Restaurant Inc. Winter 2017 by Performance & Reinhart Foodservice Publications

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$5.99

ITALYâ&#x20AC;&#x2122;S CULINARY INFLUENCE FROM A TO Z

SERVES UP

THE BREAKFAST

BOOM

IT ISNâ&#x20AC;&#x2122;T THE SAME AS BREAKFAST YESTERDAY

THE BREAKFAST HABITS OF CONSUMERS HAVE EVOLVED.... INCLUDING WHERE THEY EAT, WHEN THEY EAT AND HOW THEY EAT.

Today there are more breakfast destinations than ever. From classic sit-downs to QSRs to even convenience stores. Though Smithfield has a full line of traditional favorites like bacon, sausage, and ham, consider our Farmland Smoke’NFast® line of products that are ready for you to serve up in new and exciting on-trend applications. Our genuine hickory-smoked pulled pork livens up a breakfast sandwich while our savory Smoked Sausage is the answer for a perfect egg scramble. Or really evolve your breakfast offering with our tender and juicy Roasted & Seared Pork Shoulder. It’s great as a topper, a primary protein, and handles most any ethnic flavor. The best part? All are fully cooked and ready in minutes. Please contact your local sales representative to learn more about our products and current promotions, and visit www.smithfieldfarmlandfoodservice.com for recipes, ideas, and more information.

LETTER FROM REINHART

Dear Readers: One of our greatest attributes at Reinhart is our intimate, local connection to each market we serve. From Shreveport to Boston and from Valdosta, Georgia to Shawano, Wisconsin, we are committed to providing timely and innovative solutions that drive the success of our customers and the communities we serve. Our customers are our top priority at Reinhart and that’s why we can only be successful when you are. Our job, after all, is to set you up for long-term business success. From our Sales Consultant showing you the latest food trends to our drivers who pride themselves on timely deliveries and perfect orders, we work hand-in-hand with our customers to help you embrace the changing restaurant industry, enhance your menu offerings through innovation and drive the success of the communities we all serve – together. To support our communities, each Reinhart division sponsors local events, spearhead charity drives and maintain great knowledge of the wants and needs of their consumers. Our more than two dozen distribution centers are distinctively engrained in their markets, and although we have access to national-scale resources at Reinhart, our local autonomy and expertise continues to set us apart from other distributors. Take our relationship with Travinia Italian Kitchen & Wine Bar, for example. With 13 locations spanning across the eastern U.S., Travinia has welcomed Reinhart’s innovative solutions and hands-on approach to menu optimization. Working closely with our team of Executive Chefs and menu experts, the concept has reinvigorated its menu to enhance their millennial appeal while still catering to their baby boomer customer base. Reinhart and the Travinia team also joined forces to sponsor a fundraising event in Greenville, South Carolina, which in one weekend generated thousands of dollars for Pendleton Place, a local children’s charity offering programs that protect, equip and heal vulnerable children. That is a true instance of our shared purpose coming to life, and as you read through this publication, we believe that you’ll see Restaurant Inc, The Business of Food as another extension of our commitment to your success. This magazine contains industry-leading insights from culinary leaders, operational experts and foodservice professionals from all across the country. In addition to ontrend Food Fight recipes and highlights of standout neighborhood restaurants in In Our Communities, this publication has evolved to encompass a wide range of content that spans from operator strategy to food intelligence and beyond. The pages of Restaurant Inc give customers solutions to some of their biggest quandaries, like: how do I get my wait staff to stay? How can I better train my back-of-house employees? What technologies are available to streamline my operations? At Reinhart, we deliver more than cases. Via Restaurant Inc, we are giving you first-class passes to a future filled with success in the foodservice industry.

Eric Cronert Editor-in-Chief

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San Antonio Farms®

SA L SA T H AT STA N DS O U T

has a long tradition

Features bold chunks of tomato, onion and zesty jalapeño

of quality and Texas hometown pride, dating back to our humble roots as a family

Gluten free, with no artificial flavors, no synthetic colors or preservatives

farm in the early 1900s. Our Point of Difference Fresh ingredients, fire-roasted

Thick, rich texture and appealing mild heat level

on-site, are essential to our process. We make the salsas patrons love!

To request a sample or place an order, contact your Reinhart Sales Consultant. Request a sample or place an order: For more information about our authentic salsa:

800-558-4700 800-558-4700 || www.bayvalleyculinary.com www.bayvalleyculinary.com

A TreeHouse Foods Company (NYSE: THS)

Sage Flavor profile: Combines camphor with hints of lemon Pair with: Anchovy, capers, citrus, cranberries, beef, blue cheese, game meats, garlic, green beans, mushrooms, nuts, plums, poultry, seafood, veal

Savory Flavor profile: Peppery notes with spicy clove Pair with: Beans, beef, green beans, olives, tomatoes

Sorrel Flavor profile: Tart, citrus flavor with hints of grass Pair with: Beans, beef, blue cheese, eggs, leafy greens, poultry, seafood, squash

Tarragon Flavor profile: Blends strong pepper and licorice flavors Pair with: Artichokes, carrots, citrus, eggs, foie gras, garlic, leafy greens, mushrooms, onion, potatoes, poultry, seafood, tomatoes, veal

Thyme Flavor profile: Pungent, wood-like clove flavor Pair with: Artichokes, bananas, beans, blue cheese, carrots, citrus, cranberries, dates, figs, mushrooms, nuts, onion, potatoes, poultry, raisins, seafood, stone fruit, tomatoes

Storage 340-360 F/10-20 C: Bay leaves, chervil, chives, cilantro, dill, Italian parsley, lemongrass, marjoram, mint, rosemary, sage, sorrel, savory, tarragon, thyme 480-520 F/90-110 C: Basil, oregano

www.markon.com

Maximizing Fresh Herb Flavor

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TABLE OF CONTENTS 08 Quick Bites 10 In Our Communities From Haute Ristorantes to Rustic Trattorias 24 Heating Up the Winter Doldrums 26 Repeating Patterns 10 Tips to Garner Guest Loyalty 31 How to Change Your Menu Without Scaring Loyal Customers 34 Get (More Than) Your Just Desserts 36 Food Fight The Broad Sphere of Italian Culinary Influence EDITOR-IN-CHIEF Eric Cronert MANAGING EDITOR Sophia Kramarz ART DIRECTION & LEAD DESIGNER Jenn Bushman DESIGNERS Drew Frigo, Lauren Jonson PHOTOGRAPHERS Dan Coha FOOD STYLIST Susan Hevey ADVERTISING SALES & INFO Andrea Wilson andreaw@newhallklein.com CONTRIBUTING EDITORS/WRITERS Liz Avera, Ari Bendersky, Min Casey, Mary Daggett, Mindy Kolof, Sophia Kramarz, Audarshia Townsend

50 From Posh Pastas to Cozy Family Feasts, Italian Cuisine Is Now Love, American Style 54 In the End, It Still Tastes Like Nonna’s Cooking 58 Authentic Italian is Alive & Kicking 60 Little Italy: Neighborhoods Across the Country Get Littler By the Year 64 Lighten Up! Traditional Italian Can Be a Nutritional Dream 68 Pasta Guide 70 Pizza Guide

Reinhart® Foodservice, L.L.C. welcomes letters and comments. Mail should be directed to: Reinhart Foodservice, L.L.C., Attn: Marketing, 6250 N. River Road, Suite 9000, Rosemont, IL 60018 or magazine@rfsdelivers.com

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TOC co n t in u e d 72 Eataly, the Mega Store That Kickstarted a New Italian Renaissance 76 Beyond the Negroni 79 Get to Know Italian Wine 82 Don't Know Wine? Learn Online 87 Dolce The Sweet Life of Italian Desserts 90 Brain Food: Some Must-Reads For Foodies 92 Industry Experts Predict What Will Have Major Foodie Impact In 2017 97 The Big Ka-Ching of Food Costs 102 How the MaĂŽtre d' Is Significant in Today's Modern Restaurants 105 Get The Jump On 2017 106 Calendar of Events 107 Reinhart Live Dates 107 Advertiser Index 108 Spring Sneak Peek 110 Operator Index 112 Commodities Tracking

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Pork Tenderloin 3.5-4 Ounce Medallion, 40/4Oz RFS # 62696

T R E N D I N G

N O W

QB Quick Bites for Your Brain

Before we dive into all the goods of this issue, here’s a look at what’s going on in foodie culture as we speak!

Five Different Dishes,

One Unique Ingredient PINK PEPPERCORN Although pink peppercorns are actually dried fruits and members of the cashew family, they earned their name due to their visual similarities with peppercorns as well as their peppery taste. They originated in South America and are a fun, colorful addition to fish and poultry dishes, salads and much more. Check out how chefs across the U.S. use pink peppercorns in their restaurants.

Canoe Toronto, Canada

VENISON TARTARE

Plaj Scandinavian San Francisco, CA

Crispy bacon, puffed bannock, pink peppercorn, wild mustard + foraged pickles.

HERRING PLATTER Pink peppercorn & lemon, ramps & apple, grandma’s classic.

$25

$19

For Your Twitter Feed

@chefsymon 8 RFSDELIVERS.COM ISSUE 1, 2017

@ABCKitchen

@BryanVoltaggio Interested in recommending a book, app or Twitter account? Email us magazine@rfsdelivers.com with your suggestion.

For Your Instagram Feed

@reinhartburlington

@nikoleherriott

@psithurisma Tag Denver, CO

HAND-PULLED MOZZARELLA The Chapel San Francisco, CA

Palisade peach, arugula pesto, heirloom tomato, marcona almond, pink peppercorn gastrique.

AVOCADO TOAST

$11

Housemade pumpkin seed bread, pumpkin seed butter, pink peppercorn.

$12 Tarallucci E Vino Cafe New York, NY

UOVA E ASPARAGI Poached eggs, asparagus, pink peppercorn, parmigiano, potatoes.

$10

For Your Nightstand

OUR

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Haute Ristorantes to Rustic Trattorias From

Americans Embrace Italian Cuisine by Mary Daggett

When Americans had their first taste of Italian food, it was love at first bite. Whether we had stars in our eyes for those big pizza pies or loved to twirl spaghetti around our forks, we all grew up yearning for our next Italian meal. We discovered that calamari and anchovies are fantastic, and we learned to pronounce and relish dishes such as “gnocchi” and “osso buco.” Fortunately, with the proliferation of Italian restaurants across the country today, we needn’t travel far to satisfy our craving for all things Italian. Millions of Italian immigrants flocked to the United States in the 19th and early 20th centuries, bringing with them a strong sense of family and a true appreciation for the art of the meal. Some were entrepreneurs with a penchant for cooking, and Italian restaurants began popping up in “Little Italy” neighborhoods in larger cities. These were mostly mom-and-pop operations at first, specializing in rustic Southern Italian fare, including spaghetti and pizza. Slowly but surely, as more non-Italians discovered the satisfaction and romance of the Italian dining

experience, elegant ristorantes revealed the more refined aspects of Northern Italian cuisine – delicate veal scaloppini, succulent scallops, creamy risotto, fine wines and incomparable cheeses such as Parmigiano Reggiano (first produced by Benedictine monks) and triple-cream Mascarpone, the muse for tiramisu. All across our great land, Italian restaurants of every stripe continue to delight the communities in which they operate. Diners enthusiastically devour pizza slices with their bare hands, dip crusty bread into fine olive oil laced with balsamic vinegar, and linger over an antipasti tray while sipping a nice Chianti. They wonder at the plethora of cool shapes those artful pasta makers fashion from a few basic ingredients, and marvel over surprises hidden inside tortellini and ravioli – everything from lobster to cheese laced with prosciutto to savory pumpkin puree. And, they find that there’s always room for gelato. Read on to learn what’s up with fashionable Italian culinary trendsetters all across Reinhart country. Mangia!

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ORTA RESTAURANT | PEMBROKE, MA

A Taste of Italy on Boston’s South Shore by Mindy Kolof

When Brett Williams’ long-time friend put his restaurant up for sale in 2012, the timing was perfect. At that point, Brett’s commute as an executive chef was long and tedious, and he and his wife were just about to welcome a new baby to their family. Brett saw an opportunity to work closer to home and was eager to put all he had learned to the ultimate test … and two stars were born. From the moment it opened, Orta Restaurante, served up a true reflection of Cara and Brett Williams’ love for food and commitment to excellence. Having lived and worked in Florence and the Piedmont region of Italy, the pair brings their personal experience of modern Italy to their close-knit, hometown community. The strong influence of Northern Italian cuisine is evident in their recipes’ simple ingredients, creating “flavors that speak for themselves,” as Brett describes it. Dishes are made in-house daily, using local, sustainable ingredients, complemented by a deep list of Italian wines. Using area resources helps keep the menu fresh, as special dishes change seasonally just as they do in Italy. “My favorite time to cook has always been autumn, because the fall harvest creates the most hearty, big dishes,” said Brett. Because food and cooking are his passion, Brett says he was challenged by the transition from employee to owner. “I simply cannot spend as much time in the kitchen as I would like,” said Brett. Consequently, he has to rely on the skills of his 42 employees to create and maintain his vision. He realized early on that training staff is paramount to success. As a hands-on manager, Brett leads by example. “I’ve seen many chefs who run with an iron fist, but that’s not my style.” Brett says he never asks an employee to do something he wouldn’t do himself. “I invest in my employees and work hard to find those that share my love for food and wine,” he added. Orta serves a wide demographic, targeting young families and the 30-plus crowd. One Orta signature item is the potato gnocchi, created from a recipe Brett received during his time in Piedmont. “It took me four months of work to get the recipe for the gnocchi. That and our bolognese are like none other.” Brett is a chef at heart, but as an owner, he says his priority is hospitality. When the customer has a special request, asks to split a meal or make a substitution, “the answer is always yes,” he said. Brett and Cara plan to continue to grow the business and open additional restaurants in the future. “I’m a person who is never fully satisfied. There’s always something we can do better, and I keep looking to find it.”

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TUSCANY | OTTUMWA, IA

Rustic Italian Cuisine & Midwest Favorites by Ari Bendersky

When you think of Tuscany, you probably envision vineyards planted with beautiful Sangiovese grapes in Chianti, rustic villas sitting atop hillsides and Michelangelo's David towering before you. You can imagine people sitting at outside cafes and sipping espresso while scooters zip by, creating the perfect romantic scene. Everyone wants a piece of Italy, no matter where you are and that's just what Angela and Benny Maksuti set out to capture at their restaurant, Tuscany, along the Des Moines River in the heart of Iowa. "The interior has a rustic feel of the Tuscan countryside," Angela Maksuti said. "Our main dining room has the ambiance of sitting on a patio overlooking the landscape with a mural, hanging fountains, wood tables and brick walls." The Maksutis renovated a former Wendy's when they moved Tuscany to Ottumwa in 2014 from Centerville, where they operated the restaurant since 2003. At the 150-seat Tuscany, Benny, who originally hails from Macedonia, showcases Italian dishes with Midwestern favorites to appeal to locals, including Angela, who was born and raised in Iowa. So the menu features pasta dishes alongside items like country-fried steak and the bar menu, which has some cocktails named for famous Italians like Sophia Loren and Frank Sinatra, features wines from both Tuscany and California to best match the cuisine. "We are an authentic Italian American restaurant serving Italian food with a wide range of American favorites to accommodate anyone in the family," Angela said. "We haven't Americanized our Italian food. Our Alfredo sauce is a milk cream and not overpowered with too much cheese. Our marinara is like Grandma's tomato gravy made with slow-cooked plum tomatoes and seasoned with fresh spices. It's all from scratch. All the sauces are made in-house." In fact, many of the ingredients, like lasagna sheets, ravioli and cannolis, are made inhouse. Some pasta, like the fettuccine and spaghetti, get imported from Italy. Other specialties include chicken and shrimp carbonara; lasagna manicotti; lobster ravioli; and fried calamari. Angela said you'd need to travel an hour to find fried calamari like theirs. "That was part of our reason for coming here â&#x20AC;&#x201D; so we could give the community something they didn't have," she added. Tuscany owes much of its success to the community. The Maksutis realize that without their guests, they wouldn't be where they are. They train their staff to have a friendly and outgoing approach when interacting with diners and ensure the team is knowledgeable about the dishes and ingredients to give guests an optimal experience. "We believe you need to treat everyone with respect," Angela said. "They're supporting you. You have to show gratitude and enhance their experience so they keep returning. There's always one of us here to greet and help our customers. If there's anything they're not happy with, we're here to personally take care of it. We want people to leave happy with a good experience." Tuscany is a true family restaurant. Benny's mother, who taught him many of the recipes, works with them six months out of the year. One of their servers has been with them for 10 years. Two staff members got married to each other. It's what happens when you spend so much time together. "Running a restaurant is part of who we are," Angela said. "Our dedication and life is wrapped around the restaurant. Food encompasses one's lifestyle and we're here to celebrate happy and sad times. We're here if people need to go out and lift their spirits."

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V'S ITALIANO RISTORANTE | KANSAS CITY, MO

Original Owner Still Works The Room 50 Years Later by Audarshia Townsend

Here’s how you know you’ll get an authentic, old-school experience at V's Italiano Ristorante: After more than 50 years, Momma V still works the dining room, greeting guests and ensuring that everything’s up to par in the kitchen. The 85-year-old matriarch doesn’t have to—because the restaurant is thriving under her son-in-law Greg Hunsucker—but it gives her joy to see people enjoying her food after all these years. “She’s been retired for 23 years,” explains Hunsucker, “but she’s here every day at least two to three hours to make sure we are taking care of her guests the way they should be taken care of. Our specialty is Italian. Her main focus is to see her guests.” Born in Campobello di Mazara, a coastal town in Sicily, Vita and husband Jay Totta eventually made their way to the United States. With only $3,000, they opened the original V's Café off Interstate 70 in Missouri in 1963. It seated only 35. But as V’s garnered a loyal following for Momma V’s signature baked lasagna, thin-crust pizzas and veal parmigiana, demand called for a larger venue. By 1972, the Tottas had moved into the space of their dreams in Independence, a town right outside of Kansas City, Mo. V's Italiano Ristorante not only accommodates 150 guests, but it includes a spacious lounge, three private dining rooms and a garden patio. But the most sentimental part of the restaurant is that Momma V’s dad lovingly planted grape vines on the exterior of the building. Hunsucker says those vines are carefully attended to by fourth generation relatives. Keeping with tradition is major at V's Italiano Ristorante, as the menu is comprised of dishes made with at least 75 percent of Momma V’s original recipes. “The 75 percent is the tried-and-true backbone of our menu that has gotten us where we’re at,” says Hunsucker. That includes, of course, the signature lasagna, which is made to order in individual casserole dishes. The award-winning toasted provolone, alfredo sauce, Italian rum cake, meatballs and meat sauces—which are cooked 40 gallons at a time—are additional menu highlights. Part of the reason why the food has been consistent all these years, says Hunsucker, is because of the staff’s longevity. “The kitchen staff has been here forever,” he tells us. “Four lead cooks have collectively 90 years of experience between them. And one dishwasher has been here for more than 30 years.” Hunsucker says that the majority of the area’s locally owned Italian restaurants have come and gone as V’s continues to evolve. They’re sticking around, he insists, because they’re dialed in to the customers’ needs. “Daily we get calls about gluten-free items,” he says about the special menu that includes pastas, pizzas and meat dishes. “It’s a challenge to make sure there’s no cross contamination, but it’s one of those things that the consumer needs, wants and is demanding. Therefore, we need to make sure that we appeal to that need.”

