Total Food Service March 2012

// NEWS

EVENTS

Long Island Set To Celebrate Pair Of Restaurant Weeks After serving more than 209,000 prix fixe meals since 2003, Hamptons Restaurant Week kicks off its tenth annual campaign this month. From Sunday, March 18 through Sunday, March 25, participating restaurants offer three-course prix fixe menus for $19.95 or $24.95 which will be available every night they are open except Saturday when it must only be offered until 7 p.m.

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ast End vineyards and lodging entities broaden the scope of the eight-day promotion by offering exclusive Hamptons Restaurant Week deals. Vineyards take part by offering discounts in tasting rooms

Steve Haweeli of WordHampton is the driving force behind Long Island’s Restaurant Week Celebration.

15-percent off select bottles, 20-percent off select cases or a $5 flight of five tasting wines or by offering restaurant participants a wholesale discount on wines to sell to diners for $19.95 and/ or $24.95 per bottle during the week.

Lodging properties will offer special rates that may include 15-percent off accommodations; stay two nights, get the third night free; or stay one night, get the second at half price.

Residents and visitors are given the chance to save while dining out at new restaurants (or old favorites), sampling vintages from local and notable vineyards, or staying at a unique lodging property before the start of “high season.” For participants, this mediaable, value-pricing campaign delivers a surge in business, a return on investment and community goodwill as they put their best foot forward to attract new and returning patrons.

The campaign has partnered with Maureen’s Haven a local organization that seeks to address the issue of homelessness, by “Bringing Hamptons Restaurant Week to Maureen’s Haven.” Participating chefs will serve a three-course meal featuring their restaurant week dishes to homeless

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Lodging properties will offer special rates that may include 15-percent off accommodations; stay two nights, get the third night free; or stay one night, get the second at half price. guests who can’t take advantage of the promotion and volunteers on Monday, March 5. The campaign is also donating $10 to Maureen’s Haven for each new fan of the Hamptons Restaurant Week Facebook page through March 25 (up to $2,495).

Hamptons Restaurant Week is pre-

sented by Long Island Restaurant and Hospitality Group the new businessto-consumer promotions division of WordHampton Public Relations. Media sponsors include: Hamptons.com, Long Island Pulse, LongIslandRestaurantNews.com, NewYorkCorkReport. com, WEHM and WBAZ.

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// NEWS

CHAIN CONCEPTS

GE Capital Underwrites $25 Mill Credit For Anthony’s To Grow In Metro NY GE Capital, Franchise Finance provided a $25 million credit facility to support an investment in Anthony’s Coal Fired Pizza, Inc. by an affiliate of The Quilvest Group. The financing includes a $17 million term loan and an $8 million revolving credit facility.

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unding was provided through GE Capital’s bank affiliate, GE Capital Financial Inc. The company opened its first Connecticut restaurant in Darien last month. The newest restaurant is the 12th ACFP restaurant to open in the Northeast.

Known for its high-energy atmosphere and signature menu items, ACFP uses 800-degree anthracite coalburning ovens and the highest quality ingredients. Anthracite is known to be the “cleanest” of coals, burning smoke free with extremely high heat to create a unique taste and perfect pies.

In addition to its famous pizzas, the restaurant’s simple and consistent menu features award-winning “Italian Soul Food” creations, including coal-oven-roasted chicken wings with caramelized onions, pork ribs with vinegar peppers, home-style meatballs made from founder Anthony Bruno’s family recipe, and Eggplant Marino (named for ACFP partner and NFL Hall of Fame legend Dan Marino.

The financing includes a $17 million term loan and an $8 million revolving credit facility. Funding was provided through GE Capital’s bank affiliate, GE Capital Financial Inc. “GE Capital proved to be a great choice for us,” explains Henrik Falktoft, partner, The Quilvest Group.

“Their team was very supportive and knowledgeable about this market and 4 • March 2012 • Total Food Service • www.totalfood.com

Booth #3831

that made for a better transaction.”

The Quilvest Group has invested around $4 billion in more than 300 private equity and real estate funds

and 150 direct investments.

“We were in a great position to help both parties using our experience in the space and our relationship with the sponsor, Quilvest,” said

Mike Kurtz, vice president, GE Capital, Franchise Finance.

Anthony’s Coal Fired Pizza launched in 2002 and has grown to 32 restau-

rants throughout Florida, Pennsylvania, Delaware, New Jersey and New York. Last year, Anthony’s successfully debuted six restaurants throughout the Northeast, including Edison, Clif-

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ton and Ramsey, N.J.; Woodbury, N.Y.; Pike Creek, Del.; and Robinson Township (Pittsburgh), Penn. Additional locations in the Northeast and Florida are planned for 2012.

A crew from the original Florida restaurants comes to new locations to put local employees through a two to eight week training process. The goal, Bruno said, “Is to offer a consistent menu that we are very proud of.

The food is what sets this place apart,” Marino added. “It really speaks for itself. Good food, and good people.

It’s like our gift certificates, 10 percent of all of the gift certificates sold goes to the Dan Marino Foundation,” he said.

GE Capital, Franchise Finance is a leading lender for the franchise finance market via direct sales and portfolio acquisition.

Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Director of Social Media Sandy Klanfer Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

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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// NEWS

LAWS

NYC Street Vendors Launch Campaign Against Ticket Blitzes With City Hall Rally NYC street vendors joined with elected officials and advocates last month in a push-cart rally and march at City Hall to kick-off a major grassroots campaign aimed at ending New York City’s excessive ticket blitzes and $1,000 in fines.

“I

f you’re caught talking behind the wheel, you get a $150 ticket. That jumps to $250 if you don’t curb your dog,” said Sean Basinski, Director of the Street Vendor Project at the Urban Justice Center.

“So why is it that when a street vendor parks his cart an inch too far from the curb, he’s hit with a $1,000 fine?”

The campaign comes in response to the more than 26,000 tickets that were handed out last year - many costing vendors $1,000 for minor infractions unrelated to health and safety, such as carrying their vending license in their pocket instead of wearing it around their neck.

“I work hard. I play by the rules,” said vendor Tressie Smiley. “But I don’t earn a thousand dollars when I work two weeks straight.”

The vendors were joined by their allies in the City Council, including Councilman Stephen Levin, who sponsored Intros 434 and 435 to reduce vendor fines and ticketing. The legislation has the overwhelming support of the Council.

“I’m very proud to sponsor legislation that will protect small businesses and make life a little easier for hard working vendors,” said Councilmember Stephen Levin. “The way fines are assessed now is simply unfair and I, along with more than 30 of my col-

“So why is it that when a street vendor parks his cart an inch too far from the curb, he’s hit with a $1,000 fine?” leagues on the City Council, am determined to restore fairness in our City. I am excited that we are moving Intros 434 and 435 closer to becoming law and providing real relief for thousands of street vendors.”

Street vendor advocates including the Street Vendor Project at the Urban Justice Center, ¡VAMOS Unidos!, the North Star Fund, and the 125th Street Merchants’ Association were also on hand to urge the City Council to pass the legislation.

“The reduction and restructuring of fines will decrease the pressure on poor working families in the New York area,” said Rafael Samanez, Executive Director of VAMOS UNIDOS. “At a time of severe economic crisis for many working families, the city should be looking at how to promote street vending, not limiting it.”

As part of their campaign, the street vendors are planning follow-up events, lobby visits, public education,

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letter writing, an online media push, and additional organizing efforts aimed at passing the City Council legislation into law.

“Street vending has been part of New York City’s economic, social and cultural life since the day our city was founded,” said Hugh Hogan, Executive Director of the North Star Fund. “Today, thousands of vendors, including war veterans, single moms and others who rely on vending for their household’s economic security, are being excessively fined for contributing to the vitality of the neighborhood level economy. It is time to stop the harassment and excessive fining of New York City’s proud vendor community.”

There are approximately 20,000 street vendors in New York City, all of whom would benefit from commonsense revisions to the city’s vending laws.

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// NEWS

ASSOCIATIONS

NJRA Leads Garden State Celebration Of Women’s History Month The New Jersey Restaurant Association and the ArtPride New Jersey Foundation presented “Inspiring Women: A Celebration of Visual & Culinary Arts,” on Monday, March 5 at “Hospitality House” New Jersey Restaurant Association Headquarters (NJRA).

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his collaboration included an exhibit of mixed media artwork; a tasting that featured top NJ restaurants and a silent auction. The reception benefitted the New Jersey Restaurant Association, the ArtPride New Jersey Foundation and the National Ovarian Cancer Coalition.

“When we take the time to think about who has inspired us, I am clear that mostly it’s the women in our lives,” said Betsy Alger of The Frog and The Peach NJRA Vice Chair/Event Chair. “I am thrilled that we have made a connection between the women who are leaders in the culinary arts and those who stand out in the visual arts, and acknowledge that they represent the creativity of all women as we all create and inspire every day.”

Restaurants featured included: Assembly Steakhouse (Englewood Cliffs), Cranbury Inn (Cranbury) D’Artagnan (Newark), Hudson County Community College (Jersey City); Kitchens Hospitality Group - Langosta Lounge, (Asbury Park); Kuzina by Sofia (Cherry Hill), Landmark Hospitality (Jersey City); Milford Oyster House (Milford), Restaurant Serenade (Chatham); and Terra Momo Restaurant Group (Princeton). Beer was provided by The Ship Inn Restaurant & Brewery (Milford) and Nicolas Wines were served courtesy of Lionel De Ravel.

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// NEWS

PROMOTIONS

Jersey Club Tabs Swarup To Toque Post Montammy Golf Club, located in the rolling hills of the Palisades above the Hudson River in Alpine, New Jersey, announced last month that it has appointed Vinay Swarup as its new Executive Chef.

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ontammy Golf Club President Frederic Krieger said: “We are delighted that Vinay has joined the Montammy family. He has a distinguished culinary background, and his passion for creating exceptionally fine cuisine adds to the Club’s many attractions, including our golf course and program, our full service tennis facility, fitness center and programs for individuals and families alike. We are also opening our superb new swimming pool complex complete with a state-of-the-art hot tub.”

Mr. Swarup trained at the Culinary

ing providers of fine food for institutions, clubs and restaurants throughout the United States. His assignments with Restaurant Associates have included Executive Chef at the Guggenheim Museum and management of the exclusive executive dining room and superb menus for HSBC’s New York headquarters, where he presided over the highly regarded food service for more than 500 patrons per day. He was also Executive Chef at the New York University Torch Club, the University’s alumni and faculty club.

Commenting on his appointment,

“We are delighted that Vinay has joined the Montammy family. He has a distinguished culinary background, and his passion for creating exceptionally fine cuisine adds to the Club’s many attractions.”

Institute of America and has worked in some of the finest kitchens in America, including the acclaimed The French Laundry restaurant in Napa Valley, Restaurant Gary Danko and La Folie in San Francisco and the famed Daniel and Jean Georges dining establishments in New York City.

Mr. Swarup joins Montammy from Restaurant Associates, one of the lead-

Mr. Swarup said: “It is truly an honor to be a part of Montammy and its exceptional culinary team. I am inspired to entice the membership with our shared passion and love of food.”

Montammy Golf Club was established in 1966 with a championship golf course designed by renowned golf architect Frank Duane. Located less than 10 minutes north of the George Wash-

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ington Bridge, the high-quality course was built for competition and provides an excellent test for golfers at all levels

Booth #3220

and an elegant clubhouse for dining and private events.

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// NEWS

EVENTS

Canada’s Leading International Food Trade Show Recaptures “The Flavor Of Montreal” In 2012 Canada’s leading international food and beverage exhibition, SIAL Canada will return to Montreal for its ninth edition scheduled to take place May 9-11, 2012 in the Palais de Congres de Montreal Exhibition Center.

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he annual show alternates between Montreal and Toronto. The 2011 edition in Toronto set records for exhibitor participation and Pan-Canadian attendance. SIAL Canada 2011 brought together 697 exhibitors (44% international) and 12,415 visitors from 62 countries on 200,000 square feet of exhibit space at the Metro Toronto Convention Centre.

Show organizers already report that there is currently more exhibit space reserved to date for the 2012 show than for the last edition in Montreal.

SIAL Canada’s Managing Director, Xavier Poncin affirms, “After exceptional results in Toronto, the space already booked clearly establishes us as the place to be in North America.

Montreal, gastronomical capital of Canada is attracting 30% new exhibitors.”

Offering an impressive panorama of food and beverages on exhibit from 40 countries and nine Canadian provinces, SIAL Canada 2012 will bring to light dozens of innovative products via four different signature competitions.

The Trends & Innovations competition will evaluate the most inventive new food & beverage products by a rigorous selection process and independent jury. Last year a record 52 contestants produced a telling line-up of finalists that included individual

frozen potato gratins, birch syrup, onion confit with espelette pepper, duck fois gras appetizers and quinoa salad kits. The Grand Prize was awarded to Your Bar Factory’s 100% natural fruit bar from Lasalle, Quebec, Canada.

The 8th edition of the Olive d’Or competition will once again bring together the best virgin olive oils from around the world. The contest posted record participation in 2011 with 124 oils from 14 countries; winners hailed from Italy, Spain, Portugal, Chili and Crete. Coffee Cup by SIAL will gather regular and certified coffees after a successful debut in 2011 where varieties from Colombia, Brazil and Ethiopia came out on top.

The La Cuisine by SIAL demonstration stage will introduce a new contest for corporate chefs from the food processing, food retail and food service industries. Strict time limits, mandatory ingredients and the theme of « Our Health in Your Hands » will set the stage for the food industry’s first corporate chef competition.

SIAL Canada 2012 organizers are also preparing other added-value features to enhance the show experience.

“Hot Products” Expert Pathways will guide visitors to up-and-coming product categories such as Gluten-free, Fair-trade and Halal with new routes for Convenience Stores and Regional Specialties. A three-day conference

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program will parallel the pathways’ themes.

Montreal, known for some of the best gourmet shopping and restaurants in North America, is the largest city in the province of Quebec and the second-largest in Canada. The food industry is a major contributor to Quebec’s economy, employing nearly 12% of the province’s workforce. Food exports are booming, surpassing Canadian and worldwide growth rates for the past 10 years. The industry owes its vitality primarily to the abundance and quality of raw materials that Québec has to offer including pork, soybeans, berries, vegetables, maple syrup, refined sugar and vast fresh water reserves.

