Food Service Monthly

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Volume 14, Number 6 n June 2015 TM

The Newsmagazine Foodservice Professionals Rely On

Storm the Bastille!

Christophe and Michelle Poteaux

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JUNE 2015 n 3

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INSIDE

Volume 14, No. 6 n June 2015

foodservicemonthly TM

foodservicemonthly foodservicemonthly.com

Volume 14, Number 6 n June 2015 TM

The Newsmagazine Foodservice Professionals Rely On

news and information

Columns Sauce on the Side Modern Business Solutions Bob Brown Says Food Smarts The Latest Dish Whining n’ Dining Balti-MORE

by by by by by by by

Michael Birchenall.................................................. 4 Henry Pertman..................................................... 12 Bob Brown........................................................... 13 Juliet Bodinetz...................................................... 16 Linda Roth........................................................... 24 Randi Rom .......................................................... 26 Dara Bunjon......................................................... 27

Storm the BaStille!

Christophe and Michelle Poteaux

Presort std.

Us Postage PaId PermIt #163 dUlles, Va

Life Work: Storm the Bastille by Jay Treadwell................................................................................ 14 No Compromise: Old School Meets New School at Capital Meat Co................................................ 18 Alex Elman Wines and Olive Oil..................................................................................................... 21 Special Report Osman Yazgan: Talking to the Architect Dario Davies............................................... 28 Association News VHTA................................................................................................................ 22 Association News RAM................................................................................................................. 29 Association News NCCA............................................................................................................... 29 Ad Index...................................................................................................................................... 33 Restaurant Activity Report............................................................................................................ 34

On the Cover Christophe and Michelle Poteaux, partners at Bastille and Bistrot Royal photo: Courtesy of Bastille

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 JUNE 2015

FoodService Monthly

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SAUCE ON THE SIDE

Good Things Can Happen to Good People

I

representing his Woodberry Kitchen. Some folks have all the talk, but listening to Spike Gjerde revealed his unswerving commitment to local and excellence.

I can still remember that desire he felt as he talked about going from market to market in his truck Spike Gjerde

by Michael Birchenall searching for the local Congratulations to product that would set him Foodservice Monthly’s 2015 apart in the marketplace.

Foodservice Leader of the Year The next time I met Spike Gjerde honoree Spike Gjerde for his win at also made the cover of FSM in the James Beard Awards in Chicago as the Mid-Atlantic Chef of the Year. June 2011. This time it was a “Day on the Bay” where new Maryland Spike has been on the cover of marketing upstart Steve Vilnit was FSM three times including the first taking chefs on the Chesapeake Bay time I met him at the February 2009 to go to the source for the Maryland Baltimore Buyer Grower meeting Blue Crab. With his culinary team, organized by Louise Mitchell of Spike proved that crabs don’t just the MD Hospitals for a Healthy jump off the truck into your kitchen Environment. Held at the Oregon in boxes. A day on the bay with a Ridge Conference Center and Lodge, waterman going from crab pot to Spike was one of the speakers … love it when this crazy business sends along a good story … and not just one … but three that I talk about here and many more that I don’t have space to add further commentary.

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crab pot helped to illustrate the work involved in being committed to the local food movement … and it is not a free ride.

Then of course we presented the Foodservice Leader designation to him in January to recognize his continued passion and engagement in the local movement. And his food tastes good.

Ann Cashion Congratulations Ann on the 20th Anniversary of Cashion’s Eat Place.

I connect back to Ann in my early days in DC ... when I met her at a cocktail party at Old Ebbitt in the oyster bar. I was new in DC having left 20 years of hotel food and beverage operations, mostly in Ohio. Now I was trying to take my English degree and reinvent myself as a food writer.

It was 1995 and the reception was hosted by Moreau Chablis and Beverly Brockus, marketing person for Clyde’s at the time, invited me (then writing for Times Community Newspapers). It was cocktail conversation while we drank Chablis and ate oysters as we didn’t know each other ... and she spoke with a clear vision her food credos ... her passion and her dreams. She told me she was weeks away from opening her own restaurant with the vision she outlined. I still remember

thinking that this is a powerfully dedicated woman and chef.

I am happy to say I was there in New York when she won her James Beard award in 2004 and I put her on the cover with my foto of her with her medal.

We only talked a few times after that ... and I can’t say I know her well. But that one night in 1995 told me all I needed to know and is still one of my fondest DC memories.

Arty Alafoginis I wrote about Arty and his old school ways of operating a first class meat house when I started writing the Old School features. This month I visited Arty and his team at their new facility in Landover. Here I saw the energy of Old School and New School coming together for innovation and change without compromising what had made them successful over the years. In the room were his son Frank and Chris Auth who are leading the charge in moving the company forward with ideas, action and dialogue.

It created an excitement of engagement that can only push and challenge to make oneself better.

To the see on the floor a butcher cutting steaks from the dry age room and a team making meat skewers side by side was a delight.

foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 6 n June 2015 Michael Birchenall

Editor and Publisher michael@foodservicemonthly.com

Lisa Silber

Sales Manager lisa@foodservicemonthly.com

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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.

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JUNE 2015 n 5

FSM NEWS

Mike Koch Named FRESHFARM Markets Executive Director

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he FRESHFARM Markets board of directors announced the appointment of Mike Koch, a recognized change maker and local food innovator, as its new Executive Director. Mike will take the place of Co-Founders and Co-Executive Directors Ann Harvey Yonkers and Bernadine Prince, who announced their retirement earlier this year. Yonkers and Prince will remain involved in the organization to ensure a smooth transition. Koch will start in June. A comprehensive national search took place attracting an accomplished and diverse set of applicants from around the country.

The applicants were thoroughly vetted through a multi-step selection process headed by a special selection committee made up of members of the board of directors.

“We are excited to launch the next era at FRESHFARM Markets with one of own food producers at the helm,” remarked board of directors Chairperson Susan Buffone. “Mike brings a wealth of business experience and extensive knowledge of our markets and programs. His leadership will ensure that the legacy of our founders and the mission of FRESHFARM Markets will continue to contribute to the economic health of the Chesapeake Bay Region bringing fresh local foods to a wide range of consumers.”

A local food advocate and award-winning entrepreneur with a distinguished track record of innovation, Koch has a depth and breadth of more than two decades of experience. As an agribusiness leader, he created a successful, highly touted artisanal cheese business grounded in unprecedented partnerships with farmers and has spearheaded advocacy and economic development efforts to support

photo: Maria Bryk

agriculture based businesses.

He has also diplomatically lead change and growth for growing organizations and has demonstrated expertise in strategic marketing and communications, as well as fiscal acumen honed over two decades in leadership roles in the financial services industry.

Prior to being named as FRESHFARM Markets new Executive Director, Koch served in the Garrett County Maryland Government leading its community and economic development teams. While there he developed the infrastructure to support business growth and expansion including Maryland’s first and largest FoodHub: Garrett Growers Cooperative. He also oversaw securing more than $3 million in grant funding for county infrastructure projects. Under his leadership, his own highly regarded hand-made cheese business, FireFly Farms, has won over 75 national and international awards, including the United

FSM NEWS Continued on page 6

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The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

FSM NEWS, cont.

“Their leadership has altered the landscape of agribusiness and local food in our region, creating the environment necessary for a thriving group of viable food businesses and brands. I am committed to continuing their work, committed to ensuring that our regional and national food systems are diverse and sustainable.”

States Chamber of Commerce Dream Big Small Business Award.

Additionally, his pioneering and progressive approach to building relationships with local milk producers created a compensation structure based on milk composition and quality, as opposed to the traditional volume-only model.

He has been the president/owner of FireFly Farms since 2000.

Additionally, he has participated in the National Leadership Institute at the University of Maryland and has served on numerous boards and leadership councils. He has been a respected member of the FRESHFARM Markets board of directors since 2010 and has served as treasurer and executive committee member.

“I am thrilled by the opportunity to continue to serve the FRESHFARM Markets mission as Executive Director, and am humbled to follow in the food steps of its founders and leaders, Ann Yonkers and Bernie Prince,” said Koch.

Spike Gjerde Wins Beard Chef of the Year for the Mid-Atlantic Spike Gjerde, chef/partner of Woodberry Kitchen and Foodservice Monthly’s 2015 Foodservice Leader of the Year, has been named the Chef of the Year for the Mid-Atlantic at the James Beard Awards in Chicago.

The James Beard Foundation states that these chefs have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for

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Mark Furstenberg and Ashok Bajaj celebrate with Spike Gjerde sporting his James Beard medal. photo: Linda Roth

at least the past five years. The three most recent years must have been spent in the region where the chef is presently working.

Cindy Wolf was also nominated for the Mid-Atlantic for her work at Charleston in Baltimore. The other local winner came from the journalism awards when Tamar Haspel of The Washington Post won in the category of Food-Related Columns with “Unearthed” Mark Furstenberg of Bread Furst was nominated for the first Outstanding Baker of the Year Beard Award. M. Carrie Allan of The Washington Post was nominated in the Beverage Journalism award for her article “In New Orleans, Terrific Cocktails Never Went Out of Fashion” Other Mid-Atlantic nominees included Outstanding Wine, Beer, or Spirits Professional Sam Calagione of Dogfish Head Craft Brewery, Milton, Del. Erik Bruner-Yang, Toki Underground, Washington was nominated as Rising Star Chef of the Year.

The 2015 James Beard Foundation Lifetime Achievement Award went to Richard Melman of Lettuce Entertain You Enterprises.

He made the decision to open his first Maggiano’s Little Italy outside of Illinois when he opened the restaurant in 1994 in McLean, Va.

at Tysons Corner Galleria II and it immediately helped revitalize a struggling mall with restaurants as its cornerstone.

