When less became more at Maggiano`s Little Italy

Transcription

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High End Operator Moves
to Casual Dining Concept......2
Red Heat Tavern Catches Fire .3
Nibbles ....................................5
Wintertide Products................6
Spring Brings Industry Trade
Shows to Northeast.................8
Food for Thought
Career Pampering Guests
Suits Simon deSwaan .........10
The Other Side
How Participation Increased
in Milton Schools .................12
When Less Became More at
Maggiano’s Little Italy .........16
More Growing Restaurant
Groups Shun Chain Image .18
Faces & Places ......................20
Suppliers Corner..................21
By the Glass ..........................22
Books for Cooks....................23
PERIODICAL
www.FoodserviceEast.com
B
OSTON – The start of a
new year is generally a
time for optimism but in
the Northeast this winter,
storms that have dropped 95 inches
of snow here in the first several
months have had a severe impact on
restaurant business across the region
as consumers hunkered down, in
many cases unable to leave homes
buried in many feet of snow, causing
the Boston Wine Expo to cancel the
second day of the event and Valentine’s Day business to plummet.
That being said, the National
Restaurant Association and Technomic alike are moderately optimistic, anticipating inflation-adjusted
restaurant and foodservice sales to
inch forward slightly this year.
Technomic anticipates real
growth for total restaurants and
bars to be up one percent, while no
growth is seen for the restaurants
and foodservice category.
At the National Restaurant Association, Senior Vice President of
Reseach Hudson Riehle expects total
restaurant sales to have real inflation
adjusted growth of 1.5 percent as
total sales reach $702,9 billion.
Food costs, NRA expects, will
be the top challenge in 2015. Last
year, food costs rose 2.5 percent
from 2013 and the big question is
whether increases can be contained
in 2015.
At Technomic, restaurant and
bar alcohol sales will show “modest
growth” due to slowly improving sales and greater consumer
confidence. Expenditures on alcohol
away from home will rise 2.7
percent.
“Conditions are improving, and
2015 OUTLOOK
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with lower gas prices and better
consumer confidence, we’re continuing to see positive movement
in consumer spending away from
home,” states David Henkes, Vice
President at Technomic and director
of the firm’s adult beverage practice.
“However, there’s still a lot of lost
ground to make up relative to how
Real growth to
advance
for restaurants
and bars
Food costs will present
challenges for operators
the industry was performing prior
to the recession. Many restaurant
concepts that outperform the industry are emphasizing adult beverage,
and we contend opportunities exist
to leverage spirits, wine and beer
to achieve greater traffic, sales and
profits in 2015.”
Technomic’s Executive Vice President Darren Tristano sees a number
of changes coming. “We are seeing,
local foods continuing to appeal to
consumers, fast casual restaurants
continue to build momentum and
growth, health and wellness is
OUTLOOK
Continued on page 14
When less became more at
Maggiano’s Little Italy
R
estaurants, both independent
and chain, are likely to tell
you their customers are looking for
healthier options this year. Maggiano’s found a way to deliver. Story
on page 16
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A high-end operator moves to casual dining concept
M
ONTCLAIR, NJ
– Passion is what
drives the most
successful chefs,
coming up with new concepts when
the times demand.
Demitri Malki, a chef with two
former restaurants here – Table
8 and D’metri’s – took a leap last
summer, opening a larger, more casual operation in the former Upper
Montclair Train Station to create a
“warm gathering place for the community that has been my dream for
a long time.”
It’s been well received, hitting
the ground running, he says, and
quickly adding new features such as
$4 draft beers and $5 special wines
at Happy Hour to keep his weekend
customers coming back throughout
the work week. BBQ ribs, flatbreads
and hot wings are priced at $8.
Lunch service was also introduced.
De Novo now offers the same
menu for lunch and dinner, reducing work for the kitchen staff. “You
get pulled in so many different
directions in a restaurant,” Culinary
Director – Owner Chef Malki declares. “I have good problems.”
Customers, he points out, can
get a pasta and a beer for $20. The
average check is running around
$30. “You give them quality and
let them experience what you do,”
he observes. There’s something for
everyone – from small plates and
flatbreads to the homemade pastas,
entrees and the catering menu.
Chef Malki views his regular
customers as extended family. The
restaurants seats 100 including the
bar and is his biggest to date. “It has
STONE HEARTH & SPECIALTY
Commercial Cooking Equipment
my first liquor license,” he adds.
“We’re still figuring out the ins and
outs. We have 56 or 60 wines on
our list.”
The bar seeks to offer “something for everybody,” Malki says.
Craft beers sell well and have
become “a whole other ballgame.
Small breweries are cropping up
everywhere and it’s great. The world
has changed.”
On the food side he seeks to appeal to a broad base. “We have a lot
of starters,” he notes, pointing to
wings, calamari, hummus, mussels,
marinated grilled octopus, meatball
sliders, and more. Salads, pastas
and entrees are also menued. “We
wanted to create a place that offers
value to diners who come three,
four nights a week. They’re really
embracing it.”
He loves what he does but
DeNOVO
Continued on page 7
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ILMINGTON,
MA – A new concept from Kevin
Harron, creator
of Burtons Grill, Red Heat Tavern, is
growing in popularity as it introduces a menu based on a unique oven
that combines traditional European
charcoal cooking techniques with
state-of-the art construction.
Opened last Spring, Red Heat
is one of three restaurants in New
England to have the Wood Stone
Josper oven, says new Executive
Chef Alan Frati.
“It’s a great oven that combines
an oven and a grill,” he says. He’s
using it both for items such as
chicken wings, steaks, steak tips and
turkey tips as well as salmon and
An eclectic menu
offers something
for everyone
Concept occupies
a niche
more casual than
Burton’s
also for prepping roast tomatillos,
he says. The variable high heat and
smoke control generated produce
unique flavor.
At Wood Stone headquarters
in Bellingham, WA, Corporate
Chef Mike Brockman says it’s “like
having two pieces of equipment in
one.” The oven’s lower two shelves
are for grilling and the top shelf
creates “an oven environment.” A
key advantage is the way the oven
imparts what he calls “a BBQ flavor.
The skin of a chicken picks up
more flavor if it’s slow roasted.”With
chicken wings, he adds, they’re “not
deep fried or gloppy, and the skin
gets really crispy.”
The wings have already become
a signature item for Red Heat
Tavern. Frati marinates the wings in
mesquite seasoning and calls them
“distinctive.”
The concept, Chef Frati points
out, offers enough variety that din-
ers can visit several times a week.
“It’s very approachable. Kevin saw a
niche here with this concept which
is more casual than Burtons Grill.”
The unique oven presented its
own challenges. . “Our talented
culinary team is able to harness the
oven’s heat to cook fresh ingredients at different temperatures with
varying levels of smokiness, giving
the perfect amount of flame-kissed
nuance to everything from prime
cuts of proteins and caramelized
vegetables to sauces and even desserts. This method of cooking is an
art to be mastered as the wood and
charcoal must be tended to throughout the day to achieve the best
results. The team’s dedication to
RED HEAT TAVERN
Continued on next page
Red Heat Tavern provides
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RED HEAT TAVERN
Continued from previous page
mastering this very special oven allows us to harness the simplicity of
fire to produce unparalleled flavor.
All of us had to learn. Developing
menus and recipes for a piece of
equipment burning at 800 or 900
degrees is a little intimidating, but
it’s very versatile.”
From the wings to burgers to
a turkey pot pie and fire roasted
meatloaf, the Josper is producing a
diverse set of items. “We try to keep
it fresh and we’ve had two menus
prior to the one introduced last
Fall.”
“We’re doing well and I credit
Alan and the team,” Harron declares. “After the recession in ’08,
middle class America got hammered
hard. People got hurt and they
wanted a moderately priced, good-
Montauk, NY restaurant
plans additional cafes
in other areas
Diverse menu
created in
Wood Stone’s
Josper oven
looking place with food made from
scratch.”
The restaurant has a strong community focus, he points out. “We
don’t want to be just a restaurant.”
The average check is around $12
to $13 at lunch and $21 to $22 at
dinner, including alcohol, and Harron is also working on plans for a
second location.
“I worked and grew up in
casual dining,” he notes. “But today,
chains don’t want to venture much
PAUL French bakery celebrates
with treats
from doing things over and over. I
wanted something more flavorful, as
local as it can possibly be, furnishings from recycled woods, etc. We
work to be allergy aware and gluten
sensitive. And we try to bring it all
in at affordable price points.”
At the bar, an extensive selection
of craft beers is offered along with
spins on classic cocktails. There are
14 rotating seasonal drafts and more
than 37 bottled or canned brews.
An “approachable” wine list offers
wines by the glass or bottle.
The restaurant was designed by
Peter Niemitz of Niemitz Design
Group who created the 32-seat bar
with six lsrve TVs and the tavernstyle dining room.
As a neighborhood gathering
place, Sunday and Monday night
NFL promotions, Triple Threat
Tuesdays (which combine trivia,
tequila and tacos), and live music
on Thursday evenings are designed
to keep the diners coming back.
SOMERVILLE, MA – PAUL bakery celebrated Valentine’s
Day this winter with special Eclairs made only on that day in
its stores here and in Natick, MA. The bakery, which opened
in Somerville and later, suburban Natick, will open a major
store on Washington St. in downtown Boston this year. The
Raspberry Éclair with Mascarpone cream is topped with edible Chocolate plaque and a Three Chocolate Éclair has 64%
Marajani Chocolate Cream and traditional Chocolate Pastry
Cream topped with an edible Chocolate plaque. The company, now in 34-plus countries, currently has 600 bakeries.
MONTAUK, NY – The Surf Lodge, a popular gathering spot, plan to open other Surf
Lodge Cafes beginning with one in Miami
that was launched this winter as a popup at
the Deauville Beach Resort by owners Jayma
Cardoso and Lisa Chanos, according to a
published report. The grab and go concept
serves soups, salads and fresh juice drinks.