SIAL Canada 2012 will host an official USA Pavilion endorsed by the U.S. Department of Agriculture featuring over 25 U.S. companies on 3,000 square feet of exhibit space. To date, three U.S. trade organizations have plans to participate with booths in the pavilion including Southern United States Trade Association (SUSTA), the Vermont Specialty Foods Association and Food Export-Northeast who is offering customized marketing assistance to U.S. exhibitors through their Food Show PLUS™ program. In addition, the International Dairy – Deli – Bakery Association (IDDBA) and the Association of Food Industries (AFI)

will exhibit in the show.

SIAL only admits food industry professionals and is exclusively devoted to food and beverage products, serving the needs of all market segments including large-scale distribution, import-export, wholesale distribution, specialty retail, foodservice as well as food manufacturing.

SIAL Canada is co-located with the SET Canada exhibition of equipment, technology and services for the food retail, food service and food processing industries.

SIAL Canada 2011 is supported by the governments of Canada, Ontario and Quebec through Agriculture and Agri-Food Canada, OMAFRA (Ontario Ministry of Agriculture, Food and Rural Affairs) and MAPAQ (Ministère de l’Agriculture des Pêcheries et de l’Alimentation du Québec). The show is also endorsed by the U.S. Department of Agriculture.

Produced by Paris-based Comexposium, the #1 trade show organizer in France, SIAL Canada is one of the five SIAL food and beverage exhibitions organized in the world, the largest being held in Paris since 1964. For more information on the SIAL trade exhibitions, contact Rebecca Long at Imex Management, U.S.Representative tel: 704-365-0041, fax: 704-365-8426; email: RebeccaL@ImexManagement. com.

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// SCOOP Mets Strike Out Vendor SCOOP notes that religious Jews attending Mets games at Citi Field on the Sabbath will have to stick to peanuts and Cracker Jacks. A judge last month ruled against a vendor who made a federal case out of the team’s order that it’s not ok to peddle kosher hot dogs on Friday nights and Saturdays. Team officials felt that Sabbath hot-dog sales did not cut the mustard under Jewish law and feared offending observant Jews. The controversy has

been going on for a while.

In the beginning was the contract.

In 2009, Citi Fields’ inaugural season, the Mets and Kosher Sports signed a pact that did not specifically address the issue and the company set up shop in the stadium. But soon the Mets ordered the firm not to open its hot-dog stands during Friday night and Saturday day games when sales are especially good. The company did as the team demanded, but also filed suit, pointing out that its contract did not specifically prohibit Sabbath sales.

The team countered that the deal didn’t specifically allow kosher sales on the Sabbath. Brooklyn federal Judge Jack Weinstein sided with the team, but decided the devil is in the details. In a Solomon-like ruling, he asked another judge to mediate between the two sides to determine matters including what damages should

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE be awarded to the Mets for its lost concession payments. That judge will also try to hammer out details of the future relationship between Kosher Sports headed by former Wall Street trader Jonathan Katz and the team.

Hoshizaki Services Schools SCOOP hears that Automatic Ice Maker’s Jordan Singer is pleased to announce that they will once again be conducting their Hoshizaki Service training seminars, on Thursday, March 15th, at the New Location of Snuffy’s Pantagis, 250 Park Ave (Route 22 East), Scotch Plains, New Jersey.

“Because we have such a mix of both experienced mechanics, and, those new to our equipment, we have found it best to ‘segregate’ our customers into two groups and run two service schools on the same day, with each school being catered towards different levels of experience, said Automatic Ice Maker’s president Jordan Singer. The afternoon school (from 2:00 p.m. to 5:00 p.m.) will be focused towards those who are new or unfamiliar to our equipment, with the evening seminar (from 6:00 p.m. to 9:30 p.m.) for those that are more familiar with their equipment and targeting advanced troubleshooting procedures and maintenance on our KM Cubers,

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with a small dose of flakers, as well as updates on our new refrigerator and freezer lines.

A full hot buffet dinner will be held at 5:00 P.M. for those from the first school who want to stay for dinner, and, to welcome those coming for the evening session. Unfortunately, in running seminars of this style, scope, and size, there are a few logistical guidelines they must insist upon, as they usually have more dealers who want to attend than they have space for. Additionally, if you have attended one of their seminars in the past, you’ll remember that, especially when it comes to “feeding” time, they spare no expense in making all customers feel comfortable, give away great door prizes, and do everything they can to make the learning process of how to service their equipment as enjoyable as possible. However, their experience in running successful service seminars dictates that: They must limit the amount of technicians attending each session (afternoon or evening) to three per company. Again, attendee numbers allowed are dictated by the factory - special requests for sending more than three technicians must be cleared by their office in advance AFTER they have given all their customers ample time to respond; There service seminars are provided to you by Automatic Ice and Hoshizaki at no charge. However, as they serve a full hot buffet dinner, $50.00 per technician REFUNDABLE “reservation deposit”, is required to insure your place at the seminar.

“Reservation Deposit” checks will be returned to attendees at the registration desk at the seminar; Please R.S.V.P to Renee in their office at 1-800-4234787. Please Note – Because Of Limited Space, They Cannot Accomodate Last Requests!; Seminar Schedule Review: R.S.V.P No later than March 8, 2012!

(Space fills quickly – first come, first serve!).

Hoshizaki Introductory Service Seminar: Thursday, March 15th – 2:00 p.m. to 5:00 p.m. Hoshizaki Cuber Advanced Troubleshooting Seminar: March 15th – 6:00 p.m. to 9:30 p.m. Dinner For Both Seminars – Served At 5:00 P.M. Sharp!

We hope to see all of you at our service seminars. Should any of you have any questions or concerns, please feel free to contact Renee at 1-800-4234787.

New York Restaurants Embark On Potential Recycling Change SCOOP notes that New Yorkers who aren’t sure whether to trash or recycle their used yogurt cups, shampoo bottles and takeout containers will soon have an end to that dilemma. In a move designed to boost recycling rates

Mayor Bloomberg

and reduce trash, the city is planning to accept all so-called rigid plastics as soon as next year. Mayor Bloomberg pledged to expand the program during his recent State of the City address.

He also said the city is going to increase the number of public recycling containers to help people properly dispose of bottles, magazines and newspapers while they lounge in city parks and exit subways. Eric Goldstein of the Natural Resources Defense Council applauded the move but said the city needs to do more to re-educate New Yorkers about what to toss out and when. “The rules are so confusing that you almost need a Ph.D. in garbology to figure it out,” Goldstein said.

In 2010, the Bloomberg Administration and the City Council revamped the city law that mandates recycling to expand it and toughen up enforcement. “In many areas, the mayor’s sustainability plan has been visionary,” said Goldstein. “But recycling and waste prevention haven’t received the attention they have deserved.” Bloomberg Administration officials said the city is moving ahead with an ambitious plan to double its recycling numbers by 2017 and slash the amount of waste sent to landfills by 550,000 tons by that year.

Deal Beneficial To NYC Hotel Union Is Seen By Some As Special Case SCOOP says by summer 2018, thousands of people who spend their days changing sheets and towels in hotel rooms across New York City could be the envy of the blue-collar world, earning nearly $60,000 a year with a promise of full medical benefits for their families and pensions when they retire. The proposed labor contract covering 30,000 members of the New York Hotel and Motel Trades Council, A.F.L. -C.I.O. is so beneficial to workers that it seems born from a different era. Wages would rise by more than 29 percent over the next seven years.

A housekeeper, now making a little more than $25 an hour, would have her annual pay rise to $59,823 in mid2018. She would continue to receive full medical, dental and eye-care benefits, and her employer’s contribution to her pension would rise each year.

Officials of other unions enviously dismissed the proposed contract as a special case that was not likely to be replicated in the private sector anytime soon. Still, some of them wondered, how were those terms even on the table in an era of dwindling union clout, frozen pensions and unpaid furloughs? The simple answer was emblazoned on flashing billboards surrounding Mayor Michael R. Bloomberg in Times Square two

months ago. Record numbers of tourists have flocked to New York, more than 50 million last year, the Mayor said, filling its growing list of hotels at higher and higher tariffs.

Last year, the average hotel in Manhattan charged $275 a night and filled 85 percent of its available rooms. In other words the typical hotel room in Manhattan brought in more than $85,000 last year, before its occupants spent an additional dollar on room service.

Yankees First Baseman Juicing SCOOP asks, “What do Starbucks CEO Howard Schultz and Mark Teixeira have in common? They’re both investing in trendy pressed juice. The Yankee has partnered with The Juice Press’ Marcus Antebi and Marquis Jets founder Kenny Dichter, to expand Antebi’s East Village shop to his hometown, Greenwich, CT. “Mark is a big natural juicer,” Dichter says.

“He makes his own at home. He loves

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doctor green and Mother Earth.” They plan to open by spring training.

Manhattan Chefs Commit To School Lunch Change SCOOP notes that esteemed New York chef Bill Telepan and the nonprofit Wellness in the Schools last month launched the second annual “Eat for Kids” program, a two-week partnership with restaurants around town including Babbo, Dell’Anima, Craft, L’Artusi and Mr. Telepan’s eponymous eatery, Telepan. As part of the initiative, at over 30 participating restaurants, diners were able to donate to Wellness in the Schools on top of their restaurant check, conveniently during New York’s “Restaurant Week,” when generally hard-to-landa-table haunts around the city slash prices.

With the money raised, Wellness in the Schools plans to continue its work revamping school lunches by embedding culinary-school graduates within New York City public schools. Over the course of three years, the Wellness in the Schools ambassadors “undo processed menus and replace it with scratch-cook menus,” explained Nancy Easton, the nonprofit’s executive director.

Among the items that Wellness in the Schools brings to New York public schools are homemade pesto, chicken cacciatore and Mediterranean-inspired meat dishes. “Friday is pizza day, and we don’t really mess with pizza,” Ms. Easton added. “But we do make a homemade flat-bread pie.” Participating schools were located in the South Bronx and other neighborhoods. Asked what three culinary changes he would implement in all New York City public schools if he could, Mr. Telepan, a Welleness in the Schools board member, said he would add a salad bar, replace chicken patties with roasted chicken and replace taco meat with vegetarian chili. While growing up in New Jersey, even Mr. Telepan wasn’t quite as food-savvy.

“Our school lunches were iffy,” he recalled. “Once in a while I would enjoy putting hamburgers, french fries and pickles all on one bun. Looking back on it, that wasn’t such a great decision.”

Tabletop Workout Latest TriState Craze SCOOP sees that a new set of dumbbell cutlery from Dublin-based novelty website TheCheeky.com promises to put the right kind of burn in mealtimes. The 2.2 pound knife and fork and the 4.4 pound spoon melt away the calories, at least a couple of them, as users pile on the reps from plate to mouth. The handmade set, fashioned from real dumbbells, retails for $160.

“I’d say only about half of the people get that it’s a joke,” company founder Colin Hart said. “I think you could probably eat three or four foodstuffs, like probably raw spinach and actually lose weight.”

Hart got a European patent after making some prototypes with a welder friend, he said, but a Florida inventor has been selling his own much less expensive set since 2009. “I haven’t gone to my lawyer, yet, but I’ll protect my (U.S.) patent if I have to,” inventor Tom Madden said. His knife and fork combo, available at Knife And Forklift.com, sells for $39.95. “They’re training wheels for overeaters,” Mad-

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den said. “They slow you down, at least enough to make you think of exercise.

Payard Patisserie NYC Expansion SCOOP says more details are emerging about sweets tsar Francois Payard’s move to Columbus Circle. Payard, a third-generation pastry chef, and his partner, restaurateur Marlon Abela, are opening an 1,100-square-foot patisserie in the lobby of 3 Columbus Circle, that’s the new building at West 57th Street and Broadway owned by SI Green and the Moinian Group that just secured ad giant Young & Rubicam as an anchor tenant.

FPB, short for Francois Payard Bakery will be the duo’s third location in New York, with more on the way, including a flagship on the Upper East Side. That’s along with a growing global empire: Payard is also in Las Vegas, Japan and South Korea. It will be a classic spot, with some seating, takeout and packaged items, and is expected to open in the next four to six months.

Ward Holds Cards On Tavern’s Future SCOOP says will there ever be a

new Tavern on the Green? Despite cherry reports about last month’s Tavern site walk-through for prospective new licensees, some restaurant-industry pros privately are more dubious than they sounded in their public statements.

Among the concerned points are: Where the old Tavern grossed up to $35 million a year, the strippeddown, “no catering” edition the City’s Parks Dept. wants might take in just $10 million, and operating costs would not be reduced by a commensurate amount; the requirements in the city’s request for proposals, including for landscaping, environmental features and even menu approval, are just as nitpicky as last time, and, most important, a new operator still must deal with the Hotel & Motel Trades Council union, aka Local 6, the outfit that caused a previous licensee wannabe, Boathouse Café operator Dean Poll, to walk away. But at least one restaurateur sees it in a more favorable light.

Peter Glazier, whose Glazier Group owns Michael Jordan’s at Grand Central Terminal, calls the new RFP a “game-changer.” He said, “The city has done a wonderful job leveling the playing field” and that the terms are far more advantageous than they were the first time

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around, a fiasco that embarrassed City Hall, left the Tavern dark and put hundreds of employees out of work. Proposals, including how much an operator is willing to pay for the 20-year license, must be submitted by March 30. Most important, where the first RFP called for a 30,000 square-foot restaurant where the new operator might have to borrow up to $30 million for a massive build out, the city now intends to pay for much of the exterior work, demolition and infrastructure. With the Warner LeRoy-era Crystal and Terrace rooms demolished the much smaller new Tavern would occupy only 10,320 square feet inside the original 19th-century “sheepfold” structure and 11,950 square feet of outdoor terrace space. “That would cost you maybe $5 million,” and bring it within reach of a number of established restaurant operators.

Asked how many jobs Hotel Trades Council boss Peter Ward might demand, union lawyer Josh Gold says, “Probably less than the old Tavern” which employed 400, but the number of jobs would depend on the operator’s specific plans.”

