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Volume 14, Number 5 n May 2015 TM
The Newsmagazine Foodservice Professionals Rely On
The Lord Baltimore Hotel Taking a French Turn with Frank Ziegler
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FoodService Monthly
INSIDE
may 2015 n 3
The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 5 n May 2015
foodservicemonthly TM
foodservicemonthly foodservicemonthly.com
Volume 14, Number 5 n May 2015 TM
The Newsmagazine Foodservice Professionals Rely On
news and information
Association News RAM................................................................................................................... 5 Beverage News.............................................................................................................................. 8 Poultry News................................................................................................................................ 13 Fork in the Road: A Man for All Kitchens by Genevieve LeFranc....................................................... 18 Special Report Osman Yazgan: Talking to the Architect Dario Davies............................................... 28 International Gourmet Foods Show Report..................................................................................... 29
The Lord Baltimore Hotel Taking a French Turn with Frank Ziegler
Ad Index...................................................................................................................................... 33 Restaurant Activity Report............................................................................................................ 34 Presort std. Us Postage PaId PermIt #163 dUlles, Va
Columns Sauce on the Side
by Michael Birchenall.................................................. 4
Modern Business Solutions
by Henry Pertman..................................................... 12
Food Smarts
by Juliet Bodinetz...................................................... 16
Bob Brown Says
by Bob Brown........................................................... 20
The Latest Dish
by Linda Roth........................................................... 24
Whining n’ Dining
by Randi Rom .......................................................... 26
Balti-MORE
by Dara Bunjon......................................................... 27
On the Cover Lord Baltimore Hotel Executive Chef Frank Ziegler in The French Kitchen dining room located in the Versailles Room 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.
4 n may 2015
FoodService Monthly
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SAUCE ON THE SIDE
Thinking of Marcia Harris
Buddy Roogow
I
… but while we are here t was great to be we may as well dance.” honored by the I’m sure she’s still dancing. Restaurant Association of Maryland (RAM) with FSM’s induction into Bridget Harkins the Maryland Hospitality We started Foodservice Hall of Honor at the Monthly in 2002 with RAM Gala last month. Sterling Schiffman and Even before the event I a trio from the sinking thought of Marcia Harris, Restaurant Digest, including by Michael Birchenall Scott Silver, Bridget Harkins the late president/CEO of the Association, when and myself. Bridget was I saw the theme would be Havana our first sales manager, a position Nights. I remembered the year she she had held at the Digest. appeared as the audacious Mae West Bridget passed away recently from … or those times she would kick ovarian cancer complications. I off the Expo leading a high school will always remember her from our band through the hall. There was a times in the old Digest office … she picture of Marcia in the program for had that sales sparkle, a sense of the a scholarship to be awarded another theatre and a feisty demeanor that day, but I wish someone could have let you know where she was coming mentioned her name from the stage from … I liked that. … or offered a toast in her memory. She was taken way too soon, but She always loved the quote, “Life no one can take away her spirited may not be the party we hoped for memory and the time we shared. Serving Maryland, DC, Northern Virginia & Surrounding Areas
Martin Bamberger Co. Food Market & Restaurant Equipment Serving the food and meat industry for more than 70 years with honesty and integrity
Gosh, it was not an easy month. Buddy Roogow, the former head of the Maryland Lottery and at the time of his sudden death last month, the head of the DC Lottery. I’m sure you can recognize his voice from the numerous radio ads promoting whatever Lottery game he had going. I met him in his Anacostia office a few years back when they did some advertising in Foodservice Monthly. His passion, enthusiasm for life (and baseball) was mesmerizing. I’m not a Lottery kind of guy, but at the end of the interview I was an enthusiastic believer. That’s the only time I met Buddy Roogow and that was a good day.
A Beverage Milestone We are open for some beverage business. Thank you to Stephanie Ridgway and The Edrington Group for their belief that Foodservice Monthly can reach their customer base with the first spirit ad in the publication. Lisa Silber, our sales manager, is prepared to do the wheeling and dealing and I’m prepared to share a dram along the way. This month we have our first Beverage News page … thank you Derek Brown, Becky Harris, Brian Bachley. We have much to talk about.
Good Luck Louise Mitchell Louise Mitchell just let me know
the she left Maryland Hospitals for a Healthy Environment (MD H2E) at the end of April. She wore many hats (all of them healthy ones) from the Sustainable Foods Program Manager for MD H2E to the Regional Organizer, Healthy Food in Health Care Program for Health Care Without Harm and was part of the Center for Integrative Medicine at the University of Maryland School of Medicine She went part time with MD H2E last fall and now will spend more time with her family in Toronto, Canada. But not to worry, she will continue to consult on food systems work in both Maryland and Canada, and turn most of her focus towards building climate preparedness in communities, by engaging people in growing and preserving food, and in establishing resilient and off-grid systems for energy, heat and water. That’s what she does! She wrote, “It’s been an incredible privilege and a great joy to work with so many of you, especially in foodservice, for close to nine years! Your leadership in changing our food system and our health care system is bold and inspiring and it’s been one of my most fulfilling life experiences to support you in making change and to recognize and share your leading initiatives with others!
foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 5 n May 2015
Full Line of Meat Equipment • Globe Slicers • Biro Saws & Grinders Ranges • Ovens • Grills • Refrigeration & Food Prep Equipment AND MUCH MORE!
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the Mid-Atlantic foodservice pro-
Foodservice Monthly is published The FSM mission is to provide fessional with news and informa-
Contributing Writers Juliet Bodinetz Celeste McCall tion in an informed, imaginative Bob Brown Amy Novick and insightful newsmagazine. Dara Bunjon Henry Pertman Foodservice Monthly assumes no John Davis Randi Rom responsibility for material submit Tom Finigan Linda Roth ted to us. All information contained Genevieve LeFranc Jay Treadwell in this publication is believed to be accurate. No part of this publica- Contact phone: 703-471-7339 tion may be reproduced in whole or fax: 866-961-4980 in part or transmitted in any form email: info@foodservicemonthly.com without prior permission from the web: www.foodservicemonthly.com publisher of Foodservice Monthly.
FoodService Monthly
may 2015 n 5
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FSM NEWS
Foodservice Monthly Inducted in Hospitality Hall of Honor at RAM Gala
O
Award Winners and Honorees McCormick Cornerstone of the Industry Award Awarded to the companies that
Restaurateur of the Year presented by the Maryland Restaurant & Hospitality Self Insurance Fund Buddy Trala • Sunset Grille, Ocean City
Allied Member of the Year
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“The Gala is our opportunity to honor and give recognition to elite restaurants across the state. We are fortunate to have such a diverse group of restaurants to choose from who are dedicated to their customers, their community and their employees,” said Marshall Weston, President and CEO of the Restaurant Association of Maryland.
photo: Acqua Williams
best illustrate how restaurants are the cornerstone of the economy and their community. These successful businesses support local communities by creating jobs and financially supporting non-profit groups, schools, scouts and youth sports teams. • Black Restaurant Group, Bethesda • Glory Days Grill, statewide • The Greene Turtle Sports Bar & Grille, statewide • Irish Restaurant Company, Anne Arundel County • Sofi’s Crepes, Baltimore
N
ver 550 members of the restaurant and hospitality industry attended the Restaurant Association of Maryland’s (RAM) 61st Annual Awards Gala in Cambridge at the Hyatt Regency Chesapeake. RAM announced the winners of the Stars of the Industry Awards. Over fifteen thousand members of Maryland’s dining public voted for their favorite Maryland restaurants and industry professionals. Foodservice Monthly was inducted into the 2015 class of the Maryland Hospitality Hall of Honor. Celebrating its fifteenth anniversary, the Maryland Hospitality Hall of Honor was created to recognize those restaurants and allied members in Maryland that embody the spirit of the hospitality industry based on their longevity and overall contributions to their customers and the industry as a whole. • Antrim 1844, Taneytown • Buddy’s Crabs & Ribs, Annapolis • Crab Quarters, Baltimore • Foodservice Monthly • Linwoods, Owings Mills
• • • • • • • •
Call Chef Kevin at 855.272.8100
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FSM NEWS Continued on page 6
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6 n may 2015
FoodService Monthly
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FSM NEWS, cont. Craft Brew Program of the Year
Wine & Beverage Program of the Year
presented by Evolution Craft Brewing Co. Red Brick Station • White Marsh
Red Red Wine Bar • Annapolis
Favorite New Restaurant Lib’s Grill • Perry Hall
Favorite Restaurant Miss Shirley’s Café • Roland Park
The Otto Schellhase Award Mary Ellen Mason • Hotel, Culinary Arts and Tourism Institute at Anne Arundel Community College
The Brice & Shirley Phillips Lifetime Achievement Award
Kooper’s Tavern • Baltimore
Fred Rosenthal Jasper’s Restaurant & Madrones
Heart of the Industry
Eddie Dopkin First Course Award
Favorite Bar or Tavern
presented by CohnReznick LLP Sous Chef Julio Dupuy Iron Rooster, Annapolis
Honoring Entrepreneurship in Hospitality, presented by Miss Shirley’s Café and The Classic Catering People.