Linda Roth covered the James Beard Awards for Foodservice Monthly.

Ann Cashion Returns to the Kitchen for Celebration of Cashion’s Eat Place’s 20th Anniversary Before DC became a hub for new restaurants touting chefdriven culinary innovation, there were those crucial pioneers who pre-empted the trends of working with local farmers, butchering whole animals and rotating menus with the seasons. Among that core group was Cashion’s Eat Place at the heart of Adams Morgan. In honor of Cashion’s upcoming 20th anniversary, the kitchen went back to their opening menu from May 1995, offering classic, nostalgic dishes for one week.

The a la carte menu showcased “Cashion’s Classics” such as Veal Sweetbreads with Catalan spinach, Organic Oven-Roasted Chicken with housemade pancetta, and Ragout of Wild Mushrooms on Polenta, along with some of Chef John Manolatos’ new signature dishes.

FSM NEWS Continued on page 8

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FoodService Monthly

FSM NEWS, cont.

Tersiguel’s resTauranT Forty years and two generations strong because of exquisite food, fine wine and smart business decisions

“Courtney Watson, of RHH Insurance, designed an insurance plan with State Auto that saved us money and gave us more protection. On top of that we just received a $743 dividend check for our 2014 policy!”

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It was the first time in nine years since Ann has been back in the Cashion’s kitchen. Cashion’s opened in 1995 by Ann Cashion, a Harvardeducated, 20-year veteran of the food industry who apprenticed in Italy, cooked in France, and whose stateside credits include Washington, D.C.’s Restaurant Nora, Austin Grill, and Jaleo. Cashion won the James Beard Award for Best Chef: Mid-Atlantic in 2004.

In 2007, after a 12-year tenure as Cashion’s sous chef, John Manolatos partnered with Cashion’s general manager Justin Abad to purchase the Eat Place.

“As guests’ understanding and appreciation of the culinary scene has evolved over the last 20 years, so too has the Eat Place’s approach to providing an environment in which our guests’ can focus on the ‘real’ reason we all dine out: to break bread, imbibe, and create or share memories with those around our table,” says Cashion’s co-owner Justin Abad.

“I look forward to The Eat Place being a part of those moments for many years to come by continuing to focus on a menu that relies on sourcing the best product, providing a level of hospitality that centers around exceeding guests’ expectations, and creating an environment that is elegant, funky, and fun- like all of the wonderful people I’m lucky enough to work with every day!”

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Recently Phillips Seafood, in partnership with Visit Baltimore, provided complimentary lunches to Baltimore area cab drivers and tourism professionals in honor of Cabbie Appreciation Day. Cab after cab lined up in Phillips’ valet lane for a crab cake sandwich, chips, bottled water and a supply of cabbie receipts. From 11:30 a.m. - 1 p.m. Phillips handed out 324 crab cakes to over 200 cabbies. Lunches were also provided

to any accompanying passengers as well as guides and ambassadors for the Downtown Partnership and Waterfront Partnership.

Wagshal’s Imports Launched Fermin Raw Spanish Iberico Chorizo at NRA Show Wagshal’s Imports Fermín Raw Spanish Ibérico Chorizo has received a FABI Award (Food and Beverage Innovation Award) at the 2015 National Restaurant Association Show. Imported exclusively by Wagshal’s Imports, this product is the first Spanish made, raw Ibérico chorizo available in the United States. This unique chorizo is a high-quality, handcrafted product from the familyowned Fermin farm in Spain.

“I love to use the raw Ibérico chorizo because it has such a balanced flavor and texture. Most other chorizo products are too pimentón forward and you can’t taste the pork,” says Rural Society Chicago’s Chef de Cuisine, Cory Morris, “When you are using Ibérico pork, the taste is the most important quality.”

FSM NEWS Continued on page 10

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FoodService Monthly

FSM NEWS, cont.

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Occidental Summer Movie Series 2015

photo: Anthony Hesselius

For a second season Occidental Grill & Seafood will present an outdoor movie series during the summer months. Movie-goers will enjoy a three-course meal while dining under the stars and snacking

on popcorn during one of five titles featuring iconic leading man, Cary Grant. Classics like Arsenic and Old Lace, To Catch A Thief and Father Goose will play on an oversized screen on the Courtyard at the Occidental.

Menus will vary with each showing and offer guests a choice of appetizer, entrée, and dessert.

Reservations are now being accepted for the first two movies in the series (Arsenic and Old Lace, to be shown on Saturday, June 6, and Notorious!, scheduled for Saturday, June 20).

Dinner begins at 8:00 p.m. and films begin at 8:30 p.m. The second half of the series can be reserved beginning June 20, 2015.

A cash bar will be available throughout the evening. In the event of rain, the dinner and movie will be moved indoors. Call 202-7374147 for reservations; credit card information is required to reserve a seat.

Saturday, June 6: Arsenic and Old Lace Saturday, June 20: Notorious!

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The National Conference Center and West Belmont Place Hire Chris Ferrier The National Conference Center and West Belmont Place are celebrating one year under new ownership. The property has hired new executive chef Chris Ferrier and launched an expanded culinary program.

The property is one of the largest meeting, training and event facilities in the nation located within close

Chris Ferrier

proximity to Washington Dulles International Airport and just outside of Washington, D.C. In addition to more than 250,000 square feet of meeting space, the property also features West Belmont Place Events Center with a 16,500 square-foot ballroom (the largest ballroom in Northern Virginia.)

“We are delighted to add Executive Chef Ferrier to our team,” stated Geoff Lawson vice president and general manager of The National Conference Center and West Belmont Place. “Chris’s culinary talents are exceptional and will be a huge asset to our extensive culinary program at The National and West Belmont Place.”

Most recently, he served as executive chef at The Fairfax at Embassy Row. His resume includes various Hyatt Hotels and resorts, Boar’s Head Inn, and the Lodge at Pebble Beach. He is a graduate of the Culinary Institute of America.

With new renovations throughout the property, including The National dining room, the Black Olive Bar and a new Lavazza Coffee shop, The National has added a Chef’s Table where guests of the property can opt to hold a special dinner for up to 20 people in the kitchen with Chef Ferrier.

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12 n JUNE 2015

FoodService Monthly

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MODERN BUSINESS SOLUTIONS

Engagement Is the Path to Better Business

Y

things customers would ears ago, I took say about your restaurant training classes that to their friends, family and focused on how co-workers. This was likely to provide great true, and a good way of service in a restaurant. approaching your service The obvious premise of model. the training: if you pay great attention to your customers, they would Times, They Are A-Changing become regulars and So, what has changed

by HENRY PERTMAN that would help your since I took those training business grow. That was classes? To me, it seems before the Internet, before tweeting, like nearly everything. Customers Facebook and everything else that have already “touched” you and now provides many more details your restaurant before they get about you, your business and your there. They Google, they Yelp, customer. Back then, we were taught they already know the menu and that the more “touches” we gave likely know what they are going to to a customer or table, the better order! In response, service not only the experience would be for those needs to change, but the attitude customers. It was generally assumed toward your customers and depth that the better the experience for of understanding of their needs to customers, the better the tips would change, as well. be for the servers, and the more nice In the past, “touching” meant that

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the hostess welcomed the guest with a smile, and a “Your table should be ready in a few minutes” greeting.

This would generally be followed by a friendly “Let me show you to your table; your server should be with you in a few minutes.”

Sometime after the food was served, the manager walked over and asked, “Everything OK?” In the old days, the server would close by asking the table, “Did you enjoy everything?

Did you save room for dessert?”

Guests left saying that the food was good, the service was fine, and the manager seemed like a nice guy. Did they remember the name of that server? The name of the manager?

Probably not.

Engagement is the New “Touch” Today, if you are to differentiate your restaurant and your service, those old-school “touches” must be replaced with “engagement”. The hostess must not only smile and say hello. She must ask questions, listen to the answers, and pass along any information she learns to the server and perhaps even to the manager on duty. Train your hostesses to ask questions like, “Is this your first time here?” “Have you looked at our menu online?” “What do you think of the menu?” If it is not the guest’s first time, the hostess could ask, “What do you like best about our restaurant?”

“Did you call ahead for any special requirements?” “Does anyone in your party have any allergies I should let our staff know about?” “Are you on any timetable that I should make the staff aware of?”

Servers should not only introduce themselves, but should engage with guests from the get-go. The training of each server must include how to observe key details about every customer. “You look like you are celebrating something! We have a wonderful champagne by the glass to get you started!” If guests say they are here to chill out and just enjoy their evening, then it just makes sense to offer dessert … FIRST.

Train servers to say something like, “If you think you’d like something sweet, make sure you save room for our Chocolate Lava Explosion!

People just love it and I would hate to suggest it after you have eaten as an afterthought.” Have the server not just drop the dinner plates and leave, but rather, add another “touch,” by saying, “You aren’t going to forget that Explosion, right?”

Train the managers to engage, as well. The typical, “How is your food?” “How is it tasting?”

“Everything OK so far?” are just forgettable questions and tend to sound insincere. Ask managers to engage with guests on a more personal level. How about something like, “Hi folks, my name is Crystal. I have been the assistant manager here for about two years, and I am hoping you can share your experience with me! What could we do better?” This shows guests that everyone at your restaurant cares about making their experience a good one.

Frame of Mind The point of all of this is that you need to establish frame of mind. But how do you start converting from touching to engaging? You start here and now, and by preparing to re-train, re-write manuals and coach every day for every position in your restaurant.

With a little time and a little training, it will become second nature. Once it does, watch your regular customer base grow, your check averages go up, and both your staff and customers come into the restaurant happier.

Let me know if I can help. You can engage me by phone or email.

