is a protein or vegetable, inspiration is number one. It is important to share ideas and put everything on the table then sort everything out. When I was younger, I was afraid to admit I didn’t know something. The key to developing a great menu is admitting you don’t know something and then learning from it and trying to perfect it. I expect everyone in the kitchen to have input on dishes and flavors. I learn a lot from my Sous Chef and Pastry Chef. The goal is always to put the best concept on the plate.

New York has a great vibe and the pace is unforgiving. Before you know it you’ve been here for 10 years, but have never been to the Statue of Liberty.

Executive Chef Matthew Tropeano brings his passionate approach to bold flavors and quality ingredients to La Silhouette in the heart of Hell’s Kitchen. Most recently Tropeano’s culinary expertise was awarded 3-stars from New York Times’ critic Sam Sifton while executive chef at famed La Grenouille.

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rant. He said, “Yeah that’s a good idea, you should try to work in the kitchen too, then maybe you can make a career at it." I don’t know why, but I always remember him saying that. After working a year as a busboy, I knew the action was in the kitchen. I got my chance to start as a prep cook when I was 16 and after a few years of kind of just being in the way and sometimes almost burning the place down, I became really fast, really good and never looked back.

How do you choose the produce you use to ensure it's always fresh? Are you loyal to particular vendors or do you constantly seek new sources? We have great vendors that have great products. We use some companies that are versatile enough so that if I need only 3 red peppers, they have no problem sending only 3 red peppers.

continued on page 85

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Q&A, from page 29 be looked at. Over the past few years especially with the new contract, we were able to make that capital investment to do many things. So personally, where did this come from? Whether you're running a restaurant, whether you're running a concession, whatever you're running there's a lot of ways you could have done these things cheaper, cut corners. What is it about you that drives you to do this? Is it about your grandfather and your father before you? The environment has always been something I've been concerned with going back to high school days when Earth Day first started. It's just been something that has been important to me and I'm able to take my concept and ideas and execute it on the business. I don't really boast about it. I don't usually see my name on these things, I just enjoy doing these things. Right, it's just who you are. So, you were way ahead of your time before it was fashionable. So, does this keep you as a company from growing into other contracts because it's diametrically opposed to maximizing. I believe this is exactly what the public today wants and demands. It doesn’t keep us from anything. What about in terms of how you go to market and buy product on the food side? Do you go out to bid on a regular basis? And does that enable you to be vendor loyalty or is the idea to find a good set of vendors and to keep them honest by going out to bid. Tell me a little bit about how you look at that. We go out to bid, but yes royalty is very important. Price is very important but delivery is extremely important. We use great vendors! Some of our distributors are Maximum Quality Foods, Ace Endico, Driscoll and Baldor for our organics. This year we also added AFI.

Terrific. And what do you look for from these folks? Do you look for timeliness of service? Do you look for quality of food? Do you look for new ideas from them? Tell me a little bit about the relationship. Our menu design basically comes from what our philosophy is and what the public generally would like to eat going out for a simple nice dinner, nice lunch and so on. We have a simple fashion to restaurants that middle America enjoys like a TGI Friday's or Applebee’s type of foods, but kept on a simpler basis. Because we only serve lunch and the typical tourist coming to visit the Statue of Liberty, didn't come here to eat specifically, they came to see the Statue and then they're going to another tourist attraction. We want the foods for them to be familiar so it's easy for them to choose. That's our point of reference and then we do special foods on a monthly basis, like highlight a different ethnic group like Polish immigrants and we'll have some Polish entrees for one month. We highlight about a dozen ethnic groups. Five million visitors almost no waste, how's that possible? Reusable plastic tumblers that you know are typical in the food industry like in Friday's or such. Our platters are reusable and then all of our food is composted along with our straws and forks that are compostable. And so it becomes less and less waste. We recycle plastic both PET, HDPE and also LDPE. Food is composted. Our straws, forks and even our paper cups, are compostable. Tell me a little bit about the type of people who work for you and with you and how you go about building your team? Our staff stays with our company. Bob Uffer our General Manager has only been with me eight years so he's sort of a new employee. Our Director of Food Service at Liberty has been with us over

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25 years. Our oldest employee Hilton Bonilla, will be celebrating his 50th anniversary with us this fall. That's the question. Maybe your grandfather or dad are awesomely nice guys and you have contenured what it is that makes this obviously part of the family at this point? How

does does that evolve? Yes, they are awesome. There's that golden rule but of course I think we're a good company to work for. We offer good benefits and we do try and make it a family. We probably have over 20 other employees with over 20 years with our company.