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MILTON’S | RALEIGH, N.C.

The Best Staff on the Planet by Mary Daggett

Jeff Janik and his wife Lindy are the proud owners of Milton’s Pizza and Pasta, with two locations in Raleigh, North Carolina. “I started working for the original Milton, Mr. Milton Papadopolous, in my hometown of Chesapeake, Virginia, in 1976 when I was 15 years old. I was initially hired to wash dishes by hand, and from the very beginning, I loved everything about the restaurant business. I was only making $2.10 an hour, but I was hooked right away.” Janik moved to Raleigh to help Milton’s son, Greg Papadopolous, open a new restaurant in the Six Forks area of the city. The Janiks purchased this restaurant, named Milton’s Six Forks, in 1983, and opened a second location in the Wakefield neighborhood in 2003. They claim to have the “best staff on the planet,” which numbers 115 altogether. Each operation seats 250. Customer satisfaction is the main focus at Milton’s. “The real secret to our success and longevity is the passion we have for this business and the dedication of our people to our ‘guest first’ mentality. We all realize that our compensation ultimately comes from our guests.” This isn’t just lip service; it truly is the culture here. A visit to the Milton’s website attests to the fact that no stone is left unturned to ensure customer satisfaction. There is a page where guests are invited to provide feedback on their experience. The Preferred Customer Email Club offers incentive to sign up for membership with a coupon for BOGO (buy one/get one) entrees and another sent automatically on members’ birthdays. The club boasts 30,000 members. Lasagna is the signature dish among a comprehensive offering of pasta favorites. It’s made with beef, marinara sauce and three cheeses (Ricotta, Mozzarella and White Cheddar). The vegetarian version substitutes spinach for the beef. “Our kitchen is very flexible, and pasta lends itself well to patron customization,” Janik said. “Here in Raleigh, we’ve absolutely seen an increase in vegetarian preferences. In the past few years, we’ve worked hard to include items on our menu that are fresher and healthier. We also offer many gluten-free options.” “Showcase” pizzas run the gamut from the meat-centric Milton’s Special (pepperoni, sausage, ground beef, ham, salami, mushrooms, black olives, green peppers, onions, extra Mozzarella and optional anchovies and jalapenos) to the vegetarian Athenian (spinach, tomatoes, mushrooms, black olives, garlic and Feta cheese) and the classic Margherita (fresh tomato slices, olive oil, garlic, fresh basil and Mozzarella). Guests can opt to “Build Your Pizza” from a long list of veggies, meats and cheeses that includes nuances such as fried eggplant, artichokes and Yellow Cheddar. Mini “My Pies” allow guests to create their own individual pizzas. A 40-item salad bar and lunch buffet are big draws. The catering division and banquet facilities add to the operation’s bottom line. Milton’s is a perennial favorite in the Raleigh “Best of” awards, and has made frequent appearances on Pizza Today magazine’s “Top 100” list.

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RICOLITA’S CAFÉ | LATROBE, PA

Food Like Nonna Used to Make by Mindy Kolof

It wasn’t long ago that the delicious Italian recipes of Ricolita’s Cafe were available only at the local farmers’ markets. When the brand new cafe opened its doors within the Latrobe Art Center on Memorial Day 2016, owners Rita and Harry Witte didn’t know exactly what to expect from their new venture and location. Several months later, they are thrilled with the reaction of the community and flattered by the extreme loyalty of their past customers. Still, they are not surprised, said Rita. “My philosophy is that if you are true to yourself, do what you believe in and don’t give up, you will succeed. This is what we have done.” Serving breakfast and lunch Monday through Saturday, Ricolita’s Cafe offers quick, delicious and nutritious meals to the many office workers of Latrobe, as well as visitors to the popular art center. In addition, the farmers’ market patrons who became accustomed to the fresh and innovative foods at the Ricolita’s stand have not missed a beat. Rita says she sees them daily, as they stop in to stock up on her signature breakfast sandwiches, meatballs, stuffed cabbage and other specialties she creates from scratch daily, inspired by her traditional family recipes. Born and raised in Italy, Rita came to the United States when she was 19. Along with her family recipes, she brought with her a love for food, a passion for artistry and a demand for excellence. “I make it my goal to teach people how to eat again,” said Rita. “Getting people to taste real food and walk away from the microwave is my biggest challenge, and I am prepared to meet it,” she said. Rita says she is dedicated to making food that tastes fabulous and looks beautiful. She uses only the freshest of ingredients, nothing frozen, and is always looking for new and better ways to introduce unique and interesting food to her customers. As an example, Rita cites her signature breakfast sandwich, which features egg, pancetta, arugula, fresh mozzarella, and tomato on a ciabatta bun. “Our sandwich is a picture of the Italian flag,” she said. Right now, the cafe is run by Rita and her husband with the help of two part-time employees. “I look for employees who share our passion about food and the business. I know the importance of a good worker.” In addition to their regular walk-in fare, Rita and Harry also cater special events. Rita says that one thing she has learned is to stand by the old restaurant adage: The customer is always right, no matter how wrong he is. As for creative inspiration, Rita needs to look no further than to her three children for advice. “I make something I think is healthy, creative and good, and I offer it to my children. If they eat it, it makes the menu.”

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JASPER’S ITALIAN RESTAURANT | KANSAS CITY, MO

Inspired By Adventures In Italy by Mary Daggett

One solid piece of advice Jasper Mirabile Jr. took to heart came from his father: “He always told us to never look at local restaurants (for inspiration), but to always travel to see what's new around the country and bring back new dishes for our guests.” Mirabile took that advice a step further and more than 15 years ago, he started visiting a different region in Italy each year for inspiration. The trips, of course, have served Jasper’s Italian Restaurant well. That’s the restaurant Mirabile’s parents opened in 1954 in Kansas City, Mo. Back then, there were only 12 tables, and the diminutive operation was run by his father and grandmother, who whipped up her original Italian recipes for hungry diners. Even his mother got in on the action: “(She) would boil eggs and put them on the bar counter and make $7 a week extra that she got to keep,” Mirabile recalls. But that didn’t last long, says Mirabile, as the restaurant continued to grow and his father bought parts of the city block until he had more than 225 seats in the dining room. The recognitions soon came as well, from the first-ever Holiday Award of excellence by Holiday magazine to a Mobil 4 Star Award, the first Kansas City restaurant to be awarded. Once Mirabile and his brother, Leonard, were ready to take the reins, they soon moved the restaurant to a spiffy new space in the Watts Mill Village Shopping Center in Kansas City. It’s adjacent to their other venture, Marco Polo’s Deli, which specializes in Italian salads and sandwiches. And while Jasper’s is proud of its long-standing tradition in a region best known for BBQ, those annual trips to Italy keep the restaurant exciting. Jasper’s boasts Scampi alla Livornese, a signature shrimp appetizer with a hint of garlic in a wine-infused cream sauce that’s been around for more than 55 years. There’s also Lasagne al Forno, a recipe that his grandmother passed down to the chef; Cappellini d'Angelo alla Nanni, a specialty pasta entrée his father worked on for years; and tableside mozzarella, a unique offering in which servers make the cheese in front of guests from a bowl of curds and hot water (“Guests line up all summer long to experience it,” beams Mirabile). But the restaurant also spotlights a number of dishes as well as interactive experiences inspired by Mirabile’s Italian excursions. “I will travel for 10 days and try more than 100 dishes. We visit artisan food producers, farms, cheese producers, olive oil producers and some of the most famous wineries and finest restaurants. When I return home, I start practicing until I perfect at least six to eight dishes.” Lucky for Mirabile, he doesn’t have to practice alone. Every Sunday, three generations of his family gather at his home to test new recipes. “If a dish can pass this test, it’s good enough for our customers,” he says. “The secret to our longevity is family working together to carry on our father’s legacy.”

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CUPINI'S | KANSAS CITY, MO

From Rome to America's Heartland by Ari Bendersky

It's been said you shouldn't work with family or friends, but in the case of the quickservice Kansas City restaurant, Cupini's, working with family has proven to be a sweet spot to success for nearly 15 years. After cooking for the President of Italy, which included preparing state dinners for the likes of President John F. Kennedy and the Prince of Wales, Franco Cupini left his homeland to team up with his brother, who was opening a restaurant in St. Louis. That was 1968. After a few years, Cupini left, but didn't stray too far from kitchens. He worked at elegant hotels like the Ritz-Carlton, but would eventually join his nowadult son, Eddie, in Kansas City, Mo., where the pair would open their namesake counter-service restaurant and deli. What started as a modest 1,500 square-foot restaurant near the Kansas-Missouri state line has blossomed into a popular 6,000-square-foot restaurant that has been featured in USA Today, named a top Italian restaurant in America by Zagat (where it was only one of two featured delis) and on Food Network shows including "Guy Fieri's Diners, Drive-ins and Dives". So what's the appeal to this bustling Midwestern spot? "We're a traditional Italian fast-style restaurant," said Eddie Cupini, who co-owns the restaurant with his father and wife. "We don't try to compete with anyone else. We just do what we do and we do it well." That includes having all fresh ingredients to make their own bread, roast their own beef and turkey, make all their own sauces, pastas and desserts, and cook with little salt to let the food's natural flavors shine. Franco Cupini, who mans the kitchen while Eddie handles front-of-house duties, prepares different dishes daily â&#x20AC;&#x201D; tomatomozzarella-cucumber salad; stuffed artichokes; hot and cold paninis; and different ravioli filled with ingredients like duck with mascarpone or sweet pea â&#x20AC;&#x201D; for their deli case. And they keep their prices affordable. All pastas and sandwiches cost around $8. But it's their lasagna that would cause loyal customers to revolt if it ever came off their menu. "The lasagna was rated by Zagat as 'killer lasagna,'" Cupini said. "Guy Fieri called it 'vicious and delicious.'" The casual, rustic restaurant with family photos lining the walls to give it an Old World feel opened in 2003 and has continued to draw loyal fans, including a number of Kansas City professional athletes and well-known European soccer players. The Cupinis hold monthly cooking classes focusing on different seasonal themes where guests enjoy a four-course meal and wine tasting while learning how to prepare the food. And their hosted trips to Italian destinations like Sicily, Rome and Florence throughout the year are incredibly popular. Franco travels with upwards of 20 people and leads them on sightseeing tours, hunting for truffles, hitting markets to buy fresh fish, meat and produce and leading cooking classes on the beach at a culinary center. It's all part of how they cultivate relationships and turn customers into family. "We like to get to know people," Eddie Cupini said. "We love saying to people when they visit, 'You come in as a customer and leave as a friend."

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GALATI’S HIDEAWAY

| CARY, IL

This Place is No Secret by Mary Daggett

There was a time when Vince Galati did all of the cooking at Galati’s Hideaway in Cary, Illinois. “I still do some of it,” he said. Actually, no one person could possibly handle the job now. The family restaurant and sports bar is enormous – with 13,000 square feet and 450 seats. Galati says there are times when the entire place is filled to capacity. As a young man, Galati trained with his uncle, Faro Vitale, at Vitale’s Italian restaurant in Oshkosh, Wisconsin. In 1987, he returned to Illinois and operated a take-out and delivery operation. In 1992, he settled in Cary, north-west of Chicago, and opened the 30-seat Galati’s, which he expanded in 1997. “In 2014, we purchased our current building. To accommodate all of the sports fans around here, we divided the place into two separate spaces – a sports bar and a dining room. If our customers want a nice Italian dinner, they can head to the dining room. If they want to root for their Cubs, Sox, Bears, Hawks or the local high school teams, the sports bar offers the perfect venue.” The bar menu offers something for every preference. The Nachos start with homemade tortilla chips, which are topped with beans, cheeses, roasted corn, red peppers, jalapenos, salsa, sour cream and the choice of chicken, beef or pulled pork. An Italian specialty, Arancini, is an appetizer of breaded saffron rice balls, stuffed with seasoned ground beef and lightly fried. Burgers are all half-pound ground steak patties. Guests can build their own burger, and opt for toppings including six different cheeses, mushrooms, grilled onions, bacon, jalapenos, a fried egg and avocado. Galati’s is the neighborhood place to congregate on Friday nights during football season. The dinner menu attests to the family’s Sicilian heritage. The pasta and sauces are homemade. There are many vegetarian-friendly options, including Spinach Rotolo (spinach and cheese rolled up in pasta dough), Pasta Arrabiatta (spicy sautéed vegetables tossed with angel hair), and Gnocchi (potato dumplings). A side order of meatballs or sausage can be added for meat lovers. The Chicken or Veal Marsala pairs sautéed medallions with fresh mushrooms and Marsala wine, served over fettuccine. Grilled Salmon is presented with a side of Risotto. For more variety, steak lovers will find a New York Strip and a Prime Filet, both accompanied by baked potato and steamed vegetables. All pasta dishes and other entrees include the choice of soup or salad. Since starting out with 30 seats and growing to 450 is a pretty remarkable feat, we asked Vince Galati to share the secrets to his success. “It would have to be unrelenting hard work and consistency,” Galati said. “If your customers can count on great food and service, they will return again and again, and tell their family and friends.” Galati is a devoted family man, and it’s important to him to provide an atmosphere in the dining room where families feel comfortable. “I have four children – the eldest daughter is 23, and the youngest is 11. My two sons are 21 and 18, and are still in college. I have not encouraged my kids to follow in my footsteps in the industry. I missed so much when they were young because I worked nights and weekends at the restaurants. But, they can eventually decide for themselves.”

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OUR

COMMUNITIES

AVANZARE | SPRINGFIELD, MO

Bringing Italian Elegance to the Local Scene by Mary Daggett

Tony Garcia began his restaurant experience in Chicago, refining his craft at Bice, Spago, Café Fresco and Tuscany. In 1998, he became head chef at Ristorante Teatro in Springfield, Missouri. “As soon as I arrived here, I knew that Springfield was the perfect place to start my family. There is such a feeling of being a part of the community. The people are wonderful and nature here is enchanting.” Within four years of his arrival, Garcia opened Avanzare Italian Dining with a partner. In 2006, he became sole owner. “I put my heart and total dedication into Avanzare, where we specialize in Northern Italian cuisine,” Garcia said. “We have an open kitchen, and guests can say hello. We have a lot of regular customers, and we all make sure they feel at home. I have traveled to wine country and educated myself so that I can make recommendations on the best wines to pair with our menu. We are committed to serving the freshest and finest quality. We prepare almost everything from scratch. Our pasta is homemade. Our stock, sauces and dressings are homemade. We make our own bread each morning.” Chef Garcia’s charismatic personality and his personal attention to his guests’ dining experience have helped to secure his tremendous popularity in Springfield. “I have a lot of opportunity to cater events off-site, but I keep these to a minimum. If I am not at the restaurant, I hear about it later. My regular customers accuse me of spending too much time on the golf course, which, I assure you, is not the case. But, it is good that they miss me when I am not here. We have a great time together.” The basic menu seldom changes because Chef Garcia augments it with several different specials each day, which account for 50 to 60 percent of sales. “I get to display my creativity every day through these specials, which can be fresh fish, oysters and other seafood, or steaks. Steaks and seafood are our main focus.” Entrée selections always on the menu include: Carré D’Agnello alla Fungi, which translates to grilled rack of lamb with sautéed mixed mushrooms in a sherry wine sauce, served with roasted potatoes and spinach; Filetto Porto, which showcases a pan-seared, center-cut beef filet in a Port wine reduction sauce, served with mashed potatoes, sautéed spinach, garnished with sautéed shrimp; and Salmone Saltata, panseared North Atlantic Salmon filet, sautéed with artichoke hearts, red bell peppers and mushrooms in a garlic white wine sauce, served with pesto mashed potatoes. As one would expect, the pasta menu is given due diligence. Here are several options: Pasta alla Tony – homemade pasta tossed with grilled chicken, portobello mushrooms, basil and marinara sauce, served in a brandy tomato cream sauce; Rigatoni alla Tony – pasta with shrimp, sundried tomatoes, roasted walnuts and rich goat cheese in pesto cream sauce; and Frutti di Mare – spaghetti with shrimp, calamari, scallops and black mussels in fresh marinara sauce. Family is of paramount importance to Tony Garcia. Several family members work alongside him to help ensure the success of Avanzare Italian Dining. His premonition that Springfield would be a great place to start his family has come true. Tony and his wife, Carmen, have been blessed with three children since making Springfield their home.

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LOUIE'S

| ALLENTOWN, PA

It's In the Sauce by Ari Bendersky

As a child, Louie Belletieri just assumed everyone in the world was Italian. His family, which included two brothers, lived in an Italian enclave in Allentown, Pa., where they lived above Gino's, their small, 25-seat Italian restaurant named for his dad that opened in 1958. Eventually, his worldview grew and so would the restaurant. It ultimately got renamed to Louie's, moved to suburban Allentown and their popularity continued to soar. Today, it's one of the longest-running restaurants in the area and it's still all in the family. These days, Belletieri, who recently turned 70, holds down the fort, but has support from his daughter, Christine, and two sons, Josh and Louie (who happens to be the third; Gino's real name was also, you guessed it, Louie). Many of the authentic Italian-American recipes they use originally came from his mother, Sue, a.k.a. Nana, who passed away in late 2015 at age 100 and worked at the restaurant into her 80s. This includes her Mom's Way Lasagna (lasagna noodles layered with pork, beef, veal, ricotta cheese and Louie's Italian sausage) and her famous manicotti, fresh handmade ricotta-stuffed crepe-like shells that can be topped with a variety of sauces, including marinara or meatballs. And nearly everything made at Louie's is fresh, save the dry pasta. From baking their own bread and making salad dressings to breading freshly sliced eggplant for their eggplant Parmesan to making all their dozen-plus daily desserts in-house, Louie's doesn't skimp. "We're authentic and all our cooking is fresh," Belletieri said. "We owe that to my lead cook, who is here 31 years, and the four guys under him who have all been here 20-plus years." It's not just the kitchen staff with longevity, but many of the servers have been around for years. One, in fact, has a following and has had newspaper articles written about her. It all adds to the overall experience and that goes a long way with their customers. "We have a rule: Nobody ever comes in without a hello, thank you or good night," Belletieri said. "The experience should be number one. Not that the food isn't important, but that's part of the experience." The nearly 120-seat restaurant is lined with framed photos of family and friends and has a wall covered with signatures and notes from customers. While this adds to the homey ambiance, it's about the food. Seven days a week, Louie's draws a large lunch crowd for its express buffet, which they started 35 years ago. For $8.99 (seniors 65 and older get $1 off), the buffet features a choice of favorites like seafood pasta, baked ziti, baked chicken cacciatore, soups, salads, pastas and more. They also draw for their daily clam dishes, Stromboli filled with ham, capicolla, Genoa hard salami and American cheese; chicken parm; fresh salmon and scallops; and their pizzas, for which they were recently inducted into the Pizza Hall of Fame. And when you leave, you can take Louie's with you. The restaurant has always had a sauce business featuring recipes dating back to when they opened in 1958. You can get all of their sauces â&#x20AC;&#x201D; marinara, alfredo, mushroom, marsala and more â&#x20AC;&#x201D; and salad dressings at the restaurant, online or at dozens of regional supermarkets. It extends the experience and that family feeling Louie's has always exhibited. "When people come into the restaurant, the first thing they say is they feel like they're at home," Belletieri said. "That's the best compliment we can get."