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

JUNE 2015 n 13

The Newsmagazine Foodservice Professionals Rely On

B BOB BROWN SAYS ...

Answering ‘What’s Good?’ … Your Ticket to Paradise

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hen a guest asks, starting with our lobster “What’s good?” potstickers, a cup of our they’re saying, “Tell seafood gumbo and our me what to buy.”

Caesar salad. This “I’m They’re saying, “Here’s tuning in to you” line my American Express of attack warms up the card, have your way with peanut gallery. me.” This advice-seeking question is your ticket to The Specific Question paradise. Unfortunately, My mentor Michael

BY BOB BROWN too many servers respond O’Grady taught me when with, “Everything’s good,” a guest asks a question, code for “I don’t have a clue,” or respond with a question. The guest “I’m too lazy to bother.” asks, “What do you recommend?”

You ask, “Do like a NY Strip? If you

“My mentor, Michael O’Grady, taught me when a guest asks a question, respond with a question.”

The Launch Start strong. Launch into an appetizer, soup, salad, and entrée meal plan. “For an appetizer, I recommend our quick-fried calamari served on a bed of marinara.

For soup, don’t miss our madeto-order soothing minestrone.

For salad, I’d recommend our romaine, radicchio, and arugula salad dressed with a Champagneraspberry vinaigrette. And for the main event, treat yourself to our Shell Bowl with steamed mussels, steamed clams, and grilled Gulf shrimp. This straight out of the gate, no-hesitation approach sends the message that you’re knowledgeable, comfortable, and confident.

The Mood Question Here you ask, “Are you in the mood for seafood, pasta, or beef?

If the guest answers, “seafood,” you say, “We offer a fabulous crab cake platter: two crab cakes made with jumbo lump lightly bound with mayo, Dijon, and Old Bay Seasoning, served with fries and mango slaw. Then you backtrack with, “I’d also recommend

get a “yes,” jump into a mouthwatering portrait: “Our NY Strip is a USDA, 28-day aged, grain-fed strip grilled to order and served with a 24-hour labor of love Merlot demiglaze. I’d also recommend a Caesar and a side of our truffled mashed.”

If the guest responds “no,” keep asking until you get a “yes,” then proceed accordingly.

In the end, the “What’s good?” question-asking guest is your best friend. She gives you the opportunity to take the stage, show your stuff, and reap the benefits.

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.

PROUD THE OR OF SPONS AMMY’S 2015 R ULATIONS AT CONGR O ALL! T

RESTAURANTS ■ MULTI-FAMILY ■ REMODELS ■ INTERIORS ■ TENANT

The Testy Tease Back when I was a waiter, I used this playful taunt. “Ladies and gentlemen, I’d be happy to recommend or describe anything on the menu or wine list for you. Guest would quip back, “OK, smarty pants. Tell me about the braised short ribs and the Argentinean Malbec? Now I had them in the palm of my hands.

The Artful Comeback Avoid the “Everything’s good” turn-off. Twist it with, “Everything’s good, but there are four things I wouldn’t want you to miss.” Now your guest is all ears as you wax eloquent.

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14 n JUNE 2015

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FoodService Monthly

LIFE WORK

Storm the Bastille!

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hen you think are from France. How about a French did you come to be here brasserie, you and enter the restaurant might think of a business in Virginia? small, intimate, restaurant CP: Yes, I am from with black and white Paris, but now I have been mosaic tile on the floor here for 18 years. Actually and waiters with long, I came to Philadelphia; I white aprons. That is then went to New York for a long way from the culinary pursuits. I had a

BY JAY TREADWELL spectacular restaurant family member that had a created by the owners, restaurant in France and Michelle and Christophe Poteaux my grandparents had a pastry shop of Bastille at 606 N. Fayette Street in France as well. In 2003 I decided in Alexandria, Va, located in a to relocate to Northern Virginia. relatively new apartment building in Old Town. This, as they both said, JT: And, Michelle, how did you was their most significant challenge; end up here with Christophe? how to take a stark, empty shell and MP: I moved from Pennsylvania make it into a dining destination to Virginia in 2003. Actually that that attracts diners from all over is a funny story. After we met, we the DC area and delight them with realized that we had lived and contemporary French cuisine. worked in almost the exact same I recently sat down with the areas of the country (California, Poteaux’s together to find out how Pennsylvania). We even moved to they did it and what they wanted to the DC area within a month of each accomplish. other in 2003. In 2004, I was hired by him to be the pastry chef of the JT: Christophe, obviously you Watergate Hotel where Christophe

was the executive chef. Our professional relationship grew from there and then we married in 2007.

JT: This was not your first restaurant then- you opened another restaurant called Bistrot Royal, correct?

CP: No, we originally opened Bastille in Alexandria in 2006 at 1201 North Royal St., and when we decided to move Bastille into its current home in 2015, we decided to change the name of our former location to Bistrot Royal, which is a very casual French bistrot.

will have five (5) people in the kitchen and four (4) or (5) in the Front of the House. This doesn’t include our managers.

JT: So, when did Bastille restaurant open for business?

MP/CP: We opened Bastille, originally in 2006, but moved it this past January to our new home here on N. Fayette St. We wanted to expand our seating capacity so we chose to build it with a 100 seat capacity inside and offer an outdoor seating area of 40 seats. When compared to our former location is about double the seating capacity.

JT: What was your greatest challenge in putting this restaurant together?

MP: I think it was realizing that we only had a shell of a building to work with, sort of like a blank canvas. We had a clearly defined vision of how we wanted to make this space completely different from our original location. It was a daring move since everyone associated us with this tiny little space and moving it into a more contemporary setting was definitely daunting. We got our patio and cafe tables at auction, along with a few other pieces of equipment from restaurants that had closed. I learned that picking out hospitality grade carpet (which has the worst colors and designs) and tiles was very time consuming; we did a lot of research on-line. By doing this, though, we only ran over budget by 10 percemt. We had to keep it tight and make cuts when needed to stay on target.

JT: How many seats do you have at Bistrot Royal?

CP: We have 45 seats now with 24 outside.

JT: With these seat counts, how many ‘covers’ do you have on a typical weekend?

CP/MP: Bastille is open seven days a week. We average about two (2) ‘turns’ per night on the weekends. At Bistrot Royal, we are open six (6) days a week there. We average one and a half (1 1/2) to two (2) turns. Mondays at Bastille are typically a slower night, so one turn is normal. We typically serve between 120 and 250 customers a day.

JT: How many staff members do you have working in total and on any given day?

CP: We have approximately 25-28 staff members in total. We have about 12 in the kitchen, which includes our dishwashers in total and the rest are Front of the House staff. On a non-weekend shift, we

JT: If I may ask you, what is your check average for the meals you serve?

CP/MP- Our lunch tab is around $29-$35, wine being the variable, though people don’t drink as much wine at lunch time in Washington, as they do in France. Our dinner check is typically between $47-$55 per person.

JT: When I say “organic”, what comes to your mind?

CP: Hmm- I would say more flavor, having foods produced without chemicals, hormones in our local area- these are the main things I associate with the term “organic”; we primarily use Tuscarora Produce from Pennsylvania, which operates as a farmer’s co-op and has good quality seasonal produce. I also go, at least, once a week to our local farmers’ markets to see what is growing right now; I get micro

FoodService Monthly

JUNE 2015 n 15

The Newsmagazine Foodservice Professionals Rely On

greens from Glen Burnie Farms, VA and I get ground beef, poultry and other great cuts of meat from Smiths Meadows in Berryville, Va. JT: What would you say your most popular items are here?

CP: For Bastille it is all about duck. Duck has always sold well and we offer it in many forms, such as confit leg, crispy duck breast, duck prosciutto, and duck rillettes. Our steak frites have been a main stay as well. I choose to use hanger steak for its texture and flavor. We also serve our signature savory Beignet, which is really a savory cross between a fritter and a beignet. For brunch, we serve a Brussels-style waffle that is traditionally made with yeast, topped with crème Chantilly accompanied by a side of duck fat home fries and 2 fried eggs. We also offer our version of Eggs Benedict and they are always quite popular.

JT: What would you say is your average dessert sales?

CP/MP: Michelle’s desserts

them either. We have learned to live with the platform and use it as a tool to provide us useful feedback.

JT: What do you think your next steps will be- what do you want to do next?

MP: (Smiling) We want make sure that both of our locations are successful and operating smoothly.

That our staff is happy, as well as our guests and then maybe we could take a much needed vacation.

are terrific- she has two pastry cooks who help make everything and Michelle also makes special occasions cakes. She wants to offer something special and different for our guests when they are celebrating an event and having something made in-house is a great way to show our guests that we value their business. We average about twenty-five percent dessert sales in the restaurant, which is pretty good

JT: Thank you very much for your time today CP/MP: Not at all. Come back to visit us.

these days.

JT: What do you think of the impact of social media on your business?

