FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
JUly 2014 n 21
Governor O’Malley Announces Local Menu for 7th Annual Buy Local Cookout
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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
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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.