2022 CRAzies Program

The Connecticut Restaurant Association is a champion serving every restaurant and hospitality business in Connecticut. We unite our industry so that it can speak together with one clear voice. We provide our members with timely information, cost-effective benefits, and a dynamic networking platform. Our industry employs more than 160,000 workers in Connecticut and generates nearly $9 billion in annual sales. The CRA works in partnership with the Connecticut Hospitality Educational Foundation (CHEF) to protect, advance, and educate our growing industry. Your voice as a member is an important part of the success of our community. By investing in membership, you will have a platform to amplify your voice, gain access to business-building tools and develop meaningful relationships with your peers.

CRA CHAIRMAN’S MESSAGE

Welcome to the 2022 CRAzies Awards Gala. As Chairman for the Connecticut Restaurant Association Board of Directors, I am happy to welcome you, and to thank all of our sponsors, members, and potential new members for supporting the CRA.

Last year’s gala set a record attendance with more than 1,100 attendees, and we are bringing that same energy and enthusiasm into this year’s event. I am so proud to be a part of an organization that supports its members by engaging with stakeholders, impacting legislation, and building lasting relationships at the state and local levels to ensure everyone achieves success. Tonight is about celebrating all of you.

I know that things still aren’t easy. Our industry weathered the pandemic, but soon found itself grappling with ongoing challenges of inflation, worker shortages, supply line disruptions, and more. But through it all, our member restaurants, caterers and private event venues have continued to provide incredible service to customers throughout Connecticut, as you always have. And similarly, our unparalleled staff and Board of Directors at the CRA have continued delivering the highest level of service and support to our industry.

That’s why despite these ongoing challenges, I know the future is very bright for Connecticut’s restaurant industry. Congratulations to all of our honorees, finalists, and winners – here’s to a great 2023!

Owner of The Main Pub (Manchester, CT) CRA Board Chairman

Connecticut Restaurant Association’s

FordHarrison’s Restaurant Industry Practice Group is comprised of attorneys in 28 offices, including two affiliate firms, with extensive knowledge and experience working with restaurant clients of all sizes, whether they are a nationwide multi-unit operator, a regional franchisee or a family-owned single establishment.

For more information, visit: www.fordharrison.com/restaurants.

Scan to view a sample chapter of our Labor and Employment Handbook for Connecticut Restaurants.

To receive full access, please reach out to Ryan O’Donnell.

WELCOME TO THE 2022 CRAZIES

On behalf of the Connecticut Restaurant Association, I would like to welcome everyone to the 2022 CRAzies Awards Gala. I am honored to share this time with you and build on an event that has become a touchstone for our industry, its members, our partners in government, and the many families, friends and supporters of Connecticut’s hospitality industry.

It’s no secret this is still a challenging time for the restaurant and hospitality industry. While we know the coming year will continue to throw challenges our way, I’m confident that if we stand together, we will be stronger on the other side for having done so. I believe this because I know just how much we were able to accomplish in recent months and years, even under the most difficult of circumstances.

Over the last few years, the CRA worked hard to help secure hundreds of millions of dollars back to Connecticut’s hospitality sector, whether that was through Federal Paycheck Protection Programs, Restaurant Revitalization Funds or the State specific hospitality grants. In addition to funding, we secured alcohol-to-go, expanded outdoor dinning and put over $155 million towards the CT Unemployment Trust Fund. Since the start of the pandemic our goal has been to get you back open, keep you open and most importanly, tell your story. Even now, we are sharing the truth about the challenges of our industry post-pandemic, as everyone is battling issues with staffing, inflation and more.

In addition to our advocacy, we also saw our Connecticut ProStart teams finish 4th in management and 11th in culinary in the nation, we brought the workforce training program “Restaurant Ready” to the state, and we kept supporting our members with an updated Member Resource Guide detailing the benefits and resources available.

We are proud of the work we have done and the strides we have made this year, while acknowledging there will be many more hurdles on the road ahead. But we are an industry that stands together, faces these challenges head-on, and comes out all the stronger for it.

Thank you to our sponsors for their continued support, and congratulations to our honorees – let’s have a fantastic 2022 CRAzies Awards Gala!

President & CEO

Connecticut Restaurant Association

CT Hospitality Educational Foundation

CONGRATULATIONS

CHAIRMAN

EXECUTIVE COMMITTEE

DIRECTORS AT LARGE

CHAIRMAN

David Rutigliano SBC Restaurant Group

LEADERSHIP COMMITTEE

VICE CHAIRMAN Dan Meiser 85th Day Food Community

Tyler Anderson Tanda Hospitality

Phil Barnett Hartford Restaurant Group

Ben Dubow Forge City Works

Christopher Gentile Gateway Community College

Scott Miller DORO Restaurant Group Roshara Sanders Culinary Institute of America Anthony Sullo Joey Garlic’s

2022 CRAZIES PROGRAM

FIRST COURSE

• MASTER OF CEREMONIES - Larry Cafero

• WELCOME - Scott Dolch, CRA President & CEO

• FRIEND OF THE INDUSTRY - Speaker of the House Matt Ritter

• VENDOR OF THE YEAR presented by American Furniture Rental

• CATERER OF THE YEAR presented by PowerStation Events

• LIFETIME ACHEIVEMENT AWARD - Jacques Pépin presented by Sysco LLC

SECOND COURSE

• BARTENDER OF THE YEAR presented by Connecticut Distributors Inc.