The Dopkin family created this $5,000 scholarship to celebrate the life and memory of Eddie Dopkin, founder and visionary behind the award winning Miss Shirley’s Café and a partner with The Classic Catering People. Sarai Kashnow • Stratford University
ProStart Student of the Year Aaron Walker • Suitland High School
ProStart Teacher of the Year Charla Gillespie • Bowie High School
Nourish Now Presents ‘A Night In Las Vegas’ In December 2010, Nourish Now’s Founder Brett Meyers began doing research on fresh food waste throughout the United States after learning about the amazing DayEnd Dough-Nation giving program executed by Panera Bread at the end of each night. Brett was stunned with the facts that over 50 million people throughout the United States suffer from food
FSM NEWS Continued on page 10
Herbert Miller Named Duke Zeibert Honoree
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The 2015 Duke Zeibert Capital Achievement Award will be presented to Western Development Corporation Chairman/ CEO Herbert Miller for his dedication and leadership that has helped transform Washington’s restaurant industry into the driving economic force it is today. The award, named in honor of legendary Washington restaurateur Duke Zeibert and presented annually at The RAMMY Awards Gala, recognizes an individual whose hard work and outstanding initiative has increased the profile and Paul Cohn, Kathy Hollinger, Herbert Miller, success of the metropolitan Andrew Kline photo: Linda Roth Washington foodservice community. The award is determined by RAMW’s Executive Committee. Miller played a significant role in developing major projects in metropolitan Washington, including notable neighborhoods where restaurants now thrive, Georgetown (Washington Harbour and Georgetown Park), Penn Quarter/ Chinatown (Market Square and Gallery Place) and Friendship Heights (Mazza Galleria). His work on the Washington Harbour project revitalized the Georgetown Waterfront, creating a dining and entertainment venue for locals and tourists alike. “Herb Miller’s contributions throughout his career made him a clear choice for this year’s Duke Zeibert Award,” said RAMW President & CEO Kathy Hollinger. “His efforts in developing the area’s top culinary destinations have played an integral part in the revitalization of our city’s thriving neighborhoods.” The Duke Zeibert Capital Achievement Award will be presented by RAMW at the 33rd Annual RAMMY Awards Gala on Sunday, June 7 at the Walter E. Washington Convention Center.
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8 n may 2015
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FoodService Monthly
NAF Partners with Derek Brown as New ‘Chief Spirits Advisor’
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he National Archives exhibition programming,” said Foundation and award-winning Patrick M. Madden, executive bartender Derek Brown director of the Foundation. announced a new partnership “Attendees will be inspired by that will include a his insights and series of events at the knowledge and enjoy National Archives as the passion of the well as engagement speakers we have with 20 DC-area lined up.” bars in conjunction “From landing with the National on Plymouth Rock Archives Museum’s in search of beer to new exhibit: Spirited creating the cocktail, Republic: Alcohol in the story of America American History. could be easily told Brown, the firstthrough the drinks it ever “Chief Spirits has both consumed Advisor,” will curate and condemned. The a new History of the chance to tell that Cocktail Series to story alongside such discuss the role of a comprehensive spirits in U.S. history. Derek Brown photo: Jay Treadwell exhibit as Spirited In this ten-part series, Republic – not just some of the top with documents writers, bartenders, but through spirit-makers, and thinkers in spirits experts in the field and in the and cocktails will discuss various top bars of Washington, D.C – is eras in the history of the cocktail, unprecedented. I’m grateful to be a shedding light on our Spirited part of it,” said Derek Brown. Republic. Spirited Republic explores Each event will highlight a period the federal government’s efforts, in American drinking from B.C. successes, and failures to change (before the cocktail) to the Platinum our drinking habits, from whiskey Age (the present age of cocktails), rations to the Continental Army discussing everything from potential to the Whiskey Rebellion to evidence for pre-Hispanic distillation Prohibition and beyond. The exhibit to using technology to invent new uses nearly 100 National Archives cocktails. The events schedule and records and artifacts to show the RSVP information is available at: evolution of the government’s www.spiritedrepublic.org/events alcohol policy over time, and to In addition, each month during illustrate the wide variety of views the exhibit, which will be on display about alcohol held by Americans. through January 2016, local DC-area Spirited Republic is free and open bars will serve original cocktails. to the public, and will be on display These libations will also be served in the Lawrence F. O’Brien Gallery at the corresponding History of of the National Archives Museum the Cocktail event. The list of in Washington, DC, from March 6, participating establishments can be 2015, through January 10, 2016. viewed at: www.spiritedrepublic.org/ The National Archives is located on participating-bars the National Mall on Constitution “Like a good mixed drink, the Avenue at 9th Street, NW. National Archives Foundation is You can learn more at bringing top shelf bartender Derek spiritedrepublic.org and on social Brown to educate and entertain media via hashtag #SpiritedRepublic. audiences for our Spirited Republic
The Kentucky Derby … Time for a Fresh Mint Julep
operators in the United States. A chemical engineer and graduate with honors from the University Brian Bachley, Bar Manager and of Wisconsin, Madison, Becky has Craft Bartender worked at companies for The Occidental like Amoco, YDK Grill & Seafood has America, and CIBA, created a twist on specializing in the oh so traditional industrial processes Julep that is served and production with gusto on systems. Eventually Kentucky Derby Day. after her husband The Occidental’s brought the idea of twist on the Julep is opening a distillery Woodford Reserve to the table several bourbon mixed with years ago, Becky’s blood orange, fresh background has since mint and lemon played a major role in juice. The Blood taking her knowledge Orange Julep is and applying it to served in a tin cup something she loved over crushed ice photo courtesy of: WCR – making the finest and garnished with distilled spirits in an orange twist and Virginia. confectioner’s sugar. “It was such an The Kentucky Derby will take honor not only attend the awards place for the 141st time on Saturday, gala surrounded by some of the May 2. The greatest two minutes in most talented and respected women sports will be shown on two large in the food and beverage industry, screen televisions on the patio at but to receive the Golden Goblet Occidental. award honoring my work in the spirits industry. I’m just so humbled and grateful to be recognized for Catoctin Creek Distillery’s such a prestigious award!” said Ms. Becky Harris Wins WCR Harris.
‘Golden Goblet’
Becky Harris, co-owner and chief distiller at Catoctin Creek Distillery, received the Women Chefs & Restaurateurs (WCR) Golden Goblet Service Award at the 2015 “Women Who Inspire” Awards Gala hosted in New York City. The award recognizes excellence in the beverage profession and honors a woman whose making or serving of beer, wine, spirits, coffee or tea enhances the dining experience. Becky and husband and business partner Scott Harris launched Catoctin Creek Distillery – the first distillery to open in Loudoun County, Va. since before prohibition – in 2009. Becky Harris is one of less than a dozen female distiller-
10 n may 2015
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FoodService Monthly
FSM NEWS, cont. insecurity daily, while at the same time approximately 75 billion pounds of fresh food is wasted each year. These facts led Brett to make a life altering change. He believed that rescuing unused fresh food that would otherwise be sent to a landfill could play a major part in helping bring food security to those in need. In complete grassroots fashion, Brett decided to take the leap and created Nourish Now in May 2011, with a dedicated board of four members. For the first six month of Nourish Now, Brett recovered
food with his personal vehicle and immediately donated the food to families in need at lower income apartment complexes. Nourish Now caught a huge break from the generosity of Chef Susan Callahan and the Universities at Shady Grove
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where Nourish Now was able to store food which allowed for an increase of those served for just over one year. This time allowed Nourish Now to fundraise enough to be able to move into our own location. Nourish Now is able to do this through building strong relationships in our community with philanthropic food providers so we can redistribute their surplus food to those who need it most. Join Nourish Now for their 4th annual fundraising gala, “A Night in Vegas!” Attractions include Vegas style table games, silent auction, raffles, prizes, cocktails and amazing food. This year’s “A Night in Vegas!” event will be held at 4935 Bar & Kitchen in Bethesda on June 6 from 7 p.m. till 11 p.m. All proceeds benefit Nourish Now’s efforts to end food waste and hunger in Montgomery County, Maryland and beyond. Nourish Now Headquarters 1111 Taft Street Rockville, MD 20850 301-330-0222 info@nourishnow.org
Specialty Food Sales Top $100 Billion for First Time In 2014, sales of specialty food topped $100 billion for the first time, with retail and foodservice sales reaching a record $109 billion. These findings are from a new report from the Specialty Food Association produced in conjunction with research firms Mintel International and SPINS/ IRI. The report, The State of the Specialty Food Industry 2015, tracks U.S. sales of specialty food through supermarkets, natural food stores, specialty food retailers, and foodservice venues. “The time is now for specialty
food,” says Ron Tanner, vice president of philanthropy, government and industry relations for the Specialty Food Association. “Consumers are looking for new tastes, foods with fewer and cleaner ingredients, health attributes, and products that are made by companies with values they care about. All of these define specialty food.” Foodservice sales account for 22 percent of all specialty food dollars, reaching $24 billion in 2014. Foodservice is an increasingly important sector, with an impressive growth of 30.7 percent since 2012. Retailers interviewed for the report said “local” is the most important product claim today, and predict it will remain so in three years. Some 66 percent of those surveyed sell products with nonGMO claims. An eight-page overview of the report is featured in the spring issue of Specialty Food Magazine. Those highlights, plus a larger summary report with charts and data can be found at specialtyfood.com/ stateindustry2015
Clyde’s and Saval Foodservice Agree to Broadline Foodservice Distribution Saval Foodservice has recently been awarded distribution rights for grocery, frozen and perishable food products to the Clyde’s Restaurant Group. Saval Foodservice, the MidAtlantic’s largest locally based and family owned broadline distributor, has a long history with the Clyde’s Restaurant Group and is proud to announce the expansion of their services. Founded in 1932 and now owned and managed by its third generation, Saval is based in Elkridge, Md. Clyde’s Restaurant Group own and operate nine Clyde’s Restaurants in Virginia, Maryland and the District of Columbia. They also own and operate The Old Ebbitt Grill, The Hamilton, 1789 and The Tombs in Washington and The Tomato Palace in Columbia, Md.