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OUR

COMMUNITIES

EMILIA | KNOXVILLE, TN

There’s No Place Like Home by Mary Daggett

Chef/Owner Matt Gallaher took a lighter and fresher approach to Italian cuisine when he opened Emilia in May 2016 in his hometown of Knoxville, Tennessee. “This city is thriving, and I love being part of the community. We’re located in Market Square, which is the anchor for downtown Knoxville.” Like one of his role models, the late Charlie Trotter, Gallaher studied chemical engineering. After graduation from the University of Tennessee, he felt compelled to cook. “I guess you might say that I began my culinary career at the age of nine, helping my mother in her catering business, Miss Emily’s, which was named for her mother, Emily Jackson. My grandmother is 89 years old. Emilia is the Italian form of Emily, and it’s also half of the name of my favorite food region in Italy – Emilia Romagna.” His restaurant name pays homage to both grandma Emily and Italy. “I would have to credit my mother, Rebecca Jackson Williams, as my greatest culinary inspiration.” After college, Gallaher apprenticed with a local chef and developed a keen interest in fine dining. He next applied for a job as prep cook at the luxury five-star Blackberry Farm Resort in Walland, Tennessee. Instead of hiring him for that position, he was placed directly on the line, a sort of baptism by fire. His hard work paid off. He was named sous chef after just one year. From 2007 to 2011, his career spanned the globe. He was employed as a private chef for touring bands, including Keith Urban, Tim McGraw, Martina McBride, Neil Young, the Eagles and the Kings of Leon. Among other places, he travelled to Capetown, South Africa; to Bologna, Italy; and across the Alps to Vienna. In 2011, Tennessee Governor Bill Haslam invited him to serve as executive chef at the governor’s residence in Nashville. Four years ago, Gallaher opened his first restaurant, Knox Mason, with David Rudder, his business partner and friend since the third grade. Knox Mason is in the historic Old City area of Knoxville, and specializes in Southern Appalachian foods in a charming, cozy atmosphere, with just 36 seats and an open kitchen. “I have always loved the foods of Italy and the products that originated in the Emilia Romanga region, including Parmesan, Pecorino, prosciutto and balsamic. I spent a lot of time learning about the foods and methods of preparation, and last spring, we opened Emilia.” His philosophy here is to use the finest, freshest ingredients – simply prepared. “I shop at the downtown farmers market frequently, and enjoy discussing products with the farmers and producers. They inspire creativity and honesty. We have the capability to print new menus each day, so what I find at the market goes on the menu that night. I am a snob about the finest quality tomatoes and peaches. We make our pasta in-house each day, as well as homemade Ricotta cheese. We did not install a microwave in our kitchen. We can get overnight shipments from the Mediterranean, including fresh octopus, bass and grouper.” Recent pasta specialties have included Orecchiette with Ragu alla Bolognese, made with “little ears” pasta and a traditional Bolognese sauce of beef, pork and veal, with San Marzano tomatoes and Pecorino Romano cheese; Bucatini Carbonara, which is long tube pasta with bacon, Pecorino Romano, Parmigiano Reggiano, finished with a poached egg; and Stracchi alla Genovese, “little rags” pasta with sweet basil pesto, local tomatoes, Castelvetrano olives, pine nuts and Parmesan cheese. Environmental protection is practiced faithfully at Emilia, and nearly everything is recycled or composted. Emilia is open for dinner only, Tuesday through Sunday. It was recently named “Best New Restaurant” by readers of the Knoxville News Sentinel. n

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“The Loaded Greek”

Whatever you make, it’s sweet. Your patrons want to see more of what they love. So give them more! Lamb Weston® Sweet Things® are deliciously crispy and deliver true sweet potato flavor. And they make it easy to reimagine menu favorites in sweet new ways. Are you ready to show ‘em what you got? Get recipe ideas and see what’s possible with sweet potatoes at LambWeston.com/SweetThings

Heating

the Winter Doldrums

Restaurants around the country offer tips to help drive in traffic during slow winter months By Ari Bendersky

As a restaurant owner, you’re all too aware of the highs you can feel during the holidays as people fill your establishment from Thanksgiving through the New Year. Then all of a sudden, it can sometimes feel like a ghost town. Sure, not every restaurant experiences slower traffic in January and February, but many restaurants do. It’s likely no reflection of your food or your service; it’s fairly normal for people to take a break from dining out during those colder, slower months. We asked restaurants around the country for some traffic-driving tips to help you keep your seats full and your restaurant hopping all throughout the winter.

NO Peeking

“’No Peeking’ is a marketing initiative where the restaurant hands out surprise gift envelopes to guests in the month of December and guests are not allowed to open them until they return in January or February. Inside the envelope is one of four giveaways: a complimentary appetizer, complimentary dessert, $25 gift card or $50 gift card. This is only redeemable if opened in the presence of a server.”

– Angela Zoiss, Vice President of Marketing for Bottleneck Management, which owns The Boundary in Chicago and Old Town Pour House in Chicago and Gaithersburg, Md. In 2015, Bottleneck handed out 2,000 envelopes between the four restaurant locations, resulting in almost $16,000 in additional sales in January and February of 2016.

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“We use the time to partner with liquor companies to create a new type of pairing dinner and experience. For example, we hosted a networking and health-focused dinner where we paired spirits and wines with gluten-free, pescatarian and vegan courses that brought in a new crowd.”

– Rick Moonen, chef-owner of Rick Moonen’s rm seafood and RX Boiler Room in Las Vegas.

“We extend our most popular meal period, brunch, for the week following Christmas in order to give our guests more time to enjoy our food with family and friends.”

– John Kunkel, CEO & Founder of 50 Eggs, Inc., which owns Yardbird Southern Table & Bars in Miami and Las Vegas.

“The Signature Room hosts a special paired dinner event every other month (beer dinner, champagne brunch, etc.). During the winter months, we’ll focus on heavier spirits such as bourbon to highlight throughout the dinner. They are a great way to bring in new guests, and it provides us with a way give repeat customers a new experience at the restaurant.”

– Lauren Cullnan, Marketing Manager of the Signature Room at the 95th atop Chicago’s John Hancock Center.

“We do a variety of promotions to drive traffic during the winter. Our “Salon Series” is a great example: It gives our guests the opportunity to enjoy a show after dinner and helps us fill the dining room early. We like to bring in a bit of “spring” with our cocktail program utilizing shrubs made from summer fruit. We also have tried offering guests who walk a complimentary hot toddy to enjoy before or after dinner — and to warm them up.”

– Amy Morton, owner of Found Kitchen in Evanston, Ill. “We’ve come up with ways to make OddFellows relevant in the winter like a re-brand of our East Village location to The OddFellows Sandwich Shop serving OddPockets (ice cream topped with gooey and crunchy toppings stuffed between a warm brioche bun) last year and the launch of our Passport Program this year, which takes customers on a world tour and features flavors from different countries from October to February. Guests fill their passport with stamps to redeem prizes that range from a free scoop and OddFellows T-Shirt to an all-you-can-eat BYOB Ice cream party for 25 friends.”

– Mohan Kumar, OddFellows Ice Cream Co. co-owner, on his

locations in New York City. When OddFellows re-branded their East Village (New York) location as The Sandwich Shop in 2015, they saw an increase in sales that was +50 percent from the previous fall. WINTER 2017 RFSDELIVERS.COM 25

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REPEATING

PATTERNS 10 Tips to Garner Guest Loyalty

by Min Casey Jack Sosnowski, owner of five restaurants in Madison, Wisc., and one, his newest, in Milwaukee, is just halfway through his 30s. And yet he’s an ardent and enthusiastic champion of old-school restaurant hospitality, the type of high-touch, people-first outreach that connects with guests, coddling them in ways that help turn first-time visitors into regulars. “When I was young I travelled with my father on business trips,” Sosnowski recalls. “The old way of doing things sparked my interest. I knew from a young age what I wanted to do. And I was certain that strong hospitality and guest service would be part of it.” Under the banner of Noble Chef Hospitality, Sosnowski’s concepts run from classic, high-end steakhouses—Rare in Madison and Milwaukee to laid-back piano bars, lodges and gastropubs. “It doesn’t matter how different they are, it’s the same approach,” he explains, likening it to politics. “We’re hands-on in the restaurants; it’s shaking hands and kissing babies, getting to know as many people as we can.” Jerry Lasco, chief executive officer of Houstonbased Lasco Enterprises agrees. “When you work the dining room and get to know guests, that’s the start of loyalty right there.” Lasco’s restaurants, mostly in Texas but also in Colorado, include The Tasting Room Wine Café, Anejo, Max’s Wine Dive and Boiler House. With about a dozen locations over five separate brands, he aims to cross pollinate. “If we can hook our guests into strong loyalty with one brand, there’s a greater chance we’ll get them to all.” WINTER 2017 RFSDELIVERS.COM 27

Lasco and Sosnowski offer their tactics to earn and win the sought-after honor of guest loyalty.

01 Everyone loves to be recognized. By the second or third visit to a restaurant, someone on staff should be able to greet them by name and welcome them back. Extra points for using a software program to keep notes—table preferences, special dates, favorite wines; this type of information paves the way to seriously upping customer service, making the guest feel emotional affinity for the operation. At Lasco’s restaurants, it’s a quick process. “We try to recognize anyone who comes a second time and create that connection,” he says.

02 Provide managers with printed business cards and have them encourage guests to ask for them by name. “Here’s my card, just ask for me,” are magical words, says Lasco. Rare’s Sosnowski takes it even further; he attends a large dairy-industry trade show in Madison every year, introduces himself to exhibitors and shares a card. “It’s amazing how many of them come for dinner,” he says, adding that some have turned into repeats. “They’re from out of town and perhaps not familiar with Madison so they appreciate learning about a local steakhouse.”

03 Especially at the busiest times, it’s hard for managers to spend time in the dining room but it should be prioritized. “Table touches really are key,” says Lasco. “Managers stop by, introduce themselves, see how things are going. Guests appreciate the personal interaction.” Beyond that, it also helps to ensure that all is running smoothly. Says Sosnowski, “Guests like to see a working owner. It makes them feel like everything is in control.”

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04 Focus on what guests want and what value proposition you offer. “It seems obvious but really approaching service from the guests’ point of view and then delivering makes a big impact,” Lasco notes.

05 Look for ways to make it easier for guests to patronize your restaurant. In congested areas, maybe it’s valet parking. If it’s a family-oriented operation, make sure kids’ appetites and needs are fully addressed. At Rare’s Milwaukee location, housed on the ground floor of an office building, Sosnowski added house accounts that are billed monthly. “From the start we knew we had to win that business and that helped.” He also has a town car that will run guests to nearby locations. “We’ll even pick up the Uber as a gesture of goodwill.”

06 Crack the social-media code, especially if you’re courting millennials. “It definitely helps to establish that demographic,” says Sosnowski, whose Madison restaurants are close to the University of Wisconsin campus. “They’re your future customer base and it’s a big thing for them to check in, look at Facebook, post photos.”

07 Solicit guest feedback either formally or informally and then act on it. Whether it’s via a face-to-face conversation, an online survey or a review, acknowledge the good and the bad. If something has gone awry, figure out a way to make it right, even if it’s after the fact.

10 Tips to Garner Guest Loyalty

08 Appreciate your employees and keep them seriously happy; their attitude will be felt by guests. Enable them to deliver the best service possible. “We aim for empathetic, friendly, knowledgeable hospitality,” says Lasco. “No one wants to hear about their server’s bad day.”

09 Consider whether a loyalty program is right for your operation but don’t be married to the idea that you must have one. Something as simple as a frequency card can be effective in certain settings, say a coffee shop or juice bar, while others might find that a points or cash back system works better. Lasco says he hasn’t yet figured out how to make one work for guests. “If we hook them with one of our brands, we can cross-promote the others without having a loyalty program.”

10 Deliver effortlessness to guests, ensuring that every aspect of their experience is free of hassles. Consumers have never been more knowledgeable about food and service or less accepting of anything that hovers around the level of so-so. And they have choices and alternatives to instantly lure them to something that might be better. “If you execute well on all levels, you’re more likely to earn loyalty,” says Lasco. n

No one in their right mind would shut down a thriving gelato operation in the middle of an especially hot summer, yet Tony Mantuano took that risk when he temporarily closed Bar Toma to re-concept for six weeks in 2015. When he reopened the casual Italian-focused eatery thatâ&#x20AC;&#x2122;s right off Chicagoâ&#x20AC;&#x2122;s Magnificent Mile, not only had he gotten rid of the gelato case, but also the innovative espresso and mozzarella bars. The new focus? Well, not exactly new, but Mantuano decided to expand on the pizza concept of the business, which was only a small part of the operation when Bar Toma opened in 2011. by Audarshia Townsend

WINTER 2017 RFSDELIVERS.COM 31

S “What we started to realize after we opened was that we tried to do a lot of things,” admits Mantuano, a James Beard-award winning chef/operator who is also a partner in Spiaggia, Spiaggia Café and Terzo Piano in Chicago. “We were really about pizza there, so we doubled down on (it) and we moved the wood-burning oven to the front of the restaurant and gave it a twin.” The abrupt shift in concept was likely jarring to some fans of the other aspects of the restaurant, but Mantuano’s redesign of the space, as well as guerrilla marketing tactics, immediately put them at ease. In-your-face signs like “I Never Met A Pizza Like You Before” and an oversized mural of Mantuano proclaiming that Bar Toma is “one of the best pizza places in America” are meant to assure diners that they’ve made a great choice. It doesn’t hurt either that the space has been transformed into a sophisticated and modern pizza parlor, with red leather booths you can sink into. And on the grand re-opening day, he had servers give out free slices of pizza to patrons as well as to passersby in front of the restaurant. Mantuano assures that his pizza stands out from the hundreds of offerings in the Windy City. He spent many years perfecting the dough, based on his experiences and travels through the several regions of Italy. It is crafted with imported Italian flour, filtered water, kosher salt and dry yeast. Then it’s fermented for 48 hours and wood-fired to perfection for a crisp crust and chewy center. Diners may choose from unique offerings like shrimp Diavolo topped with spicy Calabrian chilies, provolone, tomato relish, oregano or the “build-it-yourself” option with toppings such as fresh mozzarella, prosciutto, salami and jalapeño. “It was a matter of deciding who you are and what you want to be and sticking to it,” says Mantuano. “For (Bar Toma), it was all about pizza.”

Mantuano isn’t the only operator who recognized when a small tweak to the menu could result in profitable results. As the second-generation owner of V’s Italiano Restaurant, Greg Hunsucker also knew that he couldn’t rest on the laurels of the Missouri-based eatery’s rich history. He had to move forward or be left behind like so many old-school restaurants in the area. As the second-generation owner of V’s Italiano Restaurant, Greg Hunsucker knew that he couldn’t rest on the laurels of the Missouri-based eatery’s rich history. He had to move forward or be left behind like so many old-school restaurants in the area. Founded by his wife’s mother, Vita Totta (a.k.a. Momma V), V’s opened in 1963 and at the time the menu featured 100 percent of her recipes. That included a signature lasagna—made to order in individual casserole dishes—toasted provolone, Italian rum cake, meatballs and meat sauces. Those items, insists Hunsucker, will always be offered, however, he’s tweaked the menu as their “customers have changed with trends and diets and fads.” “We’ve had to constantly mold our menu to keep up with those trends,” he admits. “It is now probably 75 percent original recipes and 25 percent ‘healthy alternative,’ ‘dietary restrictive,’ current trends and things such as that.” These adjustments to the menu aren’t something Hunsucker has taken lightly; he carefully sourced ingredients, particularly in the case of gluten-free dishes. “We were able to source gluten-free pasta that’s a high quality,” Hunsucker tells us. “It gives us a really good result in our recipes. We were then able to take existing recipes that had no gluten in them and create them into the pasta dishes. We now have a lot of offerings to satisfy customers.” That, of course, includes pizza selections such as the Italian sausage, seafood pesto or vegetarian. Vegetarian dishes, in fact, are also a popular request at V’s, and Hunsucker has figured out how to appeal to that demographic without making adjustments to the menu. He says he went through all of the items and calculated what could be considered vegetarian. He counted 47 items such as artichoke dip, eggplant parmigiana and baked lasagna filled with mushrooms. “That was kind of an eye-opener for us and our staff as well,” he says. “There are now a lot of opportunities for people who have dietary restrictions at V’s.” n

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(MORE THAN)

by Ari Bendersky

"Would you like to look at the dessert menu?" This question, offered at the end of most meals, often comes with weary looks from diners who think they've had their fill of the main part of their meal. But shouldn't dessert be part of the conversation from the start of a dining experience? "If you're taking the time to go out to eat and have an experience, dessert finishes the sentence of whatever statement is being made by that restaurant and chefs," said Kelly Fields, executive pastry chef at Willa Jean in New Orleans. "It's as important as the cocktail or appetizer."

Diners often think of dessert as an afterthought, as something that may be a burden on top of an already-filling meal. But just because dessert is the final word, it doesn't mean diners should ignore it — or that your staff shouldn't try to sell it. You have a dessert menu or section for a reason — to get more sweets out to your tables. And the plate doesn't have to overflow with rich, heavy items either. "People come in for indulgent meals and I knew I'd be up against people not having room," said Meg Galus, executive pastry chef at Chicago's Swift & Sons and Boka restaurants. Here she refers to the rich steakhouse meals at Swift & Sons. "I made sure there'd be options for lighter dessert on the menu where they can take a few bites instead of a rich chocolate dessert." Case in point: When Swift & Sons first opened in the fall of 2015, Galus introduced a chocolate trolley, which at first servers had difficulty wrapping their heads around. After refining items to make them more approachable, less fancy and easier to describe, the servers got on board. Today, the chocolate trolley leads the dessert sales nightly and is the number three seller overall three times a week, Galus said.

