2 • September 2012 • Total Food Service • www.totalfood.com

Chef Amanda Freitag (of Food

Network’s “Chopped” and

Cooking Channel’s series

“Unique Eats”) will serve

as Executive Chef at this fundraiser

to support SHARE, a non-profit or-

ganization that offers free peer sup-

port to women with breast or ovarian

cancer, their families and friends. All

of SHARE’s services are free of charge

and include helplines, educational

programs, support groups, and pub-

lic-health initiatives.

SHARE will be honoring Success-

ful Women Proud to Give Back: Mai-

let Lopez, founder of I Had Cancer

and co-founder of Squeaky Wheel

Media, and Amy A. Peterson, Presi-

dent of Nontraditional Employment

for Women (NEW). SHARE will also

honor an Outstanding Organization

Making a Difference: Lynnette Mar-

rero & Ivy Mix, co-founders of Speed

Rack. Finally, SHARE will recognize Al-

ice Yaker, former Executive Director of

SHARE, for her distinguished service

to the organization.

The participating chefs include:

Anita Lo, Annisa; Rebecca Charles,

Pearl Oyster Bar; Alexandra Guar-

naschelli, The Darby & Butter Res-

taurant; Amy Scherber, Amy’s Bread;

Alison Awerbuch, Abigail Kirsch Ca-

tering & Events; Einat Admony, Bala-

NYC'S Top Female Chefs Team To Battle CancerTop female chefs will once again serve signature dishes to fight cancer. In fact, more than two dozen of NYC’s top

female chefs will serve savory and sweet dishes at the Ninth Annual “A Second Helping of Life” on Monday,

September 24, 7 p.m., at Pier 60 at Chelsea Piers.

// NEWS CHEFS

continued on page 85

September 2012 • Total Food Service • www.totalfood.com • 3

4 • September 2012 • Total Food Service • www.totalfood.com

Mvichael's Finer Meats, head-

quartered in Columbus,

Ohio, supplies custom cut

beef, seafood and other meat prod-

ucts to restaurants, country clubs,

hotels and casinos in Indiana, Illinois,

Ohio and Pennsylvania, and has an-

nual revenues of approximately $80m.

The Chefs' Warehouse chairman

and chief executive officer Chris Pap-

pas said the company is seeking to

build upon Michael's products and

customer service, as it expands into

the Midwest region.” Michael’s will

complement our existing product of-

ferings and significantly enhance our

capabilities in centre-of-the-plate cat-

egories," Pappas added.

"Joining The Chefs' Warehouse

team is an exciting opportunity for

Main Office: 282 Railroad AvenueGreenwich, CT 06830

Publishers: Leslie & Fred Klashman

Advertising Director: Michael Scinto

Creative Director: Ross Moody

Phone: 203.661.9090 Fax: 203.661.9325

Email: tfs@totalfood.com Web: www.totalfood.com

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2012 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes

to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

Connecticut Based Chef’s Warehouse Adds Meat Company To Portfolio

Connecticut specialty food firm The Chefs' Warehouse acquired meat and seafood supplier

Michael's Finer Meats for $54.3m last month.

// NEWS ACQUISITION

continued on page 84

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6 • September 2012 • Total Food Service • www.totalfood.com

September 2012 • Total Food Service • www.totalfood.com • 7

8 • September 2012 • Total Food Service • www.totalfood.com

The organizer of the pro-

gram, Wellness in the

Schools, also known as

WITS, was praised for

bringing healthy meals,

made from scratch, into cafeterias.

But because a new, more stringent set

of federal nutritional standards is set

to take effect this fall, education offi-

cials said earlier this month that WITS

could not create school meals because

it could not ensure that all meals

would meet the new rules, potentially

costing the city some federal school

lunch funding.

After Christine C. Quinn, the City

Council speaker, and other lawmak-

ers urged the Education Department

to figure out a way to keep Wellness in

the Schools involved in devising and

cooking meals, the department decid-

ed to allow the program to continue.

“We are working in collaboration

with WITS on an alternative menu that

will also meet the new U.S.D.A. regula-

tions,” said Erin Hughes, a department

spokeswoman. “The department al-

ways aims to work with our partners,

and we value having an organization

like WITS in our schools.”

New York City earlier moved to ter-

minate the program came from the

lack of compliance with the require-

ments of the Child Nutrition Reautho-

rization Act, which sets higher nutri-

tional standards for the food served to

students across the country, and pro-

vided an additional subsidy of 6 cents

per meal for schools that comply.

Organized by the nonprofit group

Wellness in the Schools, the program

won attention in culinary circles and

applause from parents for bringing

professional chefs into schools to plan

and help prepare meals like vegetar-

ian chili, pasta with fresh pesto and

roasted chicken with homemade spice

rub.

The program, which was used in

30 city public schools in the last year,

is involved in a number of aspects of

school food service including the plan-

ning and preparation of menus as well

New York City Revives Lunch Program That Keeps Top Toques in SchoolsReversing course, city education officials have given a well-regarded culinary organization that recruits

professional chefs to prepare school lunches a stay of execution. The move enabled the Wellness in the

Schools program to continue with the opening of New York City's schools last month.

// NEWS SCHOOLS

continued on page 84

The program, which was used in 30 city public schools in the last year, is involved in a number of aspects of school food service including the planning and prepara-tion of menus as well as cooking demonstrations, providing educational materials about nutrition and maintaining salad bars.

September 2012 • Total Food Service • www.totalfood.com • 9

10 • September 2012 • Total Food Service • www.totalfood.com

Collectively, the small

changes that restaurant

operators make to top

menu items has the po-

tential to eliminate up

to 10 million calories from restaurant

meals, a goal Unilever Food Solutions

set for the inaugural program.

“As part of our global Sustainable

Living Plan, we are committed to mak-

ing a positive impact on the health

and well-being of restaurant guests,”

said Simon Marshall, president of

Unilever Food Solutions North Amer-

ica. “We also recognize that in order

for our customers to achieve success

and deliver healthier choices for their

guests, we must make the ‘Seductive

Nutrition’ approach fit seamlessly into

their operations.”

U.S. diners have echoed the desire

for small adjustments rather than an

overhaul to menus to help them make

healthy choices when dining out. In

the recent Unilever Food Solutions’

World Menu Report titled “Seduc-

tive Nutrition,” 52 percent of the sur-

veyed U.S diners noted that they look

for the healthy option on menus, but

60 percent of the surveyed restaurant

guests would prefer to have just slight-

ly healthier food options when eating

out.

Brian Wansink, Ph.D., director of the

Food and Brand Lab at Cornell Uni-

versity and author of Mindless Eating:

Why We Eat More Than We Think, says

that the consumption of an extra 100

or 200 calories can slowly add up to

pounds from year to year, but aware-

ness and small changes can have an

impact on restaurant guests’ eating

habits and waistlines.

“Restaurateurs and chefs can make

subtle changes that nudge their guests

into healthier choices and better eat-

ing habits,” said Wansink. “From the

existing research, we’ve found that

everything from the description of the

menu item to the size of the plate to

who you dine with can have an effect

on a person feeling satisfied.”

In addition to making their top

dishes slightly healthier with ingre-

dient and preparation adjustments,

restaurant operators also can appeal

to guests’ senses by enhancing the

menu item descriptions. The World

Menu Report on “Seductive Nutrition”

found that 50 percent of U.S. diners

perceived the “seductive” or more im-

proved menu description to be tastier

than a neutral description.

“In recent years, chefs and restau-

rant operators have responded to

restaurant guests’ requests for health-

ier dishes at restaurants and eateries

by including these options on their

menus,” said Steve Jilleba, corporate

executive chef for Unilever Food Solu-

tions. “But to encourage diners to try

these dishes, we also have to design

our menus so that the healthier items

sound as delicious as they are so they

become attractive options for restau-

rant guests to choose.”

To help restaurant operators and

chefs create healthier dishes with

strong menu appeal, Unilever Food

Solutions now offers several resources,

including the Seductive Nutrition tool,

calorie reduction techniques and tips

to enhance menu item descriptions.

The Seductive Nutrition tool illus-

trates Unilever Food Solutions’ new

approach to menu development with

a before-and-after look at 10 top menu

items updated with small changes to

the nutrition profile and enhanced

menu descriptions.

Calorie reduction techniques from

Lisa Carlson, MS, RD, nutrition man-

ager at Unilever Food Solutions, offer

suggestions for small changes to help

restaurant guests benefit from slightly

fewer calories while enjoying their fa-

vorite meals.

Menu description tips developed by

Chef Jilleba show how to make menu

items sound as appealing as they taste

Unilever Teams With Tri-State Chefs On Seductive Nutrition ChallengeUnilever Food Solutions is rallying restaurant chefs and operators across the U.S. and Canada

to join the “Seductive Nutrition Challenge” by committing to remove 100 calories from one of

their top dishes.

// NEWS NUTRITION

Calorie reduction techniques from Lisa

Carlson, MS, RD, nutrition manager at

Unilever Food Solutions, offer suggestions

for small changes to help restaurant guests

benefit from slightly fewer calories while

enjoying their favorite meals.

continued on page 77

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14 • September 2012 • Total Food Service • www.totalfood.com

Chef Basulto has immersed him-

self in the art of culinary prepa-

ration over the past 16 years,

and is ready to bring his diverse experi-

ences and skills to Zylo’s tables.

Chef Basulto is from New York and

graduated from New York Restaurant

School in 1994. Chef Basulto worked as

a sous chef at PATRIA after graduation,

where he collaborated with Douglas

Rodriguez on menu development as he

absorbed the nuances of Latin Cuisine.

He then joined China Grill in Miami,

where he ultimately was named execu-

tive sous chef.

Chef Basulto has worked in highly

competitive fine dining scenes in Los

Angeles, New York, London, Miami,

and the Dominican Republic. Chef

Basulto created select menus and suc-

culent cuisine during his stint as corpo-

rate chef for Asia de Cuba. Chef Basulto

also gained experience as executive

chef for Casa de Campo, the Domini-

can Republic’s only five-star resort. He

has produced globally inspired cuisine

most recently as executive chef with

Restaurant Associates/Patina Group.

The restaurant’s newest member is

sure to add new flare to city life near

Manhattan. Zylo Tuscan Steakhouse

offers decadent dishes from its Italian

steakhouse menu designed to make

guests’ taste buds come alive. The res-

taurant showcases enticing cuts of

Basulto Set To Run Kitchen As Cornerstone Inks Pact With W Hotel HobokenZylo Tuscan Steak House at the W Hoboken serves guests fine cuisine in a setting that keeps in

step with the exposed energy of city life. Zylo Tuscan Steak House has recently bolstered its

reputation by making Eric Basulto executive chef.

// NEWS CHEFS

continued on page 85

September 2012 • Total Food Service • www.totalfood.com • 15

16 • September 2012 • Total Food Service • www.totalfood.com

The event will feature more than

25 of Connecticut’s most ac-

claimed chefs preparing lo-

cal Connecticut food; wine, beer and

spirits from Connecticut craftsmen;

locally-made ice cream; and a silent

auction. Benefiting the work of Con-

necticut Farmland Trust, the Celebra-

tion captures participants’ love of local

food, wine, music, art, and the farming

heritage Connecticut proudly claims.

Celebration Of Connecticut Farms Slated For LymeThe Connecticut Farmland Trust (CFT) is proud to announce that the 12th Annual Celebration

of Connecticut Farms, the state’s oldest and largest farm-to-chef event, will be held on Sunday,

September 9th at Ashlawn Farm in Lyme, CT.

// NEWS FARMS

continued on page TBD

continued on page 75

September 2012 • Total Food Service • www.totalfood.com • 17

18 • September 2012 • Total Food Service • www.totalfood.com

"Our goal is to continue

to provide our mem-

bership with added

value service as part

of their base membership fee," not-

ed Jacqueline Chin, Executive Vice

President of Services of NYSRA.

The program is the latest initia-

tive between NYSRA’s Educational

Foundation and the National Res-

taurant Association. In 2000, the duo

teamed to launch a School-to-Career

Program called ProStart in New York

State. The ProStart Program operates

in 47 states, over 1,000 schools and

involves approximately 78,000 stu-

dents and well over 5,000 educators.

The GHI program is the latest from

an association that has continually

created solutions for its restaurant

members since its launch in 1935. At

that time, the country was still very

much in the grips of the depression.

Franklin Roosevelt was three-quar-

ters through his first term, and there

were no signs of unrest in Europe.

Restaurant meals from soup to nuts

were averaging under $1.00. In fact,

many restaurants were selling “meal

tickets,” for $5.00 upfront, whereby

you got $5.50 worth of food. It was

against this backdrop that John W.

Eversole of White Plains, Charles A.

Laube of Buffalo, George R. LeSau-

vage of New York City, Fred J. Seames

of Buffalo, and Walter T. White of Syr-

acuse sat down and formed the New

York State Restaurant Association.

Through FREE group and on-site

training, the Green Hospitality Ini-

tiative promotes sustainability from

three angles - energy conserva-

tion, water conservation and the

reduction of hazardous cleaning

chemicals. GHI services include

free assessments leading to specific

greening recommendations and a

cost-savings analysis customized

for the needs of each business inde-

pendently. The GHI creates practical

opportunities for all restaurants to

simultaneously go and make green!

NYSRA is working with industry

expert Alan Someck on the develop-

ment of the GHI program. It seems as

though everyone’s going green these

days, including restaurants. While

the tasty presence of locally sourced

ingredients may appear obvious to

the consumer – the proof is often

printed plainly on the menu – there’s

another greening going on behind-

the-scenes in NYC restaurants and

Someck is the man behind it all.