Surf Lodge
plans more
cafes starting
in Miami
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WASHINGTON – The United State Healthful Food Council named Taziki’s Mediterranean the first national franchise
to achieve REAL Certification, a new national standard for
foodservice nutrition and sustainability. The concept has
40 locations in 11 states making it the largest chain yet to
complete the certification process. The program is modeled
after the LEED green building certification and offers a menu
modeled on fresh Mediterranean fare.
Historic Saratoga, NY property
to be remodeled
SARATOGA SPRINGS, NY – Work is reportedly underway to overhaul an historic hotel property here, the Adelphi,
originally built in 1877. The property is said to undergo
rebuilding from top to bottom at a reported cost of $34
million. The project is expected to be completely in 2016
and will be an historic restoration which, when complete,
will be around 47,000 square feet with
an 8,200-square-foot addition. It reportedly will have 32 two- and three-bedroom
luxury suites. It will also include a fine
dining establishment as well as a glassedin conservatory overlooking the courtyard
gardens and pool. Richbel Capital, the
new owner, bought it last year along with
adjacent structures.
Sonic to open eight
units in Albany, NY
OKLAHOMA CITY- Sonic Drive-In
plans eight franchised units in the Albany,
NY area over the next seven years and will also enter Western
New York with stores in Buffalo and Syracuse. The Albany
area franchise, Fast Eats LLC, says the first store will open in
Latham this spring.
Solomonov and Cook expand
list of brands
PHILADELPHIA – Chef Michael Solomonov and Steven
Cook expanded their list of CookNSolo brands, opening a
third and four Federal Donuts last year and exploring possibilities outside the city., according to a published report.
They also created new concepts such as Dizengoff, an Israeli
hummus restaurant, and later, Abe .Fisher, which they call
the ‘inverse’ of their Zahav restaurant.
The two also reached their fundraising goal last year for a
joint venture with Broad Street Ministry. It calls for using unused chicken parts for stock for Rooster Soup Co. All profits
would go to church’s Hospitality Operative.
Chatime opens fourth Boston
location
Still or Sparkling? Pure & Simple!
BOSTON – Chatime Boston opened a fourth Asian tea
house on Newbury St. in the Back Bay featuring fresh tea,
milk tea and other beverages. The unit will be its Boston
flagship for the artisan tea houses owned by an international tea beverage franchise from Taiwan. Go to www.
chatimeboston.com.
At Crysalli Artisan Water Systems, our mission is to provide the foodservice industry, as
well as businesses and individuals, the means to produce filtered, bottle quality, ice cold,
sparkling and still water right from the water coming out of your own tap. Not only can
the long lasting sparkling water be adjusted for small silky bubbles that tickle your
tongue and refresh the soul, or higher bubble profiles for mixing natural flavored drinks,
but Crysalli Artisan Water Systems can also eliminate 100% of the plastic and glass water
bottles your customers are currently using and throwing away.
For more information, contact
Jason Enterprises - 877-335-2766 ext. 126 - [email protected]
4
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PRODUCTS
A distinctive
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Libbey® Foodservice sets the tone on the tabletop with World Tableware’s Sonoran
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includes hammered bowls with handles, double-walled hammered bowls and
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with strength and durability. Available in four sizes, both styles of bowls will
provide a distinctive way to feature appetizers, sides and desserts and nest for
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and come with ablack mat, the trays for a striking presentation. See www.libbey.
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balance and bright acidity. The company,
Estorino Coffee Co., LLC, offers a new
roast on demand concept. Foodservice
operators can reach the company at 407630-6625 or www.javatino.com.
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New from Backyard Farms are Somerset
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Use them in salads, sandwiches or alone
with a drizzle of olive oil, mozzarella
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in Maine and New Hampshire, with
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from Costa Rica
Javatino medium/dark roast coffee from
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The freshly roasted specialty Grade 1
Arabica beans offer full body, good
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Carpigiano is best known for making
frozen dessert equipment and this
February (19-23) at the Anaheim
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NAFEM attendees to a new gelato
bar business concept, offering gelato
bars or frozen gelato on a stick with
coatings and toppings made in its new
191k countertop soft serve freezer and
Fantastick Blast freezer. Three coating
and 12 topping options will be offered.
Separately, the company displays a new
coffee shop with thick Italian style hot
chocolate, plus Softybar, a frozen dessert
business/ Gp to Booth 2805 at NAFEM or
visit http://www.carpigiani.com/usa
lets users calculate the exact amount they
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Custom toasted single
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Rock musician Joey Kramer’s Rockin’
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Healthy fare from veggie burgers
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cultivated with the traditional shade
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All natural energy
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ReadyCheckGlo offers a solution to
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Watch a video at https://www.youtube.
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action.
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Musselman Apple Butter, a gluten free,
fat free and cholesterol free product, adds
sweetness to a variety of menu items
from appetizers to entrées and desserts.
It is made from slow cooked apples with
apple cider, sugar and spices to create
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and product information may be found at
www.knousefoodservice.com/applebutter.
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High Lawn Farm in Lee, MA has been
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Jens & Marie, producers of wholesome,
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DeMarco Food Products introduces its
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The Southwest Black Bean & Sweet Potato burger from Jens & Marie is fully
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customers
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and light, makes an idea ‘thank you’ for
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Nerone Italian black rice from InHarvest
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A high-end operator moves to
casual dining concept
DeNOVO
Continued from page 2
knows, he says, “I’m a glutton for
punishment. The whole thing is
about getting people in and letting
them experience what we do – giving quality at a fair price.”
The restaurant is open seven
days a week although there’s no
lunch service on Sundays and at
the moment, brunch is “physically
impossible,” he says.
“We’re thinking about closing on
Mondays because it’s so non-stop.
There’s no down time.”
The best part of being a restaurateur, however, is “seeing all the
regulars come in and have a good
time. It’s a drug! There’s a rush. I
can’t explain it but we had a new
customer come in an order the tuna,
and when he left he told us it was
the best tuna and blew him away.
That’s what makes my job worthwhile.”
It’s worthwhile enough that he
would entertain the idea of another
restaurant, he admits. The first two
are no longer in operation, victims
of the economic downturn, he says.
Asked what he envisions 15
years down the road, Malki laughs,
saying: “I wouldn’t leave the business.” He hopes, he says, that the
pace might slow down. “Right now
I’m putting in 100 hours a week
and I have a wife and kids at home.
I would hope it could be less.”
Montclair, he points out, is
eclectic, with many residents who
commute to Manhattan and are
sophisticated diners with discerning
tastes. “They’re foodies. When you
do the right things, you have them.
I’ve created a brand which is me.”
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1
EW YORK - You know
that despite the snow,
Spring can’t be far off
when you begin thinking about the International New
York Restaurant & Foodservice
Show and the New England Food
Show coming up this March.
The New York show comes
first, March 8-10 at the Jacob Javits
Convention Center in Manhattan,
with a host of events from exhibits
to seminars, talks, culinary competitions and more.
This year brings The Pride of
New York Marketplace/Taste NY Pavilion with exclusive products from
New York growers and producers.
Pride of NY/Taste of NY will provide
a unique opportunity for restaurant
and foodservice professionals to
discover food processors featuring new products including locally
grown produce, handcrafted spirits
and whiskeys, yogurts and cheeses,
honey and maple syrup, breads and
bakery products, wines and craft
beers and much more.
“The Pride of New York Marketplace/Taste NY Pavilion brings
our attendees face-to-face with
family farmers and purveyors who
have made New York State one of
America’s leading suppliers of food
and agricultural products. This is
a one of a kind opportunity to find
resources all under one roof, that
addresses guest’s desires for local
ingredients and farm-to-table fare,”
says Ron Mathews, Industry Vice
NY Show kicks
RIIƓUVWDW-DYLWV
Center
President for Urban Expositions
Foodservice Events, producers of
the event. “This area, part of our
Food Trends Experience, has been
a leading feature of the show in the
past years and is definitely a mustattend for attendees to experience
wonderful new products from local
produce
In mid-March, the 15th-17th,
comes the New England Food Show
partnering with the Massachusetts
Restaurant Association to produce a
comprehensive educational program
that will take place March 15-17,
2015 at the Boston Convention and
Exhibition Center. Diversified Com-
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8
who recently won the title of Inferno Champion on Food Network
Also on Tuesday, Chef Kevin
Halligan from Local Eatery in an
historic train station in Laconia,
NH, takes to the SnapChef Center
Stage, where he will demonstrate his
use of local produce and meats.
A series of educational seminars
take place throughout the Show
in the MRA Info Theater unless
otherwise noted. They include
sessions on saving choking diners,
keeping up with evolution payment
technology, managing a restaurant’s
Facebook page, a session on craft
spirits and more.
On Sunday afternoon, mixologists will compete to see who’s best
in their art. Taking part are Naomi
Levy, Eastern Standard, Tainah
Soares, Trina’s Starlite Lounge, Matt
Schrage, Brick + Mortar, and Tyler
Wang, Audubon.
A culinary event is planned on
Monday at 3:15 when Chefs David
Ladner, Rialto, Jason Bond, Bondir,
and Bill Brodsky, Boston Nightlife
Ventures, duke it out in the Greater
Boston Chefs Competition.
www.weberwinestax.com
munications, producers of the food
show, expect to draw over 14,000
enthusiasts over three days.
It partnered with the Massachusetts Restaurant Association to produce a comprehensive educational
program that will take place March
15-17, 2015 at the Boston Convention and Exhibition Center. Diversified Communications, producers of
the food show, expect to draw over
14,000 enthusiasts over three days.
kicks off with a series of chef demos
and educational seminars that will
take place throughout the show
Starting with a demo Sun. at
11:00 a.m. will be Chef Billy Grant
from Bricco Trattoria in Glastonbury,
CT, one of three restaurants owned
and operated with his brothers.