Australian Pie Mogul Sets Sites On NYC SCOOP notes that one thing that

inspires love in almost every American and Australian, for that matter, is pie. Whether it’s sweet or savory, there’s just something about a perfectly browned crust encasing a pocket of tasty filling. Pie Face Bakery & Café, an Australian chain that recently opened its first U.S. outpost in Midtown, is poised to meet the needs of New York’s pieophiles, Owner Wayne Homschek, an American who lives in Sydney, says he hopes to open 12 more locations in New York in the coming year (the next is slated to open in Murray Hill in June) and eventually to have 100 stores in Manhattan alone. The pies are freshly baked, and each is marked with a different face on top to indicate the filling inside, a smile for chicken, and a squiggle for steak.

New Beer Cooling Solutions Have Advantage SCOOP hears that Nor-Lake has extended the AdvantEDGE™ Product line to include Bottle Coolers, Solid and Glass Door Back Bar Refrigerators and Direct Draw Beer Coolers. These models come in a variety of sizes and feature stainless steel tops, black vinyl coated finishes and easy to grab handles. An adjustable temperature range from 33°F to 38°F keeps your product

cool and refreshing. The line is represented locally by Clements Stella Marketing.

Serafina Makes West Side Debut SCOOP notes that Serafina an Italian restaurant chain debuted its latest outpost late last month. Serafina 77 on the corner of 77th Street and Broadway, take the space formerly operated by Tom Valenti. Serafina’s thin-crust pizzas get good marks, and the owners have a strong track record. SCOOP loves the “movie-script” story that is the Serafina Restaurant Group. It was conceived when Vittorio Assaf and Fabio Granato made a pact while traumatically lost at sea. The two friends agreed to open a restaurant serving the best pizza and pasta in the world if they were to survive the ordeal. In 1995, they fulfilled their promise by launching the highly ac-

claimed Serafina Fabulous Pizza.

Following the success of their first location, they have gone on to open Serafina Fabulous Grill, Serafina Osteria, Serafina Broadway and Serafina at The Time Hotel. Expanding their culinary horizons, in 2003 the talented Italian duo teamed up with one of Vittorio’s best friends, Le Bernardin’s Eric Ripert, to create Geisha, an immensely popular Japanese fusion destination on the Upper East Side. In 2008, they opened Brasserie Cognac in the Theater District where Chef Florian Hugo, a great-great-great grandson of poet Victor Hugo, serves fine French cuisine. Most recently, the two embarked on a Mexican adventure by creating Mañana with the help of Chef Omar Luna and Mama Enriqueta Mendez from Mexico City.

The Institute Of Culinary Education Welcomes Award-Winning Le Bernardin Pastry Chef Michael Laiskonis As Creative Director SCOOP notes that The Institute of Culinary Education (ICE) in New York City welcomes award-winning pastry chef Michael Laiskonis as its first-ever Creative Director. Beginning this month, Laiskonis will bring his talent, insight and experience to ICE students in this new and inno-

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

vative role. Laiskonis has long been one of the industry’s most creative and talented chefs. Fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin, Laiskonis is well known for helping the restaurant earn four stars from The New York Times and three Michelin stars.

He was named to America’s Top Ten Pastry Chefs by Pastry Art & Design in both 2002 and 2003 and was Bon Appétit’s Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was also awarded the coveted James Beard Award for Outstanding Pastry Chef in 2007. Laiskonis has been an active writer, in print and on-line, including Gourmet, Saveur and The Atlantic and has appeared on television shows such as Top Chef: Just Desserts. While Laiskonis is best known as a pastry chef, he spent most of the first half of his career on the savory side of the kitchen. Accordingly, ICE President Rick Smilow noted, “While pastry and baking will be Michael’s first focus, we know his knowledge can transcend to other departments at the school.”

As Creative Director, Laiskonis will join the educational leadership team to direct new projects in curriculum development and research, teach classes, mentor ICE students and faculty and serve as an industry ambassador for ICE. Smilow said,

• • • • • • • • • • • • • •

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

• • • • • • • • • • • • • •

Chef Michael Laiskonis

“Michael’s been an active member of our Advisory Board for over a decade. So we know well the intelligence, drive and commitment to excellence that he will bring to our program.” Laiskonis remarked, “After twenty years in the kitchen, this new role with ICE is the perfect opportunity for me to give back, and inspire the next generation of chefs to excel and innovate in the culinary and pastry arts.”

203-795-9900 860-549-4000 718-768-0555 718-762-1000 631-752-3900 516-794-9200 718-707-9330 631-218-1818 914-665-6868 914-935-0220 201-601-4755 201-996-1991 908-791-2740 908-964-5544

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// SPOTLIGHT

DL FOODSERVICE

Jersey Dealer Provides Unique Service In City That Never Sleeps In an industry that barely sleeps, there is something to be said about a company that will cater to the limited window that a busy restaurant can spare.

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n the case of updating or renovating a kitchen, many restaurants are reluctant because they fear it means shutting down service for days and losing valuable business. DL Foodservice Design is a foodservice design build firm that specializes in overnight work in commercial kitchens of restaurants and bars so that not a moment of normal business is disrupted.

The overnight projects that DL Foodservice Design completes are often just one part of the turnkey operation that Owner and Lead Designer, Dean Langella, oversees and offers.

Clients of DL Foodservice Design range from small neighborhood bars and cafes, to large restaurants, country clubs and school systems, and typical jobs include full overhauls of their kitchens or front of house facilities. When clients select DL Foodservice Design for their project, it is frequently because the design build firm will take control of every stage of the project and keep the job running smoothly. For the DL Foodservice Design team it’s not just about installing the brand new kitchen – instead they also take on everything from the planning, designing, and equipment supply, through to the demolition

and removal of the current kitchen.

Although overnight jobs have a limited timeframe, they do not have a limited scope. Most overnight jobs are entire kitchen transformations involving light demolition, renovation, and full installations of new appliances and equipment. Since Langella

rants, DL Foodservice Design performed complete overhauls of the kitchens, and by sunrise, the new kitchens were complete and ready for business as usual.

As a busy restaurant that is open late nearly every night of the week for a post theatre crowd, Sardi’s did not

The overnight projects that DL Foodservice Design completes are often just one part of the turnkey operation that Owner and Lead Designer, Dean Langella, oversees and offers. began DL Foodservice Design he has found this overnight work to be in high demand with clients across the Tri-State area. Since this unique service utilizes the narrow nighttime opportunities when a restaurant is not cooking and serving customers, DL Foodservice Design’s clients are anxious for this efficiency.

DL Foodservice Design’s most recent overnight projects were Sardi’s in Times Square and Avenue in Long Branch, New Jersey. In both restau-

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have a lot of time to renovate their kitchen. Working with DL Foodservice Design allowed Sardi’s to fulfill their desire to update the kitchen with no impact to business. Prior to the night of the Sardi’s project, DL Foodservice Design worked with Sardi’s to select ranges, ovens, and other equipment for the kitchen, and then to plan the kitchen’s design and layout. When the evening came to install the new kitchen, DL Foodservice Design’s team and equipment arrived,

installation went smoothly, and the DL Foodservice Design team was finished by early morning.

At Avenue in Long Branch, New Jersey, DL Foodservice Design’s role as a kitchen equipment supplier came into play when helping the owner and chef decide on a new cooking line for the restaurant’s kitchen. Avenue selected the Jade line of appliances from DL Foodservice Design’s selection of equipment. DL Foodservice Design’s overnight tear out of the old kitchen appliances and installation of the new cooking line was complete in five hours – a new record for Langella and his team’s overnight jobs.

DL Foodservice Design takes the design build approach to kitchen and restaurant renovation one step further by also equipping projects with the products, equipment, and foodservice items that are needed. With a huge catalog of over 6,000 items and equipment from a wide selection of manufacturers, DL Foodservice Design always has over 4,800 foodservice products in stock. This inventory, along with DL Foodservice Design’s product and manufacturer knowledge, allows the firm to provide clients with complete start to finish service on all projects.

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// NEWS

HOTELS

Anthony Zamora Appointed As Executive Chef, Conrad New York The soon-to-open Conrad New York is pleased to announce the appointment of Anthony Zamora as Executive Chef.

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culinary visionary who counts several Five-Star and Five-Diamond hotel restaurants within his decade-long career, Zamora oversees all dining operations at Conrad New York including the hotel’s signature restaurant, Atrio, the seasonal rooftop bar and in-room dining.

Chef Zamora joins the Conrad New York team from Four Seasons Hotel New York, where he was Executive Chef. During his four-year term, he conceptualized the Garden Wine Bar, which continues to be a success.

Zamora also oversaw a staff of 50 employees in five hotel dining outlets and nine kitchens.

“It takes a stand out talent to compete in the New York City dining scene and we’ve found one in Chef Zamora,” said Conrad New York GM Robert Rechtermann. “Anthony arrives with a proven track record and we look forward to incorporating his creative touches as the Conrad New York becomes a neighborhood hotspot in Battery Park City.”

“I prefer to take a simple approach

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// Q&A Michel Richard, Chef of Revel Casino in Atlantic City Michel Richard, the internationally-known chef with restaurants in Washington, D.C., and Las Vegas is the latest addition to Revel’s culinary lineup. He chatted with Total Food Service about his new partnership with Revel and his history in Foodservice.

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hat goals do you have for your venture at Revel?

My goal is to make my guests happy. I want to create wonderful emotions. If the guests are also gaming while they are at Revel, I want them to eat my food for good luck.

How did the deal come together?

Revel is a partnership that I have been looking forward to for a long time.

What’s the attraction of Atlantic City vs. Las Vegas?

I love the view of the ocean! Atlantic City is a great location because it is close to NYC, Philly, and Washington, DC. Who had the largest impact on your career and how?

The great pastry chef Gaston Lenotre. He brought me to America in 1974 for one year. I stayed for 38 years.

Legendary DC Toque Michel Richard has set his sights on Atlantic City

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What’s your read on the DC restaurant scene?

The Washington, DC restaurant scene is wonderful, and getting better and better every day. There are great restaurants here. Chefs from all over the country are coming here to open res-

taurants. NYC watch out.

How did you learn the business side?

Trial and error. You try, you learn from mistakes, you fix, and try again to give people what they want.

What’s your approach to building a culinary and management team?

You have to inspire respect and have devotion by being a leader. You have to stay fresh and new – I try to come up with something new every day to share with my team.

Sustainability is a big buzz word... how do you source fresh product?

We try to find local ingredients and buy from local purveyors. Our chefs talk to our purveyors to get the best products available in each market.

What has your approach been to a market in which consumers want to pay less but your food costs continue to climb?

I copy my Mother in France, if you follow the seasons, you can buy the best ingredients at the most reasonable prices. She never gave us strawberries in December. I also create different concepts to appeal to different segments of consumers. There is Michel Richard food available at every

I am very involved with my kitchen designs. When you come to my restaurants the chefs are always visible. It reminds me of when I was a kid and felt the first excitement of going into a kitchen. That is the paradise of the restaurant.

Chef Richard’s restaurants feature the freshest local products

budget in Washington, DC, Las Vegas, and soon to be Atlantic City.

Do you go out to bid on a regular basis or do you reward vendor loyalty?

No not really.

Have the emergence of the TV/celebrity chef skewed the reality of what it takes to be a successful chef/restaurateur?

Yes, somewhat. Many TV Celebrity chefs are not restaurateurs. We are two different beasts. It is tough to do both.

What’s your approach to marketing? (social media vs. traditional print/ radio etc.)?

We still love traditional print of course, but the social media and online publications are the way people

communicate the most these days. I love the immediacy of the new Internet possibilities.

What is your approach to the design and build out of kitchens?

I am very involved with my kitchen designs. When you come to my restaurants the chefs are always visible. It reminds me of when I was a kid and felt the first excitement of going into a kitchen. That is the paradise of the restaurant.

Your dining rooms are known for natural woods, neutral colors and an open kitchen as well as toppling plate sculpture and sphereshaped burgundy chandeliers. How did those design elements evolve? Do you have a designer that you work with?

I tend to work with the same designers over and over because we know that we work well together, and they know what I like and don’t like. My dream was that my kitchen would look like home kitchens where the chef and the family are all together in one room.

Atlantic City’s New Revel Casino will feature a vast array of dining options

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Are there “go-to” pieces of equipment

or (combi’s, convection etc.) that have made life easier? Do you shop the trade shows to find out what’s new?

I love the microwave, induction stoves, and water circulators for sous vide cooking. They make cooking not just easier, but better.

Do you see any interest in people eating healthier?

Of course. Let’s remove the butter from the table!

What role does dessert (coffee) play on your menus and P&L’s?

I was a pastry chef for 20 yrs, desserts are very important to me. A good finish is everything!

What’s your approach to your wine and spirit menus?

I love wine, and I try to create lists that give the best wine for the best price.

Look in your crystal ball..what does the future hold?

My restaurants will be busier and busier for the rest of my life. I will never retire.

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// NEWS

DISTRIBUTION

Foodservice Distributor Gives Local Pub Owners A Fighting Chance: How Restaurant Depot Has Changed The Foodservice Game 20 years ago, if you owned a bar or restaurant, chances are you followed a certain routine in getting your supplies into your place. You took inventory of what you needed and made a list.

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ven if you didn’t really need a certain item, it went on the list anyway because, well, you had to make your delivery minimum didn’t you? At that point, you either called your order in to the delivery company or waited until your salesperson dropped by.

Either way, you were going to pay extra for the actual items. Between the salesman’s commission and the inflated prices of the delivered goods themselves, it’s no wonder that the success rate for restaurants was so dismal. And

Restaurant Depot’s aisles offer bulk discounts to local operators

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let’s not forget some of the actual delivery nightmares: broken cases, damaged goods, missing items and you, the poor Joe, standing at the curb with less than 30 minutes to go before the lunch-hour rush begins.

Enter Restaurant Depot: Opening on the theory of offering foodservice operators bulk discounts that were

Restaurant Depot will cut the Ribbon at its new Bronx store this Spring

beginning to emerge in the retail club stores at the time, Restaurant Depot paired up with Jetro Cash & Carry and took a chance; would the customers come? Would they rent a van if they had to? Would they take the time to stand in line to save money?

the Hunts Point, NY location where Jetro has been since 1987 and opening up their biggest warehouse yet, a 200,000 sq. ft. facility in the Bronx.

Good thing too, because the vacant, undeveloped property was, among other things, being considered for a

Enter Restaurant Depot: Opening on the theory of offering foodservice operators bulk discounts that were beginning to emerge in the retail club stores at the time.