MP: We deal with it. We don’t always like where it goes, because restaurants are subject to the rants of people that may have never even set foot into the restaurant. There is no recourse for some posts, but that doesn’t mean we don’t learn from

Jay Treadwell, FCSI, is General Partner of The Optimum Group, consulting for restaurants; foodservice companies, and is a specialist in start-ups, and independent school foodservice operations. He is also a past President of the Cornell Hotel Society, a worldwide organization of graduates of the School of Hotel Administration at Cornell University. You may contact him at jay@theoptimumgroup.us, at 301-656-8335 or at (c)301-602-9477. www.theoptimumgroup.us

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16 n JUNE 2015

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FOOD SMARTS

Consumer Spending Is Reducing Antibiotics in Livestock and Poultry Industry … For Real

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the usage of antibiotics always tell my students for non-sick animals was that food safety is creating drug resistant important for several bacteria was founded reasons. Practicing by the CDC, FDA and good food safety not only USDA around that time by does the obvious and connectng a link between avoid foodborne illness the use of antibiotics in and outbreaks; but it also animal agriculture and keeps us in compliance antibiotic-resistant bacteria with the health department

by Juliet Bodinetz in humans. In 2013, the so we can remain in FDA recommended that antibiotics business and no bad publicity – used in human health should only which means we are still open be used in food producing animals and making money. Food safety under veterinary supervision and should be practiced to avoid illness. when necessary to endure animal Unfortunately, sometimes the bigger health. This was in contrast to motivation to practice good food the ever increasing standard over safety practices is the almighty $. the past 40 years to implement ’Food Safety’ is also serving antibiotics to prevent illness and to healthy food. Nearly two years ago assist with faster growth. The usage I wrote about how over 80 percent of antibiotics in animals has been of the antibiotics sold and used in proven to speed growth in animals. the U.S. are by the livestock and Last year statistically, drugpoultry industry. My concern that Serving Maryland, DC, Northern Virginia & Surrounding Areas

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resistant bacteria were responsible for the deaths of 23,000 Americans a year and 700,000 deaths worldwide. It is estimated that if we continue on this path that in the year 2050 the number of deaths worldwide could rise to 10 million people per year. WOW! As it stands right now, antibiotic administration is voluntary as per the FDA guidelines in regards to the livestock industry.

I have to admit that I do get jaded sometimes by examples I see of corporate greed. Good changes are not always made because of it “being the right thing to do,” but more so again because of the almighty $. I was recently really impressed by Chipotle as they announced they were taking Pork off their menu voluntarily in a third of their locations citing the reason being that they had to suspend purchasing from one of their major pork suppliers due to their not being in compliance with their “sow welfare” requests. Part of Chipotle animal purchasing demands are that they want to buy from pork suppliers that don’t give animals antibiotics or growth drugs.

Other restaurant chains like Chick-fil-A, Costco, Carl’s Jr. and even McDonald’s are now doing the same.

In March, 2015, McDonalds’s profits were down nearly 30 percent. In a step to move forward and to have a healthier image, McDonald’s has announced that they are also only going to buy poultry from suppliers that don’t give their animals antibiotics. KFC has not made any announcements, as of my June deadline.

Meanwhile, many countries in Europe have already banned the use of antibiotic usage for growth

and disease prevention in the last few years. The world’s largest pork supplier, Denmark in the past few years has reduced its usage of antibiotics in half with hardly any changes in output and productivity.

The CDC confirms that worldwide, scientists are finding strong evidence that antibiotic use in animals can create antibiotic resistant bacteria and are transmitted to humans through the food supply or as a carrier to humans. They recommend that antibiotics be given under veterinary supervision.

As it stands right now, the FDA does not have to give approval for antibiotics to be considered safe or not in animal rearing for food.

Legislation was proposed in March, this year by three Senators to the FDA asking that they withdraw approval of any antibiotic used in animals raised for food … unless the pharmaceutical company can scientifically prove that the use of antibiotics in livestock does not pose a threat to human health.

And that is the point always if we don’t know if something is safe … shouldn’t we NOT be implementing it YET? I shall be watching how this legislation proceeds. I am pleased to observe that the industry is changing their methods on antibiotic use based upon our consumer spending choices.

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

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foodservicemonthly

Give Us a Taste

Back for an Encore Rick Ferrante has been involved in the foodservice industry for over 35 years, most recently as national accounts manager with Clemens Food Group, and previously as president of Nick’s Sausage Company. The Ferrante family has had the pleasure of developing many great business relationships over the years that have resulted in longstanding friendships, and are extremely proud and eternally grateful to everyone who has played a role in the family’s success.

Life changes, opportunities may come and they may pass, but one thing that has never wavered is the passion Rick has for the sausage industry. It is his roots, it is where he started, and it is his opportunity to continue what he has crafted over three decades.

As a result, the Ferrantes are extremely proud to present their family-owned Encore Sausage Company. Rick is back for an encore, back to build upon what his family began many years ago.

Rick and his family are excited

for the new opportunity at hand and look forward to once again sharing the high aspirations held for this company. Over the years, the Ferrante family has predicated its business upon producing only the finest quality product, supported with the utmost customer service. The Ferrantes look forward to once again earning an opportunity to let the product do all of the talking.

Please contact Encore Sausage Company for samples or any other inquiries at 301-322-2242 or rick@encoresausage.com

18 n JUNE 2015

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FoodService Monthly

Old School Meets New School at New Capital Meat Company Facility

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rty Alafoginis has moved his Capital Meat Co. to a new modern location in Landover but more than that is happening at the distributor of top-grade meats for restaurants, hotels and clubs in the Washington, DC metropolitan area. As the only remaining family-owned and independent operated business, it’s been their goal is to provide our customers with the highest quality products and exceptional service.

I met Arty Alafoginis at his new office in Landover. They moved in January to the 40,000 square-foot facility that was built out to their own specifications. Arty has been in the business since 1972 when his career at Bay Street Meat began after his father suffered a major heart attack and has triple bypass surgery.

Joining us were his son Frank and Chris Auth … the new generation of the Capital Meat Company. That has meant some changes … and they are now more than an old-fashioned meat house. With the three of them in the room, you could feel a new energy. Arty said, “We have to be responsive to the millennial.”

That means adding products like Hampton Creek Just Mayo with a ingredient list showing Non-GMO Expeller Pressed Canola Oil, Filtered Water, Lemon Juice, White Vinegar, 2% or less of the following: Organic

Sugar, Salt, Pea Protein, Spices, Modified Food Starch and BetaCarotene. It has also opened the door for selling the first plant-based scramble egg product. This is old school and new school meeting the Capital Meat Company head on.

It was the next morning at 5:30 a.m. when I met with Frank and Chris to see the plant in full operating mode on the Saturday before Memorial Day … they are a 6-day a week house (old school). It was also then when I could see both schools operating efficiently side by side.

In one area a veteran butcher was cutting dry age steaks. In another, the cutting team was making beef skewers, something you would never see in the old days. I moved over to the Eco Box packaging area where a box was filled with chicken breasts and sealed … giving the end user more shelf life. And for the eco angle, the box after unpacking can be washed in the dishwasher and safely used for food or kitchen storage.

Chris Auth told me about the chefs being more interested in furthering their craft and he has hosted education sessions at the plant for culinary staff to learn meat cutting and butchering skills from the Capital team … now that’s new school.

Arty said, “Capital Meat Company has operated at the forefront of

the market, constantly evolving alongside new trends in the foodservice industry. We were the first meat company to provide Saturday deliveries. As a market leader, we are always searching for new ways to provide our customers with the best products accompanied

by amazing service. We always overtrim as I believe the trim is always important and the first bite is the most important to the guest.”

At the end I asked Arty for an overview of Capital Meat Company, “We will never forget where our bread is buttered.”

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20 n JUNE 2015

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FoodService Monthly

Chef Rodney Scruggs Hosted ‘Curriculamb’ Dinner to Kick Off DC Lamb Jam Weekend

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odney Scruggs, Occidental’s Executive Chef and 2014 DC Lamb Jam Champion, kicked off a weekend of festivities for the American Lamb Board. Scruggs collaborated with Boston-based chef Nemo Bolin from Cook & Brown Public House and the 2014 Boston Lamb Jam and Lamb Jam Finale Champion for a one-time only “Curriculamb Dinner” and grilling seminar.

The event featured American lamb and four unique dishes along with artisan cocktails and local beer and

wine. The American Lamb Board brought together the two winning chefs, Marc Pauvert, French Master Butcher, from Spring House Farm in Lovettsville Va., sommelier and American lamb producer for a panel discussion on the “shepherd to chef” concept sharing how lamb is raised, what cuts can be found from the local butcher and how best to grill lamb at home.

Guests attending the Lamb Jam VIP Seminar and Curriculamb Dinner left with one pound of American lamb to take home and

grill for themselves.

On Sunday May 17, the 2015 DC Lamb Jam was held at Union Market. The winners included: Best in Show: Chef Demitri Moshovitis of Cava People’s Choice: Chef Demitri Moshovitis of Cava Mezze

Best in Asian: Chef Matt Baker of City Perch Kitchen + Bar Best in Middle Eastern: Chef Austin Fausett of Trummer’s On Main Best in Latin: Chef Adam Howard of Pepita

Best in Mediterranean: Chef Demitri Moshovitis of Cava Mezze

Encore Sausage Company Powered by Rick Ferrante Is Ready for A New Day Rodney Scruggs greets guests at the kick off dinner for the 2015 DC Lamb Jam.

Marc Pauvert, French Master Butcher, from Spring House Farm in Lovettsville. Va.

If you’re from the MidAtlantic, you probably know the Ferrante name … remember Nick’s Sausage. Well, the family is back led by president Rick Ferrante with the Encore Sausage Co. Just weeks away from opening, the equipment is being installed in Landover and foodservice sausage is about to get tastier.

The Encore tradition of quality and flavor began with an authentic Italian sausage recipe Nick Ferrante brought with him from Italy. The sausage uses only the finest raw ingredients, including fresh lean pork and carefully blended spices.

Foodservice Monthly has been invited back to see first hand the care and craft involved in a sausage operation. In the meantime you can contact Rick and get yourself on the list via email at rick@encoresausage.com or at the office 301-322-2242.

Stay tuned for our return visit.

FoodService Monthly

JUNE 2015 n 21

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Alex Elman: Organic Olive Oils from Spain … with a Wine Accompaniment

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ocky Rinehart from FoodPRO in Frederick contacted me about a new product he had started selling to chefs … and of course it had a story to go with it. I had to hear (and taste) more, so I met him at the Comus Inn at Sugarloaf Mountain for a meeting with Alex Elman and her sales manager Wayne Harris.