On Monday at 11, Chef Andy
Husbands, Tremont 647 in Boston,
We’ve got it ALL!
Highlights:
• Food Trends Experience
• Ferdinand Metz Foodservice Forum
• New Product Gallery
• US Pastry Competition
• Pride of New York
• Over 500 Leading Vendors
• And, much, more!
1HZ(QJODQG
Food Show to
have various
competitions
will demonstrate how his BBQ team,
IQUE, prepares and smokes brisket
for competition.
Monday afternoon at 2:15, a top
RI chef, Nick Rabar, who owns Avenue N American Kitchen in Rumford will share his techniques from
the demo stage. Rabar also hosts the
Emmy nominated Chef 2 Go TV
show, now in its sixth season.
Tuesday’s chef is by Chef Shannon Bard of Zapoateca in Portland
March 8 –10, 2015
Presenting:
Sponsored by:
Jacob K. Javits Convention Center
Produced & Managed by:
New York, NY
Highlights Include:
Featuring:
SM
GAIN A FRESH PERSPECTIVE ON YOUR BUSINESS
®
www.internationalrestaurantny.com
)22')257+28*+7
Career focused on pampering
JXHVWVVDWLVŵHV6LPRQGH6ZDDQ
“We’re going
to be throwing
the best party
in the world…”
6
imon de Swaan, today the
director of food and beverage at New York’s Four
Seasons Hotel, found his
way into the world of food as a high
school student, working weekends
for a friend, a cook, who mentioned
she was planning to enter the Culinary Institute of America.
It was then, he recalls, that he
realized that there was “a potential
to go there to cooking school and
pursue a career in the restaurant
business, and I fixated on it.”
He chose that path, going to
CIA with initial plans to become a
chef but by the time je was ready
to graduate, he’d gravitated to the
front of the house. “I was young and
impatient and didn’t see my culinary
“The next day
is a
new chance
to start
all over…”
career moving anywhere fast,” he
says, adding that was probably “the
way most 22 year olds feel.” At the
same time, he understood that he
really enjoyed the service end of the
business,
Now, he continues to enjoy the
challenges and human interactions
his career brings with it. “I enjoy
that every day, I walk into the hotel
imagining that “we’re going to be
throwing the best party in town and
that we work really hard to make
people feel pampered. I can’t imagine doing any other type of work. It’s
really hard. The hours are long, you
don’t always get it right, but the next
day is a new chance to start all over
again.”
Early on in his career, he returned to Cambridge, MA where he
held various posts – waiter, wine
buyer and later, a manager over a period of 13 years. Taking a break from
the hotel world, he joined Michela
10
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Four Seasons’ food truck more
SRSXODUWKDQƓUVWDQWLFLSDWHG
Simon de Swaan recalls
Four Seasons Hotel New
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John Johnson
Yields 2 large salads
Larson and Jody Adams in opening
Red Clay, which subsequently closed
after 9/11. He then took a managerial post at Boston’s high-end Radius
in the Financial District and began
to realize that he missed hotels.
Returning by way of Boston’s
Four Seasons Hotel, he became
department head, reopening
Aujour’hui, one of the top fine dining venues in the city that won a
AAA 5 Diamond award along with
a Mobil 4 Star Fine Dining Restaurant designation and f&b volume of
$4 million. De Swaan supervised
and oversaw the wine program
with more than 400 selections and
worked closely with the Chef de
Cuisine to execute the culinary vision. When the restaurant closed, a
victim of the economic downturn,
he became department head for the
property’s Bristol Lounge 127-seat all
day dining venue with a combined
F&B annual gross income of $7
million. Later, he spent four years as
assistant food and beverage director
for the property before being promoted to food and beverage director
at the New York Four Seasons Hotel.
Over the years since returning
to the lodging side of the industry,
he’s seen a number of changes in
food and beverage trends. Today,
more hotels such as Four Seasons
are focusing on local and seasonal
sourcing, de Swaan points out.
“It’s not new but it allows us to
offer food that tastes great and has
a local foot print. That seems to be
true at our sister properties as well,
as the chefs go foraging and have
in house gardens where possible.
Furthermore, we have relaxed over
the years as our demographic has
changed and younger, affluent diners have joined us. Younger diners
are looking for great food, attentive service but not necessarily the
pomp that was associated with fine
dining.”
F
our Seasons, as a chain, has
also become involved in
the food truck movement,
launching its own food
truck last year on the West Coast
that “turned out to be a great success,” says de Swaan. “This year, we
Rising food
costs present
“struggle”
monthly with
ŴXFWXDWLQJSULFH
changes
decided to do an East Coast version
which is working it’s way from Boston to Miami through nine cities. I
can only speak about the New York
response, and it turned out to be
more positive than imagined.”
Asked about the trend in recent
years of leasing restaurant space out
to independent and chain restaurateurs, de Swaan notes: “It’s on a
case by case basis, but the majority of our hotels do everything in
house. Sometimes it makes sense
to buy certain foods as the competition already makes the best, so why
try to compete with something that
already is so good. For example,
breads in New York are already of
such great caliber, so we choose to
buy bread, even though we could
make it ourselves.”
Trends impacting foodservice in
hotels this past year included rising
food costs, he notes, calling costs
“very unreliable. It’s something we
struggle with monthly as the climate
changes and prices fluctuate.”
Addressing the issue of allergy
and food intolerances, he observes:
“We take this extremely seriously and
have training for both culinary and
service staff. We then mover communicate to each other about guest
intolerance’s so that the guest is safe,
but also so that the guest knows to
trust us in the long run as being able
to pamper them without drawing
attention to their requirements.”
On the personal side, he’s an
industry professional who cooks at
home, calling it “a creative release
and my way of relaxing. As much
as I enjoy eating out, I think nothing
of spending an entire day cooking.
Right now in my fridge, there’s left
over curried chicken with chickpeas
and butternut squash that I made two
days ago. There are also lots of lemons, feta cheese, fresh herbs, Spanish
chorizo, eggs, and plenty of wine.”
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Sea Salt and freshly ground black
pepper
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Garnish with shaved pecorino.
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How participation rose at one MA school system
M
ILTON, MA- Jackie
Morgan, director
of foodservice for
the Milton Public
Schools, has been at the forefront of
serving healthier meals to students
long before implantation of new
school meal nutrition standards
several years ago.
At the New England Dairy &
Food Council, Nutrition Specialist
Jill Read recalls that group’s Fuel Up
to Play 60 grant program designed
to make changes in nutrition and
physical activity in schools gave
the Milton school system back to
back awards several years ago to
expand with a new grab ‘n go
program which boosted participation “significantly.
“They introduced
smoothies and took a
place that students
walked past every
day to create a cool
hangout for kids with
a mobile breakfast cart.
Before, they’d go to Star-
bucks and Dunkin’ Donuts before
school. When this was introduced,
numbers rose fot milk, yogurt and
fruit.”
Additionally, Read recalls, Morgan used USDA commodity funds
to buy strawberries to use with plain
or vanilla smoothies.
“Her big thing was the grab’n go
breakfast carton wheels, designed
to capture the kids. She got a tablet
with POS software and put the
whole thing right past the entrance
before they entered the main part of
the building.”
The goal was to
move foodservice out of
the cafeteria
and make
it cool,
raising participation.
The effort
received
“tremendous support” from
Creating cool
image
helps boost
participation
the administration which gave it a
“big push,” sending letters about the
new program to parents.
The Fuel Up to Play 60 was a
collaboration between the National
Dairy Council and the National
Football League. The New England
dairy council paired with the Boston
Patriots and, Read recalls, “it was
a win win program.” The program
funded by the regional Dairy Farmers of New England and schools
could apply for up to $4,000 a year.
Schools could apply in December
and June online at fueluptoplay60.
com.
The plan has to feature both
physical activity and food, such as
and exercise program and breakfast.
At the Milton Public Schools,
Morgan was able to fund two breakfast carts. Participation went up
from 50 or 60 students or six percent of the student body at breakfast
to 125 in the high school.
One of the grants went to the
middle school for tables and chairs
for a “cool kids café.” Students who
eat breakfast do better in school,
Morgan declares. The Middle School
students love their cart, she adds. “It
gives us the chance to have whole
grain toast and fruit or juice on the
go.”
Participation has reached as
high as 142 students, she adds. “It’s
exciting and the staff is really into
it. The funding allowed us to get a
Vitamix blender to do the smoothies and layered yogurt with fruit at
lunch too. We do them as blended
parfaits. Before we started this, we
never had kids buy yogurt in the
Middle School. Now we do tons of
parfaits.”
Morgan and her staff met with
student leaders after receiving the
grants to explore ways to mentor
freshmen . “We made posters for the
breakfast cart and did PA announcements.” Blow-up cows were placed
in the parking to promote the new
carts and healthy eating.
Today, an intern from the University of Massachusetts works on
the breakfast cart program, helping
to formulate whole grain muffins.
The intern, Tava Sternberg, Before
launching the middle school cart,
she worked with 6th grade students
who helped make promotional posters and helped direct students to the
carts the first day.
She recalls that the staff made
fresh blueberry and chocolate chip
muffins so students could smell
them baking. From doing 60 cafeteria breakfast, the cart numbers have
reached 90 and the school nurse
reports students are no longer coming in with stomach aches.
Morgan points out that the
push toward healthier fare
began six or more years
ago began to make
changes in products such as pastas,
breads, croutons and
more. We developed 20 new recipes
and tried to make it
exciting. We did open
houses for parents and
went to PTO meetings
MILTON SCHOOLS
Continued on page 22
12
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an improving economy expected this year
OUTLOOK
Consumers’ Outlook for Their Household Financial
of restaurants as frequently as they would like,
Situation in 2015
Better than 2014 About the same as 2014 Worse than 2014
This technology
indicator of pent-up demand
finding it’s place in the industry and
is is elevated
All adults
34%
57%
8%
across all age groups, with at least one-third of
making a move to find greater value
in using AGE GROUP
adults into
eachconsumers
category saying they aren’t
18 to 34
49%
44%
5%
restaurants.”