FSM NEWS Continued on page 22
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12 n may 2015
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MODERN BUSINESS SOLUTIONS
Mission Statements, Culture and Core Values Are Critical to Restaurant Success
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employee’s responsibility hen you started to make that happen. your restaurant, Then, it clearly outlines you wrote out the first class experience a bold mission every customer can and statement and set specific should expect from the goals for your business. food on the table to the Your mission was —and service they will receive. still is — to build a The rest of your beloved restaurant that is a vital manual goes into policies, part of your community, by HENRY PERTMAN procedures, and hiring not to mention one requirements and contains known for great food and checklists for each of the job atmosphere. descriptions in your place, so that When you started hiring everyone knows exactly what to do, employees, you wrote up a great when to do it, and how to do it. employee manual. It starts off with a message to employees telling them To your delight, all of the thought, time, and effort you put into this that they are critical to the success manual has not only built confident, of your business and the manual capable employees, creating a strong illustrates your commitment to company culture, but it led right making everyone who works with you, or patronizes your restaurant, back to making your customers happy, thereby fulfilling said mission very happy and proud. statement. Further, your manual states that Alright, we might be making a the goal of the business is to make few assumptions here. Let me ask: sure that customers are happy do you actually have a manual? with everything in your restaurant If you do, do you know where it when they visit, and that it is every
is? When was the last time it was revised? Updated? Truth be told, when was the last time you held your staff (or your self) accountable to what it says?
about how you accomplished all of that! Otherwise, read on. The importance of that manual, the one that defines and provides a plan of execution for your
“The importance of that manual, the one that defines and provides a plan of execution for your core values, is also the basis for accomplishing your goals of happy employees and happier customers.’ This is where there may be a need for a, shall we say, re-alignment. First, you need to address the validity of the manual and the values it tries to reflect. Are those policies and procedures being adhered to? Do those values actually exist within the walls of your business? Defining, describing, refining, and then aligning those core values so that your dream restaurant would come true—that is why you wrote the manual in the first place, right? So what happened? If your answer is that you are now living that dream, call me. I really want to learn more
core values, is also the basis for accomplishing your goals of happy employees and happier customers. It should be the roadmap, the primer, the bible, if you will, that every employee reads over and over. What they read until they understand the messenger, buy into the message, and utilize it as the tool to which they refer on an everyday basis, until it is engrained. Only then does it play out as culture. Seat-of-your-pants management may have worked at some point in time, but it was a charade. Employees are happiest when they are treated respectfully, with consistency, and held to the high standards you expect. When the employees are happy to work in your restaurant, the customers will be happy. That joy defines your hospitality and your execution of excellence. And all of this is defined and aligned in your manual. Take to heart that the most successful and thriving of your competitors are working from the ground up. It is never too late to realign your core values with your mission. Let me know if I can help, and Happy Sunny Season, everyone. Henry Pertman is Director, Hospitality Consulting at CohnReznick. Located in the firm’s Baltimore, Md. office, Henry specializes in front- and back-of the-house management and training, business analytics, point-of-sale maximization, hospitality marketing, food and beverage controls, inventory management, customer service training, and kitchen flow. 410-7834900, henry.pertman@cohnreznick.com
FoodService Monthly
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may 2015 n 13
Poultry Report Finds More Consumers Agree Turkey Is a Healthier Protein Alternative
D
iners are increasingly looking for menu alternatives. According to Technomic’s 2015 Center of the Plate: Poultry Consumer Trend Report, 61 percent agree that turkey (vs. 59 percent for chicken) is healthier than beef or pork. In addition, more consumers prefer to order turkey-based substitutes such as turkey burgers and turkey bacon for breakfast, lunch and dinner, as these products tend to be more familiar to diners than chicken-based substitutes. Richie Jenkins, Senior Director of Marketing for Butterball Foodservice, says, “The new Technomic Poultry Report validated much of what we are seeing in foodservice. Interest in turkey usage throughout the menu continues to grow as patrons seek out healthier protein alternatives and chefs use products that consumers will love to order any time of day.”
Avian Influenza Avian influenza is a viral disease that can affect bird species throughout the world. The disease can vary from mild to severe, depending on the virus strain involved. The most severe strain is called highly pathogenic avian influenza (HPAI). High path flu is characterized by high, fast moving fatality rates (more than 75 percent) within infected flocks. Since December 2014, USDA has confirmed many cases of HPAI in both commercial and backyard flocks. There are currently no known or reported cases of High Path Avian Influenza in Maryland. The Centers for Disease Control and Prevention considers the risk to people from these HPAI H5 infections to be low. This strain is spread by wild migratory birds, but may also have other sources as well. Flock owners are urged to practice enhanced biosecurity to protect their flocks. If you have more than one sick bird or if several have died
suddenly, contact MDA Animal Health at: 410-841-5810. When HPAI is confirmed, the state works with USDA and other federal partners to execute a response plan. Existing USDA avian influenza response plans follow five basic steps: 1. Quarantine: Restrict movement of poultry and poultry-moving equipment into and out of the control area; 2. Eradicate: Humanely euthanize the affected flock(s);
afternoon and topic of conversation has remained consistent, with the proposed USDA and CDC vaccination rising to the top as the focal point of discussion across all platforms. We’ve also started to see coverage shift and transition into more of a business story, with headlines from large publications like Fortune proclaiming that “the bird flu outbreak is bad for food companies, but it’s not a public health crisis.” As we saw
3. Monitor region: Test wild and domestic birds in a broad area around the quarantine area; 4. Disinfect: Kill the virus in the affected flock locations; and 5. Test: Confirm that the poultry farm is AI virus-free. USDA also is working with its partners to actively look and test for the disease in commercial poultry operations, live bird markets and in migratory wild bird populations. source: Maryland Department of Agriculture, mda.maryland.gov
Social Media and Bad News … Who Is Watching? With the recent and continuing news about Avarian Influenza (AI) how does social media impact the commentary. The American Egg Board sends out regular reports tracking the numbers and the nature of the dialogue. From April 23, the American Egg Board reported: We have closely been monitoring the media coverage related to Avian Influenza (AI). Today’s email recaps today and yesterday’s media coverage. Going forward, you will receive twice weekly updates that recap mentions in the media. Overall, AI coverage has slightly decreased since yesterday
yesterday, media is continuing to reinforce that consumers have little to be concerned about in the way of risk to human health, stating that the development of a vaccination is simply a precautionary measure that is commonly taken when any potential threat to human health arises. USA Today also published a new article stating that government officials are hopeful the warmer weather will curb incidences of bird flu relatively soon. Social momentum is mirroring the traditional media decline, with only 3K+ new social media posts in the last 24 hours (vs. 53k+ total in the last month) and the majority of conversation is still stemming from Twitter. Conversation on social media remains neutral in tone and we’ve seen a slight uptick
in conversation about the USDA vaccine. Additionally, AEB has still not received any direct engagement about the outbreak on our owned channels. We will continue to keep an eye on the sentiment and update you if anything changes. source: AEB
14 n may 2015
Eggs … Genetically Modified, Yea or Nay
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or the question that pops up more and more these days, FSM checked with Kreider Dairy in Lancaster, Pa. for the answer to the question, “Are shell eggs a genetically modified organism (GMO) free food. Kreider reports that according to the USDA and the American Egg Board the following has science to verify its veracity:
GMO 1. According to the USDA, all shell eggs are GMO free food regardless of what kind of feed the birds eat. 2. Organic egg specifications require that organic birds must eat
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organic feed and this feed must not be GMO feed. This creates some confusion about eggs being GMO or not. Just because organic eggs are from birds that do not eat GMO feed is not what makes organic eggs non-GMO. All eggs (organic and non-organic) are all non-GMO food. And for good measure the next question is regarding the term Gluten Free:
Gluten Free 1. Eggs are naturally gluten free. 2. In addition, eggs are known for the great properties they possess to
help formulate gluten free foods. The American Egg Board goes on to say: Eggs in their natural state — in their shells — are not a genetically modified (GM), or bioengineered food. In fact, neither chickens nor eggs are genetically modified. While the large majority of corn and soybeans grown in the United States are genetically modified, and these are primary constituents of most animal feeds, none of the genetic materials pass through the hen to the egg. According to USDA, eggs are not a genetically modified (GM), or bioengineered food. This includes shell eggs and eggs used for processed egg products. Only traditional breeding techniques are used to raise laying hens in the United States; neither chickens nor eggs are modified by genetic engineering. [emphasis by FSM] Even when a laying hen eats genetically engineered feed, any products unique to genetic engineering are destroyed by the hen’s digestive process.
