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! w e N


Restaurant News Established 1986

Volume 24, No. 8


of the Rockies






Serving the Hospitality, Foodservice, Equipment, Food, Beverage, and Supply Industry in the 8-State Mountain Region

Chicken or the Egg? By Jerry Wilkins, Rocky Mountain Eggs, Inc.

a wine auction, and Denver culinary showcase events from 12noon-4pm at the Lawrence Way reception area. See Food & Wine Classic page 4

This Month’s Issue Page 2 Page 3 Page 5 Page 6 Page 7 Page 8 Page 10 Page 11 Page 12 Page 14 Page 15

Letter from Editor/ The Power of Association Remembering Harlan Ihrke Coming Events Wild Animal Sanctuary Hospitality is what we do! Discover Arizona Foodservice Brokers News From the Mountain Hospitality Industry Chef Talk du Jour Negotiating – A Process/ Web Site Directory Marketplace

of the Rockies

Restaurant News New!







See Chicken or the Egg? page 9

The Metropolitan State College of Denver (MSCD) will be the host site for the sixth annual Denver Food & Wine Classic event on September 10-12 at the downtown Auraria campus. This is the third year that MSCD will be hosting and co-sponsoring the event. Other 2010 premier sponsors include the Colorado Restaurant Association (CRA) Educational Foundation, Southern Wines & Spirits of Colorado, and US Foodservices as the exclusive culinary sponsor. The event is the largest food, wine and spirits tasting event in the Metro Denver area, and the second largest wine festival on a college campus in the nation. The event includes a tasting celebration from over 30 of Denver’s finest restaurants, and will feature over 600 wines and spirits. Educational and tasting seminars are included in the three day event starting on Friday, September 10th with afternoon through evening wine seminars from 1-6pm at the MSCD Plaza Building, followed by an outdoor cocktail party from 6-9pm at the 9th Street Historic Park. On Saturday, September 11th food & wine enthusiasts will enjoy the “Grand Tasting” with food, wine and spirit samplings featuring Denver’s finest restaurants,

PRSRT STD U.S. POSTAGE PAID Longmont, CO Permit No. 16

• Hens produce between 250 and 265 eggs per year. The average person consumes approximately 250 eggs per year . . . so one of our hens has your name on it and we take care of her so you will always have this affordable, high quality food. • No hormones or stimulants are ever used in commercial egg farming in the United States. No roosters are used in commercial egg production. Hens come into production based on day length and light intensity. Egg farmers simulate the a spring-like day within the poultry barns. • In processing, eggs are graded for interior and exterior quality. Grade AA is the highest quality, then Grade A and finally Grade B. The fresher the egg, the higher the grade. Eggs are inspected for

2010 Sixth Annual Denver Food & Wine Classic

P.O. Box 489, Keenesburg, CO 80643

That age-old question “which came first…the chicken or the egg?” continues to daunt us still today. As a representative of the Colorado Egg Producers I can tell you that without a doubt the chicken comes first. It’s not rocket science. Simply put, a healthy, safe, satisfied hen is a productive hen. As egg producers we have an obligation to provide the best care possible to our hens while providing a high quality, affordable, safe food to consumers. Although it may not be rocket science, it is sound science that guides us in our husbandry principles. In fact, every Colorado egg producer has signed an “animal care doctrine” demonstrating their farm’s commitment to following science-based animal welfare guidelines with third party verification— from ample living space, to access to nutritious food and clean water, to proper transportation and handling. These standards are strictly followed for both caged and cage free housing systems. In addition to proper stewards to our hens, we also believe in responsibility to our community and environment. As producers of a nutritious and safe protein, we have also have an obligation to ensure that all citizens in our state have access to fresh, locally produced eggs. With this in mind, Colorado egg farmers donate over a million eggs every year to area food banks and homeless shelters. You could say we are feeding the world one egg at a time. In terms of environmental stewardship our egg farmers follow best management practices from water conservation, to recycling and conversion of poultry waste into marketable soil amendments and lawn fertilizers. Ranked as 22nd for egg producing states, Colorado is home to 3.8 million layer hens. Seven family farms proudly produce over a billion eggs a year and

provide work for nearly 250 employees. If you are a restaurateur doing business in the Rocky Mountain region and you use shell eggs in your operation there is a darn good chance your eggs were produced by one of our farms. These statistics put egg production as the 9th largest agricultural commodity in the state and an integral contributor to our economy. Here is some trivia from the eggs-pert: • The incredible edible egg is a nutrient dense food as it contains every major vitamin and mineral except vitamin C. • Eggs are a complete protein food because eggs have all nine of the essential amino acids (as well as all nine nonessential amino acids). Scientist use the egg as the standard by which all other protein foods are judged. On a scale with 100 representing highest efficiency, eggs surpass all other foods at 93.7. • Eggs are a very versatile food. They can be eaten alone and used in hundreds of recipes from baked goods to ice cream. In fact, the many pleats on a chef’s hat represent the numerous ways eggs can be prepared. • Eggs are inexpensive, averaging from $1 to $2 a pound depending upon how the hens are raise and what they are fed.

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Letter From the New Publisher By Bob Grand Hello, my name is Bob Grand. I am the new publisher of the Restaurant News of the Rockies. I must say it is quite a humbling experience to step in behind Harlan Ihrke. I have never encountered someone who was so beloved by the many people he touched in his efforts to make the Restaurant News of the Rockies a viable entity and a voice for foodservices in the Rocky Mountain Region. We will continue bringing new products, food industry events, food shows, state association news, and editorials on subjects of interest to the foodservice community in our region. Our goal is to deliver positive communication and share success stories. As time progresses though, things do change. It was pointed out to me as we were working on the August 1st issue, which includes poultry as a featured section, that in Colorado today there are commercial egg production facilities but very few turkey or chicken production facilities. Times do change. We will provide a vehicle that helps foodservice professionals better manage their businesses, improve their profitability, recognize what is happening in their professional organizations, and provide support to the organizations that guide our next generation of professionals and help them to succeed. The Restaurant News of the Rockies will be growing to a controlled circulation of about 15,000 from a starting

base of about 11,000, by the beginning of 2011. I want to extend my thanks to the many folks who have worked so hard on getting the paper back and up and running. We will be reaching out to the Chef’s, Restaurant and Hotel and Lodging associations, and state tourism offices within the region to help draw attention to the region and provide information and updates to let people know what is going on. Tourism as an important part of our business, but it is equally important to focus on every day business that local community members can and do provide every day of the year. I want to ask each of you, as reader, writer, or advertiser, to feel free to contact me with any questions, ideas, or comments. The paper is here to provide helpful information for you, our reader. We will have the paper up on the Restaurant News of the Rockies web site after each issue. We have tried to make it very easy to communicate with us by using the web site. We are looking at having a face book page beginning in September. I welcome you all to this next phase of the journey of the Restaurant News of the Rockies. Bob Grand Publisher Restaurant News of the Rockies Phone: 303-753-6109 Email:

The Power of Association

August 2010

some point this may have been true. I have one of the greatest life partners that have not only been supportive of my association work, but has attended many functions as well. My eternal thanks and gratitude to my wife and children who have all been an integral asset in establishing my own inventory in creating my Power of Association. My Power of Associations have included Boy Scouts, little league baseball, youth soccer, Restaurant Associations, Chef Associations, IFSEA, Aquarium boards, Home owner associations, Kidney foundations, and University Hospitality and Hotel and Restaurant Administration advisory boards have all provided me an opportunity to give something back. I believe that throughout my years of serving and involvement with the varied and diverse associations, that I have been the benefactor of the power of associations. My positive inventory that I have in my own personal warehouse of friends and knowledge from the Power of Association includes, but is not limited to: All three of my children were born during the Restaurant Association annual conventions. Our family has taken dozens of vacations during the IFSEA annual conferences from Hawaii to Florida and many points in between. I have been able to stay abreast of our industry and our future through serving on four different University hospitality and hotel and restaurant management advisory boards. I have traveled with the US Marines food service evaluation team and have been apart of assisting the US military in the Army, Navy, Marines, Coast Guard and Sealift commands to improve our foodservices for our brave men and women that insure our freedoms New!

By Richard Weil, President, COO Nick-N-Willy’s Pizza Congratulations to Bob Grand and his new team at the Restaurant News of the Rockies. I am so proud to be apart of this first new issue. The Restaurant News of the Rockies was established many years ago to be a networking vehicle to support the foodservice and hospitality industry professionals in the Rocky Mountain region. It seems only fitting to be writing about the opportunity we all have and share in the “Power of Association”. The word association as “Webster” refers to includes: relationship, connection, involvement, organization, alliance, and society. The power of “Association” touches all components in our personal and professional lives. Creating so many positive personal and business relationships; connections between other trade associations; the involvement of volunteers who work towards the betterment of community; the organizations in which so many have served as civic and business leaders; the alliance that we have within the foodservice and hospitality industry, and the hope that the Power of Association creates avenues and solutions for a greater society. The Power of Association for me has been a foundation in my life and business career. I have had the privilege and honor to serve many different associations throughout my life and career. I was fortunately mentored by association masters as my parents Bob and Debbie

who served dozens of different organizations throughout their lives. Therefore, at an early start of my life I was exposed to the Colorado and National Restaurant Associations, the Stewards and Caterers Association which today is known as the International Food Service Executives Association (IFSEA), the Chef’s Association, the National Jewish Hospital formally known as the CARIH organization, little leagues, Children’s Hospital, Nine Mile House, and then some. During my early years it became apparent to me through my parents activities and involvement that there was indeed a great result through the Power of Association. I realized how well this Power of Association had served my family and began during my high school years to become involved in not just sporting activities, but also service clubs. This involvement continued throughout my collegiate years and from there I began to realize that one must “give something back”. The motto “give expecting nothing thereof” was something I learned from my fraternity in college and I believe that this has served me well. What does the Power of Association bring? During my over 35 plus year career in the food service and hospitality industry, and through my associations, I have deposited a gold mine of friendships, and memories. I have been accused of being “over involved” and perhaps at

Restaurant News

of the Rockies








Phone: 303-753-6109 Fax: 303-732-4444 editor@restaurantnewsrockies. com PUBLISHER Bob Grand EDITORIAL EDITOR Rob Malky EDITORIAL CONTRIBUTORS Joan Brewster, Rich Colman, John Dienhart, Jackson Lamb, Scott Smith, Erik Swick, Cynthia Vannucci, Richard Weil CONTRIBUTING PHOTOGRAPHER Michael Pizzuto EDITORIAL ADVISORS Chef Eddie Adams ADVERTISING SALES Bob Grand 303-753-6109 Restaurant News of the Rockies is published monthly, P.O. Box 489, Keenesburg, CO 80643. Restaurant News of the Rockies is not responsible or liable for editorial content or advertising copy originating outside our offices. Statement of Editorial Policy (Effective 1/1/02): Restaurant News of the Rockies is a nonpartisan, nonpolitical business publication dedicated to the Hospitality and Foodservice Industry. Our publication is totally independent. Restaurant News of the Rockies reserves the right to refuse or edit any editorial submitted for publication. For advertising rate information and editorial news releases, call 303-7536109. Annual Subscription: $24.

and liberties. I have testified before the Colorado senate and house of representatives on numerous times to help preserve and establish laws to better our industry. I was the Chairman of the Board of the IFSEA in 1996-1998 and the Chairman of the Board of the Colorado Restaurant Association in 2005 where I proudly served these associations to better serve our industry and consumers. What does this inventory mean in terms of dollars and cents? Perhaps one would say “show me the profit in all the time and resources spent”. The Power of Association for me has gone way beyond the meetings, the board meetings, the dinner meetings, but has provided a key ingredient for me; networking. What is networking worth to you, me, any of us? You can not put a value on your time, true. But what value would you place on networking that may provide you a business opportunity, a job, a change in policies, a change in the laws, a change in how we serve our country, an opportunity to make a difference. The value of networking is like the Visa commercial, “priceless”. How does Networking create positive outcomes that increase the value of your own Power of Association? It does not happen by mere circumstance or just joining. Do you have to get so involved to join? No, but don’t become involved with any organization just to say you are a member, as the value of that organization or that association will become limited in value to your own inventory. It is definitely true that you get as much out of something as you put into it. Networking is not a spectator sport and is not for someone who believes that, “let the other guy worry about it”. Networking and your own Power of Association does make a difference. If you don’t like something in your own business, do you just let it continue or do you work to make changes happen. The Power of Association occurs because you decide you want to be apart of the process and can be a benefactor of the process, and or be apart of the process to help others become the benefactor. Today, networking may not be a physical meeting, it may be internet, the web, a chat room, a blog, but it is all still networking. The power of association does not just happen; you have to want to make it happen. Get involved in what matters to you. Don’t just watch it happen, help make it happen! You say you are too busy? The facts are overwhelming that the busiest among people are the most active in associations and most often that persons who are involved in up to three or more associations are normally the leaders. The Power of Association is not for the by-stander, or the follower, the Power of Association is for the doers, the movers and the shakers. I challenge all of us as the Restaurant News of the Rockies publishes its new inaugural publication that all food service and hospitality professionals, students, educators and associates, rise from your seats, become involve, network, and realize the benefits that I and so many have realized through the Power of Association! Increase the value of your own personal inventory, get involved and make things happen in your life, as life is a gift, giving is a blessing!