35 to 44
42%
54%
2%
“
W
45 to 54
31%
59%
7%
55 to 64
24%
61%
16%
2015 OUTLOOK
All Charts courtesy of National Restaurant Association
individuals in households
annual incomes
ith the improvements
in thewith
stock
65 or older
14%
75%
10%
of $75,000 to $99,999 and 19 percent of those
HOUSEHOLD INCOME
market and real
affluwithestate,
annual incomes
of $100,000 or more say
Less than $35,000
42%
48%
9%
they are not patronizing restaurants as often as
$35,000 to $49,999
29%
61%
10%
ent and upper middle income
$50,000
to
$74,999
31%
61%
6%
customers, accounting for roughly
consumers arerestaurant
driving
sales at fine
$75,000 to $99,999
23%
72%
5%
54 percent of total restaurant spending in 2013.
$100,000 or more
27%
68%
5%
dining chains and upscale independents. Polished
casual full service chains with check averages in the
$20 - $50 range are finding opportunity for expanNew York has five boroughs! Seriously. For decades,
sion and traction with middle income consumers,
Manhattan has dominated the investment and leasing
similar to the pattern that fast casuals have taken
market for decades and, make no mistake, it remains
within limited service differentiating from fast food.
not only the center of New York City, but the world.
While fast food is trying to catch up to the customBut that dominance has resulted in galactically high
ization trend that fast casual has strengthened, fast
home prices, office rents and retail rents, making the
casual continues to build differentiation through
borough unaffordable for many. “
quality ingredients, fresh food and better for you
“The result is that residents began relocating
fare.”
within the city, at first to Brooklyn. Williamsburg,
“Brands that can afford to invest will continue to
Greenpoint, Bay Ridge and more have seen an influx
grow with fresh remodels, contemporary appeal and
of young professionals seeking more affordable lodgintegration of technology that will appeal to the Milings and more space for the money. Businesses have
lennial generation,” he declares.
followed, with many Manhattan retailers and restauAt MAFSI, the Manufacturrants crossing East River for the
ers Agents Association for the
first time. This is terrific, except
The city, real
Foodservice Industry, projects call
history is repeating itself, and now
for healthy sales growth this year,
Brooklyn is becoming increasingly
estate maven
and the Northeast is forecast at 4.1
expensive. More and more neighpercent. Though 2015 is poised
Consolo says, is in borhoods are seeing growth -- and
to be better than 2014, it likely
now it’s extending to Queens, the
“a golden age”
won’t be better by much. Overall
Bronx and Staten Island. The city
GPD is forecasted at +4.1%, (with
is in a golden age of growth: our
our forecast mirroring at +4.1%.)
population is increasing; despite
Fortunately, due to domestic crude
some well publicized problems,
oil production, prices are now less
violent crime is at historic lows;
than $75 a barrel. This translates
foreign investors are snatching up
to an annual savings of $500 per
homes and offices as never before;
family, and hopefully a few more
and retailers and restaurants are
trips to restaurants. Labor remains
opening new, experimental and
strong with the unemployment rate
wonderful spaces throughout all of our
finally reduced to pre-recession levels.
boroughs. That benefits everyone, even
In Manhattan, real estate maven Faith Hope Conus Manhattanites!”
solo, chairman of Douglas Elliman Real Estate’s The
Last year, she continues, many national chins
Retail Group, looking at the year past and 2015, obtargeted the city such as Dairy Queen and Chickserves: “The biggest change I saw last year in the New
Fil-A, along with health-oriented concepts such as
York City real estate market has been building for a
juice bars and Sweet Green. Burger concepts also are
while, but came to a head in 2014: the realization that
eyeing the Big Apple.
Source: National Restaurant Association, National Household Survey, 2014
State Economic Indicators
Projected Percent Change, 2014-2015
Total
Real Disposable
Employment Personal Income
Connecticut
Maine
Massachusetts
New Hampshire
Rhode Island
Vermont
NEW ENGLAND
New Jersey
New York
Pennsylvania
MIDDLE ATLANTIC
14
1.6%
1.2%
1.9%
1.8%
1.7%
1.3%
1.7%
1.8%
1.9%
1.7%
1.8%
2.5%
1.6%
3.1%
2.9%
1.8%
1.6%
2.7%
2.8%
3.0%
2.8%
2.9%
RESTAURANT SALES ($000)
Total
Population
2014
0.3%
0.1%
0.8%
0.4%
0.2%
0.3%
0.5%
$6,210,857
2,040,811
13,429,359
2,401,237
1,977,683
873,324
$26,933,271
0.2%
0.3%
0.1%
0.2%
$14,562,365
34,580,294
18,250,047
$67,392,706
2015
$6,387,867
2,089,791
13,837,611
2,469,192
2,023,961
892,887
$27,701,309
$15,034,186
35,827,362
18,786,599
$69,648,147
% Change
2.9%
2.4%
3.0%
2.8%
2.3%
2.2%
2.9%
3.2%
3.6%
2.9%
3.3%
+RZLQGXVWU\RSHUDWRUVYLHZRXUFKDQJLQJWLPHV
NYC residents
relocating to
other boroughs
from Manhattan
Sales for restaurant across the borough rose last year,
thanks to 55 million tourists, but also, Consolo says, because
New Yorkers see restaurants and bars as an extension of
their living rooms. She expects a moderate increase this year,
especially if oil prices continue to fall and impact home heating costs.
Food markets such as Eataly and one in the works from
Anthony Bourdain serve a major educational role, Consolo
ads, and makes consumers appreciate restaurants more for
food prep and sourcing.
In Boston, restaurants continued to mushroom within
the city last year as well as in contiguous towns – Somerville in particular, and outlying ‘burbs such as Lynnfield and
Burlington where more chain and chef-owned restaurants
blossomed.
Three new hotels, ranging in size from 22 rooms (The
Inn at Hastings Park) to Verve (99 rooms) opened in the Hub
but many more are in the works for this year (1,105 plus a
possible 320 room expansion at the Westin Waterfront) and
next (662).
For 2017 and beyond, another 17,08 rooms are on the
drawing boards. Also in the works is a proposed $1 bilion
expansion of the Boston Convention & Exhibition Center.
The already approved project will increase the facility by
more than 50 percent and add thousands of jobs when completed in 2019.
Restaurant Industry Sales
Restaurant-industry food-and-drink sales: Projections for 2015
2014 Projected
F&D Sales ($000)
2015 Projected
F&D Sales ($000)
’14-’15 %
Change
‘14-’15 %
Real Growth
Change
GROUP I — COMMERCIAL RESTAURANT SERVICES1
EATING PLACES
Tableservice restaurants2
$213,498,491
$219,689,947
2.9%
192,836,252
201,128,211
4.3%
2.1%
8,428,612
8,335,897
-1.1%
-3.5%
31,221,091
32,844,588
5.2%
3.0%
Quickservice and fast-casual restaurants3
Cafeterias, grill-buffets and buffets4
Snack and nonalcoholic beverage bars
Social caterers
TOTAL EATING PLACES
8,635,817
9,076,244
5.1%
2.7%
$454,620,263
$471,074,887
3.6%
1.4%
19,943,486
20,561,734
3.1%
1.1%
3.6%
1.3%
Bars and taverns
TOTAL EATING AND DRINKING PLACES
0.6%
$474,563,749
$491,636,6215
MANAGED SERVICES6
Manufacturing and industrial plants
$7,968,494
4.6%
2.2%
2,893,034
2,975,775
2.9%
0.5%
5,811,339
6,088,009
4.8%
Colleges and universities
15,449,215
16,004,151
3.6%
1.2%
Primary and secondary schools
6,558,020
6,813,783
3.9%
1.0%
In-transit restaurant services (airlines)
2,406,739
2,503,972
4.0%
1.7%
Commercial and office buildings
Hospitals and nursing homes
Recreation and sports centers
TOTAL MANAGED SERVICES
$8,331,061
1.6%
6,469,801
6,806,231
5.2%
2.9%
$47,556,642
$49,522,982
4.1%
1.6%
$34,727,861
$36,293,393
LODGING PLACES
Hotel restaurants
4.5%
2.2%
412,811
423,664
2.6%
0.3%
$35,140,672
$36,717,057
4.5%
2.2%
Retail-host restaurants7
38,389,481
40,594,666
5.7%
3.4%
Recreation and sports8
14,829,161
15,486,989
4.4%
2.1%
Other accommodation restaurants
TOTAL LODGING PLACES
Mobile caterers
725,662
764,040
5.3%
2.9%
12,865,015
13,327,631
3.6%
1.2%
$624,070,382
$648,049,986
3.8%
1.6%
$459,325
3.3%
0.2%
Public and parochial elementary, secondary schools 6,963,268
7,099,622
2.0%
0.0%
Colleges and universities
7,838,536
8,050,233
2.7%
Transportation
2,354,374
2,476,959
5.2%
2.3%
17,250,830
18,011,592
4.4%
0.4%
Nursing homes, homes for the aged, blind, orphans
and the mentally and physically disabled13
8,668,289
8,986,849
3.7%
0.9%
Clubs, sporting and recreational camps
9,634,270
9,980,234
3.6%
1.4%
Community centers
3,309,028
3,471,170
4.9%
0.7%
Vending and nonstore retailers9
TOTAL — GROUP I
GROUP II — NONCOMMERCIAL RESTAURANT SERVICES10
Employee restaurant services11
$444,601
Hospitals12
TOTAL — GROUP II
TOTAL — GROUPS I AND II
0.3%
$56,463,196
$58,535,984
3.7%
0.7%
$680,533,578
$706,585,970
3.8%
1.5%
GROUP III — MILITARY RESTAURANT SERVICES14
Officers’ and NCO clubs (Open mess)
Military exchanges
TOTAL — GROUP III
GRAND TOTAL
$1,753,956
$1,822,712
3.9%
1.6%
807,406
829,206
2.7%
0.5%
$2,561,362
$2,651,918
3.5%
1.3%
$683,094,940
$709,237,888
3.8%
1.5%
Footnotes:1 D ata are given only for establishments with payroll. 2 Waiter/waitress service is provided, and the order is taken while the patron is seated. Patrons
pay after they eat. 3 Patrons generally order at a cash register or select items from a food bar and pay before they eat. 4 Formerly commercial cafeterias. 5 Foodand-drink sales for non-payroll establishments are projected to total $16,028,378,000. 6 Also referred to as onsite food-service nd food contractors. 7 I ncludes
health-andpersonal- care-store restaurants, general-merchandisestore restaurants, variety- store restaurants, food-store restaurants and grocery-store restaurants
(including a portion of delis and all salad bars), gasoline-servicestation restaurants and miscellaneous retailers. 8 I ncludes movies, bowling lanes, recreation
and sport centers. 9 I ncludes sales of hot food, sandwiches, pastries, coffee and other hot beverages. 10 Business, educational, governmental or institutional
organizations that operate their own restaurant services. 11 I ncludes industrial and commercial organizations, seagoing and inland-waterway vessels. 12 I
ncludes voluntary and proprietary hospitals; long-term general, TB, nervous and mental hospitals; and sales or commercial equivalent to employees n state
and local short-term hospitals and federal hospitals. 13 Sales (commercial equivalent) calculated for nursing homes and homes for the aged only. All others in
this grouping make no charge for food served either in cash or in kind. 14 Continental United States only.
