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Volume 13, Number 7 n July 2014
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FOODSERVICE MONTHLY
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INSIDE
Volume 13, No. 7 n July 2014
foodservicemonthly TM
foodservicemonthly foodservicemonthly.com
Volume 13, Number 7 n July 2014
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JULY FOCUS: Produce.............................................................................................................. 15 news and information Association News OCHMRA.......................................................................................................... 11
PRODUCE
Fresh
FreshFarm • Fresh Foods • Fresh Markets..................................................................................... 20
2014
Farm Foods Markets
RAMMYs in Pictures............................................................................................................... 12, 13 Old School: Buzz Berman, Belair Produce...................................................................................... 18 Presort std. Us Postage PaId PermIt #163 dUlles, Va
To the Source: True Chesapeake Oyster......................................................................................... 25 Association News RAM................................................................................................................. 26 Ad Index...................................................................................................................................... 29 Restaurant Activity Report............................................................................................................ 30 Columns Sauce on the Side Foodservice Technology Bob Brown Says Whining n’ Dining Balti-MORE The Latest Dish Food Smarts
by by by by by by by
Michael Birchenall.................................................. 4 Henry Pertman..................................................... 10 Bob Brown........................................................... 14 Randi Rom .......................................................... 22 Dara Bunjon......................................................... 23 Linda Roth Conte.................................................. 24 Juliet Bodinetz...................................................... 28
On the Cover FreshFarm Market by the White House: Top left: Susan and Carol Painter, The Red Zebra Pizza; Bottom left: Max Yenkin, Danielle Revers, Luisa Sawyer, Ezti Fricano, Suzanne Simon, Chaia DC; and Gale Livingstone, Rainbow Hill Organic Farm. photo credit: Michael Birchenall
Foodservice Monthly is the only publication to be awarded the RAM Allied Member of the Year award and the RAMW Joan Hisaoka Associate Member of the Year award, the highest honor for a non-restaurant member.
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SAUCE ON THE SIDE
I Am Now That Person
M
to qualifying for a y restaurant transplant to listing friends have to to transplant to eight comply with months post-transplant) all manner is the matter of personal of regulations and responsibility for the warnings. Regulators and things I can control, politicians usually come including what I eat. The up with these words of warning at the bottom mandatory guidance all of the menu doesn’t for the “public good.” help me, you or anyone The ones I am talking by Michael Birchenall I know. If you have any about this month read reason to be in one of the something like this at the categories noted, then you already bottom of menus: “Consuming raw or undercooked meats, poultry, seafood, know what you can and can not eat … at home or anywhere food is shellfish, or eggs may increase your risk of foodborne illness, especially served, like your restaurant. What the restaurant staff, i.e. if you have a medical condition or the servers and managers, needs lowered immune system.” Usually the to know is what is being served so population at risk here is the very when the customer asks a question young and the elderly, and those about an ingredient or cooking with lowered immune systems, like temperature they can answer with me, with a lung transplant. sound knowledge, and if they don’t What I have learned over the know they can find out. I know that last 20 months (from diagnosis
4 1 0 - 5 7 3 - 5 0 5 0
Bolt Burgers Washington, DC
I need to watch sodium and sugar and not to eat raw and undercooked meats, sushi or oysters. Grapefruit and, yes, Seville oranges (no more orange marmalade) are forbidden. Restaurants have enough special demands (some real, some the latest fad) from guests so I try to make sure I don’t add to the creation of a special, personal menu when there are plenty of choices. I even make a game of it with Instagram as I refer to hashtags #postinova and #comfortfood2014 to describe my new diet. I made a contract with my doctors to be the best patient I could be so I came to grips early on with “no more oysters.” In the period leading up to transplant listing, I went on an oyster eating binge … and I can tell you I ate my last oyster September 22, 2013. And it was a great one served at Fiola. Last week I did a farm tour of True Chesapeake Oyster Company in Ridge, Md. and I was fine with everyone eating those plump delicious beauties … except for me. It would be great if you could take me up on the commitment to educate the staff about ingredients, and make sure they understand why. But it would be even better if I could somehow educate guests with needs, that restaurants are not personal, custom kitchens for 200 menus for 200 people. Has anyone made an impact with transferring
some of the responsibility to the diner and, in doing so, educated them how to navigate a menu without disrupting a dining room and kitchen? I know that citrus dishes and drinks may have grapefruit in them … I stay away. A taco place that has multiple versions of ceviche also has plenty of pork and beef and veggies. That’s for me to be in charge of when I go out. When I went to Fiola for the first time #postinova, I had to tell the server I couldn’t eat oysters as I suspected Fabio might include that in his tasting menu that night. I felt weird after a lifetime of saying “no allergies, no foods I won’t eat … bring it on.” Without a hassle Fabio accommodated the first course, and the rest of the meal went on without any other requests for me. One last thing: wash your hands. The signs in the restroom with the obligatory employee reminder should be amended to “we all need to wash our hands.” It’s the world we live in … it doesn’t work that I used to talk about playing in dirt as a kid and how I lived and blah, blah, blah. The current reality is with the use of pharmaceuticals and antibiotics and diseases that build resistence to today’s drugs, there is nothing more important than proper hand washing. Bon Appetit … I know I am enjoying life and every breath.
foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 13, No. 7 n July 2014
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Foodservice Monthly is published by Silver Communications, Corp. The FSM mission is to provide the Mid-Atlantic foodservice professional with news and information in an informed, imaginative and insightful newsmagazine. Foodservice Monthly assumes no responsibility for material submitted to us. All information contained in this publication is believed to be accurate. No part of this publication may be reproduced in whole or in part or transmitted in any form without prior permission from the publisher of Foodservice Monthly.
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FSM NEWS
left to right: David Moran, Chipp Sandground, Tom Wellings, Maria and Fabio Trabocchi, Kathy Hollinger, Geoff Tracy, Farhat Haq, Justus Frank
Fiola Named Washington’s Top Resto at 2014 RAMMYS
F
iola da Fabio Trabocchi was named the Formal Fine Dining Restaurant of the Year at the Restaurant Association Metropolitan Washington’s (RAMW) 2014 32nd RAMMY Awards gala. The evening, with over 1,800 in attendance, celebrated the outstanding achievements and excellence in the Metropolitan Washington restaurant industry. Held at the Walter E. Washington Convention Center, the gala was a nonstop celebration of chefs, restaurateurs, managers, employees and and key restaurant industry players and supporters. Complementing the power of the nation’s capital food scene was the international presence of the embassies and trade commissions of Peru, Chile, Argentina and Australia featuring wines, beverages and foods
of their countries. 2014 Chef of they Year went to Haidar Karoum of Doi Moi, Estadio and Proof and Michael Babin of the Neighborhood Restaurant Group was named Restaurateur of the Year. The Red Hen took honors as Best New Restaurant. Announced earlier, RAMW awarded the Duke Zeibert Capital Achievement Award to former RAMW President Lynne Breaux. In her acceptance before the overflow room of attendees, Breaux gave a special mention to Foodservice Monthly editor Michael Birchenall for his support of her 11 years as head of RAMW. Among the 20 award winners were two of Foodservice Monthly’s favorite awards that go each year to the Manager of the Year and
FSM NEWS Continued on page 6
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FoodService Monthly
FSM NEWS, cont. the Employee of the Year. For 2014 the honors went to: Manager Boo Young Kim of the District Commons and Server Stelios Alexandris of 1789 Restaurant. ProFish won the prestigious Joan Hisaoka Allied Member of the Year Award which Foodservice Monthly received in 2008.
Everyday Casual Toki Underground
Cocktail Program of the Year Jack Rose Dining Saloon
New Restaurant The Red Hen
Beer Program of the Year Birch and Barley/ChurchKey
Chef of the Year Haidar Karoum—Doi Moi, Estadio, Proof
Service Program of the Year Blue Duck Tavern
The 2014 RAMMY Award Winners
Rising Culinary Star Michael Friedman, The Red Hen
Formal Fine Dining Fiola
Pastry Chef Caitlin Dysart, 2941
Upscale Casual Ripple
Wine Program of the Year Ripple
Acme PAPer & SuPPly much more Than Paper
Restaurateur of the Year Michael Babin—Neighborhood Restaurant Group Regional Food and Beverage Producer of the Year Red Apron Butcher Everyday Casual Brunch Pearl Dive Oyster Palace Favorite Fast Bites Amsterdam Falafelshop Favorite Gathering Place Hank’s Oyster Bar, Dupont Upscale Casual Brunch Mintwood Place Manager of the Year Boo Young Kim—District Commons Employee of the Year Stelios Alexandris, 1789 Restaurant Joan Hisaoka Allied Member of the Year Profish, Ltd. Duke Zeibert Capital Achievement Award Lynne Breaux
Your Headquarters for Green PackaGinG, cleaninG suPPlies & equiPment restaurant equipment & smallwares Janitorial equipment & supplies retail Packaging • foodservice Packaging www.acmepaper.com 800.462.5812 Toll Free 410.792.2333 Baltimore 301.953.3131 Washington
Presented by the Restaurant Association Metropolitan Washington (RAMW), The RAMMY Awards Gala honors the exceptional ability and accomplishments of the hard-working individuals and organizations of the region’s restaurants and foodservice community. Named the #1 Food & Restaurant event by BIZBASH Magazine for four consecutive years, The RAMMYS celebrate one of Metropolitan Washington’s greatest assets: its restaurants.