We’re on the Web!

August 2010


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Remembering Harlan Ihrke Harlan Ihrke, former publisher/owner of the Restaurant News of the Rockies, entered into eternal peace on December 7th, 2009 after a hard fought battle with cancer Harlan was a person who always enjoyed life to its fullest. His love of working with people started back in his college days when he became active in the theater and where he worked at the local radio station. During this time he also became a member of the Air National Guard. His news work continued when he joined KXAB TV in Aberdeen, SD as a newscaster and salesman. While there, he actively participated in the Jaycees and was chairman of the Snow Queen Festival. Harlan then continued his television experience at KCCR TV in Pierre, SD where he met his future wife, JoAnn. Both moved to Denver, continued their careers, married and raised their family. In Denver, Harlan started on-air work with KBTR Radio and then move to KOSI Radio for ten years. After KOSI, Harlan and a friend started a monthly publication called Denver Monthly. During this time, he continued his participation with the Jaycees and was instrumental in starting up the Arapahoe County Jaycees charter in 1969. He was president of the chapter in 1970-71 and remained active both locally and statewide. Later, Harlan revisited his acting days and was in the 1973 Woody Allen’s movie, Sleeper, with Diane Keaton that was filmed in Denver. In 1986, Harlan joined the Restaurant News of the Rockies (RNR) as the advertising director with Darrell Kelly, owner. Kelly then sold the publication to Harlan and Dino Ianni in 1989. After the loss of Ianni, the publication persevered and expanded with the help of local editorial contributors, sales consultants, and typesetters. Through this effort, RNR has become a voice for foodservice in the Rocky Mountain region. Under Harlan’s direction and hard work, the publication expanded from covering a two state region to serving an eight state mountain region with a cir-

culation of approximately 10,000. The Restaurant News of the Rockies was a true passion and joy for Harlan. One of his greatest joys was working with all of the people in the foodservice industry. He valued and treasured the friendships created and built over the years. However, Harlan’s greatest joy was his family. He valued family time and was active in all avenues of his children’s lives starting with the Indian Princess program. In this YMCA program girls and their fathers would camp, fish and ride horses together among other monthly activities. Later, he participated with his daughters in the Arapahoe County 4-H Youth program for over 15 years and continued on as a trustee for the Arapahoe County Youth foundation board for several years. Harlan always found time to attend his daughters’ sporting events, school presentations, or to help put the finishing touches on their school projects. As many know, Harlan loved being a grandfather to his three grandsons and to his granddaughter. One could always find him showing off photos of them and telling the latest stories about them. In addition, Harlan was active in his church lending his voice as lector at innumerable services and programs and working on various committees. He continued to lector up until the time of his diagnosis of brain cancer in the spring of 2009. Harlan is survived by his wife, JoAnn Ihrke, daughters Karla Holtzman, son in-law Dan and grandsons Joey and Chase, Renea Ihrke, Heather Osborn, son in-law Chris, granddaughter Lauren and grandson Ethan, sister and brotherin-law Donna & Ruben Winge of Dawson, MN, sister Ramona Nelson of Watertown, SD, sister in-law Paula Ihrke of Tampa, FL, along with many relatives and friends. The Ihrke family would like to thank everyone for 24 great years with the Restaurant News of the Rockies, for the friendships and fond memories. We hope that all enjoy the paper as it enters the next chapter and continues as it continues to serve the foodservice industry.

Harlan Ihrke’s relationship with the CRA spanned two decades, from 1989 through most of 2009. Throughout these years, Harlan reported news of the CRA to a seven-state region through Restaurant News of the Rockies. “Harlan was an integral part of CRA communications to a wide audience each month,” said CRA President and CEO Pete Meersman, who became the Executive Director of the CRA in 1989. “He shared the news of our association with many people in the Western half of the United States.” Each month CRA staff would submit articles of interest to RNR, mostly involving legislative issues to watch for, as well as issues and events that would impact CRA members. As Harlan always personally delivered copies of RNR to the CRA, he was well known and liked among the CRA staff. “Harlan’s voice was unmistakable and he always made us smile each time he came into the office,” said Nina Whyte, CRA staff member who started at the CRA in 1989. “I will always remember him as a kind friend who took a real interest in my life. It meant so much to me to see him at my wedding. He is greatly missed.”

Harlan Ihrke: A friend of the International Food Service Executives Association (IFSEA) was Mr. Harlan Ihrke. Harlan attended IFSEA meetings for many years. He was very diligent in covering not only the IFSEA but made great efforts in reporting associations and organizations throughout the region. IFSEA over the years had the good fortune of Harlan and his wife attend our annual summer picnic and he would always be generous in making his donation to our fund raising efforts for scholarships as well as covering our meetings and events as well. We were very fortunate to have hosted two International conferences in Denver in which Harlan personally covered as well as the 1997 conference in Albuquerque, NM. Harlan made a special point in covering the military food service awards programs that honors the Navy, Army and Military Sea Lift commands for food service excellence. Harlan provided not only his attendance and support of the IFSEA, he was a contributor for the greater good of the organization to help achieve its goals and service to the community. IFSEA is proud to have been associated with Harlan Ihrke.

– CRA, Peter Meersman

– IFSEA, Richard F. Weil

– JoAnn and Renea Ihrke

Harlan Irhke entered my life as I’m sure he entered the lives of many others – he was a salesman selling advertising space in The Restaurant News of the Rockies. I don’t know about you, but not many salesmen remain a seemingly semi-permanent fixture of your life, but then not many salesmen are Harlan Ihrke. I worked with Harlan on a variety of ads, projects, columns and news items over the last 22 years and he always looked out for my interests. He was generous with his time and did everything in his power to give the customer what they wanted – or give them what they hoped for but didn’t have the skill to express what they necessarily wanted. He was a guide through the business. Harlan knew the history of seemingly every small business and their ownership. He was a tell-tale sign of a small business having ‘made it.’ He never seemed afraid of rejection. He knew very well what he had to do to make Restaurant News survive and succeed and so he did that. There was so much more to Harlan than just selling. I used to tease him that he had a voice for radio and sure enough he had done radio – and worked with some of the city’s great broadcasters. He shared a few anecdotes, but he never communicated a sense of regret of not doing radio anymore. He was completely and totally dedicated to his newspaper, his family and the staff who ran Restaurant News with him. The impression I most remember about Harlan was his authenticity. He was who he was. He didn’t represent himself as anything else. He was a guide, a mentor and a friend. He is and will be missed.

– ITALCO, Tim Ziegler In Loving Memory of Harlan I am honored to write a few words about

my dear friend Harlan. Keeping it short will be the hard part. I remember reading the Nov/Dec 2009 Restaurant News issue when Harlan announced his retirement. I was so happy that his day had finally come and he was going to be able to start the next chapter of his life that he SO deserved. I sent him a Christmas card and congratulated him and mentioned he should be featured in the next issues for all his outstanding accomplishments. I received word in January from his lovely wife JoAnn that he had passed away on December 7th. I re-read the message several times having a hard time believing/accepting what I just read. Harlan was a true friend to everyone. He was so dedicated and passionate and such an inspiration. He never stopped. He never complained. He was a determined man on a mission with an outstanding attitude. No matter what it took, he filled the pages of the Restaurant News. Upon completion of the paper, he then hand delivered it. I very much enjoyed writing for him and looked forward to his monthly publication. I’m not sure where all the positive energy came from, but along with the paper, he always had time to participate in other very worthwhile events. I have a special picture of Harlan and me in my office that will always remain, as it reminds me of how precious life is and how grateful I am to have known him. The picture was taken at a cancer fundraiser given for our friend, Randy Blaser. My heart goes out to JoAnn and her daughters, whom Harlan adored. Bob Grand, it is a pleasure to meet you, and I, along with a very large circle of friends, wish you nothing but the best with Restaurant News of the Rockies. Every month should be dedicated to Harlan. May his legacy live on…………

– Mary Johnson See Remembering Harlan pg 4

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The Money on the Table CPA Tips for Restaurant Owners by Eric Swick

Do not miss out on benefits of the HIRE Act Before I get into the topic of this article I just want to share some thoughts about Harlan Ihrke. I knew Harlan for almost ten years and any conversation I had with him you could always sense the passion he had for the restaurant industry. The most important aspect to this passion is that it was centered on how he can help others in the industry be more successful. He tried to structure his newspaper so that it not only provided news about the industry but also useful information that restaurateurs could use to improve their day to day performance. It therefore will continue to be my focus in my articles to honor Harlan’s legacy by committing to provide useful information that the owner/operator can use to help impact their bottom line. This article is about some very important legislation that was passed earlier in the year that could have a positive financial impact on many of the businesses in this industry. Back on March 8, 2010 the federal government passed a bill called the “Hiring Incentives to Restore Employment (HIRE) Act”. This was a job creation bill that provides in-

centives to employers to hire people that are not currently employed. There are some very specific guidelines on who qualifies for this credit which is listed below. As we all know this industry historically has a high turnover rate and therefore is always in a hiring mode. I have outline below some of the key components to this legislation: • Employers who hire an unemployed worker this year after February 3, 2010 and before January 1, 2011 may qualify for a 6.2% payroll incentive, which is the employer portion of the Social Security taxes on the wages paid to an eligible employee after March 18, 2010. • In addition, for each worker retained for at least a year, businesses may claim an additional general business tax credit, up to $1,000 per worker, when filing their 2011 income tax return. • This applies to employers who are adding new positions to their payroll and new hires filling existing positions but only if the worker they are replacing left voluntarily or for cause. Family members or other relatives also do not qualify. • The new law does require that the

employer get a statement from each eligible new hire certifying that they were unemployed during the 60 days before beginning work. They could only have worked fewer than 40 hours in this 60 day period. This affidavit can be provided by the employees completing Form W-11 which can be found on the IRS website at Once completed and signed by the employee, you should retain a copy for your records and forward a copy to who ever handles your payroll processing. • This credit is available to businesses, agricultural employers, tax exempt organizations and public colleges and universities. It can not be claimed for any household employees. • Employers will be able to claim this tax benefit on their federal employment tax returns. This is usually filed on a quarterly basis. • This incentive is not biased toward either low-wage or high-wage earners and applies to part-time workers too. As you can see this could add up to some significant tax credits. Since many restaurants are always hiring new employees, by simply finding out about the candidates most recent work status you might find an eligible new hire. If you have suggestions or comments, please feel free to contact Swick & Associates P.C. by visiting our web site at or call us at 303-987-1700. Eric Swick is president of Swick & Associates, P.C. an accounting firm in Denver specializing in restaurant accounting and Payroll Specialists, LLC.