W
will grapple with “inflationary costs, labor, and goods.” It
e’re reminded of Bob Dylan back in the
should, he believes, be “a good year.”
‘60s, singing “The Times They Are AHe’s seeing changes in the way people dine such as more
Changin’.” And so they are this year, in
shared plates and more small tasting options. Today, he obways different from last year with non-stop
serves, at Legal’s new Assembly Row restaurant in Somerville,
new openings of restaurants and closings of older operations
MA, “the design, the food and the clientele match for a nice
as sales inched ever so slightly upwards from 2013’s.
vibe. It’s eclectic, funky and comfortable. The revitalization of
At Eat Drink RI, President David Dadekian sees a lot
the area is great – a fun environment with a nice feel to it.”
changing this year in the culinary world. “I think we’re going
Down in Rumford, RI, Chef-Owner Nick Rabar of Avenue
to see more improvement in the world of cocktails. We’ve
N American Kitchen notes that: “I was just having this very
certainly seen great growth here, but I think it’s getting a little
conversation with friends yesterday. There are always a buzz
wider spread outside of centers like Providence and Newword list or annual trend predictions at the turn of the year
port,” he observes.
but the word change is different because it implies evolution
On the culinary side, he says, “more use of local seafood
and modification of the restaurant itself, not just absorbing
seems to be a trend, and under-used species, not the usual
“what’s in” for that year. I see restaurants of all walks of life
suspects”
trying to get more out of what they already have. With wage
“It’s a tricky time for trends,” Dadekian adds. “Unforcosts, energy, health care and the steady hikes in cost of doing
tunately, I think a big trend is going to be making enough
business all on the rise, restaurants need to
money the rest of 2015 to make it a good
be smarter about how they extract more out
year after this terrible start with the weather.”
of their businesses. Technology will play the
One Boston restaurateur observes that
biggest role and that will go well beyond
business has been down significantly since
After a tough
tablet menus.”
January, a month that’s traditionally slow
start, business
“You’ll see creative new apps, methods
after the holidays. “We had lots of cancelof ordering and reserving right from your
lations on Valentine’s Day because of the blizis expected to
phone, guest habits tracking and faster
zard,” he adds, “but we were lucky and had
methods to turn tables. You’ll also see a
bounce back
plenty of walk-ins from the neighborhood
heavy shift in more health driven items with
which helped.”
focus on vegan and paleo and less emphasis
In Boston’s North End at Taranta, Chefon gluten free. Of course change is very
Owner José Duarte is optimistic. “I think
market specific but you certainly see more
once the weather changes, we will have a
palate expanding foods appearing on menus
surplus of customers frustrated after being
especially in dense population markets. It’s
home for a couple of months. Restaurants
all about keeping current, staying relevant
need now to be more cost conscious and
and doing more with what you have without loosing focus on
revise their cost control and loss strategies so they can recuthe timeless goal of excellence and hospitality.”
perate from low winter months. It is wise to set aside a small
At Boston’s Corbett Restaurant Group, Todd Smith, presifund for unforespresiP of operations will have a higher sucdent and managing member of the brokerage, saw “a strong
cess rate than the ones that carry a high fixed cost; rent, for
2014 market with new concepts coming into the Greater Bosexample will be one of the most important.”
ton area. We also saw significant growth from independent
As one of the city’s biggest supporters of green practices,
and regional operators opening up new concepts as well as
Duarte adds: “It is probably the best opportunity for restauexpanding their existing brands. We anticipate these trends
rant owners to really start taking care of the environment and
to continue in 2015. On the lease side of the equation we are
pay respect to Mother Earth by becoming more sustainable
seeing one of the tightest markets in many years. The most
not only environmentally but socially and financially . We
desired trade areas have very little available inventory at this
look forward to a great spring and a busy summer!”
time. This appears to be the result of the dramatic economic
At Boston’s Legal Sea Foods, President and CEO Roger
downturn in previous years that slowed developers. It is
Berkowitz made a major shift last year, moving from units that
evident that this trend is turning around with all of the new
followed roughly the same
development projects coming on line and in the pipeline.”
design parameters and style 2015 Commodity Price
Outlook
to “one-offs,” units that reflect the neighbor in which
they’re located.
This year, Legal is
retrofitting older restaurants
such as the one in Chestnut
Hill, MA which will be
“completely overhauled
with an evolutionary look,”
says Berkowitz.
He sees the year ahead
as one in which operators
Projected high/low growth rates for
primary market prices
When asked to look ahead to 2015, tableservice
2013 2014
2015
operators expect the same issues to affect their
Top Challenges Expected by Tableservice Operators in 2015
Family dining
Casual dining
Fine dining
Building and maintaining sales volume
21%
24%
33%
Food costs
23%
25%
21%
The economy
15%
10%
12%
-5% to 3%
Recruiting & retaining employees
13%
12%
5%
8%
-5% to 2%
Affordable Care Act
7%
7%
5%
6%
15%
-6% to -13%
Operating costs
2%
3%
9%
Milk
8%
20%
-20% to -23%
Competition
5%
3%
5%
Cheddar
4%
22%
-21% to -25%
Government
2%
2%
2%
Minimum wage increase
2%
2%
2%
-3%
39%
-17% to -22%
Labor costs
2%
1%
2%
Beef
2%
23%
3% to 11%
Pork
5%
19%
-11% to -17%
Broilers
15%
6%
Turkeys
-5%
Eggs
Butter
Source: U.S. Department of Agriculture, December 2014
projections
-
Source: National Restaurant Association, Restaurant Trends Survey, 2014
15
When less became more at Maggiano’s Little Italy
Guests sought better versions
of the old classic dishes
16
'
ALLAS – Restaurants, both independent and
chain, are likely to tell you their customers
are looking for healthier options this year but
one major chain, headquartered here, recently
found a unique way to deliver on the healthier promise.
Maggiano’s Little Italy, which prides itself on classic Italian American cuisine, has been in business since 1991 and
today, operates 40-plus restaurants around the country.
In-house research into why regular customers were frequenting the restaurants less often showed concerns about
health, and, viewing it as a red flag, came up with a way to
bring them back more often.
“When we started on this menu journey, we found
guests were dissatisfied with some ‘better-for-you’ options,
especially in indulgent lines of cuisine like Italian,” says
Keith Brunell, senior director of culinary for Maggiano’s
Little Italy. “Guests were hungering for improved versions
of classics such as lasagna and fettuccine and not always
satisfied when restaurants offered smaller portions that left
them hungry again a few hours later. Our new dishes are
centered on new cooking methods and ingredients for the
Italian classics that Maggiano’s has offered for 24 years.
They are in portions that are guaranteed to satisfy, but offer
significant calorie reductions from the original recipes. We
believe this approach is unique to our brand and compelling to our guests.”
Eleven classic favorites were ‘redesigned’ to offer a
“Lighter Take” with calories reduced anywhere from 33 to
52 percent. The regular versions are retained and the new
ones are merely identified as “Lighter Take”, mixed together with the more caloric dishes rather than in a separate
‘lower-cal’ section of the menu.
Maggiano’s learned that its guests, learning that they welTo introduce the new items, Maggiano’s did a pop-up,
comed the chance to eat lighter without having to count
taking a former restaurant space in Chicago and opening it
calories. Further testing in Denver, Houston and Dallas
with what guests thought was a preview/family and friends
again proved rewarding. In the Alfredo sauce, chicken broth
night version of a new establishment.
was used to cut some of the cream, reducing calories while
As a little bonus, both the Lighter Take Baked Ziti and
adding flavor. Prices of Lighter Take dishes were kept the
Lighter Take Fettuccine Alfredo are featured on Maggiano’s
same as the more caloric versions, Breed says, “because the
popular “On The House Classic Pasta” menu, which sends
lighter dishes shouldn’t’ be a ‘box of shame’!”
guests who order one of eight handmade pastas home with
The Chicago pop-up, which had its own Italian name,
a second Classic Pasta of their choice, compliments of the
told invitees they were invited because they used Open
chef.