"Every table now requests to see it and people whip out their cameras to take pictures," she added. "We made sure the servers were excited about it, understood it and that it was easy to sell." It comes down to this: If your staff gets excited about telling the dessert story, they'll sell more. At Willa Jean, Fields accomplishes this by letting her staff taste the new desserts daily. This allows them to see, smell and taste the sweet treats the kitchen is putting together. "It boils down to staff enthusiasm and their ability to feel confident in selling something," Fields said. "Willa Jean is such a personal restaurant — it's named for my grandmother — and I tell [my staff] the story behind the dessert, whether that's family history, Southern history or just the general inspiration, people respond to that. And some of my staff then tell the story better than me!" Beyond getting your staff on board, you need to entice diners. You can include desserts that cater to specialty diets, something that historically restaurants ignored, but have started paying more attention to. "Being cognizant of gluten-free, dairy-free or vegan diners — they're very real demographics we need to address," Galus said. "If there's something gluten-free or vegan, you'll get a sale. I had a non-dairy item on the menu at Boka and people got really excited about it. And they come back." And at the end of the meal, uh, day, isn't that what you want? n

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THE BROAD

SPHERE OF

CULINARY INFLUENCE â&#x20AC;&#x201C;

from Antipasti to Zuppa Inglese

by Mary Daggett

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Who can resist the foods of Italy? From appetizers to desserts, Americans have enjoyed a love affair with all things Italian for generations. Italy is a relatively small country, but it has made a tremendous impact on the culinary world. The nation is divided into 20 regions – each with its distinct food specialties born out of centuries of culinary artistry, geographical and climactic diversity, and influences from foreign cultures. The Etruscans, Arabs, Greeks, French and many other neighbors and invaders left their mark on Italian cuisine. Ancient Italian mariners brought back exotic foods and cooking techniques from faraway places. Many of the ingredients for traditional Italian dishes came from foreign lands — including corn and tomatoes from the Americas and pasta, rice and spices from the East. Here is a sampling of the regional specialties Italy has shared with the world. The Lombardy region in the north, with its fertile fields and snow-capped mountains, is home to the sophisticated city of Milan. Risotto and polenta originated here, made from the rice and corn crops that thrive here. Osso buco, showcasing tender veal shanks, was born here, too. Emilia-Romagna, dubbed “Italy’s food basket,” has provided us with Parmigiano Reggiano, Prosciutto di Parma and fine hams from its

dynamic pork industry, balsamic vinegar and stuffed pastas. Lasagna was invented here, and we are grateful. The cities of Florence and Pisa bask under the Tuscan sun. While Tuscany is mostly hilly and mountainous, there is adequate countryside to graze sheep, and grow beans and other vegetables in abundance. A generous stretch of coastline gives the region a rich daily catch of fish and seafood. Piedmont contributes its fine wines to the discerning palate. It boasts the origins of carpaccio (fine quality raw beef seasoned with garlic oil, lemon and salt), trendy Nutella, and rich pastries and desserts. Campania is blessed with a long Mediterranean coastline that supports the lucrative fishing industry. Vegetables, lemons and oranges grow in fertile soil spiked with volcanic ash from Mount Vesuvius’ terrible eruptions. The city of Naples is the cornerstone here, and pizza is its gift to the world. In this section of Restaurant Inc, our dynamic Reinhart chefs have contributed a compilation of their favorite on-trend Italian recipes – from appetizers to desserts -- to entice those legions of Italian food lovers to your door. You needn’t specialize in Italian cuisine to harness its power and reap the benefits of its influence. Fantastico!

Photography by Dan Coha Photography Food Styling by Susan Hevey

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Arugula & Parmesan Pizza

Extra Cheese Please! From punchy Parmesan to the traditional pizza mainstay, mozzarella, our pizzas are flavorful and topped with light vegetables as a final fresh touch.

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A Pizza Pie in the Italian Sky When pizza first hit the U.S., it was love at first bite and we've highlighted classic and modern takes for everyone's inner pizza connoisseur.

Butternut Squash & Smoked Mozzarella Pizza p. 46

Classic Marinara, Basil & Fresh Mozzerella Pizza

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A Modern Approach to Rustic Cuisine Hearty Italian dishes may seem heavy but we've tackled some of the lighter, timeless dishes that go beyond the ordinary in the traditional Italian kitchen.

Roasted Eggplant Casserole p. 47

Beef Braciole with Grilled Polenta Cake p. 47

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Mussels & Shrimp p. 47

Comfort-Food Classics Succulent shrimp and meaty mussels with a side of toasty bread, back-to-basics veggie casserole and family-style beef bracciole.

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Fennel Pollen Seared Scallops & Squid Ink with Rice Cakes p. 48

Elevated Yet Authentic Italian Fine dining and Italian go together like spaghetti and meatballs. Fresh, trendy and utterly satisfying dishes have been taken up a notch for the sophisticated palette.

Grilled Radicchio Salad p. 48

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Inspired Fine Dining No need to spurge on veal when our pork osso buco can serve as a delectable alternative. Add a charred radicchio salad with gorgonzola, crispy capers, sweet grapes and toasted hazelnuts.

Pork Shank Osso Bucco with Mushroom Farro & Brussels Sprouts p. 48

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Tiramisu Cake

Leave Room for Dessert

Zeppote p. 49

The perfect finish to a fine Italian meal, these pure temptations are rich, sweet and beloved by dessert aficionados everywhere.

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Affogato p. 48

Indulge Yourself Espresso coffee drowned with rich vanilla ice cream and topped with whipped cream, toasted pecans and heavenly dark chocolate shavings.

Arborio Rice Pudding p. 49

From Panna Cotta to Pudding Light and silky, our panna cotta is delicious and visually stunning, while our pudding is rich, creamy and delectable.

Hibiscus Panna Cotta p. 49

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Broccoli Rabe Crostini INGREDIENTS 1 oz 2 oz 6 oz 1/2 oz 4 oz 4 oz 1/2 oz 1/8 oz 1/2 ea

Broccoli Rabe Fresh Bean Cannellini Rustica Bread Fresh Rosemary Extra Virgin Oil, Olive Ricotta Cheese, Whipped Chopped Garlic Crushed Red Pepper Lemon zest

PREPARATION Slice bread on the bias. Brush with olive oil and grill. Clean and trim broccoli rabe, blanch, squeeze dry and chop. Drain beans, place in blender, add lemon zest and garlic, and combine. In a heated saute skillet add olive oil and garlic, toss in broccoli rabe, add chili flakes and toss. To assemble: Grilled toast, spoon of ricotta cheese evenly spread, top with white bean humus and broccoli rabe. Optional: fried diced pancetta.

Bacon Wrapped Artichoke Hearts

3 oz 1 Tbsp 2 Tbsp 6 oz 3 Tbsp 32 oz 1/8 oz 8 oz 1/8 ea

Garlic, Whole, Peeled Oil, Olive Coarse Salt Half & Half Creamer Green Scallion Marinara Sauce Chunky Coarse Black Pepper Parmesan Cheese, Grated Parsley, Chopped

PREPARATION Preheat oven to 400°F. In a piece of foil place the garlic and olive oil. Seal tight and roast for about 35 minutes. Place 2 cups of water into a saute pan and bring to a simmer. Place the spinach leaves in the water for about 30 seconds. Drain the spinach then dry with a paper towel. Dice the green onion and place it in a food processor with the roasted garlic, spinach, goat cheese and 2 oz. of the half and half. Add 1 tsp. of salt and blend until smooth. Set aside. For the meat balls, blend the bacon in a food processor until very smooth. Remove and place in a large bowl with the sausage and ground beef. Add all the other ingredients and mix very well with your hands. Make into 5 oz. meatballs. Place the meatballs on a baking sheet and cook for approximately 35 minutes. Remove the meatball from the oven and place them in a large pot. Add the marinara sauce and let simmer for another 30 minutes. Serve the meatballs on top of a smear of the goat cheese.

INGREDIENTS 4 oz 4 oz 2 oz

Artichoke Heart, Drain and cut in half Applewood Smoked Bacon, cut in half Parmesan Cheese, Shredded

PREPARATION Place cut artichoke hearts in a bowl and toss with Parmesan cheese. Wrap with bacon and secure with no-frill toothpick. Place in fryer that has been preheated to 350°F. Cook until bacon is crisp. Present on bed of microgreens with a balsamic glaze drizzle.

Giant Meatball with Garlic Chive Goat Cheese INGREDIENTS 16 oz 10 oz 6 oz 6 oz 8 oz 4 oz 2 ea

Ground Beef, 80/20 Fine Italian Sausage, Mild Ground Bacon Bits Baby Spinach Goat Cheese, Plain Panko Bread Crumbs Large Egg

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Butternut Squash & Smoked Mozzarella Pizza INGREDIENTS 4 oz 2 oz 1/4 oz 1/4 oz 1/4 oz 1/2 oz 1 ea

Butternut Squash, Peeled, seeded, diced Smoked Mozzarella Cheese, Shredded Ricotta Cheese, Whipped Heavy Cream Basil Garlic, Chopped Oval Flatbread

PREPARATION Place cut squash in bowl and toss with olive oil, and salt and pepper. Place in 450°F convection oven and roast until tender. Slice peppers and saute in heated skillet with olive oil and garlic. Place roasted squash with ricotta, heavy cream and 1/2 of smoked mozzarella. Puree until smooth. Assembly: Brush flatbread with olive oil and grill. Remove and place on sheet pan. Evenly spread squash mixture over crust. Add sliced pepper and top with remaining cheese.

Beef Braciole

Roasted Eggplant Casserole

1/4 ea 1/8 oz 1/2 oz 3 Tbsp 1/2 oz 2 oz 2 oz 1/2 oz 2 oz 4 Tbsp 4 oz 1 tsp 1/4 tsp 10 oz

8 oz 2 oz 4 oz 1/8 tsp 1/2 oz 1 oz 1 Tbsp

INGREDIENTS

Parsley, Chopped Porcini Mushroom, Dried Almond Sliced, Blanched, Toasted Garlic, Whole, Peeled Parmesan Cheese, Grated Jumbo Yellow Onion, Diced Crimini/ Shiitake/ Oyster Mushroom Blend Panko Breadcrumb, Coarse Italian Sausage, Mild Oil Olive, Divided Tomato Puree Chicken Base, Gourmet Paste Crushed Red Pepper Ball Tip Steak, Choice

PREPARATION Cut the beef into 3 - 3oz. Pieces and place them in between two pieces of plastic. Pound with a meat tenderizer until very thin. Set aside. In a medium hot saute pan, add 1/2 the blended oil. Add in the Italian sausage and cook until almost done. Add the onion and mushrooms and cook until translucent - approximately 3 minutes. Add in the panko breadcrumbs, the toasted almonds, parsley and Parmesan cheese. Remove from the heat and stir. Place the mixture on top of each of the thin ball tips. Roll up tight and place a toothpick through to hold the crease together. In a hot saute pan add the rest of the blended oil. Sear the beef on all sides until golden brown and caramelized. In a sauce pot add 1 cup of water, the chicken stock and dried mushrooms, simmer for 15 minutes to extract the flavor of the mushrooms. Add in the tomato puree, garlic and crushed red pepper. Add the tomato mixture to the beef pan and cook at 350 degrees for 35 minutes. Top with remaining parsley.

Grilled Polenta INGREDIENTS

1 Tbsp Salt, Coarse Kosher 1 - 2/3 C Polenta, Medium Cornmeal 1/2 oz Oil, Olive Extra Virgin In Tin PREPARATION Place 7 cups of cold water in a pot, add salt, add polenta and whisk together. Bring to a boil, add oil and continue stirring using a wooden spoon. Reduce to medium heat. Continue stirring, polenta will begin to thicken and starts to pull away from the pot. This will take about 25 minutes. Take a glass baking dish and lightly spray with vegetable oil. Pour mixture into dish and allow to cool. Using a moistened knife, portion in squares for grilling. Grill on high heat or sear in a saute pan.

INGREDIENTS

Eggplant, Peeled, 1/2 inch dice Smoked Mozzarella Cheese, Shredded Ultra Premium Pasta Sauce Crushed Red Pepper Basil, Cleaned, Chopped Asiago Cheese, Shredded Extra Virgin Oil, Olive

PREPARATION Preheat convection oven to 450Â°F. Take eggplant, place in bowl, season with pepper and chopped garlic, add olive oil and toss. Place seasoned eggplant on sheet pan and roast for about 15 minutes. Place tomato sauce, fresh basil and red pepper in a bowl and combine. Spray casserole dish with vegetable oil. Add roasted eggplant to sauce and toss. Add to casserole dish. Reduce oven to 375Â°F. Take casserole dish with eggplant and sprinkle shredded smoked mozzarella and Asiago cheese on top. Bake for about 15 minutes or until top is golden brown.

Mussels & Shrimp INGREDIENTS 7 oz 4 oz 1/2 Tbsp 1/4 oz 1 tsp 3 oz 1/4 ea 2 oz 2 tsp 1/8 ea 1/8 ea 2 Tbsp

Mussel, Blue, Whole, Cooked Shrimp White Raw Peeled & Deveined Garlic, Whole, Peeled Sun Dried Tomato Strip, Diced small Anchovy Filet, Diced small Chablis Wine, Cooking Lemon Cherry Tomato, Halved Dijon Mustard w/Wine Grain Parsley, Chopped French Baguette, Partial Baked, Sliced on a bias Oil, Olive

PREPARATION In a hot saute pan, add the oil. Add in the mussels and saute for about 2 minutes. Add the anchovies, cherry tomatoes and blister them. Add the shrimp and cook for approximately 90 seconds per side. Add in the minced garlic. Add the white wine and bring to a simmer. Add the mustard and lemon juice. Cook for approximately 3 more minutes and plate. Garnish with parsley and sun-dried tomatoes. Finish with grilled sliced baguette.

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Pork Shank Osso Bucco with Mushroom Farro & Brussels Sprouts

Add the cheese and egg yolk to the rice and mix thoroughly, then coat in breadcrumbs and then pan fry until golden brown.

1 each 1 oz 4 oz 3 oz 8 oz 1 oz 1/8 oz 4 oz 1/4 oz

Grilled Radicchio Salad

Bring the wine to a simmer and reduce to nearly dry, then add the squid ink and mount in the whole butter.

INGREDIENTS

Kurobuta Pork Shank Veal Demi Glace Crimini Mushrooms Grano (Farro) Chicken Stock Heavy Cream White Truffle Oil Brussels Sprouts, Halved and Roasted Truffled Balsamic Reduction

PREPARATION Season and sear the pork shank and then braise at 300 degrees for 3-1/2 hours with 1 cup of water and 1 oz. of the demi glace. Saute mushrooms until caramelized then add the Grano and 1/3 of the chicken stock. Cook like risotto on low heat adding the stock 1/3 at a time. Finish with heavy cream and white truffle oil. Clean, halve and roast the brussels sprouts in whole butter in a cast-iron skillet in the oven at 450 degrees for about 20 minutes then finish with the truffled balsamic glaze.

Fennel Pollen Seared Scallops with Squid Ink & Rice Cakes INGREDIENTS 8 oz 1/2 tsp 3 oz 6 oz 1 oz 1 ea 1 cup 4 oz 1/2 Tbsp 4 oz 2 oz

Dry Pack 10-20 Scallops Fennel Pollen Arborio Rice Chicken Stock Fontina Cheese Egg Yolk Panko Breadcrumbs Romanesco, Cut and Blanched Squid Ink Soave or Pinot Grigio Butter

PREPARATION Season the scallops with S/P and fennel pollen, and pan sear. Cook rice on a slow simmer adding 1/3 of the stock at a time, then cool.

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INGREDIENTS 1/2 ea 1 oz 1/2 oz 2 oz 1/2 oz 1/4 oz 1/4 oz

Fresh Radicchio, Split Gorgonzola Dolce Cheese Capers, Fried Red Grapes, Halved and Sautéed Hazelnuts, Roasted and Rough Chopped Fig Balsamic Reduction White Truffle Oil

PREPARATION Cut radicchio in half, then lightly oil and quickly grill for a total of 2 minutes. While warm, top the radicchio with the gorgonzola cheese. Sautee grapes in a hot pan, just 1-2 minutes and arrange on plate around radicchio. Top with nuts and fried capers, then drizzle with fig balsamic reduction and white truffle oil.

Affogato INGREDIENTS 1/2 oz 3 oz 1/8 oz 1 oz 1 tsp 1/8 oz 1/8 oz

Espresso Coffee Vanilla Bean Ice Cream Pecan Halves, Toasted Heavy Whipping Cream Powdered Sugar Semi-Sweet Dark Chocolate, Shaved Amarena Cherry In Syrup

PREPARATION Brew a 2-3 oz. shot of espresso. Whip the cream with the powdered sugar until stiff peaks form. Pour the espresso into a wide-mouth glass. Add the vanilla bean ice cream. Top with whipped cream, toasted pecans, dark chocolate shavings. Top with an Amerena Cherry.

Zeppole

Arborio Rice Pudding

1 C 4 oz 1 ea 32 oz 1-1/2 oz 6-1/2 oz 1/2 oz 4 ea

3/4 C 1-1/2 C 1/4 tsp 4C 3/4 C 1 1 tsp 1C 1 Tbsp

INGREDIENTS

All-Purpose Flour Sweet Cream Butter, Unsalted Water Vegetable Oil Salt Pure Sugar Cane, Extra Fine Granulated Korintje Cinnamon, Ground Large Egg

PREPARATION Over medium heat, take a saucepan combine butter, salt and 1-1/2 oz of sugar and water and bring to a boil. Remove saucepan and add flour. Combine using wooden spoon. Return to heat, continue to stir until it forms a ball. Remove flour ball from saucepan and transfer to mixing bowl with a mixer. Place on low speed and add eggs one at a time. Make sure each egg is completely blended in. Continue to mix until smooth. Place vegetable oil into a heavy 4 qt sauce pan. Using an immersion thermometer, heat to 375°F. Scoop out balls with a small ice cream dish and drop into heated oil. Using a large spoon, turn at least 1 time. Remove and drain on paper towels. Dust with cinnamon sugar (combine remaining sugar with cinnamon).

Hibiscus Panna Cotta

INGREDIENTS

Roland® Arborio Rice Water Roland® Fine Sea Salt Half and Half Sugar Large Egg Vanilla Bean Paste or Seeds from 1 Vanilla Bean Roland® Amarena Cherries, Sliced in Half Butter

PREPARATION Combine rice, water and salt in a saucepan. Bring to a boil and then turn down heat & simmer with lid on for about 10 minutes or until the water is absorbed. Stir in 3-1/2 cups of half and half and sugar. Simmer uncovered for about 30 minutes or until rice is soft and fully cooked. Stir often so the bottom does not burn. Whisk the egg, vanilla bean paste, and remaining 1/2 cup of half and half in a bowl and slowly pour into the rice mixture while stirring constantly. Cook for another minute and remove from the heat. Add in the Amarena Cherries and butter. Stir so that they are combined well. Cool and stir well before serving. The rice pudding will thicken once it is cooled.

INGREDIENTS 2C 1 1C 2/3 C 1 tsp 1/4 C 1/8 tsp

Whipping Cream Gelatin Envelope, Unflavored Whole Milk Sugar Zest of Lemon Dried Hibiscus Leaves Salt

PREPARATION Put whipping cream in a sauce pan. Sprinkle one packet of gelatin over cream and stir until dissolved. Cook on low heat, while stirring, until gelatin is dissolved. Add whole milk, sugar, lemon zest, hibiscus leaves, and salt. Simmer for five minutes or until mixture starts to bubble. Strain. Arrange four lightly oiled ramekins on a tray. Pour in equal portions of the mixture, top with plastic wrap and chill until firm (four to six hours). To plate, dip each ramekin in hot water to loosen dessert; flip onto serving plate and garnish with honey and edible flowers such as hibiscus leaves, fire stix, and white begonias.

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FROM

Posh Pastas

TO COZY

Family Feasts,

ITALIAN CUISINE IS NOW LOVE, American Style by Audarshia Townsend

50 RFSDELIVERS.COM ISSUE 1, 2017

When Tony Mantuano and his business partners opened Spiaggia on Chicago’s Magnificent Mile, little did they know that they were at the beginning of an Italian revolution. That was more than 32 years ago, and since then Mantuano’s collected a stash of awards— including Michelin stars and James Beard prizes—written two cookbooks, competed on Bravo’s “Top Chef Masters” and cooked for President Barack Obama.

tell me that we weren’t serving Italian cuisine like they knew. We had just come back from working a year in Italy and the recipes and influences we used were things we saw there. People really get it now and understand that there is a lot of variety out there.”

