Kosher restaurants go â€œglamâ€ - Foodservice East

Boston steakhouse charts new course – page 11

O F F E R I N G I N F O R M E D R E P O R T I N G & C O M M E N T A R Y F O R T H E F O O D S E R V I C E P R O F E S S I O N A L

Foodservice EastFoodservice EastVolume 87, Number 3 • Fall Equinox 2012 • THE BUSINESS-TO-BUSINESS PUBLICATION FOR THE $80 BILLION NORTHEAST FOODSERVICE INDUSTRY

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INSIDETHIS ISSUE

FOOD FOR THOUGHTChef Rachel Klein introduces her own spin on classic American cui-sine at the Mandarin Orient Hotel.

Page 4

FOODTRAKThe University of Connecticut stays ahead of the curve – offering unl-limited dining and addressing the needs of students.

Page 6

TOP HONORSGrill 23 and Post 390 wine direc-tor and sommelier, Brahm Cal-lahan, took top honors this year in the AntinoriSommelier Challenge.

Page 2

SIGN UP FOR OUR E-NEWSLETTERSign up online for our e-newsletter for updates on what’s new as well as new product information and more at www.foodserviceeast.com.

More sophisticated diners credited with changing

the Kosher food scene

An unexpected illness can derail operations unless a

good crew is in place

tering an event and suddenly feeling ill.

He initially went to the hospital with what appeared to be bronchitis but later, re-turning home, began to feel numb, with tingling hands and feet. “I could barely walk,” he recalls.

At that point he Googled his symptoms and discovered Guillain-Barre disease, a “po-tentially deadly muscle dis-order” that occurs when the

BOSTON – You never know when life’s twists and turns will create a disaster – an

event for which you and your business are totally unpre-

pared.Two years

ago, John Moore, owner-operator of Navy Yard Bis-tro in Charles-town, MA, faced that very situa-tion while ca-

Operators need to think ahead to prevent unexpected problems

NEW YORK – The kosher dining scene, particular-ly in Manhattan, is undergoing

waves of change as more high-end operations open, breaking away from the old model of cor-ner delis and low to moderately priced eating places.

In Brooklyn, Menachem Lubinsky, co-founder of Ko-sherfest, the 24-year-old Ko-sher food show held each fall at the Meadowlands in New Jersey, estimates the number of year-round Kosher Jewish consum-ers at 1.3 million. The demo-graphics of the market, he notes, has changed.

“Today, we are seeing a younger, more affluent kosher diner, very much in sync with pursuing a more sophisticated lifestyle,” he declares.

Kosher restaurants go “glam”

KOSHERContinued on page 16

DISASTERContinued on page 14

Photo: Mellisa Hom

When

DisasterStrikes

When

DisasterStrikes

PART I

2 FoodserviceEast•Fall Equinox 2012

BOSTON SOMMELIERContinued on page 10

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Himmel Hospitality’s Brahm

Callahan brings home Antinori Challenge prize

Early on, Callahan

“backed into” the world of wine

BOSTON – Striv-ing to bring great-er recognition to Boston, his staff, and the city’s res-

taurant and wine community, Brahm Callahan, wine direc-tor and sommelier at Grill 23 and Post 390 recently took top honors in the Antinori Sommelier Challenge, a food and wine pairing competition presented by Sommelier Jour-nal, consisting of seven events ending at Bar Boulud in Man-hattan.

“Boston’s wine culture is be-ginning to grow,” he declares, “and that’s why I wanted to do this competition. It felt really good to bring this one back to

the past 15 years working in restaurants in a variety of jobs. “I backed into wine,” he recalls. “I worked in every front of the house job and a sommelier at one place who was leaving to open a retail wine shop asked if I’d come work for him.” He took the job and began learning about wines.

Veltliner (Kamptal) 2011 with a hybrid grape - a Riesling cross both aromatic but her-baceous. The green herba-ceous note helped offset the intensity.” The judges agreed. Kate Webber of the Webber Restaurant Group noted: “The Grüner fought harder and had a complexity that was better than the Rudolf Fürst Pur Mineral Müller-Thurgau (Franken, German) 2010.”

At 28, Callahan has spent

Boston for the home team.” Each competitor paired

the dinner with wines from the restaurant’s cellar and worked within a fixed budget. Six wines accompanied three savory courses, followed by a dessert course.

Callahan’s competitor was Nelson Daquip, wine director and sommelier of Canlis in Se-attle, WA. “We were in a sepa-rate room so we didn’t know how we were being scored by the judges and the dinner guests. It was very close.”

Each contestant won one course and the determinant was the final one in which Callahan paired the grilled American Wagyu steak with a 2005 Abando Rioja Vendimia Seleccionada from Spain, win-ning over Daquip’s 2009 Ojai Vineyard Syrah from Santa Barbara.

The event, in which he took home a cash prize and trip to Austria, will result in mak-ing the public more aware of what goes into pairing food and wine, he notes. “There’s a science behind it.”

For example, Callahan points out, “proteins are the last thing I think about.” Con-tradicting the popular man-tra of ‘red wines with beef, white with fish,’ he explains that proteins are “not the ma-jor flavor component” on the plate.

Callahan looks to the spic-es, sauces, and rubs used in the preparation of the meal as well as the side dishes and vegetables. “That’s where I start. If there’s a component that’s bitter, I look for a wine more more phe-nolic bitters.”

The inau-gural Antinori c o m p e t i t i o n “looks into the head of a som-melier,” he adds.

At the semi-final in Cam-bridge, MA at Upstairs on the Square, a course titled “Aspara-gus Three Ways” proved challeng-ing combining asparagus and artichoke in the same dish. “The chef was out for us,” Cal-lahan laughs. “I fought back with a Hiedler Loss Grüner

A look into the head of

a Boston sommelier

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FOODFOR

Thought

FOODFOR

ThoughtA culinary

dialogue of current

perspectives and techniques

Cooking, says Chef

Rachel Klein, is

“the truest art form”

Cooking, says Chef

Rachel Klein, is

“the truest art form”

At Asana in the

Mandarin Oriental

Hotel, the menu

reflects Klein’s

culinary influences

Fall Equinox 2012•FoodserviceEast5

BOSTON – Does anyone but a chef ask you “are you hungry” when you walk into the

room?Those are the first words

from Executive Chef Rachel Klein’s mouth as she greets a visitor to Asana at the Back Bay’s Mandarin Oriental Ho-tel.

Klein joined the culinary team here earlier this year, re-cently unveiling a new menu that reflects her contempo-rary interpretations of classic American cuisine.

Her interpretations stem from the various cultural ex-periences she’s had, starting with her childhood in Man-hattan when her parents would explore small, “hidden jewel” ethnic restaurants. As she grew up, she learned about the history of food in various regions and the way it’s influenced by customs and traditions, She also began col-lecting impressions from art and music as well.

“Cooking,” she declares, “is the truest art form.”

Her goal at Asana reflects the early visits to Indian and Afghani restaurants, watch-ing her grandmother cook a traditional Jewish beef brisket at home, studying art, going to culinary school and work-ing in such varied restaurants as Peter Hoffman’s Savoy and Anita Lo’s Anissa in Manhat-tan, John Elkhay’s X.O. Prime in Providence, OM in C a m -b r i d g e and more recently, the Sea-port Hotel here.

J u l i a C h i l d ’ s TV series was an early in-fluence on Klein, intro-ducing her to cooking, but so was her father who came to America from Eastern Eu-rope. “Eating at the table was a strong tradition at

Asian and M i d d l e E a s t e r n influenc-es. I nev-er expect-ed to be in corporate h o t e l s and saw myself in small res-taurants. T h e r e ’ s

so much more involved in the hotel world. It is challenging and rewarding and I am privi-leged to be part of Manda-rin Orient Ho-tels.”

Being a chef, she con-tinues, “is al-

ways a learning process. I rely on my cooks and reading to learn about new techniques such as molecular gastronomy. The big picture is attention to details and follow-through. You have to be administra-tively smart. It’s a challenge and I love it.”

Her life is a balancing act, with two young children whom she tries to feed natural, or-ganic food. “I shop at Trader Joe’s and buy microwaveable brown rice,” she laughs. “We eat out a lot as a family.”

Being a chef is a very per-sonal occupation, Klein be-lieves. “I work to share food. There’s so much sacrifice in what we (culinary profession-als) do.”

Her new menu offers such appetizers as Lobster Beig-nets with creamed corn, Chi-nese sausage, chili aioli and pea tendrils. Klein’s version of Steak & Eggs comes with potato puree, asparagus, red wine sauce and crispy poached truffled duck egg.

On the dessert side, she creates Strawberry “Short-cake” with vanilla cream, strawberry ice cream and sa-ble crumbs, or a Hazelnut & Vanilla Bavarian Cream with mango caviar, hazelnut dac-quoise and popcorn ice cream.

The dining menu will be followed, she adds, by en-hancements for the M Bar & Lounge, in room dining, the Spa Café and banquet menus.

home.”H e r

new menu h e r e , she says, “bonds my h i s t o r y and the food I love with the s o p h i s -t i c a t e d and ex-otic flair that Asana is known for.”

L o o k i n g back, she re-calls growing as a chef early in her career as she began to understand what her cli-entele want-ed. “My ‘aha’ moment was when I realized that not ev-eryone wants what I want and that I needed to get the more avant garde dishes across to diners and find a happy me-dium, yet be true to myself.”

At the same time, Klein notes, “we’re running a busi-ness here and we need to be mindful of that while we put out delicious, interesting food that doesn’t put our customers down.”

Today’s diners are “a lot more savvy, smarter and more adventurous. They expect quality and know what it is, and they want to know where

the food comes from.”

F r e s h and lo-cal are mandates t o d a y , she adds. “ T h e r e are so many food blogs out there and customers have ac-

cess to much more informa-tion.”