• SERVER OF THE YEAR presented by DoorDash

• BAKER OF THE YEAR presented by Imperial Dade

• CONNECTICUT HOSPITALITY HALL OF FAME - Blackie’s Hot Dog Stand presented by GoNation

• REGIONAL RESTAURANTS OF THE YEAR - North | South | East | West presented by Sysco LLC

THIRD COURSE

• CT HOSPITALITY EDUCATIONAL FOUNDATION (CHEF) - Silent Auction

• CONNECTICUT HOSPITALITY HALL OF FAME - Sally’s Apizza presented by GoNation

• RESTAURANT NEWCOMER presented by Brescome Barton

• PEOPLE’S CHOICE presented by Datapay Payroll

FOURTH COURSE

• RESTAURATEURS OF THE YEAR - Phil Barnett & Mike Hamlin | Hartford Restaurant Group presented by The Hartford

• CHEF OF THE YEAR presented by Performance Food Service

• OVERALL RESTAURANT OF THE YEAR presented by Sysco LLC

• CLOSING & AFTER PARTY - Shrine Nightclub

LIFETIME ACHIEVEMENT AWARD

presented by Sysco LLC

JACQUES PÉPIN

Chef, Author, Culinary Educator, Television Personality & Artist

Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents’ restaurant, Le Pélican, and, at age 13, began an apprenticeship at the Grand Hôtel de L’Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle.

After moving to the United States in 1959, Pépin first worked at Le Pavillon, an historic French restaurant in New York City. From 1960 to 1970, he was director of research and new development for Howard Johnson’s and developed recipes for the restaurant chain. At the same time, he earned his Bachelor’s and Master’s degrees at Columbia University.

Author of more than 30 books, he published his first cookbook, The Other Half of the Egg with Helen McCully in 1967, the same year that his only daughter, Claudine was born. Pépin released his seminal text La Technique in 1976, and his autobiography The Apprentice in 2003. Jacques is also an accomplished artist, which he was able to showcase in his most recent book, the New York Times-bestselling Art of the Chicken which celebrates the humble bird through stories, recipes, and art. Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, especially Food & Wine magazine. He is the recipient of honorary doctorate degrees from five American universities, was awarded France’s highest civilian honor, La Légion d’Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005.

In 2015, Pépin received the American Public Television’s Lifetime Achievement Award in November and the inaugural Julia Child Award, which was presented to him at The Smithsonian’s National Museum of American History. A longtime close friend of Julia Child, he starred with her in a PBS series called Julia and Jacques Cooking at Home, which won both an Emmy Award and a James Beard Foundation Award in 2001. He has also been executive culinary director for Oceania Cruises since 2003.

For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and he served as dean of special programs at the International Culinary Center in New York City. He parlayed his dedication to culinary education into the creation of the Jacques Pépin Foundation, along with his daughter and son-in-law, in 2016. He has called Connecticut home since 1975.

SUPPORTING LOCAL RESTAURANTS. SUPPORTING THE COMMUNITY.

US Foods® is one of America’s great food companies and a leading supplier to restaurants and foodservice operators. Working with food people and the communities they serve is our passion, and we understand the importance of making a positive impact where we live and work. US Foods is proud to help chefs and restaurateurs in communities across the country make it every day.

RESTAURATEURS OF THE YEAR

PHIL BARNETT & MIKE HAMLIN

Hartford Restaurant Group

Wood N Tap | Que Whiskey Kitchen

If the saying “When you hand good people possibility, they do great things” is true, than it is no wonder that Hartford Restaurant Group cofounders and CEOs Phil Barnett and Mike Hamlin are being honored as the 2022 “Restaurateurs of the Year.”

While the two, when telling their own story, may seem like a couple of guys who were merely lucky, make no mistake about it. The motivated pair of accomplished businessmen were not only ahead of the curve in terms of dining trends when they opened their first Wood-nTap in Hartford 20 years ago, but have gone above and beyond the industry standard ever since.

Their business brainstorm was simple back then. Something nicer than the fast food craze without being “white tablecloth” stuffy. The result, an upscale casual dining aesthetic that combines a “laid back” dining vibe with great food, a pleasant décor, good energy and a mood that invites “dining” not just “eating.” Their combined business acumen, blending restaurant, marketing and real estate savvy, has led to enviable success.