He also found time to open more restaurants, from the pizzafocused Bar Toma to Terzo Piano, a seasonally focused eatery tucked inside the Modern Wing of the Art Institute of Chicago. There’s no doubt about it, Mantuano and other high-profile chefs like Mario Batali, Michael Chiarello, Tom Colicchio and Giada De Laurentiis have elevated the game when it comes to Italian cuisine.

He adds that the public’s appetite for Italian food never wavers, which is why his restaurants remain busy. But, Mantuano continues, even though it’s a type of simple cooking, people must understand its techniques, which ingredients are important and when to use fresh ingredients.

They’ve made the fare sexy and sophisticated as their big personalities entice eager fans to eat at their restaurants, buy their DVDs and attempt to copy their recipes. In other words, Italian food is big business. And Mantuano is a happy man because of its evolution. “Because they started traveling more, people know that Italian food is more than overcooked spaghetti with a sauce that has meatballs in it,” Mantuano says. “When we first opened Spiaggia, people would

“Extra virgin olive oil has to be super fresh to have the health benefits and the great flavors,” he explains. “The other important ingredient (in Italian cooking) is balsamic vinegar, where it doesn’t have to be fresh. It’s best when it’s aged six to 10 years.” He also believes the ingredients’ origins make a difference in the taste of the food. “You can make great tomato sauce in Chicago when tomatoes are in season. Other times of the year you should rely on great tomatoes from Italy, like a San Marzano tomato or from Campagna. Fresh is good, but good ingredients matter even if they’re not fresh (or local).”

Greg Hunsucker, the secondgeneration owner of V's Italiano Restaurant in Independence, Mo., says that people love Italian food simply because it feeds a lot of people. “What people don’t realize about Italian cuisine is that Italian food was originally peasant food,” he explains. “The country of Italy wasn’t a wealthy country. Pizza, for example, was generated because we could afford flour, we could make a crust, we grew tomatoes to make a sauce to put on that pie. And then we put on them whatever we had growing in our gardens. “Pizza was feeding a big family for very little money. So you had to make it good. You really had to inspire yourself; hence all the garlic, basil and all those flavors that come out in the Italian cooking. We had very little to work with, so we had to really focus on creating something that people would enjoy.”

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Every Sunday, three generations of Jasper Mirabile Jr.’s family gather at his home to test new recipes from Jasper’s Italian Restaurant, the iconic establishment his parents founded in the early 1950s. Most of these recipes are his interpretations of what he learned during his annual excursions to Italy, and all are meant to educate and entertain his guests. “Bringing family and friends to the table and sharing a dish as simple as a plate of pasta or breaking bread together speaks a lot,” says Mirabile. “This is the hallmark of Italian cuisine and to be honest, have you ever heard anyone say they do not like Italian food? Pizza and pasta is as American as apple pie today and I, for one, am proud to call myself an American citizen of Italian descent.” Albert Di Meglio, who serves as executive chef/partner at Barano in Brooklyn, says that Italian food is American comfort food because it’s “soul satisfying.” “It’s simple,” he continues. “It’s not like most of the ingredients you’re scratching your head on. It’s mostly

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based around bread and pasta and pizza. I think that’s why you see a lot of Italian restaurants. There is so much more to see and experience when it comes to Italian cuisine and that’s what I’m doing now is bringing out stuff that people have likely never seen before.” Located in Brooklyn’s hip Williamsburg neighborhood, Barano aims to be a cozy alternative to all of the too-coolfor-school spots in the area. The restaurant is named in honor of Di Meglio’s grandmother’s hometown of Barano D’Ischia, a southern Italian city near Naples. He hopes to introduce his diners to the food he experienced during childhood. “While everyone else was eating fried chicken, my granddad was cooking fried rabbit,” he recalls. “I’m trying to bringing those things to light. It’s not made in flour; it’s in a batter laced with an Italian beer. These are simple, good items that people don’t realize exist. It’s not always about pizza and pasta, there’s a lot more.”

Barano, Brooklyn NY One Italian influence he would

like to see more of is Americans supporting mom-and-pop shops and butchers that have been around a long time. He believes that a lot goes unnoticed because people walk around the streets with their eyes glued to their phones, so they miss out on what’s going on under their noses. “Support them and the neighborhood,” he pleads. “It’s about knowing the people you buy from. I think people need to put down the phones and really start to interact with one another again and observe what’s around them. “I watch people walk around with their faces in their phones and to the left and the right they’re missing a butcher shop that’s been there for 100 years, but it won’t be there too long because they don’t see it. Italy is all about community and I believe we should do that and support one another and build stronger communities.” n

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In The End, It Still Tastes Like Nonnaâ&#x20AC;&#x2122;s Cooking

Family Recipes: The Secret Behind Some of the Country’s Best Italian Restaurants by Audarshia Townsend

Albert Di Meglio

I respect the recipe and try to keep it rustic— yet polished.

For Albert Di Meglio, the distinct aromas of roasting oranges in the morning and oregano-infused rabbit in the evening meant that his grandmother was cooking. As a child, he’d peek into the kitchen until she’d let him help, and he was always awestruck by the fast pace she kept. As he grew older, he asked for her recipes for the roasted oranges, rabbit and other dishes she brought from Barano D’Ischia, the township in southern Italy from which she was born. She didn’t oblige—because she never wrote them down—so one of Di Meglio’s missions was to interpret them the best he could when he opened Barano in Brooklyn in 2016. The Williamsburg-based trattoria is a tribute to Nonna Giuseppina’s hometown, of course, but food was only a piece of the puzzle. Di Meglio wanted to share a bit of the warm and fuzzy part of his childhood as well. For him, dinnertime means “family time.” “Having an amazing meal was normal, but having an amazing meal with family was the main purpose,” explains Di Meglio. “You can discuss recipes all day long, but the most important part of Italian cuisine is the gathering, being together. That’s what it was really about.”

When he set out to hire a general manager for Barano, he needed someone who understood his interpretation of a “family atmosphere” the moment guests stepped inside his restaurant. “I wanted it to feel like a family member telling you what we had to eat rather than a waiter ticking off the daily specials,” he explains. Barano’s open kitchen, with the heat from the wood-fired oven flowing into the dining room, is an additional bonus to the setting. Di Meglio’s culinary background includes stints at New York’s Le Cirque, Osteria del Circo and Rubirosa, as well as staging at several Michelin star rated restaurants in Italy. His training, of course, was enhanced by his nonna’s influences. “I take her recipes and reinterpret them a bit,” he explains, adding that his grandmother cooked a lot of rabbit during his childhood because it was a staple during her years in Barano D’Ischia. “My grandmother would do (the rabbit) as a main course. I switched it a little bit and turned it into rabbit ragu alla ischitan over pasta. I respect the recipe and try to keep it rustic—yet polished.”

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From Bar Toma’s giant meatball stuffed with fontina, toasted bread, marinara and fried basil to the pork neck gravy and braised gnocchi at Spiaggia Café, many dishes at Tony Mantuano’s Chicago restaurants are family inspired. A Michelin star chef and James Beard award winner, Mantuano was heavily influenced by his Calabrian-born grandmother. “She was a great cook, so all of those recipes are burned into my memory bank,” he recalls. “The pastas and sauces she would make during every holiday and family event were so memorable with distinct flavors that we’ve used some of her original recipes in my cookbooks.” Out of all the recipes and cooking techniques he learned from his nonna, the most important lesson was to have some restraint in the kitchen. “Italian cooking, generally speaking, is all about not a lot of ingredients,” Mantuano says. “The most important ingredient is what you leave out. To be true to Italian cooking, the fewer ingredients the better.” Of course, the celebrated chef brings his own interpretation to every dish. “The way that it becomes modern is maybe how we plate it up or the portion sizes are a little more manageable,” he says. “Maybe we add fresh herbs at the very end, whereas grandma may have used

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Macello Restaurant, Chicago

those in the beginning. But you cannot really change heart and soul with these dishes.” When Joe Demonte moved to Chicago in the 1980s from Italy’s Puglia region—part of the “heel” of the country’s shape—he almost never ate at Italian-focused restaurants. That’s because he couldn’t find any of the cuisine he remembered from home. Puglia is made up of 20 regions and right off the coast of the Adriatic Sea, which means he grew up eating a lot of seafood. But the seafood, pasta and sauces at Chicago’s Italian restaurants, he observed, were prepared differently from what he was used to. That inspired him to open Macello to showcase popular dishes from his homeland. On Macello’s menu, you’ll find classic Pugliese dishes like mussels stuffed with bread crumbs, white wine, cheese, garlic and parsley as well as red snapper crudo and orecchiette (ear-shaped pasta) made with broccoli rabe. All sauces are made from scratch every day. “I like to think that I’m one of the people who keeps the tradition going,” says Demonte. “Hopefully there will be someone younger than me who can keep it going so that these recipes don’t get lost over time.” n

Tony Mantuano

The most important ingredient is what you leave out.

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AUTHENTIC alive kicking ITALIAN is

and

e ba

It seems appropriate that Italy is shaped like a boot –

by Mary Daggett

lotta rto

since the country has kickstarted many of the world’s most impactful trends, dating all the way back to the Renaissance. For centuries, the rest of the world has looked to Italy as the arbiter of good taste – in the art world, fashion, food and wine.

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lotta rto

Paul Bartolotta trained in Italy, and is considered one of the pre-eminent Italian chefs in the world.

pau

To put our fingers on the pulse of what’s currently trending in the world of Italian cuisine, Reinhart was fortunate to speak with two gentlemen with an impeccable Italian food pedigree – brothers Joe and Paul Bartolotta. Joe and Paul grew up in a traditional Italian family in the Milwaukee suburb of Wauwatosa. They are co-owners of The Bartolotta Restaurants, which today encompasses 12 award-winning restaurants and two catering facilities throughout greater Milwaukee, including Ristorante Bartolotta (opened in 1993), Lake Park Bistro (1995) and Bacchus (2004). The company has garnered numerous accolades, including DiRoNA and James Beard awards.

REINHART: What is trending in the U.S. in terms of Italian cuisine? JOE AND PAUL: The global love affair with all things Italian continues. We are seeing more chefs striving for true authenticity by either training in Italy or traveling to the different regions of the country and truly immersing themselves in the food and culture. By doing so, they gain a true understanding of the history and romance of Italian cuisine. Witnessing preparation techniques firsthand and tasting the food at its source ensures that chefs and operators are better equipped to successfully recreate authentic Italian here in the United States. It is critical that chefs and operators understand the simple basics, and the importance of not taking shortcuts.

REINHART: Talk a bit about pizza. JOE AND PAUL: We are noticing a proliferation of more authentic pizzerias in the U.S., with more and more pizza operators moving away from the American bastardization of genuine Italian pizza. We are seeing more Roman-style and Neapolitan-style pies. Authentic traditional Italian pizza is straightforward, without too many ingredients and certainly nothing canned, such as mushrooms. Italian chefs use garlic sparingly. Things such as canned mushrooms and loads of garlic are heresy to the true Italian brand.

REINHART: What about front-of-the-house? JOE AND PAUL: Successful operators are recognizing the importance of training staff to communicate professionally and with a real familiarity of menu items, preparation techniques, sourcing and ingredient characteristics. Correct pronunciation of the name of a particular dish is vital, as well as being able to describe the flavors. Great managers are stressing the importance of being gracious with all customers. Keep in mind that many of your guests have been to Italy, and know what is authentic and what is just pretense. At our restaurants, we create a list of critical messaging points as part of our training program. Knowledgeable tableside presentation is the key to gaining diners’ trust, and in prompting them to try an item they haven’t previously experienced. Servers should not try to push the most expensive menu items, or the most expensive wines. However, if guests are curious about these items, a knowledgeable server should be able to explain convincingly why they command a premium price. If a particular fish was flown in from Italy, or a wine is beyond compare, a server should convey these facts in a straightforward manner.

REINHART: Years ago, tiramisu took the U.S. by storm. What Italian desserts do you see on the rise? JOE AND PAUL: Gelato is now very popular all over the place. For a lighter, more refreshing end to the meal, granita is on the rise, as is fruit-based Italian ice. Here are several modern twists and turns on traditional Italian fare appearing on menus across the USA.

Nico Osteria

On the antipasto menu at in the Thompson Hotel in Chicago, we found ohso-trendy Burrata cheese (Fresh Mozzarella ball filled with curds and heavy cream) served with mission fig, grilled kale, Treviso (a variety of Italian radicchio) and pecan pesto.

Giada

A main course at in the Cromwell hotel in Las Vegas is Braised Wagyu Beef Short Rib, served with smashed purple potatoes and zucchini scapece (horizontally sliced zukes, fried and pickled in vinegar).

The Baby Kale Salad is still going strong at

Osteria Mozza

Nancy Silverton’s in Los Angeles. It’s topped with Sicilian pine nuts, Ricotta salata and anchovies. Desserts here are the creation of 2016 James Beard Outstanding Pastry Chef award winner, Dahlia Narvaez. She laces gelato with bourbon, and serves it alongside Honey Baked Peach (with hazelnut cake and poached blueberries).

Giacomo’s Ristorante Italiano

At in Boston, vegetarians will be thrilled to find Giambotta di Verdure, seven kinds of fresh vegetables sautéed in garlic and oil, with a spicy fresh tomato sauce. The restaurant also caters to guests who must avoid gluten with its Gluten-Free Chicken Scalloppini, which is served with mushrooms, onion, and white wine sauce with a touch of tomato; and Gluten-Free Penne Pasta, served with marinara or creamy pesto sauce. n

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L ttle Italy Neighborhoods Across the Country Get Littler By The Year by Audarshia Townsend

But There Is A Bright Spot As San Diegoâ&#x20AC;&#x2122;s Community Continues To Build

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uring the 1950s, it wasn’t unusual to spot baseball great Joe DiMaggio strolling through San Francisco’s Little Italy with a blushing Marilyn Monroe on his arm. Chicago’s Little Italy on West Taylor Street is home to the National Italian American Sports Hall of Fame, which moved from Elmwood Park, Ill., in 1988. And in New York, Alleva Dairy has been around since 1892 and advertises itself as the nation’s oldest Italian cheese store, where the distinct aroma of imported cheeses, salami and sausages hits your nose before you even open the door. Of course, it’s located in Little Italy, right off the famed Mulberry Street. The Little Italy neighborhoods of the United States are brimming with stories of romance, nostalgia and, of course, a bit of machismo, but they’re not what they used to be. The neighborhoods that were once vibrant with Italian-American residents, restaurants and businesses are now a shell of their rich history as other ethnicities move in, says Marco Li Mandri, the president of New City America, Inc. The private San Diego-based firm boasts expertise in business improvement districts and neighborhood revitalization. It also helped boost San Diego’s Little Italy neighborhood when the Little Italy Association was founded in 1996. Li Mandri also acts as chief executive administrator at the organization.

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As a lifelong San Diegan born in Little Italy, Li Mandri’s interest is personal. He grew up when the neighborhood was still thriving, during the 1960s, because the entire international tuna industry was based out of San Diego. “(Italian immigrants) came to San Diego for the fishing industry,” says Li Mandri, and they had been doing so since the beginning of the early 20th century. They were primarily from southern Italy, he continues, and similar to other Little Italy communities across the country, they were looking for better opportunities. When the bulk of the fishing industry had moved to other parts of the world in the early 1970s, Li Mandri says, San Diego’s Little Italy went into decline. He extensively studied Little Italy (neighborhoods) across the country and recognized a pattern. “Little Italy in Chicago went into decline because the tenements could not accommodate the larger families. The Italian immigrants were able to save money, so they moved out of the Italian neighborhoods to other parts of the city and suburbs,” he explains. “That also happened in New York, Pittsburgh, Philadelphia and San Francisco.” According to Li Mandri, the handful of Little Italy neighborhoods left across the country aren’t as community oriented and business focused as they should be. When he started working with the business owners in San Diego’s Little Italy, in the early 1990s, he helped them establish Little Italy Association so that they would have a funding base. In 20 years, they went from 13 restaurants to 50, and from an annual budget of $60,000 to $3 million. The bulk of the money from the organization goes into developing public spaces. For example, they’re building the 10,000-square-foot Piazza Famiglia in the town square set to open in the spring. Inspired by traditional piazzas of Italy, the pedestrian corridor will be used for markets, performances and special events.

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Li Mandri stresses that without financial stability and the dedication of the Little Italy Association, his organization would not have been able to pull off improvements to the neighborhood. He’s also earmarked a budget for marketing. “We run all aspects of (our) Little Italy like a business,” he says. Their success has helped long-time restaurants like Filippi’s Pizza Grotto— which has been around for more than 65 years—stay in business. And it’s also help attract newcomers like Brian Malarkey, who opened the massive New American concept Herb & Wood in mid-2016. “When we started out 20 years ago, only 10 percent of San Diego county knew about Little Italy; now it’s 10 percent who don’t know about us,” says Li Mandri. “That’s how much we’ve become a significant part of San Diego.” A weekly farmers’ market called “Mercato,” which attracts 8,000 to 10,000 people a week, as well as “Festa!,” an Italian pride festival happening the day before Columbus Day, are additional ways to attract people to the area. In fact, similar festivals happen throughout the country in Little Italy neighborhoods, showcasing the rich heritage, culture and food. In Chicago, there is “Festa Italiana.” New York boasts the 11day “Feast of San Gennaro.” And the biggest event in Pittsburgh is “Bloomfield Little Italy Days.” “(Our festival) is the most profitable event of the year,” beams Sal Richetti of Sal Richetti Events, which has produced the annual “Bloomfield Little Italy Days” in Pittsburgh since 2012. “But at the end of the day it’s a street party, and it’s a great way to show off that there are a lot of successful Italian restaurants in Pittsburgh.” n

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LIGHTEN UP! TRADITIONAL ITALIAN CAN BE A NUTRITIONAL DREAM By Mindy Kolof

Let’s be honest. Italian restaurants are not generally at the top of the list for weight-conscious diners. It takes more willpower than most of us can summon to eliminate the buttery, cheesy, fried specialties of the house, daintily nibble at a mountain of pasta, or scrupulously avoid a creamy cannoli finish. But you can have your biscotti and eat it too. The healthy Mediterranean diet is quickly becoming the pick of the house for more than just its legendary nutritional prowess … an entire culture of craveable, flavorful and sustainable foods is on the plate.

In fact, says Technomic’s Lizzy Freier, Italian food that conveys quality and tradition is not generally smothered in cheese, sauce, and butter. Opting for grilled instead of fried, fresh herbs and spices in lieu of heavy sauces, and pizza with thinner crusts and less cheese is a natural complement to the authenticity movement.

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“It’s not about eliminating pasta or pizza, but preparing it differently, emphasizing ingredients like rosemary, garlic and lemon to evoke the Mediterranean flavor,” says Freier. Also enjoying the new Italian light are the growing number of vegans, vegetarians, gluten-free and low-sodium diners.

“While we don’t necessarily go to Italian restaurants to eat healthy, there are many opportunities for operators to offer lighter options and good reason to do so … it eliminates the veto factor in a group that may include both indulgent and mindful diners,” says Freier.

