volume 89, no. 1 the business to business publication for...

PE

RIO

DIC

AL

BBQContinued on page 16

Two NY BBQ concept operators discuss growth in Northeast

Crush Caters to Time-Pressed Customers ...............................2Three New York Chefs Named In Promotion ...........................3Spring Products ......................4Nibbles ....................................6More Spring Products ............8Grill 23 & Bar Celebrates 30 Years .........................................9Food for Thought High End Chef Pays Homage To His Heritage .....................10

The Other Side Rewarding Return to Healthcare Foodservice .......12

Students Plan Bistro ............14

By the Glass ..........................18

Rewards of Giving Back .......20

Suppliers Corner ..................21

Faces & Places ......................22

Books for Cooks....................23

NEW YORK – Bar-becue once found its fans in small country venues in the Midwest, South or South-west. Not so today.

BBQ wings, Memphis style spare ribs, pulled Carolina pork, smoked Texas

brisket, are all as beloved in New York’s boroughs today as in the areas where they originated.

The 2014 New York Zagat guide lists nearly 30 individual restaurants where barbecue lovers can find their bliss. From Dinosaur to Blue Smoke,

Crush Pizza’s Tony Naser puts out the word for good food in Boston Page 2

Volume 89, No. 1 The Business to Business Publication for the $90 Billion Northeast Foodservice Industry Spring 2014

A down-home cuisine goes urbaneA down-home cuisine goes urbane

Hill Country, with two

NY units and one in DC,

sees evolution

2 Foodservice East • Spring 2014

FOODSERVICE EAST

(0885-6877)The Business-to-Business Publication of the $90 Billion Northeast Foodservice IndustryPublished by LRH VenturesSusan G. Holaday, Editor& PublisherKnight Design Studio – graphic designEcothink Design Studio – websiteContributing Photographer: CB Haynes197 Eighth St., No. 728 Charlestown, MA 02129-4234 617-242-2217 E-mail: [email protected] EAST is published four times a year: Wintertide, Spring, Mid-Year, and Fall Equinox. 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.

BOSTON – Tony Naser, operator of a family-run chain of jewelry stores in New Hampshire, had

a lifelong crush on pizza, a love affair that led to his opening an authentic Neapolitan pizzeria in the midst of the recession in 2009 and bringing it here this year.

Crush Pizza makes a commit-ment born from that love affair, offering authentic Neapolitan

pizza with top quality ingredients in 90 seconds from imported Ital-ian wood-fired ovens.

Everything from the dough to the sauce to Italian sandwiches, salads and gelato is made in-house. Naser, a graduate of the Cambridge School of Culinary Arts, calls the pizzeria “my pas-sion. I do this four days a week,” he declares. “Neapolitan is the base of all pizzas. I love cooking. Let’s put out the word for good food, not big chains.”

The individual, made from scratch pizza is $7.95 while spe-cialty pies are $9.95 to $11.95. Toppings are $1-$2 apiece and include a wide range from fresh mozzarella to truffle cream.

Crush pizza, says Naser, has a very thin crust in the Neapoli-tan style. “It’s less dough than a Subway sandwich. Single serv-ing pizza is new to Americans.

People love the personal size and they’re the artist. They create whatever they want. Here, on State St., we have 30 seats in 1,300 sq. ft. Hopefully, there will be more. I’d like a bigger space. This is pizza at it’s highest level. We age the dough and cook it at around 1,000 degrees for 90 seconds. It’s so hot it cooks fast and doesn’t dry out.”

Crush caters to time-pressed customers

Chef/Owner Tony Naser introduces

Boston to Neapolitan pies

Changing the Way You Cook since 1990800.988.8103 360.650.1111 woodstone-corp.com

STONE HEARTH & SPECIALTYCommercial Cooking Equipment

Discover why OVER 13,000 OVENS, rotisseries, charbroilers, tandoors, and planchas have been SOLD IN 75+ COUNTRIES

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Three New York chefs first of 10 named in wine promotion

3www.FoodserviceEast.com

Chefs asked to highlight

range of flavors in wines

PORTUGUESE WINESContinued on page 7

NEW YORK – Wines of Portugal launched a major promotion, “10 Chefs/10 Wineries” in

the US this spring, matching 10 Portuguese wines with 10 lead-ing American chefs. The effort culminates in an online cooking series and limited edition printed recipe guide that will be available to the trade, press and consumers by year-end.

The selected chefs will high-light the range of flavors available in Portuguese wines and their versatility with dishes from a range of culinary backgrounds. Portugal, the 10th largest wine exporter in the world, is home to more than 250 indigenous grape varieties.

Ten unique dishes in 10 different culinary styles were created, including contemporary American, Japanese, French, Ital-ian, Vietnamese, Contemporary Portuguese, Asian fusion and seafood.

Each dish will be matched with an acclaimed Portuguese winery and paired with wines selected by the 10 chefs.

The initial chef unveiled in the program is Michelin-starred Chef Ben Pollinger of Oceana Restaurant in New York. With Oceana Wine Director Pedro Goncalves, the two worked with Wines of Portugal to create a dish that emphasized Portugal’s love of pairing rustic red wines with high quality seafood dishes.

The recipe is available as a video and download at the program’s dedicated webpage, winesofpor-tugal.com/us/food-and-wine/10-chefs-10-wineries, and Wines of Portugal’s U.S. Facebook page (WinesofPortugalUS.

At Oceana, Chef Pollinger points out that he seeks to “in-trigue our guests’ palates with the incredible nuances in seafood and to cook every dish with that idea in mind, catering to those bright and fresh flavors.”

Gonzalez, a native of Portugal, helped his family pick grapes to make wine at the age of three. Over the years, he worked in restaurants to make a living and began to expand his interest in wine. While working as a captain at New York’s Gramercy Tavern, he developed a base knowledge from Beverage Director Paul Grieco and eventually began

Wines of Portugal launches culinary-focused promotion

Ten unique dishes in varying styles created

PRODUCTS


Bonnie’s Jams offer an all natural sweetnessMade with fresh fruits and a touch of sugar and lemon, Bonnie’s jams contain no pectin or artificial flavorings. Try the Apricot Orange, Black and Blue and Red Pepper Jelly.

Visit www.bonniesjams.com

Silicone tartlet mold from LéKuéR’ System, silicone baking molds from LéKué, are said to allow constant airflow throughout the oven to achieve faster cooking times and even results from the center to the edges. The flexibility of the mold helps to reduce breakage and glossy finishing of the cavities is said to result in a bright, golden finish without burning the tarts’ edges or crust. The mold is said to be good for more than 3,000 uses. Go to www.lekue.es.

GloryBee unveils new raw honey flavorsGloryBee, owned by two beekeepers, unveiled new raw honey flavors this

year: Orange Blossom, Wildflower, Tropical Blossom and Northwest Raspberry. The honey has not been heated above 115 degrees Fahrenheit, pasteurized or processed in any way allowing the honey to retain a more creamy texture. Raw honey contains bee pollen, natural vitamins, enzymes, antioxidants and other natural nutrients. Learn more at www.glorybee.com.

Simplot intros Beer Battered SidewindersSimplot Bent Arm™ Ale Beer Battered Sidewinders offer a distinctive potato menu item that can be served as a side or an appetizer with dipping sauces. The unique shape creates great plate coverage. Handcrafted POS signage generates interest in the bold new cut. Visit www.simplotfoods.com/BentArmAle.

Maroc Export targets US market for salesMaroc Export, introduced US foodservice operators to the benefits of Morocco’s seafood offerings from

New gluten free Scottish Oatmeal by Bob’s Red MillScottish oatmeal, a new gluten free offering from Bob’s R ed Mill, is 100 percent stone ground whole grain from the highest quality oats grown in fields dedicated to gluten free crops. Smooth and creamy in the Scottish style, it is a good source of fiber and iron, with six grams of protein per serving and comes in 25 lb. bulk bags. Go to www.blog,bobsredmill.com.

canned and semi-canned fish to fresh fish, frozen products, semi-fresh anchovies, sardines and more. They offer exceptional taste, diversity, abundance and quality. By way of example, the anchovies bring new qualities to their category - flavorful and distinctively different. Maroc Export in collaboration with the Moroccan National Federation (FENIP) and the Moroccan Fisheries Office (ONP), represents 13 fisheries from Morocco seeking to promote the important benefits of the products from this region. The goal is to increase Moroccan seafood exports from $1.7 billion today to $3.1 billion by 2020 throughout the world. Visit www.marocexport.ma.

Taylor grill line for speed of cookingTaylor two-sided grills cook healthy seafood, veggies or sandwiches at the push of a button, offering faster cooking. Grill a frozen patty twice as fast as flat grill, the company says.