With more than two decades of hos-

pitality experience, he’s using his

knowledge and expertise to identify

less obvious ways for restaurants to

run more efficiently. "Waste remov-

al, energy efficiency, and water con-

servation might not be as glamorous

as heirloom potatoes, but the com-

NYSRA Launches Added Value Green Hospitality InitiativeGoing green while making green is the goal of the New York State Restaurant Association's

newest program. The Green Hospitality Initiative (“GHI”) is an EPA funded program being

launched by NYSRA to support the greening of restaurants and food establishments in the

greater New York area while simultaneously increasing their profitability.

// NEWS ASSOCIATIONS

September 2012 • Total Food Service • www.totalfood.com • 19

pounding effects of his design solu-

tions are saving significant funds for

restaurants," Someck noted.

"The Green Hospitality Initiative

developed from connecting my 25

years of experience as a restaurant

operator and consultant with a so-

cially responsible trend that I saw

getting stronger," Someck added." I

saw that many restaurants wanted

to do the right thing around green-

ing. They just didn’t know enough

and how to go about it. They were

consumed with surviving in their

business. The Initiative is a catalyst

to provide the knowledge and the

methods for restaurateurs to begin

taking green steps. It was also clear

that customers were beginning to

expect restaurants to do more in the

area of greening."

The next group training is sched-

uled for September 24th, from

2-5pm, at the Fair Deal Cafe on 253

Mamaroneck Avenue in White Plains.

This will provide operators with the

opportunity to learn more about the

program and sign up for the free as-

sessments.

The NYSRA Educational Founda-

tion has experienced tremendous

growth during its short tenure. The

excitement of contributing to the

growth of the foodservice and hospi-

tality industry provides its own mo-

tivation to continue this very impor-

tant work.

Those interested can find more

information on the GHI website at

www.nysraef.org/greenhospitality-

initiative, and are also encouraged

to contact Alan Someck at aso-

meck@gmail.com or 516.448.1504,

or Casey Heil at cmh470@nyu.edu or

914.329.9840.

Through FREE group and on-site

training, the Green Hospitality Initiative

promotes sustainability from three

angles - energy conservation, water

conservation and the reduction of

hazardous cleaning chemicals.

20 • September 2012 • Total Food Service • www.totalfood.com

Host Chef Alfred Portale, Go-

tham Bar & Grill, NYC; Da-

vid Bouley, Bouley Restau-

rant, NYC; Tom Colicchio,

Craft, NYC; Daniel Humm, Eleven

Madison Park, NYC; Michel Richard,

Citronelle, Washington, D.C.

After graduating top of his class

from the Culinary Institute of Amer-

ica in 1981, Portale became the chef

at Gotham Bar and Grill in 1985 and

took it to new heights with his beau-

tiful plating and insistence on high

quality ingredients. Portale's first

sous-chef at Gotham was Tom Val-

enti, while other notable chefs who

have worked under Chef Portale in-

clude Bill Telepan, Wylie Dufresne,

Tom Colicchio, Christopher Lee, and

Jason Hall. The current chef de cui-

sine of Gotham Bar and Grill is Adam

Longworth.

In October 2008, Portale opened

Gotham Steak at the Fountainebleau

Miami in Miami, Florida and has

since stated in relation to the open-

ing and the current economy that,

"You don’t want to open a molecular

cuisine place now, but I would open

a steakhouse again in another city,

even in this climate.”

David Bouley (born near Storrs,

Connecticut) is an American chef

and restaurateur with restaurants

in TriBeCa, New York City. He is best

known for his flagship restaurant,

Bouley. Early in his career, he worked

in restaurants in Cape Cod, Santa Fe,

New Mexico, and, eventually, France

and Switzerland. While in Europe, af-

ter studies at the Sorbonne, David had

the opportunity to work with chefs

Roger Vergé, Paul Bocuse, Joel Ro-

buchon, Gaston Lenôtre, and Frédy

Girardet. Having gained that experi-

ence, David returned to work in New

York City in leading restaurants of

the time, such as Le Cirque, Le Péri-

gord, and La Côte Basque, as well as

spending time as sous chef in a res-

taurant opened by Roger Vergé in San

Francisco. From there, David became

chef of Montrachet restaurant when

it opened in TriBeCa in 1985. The res-

taurant quickly drew attention and

earned a three-star review in The New

York Times. In 1987 David opened his

own restaurant, Bouley, in TriBeCa

overlooking Duane Park. In 1991,

Zagat asked its 7,000 diners, "Where

you would you eat the last meal of

your life?" Respondents "overwhelm-

ingly" chose Bouley. In 1997, David

closed his restaurant and opened up

the Bouley Bakery and Danube, both

on the same block across from the

old Bouley restaurant. Bouley Bak-

ery earned two Michelin stars before

it changed locations in 2008 and re-

named itself back to Bouley. His other

restaurant, Danube also initially re-

ceived two Michelin stars. The Dan-

ube location was transformed into

a new entity designed by Architect

SuperPotato or Takashi Sugimoto

called, 'Brushstroke Restaurant.'

Brushstroke Restaurant, located at 30

Hudson Street, opened in April 2011,

is a combined effort between Bouley

and the Tsuji Culinary Institute in

Osaka, to share Japanese food culture

and products while integrating Amer-

ican ingredients. Bouley Test Kitchen

is a private event and testing learning

center for visiting guest chefs and to

develop recipes for the Bouley enti-

ties. The facilities were used by the

American Team for the Bocuse d'Or

Competition 2011, spearheaded by

Daniel Boulud and Thomas Keller. In

the summer of 2006, David married

The JBF Silver Anniversary Gala: Celebrating 25 Years Of Outstanding ChefsIt has been 25 years since the James Beard Foundation first embarked on its mission to

celebrate, nurture, and preserve America’s diverse culinary heritage and future. On November

16th at the Four Seasons a celebration will be held to honor this important milestone and a

multi-course dinner prepared by an incredible lineup of Outstanding Chef award winners.

// NEWS AWARDS

After graduating top of his class from

the Culinary Institute of America in

1981, Portale became the chef at Gotham

Bar and Grill in 1985 and took it to new

heights with his beautiful plating and

insistence on high quality ingredients.

David Humm earned his first Mi-chelin star while still in his 20s, at his native Switzerland’s Gasthaus zum Gupf

September 2012 • Total Food Service • www.totalfood.com • 21

fellow collaborator, Nicole Bartelme,

pioneer of the TriBeCa Film Festival,

artist and photographer. Thomas Pat-

rick "Tom" Colicchio (born August

15, 1962) is an American celebrity

chef. He co-founded the Gramercy

Tavern in New York City, and formerly

served as a co-owner and as the ex-

ecutive chef. He is also the founder

of Craft and Colicchio & Sons restau-

rants. Colicchio is the recipient of five

James Beard Foundation Medals for

cooking accomplishments. He has

been the head judge on every season

of the Bravo reality TV show Top Chef.

Colicchio has been a featured chef on

Great Chefs Television.

Colicchio was born in Elizabeth,

New Jersey. He is Italian-American

on both parents' sides. He has been

married to filmmaker Lori Silverbush

since 2001. He has three sons, Dante

(1993) from a previous relationship,

and Luka Bodhi (2009) and Mateo

Lev (2011) with current wife Lori. In

July 1994, Colicchio and his partner

Danny Meyer opened the Gramercy

Tavern in the Gramercy Park neigh-

borhood of Manhattan. He sold his

interest in 2006 and is no longer af-

filiated with the restaurant. In spring

2001, he opened the first Craft res-

taurant one block south of Gramercy

Tavern.

A year later, he opened the first

Craftsteak at the MGM Grand in Las

Vegas. In 2003, he began the first

'wichcraft', his sandwich shop. In

2010, he opened Colicchio & Sons,

and also Riverpark. Shortly after

the September 11 attacks, Colicchio

joined volunteers serving food to res-

cue workers at Ground Zero. On Janu-

ary 19, 2009, Colicchio performed the

Heimlich maneuver on award-win-

ning cookbook author Joan Nathan,

who was choking on a piece of chick-

en. Both were at a U.S. presidential

inaugural event in Washington D.C.

Colicchio served as the main con-

sulting producer on Bravo's Top Chef

spin-off series entitled Top Chef Mas-

ters. Colicchio won the 2010 Out-

standing Chef award from the James

Beard Foundation. He also won an

Emmy award in 2010 for Outstanding

Reality-Competition Programming as

an executive producer of Top Chef, on

which he also appears.

David Humm earned his first Mi-

chelin star while still in his 20s, at his

native Switzerland’s Gasthaus zum

Gupf. He came to the United States

in 2003, settling at San Francisco’s

Campton Place. Shortly after Humm’s

arrival, the San Francisco Chronicle

released a glowing review, exclaiming

that Humm “made Campton Place

feel like a must-visit destination.”

With three-and-a-half stars, Humm

had earned the highest rating possi-

ble for a new chef under their review

system.

A second review in 2005 catapulted

the restaurant and its chef to four-

star status. Humm’s work at Camp-

ton Place was consistently excellent,

attracting further reviews, press, and

awards. In both 2004 and 2005, the

young chef was nominated for the

James Beard Foundations’ Rising Star

Award. In 2005, Food & Wine named

him one of 2005’s Best New Chefs.

Ready for a change and a challenge,

David Humm packed his knives and

moved to New York City in 2006, a

city known for setting a high bar for

its chefs. As executive chef of Eleven

Madison Park, Humm counted on his

continued on page 83

22 • September 2012 • Total Food Service • www.totalfood.com

The event, which runs through Sep-

tember 9th, is featuring a menu that

reflects the international flair of the

event, the US Open showcases flavors

from around the world and utilizes in-

gredients from across the region.

This year’s U.S. Open is offering

much more. The USTA is locally sourc-

ing more food for the Food Village,

suites, stadiums and restaurants than

ever before. Levy Restaurants has in-

creased use of locally sourced ingredi-

ents and this year 40 percent of all pro-

duce will be sourced from the region,

including area farms, locally sourced

meat, seafood and poultry. In addition

to featuring area eats, the menus are

also inspired by NY, highlighting deli-

cacies that are native to both New York

City and the Empire State.

The annual tennis championships

at Flushing Meadows Park in Queens

attracts around 30,000 visitors a day

with sizable appetites after a day of

sitting in the hot sun. This year the

tourney features a slew of exquisite

restaurants in the club level, but the

local feast will trickle down to even

the main concession food. Local sea-

food is being highlighted at the Aces

restaurant at Arthur Ashe Stadium, as

well as regional meats at Champion’s

Steakhouse. The Food Village is host-

ing a Farm 2 Fork stand with local

meats and roasted veggies for tennis

fans to nosh on and New York cheese

mongers are also showing off at the

East Gate Grill with a variety of gour-

met grilled cheese sandwiches called

smashers.

Raising the typical stadium food to

the next level, the U.S. Open will be

known not only for tennis, but also for

its sustainable menu. After the cham-

pionship is over, the USTA will extend

its sustainability to ethic proportions

and donate all of the unused local

food to City Harvest.

The world’s highest-attended annu-

al sporting event, the US Open will at-

Levy And USTA Highlight Local Farm To Table Strategy At Annual Tennis EventThe United States Tennis Association (USTA) and Levy

Restaurants, the official restaurant partner of the US Open,

have begun their annual run at the USTA Billie Jean King

National Tennis Center with a full menu of expanded

culinary offerings.

// NEWS CONCESSIONS

September 2012 • Total Food Service • www.totalfood.com • 23

tract more than 700,000 fans over the

course of the 20-day event. Oversee-

ing all culinary efforts is Levy Restau-

rants Regional Chef Jim Abbey, who

will have a 250-person culinary staff to

serve guests at 60 concession stands,

five restaurants, 100 luxury suites and

the Player’s Lounge.

An event that draws tennis fans

from all over the world, the US Open

menu will continue to feature fresh,

inventive cuisine including creations

from Iron Chef Masaharu Morimoto,

celebrity chefs David Burke and Tony

Mantuano.

Among the Culinary highlights for

the 2012 US Open at the Food Village

& South Plaza Cafe are global fla-

vors. Patrons visiting the Food Village,

the primary concessions area, can

take a culinary trip around the world.

In the Food Village, guests can find of-

ferings featuring a taste for all palates

from French crepes to burritos and ta-

cos made to order at Fresca Mexicana,

and to Indian food from New Delhi

Spice. At the East Gate Grill, fans can

check out the new “Smashers” featur-

ing grilled cheese sandwiches that are

a twist on some fan favorites, such as

Buffalo Chicken Smashers and Patty

Melt Smashers. Additional interna-

tional flavors returning this year in-

clude sushi and Italian specialties at

Pizza Pasta.

Levy's goal is to create a menu of sig-

nature concession stand items. These

include The Signature Lobster Roll at

Fulton’s Seafood Stand in the Food

Village. Another US Open favorite are

half-pound burgers in the Food Village

which are made with a LaFrieda short

rib burger blend, created exclusively

for the US Open.

The South Plaza Cafe features three

types of Panini, quesadillas made to

order, salads and fresh fruit ideal for

grabbing en route to a match. The

Cafe has also added gluten-free snacks

and Red Bridge Beer, brewed without

wheat.

The new Farm 2 Fork stand in the

Food Village will feature items cre-

ated with organic and locally sourced

ingredients such as the Murray’s Lo-

cally Raised Chicken Sandwich, the

NY Sausage Co. Sweet Italian Sausage

and the Summer Roasted Vegetable

Sandwich.

Among the highlight's of Levy's

"pop up" restaurants at the Open are

the redesigned Heineken Red Star

Café, located next to the South Plaza

An event that draws tennis fans from

all over the world, the US Open menu

will continue to feature fresh, inventive

cuisine including creations from Iron Chef

Masaharu Morimoto, celebrity chefs David

Burke and Tony Mantuano.

continued on page 82

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28 • September 2012 • Total Food Service • www.totalfood.com

What brought you into the industry?I was born in the in-

dustry. My grandfa-

ther opened a restaurant in Toronto

in 1961 called La Scala, same name as

the opera house in Milan. My father

joined him on the first day, and then I

was literally born there in 1965.

