Vol 88, No 2, Fall Equinox 2013

Transcription

A tale of cooking from the heart for two young men – page 3
Foodservice East
Volume 88, Number 2
•
Fall Equinox 2013
•
THE BUSINESS-TO-BUSINESS PUBLICATION FOR THE $80 BILLION NORTHEAST FOODSERVICE INDUSTRY
OFFERING INFORMED REPORTING & COMMENTARY FOR THE FOODSERVICE PROFESSIONAL
INSIDE
THIS ISSUE
“THE SUPER BOWL”
Chef Robert Wiedmaier, chefowner of seven DC/Baltimore/
Atlantic City restaurants, wants to
be the big winner every year.
Page 4
SCHOOL CREATES
DEMAND
A private school, Deerfield Academy, is leading students to demand
healthy foods
Page 17
A DREAM OF RIBS
“Kip” Solow, who founded what
became Boston Chicken, is
introducing a new ribs concept
SlowBones Modern BBQ, like none
Page 17
other.
SIGN UP FOR OUR E-NEWSLETTER
Sign up online for our enewsletter for updates on
what’s new as well as new
product information and more
at www.foodserviceeast.com.
Students
drive
change in
college/
university
dining
C
hange is a constant
in the 21st century
but perhaps never
more so than in college and university
dining where students are urging foodservice providers to be
more sustainable, greener and
to offer new meal periods to
meet their needs.
If those choices are not
available, students today are
vocal in demanding them, foodservice directors point out.
Today’s students, says Henry Howard, regional director
with Compass USA, are creating “widespread demand for
healthy foods.” Consumption,
however, “is another question,”
he declares.
He calls today’s collegians
“flexitarian” in lifestyle, seeking more creative options, gluten-free and vegetarian/vegan
choices among them.
Meal periods are in flux,
From glutenfree to fresh and
local, menus
are meeting
demands
COLLEGE DINING
Continued on page 14
Iconic seafood restaurant reinvents self for anniversary
PERIODICAL
B
OSTON – If a major rock star, Madonna, can invent
herself on an ongoing basis, why
not a restaurant?
Recently in this city, which
for many years let its waterfront development lag, The
Barking Crab, one of a small
number of leaders serving as
a gateway to the Seaport and
now, approaching its 20th anniversary in 2014, is undergoing a major reinvention, chopping a very large menu back
to focus on fresh, local, quality ingredients.
A longtime partner in the
restaurant, Stuart Stuart Vi-
dockler, one of the founders
more than 20 years ago when
the restaurant’s predecessor
broke new ground in an area
then expected to undergo rapid development.
The development was a
long time coming, but with
the explosion of the Seaport
District in recent years, The
Barking Crab is taking steps
to refresh and rejuvenate its
menu and reinforce its ‘gateway’ role.
Partner Stuart Vidockler, with partners Lee Kennedy and Scott Garvey, saw
the potential for growth in
the area as a given when he
lived on Sleeper St. They acquired a former fish market
and inactive restaurant site.
“It started as a tent concept
and evolved into The Barking
Crab when we created an urban clam shack there in 1994.
BARKING CRAB
2
Foodservice East • Fall Equinox 2013
Boutique Design Trade Fair returns to IHMRS
N
EW YORK –
BDNY, a boutique
design
trade fair, returns to the Javits Center November 10-11
from 10 a.m. to 5 p.m.
Attendees can get the full
story on the $140 million redesign of The New York Palace
from the four high-profile interior design firms involved in
the talk-of-the-town renovation. project included updates
to the landmark hotel’s public
spaces and guest rooms, including work within The Towers, the property’s ultra-luxe
hotel-within-a-hotel. This session will offer an inside look
at the creativity and coordination needed to bring a huge
renovation to conclusion.
Rob Willis, senior project
director, The John Hardy
Group, will moderate a panel
consisting of:
Jeffrey Beers, Founder,
Jeffrey Beers International
Steve Henry, Principal,
BAMO
Amy Jakubowski, Partner,
BBG-BBGM
Elisabeth Rogoff, Senior
kirk zutell photography
Designer/Associate,
Champalimaud
Kate Horan, Senior Manager, Projects, Jones Lang LaSalle Americas
Catherine Black, vice president, business development,
Benjamin West
Another session, Can This
Building Be Saved – And
Should It Be? explores designers who want to reduce,
reuse, recycle and repurpose,
asking what happens when
the cost and effort head to the
stratosphere. Find out how to
balance what’s good for the
planet with what’s good for
the concept and the client.
Other sessions explore
New Rules for Hotel Design,
Planning and Development;
Breaking Out of the (Big)
Box; a 25-year review of the
hospitality industry at The
Gettys Breakfast; and panels
on redefining the meaning of
a brand to consumers, making projects more sustainable,
and a discussion with this
year’s Gold Key Award winners.
The Gettys Breakfast
brings executives from The
megan smalley photography
Gettys Group along with
panelists including Matt
Mars, architect and patner,
Flick Mars; James Stapleton, principal, FRCH Design
Worldwide, Glen Wilson, vice
president, Global Design Services for Marriott International and Inge Moore, president,
HBA, Europe, HBA International and Principal, The Gallery who will “drill down” into
what makes looks that last
and the next hot trend.
Additionally, Sunday sessions include a panel discussion with women leaders
in hospitality with 14 highpowered executives; trends in
lighting design and technology; and workshops.
On Monday, Keith Ozar, director of marketing, consumer
products, helps designers get
up-close and creative with
one of the hottest new tools
in the design world Design
in 3D followed by an afternoon workshop, Fire Up The
Night: Turn Up The Heat In
Clubs And Bars with Gonzalo
Bustamante, Founder and
Creative director, Gonzalo
Bustamante Design Works.
A variety of social events
this year includes the International Society of Hospitality
Purchasers (ISHP) Fundraiser on November 9 from 5:30
to 7:30 p.m. at Vermilion, 480
Lexington Ave. at 46th St. The
price is $1,500 per person.
BDNY hols as kickoff part
that day from 7 to 9 p.m. at
Vermilion as well.
The Gold Keys Awards,
sponsored by Boutique Design Magazine with IHMRS,
takes place Sunday, November 10 from 6:30 to 8:30 p.m.
at The New York Palace, 455
Madison Ave. at 50th St. Tickets are $175 per person.
On Monday, November 11,
is the Gettys Breakfast from
8:30 to 10 a.m. in Javits Room
1B04/05. The event is moderated by Roger G. Hill, II, Gettys CEO and Andrew J. Fay,
Gettys president. Tickets are
$50.
That evening, at the Marquee Nightclub at 289 Tenth
Ave. at 26th St., NEWH NY
Chapter Product Runway
takes place from 6:30 to 9 p.m.
with manufacturers paired
with 16 design firms to produce “outrageous outfits” to be
judged by celebrity and industry professionals at the newly
renovated club. Email Stacy.
[email protected] for
ticket information.
FSE
FOODSERVICE EAST
FOODSERVICE EAST
(0885-6877)
The Business-to-Business
Publication of the $80 Billion
Northeast Foodservice Industry
Published by
LRH Ventures
Susan G. Holaday, Editor& Publisher
Richard E. Dolby, Publisher in Memoriam
Knight Design Studio – graphic design
Ecothink Design Studio – website
Contributing Photographer: CB Haynes
197 Eighth St., No. 728
Charlestown, MA 02129-4234
617-242-2217
E-mail: [email protected]
Solid Wood Table Tops
Wood Chairs & Barstools
Wood & Upholstered Booths
Wood & Metal Table Bases
Wood Child Seating
800.245.6382
FOODSERVICE EAST is published five
times a year: Wintertide, Spring, MidYear, Fall Equinox and Fall. Susan G.
Holaday, President and Treasurer. Periodical postage paid at Boston and additional mailing offices.
USPS #0317-380. U.S. subscription
rate $30.00. Canada and Foreign on
request; single copies $5.00 plus $2.95
shipping & handling. All rights reserved.
Production in whole or in part without
permission is prohibited.
POSTMASTER: Send address changes
to Foodservice East, 197 Eighth St.,
#728, Charlestown, MA 02129-4234.
Fall Equinox 2013 • Foodservice East
B
OSTON - This
is a story about
love – love that
comes from building
self-acceptance and passion for creating
amazing food.
Two young men, Phillip
Kruta and Jeremy Kean, met
in a local dog park and discovered similar culinary interests.
Phil, whose background included a stint under Boston’s
L’Espalier’s pastry chef, was
asked to develop a dessert bar
for Fiore’s Bakery in Jamaica
Plain, MA. Together, the two
transformed the operation into
one capable of offering a sevencourse tasting menu on equipment that included a convection oven (that only worked on
one side) and three induction
burners.
A tale of cooking
from the heart
3
more permanent training area
and full-time jobs for the chefs
who serve dinner five nights a
week. The lease runs through
year-end. The restaurant seats
16 and offers three, five and
seven course meals priced at
$45, $65 and $85 per person.
With backgrounds as a pastry chef for a wedding cake
company (Phil) and organic
farmer and cook (Jeremy), the
“It’s a meal that is
different from any
in the city…”
“To have someone
believe in you,”
says Chef Jeremy,
“builds your
self-esteem”
Two young men
create a training
program for
former inmates
Their goal became one of
creating excellent food at affordable prices in the form of a
pop up, Whisk. Initially, Whisk
traveled to various sites to offer tasting menus at dining
events, working with chefs who
trained with Boston’s Haley
House, which runs a Transitional Employment Program
(TEP) for young ex-offenders.
The partners’ long-term goal
is to help place the students in
permanent kitchen jobs with
restaurants around the city.
This, they found a temporary brick and mortar home
in Boston’s North End, allowing them to offer both a larger,
partners bring a passion for
teaching and training to an under-served population, Jeremy
observes.
“We take students four at a
time from correctional facilities
and they become staff
at the end of the training program. That’s
the heart and soul of
it. The goal is to circle
between our cuisine
and those who can afford it and those who
need the skills to create it. We can take 10
students at a time.”
The program, as he
sees it, is all about love. “When
you’re incarcerated in a cage,
you lose your inner love, your
self-esteem. To have someone
believe in you helps bring that
out.”
The food is described as
high-end American cuisine.
“People are excited to have a
meal that is different than anything else in the city and only
available on a one-time basis in
the pop-ups and now, the restaurant,” says Kean. “We love
that we can expose diners to a
WHISK
4
FOOD
FOR
Thought
A culinary
dialogue
of current
perspectives
and techniques
A
TLANTIC CITY,
NJ
–
Robert
Wiedmaier, chefowner of seven
restaurants
in
the Washington, DC/Baltimore
area, moved into the Northeast
last year with a second unit of
his acclaimed ‘gastropub’-style
Mussel Bar & Grille, bringing
the traditions from his Belgian
roots to an upscale casino/resort. A third opened this summer in Arlington, VA.
His goal, he tells new young
chefs, is to be “the Super Bowl
every year.” For 35 years, long
before sustainability became a
mantra, he’s been sourcing locally, seeking the best ingredients for his clientele.
“It’s all I ever did. I grew
up with it. Having the best is
something deeply rooted. My
mother always shopped for the
best fish, the best baguettes.
I grew up with an American
mother and Belgian father in
Belgium and Germany, and
went to culinary school in The
Netherlands.”
He’s still sourcing the best
he can find today, be it PEI
mussels or local scallops and
beef. “You extract the flavor
and blow your customers’ palates away.”
His flagship, Marcel’s in
the nation’s capitol, is a consistent award winner and in
2012, was named Best Restau-
“I’m classified as
old school…”
rant in Washington by Zagat.
“It’s very, very fine dining with
three sommeliers and 14 captains. It’s been 15 years now,
and I’ve only opened the others because I had staff who
wanted to move up.”
Currently, he has no immediate plans for more at
the high end, but Mussel Bar
may be another story. “When I
moved to DC, no one was eating mussels. You couldn’t even
find Alaskan seafood.”
He’d do more of the brasserie/gastropub concept “with
the right staff. The challenge
is to find passionate people
who want to work hard.”
Wiedmaier tells young aspiring culinarians that what
they see on popular TV cooking shows is far from the real
world of the kitchen. The
shows focusing on competi-
tions “send a wrong message,”
he feels. “They produce a style/
mindset for people who don’t
know how to cook. You can go
on Utube and make a foam.
That doesn’t mean you like,
love and live cooking. I never
said ‘I want to be a cook and
make a lot of money and be on
TV!”
He pushes the envelope, he
points out, seeking to “be true
to the product, be a great saucier, break down animals and
fish, simmer and reduce stocks
to their pure essence, then
take the protein, cook it perfectly and accent it with great
sauce and beautiful wine.”