Good for a variety of menu items, they offer programmable cook times and pre-set temperature. Two electric models with 17-inch and 22-inch grills are available as well as a gas model with a 24-inch grill. Visit www.taylornewengland.com

Grassland 50/50

clarified butter with vegetable oilGrassland created 50/50 clarified butter with vegetable oil with foodservice in mind, combining WI butter with soybeans to offer a high smoke point and lower melting point than conventional clarified butter. Get the flavor and texture of butter with added performance advantages that let sauces maintain quality over longer time periods without breaking down or becoming watery. Go to www.grassland.com for pricing information, recipe ideas and more.

Minor’s® intros soups stations for campus diningNestle’s Professional® introduces new Minor’s® international soup stations with international recipes from Africa, the Mediterranean, Latin America

SPRING

FROZEN DESSERTS FROZEN BEVERAGE GRILLED SPECIALTIES

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and Asia for campus dining. The action stations can provide a custom self-service bar or attended cooking display. Customizable promotion materials including posters, table tents and clings are also available along with menu planning calendars, preparation guides and more. Visit www.nestleprofessional.com.

Amoretti gourmet icing for special occasionsSpring and summer holidays call for festive dessert offerings – cookies, cakes, macaroons and more. New

Amoretti gourmet icings, designed for professional pastry chefs, may be used to flavor buttercream, ganache, cream cheese and whipped cream. Or heat them for a glaze for bundt cakes, cake pops, cinnamon rolls and more. See www.amoretti.com.

Fresh fruit vinegars for many usesMangé, a MA-based start-up, introduces fresh fruit vinegars with a variety of use possibilities from salads to marinades to mixing with liquor in cocktails. Fruit vinegar dates to the 18th century when berries were preserved in vinegar and are now made with puréed fresh fruits. The

vinegars are all natural, gluten free, Kosher and contain no preservatives or synthetic dyes. Choose from 11 flavors including Blackberry, Blood Orange, Cherry, Fig, Green Apple, Mango, Passion Fruit, Pear, Raspberry, Red Pepper and White Peach. Visit www.mange-legastronome.com/.

AngelBowls™ made with non-GMO ingredientsAngelBowls™, created by Dominex®, best known for its eggplant products, are made with non-GMO ingredients, locally sourced. The company’s signature eggplant items are cut in small pieces and layered with marinara, Mozzarella and Parmesan, or yellow squash and zucchini with fresh tomatoes, olive oil and balsamic vinegar. Check out http://www.dominexeggplant.com/products-angelbowls.html.

Salmonella detection systems gets NF Validation3M Food Safety’s 3M Molecular Detection Assay Salmonella received

an NF VALIDATION mark from AFNOR certification. The

system offers a quick, qualitative method to easily, accurately detect

pathogens in enriched

Six new flavor seafood cakes from PhillipsPhillips, commemorating 100 years of creating seafood products, introduces six new flavor cakes: Dungeness Crab Cakes, Salmon Cakes, Zesty Tuna Burgers, Lobster Cakes, Spicy Shrimp Cakes and Latin Cakes ranging from 0.75 to 4 oz. Bake, pan sauté or fry and serve in multiple dayparts. A new variety pack joins the lineup with four mini cakes in 0.75 size. The minis are packed 25 count for bar bites, small plates and other options. Go to www.phillipsfoodservice.com/flavorcakes.

Alef offers all natural sausage & salamiThe company’s natural line of products includes All Natural Summer Sausage, All Natural Dry Turkey Salami, All Natural Old-Fashioned Dry Salami, and All Natural Dry Beef Salami. Containing no nitrates, fillers, or binders, the products are made with never-frozen meats, milk, eggs, salt, sugar and fresh spices that give each product its distinctive and authentic flavors. The line offers more than 40 types of sausage and other meats, made from old family recipes. Visit www.alefsausage.com.

food and food process samples. For more information, visit www.3M.com/3MMolecularDetectionSystem/SALAFNOR

Grainful introduces extension of oat categorySteal Cut Oats from Grainful extends the oat category beyond breakfast with entrées rich in protein that provide a 1-plus serving of 100 percent whole grain steel-cut oats in every meal, and no preservatives, artificial colors or flavors. Check out vegetarian chili, porcini, mushroom chicken, unstuffed pepper and Andouille sausage and oat. Go to www.grainful.com.

It’s Spring, and time for the many products, new and old, from the International New York Restaurant & Foodservice Show,

New England Food Show, Seafood Expo North America, and the upcoming NRA Restaurant, Hotel, Motel Show…


New food incubator starts up in RIWARREN. RI – Hope & Main, a new incuba-tor program for food startups, is accepting applications as long as space is available.The program provides mentoring, fully equipped, affordable workspace and an en-trepreneurial culture where participants can collaborate with industry experts and peers.Food manufacturers, chefs, food truck and related businesses are welcome to apply for the program which expects to launch in July in a 100-year-old former schoolhouse, says Amanda Becker, director of marketing and communications.To date, Hope & Main has spoken with a pickling purveyor, the maker of a gluten-free coconut bread, chefs who hope to use the demonstra-tion kitchen and classroom, and more.

Small Friends on Nantucket, is a group that

seeks to enhance quality of life for working parents

here.

Exclusive guest Whiskey Club at Rick’s RoadhousePROVIDENCE – Rick’s Roadhouse introduces an exclusive Whiskey Club to allow whiskey connoisseurs to buy their favorite bottle and enjoy it on each visit. Limited memberships guarantee exclusivity fo the ame-nity that allows the guest to pair their favorite barbecue with a favorite whiskey. A wide variety of bottles are available for sale, ranging from Jim Beam ($79) to Basil Hayden ($120) and Woodford Reserve ($120). The restaurant is said to have the largest whiskey collection of any in the state with more than 60 options.

NY’s Four Seasons Hotel to create bar/ballroomNEW YORK – In Midtown, the Four Seasons Hotel will close Ty Lounge in the 57th Street lobby and replace it with a new bar this summer, reimagining the space to designer IM Pei’s original vision of bringing all the en-ergy to the front of the house. In back, The Bar will close and a new ballroom will be created in the 58th Street lobby by early next winter, a spokesman tells FSE.

Thomas Hooker Brewery to open at Mohegan SunUNCASVILLE, CT – Thomas Hooker Brewery opened recently at Mohegan Sun’s Race Book in Casino of the Earth, brewing fresh craft beers. The Brewery will fea-

ture six beers on tap including Blonde, IPA, Irish Red Ale, Liberator Doppel-bock, Chocolate Truffle Stout and one specialty beer crafted specifically for Mohegan Sun.

Small Friends on Nantucket seeks show sponsorsNANTUCKET - Small Friends on Nan-tucket, a group that seeks to enhance quality of life for working parents here, seeks corporate sponsors for The Nan-tucket Folk Art and Artisan Show July 19-21. The event at Bartlett Farm draws 60 srtisans from New England and across the country. For details on sponsorship, call Laura Burnett at 508-228-6769.

IFDA SMart Conference set for NY in JulyNEW YORK – The International Foodservice Distribu-tors Association holds its Smart Conference this year at the New York Marriott Downtown from July 20 to July

22. Highlights include a presentation by content marketing expert Jay Baer, someone who believes if you sell some-thing, you make a customer, but if you help someone, you make a customer for life. Three Technologies that Drive Sales (TED) presentations feature lead-ers sharing real life successes in social media marketing, mobile app develop-ment and CRM integration, and a TED session will explore attracting talent in three areas including women, minorities and millennials. An opening networking event features a two hour cruise on a 158 ft. schooner, Clipper City.

Liquid Art House opens in Boston’s Park SquareBOSTON – Ruta Jureviciute opens Liquid Art House, part art gallery, part restaurant, in The Arlington, for-mer Boston Charter School building with Chef Rachel Klein. The space will offer regularly changing art dis-plays and a menu from Chef de Cuisine Ensan Wong,


teaching the staff about Portu-guese wines. He began at Oceana as a captain and was promoted to wine director in 2010. He now oversees Oceana’s 850-plus selec-tions, spanning over 120 regions and 70 different grape varietals, including 30 rotating wines by the glass.

Two other New York chefs were also named among the 10 and include Louro’s Executive Chef David Santos, child of Por-tuguese immigrants whose father also made his own wine.

“I love creating a menu cen-tered on ingredients that are ripe and full of flavor. I don’t believe in signature dishes because for me it’s like being handcuffed and I enjoy the challenge of creating something new,” he declares.

Before opening Louro, his own restaurant, Santos established his distinct culinary voice by launching Um Segredo, a series of

supper clubs hosted at his Roos-evelt Island home, which quickly developed a cult following.

The Portuguese word “Louro” means bay leaf, and it embodies the restaurant that he dreamed about after graduating from John-son & Wales and working with numerous distinguished chefs, among them, Thomas Keller.

The third chef of the 10, is Massimo Bebber, executive chef of Sirio Ristorante at The Pierre, A Taj Hotel in Manhattan. Born in Italy, he was inspired by his father, an avid home cook, and his brother, a chef. After culinary school, he worked in luxury hotels and restaurants in North-ern Italy before relocating to New York to work for the Cipriani family. Today, he is with the Mac-cioni family’s establishment.