“What is A m e r i c a n cooking? Klein asks. “There is so much – we’ve been exposed to - Latin, Indian,

The diverse, international

clientele demands quality, sophistication and

sustainability

Life for working moms

is a bit of a balancing act,

says Klein

Chilled Beet Borscht Recipe

Soup Base Ingredients:5 pounds of red beets, peeled & medium dice1 ounce of ginger, peeled & julienne½ ounce of olive oil1 onion, peeled & quartered½ cup of cider vinegar½ cup of raspberry red wine vinegar¼ cup of ginger juice¼ cup of granulated sugarvegetable stock white peppersalt

Method:1. In a stainless steel pot, add olive oil and sweat the gin-

ger on low.2. Add diced beets and mix together.3. Season with salt.4. Add cider vinegar and reduce by half.5. Add vegetable stock to cover beets by 2 inches and bring

to a boil. Once brought to a boil, reduce to simmer.6. Cook approximately 30 minutes or until beets are soft.7. Add sugar and mix.8. Strain beets and reserve liquid.9. Puree ¼ of beets and add back into the liquid. Reserve

the remaining beets for later use.10. Strain through chinoise.11. Add raspberry red wine vinegar and ginger juice to

beet liquid.12. Season with salt and white pepper.13. Adjust sugar and vinegar if needed.14. Strain through cheesecloth and

reserve. 15. Pour cold soup into a bowl

with a swipe of sour cream, chopped dill, diced cooked beets and ½ sliced cooked fingerling potatoes.

The big picture is attention to

details and follow-through


STORRS, CT – Den-nis Pierce has seen it all. A college foodservice direc-tor for 36 years,

he ponders: “Where do you begin?” when asked about all the changes the industry has undergone.

He started his career with Seiler’s, which later became Sodexo, “as a young pup,” he recalls, and he’s seen the 21st century bring about an ever more demanding customer.

From more calls for vegan and vegetarian fare to the growing number of people with special dietary needs such as lactose intolerance, college and university foodser-vice operators are responding, he notes.

“We created a model. At first it was peanut allergies. Then, in 2003-2004 we began seeing more gluten intoler-ance and put together a team of staff members – the dieti-tian, assistant director of resi-dential dining, culinary de-velopment director, facilities manager – who would meet with these individuals and give them a tour.”

“We have a separate refrig-erator for gluten-free items,” Pierce notes. The gluten-intol-erant students can come to the kitchen to get their food. “We work with them on a case by case basis. The numbers have increased to between 200 and 300 students.” UConn serves 180,000 meals a week.

Several years ago, Boston Children’s Hospital came to

UConn’s Dennis Pierce juggles student demands,

needs and moreDining services can be competitive

advantage

FSEFoodTrak:

Navigating the new

terrain in university

dining

Photo: Peter Morenus, UcONN

“Students,” says Pierce, are “emotional eaters. Students come in as freshmen and leave as adults, and you see them grow.”


the campus to talk with staff-ers and make films that could be used as a tool for dealing with students with wheat is-sues and serve as an instruc-tional video on how they can advocate for themselves.

Today’s generation of stu-dents, says Pierce, frequently request local food from near-by sources and regularly ask “where is this from?”

“They want to know sourc-es, they’re concerned about fair wages for coffee planta-tion workers and if the coffee is certified organic.”

At the same time, tradi-tional day parts have under-gone major change. It’s no lon-ger a three meals-a-day world. “Food must be available at all times,” Pierce explains. UCo-nn and a number of others – University of New Hamp-shire, Michigan and Georgia among them – began offering three meal plans with unlim-ited access to dining. Board plan dining units open at 7

asked to replace a QSR this summer, he notes, and devel-oped UC Subs.

On the labor side, he’s see-ing a growing number of em-ployees who’ve come from culinary schools. “Our staff amazes me. We do a culinary competition yearly and it’s phenomenal.”

The biggest challenge, Pierce finds, is “making it all work. We have 470 employees and many component parts- retail, residential, a large ca-tering department, our own HR program.”

“This year,” he adds, “com-modity prices are scaring me. And it’s a challenge to meet customer base demands daily. It’s a base that changes every four years. We talk to the stu-dent associations and have an open door for them. It’s so valuable. You see the students grow. They come in as fresh-men and leave as adults, and that’s rewarding because you had something to do with it. I look forward to open meetings with them and finding out what’s going on.”

The school owns Spring Manor Farm where students grow produce that’s used by the university’s formal dining room. It also has its own api-aries.

New this school year is a hospitality/culinary house for eight students who will get educational opportunities on management skills as well as how to produce food and keep food safe. “This is like a boot camp for them,” Pierce says.

a.m. and serve until 7:15 p.m. Three other facilities serve dinner from 4:15 to 10:15 p.m. Retail outlets are open until 3 p.m.

“We came off a debit plan,” Pierce recalls. “It had a prob-lem. Joe Football Player used up his meals before the end of the semester while Skinny Girl could have 120 uneaten meals!”

The university also has a Kosher dining program as well as Halal meals in the stu-dent union, and does Kosher catering.

Today’s students are “emo-tional eaters,” Pierce declares. They are inconsistent in want-ing to eat healthy but still consuming large quantities of French fries. “They want com-fort food – grilled cheese, ice cream, fries. You have to be there every day for them.”

A dining facility is current-ly being renovated to have an international theme and will prep food in the dining room. “We’re moving to small plates and will put service back into dining service! We’ll have a balanced protein, starch and vegetable on the plate for them.”

Today, he adds, schools have to be competitive. When parents tour the campus with their celiac children, the din-ing services program is a big factor in their choice.

In addition to the meal pro-gram, the school has leases with three quick service out-lets on campus. In the student union, Dining Services was

The challenge is one of keeping the many components

of a massive program in place

UConn Cook Camp teaches sustainability benefits

UConn students run the farm and the produce they grow is used in meals pre-pared at Chuck & Augie’s (a campus restaurant), as well as Whitney, the “Local Routes” dining hall.

“Due to the camp’s suc-cess,” she explains, we of-fered two summer camps this year for children.”

The first camp focused on cooking basics such as break-fast prepara-tion, making pizza and pasta from scratch, and cooking with seasonal veggies. Camp 102 for those with more cook-ing experiences focus on mak-ing pastries and breads as well as international cuisine. Field trips included trips to UConn Bakery, the stu-dent-run farm and the UCo-nn Dairy Bar

where campers watched ice cream being made. Campers received their own hats and aprons with the camp’s logo as a memento of the experi-ence.

STORRS, CT – University of Connecticut Din-ing Services is all about educating

people about the benefits of sustainability, says Gail Zang Merrill, the univer-sity’s Publicity/Marketing Manager.

“We prepare meals with local foods and last year, we

introduced our first summer UCann Cook Camp for chil-dren ages 10-13. It was wild-ly successful and included trips to our apiaries, bakery and Spring Valley Farm.”


Mariposa agave nectar liqueur from KentuckyHeaven Hill Distilleries introduces what is said to be the first ever agave nectar liqueur, Mariposa. The agave nectar is combined with 100 percent agave tequila and premium vodka and has notes of rose oil and gardenia for a complex yet delicate beverage. Designed to inspire cre-ativity in mixologists and cocktail lovers, the liqueur “plays well” with a variety of options with its flavors

Alate Kosher wine from TempranilloIberian wine importers introduces Alate Kosher wine, made from a selection of Tempranillo grapes that were machine harvested and fermented in stainless steel tem-perature controlled tanks. The Principal Rabbi of Barcelona, Spain oversaw and monitored the processes. The wine is deep red with a fruity nose, fresh and pleas-ing, pairing well with beef dishes, cheeses and poultry. Visit www.IberianWineImporters.com.

his signature Mickey Finn, whiskey infused with natural apples. Visit www.babcoeurope.com.

A dessert wine deserving of discoveryLes Petit Grains Muscat de Saint Jean de Minervois, a beautiful des-sert wine, offers a powerful nose with floral notes, honey, orange and apricot. The wine is a deep golden color and is both rich and

f u l l - b o d i e d . Serve with des-serts or as an after dinner of-fering. The win-ery, Val d’ Or-bieu, is located on a limestone plateau near the Mediterra-

nean coastline between the Pyr-enees and the Rhone. Grapes are hand-harvested when overripe for maximum sugar concentration. Visit www.lespetitgrains.com.

Organic Italian ultra-premium vodka arrivesPunzoné, an imported Italian organic, ultra-premium vodka, is now available in the US from Piemonte. The product line is com-prised of three organic beverages, all made with organic wheat from northwest Italy – Ultra-Premium Punzoné Vodka, Punzoné Originale (a vodka, red sangria and blood orange infused beverage), and Punzoné Limoncino (a vodka with white sangria and lemon). They come from Cantine Sgarzi Luigi, a winery since 1933 and are its first spirits products. The beverages are initially available in Metro New York and New Jersey and will roll out across top US markets. The vodkas are made with a five-col-umn distillation process for crystal clarity and velvety taste, and uses water from Italian Alps springs. Go to www.punzone.com.

Wine accessories from SoiréeHomeSoiréeHome offers the stopair, a vacuum wine pump that doubles as a bottle stopper, as well as the new chilling sphere, tilt. Flavorless and iceless, tilt won’t dilute drinks or interfere with flavor. Store it in the freezer and insert as needed in beverages, wine glasses or dips to keep chilled. Check out the com-pany’s innovative wine accessories at www.soireehome.com.

Tilt stores in freezer and chill drinks as neededSoireeHome introduces offers tilt, a flavorless, iceless chilling sphere to cool beverages or holiday dips. Store in the freezer until needed and insert into beverages, wine glass or even a party dip to keep cool. Center-weighted, it will al-ways sit upright and is easily re-moved with the included retrieval hook. Suggested retail price is $34.99. Go to www.soireehome.com.