Using every part of the
animal is important. “In doing that, you teach kids that
this is something special, not
pedestrian or generic. Making
great food takes a lot of time
“I just love what I
do.”
“Sourcing the
best ingredients is
all I ever did…”
and labor.”
There’s “no drama,” he declares, in his kitchens. “It’s oui,
Chef, non, Chef – very professional with no yelling, screaming etc. I have staff that’s been
with me 15 years. We can’t be
without them. Almost all great
chefs start as pot washers. Two
years later, they might be able
to touch a plate and hand it to
the chef de partie to plate up.”
He’s classified as “old
school,” he says, but wants his
people to challenge themselves
and go beyond mediocrity. “I
just love what I do.”
In an era when fine dining has been fading from the
scene, he believes “old school
ways will come back into play.
Fine dining is not for everybody, but to me, it’s true theater. It’s ‘OMG, the food!’ and
to me, that’s what it’s all about.
Fine dining is a show every
night and service must be perfect without being pretentious.
When it intimidates the guest,
fine dining is bad. We need to
welcome them and make them
at ease.”
He’s doing well at Revel, despite the property’s difficulties
this year. The menu of mussels, pizza and steaks is “very
friendly. Restaurants here do
well but should be doing better. I think the new owners
will turn it around.”
Robert Wiedmaier
strives to
be “the
Super
Bowl”
Steamed Red Snapper en Papillotte
with Vegetables and Carrot Broth
Chef Robert Wiedmaier, Owner –
Wildwood Kitchen in Bethesda, MD
4 servings
Ingredients
4 sheets
1tablespoon
10-12each
1stalk
4 each
To taste
To taste
1 each
1 each
4 each
1 each
1 each
10 each
1tablespoon
8 ounces
4 ounces
Parchment Paper
Olive oil
Coriander Stems
Lemon Grass (sliced)
7-ounce Red Snapper fillets
Salt
Pepper
Daikon Radish, peeled and julienned
Carrot, peeled and julienned
Green Onion, washed and split in four
Red Pepper, julienned
Yellow Pepper, julienned
Snow Peas, picked and julienned
Fresh Coriander Leaf, washed
White Wine
Carrot Sauce
Procedure
Photos by Stacy Goldberg
Preheat oven to 450 degrees Fahrenheit. Fold parchment
paper in half and cut out heart shape. Spread each heartshaped parchment on a work table and evenly divide the
olive oil between all four, greasing the middle of the paper
evenly. Evenly distribute the coriander stem and lemon
grass over the olive oil. Place red snapper fillets, skin side
up, on one side of heat and sprinkle with salt and pepper.
Evenly distribute the vegetables and coriander over the
snapper. Fold parchment paper over snapper and seal edges, leaving one inch space open, through the space, pour 2
ounces wine and 1 ounce carrot juice in each papillote and
finish seal.
Place the four containers on a pan and place in oven for 8
1/2 minutes. Remove from oven and serve immediately
5
6
FSE
FoodTrak:
Navigating
the new
terrain in
culinary
education
H
YDE PARK, NY
– As students
make their way
back to classes
this fall, a number of issues are roiling the
world of culinary education as
it struggles to balance classical
ways of training with today’s
world.
Take the Culinary Institute
of America here, where a small
number of students staged a
walkout this past spring, protesting what they saw as a decline in standards for culinary
training at the undergraduate level and gaining national
publicity, albeit negative.
The school, acclaimed for
many years as the place to go
to become a chef, was dressed
down for what some saw as a
lowering of admission standards, dress code and more.
However, the focus failed to
address the fact that indeed,
the industry has and is changing in many ways, looking at
the full picture from front to
back of the house. Indeed, the
industry wrestles with staying
true to its roots in classical cuisine focused on the kitchen as
the center of attention, while
paying attention to the service
side as well.
Today, many students at
CIA train to be managers and
come to prepare for front of
the house roles rather to learn
than cooking techniques. In recent years, the school added a
number of new programs and
courses from culinary science
to Latin cuisine and farm to
table.
The issues come at a time
when many in the industry
complain that some culinary
students today bring unreal
expectations to their real
world jobs, expecting to become ‘stars’ based on false perceptions of the industry from
television cooking shows.
CIA, like other culinary
schools, is working to reconcile a classical style of training with today’s emphasis on
improvisation and creativity. The New York Times
quoted Provost Mark Ericson as saying “this is a
profession and an institution in transition. “The
traditional kitchen is an
autocratic master-apprentice
model, where all the students
say is ‘Oui, chef.’ Now, creativ-
ity and improvisation are also
important.”
The debate reflects a world
in which television’s portrayal
of the professional kitchen
often veers sharply from the
traditional classical model,
portraying attractive young
people, sometimes more concerned with their on-camera
image than what they put on
the plate.
Today, CIA requires stu-
dents to complete high school
and have a minimum of six
months work experience, Provost Erickson tells FSE.
“Students today have never
been better academically,” he
says. “Our profession is attracting a more diverse student body in terms of race, gender and cultural backgrounds.
Many are international students. They used to just want
to be executive chefs but now,
Culinary
educators work
to balance
classics with
today’s fare
they’re interested in research
careers, in becoming entrepreneurs and journalists as well.”
CIA’s 20-plus year-old bakery and pastry program is
more skewed to women, while
the culinary side draws more
men. Degree offerings have
evolved. A two-year old B.A.
program includes liberal arts
and management. The culinary science program delves
into the functionality of ingredients and prepares students
for R&D jobs with packaged
goods manufacturers or chain
restaurants.
Many graduates, Erickson
notes, go on to jobs at the front
of the house or as sommeliers
with high-end establishments
such as Thomas Keller’s or
Eleven Madison Park.
Culinary science, Erickson
believes, “has the potential
to advance our profession.
There’s never been a more exciting time to be in a culinary
profession. It’s an industry
of opportunity for those who
work.”
Chef-owners with classical
backgrounds, such as Robert
Wiedmaier, owner of a group of
restaurants that range in style
from fine dining to a mussels/
frites/Belgian beer gastropub,
New programs
and courses
look at
sustainability,
farm to fork
and more
see the struggle in their kitchens today. “I’m classified as an
old curmudgeon,” he declares.
“I’m hard to work for but I’m
fair and want people to challenge themselves.”
The Culinary Institute replaced its high-end restaurant
this year with the new Bocuse, a restaurant offering contemporary French
cuisine that is an homage to Chef Paul Bocuse.
On the campus, Assistant
Professor Serge Remolina
describes the fare as food
CULINARY EDUCATORS
Today’s culinary
education involves
both front and
back of house
7
8
Reserve Cut debuts at NYC’s The Setai Wall Street
NEW YORK – The owner of Brooklyn’s high-end butcher shop,
The Prime Cut, Albert Allaham, opened a contemporary kosher
restaurant, Reserve Cut, at The Setai Wall Street this fall.
Executive Chef Hok Chin menu includes French and Asian inspired and prime aged Cote de Boeuf. The menu offers a number of other meats from The Prime Cut, including grilled Wagyu
Angus ribs and Colorado rack of lamb. The goal is “to redefine
the kosher dining landscape, and encourage non-kosher guests
to try superior cuisine.” Drawing on the Eastern influence of
The Setai, the restaurant features Asian inspired décor in the
200-seat main dining room, sushi bar, wine room, and two additional spaces available for private events. The beverage program presents a wide selection of top kosher wines, along with
an array of classic and modern cocktails.
Francis Ford Coppola Winery eyes new brand
GEYSERVILLE, CA – Francis Ford Coppola Winery is preparing a new brand in the wake of its acquisition of Geyser Peak
Winery this spring, according to a published report. The vintner recently unveiled a new Sofia Chardonnay, which joins its
Riesling, Rosé and Blanc de Blancs in the Sofia lineup.
South Africa’s Mulderbosch focuses US efforts
on Chenin Blanc
away or in-room delivery to guests. In
the restaurant, guests can view their
meals being prepared. A self-service
model allows flexibility to enjoy different experiences with live-action
stations as the space transitions from
lunch to dinner. Introduced at the New
York Hilton Midtown celebrating its
50th anniversary, the concept joins the Minus5 Ice Bar, a space
made of ice, including glasses for its vodka-based drinks.
End of restaurant era as Sarkis closes last 2 in MA
The two remaining MA-based restaurants owned by Charles
Sarkis’ Back Bay Restaurant Group will close in Hanover, MA
in December, laying off 100 employees. Two others remain in
Short Hills, NJ.’
Three NY sommeliers given Wine Enthusiast honors
NEW YORK – Three Manhattan sommeliers, Laura Maniec, of
Corkbuzz in Union Square, John Ragan, wine director of Union
Square Hospitality Group, and Dustin Wilson, wine director,
Eleven Madison Park and a Master Sommelier, were named
Sommelier of the Year in Wine Enthusiast’s 2013 Wine Star
awards.
STELLENBOSCH, S.A. – Mulderbosch is focusing efforts in the
US on its Chenin Blanc, Sauvignon Blanc, and Rosé of Cabernet Sauvignon offerings and reportedly expects sales volume
to rise 25 percent or more this year. Three new Chenin Blancs
will be introduced next summer or fall at the higher end, priced
around $25 a bottle at retail.
Maine school district takes healthy eating to new level
Mulderbosch targets US for core wine sales
Smart Lunches offers online ordering
STELLENBOSCH HILLS, S.A. – Mulderbosch Vineyards is focusing US sales efforts this year on its core Chenin Blanc, Sauvignon Blanc and Rosé of Cabernet Sauvignon along with its
Bodeau blend, Faithful Hound, a higher priced red blend. Volume is expected to rise more than 25 percent this year, representing a fourth of its total production, as the states become the
winery’s second largest market after Sweden, with South Africa
ranking third, Shanken Report says. In the next five year, the
goal is to grow sales to 150,000 cases in the US marketplace.
BOSTON – Smart Lunches introduces online ordering and delivering with a new ecommerce platfor with personalization.
Parents can filter options by noting specific allergies, days
meals are needed, etc. More than 60 schools use the system in
the Boston area and the company recently launched in Greater
Philadelphia. Go to [email protected]
Thirst Boston set for Nov. 9-11 with mixology seminars
BOSTON – Millennium Place, a major new residential condominium complex from Millennium Partners, opens this fall at
580 Washington St. downtown with a unique new Legal Sea
Foods restaurant complex, LX.
“LX, short for Legal Crossing,” says President and CEO of
Legal Sea Foods, Roger Berkowitz, is a new, upscale concept
from the restaurant group with 60-plus years in the industry.
The restaurant will comprise a public street-level location
plus will service The Club at Millennium Plalce, an owners’
lounge and private dining room with its own special, exclusive
menu. The Club will also feature a Sports Club/LA-designed
and operated fitness center, screening room, children’s room
and al fresco garden.
The condominium complex contains 256 residences including 14 penthouses, many with private terraces. Prices range
from $615,000 to $3.5 million. “We look forward to contributing
to the vibrant renewal and re-fresh of the Downtown Crossing
Neighborhood,” says Berkowitz.
BOSTON – Thirst Boston, a series of mixology seminars, tastings and theme parties is planned Nov. 9-11 here, celebrating
Boston’s cocktail culture and founded by long-time industry experts Brandy Rand, Andrew Dietz, T.J. Connelly and Maureen
Hautaniemi. Other activities include:
Thirst Hall: Featuring beer, coffee, juice, carbonated beverages and more
Hands-On “Happy Hour” Cocktail Experiences
Curated Cocktail Seminars: From “The Art of Japanese
Whisky” to “Coffee & Cocktails”
Bartender Blender Bender: A frozen Tiki-fueled battle between 12 bartenders and their blenders in partnership with the
Boston chapter of the United States Bartenders’ Guild
Stars, Stripes and Swing Benefit Bash: A closing night celebration honoring Armistice Day and benefiting the ongoing
mission of the USO in partnership with Opus Affair and the
Boston chapter of Ladies United for the Preservation of Endangered Cocktails
For more information, visit www.ThirstBoston.com.
Hilton unveils new casual concept for hotel guests
MCLEAN, VA & NY – Hilton Hotels & Resorts launches a new