New chef collaborations and pairings will be announced throughout the year using hashtag #10Chefs on Wines of Portugal’s Twitter (@WPTUSA).

Maine lobster straight off the boat.

To order wholesale live lobsters & fresh frozen products:866.989.9164 / LindaBeansMaineLobster.com

The blue MSC logo is the new standard for seafood quality.

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... to help participants

identify strategies for business

practices that are most sustainable ...

2nd Annual Menus of Change® eyes Cambridge

Wines of Portugal

dovetails with corporate social responsibility, and Stan Franken-thaler, vice president of global innovation and corporate execu-tive chef, Dunkin’ Brands, who’ll share his experience with how volume foodservice operations can find opportunities to expand fruit and vegetable consumption.

CAMBRIDGE, MA - The Culinary Institute of America and the Har-vard School of Public

Health bring their second annual Menus of Change® conference here this summer June 9-11 at The Charles Hotel.

Michel Nischan, chef, res-taurateur, and CEO of Whole-some Wave, a non-profit that works to make locally grown food available to people at all income levels, will be keynote speaker. Other presenters include Dr. Lawrence Appel, professor of medicine at Johns Hopkins University School of Medicine, who will talk about sodium and why we should consume less; Rob Bernard, chief environmen-tal strategist at Microsoft who will explore how sustainability

Other topics will include protein sourcing and produc-tion, the effects of climate change on agriculture, and consumer attitudes and assumptions on these issues, says Greg Drescher, vice president of strategic initia-tives and industry leadership at CIA. “We’ll provide a knowledge GPS that includes elements such sample menus to help par-ticipants identify strategies for

business practices that are most sustainable – in all meanings of the word.”

The 2014 Menus of Change Annual Report, to be released the first day of the conference,

will serve as a base for discus-sion. Dr. Walter Willett, chairman of the Menus of Change Scientific and Technical Advisory Council and of the Nutrition Depart-

ment at Harvard School of Public Health, promises to “unveil strategies and offer promising so-lutions to the unacceptably high obesity and chronic disease rates, as well as other public health imperatives and food-linked environmental challenges.”

Early registration is urged through www.menusofchange.org.

PORTUGUESE WINESContinued from page 3

Why Chef Myron’s sauces are gluten freeAged Shoyu, an ingredient in many of Chef Myron’s Asian sauces, is an all purpose soy sauce that contains soy beans, wheat, water and salt. Koji yeast is added to the soy bean/wheat mash and this starts fermentation and a long aging during which the gluten is broken down, molecularly changed and converted to amino acids so that the trace gluten left is less than 10 parts per million or less than half the criteria established for being deemed gluten free. Visit www.chefmyron.com and check out the many new sauces like Red Thai Curry, Island Jerk, Porcini Chasseur, Smokey BBQ and more.


SPRING

Grill Advantage™ helps prevent firesThe Grill Advantage™ backsplash extender system helps prevent fires in commercial kitchens by extending the backsplash height and keeping grease, food and debris out of the flue. Make your line cleaner, safer and more efficient. Go to www.grilladvantage.com and learn how.

Exciting new saucesadded to the lineupChef Myron’s versatile and flavorful cooking sauces are all natural, kosher, cost effective, have unlimited shelf life and gluten free. New products include Thai Red Curry Finishing Sauce, Island Jerk, Cantonese Sweet n Sour and Szechuan Shitake, in addition to Ponzu, Yakitori, and nine other exciting sauces that add umami to your dishes. Check the website to find broadline or small specialty distributors in your area at http://www.chefmyrons.com/food-service/food-service-products.

Bent Arm Ale™ onion rings for special flavorSimplot’s new Bent-Arm Ale™ onion rings made with craft beer and Vaquero Sweet Spanish Onions deliver a special taste experience as a side dish or appetizer. Call 1-800-572-7783 for a product presentation and tasting.

Vulcan PowerFry5™ fryer wins KI honors Vulcan’s PowerFry5™ with its SoftStart™ ignition system won a Kitchen Innovations Award this year from the NRA Show. The fryer is said

to significantly cut ventilation hood and air conditioning operating costs and the low idle rate reduces gas consumption, saving energy. See www.vulcanequipment.com.

Blended foodservice line from Cheese MerchantsCheese Merchants of America announces a change in its cheese brands as Mama Francesca becomes the number one premium brand in retail and foodservice and Marano Select becomes a new foodservice blended line. In conjunction with the product consolidation, new packag-ing was introduced for the brands which will offer extended shelf life and better protection for finished goods, plus new logos. See www.cheesemerchants.com/

José Andrés Foods adds heirloom purple garlicJosé Andrés Foods introduces the Spanish Ajo Morado, an heirloom purple garlic with intense flavor. The non-GMO flavorful garlic adds a more complex flavor profile to aioli or other recipes. Purchase it online at $6 a package from www.JoseAndresFoods.com.

Velocity Series Pressure FryerHenny Penny’s new Velocity Series Pressure Fryer won a Kitchen In-novations Award from the National Restaurant Association Show for its automatic filtration which is said to prolong oil life four times. It’s Henny Penny’s fifth KI award, says the com-pany which attributes the achieve-ment to its efforts to help customers grow through new technology. Go to www.hennypenny.com.

Organic hummus new from Pacific FoodsPacific Foods introduces a new ready to eat organic hummus in shelf-stable packaging and three authentic varieties: Classic, Roasted Garlic and Roasted Red Pepper. The hummus has a 24-month shelf life Visit www.pacificfoods.com.

KI award for new Pure flavors from Nielsen-MasseyUnlike many producers of vanilla, Nielsen-Massey employs proprietary cold extraction, which gently takes essential oils, preserving more than 300 flavor compounds in the beans. By preserving vanilla from heat, the subtlest flavors survive extraction. All NMV products are gluten and allergen-free GMO-free and Kosher. Visit www.nielsenmassey.com.

PRODUCTS

Spicy Thai peanut dressing from Marzetti®New from Marzetti® is a spicey Thai peanut dressing for noodle and chicken salad, as a dipping sauce or to toss with ingredients for an Asian salad. It contains no high fructose corn syrup or MSG. New recipes are available at www.marzettifoodservice.com.


From ‘83’s “heavily

masculine” emphasis, today’s

look is hip & trendy

Boston’s first major steakhouse celebrates 30 years

BOSTON – 1983 was a year in which many restaurants opened here but only one

lasted 30 years – Grill 23, the Back Bay steakhouse opened by developer Ken Himmel.

This winter the restaurant completed a $1million-plus renovation that changed the bar area, opening up a previously darkened window to the light, creating a new, spectacular glass bar designed by Peter Niemitz Associates, adding an outdoor patio, and changing the ambience one originally characterized as “heavily masculine” to a stylish, sophisticated additional dining and drinking area with its own dedicated menu with a special Brandt blended beef burger.

In the process, says Chris Himmel, co-owner, the restau-rant in the old Salad Tea Building is “building a new clientele. We removed a blacked-out window and put in retractable windows, high top seating by them, the bar menu with its burger, charcute-rie, a cheese plate, and shareable items.”

The new bar with its large flat screen TVs, mirrors, track light-ing and sleek glass design creates a gathering place for a younger, hipper crowd.

When the restaurant first opened, the goal was simple –

more than 1,500 options that offer a breadth of choices along with “a value-oriented nature,” Himmel says.

The wine list increased its Italian selections to 155 and also offers 100 Australian options. American hard to find labels are also well represented such as 19 Harlan Estate labels, nine from Araujo and 14 bins of Shafer Hillside Select. The mission, Grill 23 declares, is “to be ahead of the trend and offer the broadest and most diverse selection available.”

The 100-person service staff attends weekly educational wine seminars and tastings as well as monthly sessions on a variety of topics to be ready to deliver informed and knowledgeable ser-vice to guests, the owners note.

to be the classic steakhouse the city had not previously had. Ken Himmel recalls that when he began developing Copley Place nearby with several partners from Chicago, they looked for a steakhouse with the highest quality food and superior service. Finding none, he decided to create Grill 23. Over the years, a second floor added private din-ing space.

As the city grew, so did the sophistication of Grill 23 ‘s menu

as it added seafood entrées and in 2003, began serving USDA Prime beef. Executive Chef Jay Murray declares that the restaurant’s affil-iation with Brandt Beef “is simply without equal.” The restaurant is committed to serving only the finest meats from animals that are humanely raised, sustainably, with no hormones or antibiotics, as well seafood that’s sustainably fished and as many local, organic products as possible.

With a list of “best steakhouse” awards, the restaurant moves ahead, enhancing numerous facets from the ambience to its beverage program. The vibrant new bar of-fers both classic craft cocktails and its own twist on the traditional Martini, the Hot and Dirty, made with Sriracha and

house-made Vermouth, along with its signature Sidecar with house-made orange liqueur and a

Kingston sugar rim.