Ernst & Young Honors matchboxfoodgroup as Entrepreneur of the Year Award Winner Matchboxfoodgroup received a 2014 Ernst & Young Entrepreneur of the Year Award at a special gala event at The Ritz-Carlton, Tysons
Corner. The group, which opened three new restaurants this past year, took home first place in the food and beverage category in Greater Washington, besting contenders that included Sweetgreen and Cava. The award recognizes outstanding entrepreneurs who demonstrate excellence and extraordinary success in such areas as innovation, financial performance, and personal commitment to their businesses and communities. The award was presented to co-owners Drew Kim, Mark Neal and Ty Neal who will now go on to compete for the national Entrepreneur of the Year Award. “We are beyond excited,” said owner and principal Ty Neal. “When we opened our first restaurant I never would have foreseen this. It feels good to be recognized by such a distinguished firm after more than a decade of hard work.” Now in its 28th year, the program has honored the inspirational leadership of such entrepreneurs as Howard Schultz of Starbucks Coffee Company, Pierre Omidyar of eBay, Inc., and Mindy Grossman of HSN. Recent US national winners include Reid Hoffman and Jeff Weiner of LinkedIn; Hamdi Ulukaya, founder of Chobani and 2013 winner Hamid Moghadam, CEO and Chairman of Prologis. As a Washington award winner, matchboxfoodgroup is now eligible for consideration for the Entrepreneur of the Year 2014 that will be announced at the annual awards gala in Palm Springs, Calif., on November 15. The awards are the culminating event of the EY Strategic Growth Forum, the nation’s most prestigious gathering of highgrowth, market-leading companies.
FSM NEWS Continued on page 8
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8 n JUly 2014
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FSM NEWS, cont. Correction Foodservice Monthly regrets printing the wrong business phone number in the Old School story about Spectrum Foods principal David Fanaroff in the June issue. It was a writer/editor error that should not have happened. Spectrum Foods Call for information or quotes 301-322-8889 Toll Free: 866-219-2494 3388 Pennsy Drive Landover, MD
Condolences to Henry and Patty Pertman Our regular readers are familiar with our Technology writer Henry Pertman. He recently and suddenly lost his son Chris at the way too early age of 32 to a heart attack. Our love and prayers go out to Henry and Patty during this difficult time. I have a son who is 32 and I can’t imagine fully what he is going through. I have served closely with Henry at the Education Foundation of
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the Restaurant Association of Maryland. We both served as chairman in consecutive terms. During my recent health issues he never began an email, a phone call or a conversation without asking how I was and if there was anything he could do for me. That is a part of friendship that can’t be quantified … it is special and sincere. I wasn’t going to ask a column
from Henry this month … and did not send him my deadline reminder I send our writers each month. Of course, Henry reached me and insisted on meeting deadline and he did. Thank you Henry for everything and I know the FSM/hospitality community reach out to you with love and prayers during this time. Michael Birchenall
Walter Nicholls, Food Writer Dies by Michael Birchenall Walter Nicholls, a former food writer for The Washington Post and a fellow traveler on the food trails of Washington and the surrounding metro area with this writer died recently after a short battle with liver cancer. He was 64. I met Walter maybe 15 years ago when he would be covering stories for the food section of The Washington Post and I was working the hospitallity beat for a trade publication, Restaurant Digest. One early memory of Walter is waiting with him outside the under construction Inn at Little Washington as chef/proprietor Patrick O’Connell awaited the long anticipated range suite to take the center stage in his new kitchen. We sipped cappuccinos on this crisp fall morning, compliments of Patrick and his staff while we compared notes and told stories. In those days covering a story was part of a simpler, less cluttered world. You knew your peers, their style, their particular approach to their craft. Walter was so real ... straightforward, insightful, a man who took his writing craft seriously and did it well ... and yes, in his sometimes grumpy demeanor, he was a lovely man. Our paths have crossed at restaurants, embassies, and events like the Virginia Gold Cup. One of my best memories is seeing Walter in the early morning
(again) at a Corner Bakery where we were getting a tour of their baking commissary. The previous night we had both been at the old Sushiko for an introduction of a new menu. Across the room Walter sat with a table that included then New York Times writer Marian Burros and I sat at a table with another Washington Post writer, Eve Zibart. Separately that morning we told the Corner Bakery public relations person about our experience. She pulled me aside later and asked if we had really been at the same event. Oh yes, but our table liked it and his table hated it. Eve and Walter were both experts in Asian cuisine and, well, we just had a different take on a subjective experience. It made me smile and realize that no matter how expert we feel we are, it is still a matter of do we like it or do we not. Walter kept me in balance and he always had my attention. He treated me with respect, honesty and he had a mischievous, delightful wit about him if you were willing to take the time to discern the nuances. Walter might not have been the easiest guy to understand, but he was worth every minute I spent with him and I missed him when he left the Post and I miss him now … and yes, he was a damn good writer. I am proud to say he did write one article for Foodservice Monthly in March 2010 about the Cook’s vanilla bean that he marketed to chefs and bakeries.
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FSM NEWS, cont. Outlook for Restaurant Job Growth at a 2-Year High The National Restaurant Association’s Chief Economist Bruce Grindy breaks down the latest employment trends. “The restaurant industry continued to register robust job growth in May, while the overall economy finally surpassed its pre-recession employment peak. Looking forward, restaurant operators’ outlook for staffing growth rose to its highest level in two years. “The economy continued to move in a positive direction in May, according to the latest employment report from the Bureau of Labor Statistics. The overall economy added a net 217,000 jobs in May on a seasonally-adjusted basis, which marked the fourth consecutive month with gains above the 200,000 level. “In addition, the overall economy has now surpassed its pre-recession employment peak, with growth exceeding the 8.7 million jobs lost during the Great Recession. The private sector surpassed its pre-recession peak in March, with the downward trend in public sector jobs representing the difference. “Restaurant employment gains remained robust in May, with the industry adding a net 31,700 jobs on a seasonallyadjusted basis. This marked the 51st consecutive monthly gain for a total of
more than 1.3 million jobs. “Looking ahead, the outlook for continued restaurant job growth is increasingly optimistic. While a sizable proportion of overall restaurant job creation comes from growth in the number of locations, existing restaurants also contribute to cyclical employment gains and losses. “In the National Restaurant Association’s May 2014 Tracking Survey, 25 percent of restaurant operators said they expect to employ more people in six months than they did during the same period in the previous year, while only 10 percent of operators plan to cut positions in six months. “In addition to representing a twoyear high in the proportion of restaurant operators anticipating staffing gains, it was also the strongest net increase (+15 percentage points) in expected job growth since May 2012. “Both fullservice and quickservice operators are reporting plans to expand staffing levels, which suggests that restaurant industry job growth will continue to be broad-based in the months ahead.” C
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Located just blocks from the White House and the National Theater, the Occidental Grill & Seafood has been a landmark in DC dining since 1906.
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source: NRA K
Chef Matt Baker, Occidental chef de cuisine, began his culinary career in his grandmother’s kitchen... and Johnson & Wales. While at Krish The Restaurant in Singapore, Time magazine named Chef Matt “The Country’s Hottest Chef”. Baker also worked at DC’s Minibar by José Andrés and with Robert Wiedmaier at Brasserie Beck before joining The Occidental in 2012.
Chef Baker sets himself apart with his consistent passion for inventive and inspired, locallysourced cuisine. “At The Occidental we love working with local farms and suppliers, and Kreider Farms is definitely one that stands out. Whether we are making a puree, soup, or even a foam, we know that Kreider Farms products are going to provide us with the rich flavor and silky, smooth texture that we desire.”
Chef Matt energizes the menu with exciting and intricate daily specials. By establishing relationships with local farmers and purveyors, he is able to create seasonally-inspired dishes, using the freshest ingredients. Recently, he won the regional Matt Baker chef de cuisine LambJam DC, sponsored by the American Occidental Grill & Seafood Lamb Board. Good luck at the national finals, Matt! 1475 Pennsylvania Avenue NW Washington DC A REAL Farm. Family owned since 1935.
OnTheROAD While touring True Chesapeake Oyster Company, The J.J. McDonnell arrived to pick up an order of fresh oysters … in the Bay one day, in the restaurant the next.
10 n JUly 2014
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TECHNOLOGY SOLUTIONS
Can Technology Help Bring New Customers into My Restaurant?
W
least the nickname. ouldn’t it be just So how do I get new hysterical if my people, or people who answer was, “Of are already people, but course not?” have never been to your Sorry to be so not restaurant before … to funny. The answer is come in and experience (drum roll) ABSOLUTELY, your absolutely wonderful and more economically, restaurant? effectively and efficiently than any other solution by HENRY PERTMAN out there! I have spoken 1, 2, 3, 4 and 5: Website, many times, as you know, Website, Website and Website about how technology can keep Did I mention Website? Make regulars coming back: frequency no mistake, this is the way of the programs, loyalty clubs, rewards, world. If you do not think so, then gift card promotions, on line you are not out of this world, that ordering, etc (need a copy of some would be good, you are just out of of these articles? Email me and I touch, out of IT, and soon to be out will forward them to you or go to of money. Do not do INVEST in a foodservicemonthly.com and search good website. INVEST in a GREAT for Pertman). But how about getting website, and it will pay you back new customers? That may not be in droves. Not that I know what a the name of the game, but it is at drove is, but it absolutely will. Make
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it easy to maneuver, load it with beautiful pictures of your beautiful food. Make it interesting, with your wonderful stories of your wonderful history and your wonderful chef and servers, and VOILA! Customers, customers and customers. Take good care of them and then reward them with gift cards, loyalty programs, and maybe a hat or a T-shirt after they dropped a bundle in their new favorite restaurant!
6: You Need to Attract Younger Diners There is one rock solid way (OK, it is many rock solid ways) to attract the next generation of customer (one more drum roll, Mitch), and that involves … TECHNOLOGY! Younger diners and prospective diners LOVE technology! They love the Internet, they love their iPhone, their Android, their gadgets and their texts. You may not like it, you may not do it, you may actually preach against it, but no matter what, EMBRACE it and lure them in. Their credit cards and money smell as good, spend as well, and accumulate as well, and they will be around a whole lot longer than your well behaved, non-texting grey haired counterparts you embrace right now.