The heightened awareness of the Mediterranean diet is a trend that registered dietitians champion with great enthusiasm, including Nicole Ring. As Vice President of Nutrition Strategy for Healthy Dining, Ring’s worked with hundreds of restaurants on “all things nutrition.” She’s thrilled to see the trends sparked as a result of the Mediterranean focus, such as:

In addition to the above, her seasoned advice for incorporating the tenets of the diet, easily and profitably: “Whole fruits; vegetables, beans, nuts, herbs and spices; healthy fats from avocados; fermented dairy products like yogurt.” Because the Mediterranean diet is all about savoring food that also honors your health, she says, market the flavor and sensory profiles of these foods. Cite the source of ingredients, such as Greek olives or ‘Tuscanstyle’ to appeal to today’s globally sophisticated diners. Some restaurants that are keeping the Mediterranean health promise, according to Ring:

Zoes Kitchen – an entirely Mediterranean menu that includes quinoa salad, kabobs, roasted veggies, braised white beans, hummus and whole wheat pitas.

Au Bon Pain – standouts include roasted eggplant soup, chickpea & roasted tomato salad and blueberry chia hot cereal.

Herbs and olive oil for flavor Wood-grilling vs “sautéing” More poultry and seafood in place of red meat Unique whole grains (farro and spelt) Whole grain pasta and pizza crusts

Noodles & Co. - whole grain Tuscan Fresca, Mediterranean sandwiches and salads

California Pizza Kitchen Mediterranean ingredients abound in small plates, entrees, salads, pizzas and a creative shrimp scampi zucchini.

Carrabba’s - Tuscan woodgrilled chicken and shrimp

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SEEING THE LIGHT: BRAVO ITALIANA CUCINA Mention healthy Italian dining out and you’re sure to hear some bravos … BRAVO Italiana Cucina that is, one of the pioneers in designing a slimmed down menu. Brian Harvey, Bravo’s Culinary Director and Chef, described their thoughtful approach to the ‘under 650 calorie’ offerings four years ago: “We recognized the increasing demand for this, and knew it was a direction we needed to go, and give diners another reason to come back.” Still, he knew there were challenges in the form of hungry male diners who might feel less than satisfied with a lower-cal entree. “We wanted to make sure that lighter didn’t mean less food, and that we were still serving a substantial portion.”

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The answer was part prep and part ingredients, and smart choices were made on both fronts. At 50 to 100 calories an ounce, sautéing in oil was replaced with judicious use of olive oil spray, slashing the calories down to 10. Herbs, spices, citrus and acid were mixed in for flavor without calories. The biggest challenge, Harvey revealed, was the lack of fat in which to cook that hallmark of Italian food, garlic, so using moisture from the ingredients was key. Because pasta quickly racks up the calorie count, the dishes use less pasta and bulk up with veggies like roasted artichokes and grilled onions. The ‘light’ grilled salmon, chicken caprese and spicy angel hair pasta won over even non-dieters with their bold flavor, and Harvey

proudly points out that six of their overall best-selling items are from the original light menu. The entrees have been mainstreamed into the regular menu, with a separate section now reserved for glutenfree dishes. The selection, not the waistline, will continue to expand in 2017, as calorie counts are rolled out on all menus, which Harvey predicts will make an impact on diners’ selections. One final tip on steering diners toward the light: “We encourage our chefs to get out and talk to diners personally about their preferences. Servers were asked to actively promote the light dishes, and assure guests the meal was full of flavor and a great value from a portion and price standpoint.” n

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spaghetti

cavatappi

fusilli

bucatini

The traditional staple, this noodle works well with any sauce. Top it with tomato sauce and meatballs and you have America’s favorite pasta dish.

This corkscrew-shaped pasta locks in flavors, and works well with heavy meat sauces and pasta salads.

This long, spiraled spaghetti is delicious with traditional sauces and also bakes well in casseroles.

Like spaghetti, but thicker and hollow. Goes great with most sauces, and can even be used in a stir-fry for a change of pace.

angel hair

pappardelle

gemelli

penne

Like spaghetti, but much thinner. Goes great with light sauces, vegetables and some traditional tomatobased sauces.

This flat, ribbon-shaped pasta goes with heavy, rich sauces or olive-oil bases. It’s quite common in winter paired with decadent ragus.

This “in” noodle adds style to any pasta dish, whether the sauce is creamy, seafood-infused, dressed up with vegetables or traditional.

This basic noodle pairs especially well with chunky meat or vegetable sauces, whether cream, oil or tomato based.

campanelle

egg noodles

orecchiette

radiatore

Looks like a small bell or a cone with ruffled edges. It pairs well with lean proteins like chicken and fish, vegetables and oliveoil-based sauces.

With a slightly different texture and flavor than most pastas, this noodle goes well with traditional Stroganoff, casseroles and soups.

Named “little ears,” this pasta is commonly served with an olive-oil base, vegetables and sausage, or in cold pasta salads.

This pasta’s shape engulfs the noodle in sauce. It works especially well baked in casseroles, in pasta salads or with tomato-based sauces.

conchiglie

rotini

tortellini

orzo

This shell-shaped pasta comes in many sizes, and makes a great addition to soups, pasta salads and Mac N’ Cheese. The largest variety can be stuffed with meat, cheese, sauce and vegetables and baked to perfection.

This noodle’s twisted shape provides a fun base for almost any sauce, but works especially well with cheesy, thick sauces or baked in casseroles.

This stuffed pasta can contain cheese, meat, pesto or vegetables. It’s commonly served in a cream sauce but can also serve as a base for salads or even go in soup.

This tiny, grain-shaped noodle is typically featured as a side dish and can also be baked in a casserole or added to soups.

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pizza Guid

Neapolitan

New York Style

Chicago Style

California Style

The original pizza, hailing from Italy, is traditionally made in a wood-burning oven. With a simple, thin, crunchy crust and minimal toppings, this pizza serves as the building block for all other American variations.

The most popular choice across the U.S. Similar to Neapolitan, but with crust thick enough to fold a single slice in half lengthwise.

Common references include three sub-variations: Deep Dish, Stuffed and Pan. Although each variation has its own quirks, all three generally have thick outer edges and are baked like a pie, with a hearty portion of “toppings” underneath an additional layer of crust, cheese or sauce.

With a crust similar to Neapolitan, the signature here comes in the form of toppings, which are creative and unique, generally steering away from traditional Italian flavors.

St. Louis Style

Sicilian

Bakery Style

Tomato Pie

Super thin, cracker-like crust that’s unleavened and topped with a three-cheese blend in place of mozzarella.

Square cut, thick crust with a spongy texture. Typically lean with toppings, though the thick crust welcomes variation. The traditional version, also known as Sfincione, is covered in breadcrumbs.

Found in Italian Bakeries (no surprise), this variety has become its own legitimate subgroup. Baked in large sheet pans and cut into rectangular pieces, this variety is similar to Sicilian pizzas but with a simpler, less spongy crust.

Similar to Sicilian in its square format and spongy, focaccia-like dough. But this version often is cheeseless and served at room temperature.

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the MegaStore That KickStarted a New Italian Renaissance Restaurant, Inc. visits Chicago’s Eataly, the uber popular megastore described as food court, European open market, Whole-Foods-style supermarket and learning center bundled into one enormous culinary success for Mario Batali and Lida Bastianich. We set out to explore 63,000 square feet of authentic Italia that’s proving an irresistible draw to the city’s trendiest foodies.

The drawing that started it all, fittingly sketched out on

a napkin in 2002 by Italian businessman Oscar Farinetti, Eataly’s founder and creator. In January 2007, he opened a 30,000-squarefoot store in Torino, Italy with a mission “to make high quality Italian foods available to everyone, at fair prices and in an environment where people can shop, taste and learn.” It’s been fully realized at Eatalys around the world, with more to come: 30 stores opened in the last decade, including two in NY, the Chicago behemoth, and Toronto, Boston, Los Angeles, Las Vegas, Paris and London all on the docket in the next few years.

Chicago’s Eataly is the largest one in the U.S.

and the only two-story location, with a grocery, housewares and quick service on the first floor and a range of restaurants (from super casual to fancy), and a marketplace with fresh meats, fish and cheeses on the second floor. The location opened in 2013 with an unprecedented 120,000 visitors in its first week; it has since receded to a more manageable 40,000 guests weekly.

Demos, classes and abundant tasting opportunities are a daily occurrence at Eataly, such as the chocolate baci (kisses) made with hazelnut and cocoa being sampled. Patrons are also frequently seen shopping with glass of wine in hand, another perk of the Eataly experience.

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If you can’t find the right extra virgin olive oil

at Eataly, it probably doesn’t exist. More than 100 different imported Italian EVOOs, as Rachael Ray would say, are on the shelves, separated by region – northern light and buttery, southern pungent and spicy, and central somewhere in between. The oils are among Eataly’s best-selling products, joining dry pasta from Gragnano, freshly made, creamy mozzarella (rightfully praised as ‘life-changing’) and crusty housemade bread.

Transparency is key to the business of eating,

and at Eataly, there’s nothing hidden. Patrons can watch the pros prep bread, chop veggies, roll and cut pasta, pull fresh mozzarella cheese, brew beer and grind sausages. Every week, the Chicago team creates 1,200 pounds of fresh mozzarella, 2,500 hand-tossed pizzas, 5,000 loaves of handmade bread, and more. Producers’ stories are prominently displayed throughout the facility, giving props to locally sourced dairy and produce.

Restaurant row at Eataly, where 14,000 covers weekly

are served at options spanning counter casual for coffees and gelatos to fancy white tablecloths. On the second floor, La Piazza is always bustling, modeled after an Italian city square, with four corners for wine bar, seafood and oysters, meat and cheeses and pizzas (90 seconds from oven to plate).

One of the country’s largest producers of pasta,

Eataly churns out pounds of colorful, authentic and freshly made product each day. Restaurant portions are generous, but not overly so, adhering to the Italian philosophy of not overusing when cooking, or buying more than you can eat. For that reason, the pasta is made al dente, on the chewy side, to sate appetites more quickly. n

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A well-to-do Italian guy strolled into a Florence-based hotel bar in 1919 and requested something other than an Americano, a cocktail comprised of the bittersweet liqueur Campari, sweet vermouth, club soda and an orange wedge. He desired something a bit stronger, so he asked the bartender to replace the club soda with gin. And that’s how the Negroni was born, and named in honor of Count Camillo Negroni.

Aperol is made of bitter orange, gentian, rhubarb and cinchona; Cynar is an artichoke-based liqueur with 13 herbs and plants; and Capelletti is an artisanal wine-based offering from an Italian family that’s been in the wine-making business for four generations. They may all be used to add a different perspective on the Negroni, or, Campanale suggests, paired with prosecco or club soda for a spritz cocktail.

Today, the Negroni is requested more than ever before, according to New York-based bartender Joe Campanale. That’s because Americans are a lot more open to bitter flavors since the craft cocktail movement took the nation by storm several years ago. As beverage director at popular Italianinspired haunts Anfora, dell’anima, L’Apicio and L’Artusi, Campanale is certainly on top of drinking trends.

Spritz-styled cocktails are low in alcohol content, so they pair ideally with most dishes because they don’t overpower them. Campanale highly recommends reading Spritz (Ten Speed Press, 2016) as a way to get familiarized with the bubbly aperitivo cocktail. Written by food and drink journalists Talia Baiocchi (Bon Appétit, Punch, Saveur) and Leslie Pariseau (New York Times, GQ, Esquire, Punch, Saveur), the guide uncovers the drink’s history and features 50 classic and modern recipes. Campanale admits that because there aren’t many classic Italian cocktails available, there is plenty of room for interpretation.

“We also seem to have an insatiable appetite for all things Italian in this country,” observes Campanale, adding that the “Negroni is a bartender’s favorite.” But with all the hype surrounding the classic drink, it makes one wonder what else is out there. Campanale suggests a crash course in aperitivi is key to learning about additional Italian-focused cocktails and spirits. Most beverage professionals are acquainted with Campari, but Aperol, Cynar and Capelletti also “offer a ton of complexity,” says Campanale. “They have an appealing, bittersweet character that makes the mouth water.”

Ingredients: 1 ounce PAMA 1 ounce Aperol 1 ounce London Dry Gin 1.5 ounce Prosecco 1 orange zest Directions: In a mixing glass add PAMA, Aperol and gin. Ice and stir until well chilled. Next, add Prosecco and stir one more time to incorporate the sparkling wine. Strain cocktail into either a coupe or cocktail glass. Express orange zest over cocktail. Garnish with orange twist.

Lynn House, who serves as the national brand educator for Heaven Hill Brands, has spent much of her hospitality career creating new riffs on old favorites. When she was the first-ever beverage director at the award-winning, Chicagobased restaurant Blackbird, she created The Contessa, a not-so-bitter version of the Negroni. Her reasoning for toning it down: “I incorporated classic American brands so that the cocktails would be accessible to an American audience.” n WINTER 2017 RFSDELIVERS.COM 77

Chef Chrissy Sanderson Owner & Executive Chef

It’s never just someone’s order that’s on the line. It’s not just food or a meal. It’s everything you put into making your place sing. It’s jobs. It’s spreadsheets. And it’s your reputation that’s on the line every time an order comes flying through your kitchen. That’s why we put together the Tyson Restaurant Team. We stacked our team with kitchen pros who love the heat and will take a stand for you. From inventory to insights. From forms to freezers. From field to flame. Talk to us about the hot topics burning in your kitchen and your mind. We’ll help you find new ways to keep your cool. We’re listening. And we want to know, What’s on the line?™

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Get To Know Italian Wine A quick primer on Italian wine varietals By Ari Bendersky

"A bottle of red, a bottle of white? It all depends upon your appetite. I'll meet you anytime you want, in our Italian restaurant." That line, from Billy Joel's "Scenes From an Italian Restaurant," makes it seem fairly easy to pick a wine â&#x20AC;&#x201D; red or white? â&#x20AC;&#x201D; when going out for Italian food, but did you know there are allegedly more than 3,000 indigenous Italian wine varieties? Officially, there are 350 authorized wine grapes throughout Italy, so narrowing down what to offer guests on your wine list can be a little complicated if you're not that familiar with Italian wines.

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Get ToKnow ItalianWine But don't let that overwhelm you. According to Rachael Lowe, sommelier and beverage director at Chicago's Michelin-starred Spiaggia, there are six varietals you can focus on: Nebbiolo, Sangiovese, Corvina, Pinot Grigio, Vernaccia and Garganega, the first three being red; the latter, white. These wines tend to be the best sellers, Lowe said, and that if you want to slowly add Italian wines to your list, you can start with Super Tuscans. These wines, from the Sangiovese-rich Tuscany region, are generally Sangiovese blended with Merlot, Cabernet Sauvignon and/or Syrah. They're usually medium- to full-bodied reds with nice fruit represented and a decent amount of tannins to add some dryness, but not to overwhelm the palate. "I think Super Tuscans are an easy sell, as they bridge the gap between New and Old World," Lowe said. "People who donâ&#x20AC;&#x2122;t know Italian wines and are concerned about dipping their toe into the pool, as they are most comfortable with California Cabs, for example, generally find these wines a great entryway into Italian wines. Though I also find that selling wines from Etna are pretty awesome, as consumers who enjoy a good Pinot Noir or Grenache, but are open to new things, usually greatly enjoy a lovely Nerello Mascalese blend from Mt Etna; they drink similarly in weight and structure." While some people are happy drinking a glass of wine on its own, Italian wines are meant to go with food, which helps explain why Italy produces so many: Their food is as diverse as the country is long. There's incredible diversity in wine varieties in Italy, from the north to the south and even within specific regions because of altitudes, weather patterns and winemakers. In Northern Italy, red wines tend to have more tannins and higher acidity; whites also tend to have more acid. Down south, the grapes tend to be fleshier and offer hints of red and black fruit and dried herbs, while whites can offer more aromatic and tropical notes. Going a little deeper, here are characteristics of the six main Italian grape varieties.

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A quick primer on Italian wine varietals

Italian Reds:

Italian Whites:

Nebbiolo Hailing from the Piedmont region in northwest Italy, Nebbiolo is considered Italy's most noble grape, producing some of the most prized wines like Barolo and Barbaresco. It tends to have a lightbodied color, nice fruit and heavy tannins.

Pinto Grigio Hailing from the northern regions of Alto Adige, Fruili and Lombardy, Pinot Grigio is one of the most popular white grapes not only in Italy, but also the world. The same grape as the French Pinot Gris, itâ&#x20AC;&#x2122;s a crisp, somewhat dry yet citrusy easydrinking wine that pairs well with lighter seafood dishes.

Sangiovese The most popular Italian varietal, Sangiovese grows throughout Tuscany but has several regional names including Chianti, Brunello di Montalcino and Morellino di Scansano. They tend to be fruit forward, have higher alcohol content with nice structure and balanced tannins. Corvina One of the three grapes, along with Rondinella and Molinara, that makes up the lush and gorgeous Amarone (as well as Ripasso and Valpolicella wines) from the Veneto region. Jammy, pruney and packed with dark fruit, this is a wonderful wine for grilled meats and game.

Other red Italian wines to look for: Montepulciano d'Abruzzo; Primitivo (a.k.a. Zinfandel); Barbera; and Negroamaro.

Vernaccia Most closely associated with Vernaccia di San Gimignano from Tuscany, this white grape is also grown in other regions. It is crisp with nice minerality, has lovely citrus, peach and tart green apple notes and good acid to help it go nicely with seafood and vegetables. Garganega This is the most widely grown white grape in the Soave region in the Veneto. It is a crisp, clean, cool-climate white with notes of lemon zest, peach and honeydew that goes well with rich seafood like scallops and clams as well as gnocchi and risotto.

Other white Italian wines to look for: Trebbiano (a.k.a. Ugni Blanc); Verdicchio; Arneis; and Moscato. n

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DON'T KNOW

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ONLINE! by Ari Bendersky

There are plenty of online sources to help you drink up wine knowledge People say if you want to learn about wine, drink it. That's one way, but just opening a bottle and sipping won't necessarily tell you much about what you're drinking. Yes, you can get an idea of the taste, the style and whether you like it. To get more detailed information you could take a course, but as a restaurant owner or bar manager, how much free time do you have to really sit in class? Luckily there are plenty of online resources you can use to increase your wine knowledge. Even better â&#x20AC;&#x201D; you can pop open a bottle of wine to drink while you study. Think of it as hands-on research.

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11/20/2016

Scientists Unravel Cabernet Sauvignon's Genome | News | News & Features | Wine Spectator

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Scientists Unravel Cabernet Sauvignon's Genome Innovative gene-sequencing technology could lead to a better understanding of how wine grapes evolved and how to adapt them for changing climates

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Cabernet Sauvignon is the offspring of Cabernet Franc and Sauvignon Blanc and dates back to at least the 18th century, experts believe.