Taylor, from page 14 tives.” Centre operating partner Rob Kay has been named Executive Chairman of Taylor, joining the current team led by Don Robinson. Mr. Kay is the former Executive Chairman of Kaz, Inc., a leading manufacturer of home environment appliances, including vaporizers, humidifiers, thermometers, and heating pads that was previously a Centre Partners portfolio company. Mr. Kay added, “I am proud to have another opportunity to lead a Centre Partners company. The acquisition of Taylor is a unique opportunity to buy and build a leading company in the branded consumer products sector, where we have considerable prior experience and success. Taylor has a number of well-established brands in its portfolio and is well-positioned as a platform for growth through organic initiatives and acquisitions.” Mr. Pollack continued, “We are excited to partner again with Rob Kay who has a successful track record of building businesses in the consumer products sector. Rob’s expertise will complement that of Don Robinson and Taylor’s talented management team.” “We’re extremely pleased to be a part of the Centre Partners team and to work alongside Rob Kay,” added Mr. Robinson. “Centre’s expertise and support, combined with Rob’s operational experience, will be very valuable as we grow our business.” Manhattan based Centre Partners, founded in 1986, is a leading private equity firm with a middle market focus that seeks to make acquisitions and equity investments alongside management teams who have or desire to make a meaningful economic stake in the future success of their businesses. Centre Partners has invested over $3 billion in more than 90 transactions, partnering with management teams across a broad spectrum of industries. Centre Partners provides those teams with access to its unique resources, which include an extended network of

experienced and proven operating executives. The firm is currently investing through its fifth fund. Founded in 1851 as a family-owned household thermometer business, Taylor Precision Products, Inc. is a leader and recognized expert in precision measurement products, including kitchen scales and thermometers, bath scales and weather & outdoor household products. Over time, Taylor has broadened its brand portfolio to include owned brands such as Taylor® and Springfield®, premium brands under long-term licenses such as HoMedics® and Salter®, selected lifestyle brands under license such as The Biggest Loser® and Bowflex®, as well as private label products for select customers.

Boston, from page 10 up with a degree from The Culinary Institute of America, where he was voted “Most Likely to Succeed.” After school, Oringer went on to work with David Burke at New York’s River Café, who turned out to be a huge inspiration and mentor for Oringer. From there, he took on the Pastry Chef position at Al Forno. Oringer’s next stop was Boston, where he was Chef de Partie but quickly promoted to SousChef at Le Marquis de Lafayette under Jean-Georges Vongerichten, another important mentor in Oringer’s culinary growth. From here, Oringer went on to open the tratorria Terra, which received three stars from The New York Times. In a quest to expand his culinary skills and learn more about American wines, Oringer embarked on a westward journey to Silks in San Francisco’s Mandarin Oriental Hotel, where he took the post of Chef de Cuisine. At Silk’s, Oringer’s style, flair and finesse with food began to attract attention. When Oringer moved back East to Massachusetts,

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it was as Chef and partner at Tosca in Hingham. In 1997, Oringer opened Clio, which quickly received a four star rating from the Boston Herald. In 2001 he was the recipient of the James Beard ‘Best Chef in the Northeast Award.’ In 2002, Oringer added the sashimi bar, Uni, to Clio’s lounge, giving himself a new venue for the love of Asian flavors acquired during his travels all over Southeast Asia. In 2005, Oringer opened Toro, a Barcelona-inspired tapas restaurant in Boston’s South End drawing inspiration from his travels across Spain and time spent in the local markets and restaurants. When the confetti settles from Toro’s celebrated opening, Oringer will take on another exciting project further afield, in Bangkok. Instead of spending hours in front of the TV watching cartoons as a child, Jamie Bissonnette spent hours watching The Discovery Channel’s cooking shows. Bissonnette’s culinary awakening was early in life; by the age of 19 he had already earned his culinary arts degree from The Art Institute of Fort Lauderdale in Florida. Bissonnette’s early years were used eating and working his way through restaurants and kitchens in Paris, San Francisco, New York, and Phoenix. On the local Boston scene, he's headed up the kitchens at Peking Tom's, Pigalle, Andy Husband's Tremont 647, and Kenmore Square behemoth Eastern Standard. Bissonnette’s comfort with a full range of international cuisines and culinary techniques has made him a key player in several Ken Oringer restaurants, and together they have a seemingly unstoppable culinary agenda for Boston. Their relationship started when Oringer asked Bissonnette to head up the kitchen at Oringer’s innovative steakhouse KO Prime at the Nine Zero Hotel.