Now I know how you ended up in To-ronto, I also know you ended up in New York. Walk me through how all that came to play.I worked in my family's restaurant and

wanted to expand my experience and

knowledge. It was emotionally hard to

leave the family restaurant in Toronto,

to go to work at another restaurant.

But I also felt that the only way for me

to grow was to leave. And so that ne-

cessitated my going south of the bor-

der and I went to New York City.

So the long story is that in conversa-

tions with Piero Selvaggio at Valentino

in LA I was going to go there first. Go

to LA for three months and work and

then go to New York for three months

and then ultimately go to Europe for

a yearlong stage. And in talking with

Piero Selvaggio he's like well why

would you go backwards? Like what's

happening in LA in 1990-1991 is so far

forward of New York you would be tak-

ing a step back. Why don't you go to

New York first? And then come to LA.

And then go to Europe. And, lo and be-

hold, I went to New York, and I started

working with Francesco Antonucci

and Chris Cannon at Remi Restaurant

on 53rd Street West. And I was having

a great time.

Two months into my time there, my

grandfather was on his deathbed, and

I went home to see him. My grand-

father told me to stay in New York.

Now, I know why he wanted me to

stay in New York, because he was ac-

tually born in Hell's Kitchen, and at

two years of age he moved to Toronto.

Upon my return to NYC from his fu-

neral I stopped by the restaurant and

low and behold they had let a man-

ager go in my absence. And so I said to

them, where are you going to look for

a new manager? Thinking that there's

no way in hell they would ever con-

sider me, a guy from Toronto. It's New

York City. Everyone's here. And they

asked me if I wanted to be considered,

I said yes. And they said, well, we'll

consider you only if you will tell us

that you will commit at least one year

to New York City. So I called my father,

I called friends. And he said take it. So,

needless to say I've never gone to Los

Angeles or anywhere else. I've stayed

in New York now for over 20 years and

have relished every moment of it.

That's funny. So, tell me a little bit about your first mentor whom you mentioned was Selvaggio.Well, I would say that my first mentor

was certainly my father and my grand-

father by far and then Chris Cannon.

How would you describe what you learned from your dad and from your grandfather? Was it hard work? Was it dedication? Well, my grandfather taught me hospi-

Paul Grieco, is the Co-Owner Of Hearth Restaurant & Terroir Wine Bar in New York, NY

Paul Grieco, Co-Owner Of Hearth Restaurant Terroir Wine Bar in New York, NY

// Q&A

September 2012 • Total Food Service • www.totalfood.com • 29

tality. And my father taught me that we

have to accept the mundane jobs that

are the fundamental aspects of this in-

dustry, and relish them.

And the definition of mundane is?The silver needs to be polished. The

glassware needs to be clean. The nap-

kins need to be folded properly. The

tablecloth needs to be put on the table

properly. You know as a server you do

those jobs. You as the manager en-

sure that they're done properly. You

as an owner ensure that they're done

properly. So no matter how many

years you've been managing the res-

taurant or owning a property you still

walk through your restaurant at 5.30 at

night and make sure that the silver is

polished properly. That the glassware

is polished properly. That the napkins

are properly folded. It never changes.

As if it was the first day you were opening?Yes, those are the fundamentals. It's

much like becoming a cook. If you

cannot shop, you know, if you can-

not make mirepoix, then you’re not

going to become a cook, no matter

how creative you are. So, if you want

to run your own restaurant than how

come the silverware has fingerprints

all over it? I don't care what the place

looks like, or the music that you're

playing, or the fact that you're doing

the menu from 15th century Renais-

sance Florence. My knife has a finger-

print on it, really? You know, it remains

the ultimate challenge of managers in

this day and age of embracing those

mundane aspects. Because they never

change. And if it's going to bore you,

then you'll never be a good restaurant

manager.

What about Chris Cannon? What im-pact did he have on you?He taught me to be hard, to be firm.

When you're in a family business, you

never talked a lot about the business,

I mean, the financial aspect of things.

But Chris was the first person to teach

me those fundamentals to hammer

that stuff home, that the conversation

of money is not such a bad thing.

So an understanding of DeBragga vs. LaFreida, Sysco vs. Dairyland. Those types of things. Yes, it's just looking at a P and L and

understanding how all of these costs

add up to you actually making a buck

at the end of the day.

What happened when you left, where did you go after you left Chris?In quick, quick succession I went to

Bouley. Then Gotham Bar and Grill.

Then Gabriels. And then Judson Grill.

And then Gramercy Tavern in 1995.

One of my questions is between David Bouley and Danny Meyer and Alfred Portale, what are the lessons learned on all sides? With that many contrast-ing styles, what did you get out of that whole experience?The 28 days that I worked at Ouellet

were probably the most influential of

my entire career because they taught

me exactly how not to run a restau-

rant and then the other places just

helped me to continue to hone in my

love of the industry. I actually opened

JUdson Grill with Chris in February

of '94, and it was tough. Stetson Grill

took a long time to come around. And

that was due to the perseverance and

stubbornness of Chris Cannon. I left

after 10 months because I thought the

restaurant was not going to succeed. I

had done all I could. Chris was a friend

in addition to being a mentor and I

needed to continue to grow and expe-

rience and I couldn't do it there any-

more. And so that's why I went to work

for Gramercy Tavern. And I didn't go

to Gramercy to work for Danny Meyer;

I went to Gramercy Tavern to work for

Steve Olsen who is the opening Bever-

age Director and Service Director.

How has the Wine Bar concept grown and evolved?I wasn't always an inspiring wine guy,

to me I've been an inspiring restaura-

teur but, you know, Steve Olson was a

wine God to young patrons back in the

'90s - the type of bliss he created - all

of these things. I knew the restaurant

was successful; I had always been an

admirer of Danny’s so it was going to

be cool to work in a new, trendy, suc-

cessful restaurant. I don't want to

downplay this, because, I was there for

seven years. And Danny helped me to

expand the universe of hospitality in

my mind and helped me to hone in on

what my place in the hospitality world

would be like.

Talk to me about that for a second. So what was it he expanded and what did the vision end up being as a result

of that?

Well, the primary thing is that you

need to take care of your staff. The

number one priority is his staff. His

number two priority is the guest, his

number three priority is the commu-

nity, his number four priority is the

purveyor, and then his number five

priority is the bottom line. And ideally,

if you do one through four well, the

bottom line takes care of itself. We see

restaurateurs nodding their heads and

saying, oh yes, I get it, I'm going to do

that. But, they don't realize the energy,

and the time, and the cost of taking

care of your employees. Danny never

strayed away from this.

Tell me about this.We would make decisions in the res-

taurant. Restaurant Management 101

through the eyes of Danny Meyer, and

I still practice it today, and as Danny

likes to say when people leave his em-

ployment, that's spreading the seeds

of enlightened hospitality. So I would

like to think that I've been a pretty

damn good gardener in spreading the

seeds of enlightened hospitality. But,

you know, I also think I had the fun-

damentals somewhat, from my grand-

father.

And he really helped to hone in on

what these things were and my place

in this world. And the second thing he

did is he allowed us all to go and do

what we wanted and fulfill our pas-

sions. So I was able to do things at

that restaurant. It was certainly still

Danny's restaurant but I was allowed

to do things there, certainly with the

beverage program, and push the en-

velope on things. And Danny would

support us in doing these things with

all due respect to Cornell, the graduate

program in restaurant management

should be at Gramercy Tavern.

It sounds to me like really at that point you make a decision either I'm going to be in the real estate business

continued on page 77

Well, my grandfather taught me

hospitality. And my father taught me that

we have to accept the mundane jobs that

that are the fundamental aspects of this

industry, and relish them.

30 • September 2012 • Total Food Service • www.totalfood.com

The event, which took place

at Terhune Orchards in Law-

rence Township, was the

brainchild of Pam Mount,

the former township councilwoman

and mayor who owns the farm with

her husband. Mount, who serves as the

current chair of Sustainable Jersey’s

board of trustees, said she wanted to

raise money for Sustainable Jersey in

a way that, itself, was sustainable. "I

decided to have a dinner party. I ap-

proached Chris Albrecht at Eno Terra

because they are very well-known for

supporting Terhune Orchards."

Albrecht immediately agreed to

the idea and enlisted the help of six

other area chefs to create a meal that

"celebrates foods produced on farms

around here, and pairing them with

wines from our vineyard," Mount ex-

plained.

The other chefs involved preparing

the five-course meal that was served

on Aug. 9 were Jim Weaver from Tre

Piani, Scott Anderson from Elements,

Tim Amoroso from Witherspoon Grill,

Javier Zabaleta from Blue Point Grill,

Crawford Koeniger from Terra Momo

and Eno Terra, and Gabrielle Carbone

from The Bent Spoon.

Though the hot summer night be-

gan with a torrential downpour, it

ended with a stunning rainbow and a

humidity-free cool evening. In addi-

tion to great food, guests also enjoyed

music by Riverside Bluegrass Band, a

Princeton group known for their con-

nections to local agriculture.

In keeping with the sustainable

theme of the evening, the plates on

which the food was served were made

out of palm leaves and composted

Garden State Chefs Team To Raise Funds For Sustainable New JerseyLast month's "Sustainable Fare for Sustainable Jersey" farm-to-table event raised about $12,000

for Sustainable Jersey, the statewide program that encourages municipalities to “go green” by

adopting environmentally-friendly practices.

// NEWS CHARITIES

continued on page 83

September 2012 • Total Food Service • www.totalfood.com • 31

Among the great deals at

Mohegan Sun's portfolio of

restaurants during Restau-

rant Week are Ballo Italian

Restaurant and Social Club's 3-course

dinner beginning with your choice of

Meatballs, Classic Caesar Salad or To-

mato and Mozzarella Antipasti. Then,

move on to the main course where

choices consist of Rigatoni, Parmi-

giana, Ravioli or Chicken Francaise

and a house-made Cannoli to top off

the meal. This special will be offered at

$24.95 per person (plus tax).

Big Bubba’s BBQ will deliver a South-

ern feel for all-you-can-eat Chicken

and Ribs with Cornbread, 2 sides and

a House Salad with your choice of

dressing for only $23.95 per person

(plus tax). Krispy Kreme Doughnuts is

offering a free small soda or drip cof-

fee (non-specialty beverage) with any

dozen doughnuts purchased.

Michael Jordan’s Steak House is of-

fering a 3-course meal for just $39.00

per person (plus tax). Start off with

Steamed Black Mussels in Smoked

Tomato Broth with Garlic Crostini,

and then move on to your entrée of

Grass Fed Ribeye, Watermelon, Heir-

loom Tomato Salad and Sweet Soy

Reduction. Finish your meal with lo-

cal farm Strawberries and Madeleine

Shortcake with Whipped Cream. If

you would rather eat at Michael Jor-

dan’s .23sportcafe next door, no prob-

lem! They are offering a 3-course meal

Mohegan Sun Celebrates Its Dining Offers With September Restaurant WeekWith over 30 dining options at Mohegan Sun, there are so many restaurants but so little

time! From September 9th through 14th, Restaurant Week returns for its third time featuring

deals at the best dining destinations on the property so guests can sample all the cuisine there is

to offer at Mohegan Sun!

// NEWS CASINOS

continued on next page

32 • September 2012 • Total Food Service • www.totalfood.com

for $23.00 per person (plus tax). Start

off with an appetizer of House Field

Greens with Balsamic Vinaigrette

dressing, and then move on to an en-

trée of French Onion Filet Mignon

with a Swiss Cheese Crust and Cara-

mel Onion Purèe. Slam dunk with a

dessert of local farm berries.

Go south of the border with a Res-

taurant Week deal at SolToro Tequi-

la Grill for $23.00 per person (plus

tax). Choose from an appetizer of

Ensalada de la Casa or Queso Fun-

dido, and then choose your choice

of cheese, chicken a la Mexicana or

mushroom & spinach Enchilada or

your choice of chicken a la Mexicana

or beef Picadillo Burrito for their main

course. Finish it off with a dessert of

either a Chipotle Brownie or SolToro

Flan. House-made chips and salsa ac-

company each meal.

For guests who prefer seafood Jas-

per White’s Summer Shack will of-

fer a 4-course tasting menu for just

$30.00 per person (plus tax). The meal

includes Stuffed Cherrystones, Heir-

loom Tomato Salad with Basil and

Spicy-Crispy Squid, Butter Poached

Lobster with Mussels and Calamari

with Spaghetti Squash. For dessert en-

joy a Peach and Blueberry Shortcake.

Guests will enjoy 20% off of food

purchases at Birches Bar & Grill, Sea-

sons Buffet, Bobby Flay’s Bar Americ-

ain, Bobby’s Burger Palace and Todd

English’s Tuscany as well.

After getting your fill, visit The

Shops concourse for The Mohegan

Sun Chef Battle on Monday, Tuesday

and Wednesday at 5:00pm. Watch

as participating chefs from restau-

rants within Mohegan Sun compete

to make two dishes based on a secret

ingredient. After the round robin tour-

nament, judges will award the ulti-

mate grand prize, dinner for four with

wine pairing at either Bobby Flay’s Bar

Americain or Todd English’s Tuscany,

to the winning chef.

Mohegan Sun, owned by the Mohe-

gan Tribal Gaming Authority, is one of

the largest, most distinctive and spec-

tacular entertainment, gaming and

shopping destinations in the United

States. Situated on 185 acres along the

Thames River in scenic southeastern

Connecticut, Mohegan Sun is within

easy access of New York, Boston, Hart-

ford and Providence.

