Total Food Service August 2012

// NEWS

RESTAURANTS

New NYC Report Shows Trans-Fat Ban Has Spurred Healthier Eating New York City's pioneering ban on all but the smallest amounts of trans fats in restaurant food has led to a significant reduction in consumption, a change that should translate into better cardiovascular health in the nation's largest city.

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t also demonstrates that coffee shops, fast-food joints and other eateries can play a major role in improving the health of the public.

Officials from the New York City Department of Health and Mental

Hygiene conducted a study to assess whether the regulation that took effect in 2008 which prohibits all restaurants from serving food prepared with partially hydrogenated vegetable oil or dishes that contain more than 0.5 grams of trans fat per

The environment has been shifted so that you automatically will get the healthier option.

Public health officials had zeroed in on trans fats because they pose a uniquely potent health risk. Adding fewer than 4.5 grams of them to a 2,000-calorie daily diet can increase the risk of coronary heart disease by 23%.

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serving was making a difference for diners.

Public health officials had zeroed in on trans fats because they pose a uniquely potent health risk. Adding fewer than 4.5 grams of them to a 2,000-calorie daily diet can increase the risk of coronary heart disease by 23%.

Researchers fanned out across Manhattan in 2007 and examined the receipts of 6,969 diners as they left fast-food restaurants at lunchtime. The researchers went to fastfood chains because the nutrition information on the items sold there

was readily available. In 2009, they repeated the exercise with 7,885 receipts. They found that diners consumed 2.4 fewer grams of trans fat per lunch after the ban went into effect.

That decline was offset by only a slight 0.55-gram increase in consumption of saturated fats, which are also associated with elevated cholesterol levels. "Given that onethird of calories in the United States comes from food prepared away from home, this suggests a remarkable achievement in potential cardiovascular risk reduction through

food policy," the study authors reported.

Alice Lichtenstein, director of the Cardiovascular Nutrition Laboratory at Tufts University in Boston, said the findings showed "that public health initiatives, if done right, seem to work." A key factor, she said, was that diners didn't have to choose: "The environment has been shifted so that you automatically will get the healthier option."

New York Mayor Michael R. Bloomberg has taken an active role in efforts to improve public health. In addition to leading the fight against trans fats, he has required chain restaurants to post calorie information on their menu boards and called for a ban on super-sized sugary drinks.

Trans fats are found naturally in meat and dairy products, but the biggest source in the American diet is processed oils, commonly partially hydrogenated vegetable oils. Favored for their shelf-stable qualities, such oils were widely used in baked and fried foods.

The researchers found that the proportion of meals purchased that contained zero grams of trans fat rose from 32% before the ban went into place to 59% afterward. And they found that the benefits were shared equally by diners in workingclass neighborhoods and patrons in tonier sections of the city.

Other cities and states followed New York City's lead, including California in 2008. The federal government also required manufacturers to list the amount of trans fats contained in processed foods, beginning in 2003.

“The food industry has responded by reformulating its products.

Nationwide, the average daily consumption of trans fats has gone from 4.6 grams in the 1990s to 1.3 grams in 2010,” said Kelley Scanlon, an epidemiologist with the Centers for Disease Control and Prevention.

"Things are clearly much better."

However, in a report this month in the Journal of the American Medical Assn., Scanlon and a CDC colleague noted that trans fats are still found in many processed foods, including up to 7 grams a serving in some microwave popcorns. “More needs to be done,” Scanlon said.

“The changes made by restaurants were costly but necessary,” said Joy

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Dubost, director of nutrition and healthy living at the National Restaurant Assn. “The science is very convincing with regard to consumption of trans fats, so the industry had been working on this,” she said.

Whatever the expense, frequent food industry critic Kelly Brownell said the study suggested the public should be skeptical when big companies resist change.

“They said it would narrow the range of consumer products; that didn't happen,” said Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University.

“They said it would affect the taste, and that didn't happen. They said there would be no benefit, and that didn't happen.”

// NEWS

COLLABORATION

Johnson & Wales Teams With Tulane For Groundbreaking Culinary Medicine Collab Tulane University School of Medicine and Johnson & Wales University announced last month a groundbreaking long-term collaboration that unites doctors and chefs in improving the nation’s health through the teaching of culinary medicine.

For the first time, a medical school and a major culinary institution plan to implement a fully integrated, comprehensive joint curriculum for doctors, medical students, chefs and the community focused on the significant

health role that food choices and nutrition play in preventing and managing obesity and associated diseases in America.

“This is an entirely new approach in the training of both physicians and

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Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2012 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

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chefs,” said Dr. Benjamin Sachs, senior vice president and dean of Tulane University School of Medicine.

“Our goal is to change the way health practitioners think about food and the practice of medicine. With

statistics showing that 65 percent of Americans are overweight and a third are obese, it’s not enough for doctors to know just the basics of nutrition.

They must also learn to translate the science into practical lessons that empower their patients to lead healthier lives.”

The initial program, which includes culinary classes for medical students, will be based at Tulane University, with the collaboration’s long-term goal to establish others first at JWU’s flagship campus in Providence, and in the future at JWU’s campuses in North Miami, Denver and Charlotte.

The comprehensive plan is to include

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// NEWS

HONORS

Tri-State Toques Highlight List Of National ACF Winners The American Culinary Federation, Inc. (ACF) honored chefs, culinary industry professionals and foodservice establishments at the 2012 ACF National Convention held at the Orlando World Center Marriott, Orlando, FL, July 14-17.

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ore than 1,000 chefs, cooks, students and foodservice professionals attended the annual event in the Sunshine State. The convention provided attendees with opportunities to advance their professional development and enhance their culinary skills through informative workshops and seminars, cutting-edge demonstrations, a trade show featuring more than 100 exhibitors, national competitions and ACF’s annual national awards.

This year’s guest presenters included Food Network’s Robert Irvine in an interactive demonstration about maintaining nutrition and presentation in every dish while tackling the impossible. Culinary legend Paul Prudhomme, HAAC, HHOF, inspired chefs with a one-of-a-kind presentation where he discussed his career successes, challenges and motivations. Iron Chef Cat Cora also made a special appearance at the convention, emphasizing to attendees what it means to be a chef.

On July 17, ACF adopted the “Feed the Planet” declaration established by the World Association of Chefs Societies and the city of Daejeon, South Korea, and joined in the worldwide chefs’ initiative. Then, Rick Moonen, an early supporter of sustainability, motivated

guests to understand the chef’s role in feeding the world. Chefs competed in exciting competitions throughout the convention, demonstrating their culinary skills and leadership. ACF also presented numerous awards to various chefs and establishments for advancing the profession. A number of Metro New York chefs took home prestigious national awards.

The Student Team Championship, was won by ACF Chefs and Cooks of the Catskill Mountains; State University of New York at Delhi, Delhi, N.Y.; Team members were Mathew Howard, Edward Maley, Leonard Messina, James Russell and Stephanie Wickert.

Victor Sommo, CEC, was the team’s coach. The ACF's Northeast chapter won national region of the year honors.

ACF President’s Medallion Recipients included Willie Lewis, AAC, consultant executive chef, Halperns Steaks & Seafoods, Brigantine, N.J. who is a member of the ACF Professional Chefs As-

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sociation of South Jersey.

ACF Achievement of Excellence Awards went to Laurel Creek Country Club, of Mount Laurel, N.J., St. Charles Hospital in Port Jefferson, N.Y. and Hartford, CT's VIVO Seasonal Trattoria.

The 2012 American Academy of Chefs Culinary Hall of Fame added Anthony Patalano, AAC, HOF, retired executive chef of Merion Caterers in Cherry Hill, N.J. to their legendary roster.

A pair of legendary chefs who are well known in Metro New York won top national honors. The ACF Humanitarian Award went to Paul Prudhomme, chef/ owner of K-Paul’s Louisiana Kitchen, New Orleans, and Magic Seasoning Blends Inc., Harahan, La. The ACF presented its Cutting Edge Award to Rick Moonen, chef/owner, Rick Moonen’s RM Seafood, Las Vegas who emerged as a legend while working in Manhattan.

Orlando was the location of the 2012 ACF National Convention, bringing more than 1,000 chefs, cooks, students and foodservice professionals to the Sunshine State. The national convention provided attendees with numerous opportunities to advance their professional development and enhance their culinary skills through

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// NEWS

EVENTS

James Beard Foundation 2012 Leadership Award Recipients Set To Be Honored In NYC Recognizing visionaries across a broad range of backgrounds including government, non-profit, & literary arts, the James Beard Foundation recently announced the recipients of the 2nd annual James Beard Foundation Leadership Awards.

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his year’s honorees are: Wendell Berry, Jason Clay, Kathleen Merrigan, Tensie Whelan, and Malik Yakini.

“This year’s James Beard Foundation’s annual Food Conference will shed light on the timely and important issue of trust as it relates to our food system, nutritional safety, and public health. Our second annual Leadership Awards highlight this country’s most effective change agents in our culinary world,” said Susan Ungaro, president of the James Beard Foundation.

“These trailblazers are all working to create a more sustainable future and it is through their monumental achievements that we are able to continue a critical conversation about the future of food.”

Now in its second year, the Leadership Awards recognize specific outstanding initiatives as well as bodies of work and lifetime achievement. Excellence of work, innovation in approach, and scale of impact either within a community or across the nation were among the criteria used to select this year’s honorees.

This year winners include: noted author Wendell Berry. His Bringing it to the Table column brings brilliant insight about America's agrarian movement for more than six decades.

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// NEWS

ALLIANCE

NYC Hospitality Industry Launches Formal Alliance For the first time in history, New York City’s hospitality industry, made up of restaurants, nightlife establishments, destination hotels, and industry suppliers, has joined forces to create a formal alliance that will advocate on behalf of its members at all levels of government.

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alled the New York City Hospitality Alliance, the group will comprise small businesses as well as some of the biggest names in the respective industries from all five boroughs. In addition to

government advocacy, The Alliance will serve as a one-stop resource for its members, offering education and training, access to top industry consultants, and opportunities to collaborate and exchange ideas.

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The Alliance is led by Executive Director Andrew Rigie, former executive vice president of the New York State Restaurant Association’s New York City chapter. Rob Bookman, a 30-year veteran of City politics who was the

co-founder and counsel for the New York Nightlife Association (NYNA) and former NYC legislative counsel for the NYS Restaurant Association, will serve as counsel for The Alliance. The New York Nightlife Association has formally joined The Alliance.

"Our goal is not to replace the great work that the New York State Restaurant Association has done on behalf of its membership," Rigie explained. "The Alliance is all about bringing together the City's growing Nightlife and Hotel industry with the restaurants to find solutions to common challenges that face all of us," Rigie added.

Rigie and Bookman have assembled

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// SCOOP New Chef Documentary Set To Premiere In NYC Scoop says that First Run Features presents the U.S. theatrical premiere of Three Stars, filmmaker Lutz Hachmeister’s prolific exploration of 10 esteemed chefs who hold the honor of the coveted three star Michelin ranking. Three Stars will open September 21 in New York at the Quad Cinemas followed by a roll out to select cities.

Three Stars depicts the daily drama of life in the world’s finest restaurants including exclusive interviews with and intimate access to some of the world’s most talented chefs as they work in

Three Stars will open September 21 in New York at the Quad Cinemas followed by a roll out to select cities. their gastronomic laboratories, hunt for exquisite ingredients in local markets and gather rare edible plants along rough coastlines. The Chefs include Jean-Georges Vongerichten, Chef of Jean George in New York; René Redzepi, Chef of Noma in Copenhagen, Denmark; Yannick Alléno, Chef of Le Meurice in Paris; Nadia Santini, Chef of Dal Pescatore in Runate, Italy; Olivier Roellinger, Chef of Les Maisons de Bricourt in Cancale, France; Sergio Herman, Chef of Oud Sluis in Sluis, the Netherlands; Sven Elverfeld, Chef of Aqua in Wolfsburg, Germany; Juan Mari and Elena Arzak, Chefs of Arzak in San Sebastian, Spain; and, Hideki Ishikawa, Chef of Ishikawa in Tokyo. Hachmeister’s camera reveals the kitchen rituals of these culinary

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE innovators, probing their varying food philosophies that embrace the highest convictions on molecular gastronomy and innovation alongside the exaltation and embodiment of local ingredient sourcing and traditional cuisine.

Kosherfest 2012 Set For Nov 13 - 14, Meadowlands Exposition Center, Secaucus, NJ Scoop notes that a rapidly growing kosher food industry with many new products will gather at the Meadowlands Exposition Center in Secaucus, NJ November 13 - 14, 2012.Kosherfest is the largest kosher food, foodservice,

beverage, wine and spirits trade show, now in its 23rd year. It is produced by Diversified Business Communications and co-produced by Menachem Lubinsky, founder of Kosherfest and CEO of LUBICOM (www.lubicom.com), a full service marketing company.

“The kosher food industry has much to look forward to as various new studies indicate a significant growth in the core kosher market,” said Mr. Lubin-

This year’s Kosherfest offers exhibitors opportunity to get their products in front of thousands of trade buyers from across the globe.

sky. “There is every indication that the kosher food industry will continue to grow at a pace of 12% - 15% a year.

“Mr. Lubinsky is referring to studies

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by UJA-Federation of New York which showed a significant growth of Orthodox Jews and Jews in general who observe kosher and the Mintel Research Group, which showed kosher to be the leading claim on all new products, indicating its significance in mainstream food markets.

This year’s Kosherfest offers exhibitors an opportunity to get their products in front of thousands of trade buyers from across the globe. Buyers represent a broad spectrum, from independent restaurants and specialty markets, to supermarket chains, ingredient buyers and big box stores, among many others. Kosherfest offers a Key Buyers program, special events, media exposure, promotional opportunities, a new products competition and showcase, and exhibitor specials.

Kosherfest 2012 will host a New Products Competition, in which the best new kosher products of the year from among 17 categories will be chosen by industry professionals. The event will be held at a secret culinary location in NYC, prior to Kosherfest.

Long Island Service Exec Tabbed For National Post Kudos to Day and Nite sales executive Dan McCaffrey who serves on the national membership committee of the Society for Foodservice Management (SFM). McCaffrey joined Day and Nite in 2011.

He recently spearheaded initiative that brought SFM and the Food and Beverage Managers Association together for a Schmooze Cruise in New York Harbor. The success cruise which raised funds for scholarships led to SFM's board to ask the New York na-

Stamford Based Sheraton Pours It On For Wine Lovers Scoop sees that Starwood’s Sheraton chain has started rolling out new wine menus and “Social Hour” tastings to give guests another reason to socialize in lobbies, while boosting wine and food sales. Unlike boutique hotel operator Kimpton, Sheraton won’t offer free full glasses of wine. Participating properties will pour 2-ounce samples of premium wines that received high ratings from Wine Spectator. They’ll do it three or four times a week. New “Sheraton Selects” wine menus will be offered. The chain is launching the program in about 240 hotels, about 60% of properties. Among those offering it early: Sheratons in Phoenix, Boston, Manhattan, LA and Chicago.

Kudos to Day and Nite sales executive Dan McCaffrey who serves on the national membership committee of the Society for Foodservice Management (SFM).

tive to join the association's memership committee.

SFM serves the needs and interests of executives in the onsite foodservice industry. With members from coast to coast and overseas, The Society represents major corporate liaison personnel and independent operators as well as national and regional foodservice contract management companies.

After 27 Years, Gracie Mansion Kitchen Gets A Makeover Scoop notes that with the daily pressure of doing the smallest of dinner parties for 100 guests from a 27-yearold kitchen it was time. Nobody is happier than Gracie Mansion Chef Feliberto Estevez. As New York City’s

New Yorkers will suspect that the renovation cost is being paid for out of the pocket of the man who doesn’t live there, but the word from the Gracie Mansion Conservancy, through Mayor Michael R. Bloomberg’s office is that it is coming from several sources, none of them identified.

Mayor’s Mansion gets a new kitchen.

