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Work Continues in the Journey to 2017 forecast: Restore Lake Jesup Steakhouses beef up menus with new twists on American classics VOLUME 21 NUMBER 3 ◆ MARCH 2017
Rockville, MD - When it comes to American cuisine, there are few things more iconic than steakhouses. The FDOT Innovation slabs of marbled meat, the sizzling Addresses Challenges grills, the oozing butter, and the dripwith Sunshine Skyway ping bravado, maybe even a cowboy hat or two for ambiance—it's enough Bridge to make even fictional steakophile Ron Analysis: PAGE 3Swanson misty-eyed. Catering industry Yet for all the traditional steak dinners ordered daily, there are restaurants revenues on How is Artificial the rise 4 nationwide pushing the concept of the Intelligence Being Applied all-American steakhouse to new culinary heights, according to market reto“Big the Environmental Data” — search firm Packaged Facts in the brand Industry? Does your new report 2017 Forecast: Culinary PAGE 4Trend Tracking Series. restaurant "The steakhouse is back and will need it? 7 capture our attention in 2017. Not that Lake O Water Levels Must the classic restaurant style ever disapChefs and consumers both want and sustainable sourcing, local and peared, but a renewal of the model is Be a Priority their meat to taste delicious and to feel seasonal produce, and global flavors Rise Bisquits taking place in response to new sources PAGE 10 good about its’ consumption, too. This and forms, all done within the steakof beef and new flavorful expressions of Donuts to open new breed of steakhouse broadcasts its house format showcasing cuts of meat the concept that get chefs and in Coral Springs 11 Kings Bay Project Shows diners excited," says David Sprinkle, re- mission to support local ranchers, fac- as entrées with a choice of sides. tor in sustainability and animal welfare, Moreover, new menu categories (such search director, Facts. Board members District staffPackaged and Governing tour Lake Jesup with representatives from AECOM, DEP, Seminole County and FDOT. Off Resilient Restoration and create a dining experience that as flatbreads) and service elements Today's steakhouse menus increasByfeature DANIELLE natural connection to the St. Johns Riverthe concept. and the buildup of a thick layer of organic showcases culinary flair, not just a grill freshen Taco spices InDelAction ingly grass-fed FITZPATRICK cattle, locally to facilitate easier muck on the lake bottom. master's skill at cooking steaknavigation to the re- along the raised animals, heritage varieties, meat up expansion in PAGE 13 Lake Jesup, oneaged of three majorand lakes inquested river. Later,These the U.S. Army CorpsAbout of En- the Report doneness. operations butchered and dry in-house, the Southeast 13 dishes to be moreainclusive, 2017 Forecast: Culinary the that St. Johns middle gineers excavated channel that diverted However, amidstTrend these challenges, the St. stem River’s from the wholebasin, ani- hasare also designed more of a great place for all kinds of Tracking Series offers an outlook onManagement the complicated environmental past, yet the river’s flow past Lake Jesup. This, Johns River Water District mal,a not just the premium cuts. And people to dine well, not just traditionculinary trends—the foods, dishes, ingreis improving due to Creative the effortsside of many combined with a train causeway that cut (District), Florida Department of Envithat's just the meat. minded men on expense accounts.resulted dients Packaged Facts(DEP), Florida Fish dishes in lieu of oldorganizations standards, global central Florida and projects through the floodplain, in onlyand a flavors—that ronmental Protection As a result, the modern steakhouse expects to grow in popularity in 2017. andworking seasonal to flavors, and a wider menu restore it. single channel connecting the two, limitand Wildlife Conservation Commission, is increasingly similar other modern selection also distinguish these new ing the river’stocapacity to circulate water Seminole and Orange counties, local cities Advertisers Directory . . . . . . . 2 See STEAKHOUSE page 11 restaurants with a focus on distinctive school operations.
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This expansive lake, which shifts from 8,000 to 16,000 acres, depending upon wide-ranging water elevations, has experienced alterations dating back to the 1800s, as Florida has developed and population increased.