Guests will enjoy 20% off of food

purchases at Birches Bar & Grill, Seasons

Buffet, Bobby Flay’s Bar Americain,

Bobby’s Burger Palace and Todd English’s

Tuscany as well.

September 2012 • Total Food Service • www.totalfood.com • 33

The MyPaymentsPlus app is a

natural extension of MyPay-

mentsPlus.com, which serves

more than 500 school districts

and 1.8 million users across the coun-

try. Simplicity and security are at the

core of the MyPaymentsPlus app.

MyPaymentsPlus provides an easy-

to-use, efficient way to make pay-

ments quickly and securely anytime

using a simple Internet connection.

You can say goodbye to the hassles

of sending in multiple checks to mul-

tiple locations for multiple students.

It can all be done with one payment

on MyPaymentsPlus. MyPaymentsP-

lus also allows the ability to receive

free low balance emails and in most

cases view the purchases made in the

cafeteria online. Horizon Software

International, LLC is a global leader

in software, services and technolo-

gies for food service operations. With

more than 15,000 installations world-

wide, Horizon has a solution for any

food service entity including health-

care, colleges, retirement communi-

ties and K–12 schools. Total Food re-

cently spoke with Horizon Software’s

Vice President of online payment

New App Turns iPhone Into A Mobile Payment System For Tri-State MealsTotal Food Service sat down with Tina Bennett, Vice President

of Online Payment Systems to talk about the new App

MyPaymentsPlus. The free MyPaymentsPlus app by Horizon

Software International – developers of the popular

MyPaymentsPlus.com online prepayment system for school

meal, service and activity fees gives districts another

convenient, secure way to facilitate meal payments for parents.

// NEWS

continued on page 80

TECHNOLOGY

Tina Bennett, Vice President of Online Payment Systems

34 • September 2012 • Total Food Service • www.totalfood.com

Chef Infantino, a veteran of

fine-dining restaurants,

the 2009 and 2010 Super

Bowls and the opening of

the KFC Yum! Center in

Louisville, will focus his culinary talents

on creating new innovative, standard

and specialized menus to meet and ex-

ceed the needs of the Center’s discern-

ing conventions and meetings for the

industry clientele. His duties will also in-

clude overseeing operations and menu

development for all of the Center’s retail

outlets including Market Fresh Cafe.

“Having a culinary expert at the helm

of your facility’s exclusive food opera-

tion is an ever increasing necessity. Pro-

viding industry professionals the ulti-

mate experience goes well beyond the

provision of an exceptionally beautiful,

comfortable and functional meeting

space,” says Peggy Daidakis, Executive

Director-Baltimore Convention Center.

“Exceptional cuisine completes the ex-

perience.”

“I’m so excited to be coming to the

Baltimore Convention Center. My team

and I look forward to creating excep-

tional experiences for all of our guests,

with flavors and favorites that reflect

Maryland’s culture and food,” said Chef

Infantino.

“We’re delighted to announce Chef

Infantino as our new executive chef

here,” said John Dooley, Centerplate’s

General Manager with responsibility

Stamford Based Centerplate Names Infantino To Baltimore PostThe Baltimore Convention Center and its exclusive, culinary, partner Centerplate, have announced the appointment of Gerald

Infantino to Executive Chef for the Baltimore Convention Center.

// NEWS CONCESSIONS

continued on page 81

September 2012 • Total Food Service • www.totalfood.com • 35

36 • September 2012 • Total Food Service • www.totalfood.com

September 2012 • Total Food Service • www.totalfood.com • 37

38 • September 2012 • Total Food Service • www.totalfood.com

New York City based Institute

of Culinary Education is host-

ing a month long Tribute to

Julia Child at 100. Her 100th

birthday would have been August 15th

and The French Chef died in 2004,

but the food service industry in Metro

New York and around the world is cel-

ebrating the occasion (they're calling it

"JC100") with homage to Child's good

cheer and tremendous influence.

"In honor of what would have been

the French Chef’s 100th birthday, ICE

is bringing together a wonderful mix of

classes and discussions to commemo-

rate America’s late, great, grand dame

of cooking," noted the schools' presi-

dent Rick Smilow. "We hope that many

of the Metro New York food service

community will join us for what will be

a terrific way to celebrate her centen-

nial."

Highlighting the slate of celebration

event at ICE's Julia Child at 100: will

be a panel discussion on Sunday, Sep-

tember 23, from 2-4pm. The session

will explore Julia Child’s life, her con-

tributions to generations of American

home cooks and her enduring legacy.

The event continues with an all-French

cooking class featuring classic dishes

from Child’s 1961 tome “Mastering the

Art of French Cooking.” Our discussion

will be moderated by culinary histo-

rian and ICE instructor, Alexandra Leaf

and the distinguished panelist include:

NYC’s Institute of Culinary Education Set For Month Long Celebration Of Legendary Chef Julia ChildChef extraordinaire Julia Child would have become a centenarian last month. She may not be here to join us, but we can still

celebrate with the things she loved so much - good French food and wine.

// NEWS EDUCATION

continued on page 81

September 2012 • Total Food Service • www.totalfood.com • 39

40 • September 2012 • Total Food Service • www.totalfood.com

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42 • September 2012 • Total Food Service • www.totalfood.com

Brooklyn Icon Junior’s Inks Japan DealScoop notes that Junior’s is launch-

ing an invasion of Japan. The famed

Brooklyn diner is opening locations

in Tokyo and Osaka this fall, after it

started shipping thousands of its sig-

nature cheesecakes to Japan in the

spring. The 400-square-foot shops

are slated to open in October in two

of the nation’s big department store:

Tokly’s Daimaru and Osaka’s Hankyu.

The Daimaru site will be a New York-

style deli with corned beef, pastrami

and roast beef sandwiches, while the

Hankyu restaurants will also offer

comfort food, along with a full bakery

featuring all of Junior’s desserts. “Our

plan will be to continue to expand

the brands,” said Alan Rosen, Junior’s

third-generation owner, who plans to

open more shops if all goes well. The

licensing deal between Junior’s and

Sakai Foods includes royalties based

on sales. With 127 million people in

Japan, “the potential is extensive,”

Rosen said. Junior’s is also opening an

off-site 2,000-square-foot commissary

to handle food production in Japan

for these locations and future ones.

Next month, Japanese chefs will visit

Brooklyn to train at Junior’s. While

the cheesecakes will be made in the

US, the toppings, such as fresh fruit,

will be added in Japan. The Japanese

chefs will also learn how to smoke and

cure meats, and then go back to Japan

to produce the smoked meats in the

commissary, as meats can’t be import-

ed. “When people from Japan come

here, they have a yen for the smoked

meat and pastrami,” Rosen said.

IHOP’s Soho Lease SetScoop hears that a surprising cap-

stone comes to the Bleecker Street

area‘s recent flurry of celebrated new

restaurants: in November, IHOP fran-

chisee plans to begin a 49-year lease,

renting out a long-deserted grocery-

store space at Carmine and Varick

Streets that only had seen a flicker of

business over recent years as a pop-up

Halloween store. The IHOP will pay

$300,000 a year for the spot for its first

two years, then $360,000 with an an-

nual 3% increase, according to Kevin

Salmon of Salmon & Marshall Real Es-

tate Investments, who negotiated the

deal. International House of Pancakes

LLC said the new franchise will fit 350

seats in 10,000 square feet and will

bring 235 jobs. The IHOP lease was

taken by Ashkenazy Acquisition Corp.,

whose chairman and chief executive,

Ben Ashkenazy, is also part owner and

managing member of the tri-state

IHOP franchisee, Trihop. Mr. Ashkena-

zy’s takeover of the Limelight in Chel-

sea, a nightclub in a derelict church

that he transformed into a mall, was

widely seen as the final defanging of

a once-edgy neighborhood. Since a

renovation of Carmine Street’s Father

Demo Square was completed in June

2007, the sleepy, tree-lined street has

seen an influx of newcomers. Of the

40 businesses on the block, 17 have

opened after the square’s renewal.

Today, in just 1,000 feet of sidewalk,

// SCOOP INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

This year’s Kosherfest offers exhibi-tors opportunity to get their products in front of thousands of trade buyers from across the globe.

With 127 million

people in Japan, “the

potential is extensive,”

Rosen said. IHOP franchisee plans to begin a 49-year lease, renting out a long-deserted grocery-store space at Carmine and Varick Streets that only had seen a flicker of business over recent years as a pop-up Halloween store.

September 2012 • Total Food Service • www.totalfood.com • 43

restaurants offer American, Brazil-

ian, British, Italian, Korean, Japanese,

Spanish Thai dishes and more.

Ex-Owner Pokes Hole In NYC Bagel StoryScoop says don’t get your hopes up

just yet, H&H Bagel lovers: Rumors

that the defunct bagel operation may

be resurrected on Fulton Street are

false. Helmer Toro, owner of the bank-

rupt bagel operation, confirmed that

the H&H Bagels entity that entered

into a lease downtown at 125 Fulton

St. isn’t affiliated with him. Mr. Toro,

in fact, issued a cease-and-desist no-

tice last month to the man behind the

lease, Randy Narod, owner of the Long

Island Bagel Café chain, after learning

he had registered a company named

the Original H&H Bagels. H&H has

been registered with the U.S. Patent

and Trademark Office since 2001 and

is a globally recognized brand. But

Mr. Narod claims Mr. Toro no longer

owns the name. “There is no validity

to it,” he said of the cease-and-desist

letter. Mr. Narod plans to open a bagel

outlet on Fulton Street in October, as

well as an additional eight to 10 other

locations in the city all with the H&H

name. “The thing now is: Is Helmer

coming on board as a consultant or

not?” Narod said. “Either way I have

rights to the name, so I’m going to be

using the name.”

Elephant Charge In MidtownScoop sees that The Pink Elephant

team is continuing its comeback

march. Nightlife partners David

Sarner, Robert Montwaid and Roee

Nahmani are planning to open a yet

unnamed sushi supper club on West

43rd Street that will offer live enter-

tainment, and also are shopping for

a space in the East Village to open an-

other venue separate from the Pink

Elephant brand. In addition, they are

putting together something dubbed

P.E.E.P. show, a Pink Elephant Elec-

tronic Parade that will function as a

roaming outdoor festival. The own-

ers reopened Pink Elephant on West

Eighth Street at the end of May after

closing the famed, original Chelsea lo-

cation three years ago.

Master Of Modernist Cuisine Myhrvold Sets NYC DateScoop says you don’t want to miss the

TimesTalks with Nathan Myhrvold

on Saturday, October 13 from 11am-

12:15PM at The Times Center. Water

baths, homogenizers, centrifuges, hy-

drocolloids, emulsifiers and enzymes,

Nathan Myhrvold’s science-inspired

techniques infuse his six-volume

“Modernist Cuisine: The Art and Sci-

ence of Cooking.” Find out how the

scientist inventor and accomplished

cook, with his co-authors and a

20-person team at The Cooking Lab,

created astounding new flavors and

textures and food you won’t forget.

Interviewed by New York Times food

writer and author Jeff Gordinier. In

Modernist Cuisine: The Art and Sci-

ence of Cooking, Nathan Myhrvold,

Chris Young, and Institute of Culinary

Education guru Maxime Bilet - sci-

entists, inventors, and accomplished

cooks in their own right - have created

a six-volume 2,400-page set that re-

veals science-inspired techniques for

preparing food that ranges from the

otherworldly to the sublime.

A sampling of what you’ll discover:

More than 250 pages on meat and sea-

food and 144 pages on fruits, vegeta-

bles, and grains, including dozens of

parametric recipes and step-by-step

Don’t get your hopes

up just yet, H&H Bagel

lovers: Rumors that

the defunct bagel

operation may be

resurrected on Fulton

Street are false.

Nightlife partners

David Sarner, Robert

Montwaid and Roee

Nahmani are planning

to open a yet unnamed

sushi supper club

on West 43rd Street

that will offer live

entertainment.

continued on next page

CONNECTICUT NEW YORK

NEW JERSEY

• 181 Marsh Hill Road• 91 Brainard Road• 566 Hamilton Avenue• 15-06 132nd Street• 1966 Broadhollow Road • 720 Stewart Avenue• 43-40 57th Avenue• 1335 Lakeland Avenue• 650 S. Columbus Avenue• 305 S. Regent St.• 777 Secaucus Road• 45 East Wesley Street• 140 South Avenue• 1135 Springfield Road

• Orange, CT 06477• Hartford, CT 06114• Brooklyn, NY 11232• College Point, NY 11356• Farmingdale, NY 11735• Garden City, NY 11530• Maspeth, NY 11378• Bohemia, NY 11716• Mt. Vernon, NY 10550• Port Chester, NY 10573 • Secaucus, NJ 07094• S. Hackensack, NJ 07606• S. Plainfield, NJ 07080• Union, NJ 07083

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

continued on page 46

44 • September 2012 • Total Food Service • www.totalfood.com

September 2012 • Total Food Service • www.totalfood.com • 45

46 • September 2012 • Total Food Service • www.totalfood.com

techniques;

Extensive chapters explain how to

achieve amazing results by using

modern thickeners, gels, emulsions,

and foams, including example recipes

and many formulas. The book has

300 pages of new recipes for plated

dishes suitable for service at top-tier

restaurants, plus recipes adapted from

master chefs including Grant Achatz,

Ferran Adrià, Heston Blumenthal,

David Chang, Wylie Dufresne, David

Kinch, and many others.

Garden State Duo Cooks Under FireScoop notes that not only can Terry

French and Lance Knowling cook,

but also they can do it in some of the

world’s most exotic locations. The New

Jersey cooks are taking on grueling

culinary challenges as competitors on

Food Network’s “Extreme Chef.” The

second season which premiered last

month, sends seven culinary experts

into a California desert, through a

Native American village and onto a

floating raft in Bangkok. It’s all part of

the battle for the title of most fearless

chef and a $50,000 prize. French, 45,

of Egg Harbor, NJ found himself on

“Extreme Chef” largely by accident.