Remembering Harlan Continued from page 3

A friend to the food service and hospitality industry in the Western states and known to many hundreds of food service and hospitality industry professionals as a huge supporter and knowledgeable professional. Harlan spent many hours researching, writing, and attending the many hundreds of industry events through out the region. He would often be seen at restaurant openings, restaurant gatherings and became a resource of information for the industry. Harlan and the Restaurant News of the Rockies became a publication of the “what’s happening and who is making it happen”. It is a great tribute to Harlan to see this memorial publication and that his vision and pride of publishing good and valuable information and material continue for all food service and hospitality professionals for many years to come.

– Richard F. Weil

Food and Wine Classic

Continued from page 1 The events conclude on the evening of Sunday, September 12th with a food and wine “Dine-Around” with patrons enjoying Prix Fixe food and wine dinner pairings from fine area restaurants and their chefs who will team up with professional wine brokers. The 2010 event hopes to raise over $150,000 for scholarships, educational and development funding benefiting The Denver Post Charities, The CRA Educational Foundation, and the MSCD Department of Hospitality, Tourism & Events program. Individual Tickets are $60 and available at the door or visit the event web site at

August 2010

IFSEA Introduction By Lori Davidson, International Chairman Greetings from IFSEA, allow me to introduce you to the International Food Service Executives Association. Our proud Association has been in existence since 1901. Initially formed by members of the Detroit, Michigan, Steward’s Club (formed in 1900) who met for the first time in Buffalo, NY during the PanAmerican Exposition. The purpose of the meeting was to organize a national association for food service professionals. Many of the members in those days came from foreign lands – mostly Europe – some from Canada, bound together by their profession, they truly considered themselves an “international” group. In later years this word “international” would refer to the breadth of our membership. Our goal is to support student culinarians through our scholarship programs. We also support professional culinarians with education through our certification programs, and networking opportunities through our branch meeting and annual conference. We have branches all around the United States with our Global Branch serving our members at large. IFSEA members serve the military as travelers to evaluate Army, Navy and Military Sealift Command food service programs. We travel evaluating military installations all over the world on land and at sea. Our members have terrific memories from these trips. The winner s of these food service awards are celebrated with much pageantry at our annual IFSEA conference. We are presently planning our next conference in Chicagoland, at the Renaissance Hotel, Schaumburg, Il, March 30 – April 3, 2011. You are all invited to attend to take part in our celebrations and take advantage of our educational seminars and terrific speakers. Any questions or for membership information contact our headquarters at www. or 800 893-5499

Colorado IFSEA Events in August: The Colorado Centennial Branch of the International Food Service Executives Association (IFSEA) will be hosting two key events both in August 2010. The branch’s annual Pool and BBQ party will be on Sunday, August 8, and an annual charity fundraiser event benefiting the Children’s Hospital Burn Center takes place on Sunday, August 29th. On August 29th, the Colorado IFSEA will take part selling gourmet burritos and tamales at the Classic Car Show at the Arvada Center in Arvada. For more information and any vendors interested in donating charity food products, please contact Richard Weil at

Advertise in the Restaurant News of the Rockies Call 303-753-6109 or email:

August 2010


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Red Bird Farms Innovative Chicken Ideas A chicken has eight pieces, right? “What gives with over 400 sku’s from Red Bird Farms further processing plants in CO & AZ”? Red Bird Farms asks you to think out of the box when it comes to chicken. Think custom cut fabrication. Think elevating the lowly yard bird to Michelin status!

in bacon, topically seasoned and dry roasted inside a baking ring forces the product to rise as it cooks. Plated over risotto, or garlic potatoes creates an ideal 3-D presentation. Another idea is to take a fire roasted Serrano pepper and slide it under the skin of the thigh. Season the skin with your favorite southwest seasoning. As the thigh cooks, it’s gently

Red Bird offers fresh and frozen frenched bone-in chicken products. Besides frenched airline breasts, drummettes and drumsticks we offer a frenched thigh with an inverted bone which looks like a ‘mock’ airline breast. What is Frenching? Frenching releases the tendons which attach muscles to the bone structure. Releasing the muscle causes meat retraction during the cooking process. The taste result is a tender, uncharacteristically soft ‘bite’. The frenching process also cleans up the bone for an elegant finished cooked appearance. Traditionally, bone-in products with tendons are not a highly prized item, either retail or foodservice. Frenching raises the bar of expectation both visually and tactilely. Cost per portion makes these products very affordable! The frenched ‘mock airline’ thigh is a wonderful product with multiple presentation possibilities. Wrapped

basted with a gentle stream of flavor from the topical seasoning, fat from the skin and roasted pepper goodness. Fresh pack size of these products is 10 lbs per case in sealed modified air packaging. Frozen pack is 10 lbs., individually frozen, zip lock bag.

ACF Colorado Chefs Association Chef at work: Chef Andrew Labotti, Executive Chef for the Avenue Grill

For more information contact: Eric Evert 303-594-8274 Lo Mielke 720-272-6703

CEO Update Names NRA’s Dawn Sweeney Among Top Association Leaders in 2010 CEO Update has named Dawn Sweeney, President and CEO of the National Restaurant Association, to its annual list of the top association leaders in the magazines current issue (July 23/Aug 6). The list includes 20 association executives from across the country by the magazine’s editors. The magazine recognized Sweeney’s efforts, particularly in two legislative wins: interchange fee reform and the national; nutrition disclosure part of the new health care law. Other criteria that helped land Sweeney on the list included how she defined “imperative” focus areas, collaborated with state partners and launched a discounted health insurance program in two states. Sweeney is quoted in the magazine about her perseverance and tenacity: “You need to keep going over mountains and through walls. “No” means “Not yet”.

COMING EVENTS August 2010 2-5 ACF National Convention, Anaheim Marriott, Anaheim, California. Trade Show 3rd & 4th 4 National Restaurant Association 9th Annual Rocky Mountain Golf Classic. Benefits the NRA SAFE Program, at the Broadmoor, East Course, Colorado Springs, Colorado 4 Colorado Hotel & Lodging Association Food Regulation & Inspection Training, at the Curtis, a Double Tree Hotel, Denver, Colorado. For more information call Stephanie at CHLA 303-297-8335 4 Utah Hotel & Lodging Cost Segregation Authority – Property Depreciation, for further information contact 801-593-2213 8 International Food Services Executive Association (IFSEA) annual summer picnic 10 Nevada Hospitality Golf Classic VI, at ArrowCreek Country Club, Reno, Nevada 10 Colorado Restaurant Association: Seminar Heartland Payment Systems 9:00 to 11:00AM at Colorado Restaurant Association 430 E. 7th Avenue, Denver, Colorado. Contact Whitney for information: 13 ACF Pikes Peak Annual Picnic, The Broadmoor Pool, West Parking, Colorado Springs, Colorado 16 Colorado Chef’s Association and Colorado Department of Agriculture, Colorado Proud and Denver Botanical Garden “Feast in the Field” at Denver Botanic Gardens at Chatfield Reservoir 18 Colorado Hotel & Lodging Association Food Regulation & Inspection Training – Summit County at Beaver Run Resort and Conference Center, Breckenridge, Colorado. For more information contact Stephanie at CHLA 303-297-8335 ® 23 Colorado Restaurant Association SERVSAFE Food Certification Course at the Colorado Restaurant Association Offices at 430 East 7th Avenue, Denver Colorado 25 Colorado Hotel & Lodging Association Seminar: Win More Business in Hospitality Sales – Increase your ROI at Crowne Plaza Hotel, Denver, Colorado. For more information contact Stephanie at CHLA 303-297-8335 29 International Food Service Executives Association (IFSEA) annual support for the Firefighter’s Hot Time Cool Cars event at the Arvada Center benefitting the Children’s Hospital Burn Center September 2010 3-6 Taste of Colorado, Civic Park, Downtown Denver, Colorado 9 Nevada Restaurant Association’s Las Vegas Epicurean Affair at the Palazzo, Las Vegas, Nevada, for more information contact Nevada Restaurant Association 702-878-2313 10-12 6th Annual Denver Food and Wine Classic hosted at Metropolitan State College, Denver, Colorado 16-19 29th Great American Beer Festival, Colorado Convention Center, Denver, Colorado 18-26 Arizona Restaurant Week. See for further information October 2010 8-9 Taste of New Mexico 12-13 Shamrock Food Show at the Merchandise Mart, Denver, Colorado 26-27 Sysco Food Show at the Denver Merchandise Mart, Denver, Colorado Please send notices of industry related meetings and events to Restaurant News of the Rockies PO Box 489, Keenesburg, CO 80643; Fax 303-732-4444; email:

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August 2010


“The Wild Animal Sanctuary” is celebrating 30 years of rescuing Captive Large Exotic Carnivores! You may already know…and you may not…that America’s oldest and largest nonprofit wild animal sanctuary is located real close by, out on the high plains between Keenesburg and Hudson, CO. If you don’t know, this 320-acre refuge, just seven miles southeast of Hudson off I-76, is home to more than 220 exotic and endangered large carnivores (like Lions, Tigers, Bears, Leopards, Mountain Lions, Wolves, Foxes, Servals, Bobcats, Lynx and Raccoon), and it’s open for visitors daily through Labor Day, 9am – Sunset, after Labor Day we are open daily from 9am – 4pm, except Holidays and bad weather. If you do know, the summer evenings are great time to plan a visit with friends and family. Founded in 1980 by Colorado native Pat Craig, The Wild Animal Sanctuary (TWAS) specializes in rescuing captive

on and on. TWAS travels across North America saving animals, transports them back to northeast Colorado, and gives them a wonderful life for as long as they live (up to 23 years for the Great Cats, and up 35 years for Bears!). Sanctuary staff and volunteers also work tirelessly to educate about the tragic plight faced by an estimated 30,000 such animals in America today. What will you see when you visit The Wild Animal Sanctuary? The Wild Animal Sanctuary takes our educational mission very seriously. So while visitors get the benefit of observing hundreds of animals roaming, sleeping and playing in their large habitats, the animals are helped when people learn about America’s Captive Wildlife Crisis, and how to help the thousands of animals affected by it. When you arrive at the Sanctuary, you’ll enter our large Welcome Center and Gift Shop, where you’ll get an orientation about the Sanctuary after you’ve signed in and paid your nominal entrance fee ($10 for adults, and $5 for children, ages 3-12). You’ll receive a guide book to use while you’re visiting, and then walk on ramps and observation decks up above the aniRescued African Lion enjoying his new life in one of the Sanctuary’s many mals in the center of the 20-acre habitats. entire complex. Since large carnivores from horrible situa- the animals are very territorial, and they tions where they have been abused, don’t like people approaching them on abandoned, illegally kept or exploited. ground level, the Sanctuary has arranged This includes animals kept illegally as it so that visitors can view the ani“pets,” those surplussed from zoos, re- mals from high above, thus not putting jects and retirees from the entertainment pressure on them and their territories. industry, animals living in deplorable There are three large Tiger habitats roadside stands or breeding compounds and a main Tiger round house, two large or exotic animal auctions…the list goes African Lion habitats, three large Bear

Rescued Tigers enjoying their freedom at the Wild Animal Sanctuary.

habitats, three Wolf habitats, a large Leopard enclosure, large Mountain Lion enclosures, and smaller habitats and enclosures for smaller animals such as Servals, Coati Mundi, Bobcats, Raccoon, Lynx Foxes and Coyote. You’ll often see Tigers stalking each other in the tall grass, or jumping play-

by businesses from Ft. Morgan down to Denver, and many communities in between. Yet it takes a small army of volunteers and staff to travel around the Front Range and pick up truckloads of Bear food each week. How did The Wild Animal Sanctuary get so big? To enclose 320 acres of expansive habitats, provide shelters, buildings and other structures, TWAS has had to be very resourceful. Most of the building and fencing materials have been donated, including concrete, chain link fencing, utility poles – even the transportation of these materials has been donated. For instance, our 50x50 foot Welcome Center and Gift shop were built out of concrete panels left over from the Law enforcement and Sanctuary officials remove tigers from back-yard of recent “T-Rex” highway person trying to keep them as pets. project that went through fully into swimming pools and ponds. Denver. The good will of participatYou’ll witness Lions relaxing on multi- ing companies has been instrumental in level platforms or roaring together in enabling the Sanctuary to be able to save concerts that can be heard for miles. so many animals over the years. You’ll see Bears chasing each other and You can learn more about The Wild climbing on play structures in their habi- Animal Sanctuary and America’s “Captats, or rolling pumpkins down hills, or doing what Bears do best…eating! You’ll enjoy Mountain Lions “chirping” and purring, and see Leopards lounging on the elevated platforms and logs in their enclosure. And you just might be treated to a howling duel between the Wolves in their various habitats. The Wild Animal Sanctuary feeds the Law enforcement and Sanctuary officials check a sedated Lion after animals on a random removing him from crawl-space under a house. schedule, just like they’d eat in the wild. Feeding days tive Wildlife Crisis”, as well as the Sancare almost always Tuesdays, Thursdays tuary’s Animal Adoption and Pledge and Saturdays, from 9am to about noon. Programs and Volunteer Program, by The Sanctuary feeds 7,000 pounds visiting their web site at: www.WildAniof raw meat a week to the Great Cats A map and directions and Wolves, and feeds it frozen be- are on the web site. cause it helps their teeth and gums. At The Sanctuary also welcomes school $450,000.00 annually, meat for the ani- classes, Scouts, service clubs, businesses, mals is by far the “Lion’s share” of the church groups, and other organizations for group visits. Advance reservations Sanctuary’s $1.7 million dollar budget. The Bears get another 7,000 pounds must be made for groups, and tours are of everything (fruits, veggies, eggs, arranged Monday – Saturday, at 10am, dairy products, fish, bakery products), 12 noon, and 2 pm. To schedule a group and these food items are mostly donated tour, call 303-536-0118.