Table. “We took our name off to let the
“Through menu innovation like ‘On
dishes stand by themself,” Breed explains.
the House Classic Pastas’ and ‘Lighter
“They had no idea.”
Take,’ Maggiano’s is becoming more than
Chef Mann
everyone’s favorite restaurant for celebrator two nights they offered three
created sauces
ing special occasions…it’s an everyday
shifts. At the end, when guests
choice,” says Michael Breed, senior direcwere told what was going on,
with
less
fat,
tor of marketing for Maggiano’s Little Italy.
they were amazed and pleased. “It
The goal was a brand appropriate option
\HWJUHDWŴDYRU
was a great way for us to see that we were
that would offer the authentic classics and
headed on the right path,” Breed says.
SURƓOHV
sizable portions guests loved in a healthier
Today, with the dishes on Maggiano’s
way.
menus, about one-third of guests are ordering them. Recently introduced chicken
nnovation Chef Jeff Mann worked on
meatballs are well received and there are
ways to create creamy pasta sauces
plans to take some appetizer items and ofwith less fat and researched building
fer Lighter Take choices such as eggplant
flavor in new ways. The chicken parm was sautéed,
in a light tempura batter.
with a little less cheese and fresh pasta without oil. A lower
Some catering items are also being explored with Lighter
calorie pomodoro sauce was substituted with fewer calories
Take options, he adds. Visit www.lightertake.com.
than the marinara, and panko breading was substituted.
New versions were tested in Chicago and Atlanta where
F
I
One-third of guests ordering
Lighter Take items
17
6
OMERVILLE, MA – The Boston area, and perhaps
the Northeast as well are seeing growing numbers
of restaurant groups shunning the usual image of
corporate chains.
Among them is Tavern in the Square, founded in 2004 by
Joey Arcari, an Irish immigrant who gained industry experience in New York bars before moving to Boston. With three
friends, he sought to create establishments with a neighborhood ‘vibe,’ great food and excellent hospitality. The area, they
decided,
Joining him were Renato Valenti, who began his career as a
dishwasher and rose to chef, Mark Morris, a singer in a popular
New England band and Stephen DeSousa, who began working
in restaurants at age 18 and became passionate about them.
Their passion, individually and collectively, helped bring
about what today is a group of eight neighborhood restaurants
that’s on the cusp of even greater growth. Asked what the
group is up to this year, Michael Minichello, director of operations, declares: “It would be easier to talk about what we’re not
doing! We’ve been around since the first opened 10 years ago,
but from last summer to the end of 2014, we opened three
new ones, bringing the total to eight.”
That kind of growth has not been easy, he points out, but
the goal in 2015 is to open three more. “Paul Booras, our
executive chef, has done a phenomenal job on the food,” he
notes. “And we’re developed a strong internal program for
Paul Booras
18
Besito Mexican opens second 2nd unit in MA
Scratch cooking and passionate
staff make for success
More growing
restaurant
groups shun
‘chain image’
training managers. And we’re looking to bring the food to an
even higher level. “
Paul Urbanetti, most recently with Tavern Road in Boston’s
Fort Point Channel, joined the company early this year, working with Chef Booras. “We haven’t even scratched the surface,”
Minichello says.
Scratch is the operative word in the kitchen where menu
items are made from scratch. “We have created specs and
recipes to assure that each item is perfect. We also have tried to
create a dialect for our service people. Being in the hospitality industry is not rocket science or curing diseases. It’s about
serving good food and exceeding the guest’s expectations.
You have to care for people as best you can. A lot of today’s
younger generation is about ‘what’s in it for me?’ We’re in
an industry that’s all about giving to the guest, though. It’s a
generational thing. We try to show them that it’s about getting
satisfaction from giving.”
Finding people is always an issue for the industry, he adds,
and probably will always be. It’s a lifestyle and not everyone is
always committed to that. Here, if you work six days a week,
we give you a four-day workweek down the road to balance it
out. It’s a challenge to find ways to help your people. We want
those who are committed and driven, ambitious and eager
for the next step. Our 10 hour days are harder than others
when you’re growing this fast. But the beauty is you climb that
mountain and it’s a huge, gratifying feeling.
Mike Minichello
H
Creating a ‘grown-up’ sports
bar is Paul Booras‘ goal
6
OMERVILLE, MA – Culinary Director Chef Paul
Booras at Tavern in the
Square brings a rich and
varied background to his role today,
including independent restaurateur,
non-commercial B&I foodservice
director, and pizza restaurant owner.
His business model for the menu
is fresh, local, fare such as grass-fed
beef, for one. At the same time, he
says, “we walk a tightrope. We’re
a grown up sports bar with 36 bar
seat at North Station and 10 large
screen TVs.”
“Tavern in the Square is a place
for guests to come and indulge in
traditional, home style food in the
city”, says Booras. “We are proud to
be a scratch kitchen and our chefs
are passionate about using highquality ingredients and presenting
our food in innovative, yet approachable ways.”
That means appetizers ($9.99$11.99), soups ($4.99-$5.99),
salads ($7.99-$13.99), pizzas
($10.99-$12.99), sandwiches
($10.99-$11.99), hand crafted
burgers ($10.99-$12.99), favorites/entrees ($13.99-$17.99) and
Sides ($3.99-$4.99). The newly
designed menus still showcases the
core selections that the brand has
become known for (Big Dig Fries,
Ode to Buffalo Chicken Wings &
Tenders, Firehouse Chili Nachos,
Tavern Fish & Chips, Buffalo Mac,
Black & Blue Burger) while also
accommodating today’s dining
and dietary trends with gluten free
and vegetarian options and dishes
that contain superfoods (Kale &
Quinoa Salad, Cedar Plank Roasted
Salmon). All chicken featured on
the menu is antibiotic free, vegetarian fed and humanely raised while
all seafood offerings are approved by
the Marine Stewardship Council for
Sustainable Fisheries. Additionally,
dishes are all as hypo-allergenic as
possible, says Booras.
He estimates the check average
at $20 at lunch and $30 at dinner.
“This type of concept has something
for everybody,” he says. Brunch
does well, too, he adds, at $18 for
adults and $9 for children. “We’ll
do around 500 covers in some locations.” Since the introduction of the
new menu last year, business has
been up by around 20 percent.
Coming by the end of the first
quarter of ’15 will be the first of a
new Mexican inspired concept for
the group. “We are looking at the
next stage of development and see
the opportunity for six to eight units
in MA.”
UNTINGTON, NY –
The word besito means
“little kiss” and restaurateur John Tunney III
threw a little kiss to diners in Massachusetts last year with the opening
of his Mexican restaurant group’s first
units in the Bay State.
Coming next for the group will be
its first move into Florida during the
first quarter this year, in Tampa, with
a 200-seat restaurant, larger than its
usual footprint here or in Roslyn, NY
or West Hartford, CT.
“People have a craving for
Mexican food,” Tunney declares.
“We use really fresh ingredients and
our recipes are authentic Old World
ones from Mexico.” He came up
with the design for the first unit nine
years ago and has been recreating it
ever since. Originally, he traveled to
Mexico to learn about the culture
and cuisine before opening the first
Besito, his celebration of Mexican
traditions.
In MA both units are around 140
seats with a full bar, and, in Chestnut
Hill, an outdoor patio dining area.
Inside, a candle wall with 150plus candles and Mexican artifacts
including striped serape-style fabrics,
aged black leather chairs and more
convey a hacienda ambience. In
Burlington, rusted metal masks,
clay rosary beads and other artifacts
found during Tunney’s travels and
from friends of Executive Chef Carlos Arellano add to the authenticity
of the décor.
At both MA restaurants, the
largest issue in opening was finding
labor, Tunney notes. “When you have
to find 85 to 100 really nice people,”
he observes, “you don’t have time to
teach them to be nice. At Besito, we
want you to feel the warmth when
you walk in.”
The guests feel that warmth
from the serapes placed on their
shoulders on cool days, the ‘worry
dolls’ they’re given as a takeway, and
the umbrellas they’re offered on
rainy days, but even more, from the
hospitable staff. “People can be the
biggest hurdle,” declares Tunny. “You
have to do a lot of processing. We
interview hundreds of people two
or three times, to get to know them
casually rather than asking what they
know. That’s the Besito way, and a lot
of our servers advance to management positions. It’s a question of how
welcoming they are.”
Guests, he says, view their visits
as “a get away, an escape.” In two of
the company’s restaurants, customers asked managers to put their cell
phones in a basket so they could “enjoy their visit and live in the moment.”
He estimates the average check
at around $37. Menu items range
from guacamole en molcajete, served
tableside, and taquitos de camarones
to tacos, enchiladas and Budin de
Mariscos, a tortilla pie with shrimp
and jumbo lump crab, spiced tomato
salsa, queso Chihuahua and Poblano
cream sauce. A daily selection of
fresh local fish is also available as
well as a Negra Modelo marinated
filet mignon with chipotle quemado
Chihuahua, nopales and plaintains.
Entrees are priced from $17-$28. At
lunch, specials range from $8 to $15.
At the bar, a wide range of tequilas from Blancos to Reposadas are
offered as well as extra aged tequilas.
Tequila flights – three samples of different styles, and a variety of Mexican
beers is also available.
The restaurants offer an ambience
of a “rockin’ hacienda,” the group
says, with a dramatic candle wall featuring over 150 candles, hand-selected Mexican artifacts dotted throughout and a warm, sexy atmosphere
recreating Tunney’s original store.
From the colorful striped serape-style
fabrics, leather booths and aged black
ladder chairs, the décor incorporates
both traditional and street touches.