7. You Need to Get People in the Door You do the Groupon, Valpak, Penny Saver and once in a while you barter with the local radio station for your annual semisuccessful blitz during the morning drive. How many new guests are you getting? Who the heck knows? You know for sure that those coupons are cheapening your product and giving your already regular customers, regular unnecessary discounts, right? So, why are you NOT using free, and much more effective social media? Facebook, Twitter, Pinterest, Instagram, etc. etc. etc. are there for you to grab, embrace, utilize and help you, YES! Get new customers in your door. Ignorance is not bliss, it is just ignorance, and THAT, my friends is very, very expensive. As always, I am happy to help in any way I can, with these or with more personalized ideas. Reach out and touch somebody’s hand. Mine or Facebook’s. Or, in the words of the immortal Mikey the Nike, Just Do It! Henry Pertman is senior sales manager with MICROS Mid-Atlantic. The Columbia, Md.-based MICROS Systems provides point of sales systems worldwide. Henry can be reached at hpertman@micros.com
www.nresonline.com
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ExclUSivE dEalEr fOr thE tOaStmaStEr cEramic tandOOr OvEnS & ShiSh KabOb brOilErS
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ASSOCIATION NEWS OCHMRA
Hotel Week Return to OC in August Hotel Week August 17 – 28
NASA New Launch Site
Generate last minute summer business by participating in Hotel Week. This promotion is targeted to reach travelers whose schools go back after Labor Day. It features Beach Bargains and Free Nights. Check out the website for details. If you’d like to participate, let us know today!
At a recent tourism Commission meeting, a NASA rep stated that they will be implementing a new launch viewing site. The location will be at the OC Lifesaving Station Museum and will include a countdown clock. More details to come.
OC Tourism Strategic Plan Stakeholder interviews are underway for the town’s tourism strategic plan. The plan is to develop a five-year outline with defined goals, performance standards and to establish a framework to assist in making decisions and investments including target markets and guests. One concern to the OCHMRA Board is the drastic decline in winter business. If you have any input, feel free to share your thoughts with us!
Member Highlights Welcome to Marge Steele, the new Director of Sales and Mike Hayes, Director of Rooms, at Dunes Manor. Congratulations to Keyanna Butts, the new Social Media Coordinator at Worcester County tourism. Congratulations to Jimmy Glenn, who was promoted to executive Chef at the Clarion Fontainebleau. Welcome to the new General Manager at Ripleys Believe It or Not, Nora Campbell. Another congratulations to Alina Mellinger of Centerplate, on
the birth of her baby Riley.
Condolences Condolences to Deb Travers, Comcast Spotlight, on the passing of her father, Carl R. Seal. Also, condolences to the family of Sandy Patrick, formerly tourism Coordinator for OCHMRA.
Member News Holiday Inn Oceanfront is partnering for a second season with the Dickens Parlour Theater of Millville, Del. to present Dickens on the Road Magic Shows. This summer, the shows will run seven nights a week and in case of a rainy day, an afternoon matinee will help save the day. The shows will happen nightly at 7 p.m. from June 25 until August 26 in the conference center of the Holiday Inn. Tickets cost $20 for adults and $15 for children 12 and younger and can be reserved by calling 410-524-1600 or visit www. ocmagicshow.com.
Board Member Spotlight Doug “Buxy” Buxbaum came to Ocean City in 1986 from Johnstown, Penn. By working at various local restaurants and bars such as the Purple Moose, Brass Balls, Bull on the Beach, & Shenanigans, he fostered the dream of owning his own Ocean City icon. After four years of searching for the perfect place, he opened Buxy’s Salty Dog Saloon on 28th Street in 1999. Buxy’s vision was to create a warm, friendly atmosphere with delicious food and good music- and now in their 15th year, they have succeeded. Incorporating his family into his passion, his wife Annie and mother have been instrumental in the restaurant’s success. Buxy and Annie have a beautiful daughter named Bridget who has inspired the Buxy’s onsies. Buxy and Annie also have three sons. In his spare time? Its been heard around town that he may or may not be a Steelers fan. The jury’s still out.
12 n JUly 2014
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A Celebration of Hospitality at the RAMMYS Walter E. Washington Convention Center • 6.24.14
Lynne Breaux accepts Duke Zeibert1 Award GregPage Casten July_Produce_2014_v1_Layout 6/17/14 2:32 PM 1 accepts Joan Hisaoka
Boo Young Kim, Manager of the Year, District Commons
RAMMY for ProFish
Caitlin Dysart, Pastry Chef of the Year
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photo: Chris Burch
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RAMW Staff: Kyle Rees, Ishi Patterson, Kathy Hollinger (president CEO), Geoff Tracy (chairman), Ariel Kahan, Eden Raskin, Julie Sproesser
Steve Vilnit, MD DNR, Amber Hartman, Woodmont Grill
Geoff Tracy, Lynne Breaux, David Moran
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14 n JUly 2014
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FoodService Monthly
B BOB BROWN SAYS ...
Eight Ways to Engage Today’s Attention-Fatigued Guests
L
et’s face it. Today’s audience is wired and distracted. How do you boost your guests’ appetite to tune into you?
matching socks, shiny shoes, minty-fresh breath, and not over-perfumed presence are the price of getting out of the gate. Also consider how you wear what you wear. Think Brad Pitt.
1. Present Well Professional appearance alone makes you a better salesperson. Clean and pressed shirt and pants,
BY BOB BROWN
2. Roll Out the Nonverbal Red Carpet Greet guests differently.
Inst Fre alla e D tion esig Con n an sult d atio ns
Sure, you want to smile and make eye contact. But go beyond. Escort guests to the table, assist them with their jackets and belongings, and help with seating. Touch the table, rearrange the salt and pepper shakers, and move the flowers. Guests notice a class act.
3. Capitalize on Cues Guests’ wants are revealed in a sea of nonverbals—in the 20,000 gestures of their body language vocabulary. Respond to the slightest glance with heightened sensitivity. Field the galaxy of gestures that say everything from, “get me a fork” to “I need my check” to “this pasta’s a little funky.”
4. What About the Leader/Buyer?
ALTO-HARTLEY NOW OPEN. FULLY STOCKED. READY FOR BUSINESS! 4601-A Eisenhower Ave. • Alexandria, Va 22304 703.883.1448 • altohartley.com • showroom@altohartley.com
He’s your assistant salesperson who’s tuned into your every word. He tells his buddies to shut up and give you the floor. Make sure to stand across from him when delivering presentations of the wine list, menu and desserts. Everyone follows the leader.
5. Use Brain Stickers “Hi, my name is Johnny. I’ll be your waiter tonight,” garners as much attention as a flight attendant rattling off exit row instructions. Penetrate with, “Welcome to Paolo’s. In addition to our full bar service, we are featuring a Belvedere Cosmo prepared by bar star Phil from Philadelphia.” Names, places, and brands create blips that awaken the brain.
6. Work on Your Stage Presence Where you are on the magnetism meter determines whether guests tune in or blow you off. Are you quiet and efficient or flamboyant and funny? How about suave and charming? Or, are you the thoughtful and nurturing type? Perhaps you are a walking encyclopedia of truffle trivia. You might even be a dramatic
charismatic sales type. And, although not everyone is a Jack Nicholson or Meryl Streep, fine-tune the one-of-a-kind way you present yourself to the world. Develop unique lines, routines and gestures.
7. Be Interesting Make sure you are locked and loaded with entertaining info. Deliver menu presentation with just the right amount of local farmer story-telling and artful course suggestions. Know that St. Emilion was Nixon’s favorite wine while listening in on Watergate. If you’re a boring order taker, you’re destined to being painted invisible. Remember, the more interesting you are, the more interested guests will be in you.
8. Put It All Together If Millennials spend seven minutes in personal conversation and seven hours Facebooking, texting, tweeting, Googling, or transfixed on Comedy Central, commanding attention requires ingenuity. Your expressive voice, infectious smile, and impeccable appearance naturally play a part. But, the jump-out-and-grab-me magnetism essential to hook today’s overstimulated, engagement-resistant audience can only be achieved with an arsenal of attention-getting strategies. Bob Brown, president of Bob Brown Service Solutions, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Olive Garden, and Red Lobster. He has appeared on the Food Network and Hospitality Television and is author of The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success. ©Bob Brown Service Solutions 2012. Contact Bob for DVD for the new DVD “The 8 Keys of Dining Sales Success,” “The Raw Prepped Final Food Show.” and the “7 Keys of Beverage Sales Success” at 703726-9020 or bob@bobbrownss.com
FOODSERVICE MONTHLY
JUly 2014 n 15
The Newsmagazine Foodservice Professionals Rely On
Restaurant Association of Maryland Membership Meeting Highland Inn • Highland, Md.
Brian Boston’s Highland Inn hosted the annual RAM membership meeting.
Harvey Blonder, Melvin Thompson, Doc Hayes
State Auto Insurance Endorsed RAM Program
Ozzie Yazgan, Itek Construction; Cristi Dorry and Russell Knapp, J.J. McDonnell
Chairman Doc Hayes receives a gift of appreciation for his RAM Board service
QUALITY
Proudly Serving the Baltimore/Washington Metropolitan area,
SERVICE
along with areas of “Where Freshness Is Always In Season”
Virginia, Delaware
INTEGRITY
and Pennsylvania.
Good for Farmers, Good for the Community, Good for the Economy, GOOD FOR YOU!
7251 Standard Drive, Hanover, MD 21076
410-712-6000 / 301-621-2992 / 800-777-9489 www.hearnkirkwood.com
CONGRATS
RAMMY
WINNERS!
104 and Going Strong! Belair Produce is a 4th generation, family-owned foodservice distributor in the Baltimore-Washington Mid-Atlantic market. We take great pride in supplying the finest, natural and organic proteins, dairy and fresh produce items at competitive prices to a discriminating clientele that holds us to the highest quality standards.
Belair has forged a partnership with Albert’s Organics that provides custom orders, along with programs that provide in-time menu planning. Albert’s Organics supplies not only produce but all-natural and organic products as well, providing a comprehensive alternative for our customers.
Baywater Heirlooms is a 5th generation farm in Salisbury, Md., Belair’s featured local farmer. A prime example of Belair’s commitment to its local community, Baywater provides an unparalleled selection of quality, pristine produce.