An ad on Craigslist asked, “Are you a

culinary badass?” French answered

yes and submitted his phone number.

Later, he received a call from Food

Network asking if he would compete

on the show. “It was almost like a freak

chance,” he says. For French, owner

of a private catering business called

Rebel BBQ, dealing with the heat

of Salton City, CA, was actually the

easiest part of filming the first episode

of the five-part series. “I was in my

element because I lived in Arizona

for quite a few years,” he says. “I was

used to the desert, so it didn’t really

affect me.” Knowling, 48, of Montclair,

NJ had a harder time coping with

the rough terrain. The competitors

had to find their ingredients and

equipment hidden in a deserted tent

village. “You’re stumbling and you’re

running over rocks,” says Knowling,

who recently opened Indigo Smoke,

a barbecue and soul food restaurant

in Montclair. “This is not an ordinary

cooking exposition.” French says he

never knew what challenge the show’s

creators would throw his way. He felt

pressure when it came to the main

mission, creating a palatable meal.

“You’re trying to create a dish that you

could serve in a restaurant,” he says.

“You couldn’t just put anything on

the plate.” Regardless of the inherent

difficulties, Knowling says he loved

surprising the judges with what he

could create with extremely limited

resources in unfamiliar surroundings.

Would the adventurous chefs

participate in a similar competition

again? “In a heartbeat,” Knowling says.

His fellow Jersey chef agrees.

Curtain Set To Rise In NYCGet ready for the new Fall lineup. Mars

Air Systems is preparing to reveal a

new facelift; all Mars Air Curtains have

been redesigned, re-engineered, and

revamped for the new season. The Se-

ries 2 lineup includes slimmer units,

updated colors, and a sleek new de-

sign for everything from a drive-thru

window to a lobby entrance to ware-

house loading dock doors. Protect any

size opening while reducing overall

energy consumption and maintain-

ing quality control inside the building.

Mars Air Curtains boast an average

return on investment of two years or

less for typical installations. Mars…

Over Every Door.

New Jersey’s Applebee’s Set To Pay Tribute To Working Parents Scoop notes that while millions of

Americans enjoyed the long Labor

Day holiday weekend and celebrated

a well-earned day off, 38 participat-

ing Applebee’s Neighborhood Grill &

Bar restaurants in New Jersey, includ-

ing Applebee’s in Paramus, were hard

at work. Families who dined at one of

these Applebee’s for lunch or dinner

on Monday, September 3, received

up to two free Kids’ Meals with each

adult entrée purchase. “Not only that,

with every kids meal ordered in our

New Jersey restaurants, we brought a

healthful appetizer to the table,” says

Kevin Coughlin, Vice President of Op-

erations for Applebee’s in New Jersey.

“We served carrots and celery with

dressing as dip. It’s a fun way for kids

to learn to eat healthier.” New Jersey

Applebee’s locations: Bergen Coun-

ty: Garfield, Hackensack, Northvale,

Paramus Essex County: Newark Union

County: Linden, Union (2 Locations)

Hudson County: Jersey City, Kearny,

North Bergen Passaic County: Clifton,

Totowa Morris County: Butler, Dover,

East Hanover, Flanders (Mt. Olive),

Parsippany Warren County: Hack-

ettstown, Phillipsburg Hunterdon

County: Flemington Somerset Coun-

ty: Bridgewater, Hillsborough Mid-

dlesex County: Woodbridge, Edison,

Milltown, Piscataway Sussex County:

Newton Ocean County: Brick, Forked

River (Lacey), Manahawkin, Man-

chester, Toms River Monmouth Coun-

ty: Howell, Manalapan, Wall, Tinton

Falls, Ocean Township. Middletown

Doherty Enterprises, Inc. was estab-

lished in 1985 and is the 12th largest

franchisee in the United States, oper-

ating five restaurant concepts includ-

ing: Applebee’s Neighborhood Grill &

Bar, Panera Bread, Chevys Fresh Mex,

and two of their own concepts, The

Shannon Rose Irish Pub and Spun-

tino Wine Bar and Italian Tapas. To

date, Doherty Enterprises owns and

operates 97 restaurants in northern

and central New Jersey, Long Island,

Queens, Brooklyn and Staten Island.

The Doherty vision is to be the “Best

Food Service Company in the Tri-State

Area” and its mission is to “Wow Every

Guest Every Time, Wow Our People,

Wow Our Communities and Wow Our

Suppliers.”

// SCOOP INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

from page 43

French says he never

knew what challenge

the show’s creators

would throw his way.

He felt pressure when

it came to the main

mission, creating a

palatable meal.

Not only can Terry French (pictured above) and Lance Knowling cook, but also they can do it in some of the world’s most exotic locations.

September 2012 • Total Food Service • www.totalfood.com • 47

48 • September 2012 • Total Food Service • www.totalfood.com

Now in its seventh year, that

tail’s getting even longer,

with 90 presenters from all

over the world gathering in

one space, for three days, to share

the tastes and techniques of contem-

porary food and drink, and to gener-

ally advance the cause of conscious

cuisine, one light year at a time.

Gathering so much star power and

talent under one roof means a lot of

top of the line equipment—the high-

powered, high-tech, durable stuff,

capable of withstanding the creative

onslaught of a small army of chefs,

pastry chefs, mixologists, and som-

meliers (i.e., the kind of onslaught

you’d expect at Chipotle, who’s re-

search team will be on hand to dis-

cuss the tech and talent behind the

success of the “maximized commis-

sary” in their ICC Business Seminar).

Fortunately, StarChefs.com has a

lineup of some of the industry’s best

equipment to keep those talented

hands busy—and happy—for ev-

ery packed day of ICC. Here’s a little

preview of what’ll be plugged in and

powered up September 30 to Octo-

ber 2 at the Park Avenue Armory in

New York City.

In a fiery demonstration of star

power, ICC will unite Master Pizzaio-

los Roberto Caporuscio and Anto-

nio Starita of Don Antonio with the

power of the Jade Range Beech Oven.

A wood-fueled oven (with alternate

heating options including wood

and gas, full gas, and electric), Jade’s

Beech Oven consistently outper-

forms other ovens in its category in

the United States and Europe, owing

to more than a few key design specs

(think the ability to store lots of heat

for long periods). Pair that with the

uncompromising, authentic piz-

za-making skills of Naples-trained

Caporuscio and Starita, who’ll demo

the deep-fried magic of their addic-

tive Montanara pizza, and you’ve got

dough-blistering heat meets two of

the world’s most dedicated authori-

ties on all things pizza.

Chefs Bart Bell and Nathanial Zi-

met are hometown heroes in New

Orleans, and for good reason. They’re

part of the next generation of NOLA

talent upholding (and innovating)

the city’s proud culinary traditions.

And Monday, October 1, they’ll team

up to demo a mainstay of the Cres-

cent City’s eclectic menu: regional

smoked sausage. Hobart’s Meat

Chopper and Food Cutter, with their

sleek, speedy, ultra-powerful grind-

ing capabilities, will allow Bell and

Zimet to focus on getting the per-

fect proportion of meaty, spicy good

stuff in the casing. Once it’s tied off,

the sausage will bathe in some deep,

rich smoke, courtesy of Southern

Pride, before inevitably meeting up

with mouths of attendees. (For more

on Gulf cuisine, check out John Besh

and Susan Spicer on the ICC Main

Stage.)

For some chefs “the art of plat-

ing” stops at the functional arrange-

ment of the elements of a dish. But

for others, it’s the final gesture, the

last opportunity for expression be-

fore a dish leaves the kitchen. For

these chefs especially, the choice

of plate—not just the composition

of elements—is seminal. And that’s

why Chef Chris Nugent of Chicago’s

breakout hit Goosefoot will use Stee-

lite’s Crucial Details line in his ICC

presentation, “Composed Flavors:

The Art of Presentation.” Where Nu-

gent builds elegant structure, Stee-

lite answers with refined lines and

elegant tones that softly amplify and

echo the naturalism and architecture

of the dish. But we’re not just talking

about a complimentary, or even aes-

thetically participatory, frame. The

fact that Steelite consistently en-

dures body, stress, and thermal tests

means it can handle the onslaught of

a busy, successful kitchen (like the

ICC kitchen, and Nugent’s Goose-

foot, which beat out Next as Chicago

magazine’s “Best New Restaurant”).

The phrase “there’s an app for that”

is no stranger to the food world, but

with PolySci’s new sous vide app, it’s

Where Palate Meets Power: A Taste of the Equipment at ICC 2012The StarChefs.com International Chefs Congress has grown the equivalent of a comet’s tail,

streaking star-spangled industry glory across the American culinary horizon.

// NEWS EVENTS

In a fiery demonstration of star power, ICC will unite Master Pizzaiolos Roberto Caporuscio and Antonio Starita of Don Antonio with the power of the Jade Range Beech Oven.

continued on page 74

September 2012 • Total Food Service • www.totalfood.com • 49

50 • September 2012 • Total Food Service • www.totalfood.com

September 2012 • Total Food Service • www.totalfood.com • 51

With a theme of Con-

quering Myths, Defin-

ing Realities, the con-

ference will feature

educational seminars on professional

development and industry issues,

interactive events, networking op-

portunities, and national speakers.

Conference registration is open on

the website.

Some of the highlights of the SFM

conference include: Educational Ses-

sions -Throughout the three day con-

ference, SFM will be holding a num-

ber of educational sessions designed

to conquer myths in foodservice.

Topics range from creating a path to

brand turnarounds, retail foodservice

design, using social media to build

sales, developing a successful healthy

menu and operation, the lies and

myths of wine, and many more.

Hunger Awareness Activity - The

event's annual Sponsor Showcase

will showcase companies represent-

ing all facets of the foodservice indus-

try will be available for attendees to

learn more about their products and

services.

Each year, the SFM National Con-

ference features an event designed to

raise awareness about hunger. This

year, SFM will hold a “Veggie Drag

Race” to benefit the Whitney Elemen-

tary School in East Las Vegas, where

nearly 85 percent of the children are

homeless. Modeled after Pinewood

Derby Races, SFM members will

compete in teams to design the most

aerodynamic “veggie” car and deter-

mine which vegetable is best, or at

least, fastest. Children from the Whit-

ney Elementary School will join SFM

at Caesars Palace for this event.

“For SFM members, food is both

our life and our career, which is

why hunger awareness is so central

to us,” says SFM President Barbara

Kane. “When we heard about Whit-

ney Elementary School, we were truly

touched and wanted to do something

fun and unique with the students to

benefit the school.

SFM '12 will host a number of key-

note speakers. The list is led by Ca-

rin Stutz, CEO and president of Cosi,

Inc., leading all aspects of franchise

development and operations for 80

company-owned and 57 franchise

restaurants. Drew Nieporent, one of

America's most respected and cel-

ebrated restaurateurs, is the founder

and inspiration behind the Myriad

Restaurant Group, which operates

Tribeca Grill, Nobu New York City,

Nobu Fifty Seven, Nobu London,

Nobu Next Door, Corton, Centrico

and Crush Wine & Spirits. Kevin Zraly

worked at the Windows on the World

Restaurant from its opening in 1976

until September 11, 2001. His book,

“Windows on the World Complete

Wine Course,” is the largest-selling

wine book in the United States, with

over four million copies sold. Kevin

also authored “Kevin Zraly’s Ameri-

can Wine Guide,” the only book to

cover all 50 states.

“This conference offers top-notch

educational content that reflect the

exciting new era of onsite foodser-

vice,” says Barbara Kane, SFM Presi-

dent. “We welcome all professionals

who help feed innovation and suc-

cess in America’s businesses. This is

the one annual event you don’t want

to miss!”

The Society for Foodservice Man-

agement is the pre-eminent national

association serving the needs and

interests of executives in the onsite

foodservice industry. Its principal

role is to enhance the ability of our

members to achieve career and busi-

ness objectives in an ethical, respon-

sible and professional climate.

Tri-State B&I Professionals Jet To Vegas For SFM Annual National ConferenceThe Society for Foodservice Management (SFM), the preeminent national association serving

the needs and interests of executives in the onsite foodservice industry, will host its annual

conference September 11 - 13 in Las Vegas, Nevada, at Caesars Palace.

// NEWS EVENTS

“For SFM members, food is both our life and our career, which is why hunger awareness is so central to us,” says SFM President Barbara Kane.

52 • September 2012 • Total Food Service • www.totalfood.com

The insurance market

has been cyclical, char-

acterized by prolonged

soft market conditions

followed by short term

hard market spikes.

The insurance industry encountered a

number of challenges in the past few

years. Belts are tightening and the situ-

ation is unpredictable.

The sluggish economy has made it

difficult for the property and casualty

industry to realize the investment re-

turns of the past. Premium dollars have

gone down while claims have generally

trended up. For the first time in a half

decade, premium rates for property,

liability and workers' compensation

insurance have begun to increase as of

late last year. We're moving into a sell-

er's market and buyers must be more

aggressive to protect their own inter-

ests and their insurance advisors must

be more proactive in helping them se-

cure coverage.

In a seller's market--known as a

'hard market' in insurance industry

parlance--the top concerns facing

clients are increased prices and de-

creased availability of coverage.

For example, a client was with a

smaller broker who was dealing with a

“front-line company” and due to mar-

ket changes, the company made the

decision to no-longer write restaurants.

Hence, the broker requested a 30 day

extension of their client’s policy only

to wind up at a dead end; as they did

not have the contacts of other compa-

nies that were still writing restaurants

at competitive prices. The client then

turned to another broker who special-

ized in restaurants and had relation-

ships with companies that were only

slightly affected by the market changes.

Due to these relationships and ongoing

restaurant programs, the broker suc-

cessfully got coverage for the client at

the most competitive price during this

market climate.