The facility hosts far more than just mayoral functions. These include an annual reception for 800 valedictorians and salutatorians from public high schools, along with their families and many of their principals, and annual receptions for 1,200 people around the time of the Puerto Rican Day Parade, when Mr. Estevez is joined in the kitchen by chefs from Sofrito or in the past La Fonda Boricua. The kitchen has shut down for a $1.4 million renovation. The project includes eliminating a mazelike layout in which one

open refrigerator door can cause a traffic jam; installing more energyefficient equipment; increasing oven and refrigerator space; and improving mechanical, electrical and plumbing systems. It’s about time,” said Mitchel London, the chef for Mayor Edward I. Koch when the kitchen was brand new. Mr. London said a professional kitchen ought to be renovated after 10 or 15 years, 20 at the most. New Yorkers will suspect that the renovation cost is being paid for out of the pocket of the man who doesn’t live there, but the word from the Gracie Mansion Conservancy, through Mayor Michael R. Bloomberg’s office is that it is coming from several sources, none of them identified.

Wall Street Duo Teams On Hampton’s Project Scoop thinks relaxing in a restaurant, satisfied after a good meal and maybe a glass of wine, it’s easy to dream about what it would be like to own the place.

Bill Campbell, the former chairman of Visa International, said his priority

Bill Campbell, the former chairman of Visa International, said his priority was finding a good location for his restaurant and inn, Topping Rose House. was finding a good location for his restaurant and inn, Topping Rose House.

In 2006, he paid $5 million for the 1842 mansion, which sits on the main road in Bridgehampton, NY, but then spent the next five years negotiating for permits with the town. In 2010, he brought on a business partner, Simon

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Critchell, the former chief executive of Cartier North America, and since then the two have spent an additional $12 million renovating and adding to the property, which will have 22 guest rooms in addition to a 75-seat restaurant that will open this summer. “My investment thesis was this had limited downside because it is prime, prime real estate,” Mr. Campbell said. But it was only last fall, after the project was well under way, that he and Mr. Critchell struck a deal with Tom Colicchio, the television chef and owner of the Craft group of restaurants, to operate the restaurant. He was one of three chefs they considered. “Although the industry is competitive, it continues to grow,” Campbell said. “That said, a basic love of food and beverage is not enough to ensure success in the restaurant business,” said Hudson Riehle, senior vice president for research and knowledge at the National Restaurant Association. “There are risks,” Mr. Critchell said. They surely hope that they will have an experience similar to that of Shawn Rubin, a managing director at Morgan Stanley Smith Barney. He and 10 of his friends put up the nearly $2 million that was needed to open STK, a chic steakhouse in the meatpacking district of Manhattan.

On its first night, Sean Combs, the music mogul, had a party there that was prominently reported in the gossip pages. “We were off to the races,” Mr. Rubin said.

NJ’s Cake Boss Set To Rollout Sweet Treats Nationwide Scoop hears that life across the country is about to get a whole lot sweeter.

Buddy Valastro, the fourth-generation baker from TLC’s popular series “Cake Boss,” announced his Hoboken, NJ-based bakery is cooking up a line of cakes to be mass-produced for sale across the country. Since the premiere of “Cake Boss” three years ago, fans have eagerly watched employees of the 102-year-old Carlo’s Bakery churn out intricately designed

Buddy Valastro, the fourth-generation baker from TLC’s popular series “Cake Boss,” announced his Hoboken, NJbased bakery is cooking up a line of cakes to be mass-produced for sale across the country.

creations every week. Among those fans; New Jersey Gov. Chris Christie, who commissioned a cake from the family-owned Carlo’s big enough to feed 2,000 people. Valastro also had a sweet surprise for his own wife on her 30th birthday, a life-size sculpted cake made to look just like her. Valastro,

Valastro also had a sweet surprise for his own wife on her 30th birthday, a life-size sculpted cake made to look just like her. who lures his viewers to TV screens with scrumptious sweets, now wants to bring them closer by enabling them to own and taste his baked goods for themselves. While he regards his creations as “delicious, old-fashioned, old-world cakes,” Valastro says his mass-produced cakes will give people a special treat for every occasion.

“Every birthday, every celebration

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ends with something sweet, a cake, that people remember. It’s all about the memories.” In order to streamline the bakery’s complex recipes for mass production, Valastro tapped the company that provides Carlo’s with ingredients and provided them with his secret recipes. Though initially anxious about entrusting a company to produce his cakes in such large quantities he said that when given the “final prototypes, you couldn’t tell the difference between their cakes and mine. For me, that’s the biggest thing.”

The cakes will hit bakeries and grocery stores later this summer, starting with the two-layer, chocolate and vanilla “Badda Bloom.”

Westchester Catalog Maven Fights NYC Hunger Scoop knows that for decades, the name Lillian Vernon has been synonymous with delivering goods right to the front door. Now, Ms. Vernon will also be synonymous with delivering fresh produce to thousands of homebound elderly New Yorkers. Ms. Vernon, founder of the eponymous catalog that began in 1951, resides in Manhattan and is a Citymeals-onWheels board member. She has been a donor to the organization for two decades and recently gave a gift to Citymeals for the purchase of the organization’s first refrigerated van. The

van, which will hit the streets soon and bear Ms. Vernon’s name, cost $54,000.

It is Ms. Vernon’s largest gift to date.

The van will deliver fresh produce to thousands of elderly clients who rely on a daily delivered meal. The organization serves some 1.8 million meals annually. She believes that it is important to set an example with giving to encourage others. “I really want to see more and more people contribute.

Put some of their heart into their giving and give with love and friendship,” she says.

The van, which will hit the streets soon and bear Ms. Vernon’s name, cost $54,000. It is Ms. Vernon’s largest gift to date. The van will deliver fresh produce to thousands of elderly clients who rely on a daily delivered meal.

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Jersey Based Imperial Bag & Paper Co., LLC Tabbed By Crain’s Fast 50 Scoop kudos to Bayonne, NJ based Imperial Bag & Paper. The firm led by Bob Tillis was recognized recently by noted trade publication: Crain's New York Business. The editors of the leg-

list, Crain's identifies the front-runners who've thrived on the challenge by ranking the 50 fastest-growing companies in the New York area. Since 2007, under the leadership of Bob Tillis and his son Jason, the 80 year old firm has become a one-stop shop for plastic products and janitorial supplies. The company boasts 90 trucks delivering products to more than 6,000 clients. That’s more than double the number of trucks it had when Mr. Tillis first took over, and more than two times the number of customers.

Last year Imperial took a big step with the acquisition of Burke Supply Company.

A Former Celebrity Recording Mecca Is Becoming A Celebrity Catering Joint Pictured Above - Robert Tillis, Chief Executive Officer & Jason Tillis, President of Imperial Bag & Paper Co., LLC

endary trade journal selected Imperial Bag & Paper as one of the Metropolitan New York area's FAST 50 firms.

The FAST 50 was created to identify new industries that are creating new opportunities, and established companies that have sought out new markets and have devised new strategies to stay on top. In its inaugural Fast 50

Scoop hears that Peter Callahan just bought the 5,940-square-foot fourth floor from Sony in the West 25 Street building that previously housed Jive Records and recording studios where Britney Spears, Justin Timberlake and Whitney Houston got their start. Callahan will now build out a full kitchen, design studio and event space with soaring ceilings for his clients, who include Martha Stewart, Regis Philbin, Kelly Ripa and Tom Petty along with uber-wealthy financiers.

Metro New York Runorder

Makes Sure You Get Tomatoes Not Potatoes Scoop sees that RunOrder.com is a new and innovative cloud based software helping NYC area restaurants find new food distributors and order from all their existing distributors in one place. Restaurants can use this “orbits” for ordering and purchase from all their distributors from a sin-

when torn, alerting the customer that the container has been opened. The hinge remains attached to the container, for no loose plastic pieces.

ClearPac SafeSeal containers function as an easy to re-close and re-open, leak resistant two-piece container once the hinge is torn.

Successful Long Island Hospitality Ball with Check Donation to American Cancer Society

Committee Members from the 2012 Long Island Hospitality Ball presented the American Cancer Society with a check in the amount of $240,000 to go toward the fight against cancer in the areas of research, advocacy efforts to keep fighting cancer in the forefront of the nation's leaders, services to cancer patients and families, and education for cancer prevention and detection. The Nassau County Office of the American Cancer Society is extremely grateful to Chairman, Keith Hart, and

all of the committee members, restaurants, wine and spirit companies, entertainers and vendors as well as sponsors and ticket holders who came out to support this extraordinary event which took place on June 18, 2012 at the Crest Hollow Country Club.

gle dashboard. RunOrder.com also helps food distributors reach new restaurants. SCOOP loves the ease of consolidating “Most Ordered,” “Recently Ordered,” or “Whole Product List” on a single screen. Lea Pische is the founder of RunOrder.com and has over eight years of experience in the restaurant industry.

Dart Brings New Packaging Solutions To Metro NYC Food Ops Scoop hears that Dart has debuted its new ClearPac SafeSeal containers.

Made of PETE, ClearPac SafeSeal containers are specifically designed to inhibit tampering, eliminating the need for shrink bands and wrap labels. The TamperAlert Hinge protrudes outward

Successful Long Island Hospitality Ball with Check Donation to American Cancer Society Front row L-R: Meg Talty, Daria Carioscia, Larry Golus, MariaElena Di Mino, Marie Cimaglia, Richie Rubenstein, 2012 LIHB Chairman-Keith Hart, Brian Rosenberg, Michael Esposito, George Voutinas, Dante Paganini, Eddie Restivo Back row L-R: Billy Regan, David Tunney, Nick Paccione, Jason Ojeda, Greg Bartolotta, Rich Bedrosian, Billy Wolfe, Jay Grossman

CONNECTICUT NEW YORK

NEW JERSEY

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181 Marsh Hill Road 91 Brainard Road 566 Hamilton Avenue 15-06 132nd Street 1966 Broadhollow Road 720 Stewart Avenue 43-40 57th Avenue 1335 Lakeland Avenue 650 S. Columbus Avenue 305 S. Regent St. 777 Secaucus Road 45 East Wesley Street 140 South Avenue 1135 Springfield Road

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Orange, CT 06477 Hartford, CT 06114 Brooklyn, NY 11232 College Point, NY 11356 Farmingdale, NY 11735 Garden City, NY 11530 Maspeth, NY 11378 Bohemia, NY 11716 Mt. Vernon, NY 10550 Port Chester, NY 10573 Secaucus, NJ 07094 S. Hackensack, NJ 07606 S. Plainfield, NJ 07080 Union, NJ 07083

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// SPOTLIGHT

CASA DILISIO

Legendary Westchester Sauce Maker Creates Menu Magic For many who have been blessed to live into their 80's, enjoy or yearn for retirement, Lou "Mr. Sauce" DiLisio missed the memo. Sure there was a brief recent respite to the beach to help his bride and business partner Lucy celebrate her 80th birthday. But that was followed by a quick return to his life's passion, creating the nation's highest quality sauces.

L

ou and Lucy DiLisio started Casa DiLisio Products in their home in Connecticut in 1973.

The Westchester company’s first sauce was a French style scampi sauce later called Sauce Provencal. Casa DiLisio was the first company to put frozen Pesto Sauce on the market for food-

service. They were the first people to put Basil Pesto with Pine Nuts in the market in a frozen state. This year, as they prepare to celebrate 40 years in business they have made and sold over 350 tons of Basil Pesto with Pine Nuts.

They are the only manufacturer who uses only fresh Basil and Pine Nuts in

their Pesto Sauce. All of their sauces are made with only the finest ingredients and freshest herbs.

The fresh smell of basil welcomed the Total Food Service team upon arrival last month at Casa D'Lisio's home in Mt. Kisco, NY. "There's simply only one way to make pesto,” Lou DiLisio

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explained. "You need to buy the highest quality fresh basil, pine nuts and cheese. Regardless of the price in the marketplace, we simply will not compromise. We then prepare the sauces by hand. According to Lou DiLisio, 37 years ago you couldn't sell pesto sauce, no one knew what it was. Last year Casa DiLisio produced and sold over 600 tons of Pesto Sauce. Casa DiLisio is also one of the very few companies using only FRESH BASIL in their Pesto Sauce. The commitment to quality led to the American Culinary Federation awarding the nation's only Gold Certification to their Pesto Sauces.

Many competitors through the years have brought entries to the marketplace that has featured cheaper ingredients that were machine processed.

"We recently did a tour of several major distributors throughout the country,” noted the firm’s sales and marketing

There's simply only one way to make pesto. You need to buy the highest quality fresh basil, pine nuts and cheese.

Regardless of the price in the marketplace, we simply will not compromise.

chief Linda DiLisio. Our approach was very simple we did tastings for sales teams with our product and the cheaper competition. In each case the room went quickly silent because the salesperson that is in front of the chef everyday knew that their customer simply would accept nothing less than Casa DiLisio quality.

In addition to their Basil Pesto with Pine Nuts they have the following Gold Medal winning sauces: Sun Dried Tomato Pesto (VEGAN), Fire Roasted Red Pepper Pesto (VEGAN), Puttanesca

Sauce, Cilantro Pesto, Creamy Alfredo Sauce, White Clam Sauce, Walnut Pesto, Sauce Provencal and Napolitano Tomato Sauce and Basil Pesto without Nuts. Casa DiLisio also just introduced a VEGAN Basil Pesto Sauce, which brings the number of outstanding Vegan Sauces they have to offer to three.

Their sauces are freshly made 52 weeks a year, using only the finest ingredients and the secret touch of tender loving care. They make all of their sauces in small quantities and freeze them immediately to preserve the delicate,

Lou DiLisio has always been one of the industry's true visionaries in his ability to direct the firm's ability to read the ever-changing needs of the food service marketplace.

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Casa DiLisio's Lucy, Linda, & Lou DiLisio have made Casa DiLisio a nationwide leader. The firm has a client base that reaches throughout the Caribbean, Hawaii several countries around the world.

unique flavor and consistency.

Lou DiLisio has always been one of the industry's trust visionaries in his ability to direct the firm's ability to read the ever-changing needs of the food service marketplace. "The dining public has intensified the demands of the chain operator. They typically have an executive chef that works in a corporate environment to build the menu.

The actual kitchen restaurant is then operated by a culinary team in which the goal is to execute consistency. Our pesto and full line of sauces enables the chain operator to manage consistency.

"I graduated from secretarial school and agreed to help my folks out for a couple of weeks until I found a job," noted daughter Linda. "Well here I am 30 plus years later and I never left. I can't tell you how much I have learned from this man working by his side.

His commitment to the quality of our products and the needs of our customers simply never ceases to amaze me."

Casa DiLisio's quality has made it a nationwide leader. The firm has a client base that reaches throughout the

Caribbean, Hawaii several countries around the world. The food service industry such as white tablecloth restaurants, hotels, resorts, pizza restaurants, contract feeders, airlines, cruise lines, universities, hospitals, multi-unit restaurants, and home replacement markets are currently using Casa DiLisio’s frozen sauces.

The expansion of the line has been driven by Lou DiLisio's vision for continually creating new menu solutions for the firm's customer base. This has included a new bred of pizza chains that are utilizing Casa DiLisio sauces to create signature pies and a major national c-store chain utilizing the sauces to launch a line of gourmet sandwiches.

Casa DiLisio's goal to create the ultimate in Italian Frozen Sauces has simply never wavered. With a family member present to oversee the quality and consistency of their freshly made products, the DiLisio family signature is on every serving to ensure their delicate, unique flavor and consistency.

// NEWS Legendary Harlem Restaurateur Sylvia Woods Dies Sylvia Woods, founder of the famed Harlem soul food restaurant that carries her name and is a must-stop for locals, tourists and politicians, has died. She was 86.

“W

oods died last month at her home in Mount Vernon, N.Y.,” said her granddaughter Tren'ness WoodsBlack. She had been dealing with Alzheimer's disease for the past few years.

Woods and her husband Herbert, natives of South Carolina who met as children, started Sylvia's Restaurant in 1962. The restaurant is a Harlem fixture, with tourists and locals coming there for cornbread, ribs, collard greens, fried chicken and other staples of Southern cooking, and politicians making frequent visits while on the campaign trail.

Sylvia was born in South Carolina.