Alexandra Elman has been a prominent figure in both the international and New York City wine industry for over 20 years. She founded Alex Elman Wines with a mission to produce and market a diverse portfolio of correctly made, honest, authentic and organic wines that are approachable and affordable to the American consumer. Alex Elman Wines released its inaugural portfolio of branded wines in 2011.

Born in New York City to an American oenophile and a Brazilian chef, Alex was exposed to wine and food at an early age. Both her parents encouraged her to experience the world’s more unique culinary offerings. She spent her youth in Brazil, France and New

working in the wine world, and soon discovered that her palate had become even more focused. Her passion for wine grew, and Alex developed a reputation as someone who not only had an intricate knowledge of fine wine, but an extraordinary sense of what might succeed commercially.

Alexandra Elman has been a prominent figure in both the international and New York City wine industry for over 20 years. She founded Alex Elman Wines with a mission to produce and market a diverse portfolio of correctly made, honest, authentic and organic wines that are approachable and affordable to the American consumer.

York and this early exposure to an array of food, wine and culture honed both her palate and her passion for high quality wines made without manipulation.

She developed a deep appreciation for some of the lesser-known wines and wine regions, which she found to be more compelling and honest — or truly reflective of their sense of place, their terroir-than many of the larger labels.

In her late 20s, after several eye surgeries, Alex lost her sight completely. Alex never stopped

Educated in several countries, Alex speaks five languages fluently.

She is a frequent lecturer on wine, food and motivation. She travels the world with General, her Seeing Eye Dog, seeking out the best wines and foods.

are the earliest harvested olives, giving them less fat content, grassy

notes and a peppery buttery finish.

The olive trees from 100 to 200 years old are seriously a product of the terroir.

While great to cook with (it has a high smoking point of 400 degrees, this is also a finishing oil. Drizzle liberally on salads, vegetables, fish or alone with hearty crunchy bread.

I tried it at home with my favorite lunch treat … a fresh avocado split in half, a grind or two of salt and pepper and the seed hole filled with her olive oil and a little red vinegar.

Simply wonderful as the olive oil stays true to its fruity yet subtle complement to the rich avocado.

At the end I clean the bowl with a French bread and I’m happy.

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22 n JUNE 2015

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FoodService Monthly

ASSOCIATION NEWS VHTA

New Board, New Partners and ServSafe Updates Board Announcement At the association’s Annual Membership Meeting, held at Massanutten Resort from April 22 to 24, VHTA elected of a new Chairman of the Board and 11 other members to its Board of Directors.

Debbie Donehey, owner of Griffin Tavern & Restaurant in Flint Hill, Va., was elected Chairman of the

Board. Donehey, with husband Jim, opened the tavern in May 2003 and has been a member of the association since the restaurant’s opening. She is taking over the position from former-Chairman Owen Matthews, director of finance at Kings Dominion, who served in the role for two years.

The following positions were also newly elected to the Board

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of Directors during the Annual Membership Meeting:

Officers Chairman of the Board Debbie Donehey Griffin Tavern & Restaurant

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SIL Insurance offers members expert advice, leveraged pricing, fast by eric d. terry service and flexible president solutions for workers’ Secretary virginia hospitality compensation insurance Brad Capps & travel and more. If you need The Breakers Resort association workers compensation— Treasurer or just want someone to Ed Denton take a look at you current Commonwealth Lodging policy—SIL can save you up to 25 percent of your current premium.

Elected Directors For more information contact Chad Vinay Patel White at cwhite@silinsurance.

Fairbrook Hotels com or visit silinsurance.com and representing Northern Virginia be sure to reference your VHTA membership.

Kimberly Christner Connexture Energy works Cornerstone Hospitality representing Central-Southern Virginia exclusively with associations, and their members, to save money on Bill Gambrell energy costs by getting the lowest Tautog’s rates and best contract terms. The representing Tidewater-Hampton Roads consulting team at Connexture will Directors at Large help you manage and save on your Virginia Hospitality Suppliers electricity and natural gas costs. For Association more information contact Patrick Jeremy Gill Trushell at ptrushell@connexture.

Comcast Business com or visit www.connexture.com.

Virginia Hotel & Lodging Association ServSafe Updates: Public Policy Robert Reed & eCertifications SMI Hotel Group Virginia restaurants will see new Virginia Restaurant Association certification requirements headed Neil Burton their way on July 1. In March, the Strangeways Brewing Virginia General Assembly approved Virginia Travel Association HB2090 which requires restaurants Kurt Burkhart to have a least one employee on Charlottesville CVB site certified in “allergy awareness and safety.” A requirement that Virginia Travel Association was well on its way with Virginia’s Sarah Elson-Staniunas impending adoptions of the U.S. Massanutten Resort Health Department’s Food Code These individuals bring great Cycle changes requiring a third industry knowledge and experience party certification (removing the to the existing Board of Directors, ability to show competency on the and we—the association’s staff and subject). Fortunately, VHTA worked our members—look forward to ASSOC. NEWS VHTA Continued on page 29 Vice Chairman of the Board Randy Thompson Vista Graphics

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24 n JUNE 2015

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FoodService Monthly

THE LATEST DISH

A Little Wine, Good Food … Let’s Call It Jug & Table

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rom the wonderful folks who brought you Ripple and Roofers Union, comes Jug & Table.

It draws on the best of both

by Linda Roth as it expounds on Ripple’s mission of making quality wine approachable while offering Marjorie Meek-Bradley’s new menu (including lux snacks served in tres chic jars as well as an international array of grilled cheese sandwiches) created upstairs in beer-centric Roofers Union kitchen.

This new addition to Adams Morgan (right across the street from my new office) offers 20 wines by the glass as well as sharable jug options.

Theo Rutherford, their sommelier, started as Ripple’s sommelier before going on to helm wine programs at Rogue 24, Fiola, and Café Dupont.

Now he’s back.

Chef Update Executive Chef Brian Sonoskus takes the reigns at Tupelo Honey Café slated to open in the Clarendon/Courthouse section of Arlington on June 1. Tyler Alford will be its Chief Mixologist at this southern food-inspired restaurant which showcases 23 craft beers and craft sparkling sangria on tap …

Lisa Odom has been tapped to be executive chef at Succotash, slated to open mid-summer at National Harbor. She hails from Miami where she worked at OOlite Restaurant & Bar and Tongue & Cheek. There is an additional connection to Succotash culinary director, Edward Lee of Louisville. They are both Korean-American who developed their culinary reputations in the South.

Cathal Armstrong will open at

The team from Matchbox breaks ground on their forthcoming location at One Loudoun.

One Loudoun, in early 2016, next to Uncle Julio’s and across from Matchbox in the central artery of the project’s downtown section.

Concept TBD. Nick Stefanelli, formerly of Bibiana, plans to open Masseria, in the Union Market district of NE Washington. The name derives from an agricultural farm of Italy’s Puglia region. Slated to open this summer, it will seat 60 guests, with the look of an Italian country estate. His team includes general manager and advanced Sommelier David Kurka, formerly of Brabo and CityZen, and head bartender Julien-Pierre Bourgon of cocktail lounge PX. MFG is expanding locally and nationally with a new investor plan.

DC-based Matchbox Food Group

announced that they will open three more locations in Northern Virginia in the next year – in Arlington’s Pentagon City, Potomac Mills in Woodbridge and One Loudoun in Loudoun County. The company has used an innovative ‘friends and family’ style fundraising model and announced this month plans to open opportunities to accredited investors.

Wood Ranch BBQ & Grill, featuring Texas style brisket, St Louis smoked ribs and Carolina pulled pork, plans to open in Springfield Town Center (formerly Springfield Mall) on June 8.

This will be the California-based chain’s 16th location and first location outside of that state. The company plans to eventually open 25 locations on the East Coast,

including several in the DC area.

The RAMMYs were born one year before David Letterman began The Late Show. The 33rd Annual RAMMY Awards Gala takes place Sunday, June 7 at the Walter E. Washington Convention Center, once again featuring food and drink pavilions from around the world. Pavilion sponsors include: Argentina and Chef Diego Biondi, Wines of Chile & Foods of Chile, Meat and Livestock Australia, and Peru, which will have a full pisco bar!

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

The Maryland Wholesale Produce and Seafood Markets are the places to find the freshest variety of produce and seafood.

Visit our website for more information.

The Maryland Wholesale Produce & Seafood Markets in Jessup, MD Produce: 410-799-3880 | Seafood: 410-799-0141

26 n JUNE 2015

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

WHINING ’N DINING

’Tis the Season, New Menus Alert!