The urbanized development of central Florida played a key role in the decline of the lake’s water quality. Decades of wastewater discharges to the lake’s tributaries caused a tremendous increase in nutrient inputs, leading to chronic algal blooms
and an organization called the Friends of Lake Jesup, are making concerted efforts aimed at restoring and rejuvenating this iconic body of water.
Jollibee's U.S. expansion continues with first Florida location opening Steamboats began modifying the lake’s
In 1994, the Florida Legislature passed the CONTINUED ON PAGE 4
Jacksonville, FL - After much anticbeen the talk of the town since 2016. "As Jollibee debuts in Florida, we ipation and excitement, Jollibee, the With the opening, Floridians will anticipate seeing not only a multilargest Asian restaurant company, is get to try Jollibee's signature menu tude of excited Jollibee patrons waitnow open in Jacksonville. This is the items such as the world famous ing to get their hands on their Jollibee 36th store in the US, as well as Chickenjoy. This dish is delicately favorites, but also first-timers waiting the first in the state and breaded to be crispylicious to have their own Jollibee experiSoutheast US. It opened on the outside and juicylicious ence," said Jose Miñana, Jollibee to the public on inside. The well-loved Jolly Foods Corporation's Group President March 18, 2017. Spaghetti is a favorite of both kids "There's no By LUNA E. PHILLIPS how the federal government andfor the North state America. points for public comments. Jacksonville and kids-at-heart because greater joy for us than serving the intend to manage the Lake – under opera- Stakeholders can locate a variety of doci sLake t h eOkeechobee most its signature sweetneeds and tastes of Jollibee in website pertaining is the literal and figurationalofflexibility. uments on thefans Corps’ populous city in style sauce, loaded with the community. At Jollibee, we aim to tive heart of the Central and South Florida to LOSOM, from the Final Environmental the Sunshine State, chunky slices of savory bring families together for happy Project. As the largest freshwater lake in The LOSOM Lake schedule was finalized Impact Statement (EIS), to two Biological as well as home to ham, ground meat, moments over great tasting food with the U.S., it provides many important func- and adopted on Aug. 12, and replaces a Opinions, stakeholder comment letters, the largest Filipinoand hotdog. Other superior value, served with warm tions such as flood control, water supply, previous lake schedule called LORS08, and the recently signed Record of DeAmerican community classic menu faand friendly service – our own brand and recreation. which was vorites established in the 2008. The cision. The Final EIS was posted to the innavigation Florida. The longinclude of joy." LORS08 schedule wascheesy adopted in response Federal Register onofJune 24 with a 30-day awaited arrival of juicy and The brand has become a symbol The Lake to the need to repair theand Herbertnostalgia Hoover and warm review period. memJollibee in thehas citybeen has regulated for decades, Jolly Hotdog, childhood with lake schedules dating back to the Dike, the around thePie, Lake. LORS08 thedike Peach Mango ories for many overseas Filipinos in 1940s. It is managed by the U.S. Army was envisioned as a with temporary, public NotJollibee surprisingly, the Lake is important to which is made real the U.S. To many, is the go-to Corps of Engineers with the South Florida safety-driven schedule, implemented to of Filipinos many stakeholders across south Florida, Philippine sweet manrestaurant for both special a flaky golden Water Management District (District) lower goes lake and stages to allow the repairs to be with many of these stakeholders have See JOLLIBEE page 15 brown crust. serving as the local partner. Together, completed over three years. competing interests. The battle cry of
LOSOM: Lake Okeechobee’s New Regulation Schedule Focused on Operational Flexibility
the State and Federal government work to release water based on the regulation schedules and considerations.
A new Lake schedule, which was finalized in August, is unique and precedent-setting not only in its development but also in Volume 46, Number 5
and flush nutrients from the lake.
The Corps started the development of LOSOM in 2019, starting with scoping meetings and various sub-team meetings. The process then shifted into modeling iterations targeting the draft water control plans, Biological Opinions, and various
needing to balance interests and ensure that no one stakeholder benefits to the detriment of another led to the concept of managing the Lake under a more flexible schedule.
CONTINUED ON PAGE 9