dining concept, Herb N’ Kitchen, with fresh, local gourmet dishes in an upscale restaurant and culinary market concept. Open
for breakfast, lunch and dinner, it also offers packaged take-
WINDHAM-RAYMOND, ME - The Windham-Raymond school
district recently added Chef Samantha Cowens-Gasbarro, former personal chef and teacher in Boston, to the school nutrition department where she’ll train staff at six schools and help
children eat healthier and become more aware of their choices.
LX, new Legal Seafoods concept to open in Boston’s Millennium Place residential complex downtown
Please follow us online at www.foodserviceeast.com.
Our News Bytes page offers breaking news, 24/7 and our Wine
of the Week offers a suggestion each week that will enhance
your wine and/or wine by the glass list.
talline color with crisp style, 10
percent alcohol and high fruity
finish. Check it out at www.gerardbertrand wines.
Offer high quality
wines from the tap
Wine , Spirits, Beer
PANORAMA
A special rosé from the
Tautavel Region
The Tautavel region of Southern
France dates to prehistoric times,
located between the Mediterranean Sea and the Pyrenees Mountains where its dry, sunny terroir
is ideal for Grenache. Grapes are
hand harvested and pressed immediately. The 100 percent Grenache
Gris has a unique clear and crys-
Breakfast-inspired
cocktail liqueur line
introduced
Mama Walker
launches a line
of three breakfast-inspired liqueurs – Maple
Bacon, Blueberry Pancake and
Glazed Donut,
that pair sweet
with savory to
inspire innovative cocktail creations. Cocktail
suggestions and
tips are available. Go to www.
m a m a w a l k e r.
com.
New from Richer Pour Wine Company is a line of high quality wines
from the tap – an elevation of
“keg wines” to a new level, says
the company. Available at a variety of top restaurants and bars in
Boston, the company launched at
Bank of America Pavilion this summer. The kegs, made of recyclable
materials, minimize environmental impact and simplify setup and
disposal, focusing on tank-to-tap
technology. Kegs hold two-plus
cases of wine and are said to retain freshness for 12 months when
filled and more than 90 days when
tapped. Ideal for outdoor venues,
the available wines include high
quality California wines including
Chardonnay, Chenin Blanc, Rhone
blend, Pinot Noir, Grenache and
Cabernet. Richer Pour offers training, distribution support, promotion to educate customers on how
wine on tap retains freshness and
flavor better than bottled wines,
and installation consulting. Visit
www.richerpour.com.
Pour the wine
and preserve it
simultaneously
Coravin, LLC introduces the
Coravin 1000 priced at $29, a patented technology to access and
pour wines from bottles without
removing the cork. Inspired by
founder Greg Lambrecht’s love
for wine, he found a way to access
wines while still preserving them
and not induce oxidation. Learn
more aat www.coravin.com.
Pinot Rosé from
Domaine Begude in
South of France
Domaine Begude in the cool climate region of Limoux in the
south of Franc has been organically farmed for more than 30
years and producing wines since
the 16th century. James and Catherine Kinglake moved to the region
in 2003 and are passionate about
the sustainable environment on
nine acres of Pinot Noir grapes.
Summer fruits such as wild strawberries and raspberries bring the
region to the wine drinker. Visit
www.domainebegude.com.
Tequila Cream Elixir
offers new twist
Red blend from Washington’s
Charles & Charles
A blend of 72 percent Cabernet Sauvignon
and 28 percent Syrah, Charles & Charles
Red Blend 2011, is available from Charles
Bieler and Charles Smith in collaboration
with Trinchero Family Estates. Made in
Washington State’s Columbia Valley, it offers strong blueberry notes with a touch
of tobacco. Rich and medium body, the
wine’s Syrah component was whole cluster fermented which creates dark and
spicy flavors. The wine was aged in French
oak for a short time to enhance flavors of
mocha, vanilla, and toast. Visit www.bielerandsmith.com/wines/.
Labor & ingredient
savings from The
Perfect Purée
The Perfect Purée helps bartenders create signature beverages
while offering labor and ingredient savings. Products are ready to
use with spirits, wine, champagne
or non-alcoholic beverages and
include a wide variety of purées
such as Sweet Ginger or Carmelized Pineapple Purée to expand
and upsell beverage menus. Go to
www.perfectpuree.com.
9
www.bouchardfinlayson.com/
wines.htm
Coravin systems
changes way wine is
opened
Coravin uses technology that allows operators to pour wine and
leave the cork in place, keeping
the wine from oxidizing. A thin,
hollow needle is inserted through
the foil and cork to access the wine
and the bottle is pressurized with
argon gas which pushes the wine
New from Casa 1921, LLC us
1921 Tequila Cream, a new
variation that blends 100 percent blue agave, milk, a dash of
coffee with its blend of all natural flavors for a Tequila cream
l i q u e u r.
Aromatic, it
is rich and
spicy with
caramel,
cinnamon,
nutmeg,
honey, milk,
chocolate
and
coffee notes.
“1921” commemorates
the end of
the Mexican
Revolution
when the company was born.
through the bottle, allowing it to
flow into the glass. Once the needle is removed, the cork reseals
itself and the remaining wine continues to evolve naturally without
oxidizing. Go to www.coravin.com/
tech for a video demo.
Los Vascos Sauvignon
Blanc from 2 areas of Chile
From Domaine Barons de Rothschild Lafite comes Los Vascos,
Sauvignon Blanc, produced with
grapes purchased on long-term
contract from the Casablanca and
Curico areas of Chile. The wine is
lively and aromatic with rich aromas of lemon, grapefruit and other
exotic fruits, with Sauvignon’s
characteristic boxwood scent. Go
to www.lafite.com.
3FE$BQF4.4FSWJDF0OMZ'SPN5BZMPS¥
Burgundian techniques
for South African wines
Bouchard Finlayson Blanc de Mer
Bouchard Finlayson Blanc de Mer
2012 from South Africa’s South
Coast is dominated (49 percent)
by Riesling along with Vigonier
(27 percent), Sauvignon Blanc (14
percent) and Chardonnay (eight
percent) with two percent Chenin
Blanc. The wine is rich in fruit flavors from mango to apricot with a
touch of vanilla and is 13.43 percent alcohol. This wine achieved
its “Cape South Coast” Wine of Origin placement, sourcing fruit from
nearby its wine cellar. See http://
'30;&/%&44&354'30;&/#&7&3"(&(3*--&%41&$*"-5*&4
6OJWFSTJUZ"WFOVF/PSXPPE."ø
1PSXXXUBZMPSOFXFOHMBOEDPN
10
Spaulding
Rehab brings
sustainable
approach to
new home
in historic
Charlestown,
MA Navy Yard
C
HARLESTOWN,
MA - Spaulding
Rehabilitation
Hospital’s
name
has been synonymous for many years with
state-of-the-art rehabilitation
care in the Boston area where
it’s been rated a “Top 10” facility for each of the past 10
years.
This spring, the hospital
moved from its old Nashua
St. site to a new, state-of-theart facility on the harbor in
the Charlestown Navy Yard,
bringing 715 employees along.
The timing, right before the
Boston Marathon, brought a
spotlight on the hospital, as
many of the bombing victims
were transferred to Spaulding
after their initial hospitalization in other facilities.
A new kitchen and cafeteria, designed by the Aram J.
Pothier Group, Inc.’s Aram
Pothier and Vice President &
Designer Bruce A. Nordstrom,
AIA, reflects an emphasis on
Spaulding’s two main themes
- sustainability and patientcentered care, says Matthew
Starr at Boston Showcase
Company, which helped open
the new kitchen and cafeteria.
In the new kitchen, with the
ability to serve three meals a
day to each of the 132 beds in
the hospital, a highlight is a
Burlodge tray dispensing system. One of several of its kind
in New England, the systems,
it allows the staff to efficiently
deliver hot or cold trays at the
correct temperature throughout the building.
“We’re the first to have this
generation of the Burlodge
cart,” says Director of Food
and Nutrition Services Tom
Wagstaff, MS, RD and LDN.
“It’s a high tech food delivery
system.”
The building achieved
LEED Gold status, meeting
the many requirements for
that certification with
new equipment that is
energy and water efficient,
among other factors. Spaulding also plans to do composting and re-allocate waste to
the grounds.
The equipment is state of
the art, with hoods that automatically sense the amount of
smoke during cooking.
Spaulding is receiving a
warm reception from patients.
In the days after the hospital
opened, Wagstaff personally
visited a patient who reportedly complained about food
Burlodge food
delivery cart is
one of first in
New England
temperatures. “The patient
didn’t mention it as we spoke
so I brought it up,” he recalls.
“Oh, that was at the old
hospital,” the patient responded. “Here, the new carts keep
everything hot and cold beautifully.”
The new hospital can serve
88 in its ground level foodservice facility compared to 135
in the old building. However,
the addition of a grab ‘n go
station is proving highly successful, doubling sales, Wagstaff discloses.
A challenge was “figuring
out how to do what we do in
less space.”
Spaulding, he adds, is also
“evolving to a spoken menu
with patients, which leads to
better customer service interactions. We’re serving 300 to
400 patient meals a day.”
11
b. good on mission to change fast food
B
OSTON - b. good,
a growing chain
of franchises on a
mission to change
the image of fast
food, is moving beyond its
base here, opening a second
unit in Connecticut.
On the docket as well are
multi-unit agreements in
Rhode Island, Maine, Western
Massachusetts and Connecticut, says co-owner Anthony
Ackil.
With his best friend from
fifth grade, Jon Olinto, he
hopes to change the way fast
food is viewed today by serving humanely raised natural
meat and locally grown produce.
Customers, the partners
believe, should know the name
of the farmer who raised the
cattle that provided the burger you just ordered, and that
the vegetables served come
from a rooftop in downtown
Boston.
Since opening their first
restaurant a dozen years ago,
they’ve “improved quality and
become less of a burger place,”
he declares. “Jon and I have
fun, we fight, we scrap, we try
to make it work.”
When the economy began to
dip, he recalls, b. good’s sales
actually increased. “People
were trading down. And today, we expect franchise sales
will go up. People are looking
to invest again, too. Our average check is around $10 for a
burger, shake and fries. When
you look at how burger prices
have gone up to crazy levels,
that’s good.
“We’re still chugging along.
We try to hire from within and
promote. The market changed
in our favor, and today people
want real food more than they
did in the past.”
They also introduced franchising in 2012 and today,
have signed agreements for 23
locations in five states along
with 12 corporate sites in the
pipeline. The goal is to have
50 by 2015. “We’re talking to
people in Chicago, Philadelphia, New York and New Jersey.”
What hasn’t changed is
work – “we’re still working
hard,” Ackil notes. “We’re trying to make it simpler and
improve the quality constantly. “For a long time, we were
identified (by customers) for
our burgers. But we also have
“We want to be true to
what we are…”
amazing salads! We’ve opened
three units next to Five Guys’
locations and we’re becoming
less of a ‘burger place’ and
more of a place where the
guest feels good about what
they’re eating.”
“We’re unique in many
ways. We sell a ton of veggie
burgers and salads and sandwiches.” B.good, he adds, is
more competitive with
concepts such as Sweetgreen
which is expanding beyond its
Washington/Baltimore base
into the Northeast. “They’re
well run and do a good job. We
are closer in concept to them,
but do more variety.”
This year, b.good is “trying
to find good partners. We’re
not rushing. The right partners are important, and over
time, we will be a national
brand. We’re becoming established and share our ideals on
food with a broader audience.”
Labor continues to be the
most difficult issue for restaurateurs, says Ackil. “Finding
good people to work with and
partner with is not easy.”
12
C
H E S T E R
SPRINGS, PA Foodservice
Director and Steve
Schappert
from
Metz Culinary Management
and David Kline, a science
teacher and environmental program director, believe
learning shouldn’t end in
the classroom at Montgomery School here, coming up
with lunch entrée program
featuring foods from around
the globe and projects that
enhance outdoor classroom
spaces.
Schappert’s
“Tour
the
World” program seeks to bring
the students something “new
and enjoyable,” while teaching healthy eating, and exposes them to concepts such
as portion control. Kline’s 5th
and 6th grade class helps him
manage the school garden.
Today’s youngsters, Schappert declares, “don’t want the
same old thing; they want
something new and enjoyable
which we strive to achieve.”
Similarly, Kline hosts a
workshop on nutritional eating where students make food
and check out various recipes
with fresh local ingredients.