Mickey Finn Irish whiskey comes to US marketsBABCO Europe Ltd. Introduces Mickey Finn Apple Flavored Whis-key here in the Northeast, made from traditions that go back to the Old Country with a contemporary American twist. The blend of Irish and American whiskies with natu-ral Irish apple flavors blended in The Netherlands, the product is 70 proof with a suggested retail price of $24.99. Ideal for mixed drinks and targeted to post-college/young professionals seeking something new and different, Mickey Finn is named for the legendary figure who emigrated from Ireland to the US in 1893, settling in Chicago and becoming a name synonymous with nightlife in that era. At his saloon on Whiskey Row, he created

of orange blossom honey, juniper berry and pomme fruit. Visit www.facebook.com/Mariposaliqueur.

Rosé from Bordeaux pairs well with meatsChâteau La Gatte, a château dat-ing to 1646, faces southwest and the river Dordogne, with subsoil of alluvion and clay-limestone. Near St. Emilion, the moderately priced wine is made mostly with Merlot and some Malbec, with the Merlot offering plum flavors and depth. Serve with stews or gilled red meats. Go to www.châteaula-gatte.com.

Brugal Extra Dry Rum double distilledThis extra smooth white rum lends itself to serving on the rocks with a twist of lime or in Mojitos. Double distilling this blend of rums aged at least two years up to five in white American oak casks, results in smoothness and a dry style. The rum is 40 percent alcohol and has a suggested retail price of $19.99. Visit www. www.edringtongroup.com/brands/brugal.asp

TopCellar™ app rolls out this fallDesigned by a restaurateur and tested in restaurants, TopCellar™ rolls out this fall, allowing diners to select a wine, read industry rat-ings, and see images of the vine-yard where the grapes were grown. They also get pairing suggestings and can share the experience on Facebook. The public iPad-based app will be available on iTunes in November. Learn more about Top-Cellar at www.TopCellarapp.com

Introducing a 19th century style cognacPierre Ferrand Cognac 1940 seeks to recapture the spirit of the quintessential cocktail days in the 1800s with Pierre Ferrand Cognac 1840 Original Formula® bottled at 45 percent alcohol by volume (90 proof), stronger than the rest of the company’s range. 19th cen-tury barkeepers created inventive offerings with Cognac in cocktails, sours, punches, daisies and even a mint julep. President Alexandre Gabriel with Cellar Master Chris-tian Guerin and cocktail historian David Wondrich developed the new offering. Visit www.PierreFerrand-Cognac.com.

Wine , Spirits, BeerPANORAMA

Moonshines with gourmet fruit in mason jarsMoonshine sheds a made in the woods image with six sophisticat-ed offerings from Piedmont Dis-tillers, the first craft distillery in the country to offer a le-gal moon-shine in 2005. Made in small handcrafted batches from A m e r i c a n corn and tri-ple-distilled for an ultra-smooth, clean taste, the line combines sweet and sour with its 100 proof version of the original Midnight Moon and fruit inclusions in flavors like Apple Pie, Cherry, Strawberry, Blue-berry and Cranberry. Visit www.piedmontdistillers.com for infor-mation and recipes.

Pure vodka from super-clean waters

Iceberg Vodka is said to be made with the cleanest wa-ter on earth, produced in Canada from pieces of ice that broke free from Arctic glaciers and traveled along the Newfound-land coast. The vodka has received seven

international medals in com-petitions since 1998. Visit www.icebergvodka.com.

Fonseca releases new LBV and Artist SeriesThe cooler weather of fall and winter lends itself to serving heartier reds, and the House of Fonseca recently released its 2007 Late Bottled Vintage Unfiltered Port. The wines come from Fonseca’s vineyards in the Cima Corgo and Douro Superior regions of Portugal’s Douro Valley, produced in ex-cellent years when a general vintage is not declared. Serve this opulent, round wine with scents of dark chocolate and black fruit with full-flavored Stilton or Roquefort. The sug-gested retail price is $24.99. Also new is Fonseca’s Bin 27 Artist Series, a limited edition. It honors Sebastião Rodrigues, a revered Portuguese graphic artist, and partners with Wa-terkeeper Alliance to maintain clean waterways worldwide. Bin 27 uses proprietary piston fermentation, which replicates the pressing motion of the hu-man foot, and creates a velvety texture. The wine hints of black currant, chocolate and cherry. Visit www.fonseca.com.

Wine , Spirits, BeerPANORAMA


“We were in a separate room and didn’t know how we were being scored.

The voting was very close.”

“It’s good to bring this one back to Boston for the home team…”

SCAA brings expo to Boston April 11-14

end to try weird and geeky wines.”

The list, he adds, changes more frequently than the reg-ular one and “is fresh and new for our Sunday and Monday guests who come regularly.”

Recently, Grill 23 received the coveted 2012 Best of – Award for Excellence, an hon-or it has won annually since 2002.

“Boston,” declares Cal-lahan, “can only get better. The level of knowledge (about wine) has grown exponential-ly at all levels of the industry. We’re seeing more import-ers bring in more new wines. There will be more national recognition of what’s going on here – it’s happening.”

Restaurants are “driving new wines to come into the market,” he adds. “They’re looking to stay relevant. With all the brand consolida-tion that’s gone on since the economy went down, smaller wines have been getting lost. I’ll go to my distributors and say if you’ll bring in a particu-lar wine, there’s a home for it here. Boston has a great fu-ture.”

of its homeland while present-ing a significant cultural com-ponent in the form of enter-tainment, presentations and gatherings.

Educational programs are a key part of the event with Skill Building Workshops, hands-on courses on coffee preparation taught according to the group’s standards and protocols, including grading and evaluation, coffee busi-ness, roasating, coffee science and technology.

The United States Barista Championship (USBC) cel-ebrates its 10th anniversary at the show next year and several other competitions will take place, among them the US Brewers Cup, US Cup Tasters Championships and the Roasters Guild Roast-ers Choice Competition. Visit www.scaaevent.org for com-plete details.

At Grill 23, Callahan re-cently introduced 23 wines under $23, an approachable group of selections chosen to offer choices “that people might not necessarily associ-ate with a steakhouse, like Picpoul de Pinet or Prima-tivo. These are varietals that are absolutely stunning when done well and they really com-plement our cuisine.”

The goal is to offer wines “that are off the beaten path at a great value to the guest so that there is not a serious financial commitment on their

LONG BEACH, CA – SCAA brings its Annual Exposition & Symposium to the Boston Conven-

tion & Exhibition Center next spring, April 11-14, 2013, drawing coffee professional from more than 75 countries,

The 5th annual Sympo-sium, April 10-11, brings the opportunity for coffee execu-tives and professionals to col-lectively address possibilities for the future of specialty cof-fee.

Last year’s event drew nearly 10,000 attendees and 750 exhibitors from all areas of the specialty coffee and tea arena.

Green Mountain Coffee Roasters, Inc. is the official host sponsor of the 2013 ex-position. SCAA also welcomes El Salvador as the show’s Of-ficial 2013 Portrait Country and will introduce the coffees

In college and later, graduate school where he studied ancient his-tory classics, he con-tinued to work in the

industry. As wine director at Himmel Hospitality Group’s former Excelsior in the Back Bay, he was able to shape the wine program and staff educa-tion as he wished. “We have a large education component. We send our staff on trips to the various wine regions to taste and learn the wines.”

Callahan’s decision to pass up the opportunity to earn a doctorate in his field came from a realization that he en-joyed what he did as a wine director and that his love of teaching could be translated to the world of wine.

Talking with a professor in his program who told him she wished she had his job, made the decision easy, he says. During his six years with Himmel Hospitality, he passed the Advanced exam of the Court of Master Somme-liers.

His greatest challenge as a wine director, he says, is try-ing to gain wider recognition both of Grill 23 and Boston. “This restaurant and Boston don’t get the credit they de-serve. We’ve attained a world class level.”

He especially enjoys bring-ing lesser-known but very deserving wines to the table. “There are some phenomenal wines from Greece, Turkey, Hungary and Portugal which I believe will be the next Spain. The quality to value ra-tion with Portuguese wines is higher than anything except manybe German Riesling. It’s a country with so many vari-etals that most people aren’t familiar with here. People have to learn them.”

Discussing the explosion of the craft beer movement, he notes that pairing beers with food is considerably easier than wine pairings. “Wine has way more components. Beer plays better with others. Beer can cover all the bases.”

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SOMMELIERContinued from page 2

Boston, says Callahan,

is seeing growth in customer knowledge

about wines.


BOSTON – Steve DiFillippo loves being a restaura-teur and, like the Energizer Bunny,

has no desire to stop going and going and going.

That energy will transform his company in the company year with a major growth spurt.

Next spring, in partnership with Shari Redstone, presi-dent of Showcase Cinemas, the founder and CEO of Da-vio’s Northern Italian Steak-house, with units in Boston and Foxboro, MA and Phila-delphia, is opening a more casual, less pricey concept. Davio’s Cucina, a stand-alone restaurant in Redstone’s new luxury cinema complex in the former Macy’s site at the Chestnut Hill Shopping Cen-ter, will be DiFillippo’s first partnership and an integral part of the new Cinema de Lux with the possibility of many more units to come.

And, as if that project weren’t enough, he’s working on a book, developing a Da-vio’s Northern Italian Steak-house in midtown Manhattan, and opening a Davio’s in Lyn-nfield, MA next year.

The cinema complex will feature six screens and premi-um reserved seating, at your seat dining and a full bar and lounge in the lobby.

Davio’s Cucina will be an integral part of the project, says Shari Redstone. “We’re looking forward to providing an unparalleled luxury move-going and dining experience and are thrilled with the pos-sibilities our partnership with Steve will create.”

DiFillippo is equally excit-ed. “I love what I do,” he de-clares. “I don’t want to retire or go away! I want to keep developing people. It’s been 27 years since we opened Davio’s Café on Newbury St. This is like a return to the future - a more casual, less expensive place with pastas, pizzas, light entrées and no a la carte stuff.”