From the Foto Files From last month’s feature foto with Pavarotti to a tribute to our poultry issue ... that’s quite a distance. Here is the icon of poultry the late Frank Perdue with chef Jimmy Sneed ... at the National Restaurant Association Show when Jimmy was doing work for the National Turkey Federation and Mr. Perdue was playing a cameo as himself.
credit: American Egg Board
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16 n may 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
FOOD SMARTS
Salmonella, Time to Say Goodbye … For Real
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please, but no … this e all love chicken. is a must do; it is our Unfortunately, unfailing responsibility to chicken (poultry) our customers. is still the leading Salmonella serotype source of Salmonella. Enteridis infection is Although, Salmonella can the most commonly be found in many foods, contracted form of i.e. fruits, vegetables, Salmonella and is processed foods and eggs, predominately found on this bacteria is normally by Juliet Bodinetz eggs and poultry. The found in the intestines of symptoms as with most foodborne poultry and human beings … so in overly real terms, if we get sick from illness include: fever, abdominal cramps and diarrhea. Symptoms Salmonella, we were eating “poop.” usually start 12-72 hours after Chicken is the most popular ingestion and can last usually 4-7 meat bought in the United States days. According to the Center of with consumers projected to eat Disease Control overview in 2011, in 2015 almost 90 pounds of Salmonella is estimated to cause chicken. Human Avoidance Factor: more than 1.2 million illnesses and the best thing we can do is WASH 23,000 hospitalizations resulting OUR HANDS! Many times we are in about 450 deaths each year. infected and might not even realize The CDC reports that for every it. Wash your hands before and confirmed case of Salmonella, there after handling poultry; I would say
30 more cases not confirmed. How does Salmonella get onto eggs and poultry? It is transmitted through the feces of infected birds. The industrial method of raising poultry requires many birds in a small space. If you’ve ever wondered how our plants get contaminated with Salmonella, it’s through the process of irrigating a field with tainted animal water … thus contaminating the plants. Contamination can also occur in the plants with contaminated equipment, i.e. knives, cutting boards, workers’ hands, etc. A lot of my students are proud to tell me they rinse chicken before they cook it. They think this makes the chicken safer to eat. It doesn’t! In fact, one has to be extra careful – if you want to rinse your poultry before cooking as in all actuality, you are increasing the risk of cross contamination in your kitchen with the splash factor. Heat is what kills the bacteria Salmonella – so it is very important that poultry be cooked to the correct internal temperature of 165°F. Thermometers should be used to gauge the cooking temperature is reached. It is logical, that we follow all safe food practices to keep us safe from Salmonella, i.e. keep poultry cold, out of the Temperature Danger Zone (TDZ = 41°F -135°F), don’t cross contaminate, cook to proper temperature, wash our hands etc. These are all things we can do to keep ourselves safe from Salmonella – whether in a professional or home kitchen, but to think outside the box, “What could the industry do to eradicate Salmonella?” Initially, readdress industry raising of poultry here in the USA. Let’s give our poultry a salmonella vaccine. The UK has been using one and it has brought down the incidence of Salmonella poisoning remarkably by 96% since the 1990’s. There were 14,771 reported cases of salmonella poisoning in 1997 and by 2009, the UK cases of Salmonella poisoning
dropped down to 581 cases. That is a HUGE difference! Eggs bought in the UK are from vaccinated hens; which means eggs are purchased and stored at room temperature in the UK. The thinking behind room temperature storage is that if you put cold eggs at room temperature, condensation can develop on the egg and then Salmonella could enter through the porous shell through that moisture. According to the FDA, the vaccine only costs about 14 cents per hen. Here in the U.S. most eggs bought are from vaccinated hens as a result of a massive outbreak in 2010 with eggs. The problem is that the use of the Salmonella vaccine on hens is voluntary. So farmers raising poultry as meat are not required to incur the cost of vaccinations and most are not incurring this cost as Salmonella does not affect the growth of the birds nor harm them. In contrast, Salmonella is responsible for causing over a million sick people every year. Salmonella is the third leading cause of foodborne illness here in the USA according to the FDA and the leading cause of death by foodborne illness. The FDA should make the Salmonella vaccination mandatory to prevent human illness. If we make the use of the vaccination mandatory – we could follow the lead of the UK and bring down the risk of illness remarkably in hens as well as humans. There would be no need to give poultry antibiotics, so we don’t get antibiotic resistant strains of Salmonella. Juliet Bodinetz is executive director of Bilingual Hospitality Training Solutions and has over 25 years industry and training experience. Her team of instructors specialize in food safety, alcohol training and ServSafe training in English or Spanish and writing HACCP Plans in the Baltimore and Washington D.C. Metro Area. www.bilingualhospitality.com, juliet@bilingualhospitality. com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS
18 n may 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
FORK IN THE ROAD Germans, and the land looks very similar. Grapes, land, small villages, beautiful flowers, farmers.
Frank Ziegler: A Man for All Kitchens
F
unwavering commitment rank Ziegler is a to a dichotomy of man as fascinating excellence and basics is as he is passionate, nearly palpable. as dedicated as he is knowledgeable, and as What was your childhood skilled at transforming like? restaurants and dining My mom was born in experiences as he is Brittany in the northwest holding a conversation. of France … there is the Frank has performed BY GENEVIEVE Lefranc beautiful ocean and lots of with distinction in culinary seafood and fish, so a big circles worldwide for over part of my heart is in that. three decades, speaks My dad is the complete opposite, five languages and holds a Master he’s from Alsace on the French Certificate in Hospitality and eastern border, and even though Management from eCornell. I sat down with Frank at the Lord they are both French, they are two Baltimore Hotel, where he’s scored completely different cultures with his latest gig as executive chef different specialties, wine, breads, and overseer of food and beverage cheeses, and a different way to eat. operations (The French Kitchen, I grew up in Alsace. It touches LB Bakery, LB Tavern, banquets Germany and on the southeast and room service). His tall stature Switzerland as well. I was born and raised in the middle between both matches the enormous pride with countries. If you drive 15 minutes which he discusses his impressive you’re in Germany. The culture journey cooking and creating and influence is very much like the through nine countries, and his I strongly advise that you visit foodservicemonthly.com to read the “rest of the story.” Edited for space here, learn about Frank’s French military experience … more of his Asian chef experience and just simply more of what makes Frank Ziegler a compelling “man for all kitchens.” Michael Birchenall
From where did you get your creative talent? My father is a professional graphic artist, and I have, how you say, his hand. Since I was a young child I always drew a lot and enjoyed it, and I worked in the church helping the priest. I started drawing large portraits of Christ and gave them to different organizations. My choice was to become a chef because I truly love food, and I am very passionate person. I guess because I’m a little bit like an artist like my dad, and being a chef is very much being an artist: you have to be creative, with your hands, with your mind, with your senses. If you have all these senses, then the experience is the best experience you can have. How did you get your start in the culinary world? I started my apprenticeship when I was 14 years old at Restaurant Caveau d’Eguisheim alongside one Michelin Star Chef Pascal Schubnel. I started with pastry first. When you are an apprentice in a kitchen you’re automatically involved with dessert, and all the basics like cutting salad, cutting veggies, starting on the cold side. I was responsible for basic things like chocolate mousse, perfectly cut fruit, cutting salad correctly without bruising the leaves and without a knife, make a dressing, those kinds of things. My apprenticeship was tough because it was old school, but the master chef was very super talented. He never opened a cookbook in front of me. He introduced me to all the good things in the kitchen, like sauces and salads, cooking a piece of beef correctly, adding sea salt, using natural, unprocessed foods. All of that has followed me throughout my career. I learned a ton but everything I learned from Mr. Schubnel was always perfect, it was never burned and never spoiled. He passed on his knowledge to me, and even though my apprenticeship was very
tough I am thankful to get have his knowledge that follows me in my life, and that I pass on to others. After my apprenticeship I graduated and was selected to join the three Michelin star restaurant, Auberge de l’Ill, with master chef Paul and Marc Haeberlin, the three Michelin star restaurant that has kept his three stars since 1967. Tell us about your journey to Paris and abroad. I went to Paris to work with celebrity chef Ghislaine Arabian at the three Michelin Star restaurant Pavillon Ledoyen. Coming from a small town, when I was younger I always hated the big city and vowed I would never go there to live. I want to stay in the village. But in fact, when I arrived in Paris, I started to really see that everything that I wanted was there, the cinema, so many great restaurants. When I was in Paris the food quality was very high and I learned a lot over there. But in my head I was already thinking about going somewhere to learn more, a new language, see new people, see new cooking techniques. I started to look to come to America. I called New York and I spoke to who I did not know was Eric Ripert. I said, “Hi I’m in Paris and I’d like to go to America, how do I do that?” And they told me you have to have a sponsorship. Afterwards, I was reading the news in my state and I found a very small ad looking for a sous chef in Miami. They had a French chef and I was very lucky they preselected me over about 20-30 people. Two or three months later I flew to Miami, and that’s where, in 1995, my journey in America began. You’ve worked in the catering business and for numerous five-star hotels and resorts in Miami. Tell us what that was like. I started in the catering business, and the network of chefs is very small. We all talk to each other. There was another French chef who contacted me in Miami who was working with high profile clients, and he asked if I could help him. I didn’t know who