Her father, died when she was just three days old from complications of injuries he received during combat in World War I. Her mother then moved to New York when she was only three so she could better provide for her family, which left her grandmother to raise her. Woods met her future husband in a bean field when

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she was 11 years old. Woods got married to her husband Herbert Woods in 1944; they had 4 children together Van, Bedelia, Kenneth, and Crizette Woods. Woods graduated from high school in her hometown Hemingway, South Carolina. Woods trained to become a beautician in New York and also ran a beauty shop in South Carolina. Woods had also worked in a hat factory, and worked as a waitress at a restaurant called Johnson’s Luncheonette in Harlem from 1954 to 1962.

Woods then bought her own restaurant in 1962; the restaurant could seat up to 35 people. During the early 1990s the business expanded and now seats up to 450 people. It also has a catering business. Organized and started by her son Van in 1992, Sylvia came out with her own line of soul food products that are sold nationally. Woods products include many of her special sauces, vegetables, spices, syrup, and cornbread and pancake mixes. Woods has

two famous cook books: one is called Sylvia’s Soul Food Cookbook which was published in 1992, and Sylvia’s Family Soul Food Cookbook.

One of those politicians, Rep. Charles Rangel, said he celebrated his recent victory in the Democratic primary for Congress at the restaurant, which is in his district and which he described as "a magical place that brought the community together."

"Ms. Sylvia created a special place on Lenox and 127th Street. Sylvia's may have been famous nationally and internationally, but its soul has always remained in Harlem," he said.

"Nothing can replace its founder, but her legacy will live on in the memories she helped make."

Rev. Al Sharpton said Sylvia's was "more than a restaurant, it has been a meeting place for Black America." He said he had dined there with many

The restaurant is a Harlem fixture, with tourists and locals coming there for cornbread, ribs, collard greens, fried chicken and other staples of Southern cooking, and politicians making frequent visits while on the campaign trail.

famous faces including President Barack Obama and Caroline Kennedy.

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Mayor Michael Bloomberg said, "We lost a legend. For more than 50 years, New Yorkers have enjoyed

Sylvia's and visitors have flocked to Harlem to get a table. In her words, the food was made with 'a whole lot of love' and generations of family and friends have come together at what became a New York institution."

Woods-Black said the restaurant, marking its 50th anniversary in August, is more than just a place to eat, that it's a place where her grandmother could express her hospitality, a tradition that following generations have maintained.

"If you come alone, you're never going to dine alone," she said. WoodsBlack said her grandmother had officially stepped down from running the restaurant when she was 80, leaving it in the hands of her children and grandchildren.

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// Q&A

Maricel Presilla, President Gran Cacao Company Owner of Zafra and Cucharamama Restaurants, Hoboken NJ

S

o how did you get into the industry?

How did I get into the industry? Well, it was a chance meeting at a restaurant in Manhattan called The Ballroom It was owned by a very famous chef at the time. His name was Felipe Rojas-Lombardi.

He had been an assistant of the great James Beard at his cooking school and was very well connected. He had opened the first tapas bar in the US with a cabaret where many great singers like Peggy Lee performed.

ebrate the new department of Catalan Language at NYU. It was during this week-long event that I met Montse and ended up meeting Felipe. The day I first visited The Ballroom, Felipe said “If you would like some training you can come here on your free day at the university.” That was Wednesday. So I did that and The Ballroom became my first professional kitchen. While working with Felipe in recipe development, I also met some of the movers and shakers of the industry, which led to

everything else in my life – everything good happened in that kitchen.

So tell me what happened after that?

Well, what happened is that I began to develop a whole new profession.

Frankly, I had started cooking as a hobby because I was doing research and it was all very intense. But eventually, it became a real all-consuming profession.

What was the subject of the thesis just

You know, famous and wonderful places in the city.

Yes. So I went there to visit my friend Montse Guillén, a Catalan chef from Barcelona who was working with Felipe on his tapas concept.

What were you doing at that time?

I was doing my thesis. I was working on my doctoral dissertation at New York University.

So you were at NYU. Masters, or, doctorate?

I was in NYU getting my doctorate in Medieval Spanish history, but I liked to cook for a lot of people so I had been asked to coordinate the food events of Catalan Week in New York to cel-

Maricel Presilla is the President of the Gran Cacao Company and owner of Zafra and Cucharamama Restaurants in Hoboken NJ

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out of curiosity?

It was about death in thirteenth-century Spain. It was about king Alfonso X of Castile, who compiled many treatises on science, history and law, and who had commissioned and written a collection of miracles of the Virgin Mary. My thesis was an historical study of how the image of death and salvation was presented and manipulated to serve both the political and spiritual aspirations of this great and learned king. Writing this thesis was a fascinating exercise. It had to do with art, poetry, and history. But as I was writing my thesis, I was also developing a parallel career. Out of that chance encounter at The Ballroom, I became very connected in the food world. In no time, I was already giving lectures on Latin American food. It did not take me long to realize that I knew more about Latin American food than a lot of professional food people here in the US so I took clear advantage of that and I began to like the food world.

I thought it was exciting.

Where did all that knowledge come from?

My curiosity, the fact that I had always been interested in new things. I also came from a family of good cooks and I was very interested in what I ate; the history of what I ate. No doubt I had always been fascinated by Latin America and culinary history and had read a lot.

Now where did you grow up?

I grew up in Cuba, but I have been in the US for a while. I also travel a lot throughout Latin America. My favorite travel destinations are in Latin America and Spain where I lived as a student. So I was properly prepared.

medievalist Norman Cantor. And that’s where I started cooking for my friends in school and I got a reputation as somebody who knew how to cook for a lot of people. And you already know what happened when I met chef Montse Guillén who then led me to the man who would become my mentor Felipe Rojas-Lombardi. In a way, he prepared me to become a specialist in Latin American food.

That's funny. So then what happened?

What happened is that I became a very solid member of the food community.

I attended major food conferences and became very involved in food.

That was in the 90's. The Ballroom opened in'93.

Yes, I saw that, that was one of my questions that I had.

I was prepared to speak about Latin American food at a time when people were not prepared to embrace Latin American food just yet. I think that in a way I was a bit ahead of my time. Yes I really was.

Were you ahead of yourself in terms of flavor?

For example, I knew Latin American food was poised to become the next biggest thing in the US in the early '80s. I saw it very clearly. I knew it would be an explosion and realized that the time was ready for us. I knew it with absolute conviction.

Now why did you feel that way? Did you feel it because of the flavor?

As you look at bland food, is it the flavor or is it the color or is it the texture?

What are the things that you felt would blend them to the American palate?

I just knew it. I felt that North Americans and Latin Americans are very close; closer than we all think. Americans are also very curious people. I think if any nation in the world would be ready for Latin American food it was the US. Americans are inquisitive. They're curious. They jump into things with a passion. Americans are self-critical. They're willing to say: “we can try new foods.” Americans are like that, more than anybody else on the planet. And I understand their curiosity because I see it in my own customers. They are happier to taste and experience everything than even people from Latin America, who tend to have a more provincial way of looking at foods because they always go back to memories of the food they left behind and think it is the best. In contrast, for Americans everything is a feast. They explore everything with enormous pleasure. I think that the best that Americans bring to the table is an open mind, which I adore. We also have lots of educated and welltraveled Latin American customers who also think like Americans because

You actually consulted restaurants before you even owned your own restaurant?

Yes, I did and it's funny that I did very well. In fact, I consulted for Victor's Café 52 in Manhattan where I met the woman who is now my business partner. That's Clara Chaumont.

they have been here for quite a while.

What I love most about my customers is an open mind.

When you lived in Spain what did you find different in terms of how they cook and what they cook?

I would eat in very popular places and cooked a lot at home. I loved their fresh ingredients ---fruits, vegetables, seafood-- and I soon realized that the greatness of Spanish cooking was not in elaborate preparations, but it was rooted in excellent ingredients. I mean if you ate lamb, it was an incredible lamb, if you had artichokes, they were the best artichokes in the world, and the peppers were amazing.

So it was all about whatever was fresh. What ended up on menus?

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Exactly. The food was great, but it was very regional, which I enjoyed. And I didn't go to fancy restaurants because I had no money. Naturally I cooked lots of meals at home and I was really able to enjoy and appreciate the goodness of Spanish ingredients. With a limited budget I was able to cook fantastic foods with superlative and very fresh ingredients. I believe that Spanish cooking did not travel well because it was difficult to replicate with lesser quality ingredients out of Spain.

Things are changing now.

What happened when you came back?

When I came back to the US, I continued my studies on medieval Spain. I moved to New York and went to NYU to do my thesis with the very famous

When did you open your own restaurant?

We opened in 2000. Clara had left Victor’s and was looking for a place of her own and asked for my help. I only wanted to consult at first, but then it became clear to me that we were meant to be partners. So we opened Zafra in 2000, thinking it would be a tiny little thing. And true it was and is tiny, but it was busy from day one.

Why was it busy?

The food was excellent and fresh. People got to know us in the most honest way, by word of mouth. I was completely against any kind of press and I didn't even tell my friends in the food industry. I guess I was self-conscious that it would be perceived as pushing.

I didn't call a single person in the food industry, no one. In fact even today we

continued on page 43

// NEWS

RESTAURANTS

Tommy Bahama Set To Bring Café Concept To Manhattan’s Fifth Avenue Retail chain Tommy Bahama, known for their "island-inspired clothing," has just signed a lease for their first location in New York City, on Fifth Avenue and 45th Street.

The space is currently occupied by a New York Look store, but it will be redecorated beyond recognition with palm tree motifs in time to open by the end of the year.

The company's aptly named CEO, Terry Pillow, assures that nothing about their new urban address will take away from the label's signature retired-CEO-sipping-fruity-cocktailsin-Florida look: "We're going to bring Tommy Bahama to New York City.

We're not going to bring New York City to Tommy Bahama," he said.

The store will feature the newest Tommy Bahama Restaurant and Bar. Just 13 of the firm's 96 stores feature in-store dining. All of the retail and the restaurant locations clearly communicate the company’s make life is one long weekend philosophy with their casual, comfortable ambiance.

The unique combination of restaurant and retail makes for a lively synergy; more than simply a place to indulge in Ahi Tuna Tacos after browsing the brand’s multiple collections, the restaurants are a place to socialize: to reconnect with friends and family in

The Manhattan restaurant will be guided by Tommy Bahama's executive chef: Don Donley. The Johnson and Wales graduate brings a diverse background to the post.

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a beautiful, island-inspired environment that is all about relaxation and hospitality.

Each of the restaurants and bars reflects the island vibe unique to its location: in Naples, FL, the look is a funky island bungalow; in Hawaii, a wellmannered island plantation. In Scottsdale, AZ, the design and landscaping pay homage to the stark beauty of the surrounding desert and mountains.

The Manhattan restaurant will be guided by Tommy Bahama's executive chef: Don Donley. The Johnson and Wales graduate brings a diverse background to the post. He worked in Vail, CO; he had the opportunity to work under two great local chefs. At the age of 25, he became a corporate chef for Ruth's Chris.

In 2005, Don was hired as Kitchen Operations Manager for Tommy Bahama’s restaurant division and has since been promoted to Executive Chef. Don considers working for the upscale island inspired lifestyle brand the highlight of his career. There are currently 13 Tommy Bahama Restaurant & Bar locations across the country throughout FL, TX, AZ, CA and HI. Don’s current position as executive chef entails all aspects of new store openings including kitchen design, hiring, the development of training programs, budgets, menu development, store visits, evaluations and contract negotiation.

What remains consistent among all 13 locations is the emphasis on high quality - both in terms of the food/ drinks and the service and the relaxed atmosphere. The menu focuses on the freshest ingredients, often including

continued on page 82

// NEWS

CHEFS

Batali Designs Recipes For Food Bank Education Local families are learning to cook like celebrity chef Mario Batali, and they don’t have to spend big or be culinary pros to mimic his style. Three color salads, burritos and fresh fruit parfaits are a few of the Batali-created recipes that parents and their children are making in summer workshops called Community Cookshop NYC.

A

joint venture of the Food Bank and the Mario Batali Foundation, Community CookShop offers nutrition and health education workshops for parents/caregivers and their children at New York

City food pantries and soup kitchens.

Using recipes developed by Chef Mario Batali, participants learn strategies to achieve a healthy diet on a limited budget.

“The interactive classes held Thurs-

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day afternoons at Los Sures Community Center on South Fourth Street, and at other community centers around the city are funded by the Mario Batali Foundation and organized by the Food Bank of New York City, and

are designed to teach healthy, affordable cooking,” said Jeannie Fournier, Director of the Food Bank’s Nutrition and Health Education.

CookShop, the core nutrition education program of the Food Bank For New York City, gives low-income children, adults and teens the knowledge and tools to adopt and enjoy a healthy diet on a limited budget. With handson workshops reaching approximately 30,000 New Yorkers across all five boroughs, CookShop teaches cooking skills and nutrition information and fosters enthusiasm for fresh, affordable fruits, vegetables and other whole foods.

In this way, CookShop empowers communities to fight childhood hun-

continued on next page

ger, obesity, and diet-related disease in neighborhoods where household income is low, access to healthy foods is limited, and rates of obesity and diet-related disease are high.

Every participating educator and chapter leader is provided with the tools needed to implement CookShop, including training, ongoing technical support, complete curriculum materials and all of the food, supplies and equipment needed for cooking lessons and class activities.

The CookShop program has several initiatives. Using hands-on exploration and cooking activities to foster children’s enjoyment and consumption of healthy foods, as well as their appreciation for good nutrition, CookShop Classroom is used in approximately 1,300 public elementary and after-school classes. CookShop for Families offers workshops for parents and guardians of students in schools participating in CookShop

A joint venture of the Food Bank and the Mario Batali Foundation, Community CookShop offers nutrition and health education workshops for parents/caregivers and their children at New York City food pantries and soup kitchens.

Classrooms. Through simple, healthy recipes using fresh, affordable ingredients, the workshops offer the skills and knowledge needed to make CookShop part of their families’ daily lives.

EATWISE, is the Cookshop program for teens, gives young people the knowledge and skills to make informed decisions about what they eat and drink, and trains them to become peer nutrition educators.

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Batali, whose popular city dining spots include Chelsea’s Eataly, the Italian restaurant Del Posto, and the Spanish tavern Casa Mono, designed creative takes on simple meals for the class.

And for mothers like Mala Basrat, 42, who cooks for her two young sons and husband each day, the sessions have been eye-opening to the possibilities for healthy foods, “They’re

really good and healthy recipes,” said Basrat, a Guyanese immigrant who took Cookshop’s pilot course last summer in Queens and is taking another one this year with her 10-year-old son, Suraj.

Basrat, who said her favorite recipes were a green bean salad and a parfait, noted that her son had also learned to cut vegetables and that he now had knowledge of nutrition in foods. Although many students in her group were on food stamps, Basrat said her family was not, and that they need only sign up for the class. “This is really a working class neighborhood and a lot of parents don’t know how affordable it is to make healthy food,” she said of Richmond Hill. “We need more classes like this.”

Last year’s Cookshop pilot reached 132 families and this year the program has officially launched in sites around the city.

// NEWS

BENEFITS

New Jersey Chefs Join Together For Sustainable Jersey Farm To Table Fundraiser Sustainable Jersey announced that New Jersey chefs and farms came together to celebrate the Farm to Table movement and promote awareness about sustainability efforts while raising financial support for Sustainable Jersey.

T

he Sustainable Fare for Sustainable Jersey is a fundraiser held last month under the stars at Terhune Orchards in the new red barn built by the Amish and topped with solar panels.

The Princeton farm hosted an allstar cast of Garden State toques. The Hors d'oeuvres were prepared by Jim Weaver of Tre Piani; Salad was handled by Scott Anderson of Elements, Tim Amoroso, Witherspoon Grill oversaw the Hot Antipasti, Fish was created by Edgar Urias of the Blue Point Grill, the Main Course by Chris Albrecht of Eno Terra and the duo of Gab Carbon and Matt Errico of The Bent Spoon created the dessert.

Sustainable Jersey is a certification program for municipalities in New Jersey; currently 378 towns are registered and working towards Sustainable Jersey certification and 108 are certified. Guests enjoyed a five-course meal with wine pairing, cocktails, and music by the Riverside

Bluegrass Band.