He estimates a check av-erage of around $15 at lunch and $40 at dinner.

The restaurant will have

Davio’s eyes major expansion next yearwant the growth to help the company. I’m just getting started! We’re doing very well in Atlanta and Boston, which was down last sum-mer, came back this year. Our retail products are now in 2,000 stores including BJ’s and Costco. We do a segment on “Style Boston” Saturday night that’s re-broadcast on TV Sunday morning.”

“I love what I do,” he reiter-ates. “I love being on the floor, being in the kitchen, help-ing people develop and grow. This business is about service. When I hear that a server has treated a customer with indif-ference, it makes me very an-gry. It’s all about service.”

an open kitchen with a pizza oven, dark colors similar to those at the steakhouse, and will offer a quicker dining ex-perience geared for volume.

In Manhattan, he’s work-ing with his landlords from the Philadelphia Davio’s on a site on Lexington Ave. in Midtown that will be open for breakfast, lunch and dinner.

“It will be a 20-hour-a-day restaurant. I’m working on the design now and I’m ex-cited.”

The Lynnfield restaurant, first planned before the econo-my soured, is on target to open next year as well. To deal with the growth, he’s had to put together a management team at the corporate level, naming Avila’s Chef Rodney Murillo corporate chef and moving Paul Flaherty from the Patri-ot Place Davio’s to Lynnfield. The former Philadelphia Da-vio’s general manager, Ettore Ceraso, will serve as corporate director of operations.

The company, DiFillippo says, is preparing for rapid growth this coming year. “I

Growth in 2013 to add three restaurants

“I’m just getting started,” Davio’s founder says


NEW YORK – The Internat ional Hotel, Motel + Restaurant Show returns to

the Javits Center Nov. 10-13 with an expected attendance of 25,000 and 700 exhibitors.

The major hospitality in-dustry marketplace, the show includes The Hotel F&B Zone, Technology Innovation Cen-ter, The New York Market-place and i.Menu Expo.

iMenu Expo also comes back this year after its 2011 debut to showcase develop-ers of iPad and Android tablet apps, accessory manufactur-ers and hardware vendors with products and live demon-strations.

The Technology Innovation Center will educate attendees about restaurant and hotel software and Internet-based solutions. Sponsored by Hos-pitality Upgrade magazine, this dedicated space features kiosks where buyers can expe-rience cutting-edge advances including the latest cloud technology, point of sale soft-ware, innovative customer recognition systems, tools to track and manage online cus-tomer reviews, and more.

The latest in foodservice equipment, design, supply trends, and food and beverage will take center stage with the return of The New York Marketplace, presented by M Tucker, a division of Singer, NY LLC. A show within the Show, the 2012 Marketplace will offer cooking demonstra-tions, food samplings, wine and beverage tastings, and more. Exhibiting companies include Cambro, Captive Aire, Cardinal, Carlisle, Day & Nite, Kitchen Arts & Let-ters, Libbey, Metro, Oneida, Service Ideas, Southbend and other food, beverage and equipment purveyors.

The New Jersey Restau-rant Association Foodservice Arena brings its Education Center back with a variety of seminars on current industry issues and concerns.

An annual feature, the 144th Salon of Culinary Art presented by Societe Cu-

and operators attending the IHMR November 11-12 in Ja-vits Center North. An IHMRS attendee badge will allow en-trance to BDNY.

linaire Philanthropique, fea-tures elaborate buffet tables, decorated fish and poultry, pastry work and more.

FCSI –The Americas joins the Show this year, bring 30-minute free consultations with leadinging foodservice consultants and a panel to discusss personalized solu-tions for front and back of the house and management advi-sory issues. The free Ask the Experts consultations can be requested at www.ihmrs.com.

Boutique Design New York brings a sold out exhibit floor of 250 carefully-edited suppli-ers of furniture, lighting, wall coverings, fabric, seating, ac-cessories, artwork, carpet and flooring, materials, bath and spa, and tabletop, to again co-locate with IHMRS. The hospitality interiors fair is expected to bring 5,000 archi-tects, purchasers and devel-opers, in addition to owners

IHMRS returns to Javits Center on Nov. 10-13Sections within the Show offer focused solutions for

hotels & restaurants

Cutting edge technology is featured in two special

areas of the Show


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EVERETT, MA – One of the last indepen-dent foodservice distributors in New England, Paul W.

Marks Co., family-owned for three generations celebrated its 60th anniversary this fall, returning to its roots to cel-ebrate at Faneuil Hall Market.

The event took place at 6 North Market, adjacent to Fa-neuil Hall where it spent its first 21 years of business. The commemoration included a special 60th birthday cheese-cake prepared by Community Servings, the Jamaica Plain, MA- based group that provides meals to persons with life-threatening ailments across a major portion of Eastern MA.

Co-Owner Peter Marks called the event “an opportuni-ty for us to honor our heritage and pay tribute to our parents for what they started.” The family, added Co-Owner Phil Marks, achieved the landmark by “staying true to the core val-ue our father instilled in us – to provide outstanding quality and service to our customers.”

The company, they added, plans expansion with addition-al warehouse space that will provide more storage at the Ev-erett facility, allowing it to keep larger quantities of product.

Marks moved to its Com-mercial St. site in 1984 from the historic Charlestown Chew building where it moved distri-bution and storage operations after the 1973 renovation of Fa-neuil Hall. It continued to oper-ate a retail cheese shop, which eventually closed to allow the company to concentrate on its foodservice business.

The third generation, says Paul W. Marks II, grandson of the founder, is “proud to be an integral part of the Paul W. Marks tradition. My brother Brian, cousin Jonathan Marks and I are all looking forward to continuing the company’s growth while adhering to the customer-oriented principles clearly defined by our grand-father. A key individual who shared in our celebration was 91-year old Stu Berry who is the last known person in Boston to deliver milk on a horse-drawn cart and who still makes sales calls to key ac-counts.” For more information, visit www.paulw.marks.com

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body’s immune system attacks part of the nervous system by mistake.

He wound up spending nearly four months hospital-ized. “I came out right before Christmas and I couldn’t walk.”

Fortunately, he recalls, he’d hired his first-ever manager at the restaurant six weeks be-fore becoming ill.

“I was lucky,” he declares. “We’re a 60-seat restaurant and we have eight people whom we take care of well. They all have insurance. You have to treat employees well and I was lucky that I did. No one left.”

He didn’t return to the res-taurant until spring of the fol-lowing year, and then, he was walking with a cane.

“I was going to Restaurant Depot in the early morning, balancing on the cart to walk and I could barely walk or lift things.”

The biggest lesson from the disaster, he believes, was learn-ing to delegate. “I learned to

Operators need to think ahead and be prepared for the worst

Losses at the bar can add up to big problemsout anyone noticing and steal wine.

“I informed the owner who was able to check video tapes to confirm my story. From then on, staff would enter through the back door, which led to the kitchen and needless to say, the mysterious wine losses dis-appeared.”

In another instance, says Evans, the company informed a customer of significant losses of bottled beer. “Armed with that knowledge, the owner had his suspicions and found that a kitchen working was place full bottles of beer in a trash bag, taking them to the trash and later, picking them up. I think everyone in our company has such anecdotes. While none constitutes a restaurant ‘di-saster,’ if they go on month af-ter month and year after year, it can become a disaster to an owner’s profitability.”

His colleague, John Corco-ran, regional director in north-ern New England, tells tales about a restaurant whose liquor room was accessible from the parking lot. “Bar-tenders would make duplicate keys and give them to their friends. Every week, the res-taurant lost 52 percent of the liquor in that room. In another establishment, the waitress wrote paper tickets and would change eight tops to four and six tops to three. She stole $30,000 in six months and the

taurant, he observed a wine bottle missing from the table the person had been standing at. “All of the tables had wine bottles on them and I knew this since I’d just counted all of them before entering the in-voices.

“Waiting for her to leave the bathroom, I noticed as she came out that she was prob-ably homeless, dirty, poorly groomed, and had a long, dirty coat on. I asked what she was doing and she tried to rush past me but I grabbed her.

“She was holding some-thing under her coat and when I grabbed her hand, saw the missing bottle. I took it and she ran by and out the door. It was pretty clear she’d noticed when staff entered the restau-rant, they left the front door open giving her an opportunity to enter the restaurant with-

BOSTON – Di-sasters/mishaps come in various shapes and sizes. And sometimes,

they’re not initially recognized for what they are, incidents that if allowed to continue, can mount up to considerable loss-es for an operator.

Take this story, for exam-ple, that an industry supplier shares about a client in Con-necticut who was experiencing considerable wine losses.

Chris Evans, Bevintel se-nior partner, relates that a franchisee was able to track the losses to several brands the client restaurant featured as specials. One morning, finished with counting and weighing in and entering invoices

and sales, he was seated facing the establishment’s front door when a staffer entered and proceeded to the kitchen.

“A few minutes later, I heard footsteps again and looked up to say hello as a second em-ployee walked by. And then the door opened a third time After a small delay and not hearing anyone in the room, I looked up and saw someone by a table in the front of the restaurant moving quickly toward the la-dies room.”

Going to the front of the res-

train. It was a good lesson for a small restaurateur. You al-ways need to back up. Whether it’s part-timers, a manager, or an insurance policy, it’s impor-tant.” His insurance, the same as that he has for employees, paid for “over half a million dollars of care after the deduct-ible.”

He discovered, while away from his business, the opportu-nity to think of ways it could be improved. “Any time you step away, you can think of ways to make it better.”

Today, Moore says, he’s working “much less and mak-ing more money. It made me mentally stronger.”

The hospital stay led him to think about a second restau-rant, a project he’s currently exploring.

Asked what he’d tell others about preparing for the unex-pected, Moore is quick to an-swer: “You need to think ‘what if.’”

“Yesterday,” he adds, “I ran three miles and then I played 18 holes of golf.”