Belair not only distributes fresh produce, it offers an extensive line of specialty items via Watermark, its specialty foods division. Watermark has become a key supplier in the Mid-Atlantic of quality domestic and imported specialty foods that include pastas, artichokes, roasted peppers, fine cheeses, imported olive oils, and Noel chocolate.
7226 Parkway Drive • Hanover, MD 21076 888.782.8008 • belairproduce.com • sales@belairproduce.com
Congratulates the
2014 Rammy Winners Duke Zeibert Capital Achievement Award Lynne Breaux
Formal Fine Dining Restaurant of the Year FIola
Upscale Casual Restaurant of the Year
Service Program of the Year blue DuCK tavern
Restaurateur of the Year
rIPPle
michaeL BaBin, Neighborhood Restaurant Group
Everyday Casual Restaurant of the Year
Regional Food and Beverage Producer of the Year
toKI unDergrounD
New Restaurant of the Year the reD hen
Chef of the Year
haIDar KarouM, Doi Moi, Estadio, Proof
Rising Culinary Star of the Year
reD aPron butCher
Favorite Gathering Place of the Year hanK’s oyster bar, Dupont Circle
Upscale Casual Brunch MIntwooD PlaCe
Everyday Casual Brunch
MIChael FrIeDMan, The Red Hen
Pearl DIve oyster PalaCe
Pastry Chef of the Year
Favorite Fast Bites
caitLin dysart, 2941 Restaurant
aMsterDaM FalaFel shoP
Wine Program of the Year
Joan Hisaoka Allied Member of the Year
Cocktail Program of the Year
Employee of the Year
rIPPle
jaCK rose DInIng saloon
Beer Program of the Year
bIrCh anD barley / ChurChKey
ProFIsh, ltD.
steLios aLexandris, 1789 Restaurant
Manager of the Year
Boo young kim, District Commons
18 n JUly 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
OLD SCHOOL
Buzz Berman, Belair Produce: As Good As Your Last Delivery by Michael Birchenall [Editor’s Note: This is the third in a series about the veterans of the foodservice industry … the trailblazers with old-fashioned values and business practices who still sets the standard in a techno/social media-driven world.]
B
elair Produce was founded in 1910 by Maurice “Mollie” Berman. Maurice’s son, C. Nelson Berman, Sr., became president of the company when his father retired in the 1950s. Berman Sr. transformed it into a wholesale operation, changing the name to Belair Produce in 1961. C. Nelson “Buzz” Berman, Jr. joined the company that same year. Upon his father’s retirement in 1982, Buzz succeeded him as president. Under the leadership of
this third generation of Bermans, the company has doubled its business. Today, Belair not only distributes fresh produce, it offers an extensive line of specialty items via Watermark, its specialty foods division. With the fourth generation coming on line, Belair is poised to continue its growth for another 95 years. In order to interview Buzz, I had to go a little old school myself. You see Buzz goes in at 4:30 a.m. … I told you he is old school. I met him at the office at 6:30 a.m. which was closer to a time in my career as the purchasing agent for a 650-room Sheraton Biltmore Hotel in Atlanta. I was quick to learn from Buzz what I already had sensed … it’s a more complicated world to try and make a living compared to the days of his dad’s produce world. “You knew if you made money in the
old days,” said Berman. You were dealing with pennies and you dealt with simple calculations for cost of goods and business expenses. Today’s world is not as much about customer loyalty as trying to find a stable marketplace, manage the tremendous rises in costs such as freight, manage an efficient fleet of trucks with a continuing investment in new ones and increased debt level. “I can remember when it was a more social, relationship experience and you mixed in fun with your customers,” said Berman. He proudly talks about his oldest customer … Martin’s West who has been buying from Belair since 1967. Berman reflects on today’s marketplace, “The fresh produce competition is trumped up on service by disorganized people.” He continued, “To make it today, I follow what my dad always said, ‘You better mind your money.’” He adds that it isn’t the 30-60 day account that will kill you, but it’s the 90-day account. His look at the market going forward is one of growth as the
modern diner would rather go out to dinner than buy a car. While there, a call came in from a chef who asked where was his third color is in his tri-color carrots … he’s got orange and purple and is looking for white. I thought to myself about when I ordered carrots in the 70s. They came in a 50-pound bag and I was glad if they were orange. We ended the interview with another nugget from his dad for a key to making it in the produce business, “We are loyal to our suppliers. My dad said to always pay your vendors first … before you pay yourself.” Old School for all seasons!
THE TASTE OF SUMMER HAS ARRIVED! All your Fresh Produce needs from to 7204 May Wagner Lane . Glen Burnie, MD 21061 . 800-492-4571 . 410-766-1150 . HMWagner.com
20 n JUly 2014
The Newsmagazine Foodservice Professionals Rely On by Michael Birchenall
F
RESHFARM Markets have been a leading voice for farmers markets in the Washington, DC, metropolitan region, and a national leader in the localfood movement. They have been leaders in building and strengthening the local-food movement in the Chesapeake Bay region, using farmers markets to create vibrant urban and community places, providing economic opportunities for farmers and artisanal food producers and showcasing our region's agricultural bounty. FRESHFARM Markets operates 11 producer-only farmers markets with more than 110 farmers and producers from five states who farm more than 9,000 acres. The markets attract more than 360,000 shoppers annually in DC, MD and VA. Like everything else the markets are evolving and FSM visited the FRESHFARM Market by the White House on a recent Thursday. Seeing more and more chefs at the market has become common place and it didn’t take more than five minutes of the market being open for me to spot White House pastry chef William Yosses checking out the day’s offerings. But we are seeing markets turning into a resource for prepared foods often using ingredients from the markets themselves … a kind of sustainable food circle. On this day we visited two of the prepared food vendors as we shopped the market for foods to take home and prepare. This adds a fresh dimension to the farmers market concept. We visited:
FreshFarm
Fresh Foods
Fresh Markets
Chaia DC Amazing plant-based tacos that have become the hit of the FRESHFARM Market by the White House and Dupont Circle FRESHFARM Markets. A trio of veggie tacos for $10 were a bargain when you factor in a robust flavor profile, a friendly crew preparing them in front of you and the owner overseeing the final pickled onion garnish. Service and great food. Currently they prepare the foods at Union Kitchen. Bettina Stern bettina@chaiadc.com 202-352-6645
Suzanne Simon suzanne@loulies.com www.chaiadc.com
The Red Zebra Pizza Artisanal pizza with great combinations of veggies and locally sourced market sausage and meats … they make their own dough and source from 20 farmers at market. Susan and Carol with their rolling wood-fired oven are a moving revelation of a how to serve a great pie on the road. Susan Painter susan@redzebrapizza.com 410-800-8661
Carol Painter carol@redzebrapizza.com woodfiredfood.net
Rainbow Hill Rainbow Hill Farm is a certified organic, woman owned and operated farm, located in historic Charles Town, WV. Rainbow Hill farm is about 19½ acres, and was converted from a horse farm to organic vegetable production in 2011. Their primary mission is to support our community and local economy while offering the freshest produce at an affordable rate so families can eat organic, fresh, locally grown vegetables every day. Farmer Gale Livingstone was born in Georgetown Guyana and moved to the DC Metro area where she lived until 2010. Gale’s passion for food motivates her to grow the freshest vegetables possible and stay committed to being self-sustaining and environmentally responsible. farmer@rainbowhillfarm.com 240-244-9649 rainbowhillorganicfarm.com
FreshFarm Market by the White House Gale Livingstone with Rainbow Hill Organic Farm; Inset, top: Susan Painter, Carol with The Red Zebra Pizza; Inset, bottom: Max Yenkin, Danielle Revers, Luisa Sawyer, Ezti Fricano, Suzanne Simon with Chaia DC.