August 2010


Hospitality Is What We Do

By John Dienhart We have a hospitality attitude because our minds are filled with positive thoughts. Our minds don’t have any room for negative thoughts, so we don’t criticize, condemn, or complain. We look at everything and everyone from their best side. When our attitudes begin to go negative we stop, look around, appreciate what we have, and then repeat these words as a reminder. “We,” we are the hospitality business, you and me. You and I are in a 365/24/7 fascinating, fun, stimulating, challenging, and demanding business, the hospitality business. Hospitality is defined as being friendly, giving, and sharing. Hospitality business is defined as being friendly, giving, and sharing to others to make money. From a comprehensive point of view the hospitality business involves a multiple of business enterprises. Restaurants, managed food services, caterers, hotels, resorts, cruise lines, and casinos are the most obvious. Airlines, airports, trains, bus and car rental companies are hospitality businesses. Travel and tour operators, theme parks and attractions, meetings and events, and club and recreational enterprises also add to the list. Each is in the business of being friendly, giving, and sharing to others to make money, and each, in a sense, stands alone in today’s growing global society. Today more than ever, you and I need to come together attending meetings, conventions, and expositions through associations for cultural, business, social, and political motivations to maintain our perspective of the hospitality business. City, county, state, regional, national, and international associations are available to us specific to our hospitality business. Hotel, restaurant, convention management, club management, culinary, meeting and event, sales and marketing, and several other associations are for our picking depending on the specialty of our hospitality business. Most important, consider being an active member of your local convention and visitors bureau as it is involved is just about every aspect of the hospitality business. Research the short list of active associations available in Colorado: • Colorado Golf Resort Association: • Colorado Hotel & Lodging Association: • Colorado Restaurant Association: • International Food Service Executives Association: • Meeting Professionals International: • Steamboat Springs Chamber Resort Association: www.steamboat-chamber. com • VISIT DENVER Convention & Visitors Bureau: Arizona, Idaho, Montana, Nevada, New Mexico, Utah, and Wyoming do, indeed, also have active associations that can assist you and me in being friendly, giving, and sharing to others to make money. Hospitality is an attitude, and attitudes, yours, employees, and the cus-

tomers, do affect the service orientation of the staff. Attitudes are developed through experience and time, so you can affect your employees’ service orientation by better understanding that service oriented employees not only project a positive image of the organization to customers, they also reflect the quality of life in the workplace. Everyone wants to receive good service; most everyone also wants to give good service. The act of giving hospitality service, friendly, giving, and sharing in a humble manner, does require certain prescriptions for creating and maintaining a service oriented staff. We’ve just received our first prescription: Serve Hospitality to Everyone, Carry a Hospitality Attitude. Remember that just a small incentive can help you and your staff to carry a hospitality attitude; then, in due time, it becomes a habit, it becomes a lifestyle choice. These prescriptions need to be fulfilled because everyone wins if what they want and what they get are the same. The prescription, Service Orientation will be ready in the September edition. John Dienhart is Chairman of the Hospitality, Tourism, and Events Management Program at the Metropolitan State College of Denver located in the living laboratory of Downtown Denver. He can be reached at 303-556-5638 or Program information is available at

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August 2010

Discover Arizona

Consider this an open invitation to discover one of the most vibrant states in the nation and as an invited guest to Arizona, we encourage you to set a course to explore our amazing state. Arizona is a dynamic experience to behold — as diverse in its inspiring scenery as it is in the rich heritage and culture that define it. Throughout your travels in our state, you will find the signature scenery that has made Arizona famous – the exhilarating scenery of mountain vistas to the picturesque views of the desert landscape. You can also experience our celebrated history, invigorating arts and culture, luxurious resorts, rejuvenating spas, championship golf courses, fine dining options and a wide-selection of shopping opportunities. So embrace the hospitality of our state, enjoy the unforgettable scenery, discover Arizona’s vibrant culture, and experience a state like no other. Below is a brief introduction to what Arizona has to offer. Don’t for get to visit our Web site www.ArizonaGuide. com! You can find even more about what to see and do in Arizona.

ways, nearly every type of terrain – and difficulty level – is represented here. With more than 300 Arizona golf courses to choose from, you’re sure to find an ideal location for your golf vacation. Driving Tours & Scenic Roads From Route 66 to Oak Creek Canyon to the Apache Trail Historic Road, Arizona is home to dozens of noteworthy roads, byways and historic loops that are perfect for a driving tour. Depending on where you drive, your road trip could feature dizzying climbs, hairpin turns, steep cliffs or all three. But no matter where you go, you’re sure to spy sprawling expanses of nature and stunning panoramic views. Spas Arizona spas are some of the best in the world, offering visitors luxurious treatments in inspiring, inimitable settings. Whether you choose an Asian-inspired setting filled with zen fountains, a Spanish-style retreat featuring traditional Mediterranean treatments or something else entirely, you’re sure to feel rejuvenated and refreshed.

Grand Canyon National Park Vast, magnificent and inarguably beautiful, the Grand Canyon is easily Arizona’s most distinguishable landmark – and a natural wonder that you simply have to see to believe. Stretching 277 miles from end to end, steep, rocky walls descend more than a mile to the canyon’s floor, where the wild Colorado River traces a swift course southwest. Outdoor Adventure Bright sunshine and fantastic weather make Arizona the perfect playground for your favorite outdoor activities. From fishing along Arizona’s rivers to hiking beautiful mountain ranges, biking along quiet highways or even skiing Arizona’s snow areas, there’s always something new to explore outdoors. Golf Arizona’s golf courses are as diverse and spectacular as the state’s famed landscape. Ranging from desert target-style courses to links courses and alpine fair-

Arts & Culture Stunning natural beauty is just the beginning in Arizona, where art and culture extend to all corners of the state, and includes everything from contemporary fine arts in high-class galleries to traditional crafts and performances by local Native American tribes. History & Heritage From centuries-old archeological sites to historic Old West towns, Arizona is home to fascinating history of all types. Explore a haunted hotel. Visit a Victorian mansion. See where soldiers have served and trained since 1877. Stand where shots were fired in the famed gunfight at the OK Corral. Wherever you go, history surrounds you in Arizona. Nature When it comes to flora and fauna, it’s difficult to beat the diversity – and sheer beauty – of Arizona. You’ll find cacti of every size and shape in the state’s desert areas, while thick green forests create canopies filled with mountain creatures in higher elevations. Explore a botanical garden or arboretum. See some of the most beautiful bird migrations in the country – including as many as 17 vari-

eties of hummingbirds. You could even participate in an ecotourism or volunteer vacation – the perfect way to enjoy, and preserve, this beautiful state. Dining & Nightlife Cuisine of every kind – from five-star dining from award-winning chefs to simple homemade meals – can be found

Family Attractions Think of Arizona as America’s natural “amusement park,” where fun and adventure await your family in every corner of the state. Add an engaging selection of Old West towns, dude ranches, mines, lakes, railroads and other diversions, and the result is a family vacation like no other. Shopping You’ll find something to satisfy every taste at Arizona’s hundreds of indoor and outdoor malls, antique stores, clothing boutiques, gift shops and art galleries – to name just a few venues. From chic and sleek upscale retail shops to old-fashioned trading posts and bargainfilled outlets, Arizona shopping has what you’re looking for.

in every corner, including extra-special Native American and Mexican delicacies. You’ll also fall in love with local treasures like breweries and wine bars – where you can sample the state’s homegrown libations – as well as high-energy clubs, music venues and more. So whether you’re looking for a romantic night out, a family-friendly dinner or a place to have a beer and watch the game, you’ll find it here. Sports Arizona is a sports lover’s paradise, whether you’re a spectator, participant or a little of both. Phoenix teams include Major League Baseball’s 2001 World Champs, the Arizona Diamondbacks, as well as the NBA Suns and WNBA Mercury, while the NHL Coyotes and NFL Arizona Cardinals all play in Glendale. In Avondale, Phoenix International Raceway hosts some of the largest crowds in the state for NASCAR and Indy races. Further south, Marana – near Tucson – is home to the World Golf Championships Accenture Match Play tournament. Arizona is home to PGA tournaments, marathons and triathlons, NASCAR races, college football bowl games and so much more!

Native Cultures Human experience, occupation and industry in what is now Arizona can be traced back at least 12,000 years. Anthropologists have identified several groups of these earliest occupants including the Anasazi, Hohokam, Mogollon and Salado people. At museums and Indian ruin sites throughout the state, visitors may see structures built by these people and artifacts made by them. Native American tribes continue to contribute greatly to the spiritual, cultural and economic life of Arizona – and experiencing their diversity and heritage is a great addition to your vacation. As part of our efforts to encourage people to travel and visit within their state and within the region we will be asking each tourism office of the states in our service region, Montana, Idaho, Wyoming, Colorado, Utah, New Mexico, Arizona and Nevada to submit an article telling folks about their state and what they think they should see and do. We will also accept recommendations to highlight a particular location or facility that perhaps is a little off the beaten track but nonetheless very attractive. The Wild Animal Sanctuary, in Keenesburg, Colorado is typical of the kind of location what we are looking to promote. We ask that if you have a location that you would like to promote with a story and pictures please send it to for consideration. We would like to do one a month in addition to the state tourism story. Thank you for your cooperation, we look forward to hearing from you.

August 2010


Chicken or the Egg? Continued from page 1

cracks, dirt, internal and shell defects which will also affect the quality and ultimately the grade of an egg. • The size of the egg is based on the weight. A dozen large eggs must weigh at least 24 ounces. Younger hens often produce smaller eggs and as they age will begin laying larger eggs. • The surface of an egg shell has over 10,000 pores. Over time, air transfers in and out of these tiny pores which will begin to cause the quality of the egg to decrease. We recommend buying refrigerated eggs with good dates to ensure the freshest eggs possible. Older eggs are best suited for hard-boiling as they are easier to peel due to increased levels of air trapped inside the shell. The smaller the “air cell” the fresher the egg; the larger the air cell the older the egg. • Eggs come in many varieties… white, brown, fertile, cage free, nutritionally enhanced, organic, free range and more. The color of the shell is determined by the breed of the hen. Generally a brown feathered hen with red earlobes will produce a brown egg and a white feathered hen with white earlobes will produce a white egg. • There is no nutritional difference between a brown or white egg, however you can increase the nutritional content

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of an egg through altering the hen’s diet. • Most eggs sold by supermarkets and restaurants today are from modern caged or conventional housing where the hen share space with about 5 to 6 other hens, have access the feed and water and can stretch their wings. Cage-free eggs come from hens free to roam, perch, scratch and nest inside a large barn with several thousand other hens. Organic eggs come from hens fed a strict diet made up of only organically grown feed ingredients. The hens live most of their day in a barn with many other hens but have some access to the outdoors. Free Range hens spend most of their time on pasture with little access to the indoors. Whatever system the hens are raised in requires care from properly trained personnel. No one system is perfect but offers the consumer a choice in the eggs he or she purchases. • Food safety and disease prevention is of major importance to the Colorado egg farmer as well. Vaccinations are routinely administered to flocks to protect against disease. Proper wash water , storage and transportation temperatures are monitored to ensure egg quality is never compromised. For more information on egg production in Colorado and some great recipes, I invite you to visit our brand new website at www.coloradoeggproducers. com.