The answers were yes, yes and oh, sweet mother of nectar, YES! What a concept! Customers roamed the aisles, touching, feeling, and smelling the products they wanted to buy. Seeing the fresh meat display alone was enough to bring even the manliest of chefs to tears. RD had put chefs everywhere in charge of their own destiny.

New Bronx Warehouse: Biggest and Best Yet. So here we are today, and the concept is a no-brainer. Now with over 90 locations, Jetro/RD is the premier foodservice wholesaler in the nation.

This spring they are relocating from

power plant or a prison. Now we have a vibrant business expanding, preserving jobs in the borough and creating new ones as well. And thanks to Restaurant Depot, cafe owners won’t be left standing out on the curb, wondering if today will be another day that they’ll have to run inside and change the daily special. “Local merchants are eagerly awaiting us,” says Doug Klien, sales director for Restaurant Depot.

“To save 15% on a weekly shopping bill is huge. The built-in delivery charges are non-existent and this helps the small business owner stay afloat.”

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// NEWS

HONORS

Jersey Wine And Food Fest Set To Honor NYC Chef Keller The fourth-annual New Jersey Wine & Food Festival at Crystal Springs Resort in Hardyston is set for the weekend of March 30- April 1.

Chef Thomas Keller of Per Se and French Laundry fame is the honoree; the festival will benefit the Bocuse d’Or USA Foundation (of which Keller is a trustee) and the James Beard Foundation, celebrating its 25th anniversary this year.

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he weekend’s events are designed to allow food and wine lovers to meet and mingle with chefs, winemakers and fellow wine aficionados. Among the participating chefs are several from North Jersey: David Burke (David Burke Fromagerie); John Halligan (Park Steakhouse, Park West Tavern); Thomas Ciszak (Chakra); Alex Gorant (Axia); and Louis Seger (LuNello).

The Opening Night Festivities on Friday March 30 will include The Wine Cellar Dinner. The event will be held in the stunning award winning Crystal Springs wine cellar, will honor Chef Keller, with five courses prepared by Restaurant Latour chef John Benjamin, who worked with Keller at The French Laundry, paired with wines from one of America’s top winemakers, Heidi Barrett who has made wines for Screaming Eagle, Showket, Dalla Valle, Amuse Bouche, and La Sirena.

Opening night will also include Top Chefs & Top Wines featuring a five course dinner paired with boutique wines, showcasing some of the finest rising culinary talent in America including dishes by Michelin-starred chef/owner George Mendes of Aldea, NYC and James Kent, chef de cuisine of New York Times four-star Eleven Madison Park, NYC. Both dinners will be preceded by a Champagne Reception where guests will meet Chef

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// NEWS

ENTERTAINMENT

Easy Ice On Restaurant:Impossible Easy Ice was selected as part of Food Network’s Restaurant:Impossible episode, which aired on February 15, 2012. In this Restaurant:Impossible episode, host Robert Irvine traveled to Windham, NH to assist Lynn Malone, owner of the Chatterbox Cafe, who has poured nearly $500,000 into her business without positive return.

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s Chef Irvine was investigating where she’s losing money, one of the things he discovered was Ms. Malone’s commercial ice machine was not functional and she

had been purchasing bagged ice at a cost of $3000-$5000 per year.

The Restaurant:Impossible production team reached out to Easy Ice for a solution to Ms. Malone’s ice supply

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problem. A state of the art Hoshizaki commercial ice maker was delivered to Chatterbox and Ms. Malone was set up with an all-inclusive Easy Ice subscription. Towards the end of the

Restaurant:Impossible Chatterbox Cafe episode, Easy Ice technicians are shown installing the ice maker.

The Easy Ice solution was a perfect fit for the Chatterbox Cafe because it follows one of Chef Irvine’s key principles: focus on areas of the restaurant that make a difference for the customer and help the restaurant owner reign in unnecessary costs.

“Our experience with Easy Ice was as smooth and seamless as I could imagine working with a vendor on Restaurant:Impossible. Easy Ice’s services provide a miracle solution for restaurants,” said Restaurant:Impossible Associate Producer, Justin Leonard.

“It’s not uncommon to see business

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// NEWS

ADVOCACY

Manhattan Based ROC Launches Dignity At Darden Initiative It’s been a busy few months at Restaurant Opportunities Centers United, a scrappy non-profit that advocates for low-wage restaurant workers.

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o be more exact, it’s been a busy few months trying to shame and, in less visible cases, praise some of the country’s most prominent restaurants.

The New York-based organization

released a Zagat-style “Diner’s Guide” to the nation’s restaurants last fall. But rather than critique the beef carpaccio or lamb rib chops, the guide details working conditions, listing whether workers receive decent pre-tip wages

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or sick days. Longhorn Steakhouse, among others, received a frowny-face rating, which the group says denotes “alleged illegal practices.”

Then, late last month, workers affiliated with the group filed a federal law-

suit against The Capital Grille, accusing the restaurant chain of relegating minority employees to less desirable jobs and shorting workers on wages in New York, Chicago and Washington, D.C. The lawsuit is part of a broader campaign launched by Restaurant Opportunities Centers United against The Capital Grille’s parent owner, Darden Restaurants whose holdings include Olive Garden, Red Lobster and Longhorn Steakhouse.

Restaurant Opportunities Centers United’s “Dignity at Darden” campaign accuses the company and its managers of paying “poverty wages,” denying employees paid sick days and requiring them to work during breaks.

On a website that all but wags a finger in Darden’s face, the group urges the company to “have the courage to be a real leader and lift up industry standards.” A Darden spokesman denied the charges, adding that Darden management reached out to the group about specific allegations before the lawsuit was filed, only to be rebuffed.

Restaurant Opportunities Centers United “doesn’ t seem to be interested in the facts,” said Rich Jeffers, a Darden spokesman. “We believe all the allegations are baseless.” Darden employs 180,000 people, and roughly 30 percent of its managers are minorities and 41 percent are women, according to Jeffers.

Saru Jayaraman, a co-founder of Restaurant Opportunities Center United, said she stands by the lawsuit and the campaign against Darden.

She was quick to add that the problems her group alleges aren’t unique to that company.

“It has to do with the industry culture and a lobby that Darden is a big part of, that fights to keep the minimum wage low in an industry of occupational segregation,” Jayaraman argued. “Darden is a part of it.”

As for the negative publicity her group has been foisting on some restaurants, Jayaraman said it’s mostly about raising awareness among consumers rather than employers or workers. The group’s members, taking a cue from successful PR campaigns by environmental groups, seem to believe that the best way to change the employment practices inside restaurants is to involve diners.

“The larger campaign is to engage consumers in changing the restaurant industry,” Jayaraman said. “Ten years ago, consumers were asking restaurants, ‘Is this sustainable food? Is this organically grown?’ And the restaurant industry responded. I think the more that consumers ask and require and discuss with restaurants - What’s your lowest paid wage? Do you provide sick days? the more they’ll see they need to

get ahead of the trend.”

The first branch of Restaurant Opportunities Center United was founded after the Sept. 11 attacks to support displaced World Trade Center restaurant workers. The group now has branches in eight cities and includes 8,000 workers, having attracted restaurant employees like Kristin Vieira, a former New York server who’s named in the lawsuit against The Capital Grille.

“For a server, the money is defi-

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nitely great, but at a certain point it’s not worth the money anymore,” Vieira said. “We just felt like they weren’t going to listen to us, and we feel like it could be a great place to work.”

Among Restaurant Opportunities Center United’s pet issues are the tipped minimum wage and paid sick days. The minimum wage for servers and other workers who receive tips is lower than the normal minimum wage in most states. The current tipped federal rate is $2.13 per hour compared

with $7.25 for other workers although the restaurant is obliged to make up the difference if a server doesn’t reach the normal minimum wage after tips.

The group has found an ally in Rep. Donna Edwards (D-Md.), who introduced legislation last year that would raise the federal tipped rate.

The National Restaurant Association has been less enthusiastic about the group’s campaigns, particularly

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// NEWS

OPENINGS

Shake Shack’s Ivy League Debut Opening In New Haven

Welcome Class of 2016! Danny Meyer’s Union Square Hospitality Group (USHG) plans to bring its Shake Shack to New Haven in 2012. One of NYC’s most beloved gathering places, Shake Shack is a modern day “roadside” burger stand known for its delicious burgers, hot dogs, frozen custard, beer, wine and more.

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hake Shack’s New Haven home will be centrally located at 986 Chapel Street, across from the New Haven Green and kitty-corner to Yale’s Old Campus. Fall 2012 marks the start of the Shack-ademic calendar, with the new location opening its doors just as students return to campus.

“We are delighted to welcome Shake Shack to New Haven,” said Abigail Rider, Director of University Properties. “Shake Shack is an excellent addition to the many dining options that New Haven offers and will attract diners from the City and beyond to Chapel Street.”

“My colleagues and I are proud to bring Shake Shack to New Haven,” said Danny Meyer, CEO of USHG. “We are incredibly excited to establish roots in this food-loving, bustling city which some even say is the birthplace of the hamburger. New Haven is staging a thrilling urban renaissance and we are excited for the opportunity to

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join this community as employers and citizens.”

The New Haven Shake Shack will build upon the popular success of seven siblings throughout New York City as well as locations in Miami Beach, Washington, DC (Dupont Circle & Nationals Park), Saratoga Race Course, NY, and Westport, CT. Additionally, Shake Shack has locations in Dubai, UAE, and Kuwait City.

Shake Shack was born from a hot dog cart in Madison Square Park created by Union Square Hospitality Group to support the Madison Square Park Conservancy’s first art installation “I ♥Taxi.”

The cart was a success and lines formed daily, so it re-opened for an additional two summers in 2002 and 2003. In July 2004 USHG was awarded the contract from New York City’s Department of Parks & Recreation and the Madison Square Park Conservancy to create a permanent food kiosk in the park. Shake Shack opened and instantly became a NYC institution with a loyal following, receiving numerous accolades from the press including The New York Times (One Star), Wall Street Journal, USA Today, New York Magazine, Food & Wine, Travel & Leisure, Food Network and The TODAY Show among others, and was voted one of the Most Popular Restaurants in New York according to Zagat.

Shake Shack is part of Danny Meyer’s Union Square Hospitality Group (USHG), which includes several of New York City’s most celebrated restaurants: Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, Shake Shack, The Modern, Cafe 2 and Terrace 5 (located at The Museum of Modern Art), El Verano Taquería and Box Frites (both at Citi Field), Maialino, Untitled at the Whitney Museum of American Art, as well as Union Square Events and Hospitality Quotient, a learning business. USHG is best known for its blend of excellent food and its unique style of warm hospitality.

Actively involved in the community,

NYC’s beloved burger, hot dog and frozen custard stand to plant roots in New Haven.

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USHG and its employees are committed to extending its enlightened hospitality beyond the walls of its restaurants through its support of hunger relief and civic organizations as well as other causes. Meyer, his restaurants, and chefs have earned an unprecedented 24 James Beard Awards, as well as numerous other media accolades. Six restaurants the company has established are included in Zagat’s list of the Most Popular Restaurants in NYC, including the #1, 3 and 5 spots.

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International Restaurant & Foodservice Show New York March 4-6, 2012 / Jacob K. Javits Convention Center Once again, the 2012 edition was a reflection of show boss Ron Mathews’ commitment to “What’s New. “ The International Restaurant & Foodservice Show of New York - the Culinary Demonstration Theater was an educational, interactive and entertaining hub for restaurant and foodservice professionals who want to stay abreast of what’s hot in the food world.

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he Culinary Demonstration Theater which was located right on the show floor featured Executive Chefs from the top restaurants in New York City showcasing their farm-to-table, local sourcing and healthy cooking, Certified Master Chef Fritz Sonnenschmidt – Master of Charcuterie, Hell’s Kitchen Season 6 Executive Chef Kevin Cottle with delectable and sustainable seafood dishes –and

much more! Trends techniques and sourcing information shared all day all three days! Certified Master Chef Fritz Sonnenschmidt – Retired culinary Dean of CIA, Master Chef Fritz not only holds the highest ranking certification bestowed by the American Culinary Federation, he has taught many of the top chefs coming from the CIA as well.

A native of Germany, CMS Fritz is a member of the America Academy of Chefs Honor Society “Hall of Fame,” and holds numerous honors such as

(L to R) Jon Whiteside and Jay Sorrensen of Java Jacket

Delivery Concepts East’s Gary Sample Jr. anchored this year’s show booth

(L to R) Americold’s Kevin Sampson and David Berke brought refrigeration expertise to the show

Kenneth Smith (L) and Kathy Ely (R) of Stoelting with Air Comfort’s Pat Fava (C)

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(L to R) Ace Endico’s Michael Endico, Ivan Schulman and Laura Endico-Verzello brought exciting new products to this year’s show

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ACF Chef of the Year and several gold medals from the International Culinary Competitions. CMS Chef Fritz brought many insights to the show.

Kevin Cottle – Hell’s Kitchen (Season 6) runner-up also seen weekly on FOX61 Hartford. Kevin brought his expertise to the Demo Theater to share some of his tips that have pro-

(L to R) Manitowoc’s Vic Rose, Lou Boero, and Paul Young

pelled his career.

Training under such chefs as French Master Chefs John Joho and Chef Raymond Ost, Chef Cottle began to fuse contemporary New England cuisine with the elegance of French gastronomy. Chef Cottle is the Corporate Executive Chef at Jordan’s Caterer’s in CT. A chef and

a nutritionist from SPE cooked farro with truffle oil, as a demonstration of their “Sanitas Per Escam” (Health Through Food) healthy eating principles which have already been applied at the Michelin-starred Rouge Tomate in Manhattan.

The Front of House Experience was an exciting new feature and was

the most talked about area at this year’s event. The concept evolved from the trend of Front of House improvements being made to create a more inviting and memorable visiting experience for diners.

The battle for customer loyalty begins with first impressions; regardless if you are an independent

The Equipex team of Tom McHale and Irina-Mirsky Zayas offered show-goers innovative countertop solutions AmeriKooler’s VP of Sales, Gian Carlo Alonso brought the best in walk-in refrigeration to this year’s show

Chef Sarah Tresser demonstrating Blodgett Combi Ovens

The Day & Nite team brought their expertise to the show floor

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Roebic’s VP of Commercial Sales Dale Schmidt brought an array of cleaning solutions to the show

American Trading Company’s Amanda Blattner and Paul Weintraub

restaurant, multi-unit operation, university, bar, or hotel. Simply put, restaurants are looking for ways to create a hospitality experience that delivers return customers. The Front of House Experience at the show had five unique sets including: dining room, lounge, and bar displays. All featured the latest designs, colors, and product options.