“Support for Sustainable Jersey has become critical to the progress many towns have made in advancing environmental stewardship and healthy communities,” Terhune Orchards’ owner and Sustainable Jersey Board President Pam Mount said. “The night will be a celebration of local food and the chefs, restaurants and farms who are known for their dedication to focusing on fresh local ingredients. It will be a deliciously fun evening for a good cause.”

Sustainable Jersey has a menu of action items that are worth points.

Participating towns establish a “Green Team” that leads its town through the process of completing actions to accumulate enough points to achieve Sustainable Jersey certification.

The actions related to local food include: Buy Fresh, Buy Local programs, farmers markets, community,

continued on page 81

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// NEWS

EXPANSION

Rita's Expands Tri-State Footprint With NJ Metlife Stadium Pact Rita’s Italian Ice, the nation’s largest Italian Ice concept with over 625 outlets in 19 states, announced last month it has agreed to serve Rita’s Italian Ice and custard exclusively at MetLife Stadium in New Jersey.

"W

e are thrilled to be able to offer Rita’s Italian Ice to the attendees and sports fans at MetLife Stadium,” said William Bori, Rita’s new franchisee. The 82,500 seat open-air stadium is home to the NFL’s New York Football Giants and New York Jets, as well as Super Bowl XLVIII in 2014. MetLife Stadium boasts attendance of over two million guests annually. “Both Jets and Giants fans will now be able to watch their favorite team while eating their favorite Italian Ice,” said Bori. In addition to Giants and Jets home games, MetLife Stadium hosts dozens of topnotch concerts, festivals, international soccer, and college sporting events each year.

“We are thrilled to have Rita’s Italian Ice served at MetLife Stadium to give attendees a quality brand they know and love,” said Jonathan Fornaci, chief executive officer of Rita’s. “Our treats add variety to the food options served and offer a delicious local favorite to all Jets and Giants fans!”

Recently acquired by Falconhead Capital, LLC in New York, Rita’s Italian Ice has been aggressively expanding in its core markets in the US as well as internationally. The development of this innovative and comprehensive multiple sports venue deal was aided by Falconhead’s deep relation-

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// NEWS

BENEFITS

StarChefs.com Blunt Unites N.Y. Chefs in Benefit Against Fracking Will Blunt, managing editor of StarChefs.com, sponsored a recent fundraising to battle against fracking in NY State. The Taste of The Marcellus at Brooklyn Winery raised funds and awareness of the potential dangers to the water systems caused by fracking.

"R

estaurants and tourism are a huge part of New York's economy, and that fracking poses serious risks not only to the land, air and water of New York, but to its economy,” said Blunt. "Restaurants and tourism are a huge part of New York's economy, and that fracking poses serious risks not only to the land, air and water of New York, but to its economy."

Governor Andrew Cuomo has a decision to make, whether to open New York State to the process of fracking, and chefs in New York are uniting in opposition. It's not often that chefs get political, but the issue of fracking has caused such luminaries as Mario Batali, Elizabeth Falkner, Chris Santos, Amanda Freitag, Michael Laiskonis and many more to write to Governor Cuomo, urging him not to allow fracking in New York State.

Hydraulic fracturing, or fracking, is the process by which gas companies drill beneath the Earth's surface and inject chemicals and water under the ground in order to force gas up through wells.

"Chefs are not just lifestyle figures, they're small business owners and job creators critical to a healthy New York State economy,” noted Blunt.

"As Governor Cuomo weighs his decision, we want to make it abundantly

clear to him that the restaurant community and its leaders stand against legalizing this dangerous practice in New York State. Farms, distilleries, breweries, wineries and their products are lifeblood for restaurants and chefs recognize the potentially catastrophic effect that this dangerous practice could have on their businesses. " To help organize Taste of The Marcellus, Will Blunt went to Brian Levanthal, co-founder and CEO of Brooklyn Winery, which this season will get fully 50 percent of its grapes from the Finger Lakes region, a region threatened by fracking, and whose menu consists of nearly 100 percent local farmer produce. Levanthal noted: "It wasn't a question of if we are going to support this, it was a question of how; we jumped on board right away."

Chefs at the event initiated a petition to present to Governor Cuomo, and it has been encouraging businesses and individuals to sign the petition and to contact Governor Cuomo by phone and letter to tell him of their concerns about fracking.

Hillary Baum, co-founder of Chefs for The Marcellus, along with chef Heather Carlucci and restaurateur Jimmy Carbone of Jimmy's No. 43, wanted to bring the food community into the conversation with the environmentalists. So the three got

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together and crafted a campaign directed at food industry professionals.

"I wanted chefs and restaurateurs to know and understand how fracking could affect their businesses and their livelihoods, how it really hits home for them," said Baum.

Baum of Baum Forum has long

been involved in issues facing chefs and the food industry. She told me she learned about fracking from a small farmer. Baum told me, "There is no way to think about the future of local farmers, of the buy-local move-

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// NEWS

LEGISLATION

NRA Leads Attack On Proposed Bloomberg NYC Soda Ban New York's proposed beverage ban is a misguided and ineffective tactic against obesity and unfairly targets the restaurant industry, a leading job creator in New York City and nationwide, the National Restaurant Association (NRA) told the New York Department of Health at a public hearing on the proposal last month.

"T

here is no scientific evidence to demonstrate that restricting the size of beverage containers for sugary drinks or setting a caloric limit of greater than 50 calories per 16 ounces in restaurants will have any impact on obesity," said Joy Dubost, PhD, RD, the NRA's Director of Nutrition and Healthy Living who testified at the hearing. "CDC data indicates the majority of people purchase their sugary drinks from convenience and grocery stores, which are excluded from the Mayor's proposal.

Instead of demonizing sugar-sweetened beverages in restaurants and foodservice establishments in an attempt to reverse the obesity epidemic, we collectively must focus on policies and practices where there is evidence to indicate there will be a consumer behavioral change which leads to positive health outcomes."

Data from the United States Department of Health's Center for Disease Control (CDC) indicates that sugarsweetened beverages account for between 5-8 percent of daily caloric intake with 50 percent of the popula-

"This proposal misplaces responsibility on some small business operators, impedes commerce, creates an uneven playing field from a business perspective, and produces a false sense of accomplishment in the fight against obesity."

tion not consuming any sugary drinks.

CDC data also indicates that most of the sugar-sweetened beverages consumed away from home are not obtained in restaurants, but rather from stores.

"This proposal misplaces responsibility on some small business operators, impedes commerce, creates an uneven playing field from a business perspective, and produces a false sense of accomplishment in the fight against obesity," said Scott DeFife, Executive Vice President, Policy and Government Affairs for the NRA. "The

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restaurant industry is committed to its proactive role in addressing obesity, and we urge public health officials in New York to put all of their energies into public education about a balanced lifestyle including a proper diet and exercise rather than attempting to regulate consumption of a completely legal and safe product enjoyed universally at restaurants."

Mayor Mike Bloomberg's proposed Amendment of Article 81 of the New York City Health Code would prohibit the sale of sugar-sweetened beverages above 16 ounces in restaurants, delis,

movie theaters, stadiums, food carts and other venues throughout the New York City area. The ban extends to any beverage - exclusive of milkshakes and alcoholic drinks with more than 25 calories per 8 ounces, including some sodas, coffees, teas, smoothies and lemonades.

As a member of the New Yorkers for Beverage Choices coalition, the NRA has worked to educate policymakers and consumers on the ban's extensive reach and harmful impact on New York City eateries. The board of health's vote on the proposal is scheduled for September 13.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 970,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America's restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all.

Q&A, from page 29 don't send press releases. We don't do any press, none whatsoever so it just happened. I think the first journalist who discovered us was Adam Rapoport (now editor of Bon Appetit) who was then writing for Time Out. And the next thing I knew, we were being reviewed by the New York Times.

A bit later, the great Johnny Apple of

the New York Times wrote two pages on Zafra and Cucharamama (which had just opened when he came) in the paper, which cemented our good reputation. By the time I opened Zafra I had already become involved in the cacao and chocolate industries and published a major book called The New Taste of Chocoalte now in its sec-

ond editions. (Ten Speed Press). I was also working on a large Latin American cookbook called Gran Cocina Latina: The Food of Latin American that is coming out October 2012. In a way the menus of my restaurants and the book were inextricably linked. You can eat my book at both Zafra and Cucharamama.

When did that open?

Cucharamama opened about five years later. The thing is that Zafra doesn't have a liquor license and I do love wine especially Latin American wines. Opening a second restaurant was not a question of needing an elegant place or anything like that. It just happened that it was a place near Zafra that had a liquor license. It was around the corner, the price was right, and we knew the owner. It was also a very good space. I knew that the menu had to be completely different than the one at Zafra and doing that well was the key to our success. When we opened UIltramarinos, our latest food venture, right next to Zafra, we had similar utilitarian ideas in mind. But Clara and I always manage to find a higher purpose for our businesses.

Ultramarinos is a place of wonder; a charming marketplace selling Latin American ingredients that also doubles as a bakery and pastry shop and where we also sell fine chocolate made with Latin American cacao and even our own chocolate truffles.

What did it mean to win the James Beard Award?

The recognition of my peers is sort of a pat on the back; saying you’ve done a good job. It is also good for New Jersey, I am the second chef in New Jersey's history to have won this honor, and the first woman in the state, I mean in the whole region to have won this prestigious award. This is pretty exciting, no?

That's amazing.

I'm in very good company; the people who have won in my category like José Andrés are very strong. It's exciting.

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// NEWS

OPENINGS

Manhattan’s Notar Set to Expand Beyond Nobu Richie Notar, a managing partner at Nobu who was once a bus boy at Studio 54, is joining forces with Jim Pallotta, a co-owner of the Boston Celtics and chairman of the financial services firm Raptor Group, to form Notar Hospitality.

"I

've been doing Nobu for 19 years and we all know it's fantastic, but I'm getting to the second part of my life, and sometimes I want to be able to do things that don't involve chopsticks and soy sauce," said Notar.

His first venture will be a restaurant in the Lombardy Hotel on 56th and Park, which is itself going under some nips and tucks. By the holidays, Mr.

Notar hopes to create a "throwback" of a dining spot, featuring "contemporary globalized food" that is "heavy on the seafood" with an oyster bar.

"I'm not looking for the next great chef," said Mr. Notar. "What I do best is give people attention."

Also in the works are a restaurant in Harlem and the expansion of an existing barbecue food truck into a brickand-mortar franchise definitely in the

Richie Notar hopes to create a "throwback" of a dining spot, featuring "contemporary globalized food" that is "heavy on the seafood" with an oyster bar.

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service manager. Notar also consulted on the opening of the Paramount Hotel and was manager at 44 Restaurant in The Royalton Hotel.

Richie Notar was chosen by Chef Nobu Matsuhisa, restaurateur Drew Nieporent, and actor Robert De Niro to serve as opening General Manager of the original Nobu New York when it first opened in August of 1994. He has overseen the opening of 19 Nobu restaurants worldwide.

Notar’s home base is Nobu 57 in

Also in the works are a restaurant in Harlem and the expansion of an existing barbecue food truck into a brick-andmortar franchise definitely in the city and potentially around the globe. city and potentially around the globe.

For the latter, "it's like they're a Ferrari in third gear, and they're trying to get to fifth. We can help them with that," said Mr. Notar. He will remain a partner at Nobu. "It's like having kids," he said of the sushi restaurant.

"You'll always be available for them."

Notar started his career in the hospitality industry as a busboy at Ian Schrager and Steve Rubells’ Studio 54 in its heyday where he eventually became Rubells’ right hand man.

Notar experienced the kitchen side of the business as a chef, working in several restaurants and hotels in New York City including the InterContinental, Mayflower, La Colonna, and several catering ventures. He then assisted Steve Rubell in the opening of the Morgans Hotel, serving as room

Midtown, a massive David Rockwelldesigned eatery filled with bamboo, neutral colors and soft spotlighting.

When in town, Notar runs between his closet-like office in the back and his unofficial office, a table on the second floor where he can keep tabs on the goings-on. It’s important to “see and be seen,” as a large part of his job revolves around forging relationships, ensuring everyone is happy and seeing that the right people get the “VIP treatment.”

Notar brings a unique approach to his newest ventures: “Good food and service are simply a ticket to the game.

You can fill your stomach anywhere.

This is dinetainment. People come out trying to hook up, to be a big shot.”

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// NEWS

EVENTS

Metro NYC Top Chefs Set For 7th Annual StarChefs International Chefs Congress In Manhattan The Tri-State area's top chefs and restaurant pros from across the country and beyond are getting ready for one of the most thrilling industry food events of the year: the 7th Annual Starchefs.com International Chefs Congress, September 30 to October 2 at the Park Avenue Armory.

F

rom history-plundering menus and heirloom archaeology to progressive technologies and boundary-breaking culinary concepts, StarChefs.com has tracked an industry-wide embrace of the history and horizons of food and drink. And for its seventh year, ICC will celebrate this phenomenon, with three days of programming that showcases the creative searching and innovating that connect the industry’s earliest roots to its wildest imaginations - its origins and its frontiers.

Joining us to lead the conversation will be 90 of the world’s most innovative chefs, pastry chefs, mixologists and sommeliers including Josean Alija, Mario Batali, John Besh, Sean Brock, Mathias Dahlgren, Elizabeth Falkner, Masaharu Morimoto, Seamus Mullen, Gary Regan, Andy Ricker, Marcus Samuelsson and Dave Wondrich - all gathered to contemplate the conscious culinary evolution we call Origins and Frontiers: The Archaeology of Modern Cuisine.

ICC will once again feature an op-

Once again at ICC '12, savory gets top billing, with three days of programming that range from the most essential techniques to the most extraordinary, ambitious concepts. portunity for the trade to sample some of the nations' tastiest fare. The annual event will feature some 20 food carts, 2 pop-up restaurants and the ICC's signature gala.

Among the restaurants that will be sharing their fare will be Atera, A Voce, Aziza, Bosie Tea Parlor, The Brewster, Daikaya, Dominique Ansel Bakery, Empellón, Falai, Father's Office, HD1, Hearth, John Dory, Junoon, Toro NYC, Marrow, Meatball Shop, Pok Pok, Red Medicine, Tertulia, Uchiko, Wit & Wisdom, and Yardbird.

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The ICC's Main Stage has forged a reputation as the place to see the latest from restaurant trend makers from New York City and throughout the culinary world. These industry giants know where we’ve been and will tell you where we’re headed in the world of food.

This year's main stage lineup will feature "Nerua and Nature at Its Core" with Josean Alija of Nerua at Guggenheim Bilbao. Elizabeth Falkner of Krescendo will host: "Refined Against the Devastation: The Cuisine of NG7" Sat

Bains (Restaurant Sat Bains' chef Sat Bain will moderate "21st Century and the Changing Role of the Italian Chef " with an allstar cast including Mario Batali (B&B Hospitality Group), Mario Carbone, (Parm), Rich Torrisi (Parm), and Davide Scabin (Combal.Zero).

"Guts, Glory, and the Gulf " will be the subject of a session with John Besh (Besh Restaurant Group) and Susan Spicer (Bayona). Sean Brock (Husk) and Linton Hopkins (Restaurant Eugene) will host "Sons of the South." "Now What? Fallout of Modern Kitchens " will be discussed by Jordan Kahn (Red Medicine) and Alex Stupak (Empellón).

Legendary New York City toque Marcus Samuelsson (Red Rooster) and Mathias Dahlgren (Restaurant Mathias Dahlgren) are set to host "The Nordic Moment. " Rounding out the agenda will be "The Legacy of Japanese Cuisine" with Morimoto's Masaharu Morimoto and Davide Scabin of Kombal. Zero will host "Provocative Italian Engineering .”

Once again at ICC '12, savory gets top billing, with three days of programming that range from the most essential techniques to the most extraordinary, ambitious concepts. This year the event will explore Origins and Frontiers, featuring chefs from all corners of the globe.

New York City will be well represented at Savory with "Barbecue Rub Down" with The Fatty Crew (Fatty ‘Cue), "Counter Culture: The History of Appetizing in New York " with Niki Russ Federman and Joshua Russ Tupper (Russ & Daughters), Sushi Essentials with Masaharu Morimoto (Morimoto)."Thailand: A Borrowed Culinary Home" with Andy Ricker (Pok Pok) and "Eggs, Flour, Water: The Pasta

continued on page 51

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Chefs Congress, from page 48 Equation" with Missy Robbins (A Voce).