Political Action: It’s Important ALL the Time! By Peter Meersman, President and CEO of CRA

One of the most important member benefits the CRA provides is legislative advocacy and grassroots engagement with issues that affect your business. Every year we fight bills that would be burdensome to restaurant operators. Your voice – and your dollars! – DO make a difference! Monthly HOSTPAC Meetings/ Grassroots Efforts: Each month the CRA hosts a HOSTPAC luncheon meeting. CRA brings in speakers, including legislators or people from regulatory agencies, who control important legislative and regulatory issues. This monthly meeting is a great opportunity for CRA members to hear what these key influencers have to say, and to interact with them. It’s important for you to attend these meetings and relate your concerns (and/or praise) to these people. CRA and our lobbyists are actively engaged with all our state legislators and every state and regulatory agency impacting your business. However, we cannot underscore the importance of lawmakers hearing directly from their constituents. The number of restaurants or vendors in a legislator’s district, the number of times a legislator drives past your business, and the number of people our industry employs (over 233,000 in Colorado!) are all very important when lawmakers are making key decisions. Your Support of Industry-Friendly Legislative Candidates is Important! Currently, there are very few legislators with direct ties to the hospitality industry in Colorado. Life would be simpler if the majority of the Legislature was restaurant operators, but that isn’t the case. So we need to support pro-business candidates who are stepping up and getting directly involved in the legislative process.

They will make a difference and protect the future of our industry. We understand that most of you can’t (or won’t) run for office, but you can contribute to HOSTPAC, the CRA’s Political Action Committee that supports candidates for state and local office. Help us defend your interests by supporting our efforts to create and maintain a positive business climate in Colorado! To make a donation to HOSTPAC, you may: 1) Go online to our web site at click on the Government Affairs/HOSTPAC and HIPAC page and fill out a donation request or 2) Call the CRA office at (303) 830-2972. We face many challenges ahead. In the last legislative session we saw the repeal of the “utilities sales tax credit” and the repeal of the sales tax exemption on paper goods used for carry-out. We saw restrictions on gift certificates and gift cards. We defeated mandatory sick-leave and other harmful bills. We know unemployment taxes are going up, and then we have health care, menu labeling, and card check to contend with at the federal level. Now more than ever it’s critical to support pro-business legislators and make sure your concerns are heard.

Receiving the Restaurant News of the Rockies If you are not receiving your complimentary copy of the Restaurant News of the Rockies please email for consideration. Same for address changes.

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Mountain States Foodservice Brokers Directory

August 2010

Food brokers have played an invaluable role in the foodservice industry, introducing new products and achieving greater market penetration for the principle, both at the wholesale and operator level. In the future, the role of the foodservice broker will become increasingly important within the industry.

ARIZONA SALES ASSOCIATES 355 S. Balboa Drive Gilbert, AZ 85296 480-804-9737 • 480-406-6766 Fax Cell: 602-321-5885 Email: Contact: John Morgali Products Represented: Fresh, Frozen, Canned,Dry

FOODSERVICE SPECIALISTS, INC. 1418 N. 7th Avenue Phoenix, AZ 85009 602-248-4919 • 602-248-4829 Fax Email: dsheets@foodservicespecialists. org Contact: Doug Sheets Products Represented: Fresh, Frozen, Canned Dry

BASIC SALES & MARKETING 1930 South Milestone Drive, Suite A Salt Lake City, Utah 84104 801-363-4500 • 801-363-3535 Fax Email: Contact: Steve Kennally Products Represented: Fresh, Frozen, Canned, Dry

F&S SALES 5301 Joliet Street Denver, CO 80239 303-371-3055 • 303-371-3056 Fax Email: Contact: Marc Zitek, Larry Daly Products Represented: Fresh, Frozen, Canned, Dry

BENTLEY FOOD MARKETING 4131 S. Nataches Ct., #C Sheridan, CO 80110 303-741-6336 • 303-741-6446 Fax Email: Contact: Victor Menna Products Represented: Fresh, Frozen Canned, Dry, Supplies

GOURMET MARKETING 1710 Glendale Drive Lakewood, CO 80215 303-234-1137 • 303-234-5585 Fax Email: Contact: Tom Glasser, Bob Murphy Products Represented: Fresh, Frozen, Dry

BRAND MARKETING SERVICES, LLC 1147 South Rifle Circle Aurora, CO 80017 303-671-4511 • 303-671-0079 Fax Email: Contact: Gary Lotz Products Represented: Fresh, Frozen, Smoked, Dry

GRILL BROKERAGE COMPANY 7300 S. Alton Way, Suite G Centennial, CO 80112 303-773-0234 • 303-773-3610 Fax Email: Contact: Jared Nowicki Products Represented: Fresh, Frozen, Canned, Dry

CASCADE FOOD BROKERS 4671 W. Union Avenue Denver, CO 80236 303-734-1629 • 303-734-1847 Fax Email: Contact: Daryl Bertolini Products Represented: Fresh, Frozen, Dry CREATIVE FOOD SERVICES, LLC 2328 W. Royal Palm Road, Suite 1 Phoenix, AZ 85021 602-246-8158 • 602-246-2214 Fax Email: Contact: Bill Donelson Product Represented: Fresh, Frozen, Canned, Dry, Supplies DBC BROKERAGE 3055 S. Parker Road, Suite 115 Aurora, CO 80014 303-872-1100 • 303-337-9539 Fax Email: Contact: Shawn Irvine Products Represented: Fresh, Frozen Canned, Dry FOOD SERVICE SOLUTIONS OF NEVADA, LLC 6170 Lake Mead Blvd., #304 Las Vegas, NV 89108 702-870-9826 • 888-266-2469 Fax Email: Joe@foodservicesolutionsnv. com Contact: Joe Yonkouski Products Represented: Fresh, Frozen, Canned, Dry

HOBBY-WHALEN MARKETING, INC. 2953 S. Peoria, Suite 100 Aurora, CO 80014 303-283-0000 • 303-283-1000 Fax Email: hwmarketing@hobbywhalen. com Contact: David Loomis Products Represented: Frozen, Canned, Dry INTERMOUNTAIN BROKERAGE COMPANY 9488 East Florida Avenue, #2083 Denver, CO 80247 303-337-6177 • 303-337- 6135 Fax Email: Contact: Cyndi Bussiere Products Represented: Frozen, Dry, Supplies

KILPATRICK BROKERAGE COMPANY 2534 18th Street Denver, CO 80211 303-458-7281 • 303-458-5615 Fax Email: Contact: Mike Hickey Products Represented: Fresh, Frozen, Canned, Dry, Supplies LEMMONS COMPANY Albuquerque, New Mexico Corporate Headquarters 3900 Spring Valley Road Addison, TX 75001 972-333-1162 Email: Contact: Michael Simmons Products: Frozen, Refrigerated, Dry MAIN STREET MARKETING IPC 3723 N. Locust Grove Meridian, Idaho 83640 208-884-5371 • 208 884-5372 Fax Email: Contact: Cindy Martinson Products Represented: Fresh, Frozen, Canned, Dry MOUNTAIN MARKETING INC. 2506 Washington Albuquerque, NM 87110 505-837-1976 • 505-837-1978 Fax Email: Contact: Joyce Houck Products Represented: Fresh, Frozen, Canned, Dry NASSER COMPANY INC. 2430 W. Mission Lane, Suite 1 Phoenix, AZ 85021 602-678-4545 • 602-216-2366 Fax Email: Contact: Paul Salvidio, Joe Hutchinson Products Represented: Fresh, Frozen Canned, Dry, Supplies

ISA FOOD BROKERS 5500 San Mateo NE, Suite 110 Albuquerque, NM 87109 505-883-8226 • 505-883-3160 Fax Email: Contact: Scott Vaughn Products Represented: Fresh, Frozen, Canned, Dry, Supplies

NEVADA FOOD BROKERAGE, INC. 7115 Amigo Street, #180 Las Vegas, NV 89119 702-896-7117 • 702-896-0314 Fax Email: dbull@nevadafoodbrokerage. com Contact: Dave Bull Product Represented: Frozen, Refrigerated, Dry, Beverage, Supplies

JUHL BROKERAGE INC. 2511 Holman Avenue, Suite C Billings, MT 59102 406-652-4688 • 406-652-9304 Fax Email: Contact: Duane Martin Products Represented: Fresh, Frozen, Canned, Dry

OMEGA MARKETING 7000 E. 47th Avenue, # 850 Denver, CO 80216 303-332-9200 • 303-322-0863 Fax Email: Contact: Stephen Eason Products Represented: Fresh, Canned, Dry

PANDA FOOD BROKERAGE, INC. 4950 T. Thomas Road Phoenix, AZ 85018 602-234-1778 • 602-532-7750 Fax Email: Contact: Bart Good Products Represented: Fresh, Frozen, Canned, Dry, Supplies PREFERRED BROKERAGE CO. INC. 2819 Richmond Drive NE Albuquerque, NM 87107 505-842-5996 • 505-842-1449 Fax Email: Contact: Virginia or Pat Schroeder Products Represented: Fresh, Frozen, Canned, Dry, Supplies RENEGADE MARKETING 11 South 5th Avenue Laurel, MT 59044 406-628-2211 • 406-628-8708 Fax Email: Contact: Jim Flotkoetter Products Represented: Fresh, Frozen, Canned, Dry, Supplies SALESWEST IDAHO 760 East King Street, Suite 104 Meridian, Idaho 83642 208-855-0112 • 208-855-0116 Fax Email: Contact: Casey Boren Products Represented: Fresh, Frozen, Canned, Dry, Supplies SALESWEST INC 4214 West 8370 South West Jordan, UT 84088 801-280-9300 • 801-280-9600 Fax Email: Contact: Shad Douglas Products Represented: Fresh, Frozen, Canned, Dry, Supplies UNITED SALES AND SERVICES 8011 North I-70 Frontage Road Arvada, CO 80002 720-898-8181 • 801-280-9600 Fax Email: Contact: Pat Cahill Products Represented: Fresh, Frozen, Canned W.H. MOSELEY COMPANY PO Box 9449 Boise, ID 83707 208-342-2621 • 208-336-1611 Fax Email: Contact: Bill Moseley Products Represented: Frozen