Imported South African eucalyptus
poles, reminiscent of the architecture
found in traditional Mexican haciendas, line the ceilings, while barn wood
envelopes the front of the bar, bringing rustic elements to Besito Mexican’s
interior. The bar itself, designed to
be conducive to both catching up
with friends or a night out for two, is
made of a rich mahogany to create a
sophisticated contrast.
19
)$&(6& PLACES
C
ULINARY INSTITUTE
OF AMERICA – Rose K.
Wang joins the school as
vice president of strategy
after serving as the chief financial
officer of the Mount Sinai School of
Medicine’s Center to Advance Palliative Care in New York City since
2013. Wang is responsible for coordinating and implementing visionary
and leadership strategies pertaining
to marketing and economic development of the not for profit college
and its brand. She will work closely
with the rest of the CIA’s leadership
to develop and implement programs
to help the CIA achieve its goals and
mission.
She most recently was sales manager
at The DoubleTree by Hilton’s Mansion on the Hill in Durham, NC.
BRINKER INTERNATIONAL Scarlett May, most recently as senior
vice president, chief legal officer and
secretary for Ruby Tuesday, Inc.,
was named senior vice president,
general counsel and secretary.
foodservice. Earlier a former chef/
restaurateur, he is responsible for
“recipe development, as a social
media contributor and as the “on
camera” culinary representative of
Norbest Turkey on local market
television.
LIQUID ART HOUSE – This
Boston Back Bay restaurant named
Stacy Cogswell, formerly chef at
Brookline, MA’s The Regal Beagle,
sous chef.
FIELDS
SPURRELL
SULLIVAN
ONE LINCOLN – In Gettysburg,
PA, two restaurant staffers at this
Gettysburg Hotel establishment
were appointed late last year. Most
recently Assistant G.M. of Mansion
Night Club, South Beach Miami,
Mark Fields was named restaurant manager and Adam Spurrell,
formerly with Arby’s Restaurant
Group, became assistant restaurant
manager.
HILTON HARTFORD HOTEL –
Joann Sullivan joins this 393-roomConnecticut property as new director
of catering and banquet operations.
PIRIPI – This new Coral Gables/
Miami restaurant owned by Guy
Abalo with Chef Najat Kaanache
named Matt Reiser beverage director.
MET CLUB – The Met
Club, which recently opened
a fifth site in Bethesda, MD,
named David Daniels culinary director for the group.
His background includes
executive chef posts with
OAK Long Bar + Kitchen
at The Fairmont Copley
Plaza, ARAGOSTA, at
The Fairmont Battery
Wharf, TOPPER’S at The
Wauwinet on Nantucket,
The Federalist at XV
Beacon Hotel in Boston,
MA, Stephanie’s on
Newbury in Boston, MA,
Ambrosia on Huntington, Boston, MA, Pinot
Blanc in St. Helena,
and Ventana CounInn in Big.
YUSEN
Server Products taps
Jodi McMahon
elevated to Director of National Accounts, concentrating on accounts
headquartered in the Midwest,
Southeast and Northeast. In this
new role, Blount, Jr. will work with
senior management to develop and
execute marketing strategies and
programs designed to drive further
business among national restaurant
chains. After successful stints in
marketing and retail merchandising,
Matt Yusen assumed foodservice
responsibility for the Northeast.
Yusen will be responsible for broker
management, key account management & operator calls in New
England and several New York State
markets. R&D Chefs Ben Murray
and Thomas Gervasi add to their
responsibilities, taking a more active
role in the sales, product development and menu analysis for existing
and new accounts.
Gary Simpson promoted
E\,7:)(*
TROY, OH – ITW FEG promoted Gary Simpson, former Northeast
regional sales manager, to vice president, dealer sales, North America
for Hobart, Traulsen and Baxter.
EAT DRINK RI - Katie Kleya
joins this culinary media, marketing and event production company
as director of development. Most
recently, she was in charge of
marketing and development
for Providence’s only four-star
award winning restaurant,
Gracie’s.
Rick Cartwright elevated
at Henny Penny
EATON, OH - Rick Cartwright
moves to director of product development and innovation from director of controls engineering.
CANALE
DECKELMAN
Montague Company
taps Joe Deckelman
HAYWARD, CA – Joe Deckelman, with a long background in
the commercial equipment posts
including vice president of sales and
marketing for Champion Industries
and Wells Manufacturing, moves
to The Montague Company in that
role. He will be responsible for all
sales and marketing activities to
support the strategic direction and
growth of Montague’s extensive line
of commercial cooking equipment
including Excalibur® and Crusader® Cooking Suites, Legend®
Heavy Duty Ovens and Ranges,
Vectaire® Convection Ovens and
more.
(GOXQGFHOHEUDWHV
years of industry service
DECKELMAN
Corporate chef
consultant named at
Norbest
CA
try
MORONI, UT – Norbest named
Chef Eric Eisenberg corporate chef
consultant from a post in healthcare
WANG
United Fresh launches
new logo
will be used throughout the year in
various programs and promotions,
beginning with a special promotion
at the NAFEM show.
McMAHON
RICHFIELD, WI – Server Products named Jody McMahon director
of quality and business improvement from quality and productivity manager at The Management
Association.
JOHNNY ROCKETS – James
Walker becomes president of operations and development, a new post,
for this casual dining operation.
Previously he was chief development
officer with the chain.
MAX LONDON’S RESTAURANT
– In Saratoga Springs, NY, Zachary
Cutler was named executive chef
from that post with the Poughkeepsie
Grand Hotel by new owner, Ryan
Venezia. Max London, son of the
former owner, was appointed general
manager.
20
Most recently he was with Maslow
6 Wine Bar in Manhattan and previously, with the late Upstairs on the
Square in Cambridge, MA.
BOSTON NIGHTLIFE VENTURES – Bill Brodsky becomes the
group’s first chief culinary officer. His
waterfront restaurant, City Table,
closed, and its chef de cuisine, Patrick Engle, move to Wink & Nod
this spring to its rotating pop-up.
WOODS HILL TABLE – This new
West Concord, MA restaurant named
Charlie Foster executive chef from
executive sous chef at DBGB in
Manhattan. Separately, Scott Toney,
former manager at Aquitaine in
Boston’s South End, was named
manager.
LOEWS HOTELS – Jim Cone
was appointed senior vice president
of marketing for this hotel chain.
SUPPLIERSFRUQHU
BURLINGTON, VT- Edlund
Company marks 90 years as a leading foodservice purveyor this year,
having won 11 “best in class” designations for its scales and “excellence
in product design” for smallwares
and equipment. Their extensive
array of products is backed by the
resources of the Ali Group, helping to always bring innovation to
the table. To commemorate the
occasion, a new 90th year logo ws
developed using the tagline “An
Investment in Quality.” This theme
BLOUNT, JR.
Sales promotions
announced at Blount
FALL RIVER, MA - - Blount Fine
Foods, a leading manufacturer of
hand-crafted artisan soups, sauces
and side dishes for foodservice,
announced three promotions as
part of a realignment of its sales
and marketing division. Promoted
were John Canale, Steve Blount, Jr.,
and Matt Yusen. The company also
announced that two members of the
culinary team would begin to work
more formally with the sales team.
As part of the realignment, John
Canale takes on the title of Director of Business Development in the
Western United States. Responsible
for both the retail & food service
channels, Canale will now play an
integral role in all aspects of sales,
marketing, and account management in Blount’s fastest growing
territory.
Steve Blount, Jr. has been
WASHINTON – United Fresh
Produce Association recently unveiled a new look with a new userfriendly website and logo design.
The mission to build a stronger
connection across the supply chain
is expressed in the logo with modern halos paired with traditional
type. The website carries over the
new design and offers streamlined
navigation, improved user functionality, enhanced search features and a
robust publications library.
Journey from restaurateur
to industry supplier
NANTUCKET, MA – Don
DeMarco, longtime restaurateur on
this island, moved from the world
of operations the realm of suppliers several years ago after the sale
of DeMarco Restaurant, an island
establishment for 30-plus years.
After the sale, he recalls, he
turned to making the sauces and
other items that were his customers’ favorites. His Badly Cut Pasta,
a creamy sauce designed for wide
shaped pastas such as papardelle,
Marina Sauce and Sea & Spice,
which he describes as “a simmer
sauce for shrimp and pastas.” Coming this year are Old World Bolognese and New World Going Green
from DeMarco Food Products.
MARKET PLACE EAST
PRODUCTS & SERVICES
PAPER CORP.
PAPER & RIBBONS FOR:
>> POINT OF SALE
>> CASH REGISTERS
>> CREDIT CARD VERIFICATION
>> GUEST CHECKS
>> BUSINESS FORMS
1-800-289-9696
800-357-3535
FAX
www.packardpaper.com
Reach an audience of 10,000
foodservice operators
21
by the glass
cap for easy on-premise pouring. Go www.
pasternakwine.com.
banks of a lagoon with soil of clay and
chalk. A bright wine for a lovely summer
day, it also works well other times of
WKH\HDUZLWKVKHOOƓVKFUXVWDFHDQVDQG
charcuterie as well as rich cheeses. http://
www.felines-jourdan.com/Feline-AOCPicpoul-de-Pinet-52.html
BOOKS for COOKS
3DWULPRQLRSURGXFHGLQ&RUVLFDE\&ORV
Teddi
This lovely red is made with indigenous
grapes by Clos Teddi, Corsica’s oldest
appellation (1958) and the winery
is viewed as the jewel of Corsican
winemaking. The primary grape is
Nielluccciu (90%) while the secondary
grape is Grenache (10%). The winery is
in the Agriates desert with chalk and clay
soil, and farms organically. It is at the foot
of Monte Genoa, the highest elevation. –
Patrimonio will surprise and please. Marie
–BrigittePoli Vigneron, the owner who
refuse to sell after her father’s death, calls
LWŏDQHFWDUƓWIRUWKHJRGVŐ9LVLWZZZ
nustrale.com/vin/patrimonio/teddi.htm
&KDWHDX6LPRQIURP
the Loire Valley
7ZR6HOHFWLRQVRI
4XLQWDYLQWDJH3RUWV
Released
The Fladgate Partnership and US importer
Kobrand Wine & Spirits released two
selections of single quinta vintage Ports
– Croft Quinta da Roêda 2012 and Taylor
Fladgate Quinta de Vargellas 2012 Ports,
each available nationwide. The Ports are
from grapes grown in their respective
houses best single vineyards and are
only made in exceptional years. Quinta
da Roêda has been owned by the Croft
family since 1875. The wines spend two
\HDUVLQZRRGDQGDUHERWWOHGXQƓOWHUHG
Quinta da Roêda is rich and jammy and is
20% ABV. The Taylor,also 20% ABV, is fruity
with hints of vanilla and wild herbs. The
two range in price from $48 to $53. Visit
http://www.kobrandwineandspirits.com/
SRUWIROLRWD\ORUBŴDGJDWHDQGKWWSZZZ
kobrandwineandspirits.com/portfolio/
croft/about.