E

menu twice a year to take ighteen years and advantage of seasonal counting! Sotto vegetables and local Sopra Restaurant in products from Buppert’s Baltimore’s historic Doran’s Chance Farm Mt. Vernon neighborhood in Marriottsville and keeps their authentic Jenny’s Market in West Northern Italian menu Friendship. “With the heat fresh by offering numerous in the summer, I try to daily specials that reflect have some lighter dishes Maryland’s seasonal

by RANDI ROM on the menu and I always offerings: featured wines, support local farms,” said four or five antipasti, four or five pasta and risotto, a fish, meat Heflin. “Food just tastes better in season – the flavors are enhanced choice and dolce. Not to be missed and I like to get creative. Some of is Sotto Sopra’s 14-year tradition of the menu items I’m excited about the monthly pop-up Opera Night are the tomato flat bread—I get to and multi course dinners featuring use local tomatoes, pan fried soft live opera performances in their shell crab with fried green tomatoes historic 19th century building. and a sweet pea sauté and the SottoSopraInc.com pork cheek empanadas are really Baldwin’s Station Executive popular.” I am SO goin’ to check out those empanadas – right before Chef Dustin Heflin changes their

I have my crab cakes. You listening Chef Dustin? Save me a seat on the patio! BaldwinsStation.com Mother’s Federal Hill Grille not only has a fresh, new menu – they also have a fresh new look. They removed a stairwell that was in middle of the dinning room and added floor to ceiling windows that open to an additional (35 seats) outdoor seating. Mother’s opened 17 years ago, expanding to the upstairs after five years and then eight years ago, they expanded into the back alley space but this is the first time they’ve remodeled the dining room. Their longtime construction company Hentgen and Gaines directed the renovations. Big hits on the new menu are the New Orleans pork po boy, quinoa salad and roasted turkey sandwich—and they’re now doing 20 flavors of shrimp! MothersGrille.com Ruth’s Chris in Pikesville has a new Sizzle, Swizzle & Swirl happy hour menu available in the bar or on the patio on Monday-Friday from 4-7 p.m. Lots of refreshing new beverages and dishes including a tenderloin skewer salad and lobster mac & cheese – and the one I’m looking forward to trying is the crab BLT on grilled garlic bread with roasted red pepper ranch with zucchini fries. And –every Thursday and Friday they have live music on the patio – thanks to Downtown Diane for the tip!

RuthsChris.com Cunningham’s in Towson has opened a lovely, outdoor seating area. Check it out on Wednesdays when they feature homemade sangria and small plates specials and, of course, they have a bakery on site. CunnighamsTowson.com

B&O American Brasserie launched its spring dinner and cocktails menus. What caught my eye? The Piggy-pressed pork shoulder on brioche toast with a pickled mustard jam, the house made charcuterie and the roasted chicken panzanella and the snacks section offers-pickled things, house jerky, spiced nuts and warm olives.

BandORestaurant.com

Congrats!

Cunningham’s in Towson has a new general manager on board – Christopher Santiago formerly of (the o-so-fab) Baldwin’s Station in Sykesville. Congrats Chris.

Little Italy’s popular home for authentic Sicilian cuisine, Cafe Gia, now has a sit down bar – Pane e Vino (located in the space next door) – specializing in fine wines and small plates. FSM’s own Dara Bunjon stated, “The giant buffalo/ ricotta meatball with rustic garlic toast is possibly “the best” meatball I have ever tasted; tender, moist – the perfect balance of meat and filling.” Quite the compliment for Executive Chef Gianfranco Fracassetti.

Chef Cyrus Keefer (formerly of Birroteca and Fork & Wrench) planned to open his own spot on the Avenue in Hampden and although those plans fell through, he’s still cookin’ in the neighborhood. He is now the executive chef/partner at 13% Wine Bar. 135WineBar.com 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.

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

Balti-MORE

Best Cup of Coffee

B

by Dara Bunjon

ased in Baltimore but nationwide, Perfect Brew Services caters to the specialty coffee industry in all aspects from developing a beverage program with craft roasted coffees, signature beverages, consulting, training, equipment sales (regular and customized). Owner Bruce White is committed to the art and science of

JUNE 2015 n 27

bruce white Perfect brew services 1500 park avenue Baltimore, md 845-656-8552 facebook: perfectbrewservices twitter: @perfectbrewserv

fine coffee and teas – a must try is the black sesame jasmine tea.

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.

28 n JUNE 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

SPECIAL REPORT

The General Contractor and the Architect: A Conversation Osman Yazgan: What are the steps in the design process and how your firm is Osman Yazgan concludes organized? his interview with Dario Dario Davies: We start really Davies, FORMDesign on a pro-bono basis when principal in a discussion we get a new client. The first that helps define the role thing we want to do with of the architect with the them before they sign their general contractor and BY osman yazgan, president lease is to let us visit the space the restaurateur.

Itek construction to determine the adequacy

PART TWO

of the utilities and review their exhibit B which is usually the tenant landlord work letter. We determine whether or not the space is adequate for their restaurant use and if it is not, we try to work up a budget so they can go back to the landlord to determine what they need to get in terms of TI allowance or what they need to add in their budget for the elements that are not there in the space.

Osman: How do you establish your fees?

Dario: That is an interesting thing because really what I do is that I meet with a potential client and I try to understand their vision and if I understand their vision and I can look at the existing space then I develop the fee around that. If they don’t have a good idea of what they are going to do and if there are questions about the space, I will phrase my design proposal so that we will do a test fit. I will give them a price for a preliminary test fit. Once we do a test fit, I will work out the fees for systematic design, construction, documents, permitting.

Sweat the mirepoix, not the details.

At Alto-Hartley we offer comprehensive in-house design services, from concept to completion, as well as redesign of existing spaces. Working with clients, we apply our extensive product knowledge, project management experience, and design/build/ installation expertise to get the job done — right and on time. We sweat the details so you don’t have to.

4601-A Eisenhower Ave. • Alexandria, Va 22304 703.883.1448 • altohartley.com • showroom@altohartley.com

Osman: What is your track record with completing a project within the original budget?

Dario: I would say very good because I have had the same clients for the last 20 years. They are obviously satisfied. We have a lot of repeat business. We understand how important budget is.

Osman: If the scope of the project changes later in the project will there be any additional fees?

Dario: It depends on the amount of change. There is always change, but if they are minor modifications then we do not charge. If there is radical change on part of the owner, then yes, there will be additional fees but usually it has to be major.

Osman: What is your experience with green or stainable design?

Dario: Green or sustainable design, I love, because it can be very creative; and, in fact, for Ben’s Chili Bowl we are doing a lot of adapted reuse. We are using wine bottles as planters and centerpieces on tables. It shows that they are recycling the wine bottles and beer bottles. Because it often involves new technology, there is a price you pay for it which probably adds 5-10 percent increase in cost but in many cases some of the energy saving elements we can incorporate in the design will pay for itself in the long run. It needs a client that is open minded and sensitive to that.

Osman: What services can you provide during construction?

Dario: We do construction administration. We will administer the construction process which usually involves pre-construction bidding, helping the client understand the bidding process, developing a bid form so that when the bid come back they are comparing apples to apples from different contractors, handling the flow of information making sure all questions and answers go to all contractors. That way they all are on the same page, and then we do weekly construction administration meetings where we will look at the progress of work, and we do minutes. We structure our minutes so we show new issues that come up in that meeting, pending issues from previous meetings and they stay pending until they are revolved.

And then they move to close. We track the close. Our minutes end up being 70 pages long. They are a good history of what happened on the job and how issues came up and how they were resolved.

Osman: Do you do this for all the projects you design or is this upon request?

Dario: This is upon request but it seems like we are doing it more and more. It is an additional charge … priced separate from the design.

FoodService Monthly

JUNE 2015 n 29

The Newsmagazine Foodservice Professionals Rely On

ASSOCIATION NEWS NCCA

ASSOCIATION NEWS RAM

Sigh … A New Tax Form; Let’s Get Familiar President’s Message with New ACA Reporting Requirements

by Chris Britton, CEC Nation’s Capital Chef’s Association Chapter President

by Alexander Cooper Director, Membership & Marketing, RAM

T

he Employer Mandate component of the Affordable Care Act (ACA), enacted in 2010, requires that employers with over 50 full-time or full-time equivalent (FTE) employees provide affordable health insurance to employees who work at least 30 hours a week. This includes commonlyowned businesses as well, meaning that if you own multiple businesses you must add the FTEs from ALL of your businesses together to determine if you are required to offer health insurance.

In 2016, “Applicable Large Employers” (commonly-owned businesses with 50+ FTEs) are required to report new data to the federal government, so you need to be collecting that data now. Every month, companies must track who is eligible, who waived coverage, the cost and type of coverage offered, whether or not the coverage was affordable, the number of hours worked, and a variety of other metrics.

These data points must be reported to the IRS on two new tax forms. Form 1095-C, due to

ASSOC. NEWS VHTA cont. from page 22 with lawmakers to adapt HB2090 prior to approval to ensure the language pertained to restaurants, not individual employees.

This means that the existing ServSafe Manager Training and Food Handler Training courses offered by the National Restaurant Association, which incorporate aspects of allergy safety and awareness, will satisfy

employees by 1/31/16, provides documentation to the employee about their company health plan to file with their tax returns. This form is required only for employees that are full-time employees for any month in 2015. Secondly, Form 1094-C is used to report to the IRS summary information for each employee and to transmit the 1095C forms to the IRS. These forms are due to the IRS by 2/29/16.

Employers have many responsibilities in monitoring employees in order to comply with the ACA provisions.

Timelines are very important in the recordkeeping, calculation and reporting requirements of the ACA. RAM’s endorsed payroll services provider, Payce, offers an ACA Dashboard that eliminates the hassle of tracking & reporting all this information.

The Restaurant Association of Maryland and Payce hosted a seminar on “Navigating the Affordable Care Act”. This and other seminars can be found at marylandrestaurants.com/ACA. For more information, contact us at the Restaurant Association at 410290-6800. RAM members are also kept informed with regular updates. the new requirements established under HB2090. For individuals or restaurants that wish to show their commitment to customers, going above and beyond the minimum requirement, ServSafe offers a dedicated Food Allergen Training certification though its website FoodAllergens.com.

VHTA continues to be the NRA’s state partner for the aforementioned Manager Certification, offering more

I

cannot believe we are already coming up on the Memorial Day weekend — 2015 is going so quickly. As promised, below is a quarterly recap of where the new board is headed. We had some great successes already this year that need to be mentioned.

However, we still have some work to do in order to become the best chapter possible.

Brief Recap • Membership continues to grow.