August 2010



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from the Mountain Region Hospitality Industry and


arizona Arizona Restaurant Association: Arizona Restaurant Week September 1826, 2010, is an exciting event developed to showcase the outstanding culinary scene throughout the state of Arizona. Playing off the huge success since it’s inception in 2008, Arizona Restaurant Week will include more than 150 restaurants from both the Phoenix Metro and Tucson markets in 2010. The Arizona Restaurant Association, in partners with Southern Wine & Spirits, American Express, Crescent Crown Distributing, World Class Beverage, Coca-Cola, Scottsdale Convention & Visitors Bureau,, The Arizona Republic, Phoenix Convention & Visitors Bureau, 99.9 KEZ, Open Table, Fox Restaurant Concepts, Olson Communications, Tucson Newspapers, Tucson Lifestyle, KVOA TV, The Mountain, and KNST Radio, have come together to create this event, which will showcase Arizona as a premiere dining destination for local, regional and national food lovers. The third annual Arizona Restaurant Week is Arizona’s most anticipated culinary event of the year and a must-attend for residents and visitors alike. Guests of the event are able to partake in Arizona’s finest fare at a special discount price. Each restaurant will offer a three-course dinner menu of signature dishes for $19, $29, or $39 per person, excluding beverages, tax, and gratuity. Also look for a wine glass icon next to the restaurant listing denoting the inclusion of a beverage within their price point. New to 2010 is the inclusion of the Gluten-Free option. Restaurants with an icon of a G inside a circle with a line through the center specify those restaurants compliant with Gluten-Free Absolutely! Standards of cooking/serving free of gluten. We strongly suggest making reservations in advance as restaurants may fill up very quickly. To make a reservation, contact the restaurant directly. Or make your reservations online by clicking on the reservation link provided on each restaurant page or for participating restaurants participating by visiting: Open Table at To learn more about Arizona Restaurant week please contact: Sara Anderson Marketing & Events Manager Arizona Restaurant Association 2400 N. Central Ave., Suite 109 Phoenix, AZ 85006 602-307-9134 x16

colorado The 9th Annual Save America Free Enterprise(SAFE) Rocky Mountain Golf Classic will be held at the Broadmoor East Course with a shotgun start at 1:00 PM on August 4th. The event benefits the National Restaurant Association’s SAFE Fund and is limited to 100 players. Various levels of participation

are available. Please contact Whitney Bartels at w.bartels@coloradorestaurant. com or 303-830-2972 for more details or to reserve your spot. Colorado Hotel & Lodging Association Food Regulations & Inspection Training, August 4th, 2010, 9:00 – 11:00 AM at the Curtis, a Doubletree Hotel. 1405 Curtis Street, Denver, Colorado. For more information call Stephanie at CHLA 303-297-8335 Colorado Hotel & Lodging Association Food Regulations & Inspection Training – Summit County, August 18th, 2010, 1:00 – 3:00 PM at Beaver Run Resort & Conference Center. Breckinridge, CO. For more information contact Stephanie at CHLA 303-297-8335 The Colorado Restaurant Association is proud to deliver SERVSAFE® Food Safety Training to Colorado’s restaurant and food service industry. August 23, 8:30 AM to 5:00PM at the Colorado Restaurant Association Building at 430 East 7th Avenue, Denver, Colorado. SERVSAFE® is a program of the National Restaurant Educational Foundation. The Manager Certification course is a 1-day immersion course, offering basic food safety concepts. The program has a certification exam; passage of the exam is acceptable in 95% of American jurisdictions with a training requirement. Who should attend? Managers, Supervisors, Chefs, Kitchen Managers, Owners and Operators: • Teaches managers basic food safety concepts • Helps managers and employees protect against food borne illness outbreaks • Helps reduce liability risks • Helps minimize insurance costs • Enables participants to demonstrate a commitment to food safety • Qualifies certified candidates to participate in the International Food Safety Council August 29 – September 1, 2010: American Hotel and Lodging Educational Foundation 23rd Annual Golf Classic at The Broadmoor. This event will provide invaluable networking and business opportunities while providing funds for the AH&LEF scholarship program. September 3rd-6th “A Taste of Colorado”: “In it’s 27th year as the state’s largest free admission out door event, “A Taste of Colorado” draws more than 500,000 visitors annually. Six entertainment stages include national, local, and ethnic music in a variety of genres, children’s performers and much more. Festival goers can also try a variety of culinary delights from more than 50 of Colorado’s favorite food establishments, including a fine dining area and culinary showcase. Plus, visitors can enjoy the offerings of more than 270 marketplace artisans and vendors, as well as educational programs promoting the diverse culture and Western heritage of the region. What: A Taste of Colorado – FREE ADMISSION When: Friday, September 3 through

Monday, September 6, 2010 Where: Civic Center Park Downtown Denver (at the intersection of Colfax Avenue and Broadway) Hours: Friday: 11:30 a.m. – 10:00 p.m. Saturday and Sunday: 10:30 a.m. – 10:00 p.m. Monday: 10:30 a.m. – 8:00 p.m. “A Taste of Colorado” is a community celebration that is produced and benefits Downtown Denver Events, Inc., the Downtown Denver Partnership family’s community events non profit organization. The Festival is an opportunity for for people through out the region to come together to experience and appreciate our diverse cultural traditions, and to learn more about our state’s Western heritage. “A Taste of Colorado” highlights visual and performing arts in addition to featuring educational and culinary demonstrations. For more information contact Kimberly Greene: kim@ 2010 Great American Beer Festival: September 16th–18th the 29th Great American Beer Festival will held at the Colorado Convention Center, Hall D,E & F, Downtown Denver. 49.000 are expected with over 36,000 gallons of beer anticipated being served. 462 U.S. breweries will serving in the festival hall. Three evening sessions and one afternoon session. Evening sessions: Thursday, Friday, Saturday 5:30 p.m. to 10:00 p.m. Attendees receive a commemorative tasting cup, samples in oneounce portions, and a festival program. The first festival was held in 1982 at the Harvest House Hotel in Boulder. There were 22 breweries, 40 beers and 800 attendees. The event is brought to you by the Brewers Association. New this year: • 56 new breweries serving in the festival hall • New beer style categories in the Competition: American style India Black Ale Wood and Barrel Aged Strong Stout Pumpkin Beer Field Beer • All new, dynamic Support Your Local Brewery Pavilion with interactive displays of items used in brewing process (1 barrel system, malt, hops) and information about state brewing guilds. The American Cheese Society will participate and offer beer and cheese pairings. • Upgraded Farm to Table Pavilion for Brewers Association and American Homebrewers Association members, featuring up to nine breweries and 12 food items. The Farm to Table ticket includes four ounce pours, small plates of a variety of fresh and local food items to pair with the beers and a VIP gift. The 2010 Great American Beer Festival Competition: • 79 categories of beer will be judged, as well as the GABF Pro-Am • 150 Judges from nine countries • Judging talks place September 15-17 before public sessions begin • 522 breweries representing 48 states entered in the 2010 competition

• 3,594 beers are entered in competition (up from 3,308 in 2009) For more information email: info@ For ticket information call: 1-888-822-6273

idaho ConAgra Foods® Lamb Western® and other food industry sponsors of the 12th annual Share our Strength® Food Arts Championship BBQ and Cookout combined to contribute more than $130,000 to fight childhood hunger across the nation. More than 1,100 food industry professionals and affiliates attended the popular event held in Chicago in conjunction with the National Restaurant Association trade show. Proceeds from the BBQ benefit Share our Strength®, a national nonprofit targeting ending childhood hunger in America by connecting children with the nutritious food they need for health active lives. Share our Strength’s Operation Frontline®, a ground breaking, chef led, nutrition education program that teaches low income families how to prepare nutritious and tasty meals on a limited budget, is nationally sponsored by the ConAgra Foods Foundation. During the BBQ, ConAgra Food’s Senior Executive Chef Mike Leitner and his team used a variety of sweet potato products in Latin inspired dishes. They served Corn Tortilla Cones, Mexican Fries with Mole Ketchup and Chorizo Taco Sliders, which featured mashed sweet potatoes, julienned sweet potatoes and sweet potato fries, respectively. Chef Leitner was among 32 chefs at the event.

nevada August 10, 2010, Nevada Hotel & Lodging Association Hospitality Golf Classic VI at ArrowCreek Country Club, Reno, Nevada, 12:00 – 5:00PM Shotgun Scramble. August 10, 2010, Nevada Hotel & Lodging Association –Northern Nevada Member Mixer at ArrowCreek Country Club, Reno, Nevada, 5:00 – 8:00 PM, for more information contact Katy 702-878-9272 ext 330. August 26, 2010, Nevada Hotel & Lodging Association Educational Program: “You don’t know B.S. – Balance Sheets and Finances – Under 30 Educational Seminar. For more information contact Katy 702-878-9272 x 300 Please send notices of industry related meetings and events to: Restaurant News of the Rockies PO Box 489, Keenesburg, CO 80643 Fax 303-732-4444 or email: for consideration to be printed.

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August 2010

The 50-Mile Rule; Purchasing Locally By Jackson Lamb

Pikes Peak Annual Picnic Colorado Chef’s Association, Pikes Peak Chapter Annual Picnic, August 11, 2010, 4:00PM at the Broadmoor Pool, Colorado Springs, Colorado, westside parking. Attendees bring a dish to pass.

Colorado Chef’s Prepare AllColorado Meal at “Feast in the Field” at Denver Botanic Gardens at Chatfield

Chef Bob Holloway, CEC, McCoy’s; Michael DeGiovanni, CEC, Morning Star Senior Living

Denver, Colorado – The American Culinary Federation Colorado Chefs Association, along with the Denver Botanic Gardens at Chatfield and Colorado Proud, will present a “Feast in the Field” at the Denver Botanic Gardens at Chatfield. The ”Feast” is designed for people who are excited about eating locally grown and locally produced food. Dine al fresco outside in the fields surrounded by acres of flowers, and listen to the bluegrass sounds of the Highland Ramblers. This all Colorado meal will be exquisitely prepared by nearly 20 Colorado Chefs including Paul Huddleson of the University of Colorado’s Folsom Field, and Andrew Lubatty of Avenue Grill, as well as Joe Piazza of the Cherry Hills Country Club and Robert Meitzer of Red Rocks Country Club – both former Colorado Chefs of the Year Winners. “Feast in the Field” celebrates the bounty of Colorado by featuring nearly 30 of the state’s best food, beer and wine producers. Enjoy Colorado beef, lamb. Chicken, fresh produce, dairy products, and other mouth watering delights. Some of the food served at the dinner will be harvested from the Garden’s own vegetable garden supporting the new CSA (Community Supporting Agriculture) program. Colorado breweries and wineries will provide local beer and wine. Non-alcoholic beverages will be available as well. Chefs and producers will be paired up at stations to prepare gourmet foods as guests stroll from tent to tent to fill their plates. Both Chefs and producers will provide information

about the food they are preparing, offer recipes and answer questions about sustainable food options. A single ticket price includes admission to the Botanic Gardens at Chatfield, all food and drink samples, and entertainment. This is a zero waste event. Attendees are encouraged to bring their own picnic baskets with plates, silverware and glasses. Proceeds from this event will benefit the Colorado Chefs Association Education Fund (which develops culinary education) as well as education, research, conservation and community outreach programs of the Denver Botanic Gardens at Chatfield. Denver Botanic Gardens at Chatfield is located at 8500 Deer Creek Canyon Road in Littleton. Just south of C-470 on Wadsworth Blvd. The site is an affiliate of the Lady Bird Johnson Wildlife Center and features 750 acres of plants. Wildlife, grasslands and protected wet lands. Date: Monday, August 16, 2010 Time: 6-9 PM Location: Denver Botanic Gardens at Chatfield, 8500 Deer Creek Canyon Road in Littleton Ticket Prices: Adult General Ticket $100 VIP Ticket - $150 (includes private indoor dining area in the historic Green Farm Barn, Additional beverage choices, private wait staff and bartender and special VIP gift bags) Tickets can be purchased on-line between July 12 and August 9 at