Wine theft, overpours and more can take dollars off the

bottom line

KOSHERContinued from page 1

Is your bar a target

for theft?

When

DisasterStrikes

When

DisasterStrikes

PART II


restaurant went under.”In yet another horror story,

a restaurant was losing thou-sands of bottles of beer each week but because their beer volume was high, the owner re-fused to believe that someone was stealing. “Then he found a six pack by the dumpster and had a camera system installed. Finally, a bartender there dis-covered that the bouncer was taking the seats out of his Ford Explorer and stocking the car up with beer which he’d sell at $5 a bottle. He was making $4,000 a week!” The owner had the restaurant for four years and this went on all that time.”

Corcoran recalls one restau-rant that was losing $9,000 a week from overpouring and theft. “We went in and found free drinks and overpours. It took about three weeks to get it turned around.”

In some cases, operators refuse to believe that staff-ers who are family members are the cause of the problems. “There’s no ‘magic dust’ fix,” Corcoran declares. “I like to ask people what you get when you cross a bartender with an elephant. The answer is an el-ephant that steals.”

It’s the little details, he notes, that count the most. “Restaurants need systems to help,” he adds. “It’s tough out there.”

Four Northeast women chefs join “Top Chef”tive chef and senior director of Research and Development for FreshDirect, an online grocer delivering fine foods through-out New York.

From Boston, Stephanie Cmar, 27, studied at Johnson & Wales in Providence, RI before going to Denver to study res-taurant management. Today she works as rounds cook at No. 9 Park and dreams of open-ing her own donut shop.

Gina Keatley, 32, works in Harlem for Nourishing USA and earned her degree in culi-nary arts and restaurant man-agement at the Art Institute of New York City after receiving her B.S. degree in culinary arts at NYU. Known for her cook-

books and campaign for the use of fresh foods in low-income neighborhoods, she was named a 2011 CNN Hero and has been widely recognized for her culi-nary and humanitarian impact.

The fourth chef, Kristen Kish, 28, comes from Kent-wood, and is chef de cuisine at Stir, part of Barbara Lynch Gruppo, where she hosts dem-onstration dinners nightly with a revolving menu showcasing different styles of cuisines from various regions. She earlier worked as chef de partie for Chef Guy Martin at his former Boston restaurant, Sensing at the Fairmont Battery Wharf.

from Pittsford, NY, attended Peter Kump’s New York Cook-ing School and has worked with Nobu Matsuhisa, Masaharu Morimoto, Toshi Tomita and Claude Troigros. She served as Omikase Chef at Nobu in New York before moving over to Nobu Next Door, where she was head kitchen chef and earned three stars from The New York Times. She went on to help open Cello with Executive Chef Laurent Tourondel, where they also received three stars from The New York Times, and three years later was leading the kitchen at NicolE’s. Most recently, Tina served as execu-

NEW YORK – Celebrating the 10th season of the popular TV show, “Top Chef,”

Bravo Media named four fe-male chefs from the Northeast to the contenders in the new season, filmed in Seattle.

Three are Chefs Tina Bour-beau, executive chef and senior director of research and devel-opment for FreshDirect in New York, Stephanie Cmar, rounds cook at No. 9 Park in Boston, MA, and Gina Keatley, dieti-tian, founder and CEO of Nour-ishing USA, a community food program that feeds tens of thou-sands of people nationwide.

Bourbeau, 42, originally

The four will receive national recognition for their

role in the competition.

The four “Top Chef” contenders are, clockwise from top, Tina Bourbeau, executive chef and senior director of research and development for FreshDirect, Kristen Kish, chef de cuisine at Stir, Gina Keatley, founder and CEO of Nourishing USA and Stephanie Cmar, rounds cook at No. 9 Park.


Kosher dining is “more

competitive” today.

“We’re about connecting,” says Stimler

KOSHERContinued from page 1

The change is part of a larg-er movement in the kosher marketplace, where more up-scale products now dominate. Lubinsky points by way of ex-ample to the growing number of cookbooks today focusing on gourmet, upscale cuisine. The changes in restaurants are “a reflection of the trend toward better foods and wines that are kosher.”

The most radical example, perhaps, is Jezebel Soho, a new restaurant in downtown Manhattan with a special mission and totally different vibe than the rest of the pack.

The goal, according to own-ers/partners and former finan-ciers Henry Stimler and Men-achem Senderowicz, who used to create Shabbat dinners for young, hip, Jewish profes-sionals in London, is to fill a need for a restaurant experi-ence that is more than just the food, embracing networking, live entertainment and “fun.”

“We saw a need,” says Stimler. The aim is “to push the envelope and foster a com-plete re-thinking of kosher in every sense of the word.”

Located in a 100-year-old carriage house on West Broad-way, the restaurant is richly decorated with art and what the partners call “a decadent feast for all the senses.” Most kosher restaurants in the city are uptown, while Jezebel Soho is downtown, the owners add.

Traditionally, kosher res-taurants “never served the young, hip fun crowd,” says Stimler. “We saw a niche in doing something trendy and fun with great food.” The check average is around $65.

The city is embrac-ing the restaurant, he notes, and many customers are non-Jews who accom-

pany their Jewish friends to a place designed to be some-where “everyone can walk in and feel at home. We are a great restaurant which hap-pens to have a kosher menu.”

On the restaurant side, James Beard award-winning Chef Bradford Thompson, an alumnus of Café Bolud and his Chef de Cuisine Joel Som-

Entertainment and networking set

Jezebel Soho apart

and educating of our custom-ers.”

Kosher wines are improv-ing and are “better than they were 10 years ago.” Alcohol has always been a “bugaboo for kosher restaurants,” he adds. “The customers are not a big alcohol drinking crowd. Our food to beverage ratio is 85 percent to 15 percent. We really have to rely on food.”

Meanwhile, Jeff Nathan, whose Abigael’s in the Gar-ment District has been a staple for 13 years, describes moving from the world of non-kosher to kosher restaurants as one in which his “painter’ s palette was reduced from 30 to five colors.”

He took it as a challenge, creating meals with slow-cooked animal forequarters, “succulent, tender and lus-cious.” Consumers were begin-ning to “look for more interest-ing options. I don’t do brisket or chicken noodle soup. My food is modern American that happens to be kosher.

“Hospitality is everything to me,” Nathan exclaims. “It’s every bit as important as the food. The competition is fierce. Consumers are looking for a different, unique experience.

I hate ‘who gets the veal marsala?’ questions or inter-rupting the customer to list the specials before they’ve opened the menu. Those things are worse than over-cooking! You have to do what’s unique to you, what’s in your heart. We have sake tastings, wine tastings, iPad menus, and try to be up to date, but passion is the key. I don’t miss non-kosher. Now, I have to be more creative. You make it work for yourself.”

erstein create dishes such as Roasted Bone Marrow, braised brisket, pickled red onions, and toasted breadcrumbs, Pan Seared Arctic Char with sweet corn, fava beans and corn cou-lis, and Grilled Lamb Burger with smoked tomato aioli on a ciabatta roll. Entrees are priced from $26 to $58.

Another point of differ-ence is the bar, says Stimler, who sees it as an area rarely focused on by other kosher restaurants. Jezebel hired top mixologist and cocktail writer Nick Mautone to create its cocktail list. Similarly, the wine list is extensive with se-lections from around the globe, ranging in price from $30 for a Spanish Tempranillo to $350 for an Israeli Bordeaux.

The restaurant is more than merely food, Stimler emphasizes, noting that en-tertainment and networking complete the mix. “We work hard to make people feel at home. We’ll introduce our guests to others we think they might find interesting. We’re about connecting.”

Jezebel appears to be one of a kind, and Stimler is looking to a future that could hold ex-pansion to other cities where a void exists.

Elsewhere, in Times Square at the steakhouse, Le Marais, Chef Mark Hen-nessey observes that before joining the restaurant’s staff, his perception of kosher res-taurants was relatively dis-missive. He’s foundthat ko-sher dining has shifted from the somewhat humdrum to more sophisticated, hip and upscale. Today’s diners now demand the changes, he ex-plains, noting that kosher diners have traditionally been “less sophisticated, food-wise” but are developing more dis-cerning palates.

He sees “lots of attempts” among kosher restaurants to become more sophisticated, “some, hit or miss. We’re in the heart of Times Square and we get a lot of non-kosher clien-tele. We’re a steakhouse with a lot of dry aged beef and char-cuterie. There are only two ma-jor kosher players in mid-town, us, and Prime Grill. The aver-age tab at Les Marais is $55.

“We do a lot of talking to

Menachem Senderowicz and Henry Stimler set out to create a new type of kosher restaurant experience. Photo: Mellisa Hom

Photo: Chana Blume

Entertainment and networking set

Jezebel Soho apart


Photos: Irving Schild

Restaurants reflect “general shift in Kosher market,” says Menachem Lubinsky,

marketing guru

Elsewhere in Manhattan, Chef David Kolotkin of Prime Hospitality Group, operator of five upscale restaurants and described by the New York Observer as “the center of a new kind of diaspora power dining,” finds kosher dining becoming “more competitive with people working harder and getting more creative.”

Today’s restaurants deliver products that are “better qual-ity and diners have the same experience as they do at a non-kosher restaurant. We now do things that we didn’t do five to 10 years ago – house cure our own meats, work harder on staff training, do tastings, and join food festivals that are not just kosher. The industry is changing and we are spear-heading that change.”

Chef Kolotkin grew up in a Jewish fam-ily but did not keep kosher, though he enjoyed traditional

staples such as chicken noodle soup and brisket. Voted “most likely to succeed” at the Cu-linary Institute of America,

deeply involved in the spice trade.

At his restaurant, Potenza does special kosher meals several times a year and does “Kosher style food, following the dietary laws. We do meals for three holidays, including Passover for four days.”