Kasey Carpenter Posted: November 18, 2016 110

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Using sophisticated software, scientists have sequenced the genome of one of the world's most popular wine grapes, Cabernet Sauvignon. Their success could unlock methods for breeding new clones of top grape varieties as wine regions are challenged by a changing climate. "The technological advancement we describe in this work is shedding light on the genes that make Cabernet Sauvignon and other wine grape varieties distinct from each other," said the leading scientist on the Cabernet genome project, associate professor and grape geneticist Dario Cantu of the University of California at Davis. "This information will allow grape breeders to combine interesting characteristics into new varieties." The software, known as FALCON-unzip, was developed in conjunction with new DNA sequencing technology by Paci�c Biosciences. Three organisms were subjected to the process, including Cabernet Sauvignon. Details of the software and the sequencing results were published in the October issue of Nature Methods. While a team of Italian and French researchers published the �rst genome sequence for Vitis vinifera in 2007, they used a variety speci�cally created for sequencing, not wine production. The new research used a commercially viable clone of Cabernet Sauvignon. "Previously, we were limited by what we could do with grape varieties due to their genetic complexity," Cantu explained to Wine Spectator. "Most popular varieties are hybrids, which makes them complex and dif�cult to dissect. We now know, for example, that Cabernet Sauvignon originated from a cross between Cabernet Franc and Sauvignon Blanc, which helps to explain its inherent complexity and why it has been dif�cult to identify speci�c genetic features of the variety." Cantu believes the greatest potential application of the technology would be to help overcome the effects of climate change on grapegrowing. "Our established viticultural areas may soon become less than optimal," he said. "If we want to continue to cultivate grapes for high-quality wines, those varieties will need to be better suited to higher temperatures, drought, even salinity."

http://www.winespectator.com/webfeature/show/id/Scientists-Unravel-Cabernet-Sauvignon-Genome

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DUMMIES

WINE SPECTATOR

The popular Dummies books collection — where you can learn how to do, well, anything — has a series of wine books with much of that content online. From learning how to read wine labels and knowing what grapes are in French wines to understanding the difference in Italian varietals to learning how to pair wine and food, Dummies.com is an excellent source. The online content is generally free and you can also explore other food and beverage categories including spirits, beer and even bartending.

The highly regarded Wine Spectator magazine has a breadth of information on its website. You could easily spend hours poring over the reviews section. With nearly 350,000 ratings, it's one of the largest collections of wine reviews anywhere. Pop by the site each day to read a daily wine pick, categorized by price or browse the vintage charts, dating back to 1961. But if you’re looking for the basics, Wine Spectator's aptly named "Learn Wine" section can't be beat. It has maps of major wine regions, quizzes, a glossary of wine terms and more. Note that while some sections on the site are free, others are open only to paying members.

VISIT: www.dummies.com/food-drink/drinks/wine

VISIT: winespectator.com

WINE ENTHUSIAST One of the most popular wine destinations, Wine Enthusiast has a variety of wine-related articles, recipes, cocktail information and more. It publishes an annual list of the top 100 wines each year as well as the best 100 wine restaurants. And its section on Wine Basics couldn't be more straightforward. Want to know more than you thought you did about Zinfandel? Done. Need information about wines from Alsace? That's there, too. There's even an article titled "Wine For Beginners" that lays everything out in simple, easy-toswallow terms so you can walk away feeling a little bit smarter than when you started. VISIT: winemag.com

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CELLARTRACKER

Whether you want to check out an interactive map of Barolo in Italy or read in-depth articles of wine regions around the world, it's on Vinous. Its "Tools" section offers a vintage chart, wine glossary and guide to grapes. Unfortunately, you need to subscribe once you go through a preview of about 10 pages on the site. But if you want comprehensive knowledge from a respected group of wine writers, it's worth the fee, starting at $7.99 a month for the mobile site and going up to $120 a year for access to the majority of the content.

Created as a place where people could keep track of their wine cellar inventory online, CellarTracker has grown into the largest online community of wine enthusiasts who post millions of tasting notes while tracking more than 60 million bottles. If you're looking to compare different vintages of a specific wine, CellarTracker's users don't mince words on how they feel. This peer-driven site offers an honest take on wines at all price points and regions from around the world.

VISIT: vinous.com

VISIT: cellartracker.com

SNOOTH

1WINEDUDE.COM

Snooth, which requires a free registration, regularly publishes interesting articles on new happenings in wine regions, specific wine reviews, trends and more. The site offers a five-glass rating system to help you navigate through wines, includes winemaker notes and links to various online shops to purchase the wines. It has comprehensive grape descriptions and has a forum where you can interact with other users.

Led by regular guy Joe Roberts, who is a certified specialist of wine, 1 Wine Dude is great for getting down-and-dirty wine reviews. Roberts offers Twitterlike mini reviews each week on wines he tastes and includes a grade rating. The writing is fun, pithy, smart and informative, all in less than 140 characters. If you're looking for more in-depth wine knowledge about different regions and industry trends, you will find that here as well.

VISIT: snooth.com

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VISIT: 1winedude.com

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The Sweet Life of Italian Desserts By Mindy Kolof

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The Sweet Life of Italian Desserts There a few more satisfying ways to finish off a carb-loaded meal than with an exquisite tiramisu or deeply decadent cannoli. But today’s finest Italian dessert masters focus on dishes that are flavorful, light and not labor intensive. “After you’ve eaten three courses, you want something lighter,” says pastry chef Gary Rulli, whose culinary creds are unimpeachable. A member of Italy’s prestigious Academy of Master Pastry Chefs, he makes a panettone so fine that Giada de Laurentiis featured it on her “Best Thing I Ever Ate” and Martha Stewart named it her favorite. At his original Emporio Rulli, a pastry, caffe and wine shop in Marin County, California open since 1988, and six additional locations, he’s served up thousands of Italian specialties, most priced at a reasonable $6 - 8. We checked in on what’s trending in his world:

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Lighten up traditional desserts by using less alcohol, sugar and fat. Feature sorbets with fresh, seasonal fruit, or go for the unexpected, such as a gelato doused in hot coffee. Try a different type of dessert base: Sbrisolona cookie dough (made with almonds, cornmeal and maraschino liqueur), finished off with soft cream and gelato on top; or the newly popular pistachio, paired with mascarpone (Italian cream cheese) and a flourish of decorative fresh raspberries. Make a super cannoli - layers of fried cannoli dough filled with traditional ricotta cheese or ricotta ice cream.

Use latte di mandorle, made from scratch by soaking almonds in hot water overnight, pureed to a paste with sugar, and added to an almond crumble or strawberries, for a delicious spoon dessert. “We call it ‘milk standing up,’” says Rulli. For maximum impact, showcase this delightful dessert in a glass. Candied chestnuts are the winter’s go-to ingredient, especially on a dessert called Monte Bianco, named after the Alps highest mountain. The variations are many – whipped cream, meringue or mousse – but the stars are the chestnuts which glisten and shine on the creamy white backdrop.

Serve traditional Italian cookies with warm zabaglione sauce (egg yolks, sugar and Marsala wine) for dipping. Transform the traditionally cold Cassata to a baked delectable. Put ricotta cheese with pieces of chopped chocolate and orange peel in a short dough crust, bake and serve warm. Bring the cocktail revolution to the dessert menu with liqueur cakes. Red Florentine, amaretto and maraschino are among the many liqueurs making a comeback.

Others are doing new takes on tiramisu – featuring fruits like berries, peaches or apricots; chocolate instead of coffee; gelato frozen yogurt or ice cream in place of custard. Nick Malgieri, former executive pastry chef at Windows on the World and author of "Great Italian Desserts" loves the quince and sour cherries that are part of the Italian flavor profile, but his sure-fire dessert is a simple stunner – cheesecake. Plain, easy to make, it’s a perennial pleaser that lets chefs “get back to putting a wedge of something simple on a plate rather than a dessert with 40 different elements … it’ll fly out the door,” he assures.

At the red-hot new Animale restaurant in Chicago, Chef Cameron Grant also takes a ‘less is more’ approach to making his acclaimed panna cotta. He says: “It’s a simple dish so the quality of the ingredients really matter. We use seven grams of powdered gelatin per liter of dairy, and whole vanilla pods, which are so much better than extract. I never add ingredients to the panna cotta base because it changes the desired texture … but use other components as a garnish.” The results? A panna cotta that’s justifiably called ‘perfect.’ n

Chef Cameron Grant, Animale

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BRAIN FOOD: SOME MUST-READS FOR FOODIES By Mindy Kolof

Most food and beverage connoisseurs agree that reading about exceptional dining is the next best thing to being there. The following list contains some newly-published favorites for 2016, we’ll be back next year with the pick of a new cookbook crop certain to inform and inspire your menu.

Something to Food About: Exploring Creativity with Innovative Chefs by Questlove and Ben Greenman. The authors' conversations with creative chefs across America enlighten us about what makes some of the world’s best chefs tick. Those that live to eat – and cook – will find plenty of fresh ideas about how food affects our culture, our creativity and our world.

Regarding Cocktails by Georgette Moger-Petraske and Sasha Petraske. Raise a glass to this book from legendary bartender Sasha Petraske, who changed the culture of cocktails for us all before his untimely death in 2015. This compilation of musings and 85 recipes from his repertoire will keep you totally engaged.

My Two Souths: Blending the Flavors of India into a Southern Kitchen by Marsha Hall Foose and Asha Gomez. Chef Gomez explores how two cultures so outwardly different share unexpected commonalities that have ultimately shaped her interests and punctuated her love for food, comfort and celebration.

Poole’s: Recipes and Stories from a Modern Diner by Ashley Christensen and Kaitlyn Goalen. A true master of Southern cooking shares her insights into how good food is born, and how great cooking and good living go hand in hand.

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It’s a great year for a good read … go grab a book, a quiet spot and glass of red wine. Inspiration awaits you.

Cúrate: Authentic Spanish Food from an American Kitchen by Katie Button and Genevieve Ko. A fascinating read that provides a peek into the secrets of an award-winning restaurant with tips on how to recreate authentic Spanish foods wherever you’re cooking.

Alton Brown: Every Day Cook by Alton Brown. With a taste for humor and photography, Chef Brown welcomes us into his personal catalogue of recipes. This entertaining collection will not disappoint those seeking tips and insights from a leading chef, or just a few hours of unabashed fun.

Everything I Want to Eat by Jessica Koslow. This California chef from Sqirl cafe has taken on the challenge of keeping up with the ever-changing substitutions and restrictions of health-conscious Los Angeles foodies. Learn how her new approach to food is transforming the dining scene one sprouted grain at a time.

The Restaurant Critic’s Wife by Elizabeth La Ban. Written by the wife of a food critic, this novel offers an interesting perspective on the culinary community as well as some colorful commentary on how to balance life between family and food. n

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INDUSTRY EXPERTS PREDICT WHAT WILL HAVE MAJOR FOODIE IMPACT IN It’s time once again to share industry experts’ predictions on those foods, cuisines, technology and other trends that will impact our industry going forward. by Mary Daggett

Marc Jacobs, Partner Lettuce Entertain You Enterprises (LEYE), Chicago

Mark Canlis, Owner Canlis Seattle, Washington We have focused on the experience of fine dining here in Seattle for 65 years, and I predict a return to civility and good manners in the dining room. We are seeing chefs move away from making food seem so “precious,” with little dabs and flourishes all over the plate. The number of courses on tasting menus is declining. Eight or nine courses are just too much of a good thing. I attended the MAD Symposium in Copenhagen last August. There was a lot of focus on avoiding burnout by taking care of our own wellness and happiness, but also that of our staff. We don’t want to allow lazy attitudes to develop, but at the same time, we must prevent staff burnout to retain the best people.

Healthful dining options are increasingly attractive to all demographics. Even classic comfort foods are getting a healthful spin. Fresh-squeezed juices are bringing healthful options to beverage and bar menus. At Ema, we feature cucumber and mint soda; carrot, apple and ginger snap; cherry chia cooler; goji berry lemonade; mango, orange and pineapple nectar; and blueberry and basil smash. In the non-commercial segment, hospitals and universities are attracting customers with better quality and bigname foodservice outlets. For example, our Beatrix Streeterville has an outlet in Northwestern Medical Center.

People are interested in “paleo”. We are exploring ancient grains here at Canlis, and have visited The Bread Lab at Washington State University, where the science of growing grain properly is taken very seriously. We use their buckwheat, which is not only nourishing, but possesses great richness and depth of flavor.

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Meghan Pusey, Sr. Director, Integrated Communications, National Cattlemen’s Beef Association Centennial, Colorado 2017 is set to be a year of exploration. Consumers are looking for globally inspired flavors and dishes that really kick the menu up a notch with ethnic condiments and spices. 2017 will likely see the continued rise of favorite mainstay steaks and roasts, along with increased use of economical and previously underutilized cuts. These cuts help foodservice operators fulfill consumers’ desire for delicious, quality beef on the menu, while keeping their bottom line in mind. The Flat Iron Steak is appearing on menus across the nation. It is the second most tender cut in the beef carcass. It is proven to be a low-cost steak alternative to Filet Mignon, and it’s also being cut into strips for stir-fry or cubed for kabobs. Another economical cut seeing more traction at foodservice is the Shoulder Petite Tender. Also known as Teres Major, this cut is tender and juicy, but it also meets USDA guidelines for lean. The fastest growing cuts in foodservice include Strip Loin/Top Loin, Brisket and Sirloin Roast.

Jeff Merry Reinhart Corporate Chef, Boston Division As driven as most Americans are to lead a more healthful lifestyle, I am seeing that we are still willing to sample “extreme cuisine.” For example, there are situations in which we are willing to overindulge with battered and deep fried foods, the milkshake stuffed with cookies or candy, and multi-layered cheese fries. People are also willing to try unusual combinations — the yin and yang of extreme contrasts, such as pairing savory and sweet flavors. I am seeing a lot of focus on the nuances of “regionalized cuisines” — a drilling down to the subtle details that make up a specific flavor profile, such as selecting the perfect chili pepper to enhance a Mexican specialty or the exact spice to lend authenticity to an African stew. Chefs today are hyper-aware of the interest in “vegetable-centric” options. In general, Americans are becoming more interested in cleaner eating. Meat is still the preferred protein for many, but the portion sizes are shrinking. To manage diners’ expectations, chefs are becoming more adept at turning vegetable side dishes into stars in their own right.

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WHAT’S UP WITH MILLENNIALS? Lee Pier, Owner The Nitty Gritty, 3 Locations − Madison, Wisconsin Our flagship location is on the University of Wisconsin campus. We are teeming with Millennials – including most of our customers, and most of our staff, too. Our menu reflects current trends, with veggie burgers and falafel, and a variety of salads to satisfy vegetarians. Glutenfree options are addressed. Millennials care about sustainability and want to know where their food comes from. We source locally as much as possible.

Gene Grabowski, Spokesman for the National Egg Board, Washington, D.C. With the proliferation of the allday breakfast, we are seeing eggs regarded as an important protein for all foodservice dayparts. There is a lot of renewed interest in quiches, omelets and frittatas on lunch and dinner menus. We are seeing Millennials developing a keen interest in eggs, whether it’s boiled eggs for a grab-and-go meal, or the deviled eggs appearing on more and more bar menus. Vegetarians are embracing eggs as a valuable source of protein. People with dietary restrictions are learning that eggs are easy to digest, low in carbohydrates and gluten-free. n

When I tell my staff that I remember the days before the internet, they look at me like I came from Mars. Operators who want to appeal to this demographic must be tech-savvy. Familiarize yourself with Twitter, Facebook, Instagram and Snapchat. “Geo-fencing” is a hot new app we are using that employs a GPS locator to help consumers find deals on meals or the closest bite to eat. We are seeing more Millennial interest in raising money for worthwhile causes, which is why we’ve instituted a “Cup Night” policy, in which colored plastic cups are purchased for $5, and all subsequent refills are just a buck. A percentage of all cup sales are donated to a designated charity.

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John Morrell Cocktail Smokies

UPC: 70100-02878 RFS CODE: 42210

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Big Ka-Ching the

D COST

by Min Casey

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Purchasing:

A disciplined approach makes a difference when it comes to taming food costs. We offer fail-safe tips for a tight rein.

It’s easy to go with the familiar ease of a regular order placed by phone and stored nowhere else but in memory; that’s a practice that should stop. “It’s vital to keep a record of all orders so you know what is actually coming in, what you have and how much everything costs,” Lipsky minds. Even a scrap of paper is better than nothing, but a dedicated notebook is a tried-andtrue method that works well.

In the hierarchy of cost centers, food hangs high. “It’s definitely in the top three,” says Linda Lipsky of Broomall, Penn.-based Linda Lipsky Restaurant Consultants. “Food, labor and liquor are the top restaurant expenses so it’s something operators need to manage closely.” Regardless of how good intentions are, operational frenzy often interferes, crumbling even the best food-cost savvy intentions. “In the day to day, it’s easy to let it go,” says Lipsky. But with serious bottom-line repercussions, she advocates for strong food-cost management. “Labor looks like a large number on the books so people are more aware of it. With food costs, it’s a lot of nickel and diming but it quickly adds up.” When assessing food costs, Lipsky considers nine areas. She walks through each one, emphasizing why they matter.

Receiving:

Ban the 12:00 lunch-crunch delivery and aim for a time when orders can be properly received—weights and prices checked, items counted, reconciled and inspected.

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Security:

Most smaller operations don’t have formal product requisition procedures with sign-outs. Lacking that, secured storage areas are crucial. Consider locked cage in the walk-in for costly items, security cameras and motionsensor lights.

Inventory:

Create a systematic and more-detailed method for inventory that breaks down products by category—dairy, fresh, canned, desserts and so on. “This way, if you have a spike in costs, you know exactly where it comes from. You can deal with it then,” says Lipsky.

Production:

It goes without saying that forecasting and production should be closely aligned, minimizing waste. This also is an area to weigh the cost efficiency of pre-cut and pre-portioned product versus doing such work inhouse. “If there’s downtime at the beginning or end of shifts, a lot of cutting and portioning can be done,” Lipsky notes. “It’s important to determine the real cost of in-house and portioned buys.”

Sales:

Tracking: Used effectively, technology and POS systems are your food-cost allies, allowing prices to be entered, menu items to be pulled in and costs assessed. “If you don’t have good data to begin with, none of it will make sense,” she says. To amplify the point, Lipsky says that something as simple as differentiating between voids makes a difference. “Server-enter errors are one thing, a void that reflects a meal that was prepared and not served or paid for is entirely another in terms of costing.”

Administration:

Fight the complacency that seeps into long-term relationships. “Prices change constantly,” minds Lipsky. “Don’t assume that what you had last month will hold. Keep checking. It’s okay to say, ‘I need to see pricing that you’ll hold for a week. I want to compare it with other vendors.”

Recipes: Storage:

Make sure your storage area is well organized so it’s easy to see and find what’s already on hand. This prevents perishables from being pushed to the back and also limits time wasted searching for product that may be on hand.

Lipsky says the value of codified recipes is immeasurable. “Without standardized recipes, you don’t have any control,” she advises, adding that consistency of product is out of reach and food costs can spiral as portion sizes and ingredient amounts go awry.