The most important thing restau-

rants and other food service businesses

can do today is be proactive. Don't wait

for insurers to come in with price in-

creases. Work with a broker that focus-

es on the restaurant industry and has

the right expertise to help you navigate

through potential increases ahead.

Making the most of a strong buy-

ing position depends on being pre-

pared when you sit down to negotiate

coverage. Reviewing your history also

enables you to set up loss control and

safety measures that will make you a

better risk in the eyes of underwriters.

Talk to your insurance advisor to learn

how a gap analysis can provide valu-

able underwriting information to con-

trol risk and reduce losses.

Here are some recommendations to

help you shape up your safety program:

• Understand and address key ex-

posures - Poor ergonomic design, slip

and falls, inadequate machinery safe-

guarding, or lack of proper personal

protective equipment could be signifi-

cant drivers of workers' compensation

costs, if not addressed. Review these

and other aspects of operations to pre-

vent frequent and high severity losses.

• Learn what you don't know - De-

velop internal resources or hire a safety

professional to help you identify po-

tential risks and ensure that you are in

compliance with OSHA requirements.

• Design safety into your business -

Focus on redesigning processes to re-

move hazards where possible.

Restaurants and Food Service com-

panies that manage their risks well will

be better able to navigate a difficult

pricing environment as it emerges.

Take the time to gather information

about the current state of your busi-

ness and understand your own risk

profile before you renew your insur-

ance coverage. Make sure you have

an insurance professional at your side

who understands your company and

your industry.

Robert Fiorito, serves as Vice President,

Hub International Northeast, where he spe-

cializes in providing insurance brokerage

services to the restaurant industry. As a 20-

year veteran and former restaurateur him-

self, Bob has worked with a wide array of

restaurant and food service businesses, rang-

ing from fast-food chains to upscale, “white

tablecloth" dining establishments. For more

information, please visit www.hubfiorito.

com

Market Conditions Signal Increased Rates and Shrinking Availability of CoverageRestaurants and other food service business face upcoming challenges due to gradual, but severe

market changes ahead. Conditions show that insurance rates could increase and coverage may be

difficult to obtain; now is the time to turn to your professional to be as prepared as possible for

what’s to come.

// INSURANCE FIORITO ON INSURANCE

Bob Fiorito, Vice President, Business Development at Hub International

The plaintiffs cited the Department of Labor’s 1988

handbook, that states if a tipped employee spends

a substantial amount of time (defined as more than

20%) performing related but non-tipped work, then

the employer may not take the tip credit for the time

spent performing those duties.

September 2012 • Total Food Service • www.totalfood.com • 53

54 • September 2012 • Total Food Service • www.totalfood.com

A lot of hard work and

self-sacrificing during

the early years went

into the building of the

multi-faceted company

that it is today. As direct receivers, pro-

cessors, and distributors of fresh and

frozen fish for over 100 years, M. Slavin

& Sons has grown to be one of New

York's oldest and largest seafood ven-

dors serving the Tri-State area. Now

part of the New Fulton Fish Market

-- the $86 million dollar state-of-the-

art facility in the Bronx, dubbed "The

New York Stock Exchange of Seafood"

-- M. Slavin & Sons continues to pro-

vide the freshest fish at competitive

prices.

Whether it be fresh fish, fresh shell-

fish, frozen shrimp, live lobsters, fro-

zen lobster and crab meat, squid,

smoked fish, caviar and specialty

items, canned fish, dry goods and sal-

ads, M. Slavin & Sons services whole-

salers, seafood retailers, supermar-

kets, discerning restaurateurs, and

customers from around the country,

providing the experience of the fresh-

est fish in the world.

How has the move from Fulton to

Hunts Point helped M. Slavin better

serve your customers? The move to

Hunts Point has helped us serve our

customers better by being able to pro-

vide them with a modern cutting-edge

facility that enables us to serve them

better and provide them with the

highest level of quality products.

How have the needs of today's chef's evolved? Today's chefs are more knowledge-

able, business savvy and are not only

looking for top quality but at competi-

tive prices.

The demand for Fish and seafood seem to vacillate from "healthy" to "taste," how does M. Slavin help the restaurateur balance those needs?M. Slavin & Sons help the restaura-

teur balance the demand for product

that seem to vacillate from "healthy"

to "taste" by providing them with

enough of our knowledge and experi-

ence to choose from our wide selec-

tion of fish and seafood to make the

right decisions for their needs.

Is it unusual for a distributor to have its own fleet of fisherman and boats?No, it is not unusual to have your own

contracted fleet of boats providing the

best quality, freshest fish on a daily ba-

sis.

How does your Point Judith operation impact your customer base?Our Point Judith operation has been

consolidated with our Hunts Point

operation to better serve our great

and loyal customers from the Tri-State

area.

What has the company done to ex-ecute its plan of creating a great and comfortable working environment for all employees?At M. Slavin and Sons, Ltd. we value all

of our relationships, but particularly

our relationship with our employ-

ees. Many of our current staff have

been with us for decades and stay with

us through their retirement age. The

key to creating a great and comfort-

able working environment is to have

an open door policy. We listen to our

employees and through this interac-

tion we are constantly making im-

provements.

The M. Slavin story is more than just fish. The company has re-emerged from bankruptcy and has become

bigger and better than ever. What came out of that experience and has it helped the company do an even better job of supporting its chef, restaurant and institutional customers?Through our experience in emerging

from bankruptcy we learned the value

of our business relationships. Many of

our key suppliers and customers sup-

ported us through our reorganization

and eventual emergence. We look at

ourselves as an extension of their busi-

ness. They depend on us to ship them

great quality product, on-time and we

strive to fulfill that commitment 100%

all of the time.

What impact has North Mill Capital's investment in the company had? We could have not asked for a better

lending partner than North Mill Capi-

tal. Their approach to us was simple.

What do you need to right the ship,

and how can we support you. They are

a team of professionals, from their ac-

count executives all the way up to the

CEO. I highly recommend them.

What does the M. Slavin sales profes-sional bring to the chef, that theycan't get from a broad liner like Sys-co?The M. Slavin sales professional

brings their knowledge of the prod-

uct, knowledge of how to handle the

product and the knowledge of how to

use the product. M. Slavin also offers

expert handling and cutting to the ex-

act customer needs to provide the best

service and product.

M. Slavin & Sons...The First Family Of The Seafood Industry - A Fish Market IconIn the early 1900s, Morris and Minnie Slavin opened a small fish store in Brooklyn, New York,

in order to support their growing family. As soon as their sons Herb, Jack and Barry were old

enough, they joined their parents in what was the beginning of the Slavin fish empire.

// SPOTLIGHT INTERVIEW WITH M. SLAVIN & SONS' CFO, JOHN LAVIN

September 2012 • Total Food Service • www.totalfood.com • 55

56 • September 2012 • Total Food Service • www.totalfood.com

The new operator, the Em-

erald Green Group, runs

the Philadelphia restaurant

Beau Monde, a popular bis-

tro with 70 seats. Its principals, Caiola

and Salama, are both chefs.

More than two years after the legend-

ary Central Park restaurant Tavern on

the Green closed and its once-luxuri-

ous appointments were auctioned off,

the parks department has selected the,

Philadelphia-based operator that plans

to reopen the space as a smaller, more

rustic restaurant in the fall of 2013.

The group has a signed letter of

agreement with the restaurant workers’

union, the New York Hotel and Motel

Trades Council, the first step toward a

contract. Negotiations with the union,

among other factors, derailed the first

operator awarded the contract for

the Tavern: Dean J. Poll, who runs the

Boathouse restaurant nearby.

About a half-dozen companies bid

for the chance to develop a restau-

rant, including Legends Hospitality

Management, which runs the Legends

Suite Club and all food catering at Yan-

kee Stadium; City Winery, a restaurant

in downtown Manhattan for lovers of

wine and music; and Park Street Ven-

tures, an investment partnership in Es-

sex Fells, N.J.

But New York’s high-powered restau-

rateurs did not submit proposals, a re-

flection of the building’s condition, the

challenges of working with the city gov-

ernment, early disputes over the own-

ership of the lease and the restaurant’s

Philadelphia Duo Tabbed By NYC To Reopen Tavern On The GreenJim Caiola and David Salama, owners of a Philadelphia creperie, were named last month as the future operators of the

Central Park landmark Tavern on the Green. By law, the city had to announce the arrangement by August 21st.

// NEWS RESTAURANTS

September 2012 • Total Food Service • www.totalfood.com • 57

name, and parks department limita-

tions on catered events.

New York will award the pair a 20-

year license term to run an informal

restaurant and outdoor café; it's just

west of the Sheep Meadow near 67th

Street. Although the footprint of the

restaurant will be smaller than the final

incarnation of the old Tavern on the

Green, there will, nonetheless, be room

for 300 guests inside, an additional 200

to 300 outside and a takeout window

selling smoothies, sandwiches and pic-

nic fare.

They've hired Caiola's Johnson &

Wales classmate Katy Sparks as execu-

tive chef. She was named a 1998 "Top

Ten Best New Chef in America" by Food

& Wine Magazine, and her experience

includes the Quilted Giraffe, Mesa Grill,

Bolo, and Quilty's, in New York. Caiola

and Salama won the contract with a

detailed operational plan for an attrac-

tive venue with a locally sourced menu

and a focus on the park.

“The hope is that it will not be only

a destination, but a place that will

serve the neighborhood and locals

who use the park every day,” said Katy

Sparks, the new executive chef, who

has worked in New York City since the

1980s.

Since her last restaurant closed in

2002, Ms. Sparks, who is known for her

clean, New American culinary style,

has been working as a consultant, de-

veloping local and sustainable menus

for restaurants and companies like So-

dexo.

Founded in 1934 and operated by a

series of restaurateurs, Tavern on the

Green has been closed since 2009, when

renovations were announced. The plan

details, "an informal restaurant and

outdoor café that everyday park visi-

tors can enjoy," Parks and Recreation

Commissioner Adrian Benepe said. “I

think the city really wanted to redefine

what the Tavern is going to be,” said

Drew Nieporent, who was the director

of Tavern on the Green from 1978 to

1982, when it was a prime destination

for parties and celebrities. “They don’t

want private events. They don’t want

music. They want something that will

blend in, not stand out.”

A parks department spokesman,

Philip Abramson, confirmed that the

city’s goal for the site was to provide

an informal, accessible restaurant that

would harmonize with its bucolic set-

ting. To that end, Ms. Sparks said, her

menu will draw extensively on local

farms and products: squid from Mon-

tauk, foie gras from the Hudson Valley

and chocolate made by the Mast Broth-

ers of Brooklyn.

The city, not the Emerald Green

Group, is paying the nearly $10 million

bill for the structural and exterior work

that will restore the building to its origi-

nal design. It was built by Calvert Vaux

and Jacob Wrey Mould in the 19th cen-

tury as a sheepfold for the 200 sheep

that grazed in the Sheep Meadow near-

by. As parks commissioner in the 1930s,

Robert Moses converted the building

into a (low-earning) restaurant, and in

the 1970s, the impresario Warner Le-

Roy transformed it into a glittering, ro-

coco showpiece. But business faltered

in the economic downturn of the past

several years; the Crystal Room, which

was built over the original building’s

courtyard, was dismantled in 2010.

"Tavern on the Green is one of the

most amazing places in the world,"

Caiola said. "Who wouldn't want to be

a part of it?" "As an artist and crafts-

man, I've been a jack of all trades and

master of some," Salama said. "I love

the design and building process. Hav-

ing the opportunity to do it at Tavern

on the Green makes my heart skip

beats."

Stephen Starr, who operates large

restaurants in Philadelphia, New York

and Florida, said he was surprised by

the city’s choice of the operator of a

small bistro. “It’s a daunting task, to

go from 70 to 600 seats, but you never

know,” he said. “Rocky beat Apollo

Creed in the end.”

Jim Caiola and David Salama, owners of a Philadelphia creperie, were named last month as the future operators of the Central Park landmark Tavern on the Green. By law, the city had to announce the arrangement by August 21st.

“The hope is that it will not be only a

destination, but a place that will serve

the neighborhood and locals who use

the park every day,” said Katy Sparks,

the new executive chef.

58 • September 2012 • Total Food Service • www.totalfood.com

With the goal to help

restaurants stand out

in a city of more than

24,000 eateries, Metro

Restaurant Marketing serves New

York City restaurateurs with a menu

of services designed to help turn ta-

bles and lessen the workload of busi-

ness owners.

Launched by Long Island's award-

winning WordHampton Public Rela-

tions, the team behind Metro Res-

taurant Marketing has been working

with signature restaurants since 1992

building client reputations and rev-

enues through thoughtful strategies,

deep media relationships, social me-

dia savvy, e-smarts and client part-

nering. For the last 15 years, Word-

Hampton Public Relations has had a

toehold in Manhattan with restaurant

clients such as Ben's Kosher Deli, Nick

& Toni's Cafe, and The Hog Pit. Now

with Metro Restaurant Marketing, the

firm aims to deepen its presence with

affordable marketing services.

"We know restaurants – but more

importantly, we know restaurant

marketing. It's got to be aggressive,

targeted and continuous," says Steve

Haweeli, president and founder of

Metro Restaurant Marketing. "Social

media, e-marketing, and PR doesn't

have to break the bank – and let's be

clear: restaurateurs need every mar-

keting edge to get customers and

keep them coming back."

Metro Restaurant Marketing ser-

vices fall under three distinct sectors

– Social Networking, Marketing and

Graphic Design, and Public Relations.

The basic package, also available with

add-on services, includes:

PR – Marketing restaurant news,

from events to menu changes, to

metropolitan media including high-

circulation outlets, bloggers, and

websites.