Everything from tables, chairs, couches, lighting, tabletop displays, and multiple décor solutions. Designers were on hand for discussions on trends, do’s and don’ts, and overall best practice sharing. These experts were also available to give free advice and made suggestions about what changes might benefit you.

A Featured Presentation: “What The Hell Happened to My Plate Presentation?” - Using Tabletop to Help Brand Your Restaurant was presented by Dave Turner, Publisher, Tabletop Journal. Turner took us through

The battle for customer loyalty begins with first impressions; regardless if you are an independent restaurant, multiunit operation, university, bar, or hotel.

Simply put, restaurants are looking for ways to create a hospitality experience that delivers return customers. why braining of even a single restaurant is critical and unique tabletops/ tabletop that help the branding process.

He has over twenty-five years ex-

perience in the tabletop industry with such companies as Villeroy & Boch, Corning, and his current position as President of Woodmere China Decorators and Publisher of Table-

top Journal. If you want to build buzz about your restaurant, improve customer loyalty, or just want to make some changes to that all important first impression, this new seminar fed us valuable knowledge to help you make it happen!

‘Mr. Châteauneuf-du-Pape’, Alain Junguenet and his son, John, set us on a journey through the history of the Southern Rhône through 10 wines possessing significant links to many important events in the area’s history. Wine tasting included: Cros de Romet, Bosquet des Papes (1996!), Château Fortia, Le Vieux Donjon, Clos des Papes, the legendary Henri Bonneau ‘Réserve des Célestins’ and more! We discovered the New Wines of Greece with Steve Olson.

Steven Olsen aka/Wine Geek, discussed Greece’s major wine regions, its distinctive terroir, globally unique vineyard practices, and hallmark indigenous varieties Assyrtiko,

(L to R) Roger & Sons’ Gary Mirabella, Carl Saitta, and Hector Ramirez brought commercial cooking solutions to this year’s show

Cambro’s booth featured many new products

Giacomo Fasano of Rockland Bakery served up new fresh baked solutions

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(L to R) Imperial Bag’s CEO Robert Tillis with Directors of Sales, Christopher Freeman, and Imperial’s President Jason Tillis

Booth #3734

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Moschofilero, Agiorgitiko and Xinomavro. They showed us what makes the quality of New Wines of Greece uncommonly good. EYE enjoyed and experienced an exciting time with “The Wine Guy,” John Cressman, as he took us on a tour from Piemonte in the North of Italy to Puglia in the South, while tasting and exploring the styles and grapes of some high end DOCG wines. The Ultimate Barista Challenge was back at the International Restaurant & Foodservice Show of New York. Professional baristis faced challengers on the exhibition floor where they prepared their signature espresso beverages for a panel of discerning judges.

There was a showdown of three flights of espresso frappe, espresso cocktails and beautiful café latte art.

In addition to watching the action unfold we learned the value of fine espresso and coffee on your menu, secret tips to drive profitability into your offerings and tips to impress your customers. Paris Gourmet presented the 23rd Annual U.S. Pastry Competition on “Show Sunday” where 20 rising stars of the pastry world were selected to compete for the coveted title, Pastry Chef of the Year. The event was hosted by Paris Gourmet, a leading specialty food importer and distributor sourcing products worldwide with ser-

JC Furniture’s VP of Marketing Jaime Lebovic

Total Food’s Michael Scinto (L) welcomed Lehr-McKeown’s Rob McKeown (R) to this year’s show

Hoshizaki’s Steve De Simone, Bob Haim, and Jeff Basolis had a great show

Systrum Energy’s Dominick Tullo, Denise Tussi and Alex Tullo offered attendees energy-saving solutions

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There was a showdown of three flights of espresso frappe, espresso cocktails and beautiful café latte art. In addition to watching the action unfold we learned the value of fine espresso and coffee on your menu, secret tips to drive profitability into your offerings and tips to impress your customers.

The Marsal and Sons booth led by Joseph Ferrarra, Carl Ferrara and Rich Ferrara (Far Right) with DMM’s Ro Doyle (BACK L), Chef Santo Bruno (Front L) brought top quality restaurant equipment to the show

vice throughout the North America.

Board members of the Societe Culinaire Philanthropique, one of the oldest and most prestigious chef associations in the world, presided over the judging procedures.

The event was co-sponsored by Cacao Noel Chocolate, Pastry 1 (pastry ingredients), Beurremont Butter, Gourmand and Maison de Choix. The U.S. Pastry Competition is America’s most prestigious pastry competition. The event allows leading pastry chefs to showcase their talents by creating advanced dessert and chocolate bonbon recipes exhibited along with highly technical sugar and chocolate sculpted showpieces. The 2012 showpiece theme was The Four Elements: Earth • Wind • Fire • Water.

The winners for this year’s Pastry Competition were: 1st Place - Anthony Smith, The Cosmopolitan Club, New York City; 2nd Place - Daniel Keadle, Grand Hyatt, San Antonio, Texas; 3rd Place - Ashley Alioto, Pastry Chef Consultant, New York City; and Honorable Mention went to Artis Kalsons, The Fairmont, Seattle WA. Reed Exhibitions was pleased to bring local sourcing to the show with the Pride of New York Pavilion. The area, featured 30+ exhibitors which provided restaurant and foodservice operators and chefs the opportunity to preview exclusive products from New York farms and processors.

The Pride of New York Pavilion brought attendees face-to-face with family farmers and food processors who have made New York State one of America’s leading suppliers of food and agricultural products.

Products in the Pride of New York Pavilion included locally grown produce, syrups and sauces, cheese,

honey, meats, pasta, wine and baked goods - fresh and processed products that never go out of season.

Complimenting this years’ Pavilion was a new event hosted by New York City Council Speaker Christine C. Quinn, “Farm to City Expo: Connecting Farmers to NYC’s Wholesale Food System,” On “ShowTuesday.”

The session explored how the New York City wholesale food system operates, and how New York State farmers can access local markets.

The event provided attendees the opportunity to hear from farmers, distributors, retailers, large-scale buyers and more. Representatives from Yelp.com were on hand, and hosted a seminar on how businesses can use Yelp to drive traffic and build their brand.

Suggestions included responding to negative feedback posted on the site and participating in Yelp’s Deals program. Reed Exhibitions, Ferdinand Metz CMC and Kathleen Wood were pleased to present to you the New York 2012 Presentation and Networking Event of The Foodservice Council for Women: “Breaking Barriers to Success - How to be Unstoppable in Life and Business!”

A dynamic panel of industry leaders shared their real life experience for overcoming obstacles to success and insights on how to become unstoppable! Leaders shared how not to let fear be a factor in achieving success and provided attendees practical tips and techniques for how to set yourself up for success!

This high-energy interactive session left EYE even more inspired about the possibilities in life and business!

Kathleen is the founder of Kathleen Wood Partners, LLC, an innovative growth strategy firm, specializing in shifting leaders and businesses to

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Taft’s CEO Jessica Taft offered up many all-natural products with Master Gyro Maker Horace Perkins Antonio Massol of Epic Industries offered many cleaning and sanitation products this year

Allied Metal’s CEO Arlene Saunders offered the best of baking solutions to show attendees

(L to R) JC Furniture’s Gaye Niver-Agi and Lynette Celli Rigdon brought custom furniture solutions to IRFSNY

E&A Supply’s executive chef Adam Trachtenberg with Vice President Joel Green

new levels of success.

Kathleen and her partners offered consulting services, career coaching, keynote presentations and result driven solutions for hospitality, healthcare, service, manufacturing and retail clients. Her firm consistently works with Fortune 500 leaders, INC 1000 founders and entrepreneurs. Kathleen is a nationally recognized growth strategist, motivational speaker and author, and a proven leader in business and nonprofits. Before founding her own company, Kathleen served as the President and COO of Raising Cane’s Chicken Fingers from 2005 – 2007.

In 1997, She co-founded Elliot Solutions, a premier consulting firm for the hospitality and foodservice industry and continued as its Presi-

ment and advancement of executives in the foodservice and hospitality industry. For the sixth consecutive year, the Japan Pavilion at the International Restaurant & Foodservice Show of New York acquainted the industry with the unique flavors and exciting new culinary innovations of Japan. The Japan Pavilion 2012 featured various food products, demonstrations, and seminars.

Additionally, the Japan Pavilion offered opportunities to talk to distribution professionals and learn tips for importing and exporting diverse Japanese ingredients. Additionally, the Japan Pavilion featured the Third Annual JRO Umami Culinary Challenge, a recipe contest that aimed to promote Japanese umami and food culture through demonstrations of

Sea Breeze’s Patrick Godfrey and Bill Schiffman offered show attendees new beverage solutions John Agliato and Mark Holden of Electro Freeze showed off the latest in soft-servce ice cream equipment

HESS Small Business’ booth of Amy Israel, Daniel Francisco, Andrea Levine, and Matt Hettler offered smarter, more economical energy savings Server’s John Rayburn brought new innovative solutions to this year’s show

Additionally, the Japan Pavilion offered opportunities to talk to distribution professionals and learn tips for importing and exporting diverse Japanese ingredients. dent through 2005. Wood learned from the very best: Alice Elliot.

Additionally, Kathleen co- founded the Elliot Leadership Institute in 2003 and served as its first President through 2005. The Elliot Leadership Institute is the only non-profit organization dedicated to the develop-

the versatility of fundamental Japanese umami ingredients in different dishes. Following a growing trend in the restaurant industry, Reed Exhibitions Companies was pleased to introduce the all new Healthy Solutions Pavilion and Culinary Demonstration Theater at the International

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RC Fine Foods’ James Pineau, John Nestor, and Jeff Quille

Hub International’s Robert Fiorito

NYSRA’s New York Chapter Executive Vice President Andrew Rigie

Ruggerio Seafood’s Steve Chen and James Magee offered up new seafood solutions at the show

A dynamic panel of industry leaders shared their real life experience for overcoming obstacles to success and ( L to R) Schultz Ford’s Eddie Ratner and Mike Moscatello anchored Ford Transit’s show booth

insights on how to become unstoppable!

Leaders shared how not to let fear be a (L to R) Win Depot’s Helen Chang and Andrew Wolfe of Lehr McKeown

factor in achieving success.

Scott Macy of JW Macy Cheesesticks

(L to R) Supreme Oil’s Michael Leffler and Rick Kepniss

PBAC’s Michael Posternak and Karen Grezner of HMS Host

ChefTec’s Bev Daniels, Brian Bennett, and Jeremy Rice displayed innovative software solutions

(L to R) Robert Milea and Charlie Albanese Jr. of Milea Truck led the Bronx truck legends team at the show

(L to R) Borax’s Howard Hirsch and Marc Borak anchored an active booth

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(R to L) Roebic’s new national sales chief Dale Schmidt visited with many of New Yorks’ top operators including BR Guest’s Big Lou Elrose

(L to R) Bosco’s Wil Osantich welcomed Eric Hoffman to his booth

The Greenworks AROSE team led by Robert Hiller (5th from right) had show-goers buzzing

Contract Furniture’s Gene Trivell and George Agcaoili

Henry Bodner & Sean Green from Prince Seating

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Turbo Air’s Phillip Han with DMM’s Ro Doyle

(L to R) Long Island’s Crescent Duck Farm’s booth was manned by Blake Corwin, Douglas Corwin, and Shannon Corwin

I am very involved with my kitchen designs. When you come to my restaurants the chefs are always visible. It reminds me of when I was a kid and felt the first excitement of going into a kitchen. That is the paradise of the restaurant.

Restaurant & Foodservice Show.

The Healthy Solutions Pavilion featured 13 exhibitors providing delicious, health-sustaining foods and products. Attendees had the opportunity to taste new products, and talk directly with exhibitors about sourcing new health-conscious items. Partnered with the New York State Dietetic Association and Betsy Craig, CEO of Kitchens with Confi-

dence. The Healthy Culinary Demonstration Theater featured 30+ culinary demonstrations over all three show days, and tastings from industry experts including Executive Chefs from the top restaurants in New York City.

For complete photo coverage of the IRFSNY Show visit totalfood.com

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// EYE Careers Through Culinary Arts Program’s 2012 Benefit Honors Chef Michael McCarty Michael McCarty, Proprietor of Michael’s NY and Michael’s Santa Monica was honored at the annual Careers through Culinary Arts Program (C-CAP) benefit on Thursday, February 16, 2012, at PIER SIXTY at Chelsea Piers to support the national not-for-profit’s mission of providing scholarships, education, and career opportunities in the culinary arts to underserved youth. The event was the most successful in C-CAP’s history raising over $900,000.

“This year, C-CAP was thrilled to honor restaurateur, art collector, entrepreneur, vintner, and chef Michael McCarty for his remarkable achievements and contributions to the culinary industry and his commitment to nurturing the next generation of chefs,” says C-CAP’s founder and chairman, Richard Grausman. “Having Bette Midler and Martin von Haselberg as honorary chairs of this event was a tribute to Michael’s outstanding career.”

Michael McCarty has left an unmistakable impression on the food world with his legendary restaurants, Michael’s NY and Michael’s Santa Monica.

continued on page 68

The Modern-assortment of petit fours, lollipops and chocolates

(L to R) Aldea Chef George Mendes, photographer Diana DeLucia, SHO Chef Shaun Hergatt

Michael McCarty and Barbuto Chef Jonathan Waxman

(Left to Right) 2012 C-CAP Honoree Michael Lomonaco, Michael McCarty, Michael’s NY Chef Kyung Up Lim and Michael’s Santa Monica Chef John-Carlos Kuramoto, Beacon Chef Waldy Malouf 62 • March 2012 • Total Food Service • www.totalfood.com

Daniel-pistachio dacquoise with fresh raspberries and vanilla cream

C-CAP Founder and Chairman Richard Grausman and Sarabeth’s Sarabeth Levine

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// NEWS

AWARDS

Beard Foundation Announces 2012 Semifinalists For NYC Event The James Beard Foundation announced the semifinalists last month in restaurants and chefs for the 2012 James Beard awards including pastry chefs, restaurateurs, wine and spirits professionals, service, and rising star chefs.