Top wine pros and leaders in mixology join forces for a beverage program "Mix@ICC" and "Crush@ICC" brimming with new ideas, old school savvy, and plenty to sip on. A number of Metro New York's leading beverage professionals will be sharing their industry insights. The lineup includes: Dave Arnold of Booker and Dax discussing Taste and Technological Pursuit , Summoning the Ghost of Jerry Thomas with Bobby Heugel (Anvil Bar & Refuge), Audrey Saunders (Pegu Club), and Dave Wondrich (Esquire), Cocktail Couture:

The Convergence of Commerce and Fashion - Damian Higgins (DJ Dieselboy), Jim Meehan (PDT), and Taavo Somer (Freeman’s Sporting Club), Natural Wine Debate - Paul Einbund (Frances) and Pascaline LePeltIer (Rouge Tomate) , Wine Prophets - Olivier Flosse (MARC Restaurants), Daniel Johnnes (The Dinex Group), and Emily Wines (Kimpton) and Côte-Rôtie, the Heart of the Rhône and Michael Madrigale (Bar Boulud) .

The business side of the industry will get special attention at ICC '12. From the bottom line to the top of the food (professional) chain, the best and brightest restaurateurs, chefs, and culi-

Leading the conversation at StarChefs will be 90 of the world’s most innovative chefs, pastry chefs, mixologists and sommeliers. Mario Batali is among top toques set to contemplate the conscious culinary evolution we call Origins and Frontiers: The Archaeology of Modern Cuisine.

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Pastry takes centerstage at ICC '12. From nostalgic inspirations to the modern (marshmallow), top pastry chefs lead the way into the sweet kitchen, reinventing the classics and looking toward the future of pastry chefs worldwide.

nary experts tell you what it takes to be successful in today’s tough economy.

The business program has a definite New York City flavor with Maximizing the Commissary: The Story of Chipotle – Nate Appleman, Kyle Connaughton, and Joel Holland (Chipotle) , Opening Restaurants for Change - Sat Bains (Restaurant Sat Bains), John Besh (Besh Restaurant Group), Will Blunt (StarChefs.com), Richard Grausman (Careers Through Culinary Arts Program), and Marcus Samuelsson (Red Rooster)When Restaurants Multiply: The Fine Art of Growing a Business Rick Camac (Fatty Crew), Sam Hazen (LDV Hospitality), Peter Kelly (Xaviars Restaurant Group), Brett Traussi (The Dinex Group), and Steve Zagor (Institute of Culinary Education).

Pastry takes centerstage at ICC '12.

From nostalgic inspirations to the modern (marshmallow), top pastry chefs lead the way into the sweet kitchen, reinventing the classics and looking toward the future of pastry chefs worldwide. Once again New York City's roster of legendary pastry chefs take center stage. The program includes "Modernizing the Marshmallow" with Shawn Gawle (Corton), "Not Just Desserts: The State of the Pastry Industry" with Johnny Iuzzini (Sugar Fueled Inc.), Jordan Kahn (Red Medicine), Michael Laiskonis (Institute of Culinary Education), Sam Mason (Empire Mayonnaise Co.), Alex Stupak (Empellón), and Moderator Antoinette Bruno (StarChefs.com), "Taste, Memory, and Avant-garde Composition " with Angela Pinkerton (Eleven Madison Park).

From the sweet-meets-sour of the International Pastry Competition, pre-

sented by PreGel America, to the wine pros gone wild of the Somm Slam, and the innovative blend-frenzy of the Vitamix Challenge, competition is on the menu at ICC 2012.

ICC will also feature a Chefs Products Fair which will give attendees the opportunity to Explore and source the latest equipment and ingredients from our partners, including ranges, pizza ovens, flavor compounds, olive oil, spice blends, plateware, grass-fed beef, planchas, custom refrigeration tables, immersion circulators, deep fryers, wines, food processors, stabilizers, sous vide apps, spirits, blenders, lamb, warewashers, micro greens, steakhouse broiler, Gulf seafood, convection ovens, edible flowers, mixers, and much more.

ICC is presented by Jade Range, PreGel America, and Meat and Livestock Australia, with additional support from Vitamix, Front of the House, Absolut Vodka, Hobart, Steelite International, Unified Brands, PolyScience, Nespresso, Waring Commercial, Fresh Origins, Louisiana Seafood, Montague, Williams-Sonoma, Canadian Lobster, and Discover Mussels.com. Partners include M-Tucker, The Institute of Culinary Education, Andaz 5th Avenue, and Andaz Wall Street.

A portion of the proceeds from Eat@ ICC Pop-ups will be donated to the official charity of the 7th Annual StarChefs. com International Chefs Congress, Careers through Culinary Arts Program (C-CAP), whose mission is to promote and provide career opportunities in the foodservice industry for underserved youth through culinary arts education and employment.

// NEWS Legendary East End Motel Reincarnated As Hip Montauk Getaway So what happens when a pair of true visionaries focused on bringing a truly unique experience to the Hamptons combine their creative talents? The answer came earlier this summer as the highly anticipated Montauk Beach House made its debut.

W

ith 33 bedrooms, ranging from $300 to $650 in price, rooms include 11ft. ceilings and private balconies, and some offer a 200 square foot private outdoor garden.

Guests can expect cast iron beds, Edison lighting, crushed Italian velvet drapes, and claw foot bathtubs with oil rubbed bronze faucets.

The space was designed by Two Hats Bureau, with collaboration be-

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tween hotel visionaire Chris Jones and creative guru Walt Lindveld. The Montauk Beach House lobby has glass doors that open to the street, and a café, which will offer, baked breads and pastries. Number 50 is

the hotel’s half-acre private-membership beach club with hardwood decking, 60 individual cabana beds, two swimming pools, a daily grill, and specialty cocktails.

The Montauk Beach House will

host DJs regularly, and the outdoor beach club will also feature a popup shop showcasing luxury women’s wear brand Minnie Rose.

"We are talking about a property that is in the center of town one block from the beach," noted Linveld. "Our target customer can be a single, couple or family that are cool.

"They have disposable income and understand how to have fun. " The new hotel's approach to food service is centered around a cafe.

"It's a gourmet deli, in which we are purchasing and then plating. Our goal is to have our guests dine with us during the day for convenience and then go enjoy many of the great restaurants that Montauk has to offer," added Linveld. "We brought Chef Larry Kolar in to design the

The hotel's food and beverage operation was designed and equipped by Bar Boy Products Hampton Bay's location. menu."

The hotel's food and beverage operation was designed and equipped

by Bar Boy Products Hampton Bay's location. "Management made it very simple for us and a lot of our focus was on getting the bar and kitchen

done correctly," explained Pete Giannizzero of Bar Boy Products. "The goal was to create a kitchen operation that could help them efficiently serve paninis, sandwiches and salads."

The hotel's menu features con-

tinental breakfast with attention to key details including a locally sourced signature coffee and fresh croissants and pastries from the local Montauk based shops.

"We've worked with Bar Boy before so we know what a great job they do of responding to our needs," Linveld noted. "Most importantly, they are never more that 40 minutes away from being able to get us what we need."

With places like The Surf Lodge, Ruschmeyer's, and Crow's Nest renovating old motels in Montauk, The Montauk Beach House joins a comprehensive facelift of the East End hamlet.

With 33 bedrooms, ranging from $300 to $650 in price, rooms include 11ft. ceilings and private balconies, and some offer a 200 square foot private outdoor garden. Guests can expect cast iron beds, Edison lighting, crushed Italian velvet drapes, and claw foot bathtubs with oil rubbed bronze faucets.

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// NEWS

AWARDS

NJRA Bestows Annual Awards On Top Garden State Food Service Operators The New Jersey Restaurant Association utilized the backdrop of the Robert B. Connelly 20th Annual Golf Outing to award its top honors. Ashley Lauren Fisher of Pazzo Pazzo is the 2012 winner of the Gold Plate Award, and celebrity chef David Burke of the Burke Group is Restaurateur of the Year.

B

etsey Alger, past NJRA chairwoman and former owner of the Frog and the Peach, was the recipient of the Deborah Roy Dowdell Lifetime Achievement Award.

At a ceremony following the annual New Jersey Restaurant Association (NJRA) honored Fisher who owns Pazzo Pazzo in Morristown. The four star Italian Restaurant serves regional Italian cuisine. Guilano Hazan, Author

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of "The Classic Pasta Cookbook and Thirty Minute Pasta" created its menu.

Pasta is Pazzo's specialty, serving fresh pastas.

In addition, to what has become a nationwide empire, David Burke operates the Fromagerie in Rumson, NJ. Burke’s career is marked by creativity, invention, and critical acclaim. The Culinary Institute of America grad apprenticed in France. He then brought his skills to his sous chef position under Waldy Malouf at La Cremaillere and his executive chef position under Charlie Palmer at River Café. Burke wasn’t only ascending the ranks, but also experimenting with new ingredients and techniques, including Pastrami Salmon and flavored oils at River Café, and GourmetPops at his Park Avenue Café.

Burke’s empire has since expanded nationwide. After opening what became David Burke Townhouse in 2003, Burke created the dual-concept David Burke at Bloomingdale’s, with a full service Burke Bar Café and a Burke in the Box take-out and eat-in venue. Burke

opened another Burke in the Box at Foxwood’s Casino & Resort, followed

by David Burke’s Primehouse in The James Chicago Hotel, Fromagerie in Rumson, New Jersey, David Burke Las Vegas in the Venetian Resort, David Burke Prime at Foxwoods, Fishtail by David Burke in New York, and David Burke Kitchen in The James New York in SoHo. Alger won the first ever Dowdell Achievement award named after the NJRA's former executive director. Deb Dowdell tragically succumbed to cancer earlier this year.

The Hall of Fame ceremony, which took place at Crystal Springs Country Club & Resort, was host to more than 120 foodservice and restaurant leaders. Attendees congregated to play golf, dine, and share insights into the Garden State’s burgeoning culinary industry ($12.8 billion+). Proceeds from the annual event are used by the NJRA to “represent, educate, promote, and support the foodservice and hospitality industry.

Established in 1942, the New Jersey Restaurant Association (NJRA) has become an essential ingredient for successful and professional restaurants in New Jersey through its representation and education of the Garden State's 23,000 eating and drinking establishments generating $11.8 billion in annual sales and employing over 300,000 people making it the State's largest private sector employer. Eating and drinking establishments, vendors, non-profits, schools and students are eligible for membership.

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// NEWS

RESTAURANTS

Hot Manhattan Eatery Set To Gamble With Prix Fixe Only Menu Strategy With card tricks, a glass dome full of smoke, a blast of sea mist from a tabletop clambake and a cheese course that emerges from a picnic basket, New York City's Eleven Madison Park restaurant has announced plans to offer only a single menu option: a 4 hour $195 tasting menu.

I

n the 14 years since it opened, Eleven Madison Park has slowly become one of the most elegant and esteemed restaurants in New York City. With its high ceilings and hushed grandeur, it feels like a sanctuary. Its sophisticated cooking and polished service have earned it three stars from Michelin, four from The New York Times and a recent jump into the top 10 of a much-watched list of the world’s best restaurants.

And now, at the height of their game, the owners are planning to throw out the formula.

Not long after Labor Day, this understated refuge on Madison Avenue will start treating diners to flashes of Broadway dazzle: card tricks, a glass dome full of smoke, a blast of sea mist from a tabletop clambake and a cheese course that emerges from a picnic basket placed on the table. It’s all part of a $195-a-head menu and a risky move to convert the Eleven Madison Park experience into an extravagant, participatory, close-to-four-hour ode to the romance and history of New York.

For Daniel Humm, the executive chef, and Will Guidara, his business partner and the general manager, both of whom are still in their 30s, the gamble represents a once-in-a-generation chance to redefine what going to a four-star restaurant is all about. As Mr. Guidara put it, “How many times in

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// NEWS

SUSTAINABILITY

Montague Set To Bring Green Solutions To Metro NYC Food Service Community With Renewable Energy Investment For 150 years, The Montague Company has been providing quality cooking solutions to the Metro New York food service professional.

The key to longevity walk of life is the ability to continually respond to the changing demands of the marketplace.

Once again, Montague has made a commitment to a key issue in today's foodservice industry: Green and Sustainability. Early in January, 2012 Montague began a project search for an energy resource to power the company’s growth for the next 25 years. This project had many objectives including reducing carbon footprint, preserving available natural resources; eliminating 100% of the current billed electric utility cost, minimizing exposure to future electric utility cost and providing a system expansion capability for the future.

After an exhaustive search between fuel cell and solar technology, Montague selected solar as a renewable energy source and the preferred choice with overwhelming potential benefits.

In partnership with Vista Solar, a subsidiary of Silicon Valley Microelectronics, Inc., and SunPower Corporation, an agreement was reached in March for purchase and installation of a turnkey solar photo voltaic (PV) system.

On June 19th, 2012 installation of the 377kw solar (PV) system comprising 1,152 solar panels arranged in five arrays was completed and a formal request was submitted to the local utility for a license to operate. It is an-

ticipated that within a few weeks time, the Montague solar (PV) system will commence power generation meeting over 85% of the energy needs for the Hayward, California facility while eliminating one hundred percent of electric utility cost.

The Montague Company is committed to the research, development, and implementation of new technologies

The Montague challenge is to consistently exceed the individual expectations of today's "quality and value" with World-Class Commercial Cooking Equipment and Service.

The firm's commitment to solar illustrates its ongoing commitment to accomplish those goals.

Jason Whalen (R) with Culinary Depot's Michael Lichter represents the fourth generation of his family to bring creative cooking solutions to Montague's Tri-State customers

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not only for introducing new and innovative commercial cooking products into the marketplace, but also to enhance manufacturing processes.

This effort helps this premier manufacturer to better serve its customers while working to maintain the quality, value, and performance Montague is known for.

Montague offers the LEGEND series of heavy-duty ranges, counter equipment, fryers, broilers, gourmet pizza ovens, Chinese ranges and EXCALIBUR custom island suites, GRIZZLY

medium duty restaurant ranges and counter equipment and VECTAIRE high volume convection ovens.

With a goal of recognizing that each customer's perception of quality and value is unique. The Montague challenge is to consistently exceed the individual expectations of today's "quality and value" with World-Class Commercial Cooking Equipment and Service. The firm's commitment to solar illustrates its on-going commitment to accomplish those goals.

// NEWS

EDUCATION

E-Learning As It Relates To Students, Educators And Job Opportunities In The Hospitality Industry Our goal as hospitality educators must be to mirror image industry standards/applications/tools that provide our students with a commitment to their achieving the hands on experience needed for true professional designation.

At New York City College of Technology Hospitality Department, HMGT 1105 Lodging Operations Management is our department’s web-enhanced computer literary course. This course is designated for the appropriate and effective use of technology to enrich the learning environment in the operational overview of the front office and rooms operations.

The functions of the rooms division in relation to other key departments within the hotel are also explored and applied.

The hospitality industry as it relates to the “front of the house” (industry term) is changing at a very rapid pace.

In order to collaborate in today’s educational environment with today’s industry environment it is imperative that our students are exposed to the new technical skills required so that they can enter the hospitality field.

Mandated activities that are essential for academic and industry imaging to take place: • Strengthen the academic , career, and technical skills of students •Provide students with strong experience in and understanding of all aspects of the industry • Develop, improve, expand the use of technology in career and technical education • Provide services and activities that are of sufficient size, scope, and quality to be effective • Provide activities to prepare stu-

dents for high skill, high wage and high demand occupations that will lead to self-sufficiency.

As educators and industry professionals our objective should be to introduce e-learning opportunities through the use of technology such as iPads which should have the following features/apps: • E-textbooks • Assimilated front desk guest check-in check-out procedure

Professor Patrick O'Halloran teaches at New York City College of Technology in Brooklyn. His latest book is titled Detailed Job Descriptions in the Hospitality Industry.