“We also have a board in the
dining room that the students painted, where we hand
plaques for each of the vegetables that are served from our
school garden or were grown
locally.”
At another Metz-run site,
general manager at Wyoming Seminary, Kingston, PA,
where he oversees both the
high school foodservice and
Lower School in Forty Fork
in Kingston, PA. Between the
two, they serve 1,400 meals a
day.
“We incorporated healthier
fare such as whole grains, vegetables and different cooking
methods, moves designed to
“make the foods people grew
up with healthier without losing quality or flavor.”
A trained chef, he brings
the kitchen to the classroom,
he says, interacting with students at various levels. First
graders make Chinese dumplings, Middle Schoolers learn
about Hummus and Middle
Eastern flavors, and the junior class started a composting program.
At Montgomery School,
Making a difference in
children’s lives
Chefs bring the kitchen into the classroom
and students learn by working in gardens
and growing their own vegetables
David Kline doles out smaller
portions to each table during
the family style lunch, and
allowing students to take seconds or thirds as desired, and
encouraging students and
teachers to ask nearby tables
if they have “extra” food before returning to the window
to get more.
He’s hoping to raise awareness in the future by starting
a SLOP (Stuff Left Over Program) after each meal. Students will track the amount of
food wasted in the hope that
they’ll begin thinking conscientiously about minimizing it.
“We’re also looking into an aggressive composting program
that would sort all viable materials from the waste.”
Schappert
also
serves
meals family style, finding it
“reduced food waste considerably.”
“We can shape their future
in mind and body,” he notes.
“I really hope to see food education programs heading in a
sustainable way.”
At Wyoming Seminary, McMillan observes that despite
not having an outdoor vegetable garden, there are flower
and plant beds which teachers
use for educational purposes.
However, at Montgomery, an
organic garden is integrated
into the student learning experience. Each class has a
dedicated garden bed and “we
rotate the crops grown in each
bed throughout the students’
nine years of learning,” says
Kline.
As 8th graders prepare to
move on, their bed is passed
on to Kindergarten students
who start with growing tomatoes and basil for hand-picked
snacks. They learn sustainable growing practices like
cover cropping and using IPM
to minimize pests with techniques like row covers, companion crops and composting
to improve the soil food web.
Students learn to grow and
harvest the crops and eat
them as they go to Chef Steve
Schappert and his crew in the
kitchen.”
Last year, he adds, they
built an herb garden outside
the dining room for use in
cooking school lunches. “Our
‘green team’ constructed a
frame covered in plastic to
create a ‘greenhouse cap’ that
allows us to extend the grow-
ing season for the herbs and
may even let us grow yearround. We’ll determine and
test this this winter.”
The organic and herb gardens, says Chef Schappert,
were built by students and
teachers, and taught them the
importance of sustainability
and “how big carbon footprints
can impact the environment.
Herbs from the garden are
used in our daily cooking and,
when available, vegetables,
which provide fresh, delicious
meals. The students ‘worked’
to experience that freshness
and the impact of that can’t be
minimized.”
Adds
Chef
McMillan:
“Staying happy and healthy
with food is an important goal
both in and out of the classroom, and one we need to focus on. We cannot live well,
play well or be well if we do
not eat well.”
13
IHMRS takes new direction with “Javits is Cooking” initiative
N
EW YORK –
Restaurant and
foodservice operators will find
plenty to explore
at the 98th annual International Hotel, Motel + Restaurant Show this fall when it
opens at the Jacob K. Javits
Convention Center Nov. 10-12.
Six “upward trending directions in foodservice” will be featured in individual pavilions on
the show floor. End-users can
find solutions to questions in
the areas of Grab N’ Go, Baking, Yogurt, Gluten Free, Mix
& Mock and Locally Source as
well as demonstrations, educational seminars and products
to incorporate these trends into
daily operations.
In addition, “Pie Squared,”
the 2012 winner of the IHMRS
Foodservice Pioneering Concept created by Global Test
Kitchen Group, Seattle, WA,
will have its winning design
built out on the Show’s exhibit
floor.
“IHMRS attendees are not
only looking for new products,
but also for new applications
that wow customers,” says Phil
Robinson, IHMRS show director. “In the eyes of the judges,
“Pie Squared” best achieved
the competition objective of
creating a revenue-generating
foodservice concept suited for
an under-used, non-traditional
location or an innovative concept for a traditional space.”
The concept showcases all
sustainable materials such
as reclaimed wood, graphics,
stainless steel counter tops,
specialty lighting and LEDs,
and an industrial metal floor.
Pie Squared features a “plug
and play” system that can
be easily constructed and deconstructed with sustainable
materials, with all pieces seg-
mented into 4’ sections for easy
shipping and assembly.
The concept’s demographic,
atmosphere and menu are designed to be malleable from urban sites to suburban families
to baby boomers.
An open kitchen design and
embrace of technology with
iPad POS systems allow customers to connect with chefs
and self-checkout and order in
advance, meeting the needs of
consumers on the go.
At Global Test Kitchen
Group, the winners, Melanie
Correy-Ferrini FCSI, called
the concept “inspired by resIHMRS
Proudly representing quality hospitality furnishings
CRP Hospitality Design Represents:
Amisco • Bertolini HD • Carroll Chair • Century • CI Hospitality • Design Master • Domitalia • Kannoa
Old Dominion • Outdoor Lifestyle • Palliser Contract • Shafer Commercial Seating
CRP Hospitality Design • 31 Eastman Street • PO Box 295, Easton Ma 02334
Cell 508-297-2595
• www.crphd.com
14
COLLEGE DINING
Continued from page1
with students seeking later
breakfast periods and late
night choices. Compass, says
Howard, does breakfast all day
long at several campuses.
alates are more sophisticated and diverse, he adds, and
students
demand
authenticity. “Our
burgers are local, grass fed, and
have reduced hormones. If not,
there are satisfaction issues.
They want this.”
The lines between residential dining and retail dining
outlets are blurring, Howard
adds, as students get up later
and stay up later. “Our whole
industry will see a shift.”
At one Compass account,
Northeastern University in
Boston, Director of Dining Services Maureen Timmons also
sees “more diverse palates’ and
notes: “students are better traveled and educated and have
eaten all types of food – sushi,
Indian and more. They push
the envelope and restaurant
trends.” She predicts pop-up
concepts on campus focusing on
ethnic fare.
Despite the demand for
healthy foods, she finds them to
be “more talked about than actually eaten. Our students still
P
Students drive change in
college/university dining
‘They want to
know where their
food is from,” says
Maureen Timmons
at Northeastern
Students ask for
healthy but still
love their
chicken fingers &
mac ‘n cheese
love chicken fingers and mac
and cheese.”
Gluten-free options are
growing rapidly on campus and
are now available in all Northeastern dining halls along with
vegetarian and vegan items.
In one facility, an outside sushi vendor has seen “incredible success” for nearly a dozen
years, she adds.
Today, students want to
know where their foods are
from and operators need to find
ways to share that with them,
Timmons observes. “Communication is a huge part.”
24-hour dining is becoming
a trend on all campuses, agrees
Owen Moore at New York University. “Students want more,
more and more food, locations
and hours.”
Bucknell University’s John
Cummins, dining services g.m.
with Parkhurst Dining, agrees.
Breakfast begins at 6.a.m. and
students are still eating late
into the night when options
shut off at midnight. “Millennial habits,” says Cummins. Food
allergens, he add, are playing a
larger role and receiving more
attention.
p in New Hampshire at Dartmouth College in
Hanover, Culinary
Operations Manager C. Robert Lester points to
the growing popularity of vegetarian foods, more interest in
going green and sustainable
practices, and increasing demand for display cooking, fresh
herbs, and healthy choices.
At University of New Hampshire, the trend is “late, late,
late,” declares Jon Plodzik, who
oversees the dining program
which now has a fourth meal
period after 10 p.m. that draws
students. The campus C-store
stays open until 1 a.m. and is
“very busy after the bars close.”
Students are no longer “passive,” he observes, and “want
what they view as healthier,
even when they don’t know
what that is. But soda and milk
consumption are down and
U
A fourth meal period late in the evening
is now in place at many schools
they’re drinking more flavored
waters. It’s a generation very
into instant gratification.”
“The demand for gluten-free,”
he adds, “has been a huge trend
for us. We now have 200 students who want it daily. Some of
it is a lifestyle choice. Green is a
big trend now. They’re into cutting waste, compostable packaging, and more.”
Demand is high for sustainable and local foods at Harvard
University, adds Martin Breslin,
director of culinary operations,
who sees late-night dining and
smaller numbers at breakfast as
a continuing trend.
The demand for health and
wellness-related menu items
continues to be strong, as are
special needs such as vegan, Kosher and Halal. Thirty percent of
all items are vegetarian, Breslin
says. Harvard operates a complete Kosher facility that also
does Halal meals. There are also
Kosher microwave ovens with
padlocks in the dining halls.
With students from 100 different countries, demand is diverse. “We do a lot of Asian rice
bowls.”
In Annville, PA, Bill Allman,
general manager of Lebanon
Valley College dining, has a 73
percent participation rate in
the residential dining program,
which he attributes in part to
display cooking. He, too, is seeing late night dining grow in
popularity, reporting that the
school’s C-store is extremely
busy from 7 p.m. to 1 a.m. where
submarine sandwiches are
made fresh to order
“Students today like late
night dining. They want more
than three meals a day and
we’re serving 350 in that time
period. That’s a fourth of the entire campus.
“They’re looking for 24-hour
foodservice,” Allman continues.
“We’ve had requests for a 24hour dining hall and now, ours is
open from 7 a.m. to 7 p.m.”
Other demands include fresh,
scratch cooking. “They love
chicken patties. We try to have
them every few weeks.”
Gluten-free demand is “here
to stay,” he adds. “We have a
separate gluten-free station and
promote why it’s better for you.”
Other popular items include
fresh pizzas and hot grilled deli
sandwiches. The sandwiches,
Allman disclosed, doubled
sales after they began serving
them grilled.
15
Hospital dining upgrade generates positive results
B
ROOKLYN,
NY
– Double digit
increases in hospital dining facility
transactions
along with a big bump in average check don’t happen every
day, but when Metz Culinary
Management and the Brooklyn Hospital Center collaborated to renovate a server and
dining facilities this summer,
business took a sharp upward
turn.
The renovations, which
took a month, led the facilities to experience a 14 percent
increase in transactions and a
22 percent rise in the average
check.
The project included new
floors, walls, ceilings, some
new equipment, and furnishings in addition to the introduction of several fresh and
healthy stations.
District
Manager,
Healthcare John Boyle attributes the gains to customers’
desire for fresher menu options. “We’re seeing more of a
trend to healthier eating. Today, a lot of hospitals say they
have a certain responsibility to
make those options available.
At Brooklyn Hospital Center,
we got rid of fried foods and
the customers didn’t even notice the difference.”
He sees the increases in
sales and participation as a
response to the creation of “a
place that’s welcoming and
one employees can be proud of.
They see it as an investment
Renovations result in bump up in
sales & average check
Before renovation
that’s made in them.”
In conjunction with the
renovations, the hospital center joined New York’s Healthy
Hospital Initiative, Boyle adds.
The original design, he recalls, placed the exit closer to
where people were likely to
enter, and they wound up entering through the exit. “We
redesigned it to make the exit
the real entrance.”
Because coffee is very important to guests and the hospital’s 2,500 employees a decision was made to create a new
coffee station, InterMezzo Café
that was more user-friendly