Potenza finds many higher income customers drawn to kosher food for its perceived purity and cleanliness. “To-day, they read ingredients, ask about sourcing and ter-roir.

“We could go full scale Ko-sher or just a couple days a week, but it’s a big invest-ment, a tough call, and you can’t use the full range of ani-mals. You’re limited to differ-ent cuts and pay a premium. I’m part Jewish, part Italian. I wonder if New England is ready for this (the high end kosher restaurants popping up in Manhattan). Ours is the only restaurant I know with Sephardic cookery, a cuisine that’s influenced many and doesn’t get enough recogni-tion.”

he was later mentored by Chef Michael Lomonaco and worked at 21 Club, Patroon, and Windows on the World, among others.

“When I started with Prime, I learned everything on the spot and with our rab-bi/mashgiach and our owner, Joey Allaham.”

At Prime at the Bentley on York Avenue, the average check runs between $50 and $75. Kosher diners have many more choices today, Kolotkin notes, and want organic foods of the highest quality. “There are more options, and it’s more competitive.”

While New York contin-ues to be the epicenter of the changes in Kosher dining, other cities are exploring the kosher arena too.

In Providence, RI, Chef Walter Potenza of Potenza Ristorante is working on a book about the life and foods of the Jews in the ghettos of Italy. For centuries, he points out, the Jews had a life “that was thriving despite ups and downs” and long ago, were


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Umpqua Oats for hearty breakfastsMade from whole thick rolled oats, Umpqua Oats from Jason Bever-age 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 co-conut. Go to www.jasonent.com

Serve delicious desserts with sugar free saucesDaVinci Gourmet’s new sugar free fla-vored syrups make craveable desserts simple. A variety of dessert recipes are available at www.davincigourmet.com. The sauces include chocolate, caramel, Amaretto, hazelnut and 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.

Crysalli Artisan Water for still or sparkling H2OThe Crysalli Artisan Water System gives diners a choice of fresh still or sparkling water from a single source. The patented Cold Car-bonation method ends the need to store and chill bottled water and helps operators be “green” and help the environment. Units are available for countertop installa-tion, remote units and tap systems.

80 varieties of gluten free dressings & moreMarzetti® offers an extensive line of gluten free dressings, dips and sauces from apple cider vin-aigrette to sweet & bold barbecue sauce and original Cardini’s® Cae-sar dressing. They come in gallons packed four to the case or in con-venient 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

Brandon Natural Beef grass fed and finishedNew 100 percent natural grass fed and 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

ingredients, is Kosher certified, trans fat and cholesterol free and low in saturated fats. Go to www.newenglandnaturalbakers.com

All natural breakfast burritos in 3 varietiesGood 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 con-tain no nitrates or nitrites and are ideal for grab ‘n go.

Island Series ovens open new opportunitiesWood Stone’s Island Series Hearth Ovens create new opportunities for stone hearth cooking in foodser-vice or QSR operations. The Vashon Stone Hearth Countertop Oven is designed to fit on compact counter-top spaces. It offers rapid heat up time, programmable controls, even cooking environment, ceramic floor construction and more. Go to www.woodstone-corp.com.

Nutritional & Ingredient Analysis Services for Food Packaging

Computerized nutritional analysis of recipes.FDA-compliant labels for packaged foods.FALCPA-compliant allergen labels.Logo & Label Design.

(413) 774-2786info@wheelwrightconsultants.comwww.wheelwrightconsultants.comSpecial pricing on these services through March 2013

Since 1995, Wheelwright Consultants has provided restaurants and food processors in the Northeast with management consulting. We are pleased to announce that we are now offering expanded services:

General Mills intros new Nutty Clusters & Almonds General Mills’ Fiber One intro-duces new Nutty Clusters & Al-monds cereal with 43 percent of the daily value of fiber per serv-ing. The cereal has 23 grams of whole grain and 180 calories per serving. Visit www.fiberone.com.

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Krabbycakes® still take the cake after 25 yearsKing & Prince® Seafood’s Mrs. Friday’s® Krabbycakes® beat the competition 3 to 1 in recent competition in a blind taste taste. 25 years after their intro-duction, 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 cus-tomers love, says the manufac-turer. Krabbycakes®, says the company, “are the gold standard for all seafood cakes in the mar-ket.”


NEW YORK – At-tendees at this year’s Interna-tional Hotel, Mo-tel + Restaurant

Show will be able to bring their questions about foodservice design and operations to an expert, thanks to a new part-nership between the show and Foodservice Consultants Soci-ety International.

FCSI-The Americas has offered its Ask the Experts service to the show, allowing attendees to discuss personal-ized solutions for their front and back of the house ques-tions at the event, Nov. 10-13 at the Javits Center.

Appointments may be booked on a first come, first served basis at http://www.ihmrs.com/TheShow/Market-ingPartnerships/Foodservice-ConsultantsSocietyInterna-tional/tabid/227/Default.aspx

“We are always looking for ways to get the word out about our services,” says Wade Koe-hler, executive director of the consultants’ organization.

People bring a wide gamut of questions to the sessions, typically, he notes, from “will my concept work” to “how can I change my kitchen layout.” Each day of the show, three consultants will be available in the area of back-of- the-house, front-of-the-house and inte-rior design. It’s a way of giving back to the industry.”

FCSI plans a cocktail recep-tion one night of the show to bring in members for network-ing and to see the show. “We have a large base in the North-east. Next fall, we will bring a regional event to Hartford.”

Design and management experts from the following companies will be featured:

Sunday, November 11, 2012• Mike Berard, FCSI, Manag-

ing Member of Commercial Kitchen Consulting LLC in Binghamton, NY (providing Back-of-the-House consult-ing).

• Brad Belletto, of Vision 360 Design in Dallas, TX. (pro-viding Front of the House and MAS consulting)

• James Davella, president

FCSI and IHMRS partner for 97th annual Show

Marriott accelerates new lobby rollout

Following a full-day of con-ference and networking activ-ities on Saturday, November 10, IHMRS will feature three full days of exhibits from Sun-day, November 11, through Tuesday, November 13. The show expects to attract more than 25,000 attendees for the conference and tradeshow with around 700 hospital-ity industry suppliers and more than 250 manufactur-ers of hospitality design prod-ucts through the co-located Boutique Design New York (BDNY) show.

For IHMRS exhibitor infor-mation, contact Lynn White, show manager, at GLM, 1133 Westchester Avenue, White Plains, NY 10604-3547. Telephone (914) 421-3249. Fax (914) 948-6197. E-mail [email protected]. For attendee information, contact GLM Customer Rela-tions at (212) 204-1060, or by email, at [email protected]. Additional information and registration is available online, at www.ihmrs.com.

MAS consulting)• Ted Farrand, of Cini-Little

in Germantown, MD (pro-viding MAS consulting)

Tuesday, November 13, 2012• Richard Hopkins, FCSI, of

Hopkins Foodservice Spe-cialists, Inc. in Cabin John, MD (providing Back-of-the-House consulting)

• A.J. ‘Aaron’ Barker of Think Tank HG in Durham, NC (providing Front of the House and MAS consulting)

• Arlene Spiegel, FCSI, of Ar-lene Spiegel & Associates, Inc. in NY, NY (providing MAS consulting)

For more than 50 years, FCSI-The Americas has served as the voice of indepen-dent foodservice and hospital-ity consultants, defining ex-cellence in the development, execution and process flow implementation of commer-cial foodservice design and hospitality management. Visit the website at http://www.fcsi.org/?page=TALanding.

enger-Frable-LaVallee, back-of-house food facility design consultants (provid-ing Back-of-the-House con-sulting)

• Leonard Condenzio, FCSI, of Ricca Newmark Design in Norwell, MA. (provid-ing Front of the House and

focal point in the evening with craft beers, cocktails and wine tastings.

Additionally, locally sourced ingredients and re-gional menu items create a sense of place. The menu items are grouped by their arrival times of five, 10 or 20 minutes delivery for instant gratification, leisurely shar-ing or quick meals.

Demands for “high tech” and “high touch” spaces led to new concepts such as Work-spring at Marriott, a space designed for smaller collab-orative meetings and the way Gen X and Gen Y work today. In test are innovative technol-ogies such as applications and booking meetings on demand to further differentiate the Marriott customer experience.

of James N. Davella Con-sulting, NY, NY (providing Back of the House and MAS consulting)

Monday, November 12, 2012• Foster Frable, FCSI, Clev-

BETHESDA, MD – Marriott Hotels & Resorts is trans-forming lobbies and public spaces

to satisfy a new generation of travelers whose mobility leads them to blend work and play.

This generation, says Se-nior Vice President Paul Ca-hill, wants to stay connected to “family, friendsand work nearly 24/7.”

The new “great room lobby” merges contemporary design and comfort with increased access to food, beverage and technology. Guests have the option of socializing in groups, chilling out alone to connect with social networks, or work-ing.

Restaurants and personal-ized lounges offer breakfast in the morning, evolving into a

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PANTRY AT THE VERVE – CROWNE PLAZA – In Natick, MA, JosephLallave brings 14 years of professional culi-nary and management experi-ence to his post as executive chef. His background includes posts with four star proper-ties and most recently, he was executive chef with Zed451, Tavistock Restaurants’ down-town Chicago restaurant where he oversaw off-site ca-tering and well as the cuisine for the 400-seat restaurant.

In other appointments, ZaldyCordova was appointed gen-eral manager. He most recent-ly was g.m. at the HamptonInn Danbury. Elsewhere, at the Waterford-managed SheratonHartfordHotel at Bradley Airport, JohnLoya-cano was appointed director of operations for the 237-room property. He began his career with Waterford in 2004 and most recently, was director of rooms for the 393-room Hil-ton Hartford, Hartford, CT. At corporate headquarters for the management group, ChristopherFlagg becomes director of development, bringing more than 20 years experience to his post. Most recently he was managing di-rector of Definitive Consulting Group on the West Coast.