A new Scotch program presents selections by the flight or the glass

that represent the diversity of the spirit. Additionally, the

wine list presents


FOOD FOR THOUGHT

Long before ‘farm to table’ became a mantra for chefs, Tim Wiechmann was there, doing fresh, lo-

cal, creative dishes, because that was the way he cooked. It’s who he is, not a riff on a hot trend.

Called a chef who’s not afraid to ‘reach’ by one critic, his original small (22 seat) restau-rant, T.W. Food in a residential neighborhood, this city’s Hu-ron Village, offers food created using ingredients from “people who raise animals correctly and humanely, forage our woods for mushrooms and who grow herbs, flowers and vegetables for local consumption using old-fashioned methods.”

He describes his resulting food as “modern ‘cuisine clas-sique.’ It’s food without pre-conceived flavor combinations or construct.”

Most recently, Wiechmann opened a second establishment, Bronwyn, in nearby Somerville’s Union Square where he pays homage to his German heritage in a more casual, moderately priced setting with house made sausages and wursts and specialty German/Eastern European beers.

His reason for opening Bron-wyn, he observes, was simple. “My parents are German and I wanted to do a modern take on that food.” German cuisine, he believes, “has not been made cur-rent. I wanted to give it new life. I’m a big fan of German specialty beers. I’ve had a lot of influences but I’m most comfortable with German, Austria and Poland.”

Although he was born in Marblehead, MA, he grew up living and traveling in Germany, Switzerland and France with his German-born parents, and wound up studying culinary arts in Paris at Le Cordon Bleu and working in various professional French kitchens before returning to the US in 2007.

Wiechmann laughs, declaring: “I like to eat. We’ve made a nice impact.”

With his wife, for whom the new concept was named and who manages the front of the house, he’s providing a con-temporary tavern/beer garden experience unlike any in the area. It’s a larger space than T.W. Food with 70 seats inside and 25 on the outdoor patio.

Originally, he points out, he created a French/contemporary American concept with an aver-age check of around $60 a head. T.W. Food focuses on the New American/French fare he learned to cook in Paris, he points out.

At Bronwyn, he returns to his parents’ kitchen where he loved to cook as he was growing up. He estimates the check ranges from $30 to $35. “A lot of people have beer and share food. I’m happy I can bring this concept to a city that is growing.”

Commenting on the wave of restaurants using a more sustain-able operating mode, he notes that the movement began in the 60’s with Alice Waters and oth-ers. “Industrial food,” he points out, “is only 100 years old. The farm to table movement created awareness and a search for good food, but it’s become watered

down.” Bronwyn sells “tons of piero-

gies, smoked sausage, and pasta. A giant pretzel is “consistently an item that everyone has to have. We do a lot of different fresh breads like challah, bagels, and other traditional ones, and we hand make eight kinds of sausages.”

Ultimately, the suc-cess of a restaurant is about “the energy of your people,” Wiech-

mann believes. “You have to keep a good, positive energy.” What he loves most about being a chef is the creativity, he declares. The goal is “to infiltrate popular culture with good food.”

It’s challenging to be a restau-rateur in today’s environment be-cause of the numerous challenges in virtually every area, he says, pointing to leases and alcoholic licenses among many. “money doesn’t really fix it. Managing is extremely difficult because there are so many moving parts. It’s an intense environment.”

He’s a firm believer in indi-vidual expression in his culinary expressions. He’ll fry his gnocci with curry, or smoke a soft shell crab. Creativity is the essence of being a chef, for Wiechmann and his goal, he declare, is to “bring fresh life to the craft” at each din-ner service.

German Potato SaladThis salad is often served

warm, and gets its flavor from onions and bacon, with mustard as the main dressing. It does not use mayonnaise or cream.Ingredients:8 medium sized German but-terball or red new potatoes1 package bacon, sliced thin2 large onions, peeled and sliced thin¾ cup whole grain mustard2 Tablespoon white wine vinegar1 Tablespoon Honey1 bunch parsley, choppedSalt and Pepper

1. Cook potatoes in their skins in salted water, over a simmer.

2. Melt bacon in medium size pot to render the fat slightly. Al-low to color over medium heat slightly, then add onions. Cover with a lid and let cook on low about 30 minutes, or until the onions are very tender.

3. Remove the onion mix from the heat and add the honey, mustard, vinegar and chopped parsley.

4. Add the cooked potatoes to the onion mix and smash with a potato masher. Then stir well with a wooden spoon to fully incorporate the dressing. Season and taste.

5. Serve immediately or re-heat for a warm bacon-potato salad. This salad can be cooled and served from the refrigerator if desired.

Traditional German (Schwabian-style) Spatzle

This recipe I learned from a Schwabian cook that I worked with in a hotel. My extended family lives in this region as well. In Schwaben, they use a board and a wooden knife to cut the spatzle into water, thus giv-ing a long uneven noodle. This tradition is not similar to the

spatzle that is pushed quickly through a holed metal pan or plate, similar to orzo. It is fin-ished with bacon, onions, cheese and parsley. Delicious, buttery, and simple.Ingredients:Batter:1 cup flour2 tablespoons cornmeal2 eggs4 tablespoons water

Accompaniments:4 strips bacon1 large onion, diced½ bunch parsley½ cup emmenthaler cheese¼ cup rough breadcrumbs or panko2 tbsp buttervegetable oilsalt and pepperProcedure:

1. Make the batter with a large bowl and a whisk, combine all the ingredients and let rest 15 minutes.

2. Meanwhile, render the bacon over low heat and add the onion. Cook until tender on low, about ten minutes. Transfer this mixture to a bowl for later.

3. Make the spatzle: using a small cutting board and palette spatula (cake type), slice rough noodles of batter into simmering water. When they float, remove and place on an oiled cookie sheet or plastic bin. Set aside.

4. To finish the dish, heat a cast iron pan on high heat. Add oil, and quickly add the cooked spatzle. Let brown in parts and move occasionally to get some even color on the noodles. They will begin to puff. At this stage, add the onions and bread-crumbs and the cheese. Make sure the pan stays hot and let the cheese melt a bit. Add the butter and allow to brown some, then season, stir around and serve!

THE RECIPE

Bronwyn reflects foods of Chef Tim’s youth


A high-end chef pays homage to his heritageA desire to make the food

he grew up with more current led to a

beer-garden concept“My food is modern cuisine classique….”


THE OTHER SIDE

A rewarding return to healthcare foodservice for Bill Doyle

NEW YORK – Bill Doyle, CEC, most recently involved in a gluten-free bakery

start-up, returned to the non-commercial side of the food-service industry last summer, bringing his long background in food production management to the New York-PresbyterianHos-pital system where he worked 14 years before, this time as ex-ecutive chef of its Allen Hospital.

He’d been away for a dozen years. “I accepted their third of-fer to return to the site of former successes,” he recalls, after a stint at the helm of a gluten-free bakery operation.

“To say that I was heartbro-ken that the bakery was going nowhere and having to make that decision is an understatement. But one door

closes, as they say. Not that the bakery closed, but it was nerve wracking waiting for whatever new drama awaited that day.”

Returning to New York-Pres-byterianwas a happy homecom-ing, reconnecting with former colleagues, making new friends and learning about new, “game-changing” equipment.

He’s delighted to be in an en-vironment conducive to learning new techniques. “The day I stop learning is the day they throw dirt over me.”

The Allen Pavilion is the divi-

sion with the system’s highest guest satisfaction scores. Over the years, he says, “I’ve been in three different hospitals and I’ve never seen this level of patient

care. We have a great group and their focus is the

patients.”Today’s

technological advances are help-ing operators in new ways, he points out. The hospital uses the customized Burlodge meal delivery systems – carts that keep foods hot and cold at the same time. “We have the ability to make a la minute changes to meals with the mobile tray line. Our patient satisfaction jumps exponentially.

“We take great pride in mak-ing very flavorful presentations. This has been game-changing. We’ll have six different carts on a floor and teams of two, one to plate.”

Healthcare foodservice, Doyle believes, is becoming more cen-tralized today. When he began, at a Wood Company facility in New Jersey, he became knowl-edgeable in cook-chill cooking and restructured a traditional Cook-Serve production facil-ity to Wood’s first Cook-Chill facility.

In 1999, he joined New York-Presbyterianto run an offsite

commissary, specializing in revamping their Cook-Chill production facility. “I was told if I could fix it, I was a hero.”

Today, the hospital “does more of a quick

“The day I stop learning is the day

they throw dirt over me…”

There are two sides to the world of foodservice – the commercial – restaurants – and the non-commercial; school, college, healthcare, nursing homes/senior living and prisons. FSE explores this ‘other’ side – a side as rich in creativity and forward thinking as the restaurant world.


THE RECIPE

chill. It’s portioned into dispos-able pans and then put into the Burlodge carts. We are more and more into less room service. That and gluten-free are somehow faddish today. Room service doesn’t really maximize productivity.”

At the Allen Pavilion, on the “cusp” of the Bronx, the hospital has a very large ethnic popula-tion of Hispanics and African-Americans. The hospital, he says, is highly ranked – 7th in the nation, and has a tagline – “Amazing things are happening here.”