and closer to the new entrance.
The new Bravo station was
designed to offer fresh baked
pizza. A planned Phase 3 will
focus on the patient side of
the hospital, Boyle discloses.
“We’re converting from a cook
chill system to cook serve, from
food prepped, blast chilled in
bulk, dished up cold and then
re-thermed to a way that won’t
compromise quality. We now
serve food fresh in an initiative to improve patient satisfaction.”
Paul Furnari, general manager for Metz at the hospital
center, adds that the area is
heavily Caribbean in makeup
and the new Bravo station
with an international focus offers three entrées a day from
countries around the world.
The deli, he adds, added a TurboChef oven to toast sandwiches and melt cheese.
The kitchen was not
changed, but major renovations were made in the dated
cafeteria such as digital signage, 50-inch plasma screen
TVs, and elimination of paper
menus. “As part of joining the
Healthy Hospital Initiative,
we got rid of the deep fat fryers and now, all our fries and
wings are baked. We offer one
steamed and one baked vegetable every day, only whole
grain pastas, brown wild rice
and all healthy snacks that are
under 200 calories. And we do
a healthy value meal with less
than 650 calories at a special
value price, to thank the customer for choosing it.”
The staff, he says, was
“a little nervous about the
changes but it’s gone very well.
We’ve had no negative feedback. We can’t offer the corn or
double chocolate chip muffins
any more but we also manage
a Starbucks so we do those
there.”
Response has been extremely positive. “Everyone
is overwhelmed by the Lower
Manhattan feeling of the new
facilities. Brooklyn in in the
middle of a transformation
and we’re a part of it. This is
bringing us foot traffic and it’s
become ‘the place to be,” says
Furnari.
A fresh look brought positive response. Below: After renovation.
16
IHMRS takes new direction
IHMRS
Continued from page 13
A tale of returning to the basics –
offering fresh, local seafood
BARKING CRAB
Continued on page1
It was perfect for the setting.
There should be activity on
the water and it became the
entrance to the Seaport and
an icon, bringing tourists to
an experience on the water
yet in the city.”
The neighborhood continues to grow, he notes, and
with it, the restaurant, drawing a mix of tourists and locals. The restaurant, Vidockler points out, has worked for
many years with the nearby
Children’s Museum, serving
families visiting the area.
“We’re family friendly, with
a kids’ menu. We saw the future coming from the beginning and want to be there for
the new developments yet to
come.”
With more changes com-
ing to the area, the restaurant will do some upgrades,
he adds. More development is
in the works, both residential
and retail.
he Barking Crab, he
adds, continues to
work with neighbors
such as Harpoon and
Trillium breweries to
do joint promotions. “We want
to be here for the long run. I’d
like to see an Octoberfest in the
fall with them.”
Joining the restaurant this
past spring, Manager Ben
Korman helped take “a very
expansive menu” and shrink
it to its core – fresh New England seafood. Before we had
all kinds of dishes – steak,
pasta. We shifted gears to focus on great local seafood.”
The Barking Crab, he declares, is “a profitable tourist
destination. Our sales were
T
up in August and September
after we changed the menu
and it was a solid summer. We
want to take this to the next
level. What we like to hear is
when the guest leaves, saying
“wow, that was a great meal!”
The restaurant goes from
a large venue in the summer
when the tent is open to a
57-seat indoor establishment
each winter. The goal, he observes, is to draw a steady local, regular clientele.
To that end, Barking Crab
now offers $1 oysters as a promotion. “We have four kinds,
typically from Cape Cod. We’re
focusing on the quality of the
food and the service.” The average check, he estimates is
around $50 a head. “People
come here to spend money, to
eat great New England seafood and drink. There’s a very
special feeling here.”
As the
neighborhood
continues to
experience
development
and growth, The
Barking Crab
focuses on quality
food & service
taurant trends and American
attitudes. This concept combines the atmosphere of European bistros with the organic,
healthy and local sensibilities
that Americans demand. It
resolves the fast paced needs
of business minds and a tech
generation with a quality fast
casual dining experience.”
The menu offers breakfast,
lunch and dinner pies, each
available with various crusts
such as gluten free, whole
wheat and acai-chia. Customers choose toppings from
cured meats, artisan ingredients fresh produce and unique
sauces.
Second place in 2013 competition was awarded to “Herban
Green” by A’La Carte Foodservice Consulting Group, Houston, TX, and third place to
“California BBQ” from Webb
Foodservice Design, Tustin,
CA. Graphic concepts for both
projects will also be on display
at IHMRS 2013.
The pavilions focus on “upward trending directions” such
as “Grab N’ Go,” with show
management noting that many
Manhattan hotels have begun
to eliminate room service, substituting grab n’ go options. In
the baking pavilion, manufacturers, brokers and distributors will debate the pros and
cons of outsourcing baked good
versus hiring a pastry professional. Equipment and supplies for an in-house baking
program will be in the Baking
Pavilion.
Yogurt exploded on the foodservice scene with Greek yogurt and the pavilion will present the latest trends including
frozen Greek yogurt. Similarly,
gluten free continues to receive
attention and grow and the pavilion will offer ways to incorporate such dishes on menus.
Across the US in metropolitan centers, mixologists turned
into the stars of the bar and
IHMRS brings this budding
trend and the allure of mocktails to the business-to-business sector. Lastly, the Locally
Sourced pavilion is designed to
offer solutions to the challenges of providing farm-to-table
fare. Visit www.ihmrs.com.
Cooking from the heart
COOKING
Continued from page3
unique dining experience and
that their desire for this in turn
funds the chefs’ training and
skill acquisition. It’s a beautiful circle which is the way life
and society should work.”
The cooking, he adds, “is
just the glue. The rest is selfimprovement, being proud,
getting counseling.” The next
batch of training programs is
scheduled to begin in January,
2014.
Recently, Whisk introduced
a four course tasting menu
in addition to five and seven
course options. It is available
to diners from 5:30 to 6:30 p.m.,
designed to offer extra value to
the after-work crowd stopping
for a bite on their way home.
The other options run from 5:30
to 10 p.m. and are available for
purchase online for reservations Tues. through Sat.
The new four-course menu
offers dishes such as Curried
Squash Soup with Date pesto
and Saffron Meringue; Bruschetta with Smoked Tomato
Jam, Pickled Chanterelles,
Mozzarella; Pork Tenderloin,
Crispy Ears, Candied Anchovy,
Salsa Verde; and Carrot Cake,
Glazed Carrots, Italian Butter
Cream.
Award-winning school lunch creates
demand for healthy foods
D
EERFIELD, MA
- At Deerfield
Academy, a co-ed
boarding school
here that dates to
1797, dining is a family affair.
“We have a sit-down meal
that replicates a family-style
meal,” explains Michael McCarthy, director of food services
at school, which has 550 board
students as well as faculty
members who live on campus.
Board students at the private
school (grade 9-12) are required
to attend seven days a week,
and, every three weeks, are assigned to a different communal
table with nine students and
a faculty member in order to
meet new people. They also
take turns waiting tables and
doing kitchen chores.
Day students must attend
the weekday lunches and are
encouraged to come to dinner.
Like the foodservice, the
school is unique in also offering vegetarian options. McCarthy recently tied for the $2,500
grand prize on behalf of the
school, one of two offered by
The Physicians Committee for
Responsible Medicine, a nonprofit group of 10,000 doctors
that rewards schools for serving plant-based menu choices.
The 2013 Golden Carrot
Awards named Deerfield Academy and Queens, NY-based The
Active Learning Elementary
School winners of the top prize
which is given to programs that
encourage students to eat lots
of plant-based entrees.
Commenting on this year’s
Golden Carrot Awards winners, Susan Levin, M.S., R.D.,
C.S.S. says they are “taking our
nation’s school lunch system
by storm. These schools aren’t
just serving healthy lunches,
they’re creating demand for it.”
McCarthy’s
enthusiasm
for the program led him to explore promoting it in creative
ways such as sending texts to
students daily to promote new
items.
This winter he’s rolling out a
new program involving a meal
with one entrée, vegetable,
starch, salad, rolls and dessert.
“We’re looking at using that opportunity to educate students
on what’s better to eat. Today,
we serve kale to the whole
school, sweet potatoes instead
of white ones, and different salads with millet, faro and other
grains. We incorporate a lot of
flavors into our sides and vegan
entrées. Flavor is important in
getting people to try new foods.
We try to offer many choices.
We do grilled chicken strips,
grilled eggplant, zucchini, red
onions and toppings such as
chipotle or honey Dijon sauces
instead of mayonnaise.”
Moving to healthy eating,
he says, needs to be done “in
baby steps.” The school has
served plant-based vegetarian
fare since the late ‘80s. Today it
serves more because more students are choosing them.”
“It’s a lot of work to clean six
cases of kale but we’re helping
to change eating patterns for
life, and it’s fun.” He recalls
seeing a student football player
build a “huge salad with quinoa
and veggies and tomato salsa. I
took a picture of it.”
Students offer “a lot of feedback and he meets weekly with
a group of 14 because “giving
them a voice is important.”
When the school went co-ed
in 1989, the menu was basically meat and potatoes, but
began to shift gears in the ‘90s.
“The last two years, there’s
been a large and vocal part of
the student body asking for
smaller dessert portions, and
now desserts are offered in
small square tasting sizes.
“It’s more of a lifestyle thing,”
he declares, “and it’s growing.
It’s here to stay. Our scratch
kitchen still does chicken pot
pies but not as often as it used
to. We won’t serve as much but
we won’t take it away.”
Coming to Deerfield from
a hotel and restaurant background, McCarthy “had some
bad impressions of school food.
That changed when I came
here. There’s a strong focus on
sustainability. Non-animal protein can make a big impact and
healthwise, it can help the environment. There’s a larger issue
that needs to be addressed.”
“You develop a unique bond
with students as you watch
them grow,” he adds. “One
of our former students nominated us for this award. She’s
a vegan. When she was here,
she made me question how I do
things. These kids have a lot to
do with we we do.”
B
URLINGTON, MA
– For five years or
more, Steven “Kip”
Solow, best known
as the co-founder
of Boston Market (originally
Boston Chicken) with the late
Al Cores, has been dreaming of
ribs.
Not just any ribs – ribs slow
smoked, bursting with flavor.
This fall, he’ll open SlowBones
Modern BBQ, a fast casual
concept he expects to become
a hot new player, serving top
quality barbecue favorites
along with healthful fare from
lettuce wraps, to Indian naan
bread and salads in a contemporary setting.
Typically, BBQ ‘joints” with
a “country atmosphere and
blues music,” are not particularly known for healthy dishes.
But Solow plans to offer “foods
people are looking for today,
with no high fructose corn syrups in any of our 12 sauces,
for example and no canned
vegetables or caged chickens,
and all natural beef and pork
including USDA Black Angus
brisket. This will be food a family can enjoy either dining out
or picking up on the way home
from work to enjoy there.
The menu includes gluten free options, Indian naan
bread, lettuce wraps and salads as well as traditional slow
cooked, slow smoked barbecue
dishes such as St. Louis Barbeque Ribs, Grilled Chicken,
Pulled Pork, and BBQ Braised
Brisket, Other items include
Flame Grilled Shrimp Burger,
and more. Side dishes are traditional favorites taken to the
next level – Panko Crusted
Mac and Cheese, Sweet Potato
Pie, Cornbread, and Smokey
BBQ Beans as well as Maple
Smacked Quinoa.
In the years since leaving
Boston Market in 1990 after watching it grow to 1,400
units, he’s learned some valuable lessons. “If it ain’t broke,
don’t fix it,” he declares. “And
don’t oversaturate the market.
Locations are key.”
With SlowBones, he’s looking at an estimated eight to
10 units in the greater Boston
area. The concept began to
17
evolve, he says, five or six years
ago, after beginning as a boneless NoBones idea. Looking at
what’s available in the popular