There is a huge effort on the part of many chefs and restaurant owners to purchase fresh, local indigenous product, and be able to boast where their products come from. The local farmers and ranchers also vie for the attention of the area’s popular restaurants, hoping to be able to supply a popular dinner house with a selection of fresh herbs and vegetables throughout the growing season. Chef Andrew Labatty, Executive Chef of the Avenue Grill, makes it a point to change his menu seasonally, based on what local suppliers are harvesting that particular week. “I’m delighted to work in an environment where I have the ability to change my menu monthly, or more often, based on availability of products”, explained Labatty. Chef Labatty works with The Fresh Guys produce suppliers, who in turn have those relationships with the farmers. Chef Labatty also uses products from the Jumpin’ Good Goat Dairy, in Buena Vista, and Morning Fresh Dairy Farms in Bellvue, outside of Fort Collins. Andrew also likes Berry Patch Farm in Brighton. They feature over 40 different vegetables and fruits, and you can walk in anytime. Goose Sorensen, chef-owner at Solera, chimes in that he has taken over his neighbor’s yard to grow 25 tomato plants, as well as basil, chives, yellow squash and zucchini. Troy Guard from TAG reports that the local produce coming from Freshpoint is highly anticipated every year. “I can’t wait to get my hands on the local Olathe corn, Palisade peaches, and fresh arugula in the summer”, says Guard. Over at Panzano, Chef Elise Wiggins takes it a step farther. Elise enjoys going out to the ranches to shop for lamb and

beef. The Triple M Bar Ranch in Manzanola, in Southeast Colorado, provides the restaurant with lamb that really carries the flavor of the sage that grows in the area. Chef Wiggins is also a big fan of Bear Mountain Ranch in Kremmling, where she contracts for beef. While these ranches are slightly beyond the 50 mile rule she likes to invoke, Chef Wiggins regular visits the very places where her food comes from. Behind the scenes, one of the most important players is Wendy White, a marketing specialist with the Colorado Department of Agriculture, which manages the Colorado Proud program. White is tasked with promoting those locally grown products. Wendy has a terrific working relationship with the Colorado Chefs Association, which in turn helps promote use of local products through their chef-members. Wendy works tirelessly year round to link producer with consumer. You see the result of her work on television ads, in farmers markets, in restaurants, and in promotions at your local grocery stores. Wendy works with a wide range of agriculture organizations, including the Colorado Potato Council, the Colorado Wool Growers Association, and the Colorado Beef Council. As the ‘buy local’ trend increases and continues into the harvest season, think twice before you buy in the local market. Is this a Colorado-grown product? If so, then buy two! Jackson Lamb is the Director of Hospitality Management at Metropolitan State College. He is active in the Colorado Chefs Association, the Food Bank of the Rockies, and the Taste of the NFL. He can be reached at

ACF Joins Fight Against Childhood Obesity In the spring of 2010 the American Culinary Federation (ACF) was asked to play an integral role in Michelle Obama’s “Let’s Move” campaign which is featuring a “Chefs Move to Schools” program. This new part of the “Let’s Move” program is being run through the US Department of Agriculture being directed by Sam Kass, the White House assistant chef and the food initiative coordinator. Fifty ACF chefs nationally were present at the program kickoff at the White House in June, and addressed personally by the First Lady. “We are going to need everyone’s time and talent to solve the childhood obesity epidemic, and our nation’s chefs have tremendous power as leaders on this issue because of their deep knowledge of food and nutrition and their standing in the community. I want to thank them for joining the Let’s Move! Campaign” stated Michelle Obama. Chefs nationwide will get involved by “adopting” a school in their local communities and then working with teachers, parents, school nutrition pro-

L-R Jason Morse, CEC, Valley Country Club; Jeremy Glas, CEC, Riviera Casino; Janet Etchart, Adams 14 School District; Joe Piazza, CEC, Cherry Hills Country Club

fessionals and administrators to help educate children about food and nutrition. The ACF, National Restaurant Association, (NRA), and Share Our Strength will work with participating chefs this summer, and then these groups and their volunteers will work directly with schools starting this fall. Chefs from Colorado that are participating in the program, and were at the kickoff event in the spring include: Michael DeGiovanni, Janet Etchart, Jeremy Glas, Robert Holloway, Robert Hudson, Andrew Lubatty, Jason Morse, Joseph Piazza, and Michael Pizzuto.

August 2010


Page 13

”Rock This Restaurant“ Makeover Program Takes Off In New Mexico By Chef Eddie Adams

From left to right: Chef Conner Martin, Rational; Kimmie Cominsky-Dennis, Integrated Foodservice Solution; Bill Johnson, W West Equipment; Brent Walker, Earl’s Restaurant; Chris Wair, Integrated Food Service Solutions

Colorado ACF Holds Golf Tournament at Red Rocks Country Club Thirty-one golf foursomes participated in the 2010 Colorado American Culinary Federation’s annual golf tournament held on July 12 at the Red Rocks Country Club in Morrison, Colorado. The charity golfers were treated to both perfect weather conditions and wonderful cuisine at the event. The tournament raised over $8,000 for the chef’s educational foundation and the culinary apprenticeship programs, with an additional $1,000

Farms, Robinson Dairy, McCoy’s and Chef Robert Holloway, Montana Wheat, Shamrock Foods, Sysco Denver, United Sales and Services, and US Foodservice Company. The Colorado ACF group wishes to thank every one of the volunteers and sponsors for this year’s very successful event, and especially Chef Robert Meitzer and all the staff at Red Rocks Country Club for hosting the event!

“Rock This Restaurant” is a new community service project in New Mexico where many local businesses are coming together and donating their time and talents to do a makeover for a needy local restaurant. The team leader for the project is Chef Eddie Adams. A native of New Orleans, Chef Adams has owned and operated several restaurants throughout the US, including Albuquerque, NM where the program is based. Both the public and industry professionals are encouraged to nominate some of their favorite local restaurants for participation in the program. The public will then vote for a local New Mexican restaurant to win a makeover. Complete program information is available at the program web site: “It is quite simple”, says Chef Eddie Adams coordinator of the program and host of the new series with the same name on uPUBLIC TV in Albuquerque, NM. On our website the community can nominate and vote for their favorite restaurant. Restaurateurs are even encouraged to nominate themselves.” Adams states, “If the food is good and the service is customer oriented then they have a good chance of winning this makeover. Help like this can have a big impact on a locally owned restaurant in much need of some new equipment, construction, paint or whatever. Lets face it, everyone is having a hard time in this economy and having the help to do a makeover is timely”. Once restaurants are nominated, the public will vote to see which one is selected. The selected restaurant will be a local business owner who has great food and a passion for what they do, and is involved in their community. The whole

Team Leader - Chef Eddie Adams, Interior Designer - Stacia Lamb, Construction Expert - Jori Pearson, Celebrity Hosts – Joey and Stevo of uROCK Albuquerque, Head of Security - Mr. Beefy

project will be turned into a local TV show, and the makeover team headed by Chef Adams will be joined by local celebrities and business professionals to complete the project with the support of local companies and the public. Behind the scenes the makeover team will also be working with many of the nominated restaurants to provide consulting advice and assistance in the areas of marketing, branding, and general food service expertise to help them promote their restaurants. The whole project will be turned into a local TV show as well on uPublic TV in Albuquerque, and the top nominated restaurants will be featured and the winner announced at the Taste of New Mexico event sponsored by Bernalillo County on October 8th. Any local businesses and individuals who want to donate labor or materials for the program should contact Rick Metz at: rick.metz@, and anyone interested in nominating and voting for their favorite restaurant can visit the web site at: www.

Colorado Restaurant Association Town Hall Series – No Charge to Members From left to right: Michael Long, Opus Restaurant, Lo Miekle, Red Bird Farms, Chris Delaney, and Chris Bohlen, Red Bird Farms

raised from a special raffle with prizes. This $1000 also had a matching $1,000 donation from Italco Food Products, Inc., and Mike and Chris Laurita. The 2010 chairman for the event was Eric Evert from Red Bird Farms, with help from Jared Nowiki of Grill Brokerage who was also instrumental in coordination of participating golfers and raffle prizes. A long list of sponsors for the event included: Allied Waste/Republic Services, Alpine-Denver, Ameristar Resort & Casino, Aesthetic Ice, Buckhead Beef, Blue Moon Brewing, Colorado Beef Council, Colorado Potato Council, Denver Meats, Dr. Pepper/Snapple, Grill Brokerage, Holten Meats, Isle Hotel & Casino, International Wine Guild, Italco Food Products, Inc., Johnson & Wales University, Jones Dairy Farm, Schultz’s Gourmet Hot Sauces, Seattle Fish Company, Omega Marketing, Red Bird

Receiving the Restaurant News of the Rockies If you are not receiving your complimentary copy of the Restaurant News of the Rockies please email for consideration. Same for address changes.

The Colorado Restaurant Association, in conjunction with the CRA Education Foundation, offers a series of business workshops designed to increase the profitability of your business the second Tuesday of every month. They are held at the CRA Facility located at 430 E. 7th Avenue, Denver, Colorado. This month, August 10, 2010, will feature Phillip Acree, Division Manager, about how Heartland can help you. • Increase sales and loyalty through Heartland’s specialized Gift Market Program • Take advantage of Heartland’s data security guarantee • Maximize your payroll tax credits through Heartland’s specific payroll product • Important information about the new PCI Compliance rules that went into effect July1st Town Hall meetings are FREE for CRA members. Seating is limited. Please RSVP to Whitney Bartels at: wbartels@

ACF Colorado Chefs Association Chef at work: Chef Michael DiGiovanni, Morning Star Assisted Living

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August 2010

Negotiating: A Process A Series of Eight Articles to Bargain Your Way to Winning! By Cynthia Vannucci, Ph.D. CMP, CHSP Professor, Hospitality, Tourism, and Event Management At sixteen, I longed to learn to drive! It was a right of passage for many of us baby boomers. It also was a burden for the parents who had to become the driving instructor. Fortunately, my parents had a nineteen year old son who served as the stand in instructor for his younger sister. He was an excellent driver. He shifted the gears on his 1961 Volkswagen Beetle with total ease. He could shift gears, change the radio stations (no digital, dial turn only), wave at friends, and yell at the neighborhood kids all in a heart beat. But he could not provide simple driving instructions on how to push a clutch and a shift a gear. That afternoon was a embarrassing and enlightening lesson on what it means to be a unconscious competent. I idolized my older brother for his driving ease, his ownership of the road, but he was not a conscious competent. To be a conscious competent means you are able to demonstrate the steps by breaking them down at any time, any place, and achieve similar ending results. That is the object of the next eight negotiating articles, to bring you to the state of consicous competency on future negotiations. Allow me to break down the steps to bring you to a level of Conscious Competency for negotiation. Use these steps to aim toward giving people more ways to say yes, to get you what is wanted and deserved, and best of all, to be treated well in the process of negotiating. The First Step: Understanding the Nature of Conflict 1. Recognize that conflict is an opportunity in the negotiating process. It comes in all shapes and sizes, and everyone has experienced conflict in some form or fashion. What makes the conflict an opportunity, is that it gives a segway to change. 2. No matter who we have a conflict with, once the tactics of controlling an argument are known, you can get the best in any deal. Here is an A to Z sampling of some negotiating tactics: a. The Salami Tactic: A famous Russian gambit. This is where you ask for something very small and your opponent agrees, i.e. a price. You then ask for something else very small and continue getting their whole salami one little piece at a time. In such a way that they don’t get upsept or resistant. (Don’t implement one large price increase, because your customer may get very upset. Introduce a number of small increases over a period of time. Let the small increases comprise into one chunck.) b. Fait Accompli: In this aggresive tactic, you act as if they already agreed to what you want, an assumption. For example, send them a new supply contract with the price increase already put in. Most will not be likely to argue. Defence against this tactic is to refuse to accept and demand to know why the other party assumed you would agree. c. Standard Practice or Approved Form Contract: In many, if not most industries, they will have a pre-printed order form or contract (residential real estate is a classic example of this) and

say that they do not vary, it is “standard”. Do not accept this. It was written in their favor. Rewrite the contact! Delete and add clauses you want, or if it is a big deal, produce your standard contract written in your favor. d. Time Deadlines: These are only as demanding as we choose to think they are. Use deadlines allow yourself to put pressure on the other side. For example, always have another meeting you have to go to etc.. If they say they have a deadline, ignore it or put small emphasis on it as nine time out of ten, it is not a hard deadline. e. Hitting a Deadlock: Stop talking about the issue, go back, and summarize all the things you have already agreed upon. Emphasize your common goals. Go over some of the details of the issues again that have been put to bed, then come back and frame the dead locked issue in reference to all the issues already agreed to. They should soften. f. Feinting: This is the test or trial balloon. It can be used to give false data to the other side, or to soften them up. Leaks are often used in politics to soften