FoodService Monthly
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
JUly 2014 n 21
Governor O’Malley Announces Local Menu for 7th Annual Buy Local Cookout
G
overnor Martin O’Malley announced the 16 recipes that will be featured at the 7th Annual Buy Local Cookout, which celebrates Maryland’s Buy Local Challenge Week, July 19-27, and encourages all Marylanders to eat at least one locally grown, made or harvested product each day. Recipes for the event, submitted by teams of Maryland
chefs and producers, were selected for their availability of ingredients, geographic representation, maximum use of local ingredients and creativity. Governor O’Malley has supported the Buy Local Challenge throughout his administration and began hosting the cookout during his second year in office. This will be his seventh—and final—year hosting the cookout,
Cookout 7th Annual Buy Local
at the cookout. pling to be prepared Recipes include this sam t: kou coo the All 16 will be at Appetizer Cured Irish-Style Maryland Avenue House on Baby Sorrel upe talo Can d ppe Pork Wra rette, submitted with Blackberr y Vinaig lway Bay Irish Ga of ffy Du by Chef Kevin h producers Deana Restaurant & Pub wit ms, Schillinger’s Tice of Enticement Far rogreens Farm, Power Plants Mic Entreé ak with Cornbread Chile-Cumin Skirt Ste f Sabrina Sexton Che by ted mit Salad, sub in Kent County, hen Kitc the of Sabrina in Crow Farm of w Cro y Jud with producer and Vineyards
Salad/Salad ad, submitted Chesapeake Cobb Sal Evolution Craft of lls We id Dav f by Che with producers use Ho lic Pub Co. Brewing Greens and ter wa Bay of lds Timothy Fie nection Con rn the Sou Matt Bor ys of Seafood Dessert / Dough Run Prigel Family Creamery Cake, submitted urt Yog on Lem rry Bluebe prigg of Dough l-S nel Con ah Sar f by Che Castillo of ndy Ma er duc pro Run with . Prigel Family Creamery
which will be held at Government House on Thursday, July 24. “Katie and I have very much enjoyed hosting the Buy Local Cookout, not only because it’s a delicious event, but because it brings attention to the importance of supporting our family farmers and eating fresh, local food that’s good for you,” said Governor O’Malley. “Buying local also helps us strengthen local economies by creating more jobs and promoting a greener, more sustainable Maryland. This event has been a highlight of my year for seven years.” All recipe submissions will be published in the 2014 Buy Local Cookout Recipes, which We always find will include wine pairing Buzz Morrissey and recommendations from Hearn Kirkwood the Maryland Wineries supporting the Buy Association. The cookbook Local Initiative. will be free and available
Fresh Ideas in Produce: The Keany TMA, One Year Later by Michael Birchenall
L
ast year in the Produce Issue, FSM reported on a fresh approach from Keany Produce … the Territory Marketing Associate. They had hired a team of individuals whose mission it was to talk to the customer directly, not as a sales person but as a professional
to discuss trends, markets and ways to make their produce experience more profitable. Initiated by Kevin Keany, Roy Cargiulo and Robert Ryan, the Keany leadership made a commitment to add to their force a non-sales team to assist the Keany people on the streets. One year later, the commitment is even stronger and the program
TMAs … Past, Present, Future: Tamara Pilgrim, Alyssa Correri, Kendall Snyder, Yasmien Al-Said, Lauren Messina, Blair Ryan
has matured and expanded rapidly. I met at Keany’s offices in Landover with Kevin Keany, Margie KaufmanDiven, Robert Ryan and Territory Marketing Managers Tamara Pilgrim and Lauren Messina. Keany, Ryan and Kaufman-Diven were there to show their support … I wanted to hear directly what had transpired over the last year. Much I knew because I kept running into the TMAs in the marketplace … festivals, farmers markets, social media showing on Instagram their visits to company markets and their popular Gateway to Gourmet truck which brings the latest product in the market directly to the chefs to touch and sample.Tamara Pilgrim said, “We are innovative and we have learned about the business over the last year.” But she went on to emphasize, “We are here to help the customer’s business, to grow their business and improve their operations.” Lauren Messina told FSM that there is no sales pressure, that’s not
online when complete later next month. The Maryland Wineries Association, the Brewers Association of Maryland, Honest Tea and Chesapeake Roasting Company are also donating products to the cookout. In addition, dairy farms on Maryland’s Best Ice Cream Trail are donating ice cream. Lyon Distilling and Blackwater Distilling will offer samplings of their spirits. In its 2010 and 2012 Policy Choices Survey, the University of Baltimore Schaefer Center for Public Policy found that more than 78 percent of Marylanders said they want to buy produce grown by a Maryland farmer. Find local Maryland products, locate a farmers market and more online at: www.marylandsbest. net Sources of local seafood can be found at www.marylandseafood. org. Learn more about Maryland’s sustainable policies, practices and programs at green.maryland.gov and follow on Twitter @GreenMaryland. their job … they are support for the sales team and for the customer. She added, “We have to build the customer’s trust by knowing what’s going on in the market.” They used the lime shortage as an example. They were able to educate the chefs from the beginning in a proactive way to be aware of the issue and then to look for alternative ways to get through the shortage. Pilgrim said, “We deliver ideas and alternatives to add value for our customers. We know yield; we can talk costs and ways to get the most for you money.” The added events give Keany a constant presence and sense they are there for the chefs. You can even throw in a yearly baseball game to the Nationals Park for the chefs with a feast of local products and foods. One year later is looking pretty good … next year they’ll probably be looking for roadies to help them move from market to market, event to event, trade show to trade show. For now they are making it happen in a way that brightens the produce scene and helps the chefs at the same time.
22 n JUly 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
WHINING ’N DINING
On Yer Way Downy Oshun, Hon!
F
or many life-long Cambridge Eateries Baltimoreans, summer The supremely talented is synonymous with and dashing Chef Patrick ’goin’ downy oshun.’ Fanning has opened So as part of this summer three culinary hot spots. column, I’m givin’ props to (A fourth charcuterie— the chefs and restaurateurs Nose 2 Tail—will who are turning the historic open soon.) High Spot town of Cambridge into a GastroPub: Located on serious culinary destination. historic High Street, High by RANDI ROM Next time you’re heading Spot serves classic pub to Ocean City, Rehoboth fare with an emphasis on or anywhere east of Easton, make local ingredients and seafood. Menu a quick right off of Route 50 and favorites include buffalo oysters, detour to Dorchester County’s seat. build-your-own burgers, chicken Grab a bar stool and a bite and and waffles, shrimp and grits, and you’ll quickly discover why this bison tacos. small town is earning a reputation www.thehighspotgastropub.com among foodies from “Merlin.” (That’s Bawlmer-speak for Maryland Hon) Stoked: A wood-fired eatery on While you’d expect to find great Cambridge’s Muir Street features crab cakes, oysters and rockfish— contemporary Italian cuisine with and you certainly can at such local fresh selections of local oysters, favorites as Jimmies & Sooks, cheeses, charcuterie and veggies Portside, Snappers Waterfront served on artisanal pizza, pasta and Café and Ocean Odyssey— sandwiches. Innovative cocktails, Cambridge is also home to a classic and over 60 wines and regional French restaurant, a gastropub, beers on tap. a vegetarian juice bar, brewery, www.stokedwoodfiredeatery.com wine bar, and artisanal bakery. The following are a few of my faves that Squoze: A vegetarian juice and have opened in the past few years. smoothie bar where you can mix your own healthy drinks from
Fifer Orchards & Arnold Farms Local Produce Tour • Wed. July 30
Going to the Source: For a peak season tour of a local farm, Coastal Sunbelt, led by Lindsey Marks, is taking its customers to Fifer Orchard and Arnold Farms. So what are you doing July 30? FSM will be there to document the event. 7:30 am 8 am 9:45–11:30 am 11:30 am–12:15 pm 12:15–1:45 pm 1:45 pm 3:15 pm
Meet at Coastal Sunbelt produce warehouse in Savage, Md. (light breakfast provided) Depart Coastal Sunbelt (transportation provided) Tour of Fifer Orchards (lunch provided) Depart Fifer Orchards for Arnold Farms Tour of Arnold Farms Depart Arnold Farms for Coastal Sunbelt warehouse Arrive back at Coastal Sunbelt produce warehouse
RSVP no later than Friday July 18 to Lindsey Marks: lmarks@coastalsunbelt.com For more information on Fifer Orchards: www.fiferorchards.com For directions to Coastal Sunbelt: www.coastalsunbelt.com
ingredients that include beets, kale, carrots, mango, pineapple and pomegranate and herbs. Healthy salads, wraps and soups for to dine in or carry out. www.facebook.com/ squozeahealthycarryout Bistro Poplar: Check out Chef Ian Campbell’s classic French fare in a traditional bistro. Chef Campbell is a Dorchester native who trained with Cindy Wolf in Baltimore and joined the Thomas Keller Restaurant Group in California before returning to open Bistro Poplar in 2008. www.bistropoplar.com RAR Brewing: Two Cambridge natives came home to open this brewery in 2013. RAR’s Nanticoke Nectar Pale Ale and Bucktown Brown Ale are on tap along with a half dozen micro brews from elsewhere in Delmarva and the region. RAR features a full sushi menu, weekend brunch and live music most nights. www.realerevival.com A Few of My Favorite Things: Wine bar and gift shop featuring a half dozen wines on tap and wide selection of bottles, chocolates, 15 cheeses, grilled sandwiches and more. www.facebook.com/chocolate. cheese.wine For more info on great restaurants and events go to visitdorchester.org Kielbasa, Pirogues and Polka—Oh My! The Maryland Polish Festival is set for Saturday, July 19 and 20 at the Exhibition Hall at Timonium Fairgrounds. www.pcamaryland.org The Confrérie de la Chaîne des Rôtisseurs, Bailliage des Baltimore, the Baltimore chapter of the world’s oldest international gastronomic society, and the Lord Baltimore Hotel will host a culinary celebration on Sunday, July 13 in honor of Bastille Day.
To commemorate the start of the French Revolution, which is celebrated on July 14, guests will enjoy cocktails on the hotel’s rooftop patio followed by a fivecourse French dinner prepared by Executive Chef Michael Carstens, in the hotel’s French Kitchen. LordBaltimoreHotel.com Entertainment Cruises, based in Chicago, has partnered with Food Network’s “Chopped” champion, Eric LeVine to develop and launch new lunch and dinner menus for its Spirit Brand, including the Spirit of Baltimore and Inner Harbor Spirit. The buffet-style menus will include dishes that are freshly prepared onboard and appealing to a range of tastes, including those with dietary restrictions (vegan, gluten, etc.). www.entertainmentcruises.com The 4th Annual Annapolis Irish Festival is set for July 11 and 12 at the Anne Arundel County Fairgrounds in Crownsville, Md. AnnapolisIrishFestival.com
Congrats! Kathy and Neal Patterson are the authors of the new Baltimore Chef’s Table cookbook. With more than eighty recipes for the home cook from over fifty of the city’s most celebrated eateries and photos featuring mouth-watering dishes, famous chefs, and lots of local flavor. They feature some of my all time fave restaurants including: Clementine (I love me some Winston Blick), Jack’s Bistro, Nancy Longo’s Pierpoint, Stewart Dearie’s Baldwin’s Station, Langermann’s, Café Gia and Steve Wecker’s Iron Bridge Wine Company. Congrats on a beautiful book Kathy and Neal. Randi Rom is a Baltimore special events planner, marketing and public relations maven, freelance writer and head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone at 443-691-9671.
FOODSERVICE MONTHLY
JUly 2014 n 23
The Newsmagazine Foodservice Professionals Rely On
Balti-MORE
&
seafood Produce
The region’s longest established company merged with the area’s finest seafood company to create an industry leader in perishable commodities distribution. Capital Seaboard, the foodservice division of G. Cefalu Bros., is steeped in tradition and leads the industry in technology, quality and customer service.