Today there are nine Wood-n-Tap restaurants in Connecticut: Southington, Newington, Rocky Hill, Wallingford, Farmington, Hamden, Vernon, Hartford and Enfield, with the tenth and first out-of-state location scheduled to open soon in West Springfield, MA. Their company also owns the four-year-old Que Whiskey Kitchen, in Southington, one of the first barbecue and whiskey specialty restaurants in the area.

Dedicated to their communities, the two have made sure that Hartford Restaurant Group helps when help is needed. Connecticut FoodShare in Bloomfield , Open Hearth in Hartford, the Jordon Porco Foundation in Wethersfield, Lea’s Foundation in Hartford and many other non-profits and school districts have all received donations and support from their Hartford Restaurant Group.

The two restaurateurs are also well-known for their involvement in the Connecticut Restaurant Association and unwavering support of the industry throughout the state.

Phil, a graduate of Central Connecticut State University and his wife, Melanie, have four children, Owen, Olivia, Tate and Jillian, plus two family dogs. Mike and his wife Allison, have a daughter Taylor, a son, Connor, and three family dogs.

presented by The Hartford

FRIEND OF THE INDUSTRY

SPEAKER OF THE HOUSE MATT RITTER

Representative of the 1st House District

Representative Matt Ritter, a lifelong Hartford resident, is Speaker of the Connecticut House of Representatives.

He was first elected in 2010 to the Connecticut Gen eral Assembly where he represents the 1st Assembly District in Hartford.

As Speaker of the House, Matt led passage of the Community Investment Fund 2030 (CIF), designed to spur economic development in underserved communities. CIF recently dedicated more than $1.2 million to remediate, renovate and return the vacant Comet Diner in Hartford to be a full-service neighborhood restaurant.

Since 2016, Matt has organized Hartford Day at the State Capitol to showcase Hartford’s arts, culture and, especially, restaurants.

Over the past two years, Matt ensured the state budget paid special attention to Connecticut’s tourism, art, and restaurant industries who faced significant challenges brought on by the pandemic.

Prior to being elected to the General Assembly, Matt served on the Hartford City Council for three years where he chaired the Planning & Economic Development and Legislative Affairs committees.

Matt graduated from Colby College with a major in Government and received his law degree from the University of Connecticut School of Law graduating with honors in 2007.

Matt is a practicing attorney in Hartford and resides in Hartford with his wife, Marilyn Katz, their two children Jack and Emma, and their Goldendoodles, Dublin and Finnegan.

CONNECTICUT HOSPITALITY HALL OF FAME

presented by GoNation

BLACKIE’S HOT DOG STAND

Cheshire

Mary Mahoney left her home in County Kerry, Ireland in search of the American dream and met her husband Art Blackman, a Waterbury native. Together they bought a couple of acres of land on the Cheshire/Waterbury line. Their dream to become business owners became a reality in 1925 when they opened an unassuming gas station. The Blackman’s gas station became a popular gathering spot and soon they were serving hungry patrons hot dogs smothered with the Blackman family’s homemade relish.

Blackie’s hot dogs grew in popularity and the Blackmans needed help. Mary enlisted the help of her siblings Nel, Jule and Dick Mahoney. Patrons thoroughly enjoyed the family’s Irish humor, warmth, and wit. Soon Blackie’s had become a popular destination for hungry travelers during the day and couples who danced to all hours of the night. During WWII, times were tough for the nation and government imposed a beef ration, so Blackie’s was only allowed to sell one dog per customer.

Contrary to any rumor, Blackie’s has remained in the same family since 1928. When Art Blackman died in 1938, Mary built the business with her sister Nel. After Mary passed away in 1969, she left her beloved Blackie’s to Nel. Nel was a constant figure behind Blackie’s counter; customers enjoyed her ever present smile, wit, charm working daily until her death in 1994.

When Nel Flavin passed away in 1994, her youngest son, Richard stepped in to continue the Blackie’s tradition. Knowing that his mother liked things to remain the same, business did not change. Richard passed away in 1998, but his wife Susan and children Lara, Rick, Tim, and Meghan carry on the traditions of Blackie’s. Blackie’s still does not serve French fries and continues to be closed on Fridays. However, you can still enjoy a birch beer on tap and cartons of chocolate milk. Blackie’s will always be a place where generations of families can enjoy the tradition of a Blackie’s dog smothered in our homemade relish.

CONNECTICUT HOSPITALITY HALL OF FAME

presented by GoNation

SALLY’S

APIZZA New Haven

In 1938, Salvatore “Sally” Consiglio opened Sally’s Apizza on Wooster Street in New Haven. For nearly a century, Sally’s has become a legendary pizza spot, helping to make New Haven pizza a nationally recognized delicacy.