FoodService Monthly the client was, but we ended up cooking for Sylvester Stallone. And then his neighbor was Madonna, so we cooked for her, Gloria Estefan, Julio Iglesias and his son, and many others. It was very special. You worked in Asia at Wynn Macau, at lebua Hotels & Resorts in Bangkok and New Delhi, and at Pullman Hotel in Jakarta, Indonesia. Tell us about that. I was really enticed by the exotic flavors and spices of Asia and India. Going to Asia, Bangkok, Indonesia, it was very fascinating what I found out. Every time I went I met people and found out a lot of fascinating things about food or a new product I had never seen before. You’ve garnered a reputation for taking your intense passion and expertise, and transforming hotels and restaurants. How does that translate? I believe it takes about a year to transform a hotel to a very high level. It takes a lot of dedication; you have to be passionate, and very focused on the direction. You have to understand the concept, the culture, the surroundings, and the people working with you. I’ve only been here six weeks and I’ve already changed a lot of things. Since I’m here I’ve already found a lot of vendors, and then now that the sun is back I will be able to visit a lot of farmers. I am a passionate chef, but my specialty is that I have a clear understanding of the job scope. As I said my focus is quality first. Being affordable is important too; not exaggerating the prices so everyone can enjoy and taste. I am very happy here. A lot of people ask me why I am in Baltimore, and I say well, I am turning this property upside down and around 360 degrees. I’m very excited about it. And basically the last three properties I was at, I did that. I take a place and maximize the quality of the food and the satisfaction of the customers, and that’s what keeps me happy. What’s the biggest difference between being a chef at a fine dining restaurant and a chef at a hotel? Huge difference. If you work in a Michelin star restaurant that has,
may 2015 n 19
The Newsmagazine Foodservice Professionals Rely On let’s say 100 seats, and in the kitchen there could be 68 cooks. It requires intense labor and is very expensive. The selection of products are easier to find and get in a hotel because you’re talking about volume, so vendors are more interested in traveling to come and meet me to sell their product. The hotel is very much a machine, because it never closes. You can leave one day and move on to another place or property, but the hotel remains open and never stops. I believe what brings the customer, the guest, to a hotel, is the overall experience. It’s the room, the Wi-Fi, the food, the service. As my mother always used to say, it takes two to tango. Without the service you’re nothing, and without the chef you’re nothing. You need to have both to make the ultimate experience. What do you consider a key to your success? Food is very complex, and you have to adapt yourself. I would have to say one of the winning points for a chef in his life is if he is flexible. I have had the chance to work in many countries and to adapt myself. If you are not willing to adapt yourself, you will fail. What is your philosophy as a chef? Knowledge and passion. The quality of the food is number one, and I feel really strong about that. Origin of the food is number two. After that everything comes together. Also, you have to go with the season; it doesn’t make sense to buy things that are not seasonal. One, for the price, and two for the health benefits. My thinking when I cook is about the origin of the food. I lost my mom seven years ago to cancer. Even though I keep my strong standards of basics, the food still tastes good and looks good, but after my mom passed away I decided to read a lot of books and go online and I did a lot of searching. I was working with a chef I hired from New York who was South American, and he gave me a lot of knowledge about certain foods you only find in South America, because of the altitude and weather
conditions, they only grow there and they have a lot of health benefits. For example the Acai berry grows in a tree in Brazil, and the juice is very healthy. When I was working in Jakarta I saw my sous chef pressing fresh coconuts. When I asked her what she was doing, she said she was making coconut oil for her grandmother, because it helps with Alzheimer’s. I feel very excited about things like that. I will say that I believe my passion and education will allow me to cross any bridge anywhere. Nothing is going to stop me, because of my experience and my worldwide knowledge, working in good times and in bad times. You can cook some great food with just basic products. The basic will always come back to you, no matter where you are or what you do, the basics need to be there, and you must understand them and practice them.
She’s taught me a lot of things I didn’t know about food and the body, and how food is attached to medicine. She’s a great complement to my knowledge.
Your wife is an American dietician. Does her expertise influence your cooking at all?
GENEVIEVE LEFRANC is a writer based in Baltimore. Contact: genevieve. lefranc@gmail.com or www.genevievelefranc. wix.com/gmlportfolio
What’s a future goal of yours? One of my goals in my near future is to create menus with only superfood ingredients. What is the most essential item in your kitchen? My Vitamix Vita-Prep 3 and juicer. If you weren’t a chef or in the restaurant industry, what would you be? A doctor. What is something you know now that you wish you knew when you were starting out? Be patient. And understanding. When I was young I wasn’t and I didn’t try to understand, and time passes too quickly.
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20 n APRIL 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
B BOB BROWN SAYS ...
The ‘By the Way’ Technique: The Art of the Soft Sell
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o guest likes being pushed or manipulated. Use the “By the Way Technique.” It’s soft, casual, charming, fun, and easy to use. It’s your ace in your pocket. Why? It offers guidance in a personal, yet professional, manner. And it helps you perfect
the principles all great salespersons use, whether selling 747s, beach towels, or calamari.
Upgrade without being pushy. BY BOB BROWN
Gently offer higherquality items. When a guest orders a vodka
Fork in the road
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“Remember to adapt the volume, tone, and pace of your voice. Be theatrical. Have fun.”
tonic, say, “By the way, we offer a great selection of vodkas that includes Grey Goose, Ketel One, Belvedere, and Absolut.” Avoid the manipulative, “Will that be Grey Goose or Ketel One?” And stay away from, “Do you have a preference?” It’s another, “I’m trying to up-sell you” turnoff.
left is our wood-fired pizza oven. I recommend a Margherita Pizza for the table to start.” Open guests’ eyes to a signature appetizer on the next table, your bar star shaking up a Mojito, or the best entrée on the menu.
Answer objections with a positive alternative.
Six guests order six well-done New York strips. You walk away and slyly turn around as if something slipped your mind and say, “By the way, since your steaks will take a little while, I recommend sharing the calamari and ravioli.” Guests respond, “Sure.” Remember to adapt the volume, tone, and pace of your voice. Be theatrical. Have fun.
Guest says, “I hate Chardonnays. They’re too dry.” Will you think to yourself, “Gee, I’m sorry I bought it up?” No! You say, “By the way, we offer an excellent semi-dry Chateau St. Michelle Riesling with flavors of apple, honey, and lime. I’d be happy to bring you a complimentary taste.” An objection is an expression of an interest to buy.
Accessorize. Offer additional items that complement. A guest orders a peanut butter mousse pie. You say, “By the way, a snifter of Gran Marnier and an Illy Cappuccino would go perfectly with that.” Guests love to be sold to when it enhances their experience.
Explain benefits. You’re waiting on a guest who’s in a hurry and it’s freezing outside. You say, “By the way, I recommend our Okra Gumbo. It’s soothing and warming and I can have it out in two minutes.” Whether guests are tired, cold, hot, or hungry, tune in with a by the way benefit meal plan.
Direct attention. You say, “By the way, on your
Add dramatic effect.
Endorse. “By the way, I’ve been working at Paolo’s for three years, and guests are blown away by our Shell Bowl with steamed mussels, clams, and shrimp over saffron linguini.” Guests like to know what others like. The By the Way is your secret weapon—guaranteed to put you in the winner’s circle with its artful, caring, and prosperous approach. Bob Brown, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Red Lobster and works internationally with the prestigious hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and Hospitality Television and is author of bestselling The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success. ©Bob Brown Service Solutions 2014. Contact Bob for the new DVD “The 8 Keys of Dining Sales Success,” 703-726-9020.
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FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
FSM NEWS, cont. NRA Reports RPI Remained Positive in February Despite dampened sales and customer traffic levels as a result of extreme weather in parts of the country, the National Restaurant Association’s Restaurant Performance Index (RPI) held relatively steady in February. The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 102.6 in February, down slightly from a level of 102.7 in January. In addition, February marked the 24th consecutive month in which the RPI stood above 100, which signifies expansion in the index of key industry indicators. “With same-store sales and customer traffic levels being impacted by challenging weather conditions in parts of the country, the Current Situation component of the RPI declined in February,” said Hudson Riehle, senior vice president of the Research and Knowledge
Group for the Association. “However, this was offset by a solid improvement in the Expectations component of the index, as restaurant operators are increasingly optimistic about business conditions in the months ahead. As a result, the overall RPI held relatively steady in February.” Although sales were dampened somewhat by extreme weather conditions in parts of the country, a majority of restaurant operators reported higher same-store sales for the 12th consecutive month in February. Sixty percent of restaurant operators reported a same-store sales gain between February 2014 and February 2015, down from 70 percent who reported higher sales in January. Twenty-four percent of operators reported a same-store sales decline in February, up from 17 percent in January. Restaurant operators are also
generally optimistic about the direction of the overall economy. Thirty-seven percent of restaurant operators said they expect economic conditions to improve in six months, up slightly from 35 percent last month. Eleven percent expect economic conditions to worsen in six months, while the remaining 52 percent expect economic conditions in six months to be about the same as they are now. The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor and capital expenditures.