To date we have 178 members; 64 percent who are professional members. This is significant growth over last year and I look forward to introducing myself to the new members at an upcoming meeting.

• Chef Connect Baltimore was a huge success. Special thanks to Elena Clement, CEPC, and ACF Baltimore Chapter President Rich Hoffman, CEC, CCA and all the wonderful vendors and volunteers who contributed to the week’s success. In addition to the recognition, we received a check for $6,200 from the ACF national office for co-hosting the event. After reimbursement for expenses, the chapter made some than 50 classes and exams each year; as well as ServSafe’s Allergen Training, Food Handler Training, and Alcohol Service Training programs.

Regardless of the training program, there’s now a new way to access your certification. ServSafe has announced that individuals completing any of the programs can download and share certificates using the new eCertification system;

money – which is necessary to continue our growth.

• The Apprenticeship committee is happy to report that we now have four active apprentices who are gainfully employed in area establishments. We look forward to taking on another four in September and are eagerly seeking chefs willing to host an apprentice for two to three years. If anyone is interested, then please let us know.

Those are just a few of the highlights from January 2015. The NCCA is dedicated to becoming regional chapter of the year in 2016 and greatly appreciate any ideas you may have towards achieving this goal. We need input and volunteers to take on new committees. If you have the time and the dedication to see your chapter reach new heights, then please get in touch with us.

As always, we welcome your suggestions and accolades. If you want to see something different from the chapter, then please reach out to us. We are here to serve.

Happy Cooking.

ServSafe and VHTA will no longer be mailing paper certificates.

Testing for Manager Training will still be offered by VHTA and conducted in a proctored setting.

For more information about training programs, the eCertification system, or for upcoming classes visit www.VHTA.org/ServSafe or www.

ServSafe.com.

30 n JUNE 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

Around the Mid-Atlantic in Pictures Dupont Circle

ankara opening party Photos: Berkay Demirkan, Design Medialand

Sevim Aslanturk, Ejder Aslanturk, Erin Gorman and Utku Aslanturk, owners of Ankara restaurant

Chef Jorge Chicas (second from the left), who designed the menu, with the kitchen team.

Guests at the grand opening party at Ankara, the new Turkish restaurant in Dupont Circle, enjoyed a sampling of the new menu as well as Turkish beers and wine. The band Turkoise, entertained guests with their mix of contemporary and traditional Turkish music.

Brittany Lancaster, Ariel Kahn and Josh Freed from the Restaurant Association Taina Alvarenga, NBC 4’s Jim Handly and Wendy Rieger, Mesut Ismali Metropolitan Washington

Westfield’s

taste of montgomery food festival

FoodService Monthly

JUNE 2015 n 31

The Newsmagazine Foodservice Professionals Rely On

Faces of Diversity Awards: Realizing the American Dream

T

he restaurant and foodservice industry is one of the most diverse in the United States.

It employs more minority managers than any other industry.

Women represent 55 percent of the restaurant workforce, and more than a fourth of all foodservice managers are foreign-born.

The National Restaurant Association Educational Foundation is proud of the industry’s diversity.

The seventh annual Faces of Diversity Awards program hopes to inspire further inclusion through its partnership with PepsiCo Foodservice. The Faces of Diversity Awards program honors individuals in the restaurant industry who have realized the American Dream through hard work, determination and enterprise.

Founded in 2006, this program was created to promote

Dave Koenig, Linda Busche, Annika Stennson, NRA staff

the importance of diversity and inclusion by highlighting model companies that have excelled in this area, as well as to raise awareness about the important role restaurants play in providing a ladder of opportunity for millions of Americans to achieve the American Dream.

A panel of industry leaders selects the winners, who received an allexpenses-paid trip to Washington,

Dawn Sweeney, Michael Sternberg, Steve and Jane Caldeira

DC to be honored at an awards ceremony at the National Restaurant Association’s Public Affairs Conference Gala Awards Dinner at the Ronald Reagan Building and International Trade Center. In addition to the ceremony, a $2,500 scholarship will be made in the name of each winner to an aspiring student pursuing a career in the restaurant and hospitality industry. source: NRA

Bob Ashby, Carrie Leishman, Jeff Cook, DRA

32 n JUNE 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

FSM Introduces Product Showcase Foodservice Monthly receives many requests for Product Showcase space. With this issue, we have created a space that will allow the opportunity to showcase your innovative products to the FSM readership. Contact sales manager Lisa Silber: lisa@foodservicemonthly. com or 301-591-9822 for more details.

Rubbermaid Commercial Products Slim Jim Step-On Rubbermaid Commercial Products

(RCP), a leader in innovative, solutions-based products for commercial and institutional markets worldwide, announces the release of Slim Jim Step-On refuse containers, the newest addition to RCP’s hands-free waste management portfolio. Designed to satisfy the diverse needs of any facility, the Slim Jim Step-On containers maximize space efficiency with a 20 percent smaller footprint and a slim profile ensuring a perfect fit in even the tightest spaces.

“The Slim Jim Step-On container

KEY BENEFITS

Where to Buy

• Slim profile and smaller footprint maximize space and volume efficiency ensuring fit in the tightest places

Acme Paper & Supply 8229 Sandy Court Savage, MD •20763 410-792-2333

• Quiet, controlled lid reduces noises and enhances patron/patient satisfaction • Commercial-grade foot pedal engineered for extreme durability, extending product life

Singer Equipment 150 S. Twin Valley Road Elverson, PA 19520 800-422-8126

• Internal hinge design prevents wall damage is designed with a slimmer profile and fulfills a gap in the market for smarter, safer, aesthetic refuse containers.

Foodservice, healthcare and commercial environments demand hands-free waste management solutions that enhance any environment,” said Kristine Sickels, vice president of marketing, RCP. “Slim Jim Step-On container’s slim profile and intuitive design helps to reduce the effort and space needed to manage refuse, ultimately improving productivity.”

Enhancing worker and patron satisfaction and wellbeing, the hands-free Slim Jim Step-On container features a built-in lid dampener that ensures a quiet and controlled lid closer that minimizes noise, allowing patients and patrons to be undisturbed.

The lid’s hinge is located inside the container which prevents wall damage compared to traditional receptacles.

Blending seamlessly into its environment, the Slim Jim StepOn container is available in five sizes and in front-step or end-step

styles to meet a variety of space requirements and applications.

Premium color and finish options enhance the aesthetics of any environment.

FoodService Monthly

JUNE 2015 n 33

The Newsmagazine Foodservice Professionals Rely On

if you run a business…

…you need a lawyer who really understands your business

The Law Offices of James M. Loots, PC has been serving the hospitality industry since 1984. We know how your business works, and how to navigate both the ordinary and unexpected issues that can arise. We can help with: • Employment policies, disputes and training • Franchising and business organizations • Leasing and vendor contracts • Licensing, tax and regulatory matters • Litigation and dispute resolution Don’t wait until you have a problem. Call today for a free business legal check-up and initial consulation.

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FSM’s advertisers support the foodservice industry of the Mid-Atlantic when they share their message each month.

Call Lisa Silber, sales manager, 301-591-9822 or email lisa@foodservicemonthly.com for the best way to reach the region’s buyers.

ADVERTISER INDEX Abuelita.................................................................. 21 Acme Paper & Supply.............................................. 22 Alto Hartley............................................................. 28 Barter Systems Inc................................................. 33 Bilingual Hospitality Training Solutions...................... 33 BME....................................................................... 12 Capital Meat Co...................................................... 19 Congressional Seafood............................................ 27 Crab Cake Secret...................................................... 5 Dempsey Linen......................................................... 3

DePalo & Sons......................................................... 6 Encore Sausage...................................................... 17 FoodPRO.......................................................... 33, 35 Gourmet Kitchen .................................................... 11 H & S Bakery.......................................................... 23 Hearn Kirkwood...................................................... 15 Itek Construction + Consulting................................. 20 Loots Law Firm....................................................... 33 Martin Bamberger................................................... 16 Maryland Food Center Authority................................ 25

Metropolitan Meat Seafood Poultry........................... 36 Performance Foodservice........................................... 7 Potomac Construction............................................... 4 Restaurant Association of Maryland Education Foundation............................................................. 26 Rita St. Clair........................................................... 10 Rossmann Hurt Hoffman........................................... 8 Saval Foodservice..................................................... 2 Sodibar.................................................................... 9 Tech 24 Construction.............................................. 13

34 n JUNE 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 Glen’s Garden Market Danielle Vogel 202-588-5698 8th and U Streets NW Washington DC 20001 An employee at Glen’s Garden Market confirmed the owner would be opening a new location in Washington.

The new 2,100 sqft market is expected to open in November 2015. The menu will serve salads, small plates and ABC. Contact number listed 202-588-5698 is for the original location.

Piassa Ethiopian Cuisine 202-750-8744 9th and O St, NW Washington DC 20001 Signage is up for a new eatery called Piassa Ethiopian Cuisine. The new eatery will be opening in the space that recently housed Caribbean Citations restaurant. The eatery is a casual restaurant featuring authentic Ethiopian fare made fresh daily during breakfast, lunch and dinner hours. No ABC. PassionFish Jeff Tunks 703-230-3474 www.passionfishreston.com 7187 Woodmont Ave Bethesda MD 20814 An employee at PassionFish confirmed the owner would be opening a new eatery located Bethesda, Md. The restaurant will seat 150 people with a separate banquet area. The menu will serve American regional cuisine made from fresh ingredients. Contact number listed 703-2303474 is for PassionFish at the Reston Town Center.