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simple

Food Cost Tactics right n

ll Instead of being overwhelmed by food-cost controls, get it front of them with simple steps that can be put into place easily. Each of the three that follow is totally doable by the end of today. Results will quickly and positively be felt. ll Nothing like a refrigerated walk-in or freezer to discourage first-in, first-out product rotation. “It’s cold in there and no one wants to spend time,” notes Lipsky, adding that the tendency is to put the new delivery right in front of what is already there, especially with highly perishable dairy items. “Go to a thrift store and buy a few winter coats and some gloves to wear. That way, no one has to wear their clothes and they’re more likely to spend time rotating product.” ll Theft is rampant in restos. “Everyone eats, so everyone can use your assets,” Lipsky advises. Staying on top of employee theft is a big job but getting clear, plastic trash bags is a simple starting point. “With Cryovac-packed meat, it’s easy for employees to tuck it in the trash,” says Lipsky, adding that reclaiming it from the Dumpster out back is a snap. “Also consider installing motion-sensor lighting in the trash area, especially if it’s close to where employees park their cars.” ll Put a lock on storage areas in which high-cost items such as meat, liquor and seafood are kept. And don’t overlook expensive pantry items such as saffron, truffles and vanilla as lock-up candidates. ll Wrong orders are a fact of life in restaurants: sauce added when the request was for it on the side, a meat cooked to well instead of medium rare. Lipsky suggests that the common practice of allowing employees to consume such mistakes should stop immediately. “It removes any tendency for them to happen on purpose,” she says. They can be donated to a food bank rather than wasted. n

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HOW THE

IS SIGNIFICANT IN TODAYâ&#x20AC;&#x2122;S MODERN RESTAURANTS by Audarshia Townsend

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“Don’t let the suit and tie fool you,” exclaims Louis Kaplan, who’s served as maître d’ at Shaw’s Crab House in Chicago for 12 years. He can be as laid back and casual as the next guy. He’s also determined to set the record straight in honor of his profession, which most people envision as uptight and intimidating. “A lot of people have a misconception that we’re stuffy, mean guys who can be a little bit rough at times and the only way you’re going to get a table in our restaurants is by ‘greasing our palms,’” he says. “I can tell you right now that’s a big misconception. When I have guests come into the restaurant who don’t have reservations and they’re looking to impress a date or have a good time, I’m very laid back. I love it when I can accommodate guests.” The maître d’hôtel’s job goes far beyond seating guests and looking cool at the host stand. In Kaplan’s case, he manages the nightly cashouts for all the bartenders and servers, relieving the general manager of those duties. He is also in charge of the reservation system, so that everything goes smoothly—and that is particularly important in a restaurant that’s as busy as Shaw’s. Finally, it doesn’t hurt that he goes out of his way to make every guest feel at ease, whether he seats them or stops by their tables to assure they’re enjoying their experience.

But today it is rare to find a maître d’ behind the host stand. Especially in contemporary restaurants. Shaw’s has been around for more than 30 years, and it’s also in a busy section of downtown Chicago that’s overflowing with hotels and businesses. The restaurant also boasts loyal diners who have been patronizing it since it opened. They expect a certain level of service, and Kaplan believes an experienced maître d’ goes beyond the call of duty when dealing with more discerning customers. “It is a system that works really well at a place like Shaw’s because it’s that personal touch of talking to the guests, shaking their hands and asking them how their day was,” describes Kaplan. “I’m treating them as though they’re guests in my home. Certainly not to take anything from the newer restaurants, but the old-school restaurants on a true maître d’ system have a little bit of an edge because we maintain that real personal connection.” Kaplan adds that while the true maître d’ system is a rare find at newer restaurants, some establishments have changed the terminology. For example, they’re calling them “controllers,” he says, as this person’s duties is to “control” the seating of the room. continued...

SHAW'S CRAB HOUSE, CHICAGO

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SOUTHERLEIGH FINE FOOD & BREWERY, SAN ANTONIO

In San Antonio, there are a few maître d’s at notable restaurants, but the position is mostly combined with the general manager’s duties. In the case at Southerleigh Fine Food and Brewery, Philippe Place acts as both. And Place’s storied experience from his hospitality days in Europe demonstrate that if anyone can make the position work, it’s him. During his heyday, he hosted the likes of Princess Diana, Prince Charles, Queen Elizabeth II and Meryl Streep at various French and English hotels. “(The experiences I had in Europe) I carry with me to this day.

It’s really something starting with a high level of attention to detail and what taking care of guests should look like.” At Southerleigh, which specializes in modern Southern cuisine and local microbrews, his job is to elevate guests’ experience. That personal touch is something he always appreciates when he’s out on the town. “I love it when I go out and there is someone there who greets me, gives me a handshake and remembers the last time I visited,” says Place. He admits, however, that with all the advancements in technology, many restaurants don’t value the significance of the maître d’. “It used to really mean something when a maître d’ would hold a hard-to-get 7 o’clock reservation on a Friday evening,” he says. But business has changed a lot, and with online services and apps like OpenTable, Reserve and Tock, the definition of the title was forced to change. But there is something that will never change for the maître d’ and positions like it. “I see the position of maître d’ being important to forge relationships,” says Place. “A handshake, a question about how your kids are doing in school will never be replaced (by technology). I hope that we don’t lose the human touch and get distracted from what our business is all about: hospitality. “We’re serving food and wine. We’re at the peak time of (customers’) lives. We’re feeding them. It’s a beautiful act of sitting them. That’s why we’re in the business we’re in because human touch is still extremely important.” n

104 RFSDELIVERS.COM ISSUE 1, 2017

A T

GET THE JUMP ON 2017 by Mary Daggett

It’s time to put 2016 to bed and get a head start on the New Year. Be proactive, and determine what can be tackled now to make your operation run like clockwork for the rest of 2017. Here are some thought-starters: The Taxman Cometh Make tax time less taxing on your blood pressure this year. Begin early to organize the materials necessary for tax preparation, and familiarize yourself with current tax laws affecting the industry. The National Restaurant Association website has an “Issues & Advocacy” tab on its homepage with vital tax information of which operators should be aware. Visit www.restaurant.org. or visit the Internal Revenue Service website at www.irs.gov.

Lighten Up With spring on the horizon, take an objective look at your interior decor. Is it dark, depressing and outdated? The current trend in decorating runs toward white, light and fresh. This scheme appears modern and clean, which will appeal to everyone from Millennials to Baby Boomers. While a major remodeling project can cost you a bundle, a simple paint update will do wonders in the short-term.

Spring Cleaning Speaking of spring, enlist your staff to help with a thorough house-cleaning, back, front and exterior. Pay special attention to cobwebs in hard-to-reach areas that the regular cleaning crew may overlook. Management can set a terrific example by pitching in. A little elbow grease displayed by the boss will inspire the rest of the crew. Some of the perennial offenders for collecting grease and grime are exhaust fans, ceiling fans, HVAC vents, ice machines and coolers. Don’t forget to reward your people for their extra effort – perhaps with a group outing to a local attraction or a special dinner.

Employee Relations Fostering a healthy relationship between management and staff should be one New Year’s resolution that is faithfully kept year-round. More and more operators are subscribing to the belief that it makes good business sense to develop a comprehensive employee relations plan – the primary goal being to attract and retain the best talent. Recruitment and retention should be top-of-mind, since you are competing with lots of other operators for staffing. Establishing a reputation as a great place to work is one of the key components.

Menu Engineering Take an objective look at your menu. Does it reflect the food image you are trying to project? Examine each menu item, and determine whether it truly is a keeper that resonates with your patrons, or is it just taking up valuable real estate on the page. Is it a classic or a moldy oldie? If your claim to fame is authenticity, weed out the pretenders. Consult the article focusing on 2017 Trend Predictions from industry experts in this issue of Restaurant Inc for insight into the future. n WINTER 2017 RFSDELIVERS.COM 105

CALENDAR OF EVENTS

Future Events for Foodies Chocolate Fest

Portland, OR 01/20/17 – 01/22/17

National Fiery Foods & BBQ Expo Albuquerque, NM 03/04/17 – 03/06/17

North America Pizza & Ice Cream Show

Twin Cities Food & Wine Experience

Columbus, OH 01/29/17 – 01/30/17

Minneapolis, MN 03/04/17 – 03/05/17

Great Lakes Regional Dairy Conference Frankenmuth, MI 02/02/17 – 02/04/17

The International Restaurant & Foodservice Show of New York

Food Processing Expo

Midwest Foodservice Expo

Sacramento, CA 02/08/17 – 02/09/17

Milwaukee, WI 03/13/17 – 03/15/17

Boston Wine Expo

International Pizza Expo

Boston, MA 02/18/17 – 02/19/17

Food Network South Beach Food & Wine Festival Miami, FL 02/22/17 – 02/26/17

New England Food Show Boston, MA 02/26/17 – 02/28/17

106 RFSDELIVERS.COM ISSUE 3, 2016

New York City, NY 03/05/17 – 03/07/16

Las Vegas, NV 03/27/17 – 03/30/17

Food Show & Expo Dates

Boston & New Bedford Divisions........... 03/28/17

Marshall Division................................. 05/01/17

Bowling Green Division........................ 03/21/17

Milwaukee Division.............................. 03/21/17

Burlington Division.............................. 04/11/17

New Orleans Division........................... 03/08/17

Cedar Rapids Division.......................... 04/25/17

Omaha Division.................................... 04/11/17

Cincinnati Division............................... 03/14/17

Shawano Division................................. 04/25/17

Knoxville & Johnson City Divisions........ 03/07 – 03/8/17

Springfield Division.............................. 03/26/17

La Crosse Division................................ 04/09 – 04/10/17

Twin Cities Division.............................. 04/18/17

Marquette Division............................... 05/17/17 More Information:

Contact your local Reinhart division for more information on locations and times.

A D V E R T I S E R

I N D E X

Smithfield®

Sugar Foods Corp

San Antonio® Farms

Reinhart® Table Tent Offer tinyurl.com/ReinhartTableTents [pg. 57]

www.campbellsfoodservice.com/chili [pg. 109]

Markon®

Marzetti®

Reinhart® Equipment & Supplies

www.smithfieldfarmlandfoodservice.com [pg. IFC, 01] www.bayvalleyculinary.com [pg. 03] www.markon.com [pg. 04]

www.sugarfoods.com [pg. 30]

www.marzettifoodservice.com [pg. 67]

Eagle Ridge®

Tyson® FoodService

Lamb Weston

Culinary Fight Club

www.rfsdelivers.com [pg. 7]

www.LambWeston.com/SweetThings [pg. 23]

www.tysonfoodservice.com [pg. 78]

John Morrell

www.johnmorrell.com [pg. 96]

Campbell's Foodservice®

flip.summitcat.com/t/97989-reinhart-foodservice

[pg. IBC]

Reinhart®

www.rfsdelivers.com [pg. BC]

www.culinaryfightclub.com [pg. 86]

Advertising Information: For rates and media kit, contact Andrea Wilson andreaw@newhallklein.com. When contacting our advertisers, please mention you saw their ads here. ©2015 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

WINTER 2017 RFSDELIVERS.COM 107

S P R I N G S N E A K P E E K

PRODUCE SPOTLIGHT ACROSS REINHART COUNTRY

his spring, our magazine is devoted to produce, including fruits, vegetables and all things green, organic and sustainable. As more consumers request locally sourced meals, it’s up to us at Reinhart to share what is trending and what diners crave. We’re exploring the fields of California, interviewing our customers with a produce-focus and looking at seasonal trends. If you’d like to contribute or be considered for content in the Spring issue or subsequent issues, email Team Reinhart at corporatecommunications@rfsdelivers.com.

BELOW ARE SOME FEATURES & TOPICS WE HAVE OUR EYES ON FOR THE SPRING ISSUE:

Black River Produce

Markon

Cornerstone Buffet & Rest

NOW PART OF REINHART. Since its inception in 1978, Black River Produce’s focus has been distributing quality locally grown product throughout New England. They partner with hundreds of growers and producers, and have a team of over 200 employees. Black River takes pride in the underlying, but central role they play as the fresh connection between regional producers and over 3,000 wholesale customers.

Markon Cooperative, Inc. consists of seven independent, broadline foodservice companies in the U.S. and Canada, including Reinhart Foodservice. Markon is a leader in food safety, quality control, and innovation, and delivers produce to every category in foodservice operations.

Cornerstone provides something for everyone, from home-cooked buffet specials to chef-created dinner platters. And when you pair our good, old-fashioned homemade food with their comfortable yet unique atmosphere, you’ll have a dining experience you won’t soon forget.

To see more go to: www.markon.com

To see more go to: www.cornerstonebuffetrestaurant.com

Fifth Season Cooperative

Local Eatery

Food & Beverage Features

Fifth Season Cooperative is Wisconsin’s full-service, local food broker serving Madison, Milwaukee, Chicago, Minneapolis, and everywhere in between – providing convenient, year-round access to local food. Foodservice managers, restaurant owners and chefs access local food and establish relationships with the folks who grow it – all through Fifth Season.

Local Eatery owns its name by crafting menus based upon the availability of fresh produce, meats, fish, and cheese from local farms. Chef Kevin works closely with select farms and farmers to deliver meals that you will remember. As the Lakes Region’s exclusive farm-to-table restaurant, Local Eatery is proud of the partnerships they have developed with the many farms locals have come to love in the Lakes Region, New Hampshire, and the New England region as well.

We'll tell you how today's vegetarian-focused restaurants are changing the game and attracting even the most hardcore carnivores. Plus, get a quick cheat sheet about spices and herbs!

North Springfield, VT

Salinas, CA

Melrose, MN

To see more go to: www.blackriverproduce.com

Viroqua, WI

To see more go to: www.fifthseasoncoop.com

108 RFSDELIVERS.COM ISSUE 1, 2017

Laconia, NH

To see more go to: www.laconialocaleatery.com

At Campbell’s,® we looked closely at each of our chili recipes and carefully evaluated our ingredients. Then we built the recipe back up from scratch. We added in high quality ingredients and removed artificial flavors, high fructose corn syrup, MSG, added preservatives and any colors that aren’t derived from natural ingredients. The result? Chili with a homemade look and feel you’ll be proud to serve as your own. Try our brag-worthy chili today.

campbellsfoodservice.com/chili

O P E R A T O R

I N D E X

Animale Chicago, IL animalechicago.com [pg. 89]

Eataly Chicago, IL eataly.com [pg. 72, 73, 74, 75]

Avanzare Springfield, MO avanzareitaliandining.com [pg. 20]

Emilia Knoxville, TN emiliaknox.com [pg. 22]

Barano Brooklyn, NY baranobk.com [pg. 52, 53, 55]

Emporio Rulli Several California Locations rulli.com [pg. 88]

The Bartolotta Restaurants Multiple Wisconsin Restaurants bartolottas.com [pg. 58]

Found Kitchen and Social House Evanston, IL foundkitchen.com [pg. 25]

Bar Toma Chicago, IL bartomachicago.com [pg. 31, 32, 51, 56]

Galati’s Hideaway Cary, IL galatishideaway.com [pg. 19]

Blackbird Chicago, IL blackbirdrestaurant.com [pg. 77]

Jasper’s Italian Restaurant Kansas City, MO jasperskc.com [pg. 17, 52]

Boka Chicago, IL bokachicago.com [pg. 35]

Lasco Enterprises Multiple Texas & Colorado Restaurants lascoenterprises.com [pg. 27]

The Boundary Tavern and Grille Chicago, IL boundarychicago.com [pg. 24]

Louie's Allentown, PA louiesrestaurant.com [pg. 21]

BRAVO Italiana Cucina Multiple U.S. Locations bravoitalian.com [pg. 66]

Macello Chicago, IL macellochicago.com [pg. 56]

Canlis Seattle, WA canlis.com [pg. 93]

Milton’s Multiple North Carolina Locations miltonspizza.com [pg. 15]

Cupini's Kansas City, MO cupinis.com [pg. 18]

The Nitty Gritty Multiple Wisconsin Locations thegritty.com [pg. 95]

110 RFSDELIVERS.COM ISSUE 1, 2017

Noble Chef Hospitality Multiple Wisconsin Restaurants noblechefhospitality.com [pg. 27]

Tuscany Ottumwa, IA [pg. 13]

OddFellows Ice Cream Co. Brooklyn, NY oddfellowsnyc.com [pg. 25]

V's Italiano Ristorante Independence, MO [pg. 14, 33, 51]

Old Town Pour House Locations in Chicago & Gaithersburg, Md. www.oldtownpourhouse.com [pg.24]

Willa Jean New Orleans, LA willajean.com [pg. 35]

Orta Restaurant Pembroke, MA ortarestaurant.com [pg. 12]

Yardbird Southern Table & Bar Locations in Miami and Las Vegas runchickenrun.com [pg. 25]

Terzo Piano Chicago, IL terzopianochicago.com [pg. 32, 51] Rick Moonen's rm seafood Las Vegas, NV rmseafood.com [pg. 25] Ricolita’s Café Latrobe, PA [pg. 16]

RX Boiler Room in Las Vegas Las Vegas, NV rxboilerroom.com [pg. 25] Signature Room at the 95th Chicago, IL signatureroom.com [pg. 25] Spiaggia Chicago, IL spiaggiarestaurant.com [pg. 32, 51, 56, 80] Swift & Sons Chicago, IL swiftandsonschicago.com [pg. 35] WINTER 2017 RFSDELIVERS.COM 111

C O M M O D I T I E S

COMMODITIES TRACKING

LIVESTOCK

SOFTS

GRAINS

Keep your ear to the ground with commodity pricing, as it dictates food costs. Below are select prices to help readers keep track. Prices as of November 18, 2016.*

description

units price contract

CBOT Corn

USd/bu.

353.75

Mar 17

CBOT Wheat

USd/bu.

408.50

Mar 17

CBOT Oats

USd/bu.

232.50

Mar 17

CBOT Rough Rice

USD/cwt.

9.58

Jan 17

CBOT Soybean

USd/bu.

989.75

Jan 17

CBOT Soybean Meal

USD/T.

309.50

Jan 17

CBOT Soybean Oil

USd/lb.

34.00

Jan 17

description

units price contract

ICE Cocoa

USD/MT

2,430.00

Mar 17

ICE Coffee "C"

USd/lb.

163.10

Mar 17

ICE Sugar #11

USd/lb.

20.10

Mar 17

ICE Orange Juice

USd/lb.

212.70

Jan 17

ICE Cotton #2

USd/lb.

72.16

Mar 17

description

units price contract

CME Live Cattle

USd/lb.

108.88

Feb 17

CME Feeder Cattle

USd/lb.

125.60

Jan 17

CME Lean Hogs

USd/lb.

54.03

Feb 17

*SOURCE: Bloomberg.com

Is there a commodity youâ&#x20AC;&#x2122;d like to see on the chart? Email magazine@rfsdelivers.com with your suggestion.

112 RFSDELIVERS.COM ISSUE 1, 2017

2017 CATALOG COMING SOON!

EQUIPMENT SUPPLIES

Kitchen and restaurant supplies are the unsung h e roe s of a n y g re a t restaurant. Our 2017 E&S Catalog makes it e a s y to fi n d j u s t t h e ri gh t i te m a n d l e t s y ou foc u s o n w h a t ’s i m porta n t – r u n n i n g y ou r re s t a u r a n t .

| K

FLA |

JANI |

FLA

BAR

SUPPLI |

GLASS

DISPOSA |

CHINA

BAR

SUPPLIES |

GLASSWA

DISPOSABLES |

CHINA

BAR |

KITCH

EQUIPMENT

TA B L E T O P

We know that running a restaurant is about more than just great food.

Thatâ&#x20AC;&#x2122;s why we are here to support you with great people, products and service! Get it right from us.

Contact your local Reinhart Sales Consultant today or visit rfsdelivers.com. ÂŠ2016 Reinhart Foodservice L.L.C. @reinhart_corp

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