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• E-reservations • Housekeeping • Accounting • Restaurant/food and beverage • Parking • Sales/marketing • Class lectures • Access to daily trade magazines • MS office suite • House (Hotel) count • Occupancy variance • Rooms division management • Forecasting These features/apps are industry driven and should be reviewed by industry professionals to ensure that all the latest skills are being taught to our student body and industry employees. Throughout the unit of study, the course professor in the context of the department’s and hospitality industry essential characteristics of instruction and “on the job application” should deeply engage students in high levels of participation, challenge and the production of work that reflects meaningful learning and incremental growth in content knowledge and performance. The course professor should work to support these essential characteristics of instruction, in alignment with teaching and industry frameworks to improve the student’s skill set which will result in viable employment opportunities.

Simulation exercises of hospitality industry driven everyday activities

consisting of build in hands on guest stay information, guest departure and payment, accounting and financial summaries, reservations process and revenue management should feature exercises of increased complexity. Each exercise should provide the learner with a real world interactive learning experience. Students would therefore be able to purchase/access e-text direct and/or create access code cards. As a result, students would have a fully interactive and dynamic e-text available on their iPad, which can create/join study groups and annotate etext on the iPad live in the classroom.

Under curriculum/industry mapping the course professor/industry professional, the unit’s learning journey would enable students to succeed in carrying out complex tasks which call for deep understanding of the content as demonstrated through the effective application of performance standards. Various formative assessments would be strategically designed to gauge incremental learning and which would also identify areas in which students need support.

In closing it is important to note e-learning, academic success and mirror imaging industry standards and skill sets are all interrelated. To introduce and sustain a successful elearning enterprise one has to have an institutional commitment based on a robust technical infrastructure and industry supported network.

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// EYE James Beard Foundation’s Annual Honors the Award-Winning Cast of Food Network’s Chopped On Saturday, July 21, the James Beard Foundation toasted Ted Allen and the judges of Food Network’s Chopped who include Maneet Chauhan, Alex Guarnaschelli, Marcus Samuelsson, Aarón Sanchez, Chris Santos, and Geoffrey Zakarian at Chefs & Champagne® New York.

More than 1,200 guests attended the annual tasting party and fundraiser at the Wölffer Estate Vineyard in Sagaponack, N.Y. The event featured flowing Champagne Nicolas Feuillatte, the wines of Wölffer Estate Vineyard, and delicious tastings from a select group of more than 35 fine chefs, including several James Beard Award winners.

Notable guests included Carey Lowell, co-owner of Bedford Post Inn, whose chef, Jeremy McMillan, participated in the event, “Real Housewife”

The James Beard Foundation’s Chefs & Champagne® New York is considered the East End’s premiere culinary event.

Honoree Chris Santos’ grilled chipotle shrimp with heirloom tomatoes, summer corn and feta salsa at the James Beard Foundation's Chef & Champagne New York at Wölffer Estate Vineyard in the Hamptons (Photo by Phil Gross)

arship during the event. Past Christian Wölffer Scholarship recipients Christina Cassel and Mercedes Wilby were also in attendance. Established in 2006, the Christian Wölffer Scholarship assists students in their study of food and wine.

•

participating chefs included: •

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Christopher Agnew, Caviar Russe, NYC

•

The 2012 Chefs & Champagne honorees with James Beard Foundation President Susan Ungaro at the James Beard Foundation’s Chefs & Champagne New York at Wölffer Estate Vineyard in the Hamptons (Photo by Mark Von Holden)

Chefs & Champagne® New York

Jill Zarin, television food critic and chef Katie Lee, and lifestyle expert and restaurateur B. Smith.

The James Beard Foundation’s Chefs & Champagne® New York is considered the East End’s premiere culinary event. A silent auction consisting of fine dining experiences, wines and spirits, cookware, and culinary travel packages raised over $60,000 to support the James Beard Foundation’s mission and educational programs.

Carrying on its long tradition of supporting culinary education, the James Beard Foundation acknowledged Eliza Martin of New York, NY, as the 2012 recipient of the Christian Wölffer Schol-

Pastry Chef Dominique Ansel, Dominique Ansel Bakery, NYC

•

Pastry Chef Marc Aumont, The Modern, NYC

•

Timon Balloo, Sugarcane, Miami, FL

•

Jonathan Benno, Lincoln Ristorante, NYC

•

David Bouley**, Bouley Restaurant, NYC

•

Pastry Chef Heather Carlucci, Print, NYC

•

Pastry Chef David Carmichael, Gilt, NYC

•

Cesare Casella, Salumeria Rosi Parmacotto, NYC

•

Jeremy Culver, Fulton, NY

•

Todd English**, The Todd English Food Hall, NYC

• •

Todd Gray, Equinox Restaurant,

Rooster Harlem, NYC

Washington, D.C.

•

Richard Sandoval, Raymi, NYC

Chris Hastings**, Hot and Hot

•

Chris Santos**, Beauty & Essex,

Fish Club, Birmingham, AL •

Gerry Hayden and Pastry Chef

NYC •

Claudia Fleming**, The North Fork Table & Inn, Southold, NY •

•

Marcus Jernmark, Aquavit, NYC

•

Laurent Kalkotour, DB Bistro

Pastry Chef Meredith Tomason, Craft, NYC

•

Daniel Humm**, Eleven Madison Park, NYC

•

es, NYC •

Luke Holden, Luke’s Lobster, NYC

•

Tim Sullivan, Great Performanc-

Steve Topple, Ludwig’s at the Sonnenalp Resort of Vail, Vail, CO

•

Michael Weisshaupt, Restaurant Latour at Crystal Springs Resort,

The 2012 James Beard Foundation’s Chefs & Champagne New York fundraiser at Wölffer Estate Vineyard in the Hamptons (Photo by Phil Gross)

Hamburg, NJ

Moderne, NYC

•

Larry Kolar, Solé East, Montauk,

* * James Beard Award Winner

Simpson Wong, Wong, NYC

NY Juan Carlos Landazuri, Alison Eighteen, NYC •

Christopher Lee**, Huntington Social, Huntington, NY

•

Aliya LeeKong, Junoon, NYC

•

Andrew Matthews, BLT Prime, NYC

•

Jeremy McMillan, Bedford Post Inn, Bedford, NY

•

Jehangir Mehta, Mehtaphor, NYC

•

Gretchen Menser, Fresno, East Hampton, NY

•

Seamus Mullen, Tertulia, NYC

•

Mads Refslund, Acme, NYC

•

Marcus Samuelsson**, Red

The exclusive Champagne sponsor is Champagne Nicolas Feuillatte.

Sponsors are American Roland Food Corp., Coca-Cola®, Delta Air Lines, ForbesLife, Forever Cheese, GODIVA Chocolatier, Great Performances, Mercedes-Benz, Plum Media, Royal Cup Coffee, Stella Artois®, Verterra, Wolffer Estate Vineyard, and WVVHHamptons TV. Supporters include Chefwear, Citarella, Koppert Cress, Lenox Tableware and Gifts, Party Rental Ltd, and Sag Harbor Florist.

Actress Carey Lowell with Guest of Honor Ted Allen and President of the James Beard Foundation Susan Ungaro at the James Beard Foundation’s Chefs & Champagne New York at Wölffer Estate Vineyard in the Hamptons (Photo by Mark Von Holden)

Participating chefs with guests of honor and James Beard Foundation President Susan Ungaro at the James Beard Foundation’s Chefs & Champagne New York at Wölffer Estate Vineyard in the Hamptons (Photo by Phil Gross) 65 • August 2012 • Total Food Service • www.totalfood.com

// NEWS

FOODSERVICE MENUS

East River Waterfront Project Set To Produce NYC Mussels Amidst a boom and focus in farm to table sourcing, New York City has set a plan in motion to bring locally harvested mussels to Tri-State menus. Mayor Michael Bloomberg’s plan for the East River Waterfront revitalization takes advantage of a neglected, inaccessible stretch of land to create two miles of recreational opportunities.

East River water quality has improved considerably since the 1970s. One critical yardstick, the level of fecal coli form bacteria in 100 milliliters of water (about 6.7 tablespoons) has dropped to 118 from 160,000. But city officials do not anticipate that the mussels will be fit for human consumption, especially since the bed sits so close to a sewer outfall.

Though unusual in its scope, the mussel bed is not unique among efforts to provide such habitats in New York waterways. For example, artificial reefs known as reef balls have been installed at Hunts Point Landing in the Bronx.

SHoP Architects undertook the job of designing the new park along with the renovation of Pier 15 and 35. Many of the fun activities available will be located underneath FDR Drive, including pedestrian trails, bocce ball, petanque, basketball, exercise areas and even a dog park. Native trees and plants will be used for landscaping to create a rich, green space and a pleasant environment.

The plan for the EcoPark is to rebuild the pier as a recreational space stretching for one thousand feet into the water.

Funded by a grant from the New York State Department of State Division of Coastal Resources, Pier 35 will become an innovative habitat restoration park.

On July 5, a 21-ton concrete block was hoisted into position over an artificial cove at Pier 35 on the East River, where

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the Economic Development Corporation is building a mussel bed. Now don’t start chopping shallots, but we thought you’d be interested to know that an artificial mussel bed believed to be the first of its kind along the city shoreline is under construction on the East River.

The habitat, two submerged V-shaped concrete troughs studded with about 340 rocks, is part of a new “eco-park” in the East River Waterfront Esplanade.

The $165 million esplanade project, by the New York City Economic Development Corporation, extends about a mile and a half from Pier 35 down to the Battery Maritime Building. The corporation would not break out the cost of the mussel bed, whose home will be at Pier 35, near Rutgers Slip.

The park will be open to the public next year. It already is open to any mussel daring enough to thread its way through a construction zone and hitch its beard to a chunk of granite atop a steel dowel embedded in concrete.

Workers for the Hunter Roberts Construction Group began installing 30 big concrete blocks, weighing 11 to 59 tons each, that compose the mussel bed. The blocks were fabricated in Schuylerville, N.Y.; then taken by barge to Newark, where the rocks were attached; then barged again to Pier 35. They are made especially heavy to keep them weighted down in place.

David Kane, the executive vice president for capital programs at the Economic Development Corporation, said creating the marine habitat allowed officials to piggyback an educational and environmental feature on infrastructural work that had to be done in any case: the reconstruction of a deteriorated storm sewer outfall pipe at the foot of Pier 35. The mussel bed is being installed on top of the outfall.

As Pier 35 would appear next year.

The “eco-park” is at left, spanned by a pedestrian bridge. At best, the 65-footlong habitat will attract colonies of blue mussels and ribbed mussels. An environmental consulting firm, Great Ecology, determined that a mussel bed would be feasible in this location, city

officials said.

Even if the bed at Pier 35 fails to attract mussels, officials envision it as an unusual abstract sculpture that can be used to study the extent and effect of

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tides. A little bridge will cross over the mouth of the habitat, which occupies a small cove. At high tide, the structure will be almost entirely under water. At low tide, it will be almost completely ex-

posed. Maritime grasses will border it at one edge.

“Neither state nor federal regulatory

continued on page 81

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// NEWS

OPENINGS

CiCi’s Pizza Opens First Restaurant In the Bronx CiCi’s Pizza, home of the custom pizza buffet, celebrated the grand opening of its first Bronx location on Monday, July 16. The grand opening kicked off a five-day celebration from July 16 through July 20.

T

he first 100 guests each day to purchase an adult buffet at the new location during the celebration received a free pizza buffet each month for a year.

The 5,313 square-foot restaurant is located in the Bronx.

CiCi’s endless pizza buffet features more than 28 different pizzas in rotation plus delicious pasta, hot soup, crisp salad and oven-baked desserts.

“The Bronx restaurant opening marks an important milestone for CiCi’s as we continue our ‘Build the Brand’ growth initiative, said CiCi’s Pizza COO Bill Spae. “This restaurant is the first to come to the five boroughs and will serve as a flagship store for continued growth in the area.”

The Ansari Pizza Group, led by veteran CiCi’s franchisees, Tahir and Nabeel Ansari, owns 12 CiCi’s Pizza restaurants in Florida, Tennessee and now New York. The company tapped into experienced CiCi’s operator, Michael Rogers, to run the new Bronx Restaurant.

“New Yorkers know their pizza. Now with CiCi’s coming to town, they’ll have access to the nation’s leading pizza buffet,” said Nabeel Ansari. “Our new restaurant will bring new jobs to the

The Bronx restaurant opening marks an important milestone for CiCi’s as we continue our ‘Build the Brand’ growth initiative.

area and offer a family-friendly environment for our neighbors to enjoy great food and endless variety at an outstanding value.”

If guests don’t see their favorite pizza fresh and hot on the buffet, they can just ask and a CiCi’s team member will make it on the spot and bring it directly

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to the table. All pizzas are also available to go.

Coppell, Texas-based CiCi’s Pizza opened its first restaurant in Plano, Texas in 1985, and is now one of the nation’s fastest growing pizza chains. The family-oriented restaurant, known for its pizza, pasta, salad, soup and dessert buffet, has about 550 restaurants in 34 states and has garnered notable recognition. G.I. Jobs named CiCi’s a 2012 Military Friendly Franchise®. In 2011, Zagat recognized CiCi’s on its list of most child-friendly fast-food chains, and Entrepreneur named CiCi’s first in its category on the Franchise 500 list. In 2010, CiCi’s was named to Inc. Magazine’s top 5,000 list, and to Parents’ list

of top family-friendly restaurants. Nation’s Restaurant News ranked CiCi’s No. 1 in sales and unit growth among pizza chains for the past four years.

When TFS spoke to Michael Rogers, NYC Director of Operations For Ansari Pizza Group we asked: “What lead you to believe that the time was right for CiCi’s to open in the Bronx?

Rogers: We know our Bronx and Co-op City neighbors love pizza and we knew they deserved an affordable, familyfriendly pizza buffet. CiCi’s Pizza’s endless pizza, pasta, salad, soup and dessert buffet fills that need in offering a family-friendly, affordable restaurant.

It was way overdue for this region. This restaurant gives us an opportunity to test developing the CiCi’s brand for all

continued on page 81

// NEWS

EFFICIENCY

Hess And NYSRA Alliance Brings Energy Savings To New York Eateries The New York State Restaurant Association (NYSRA) is proud of its exclusive endorsement of Hess Small Business Services as its preferred supplier of both electricity and natural gas for member restaurants in the New York City metro area.

“O

ur goal is to provide our membership with a menu of value added services,” noted NYSRA’s Executive Vice President Jaqueline Chin. “Our Hess program is a key component in a line of savings that we are able to offer our members.”

The endorsement is managed through NYSRA’s purchasing arm, New York State Restaurant Services (NYSRS), and its Energy Alliance (SM) group buying program. NYSRA’s Energy Alliance (SM) program is managed by EnergyNext, Inc. of Saratoga Springs, NY. NYSRA has endorsed Hess as its natural gas supplier since 2008. The company’s recent entry into the New York City electricity market now enables NYSRA to endorse Hess as its preferred electricity supplier as well.

“Our members have long been pleased with both the low prices and the excellent service they receive from Hess for natural gas,” said Chin. “We’re confident that Hess will help them save money and build their bottom line with its electricity service, too.”

“As a result of the co-op buying that we do with the Hotel Association, we are able to offer very competitive rates on gas and electric through Hess,” noted Chin. “It starts with the savings on a very competitive rate on a daily basis.”

Hess Corporation, with headquarters in New York, is a leading global independent energy company engaged in the exploration for & production of crude oil and natural gas, as well as in refining & in marketing refined petroleum products, natural gas & electricity.

“Our program with Hess also allows the restaurateur the opportunity to save on part of the sales tax which is a big plus.”

Hess Small Business Services, part of Hess Energy Marketing, offers smallbusiness customers in the New York metro area straightforward, cost-effective pricing plans for natural gas and electricity. Hess is the largest provider of natural gas, fuel oil and electricity to large commercial and industrial customers in the 18-state market area in which it operates.

“Now more than ever, restaurant operators and all small-business owners are looking for ways to save money and may not realize they have competitive energy choices,” said Dan Yacey, Di-

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rector of Hess Small Business Services.

“We’re very pleased that NYSRA has the confidence to continue to recommend us to its members, who are such an essential part of New York’s business community.”