Tasty bytes at foodservicemonthly.com
22 n may 2015
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24 n may 2015
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
THE LATEST DISH
If at First You Succeed, Do It One More Time
B
oston-based Michael Quick Hits Schlow of Tico District Taco will plans to open open a brick-and-mortar The Riggsby, an restaurant in Rosslyn American restaurant (where they started with with European influences, a food truck) at 1500 in the Carlyle Hotel just Wilson Blvd. It will be off Dupont Circle at 1731 their seventh location … New Hampshire Ave, A new fast casual Indian NW. Philippe Reininger, by Linda Roth food concept and its sister most recently executive full-service restaurant, chef at J&G Steakhouse, American Tandoor, are slated to will oversee the kitchen. Daniel open in Tysons Corner Center this Lobsenz, most recently at Roofers September. VSAG, of Founding Union, will be general manager. Farmers and its affiliate restaurants, The artwork and décor is by are working with the originators Michael’s artist wife, Adrienne. It will seat 40 in the bar and 75 in the of this concept, based in Asia … Illinois-based Cooper’s Hawk dining room. A summer opening is Winery and Restaurant plans to planned. open a large restaurant at the former Reston Town Center (now called Asheville, NC-based Tupelo RTC West) as well as in Ashburn’s Honey Café, featuring modern Belmont Chase shopping center, Southern food, plans to open entering the Loudoun County in Arlington’s Courthouse ‘hood market. The RTC West restaurant, at 2000 Wilson Blvd where Dr. with an outdoor patio as well its Dremo’s used to be, in early June. signature tasting room and a barrelThis is its first Virginia location, aging Private Dining Room (PDR), with Virginia Beach not far behind. is slated to open in 2017. Cooper’s They have 10 locations throughout Hawk serves wines it makes with the South. grapes purchased from the West Coast. They have 19 locations throughout the U.S.
Philadelphia-based Public House Investments plans to open Pennsylvania 6, a 265-seat contemporary American restaurant, across from McPherson Square at 1350 I St NW. The regional American menu is created by culinary director Brian Cooke. Equal time and attention is paid to its cocktail program. As each drink will have its own history and origin. The company also operates City Tap House in Penn Quarter. Managing partner Chris Coco is collaborating with local designer Maggie O’Neill to create a modern day supper club and bistro, with three PDRs, that can accommodate up to 100 seated guests.
Chef Update Brad Race will be executive chef at Claudia’s Steakhouse in the Investment Building at 1501 K St NW. He had been executive chef at Bearnaise … Tom Meyer is the chef at Robert Wiedmaier’s Villain & Saint in downtown Bethesda. This is the Tom Meyer from Palladin’s Pesce restaurant in Dupont Circle, not THE Tom Meyer, president of Clyde’s Restaurant Group. But it does offer live music, like The Hamilton.
Openings Update Claudia Rivas’ Claudia’s Steakhouse is slated to open in late spring … Tadich Grill at 10th & Pennsylvania Ave NW is now slated to open in early summer … Naples Ristorante e Pizzeria e Bar will open in early May in Westfield Montgomery. Levante’s on 19th Street at Dupont Circle will re-open as Ankara, a Turkish restaurant and bar run by the Aslanturk family. The restaurant seats 120 and nearly that many on the outdoor patio. The cuisine will reflect
The Latest Dish at foodservicemonthly.com
foodservicemonthly
TM
Turkey’s Persian and Mediterranean influences. Chef Jorge Chicas has strong Mediterranean creds as he did kitchen time at Jose Andres’ Zaytinya in DC and Bazaar in Los Angeles. A May opening is planned.
Just Opened Brio Tuscan Grille opened in the Fair Oaks Mall in Fairfax. It’s the third one in the metro area as Columbus, Ohio-based Bravo|Brio Restaurant Group, opened the first in Tysons Corner Center and the second in N. Bethesda. The restaurant seats 190 inside and 70 on the terrace … Dolcezza opened in CityCenter DC, joining RareSweets in Palmer Alley. The 1,200-square-foot space seats 20 people at a communal table and standing bar. They have a nitrogen coffee program to create smooth, creamy iced coffee using the same high-pressure nitrogen used in the beer and beverage industry ... Redskins wide receiver Pierre Garçon and partner Fouad Qreitem of Paisano’s Pizza, opened their second QSR – SpinFire Pizza in Rosslyn at 1501 Wilson Blvd ... Bonchon recently opened its first DC location at the Capitol Riverfront near Nats Park serving Korean crispy fried chicken. ALL SET Restaurant & Bar opened in downtown Silver Spring’s Montgomery Center offering a modern take on Mid-Atlantic and Northeastern cuisine. Owners are industry veterans Jennifer Meltzer (FoH) and Edward Reavis (BoH) formerly of District Commons/ Burger Tap & Shake. They are “good to go.” Really. Linda Roth is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 703-417-2700 or linda@lindarothpr.com or visit her website at www.lindarothpr.com
26 n may 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
WHINING ’N DINING
Mandela Family Visits Baltimore … with Their Wines to Share
I
recently had the Maryland Craft Beer opportunity to meet Festival on Saturday, Tukwini Mandela May 30 from 1 - 6 p.m. (granddaughter at Carroll Creek Park in of Rolihlahla Nelson downtown Frederick (44 Mandela), the marketing South Market St.). The director for House of event will include beer Mandela (HOM), a tastings from 30 breweries business that she runs with from across the state her mother Dr. Makaziwe pouring over 150 unique by RANDI ROM Mandela. The House of local craft beers as well Mandela commemorates as live music, lots of tasty the life and spirit of a great African treats and an eclectic display of soul and pays homage not only to Frederick art. The one-day festival their father and grandfather but will feature several food vendors honors their ancestors as well. including: Kooper’s Chowhound, The Bee is the family’s totem Smoking Swine BBQ, Fat symbol and represents the House of Frankie’s Pizza, JB Seafood, Mandela. It is the literal translation Norton’s Italian Ice, Parfections of his name Rolihlahla; colloquially and Thunder Ridge Kettle Corn. meaning, “One who is brave enough There are 40+ licensed breweries in to challenge the status quo.” The Maryland. MarylandBeer.org wings represent the many branches of the family as well as courage, Bit ‘o History compassion and a concern for The brewing industry in Maryland others. dates back to the American colonial Here’s an interesting bee fact: period, when the first brewing When Nelson Mandela went to his company in the colony opened in ancestral home after his release from the mid-1600s. With a rich brewing prison; he was followed by a swarm history of over 300 years, BAM is of bees all the way from the airport committed to continuing the proud to his home. This symbolized good tradition of crafting world-class beer tidings and blessings from his in the Old Line State. Maryland craft ancestors as they were welcoming breweries continue to grow and him home. For information on the support local communities, from wines, go to HouseofMandela.com small business owners to the family farm. MDCraftBeerFestival.com The Brewers Association of Maryland (BAM) presents the
Mom’s Day Is your Mom adventurous? How about a ride aboard the exciting Seadog speedboat, a 50-minute sightseeing and speedboat cruise. Or if Mom’s a lil more laid back – a cruise brunch, lunch, afternoon or dinner cruise on A Spirit Cruise at the Inner Harbor. SeadogCruises. com Serene Mom? Grab a seat on the patio overlooking the Potomac at Sykesville’s converted 1800’s train station – Baldwin’s Station. Picture it – a soft breeze blowing, the water ripples, the train and Executive Chef Dustin Heflin’s outstanding dishes. MY Mom loves his crab cakes! BaldwinsStation.com. Looking to go a bit more elegant? How about excellent, gourmet Italian Cuisine for brunch at Da Mimmo’s in Little Italy? Da Mimmo presents original family recipes handed down through the generations. DaMimmo.com Straight up fun? Go to the Mutiny Pirate Bar and Island Grille at 1653 Marley Ave in Glen Burnie. It’s the best brunch on the seven seas ... or Glen Burnie! Start with their new, soon to be famous Bloody Mary, build it yourself bar. They will open at 10 a.m., an hour earlier than normal opening time. MutinyPirateBar.com Chillax Mom? Wine drinkin’ Mom? The Iron Bridge Wine
Company is offering brunch specials from 10 a.m. – 3 p.m. and then Mother’s Day dinner specials till 8 p.m. Voted one of the ten best wine bars in the country according to USA TODAY. IronBridgeWines.com Sophisticated Mom? The French Kitchen at the Lord Baltimore Hotel - 20 W. Baltimore Street in the heart of downtown Baltimore. Located at the top of the lobby’s grand staircase in the historic mirrored Versailles Room, this elegant restaurant focuses on market-driven interpretations of classic French bistro fare with Chef Frank Ziegler. LordBaltimoreHotel. com Does Mom have everything? How about a gift that helps others-in her name? Some of my faves: Moveable Feast delivers healthy food for home bound patients fighting AIDS, cancer and other life threatening diseases. MFeast.org The Red Devils provides services that improve the quality of life for families fighting breast cancer. The-Red-Devils.org The Buddy Foundation of Maryland provides life-saving medical care for man’s best friend. TBFMD.org 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.