barbecue arena, he found no
major national players doing a
high quality, modern concept.
A year and a half ago he put
together a group and began
working on menus and systems. Commissaries will provide the side dishes and some
other menu items in bulk for a
group of restaurant units.
Traditionally, barbecue was
men’s food, but Kolow’s vision
extends it to the whole family.
“A family could buy a whole
brisket with sides of asparague, kale and mashed potatoes. We expect home meal
replacement to be strong and
we’re also looking at eventually getting our sauces and other
foods into retail outlets, as well
as doing residential and corporate catering.”
SlowBones, Kolow adds,
“strives to fit a modern lifestyle, whether you’re interested in maintaining your diet or
are short on time and have a
family to feed or need catering
choices, with online ordering.”
Barbecue has been “a genre
missing from the fast casual
game. We satisfy that craving
and also honor the way people
want to eat today.”
Fast casual
dining is
Kip Kolow’s
bread and
butter
18
faces
&
places
property, a fixture since 1891,
names Nathan Gould executive chef. Previously a private
chef and caterer, he has consulted on menu design and
worked under numerous top
chefs, among them, Emeril
Lagasse,
Mario
Batali,
Sarah Moulton and Bobby
Flay. He will oversee the daily
food and beverage operations
of Water Street, the hotel’s
fine dining restaurant, and
Henry’s Hotel Bar.
TOWNE stove and spirits –
Chef Mark Allen, former
owner of Le Soir in Newton,
MA, joins this Back Bay Boston restaurant as executive
chef and culinary director,
overseeing the entire culinary
program and introducing new
menus as well as a lineup of
seasonal cocktails and bar
bites starting in December at
the Uptowne bar.
BONDIR – Jason Bond’s
expansion to Concord, MA is
moving along with an opening
planned in November. His sous
chef at the Cambridge restaurant, Rachel Miller,
will
move to the new restaurant
while Jade E. Boyd takes the
sous chef slot in Cambridge
from Boston’s Island Creek
Oyster Bar and her pop-up,
Suppers Y’all. Marc Sheehan was named chef de cuisine in Cambridge and Vicky
Hong is new general manager.
Kate Grogan becomes g.m.
in Concord and Monica Higgins, former Boston Athaneum events director, joins the
Concord team as well.
HARBOR VIEW HOTEL –
On Martha’s Vineyard, this
HOLMES
LP STEAK – As Chef Luke
Palladino’s Luke Palladino
Seasonal Cooking relocates
from its Margate, NJ location
to Linwood, NJ, the space will
be taken by his newest concept,
LP Steak where Sean Holmes becomes executive chef. He
has been sous chef and executive sous chef in various properties including the Borgata
Hotel & Casino and Caesars
Entertainment in Atlantic
City and most recently, as executive chef at Spiaggetto,
Stone Harbor, NJ.
STREGA – Nick Varano’s
new 455-seat Strega Prime
in Woburn, MA north of Boston
names Farouk Baoune executive chef. A native of Algeria,
he worked his way through the
ranks from lead line cook at
Boston’s Legal Sea Food to
sous chef, Grill 23 and executive sous chef at Mooo.
RIBELLE – At this new restaurant on the site of the for-
YOHN
REGAL BEAGLE – In Brookline, MA, Stacy Cogswell replaces former Chef Michael
Navarrette.
ASPIRE – At the Hotel Providence, Rolando Robledo,
former with Boston’s Clover
Food Truck, becomes chef.
SCHINDLER
this Midtown property.
COMMONWEALTH – Steve
“Nookie” Postal names Tom
Mastricola, most recently
general manager of Boston’s
Clio, to that post at his forthcoming new restaurants, Commonwealth and Steinbones.
MASSACHUSETTS
RESTAURANT ASSN. – Monsour
Ghalibaf,
owner
of
the
Northampton
Hotel Northampton, MA, is
new chairman of this trade association for fiscal 2014.
WALRUS AND CARPENTER – In Bridgeport, CT, Joe
Farrell opened this slow cook
BBQ operation with a kitchen
overseen by Executive Chef
Paul DiMaria, previously at
Washington, CT-based Community Table.
GARCIA
GAYLORD OPRYLAND RESORT – Boston Chef Richard Garcia, most recently executive chef at Renaissance
Boston
Waterfront and
Congress 606, was named
to head the culinary team at
this Nashville, TN resort and
convention center, overseeing
several restaurant including
the Jack Daniels Saloon and
Findley’s Irish Pub.
mer Ribelle in Brookline, MA,
Chef Tim Maslow named
Jonathan Fenelon, previously general manager at StripT’s in Watertown, MA, to that
post. Theresa Paopao, most
recently wine director and general manager at Oleana in
Cambridge, MA, becomes beverage manager and Payson
Cushman, formerly at The
Brooklyn Star, was named
sous chef. Craig Hutchinson,
who held posts with Harvest,
Radius, Citizen and Salt,
joins as sous chef.
BLOUNT
ity and Management, becomes sales manager for the
recently renovated 119-room
Gettysburg Hotel. At the
Residence Inn Marriott in
Conshohocken, PA, Derrick
Blount was named sales manager from assistant general
manager and sales manager,
StayBridge Suites, North
Wales, PA. In other appointments, at Homewood Suites
by Hilton, Ithaca, NY, Mohamed Abdelrhim moves to
general manager from front office manager, Residence Inn,
Hartford, CT.
ASHMONT GRILL – Mark
McMann returns to MA from
New York to be chef at this
Dorchester, MA establishment.
BOMA – Boston’s South End
BoMA named Ryan Kelly,
formerly at Tonic in Jamaica
Plain, MA, chef this spring.
FORUM RESTAURANT –
Closed since the Boston Marathon bombing, this Back
Bay restaurant reopened this
summer with a new look, bar,
menu and chef. Executive
Chef Dan Schroeder, most
recently chef at various New
England country clubs, joins
the restaurant to oversee the
new culinary program.
THE COTTAGE – Chef Peter Hansen moves from Bobby Flay’s Bar Americain in
Manhattan to this Chestnut
Hill, MA restaurant.
SEASONS 52 – Opened this
summer in Burlington, MA,
this
Darden
Restaurant
Group concept names Stefen
Jarausch executive chef partner. He previously was executive chef of Oak Long Bar at
Boston’s Copley Plaza Hotel.
WOLL
WATERFORD
HOTEL
GROUP – At the Mystic Marriott Hotel & Spa, Mystic,
CT, Lori Woll, director of catering from 2006-2009, returns
as director of sales. Most recently, she held that post with
Saybrook Inn & Spa, Old
Saybrook, CT. Elsewhere, in
Gettysburg, PA, Todd Yohn,
previously area director of
sales for Hersha Hospital-
ABDELRHIM
WALDORF ASTORIA – Matt
Schindler, formerly sous
chef at Four Seasons Hotel,
Hampshire, UK, brings more
than 20 years experience to his
new post as chef de cuisine at
FOUR SEASONS HOTEL –
Awet Sium becomes hotel
manager at this Back Bay
Boston property from his
mostrecent post as hotel manager, Four Seasons Hotel,
St. Louis, MO.
Ellie’s, with its single cup portion
pack, produces a smooth, rich cup,
he says. “Our mesh filter lets more
aroma and flavor into each cup.”
The packs have a shelf life of 10 to
14 months.
Commercial grade
Keurig Carafe System
Coffee
PRODUCTS
Keurig® BOLT™ Carafe Brewing
System is a new commercial grade
system that lets users brew a 64-oz.
pot of coffee in about two minutes.
The system allows Keurig to target
the away-from-home market from
limited service restaurants to universities, hotels and C-stores. The
system is NSF certified for foodservice users. Go to www.keurig.com.
Latest crop of La Minita
now available
Single serve cold brewed
concentrate available
Pronto!, a single serve, coldbrewed liquid coffee concentrate
offers convenient one cup service.
Add one brewstick to 10 ounces of
hot or cold water, let Pronto! Dissolve and brew instantly, and stir.
The line was created by Barnie’s
CoffeeKitchen which carries seven
all natural, sweetened selections:
Barnie’s Blend, Cool Café Blues,
Créme Brulee, French Roast, Hawaiian Hazelnut, Southern Pecan
and Santa’s White Christmas, each
produced with Arabic beans. Go to
www.barniescoffeekitchen.com.
Miss Ellie’s Coffee now
in single-serve cups
Miss Ellie’s Coffee is now available in 24-single serve cup boxes
created for the newly patented
Real Cup, compatible for use
with Keurig K-Cup coffee makers.
The coffee comes in Breakfast
Blend (light roast), Donut Shop
(medium-mild), and Dark Roast
(full bodied), available at www.
coffee.org. The company, founded
by Bill and Ellie McClure, serves
the hospitality market as well as
direct consumers and C-stores/
Coffee Shops. The move to single
cup brewing has transformed the
industry, McClure notes, and Miss
The latest crop from La Minita
Costa Rica, a plantation that’s
been a model for best practices in
the industry, is now available, The
coffee is hand sorted at the farm
in its own mill and controlled from
planting to export. Well balanced
with a full aroma, it is full bodied
with a sweet finish. Visit www.
orensdailyroast.com.
BOLT joins the Keurig®
revolution
Keurig introduces a new commercial-grade system said to de-
Green Mountain
Coffee intros
Wellness Brewed™
New from Green Mountain Coffee Roasters is the Wellness
Brewed™ collection of six
“craveable” beverages including: Green Mountain Coffee®
Antioxidant Blend, a Fair Trade
Certified™ blend that’s both
satisfying and a source of antioxidant Vitamins C and E in
every 8 fl. Oz.; Green Mountain
Coffee® Focus Blend™ with
50 mg. of L-Theanine in every
8 fl. oz.; Celestial Seasonings®
Antioxidant Max™ Black
Pomegranate Green Tea with
superfruit flavors and Vitamin
C; Celestial Seasonings® Antioxidant Max™ Blood Orange
Star Fruit Green Tea with two
natural sources of flavonoid
antioxidants and Vitamin C;
Vitamin Burst™ Strawberry
Pomegranate for an iced fruit
brew high in Vitamin C and no
caffeine or artificial colors or
flavors; and Vitamin Bursst™
Acai Berry for a superfruit with
Vitamin C. Visit http://www.
wellnessbrewed.com/.
liver faster brew speed than the
market-leading 120 volt pot coffee
maker. Place the BOLT™ into the
brewer, press the Brew Button and
enjoy a 64 oz. pot of coffee in about
two minutes. The carafe brewing
system is easy to use with a convention portion pack. Go to www.
keurig.com/bolt
Partnership to copack coffee filters
A new partnership between Automatic Brewer And Coffee Devices®, Inc. and LBP Manufacturing, Inc. will co-pack single
serve, eco-friendly coffee filters
paired with a flexible production model allowing foodservice to take advantage of the
growing single-serve market.
Together the pair has produced
Single Cupper® co-packing
which involves grinding whole
beans, packing them in individual UpShot Filters and sealing
for consistent quality and flavor. Visit www.upshotsolution.
com and www.abcd-pods.com.
Gordon notes that he’s
known the company many
years, respecting its role as
a “quality dealership with a
high degree of integrity. Joining a company with Harbour’s
history is an opportunity that
I look forward to.”
SUPPLIERS
CORNER
Al Gordon joins
Harbour Food Service
Equipment
CHELSEA, MA – Harbour
Food Service Equipment, celebrating 85 years of serving
the industry, recently named
Al Gordon chief operating officer.
He brings 37 years of experience in the industry to his
new post. Gordon joined his
family business, Morris Gordon & Son, after graduating
from the University of Pennsylvania in 1976.
After the company was sold
to SE Rykoff & Company in
’77, he worked for Rykoff and
subsequently, Rykoff-Sexton,
in a sales capacity for the next
19 years.
He later joined Perkins Paper, Inc., where he started and
ran an equipment and supply
division for 17 years.
Harbour owner, Harold
Kalick, notes that Gordon’s
years of experience “will help
Harbour continue to grow.”
Rich’s delivers
solutions in consumerdriven gluten-free
movement
BUFFALO – Consumer
demand for gluten-free food
products is driving today’s
purveyors to meet that need,
says Tina Battistoni, senior
marketing manager of Rich
Products Corp.’s Foodservice
Division.
. “As consumer awareness
continues to increase, more
and more restaurants and other foodservice operations are
discovering gluten-free products as a mechanism to build
loyalty by catering to special
dietary needs,” she says, noting that nearly a third of US
adults seek glute-free choices
which have become “more
than an asterisk at the bottom of the menu” as they turn
into “a huge dollar sign in the
profit column.”
Rich’s is ramping up its
focus on that marketplace by
adding new products on the
horizon, among them pizzeriaquality pizza crusts, glutenfree chocolate chip cookies
and sub rolls, to its portfolio of
gluten-free bakery products.
Go to www.richs.com.
MARKET PLACE EAST
PRODUCTS & SERVICES
Big flavor in Saxbys
Coffee Signature Blend
Saxbys Signature Blend offers
big flavor and balanced acidity,
says the brewer. Coffees are small
batch roasted to optimal roast profile. The single origin coffees and
signature blends are roasted to
medium or dark finish. Visit www.
saxbyscoffee.com.
19
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 12,000
foodservice operators
20
calories, 2.3 grams of fat, and 496
grams of sodium. Learn more at
www.JTMFoodGroup.com.
Syracuse® introduces
Barrymore Bone China
Fall Panorama
PRODUCTS