Asked about challeng-es, Doyle observes: “I’m not trying to re-invent the wheel.

The production team here does good stuff already. The way I do things may not be better than the way they already do them. When you’re hiring staff, you want innovators who see an op-portunity. If I tried to make this ‘my’ kitchen, I’d be out of here.”

In healthcare, he points out, “the parameter is to provide service, not make a profit. We have to put good food into your system. If we call something low-fat, it won’t sell. If you take the low-fat name off, it does. We’ll do healthy cooking promotions in the cafeteria. We promote it out front and hand out recipe cards. Some of the dishes become part of the regu-lar menu.”

The hospital, he adds, won’t throw out its fryer. “You have to let people make choices. We always have fresh fruit and heart-healthy options daily. They sell very well. We offer whole grain choices and we go out of our way not to put calorically frivolous items next to the cash register.”

Health Benefits: Rosemary is an excellent source of antioxidants

Recipe prepared by Chef Bill Doyle Nutrition Facts by Rachel Stahl, Culinary Nutrition Fellow

Recipe Yield: 4 servings

Ingredients1 pound chicken breast, bone-

less and skinless, sliced width-wise into 1/2’’ strips

4 tablespoons olive oil

1 tablespoon garlic, fresh, crushed

2 tablespoons all-purpose flour2 tablespoons tomato paste1 1/2 cups low-sodium chicken

broth1 tablespoon Worcestershire

Sauce2 tablespoons rosemary, fresh,

chopped 4 cups whole wheat penne (pre-

cooked)1/4 cup Parmigiano-Reggiano

(optional)Canola oil spray

Directions:1. Spray a nonstick skillet with

canola oil spray. Add chicken breast and saute over medi-um-high heat for 4-5 minutes/side or until chicken reaches an internal temperature of 165 degrees F. Set aside.

2. In the same skillet, heat olive

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oil and sauté garlic until fra-grant, but not browned.

3. Add flour and cook 3-4 minutes.

4. Stir in tomato paste and low-sodium chicken broth. Bring to a simmer and cook until thickened.

5. Add Worcestershire Sauce and

rosemary. Then add cooked pasta and toss to coat evenly.

6. Place chicken strips into skil-let and stir dish over low heat until all heated through.

7. Transfer to a platter and garnish with cheese. Serve immediately.


Medical Center reaches out to community

college hospitality students to

create new bistro style café

From design to equipment, menus and more, students will help plan the development of a new foodservice outlet

NIAGARA FALLS, NY – A West-ern New York healthcare facili-ty that’s served the community for 135 years will offer visitors, patients and employees a new dining experience this fall, the result of an unusual collabora-tion with hospitality students at Niagara University’s College of Hospitality and Tourism.

It’s a fitting collaboration at the word ‘hospital,’ Niagara Falls Memorial Medical Center President and CEO Joseph Ruffolo points out, “is part of ‘hospitality.’”

This hospital, he recalls, underwent a major trans-formation but the cafeteria remained the same as it had been for 30-plus years. Hospital foodservice, Ruffolo believes, “failed miserably. We’re a regional center for community health and wellness. We’re hiring new people all the time and want to give them a five-star experience. Food plays a big part in that.”

As a major healthcare facility with 175 beds and 120 skilled nursing bed, Niagara Falls Memorial Medical Center employs 1,100 people. The population, Ruffolo explains, is relatively diverse between patients, visitors and staff. “There

are many different needs. We’ll have grab’n go options, and lots of healthy choices.”

The hospital engaged with Niagara University and today, four students are helping design a new bistro-style café. They will work with the hospital’s foodservice department to bring in new equipment, new menus and take part in an on-going internship program, assisting management in the retail program. The school, he adds, will also help the hospital work on improving patient satisfaction scores.

The collaboration came about from a medical center initiative, Dean Gary Praetzel at the College of Hospi-tality and Tourism, recalls. “They came to ask us for help with a cafeteria that was outdated and depressing. It was out of sync with the transformation of the rest of the hospital.”

The students worked on menus with a farm-to-table focus which offers healthy, locally produced foods. They envision an Asian wok, made-to-order salads, brick oven pizza, eggs from free range chickens and grass-fed beef. They also looked at creating a lounge

area where visitors and employees could gather, take a break, sit and relax on couches, watch TVs, etc.

Employees of the hospital are “extremely excited and came out in droves for the press conference announcing the project,” Praeger notes, “because they’ll have a place

Carly Skinner, a senior from Mor-ris, NY, left, and Jordan Walley, a senior from Owego, NY, right, review plans for the new bistro at Niagara Falls Memo-rial Medical Center.

Medical Center reaches out to community

college hospitality students to

create new bistro style café


The 30+ year-old cafeteria will be replaced by a

bistro-café and will implement

more sustainable materials in new dining space than currently used.

where they can go and it means a lot to them.” Ad-ditionally, people in the neighborhood will be able to drop in as well.

The 125-seat restaurant project will become a long-term partnership between the school and the hospital. The project is “moving along rapidly. We’ve made a lot of progress in turning this into a 21st century facility.

Before, the only option to the 1950’s style cafeteria was a Tim Horton’s café,” Praeger says.

At Cannon Design, partner Mike Mistriner recalls Ruffolo emphasizing that “people gauge their hospital experience by many factors and food plays an impor-tant role. They want to offer better food experiences.”

The students, he says, plan to take the concept in a new, healthier direction, “away from burgers and fries.” The dining component will be upgraded and so will

the design, Mistriner declares.“We want brighter, more sustainable materials in

the design with more windows and natural light. We’re looking at creating several ‘zones,’ one with softer light and one more Starbucks-like with couches and flat screen TVs. We’ll upgrade the finishes and add a wi-fi bar so they can plug in phones or i-Pads. And the hours will be expanded for accessibility.”

With the students, the design team is looking at the concept from the perspective of the users of the space.”We are now in the rendering and floor plan stages. We expect it to be ready to go out for bid in a month or two and then begin construction.”

“The project will be an opportunity for the medical center to increase its revenue stream while at the same time, giving employees and medical staffers a network-ing opportunity never before available,” he adds.

Before After


“A craveable concept” crosses many

demographics“There’s a lot of room for the

segment to grow…”



Virgil’s separates the BBQ dishes by the region they’re from

Virgil’s, Hill Country and Wildwood, barbecue ‘joints’ are growing in popularity.

Virgil’s Real BBQ, for example, owned by The Alicart Restaurant Group, has grown from its very first establishment in 1993 in Manhattan, adding a large outlet in the Bahamas and a third last year at Mohegan Sun in Uncasville, CT.

“We’d like to be in Boston,” admits Managing Partner Carey Gilbert. “It’s up to Alice (Cutler). She’s the owner. Today, you have chains with people whose whole job is to find locations. Not us.”

Before the original Virgil’s opened at 44th St. between Sixth and Seventh Avenues, Alice and Artie Cutler, the couple who also owned Carmine’s, an Italian concept, and some of their chefs went around to a number of bar-becue places in the South, he recalls. “They picked dishes they liked best for Virgil’s. To-day, our Memphis ribs are dry rubbed with

sauce on the side, we do Texas brisket, and smoked pulled pork with vinegar based BBQ sauce from North Carolina. We serve the best mashed potatoes ever.”

Gilbert sees Virgil’s “point of differentiation” as “separating the BBQ dishes by the regions they’re from.” While some New York BBQ establishments tend to be ‘fancier,’ Virgil’s is a 50’s style roadhouse and a “good place to hang out,” he points out.

“It was “the original New York BBQ concept when it

opened in ’93, and it’s still packed.” The Atlantis location opened in ‘Barbados in ‘11

with 650 seats and was “well received. Customers know it from New York.” Virgil’s, he declares, “puts a lot into each store. Mohegan Sun, which opened last year, is like an oasis. We live and die by the popula-tion of the casinos.”

The average check at Mohegan is around $22, he notes. “A lot of things are too fancy in some casinos, but we’re a roadhouse. We may not be a healthy foods place but we have options like the grilled salmon with fire salsa we’re adding, and our BBQ shrimp.”

At Hill Country BBQ and Hill Coun-try, its sibling Southern fare concept, foodservice consultant Arlene Spiegel, FCSI, of Arlene Spiegel & Associates, whose motto is “Setting The Table For Success,” was asked to create a concept for national rollout and came up with barbecue. “We traveled to Texas to study ‘cue,” she says.

“Hospitality consulting is about creating branded memorable concepts. This concept’s owner had roots in Texas and couldn’t find good smoked brisket in the Northeast. We created a concept that would be viable in New York. Barbecue is a destina-tion. When you want it, you plan on it. In Texas, it’s not in great locations. You have to know about it or hear about it by word of mouth. That became our

marketing strategy. When the customer gets there, it’s because they want to be there.”

She brought in Sam David, “a great pitmaster.” Bringing BBQ to New York became an adventure. The team wanted table service but Spiegel argued that “the real experience is standing in line, talking to the pit-master.” Today, she says, “we have 250 to 300 people waiting in line.”

