SCOOP
INSIDER NEWS, from page 86
rie & Bar, an award-winning French Bistro that pairs Parisian charm with southern hospitality in downtown Winston-Salem, announced the appointment of Executive Chef Eric Brownlee. Chef Brownlee completed the ACFEF Culinary Apprenticeship Program and attended Johnson & Wales University and got his start as a line cook at the James Beard award-winning Accomac Inn in York, PA. He sharpened his skills as a sous chef at Daniel Island Country Club in Charleston, SC, later as an executive chef at Cork Neighborhood Bistro and became a founding member of the Sustainable Seafood Initiative in partnership with the South Carolina Aquarium.
ber, and awards will be announced the first week of October. Sauce King NYC™ will determine the best barbecue sauces, hot sauces, marinades and more. A panel of expert judges from the NYC food, chef, and media community will taste each sauce, and select exclusive winners in each category who stand out for their bold flavors, excellent ingredients, and delicious taste. This is not your average sauce competition. It’s not about finding the hottest sauce that will blow your head off. Sauce King™ is about showcasing the wide range of top quality, all natural, barbecue sauces, hot sauces, and beyond that are perfect for backyard barbecue, grilling, and home cooking. We will be accepting a wide range of submissions – with the opportunity for people to submit their own categories. Www.saucekingnyc.com
E.TERRA SHARED-USE COMMERCIAL KITCHEN OPENS IN EAST HARLEM
Chef Eric Brownlee
Chef Brownlee served as executive chef of String & Splinter Club in High Point, NC, for five years before taking over as corporate executive chef for the locally-acclaimed Blue Restaurant Group. Chef Brownlee brings more than 25 years of culinary experience and a passion for French fare crafted with sustainable ingredients to The Katherine’s helm. He’s a member of the American Culinary Foundation (ACF) and actively supports the Greater High Point Food Alliance (GHPFA) and No Kid Hungry.
ACCEPTING SUBMISSIONS FOR THE 2021 SAUCE KING NYC™ 2021 SCOOP has learned that they are now accepting submissions for the Sauce King NYC 2021 competition. Submissions must be received by August 15th. Judging will take place in Septem88 • July 2021 • Total Food Service • www.totalfood.com
SCOOP heard from Annette Nielsen that Cofounder Bella Karakis fast-tracked the opening – from signing a lease in March 2021 to completing an extensive renovation 10 weeks later. This expansive and gleaming 5,600 square feet of flexible kitchen and culinary workspace has seen food-focused businesses sign on to either rent out the location to create a food product, cook for a catered event, or test a culinary concept. Others have booked this stunning space to shoot a film or host a pop-up culinary event. Karakis is already collaborating with community and non-profit organizations, such as the Stanley M. Isaacs Neighborhood Center, offering internship opportunities to young adults seeking a career in the food industry. Karakis, an attorney, has a record of success in the food and beverage industry, first as co-founder and CEO of a Washington, DC, Metro-based mobile food operation, and of Chefscape, a commercial kitchen concept with locations in DC and the NYC region. Her Co-founder, Joel Rogozinski, is an experienced entrepreneur and veteran of commercial financing and serves as e.terra’s CFO. They bring together a comprehensive knowledge of food startups, business consulting, and commercial kitchen management. Karakis says they know the need for this type of infrastructure is great and have plans for opening additional spaces in the New York region this year. Said Karakis, “Just the kitchen isn’t enough – people engaged in food production and incubation need support around how to be set up for success, including access to business opportunities.”
e.terra’s Joel Rogozinski and Bella Karakis in the kitchen (Photo credit: Annette Nielsen)
Rogozinski continued, “The members of e.terra need to do well, and our interests are aligned to help them look at their model – it’s establishing the entire ecosystem for success.” Visit e.terra kitchen located at 2191 Third Avenue. Call: 866.383.7721; email: cook@eterrakitchen.com; website: www.eterrakitchen.com.
EIGHT-UNIT BOSTON COFFEEHOUSE WORKERS FORM A UNION SCOOP discovered that workers at Pavement Coffeehouse in Boston sent a letter to the eightunit chain’s owner Larry Margulies, informing him of their intent to start a union. The group, called Pavement Coffee Organizing Committee, asked Margulies to voluntarily recognize the union, avoid engaging in any union-busting activities, and participate in good-faith contract negotiations. The next day, Margulies said he planned to recognize the union after a formal card check by a neutral arbitrator, ensuring at least 50% of the chain’s estimated 80 workers were on board. If successful, Pavement would become the first coffee shop in Massachusetts to be unionized. “We will work together on this,” Margulies wrote in a statement to GBH News. “While the unionization process is something that is new to us, and obviously there will be much news to share in the coming days, I believe that together, we will make Pavement Coffeehouse a better and more just place to work.”