Barrymore, a new bone china collection from Libbey Foodservice,
brings operators ways to exceed
guest expectations in a fine dining experience. The collection includes plates, bowls, saucers, cups
and more to set an elegant tone
on the tabletop. A precious metal
application of red and gold rim design adds to the experience. Visit
www.http://foodservice.libbey.
com/Products/Collections/Barrymore.
Ginger pure with
natural sweetness
Nutrition + comfort in
premium beef stew
JTM Food Groups gets a thumbsup for creating a nutritional premium beef stew for the healthcare
industry that meets the demand
for healthful fare with reduced sodium and lower fat. Made with tender chunks of premium beef, potatoes, carrots, and onions in a rich,
beef sauce, the stew packed in a
boilable/steamable bag to drastically reduce preparation time.
Each 6-ounce serving provides 116
The Perfect Purée offers ginger purée from young rhizomes that are
naturally sweet. Finely minced,
the ginger is mixed with cane
sugar and water and works well in
desserts, gourmet pastry and also
in spicy savory soups or sauces.
Pack size is 6/38 oz.wide mouthed
jars per case, each of which may
be attached to a standard bar pour
spout. Keep frozen. Visit www.perfectpuree.com.
Grate Chef, maker of non-stick
grill wipes, introduces Flare
Down, said to be the only product available to stop a grease
fire and keep food from burning without toxic chemicals
or harming food flavor. The
product is non-toxic and said
to leave no taste or odor and is
FDA-approved and made in the
USA. Visit http://www.youtube.
com/watch?v=qOJffIZ2OI8,
gratechef.com
tray is non-toxic, smokeless and
odorless. Visit www.lekueusa.com.
BrandStand™ offers
sanitizer dispenser stands
Portable BrandStand, an adjustable stand providing hand sanitation and point of contact for
businesses to communicate with
customers, can be used to promote
in-store specials or event in restsaurants, QSRs, hotels, etc. Each
stand uses a VersaClenz Touchless
Dispenser and Smart-San® hand
sanitizer cartridges in choice of
four styles – spray, foam, alcoholfree foam or gel. The stand comes
in three styles for a variety of operations. Find out more at www.
bestsanitizers.com.
Smucker’s® expands
peanut butter options
Eli’s Cheesecake Company of Chicago, a family-owned business
offering high quality all natural
cheesecakes and desserts, introduces new options including
Honey Mediterranean Cheesecake
with wild honey, ricotta, vanilla
mousse and toasted pistachios
and almonds. A second, Vanilla
Bean Cheesecake, is baked in a vanilla crunch crust and topped with
house-made vanilla pastry cream,
vanilla mousse swirls and vanilla
crumb around the edge. The batter is infused with Nielsen-Massey
single source Madagascar vanilla
bean. Cakes are certified kosher
dairy and come pre-sliced. Visit
www.elischeesecake.com.
New from Smucker’s® are a low
sodium peanut butter and traditional creamy peanut butter in
portion control packaging. The
new low sodium option offers consumers a healthy choice as patrons
seek more “better for you products” today. Go to www.smuckerfoodservice.com.
New 50-50 clarified
butter introduced
Grassland introduces new 50-50
clarified butter with vegetable oil for
foodservice needs, made with Wisconsin-made butter and soybeans to
create a high smoke point and lower
melting point. The product offers the
flavor and texture of butter with the
ability to maintain quality without
breaking down. Stabilize emulsified
sauces and keep true butter flavor.
The blend has a higher smoking
point and comes in 8-lb. tubs. Go to
www.grassland.com.
Jaccard develops new
food prep product
Speedy Plus Instant Marinater
from Jaccard is a multi-functional
grilling and marinade preparation
system said to marinate, store and
transport the meat to and from
oven or grill. Vacuum pressure
allows marinades to penetrate
deeply into the meat in five minutes. The design accommodates
up to 14 boneless chicken breasts.
Locking tabs in the marinating
chamber secure pre-cooked juices
in the container, eliminating crosscontamination potential. See www.
jaccard.com.
Poco Loco offers Dark
Drinking Chocolates
As days grow colder, Poco Loco
introduces Drinking Chocolate in
8 oz. tins, to be whisked into hot
milk or water. Varieties include
Nutella® now in 6.6 lb.
containers
Kobe beef tallow
from Snake River
Farms
New Kobe beef tallow from
Snake River Farms is a rendered form of American Wagyu
beef for a variety of uses from
baking to sautéing that needs
no refrigeration when properly
stored. Similar to lard, Kobe Shi
tallow leads to flakey, flavorful
baked goods and comes in two
pack cases. Visit www.snakeriverfarms.com.
Stop grease flare up
and burned foods
New cheesecake
dessert options by Eli’s
Lékué tartlet baking
mold for efficient
baking
A patented commercial baking mold from Lékué is made in
Spain from 100 percent platinum
silicone, one of 16 different molds
available in the US. No peroxide is
used in the manufacturing, so no
odors migrate into the food. The
Ferrero, makers of Nutella®
branded hazelnut spread, introduces a new 6.6 lb. container option for foodservice, along with
the 26.5 oz. jar and 0.52 oz. singleserve packets. The new packaging includes a handle and larger
opening for scooping utensils.
Create new breakfast choices such
as Breakfast Flatbread or Fruit
Breakfast Burritos. New recipe
ideas are available at www.nutellafoodservice.com.
Giovanni Rana brings pasta/sauces to US
A 50-year-old Italian pasta company, Giovanni Rana, brings its
new foodservice line of pastas
and sauces to the US featuring high-end ingredients such
as DOP Parmigiano-Reggiano
cheese and Genovese basil. 13
varieties of pastas and sauces
include shrimp and lobster ravioli, lobster ravioli, Portobello
Mushroom ravioli, and many
more, plus five sauces. Visit www.
giovannirana.com.
dark mint, dark hazelnut, and
bittersweet hot chocolate. The
company also offers sweet/savory
treats from chocolates and confections to nut tiles with sea salt. Go
to www.pocoloco.com.
Traulsen unveils new
equipment features
New customer-inspired equipment
features for Traulsen refrigerators
and hot holding cabinets include
easier to clean/maintain gaskets of
durable Santoprene® rubber and
EZ-Clean Gasket with a new profile
with rounded bellows to make dirt
build-up more visible and accessible. A Bare Tube Coil helps maximize compressor performance on
R and A Series reach-ins by allowing ample airflow into the condenser. Go to www.traulsen.com.
Healthy snack line
introduced at Expo East
New England Natural Bakers
launched a new “Grab & Go”
healthy snack line at Expo East to
meet the needs of busy consumer
lifestyles. The line offers three
choices in 2 oz. bags that provide
Walkers Shortbread
unveils new twin
packs
Walkers Shortbread recently
introduced a new premium
shortbread line in individually
wrapped twin packs for foodservice outlets. The all natural
cookies come in Shortbread
Fingers and Rounds, Stem Ginger Cookies and Oatcake Crackers. All are made from the finest all natural ingredients, free
of genetically modified organisms, artificial flavorings, preservatives or colorings, and are
certified Kosher by the Orthodox Union. Call direct for information and samples to Chef’s at
+1-917-304-3384 or by email at
[email protected].
standard. The Edge12 has a more
powerful motor, larger product
tray and improved slice quality.
It comes with a ½ HP motor and
12 inch diameter chrome plated
carbon steel knife and can accommodate larger loaves. Visit www.
hobartcorp.com
MacFarlane fully
cooked pheasant for
foodservice
MacFarlane pheasants offer
real flavor and texture and are
packaged with 20 five oz. portions per case, two portions
per package. The fully cooked
breast is ideal for a variety of
recipes, prepared with seasonings to complement its natural
flavor. Recipes for the moist,
lean and hearty bird are available at www.pheasantfordinner.com.
just the right amount of snack. Options include Chocolate Toasted
Coconut with whole rolled oats,
naturally milled sugar, crisp rice,
barley malt, coconut, organic corn
and wheat flower, cocoa powder
and natural flavoring; Peanut Butter Cookie, with whole rolled oats,
sugar, roasted peanut butter, raisins, rice, barley malt and organic
corn starch; and Cranberry Almond Crispy with rolled oats, rice,
sugar, cranberries, organic corn
starch, almonds and natural flavoring. The line contains no GMO
ingredients, is Kosher certified,
trans fat free, cholesterol free and
low in saturated fats. Go to www.
newenglandnaturalbakers.com.
SCA introduces
Signature dispensers
SCA offers Tork Xpressnap Signature dispensers with a contemporary design with rounded edges
and an enhanced color palette.
The system is said to offer improved customer hygiene, broader
display customization and a dispensing process that guarantees
a 23 percent reduction in napkin
usage. Go to www.sca.com.
Waste tracking module
from ChefTec
The Cheftec new waste tracking module (WTM) from Culinary
Software Services allows accurate
tracking and analysis of waste to
help prevent over-purchasing, a
major cause of waste and spoilage.
Track the cost of wasted product
as well as those associated with
different waste disposal methods
used. Tracking/analysis can reduce
waste by up to 10 percent, says the
company. Get full details at www.
cheftec.com
Steel cut oatmeal for
healthier breakfasts
Kettle Cuisine introduces low fat,
cholesterol free, high fiber steel
cut oatmeal made with organic
steel cut oats and fully prepared
and ready to heat. Go to www.kettlecuisine.com/foodservice
Hobart launches Edge12 All natural premium
lamb from Penn-Oak
medium duty slicer
The new Edge12 slicer from Ho- Ridge Farms
bart enhances ease of use, is easy
to clean had offers durability and
consistent quality, plus is NSF
certified to the revised sanitation
biotic butter with no artificial flavors, colors or preservatives. The
product has 25 percent less fat, 30
percent fewer calories, 33 percent
less cholesterol and 75 percent
less sodium than traditional butter and may be used in baking and
cooking or as a spread.
package. Also available are spare
ribs, boneless leg of lamb, ground
lamb and other custom cuts.
Lambs feed on natural grains and
receive humane treatment. Visit
www.wisconsinlamb.com
General Mills intros
new Nutty Clusters &
Almonds
General Mills’ Fiber One introduces new Nutty Clusters & Almonds
cereal with 43 percent of the daily
value of fiber per serving. The cereal has 23 grams of whole grain
and 180 calories per serving. Visit
www.fiberone.com
80 varieties of gluten
free dressings & more
Marzetti® offers an extensive
line of gluten free dressings, dips
and sauces from apple cider vinaigrette to sweet & bold barbecue
sauce and original Cardini’s® Caesar dressing. They come in gallons
packed four to the case or in convenient 1.5 oz. packets. Dips come
in single serve 1 oz. round cups and
1.5 oz. wide mouth “Dip’nDressing”
cups. For more details, visit www.
marzettifoodservice.com
Serve delicious desserts Minerva Dairy & Ilios
Dairy Brands launch
with sugar free sauces
yogurt butter
DaVinci Gourmet’s new sugar free
flavored syrups make craveable
desserts simple, says the company.
A variety of dessert recipes are
available at www.davincigourmet.
com. The sauces include chocolate, caramel, Amaretto, hazelnut
and many more – a total of 40 –
all flavored with SPLENDA Brand
Sweetener, derived from real sugar. The syrups come in 750 ml (25.4
oz.) bottles.
Premium farm-raised lamb from
Pinn-Oak Ridge Farms in Wisconsin comes in six, eight or 10 oz.
portions with two portions per
21
Minerva Dairy Inc. and Ilios Dairy
Brands, LLC™ introduces Greek
Yogurt Butter, an all natural, pro-
Homer Laughlin’s
Kenilworth changes
backstamp
The Homer Laughlin China
Company®’s Kenilworth® brand
of fine dining porcelain is changing its backstamp to RAK Porcelain, making no changes to the
product itself. The brand has always been manufactured by RAK
Porcelain and now, RAK Ceramics Group has globalized its presence, so to leverage opportunities
for both, concerted branding is in
order, the companies say. HLC is
one of the country’s last domestic
tableware manufacturers in the US
with a line of lead-free commercial
dinnerware that meets a range of
operator needs.
Brandon Natural Beef
grass fed and finished
New 100 percent natural grass fed
and grass finished Brandon Natural Beef is now available from Lava
Lake Lamb in Bailey, ID. Choose
from ribeyes, NY strips, sirloin and
ground beef or Alpine sliders. Visit
www.lavalake.net
22
Fall Panorama
PRODUCTS
Umpqua Oats for
hearty breakfasts
Made from whole thick rolled oats,
Umpqua Oats from Jason Beverage Concepts help customers get
a healthy start each day. The oats
are combined with Sucanat Sugar,
which add a carmel/maple flavor.
The company offers a range of
oatmeals from Mostly Sunny with
Northwest fruits to Time Out with
chocolate, peanut butter, and coconut. Go to www.jasonent.com