Hill Country Chicken, a spin-off second concept, also flourished and more recently opened a second

outlet in Brooklyn. The challenges include “getting

the particulars right – the wood, the dry rub, dealing with EPA, the smoke issue, complying with codes and deal-ing with enormous crowds. We didn’t expect hundreds and at first, we’d run out of food.”

BBQ is a destination,

consultant Arlene Spiegel declares,

predicting continued

growth

BBQContinued from page 1


by the glass

Boxxle dispenses three liter boxed winesBoxxle, a three liter boxed wine dispensing unit, is available for restaurant, bar or catering use. Today, three liter premium cask wine sales represent $110 million a year in the US, offering freshness and environmental benefits such as no bottles or waste. The unit automatically compresses the bag and is said to keep wine fresh for up to six weeks. Sturdy, built to last, with a sleek, contemporary design, Boxxle works well with any bar or dining room décor. Go to www.boxxle.com.

Non-GMO certified Maraschino cherriesOregon Cherry Growers, said to be the world’s largest producer of sweet dark cherries, announces New Royal Harvest branded natural marschinos - Nature’s Maraschino Cherries, Bordeaux Maraschino Cherries, Pink Blush Maraschino Cherries and Rainier Maraschino Cherries. They use non-GMO ingredients and contain no corn syrup, sulfites or preservatives. Visit www.orcherry.com

Four year old aged cheddar bursts with flavorGrafton Village Cheese’s Four Year Aged Cheddar offers bright flavors that mellow into a sweet finish – think whiskey and toasted nuts. This is a cheese that marries well with Bordeaux or Cabernet wines, or serve with porter, mead or pale ales. Go to www.graftonvillagecheese.com.

RI distillery sets out to redefine US craft whiskey Sons of Liberty in South Kingstown, RI received the most prestigious honor a craft distillery can get from World Whiskies Awards in London, England earlier this year, taking home the “World’s Best” award in ‘Best Flavored Whiskey’ for its Pumpkin Spice. It’s aged in American oak barrels and each batch is infused with 2,500 lbs. of fire roasted, locally grown pumpkins and a mix of seasonal New England flavor, says founder Mike Reppucci. The whiskey will be available this fall in MA and RI. See www.solspirits.com/where-to-buy for their flavorful beers and seasonal whiskies.

Oro Puro Prosecco with fruity bouquetValdobbiadene Prosecco Superiore D.O.C.G. from Italy comes from a long tradition of winemaking where grapes are picked in the middle of September at peak ripening with “Metodo Spalliera” where the stem can be as long as one meter and tied to a horizontal wire, assuring a high quality final product, and bringing out the aromatic fruity features of the original vine. The end result is hints of Golden Delicious apple and white fruits. The fruity sparkler has aromas of pear and a straw yellow color. Five months aging is followed by three more in the bottle. The perlage of Prosecco is a finer bead and the fruity nature of the wine lends itself

to drinking throughout a meal, says Pasternak Imports. Go to www.pasternakwine.com.

Blue Chair Bay Rum – a musician’s personal brandBlue Chair Bay Rum is the personal brand of Kenny Chesney, an eight time Entertainer of the Year who wanted to bring a taste of the Caribbean to the spirits world. He created a premium-blended rum, made at one of the oldest, most renowned distilleries in the Caribbean and aged in casks on the shores of Barbados. Blue Chair‘s line includes Bay Coconut Rum, White Rum and Coconut Spiced Rum. The rums will be in every state this year. Learn how this passionate musician created Blue Chair with.master rum blender Mike Booth and industry partner Savvy Drinks at www.BlueChairBayRum.com.

Brancott Estate Flight Song soarsNew Zealand’s Brancott Estate Flight Song is said to be lower in alcohol and caloric content than the winery’s other offerings of Sauvignon Blanc and Pinot Grigio. The name, Flight Song, was inspired by illustrations commissioned to capture the wine’s lower alcohol content. The 2012 Flight Song Sauvignon Blan received a gold medal in its first vintage at the New Zealand International Wine Show. It’s 20 percent lighter in calories, made using early-picked grapes bursting with flavor but

containing less sugar. Visit www.brancottestate.com.

Los Vascos white and rosés with screw capsLos Vascos L’ Esprit Lafite from Chile is offering its Chardonnay and Sauvignon Blanc plus Rosé with screw caps, which have the advantage of allowing easy opening and closing

while providing an airtight seal. The new screw caps still carry the Domaines Barons de Rothschild (Lafite) wines “five arrows” as a symbol of the quality and QR codes are now integrated on the back label. Visit www.pasternakwine.com/

New hard cider from NY’s Hudson ValleyJody Rael, founder and president of Solaqua and Sundog Solar, is one of one of 22 local hard cider producers in the state, recently introduce Sundog, made using solar power and New York apples in Columbia County.

Peugeot Spring Serving Cradle is a compact accessory that holds a bottle of wine at an angle, showcasing its label wbile allowing potential residues to gather at the bottom of the bottle, creating a softer pouring experience. Lightweight and flexible with an angular S-shape, the cradle holds all wine bottle shapes except champagne. The cradle keeps wine bottles from

tipping over and the small footprint adds an attractive

addition to the table or display with brushed steel accentuated with matte

black. Visit www.peugeot-saveurs.com/.

Spring Serving Crade showcases wines


The world of wine, beer and spirits grows every day as more artisanal products in

each category are introduced to the marketplace.

It’s unfiltered, crisp and balanced and designed to be served with food, with around 6 percent alcohol. Go to www. http://www.sundogsolar.net/solaqua_power_and_art.html

Award-winning DonQ Cristal with delicate flavorDonQ’s Cristal offers a delicate flavor profile that’s clean, refined and different from other rums. It’s said to be so refined it could be substituted in many popular vodka drinks because of its smoothness. The list of international awards it’s won is impressive and long. Visit www.donq.com/rum/cristal.

New wines from the Old World in MoroccoMorocco is said to have been making wines for 2,500 years, and now is importing some to the US. It’s the largest producing winemaker in the Arab world and in 1990, invited French winemakers to help revive the once famous industry. The wines of Domaine Ouled Thaleb, a winery since 1923, are leading the renaissance with the indigenous

Crafted with pleasure, Troublemaker delivers flavorTroublemaker from Hope Family Wines in California takes inspiration from the varietals that flourish in Paso Robles to create a blend of Syrah, Grenache, Mourvedre, Petite Syrah and Zinfandel. The fruit-forward result is full bodied and rich with bright flavor. The name may make you chuckle, but the wine itself is a serious option for those interested in elegance and power. Visit www.hopefamilywines.com for more information.

Farranah and introducing Grenache, Syrah, Cabernet Sauvignon and Sauvignon Blanc. Start with the Rosé with a bright salmon hue and hints of rose petal, raspberry, and white cranberries. Check them all out at www.nomadicdistribution.com.

Pinot Noir from Hamilton Russell Vineyards2012 was a good year, producing an excellent Pinot Noir at South Africa’s Hamilton Russell Vineyards. Hamilton Russell strives to express terroir in its wines and this one is no exception. Tight tannic structure and rich flavor characterize the ’12, which has a deep, soft sweetness and is not overly fruity. Go to http://www.sundogsolar.net/solaqua_power_and_art.html

Rich, dry California Chardonnay from Holman RanchThe 2011 Estate Grown Chardonnay from Holman Ranch brings together medium body, balance and rich, toasty notes with hints of cinnamon. The medium-bodied wine has a suggested retail price of $28. The historic family-owned winery is “tucked away in the rolling hills of the Carmel Valley,” an ideal microclimate for growing grapes and making wines. Go to www.holmanranch.com


GIVING BACK

Applebee’s operator partners with communities

ALLENDALE, NJ – Ed Doherty, chair-man and CEO ofd Doherty Enterprises

which he founded in 1985, is not your usual foodservice operator.

With 95 restaurants in New Jersey and on Long Island, including including Applebee’s Neighborhood Grill & Bar, Panera Bread, Chevys Fresh Mex, Quaker Steak & Lube, Noodles & Company, and two of his own concepts, The Shan-non Rose Irish Pub and Spun-tino Wine Bar & Italian Tapas, Doherty’s goal is to provide more than merely great food, service and ambience for his clientele.

Over the years, he’s become a real partner with each of his outlets’ communities.

Last year alone, his company raised more than $1.3 million for causes in the communities served by Doherty Enterprises. The company is also like family to its nearly 10,000 employees. Doherty founded he WOW A Friend Foundation seven years ago, funded totally by employee contributions of all sizes and dedicated to providing emer-gency funds when employees or their immediate families face major events beyond their control that leave them in need of financial aid.

“Our guests and employees in these communities deserve that next step,” Doherty declares. “Our mantra is to engage, con-nect and build relationships We have to connect as a business and as an employer.”