Reach restaurateurs. Advertise with us! Contact Lisa Silber at 703.471.7339
foodservicemonthly
FoodService Monthly
may 2015 n 27
The Newsmagazine Foodservice Professionals Rely On
Balti-MORE
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Robert Wiedmaier’s Mussel Bar & Grill Opens in Baltimore by Dara Bunjon Robert Wiedmaier’s third rendition of his Mussel Bar & Grille is now open in Baltimore’s vibrant Harbor East neighborhood. Corporate chef and partner Brian McBride lifts the lid off the Thai mussels, steam and all, tableside. True to Wiedmaier’s youthful memories of old world Belgian roadhouses, there are plenty of craft beers on tap and bottled –
try their exclusive BRABO Pils and private label Antigoon. Dara Bunjon: Dara Does It – Creative Solutions for the Food Industry offers a myriad of services: public relations, social media training and administration, freelance writing, marketing and more. Contact Dara Bunjon at 410-486-0339, info@dara-doesit.com or visit www.dara-does-it.com, Twitter and Instagram: @daracooks Listen to her Dining Dish radio program on Baltimore Internet Radio.
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28 n may 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
SPECIAL REPORT:
The General Contractor and the Architect: A Conversation Osman Yazgan interviews Dario Davies, FORMDesign principal, in a two-part series that helps define the role of the architect with the general contractor and the restaurateur.
PART ONE
BY osman yazgan, president Itek construction
Osman Yazgan: Why did you decide to become an architect again since you were a general contractor who built restaurants? Dario Davies: I never really stopped being an architect, so we picked up construction and become a more of a design build firm whose primary focus was construction.
We wrapped the architecture into our model to better serve our clients. We found that if we did the design and construction, especially with restaurants, the process worked better and there were fewer change orders and our clients were happier. Osman: Can you specify which clients you worked for?
Dario: We designed and built for Popeyes, Noodles and Company, Teavana, Cold Stone Creamery, Cinnabon, and did a lot of custom restaurants like Chima Brazilian Steakhouse, Bangkok Joe’s, The Brixton, Current Lounge, Heist DC, Josephine’s DC, Remodel Eighteenth Street Lounge DC.
“Probably the biggest problem I have with new restaurant owners is that their budget is never adequate for what they want to do.” Dario Davies Osman: What is your design philosophy? Dario: When it comes to restaurants it is really a dichotomy in that you have two diametrically opposed spaces. You have a dining room which has to be very unique and customized to cater to the ambiance of the dining experience and then you have the kitchen which is more like a factory. What is overlaying both of those is a commitment to quality. In one aspect it is commitment to more engineering precision and the other one is more quality of atmosphere and ambiance. Osman: What sets your firm apart from other architects with similar experience? Dario: The feedback we get from many General Contractors is that they find our drawings are much more detailed and complete than what they get from other architectural firms. I think that is because we have been a General Contractor and have that experience. We know what needs to get on the drawings to find the total scope of the project. Osman: What challenges to do see when you design a new restaurant with an existing old shell? Dario: The biggest challenge is usually something that should be there is not there at all. You can go into a shell that had another use like a retail store or residential townhome. In downtown DC, you are always going to find that the utilities are not adequate to serve what is needed for a restaurant. You’ve got to have venting and
in DC, if you don’t vent through the roof and vent through the alley, you have to have a scrubber which is very expensive. Utilities becomes a problem. You must have an adequate water line, adequate power, gas. Those are elements that before you start a design you must determine the adequacy and that is always a big challenge. Osman: What do you expect restaurant owners to provide? Dario: A prospective restaurant owner has a vision, so we try to extract from that vision enough so we too can understand where they are coming from. If they have been in the restaurant business, they have a pretty good idea how they want their kitchen organized. Osman: How about new owners how don’t have any restaurant experience? Dario: For the new owners that don’t have any experience at all, then we act more as a mentor and guide them through the process. I expect them to be more flexible and more realistic about their budget. Probably the biggest problem I have with new restaurant owners is that their budget is never adequate for what they want to do. Osman: What criteria will be used to establish priorities to make design decisions? Dario: Probably the number one criteria is budget. I have designed restaurants that cost $1,000 a sq.ft. and designed restaurant that have had a budget of $175 sq.ft. Budget is a major factor of what can be done and what cannot be done.
internationalgourMetFoods
FoodService Monthly
may 2015 n 29
The Newsmagazine Foodservice Professionals Rely On
Savitar’s Giulia Cecchini shows off her world of Italian truffles
Christine Di Benigno, Director of Problem Solving
Aaron Fuchs, Wagshal’s Imports seasons the Iberico pork before grilling
Jorge Martinez and Emily Buckley show off the La Pasta line from Silver Spring
Soraya and Sara Abtahi check out new items at the show for their Cafe Renaissance.
Bart Farrell and Brian Stickel from Clyde’s with Tina Paolantonio
Maurizio Di Benigno, president IGF, and Lorenzo Morelli
International Gourmet Foods Hold DC Metro Showcase With specialty food sales topping $100 billion national for the first time and foodservice sales showing a sharp increase, International Gourmet Foods is positioned to show even stronger growth. Maurizio Di Benigno, president of IGF, said, “When I started the business 28 years ago I never envisioned working with such talented and passionate vendors, employees and customers. Together we have all helped to change the landscape of the food industry.” The show, held at the Waterford in Springfield, showcased a multitude of flavors, textures and variety. Truly old
world and new world … local, national and international … a show that had you stopping at every table.
30 n may 2015
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Taste of
The Newsmagazine Foodservice Professionals Rely On
photos: Lisa Silber
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FoodService Monthly
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
may 2015 n 31
H&M WAGNER OCEAN CITY, MARYLAND
SURF THE SAVINGS
photos: Courtesy of H&M Wagner
Sales team member Tim Wilson with chain account Cameron’s Seafood
Great plate presentations from Frank Salefski at Holly Poultry
Advantage Waypoint poses before the customers hit the floor.
Show floor was packed with customers all day.
National Checking Jerry Melnick; Wagner Sales Team member Spero Morekas
Wagner Crew prepares registration for the crowd: Brittany, Taylor, Megan, Amanda, Mindy, Justin
32 n may 2015
The Newsmagazine Foodservice Professionals Rely On
Rammy Nomination Party
FoodService Monthly
Ram GALA cambridge, maryland
The Coastal Sunbelt Team represented at the Gala
Melanie Owens, Justin Wayson, Encore Construction
The Hamilton
The Employee of the Year Nominees
Say hello to Glory Days Grill
Great to see our friends from Ocean City
David Moran and Kathy Hollinger with the Associate Member nominees
Raymond Tompkins gets into the Havana Nights styling.
FoodService Monthly
may 2015 n 33
The Newsmagazine Foodservice Professionals Rely On
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ADVERTISER INDEX Acme Paper & Supply....................................... 6 Alto Hartley.................................................... 20 Barter Systems Inc........................................ 33 Bilingual Hospitality Training Solutions............. 33 BME.............................................................. 19 Chesapeake Insurance................................... 21 Crab Cake Secret............................................. 5 Dempsey Linen................................................ 3 DePalo & Sons.............................................. 11 FoodPRO................................................. 33, 35
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34 n may 2015
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 All Purpose Michael Friedman, Michael O’Malley, and Sebastian Zutan 202-525-3021 250 9th St NW Washington DC 20001 A new eatery called All Purpose will be opening in Washington. The menu will serve pizza, pasta, a selection of bruschetta, Roman and Italian-American antipasti, and charcuterie with ABC. Philos Meze and Wine Bar Richard 202-780-6678 richard@philosdc.com www.philosdc.com 401 Massachusetts Ave NW Washington DC 20001 Signage is up for a new eatery called Philos Meze and Wine Bar in Washington. The new eatery is expected to open by late spring 2015. The menu will serve Mediterranean small plates, wines and spirits. Contact number listed 202-780-6678 is for this location. The best way to reach Richard, the owner is via email at richard@ philosdc.com.
The Newsmagazine Foodservice Professionals Rely On Washington. Due South will have outdoor seating, as well as views of the surrounding Yards Park through its dining room’s floor-to-ceiling glass. The menu will serve traditional southern fare with full ABC. Contact number listed 202-6602165 is for the corporate office of Georgetown Events. Bayou Bakery David Guas 703-243-2410 921 Pennsylvania Ave SE Washington DC 20003 An employee at Bayou Bakery confirmed the owner would be opening a second location this spring located in Washington. The menu will serve baked goods such as beignets and pralines, soups and sandwiches, homemade soft-serve ice cream and the shaved ice dessert known as snowballs. Contact number listed 703-243-2410 is for David Gaus. Greenberry’s Coffee Co. Wesley Ford 703-402-2822 www.greenberrys.com 1805 E St NW Washington DC 20240 Greenberry’s Coffee Co will soon open a new location in Washington. The menu will serve coffee, tea and snacks. Contact number listed 703-402-2822 is for this location. Shawarma Shack Antar Abouzaki 804-261-4802 933 W Grace St Richmond VA 23220 A new restaurant called Shawarma Shack is coming to Richmond. The restaurant, which is expected to open in Spring 2015, will serve Lebanese cuisine featuring many vegetarian items. In addition, the 4,150 sq.ft. space will serve in a casual setting. Contact number 804-261-4802 is for the Dairy Queen on Parham Road in Richmond which shares the same owner.