All natural breakfast
burritos in 3 varieties
Good Food Made Simple™ brings
three varieties of all natural break-
fast burritos to the table – egg,
cheese and Canadian bacon, egg,
cheese and turkey sausage and
egg, cheese and potato. They contain no nitrates or nitrites and are
ideal for grab ‘n go.
bycakes®, says the company, “are
the gold standard for all seafood
cakes in the market.”
Island Series ovens
open new opportunities
The Perfect Puree adds Roasted
Red Bell Pepper puree to its line,
made from field-ripened sweet
red bell peppers and fire roasted,
steamed to loosen the skins and
skinned and seeded by hand. The
“meat” of the peppers is pureed
with olive oil to create a base for
soups, flavored aioli, savory sauces
and even cocktails. Check out recipes at www.perfectpuree.com.
Wood Stone’s Island Series Hearth
Ovens create new opportunities
for stone hearth cooking in foodservice or QSR operations. The
Vashon Stone Hearth Countertop
Oven is designed to fit on compact
countertop spaces. It offers rapid
heat up time, programmable controls, even cooking environment,
ceramic floor construction and
more. Go to www.woodstone-corp.
com
Perfect Puree adds red
bell peppers
Krabbycakes® still take
the cake after 25 years
King & Prince® Seafood’s Mrs.
Friday’s® Krabbycakes® beat the
competition three to one in recent
competition in a blind taste taste.
25 years after their introduction,
the product, made with real snow
crab meat, high quality surimi
seafood, real butter, fresh cream
and coated in light Panko crumbs,
still delivers flavors customers
love, says the manufacturer. Krab-
Hobart launches Edge12
medium duty slicer
The new Edge12 slicer from Hobart enhances ease of use, is easy
to clean had offers durability and
consistent quality, plus is NSF
certified to the revised sanitation
standard. The Edge12 has a more
powerful motor, larger product
tray and improved slice quality.
It comes with a ½ HP motor and
12 inch diameter chrome plated
carbon steel knife and can accommodate larger loaves. Visit www.
hobartcorp.com
Four new soups reflect
global & regional interest
STONE HEARTH AND SPECIALTY
Commercial Cooking Equipment
'LVFRYHUZK\RYHU:RRG6WRQHRYHQV
URWLVVHULHVEURLOHUVWDQGRRUVSODQFKDVKDYH
EHHQVROGE\)RRG6HUYLFH3URIHVVLRQDOVLQ
FRXQWULHVDURXQGWKHZRUOG
woodstone-corp.com
WIÛWÛI
Four new soups from Kettle Cuisine reflect growing consumer
interest in global cuisine and regional flavors. Choose from Grilled
Cheese & Bacon Soup, Moroccan
Lamb with Couscous, Black-Eyed
Peas & Smoked Ham Soup and
Greek Chicken Orzo. Contact
Kettle Cuisine at 800-969-SOUP
(7687).
American Wagyu beef
from Boise, ID
Snake River Farms offers American Wagyu beef from cattle with 50
percent or higher Wagyu genetics,
either pure bred or crossbred high
quality American Angus. Snake
River looks to the Japanese grading system to determine the quality of its product, grading quality
according to 12 different levels,
eight of which are marbling levels that begin at Prime and go
up. Only about three percent of
US cattle achieve a prime rating,
while the Japanese system allows
for further differentiation of highly
marbled premium beef. Go to www.
snakeriverfarms.com.
New horizons
in culinary
education
CULINARY EDUCATORS
Continued from page 6
“founded in the classics. We’re
re-creating them with a contemporary approach.” Bocuse
“has had a strong influence on
French cuisine here
The students go through the
kitchen and front of the house
in six week blocks, three weeks
of the house, three at the
Single serve cold-brewed back
front. It’s a traditional French
concentrate introduced
kitchen with all brigades and
New from Barnie’s CoffeeKitchen also one in sous vide. We do a
is Pronto!, a single serve cold- few different things based on
brewed liquid concentrate from today’s needs in the industry.”
The restaurant serves as an
100 percent Arabica beans. Add
one brewstick to 10 oz. of hot or educational experience for the
cold water, let it dissolve and brew students as well as a high-end
instantly, stir and enjoy. Seven all dining opportunity for campus
natural flavors are available from visitors, says Remolina, who
Barnie’s Blend and Cool Café spent four days with Chef BoBlues, Hawaiian Hazelnut and cuse in his kitchens to learn
more. Go to www.barniescoffee- their special styles of preparation. “He supervises all the
kitchen.com.
kitchens and doesn’t quit the
kitchen,” he declares. “It was
an honor. His success is rooted
in a lot of work. In our restaurant here, the students need to
take ownership of what they
do.”
CIA, he says, “teaches students to optimize resources,
taking advantage of today’s
technology and equipment.
Solid Wood Table Tops
Flexibility and options
TheChairs
food& is
extraordinary. The
Wood
Barstools
from Old Dominion Wood Woodstudents
love
it. It’s very ex& Upholstered
Booths
& Metal The
Table Bases
citing.
equipment is top
Making booths, tabletops, bases,Wood
Child Seating
the line
and there are 12 to
chairs, high chairs and more for ofWood
to a class. At The
restaurants for more than 35 years, 19 students
800.245.6382
Old Dominion Wood Products, Inc. Bocuse, we have a pastry and
in Lynchburg, VA offers flexibility baking program as well, with
and quality at affordable prices. five to 10 students in the kitchSee the difference craftsmanship en.”
Trained as a chef, Remocan make. Go to www.olddominlina, who joined the faculty
ionwood.net.
five years ago, says he “really
enjoys the completely different
CRP Hospitality Design
path of teaching” and finds it
offer top of line products challenging. We study techThe mission at CRP Hospitality De- nique a lot and it’s rewarding
sign is to provide the finest quality to see how the students get
products and dependable service. transformed. After they graduThe company offers the latest in ate, they come back with their
design, color trends and quality families and see that they
contract furnishings working with were at a school that’s always
top architects, designers and spec- at the top of technology and inifiers. Services include research, novation.”
The challenge in opening
conceptual design, space planning, purchasing, follow up and de- the new restaurant, he found,
sign coordination. A wide variety was “to bring that level of
of products includes the latest in complexity and detail to be exdesign and color trends at afford- ecuted by students and to find
able pricing. Visit www.crphd.com. the right way to train them for
that level.”
megan smalley photography
COOK
BOOKS
for
COOKS
A guide to delightful
delicacies.
Eat
Your
Vegetables,
Joe Yonan, Ten Speed Press, $24.99
Remember your mother
pestering you to “eat your
vegetables”? Well, it turned
out she was absolutely right!
In this book, designed to help
single home cooks make tasty
and nutritious meals, longtime journalist Joe Yonan,
food editor of The Washington
Post,
offers creative and interesting recipes that may also
stimulate commercial chefs
to explore the wonders of the
vegetable kingdom and expand their vegetarian repertoire.
Yonan, who lived on his
sister and brother-in-law’s
farm in Maine for a year and
learned about life on the land
firsthand, calls recipes “guidelines.”
This book contains useful
guidelines such as what to do
with halves of avocados, lemons, limes,
Jalapenos and more,
as well as a useful
Measure Conversions
Charts section.
The recipes, such as
celery soup with apple
and blue cheese, cheesy
greens and rice gratin,
oyster mushrooms and
corn tart and others, are
simple but creative and
can be varied, using other
ingredients. They are interspersed with articles
about Yonan’s life on the
farm, a city garden that was
sold by the city to its original owners who bulldozed it
and let it sit fallow for several
years, and a piece about vegetarian restaurants.
There’s plenty of meat for
thought in this vegetable-oriented book. The recipes are
provocative, easy to prepare
and lend themselves to creative interpretation.
It’s not often we bookmark
so many pages in a new cookbook – it’s a tribute to the author. This one’s a keeper.
A Cook’s Tour of New
Zealand,
Peta Mathias, Penguin Books (NZ)
New Zealand’s culinary
world is not immediately on
the radar of many of us in
North America, but this book
was the gift of New Zealand
winemaker, Nobilo Wines,
and is the work of a chef, author and TV personality.
Since returning to New
Zealand from a stint as a chef
in Paris, Mathias has authored seven books about food
and travel.
Reflecting on changes in
New Zealand’s food scene over
the years, she notes that the
big trend is that “the privileged world now lives to eat,
rather than eats to live.”
As is increasingly true
worldwide, consumers today
want to know more about
their food and what’s in it.
The mantra of “seasonal and
local’ is alive and well in New
Zealand.
Mathias’ ‘tour’ takes the
reader a look at shops, restaurants, and farmers as she explores native kiwifruit, Koura
(native freshwater crayfish)
and other Maori foods, chefs
and recipes.
Recipes include dishes from
Havoc Farms, a farm in South
Canterbury, such as Pork in
Hay, in which a leg of pork
(or ham) is wrapped in muslin and cooked in wet hay in
a saucepan where it’s covered
with more hay, boiling water,
herbs, peppercorns and salt,
and baked for three hours at
very low heat. It’s served with
green sauce made (of course)
with green ingredients such
as rocket leaves, fresh mint,
parsley, chives, and numerous
herbs.
Learn about New Zealand’s
Feijoas, a distinctive, aromatic fruit with tropical flavors
and creamy texture.
This book is an adventure
into the cuisine from a far
away place with much to offer.
High Impact Hospitality,
Chase L. LeBlanc, Thundersnow
Publishing, $19.95
Chase L. LeBlanc, an industry veteran who founded
and is CEO of LEADAGERS
LLC, offers tales, tactics and
tips for upgrading hospitality operators’ purpose, performance and profits.
Leadager, he explains, combines two words – leadership
and management. Can one
be a leader without being a
manager? Yes, LeBlanc says,
“that’s called a figurehead.”
Can you be a manager without being a leader? Yes, LeBlanc believes, if your job does
not involve people management.
When he asks if one can
be a great manager without
being “at least a decent leader,” he declares: “If your job
involves managing people in
any way, shape, or form, the
answer is no.”
He advocates combining
the two because for him, they
are “logistically inseparable.”
This is his starting point.
Developing strong leaders,
he says, has always been his
goal. Le Blanc observes that
there is “no one way to be successful.” His tips are designed
to help others move in the
right direction and “upgrade”
purpose, performance and
profits.
It’s All About The
Guest,
Steve DiFillippo, Lyons Press, $29.95
Steve
DiFillippo,
who
bought and revitalized Davio’s
in Boston’s Back Bay when he
was 24 years old, built a $50
million restaurant brand and
this year, with four new restaurant openings, also published his first book, focuses
first and foremostly on the
23
guest. Known to others in the
industry, DiFillippo has always viewed that person as a
guest and his ‘employees’ as
“inner guests,” in words borrowed from Sonesta’s Jackie
Sonnabend. An operator’s own
people, he declares, deserve
the same “courtesy, respect
and kindness” given to ‘outer
guests.’
As an example of his desire
to keep his ‘inner guests’ happy and working well within
the company, he relates a tale
of a dispute between two staff
members which began with
their not speaking to each other for six months. He sat them
down together and refused to
let them leave until the issues
between them were on the
table, dealt with and resolved.
Service is of the utmost
importance in DiFillippo’s
operations. When a customer
experiences less than perfect service, he wants to hear
about it, find out why it happened, and be able to guarantee it won’t happen again. It’s
a philosophy that has, over
the years, worked well.
Staff members receive a
chance to learn and grow and
advance, much as DiFillippo
was allowed to do in his first
restaurant job under Bobby
Hillson at Boston’s Seaside
restaurant in Faneuil Hall
Market. This book is full of
stories that exemplify his
overall approach to running
a restaurant, working with
people – both staff members
and guests – and dealing with
difficult situations. For him, it
truly is “all about the guest.”
Today his philosophy is
simple: “Never stop diversifying. Restaurant guys never
retire.”
:KHQ\RXKLUHXV<RXKLUHD7($0
$PDUNHWLQJVSHFLDOLVW
$VDOHVVSHFLDOLVW
$¿QDQFLDOVSHFLDOLVW
&DOOIRUDIUHH&RQVXOWDWLRQ
ZZZKULVHUYLFHVLQFFRP
+5,6HUYLFHV5HVWDXUDQW%URNHUV

Vol 88, No 2, Fall Equinox 2013

Transcription

Similar documents

flyer

The Brimi Cuisine Education Office is a joint effort

[email protected] Junior Engineer fishnick.com

112 - Providence

Maggiano`s Little Italy.indd

lurcat naples

Well-Traveled Wife

Private Dining Brochure (PDF - 2.7MB)

Dining room Functionality

silicon valley