Employees respond in kind, becoming so dedicated to lo-cal causes that an Applebee’s in Lindenhurst, NY received a private concert from recording artist Gavin DeGraw in apprecia-tion for the restaurant’s efforts around a nationwide Applebee’s Veteran’s Day campaign.

On the employee side, the WOW Å Friend Foundation has provided $173,150 to 101 fellow workers. Doherty and his wife, Joan, challenged employ-ees in the foundation to raise $175,000 and they did better, enrolling 6,946 employees who raised $191, 849, which the

Dohertys then matched dollar-for-dollar.

The mission, says Doherty, is to be the “Best Food Service Company in the Communities We Serve” and to “WOW Every Guest, Every Time, WOW Our People, WOW Our Communi-ties and WOW Our Suppliers.”

The walls of Doherty’s res-taurants are covered with local memorabilia from each com-munity, rounded up by his wife, Joan. “She calls every school, historical society, firemen, po-licemen,.”

The program began with Applebee’s franchises, he says, but he’s dedicated the other brands to never saying no to requests. “We have marketing teams that connect with local organizations.”

Additionally, his managers donate their personal time to helping local causes as well. Last year the company engaged with two local charities in various events and managers took part 700 times. The participation, he believes, leads residents to ‘donate’ one ‘restaurant rota-

tion’ of theirs to Applebee’s or a Doherty-owned restaurant be-cause they do things like raising over $1 million a year in each of the past three years for programs such as Toys for Tots.

Doherty’s Panera units donate leftover bread products to lo-cal food pantries and on Long Island, works with City Harvest and Island Harvest. Free lunches on Veterans Day for veterans are a must at his operations and meals are delivered to veterans in hospitals if they’re unable to come to the restaurant.

Doherty believes that the charitable efforts keep manager turnover down. “Ours is less than 15 percent compared to 25-40 in the industry at large. For our crew, it’s less than 15 percent against 100 to 200 percent.”

He relates an email he re-ceived recently from a manager who received money from the WOW foundation when his fi-ancée had cancer. “I can’t believe how fortunate,” the employee wrote, “to work for a company that really cares.”

Giving back, he believes, should be

part of every business,

every day.

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SUPPLIERScorner

CANTON, MA – HRI Services, Inc. cel-ebrates its 37th anni-versary this year, look-

ing back at nearly four decades of growth and change for the company and the industry it serves.

The industry in 1977, recalls Paul Tallino, Sr., “was cer-tainly different. The Back Bay Restaurant Group ap-proached me, complimenting HRI Execu-tive Search for providing it with many successful manage-ment people.”

They asked him to help find new restaurant locations and HRI Services Real Estate Divi-sion was born.

“It’s amazing what’s hap-pened in 37 years,” he declares. “It was crazy in the 80’s and 90’s with all the demands of the chains, which continued until the economy softened and Wall Street squeezed every nickel and dime out of those companies. Today, we see chains walking away from sites upon lease expi-rations, which doesn’t mean the location isn’t good. It’s a com-bination of issues from chains unwilling to spend addition capital on new renovations and other factors. This has opened up great opportunities for entre-preneurs and small to mid-sized regional chains to grow.”

He points to the strong demand for all types of restau-

rants today, noting that regional companies are “diversifying their portfolio and offering multiple concepts that fit all types of demographics. This approach is

challenging but exciting and has given HRI the opportu-nity to accom-modate these new changes.”

“Real prop-erty acquisi-tions are on the rise as rates are low, banks eager to lend, and clients are tired of paying rent that are much too high. Suc-

The accolades, she says, were a thrill. “We were voted one of the best by The Wall Street

Journal.”Hill Country’s founder, Marc

Glossner, grew up in Lockhart, TX, a small town viewed as the BBQ capital of the state. His entrepreneurial backgound led to creating what he loved when he realized he had to bring “cen-tral Texas BBQ to New York.” A second restaurant opened this year in Brooklyn and is doing very well. “As a category, BBQ is expanding,” he declares. With the initial restaurant, code-com-pliance with ventilation require-ments was a big issue, but today,

technology has improved the situation.

Today, more and more places are opening. “Today, chefs with serious culinary pedigrees are doing it,” Glossner notes. “Many who grew up with it see pent-up demand. It once was prohibi-tively expensive to get started. Virgil’s was the first to do it on a significant scale. Then, a few came out of the gate. We do it Texas style, distinctively differ-ent. When we opened in ‘07, the recession was starting. BBQ allowed more moderate price points. It was more casual and really accessible across many different demographics. People crave it. It crosses many different social stratas. There’s a lot more room for it to grow.”

cessful Restaurant operators are now looking to acquire proper-ties. Boston is booming. The waterfront is being developed and expanded. Neighborhoods in Somerville, Cambridge, and Dorchester struggle to keep up with the demand for new restau-rant space.”

As a result, HRI today has four divisions, Real Estate, Corporate Expansion, Executive Search, and Corporate Develop-ment. Tallino notes that: “There are investors who take risk as their opportunity. This industry is appealing because of cash flow and the ability to target concepts that do well regardless of the economy. We first match them up with opportunities that our corporate partners provide. The investor likes this strategy, whether they are in it for the long haul or looking to develop a strategy of a quick in or out, our industry is appealing to them.”

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781-821-1112HRI Services Restaurant Brokers

The Foodservice Operators Guide is published annually in January and identifies over 5600 foodservice operators who own or manage over 300,000 units.

The mid-year Update is pub-lished each September and contains approximately 300 new companies not previously listed and includes Canadian listings as well.

Each company listed owns or operates 3 units or more.

Listings include: Chain Restaurants Hotel/Motel Operators Contract Management com-panies

Listings are in alphabetical order by State, City and Company to make your job of researching prospective clients easy.

Index references both primary and secondary (dba) business names!

Each listing includes: company’s name, address, phone & fax, key players and principals, buyers, company profiles and more.

Custom lists include foodservice distributors, supermarket and convenience store chains and wholesale grocers.

THE FOODSERVICE DATABASE CO.5724 W. Diversey Avenue, Chicago, IL 60639

773-745-9400 • Fax 773-745-7432www.FSDBCO.com

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The Most Comprehensive Sales/Marketing Tool in the

Foodservice Industry

2014

He points to the strong

demand for all types of restaurants

today ...

BBQContinued from page 17


FACES & PLACES

EMBASSY SUITES PITTS-BURGH INTERNATIONAL AIRPORT – Thomas Raymond moves to executive chf of this property, overseeing Bridges 446, the on-site contemporary American restaurant. Previously he held that post at Williams Country Club, Weirton, WV where he created a new restau-rant and bar concept and imple-mented a new wine program.

THE BLUE ROOM and BELLY BAR – These adjoining Cam-bridge, MA operations named Andrew Bonner chef.

STARWOOD HOTELS & RE-SORTS – Achim Lenders, most recently corporate senior vice president of food and beverage with Hyatt Corp., was named vice president, global food and beverage for Starwood.

TICO – Chef Michael Schlow recently appointed Leo Asaro executive chef at this Back Bay Boston restaurant who worked with him for 10 years at Radius where he rose to sous chef and later, Via Matta where he served as executive chef. A new menu now offers six categories of Latin

American and Spanish-influenced fare with more

than 45 dishes.

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THE BANCROFT – Chef Mario S. Capone, former executive chef at Lydia Shire’s Scampo at the Liberty Hotel and Towne Stove and Spirits in the Back Bay will oversee the kitchen at this new Burlington, MA steak-house. Capone will be joined by Richard Brackett, a former g.m. at Scampo and operations officer at Towne, who will be general manager. Brackett also spent 13 years with Capital Griller. The Bancroft is the newest venture of Webber Restaurant Group.

METZ CULINARY MAN-

AGEMENT - This Dallas, PA provider of dining services promoted Tony Russo, senior area manager and general man-ager at Richland School District to district manager. Separately, Rebecca Daley becomes district manager from area general man-ager with Sodexo’s Business and Industry Division.

GREAT NH RESTAURANTS – Part owner Patrick Wesson moves up to chief hospitality of-ficer from managing operator of Copper Door Restaurant. He’ll be working with Dan Fraser, chief of restaurant operations, to enhance and improve op-erations. Patrick’s focus will be front-of-the-house operations. At Copper Door, Beth O’Rielly, manager operator at the Hud-son, NH T-Bones, was promot-ed to managing operator.

MARITIME PARC – This new Newark, NJ restaurant from Maritime Parc Restaurateurs opening late this Spring named Chef/Partner Chris Siversen and owner Marc Haskell as operators of the revitalized wa-terfront site in Newark’s Military Park downtown.

RITZ-CARLTON HOTEL, BOS-TON – Olivia C. Brown, most

recently with the Ritz-Carlton in Philadelphia, assumes the post of general manager at the Boston Common property. Brown, a CPA, earlier was with Inter-Continental. She succeeds Rajesh Khubchandani, who moves to the Ritz in Tysons Corner, VA.