The semifinalists were selected from a record 28,000 online nominations, and a 550-judge panel will narrow each list down to five finalists in each category. Those final nominees will be announced in Las Vegas on March 22nd.

The final James Beard Award win-

ners will then be announced at the James Beard Foundation Awards Ceremony and Gala Reception, taking place on Monday, May 7, 2012 in New York at Lincoln Center’s Avery Fisher Hall with the winners of the Book, Broadcast and Journalism awards will be announced

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on May 4 at a separate ceremony. “We are looking forward to a very special event that will honor many of our industry’s top performers,” noted Susan Ungaro, President of the James Beard Foundation.

Heading the 2011 James Beard Foun-

dation Awards Restaurant and Chef Award Semifinalists nominations for Best New Restaurant are New York City’s ABC Kitchen, Recette, and Torrisi Italian Specialties. Connecticut’s Community Table in Washington, CT will also vie for top honors. New York City’s La Grenouille has been nominated for Outstanding Service.

The slate of nominations include NYC’s Shuna Lydon of Peels and Angela Pinkerton, Eleven Madison Park who will vie for Outstanding Pastry chef honors.

Manhattan’s Blue Hill and Eleven Madison Park have been nominated for top national restaurant honors. The Nation’s Top Restaurateur award competition will include Manhattan’s Bruce

continued on page 79

Booth #4200

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// NEWS

CHEFS

La Mar Cebicheria Peruana Names Michael Principe As Director Of Operations/US And General Manager For NYC La Mar Cebicheria, Chef Gastón Acurio’s pioneering Peruvian restaurant, has selected Michael Principe as Director of Operations for La Mar USA and interim General Manager for La Mar Cebicheria in New York City. Michael will be joined by Executive Chef Victoriano López in leading La Mar’s outstanding team.

Among the participants were Chef Bun Lai, the Monterey Bay Aquarium Sustainability Leader of the Year, and Yousef Ghalaini, executive chef of New York’s sustainable seafood restaurant Imperial No. Nine.

Recently, nearly 30 thought leaders in the seafood; restaurant and sustainability worlds came together to have a conversation about how chefs can embrace seafood sustainability in a greater, more mainstream way.

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“Thought for Food: A Discussion on Sustainable Seafood” was facilitated by James Beard award-winning chef and author John Ash, widely respected as a sustainability pioneer. Participants came from a variety of backgrounds:

chefs, NGO leaders, journalists and other members of the food industry vanguard. Each brought a different perspective to the buzz-worthy subject of “conscious cuisine,” an idea brought to the forefront by New York Times journalist and author Mark Bittman. In his book, “Food Matters, Guide to Conscious Eating,” he explains conscious cuisine as the idea that one deliberately chooses deliciously prepared food that is not just good for you but is also produced with a keen appreciation for the health of and respect for the planet.

Today, consumers are more naturally curious about the provenance of their food and its method of production, and retailers have found a way to make these types of conversations part of the every day.

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C-CAP, from page 62 Often known as the “Father of California cuisine,” Michael McCarty remains a driving force and inspiration in featuring local and seasonal produce, meats, and fish in his ever-flavorful cuisine. Some of the country’s finest chefs began their careers at Michael’s, including Jonathan Waxman, Mark Peel, Nancy Silverton and Sang Yoon.

“This walk-around tasting event raised funds to support C-CAP’s mission of providing scholarships, education, and career opportunities in the culinary arts to underserved youth who are interested in pursuing careers in the restaurant and foodservice industry,” says C-CAP’s president, Susan Robbins. “For more than 20 years, we have been breaking the cycle of poverty for hundreds of qualified students across the country.

We continue to manage the largest independent scholarship program and have awarded over $34 million in scholarships.” More than 800 guests enjoyed an evening of signature dishes presented by 38 of New York’s top chefs with wine donated by The Charmer Sunbelt Group.

More than 60 New York City C-CAP high school culinary students and graduates assisted the chefs of these renowned restaurants. The evening’s festivities also included a silent auction including oncein-a-lifetime culinary and travel packages, and guests were entertained by the David Grausman Quartet.

CBS2 News Co-Anchor Kristine Johnson was the Master of Ceremonies.

Sylva Senat, a C-CAP alumnus and Executive Chef of Tashan, the new, highly acclaimed Indian fusion restaurant in Philadelphia, was the C-CAP graduate speaker. The Chef Chair was Marcus Samuelsson of Red Rooster. Guests had the opportunity to meet Wilma Stephenson and Fatoumata Dembele, two of the stars of the Emmy nominated documentary Pressure Cooker, directed by Jennifer Grausman & Mark Becker, which focused on a culinary arts teacher in Philadelphia and how she improved the lives of her students through the C-CAP program.

As this year’s honoree, Michael McCarty received the C-CAP Honors Award. Past recipients of the C-CAP Honors Award

include Michael Lomonaco, Marcus Samuelsson, Drew Nieporent, Alfred Portale, Lidia Bastianich, Thomas Keller, Charlie Palmer, Danny Meyer & Michael Romano, Daniel Boulud, Jacques Pepin, Egidiana & Sirio Maccioni, Nina & Tim Zagat, and Saul Zabar & Stanley Zabar.

Participating Chefs included: Chef Chair: Marcus Samuelsson, Red Rooster; Chef Missy Robbins, A Voce Columbus; Chef Philip DeMaiolo, Abigail Kirsch PIER SIXTY; Chef George Mendes, Aldea; Chef Jason Weiner, Almond; Chef Toni Robertson, Asiate; Chef Yuhi Fujinaga, Bar Basque; Chef Jonathan Waxman, Barbuto; Chef Waldy Malouf,

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Beacon; Chef Philippe Bertineau, Benoit; Chef Clifford Crooks, BLT Steak; Chef Dan Barber, Blue Hill/ Blue Hill at Stone Barns; Pastry Chef Thiago Silva, Catch; Chef Tom Colicchio, Colicchio & Sons; Chefs Daniel Boulud and Sandro Micheli, Daniel; Chef John Fraser, Dovetail; Chef Joey Fortunato, Extra Virgin; Chef Fortunato Nicotra, Felidia; Chef Alfred Portale, Gotham Bar & Grill; Chef Ayumu Matsuda, kibō; Chef Maria Loi, Loi Restaurant NYC; Chef Kyung Up Lim, Michael’s NY; John-Carlos Kuramoto, Michael’s Santa Monica; Pastry Chef Marc Aumont, The Modern; Chef Scott Campbell, New Leaf Restaurant & Bar; Chef Matt

Hoyle, Nobu Fifty Seven; Chef Ben Pollinger, Oceana; Chef Kevin Lasko, Park Avenue Winter; Chef Michael Lomonaco, Porter House New York; Chef Marcus Samuelsson, Red Rooster; Chef Matteo Bergamini, SD26; Pastry Chef Sarabeth Levine, Sarabeth’s; Chef Shaun Hergatt, SHO – Shaun Hergatt; Michael Tong, Shun Lee Palace; Chef Kerry Heffernan, Southgate; Chef Kelvin Fernandez, The Strand American Bistro; Chef William Telepan, Telepan; and Chef Carmen Quagliata, Union Square Café. In addition, participating C-CAP Graduate Chef included: Mehdi Chellaoui, Founder & Chocolatier at Dörk Chocolate C-CAP Alumnus.

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// NEWS

ACHIEVEMENTS

Culinary Legend Puck Named 2012 James Beard Foundation Lifetime Achievement Award Winner The James Beard Foundation recently announced that Wolfgang Puck, a multiple James Beard Award–winning chef and restaurateur acclaimed for his contributions to the culinary industry, has been named the recipient of the 2012 James Beard Foundation Lifetime Achievement Award.

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E

ach year, this award is bestowed upon someone whose lifetime body of work has had a positive and long-lasting impact on the way we eat, cook, and/or think about food in America. Wolfgang Puck will be honored at this year’s James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries, on Monday, May 7, 2012 at Lincoln Center’s Avery Fisher Hall in New York City.

“The Lifetime Achievement Award recognizes passion, inspiration and a commitment to doing good work that goes beyond any individual’s contribution,” said Susan Ungaro, President of the James Beard Foundation. “This year, as we celebrate 25 years of the James Beard Foundation, I’m honored to commemorate Wolfgang Puck’s remarkable achievements in our industry. He cooked the first guest-chef dinner at the James Beard House in 1987 and has won multiple Beard Awards. He is the only person to win Outstanding Chef twice,” Ungaro explained, “Wolfgang has not only demonstrated to the industry his incredible talent but he has helped shape the industry by revolutionizing how American chefs think about food.

What sets Wolfgang apart, however, is that his creativity takes him beyond our industry’s walls. As a former Humanitarian Award recipient, he has shown that the culinary industry can improve the lives of others and benefit society as a whole. Wolfgang has a long history with the Foundation,” Ungaro concluded, “and we look forward to following his achievements in our industry and beyond for years to come.”

Wolfgang Puck said, “Receiving the James Beard Foundation Lifetime Achievement Award is a tremendous honor. It was a pleasure to be the first chef to cook at the Beard House and my relationship with the Foundation has been one I’ve cherished ever since.” Wolfgang concluded, “To be recognized by such a prestigious organization with this esteemed award could not have been possible without the talented individuals that I’ve had the pleasure to work with, mentor, and befriend in my 30 years, including James. I take great honor in accepting an award that represents a lifetime of accomplishment for the work I take great pride in doing each and every day.”

A native of Austria, Wolfgang Puck has been a culinary icon for more than 30 years. For many, his name evokes Hollywood glamour. The celebrity he gained from his restaurant, Spago,

which opened in 1982, escalated him from fame to stardom. It was at Spago that Wolfgang pioneered many restaurant concepts now taken for granted: the “open kitchen;” cooking with locally sourced, seasonal ingredients; and the notion that “fine” dining need not be stuffy and formal. Wolfgang’s accomplishments continued to multiply, as he became the first namebrand chef to open a restaurant in Las Vegas, Spago in The Forum Shops at Caesars, blazing a trail for other chefs and restaurateurs to follow. Five more Vegas restaurants followed at various

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Booth #5422

locations, all to critical acclaim.

Today, Wolfgang has 20 fine dining restaurants including Spagos in Beverly Hills, Las Vegas, Maui, and Beaver Creek, Colorado; Chinois on Main; his ultra-elegant modern Chinese restaurant WP24, which opened in 2010 in The Ritz-Carlton, Los Angeles, and his latest historic partnership with the Hotel Bel-Air where he now oversees the food and beverage program for the entire property; and additional establishments in Singapore, London, Detroit, Dallas, Atlantic City, and Washington, D.C. Adding to

his ever-growing empire, the critically acclaimed steakhouse CUT debuted in the Beverly Wilshire Hotel in 2006, and has since spawned four locations.

Then there are the multiple locations of the fast-casual Wolfgang Puck Express and Wolfgang Puck Bistro. Five million fresh and frozen Wolfgang Puck pizzas are sold each year; twentysix varieties of Wolfgang Puck canned soup are licensed to Campbell’s; and Wolfgang Puck–branded cookware, small appliances, kitchen accessories,

continued on page 93

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Booth #2616

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// NEWS

EVENTS

Tri-State Chefs Anchor California Seafood Summit Chef John Ash serves on the Board of Advisors of Seafood Watch, an educational initiative for sustainable seafood by the Monterey Bay Aquarium. He recently hosted a panel discussion about seafood sustainability as a practice.

Among the participants were Chef Bun Lai, the Monterey Bay Aquarium Sustainability Leader of the Year, and Yousef Ghalaini, executive chef of New York’s sustainable seafood restaurant Imperial No. Nine.

Recently, nearly 30 thought leaders in the seafood; restaurant and sustainability worlds came together to have a conversation about how chefs can embrace seafood sustainability in a greater, more mainstream way.

Booth #3831

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“Thought for Food: A Discussion on Sustainable Seafood” was facilitated by James Beard award-winning chef and author John Ash, widely respected as a sustainability pioneer. Participants came from a variety of backgrounds:

chefs, NGO leaders, journalists and other members of the food industry vanguard. Each brought a different perspective to the buzz-worthy subject of “conscious cuisine,” an idea brought to the forefront by New York Times journalist and author Mark Bittman. In his book, “Food Matters, Guide to Conscious Eating,” he explains conscious cuisine as the idea that one deliberately chooses deliciously prepared food that is not just good for you but is also produced with a keen appreciation for the health of and respect for the planet.

Today, consumers are more naturally curious about the provenance of their food and its method of production, and retailers have found a way to make these types of conversations part of the every day. More and more people want

to know where their tomatoes were grown and who picked them. They also genuinely care about the quality of life of the cow that yielded that T-bone. But fewer customers think about the sustainability and origin of the seafood on the menu, other than perhaps where the fish were raised.

While some chefs are leading the charge and embracing sustainability at every level, others have been slower to come around on the subject.

As Scott Nichols, PhD of aquaculture innovator, Verlasso, said, “We can’t keep depleting our oceans. To continue to eat fish, we need to raise them in an ecologically responsible manner, benefitting both the consumer and the species - not just capture them. With a current worldwide population exceeding seven billion people - estimates for 2050 push that number to nine billion - effectively sourcing quality fish has come to the forefront of the international discussion on sustainability.”

As the Food and Agriculture Organization of the United Nations (FAO) reported in 2008, “Fish provided more than 2.9 billion people with at least 15 percent of their average per capita animal protein intake.” That is a small percentage of people, consuming a whole lot of fish. Coupled with the fact that the USDA 2010 Dietary Guidelines recommend doubling the consumption of seafood from 3.5 ounces to eight ounces per week, it is easy to conclude that aquaculture will play a key part in helping to feed a hungry world.

Salmon, like tuna, is just one type of large fish that depends on several levels of the food chain for survival. In essence, each fish needs to consume many smaller fish to thrive. As Daniel Pauly of the University of British Columbia states, “A pound of tuna represents roughly a hundred times the footprint of a pound of sardines.” And given our growing population, this is just not a reliable method for increased seafood demand.

Yousef Ghalaini, executive chef of New York’s Imperial No. Nine adds, “Those chefs who do opt to put wild salmon on their menus say that it is

harder to prepare - being lower in fat - and some diners find the flavor too intense.”

Most farm-raised salmon, on the other hand, is raised in an environment

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where every life stage is controlled: quantity of eggs fertilized, number of fish per pen, diet and harvest.