Facebook – Dynamic business pag-

es are created to push exclusive con-

tent, promote customer interaction

and are complemented by aggressive

ad campaigns.

Counsel – The leadership team

explains and advises, offering more

than two decades worth of insights

into the business and the marketing

of concepts and promotions.

Face Time – Clients are promised a

minimum of four visits per year with

24/7 availability via email, phone and

Skype.

Status Reports – Detailed month-

ly outlines of actions, results, next

steps, and social media analysis

keeps clients informed and up-to-

date on their campaign's progress.

Ranked by PR industry bible Jack

O'Dwyer's Newsletter as one of the

top 100 independent PR firms in the

U.S., parent company WordHamp-

ton Public Relations is acknowledged

regularly for campaigns that build

brand reputations and its foray into

social media. As a recipient of four

Fair Media Council Folio Awards, the

firm's social media programs, which

currently boast 60 Facebook pages,

have been successful in delivering

business value. Noted PR achieve-

ments include the prestigious Public

Relations Society of America (PRSA)

Big Apple Award for standards of ex-

cellence, PRSA Bronze Anvil Awards

for outstanding tactics, and SABRE

Award for superior achievement in

branding and reputation. Interna-

tional recognitions consist of three

MarCom Awards for outstanding

marketing and communication proj-

ects and The Communicator Awards,

a leading international awards pro-

gram honoring excellence in PR.

Metro Restaurant Marketing Launches In ManhattanMetro Restaurant Marketing, a new business debuting in 2012, offers affordable,

experienced and knowledgeable restaurant marketing specializing in social media,

e-marketing, and public relations.

// NEWS MARKETING

"We know restaurants – but more

importantly, we know restaurant

marketing. It's got to be aggressive,

targeted and continuous," says Steve

Haweeli, president and founder of

Metro Restaurant Marketing.

September 2012 • Total Food Service • www.totalfood.com • 59

60 • September 2012 • Total Food Service • www.totalfood.com

Now in its 23rd year, the

show is produced by

Diversified Business

Communications and

co-produced by Menachem Lubin-

sky, founder of Kosherfest and CEO

of LUBICOM a full service marketing

company.

“The kosher food industry has

much to look forward to as various

new studies indicate a significant

growth in the core kosher market,”

said Mr. Lubinsky. “There is every in-

dication that the kosher food indus-

try will continue to grow at a pace

of 12% - 15% a year. “Mr. Lubinsky

is referring to studies by UJA-Feder-

ation of New York which showed a

significant growth of Orthodox Jews

and Jews in general who observe ko-

sher and the Mintel Research Group,

which showed kosher to be the lead-

ing claim on all new products, indi-

cating its significance in mainstream

food markets.

Lubinsky will deliver the keynote

address at the show. He will discuss:

Competing for a New Age Kosher Con-

sumer in a Changed Environment.

“The kosher consumer is blessed

with many choices, in product, shop-

ping venue, and even in price,” said

Lubinsky. "The key challenge in 2013

and beyond is winning market share.

How will marketing factor in reach-

ing out to younger consumers? What

changes in merchandising will be

necessary to keep kosher consumers

loyal? What changes lie on the hori-

zon that anyone associated with the

kosher industry should be aware of,"

Lubinsky continued.

A highlight of this year's event will

be top kosher chefs from the New

York metropolitan area facing off in

the Kosherfest Culinary Competi-

tion. This fast paced heated mystery-

ingredient battle has kosher chefs

vying for bragging rights and a cash

prize. Produced in partnership with

The Center for Kosher Culinary Arts.

This year’s Kosherfest offers exhibi-

tors an opportunity to get their prod-

ucts in front of thousands of trade

buyers from across the globe. Buyers

represent a broad spectrum, from in-

dependent restaurants and specialty

markets, to supermarket chains, in-

gredient buyers and big box stores,

among many others. Kosherfest of-

fers a Key Buyers program, special

events, media exposure, promotional

opportunities, a new products com-

petition and showcase, and exhibitor

specials. Kosherfest 2012 will host a

New Products Competition, in which

the best new kosher products of the

year from among 17 categories will be

chosen by industry professionals. The

event will be held at a secret culinary

location in NYC, prior to Kosherfest.

Kosherfest will also host: Meet-

ing the Special Needs of the Kosher

Consumer. Kosher consumers are not

monolithic and have diverse needs in

terms of diet and palate. An increas-

ing number of kosher consumers

are seeking out such specialty foods

as gluten-free, organic, and low-fat.

How can the industry best meet those

special needs? What are some of the

merchandising ideas that help flag

these products for those consumers

who are looking for them?

Kosherfest will also explore the

ever-changing world of social media

with a seminar focused on: Building

Your Brand's Online Presence Via So-

cial Media. In addition the event will

feature a session on why is branding

so critical for success in today’s com-

petitive “mainstream” marketplace

with Sabra's John McGuckin.

Kosherfest 2012 Sets Fast Paced Seminar And Keynote Announces SeminarThe rapidly growing kosher food industry with many new products will gather at the

Meadowlands Exposition Center in Secaucus, NJ. Slated for November 13 - 14, 2012, Kosherfest

is the largest kosher food, foodservice, beverage, wine and spirits trade show in the nation.

// NEWS EVENTS

The key challenge in 2013 and beyond

is winning market share. How will

marketing factor in reaching out to

younger consumers? What changes in

merchandising will be necessary to keep

kosher consumers loyal?

September 2012 • Total Food Service • www.totalfood.com • 61

62 • September 2012 • Total Food Service • www.totalfood.com

September 2012 • Total Food Service • www.totalfood.com • 63

64 • September 2012 • Total Food Service • www.totalfood.com

Fieri worked with Sodexo to

create Guy Fieri On Campus

(GFOC), a fast casual retail

dining concept featuring his

unique culinary style with hints of Ital-

ian, Asian and Mexican flavors - the

kind of food featured regularly on the

TV host's shows and in his restaurants,

Tex Wasabi's and Johnny Garlic's.

Under this partnership, Fieri and

Sodexo will open at least 15 GFOC lo-

cations in the next five years. The first

GFOC will open this fall at Montclair

State University in New Jersey.

"I'm totally psyched about Guy Fieri

On Campus. This is my style, my reci-

pes and what I wish I could have had

when I was in college," said Fieri. "I've

definitely learned a lot about what

people like to eat in my travels across

the country, so you know this food is

going to be on point."

GFOC's awesome menu includes a

broad selection of sandwiches, pasta,

tacos, quesadillas, rice bowls, salads,

soups and burritos. Another highlight

is a full offering of appetizers, sides

and snacks including Guy's famous

Vegas Fries, a rockin' recipe inspired

by Guy's college days featuring extra

crispy spuds tossed in buffalo sauce

and served with a side of bleu cheese.

There's definitely no room for bore-

dom at GFOC, so diners will also be

able to try sea salt fries or garlic fries

with parmesan.

Flavor is king when it comes to

snackin' on chicken wings, so Guy is

offering these in three unique ways -

slathered with his own signature bar-

becue sauces; marinated and coated

in a spicy soy sauce and honey Fire-

cracker Sauce; and as Garlic-Butter

Wings with Hot Sauce.

"Sodexo creates exceptional student

experiences and this partnership with

Guy Fieri is another example of the ex-

citing innovations we bring to campus,"

said Tom Post, president of Sodexo Ed-

ucation-Campus. "Much like our other

branded dining concepts, Guy Fieri On

Campus was designed to create a fun

and relaxing spot on campus for stu-

dents to enjoy great food while letting

their hair down, or in this case spiking

it up!"

Sodexo in North America Sodexo

Inc. leading Quality of Daily Life Solu-

tions company in the U.S., Canada and

Mexico, delivers On-site Service Solu-

tions in Corporate, Education, Health

Care, Government and Remote Site

segments, and Motivation Solutions

such as Esteem Pass. Sodexo Inc., head-

quartered in Gaithersburg, Md., funds

all administrative costs for the Sodexo

Foundation an independent charitable

organization that, since its founding in

1999, has made more than $17 million

in grants to end childhood hunger in

America.

Sodexo, a world leader in Quality of

Daily Life Solutions Quality of Life plays

an important role in the progress of

individuals and the performance of or-

ganizations. Based on this conviction,

Sodexo acts as a partner for companies

and institutions that place a premium

on performance and employee well be-

ing, as it has since Pierre Bellon founded

the company in 1966. Sharing the same

passion for service, Sodexo's 413,000

employees in 80 countries design,

manage and deliver an unrivaled array

of Quality of Life Services. Sodexo has

created a new form of service busi-

ness that contributes to the fulfillment

of its employees and the economic,

social and environmental develop-

ment of the communities, regions and

countries in which it operates.

Guy Fieri And Sodexo Join Forces To Spice Up NJ's Montclair State CollegeStudents at select American colleges and universities will get a taste of rock star dining on

campus thanks to an exclusive new partnership between Food Network icon Guy Fieri and

Sodexo, a leading provider of Quality of Daily Life Solutions.

// NEWS PARTNERSHIPS

September 2012 • Total Food Service • www.totalfood.com • 65

66 • September 2012 • Total Food Service • www.totalfood.com

The program will pro-

vide an opportunity for

aspiring chefs to learn

beyond the four walls

of a kitchen, extend-

ing their culinary education into the

fields and farms that produce the

ingredients chefs rely on daily. The

program will offer a unique, hands-

on introduction to ecological agricul-

ture and cuisine led by Dan Barber,

executive chef and co-owner of Blue

Hill New York and Blue Hill at Stone

Barns, and one of the nation’s most

respected authorities on America’s

food supply and its future. To supple-

ment the world’s leading, cutting-

edge Classic Culinary Arts curriculum

taught at The International Culinary

Center, students will participate in a

number of field trips during the six-

month program, including an urban

rooftop farm, a vineyard and a dairy

farm. The program will culminate in

a weeklong participative experience

at Blue Hill and Stone Barns Center

for Food and Agriculture in Pocantico

Hills, New York.

“I am very excited to announce our

farm-to-table program at The Inter-

national Culinary Center in New York,

the most innovative of its kind in

America,” said Dorothy Cann Hamil-

ton, CEO and founder of The Interna-

tional Culinary Center. “By being one

of the first culinary organizations to

offer a concentration in ecology and

Curriculum in New York to be Taught in Collaboration with Blue Hill and Stone Barns Center for Food and AgricultureThe International Culinary Center founded as The French Culinary Institute, recently announced the development of its

inaugural and innovative farm-to-table concentration at its New York campus.

// NEWS EDUCATION

September 2012 • Total Food Service • www.totalfood.com • 67

cooking and placing sustainability at

the heart of one our programs, we are

not only preparing our students to be

the very best chefs, we are also help-

ing them preserve our culinary and

farming heritage for future genera-

tions, while focusing on the practical

knowledge, skills and tools needed, as

our collaborators Blue Hill and Stone

Barns Center affirm, to create a farm-

powered kitchen.”

The curriculum at the New York

campus of The International Culinary

Center is a collaborative program

with Blue Hill and Stone Barns Center

for Food and Agriculture, one of the

world’s premier educational facilities

on sustainable agriculture. Students

will be introduced to the thoughts

and practices that ally professional

kitchens and ecological farms. The

five-day portion of the curriculum,

which will be taught at Blue Hill and

Stone Barns Center at the end of the

program, was developed by Chef Dan

Barber with Stone Barns Center’s

farmers and educators and will dem-

onstrate that through collaborations

with farmers and educators, future

chefs will begin to define their place

behind the stove.

“The International Culinary Center

is offering the most forward-thinking

and best curriculum for culinary tech-

nique in the world and Stone Barns is

offering the most up-to-date and best

example of the future of great tasting

food,” said Dan Barber. “So together

this curriculum offers the opportu-

nity for a student to come and see the

connection between farmer and chef

to create a lifelong understanding of

food, agriculture and delicious food

for the future of cuisine.”

Throughout the six-month pro-

gram, students will embark on field

trips to gain an understanding of

urban agricultural connections, the

terroir of the Long Island wine re-

gion, and the Hudson Valley agricul-

tural community. The program will

conclude with the intensive five-day

program at Blue Hill and Stone Barns

Center where students will learn,

side-by-side with Dan, his kitchen

team and Stone Barns Center farmers,

how to create ecologically sound and

farm-powered kitchens. They will be

immersed in the innovative agricul-

tural practices and farm experiments

underway at Stone Barns, explor-

ing how ingredients are shaped by

continued on page 74

68 • September 2012 • Total Food Service • www.totalfood.com

September 2012 • Total Food Service • www.totalfood.com • 69

70 • September 2012 • Total Food Service • www.totalfood.com

Château is operated by

DUAL Groupe’s experi-

enced team of hospital-

ity visionaries, including

Derek and Daniel Koch and Philippe

Olivier Bondon. Bondon is leading

the restaurant as Managing Partner;

the Paris-born hospitality expert has

operated some of the most storied

and influential establishments in St.

Barth’s, including Le Yacht Club. Bon-

don is also the creative director of the

restaurant’s interior design and out-

door garden, which is one of the larg-

est outdoor garden spaces in NYC, ac-

commodating 80-100 seats.

The furniture that Château speci-

fied for this project was supplied by

John Celli Custom Furniture & Design

Corp. through their factory, Woodard

Furniture who worked with the Dual

Groupe supplying wrought-iron piec-

es for the newly opened restaurant.

Total Food Service sat down with

Philippe Bondon to discuss the vision

he had for seating and how he worked

with the team at John Celli Custom

Furniture & Design Corp. from con-

cept to completion.

How did you meet and specify JC Custom Furniture & Design for Châ-teau’s seating design and why? What do they do differently than other fur-niture designers and manufactur-ers?

We met JC Custom Furniture & De-

sign on the floor of a restaurant con-

ference. My eye was drawn to them

for their wrought-iron pieces, which

reminded me of wrought-iron from

Southern France.