THE MUSKET ROOM –In Manhattan, Becca Punch be-comes pastry chef, succeeding opening pastry chef Rob Rohl. Most recently, she was with Eleven Madison Park.

MIRBEAU INN & SPA AT THE PINEHILLS – This Plymouth, MA property set to open this summer names Stephen Coe executive chef. He will take the helm of Henri-Marie restaurant and

Wine Bar & Bistro and will also oversee in-room dining and what is expected to be a robust catering operation. He joins the property from a post as executive chef of Hotel Indigo, Newton, MA’s Bokx 109 Ameri-can Prime.

HAMPSHIRE HOTELS MAN-AGEMENT – Eric Danziger, CEO of Wyndham Hotel Group for six years, joins this collec-tion of 12 lifestyle and luxury properties, mainly in New York under the Dream and Chatwal

names.

CHOWFUN FOOD GROUP – In Providence, RI, Scott Pinocci moves to restaurant man-ager for Ten Prime Steak & Sushi from general manager and beverage director for

Tastings Wine Bar & Bistro, Foxboro,

MA.

SIVERSON PINOCCI

RUSSO

WESSON


BOOKS for COOKSVegetarian To VeganSarah Taylor & Mark Reinfeld, The Vegan Next Door, $14.95

Sarah Taylor, author of “Vegan in 30 Days,” takes on the dairy industry to make the case for going vegan, describing the horrors of factory farms, the im-pacts of dairy and egg products on health, and more.

The bulk of the book is dedi-cated to relaying what happens to animals on dairy farms, links between dairy products and various diseases from cancer to heart disease, diabetes, osteopo-rosis and more.

A chapter is devoted to substitutes for dairy, egg and honey products. After mak-ing an impassioned argument, Taylor and Chef Mark Reinfeld offer recipes for alternatives to eggs, milk and butter, as well as honey. From Mahatma’s Mung Dahl, a soup popular in Indian cuisine, to Vegan Cornbread, Grilled Vegetable and Quinoa Salad and more, the authors make their case for moving from a meat and dairy-based diet to a vegan alternative.

Bullets and BreadKent Whitaker, History Publish-ing Company, LLC, $28.95

Learn about feeding Ameri-cans at home and on the battle-field from this look at World War II, written by the grandson of General George S. Patton who predicated his well being on be-ing better fed than the enemy.

The book is a tribute to mili-tary cooks and bakers through-out America’s history.

Whitaker, who is a culinary writer, looks at the transforma-tion of America in the World War II era from “a culture of surrounding farms to a nation with a vast food industry. The military at that time grew virtu-ally overnight from one million to 12 million while America developed field rations, victory gardens, and rations. Learn the origins of Hormel’s Spam, get the recipe for Mrs. Truman’s punch, and find a recipe for Dried Beef for 100. It’s a look into an era that resulted in major shifts in the way Americans ate and the way food came to be processed.

350 Best Vegan RecipesDeb Roussou, Robert Rose, Inc., $24.95

This large collection of vegan recipes offers healthy fare from across the country’s many geographic regions. For start-ers, Roussou offers Vegan from Scratch recipes from vegetable broth to almond crème fraiche and hearty, savory baked tofu.

Breakfast options such as Popeye spinach and feta beakfast stack gets diners off to a healthy start using hash browns, herbed soy feta cheese, and cremini mushrooms. Move on to Rustic beer-braised seitan and porta-bellas with macaroni, shallot and strawberry risotto, taro and long bean green coconut curry and other dishes, sauces, dips and spreads, and last, cocktails, drinks and smoothies along with desserts.

Orwashers Artisan BreadKeith Cohen, Race Point Publishers, $30.00

Keith Cohen, an artisan baker for nearly 20 years,

bought the nearly 100-year-old Orwashers Bakery in 2007 and began an attempt to return it to its early 20th century roots – local ingredients and old world techniques. Orwashers opened in New York’s Yorkville neighborhood in 1916, making seeded rye, pumpernickel and challah for European immi-grants. Cohen sees the bakery today as “bread architects” rather than “bread bakers.” This book offers 100 years of techniques and recipes. From Soho Sour-dough to Focaccia to Holiday Challah, there’s a bread for every taste. Highlights include recipes, techniques for bread baking from artisan starters, and more.

Cohen teamed with Long Is-land’s Channing Daughters Win-

ery in 2009 to develop a line of artisan wine breads called Oven Artisans. He used wine grape starters and baking techniques that are said to date to ancient Egypt. In 2101 he introduced a beer brand bread as well.

Keith Cohen, an artisan baker for nearly 20 years, bought the nearly 100-year-old Orwashers Bakery in 2007 and began an attempt to return it to its early 20th century roots – local ingredients and old world techniques.

At the start of our 89th year of publication, FSE introduces a new design, more sophisticated, more 21st century, more the way we want to communicate with you.Your advertising in Foodservice East connects you with our 11,000 end-user foodservice operators across the Northeast from Maine to Pennsylvania. We bring you trends and industry analysis, tell you about your colleagues’ new jobs, new products, wine, beer and spirits you’ll want to check out for your lists, and more.In addition to the quarterly print publication, keep up with us in social media on our Foodservice East Facebook page and on Twitter, which serves as the news feed for www.foodserviceeast.com, enabling us to bring our readers breaking news non-stop.Join us this year and advertise! You’ll be in good company. One advertiser recently told us: “Count me in! I got some good leads last time.”

Call Susan at 617-242-2217 or email [email protected]

Three New York chefs first of 10 named in wine promotion

3

www.FoodserviceEast.com

Chefs asked to highlight range of flavors in wines

PORTUGESE WINESContinued on page 00

N EW YORK – Wines of Portugal launched a

major promotion, “10 Chefs/10 Wineries” in

the US this spring, matching 10

Portuguese wines with 10 lead-

ing American chefs. The effort

culminates in an online cooking

series and limited edition printed

recipe guide that will be available

to the trade, press and consumers

by year-end.The selected chefs will high-

light the range of flavors available

in Portuguese wines and their

versatility with dishes from a

range of culinary backgrounds.

Portugal, the 10th largest wine

exporter in the world, is home to

more than 250 indigenous grape

varieties. Ten unique dishes in 10

different culinary styles were

created, including contemporary

American, Japanese, French, Ital-

ian, Vietnamese, Contemporary

Portuguese, Asian fusion and

seafood.

Each dish will be matched

with an acclaimed Portuguese

winery and paired with wines

selected by the 10 chefs.The initial chef unveiled in

the program is Michelin-starred

Chef Ben Pollinger of Oceana

Restaurant in New York. With

Oceana Wine Director Pedro

Goncalves, the two worked with

Wines of Portugal to create a

dish that emphasized Portugal’s

love of pairing rustic red wines

with high quality seafood dishes.

The recipe is available as a video

and download at the program’s

dedicated webpage, winesofpor-

tugal.com/us/food-and-wine/10-

chefs-10-wineries, and Wines of

Portugal’s U.S. Facebook page

(WinesofPortugalUS.At Oceana, Chef Pollinger

points out that he seeks to “in-

trigue our guests’ palates with the

incredible nuances in seafood and

to cook every dish with that idea

in mind, catering to those bright

and fresh flavors.”Gonzalez, a native of Portugal,

helped his family pick grapes to

make wine at the age of three.

Over the years, he worked in

restaurants to make a living and

began to expand his interest in

wine. While working as a captain

at New York’s Gramercy Tavern,

he developed a base knowledge

from Beverage Director Paul

Grieco and eventually began

Wines of Portugal launches culinary-focused promotion

Ten unique dishes in varying styles created

PE

RIO

DIC

AL


Two NY BBQ concept operators discuss growth in Northeast

Crush Caters to Time-Pressed Customers ...............................2Three New York Chefs Named In Promotion ...........................3Spring Products ......................4Nibbles ....................................6More Spring Products ............8Grill 23 & Bar Celebrates 30 Years .........................................9Food for Thought High End Chef Pays Homage To His Heritage .....................10The Other Side Rewarding Return to Healthcare Foodservice .......12Students Plan Bistro ............14By the Glass ..........................18Rewards of Giving Back .......20Suppliers Corner ..................21Faces & Places ......................22Books for Cooks....................23

N EW YORK – Bar-becue once found its fans in small country venues in the Midwest, South or South-west. Not so today. BBQ wings, Memphis style spare ribs, pulled Carolina pork, smoked Texas

brisket, are all as beloved in New York’s boroughs today as in the areas where they originated.The 2014 New York Zagat guide

lists nearly 30 individual restaurants where barbecue lovers can find their bliss. From Dinosaur to Blue Smoke,

Crush Pizza’s Tony Naser puts out the word for good food in Boston Page 2Volume 89, No. 1 • The Business to Business Publication for the $90 Billion Northeast Foodservice IndustryA down-home cuisine goes urbane

A down-home cuisine goes urbane

Hill Country, with two NY units and one in DC, sees evolution

Welcome to the new Foodservice East!

Welcome to the new Foodservice East!

volume 89, no. 1 the business to business publication for...

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