THE KNIGHTHOOD OF THE BREWERS – In Brussels, Bel-gium, Robert Wiedmaier, a native of Belgian with a group of restaurants in the Washing-ton-DC Baltimore area and most recently, owner-operator of the new Mussel Bar atRevel in Atlantic City, NJ, was enthroned as an Honorary Knight. His restaurants reflect his Belgian heritage with a va-riety of Belgian beers believed to be the largest in their re-spective sites.

BAR FERDINAND – DavidAnsill returns to his roots in Philadelphia after a six-month sabbatical in Jamaica, becoming executive chef at Owen Kamihara’s bistro in the North Liberties neighbor-hood, now celebrating its sixth year.

HENRY’S AT THE FARM –A Milton, NY property, Butter-milk Falls Inn + Spa, renamed its restaurant, Henry’s Farm to Table, which opened last Spring, Henry’sattheFarmwith a new executive chef, ChadGreer. Greer formerly owned Beso in nearby New Paltz. His menus reflect his commitment to local sourcing. Joining him at Henry’s is his former pastry chef, TammyOgletree, who is also his wife.

posts with Dolce Internation-al and most recently, as group sales manager in Southbury, CT for TheHeritageHotel.

MacPherson’s Scotch Myst in Las Vegas.

SORELLINA – In Boston, MargaRaffucci becomes ex-ecutive chef of this Back Bay restaurant.

CULINARY INSTITUTE OF AMERICA – CharliePalmer, 1979 graduate, be-comes the 17th chairman of the board of the college, suc-ceeding Richard Bradley. Palmer owns 13 restaurants, several wine shops and bou-tique hotels, including Aure-ole restaurants in New York and Las Vegas.

METZ CULINARY MANAGE-MENT – Chad Rockovits becomes district manager for Metz’s K-12 School Services account, overseeing 15 school districts in Pennsylvania and New Jersey and seeking to ex-pand the company’s presence in that area. He previously had a similar role managing K-12 accounts for large school districts in the Midwest and along the East Coast.

CLIO/UNI – Justin Ito-Adler, most recently bartend-er at UnionBar&Grille in Boston’s South End, recently moved to Clio in the Back Bay as manager of the high-end restaurant and Uni, a sashimi bar in its lounge. Sep-arately, Tony Messina was named executive chef of UniSashimiBaratClio after a training period at the Lincoln, MA AKABistro. He succeeds former chef Chris Gould who’s opening a restaurant in Portland, ME.

WATERFORD HOTEL GROUP – At the 78-room Res-idence Inn managed in Dan-bury, CT, Barri Bialko was named director of sales from

ABE & LOUIE’S – This Bos-ton steakhouse names TimFannin general manager from regional manager for Tavistock Restaurants most recently and earlier, was gen-eral manager for the group’s ZED451 in Boca Raton, FL.

GRANARY TAVERN – This new Boston restaurant from the owners of The Glynn Group named Keenan Lan-glois executive chef from that post previously with UnionBar & Grille, an Aquitaine Group restaurant.

BONDIR – In Boston, RachelMiller becomes this restau-rant’s first sous chef after re-turning to the city where she had been a line cook at Bea-con Hill Bistro from two years as a sustainable farmer in Texas.

THE WALDORF ASTORIA – ChristopherEagle joins this Manhattan property as res-taurant chef, overseeing Pea-cock Alley and its Sunday Brunch which he is revamp-ing, Oscar’s Brasserie and Bull&BearSteakhouseas well as the 24-hour room ser-vice offering. Most recently, he worked with Chef Grant

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Marzetti® announces foodservice appointments

Tim Tate, Marzetti® 34 years, most recently as vice president, Foodservice Sales, becomes senior vice president, foodservice division. In other moves, Steve Noble, a 30-year veteran, was elevated to vice president, national account sales-foodservice from direc-tor of national account sales – foodservice, and Bill Gerlach, who’s been with the company eight years, moves from na-tional sales manager – food-service to director of branded sales – foodservice.

VIVREAU enters Northeast US with ‘green’ system

VIVREAU Advanced Water Systems expands its Northeast presence with the appointment of Douglas Cleary as business development manager, based in New York. Most recently, he was promotions and partner-ships manager with Boston Chefs, Cambridge, MA. Cer-tified Green Restaurants can earn points for using the table water bottling system.

Kettle Cuisine expands to West Coast

CHELSEA, MA – Kettle Cuisine, producing quality soups for Northeast foodser-vice operators for 25 years, recently hired Ryan “Bucky” Baenen as West Coast food-service regional manager. He brings nearly 20 years experi-ence in the foodservice and re-tail industries to the post, and his favorite soup is the com-pany’s Hungarian Mushroom.

Vinturi names Paul Stacey president

CARLSBAD, CA Paul Stacey becomes president of Vinturi, Inc., a leader in wine and spirit accessories. He has held senior leadership posts with such re-tail marketers as Altec Lan-sing, LLC and Gund. Vinturi is known for its Red and White Wine Aerators, and other items including the Vinturi® Spirit.

Verlasso smoked salmon sold under Acme brand

MIAMI – Verlasso, a pro-vider of “harmoniously raised” fish, introduces its smoked salmon, available under Acme Smoked Fish Corp.’s Blue Hill Bay Smoked Seafood brand. The all natural smoked salmon comes in bulk (2 to 3 lb.) for foodservice. Acme, a family owned and operated company since the early 1900’s, is known for its preservative-free smoked seafood products.

Gaylor Industries names sales personnel

TUALATIN, OR – Gaylord Industries appointed Bruce Lukens director of sales and marketing from director of engineering. He has served the company for more than 30 years in various posts.

Bob’s Red Mill names recipe specialist

MILWAUKIE, OR – Bob’s Red Mill Natural Foods names Sarah House in-house recipe specialist from fine din-ing posts with various restau-rants in Oregon, California and South Carolina the past six years. She will develop sweet and savory dishes from the company’s 400 or more whole grain products includ-ing gluten and allergen-free items. She recently built out a renovated test kitchen that replicates home and commer-cial environments.

Cafco Development, Inc., was named president of TriMark United East recently. He has been a corporate director of numerous private companies and a lecturer at Boston Uni-versity’s School fo Hospitality where he developed a front-of-the-house design module.

Acosta Sales buys Southeastern agencies

JACKSONVILLE, FL – Acosta, founded in 1927 here, recently acquired four South-eastern foodservice compa-nies and named Mark Hayden Foodservice Division president. The company entered the food-service channel this spring through the purchase of Ven-ture Sales Group in the North-east and is expanding down the Eastern Seaboard. Hayden, previously in leadership roles with Lamb Weston, is oversee-ing he growing division.

Wheelwright Consultants names senior associate

GREENFIELD, MA – Wheelwright Consultants names Bruce Homstead, MS, RD, LDN senior associate to help operators with nutrition-al analysis, allergen aware-ness training and assistance developing nutritional goals for businesses and alteration of recipes and processes to meet those goals. He’s man-aged foodservice in healthcare facilities, taught nutrition in colleges, and been a nutrition-al consultant to high school, college, and Olympic teams and athletes. Call 413-774-2786 for an appointment.

NFSI names Collette director of foodservice marketing

CINCINNATI – Cintas ap-pointed David Collette to the National Floor Safety Insti-tute’s Board of Directors this year. Before joining the com-pany, he was senior product manager with Diversey, where he helped bring floor finish ap-plicator systems, carpet care cleaning systems and micro-fiber products to market. At Cintas, he helps develop food-service solutions with a focus on clean and safe floors.

TriMark United East taps Joe Thibert as president

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Shortening Shuttle simplifies waste oil disposalThe Shortening Shuttle from Worcester Industrial Products Corp. lets operators dispose of waste oil safely and easily. Fill the shuttle, roll to the dumpster, lean shuttle against dumpster and pivot to empty. Picking up the shuttle is unsafe and dangerous. The

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 breakfastsKettle 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.ket-tlecuisine.com/foodservice

Pain D’Avignon for Old World baking techniquesPain D’Avignon offers traditional handmade breads, deeply flavor-ful with perfect texture, crackling crusts and tender centers. Made fresh daily with Old World tech-niques, the breads use only natu-ral ingredients from stone-ground whole wheat flour and sea salt to wildflower honey and Greek olive oil and are baked in stone hearth ovens. Visit www.paindavignon.cp.

Simple solution for hands free handwashingHands free handwashing offers con-venience and improved cleanliness standards as well as water conser-vation, says Fisher Manufacturing Co., maker of Fisher Foot Valves. Mechanical “hands free” hand washing valves have renewable cartridges for easy maintenance, and strong, rust-free anodized cast aluminum pedals that lift for easy cleaning. Go to www.fisher-mfg.com

Smucker’s® expands peanut butter optionsNew from Smucker’s® are a low sodium peanut butter and tradi-tional creamy peanut butter in portion control packaging. The new low sodium option offers con-sumers a healthy choice as patrons seek more “better for you prod-ucts” today. Go to www.smucker-foodservice.com.

seasonings to complement its nat-ural flavor. Recipes for the moist, lean and hearty bird are available at www.pheasantfordinner.com.

Waste tracking module from ChefTecThe Cheftec new waste track-ing module (WTM) from Culinary Software Services allows accurate tracking and analysis of waste to

12 inch diameter chrome plated carbon steel knife and can accom-modate larger loaves. Visit www.hobartcorp.com.

New soups from Kettle CuisineFour new soups from Kettle Cuisine will help operators meet customer demand for bold flavors from global cuisines and American regional fa-vorites. Try Grilled Cheese & Bacon, Moroccan Lamb with Couscous, Black-Eyed Pea & Smoked Ham or Greek Chicken Orzo soups. They join more than 60 varieties of made from scratch, fully prepared, ready to help soups, stews, and chowders. Call 800-969-SOUP (7687).