The detractors to this method, however, are clear: Farm-raised salmon

also demand high levels of feeder fish for their diet.

Nichols notes, “This ratio is termed

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‘fish-in, fish-out’ and typically translates to four pounds of fish needed to produce just one pound of farm-raised salmon.” Adding to the sustainability conundrum, many of these feeder fish are considered consumable on their own, as opposed to being used as feed for salmon.

In recent years, environmental groups like Monterey Bay Aquarium’s Seafood Watch and the National Oceanic and Atmospheric Administration’s (NOAA) FishWatch have brought increasing attention to both wild fisheries and traditional aquaculture, which has led to improvement in the industry.

But, much remains to be done to make aquaculture healthy and sustainable.

These are facts that every “Thought for Food” participant could agree upon, which led to the discussion of the third solution: harmoniously raised salmon, a new category that has emerged just this past year.

Verlasso, located in the cold waters of Patagonia, is the only company pro-

ducing harmoniously raised salmon.

With standards guided by the World Wildlife Fund’s sustainability goals, the company aims to change the way the world gets their salmon. Situated away from the threat of pollutants, industrial waste or other contaminants, Verlasso raises its salmon with a very low pen density of four fish per ton of water.

This environment allows each fish to be identified and monitored carefully to ensure a healthy life.

The harmoniously raised salmon also have a unique diet that reduces the fish-in fish-out ratio by 75 percent.

This innovative process replaces fish oil with yeast, rich in Omega-3s, making Verlasso salmon markedly more sustainable. The pens are also allowed to rest for months between production cycles, a process akin to farmers letting fields go fallow and ameliorate themselves from the rigors of production.

The results have been significant.

At Imperial No. Nine, he serves Verlasso salmon two ways: raw, in a salm-

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on and tuna tartare with Sriracha and Hawaiian-style poi, garnished with chives. Chef Ghalaini makes this from the belly of the salmon, which has both a flavor and texture that “really pops with a clean bite.” The salmon he serves hot is seared with a horseradish crust, plated on a bed of celery root purée and Brussels sprouts. “The bite of the horseradish is totally balanced by the unique sweetness of the salmon.”

The “Thought for Food” participants discussed another important point: it is one thing for the chef to advocate sustainability, but how do we convey this message to our customers?

As Chef Ash remarks, “That’s the $64,000 question. You have to do it so carefully and thoughtfully. Diners are really coming to restaurants to enjoy themselves. They do not want to be preached at because you can turn people off. Chefs need to set the stage for it, but the waitstaff are the real touch point to the diners.”

Chef Bun Lai of Miya’s Sushi in New

Haven, Connecticut, was another “Thought for Food” participant. The recipient of the 2011 Seafood Ambassador Award from Monterey Bay Aquarium for his leadership in the Sustainable Seafood movement, his restaurant has been named one the country’s ten most sustainable restaurants.

With such a commitment to sustainability, Chef Lai is continuously looking for producers, partners and models to further the ideal all the way down to the customer. Among the several perspectives discussed, Chef Lai says, “I came out of the ‘Thought for Food’ discussion reconsidering farmed salmon. I have admired Chef Ash for a really long time, not just for the food he prepares, but also for his philosophy and his principles. There is great progress happening in the world of sustainability so I think it’s important to keep one’s mind open to improvements in science and technology.”

James Beard, from page 64 Bromberg and Eric Bromberg of Blue Ribbon Restaurants, Richard Sandoval Restaurants (Isla, Ketsi, La Biblioteca, La Biblioteca de Tequila, La Hacienda at the Fairmont Scottsdale, La Sandía, Maya, Pampano, Sandoval’s Kitchen, Tamayo, Venga Venga, and Zengo). Phil Suarez of the Suarez Restaurant Group, NYC (ABC Kitchen, Chambers Kitchen, Gigino Trattoria, J&G Steakhouse, Jean Georges, Lucy, Matsugen, Mercer Kitchen, Perry Street, Prime Steakhouse, Spice Market, and others) has also been nominated for top honors.

The Modern’s Belinda Chang at the Modern is among the nominees for Outstanding National Wine Service.

Hearth and Terroir’s Paul Grieco was tapped for an Outstanding Wine and Spirits Professional nomination as were Garrett Oliver, of the Brooklyn Brewery, the Clover Clubs’ Julie Reiner, and David Wondrich of New York City.

The 2011 RISING STAR CHEF OF THE YEAR nominations include many of the Tri-State areas top young toques. Chef Eric Gabrynowicz of Restaurant North in Armonk, Dan Richer of Arturo’s in Maplewood, NJ, and a trio of Manhattan restaurateurs Jesse Schenker of Recette, Manzo’s Michael Toscano and Christina Tosi of Momofuku Milk Bar have all been nominated.

A trio of Garden State chefs will vie for Best chef in the Mid-Atlantic. Andrew Araneo of Drew’s Bayshore Bistro in Keyport, Michael Krikorian of The Copper Canyon Restaurant in Atlantic Highlands and Maricel Presilla of Cucharamama in Hoboken have each been nominated.

A highlight for the May event will be the much-anticipated BEST CHEF: NEW YORK CITY competition. This year’s nominees are Michael Anthony of Gramercy Tavern The Spotted Pig’s April Bloomfield, Saul Bolton of Saul, Hearth’s Marco Canora, Scott Conant of Scarpetta, Dressler’s Polo Dobkin, Wylie Dufresne of wd~50 Gabrielle Hamilton of Prune, Porchetta’s Sara Jenkins, Craig Koketsu of Park Avenue, Soto’s Sotohiro Kosugi, Mark

Ladner of Del Posto, Corton’s Paul Liebrandt, Anita Lo of Annisa, Aldea’s George Mendes, Missy Robbins of A Voce, Masa’sMasa Takayama, Bill Telepan, of Telepan, Marea’s Michael White, and Galen Zamarra of Mas. The Best Chef in the Northeast award will be up for grabs among Francesco Buitoni of the Mercato in Red Hook, NY, Gerry Hayden of The North Fork Table & Inn in Southold, NY, Serge Madikians of Serevan in Amenia, NY, Daniel Nilsson of DA/BA in Hudson, NY Suzanne Stack of Suzanne Fine Regional Cuisine, Lodi, NY and Bill Taibe, LeFarm in Westport, CT. Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity.

The annual James Beard Foundation Awards honor the best and the brightest talents in the food and beverage industries, celebrating outstanding achievement in each of the following categories: Restaurant and Chef, Restaurant Design and Graphics, Book, Broadcast, Journalism, and special achievement awards. Each category has an individual Awards Committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program.

The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. This year, over 28,000 entries were received, the most in the Awards’ history. Independent accounting firm Lutz & Carr tabulates these entries for the Restaurant and Chef Committee. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 19 Restaurant and Chef awards categories, some of which include Outstanding Chef,

continued on page 83

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// INSURANCE

FIORITO ON INSURANCE

The Risks with Tips: Restaurants Continue to Face Challenges With Wage and Hour Compliance The legal issues surrounding tip pool participation and tip pool distribution continues as recent court actions illustrate the risks that restaurants continue to face.

O

ver 5,000 waiters and bartenders joined together in a wage and hour lawsuit against Applebee’s, claiming that the restaurant did not pay the minimum wage to workers during a time in which they performed work that did not generate tips. The plaintiffs cited the Department of Labor’s 1988 handbook, that states if a tipped employee spends a substantial amount of time (defined as more than 20%) performing related but non-tipped work, then the employer may not take the tip credit for the time spent performing those duties.

While wage and hour policies are designed to offer restaurants protection when it comes to tip related lawsuits, many Employer Practices Liability Insurance (EPLI) policies simply exclude wage and hour coverage all together. While policies that do cover against this exposure will typically only provide coverage for defense costs of up to $100,000. This

The plaintiffs cited the Department of Labor’s 1988 handbook, that states if a tipped employee spends a substantial amount of time (defined as more than 20%) performing related but non-tipped work, then the employer may not take the tip credit for the time spent performing those duties.

Bob Fiorito, Vice President, Business Development at Hub International

means that if you have a deductible of $25,000, your coverage may only amount to $75,000 to be used toward legal fees associated with such a claim.

In addition, restaurants that have had a claim in the past may not be eligible for this coverage, even though

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it is likely that restaurants that have gone through this ordeal already are probably more likely to be in compliance than the restaurants that may be caught off-guard. Therefore, a thorough understanding of the law, as well as a strategy for how to implement a tip pooling procedure that is in accordance with the laws in your state, may be your “best” and in

some cases “only” line of defense.

Here are a few preparations your restaurant can take (depending on your state laws) to defend against tip related issues: 1) In order to defend your restaurant’s pay practices, restaurants who rely on the tip credit should determine and keep track of how much time each tipped employee spends

on “non-tipped” activities. If “nontipped” activities constitute more than 20% of the total working time for any shift, the employer may be required to pay the employee the federal minimum wage ($7.25/hour) for all time spent on non-tipped tasks.

2.) Never include a supervisor or staff member with supervisory or managerial responsibilities in any pool or sharing policy. Employers must look “beyond the job title” and analyze each staff member’s service and non-service duties, in order to determine if their participation and/ or coordination of the tip pool is in compliance.

3.) Ensure that all policies pertaining to tips, tip pooling and tip sharing are “recommended” and not mandatory, unless specifically approved by your state. While the court decision in Cumbie v. Woody Woo, Inc. can sometimes be used to uphold the practice of employers collecting and redistributing tips to the entire labor pool, or even potentially kept by management (without violating the Fair Labor Standards Act (FLSA), where FLSA is the only statute at issue), many states have wage and hour laws that override the Woody Woo verdict.

For example, in New York, the state wage and hour laws prohibit employers from retaining tips. In fact, tip pooling, as well as tip distribution must be voluntary and organized among employees who “customarily” receive tips. Even in states where there are no state law restrictions to tip pooling and distribution, an employer may face issues when tip distribution arrangements steer monies away from employees who are engaged in direct service.

In addition, a restaurant who may be in full compliance with the law, may still find itself burdened with the price tag for a defense from a claim filed by a member of its wait staff, who is eagerly represented by a law firm experienced in filing these types of lawsuits.

As wage and hour issues continue to pose a problem for many restaurants, it’s more important than ever to work with an insurance professional who can advise you about the latest coverage options and new

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products in the marketplace; one who truly understands the insurance needs of a restaurant or food service business. To identify and better understand the unique regulatory environment and coverages surround-

ing “tip pooling,” as well as address specific questions you may have regarding your current coverage, contact Robert Fiorito at 212-338-2324 or robert.fiorito@hubinternational. com.

NJRA, from page 10 “Art Pride NJ is thrilled to be part of this special collaboration,” said Ann Marie Miller, Executive Director of the ArtPride NJ Foundation. “This event was a creative way to celebrate the extraordinary artistic and culinary skills of women throughout New Jersey.”

Artists featured included: Kiyomi Baird (Far Hills); Chris Carter (Martinsville); Maureen Chatfield (Lebanon); Kim Huyler Defibaugh (Toms River); Buel Ecker (Long Valley); Aylin Green (Lambertville); Daryl Lancaster (Lincoln Park), Linda Osborne (Pennington); Laura Petrovich-Cheney (Asbury Park); Ingrid Renard (Whitehouse Station), Carol Rosen (Califon), Joanie Gagnon San Chirico (Toms River); Ellen Siegel (Lebanon); Armisey Smith (Newark); Karen Titus Smith (Pemberton); and Laurinda Stockwell (Lebanon).

The restaurant and hospitality industry in New Jersey is comprised of 25,000 small businesses providing over 311,000 private sector jobs generating $14 billion in annual sales. Founded in 1942, the New Jersey Restaurant Association (NJRA) is celebrating 70 years dedicated to fostering a vibrant industry that nourishes communities, tourists, and the economy and shares the bounty of the Garden State. Restaurants are uniquely important from farm to table, hosting lifetime celebrations, adding sizzle to New Jersey cities and anchoring main streets The ArtPride New Jersey Foundation is the programs and services arm of ArtPride New Jersey, Inc., a nonprofit coalition of organizations and individuals that advocates at local, state and national levels for funding, support and recognition of the arts as vital to New Jersey’s economy, education and overall quality of life.

The mission of the NOCC is to raise awareness and promote education about ovarian cancer. The Coalition is committed to improving the survival rate and quality of life for women with ovarian cancer.

Zamora, from page 25 to food,” explained Chef Zamora, who makes it a priority to seek out the freshest ingredients from local markets and create dishes that highlight those ingredients. “Food preparation should evoke a sense of comfort, because there’s nothing more satisfying than dishes that make you feel good. The key is respecting the flavors of quality ingredients and preparing them to perfection.”

Chef Zamora, who is of both Italian and Lebanese ancestry, will bring a strong Mediterranean flavor and flair to his cuisine at Atrio. The restaurant’s innovative and contemporary menu will complement the restaurant’s sleek, modern design and stylish décor. The wood-burning stone oven will be the focal point of the open-air kitchen, which will have a cooking studio feel so diners can enjoy watching their meal being prepared. Atrio will offer a variety of fare including inventive flatbreads, artisanal cheeses, cured meats, salads and meatballs, as well as Old World wines by the glass and signature martinis.

Prior to his tenure at Four Seasons Hotel New York, Chef Zamora spent six years with The Biltmore Hotel in Miami, where he designed a new In Room Dining kitchen to streamline the team’s structure. During this time, he also served on the Advisory Committee at Le Cordon Blue College of Culinary Arts in Miramar, Florida.

A native of Michigan, Zamora earned a Bachelor of Science degree in Culinary Arts from Johnson and Wales University in Miami. He has also been honored with the Florida Restaurant Association’s Award of Excellence in Hospitality. When he’s not in the kitchen, Chef Zamora enjoys photography, skiing and spending time with his family. He resides in Waldwick, New Jersey.

Keller, from page 38 Keller.

On Saturday March 31, a daylong series of events kicks off with Chef Thomas Keller speaking and signing

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copies of his books. At Noon, meet New Jersey’s Best Burger Chef, determined from a statewide contest, will pair the winning burger along with Terra D’Oro Zinfandel. A Marketplace Lunch with local New Jersey wines and products will be served from noon until 3 p.m.

For wine connoisseurs, a selection of wines from the cellar, including rare and highly rated bottles, will be tasted.