Set A High Goal: Whether this means asking a high price, or offering a lower price. An old truism is that you get what you ask for. up the opposition, or to mislead them. It works best when they get the information from an indirect source. If an indirect source says that you are short of cash, or that is is your top price then they will believe it more than if you say it directly. This can be very powerful. g. Ignoring the Word “No”: It really means: maybe, not now, not exactly, or maybe in a little while. Try the question “What would it take to get you to say yes?” h. Apparent Withdrawal: This is the walk-away. “If you cannot lower your price then I cannot do business with you,” and then you walk away. Make sure to mention where you can be contacted. Leave a telephone number, email address, or loose schedule, etc. Wait at least a day, preferably two or three, and if they don’t call you to agree, you can always call them back with a slightly higher offer. This is a very effective way to test whether you have got the best price. i. Take the Pressure Off: If you are feeling pressured, tired, or on the verge of defeat, call for a time out. A washroom break, you have to make a telephone call, etc. If things are really bad, say you need a break for a day or two to check with colleagues, gather some

data, etc. This will allow you time to regroup and re-strengthen your position. Note, if you anticipate tough neogtiations, always schedule them for a late in the morning or afternoon, so you have a meal as a natural timeout. j. Flinch: Whatever price they ask for or offer, you must flinch immediately, either verbally or physically. Otherwise, you signal that it is within your agreement zone. Body language can speak louder than your own words. Use them to your advantage. k. Set a High Goal: Whether this means asking a high price, or offering a lower price. An old truism is that you get what you ask for. So at least ask for it in the beginning. l. Defending Against Extreme Demands: Ask them to justify their position using facts and figures. Make your own extreme demand back. Threaten to terminate the negotiation if they do not act more reasonable. m. Trading Concessions: Never say, “Yes, I do not see why not, I agree to that.” Instead say, “I will accept your terms if you will accept this.” “That seems acceptable for now.” “If I agree, what will you give me in return?” n. Note Taking: Always take notes as the other party is talking. It gives you something to refer back to, and it lends authority to your position. o. Patience: Always wait until the other party is completely finished talking. Do not jump in. Let them talk until they run out of things to say. This shows

you are listening, and have empathy. It softens them up. Nod periodically, and say “I understand,” or the like. p. Soft Voice: Practice talking softly. Sometimes talking softly at the right moment, in the right circustances, has clinched deals. Especially after someone has been very aggressive. q. Home Court Advantage: If negotiations require travel, if you can, always have the negotiation take place at your office, and in your city. You’re more comfortable. All of your resources are readily available. They will be more tired from traveling, and there is a subconscious mindset that they will want a deal before they leave to go home. r. The Power of Silence: You do not have to fill the silence with your voice. Silence usually makes salesmen uncomfortable, and try to fill the silence, sometimes with a better offer. s. (Try to) Never Make the First Offer: Here are some tactics to work around making a first offer: “We do not have all the details yet to calculate what our position should be.” Or, “Why don’t you suggest something?” Or, “We don’t feel it is our place to make an offer.” “We are here strictly to see what arrangement you are offereing us.” t. Small First: Always offer your trade-offs in reverse order of importance or size. Small ones first, and no matter what behave as if all your trade-offs are large and costly to you. Never say “Okay, it is no big deal anyway.” EverySee Negotiating page 15

WEB SITE DIRECTORY CHEFS ASSOCIATIONS American Culinary Federation Colorado Chefs Association - Denver Resort & Country Club Chefs of the New Southwest ACF- (Scottsdale/Phoenix) ACF Chefs Association of Southern Arizona - Tucson Prescott Chapter - Prescott, AZ ACF Pikes Peak Chapter - Colorado Springs ACF Idaho State Chefs Association - Boise ACF Chefs de Cuisine of the Inland Northwest - (Coeur d’Alene) ACF High Sierra Chefs Chapter - Reno/Sparks/Tahoe Fraternity of Executive Chefs of Las Vegas ACF Beehive Chefs Chapter - Salt Lake City ACF Rio Grande Valley Chapter Montana Chefs Association - Billings acfchefsarizona.orgACF

INDUSTRY ASSOCIATIONS National Restaurant association NRA Educational Foundation International Food Service Executives Association National Cattlemen’s Beef Association National Pork Board Arizona Restaurant Association Arizona Hotel and Lodging Association Colorado Restaurant Association Colorado Hotel and Lodging Association Montana Restaurant Association Montana Innkeepers Association Nevada Restaurant Association Nevada Hotel and Lodging Association New Mexico Restaurant Association New Mexico Lodging Association Utah Restaurant Association Utah Hotel and Lodging Association Wyoming Lodging and Restaurant Association

August 2010


Restaurant News of the Rockies

MARKETPLACE Products & Services

Page 15


Restaurant for Sale

United Sales and Services, LLC Well Established Restaurant in Arvada 6,065 sq. ft. on .92 acre lot Two patios and banquet room Ample parking High traffic counts Great visibility $1,350,000

Negotiating Continued from page 14

thing is important. u. Seating: Always take the power seat. Long rectangular table, take the end facing the door. Round - facing the entry. Other shapes at the center. v. Trust: You must show that you are trustworthy to be credible. Promise a few small things, and do them promptly. For example, if a customer asks about a product, and you do not have the answer off hand, let them know you’ll get them the answer shortly, and follow through. It subconsciously shows trust. w. Elegant Persistence: You can ask a question five to nine times, this erodes the other party. But do not nag! This will only annoy. x. Ensure Compliance: Always summarize the deal in writing, putting the agreement into plain and understood terms. y. Limited Authority: Never negotiate with someone who has less authority than you do. z. Acting: Negotiating is like acting on a stage. You must learn to be comfortable bluffing, exaggerating, being happy, and being angry, on cue. Throughout this series of negotiating articles, we are striving to be at the conscious competency level. Knowing the actions and being able to repeat them at anytime in the negotiating process. The

Restaurant Business for Sale Located in busy shopping center 4,700 sq. ft with patio On corner of busy intersection in Centennial FF&E included $280,000 Free-standing Restaurant/Retail Building for Sale – Castle Rock 10,200 total square footage of building w/ 5,100 sq. ft well established restaurant with patio Great signage Rental income from retail tenants Main street location Plenty of parking $2,500,000 Please contact Gene Lucero or Lupe Madril at Lucero Real Estate 303-458-3800

Advertise in the RNR Classified Ads as low as $25 per month

Call 303-753-6109 or email:

next article gives insights to the three basic forms of conflict. How to spot them, and make them work to your advantage.

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Service as the leading food service broker in the Rocky Mountain Region, by supplying a quality sales and merchandising team who strives to enthusiastically satisfy our customer’s evolving needs, while maintaining the highest standards of excellence. See pictures of their kitchen and new facility. Pat Cahill, Sales Manager, showed us the new facility located at 8011 N I-70 Frontage Road in Arvada, Colorado. The company promotes specialty foods, imported and domestic cheese and meat products, bakery, gourmet and natural foods. The mission statement of the company is to establish United Sales &

The Denver Meat Company The Denver Meat Company is a startup Colorado company with a patented cooking method that produces and markets “Natural” (USDA definition minimally processed with no artificial ingredients) gourmet pre-cooked oven “dry” roasted beef – prime rib and roast beef, and lamb – rack of lamb and boneless leg of lamb products for the foodservice industry including hotels, independent and chain restaurants, caterers, resorts, country clubs, cruise lines, hospitals, and military installations. The primary difference between Denver Meat Company patented cooking process and other cooking methods are: • True “Natural” cooked flavor is maintained in the cooking process without artificial ingredients or processing • Products are tenderized naturally in the cooking method • There are no injections of water, tenderizers, additives or flavorings as in other pre-cooked meat – just 100% meat • The surface of product is naturally caramelized from cooking, not by artificial caramel rub which is used with by other pre-cooked meat companies • All products are evenly cooked - end to end, tip to tip • The break through is that there is

no “warmed over flavor” when heated whether in conventional, convection, microwave oven or grilled – all products tastes as if “just cooked Advantage in using Denver Meat Company’s pre-cooked products: • Duplicates in-house cooked meat products • Does not require skilled, semi-skilled personnel • Reduces exposure to contamination and food-borne illness • Meat is 100% useable – no waste, no trim • Receive consistent product in each piece of meat • Receive consistent product plate to plate • Reduce other costs: energy, work man’s compensation cost, liability insurance Products: Boneless Prime Rib Boneless Roast Beef Rack of Lamb Boneless Leg of Lamb Contact information: Omega Marketing 303-322-9200 Denver Meat Company Jerry O’Connor 303-972-7849

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Kitchen Fitness By Scott R. Smith, Ph.D., CEC, CCE Many times we hear about all of the glamorous aspects of being a chef. However, the toll this profession brings to our bodies and our spirits is seldom mentioned. How many times have you been working in the kitchen and complained that your back hurts or maybe your wrist is sore from chopping all of those onions? Having worked in the kitchen for over 25 years, I too, suffered from lower back pain, as well as pain and discomfort in my upper back, shoulders, neck, wrists, legs, and feet. Okay, just about all of my body parts have ached at some time or another. Not to mention the stress headaches and health issues from improper eating habits. We all have been told about the basics of keeping ourselves healthy: eat well, get plenty of rest, exercise, and take your vitamins. But in reality, this may not be as simple as it sounds. We work long hours in the kitchen and by the time we are done with our day, we are either too exhausted, have family commitments, or just want to go out with our crew and blow off some steam. Have you ever heard of the phrase “I’m not a doctor, but I play one on TV”? This was a disclaimer used when soap opera actors would sell items such as cough syrup. Well, this is my disclaimer too. I am not a doctor and have not been

in a soap opera (even though kitchen life can be one at times) but I can share with you some tips that can help get you started on a healthier path. Here are four tips to help ease those pains and help with becoming a little healthier in the kitchen. 1. Stretching. Start the shift by stretching. It can be as simple as incorporating a variety of different stretches in your pre-shift meeting. Many of these stretches do not require a lot of room, just something to hold on to like a chair or table edge. Stretch those quads, roll those shoulders, get in there and extend those hamstrings! Not only can these simple stretches be done at the beginning of the shift, they can be done while you are waiting for the water to boil. 2. Avoid the hors d’oeuvre diet. I cannot tell you how many times I went through the whole day and never ate a full meal. It seemed much easier to just grab a bite here and a bite there (sometimes even when it wasn’t allowed and the chef wasn’t looking). The best bet is to have a balanced meal before your shift and/or during your break. This way your hunger pangs are not driving you to grab that French fry, breaded shrimp, or mini quiche coming out of the oven. When hunger does strike, reach for something from the crudités tray instead of the dessert tray.

3. Take your breaks. Paid and unpaid breaks seem to never be at a convenient time and sometimes we do not get them at all due to being short staffed or working for an overbearing employer. Labor laws spell out what is required, but it is up to the employer to provide these breaks and for us to take advantage of them. As the chef or manager it is important that we schedule breaks for ourselves and our employees and the encourage everyone to take them. Just getting away from the kitchen for 10 minutes can help us clear our heads (maybe do some stretching!), not to mention taking our lunch of dinner break and actually sitting down to eat something. 4. Proper body mechanics. I am six feet one inch tall, so the standard kitchen work table can be a little short at times. When doing a task, such as rolling mini egg rolls or making 1,000 deviled eggs, I would find myself leaning over the table until it all most felt like my face was touching it. My posture was horrible and consequently my back hurt, a lot! What I found was if you can raise the table, do so. For example, I have seen leg extensions made from PVC pipe. When you cannot raise the table, raise the work surface. If it is reasonable to do so, get a glass rack from the dish station and lay that on the table to work off of. If you will be standing in one spot for some time doing a task, help your posture and your back by elevating one of your feet about six inches off the floor. In other words, rest one of your feet on the lower shelf of the work table or something similar. This will help align your back in the proper position while you work. These are just a few simple things

August 2010 that you can do to help make your life in the kitchen a little more pleasant. As the chef or manager you should encourage healthier habits because healthy employees are happier, more productive, and are less likely to call in sick. So let’s get out there and model the behavior for our staff and try to live a healthier life style.

Farmer’s Markets A Thing Of The Past?

photo by The Raleigh TelegramProduce

In its current form, a food safety bill will require the Food and Drug Administration to create new regulations about the production of fruits, vegetables and nuts. The FDA guidelines would not regulate meat and poultry production, but it could affect small farmers who sell their produce at local farmer’s markets and could cost them before they even sell the first vegetable.

Restaurant News of the Rockies  

The premiere Hospitality and Food Service Newspaper in the West

Restaurant News of the Rockies  

The premiere Hospitality and Food Service Newspaper in the West