In addition to providing small businesses in New York City with natural gas and electricity, Hess is a natural gas supplier to small business customers in New Jersey. Hess plans to expand its small business energy services in 2011 to offer natural gas in all areas of New Jersey as well as natural gas and electricity in upstate New York.

The New York State Restaurant Association, founded in 1935, is the leading business association for the restaurant

and hospitality industry in New York State. Comprised of more than 56,000 restaurants, bars and clubs, New York restaurants represent more than 628,000 employees and sales of approximately $27 billion-making them the cornerstone of the state’s economy, career opportunities and community involvement.

Along with New York State Restaurant Services and the New York State Restaurant Association Educational Foundation, NYSRA and its chapters work to represent, educate and promote the rapidly growing hospitality industry.

Hess Corporation, with headquarters in New York, is a leading global independent energy company engaged in the exploration for and production of crude oil and natural gas, as well as in refining and in marketing refined petroleum products, natural gas and electricity.

Hess Energy Marketing is a leading provider of natural gas, fuel oil and electricity to commercial and industrial customers as well as utilities and other wholesale customers. Hess Small Business Services provides costeffective pricing plans for natural gas and electricity and online tools to help small businesses take control of their energy spending.

// MIXOLOGY

WITH WARREN BOBROW

Metro New York Mixology with Bourbon Bourbon is most misunderstood. Many folks still believe that Jack Daniels (a venerable brand) is Bourbon. They couldn’t be further from the truth.

J

ack Daniels is made in a fashion more akin to the distillation and finishing of Scotch Whisky. There is tons of smoke in there from the charcoal filtration.

Bourbon on the other hand is devoid of that smoke.

Warren Bobrow Warren Bobrow is the cocktail writer for Williams-Sonoma, Foodista, Voda Magazine and the 501c3 not for profit Wild River Review/Wild Table, where he also serves as

The distiller Jim Beam produces many expressive brands in the stable of Bourbon Whiskey. From strongest to least strong we have Booker’s- rolling in at 130 Proof. Then the handsomely packaged bottle of Baker’s at 107 Proof. Next we have the Knob Creek at 100 Proof and finally the Basil Hayden’s Bourbon at 80 Proofpractically a baby!

These Bourbon expressions are distinctive in every way. These are not pretty label Bourbons. They speak clearly of the passion that goes into each and every recipe.

Last night while trying to chase about a ½ dozen deer out of the garden (they broke through the fence and ravished the daylilies) I stepped on a yellow-jacket nest. Dozens of the little fire breathing monsters attacked my flip-flop shorn feet. I remember that Whiskey and Ammonia makes an excellent “grand-ma’s” potion for neutralizing bee stings. No time like the present!

an editor. www.cocktailwhisperer.com

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Basil Hayden’s From the handsome packaging of the initials BH in metal on the bottle to the seemingly hand written top over the cork finished bottle (nice touch), this package speaks of quality. The first aroma is maple sugar and corn pudding. This is not cheap stuff and the sweet grains of corn are sharply delineated in the finish. I had to retaste this Bourbon a couple of times to find the sweet spot. That’s not to say that Basil Hayden’s doesn’t have a sweet spot, it does- just this expression is as powerful in the glass as some of the other expressions with a dozen more ABV’s than this expression.

Knob Creek 9 Year Old Small Batch Bourbon Whiskey Wax covers the cork finish on the Knob Creek Bourbon Whiskey. This spells quality to me. Recently there was a drought on Knob Creek. The distiller steadfastly refused to release Knob Creek onto the market until it

had finished resting in the barrels.

Now, we are fortunate to have a plethora of Knob Creek and what gorgeous Bourbon this is! From the first sip, all at once- saline- lush- limestone tinged from the local water and possessing a brooding, sensual finish.

The 100 Proof heat is expertly melded into the background of this magnificent slurp of history. I recommend sprinkling a bit of branch water over the top to release the secrets of this Bourbon. The corn is in the form of grits; the mid range in the form of sharp cheddar cheese and the finish is pure lust! I’m going to pay attention to the reasons that I love Bourbonbecause of the sophisticated flavors of earth and char, and fortunately no smoke! It’s not that I don’t like smoke, I just don’t care for it in Bourbon.

Now Scotch on the other hand needs smoke! But I digress…

Baker’s Bourbon Baker’s Bourbon is also treated to a hand-dipped wax top with a cork

finish. The broad shouldered bottle pours easily with the emphasis on the deeply colored Bourbon Whiskey. 107 Proof is clearly marked on the label and the extra proof is immediately known on the finish. This is a ravishing example of Bourbon. Sharp as shredded Pig Ears from the fry-boy, shredded then liberally slathered in Slather It On Barbeque Sauce from my dear friend Robin Rhea in Charleston, South Carolina. There is more than a mouthful of pig in each sip…

Of course there is no pig in there, just the very mention of Bourbon makes

me think Pig Picks. What’s a Pig Pick?

Well, quite simply it’s a whole hog, gently turned on a spit, all day until the skin is dark and crispy. The pick part is what you do with your fingers on the sweetly delineated flesh. You pick it. Pick at it. A sip of Baker’s is a trip to a Pig Pick, one sip at a time.

Booker’s Booker’s Bourbon is one of the finest Bourbons available anyplace from Kentucky. Rolling in at 130 Proof, this expression is CASK STRENGTH. There is no messing around with this

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hand made Bourbon of such unbelievable strength that even adding a few drops of water may seem like not enough. The hand-dipped wax top and cork finish are a sign of qualityyet the heat unleashed from inside this bottle is immediately identifiable in the nose. Booker’s is not for the meek! Think of heating a hoe in a fireplace until the metal is nearly white hot, and then pour a healthy portion of cornbread batter on the molten hot hoe. Let set up near the fire for a few minutes then pour some grade B maple syrup over your “hoe” cake. Eat

when hot. Booker’s in my impression is this “hoe” cake. The finish is like the hot maple syrup.

Danger! Booker’s is 130 Proof. Even the stoutest drinkers will kneel down and praise the liquid pleasure contained in a bottle of Booker’s. I’d make sure that I drink plenty of spring water when drinking Booker’s. It’s fabulous Bourbon with a very dark secret.

Thanks to Erin Auci from DBC PR & New Media for facilitating these samples and for her kindness.

// NEWS

BENEFITS

New York City’s Top Chefs Gather For Central Park Benefit Taste of Summer brought together over 800 guests recently under the stars in Central Park for this distinctive kick-off to summer in New York City. The event featured culinary delights prepared by renowned New York chefs, a luxury-filled silent auction, and dancing to one of the City’s hottest DJs.

T

he first 100 guests each day to purchase an adult buffet at the new location during the celebration received a free pizza buffet each month for a year.

The 5,313 square-foot restaurant is located in the Bronx. The event raised funds to benefit the Central Park Conservancy and its mission to maintain and preserve Central Park.

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Guests savored delicious culinary fare from top New York City chefs and restaurants at this one-of-a-kind tasting event in the heart of Central Park.

Held at the iconic Bethesda Terrace,

this annual benefit for the Central Park Conservancy brings together visionaries in support of its mission to restore and maintain the Park. Taste of Summer also featured a luxury-filled silent auction, dancing to one of the city’s hottest DJs, and The Taste Café (available exclusively to table buyers) hosted

by Danny Meyer’s Union Square Hospitality Group.

Attendees included New York social influencers, corporate leaders, media representatives and celebrities. Notable names that have been a part of Taste of Summer include: Ted Allen, Sharon Bush, Chelsea Clinton, Lydia Fenet, Mariska Hargitay, Sandra Lee, Danny Meyer, Yoko Ono, Angel Sanchez, B. Smith, John Stossel, Tim and Nina Zagat.

The featured tastings included delectables from 21 Club, Armani Ristorante, Benoit, Bice Ristorante BLT Prime, Brasserie Cognac, Brasserie Les Halles, Bridgewater Chocolate, The Carlyle Restaurant, The Central Park Boathouse, Ciao Bella, Circo, Delicatessen, Gilt, Ivy Bakery, Junoon, Le Cirque, Maloney & Porcelli, Maya, New Leaf, Pampano Botaneria, Recette, SD26, Serafina, Serendipity 3, Swifty’s Restaurant, Thalassa, The Palm Court at The Plaza, Toloache 82, Tulsi and Zio Ristorante.

The silent auction included offerings from The Breakers in Palm Beach, Continental, Jet Blue, The Pierre Hotel, The Plaza Hotel, Royal Caribbean International, and the St. Regis. Fashion items by designers: Carolina Herrera, Chanel, Dolce & Gabana, Ferragamo, Luca Luca, Tourneau, and Diane von Furst-

enberg. Priceless experiences such as: Tickets to see Madonna at Madison Square Garden, reservations to Rao’s Restaurant, entry into the ING NYC marathon, Yankees and Mets box seats.

The Central Park Conservancy is a private, not-for-profit organization founded in 1980 as a public-private partnership with the City of New York to restore Central Park to its former splendor, after decades of neglect, and to manage and preserve it for present and future generations. Thanks to the generosity of many individuals, corporations, foundations, and the City, the Conservancy has invested over $530 million to date into the Park, transforming it into a model for urban parks worldwide. Through events like the Taste of summer event, the Conservancy is able to provide 85 percent of Central Park’s $42 million annual budget.

// NEWS

NUTRITION

Unilever Food Solutions Introduces Seductive Nutrition Challenge Restaurateurs joined with Unilever Food Solutions in its commitment to remove 10 million calories from top restaurant menu items in North America by pledging in the Seductive Nutrition Challenge.

B

Many of Manhattan's top chefs served their tastiest menu items to benefit the Central Park Conservatory

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y pledging, restaurant chefs and operators agreed to reduce a top menu item by 100 calories and enhance the menu description of the dish to make it more appealing to guests.

Through August 31, 2012, operators pledged to join the Seductive Nutrition Challenge, they were entered for a chance to receive an all-expenses paid trip to attend an exclusive Unilever Food Solutions Seductive Nutrition event at The Culinary Institute of America at Greystone! Operators should visit www.unileverfoodsolutions.us/challenge to pledge!

To support operators in their efforts, on its website Unilever Food Solutions offers several resources, including a Seductive Nutrition tool, a calorie calculator and some reduction techniques, as well as tips to enhance menu descriptions. Based upon the latest World Menu Report commissioned by Unilever Food Solutions,

"Seductive Nutrition" is a new approach to menu development that nudges guests to choose a slightly healthier option when eating out.

The report finds that while more than 65% of consumers surveyed said they would like a "slightly" healthier dish when eating out, they are not demanding an overhaul of menus.

Therefore, instead of introducing new, healthy creations to a restaurant menu, operators should focus on making small changes to their topselling dishes

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// CHEFCETERA Shawn Gawle, Pastry Chef Corton, New York, NY

W

hat inspired you to become a pastry chef rather than a savory cook?

I actually started in savory and then moved to pastry. I see it as a benefit to know both sides. In fact, my first food job was at my dad’s restaurant deli, Ed’s Poultry Farm Kitchen in Brockton, Massachusetts. Knowing more, learning more, makes you a better chef. I’ve always had fun and you might as well

tion of balance. Not only do you need balance in your cuisine, but you need balance in your life and that is what Laurent taught me. Whether that is reading a book that is not related to the food industry or playing sports, you need help to balance yourself outside of your career.

What are a few of your favorite flavor combinations?

I think that I enjoy combining different flavors with chocolate because of its versatility. A few combinations that I like are: • Sesame and chocolate • Olive oil and chocolate • Salt and chocolate

New York has a great vibe and the pace is unforgiving. Before you know it you’ve been here for 10 years, but have never been to the Statue of Liberty.

Formally trained as a savory cook, Shawn spent years working in some of America’s most highly regarded kitchens. He began his career in Chicago at Tru under celebrated Chef Rick Tramonto. In 2004, Shawn moved to Philadelphia and was named sous chef at Lacroix at the Rittenhouse, Esquire Magazine’s Best Restaurant of the Year in 2003.

At the Rittenhouse, Shawn worked with the world-renowned Chef Jean-Marie Lacroix, who would become one of his greatest mentors and pique his initial interest in pastry.

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enjoy your career. I decided to make the move to pastry because I have a great respect for the technique and the precision involved.

Have any mentors? What have you learned from them?

Laurent Gras. He taught me the no-

Is Corton’s dessert menu constructed and developed by you? How often does it change?

Yes, Corton’s dessert menu is created by me and executed by me and my pastry team. It changes week to week.

We make little tweaks here and there and of course there are larger changes

Rhubarb Orchidea Glacé Cucumber Sorrel Granité Strawberry Merignuq

when the seasons change.

Do you get any or all of your ingredients from local farmer markets?

Yes, being in New York, we have access to vast local markets. Some of the ingredients that I procure from farmers are rhubarb, strawberries, verbena, tomatoes and cheeses.

What advice would you give to young pastry chefs just getting started andwhat are your tips for pastry success?

Focus and respect for your craft and for others around you. Talk to someone, not down to someone. Learn all the processes behind what you are making and don’t skip through any steps before you fully understand

what the results will be. Make sure you have a firm grasp of the classics.

On the equipment side, do you have a favorite blender or other piece of equipment that you like to use and makes your job easier?

My PacoJet. It’s convenient for the little space that you have in a New York City kitchen and I can use it for a variety of purposes, such as purées and pliable ice creams.

Looking into your crystal ball…

Where will we find you in five years?

Five years ago, I never thought I’d be where I am today. So, only time will tell.

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Rita's, from page 34 ships and extensive network in the sports and media industries in which it holds significant portfolio investments.

“This is a breakthrough accomplishment for Rita’s,” said Thomas Christopoul, Executive Chairman of Rita’s and Operating Partner of Falconhead Capital. “The opportunity to serve our exceptional products to millions of fans in our core market and build our brand nationally through a close association with these world class teams and venue is nothing short of groundbreaking.”

The partnership agreement also provides for key promotional placement including suite catering distribution and fan exposure at the venue and via the web all year around.

The company is actively seeking area development agreements and

multiple-unit operators throughout California, Arizona, Nevada, Texas, Florida, the Carolina’s, and the Northeast, and single unit franchisees in the mid-Atlantic region.

Rita’s is also actively pursuing major international markets across several continents. Candidates interested in opening a Rita’s Italian Ice should possess a passion for the brand and serving guests and families in a fastpaced environment. Franchisees are required to demonstrate a minimum of $250,000 in liquid capital, a net worth of $750,000 per unit, and a credit score of 700 or better. In addition, it is strongly desired that Area Developer candidates have past franchise operation or area development experience.

Rita’s presently has international locations in China, India and the

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ABC islands (Aruba, Bonaire and Curaçao) and is continuing to grow nationally and internationally through franchise opportunities. The popular chain offers a variety of frozen treats including its famous Italian Ice, made fresh daily with real fruit, available in over sixty flavors, Old Fashioned Frozen Custard, layered Gelati as well as its signature Misto® and Blendini® creations. With its motto: “Ice, Custard, Happiness,” Rita’s is dedicated to serving up a big dose of happiness with their freshly made, delicious, custom treats, in a fun-filled atmosphere.

Falconhead Capital, LLC with $400 million of assets under management, is a leading private investment firm established in 1998 to provide investors with significant long-term capital appreciation by investing globally

in consumer-focused businesses. Falconhead Capital’s current portfolio includes Competitor Group, Inc., Escort, Inc., Extreme Fitness, Inc., GPSI Holdings, Javo Beverage Company, Not Your Daughter’s Jeans, Our365 (f/k/a Growing Family) and Premier, Inc. Past Falconhead investments include, among others, National Powersport Auctions, Maritime Telecommunications Network, and ESPN Classic Europe, LLC.

Jersey, from page 33

– if guests don't see their favorite pizza on the buffet, we’ll make it right away and deliver it to their table.

school and municipal gardens, zoning for food production and sales, and farmland preservation plans.

Sustainable Jersey is a certification program for municipalities in New Jersey. Launched in 2009, Sustainable Jersey is a nonprofit, nonpartisan organization that supports community efforts to reduce waste, cut greenhouse gas emissions, and improve environmental equity. Sustainable Jersey is empowering New Jersey towns to build a better world for future generations. It provides tools, training and financial incentives to support and reward communities as they pursue sustainability programs.

What is the key to the new restaurant in the Bronx connecting with the local community, based on your success with CiCi's in Florida?