After a successful two-year turn at KO, Oringer asked Bissonnette to head up his Spanish small plates restaurant Toro, which since has developed a reputation as an industry hang out. Striking while the iron is hot, the duo opened another small, neighborhood-style spot, Coppa. As the name suggests, the concept is Italian small plates with house-made pasta and wood-oven pizza.

Waste, from page 20 fats, and oils recyclers are equipped with special cleaning systems to ensure a service that gives maximum flexibility and efficiency with the minimum of disruption. And, thanks to the economies of scale of its provider network, along with proactive account management and consolidated invoicing, the service is cost competitive, especially given the potential for further savings from the recycling of certain collected material. “By looking closely at the needs of the marketplace and bringing our experience from other sectors, we’ve been able to bring a much needed service in a cost effective manner to the widest range of food service outlets,” said Carmine Esposito, CEO, National Waste Associates. “Whether you’re a multiple unit franchisee or a much larger corporate chain, we make it that much easier to meet your legal duties and environmental obligations along with the fiscal control that so many organizations need in this area.” National Waste Associates helps regional and national multi-location restaurants, retailers and supermarket chains to create a sensible waste management and recycling program, control it, reduce waste management and recycling costs up to 30% or more and expand recycling opportunities to obtain competitive advantage through more effective resource management.

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AJC, from page 30 Rick Powers, American Metalcraft's Lee Ann Kelly, CLVMarketing's Jim Voorhees. EYE said hello to H. Weiss's Jeff Dellon and Elizabeth Weiss, Sam Tell's Arthur Fisher, Anthony Nicoletti, Warren Pollansky, Daniel Saltzman and Marc Tell and Gotham City Hospitality's Jeff Holmes, Alyssa Stewart, Jennie Tannura and Erik Weiss. The annual extravaganza raised some $225K to benefit the oldest and one of the most effective and respected human rights and civil rights organizations in America. EYE toasted the 2012 winners with many of Metro New York's top distribution executives led by: Borax Paper Products Marc Borak and Howard Hirsch, M. Tucker's Josh Blasberg, Kim Fuchs, Marc Fuchs, Neil London, Ellen Tucker, Morgan Tucker, Stephen Tucker and John Vozzo. Eastern Bag & Paper Co's . Eric Peabody, Meredith Reuben and Jim Sugarman, Paper Enterprises's Ari Lewis, Geri Sedler, Herb Sedler, Jordan Sedler and Robbie Sedler and Bunzl's Terry Duane, Eric Goldstein, John Haddad, Josh Halpern, Tom Long, Jeff Reiner, Stewart Reitzfeld, Cecile Rood, Mike Schilling and Mike Stuckey. The National Human Relations Award went to Bryan O'Rourke, the Human Relations award went to Stephanie and Albert C. Lasher and Corporate Leadership Award to Advantage Waypoint LLC accepted by Mark Hanson. EYE spotted a number of Tri-State food and beverage service leaders including Advantage Waypoint's Mick Asmussen, John Bruno, Jim Chisholm, Tim Farno, Jason Goudsmith, Mark Hanson, Jim Orkin, Joe Petrin, Brad Holcomb, (Tyson Foodservice) and Kerry Holcomb, (Tyson Foodservice). Key Impact Sales & Systems' Rob Monroe and Rosaria Monroe, Mars Foodservice's Chris Hardinger. Ocean Spray Cranberries' Steve Harris, Dr.