/D3HWLWH3LHUUHőVQHZ
addition – a rosé
Last year La Petite Pierre introduced a
2014 Rosé designed to “over deliver at a
great price point.” Made of 100 percent
pinot noir, it is fresh and fruity with good
minerality. The bottle comes with a screw
22
The 2013 Chateau Simon Graves Blanc is
comprised of 50% Sauvignon and 50%
Semillon. Grapes are hand picked and the
must goes into stainless steel tanks where
it is fermented to remove the sugar. The
grapes are macerated for 10 hours and
then pressed. The must is moved to oak
barrels and stirred twice a week for about
a month. The wines are blended to create
Chateau Simon, a lovely white with notes
RIZKLWHFLWUXVDQGŴRZHUV
6PRRWKLHVKHOSHGFUHDWHDKDQJRXWVSRW
MILTON SCHOOLS
$QDIWHUGLQQHUGULQN
ZLWKFODVV
3LFSRXOGH3LQHWIURP
)UDQFHőV/DQJXHGRF
Clear green in color or more golden (from
older vines), Picpoul from Felines Jourdan
comes from grapes that have been in
Méze since the 1600s, growing on the
Rivesaltes Ambre 1999 from Domaine
A&B CAZES in Languedoc’s Roussilon
is not your cloyingly sweet after dinner
EHYHUJH:KDWVWULNHV\RXƓUVWLVWKH
color – a deep, rich amber. Made with
bio-dynamic grown grapes, it’s a beverage
that delivers a “savor me” message with
scents of dried fruit and candied citrus
fruit peel. It’s largely white Grenache and
Grenache Gris with a bit of Maccabeu
and Tourbat (Torbato) comprising the
majority of the blend and up to 20%
Muscat Blanc à Petit Grains and Muscat
d’Alexandrie (Muscat à Gros Grains). In
addition to being a lovely after dinner
treat, it will pair with potato and onion
leek gratin, roasted winter vegetables
and barley risotto with mushrooms. Read
more: http://www.snooth.com/region/
france/languedoc-roussillon/languedoc/
rivesaltes/#ixzz3Rr1ArxAH
and served our new whole wheat
pasta. They asked for recipes.”
Morgan’s a school foodservice
veteran of 29 years, she says. “I
think the USDA new regulations are
the best thing they could do. They
need to be implemented gradually.
We serve four fresh fruits a day.
The first few days there was a little
waste. We told them they needed
to take the fruits and also gave them
boxes of raisins. We have them taste
the whole grain pasta with burrata.
School can be a great experience!”
She’s been looking for a whole
grain elbow noodle that’s lighter
color and has soft texture, “ she
adds. The newest USDA regulations require 100 percent whole
grain pasta, up from the 50 percent
previous standard. Challenges have
included limited availability of items
rich in whole grains in rural area
and, the School Nutrition Association says, “strong regional preferences for refined grains such as white
rice or tortillas.”
Taste of Beirut,
-RXPDPQD$FFDG+&,%RRNV
Chef Joumama Accad, whose
blog, www.TasteofBeirut.com, focuses on the healthy, complex flavors
of Lebanon, shares 150 recipes from
her Teta (grandmother) that capture
the culinary traditions after making
a trip to the country to cook with
chefs and learn tips and techniques.
Recipes in the book reflect these
travels and experiences.
Accad, who was born in Lebanon and later lived in Paris, came to
the U.S. in 1979 and studied pastry
arts in Dallas at EL Centro College.
She worked at a German restaurant
as a pastry chef and taught classes in
Lebanese cuisine for Whole Foods
before starting a blog about the
food, TasteofBeirut.com, in 2009.
Lebanese cuisine, she ways, is
the ultimate Mediterranean cuisine,
the food of those who live off the
land and have scant resources.
Lebanese, she declares, have a
“deep concern and love for food.”
Seasoning is done “with a light
touch, using just a couple of common spices sparingly.” Native to
Lebanon is zaatar, a type of wild
oregano or thyme, an d sumac, a
powder ground from sumac berries
which grow in the mountains.
Recipes include native dishes –
tabbouleh salad, kibbeh (a paste of
meat and bulgur), hummus made
from chickpeas and numerous
vegetable-based dishes.
Food, Family and Tradition,
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This book of recipes and remembrances came about when the
author decided to write down family recipes because of her mother’s
sudden blindness. It became a way
to preserve both the recipes and
family history, reflective of a vanished world in Czechoslovakia and
Hungary before the Holocaust.
She realized that her family life
as the offspring of Holocaust survivors was a way of connecting with
lost family members and a world
that had vanished. The tale of Shapiro’s family took on its own life as
from childhood memory, and Israeli
salad.
Carb lovers will rejoice in
Chapter 8 – Potatoes, Noodles and
Grains, replete with potato kugel,
latkes, homemade noodles and
more.
Breads, Pastries, Cakes and
Cookies comprise Chapter 9, with
cheese Danish, Mandelbrot and
more. Rounding it all out is Chapter
10 – Fruit Soups, Sauces, Compotes, and Preserves, wrapping up
a wealth of dishes rich in history,
flavor and a family’s heritage.
Shapiro preserved
family history
evoking a
vanished world
she connected with relatives around
the globe who contributed their
own recollections. It became, she
declares, a tribute to all Holocaust
survivors.
The recipes follow the family
history start with appetizers such as
a Hungarian cheese spread and the
traditional chopped liver, moving
on to soups, dairy and egg dishes,
stovetop and oven baked fish dishes, and poultry, including Chicken
Paprikas and Chicken Schnitzel.
Chapter 6 covers Meats tongue, Chulent, goulash, and
stuffed cabbage. Vegetables and
Salads include a simple sautéed onions and mushrooms, intended for
toppings for cooked rice, burgers,
hummus, chicken and more. Other
items include tzimmes, beets with
horseradish created by her father
Bread,
'DQ%UHWWVFKQHLGHU-DFTXL
6PLWK//3
Dan Brettschneider, who refers
to himself as Global Baker, guides
the reader through the steps of
bread baking with words and
pictures, and shares recipes and
know-how. Subjects he covers
in depth are Savory breads and
Sourdough, Grainy & Healthy
Breads, Quick Breads & Scones,
Festive Breads, Not Quite Bread
and Sweet Breads.
Along the way, the reader
will find recipes for Gluten-Free
Bread, Swedish Christmas Rye
Crackers, Panzanella Bread
Salad and more.
Learn to create a sourdough
starter, Swiss buttercream,
quick rye sourdough, icings,
pastry cream, and even homemade raspberry jam.
Zeurcher, it depicts the 35 bridges
that span the Seine, with pictures
shot night, it celebrates architectural
gems that go back hundreds or
more years.
The bridges have their own
unique history – on the bridge
now called Passerele Léopold Sédar
Senghor, a19-year-old girl killed
a Nazi officer in 1944 and was
captured, tortured and sentenced to
death. She escaped the sentence in
a prisoner exchange and became a
respected journalist.
On the city’s oldest bridge, Pont
Neuf, is still in its original state. An
earlier one, the first Pont Notre, was
built before the birth of Christ and
is described in writings of Julius
Caesar before his death in 44BC.
In one form or another, the bridge
has survived for more than two
millennia.
All of the bridges have their own
special story, a testament to the richness of the city. They one-of-a-kind
book of black and white photos
took five to photograph and another
in which the author researched
their history. Zuercher, who is also
a commercial pilot, producer of
company and promotional films,
and co-founder of the Wave-Tek
company that made machinery and
waterslides for wave pools.
Honor your memories of culinary education/mentorship in this
beautiful city by giving this book to
one of your teachers or friends, or
merely for yourself
The Glow of Paris:The
Bridges of Paris at
Night,
*DU\=HXUFKHU0DUFRUS
(GLWLRQV
This is a book for all
who love Paris, and who
may’ve worked there
early in their careers. If
your career path led you
to mentors who were
French, you may want
to present them with
“The Glow of Paris” as a
thank you today!
Beautifully photographed by Gary
21
March 15-17, 2015
Boston Convention & Exhibition Center
Boston, MA
Sponsored by:
2015 Sponsor:
Co-located with:
a member of the Massachuse!s Restaurant Associa"on
Find your recipe for success
at the New England Food Show
The New England Food Show is the region’s largest b2b
event for restaurants, retailers and foodservice pros.
350+ vendors, suppliers, and service providers
Keynotes, Education & Certification Classes
At NEFS, you’ll find the right mix
of new products, new suppliers,
and new ideas to run your
business, satisfy your customers
and bring in new ones.
New England’s Greatest Chefs Demos
2015 Greater Boston Culinary Cook-off
Show-Only Buying Specials
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All this for just $30 if you REGISTER NOW!
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When less became more at Maggiano`s Little Italy

Transcription

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