Our success is based on being actively involved in our communities. We have already established relationships to partner with neighborhood schools for our “School Rebate Night” events, where 10 percent of the profits from these events go back to the schools. We will also partner with the local chamber of commerce to give back to the community and our neighbors through the chamber’s local inititaives. We give a percentage back to the schools.

Mussels, from page 67 agencies required such a habitat,” Mr. Kane said, adding, “This was about doing something new.”

The “eco-park” and walkway on Pier 35 will be screened from the adjoining Sanitation Department shed on Pier 36 by an inclined vine-covered wall. The lead project manager for the Economic Development Corporation is Terri Bahr.

The designers of the esplanade are SHoP Architects and Ken Smith Landscape Architect; engineering is by a joint venture between HDR and Arup.

Ocean and Coastal Consultants served as structural marine engineer for the mussel bed.

CiCi, from page 70 the boroughs.

Unlike Florida, the Bronx has a tremendous amount of local vs. chain competition, what will your marketing approach be?

An endless buffet that offers more than 28 different pizzas in rotation for 6.99 is our unique positioning. Guests can enjoy a family-friendly dining experience (complete with game room) in a sparkling clean restaurant. We’re known for our “jump the counter” guest service

Is the CiCi's customer a family. Couple?

We do see a lot of families given our family-friendly, fun environment.

There’s something for everyone on our buffet so parents can say goodbye to the veto vote. We see couples as well, but also a fairly active lunch crowd of business professionals, looking for an affordable lunch with great variety.

CiCi’s appeals to families, friends and anyone looing for more bang for their buck.

What has the new Bronx unit done to create new jobs?

When CiCi’s Pizza opened in the Bronx we created 65 new jobs.

Will this be the first of several CiCi's in Metro New York?

That’s the plan... The Bronx location will serve as CiCi’s flagship restaurant in the NYC area.

With the value you offer, what is your goal for weekly visits from your customers?

Can we say we want to see each of our guests everyday? Actually, we’d like to see them every time they’re ready for a great meal at a great price. From workday lunches to family dinners or birth-

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day parties, or for those on the go who want to get CiCi’s To Go, we know we can make mealtime delicious and affordable for our Bronx guests.

Madison, from page 57 your life do you have an opportunity to leave your own legacy?”

They may have no choice if they want to continue ascending toward the world’s culinary peak. Restaurants in the very top echelon these days Noma in Copenhagen, Alinea in Chicago, Mugaritz and Arzak in Spain sell cooking as a sort of abstract art or experimental storytelling. Wild, thoughtprovoking leaps are required for greatness, but they can backfire. And when they do, results can be ruinous: consider Romera New York, which closed in March, only half a year old, after its odd gastronomic experiments drew poor reviews and ridicule.

The changes are daring for Eleven Madison Park, which has worked so long to reach its perch and where the new marathon meal will become the only option even at lunch.

Another top-tier chef, Eric Ripert of Le Bernardin, had high praise for Mr. Humm, yet conceded that it was difficult to predict how busy, wary New Yorkers would respond.” He’s the one,” Mr. Ripert said. “In my opinion, he’s the next big shot here in New York. But he’s taking a big risk.”

The restaurant arguably does not need to fiddle with a thing. The 80seat dining room is reliably booked, with about 200 names on the waiting list each night. Mr. Humm and Mr. Guidara have their hands full with a second Manhattan restaurant, the NoMad, which opened in March to fervid expectations. With heaps of accolades, including a James Beard Outstanding Chef Award this year, Mr. Humm could coast for a few more years.

But coasting does not seem to be his style. Mr. Humm “won’t settle for doing the same thing over and over again,” said his friend Grant Achatz, the adventurous chef at Alinea and Next in

Chicago.

When Danny Meyer, the empirebuilding New York restaurateur who opened Eleven Madison Park in 1998, brought in Mr. Humm in 2006, the Swiss-born Mr. Humm was determined to elevate the restaurant, then a midlevel brasserie, to the city’s elite.

That took time. “I didn’t come out to the dining room for the first two years,” he said. “I was embarrassed.”

He studied what the best-reviewed restaurants were doing, and borrowed elements of what he saw as a dependable formula.

Over time, though, Mr. Humm and Mr. Guidara began asserting their own ideas. Indeed, the new changes will come only two years after they brought another jolt of innovation to the restaurant, removing 34 seats from the dining room and boiling down the printed menu to a sparely evocative, 16-word grid. Those changes looked audacious in 2010. They seem modest in comparison to what is coming.

The grid menu will remain, but it will now be blended with a tasting menu of about a dozen dishes. The $195 price will be the same as for the restaurant’s current tasting menu, but a $125 option will no longer be available.

The cheese course, for instance, is supposed to evoke an old-fashioned outing in Central Park; it will incorporate a handmade picnic basket by Jonathan Kline of Black Ash Baskets; a bottle of Picnic Ale, specially brewed for the restaurant by Ithaca Beer Company; a wedge of cheese whose rind has been basted in the ale by the affinage team at Murray’s Cheese Shop; and a pretzel and mustard infused with the ale. Even the label on the bottle has been created

by Milton Glaser, the designer of the “I ♥ NY” logo in the 1970s.

“There is no point in adding elements of showmanship if it isn’t fun,” Mr. Guidara said. “We’re not looking to impress people. We want to entertain them.”

Tommy, from page 30 farm-to-table offerings, seasonal ingredients and regional specialties like Shrimp & Grits in the South or Waimea tomatoes in Hawaii. Tommy Bahama has something for every taste - from Coconut Shrimp with papaya/mango dipping sauce or an Ahi Tuna Salad with fresh greens to a spicy pulled pork sandwich or a tenderloin filet topped with a port demi-glace.

In addition to its lunch and dinner service, the restaurants feature the Tommy Bahama version of happy hour, ‘Island Time’ offers drink and appetizer specials daily. While the retail stores don’t serve up food and drinks, the message is still the same: it’s time to slow down, relax and enjoy.

The perfect venue to shop the brand’s complete men’s and women’s collections, accessories and home décor items such as candles and barware, the retail stores embody the brand’s unique esthetic. The “Tommy Baha-

StarChefs, from page 38 ma” look -- the layers of texture and collections that appear to have been picked up on numerous trips around the world are instantly recognizable to shoppers across the country.

The brand's motto is “Relax - life is one long weekend,” and the label features items like the $98 “Plaidison Avenue” short-sleeved button-down shirt (amply cut around the midsection for paunchy figures) and $128 slip-on “Nevis” mandals. It's owned by Oxford Industries, who recently bought Lilly Pulitzer for $60 million. Pillow is confident that there's a large market for their merchandise in New York City.

“New York is loosening up a little bit, too, from where it used to be,” he says.

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ment, which is a huge movement in restaurants, and with consumers at farmer's markets, without thinking about the dangers of fracking."

The event itself, held at the beautiful Brooklyn Winery, was a grand tasting of local Marcellus region produce, wines from Brooklyn Winery, and beers from Brewery Ommegang.

Participating chefs included Elizabeth Falkner of Krescendo in Brooklyn, Michael Anthony of Gramercy Tavern, Heather Carlucci of PRINT, Mary Cleaver of The Green Table, David Colston of Brooklyn Winery, Peter Hoffman of Back Forty, Zak Pelaccio of Fatty Cue, Chris Santos of Stanton Social, Bill Telepan of Telepan, and Daniel Holzman of The Meatball Shop.

A grand walk-around tasting featured ingredients from frackingthreatened farms were paired with Brooklyn Winery wines, Ommegang

beers, and cocktails from Richard Knapp of Mother's Ruin, using rum from Tuthilltown. Not only did the event promise an evening of delicious, local food and drink, it aimed to raise awareness of the dangers of fracking, and to raise funds for both New Yorkers Against Fracking, a broad coalition of consumer advocacy, food, health, religious, and environmental organizations as well as individuals throughout New York state, and Chefs for The Marcellus.

The benefit to New Yorkers Against Fracking and Chefs for The Marcellus, also featured an Ommegang AfterParty at Brooklyn Bowl, where guests were treated to live music and the Ommegang beer.

NYC Hospitality, from page 14 an impressive list of food service and hospitality professionals to participate in the new association.

The New York City Hospitality Alliance includes restaurateurs Stephen Hanson of B.R. Guest Hospitality, Dallas BBQ’s Herb Wetanson, BLT Restaurants' Jimmy Haber, EMM Group's Mark Birnbaum and Eugene Remm, Chef Driven's Simon Oren, Rosa Mexicano's Doug Griebel and Diner's Andrew Tarlow. Lunch driven chains will be represented by Pax Ventures’ Alexander Xenopoulos and Café Metro’s Steve and George Tenedios.

The City's nightlife industry will be represented on the alliance by New York Nightlife Association's Mitch Banchick Empire Merchants' E. Lloyd Sobel Ravi Derossi's Derossi Global, Anheuser Busch-Inbev ND David Rabin, Former President, New York Nightlife Association; Founder, Meatpacking District Improvement Association.

“This organization will ensure New York City strengthens its status as a vibrant, global center of hospitality with the best restaurants, hotels, bars, and clubs anywhere on earth,” Rigie says.

“The New York City Hospitality Alliance has already enlisted a who’s who of the restaurant, nightlife and hotel worlds, and we will continue to grow and expand in the coming months.”

“The hospitality industry is a major economic engine in New York City and needs a strong and united voice in the halls of government and beyond,” says Robert Bookman. “The ongoing success of this industry is sustainable only with the support of a strong advocate like The Alliance.”

As part of its initial policy agenda, The Alliance will pursue the following: The creation of an Office of Hospitality Affairs in the City of New York, which will serve as a dedicated ombudsman for the industry. A more responsive and flexible Health Department within the City of New York. A collaborative

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relationship between the government and hospitality industry that ensures public safety while reducing financial penalties and regulatory burdens. Additional government education and an approach that emphasizes correction and improvement over penalties “New York City is built, in part, on the diversity and quality of its restaurants, from small, family-owned cafes to four star restaurants,” says Jimmy Haber, managing partner of BLT Restaurants.

“Even though I have a number of prominent restaurants in Manhattan, I see the urgent need for a five-borough association that will offer the momand-pops a voice in this industry. The Alliance will be that voice for all of us.”

“The New York Nightlife Association is thrilled to announce that we are merging into this unprecedented citywide Alliance,” says NYNA president Paul Seres. “Our 150 members will be proud to be part of an industry that speaks with one voice for us all.”

"Empire Merchants is pleased to be

a founding member of this exciting new organization,” says E. Lloyd Sobel, president and CEO of the largest NYC-based spirits and wine distributor. “The hospitality sector is critical to the economic well being of our City, and it is past time that suppliers and our accounts are all united under one organization to support and promote our industry."

The Alliance’s full-time professional staff, headed by Rigie, will work closely with an all-star team of world-class industry professionals, including Bookman and his law firm Pesetsky and Bookman, widely recognized liquor law experts; Carolyn Richmond, Esq., a labor employment attorney from Fox Rothschild LLP, a national law firm representing the hospitality industry; Myles Share, from Myles Share & Associates, a premier insurance brokerage for the hospitality industry; and The Marino Organization, a top New York City public relations firm that will lead strategic communications efforts.

Johnson & Wales, from page 4 seminars, internships, faculty training, curricular offerings, community outreach, research and, ultimately, the development of a master’s degree in culinary nutrition at JWU and a rotation in culinary nutrition for Tulane medical students.

“Elevating the overall role of nutrition, including the preparation of nutritious meals is vital in disease management and prevention,” said Karl Guggenmos, MBA, AAC, university dean of culinary education, Johnson & Wales University. “Our collaboration with Tulane will address many aspects of culinary medicine, including mitigating the risks of food allergies and preparing culturally sensitive nutritious meals, with the long-term goal of improving public health. We will also

underscore the central importance of the Culinary Arts in this process, in terms of making healthy food that is also delicious and pleasing to eat.”

Several aspects of the collaboration are in place, including: Joint faculty seminars for students at both universities; Internships at Tulane for JWU’s culinary nutrition students and Healthy culinary classes for the New Orleans community involving students from both schools.

With chefs and physicians side-byside in the kitchen, clinic and community, this collaboration offers a unique opportunity for substantive change in the way medicine and the culinary arts are practiced in the United States - a major step in attacking the problem of obesity in America.

Pastry & Baking Arts Classes Call For Upcoming Class Schedule

888-531-Chef

www.iceculinary.com

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One of the nation's most recognized centers for medical education, Tulane University School of Medicine is a vibrant center for education, research and public service. Established in New Orleans in 1834, it is the second-oldest medical school in the Deep South and the 15th oldest in the United States.

Tulane prepares the next generation of medical professionals to serve their communities as they shape the future of health care.

Johnson & Wales University (JWU), founded in 1914, is a nonprofit, private, accredited institution with campuses in Providence, R.I.; North Miami, Fla.; Denver, Colo.; and Charlotte, N.C. An innovative educational leader, JWU offers a broad range of undergraduate and graduate degree

programs that inspire professional success and lifelong personal and intellectual growth by integrating arts & sciences and experiential education with leadership and personal development opportunities. In 1998, JWU became the first in the nation to offer a Bachelor of Science degree in Culinary Nutrition. Today, the program is accredited by the Accreditation Council of Education in Nutrition and Dietetics of The Academy of Nutrition and Dietetics, has eight full-time registered dietitians on faculty, and has produced more than 1,000 alumni.

ACF Winners, from page 8 informative workshops and seminars, cutting-edge demonstrations, a trade show featuring more than 100 exhibitors, national competitions and ACF’s annual national awards.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning more than 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef® and Certified Sous Chef™ designations the only culinary credentials accredited by the National Commission for Certifying Agencies.

ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity.

James Beard, from page 10 Dr. Jason Clay is the Senior Vice President Market Transformation of the World Wildlife Fund (WWF). For his efforts to study and address the global social, environmental, and economic impact of a variety of commodities, and his cross-sector work to improve the sustainability and supply chain management of these commodities. The Deputy Secretary of Agriculture, U.S. Department of Agriculture (USDA) Dr. Kathleen Merrigan will be recognized for her efforts to strengthen the critical connection between farmers and consumers. Her initiatives have included creating new opportunities for farmers and ranchers, support regional food infrastructure and bring agriculture into our daily conversations through efforts such as

USDA’s Know Your Farmer, Know Your Food initiative.

In addition, Tensie Whelan who serves as the President, Rainforest Alliance, and Co-Chair, Sustainable Food Lab Advisory Board will be honored.

She will be recognized for overseeing the transformation of the Rainforest Alliance into a respected international organization that works to transform land-use practices, business practices, and consumer behavior to conserve biodiversity and ensure sustainable livelihoods. Rounding on the 2012 honorees is Malik Yakini. The Executive Director of The Detroit Black Community Food Security Network (DBCFSN): has worked to ensure social justice, food equity, and food security to the people of urban Detroit.

Honorees were chosen by an advisory board comprised of a dozen experts from diverse areas of expertise, as well as last year’s Leadership Award recipients. The advisory board members are: Dan Barber, Rick Bayless, Scott Cullen, Hal Hamilton, Jessica Harris, Bob Lawrence, Marion Nestle, Eric Rimm, Gus Schumacher, Debbie Shore, Naomi Starkman, and Arlin Wasserman. The inaugural honorees were: Will Allen, Fedele Bauccio, Debra Eschmeyer, Sheri Flies, Jan Kees Vis, Fred Kirschenmann, First Lady Michelle Obama, Janet Poppendieck, Alice Waters, and Craig Watson. The program is partially underwritten by a grant from the GRACE Communications Foundation.

Founding support for the JBF Food Conference was provided by EDENS, GRACE Communications Foundation, and Sodexo. The conference is also made possible with support from Karp Resources and the Laurie M. Tisch Illumination Fund.

Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future. A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate and

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mentor generations of professional chefs and food enthusiasts. Today the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture. These programs include educational initiatives, food industry awards, an annual national food conference, Leadership Awards program,

culinary scholarships, and publications. In addition to maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs, the Foundation has created a robust online community, and hosts tastings, lectures, workshops, and food-related art exhibits in New York City and around the country.

Call Vic Rose: 732-864-2220

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