Lucca Enoteca Mike and Maria Oseguera 804-360-0942 525 E Grace St Richmond VA 23219 Lucca Enoteca Pizzeria will open in Richmond on the ground floor of the Berry Burk building. The 3,500 sqft restaurant is expected to open by August 2015. Lucca will serve pizzas made on a coal-fire oven, as well as traditional Italian entrees. A wine bar is also planned for the space, which can seat 135 patrons. Contact number 804-360-0942 is for May Mexican Grill which shares the same owners.

Pizza Tonight Victoria DeRoche 804-658-4968 info@pizzatonight.com www.pizzatonight.com 2110 E Main St Richmond VA 23223 A long time food truck called Pizza Tonight will open a brick and mortar location in Richmond. The new restaurant, which is expected to open by Fall 2015, is known for its brick oven pizza and the restaurant’s menu will feature specialty pizzas, as well as a selection of small plates, weekend wood-fired brunch, lunch, and to-go items. In addition, the restaurant will serve beer, wine, and cocktails. Contact number for the catering arm of the restaurant is 804-658-4968.

The Newsmagazine Foodservice Professionals Rely On Restaurant Philip Denny 804-740-4000 1812-1816 E Main St Richmond VA 23223 Philip Denny, executive chef at McCormack’s Big Whisky Grill, will be opening a new restaurant in Richmond. While the restaurant’s name and concept has yet to be disclosed, we do know that it will be family-friendly and serve Mediterraneanstyle food. In addition, we know that the restaurant, which is expected to open by Fall 2015, will seat about 40 for lunch and dinner, not including the patio. Contact number 804-7404000 is for McCormack’s Big Whisky Grill.

Kung Fu Tea Darren 855-538-9888 info@kfteausa.com www.kfteausa.com 275 N Washington St Rockville MD 20850 Kung Fu Tea will open a new location in July 2015 located at 275 N Washington St Ste G in Rockville. The quickservice restaurant is known for their hot and cold teas, unique milk drinks, coffees and slushies. The current contact is for their corporate office at 855-538-9888.

The Hula Girl Mikala Brennan mikala@hulagirltruck.com hulagirltruck.com 4044 Campbell Ave Arlington VA 22206 A former food truck called Hula Girl will be opening a brick and mortar restaurant in Arlington. The restaurant will feature a menu of Hawaiian cuisine. In addition, the restaurant will have a full bar complete with Hawaiian drinks and beers. The restaurant will be 3,600 sqft with room for 110 seats and 25 patio seats. Owner Mikala can be reached at mikala@hulagirltruck.com

654 Center Point Way Gaithersburg MD 20878 An employee at Largent’s Restaurant & Bar in Gaithersburg, Md. confirmed the eatery is now under new ownership. The new owner plans to rebrand the space as Kentlands Kitchen. The owner plans to renovate the downstairs first. The upstairs, will continue to be used for live music, and will maintain as sports bar until the owner is ready to rebrand it too. The restaurant will be open for lunch and dinner seven days a week. Contact number listed 301-527-4368 is for this location.

Ocean City Brewing Co. Jason Weissberg 443-664-6682 5509 Coastal Hwy Ocean City MD 21842 Sources report Ocean City Brewing Co. in Ocean City is renovating the former restaurant portion of the complex.

The eatery is expected to open in late May/early June 2015. The menu will serve 10 different craft beers and a traditional American bar fare. Contact number listed 443664-6682 is for this location.

Gaijin Ramen Shop GaijinRamenShop@yahoo.com www.gaijinramenshop.com 3800 Lee Hwy Arlington VA 22204 A new ramen shop called Gaijin Ramen Shop will be opening in Arlington. The restaurant is expected to open in June 2015. In addition, the menu will feature a variety of ramen soups as well as sushi. Since the restaurant is still in the buildout stage, a telephone and opening hours have yet to be established. Managers for the restaurant can be reached at gaijinramenshop@yahoo.com

The National Geoffrey Zakarian 212-715-2400 info@geoffreyzakarian.com Black Swan Tavern www.geoffreyzakarian.com Patrick O’Connell 1100 Pennsylvania Ave. NW Washington DC 20004 540-675-3800 An employee at The National confirmed the owners would Washington VA 22747 be opening a second location inside the Old Post Office A new restaurant called the Black Swan is slated to open Pavilion in Washington. The 160-seat restaurant concept at a to-be-announced address this summer in Washington, is set to open in mid-2016 as the new 270-room Trump Va. on the Inn at Little Washington property. The restaurant International Hotel. The menu will be open for breakfast, will serve lunch and will be a casual concept. In addition, lunch, and dinner, and feature upscale regional cuisine the restaurant will have a veranda which will accommowith full ABC. Contact number listed 212-715-2400 is for date outdoor seating. Contact number 540-675-3800 is the original location. for the Inn at Little Washington.

Baklava Couture Nude Fude Katerina Ken Notari info@baklavacouture.com 434-973-5625 www.baklavacouture.com nudefudedudes@gmail.com 10560 Metropolitan Ave Kensington MD 20895 www.nudefudedudes.com A new eatery called Baklava Couture will be opening 2800 Hydraulic Rd Charlottesville VA 22901 in late 2015 located at 10560 Metropolitan Ave in A new restaurant called Nude Fude will be opening in Kensington, Md. The upcoming space will house Baklava Charlottesville, Va. by the end of May 2015. The restaurant Couture’s operations and a cafe that will offer a variety will be a casual farm to table concept and the menu will of fresh Greek baked goods, pastries and coffee. Contact feature small plates such as flatbread green pizza and information listed is for Katerina, the owner via email at pork pastrami. In addition, the restaurant will feature a info@baklavacouture.com. retail market with to go options such as sandwiches and salads. Contact number is 434-973-5625.

Cosima Donna Crivello & Alan Hirsch Walters Sports Bar 410-889 3410 Justin www.donnas.com 202-506-7178 3000 Falls Rd Baltimore MD 21211 3632 Georgia Ave NW Washington DC 20010 An employee at Donna’s Charles Village confirmed the An employee at DC Reynolds confirmed the owner would owner would be opening a new eatery called Cosima. The be opening a new eatery called Walters Sports Bar located new eatery will be located at Mill No. 1, 3000 Falls Rd in in Washington. The eatery will have a 30-seat patio and Baltimore. The eatery will feature southern Italian cuisine outdoor bar area. The menu will serve mac n cheese, and will have outdoor seating. Contact number listed 7-layer dip, potato munchers, wings, BBQ pork sandwich, 410-889-3410 is for Donna Crivello and Alan Hirsch, the brisket sandwich, burgers, brats and salads with full ABC. owners at Donna’s Charles Village.

An open date is set for early July 2015. Contact number listed 202-506-7178 is for DC Reynolds.

Pallete 22 301-998-8178 Largent’s Restaurant & Bar 4053 Campbell Ave Arlington VA 22206 New Owner A new restaurant called Pallete 22 will be opening at the Michael Harr Village at Shirlington located in Arlington. While the restaurant’s menu has yet to be disclosed we do know that the 301-527-4368

FoodService Monthly concept will combine food and art. In addition, there will be modern street food and small plates with an international flavor. Pallete 22 is expected to open by end of 2015.

Contact information, 301-998-8178, is for Federal Realty.

Jackie’s Bistro and Bar Jackie Park 540-479-3240 2051 Plank Rd Fredericksburg VA 22401 A new restaurant called Jackie’s Bistro and Bar will be opening at the Westwood Shopping Center in Fredericksburg, Va. The restaurant will serve a variety of American, Asian and Mexican dishes. In addition, the restaurant will feature full ABC. Contact number is 540-479-3240.

Taj Palace 410-413-6361 www.tajpalaceowingsmills.com 9419 Common Brook Dr Owings Mills MD 21117 A new eatery called Taj Palace will be opening soon in Owings Mills, Md. The menu will serve Indian, vegan and vegetarian cuisine, featuring food from Northern Indian.

Contact number listed 410-413-6361 is for this location.

Lan’s Tapas & Wine Bar Mark Chew 410-745-5557 info@marcosbar.com 103 Freemont St St. Michaels MD 21663 Sources report the owner of Marcoritaville Sushi & Raw Bar will be opening a new eatery called Lan’s Tapas & Wine Bar in St. Michaels Md. The menu will serve small plates, 18 beers on tap along with 20 varieties of wine available by the glass or bottle. Contact number listed 410-745-5557 is for Mark Chew, the owner at Marcoritaville.

The Italian Store - Update Robert Tramonte 703-528-6266 www.italianstore.com 5837 Washington Blvd Westover VA 22205 We previously reported that the Italian Store was opening a new location in Arlington. We now know that the exact address of the location will be 5837 Washington Blvd in Arlington. The store and restaurant will feature an onsite bakery, espresso bar and in-store and patio seating. In addition, the restaurant will serve sandwiches, as well as charcuterie boards and gelato. Contact number 703-5286266, is for the Italian Store located at 3123 Lee Hwy in Arlington, VA 22201.

Peter Chang’s 757-345-5829 www.peterchangrestaurant.com 2816 W Broad St Richmond VA 23230 A new Peter Chang Restaurant will be opening in Richmond. The 3,000 sqft restaurant will be a fast-casual concept with indoor and eventually, outdoor dining, and is expected to open by summer 2015. In addition, the menu will serve Chinese/Sichuan cuisine. Peter Chang China will be open seven days a week.

The Royal Paul Carlson 202-332-9463 501 Florida Ave Washington DC 20001 A new eatery called The Royal will be opening in late spring 2015 located at 501 Florida Avenue in Washington, DC 20001. The Royal will be a coffee shop and lunch spot by day, and an intimate bar and casual eatery by night, The eatery will be a unique all-day destination for morning coffee, leisurely lunch, after-work cocktails and simple yet creative fare. Contact number listed 202-332-9463 is for Paul Carlson, the owner at Vinoteca.

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