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CHAPTER NEWS & NOTES continued Cumberland Valley, this remarkable course spans the work of three golf architectural masters—Spencer Oldham, A.W. Tillinghast, and Donald Ross. Bedford Springs Old Course has undergone a total renovation overseen by noted classic golf course restoration architect Ron Forse, restoring it to its original course layout. A round of golf on these historically significant tees is a must-play for golf enthusiasts of all levels. Register online at www.prla.org/pecgolf. • In February, Hoss’s Steak & Sea House, based in Duncansville, was recognized by the Beef Checkoff Program as the 2012 National Foodservice Beef Backer Award winner in the Chain Operator category. Started in 2007, the National Foodservice Beef Backer Awards program recognizes foodservice operators that exhibit leadership and innovation in promoting and using beef. A judging panel of industry professionals selected one winner in each of the three categories: Independent Operator, Chain Operator and Innovator of the Year. The Beef Checkoff Program was established as part of the 1985 Farm Bill.
• Through the Darden Foundation’s Restaurant Community Grants program, the staffs of 21 area Red Lobster, LongHorn Steakhouse, Capital Grille, Olive Garden and Bahama Breeze restaurants recently awarded $21,000 to Philabundance, the Philadelphia area’s largest hunger-relief organization. WESTERN CHAPTER
Bertrand Artigues (r), with Anthony Bourdain at the National Restaurant Association show. American chef, author and Travel Channel personality Anthony Bourdain at the National Restaurant Association show in Chicago this May.
NORTHEASTERN CHAPTER • John Metz, vice president of restaurant operations at Metz Culinary Management, is carrying on his father’s legacy by being the second in his family to receive the International Food Manufacturers Association (IFMA) Silver Plate award. His father, John C. Metz Sr., received the award in 1979 in the Foodservice Management category. NORTHWESTERN CHAPTER • Bertrand Artigues, owner of Bertrand’s French Bistro in Erie and Northwestern Chapter President, spent some time with
PHILADELPHIA CHAPTER • Long recognized for its excellence in food and beverage, Omni Hotels & Resorts has created its own Umami Sauce that has premiered at the Omni Hotel at Independence Park, Philadelphia. Created by a team of Omni chefs from Chicago, Denver, Orlando and San Antonio, Omni Hotels’ new Umami Sauce captures the deliciousness that defines umami, a loose translation from the Japanese umai (delicious) and mi (taste).
• Joseph DiSalvo of DiSalvo’s Station Restaurant, Latrobe is the current chairman of Distinguished Restaurants –NA). DiRo –NA is a of North America (DiRo non-profit organization that, by recognizing excellence, seeks to promote fine dining throughout the United States, Canada, –NA will hold its annual and Mexico. DiRo Conference & Reunion September 15–18, 2013, at the Sheraton Wall Centre, Vancouver. –NA or the For more information about DiRo conference, visit www.dirona.com.
John Metz (c) receives his IFMA Silver Plate Award.
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PENNSYLVANIA RESTAURANT & LODGING matters
• PRLA and Western Chapter board member Steve Musciano of ARAMARK has been selected as a 2013 ARAMARK Outstanding Volunteer and a Bronze Jefferson Award for Public Service winner. The ARAMARK Outstanding Volunteer Awards showcase ARAMARK employees’ extraordinary efforts to enrich and nourish lives in their communities through exemplary volunteer service. We recognize Steve Musciano and honor the wonderful things they do through the ARAMARK Outstanding Volunteer Awards. Since 2007, we have recognized dozens of employees for their commendable service. Each year, ARAMARK partners with the Jefferson Awards for Public Service (www.jeffersonawards. org) to identify those employees who demonstrate outstanding volunteer service and involvement in their communities.
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SUMMER 2013