Chef David Thomas, Tonya Thomas, Yuri Chernov, Brandon Taylor
Herb & Soul: A Culinary Triple Threat by Dara Bunjon
H
HERB & SOUL GASTRO CAFE & LOUNGE
with cozy seating groupings, ideal for the weekend musical entertainment. The “soul” in the Herb & Soul not only reflects chef’s southern heritage, it reflects his passion for locally sourced, seasonally-ready food products on the plate.
erb & Soul is a restaurant, a 1702 Yakona Road caterer and a Parkville, MD farmers’ market 410-668-1886 vendor—you have three ways to dine on www.herbandsoul.net Chef David Thomas’s Twitter: herbandsoul nutrition-rich edible Instagram: herbnsoul goodies. Herb & Soul started out as a carry-out in the back Dara Bunjon: Dara of a convenience store in Baltimore Does It–Creative Solutions for the Food Industry offers a myriad of services: public County and in that same location relations, social media training and administhe three partners have taken tration, freelance writing, marketing, special over the entire space. Chef David events, food styling and more. Contact Dara Thomas, Brandon Taylor and Yuri at 410-486-0339, info@dara-does-it.com Chernov have created a local foodor visit www.dara-does-it.com or Twitter: @ ways oriented restaurant offering daracooks casual table settings and alcoves
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24 n JUly 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
THE LATEST DISH
Souper Girl Makes a Super Move Soupergirl has opened at härth restaurant at a new takeout store at Hilton McLean Tysons Corner. Dendievel has 1829 M St., NW, in the worked with renowned former Yo-Cake location. chefs Michel Richard The shop offers five $6 soups that change daily. and Antoine Westermann. They are not your average He most recently worked as executive chef at the soup names, as they Willard Intercontinental originate from the owner Hotel’s Café du Parc … Sara Polon’s previous by Linda Roth Conte career as a stand-up Kenneth Hughes was comedian in New York named executive chef at City. The original Takoma Park Poplar Springs Inn and Manor location is where all the food sold at House Restaurant. He previously both locations is prepared. All food served as chef de cuisine at the at Soupergirl is kosher, Slow FoodManor House Restaurant for former certified and REAL (Responsible, owner Howard Foer from 2006Epicurean and Agricultural 2008. Most recently, Hughes was Leadership). executive chef at Open Kitchen in Falls Church. Maggie Suge was named pastry chef at The Manor Chef Update House Restaurant, after 13 years as Luc A. Dendievel will lead the assistant pastry chef at the Inn at culinary team as executive chef Little Washington.
We pledge … you Won’t be disappointed!
Coming Soon Reese Gardner, known for Might Pint, Copperwood Tavern & Irish Public House, plans to open Orange Anchor in the former Cabanas space in Georgetown’s Washington Harbour. It’s being referred to as a nautical inspired eatery. An August opening is planned.
Quick Hits Sushi-Keiko opens where Sushiko used to be on Wisconsin Avenue in Glover Park …Just a block down the street, Mad Fox Brewpub plans to open Taproom where Mayfair & Pine used to be in Glover Park… A summer opening is planned for Secret Chopsticks, a contemporary Chinese restaurant, opening in Rosslyn’s Turnberry Towers at N. Oak Street and Ft Myer Drive … Spinfire, QSR pizza place will open at 1501 Wilson Blvd (next to Roti) in Rosslyn as well as at One Loudoun in Ashburn … Shawafel, serving QSR Lebanese food, plans to open at 1919 Wilson Blvd in the Courthouse area this fall. The original store opened on H Street, NE with a second one at Nats Park. Bangkok Joe’s in Georgetown’s Washington Harbour, is under renovation and will transform into a French-Southeast Asian restaurant, named Mama Rouge. The new restaurant will open in September, according to chef/owner
Aulie Bunyarataphan and Mel Oursinsini. They also own and operate Tom Yum District across Key Bridge in Arlington as well as T.H.A.I. in Shirlington.
Openings Update Boss Shepherd’s at 13th & E Streets, NW is now slated to open July 16 … Smashburger plans to open its eighth store in this market, in Gaithersburg on July 9. GRK has targeted the second week of July for its 19th Street opening … Chuy’s is planning to open in Fairfax in late August and in Springfield in October … Del Frisco’s Double Eagle Steak House is on schedule to open in CityCenterDC in early September … Del Frisco’s Grille is slated to open in Rockville’s Pike & Rose project in mid-September … Ted’s Bulletin is committed to open in Merrifield’s Mosaic District this fall. Congratulations to Ty Neal, Mark Neal and Drew Kim of matchboxfoodgroup on winning Ernst & Young’s Entrepreneur of the Year in the Food and Beverage category for the Greater Washington area. They are now on goal to win the national contest. Linda Roth Conte is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 703417-2700 or linda@lindarothpr.com or visit her website at www.lindarothpr.com
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FOODSERVICE MONTHLY
JUly 2014 n 25
The Newsmagazine Foodservice Professionals Rely On
Summertime and the Livin’ Is … All about Learning
Going to the source
Oysters in the round cages are turned to help develop the coveted deep cups for restaurants.
T
he summer season is here and we’re now open to those summer excursions to the source. Two popular ones for the chefs and restaurant teams are the Chesapeake Bay and local farmers. Check with your local distributors as they are setting their summer tours now. FSM just returned from St. Mary’s County in Md. with J.J. McDonnell and the staff of Fork and Wrench in Baltimore to Patrick Hudson’s True Chesapeake
Oyster Company to see the farmed production of his “Skinny Dipper” oysters. We are also signed up for an Oyster 101 Trip with Congressional Seafood and Tim Sughrue on July 8 (including a crab picking house along with oyster farms). Steve Vilnit, marketing guru with Maryland Seafood, has been instrumental in creating the buzz on Md. waterways, and told FSM he now has access to a boat to take out as many as 60 on his tours.
100 YEARS IN THE MAKING. INCREDIBLY DELICIOUS.
Patrick Hudson show off the baby oysters (it takes two years to get to market) in the small tanks.
Patrick Hudson shows Scot Miller his oyster shucking technique. Think 3 p.m., not the hinge.
He’s a brave man to herd chefs and restaurateurs on an excursion with a few press and friends of the industry to spice up the people mix. Contact Steve at svilnit@dnr.state.
md.us for chef trip info and to sign up for the regular Maryland Seafood Updates … it’s a great resource to supplement your supplier news.
Patrick Hudson, left, led a tour of True Chesapeake Oyster at St. Jerome Creek with J.J. McDonnell and Fork and Wrench Resto
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26 n JUly 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
ASSOCIATION NEWS RAM
RAM Announces Officers and Members to Board of Directors
T
he Restaurant Association of Maryland (RAM) has completed the annual nomination process for its Board of Directors after a statewide search for candidates. The following list of new Officers and Directors were voted in at the Annual Membership Meeting held at the Highland Inn in Highland, Md. on June 19. Their board term is
effective July 1. Officers hold their post for one year while Directors have a three-year term.
Officers Chair of the Board Sherry Giovannoni, owner The Fish Market, Clinton First Vice Chair Eric King, owner Shanty Grille, Ellicott City
Calamari Fries
Second Vice Chair Dan Stevens, owner Houlihan’s, Columbia & Waugh Chapel Third Vice Chair Joe Barbera, owner AIDA Bistro, Columbia Treasurer Kathie Sewell, regional VP of Golden Corral Secretary Brian Boston, owner Milton Inn, Sparks and Highland Inn, Highland
Weston commented, “Each year our Board plays an important part in helping all Maryland restaurants succeed and focusing on initiatives that will benefit our members. RAM members are in good hands with by Marshall Weston incoming Chair President & CEO Sherry Giovannoni Restaurant Association and the new Directors of Maryland and I look forward to working with them Directors over the next year. ” Mary Ellen Hammond The Restaurant Association VP of Finance, DavCo Restaurants of Maryland is a 2,000 member which operates over 150 Wendy’s ASSOCIATION NEWS RAM cont. on page 27 Michael Holstein, Owner Quench, Rockville Lee Howard, Owner Urban BBQ, Rockville & Silver Spring Erin McNaboe VP Marketing, Rams Head group Bryan Kight District Manager, Ecolab John Corso President, Coastal Sunbelt Produce “Board members are nominated by peers in the industry. Once nominated, a committee interviews the pool of candidates looking for individuals with commitment and leadership skills,” said Nominating Committee Chairman Steve Smith of Chesapeake Hospitality. “We draw upon candidates from different restaurant segments in a variety of areas throughout the state.” RAM’s President and CEO Marshall
FSM presented 2014 Foodservice Leader of the Year Melvin Thompson a framed copy of the issue cover.
SeaWings Calamari Fries are cut from the tube walls of a giant squid and they make a great alternative to traditional rings. SeaWings offers a wide variety of quality seafood products all responsibly resourced, and all exclusive to Sysco Foods, Inc.
www.seawings.com • 888.234.2722 © 2014 SeaWings. All Rights Reserved.
RAM officers for year beginning July 1: Brian Boston, Kathie Sewell, Joe Barbera, Dan Stevens, Eric King and Chair of the Board Sherry Giovannoni
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
ADVERTISER SPOTLIGHT
foodpro Milestones
FoodPRO: Honesty, Transparency, Integrity by Michael Birchenall
I
t’s not a good thing when I make a mistake (I consider it inexcusable, but since I am not yet perfect, I have to live with making things right as soon as possible and to the best of my humble ability). When I misidentified Kip Mewborn in last month’s issue at their distributor show in Hagerstown, I headed to Frederick to take a new picture of Kip and to sit down with president Scott Brunk and talk about the FoodPRO vision for moving forward in this economy and marketplace. FoodPRO is a wholesale supplier and foodservice distributor of fresh cut steaks, fish, and produce, as well as non-perishable groceries and foodservice supplies. FoodPRO has distributed food to their clientele for over 70 years throughout Maryland, Virginia, West Virginia
and Washington, DC. On top of their quality assurance guarantee, they will also tell you their employee-owners (ESOP) care about meeting your foodservice distributing needs. FoodPRO has been growing and expanding products and services first as Frederick Produce Company, then as FPC Food Service, and now as FoodPRO. I sat down with president Scott Brunk to find out where we could expect future milestones for FoodPRO. Brunk is eager to tell the story, and the double-digit growth in 2014 is validating his strategy and commitment. He reports, “This is out best growth year in 10 years.” He adds, “And we’ve done this by bringing fun back into the workplace. Our employees are seeing the good things happening are we’re having fun.”