Sal passed in 1989 and his wife Flo continued to run the business with family until she passed in 2012. Their three kids, Robert, Richard and Ruth Consiglio, continued on running the pizzeria until 2017.

Robert and Richard have stayed on as consultants as the Sally’s brand has expanded beyond New Haven, opening new locations in Stamford and Fairfield, with many more to come.

2022 CRAZIES FINALISTS

VENDOR OF THE

YEAR

presented by American Furniture Rentals

Copps Island Oysters - Norwalk

Gulf Shrimp Company - Plantsville

Seacoast Mushrooms - Mystic

VerTerra Dinnerware - Norwalk

CATERER OF THE YEAR

presented by PowerStation Events

Delicacy Catering - West Hartford

DORO Catering & Events - West Hartford

Gourmet Galley Catering - Stonington

Knot Norm’s Catering - Norwalk

Shaken & Stirred Catered Events - New Haven

BAKER OF THE YEAR

presented by Imperial Dade

Kevin Masse | Small State Provisions - West Hartford

Pierluigi Mazzella | Fatto a Mano - Monroe

Selene Tepatzi | Atticus Bakery - New Haven

David Vacca | Nana’s Bakery & Pizza - Mystic

Rob VanKeuren | Flour Water Salt Bread - Darien

BARTENDER OF THE YEAR

presented by Connecticut Distributors, Inc.

Juan Meyer | Rosina’s - Greenwich

Sebastian Guerrero | Port of Call - Mystic

Jamie Oakes | Millwright’s - Simsbury

Raasikh Muhammad Joseph | Anchor Spa - New Haven

Dimitrios Zahariadis | Viron Rondo Osteria - Cheshire

2022 CRAZIES FINALISTS

SERVER OF THE YEAR

presented by DoorDash

Lamott Britto | Grano Arso - Chester

Melissa Cannon | Restaurant Bricco - West Hartford

Christopher Hodson | Materia Ristorante - Bantam

Jess Saunders | Dockside Brewery - Milford

Stefano Middei | Winvian Farms - Morris

PEOPLE’S CHOICE

presented by Datapay Payroll

Dockside Brewery - Milford

Flanders Fish Market - East Lyme

HooDoo Brown BBQ - Ridgefield

Mecha Noodle Bar - Multiple Locations

Sayulita - Glastonbury

RESTAURANT NEWCOMER

presented by Brescome Barton

Chef Jiang - Farmington

Good Old Days Pizza - Newtown

L’Ostal - Darien

Materia Ristorante - Bantam

Rosina’s - Greenwich

CHEF OF THE YEAR

presented by Performance Food Service

David DiStasi | Materia Ristorante - Bantam

Jared Falco | Rosina’s - Greenwich

Renee Touponce | Oyster Club - Mystic

Jared Sippel | L’Ostal - Darien

David Standridge | Shipwright’s Daughter - Mystic

Congratulates The CRAzies

Nominees & Winners!

We would like to express our sincere thanks to all of Connecticut’s essential workers, restaurants and bars for your continued dedication to making our state’s hospitality industry second to none.

CHEF FOUNDATION

CONNECTICUT HOSPITALITY EDUCATIONAL FOUNDATION

The Connecticut Hospitality Educational Foundation (CHEF) is the non-profit 501(c) (3), philanthropic arm of the Connecticut Restaurant Association. The mission is to promote the health and prosperity of Connecticut’s hospitality industry through education, scholarships and financial assistance. CHEF works to attract, develop and retain a career-oriented professional workforce.

PROSTART PROGRAM

The Foundation’s cornerstone program, ProStart, is a two-year, nationwide program that develops the best and brightest talent into tomorrow’s restaurant and foodservice leaders. ProStart serves more than 1,800 Connecticut high school students each year and culminates with the CT ProStart Invitational in March. The winning teams have the opportunity to compete in the National ProStart Invitational each year against high school programs that represent each and every state, as well as Washington D.C. and Puerto Rico.

WORKFORCE, EDUCATION & WELLNESS

CHEF, in coordination with the CRA, supports workforce development opportunities including ServSafe Manager, ServSafe Alcohol, ServSafe Workplace and ServSuccess. Additionally, the foundation works to create apprenticeships, offer professional development opportunities, promotes the restaurant industry as a viable career path and provides mental health awareness/wellness opportunities for our members.

JOE DACOSTA MEMORIAL SCHOLARSHIP FUND

CHEF awards scholarships each year to students pursuing careers in the restaurant and foodservice industry. In 2019, the fund was renamed in honor of the late Joe DaCosta, who was a member of the CRA Board of Directors and had spent more than 35 years in the food service industry, most recently at Sysco Connecticut. The fund will help to honor Joe’s passion of giving back to future leaders of our industry.