Pepper Snapple Group's Steve Alkire and John Williamson. Restaurant Depot's Louis Armellino, Tom Casey, John Emmett, Maureen Haubrich, Rob Lehman, Joan Miller, Tom Owens and Clark Pager, Larry Rosenthal. Prima Pasta Distributors' Nick Cucuzza and J.M. Smucker Company's Steven Ross. Founded in 1906, its mandate has always been to protect the rights and freedoms of all individuals as the best way to ensure the safety and security of Jews and other minorities around the world. EYE loved the unique and hearfelt thoughts that each of the honorees brought to the dais. AJC intitiative's domestically and internationally, to monitor human rights, build human bridges of mutual respect and understanding between religious and ethnic groups, defend religious freedom and church-state separation, safeguard democracy, pluralism and the rule of law, fight anti-Semitism and bigotry, strengthen U.S. and international support for Israel, and encourage Jewish continuity. The packaging industry was well represented by RSS United Sales Inc.'s Frank Rotunno, Marc Shapiro, Stanley and Andrew Steckler, Specialty Quality Packaging's Theodore Rabidou. Strategic Packaging's Noel Beal, Sean Brady and Dan Galligan. Creative Sales & Marketing's Mike Biolsi, Kathy Lewis and Eddie Toby, PacTiv's Moshe Bellehsen, Brian Carlsen, Mark Collins, Vince Farren and John McGrath and Dart Container Corp.'s Anthony Koutsouradis, Bruce Landow and Ron Novicio. EYE also notes that the success of the event each year comes as the result of the hard work on the indefatigable Lenny Myron of the AJC.

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Hospitality Ball, from page 8 has overseen the spirits business for Southern Wine & Spirits of New York and for many years held senior roles with Jim Beam (Future Brands), The Coca-Cola Bottling Company and the Paddington Corporation. Coming full circle with this award, Romer was a sponsor of the fundraiser's forerunner, the Bartenders' Ball, in the 1980s. Newsday's Jim Bernstein and Erica Marcus called the 2011 inaugural event "one of the largest fundraising events." The night of sensory delights light, sound, food and drink raised more than $170,000, was enjoyed by 1,500 guests, and made possible by more than 150 industry sponsors. The Long Island Hospitality Ball raises funds for the American Cancer Society. It is presented by hospitality headliners

from across the region including top restaurants, wine and spirit brands, nightclubs and entertainers as well as hotels and catering halls. It was founded in 2011 by Keith Hart, a hospitality industry mainstay and cancer survivor. The American Cancer Society combines an unyielding passion with nearly a century of experience to save lives and end suffering from cancer. As a global grassroots force of more than three million volunteers, we fight for every birthday threatened by every cancer in every community. We save lives by helping people stay well by preventing cancer or detecting it early; helping people get well by being there for them during and after a cancer diagnosis; by finding cures through investment in groundbreaking discovery; and by fighting back

Pastry & Baking Arts Classes Call For Upcoming Class Schedule

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by rallying lawmakers to pass laws to defeat cancer and by rallying communities worldwide to join the fight. As the nation's largest non-governmental investor in cancer research, contributing about $3.6 billion, they turn what they know about cancer into what they do. As a result, more than 12 million people in America who have had cancer and countless more who have avoided it will be celebrating birthdays this year. In 2011, the Long Island office of the American Cancer Society reached 6,921 newly diagnosed cancer patients and caregivers; gave almost 6,000 rides to and from treatment appointments; gave over 500 free wigs and gift certificates to women to purchase a wig; matched over 600 women with volunteer survivors in the Reach to Recov-

ery program; gave over 1,000 cancer patients on-site patient navigation by a trained volunteer/staff member; gave over 800 ladies a Look GoodFeel Better cosmetic treatment; gave over 1,200 Personal Health Manager Kits to newly diagnosed individuals; gave 147 kids with cancer and their siblings, ages 6-18, the chance to attend Camp Adventure on Shelter Island; since opening in 2007 gave over 7,000 patients and caregivers from 46 states and 27 countries, including patients from Long Island, free temporary housing at Hope Lodge NYC while receiving cancer treatment.