All natural lamb from Penn-Oak Ridge FarmsPremium farm-raised lamb from Pinn-Oak Ridge Farms in Wiscon-sin comes in six, eight or 10 oz. portions with two portions per 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

MacFarlane fully cooked pheasant for foodserviceMacFarlane pheasants offer real flavor and texture and are pack-aged with 20 five oz. portions per case, two portions per package. The fully cooked breast is ideal for a variety of recipes, prepared with

Simplicity Series SS-914W with manual pump lets kitchen crews drain used oil into the shuttle or pump it in, washing down the in-side of the fryer as they go. They can then roll the shuttle outside to the waste container and pump it empty. Both Economy and Simplic-ity Series shuttles have 75 micron stainless steel filters to drop in place and filter the oil before it is discarded. For more information, go to www.shorteningshuttle.com.

Hand-crafted line from Pulaski MeatsPulaski Meat Products, family-owned and USDA inspected, in-troduces its line of smoked and non-smoked meat products. The Smoked Sausage line consists of Kielbasy, Kriana, Spicy Kabanosy, Beer Kabanosy, Weselna and Pols-ka Kielbasy. The Smoked Ham line consists of Old Fashion Ham, Hunt-ers Ham, Cottage Ham, Boneless Smoked Country Style Ham and Smokey Mountain Carving Ham. Also available are Smoked Pork Loins, Smoked Baby Back Ribs, Smoked Pancetta and full line of Bacon that includes: Canadian Ba-con, Rib Bacon, Slab Bacon, Baked Bacon Paprikash Bacon, Black Forest Bacon and Smoked Pancet-ta. Visit www.pulaskimeats.com.

Hot oatmeal dispenser serves up profitsCurtis’ new Café Oat3 Oatmeal Dispensing System makes on de-mand self serve oatmeal quick and easy for customers. Oatmeal is the hot new breakfast offering this year and this unit optimizes blend-ing hot water with natural oats to create consistently great tasting breakfasts and eliminate service issues. Customers receive a per-fect serving every time from three large canisters which provide mul-tiple flavor options. Adjust product ratio, mixing time and water tem-peratures from the front panel. Go to www.wilburcurtis.com.

Hobart launches Edge12 medium duty slicerThe new Edge12 slicer from Ho-bart 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

As colder weather approaches, Indian Harvest Whole Grain 5™ Blend combination of Colu-sari™ Red Rice, grano, wild rice and sprouted brown rice, helps bring texture and visual play to a recipe for Deep-Dish Beef Chili, originally developed for school nutrition programs. Serve with toppings such as chopped jalapeño and red on-ion, shredded Jack cheese and spicy cilantro yogurt sauce. Pack size is 6/2 lb. sleeves (34 l/2 cup servings). For recipes and culinary support, call 800-346-7032 or visit www.indian harvest.com

Take chili to new levels with Colusari™ Red Rice

Homer Laughlin’s Kenilworth changes backstampThe Homer Laughlin China Company®’s Kenilworth® brand of fine dining porcelain is chang-ing its backstamp to RAK Porce-lain, making no changes to the product itself. The brand has always been manufactured by RAK Porcelain and now, RAK Ce-ramics Group has globalized its

presence, so to leverage opportu-nities for both, concerted brand-ing is in order, the companies say. HLC is one of the country’s last domestic tableware manufactur-ers in the US with a line of lead-free commercial dinnerware that meets a range of operator needs.Fall

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Vivreau helps operators cut carbon footprintThe Vivreau Table Bottling Sys-tem eliminates the need for pre-bottled water, producing pu-rified chilled still and sparkling water at chilled temperatures. A multiple dispense tap option is available. Additionally, a com-pact counter top unit is available for small restaurants with stylish designed or an under counter option. Serve your own bottled

water in a stylish designer container that may be cus-tomized with your restaurant logo and come in choice of sizes. The system reduces your car-bon footprint, is en-dorsed by the Green Restaurant Associa-tion, and eliminates packaging waste from plastic and pre-bottled waters. Go to www.vivreau.com.


Donatella Cooks, Donatella Arpaia with Kathleen Hackett, Rodale, $32.50

Donatella Arpaia’s cookbook pays tribute to her grandmoth-er and her Southern Italian roots. Her father came to Amer-ica from Naples with nothing and became the owner of a well-known restaurant.

After a few unhappy months trying to establish a career in law, she followed his footsteps and her heart, opening her first restaurant in 1998 in Man-hattan where she admits she “faked it until I made it.”

This book, designed to help the insecure home cook, with the subtitle, “Simple Food Made Glamorous,” can inspire the professional chef as well, with simply prepared dishes that exude flair and flavor.

Her dishes are from South-ern Italy, with some influences from Spain and Greece. From Baked Figs with Prosciutto and Gorgonola to Tomato Gratin to Roasted Diver Scallops with Brown Butter Sauce, her dish-es tell her story.

The Hamptons & Long Island Homegrown Cookbook,Leeann Lavin, Voyageur Press, $30.00

27 restaurants and their chefs from across this very large island (the largest in the contiguous U.S., are represent-ed in this handsome book honor the numerous farms, gardens and vineyards that essentially preserve a way of life.

Chef Michael Rozzi at East Hampton Grill (formerly Della Femina), calls Long Island the most interesting place he’s ever been, representing a healthy lifestyle and sustainable way of living. He remembers a time when farmers were reluctant

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tive position. From professional appear-

ance to server readiness, com-munication with the guest, and more, including the pros and cons of serving, The Profession-al Server covers its subject thor-oughly, including everything from dinner service to bartend-er service and wine service.

A testimonial from Chef-Owner Charlie Trotter of Char-lie Trotter’s sums it up well: “I’m a chef first and foremost and all I think about is food, food, food! That said…service is infinitely more important than cuisine. This extraordinary book deliv-ers that message superbly!”

The book covers all the bas-es, down to napkins, napkin folding, table bussing, serving carts, uniforms, guest paging systems and all the other ele-ments that comprise service.

This collection celebrates the holidays with style and “with-out apology” for its orientation.

In addition to dishes for the traditional major holidays – Christmas, Thanksgiving, the Jewish New Year, Passover, and others such as St. Patrick’s Day or Easter, she offers a trio of brunch menus for overnight guests and other miscellaneous entertaining events.

Food, she notes, is “central to nearly every important cel-ebration.”

Atlas offers her take on cel-ebrations such as Thanksgiv-ing as essentially a harvest festival, noting that vegans and vegetarians would like to see all turkeys pardoned from their fates on that day, returning the holiday to its original intent of celebrating the abundant harvest of Indian corn, wheat, beans, squashes and other veg-gies. Her recipes for the cele-bration include a spiced vegeta-ble peanut soup; squash, sweet potato and corn chowder; sweet potato biscuits; jicama salad with fennel and oranges; and for entrées, butternut squash with whole wheat, wild rice and onion stuffing; Pueblo corn pie; and red quinoa pilaf with kale and corn, to mention a few.

For her Ashkenazic Sed-er menu, she makes Mock Chopped Liver (cashew, onion and mushroom paté) vegan matzoh balls; spinach, leek and potato matzoh gratin; and Sep-hardic stewed green beans.

Easter dishes include a roasted Seitan with peppers and portabellas along with lem-ony asparagus risotto, while Independence Day is observed with grilled offerings from golden potatoes with parsley cucumber sauce to tempeh with green beans and pineapple.

The Professional Server: A Training Manual, Edward Sanders, Manuela Giannasio, Paul Paz & Ronald

Wilkinson, Pearson, $78.00

Designed for culinary and hospitality undergraduate cours-es with a focus on dining room server training and banquet, catering and buffet training, this book by longtime industry pros is full of real-life examples and cov-erage of what good servers need to know to succeed in a competi-

are not your grandma’s Sun-day roasts, but instead, elevate the art of roasting with dishes such as Pepper-Crusted Sirloin Roast with Horseradish Crème Fraiche or Crown Roast of Pork with Tarragon Mustard Butter.

For a different type of Sun-day roast, try the Roasted Cod with Tomatoes and Chunky Guacamole Salsa or a side dish such as Butternut Squash with Walnut-Goat Cheese Crumble. Rosbottom, who divides her time between Amherst, MA and Paris, France, has been a cooking teacher, columnist, PBS host and cookbook writer.

Vegan Holiday Kitchen,Nava Atlas, Sterling, $24.95

Vegans, vegetarians and all who love good healthy food will enjoy this collection of more than 200 recipes for holiday tables. Atlas has authored a number of vegan and vegetar-ian cookbooks, starting with “Vegetarian Celebrations” more than 20 years ago.

to work with him, saying they could make more money selling their produce at farmstands. He would buy “leftover” pro-duce. Today, he has a network of artisanal “partners.”

His recipe for Local Corn and Clam Chowder is simple, filled with fresh herbs, vegeta-bles, fresh clams and spices.

On the island’s North Shore, Chef James Tchinnis at Swal-low in Huntington has his own garden because it means “home, family and food.” One of his purveyors is beekeeper Sally Nadler, whose honey changes flavor depending on the blend of local flavor nectars in a five-mile radius. He uses it in his Roasted Beets, House-Made Ricotta, Baby Carrots and Honey. Tales of connections between chefs and farmers/sup-pliers are accompanied by reci-pes, which make those connec-tions vivid. As Brian Haskell, editor of Edible East End, puts it, the pages are “a call to action to know, savor and support the people who feed us.”

Sunday Roasts,Betty Rosbottom, Chronicle Books, $$24.95

Sunday Roasts offers a year’s worth of “mouthwater-ing roasts” that range from pot roasts to turkeys and legs of lamb. 75 recipes for slow-cooked meats and vegetables celebrate fresh ingredients. Think comfort dishes such as Bistro Roast Chicken with Garlic, or the more elegant Standing Rib Roast with Por-cini Mushroom Sauce. These

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Kosher restaurants go â€œglamâ€ - Foodservice East

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