The Leading Ladies of Wine tasting ($40, 3 p.m.) follows with four dynamic women winemakers: Heidi Barrett (La Sirena), Deborah Brenner (Women of the Vine), Diane Snowden (Snowden Vineyards) and Terry Wheatley (Middle Sister).

Additional events will showcase premier spirits and chocolate. St. Germain will offer a modern spin on the classics during The Classic Cocktail Reinvented. For chocolate devotees, Chef Marc Aumont of New York City’s The Modern will lead Terroir in Chocolate & Wine, pairing wines with

his delectable Valrhona chocolate creations. Whiskey lovers will meet Johnnie Walker’s Master of Whiskey Peter O’Connor and sample premium scotches during The House of Walker.

The Festival’s signature event, The Grand Tasting takes place from 7 p.m.­ 10 p.m. featuring more than 100 wines from over thirty wineries and top restaurants from New York City and New Jersey. Highlights of The Grand Tasting and new for 2012 is the VIP Experience. The event will feature an outstanding collection of wines and spirits as well as tastings from fourstar restaurants Per Se and Restaurant Latour, as well as New York City newcomers Maialino and Lincoln in the VIP Lounge.

Participating restaurants include Aureole, Ninety Acres at Natirar, David Burke Fromagerie, Elements, SHO Shaun Hergatt, The Frog and the Peach, Tribeca Grill, CulinAriane, Boulevard Five 72, Maritime Parc, The Orange Squirrel, Monkey Bar, Strip

House, Blue Morel, Bona Vita Osteria, Ho Ho Kus Inn & Tavern, Restaurant Blu, Lu Nello, Axia Taverna, Park Steakhouse, The Bernards Inn and Michael Anthony’s, as well as Crystal Springs Resort’s Springs Bistro and Crystal Tavern.

Darden, from page 43 the diner’s guide. “ROC’s purported dining guide is a transparent attempt to disparage many of America’s restaurants, an industry which provides opportunities for millions of Americans to move up the ladder and succeed,” Sue Hensley, the group’s senior vice president for public affairs, said. “ROC ‘reports’ are opinion surveys and not an empirical analysis of the facts. Even in a challenging economy, the restaurant industry has continued to be one of the country’s leading job creators, and for thousands of individuals from all backgrounds these jobs lead to management and ownership opportunities.”

By winning, say, paid sick days for some workers, Restaurant Opportunities Center United’s campaign wouldn’t be the first time public pressure changed workplace policy within the food supply chain. Earlier this month, Trader Joe’s signed a “fair food agreement” with the Coalition of Immokalee Workers, a worker advocacy group of mostly immigrant workers who pick tomatoes and other crops in Florida. Trader Joe’s had long resisted signing the agreement, but caved after months of protests outside stores.

Taco Bell and McDonald’s, among others, had already signed the agreement, which requires grocers and restaurants to pay a penny more per pound of tomatoes to help provide better working conditions for pickers.

Worker groups typically encounter strong pushback on these issues from industry lobbies, which often claim that higher wages or paid sick days will raise costs and kill jobs. The restaurant industry in Florida, for instance, is now trying to have the minimum wage for servers lowered there. And the Na-

tional Restaurant Association poured more than $100,000 into a successful effort to stymie a ballot initiative for paid sick days in Denver.

James Beard, from page 79 Outstanding Restaurant, Best Chef in 10 different U.S. regions, Rising Star Chef of the Year, Outstanding Service, Outstanding Wine and Spirits Professional and Best New Restaurant.

The list of semifinalist nominees is then sent to an independent volunteer panel of more than 550 judges from across the country. This panel, comprised of leading regional restaurant critics, food and wine editors, culinary educators and past James Beard Foundation Award winners, vote on specific award categories to determine the final five nominees in each category. The same judges then vote on these five nominees to select the winners. The governing Awards Committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May. Much of the fireworks at the annual event come over the selection of the Best Chef: New York City award. This year’s nominees are Michael Anthony of the Gramercy Tavern The Spotted Pig’s April Bloomfield, Hearth’s Marco Canora, Scott Conant of Scarpetta, wd~50’s Wylie Dufresne, John Fraser of Dovetail, Wallsé Kurt Gutenbrunner, Dan Kluger of ABC Kitchen, Del Posto’s Mark Ladner, Paul Liebrandt of Corton Annisa’s Anita Lo, Aldea’s George Mendes, César Ramirez of Brooklyn Fare Diner’s Sean Rembold, Masa Takayama of Masa, Telepan’s Bill Telepan, Rich Torrisi and Mario Carbone of Torrisi Italian Specialties, Barbuto’s Jonathan Waxman, Michael White of Marea and Mas’ Galen Zamarra, Once again, Metro New York dominates many of the James Beard Award restaurant and nightclub categorties.

Leading the list of nominees for Best New Restaurant are Manhattan’s Isa,

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Tertulia, and Tremont as well as Zeppoli in Collingswood, NJ. New York City’s PDT and the Pegu Club will vie for outstanding Bar program honors.

A number of Tri-State chefs and restaurateurs head the slate of national nominees. David Chang, Momofuku Ssäm Bar and Daniel Humm of Eleven Madison Park in New York have both been nominated for outstanding national chef. While Ohaya Oliveira of Boulud Sud and Al Fiori’s Bob Truitt will vie for top pastry honors. Bruce Bromberg and Eric Bromberg of Blue Ribbon Restaurants and Suarez Restaurant Groups Phiul Suarez have been nominated for top national restaurateur of the year awards.

A trio of gifted New Yorkers: Paul Grieco of Terroir, Brooklyn Brewery’s Garrett Oliver and Neal Rosenthal of Mad Rose Group in Pine Plains, NY will compete for the 2012 national Wine & Spirits stars Beard award.

The national Rising Star Chef of the Year will find New Yorkers Noah Ber-

namoff of Mile End, Sorella’s Emma Hearst Sara Lukasiewicz of the Red Devon, Recette’s Jesse Schenker, Max Sussman of Roberta¹s and Momofuku Milk Bar’s Christina Tosi competing for top honors.

A trio of Garden State toques: Andrew Araneo of Drew’s Bayshore Bistro in Keyport, Michael Krikorian of Copper Canyon, Atlantic Highlands and Hoboken’s Maricel Presilla of Cucharamama head the list of nominees for the Mid-Atlantic’s Best Chef.

A pair of Connecticut’s top chefs: Kara Brooks of the Still River Café in Eastford and Le Farm’s Bill Taibe LeFarm in Westport have been nominated for Best Chef: Northeast New York City’s Balthazar and Blue Hill will vie for the Outstanding National Restaurant award and La Grenouille and Picholine have been nominated for National Service awards.

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Booth #3224

Booth #3224

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// NEWS

CHEFS

Manhattan Chef White Set To Brig Osteria Morini To DC

N

ew York­ based toque Michael White, who’s behind such lauded Italian restaurants as Marea and Ai Fiori, announced last month that he’ll be opening his first Washington venture in summer 2013. The concept, a spinoff of his more casual Soho eatery, Osteria Morini is slated for a 4,250-square-foot space in the Lumber Shed, a developing retail pavilion at the Yards Park.

White will bring a near-replica of his

original Soho location to DC, with the same hearty dishes from the EmiliaRomagna region of Italy, where White worked for seven years. Meals can be served family-style, with multiple pastas and platters of grilled steaks and sausages to share, or individually. The lineup changes seasonally, but pastas could include truffled ricotta ravioli with prosciutto, lasagna verde, prosciutto and mortadella meatballs baked in

Booth #318

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tomato sauce, and oven-baked polenta with mushrooms and sausage ragu.

While the region’s cuisine is traditionally meat-heavy, White will introduce more seafood items for the waterfront location, perhaps borrowing a favorite from Marea: whole branzino baked in a salt crust, served with simple arugula salad and lemon.

Funding for White’s expansion is coming from Ahmass Fakahany. The

former chief operating officer of Merrill Lynch now the head of the Altamarea Group. It was Mr. Fakahany who put up the roughly $6 million it took to open NYC’s Marea.

The rustic, warm decor from the Soho and recently opened New Jersey locations will also be translated to Washington, though this third spot is the only one with water views. Look for lunch and dinner service to begin at the opening. And if Osteria Morini DC is anything like the boisterous, constantly packed spot in New York, book early and book often.

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// NEWS

CLEAN ENERGY TRENDS

Greenworks Makes Cleaner Energy One Restaurant At A Time For years, restaurant owners had to pay to get rid of their used cooking oil. There was no other clean way to deal with it.

But 2005 brought the rise of two companies in the Lehigh Valley in Pennsylvania that changed all that: Allentown, PA’s Environmental Energy Recycling Corporation and Windgap, PA’s Smarter Fuel Company.

T

hese companies had an idea: convert used cooking oil into biofuel for clean electricity generation. They soon merged to form Greenworks, a company which has now established itself across the country as the most sustainable alternative for restaurant waste oil disposal.

They don’t just take a restaurant’s cooking oil, they’ll pay for it.

The Greenworks merger produced a company that has rapidly expanded across the United States. Says Greenworks’ Director of Marketing and Strategy, Bob Hiller, “The company started out as just two guys with two trucks in a garage. When I arrived, it was four guys around a little conference table. Now, we have six plants across the country, 7000 square feet, and we have two shifts of oil pickup seven days a week.”

The company has plants in the Lehigh Valley area of Pennsylvania, the New York City area, the Boston area, one each in Alabama and Mississippi, and one in California, though the company is still based out of Allentown. “Allentown has been a great place for our company. The labor force here is outstanding. We wouldn’t imagine moving anywhere else,” Hiller says.

Many companies pay for used cook-

“We appeal to the restaurateur who wants to do the right thing. Our process is cleaner and our product helps limit ing oil, but Greenworks’ refining process is unique. “The other companies who buy used cooking oil aren’t producing the same product,” says Hiller.

“They refine used cooking oil into a component of animal feed. We produce biofuel. A lot of people tend to confuse biofuel and biodiesel, but they’re completely different products.” Unlike biodiesel, biofuel can’t be used in automobiles. Biofuel is a clean alternative to coal or natural gas in electricity generation. “The difference between what we do and what they do,” says Hiller, “is that our product is much better for the environment.

Greenworks’ rapid expansion has not been without its obstacles. “We’ve had to work hard to educate people about what we do,” says Hiller. To that end, the company has put together a large sales force, to show potential customers why working together would be, as Hiller describes it, “a no-brainer.” Greenworks has also established

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pollution.”

AROSE—the Association of Restaurant Owners for a Sustainable Earth—to educate both restaurateurs and consumers about biofuel conversion. The AROSE brand name also helps demonstrate participating restaurants’ “green” credentials. Greenworks also plans to attend the New York Restaurant Show and the International Boston Seafood Show.

Greenworks has been able to overcome these obstacles because, as Hiller says, “We appeal to the restaurateur who wants to do the right thing. Our process is cleaner and our product helps limit pollution.” Hiller also credits Greenworks’ success to the business acumen of Ralph Tommaso, the company’s founder. “He knows the market and knows the customer better than anyone else, and he puts in the effort necessary to turn that into success.”

The future looks bright for Greenworks. They recently announced a partnership with Sysco Boston, in addition to their long-standing partnership with Sysco New York. These partnerships help Greenworks attract more clients, and offer Sysco the opportunity to burnish its sustainability credentials. Greenworks also has started serving New York area airports and hopes to expand into airports in other cities in the near future. Beyond cooking oil, Greenworks has also sought out other food-based waste oils. Their plants in Alabama and Mississippi process fat runoff from catfish farms, a particularly rich source for biofuels that was previously being ignored.

For more information about AROSE, visit http://www.arose.biz/ or call 888473-2735.

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Easy Ice, from page 40 owners spend far too much money on their ice supply. Commercial ice machines can be fickle and expensive to repair leading owners like Lynn to purchase bagged ice at a premium price.

Our all-inclusive solution guarantees the ice maker’s performance. And if it’s broken, we provide food-quality bagged ice at no cost” said John Mahl-

meister, Easy Ice Vice President.

“Putting Lynn on the Easy Ice subscription plan will save her thousands of dollars this year alone,” added Mahlmeister. “The after-tax cost of the Easy Ice subscription will be less than $2.50 per day”.

“Easy Ice is the only national company that guarantees the lifetime

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performance of commercial ice machines with an end-to-end solution that requires no purchase or long-term lease,” added Mahlmeister. Easy Ice has a comprehensive offering (subscription) that includes Hoshizaki commercial ice machines (manufactured in U.S.A.), all repairs and preventative maintenance, free replacement ice, water filters, flexible no-penalty cancellation and more for

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a fixed monthly fee.

Food Network’s #l rated program, hosted by famed chef Robert Irvine, takes struggling restaurants and makes changes towards their success in just 48 hours and with only $10,000.

Chef Irvine’s resourcefulness, ingenuity and empathetic nature gives hope to struggling restaurants.

Wolfgang Puck, from page 71 and tableware are sold on HSN. In addition to his appearances as a regular contributor to ABC’s Good Morning America, hosting an Emmy Award– winning Food Network series, “Wolfgang Puck,” in the early 2000s, and authoring six cookbooks, Wolfgang has won multiple James Beard Foundation Awards.

In 1991, Wolfgang Puck became the first James Beard Foundation Outstanding Chef honoree and to date he is still the only person to be awarded that honor twice. (A winner is not eligible for five years after receiving the award.) He has received the Foundation’s Outstanding Restaurant Award for his landmark Hollywood eatery, Spago, and has collected some of the Foundation’s most notable honors such as an induction into the Who’s Who of Food and Beverage in America, which is given to those who have contributed in a substantial way to America’s constantly evolving culinary scene; and the Humanitarian Award, which is given to an individual or

organization whose work in the realm of food has improved the lives of others and benefited society at large. Wolfgang has also been an honoree at the James Beard Foundation’s Chefs & Champagne® party in the Hamptons, has received a total of five Restaurant and Chef awards, and served as a James Beard Foundation Awards Host in 2010. This represents a lifetime of achievement from a man whose motto is, “Do what you love. Work hard. Be patient. And, with a little luck, you could succeed.”

On Monday, May 7, 2012, the James Beard Foundation Awards Ceremony and Gala Reception will take place at Lincoln Center’s Avery Fisher Hall in New York City. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design and Graphics categories will be handed out, along with special achievement awards including Humanitarian of the Year, Lifetime Achievement, Who’s Who, and the America’s Classics award honorees.

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