Shoryuken Ramen Sarah Choi 904-881-5831 sarah@sarahchoi.rocks www.shoryukenramen.com 900 W Franklin Richmond VA 23220 A pop-up ramen concept will be opening its first brick and Sushi2Go mortar location in Richmond. The restaurant will serve a variety of ramen flavors and styles and will also feature a Fairfax Drive and N. Stuart Street Arlington VA 22203 full bar. Contact number 904-881-5831 is for Sarah Choi, A new restaurant called Sushi 2 Go is coming to Arlington. Co-Owner. The restaurant, which is still in the build out stage, is slated to open Summer 2015. Jus’ Fish Marion Hawk ZzaaM! 804-447-6021 Derek Cha 1000 N 25th St Richmond VA 23223 434-284-8980 A new restaurant called Jus’ Fish will be opening in 3300 W Cary St Richmond VA 23221 Richmond. The restaurant will sell one thing and one thing A new location of Zzaam! Fresh Korean is coming to only: fish sandwiches. In addition, the restaurant will serve Richmond. The restaurant, which is expected to open in a rotational menu of side dishes. June 2015, will be 2,400 sq.ft. and will feature a menu of Korean cuisine and fusion such as Korean tacos. Contact Food Plenty number 434-284-8980, is for the original Zzaam location Randy and Mary Marriner in Charlottesville, Virginia. 410-750-1880 To Be Announced Columbia MD 21044 Karam Paris Café An employee at Victoria Gastro Pub in Howard County Deborah Moody confirmed the owners would be opening a new eatery 804-750-1036 called Food Plenty. The new eatery will be located in a 8906 W Broad St Richmond VA 23294 to-be-announced space in Columbia. The menu will offer A new upscale cafe called Karam Paris Caffe is coming farm-to-table comfort food. Contact number listed 410to Richmond. The 1,300 sq.ft. space will be French and 750-1880 is for Randy and Mary Marriner, the owners at Japanese-inspired and is expected to open in either May Victoria Gastro Pub. or June 2015. The menu will feature bread, pastries, sandwiches and coffee influenced by French culture. Contact Crush and Crab number 804-750-1036 is for Karam Man salon, which John Cookro shares the same owner. 525 S Main St Berlin MD 21811 Signage is up for a new eatery called Crush and Crab Due South located in the space that once housed Boomer’s Bo Blair Restaurant in Berlin. Crush and Crab will offer a breakfast, 202-660-2165 lunch and dinner menu and it will feature blue crabs and www.georgetownevents.com the locally popular orange crush cocktail. The owner is 301 Water St SE Washington DC 20003 hoping to open in by early June 2015. A new eatery called Due South will occupy a 3,366 sq.ft. Restaurant space at the northwest corner of The Lumber Shed in
Mark Fedorchak 703-465-9360 205 Park Ave Falls Church VA 22046 The restaurant, which has yet to announce its concept, is being opened by the same group who owns the Liberty Tavern in Arlington. The restaurant, which is slated to open toward the end of 2015, has a contact number 703-4659360 which is for the Liberty Tavern. Osteria da Nino Cucina Italiana & Bar Nino Pino 2900 S Quincy St Arlington VA 22206 Osteria da Nino Cucina Italiana is a new restaurant coming to Arlington. As its name suggests, the restaurant will feature a menu of Italian cuisine and will also feature full ABC. Miso Café Arnold Lee 703-256-5737 33-E Maryland Ave Rockville MD 20850 Arnold Lee plans to open his second Miso Cafe summer 2015 in Rockville. The new restaurant will be 2,200 sq.ft. and features menu items like signature Korean side dishes, teriyaki and katsu lightly breaded and fried pork, chicken, flounder or beef. Contact phone number 703256-5737 is for the original location in Annandale, Va. Samovar Solijon Nasimov and Ika Nasimova 301-998-8294 201 N Washington St Rockville MD 20850 Solijon Nasimov and Ika Nasimova plan to open Samovar July 2015 in Rockville. The restaurant will be 3,300 sq.ft. and will feature Russian cuisine with Eastern European and Central Asian influence. Contact phone number 301998-8294 is for the Rockville Town Center, who verified that Samovar will be opening. Grand Cru John C. (J.C.) Unitas III 410-464-1944 www.grand-cru-baltimore.blogspot.com 527 E Belvedere Ave Baltimore MD 21212 John C. (J.C.) Unitas III has recently purchased Grand Cru in Baltimore. Grand Cru is a wine bar and shop that serves a variety of small plate menu items. Contact phone number 410-464-1944 is for the restaurant. Rolls By U 703-528-1500 1713 Wilson Blvd Arlington VA 22209 A new restaurant called Rolls By U is coming to the Colonial Village Shopping Center in Arlington. The restaurant, aside from sushi, will also feature a create-your-own concept. The restaurant has yet to announce an exact opening date, but we do know that it will open in Spring 2015. Contact number 703-528-1500 is for the restaurant’s marketing group. Junction Melissa Close-Hart 434-984-9749 421 Monticello Rd Charlottesville VA 22902 Junction, a modern Mexican restaurant, is coming to Charlottesville. The restaurant is slated to open either late summer or early fall 2015 and will only open for dinner at first. The menu will feature a modern take on Mexican and Tex-Mex food. Gogi Bibimbap Johnny Kim 804-716-8762 gogibibimbap@gmail.com www.gogibibimbap.com Broad St Richmond VA 23284 Gogi Bibimbap will be opening a third location at an undisclosed address in Richmond near Virginia Commonwealth University in December 2015. The restaurant’s menu features a variety of Korean dishes such as bibimbap, bulgogi and mandoo. Contact number 804-716-8762 is for
FoodService Monthly Richmond location on Midlothian Turnpike. Anxo Cidery & Pintxos Sam Fitz, Rachel Fitz, Tim Prendergast 202-450-3265 300 Florida Ave NW Washington DC 20001 A new eatery called Anxo Cidery & Pintxos (pronounced AN-CHo) will be opening in Washington. The bar will feature 17 ciders on draft and several Basque ciders by the bottle. An additional 25 draft lines will be devoted to beer, wine, and cocktails. The menu will feature a mix of pintxos (small bites), including a traditional skewer with a Cantabrian anchovy, a pickled guindilla pepper, and a pitted manzanilla olive. There will also be heartier dishes traditionally found in cider houses, like a steak for two. Contact number listed 202-450-3265 is Tim Prendergast, the co-founding partner at Boundary Road.
Masseria Nicholas Stefanelli 1344 4th St NE Washington DC 20002 Numerous sources report a new eatery called Masseria, will be opening in May in Washington. The new eatery will have a 60-seat dining room, which will feature an exhibition kitchen and patio seating. The menu will serve Italian cuisine with ABC. Nicholas Stefanelli will be the owner and chef at this location. Mezcal Bar Clavel Lane Harlan 301-848-2849 23rd St Baltimore MD 21211 An employee at W.C. Harlan confirmed the owner would be opening a new eatery called Mezcal Bar Clavel in Baltimore. The menu will focus on Mexican fare with full ABC. Contact number listed 301-848-2849 is for Lane Harlan, the owner at W.C. Harlan. Courthaus Social Fito Garcia 703-243-4900 2300 Clarendon Arlington VA 22201 Courthaus Social is a new “American beer garden” concept in Arlington. The new pub will feature 30 beers on tap. Contact number is 703-243-4900.
Lapple 948 W Grace St Richmond VA 23220 Lapple will be opening in Richmond. The 1,000 sq.ft. restaurant will serve southwestern Chinese cuisine and will be open for lunch and dinner. In addition, dishes will range from $7 to $16. We will update as contact information becomes available. Naples Ristorante Lou Miaritis 866-972-8462 NaplesMD@patinagroup.com www.patinagroup.com 7101 Democracy Blvd Bethesda MD 20814 A eatery called Naples Ristorante will open its later this month at Westfield Montgomery Mall in Bethesda. The menu will serve pizza and southern Italian cuisine with full ABC. Contact number listed 866-972-8462 is for the Patina Restaurant Group. El Paso Mexican Restaurant 703-619-5123 www.elpasomexicanrestaurants.com 6151 Richmond Hwy Alexandria VA 22303 El Paso Mexican Restaurant is opening a new location in Alexandria. The new location is in the build out stage and is slated to open in late spring 2015. Existing locations serve a variety of authentic Mexican dishes. Contact number 703-619-5123 is for existing Alexandria location. No reproduction without express written permission under penalty of law. Published by Restaurant Activity Report, PO Box 201, Willow Springs NC 27592; Office: 919-3460444; Toll Free: 888-246-0551; Fax:919-882-8199; www. restaurantactivityreport.com
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