Kip Mewborn, VP sales (left) and Scott Brunk, president
ASSOCIATION NEWS RAM cont. from page 26 statewide trade association operated for the purpose of promoting, protecting and improving the foodservice industry in Maryland. For over 75 years the Association has been run by restaurateurs working for the benefit of its members and the restaurant industry as a whole. RAM promotes its member restaurants through programs such as the Dine Out, Maryland! gift certificate program, an online dining guide and other
JUly 2014 n 27
Dine Out, Maryland! initiatives. The RAM Government Affairs department protects members by helping them comply with government regulations while also lobbying against legislation that would have a negative impact on the industry. A host of endorsed service programs, a self-owned workers compensation insurance fund and an Education Foundation are geared to help restaurants improve their business operations. For more information visit the RAM website at www.marylandrestaurants.com.
Part of the plan is to expand to double the refrigeration to accommodate the growing produce sales and the needed temperature zones to properly care for the perishables. Succinctly stated as the FoodPRO mission Brunk says, “We want to be the prime vendor in independent restaurants.” He speaks about creating the core advantage partnership built on quality and trust. To accomplish this renewed concentration on the independent, he talks about strengthening the relationship so a partnership develops. “We want to share in their growth and our job is to help them achieve their success.” With a chef to help the independent take advantage of the products in the market and efficiencies to be gained in an upcoming warehouse management system, Brunk sees an advantage in the FoodPRO model that cannot be equaled by the super-broadliners. For the moment they’re not talking about expanding their
1935 Frederick Produce Company was founded when Niemann and Milton Brunk began delivering fresh produce to local retail stores 1947 Frozen foods were added to the product line. 1951 FPC began offering foodservice products 1958 Total foodservice focus 1997 Established as an Employee Owned (E.S.O.P) Company 2005 FPC announces operations under the new name FoodPRO to better reflect the complete food programs offered distribution footprint. He says, “There is so much business already around us that we have plenty to grow with right here.” He said it again, “It is the independent that we can incorporate into our core advantage partnership.” Look for FoodPRO to be knocking on your doors with a plan for success—your success that will work for you both.
28 n JUly 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
FOOD SMARTS
Stop the Bees from Disappearing … For Real
F
or at least five crops in North America. years, I’ve been Globally, 87 of the leading seeing articles in 115 food crops evaluated the news about the are dependent on animal growing problem and pollinators, contributing mystery of bee deaths, 35 percent of global food also known as Colony production. Collapse Disorder (CCD). Pollinators contribute Bees are responsible for more than 24 billion pollinating more than dollars to the United States by Juliet Bodinetz 100 crops in the United economy, of which honey States. If bees didn’t bees account for more than pollinate, we would lose some of our 15 billion dollars through their vital favorite foods including: almonds, role in keeping fruits, nuts, and apples, avocados, berries, chocolate, vegetables in our diets. cucumbers, grapefruit, melons, Native wild pollinators, such as onions, oranges, peaches, pears, bumble bees and alfalfa leafcutter plums, pumpkins, even coffee. bees, also contribute substantially In response to this problem, to the domestic economy. In 2009, on June 20, 2014 the White the crop benefits from native insect House published a fact sheet: pollination in the United States The Economic Challenge Posed by were valued at more than 9 billion Declining Pollinator Populations dollars.” (www.whitehouse.gov/the-pressPresident Barack Obama states, office/2014/06/20/fact-sheet“Given the breadth, severity, and economic-challenge-posed-decliningpersistence of pollinator losses, it is pollinator-populations) which states critical to expand Federal efforts and that since 1947, managed bee take new steps to reverse pollinator colonies have declined from six losses and help restore populations million colonies (beehives) to just to healthy levels.” He has proposed 2.5 million today. It also recognizes $50 million be budgeted in 2015 the economic importance of to create research and a task force pollinators: in a presidential memorandum Insect pollination is integral to called Creating a Federal Strategy food security in the United States. to Promote the Health of Honey Bees Honey bees enable the production and Other Pollinators. In a nutshell, of at least 90 commercially grown the first step is to stop the deadly
Fufills All Maryland Health Department Requirements Recommended by: Coastal Sunbelt Produce, Baltimore Hispanic Chamber of Commerce, Foodservice Monthly, MICROS, PFG, RAMW & SAVAL
attack on bee populations. How do we bring them back into our living ecosystem? We can do this by cultivating habitat and bringing a stop to deadly pesticide exposure. This brings up the controversial use of ’neonicotinioid pesticides’ (neonics), which are now being widely blamed as responsible for CCD. Neonicotinioid pesticide is similar to nicotine and designed to disrupt the insect’s nervous system. It can be sprayed directly onto a plant or onto the seeds. Neonics render the plant poisonous to a
Here’s the point: bees are important. Imagine our supermarkets without bees. Whole Foods did a campaign recently to show what their shelves would look like without bees, and they looked bare, indeed. Whole Foods said they pulled from their shelves “237 of 453 products, 52 percent of the department’s normal product mix.” If it is even suspected that neonicotinioid pesticides could be responsible for the death of the bee hives let’s stop their use, regroup and reassess before continued use.
“sucking insect” like a bee when it drinks or forages the nectar or pollen from a plant. The pesticide company makers seem to be denying the link of CCD to the use of their pesticides or are pointing fingers at the farmers for improper or overuse of the pesticide. Here in the USA, the Environmental Protection Agency (EPA) was requested by groups of beekeepers and environmental groups to stop use of neonics in 2012. The request was denied. In December, 2013 The European Commission banned the use of neonics for two years as a precaution until further research can prove their safety. Oregon has imposed a temporary ban on the pesticide after 50,000 bees (300 colonies) died after trees were sprayed in a parking lot.
We should not be waiting years to officially confirm the use of neonicotinioid pesticides as the cause of dying bee hives. We need to be proactive and stop using neonicotinioid pesticides until we can confirm they are safe to use as opposed to continued use until proven unsafe. Unfortunately, at this moment, it appears corporate dollar has more sting than the bee. Juliet Bodinetz is executive director of Bilingual Hospitality Training Solutions and has more than 25 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in English or in Spanish as well as writing HACCP Plans in the Baltimore and Washington D.C. area. Contact: www. bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For latest food safety tips: Like on Facebook or Twitter: @BHTS
FOODSERVICE MONTHLY
if you run a business…
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The Newsmagazine Foodservice Professionals Rely On
JUly 2014 n 29
The Law Offices of James M. Loots, PC has been serving the hospitality industry since 1984. We know how your business works, and how to navigate both the ordinary and unexpected issues that can arise. We can help with: • Employment policies, disputes and training • Franchising and business organizations • Leasing and vendor contracts • Licensing, tax and regulatory matters • Litigation and dispute resolution Don’t wait until you have a problem. Call today for a free business legal check-up and initial consulation.
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We provide free, zero cost, great leads. Call or email for more information 443.393.3991• mcoltrin@coltrinconsultingllc.com
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Northern Virginia and Baltimore County Call Kip Mewborn: 301-663-3171 x265
FSM’s advertisers support the foodservice industry of the Mid-Atlantic when they share their message each month. Call Lisa Silber, sales manager, 301-591-9822 or email lisa@foodservicemonthly.com for the best way to reach the region’s buyers. ADVERTISER INDEX Acme Paper & Supply............................................................ 6 Alto-Hartley......................................................................... 14 Barter Systems Inc.............................................................29 Beacon Bar & Grill................................................................5 Belair Produce............................................................... 16-17 Bilingual Hospitality Training Solutions.................................. 28 Capital Seaboard................................................................ 23 Coastal Sunbelt.................................................................. 13 Coltrin Consulting................................................................ 29
Crab Cake Secret................................................................25 Dempsey Linen.....................................................................3 Encore..................................................................................4 FoodPRO...................................................................... 29, 31 H&M Wagner.......................................................................18 H&S Bakery..........................................................................7 Hearn Kirkwood..................................................................15 Itek Construction + Consulting.............................................24 Keany Produce....................................................................11 Kreider Farms.......................................................................9
Loots Law Firm...................................................................29 Maryland Food Center Authority............................................19 Metropolitan Meat Seafood Poultry.......................................32 National Restaurant Equipment............................................10 Nelbud...............................................................................25 Restaurant Association of Maryland Education Foundation..... 27 Restaurant Depot................................................................12 Saval Foodservice.................................................................2 Sea Wings..........................................................................26 Tech 24 Construction............................................................8
30 n JUly 2014
RAR RESTAURANT ACTIVITY REPORT Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the Restaurant Activity Report and RAR is solely responsible for its content and accuracy. The list is edited for space.
CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY The Landing Troy Clayton 703-548-0088 www.thelandingrestaurants.com 13188 Marina Way Woodbridge VA 22191 Troy Clayton will be opening a new restaurant called The Landing in Woodbridge, Va. The restaurant will feature an 80-seat dining room, adjacent to a nautical themed bar. The menu will feature fresh seafood and full ABC will be available. Contact number 703-548-0088, is for Geranio Restaurant at 722 King St in Alexandria, Va. which is also owned by Chef Troy Clayton.
The Newsmagazine Foodservice Professionals Rely On Pepita Mike Isabella 202-234-5000 4000 Wilson Blvd Arlington VA 22203 Mike Isabella will be opening a new restaurant called Pepita in Arlington, Va. in early 2015. The restaurant will feature a small menu with only about a dozen dishes including tacos, ceviche, soups, tortas, and daily specials. Contact number 202-234-5000 is for Kapnos Taverna located at 2201 14th St NW in Washington DC which is also owned by Mike Isabella. Torero Tapas Bar & Grill David Bess, Matt Busch 804-726-6296 1409 E Cary St Richmond VA 23219 Matt Busch and David Bess will be opening a new restaurant in Richmond, Va. The 3,500 sq.ft. restaurant will feature tapas as well as Italian cafe items and will offer a space in the property’s basement which will be reserved to patrons ages 25 and up on the weekend. Contact number 804-7266296 is for Cha Cha’s Cantina located at 1419 E Cary St in Richmond which is also owned by Busch and Bess.
restaurant features shawarma platters, with housemade hummus, and morsels of chicken or beef cooked on a vertical spit in addition to healthier options such as salads and Lebanese fruit cocktails, and a juice station. Listed telephone number 202-388-7676, is for location at 1322A H St NE in Washington.