Chefcetera, from page 78 We have farmers that take great pride in their products and pride themselves on their ingredients. My fish guy Eric, lives in South Jersey, in the summer he hand picks great heirloom tomatoes and fresh picked white corn. He used to be a chef, so he knows what we want. I am loyal to my vendors, but only because they take great care and pride in what they do and send us. It’s a two way street. We are always keeping our eyes out for new products and sources though. Why is it so important to you to use locally-sourced ingredients? The less an ingredient is handled the better. We are working on working with some co-ops this summer, and we do work with some farms in Pennsylvania, upstate etc. Financially, it builds a stronger community between all the working parts of farm to restaurant to customer relationship. You grew up in Massachusetts. What brought you to New York? From an early age I knew that New York was where the top restaurants were. When I began my career at Primavera I knew that I wanted to see how far I could go. New York has a great vibe and the pace is unforgiving. Before you know it you’ve been here for 10 years, but have never been to the Statue of Liberty. What's next for you? Do you have any interest in a book or a television show? I want everyone to know about La Silhouette. I believe we could do more of these restaurants and still keep the integrity of the food, service and atmosphere. That would be a great welcoming challenge. A book is in the works. What chefs or restaurateurs do you most admire, and why? I came into this business admiring my family, cousin, uncles, aunts, parents. Then I explored the history and leading chefs. Marco Pierre White was a huge

Food Expo, from page 34 inspiration. His work ethic and attitude is undeniable. I worked with a great chef in Dallas, David McMillan. He showed me how to make proper sauces and what truly amazing ingredients were. I worked 7 years at the restaurant La Grenouille. Charles Masson is a restaurateur like no other. He is a throwback to people like Ferninand Point. He showed me everyday how to balance, discipline, restraint, beauty, and the art of a restaurant. What advice would you give aspiring chefs? Go to Europe. Try to work there. Definitely eat there. I became executive chef at the age of 24. I might have been too young. I wished I had always done something in France, Italy, or Spain. Take chances. Risk everything. That’s the only way you get rewarded. What qualities do you look for in choosing a sous chef and other kitchen staff? My sous chef here at La Silhouette has all the qualities I look for. Hard working, creative, sacrificing, and basically does anything and everything to get it all done. He is the best. We rely on each other and never skip a beat. We have the same goals. Success at any cost. What do you think are the important emerging trends in your field? I try not to follow trends. Trends always have an end to them. I try to stay focused on the evolution of the business. Whether it is ingredients and techniques, things that are good always stick around for the long run.

KRAFT, from page 36 Operators love the fact that YES Pack has changed the way salad dressing has been packaged and sold. Traditionally, you had to buy a full case. That was fine if it was a flavor that you knew was a staple. But it kept the

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operator from experimenting with new flavors because you didn't know if the flavor would be popular enough to buy a full case. With YES Packs' availability in a 2/1-gallon format, the YES Pack also allows operators to stock a greater variety of flavors with a smaller investment. Where did the names YES Pack come from? The YES in YES Pack stands for Yield, Ease and Sustainability with the goal of providing foodservice operators with the same delicious KRAFT Dressings they have come to rely on in new innovative packaging. How has the industry received YES Pack. The reception has been tremendous and infact, YES Pack recently won two industry awards. The DuPont Awards and The Food & Beverage Product Innovations Award at the 2012 National Restaurant Show in Chicago. Our goal in designing this product was to better meet the daily needs of operators. The cutting edge design of the YES Pack significantly improves back-ofhouse efficiencies while maximizing product yield and we are honored to be recognized for that.

“Booth furnishings will be provided to exhibitors, ready and waiting for them when they set up. They just need to bring their product. For visitors, the event will be held in an intimate setting with a primary focus on their business needs. The facility is not overwhelming, providing industry professionals a stress free environment to see products and spend quality face-to-face time with vendors and the opportunity to conduct business in a timely manner,” said Callahan. Holding the event in the Meadowlands Exposition Center allows the show organizers the flexibility to keep visitor and exhibitor costs down. In addition to the turnkey booth package the organizer offers, the facility has easy access, the area has inexpensive hotel accommodations and ample free parking to all participants. Tri-State Food Expo will serve the $36.6 billion foodservice and $8.4 billion retail food and beverage markets across New Jersey, western Connecticut and the New York region including New York City, Long Island, and several counties bordering northern New Jersey.

Call Vic Rose: 732-864-2220

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