Square shopping center in Timonium, Md. Nalley Fresh will feature made-to-order chopped salads with homemade dressings, hand-crafted sandwiches, wraps and burritos with homemade condiments, and frozen tart yogurts. The contact phone 443-220-0282, is listed is for the original Nalley Fresh 120 E Baltimore Street in Baltimore.
Denson Liquor Bar Ari Gejdenson 202-525-4375 600 F St NW Washington DC 20004 A new eatery called Denson Liquor Bar will be opening in late July 2014 in Washington. The eatery will serve a large Scotch selection, cocktails, craft beer and a small food menu. Contact information is for Ari Gejdenson at Acqua Al 2.
Restaurant Alex Smith 410-223-1460 725 Aliceanna St Baltimore MD 21202 Pabu, located at the Four Seasons Hotel Baltimore in Harbor East at 725 Aliceanna St., is closed and will reopen as an upscale Japanese eatery. The unnamed eatery will undergo $500,000 renovation. Contact number listed 410-223-1460, is for this location.
Historic Lighthouse Diner Ian Kelley 804-278-5900 www.sugarshackdonuts.com 1228 Hull St Richmond VA 23224 Ian Kelley, owner of a popular chain of donut shops will be opening a new diner called The Historic Lighthouse Diner in Richmond. The diner will have an emphasis on baked goods and breakfast items such as large biscuits, waffles, pancakes, jams and preserves. In addition, the restaurant will serve Sugar Shack donuts and coffee. Contact number 804-278-5900, is for Sugar Shack Donuts located at 1001 N Lombardy Street in Richmond.
RareSweets Meredith Tomason 202-499-0077 info@raresweets.com www.raresweets.com 963 Palmer Alley NW Washington DC 20001 RareSweets will be opening its first brick and mortar location in the fall of 2014 in Washington. RareSweets is a DC-based Red Parrot bakeshop and dessert company that currently operates out Asian Bistro Wendy Cheng of Union Kitchen. The menu serves seasonally inspired cakes, 410-799-4573 ice creams, and confections, using local ingredients. They will goldnsun@gmail.com www.redparrotasianbistro.com also offer delivery, dessert catering, custom celebration cakes, Yates Pizzeria Charles and Lanvale Baltimore MD 21202 dessert tables, and gift baskets. Contact number listed 2023006 Duke St Alexandria VA 22304 An employee at The Red Parrot restaurant confirmed that 499-0077 is for Meredith Tomason. A new restaurant called Yates Pizza Palace is coming to the owner would be opening a new location in August Alexandria, Va. We will update as contact information for Casita 2014 in Baltimore. The menu features a mix of Japanese the new restaurant becomes available. Christiana Campos and Thai food, including high-end sushi rolls. Full ABC So Mi 202-333-7877 1425 Wisconsin Ave NW Washington DC 20016 A new eatery called So Mi will be opening in the space that is currently the home of Polished of Georgetown. So Mi will be a new restaurant serving a variety of cuisine including noodle soup and pastries from Tokyo and Hong Kong. Contact number listed is for Polished of Georgetown. Guy Fieri’s Baltimore Kitchen & Bar Guy Fieri 443-931-4152 1525 Russell St Baltimore MD 21230 A new eatery called Guy Fieri’s Baltimore Kitchen & Bar will be opening at the Horseshoe Casino in late 2014. The menu will offer guests a taste of Fieri’s signature cuisine, featuring bold flavors and unique twists on traditional dishes. Open daily for breakfast, lunch, dinner and latenight dining, the 350-seat restaurant will offer casual foods, including a variety of burgers, wings, small bites and shareable food items. Contact number listed 443931-4152 is for the Horseshoe Casino. Sub Zero Ice Cream & Frozen Yogurt Jerry, Naomi Hancock 801-494-0960 www.subzeroicecream.com Washington St Falls Church VA 22046 A new Sub Zero Ice Cream & Yogurt will be opening at the Washington Commons shopping center in Falls Church, Va. The ice cream shop makes dessert fresh upon order, giving the customer the freedom to customize each dish. Sub Zero uses Liquid Nitrogen to instantly freeze a custom ice cream, at minus 321 degrees F creating ice cream in seconds. Contact number listed, 801-494-0960, is for the corporate office.
1110 N Glebe Rd Arlington VA 22201 A new restaurant called Casita will be opening on an unannounced date in Arlington, Va. The restaurant will feature tavern food from Spain such as three course meals at a reasonable cost, as well as pintxos. This concept came about as owner, Christiana Campos won a restaurant challenge earning her a year of free rent as well as a $245,000 interest free loan from the building’s owner.
Hayashi Sushi and Grill Lenny Sean 757-223-5783 www.hayashisushigrill.com 2160 John Rolfe Pkwy Richmond VA 23233 A new installment of Hayashi Sushi and Grill will be opening in Richmond in September 2014. The new restaurant combines three elements of Japanese cuisine: sushi, hibachi and kitchen dining. Items featured on the restaurant’s menu include steak and a sushi bar. Telephone number 757-223-5783 is for location at 111820 Merchants Walk in Newport News, Va. Orange Anchor Reese Gardner 202-590-0153 www.orangeanchordc.com 3050 K St NW Washington DC 20007 Sources report a new eatery called Orange Anchor will be opening soon in Washington. Orange Anchor is a nautical inspired, casual, fine dining restaurant featuring a scratch kitchen and craft bar. The menu consists of seasonal small bites, Maryland crabs, a la carte proteins and shared sides, all sourced locally. Contact number listed 202-5900153 is for this location. Shawafel Alberto Sissi 202-388-7676 alberto@shawafeldc.com www.shawafeldc.com 1919 Wilson Blvd Arlington VA 22201 The latest branch of the Lebanese restaurant called Shawafel will be opening in Arlington in Fall 2014. The
FoodService Monthly
available. Contact phone listed 410-799-4573, is for the owner at the Red Parrot located at 7698 Dorchester Road in Hanover, Md. The best way to reach Wendy is via email.
Secret Chopsticks facebook@secretchopsticks.com www.secretchopsticks.com N Fort Myer Dr Arlington VA 22209 A new Chinese restaurant that bills itself as healthy, tasty and fancy appears to be coming soon to the Rosslyn area. Secret Chopsticks will open in the Rosslyn area of Arlington. The restaurant is slated to open in Summer 2014. Listed email address for the restaurant is facebook@secretchopsticks.com.
Shiner Bock Jeff Holibaugh, Fabio Beggiato, Peter Balish 202-806-8940 3407 Connecticut Ave NW Washington DC 20008 A new eatery called Shiner Bock will move in to the space that recently housed Pulpo in Washington, DC 20008. Shiner Bock will serve both lunch and dinner for sit-down guests, but it will concentrate on take-out and curbside pickups as well. The menu will serve Texan barbecue with full ABC. Contact number listed 202-806-8940, is for the owners at their other eatery Cleveland Park Bar and Grill. Spice Yasser Mohamed 703-531-7220 3033 Wilson Blvd Arlington VA 22201 Spice, a combination Mediterranean restaurant and Italian hoagie shop is in Arlington, Va. The hoagies will have meats shipped from different cities in Italy, as well as apple hickory duck prosciutto. He said the store will also have a salad bar and most dishes will range from $7.50 to $14. Contact number 703-531-7220 is for Larry’s Homemade Ice Cream, located at 3018 Wilson Blvd in Arlington which is also owned by Mohamed. BBQ Bus at Denizens Brewing Co Ruddell-Tabisola 202-656-7287 hungry@bbqbusdc.com www.bbqbusdc.com 1115 East-West Highway Silver Spring MD 20910 BBQ Bus food truck will be opening its first restaurant in the Fall of 2014, located inside Denizens Brewing Co in Silver Spring, Md. The menu will serve traditional barbeque, wings and other bar fare. ABC available. Contact number listed 202-656-7287, is for BBQ Bus.
Chaplin Cocktail Bar Ari, Micah Wilder Spinfire Pizza 202-644-8806 spinfirepizza.com www.chaplinrestaurantdc.com 1501 Wilson Blvd Arlington VA 22209 1501 9th St NW Washington DC 20001 Spinfire Pizza is planning to open two new locations A new eatery called Chaplin Cocktail Bar will be opening in Virginia soon. The restaurant offers made-to-order in July 2014 in Washington. The menu will serve new individual pizzas and salads topped with the customer’s American cuisine with full ABC. Contact number listed choice of gourmet ingredients. In addition, the restaurant 202-644-8806, is for this location. serves homemade gelato, beer and wine. Will update as more contact information becomes available. Cork & Table Jim Fallon www.corkandtable.com The Pursuit Wine Bar Tom 909 Caroline St Fredericksburg VA 22401 202-758-2139 Sources confirm that Cork & Table, a wine-centric store info@thepursuitwinebar.com www.thepursuitwinebar.com and restaurant, plans to move to Fredericksburg, Va. 1421 H St Washington DC 20005 in August 2014. Chef and owner Jim Fallon will create A new eatery called The Pursuit Wine Bar is scheduled to open in a menu offering lunch and dinner featuring modern American cuisine with French influences. In addition, the Washington. This was originally slated to be the home of Angelico restaurant will feature 2,200 sq.ft. Pizzeria. The Pursuit will offer more than 40 wines by the glass and premium cocktails. The menu at this time is still being developed. No reproduction without express writContact number listed 202-758-2139, is for this location. ten permission under penalty of law. Nalley Fresh Published by Restaurant Activity Report, Greg Nalley PO Box 201, Willow Springs NC 27592; 443-220-0282 Office: 919-346-0444; Toll Free: 888-2462161 York Road Timonium MD 21093 0551; Fax:919-882-8199; www.restauNalley Fresh is planning to open a location at the Timonium rantactivityreport.com
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