What did JC Custom Furniture & Design provide Château in terms of seating and furniture?

JC Custom Furniture & Design pro-

vided Château with all the wrought-

iron pieces for our outdoor garden

dining area, including several round

tables, chairs and umbrellas for our

dining area and loveseats and low

tables for our lounge areas.

Restaurant furniture could either reflect your restaurant theme or be based on it. What was your ap-proach? Was there a certain look and feel in terms of design that fits the look and feel that Château was try-ing to achieve and how did you col-laborate your ideas with the JC Cus-tom Furniture & Design team?

My goal with Château is to bring

the charm and beauty of Southern

France to New York. As soon as I

saw the JC Custom Furniture & De-

sign wrought-iron pieces, I knew we

needed them for our outdoor garden

dining space. The wrought-iron pro-

duced by JC Custom Furniture & De-

Château CherbuliezA luxurious indoor and outdoor wine bar and French-inspired restaurant opened in an idyllic setting in the heart of Chelsea.

Château aims to be an oasis that brings the charm and beauty of Southern France to New York. Château is located

in the former parish building of the stunning Limelight Marketplace, a landmark Gothic Revival church,

originally built in 1844-1845.

// JC PROJECT OF THE MONTH

September 2012 • Total Food Service • www.totalfood.com • 71

sign most reminded me of the style of

classic wrought-iron pieces I’d grown

up seeing in backyards in the south of

France.

Simply put, restaurant furniture is not just an accessory but will also establish the kind of dining atmo-sphere your customers can expect. Did JC meet your expectations in terms of creating the atmosphere you set out for?

Yes. The pieces from JC Custom

Furniture & Design helped us estab-

lish an inviting, comfortable atmo-

sphere while still allowing us to main-

tain a heightened level of restaurant

and food service.

Did you stick with a certain type of wood or metal for the construction of the chairs, barstools, and tabletops throughout the restaurant? Please explain.

We decided upon wrought-iron

as the base of our outdoor furniture

because it is most reflective of what

you’d see in the backyard of a fam-

ily home in the south of France. The

wrought-iron set in the verdant gar-

den creates the rich, warm and invit-

ing tone we are looking to create with

Château.

Space – the next factor that a res-taurant needs to consider. It is as-sured that you would not want a closely packed restaurant with very less space for the customers as well as the staff to move around nor you would want to waste a lot of space. How was this achieved?

Space was very important to us as

we planned the layout of our out-

door garden. The outdoor garden at

Château is one of the largest outdoor

dining spaces in Manhattan as it seats

anywhere from 80 to 100 people. It is

very important to us that our cus-

tomers have ample room to dine and

lounge comfortably.

Chairs – The chairs you select should be very comfortable. Custom-ers won’t return back if they find the

seating to be uncomfortable. How did you and JC Custom Furniture & Design achieve this?

It is very important to us that din-

ers at Chateau feel comfortable. We

worked with JC Custom Furniture &

Design to create custom quality, com-

fortable cushions for the restaurant

chairs and love seats.

To see additional wrought-iron furniture selections, please visit www.woodard-furniture.com. For more information on Woodard's wrough-iron furniture collection, please visit www.woodard-furni-ture.com or contact John Celli Cus-tom Furniture & Design at 212-213-6999 or online at www.jcfurniture.us

We decided upon wrought-iron as the base

of our outdoor furniture because it is most

reflective of what you’d see in the backyard

of a family home in the south of France.

72 • September 2012 • Total Food Service • www.totalfood.com

Sometimes sold as "apple ice

wine" in the USA, it was de-

veloped in Southern Quebec

province in Canada over the

past 10 years ('Cidre de Glace' in

French). Ice Cider provides a signifi-

cant value-added opportunity for this

region's commercial apple orchards,

which have been hurt in recent years

by the flood of cheaper apples from

West Coast and Chinese producers. It

also takes advantage of the long, cold

winters that are typical of these parts.

But the best thing about Ice Cider is

its amazingly delicious taste and is

now a recognized dessert wine that

makes a great addition to your fall

menu cocktail and dessert menu.

That's why the Ice Cider industry in

Quebec has grown significantly and

now includes over 50 producers with

total annual production of over half a

million bottles. Ice Ciders have won

prestigious awards, and the largest

producers have contracts for inter-

national distribution with companies

such as Camus and Nicolas. Ice Cider

has a unique taste sensation, and the

process is designed to obtain the pur-

est essence of apples, to be celebrat-

ed as itself. The typical production

process is as follows:

Apples are harvested from their

trees at peak ripeness and kept in

cold storage until the onset of con-

sistently cold winter temperatures

Apples are pressed, and the juice is

set outdoors to freeze for 6 - 8 weeks

The freezing and melting-off pro-

cess results in a residual concen-

trate that is naturally high in sugar

and flavor (typically 32 - 40 brix)

The concentrate is fermented at 50 - 55

F degrees over several weeks or months

The fermentation process is ter-

minated and the final product is

cold stabilized, filtered and bottled

The resulting product is typically 8 -

11% alcohol by volume, with 12 - 15%

residual sugar.

I’m particularly fond of one brand of

ice cider by a company called, Eden

Ice Cider. Eden Ice is somewhat new

to the northeast region, but not to

France, nor to the Niagara Penin-

sula of New York State and the state

of Vermont where Eden Ice Cider is

located where their brilliantly flavor-

ful and aromatic versions of ice cider

are created. Eden Ice Cider is one of

the leading producers of ice cider

and the uniquely satisfying Orleans

Apple Aperitif. The Ice Cider is a pure

and refreshing slurp of concentrated

apple goodness and the flavors are

intense and powerful. Food parings

include fois gras, roast pork loin,

duck confit, apple based desserts,

farmhouse cheeses and of course ba-

con laced chocolates.

I love the Orleans Apple Aperitif;

it plays well in the lexicon of cock-

tails from Bourbon to Gin to Vodka.

I’ve mixed it with soda water with

a squeeze of limejuice. Here’s some

recipes I’ve created for your fall cock-

tail menu:

Orleans Apple AperitifTraditional and heirloom variet-

ies of apples, infused with whole

fresh herbs 100% Vermont grown

fruit and herbs. No added sugar,

coloring or flavoring of any kind.

Concentration using natural North-

ern Vermont winter cold.

I love the Orleans Apple Aperitif; it

plays well in the lexicon of cocktails

from Bourbon to Gin to Vodka. I’ve

even mixed it with soda water with

a squeeze of limejuice. I’ve included

some recipes from their website that

I created.

To a cocktail shaker filled with fresh

ice add:

• 2 shots of Bluewater USDA Certi-

fied Organic Vodka from Seattle,

Washington

• 1 shot Orleans Apple Aperitif

from Vermont

• 3 drops of Bittercube Bitters (I

like their Cherry Bark Vanilla for

this cocktail; you can also use

// MIXOLOGY WARREN BOBROW

Metro New York Mixology with BourbonOriginated in Southern Quebec, Ice Cider is a sweet yet

sophisticated dessert wine made from apples and

concentrated by natural winter cold.

Warren Bobrow

Warren Bobrow is the cocktail writer for

Williams-Sonoma, Foodista, Voda Maga-

zine and the 501c3 not for profit Wild River

Review/Wild Table, where he also serves as

an editor. www.cocktailwhisperer.com

September 2012 • Total Food Service • www.totalfood.com • 73

the salubrious bitters from Bitter

End or even the German-made

bitters from Bitter Truth. Don’t

have these? Try Angostura!

• Freshly squeezed lime, lemon

and tangerine juice — about 1

tablespoon of each

Preparation:1. Add all liquors and fruit juices

and cube to a cocktail shaker and

shake vigorously until frost forms

on the side of the shaker like the

steam rising off a road after a

summer thunderstorm.

2. Strain into a tall rocks glass with

that perfect chunk of chainsaw

ice. I prefer a long, tall ice cube

rather than smaller chips.

3. Finish cocktail with exactly three

drops of Bittercube Cherry Bark

Vanilla Bitters and sip through

to a finish that speaks of languid,

humid days in New Orleans.

Serves 2.

The Old Apple Tree • 1 round ice cube from Glace

• 2 shots of Orleans Aperitif

• 1 teaspoon of Vermont Maple

Syrup

• 1 shot Laird's Bottled in Bond

Straight Apple Brandy

• 2 tablespoons of freshly squeezed

limejuice and apple juice (2 ta-

blespoons of each)

• 1 sprig of freshly picked tarragon

• 2 drops from a medicine dropper

of Bitter End Jamaican Jerk bit-

ters... *fire on the mountain*

Preparation:Chill the liquors in a cocktail shaker

with ice and two drops of the Jamai-

can Jerk bitters

Shake until a frost appears on the

shaker

In a coupe glass that one very finely

made ice cube sits, add the fresh

limejuice and the teaspoon of Ver-

mont Maple Syrup to coat the cube

Pour the liquors over that elegant

handcrafted ice cube

Crumble a few tiny bits of the tarra-

gon over the top and garnish with the

remaining sprig.

Orleans Apple Martini• 2 shots of Orleans Apple Aperitif

• 1 shot Purity Vodka

• 1 splash of dry Vermouth

• Club Soda

• Splash of Apple Juice (freshly

squeezed, unfiltered of course!)

• 2 Tablespoons of Simple Syrup

of apples - freshly pressed apple

juice with wildflower honey,

made into a simple syrup

• Garnish with a slice of apple

Preparation:1. Mix the Apple juice with the Pu-

rity Vodka and the Orleans Apple

Aperitif in a cocktail shaker with

a bit of ice. Spray the inside of a

chilled Martini glass with ver-

mouth.

2. Pour the contents into the glass,

add a bit of the simple syrup of

apple and honey- and top with a

splash of the Club Soda

3. Pour into your open mouth. Then

have another.

Snappy Comeback • 2 shots of Orleans Apple Aperitif

• 1/2 shot of Eden Apple Ice Cider

• 1 shot Snap (USDA Certified Or-

ganic Ginger Snap Liquor)

• Q-Tonic Ginger Soda (Made with

pure cane sugar)

• 2 drops of Bitter End Moroccan

Bitters (Essential!)

Preparation:To a cocktail shaker filled with fresh

ice, add 2 shots of Orleans Apple

Aperitif and the Eden Apple Ice Wine,

then 1 shot of Snap USDA Certi-

fied Organic Ginger Snap liquor (80

proof!) add 2 drops of Moroccan Bit-

ters, Shake to mix, Strain into a tall

cocktail glass over rock ice and then

fill with Q-Ginger Soda. Garnish with

a slice of apple.

Make one for your friend first to show

your good manners!

74 • September 2012 • Total Food Service • www.totalfood.com

Blue Hill, from page 67 StarChefs, from page 48

breeding, diet, environment and

soil, and come away with a bet-

ter understanding of how good

agriculture and ecological think-

ing are essential elements in the

kitchen. Students will spend time

in the classroom, fields, pastures

and kitchens, gathering the prac-

tical knowledge, tools and skills

needed to navigate today’s food

and farming labyrinth and recog-

nize the potential of ingredients

admirably grown and ably pre-

pared – principles that will pres-

ent the foundation for a lifelong

cuisine.

By educating and preparing as-

piring chefs to work in and out

of the kitchen, The International

Culinary Center is bringing the

“Center” to life. With the intro-

duction of the farm-to-table con-

centration in New York and its

collaboration with Blue Hill and

Stone Barns Center’s Farm-Pow-

ered Kitchen™ program, along

with a sustainability program in

California, planned symposiums,

advanced career placement ser-

vices, and several new collabo-

rations including the upcoming

Spanish curriculum developed

with renowned Chef José Andrés

and the articulation agreement

with The New School in New York

City, students have the opportu-

nity to do more than just learn

culinary techniques – they will

learn how to put their skills into a

larger, more dynamic framework.

The inaugural program in New

York will start on December 18,

2012.

finally gone under water. As the low,

slow submersion cooking technique

continues its dominance in profes-

sional kitchens, the tech minds at

PolySci created an iPhone applica-

tion that can tell you how to sous

vide just about anything. And in his

savory demonstration, Matt Lightner

will work in parallel with their new

toy. In one of the rare moments he’s

not foraging, immersed in R&D, or

working in the kitchen of his recent-

ly opened Atera , Lightner will pair

his refined, Spain-trained, product-

obsessed palate with PolySci’s finely

wrought precision.

When you’ve got one of the most

creative, rising talents in the world

of pastry at your fingertips—or at

the International Chefs Congress—

you make sure she’s well equipped.

That’s why Angela Pinkerton, James

Beard Award winner and keeper of

the sweets at Eleven Madison Park,

trusts her whimsy and precision to

Waring’s LiquiLock Food Processor.

And she’ll be using it specifically for

the Peanut Brittle component of a

classic Pinkerton creation, “Malted

Peanut Sorbet, Mustard Panna Cot-

ta, and Pretzel Crisps.” With as many

flavors and textures as Pinkerton

creates within a single dessert, the

LiquiLock system comes in beauti-

fully handy, preventing all leakage

and spills, speeding up the whip-

ping process, and generally allowing

Pinkerton to focus on her forte, ex-

pressing flavors.

Wine and ICC are no strangers. But

this year ICC is putting coffee—none

other than the rich, roasty stuff of

Nespresso—under the microscope,

with Master Sommelier and giddy

beverage savant Fred Dexheimer do-

ing the analysis. Dexheimer will ap-

ply a classic wine approach (aroma,

terroir, body, acidity, etc.) to some

of Nespressos’s best blends, explor-

ing the pairing possibilities between

Nespresso coffees and chocolate,

spirits, and wine. Meaning where

wine once dominated the after-din-

ner or small-plates arena, top qual-

ity coffees like Nespresso, with its 16

“grand crus,” will very well, and very

boldly, go.

There’s blending, and there’s

blending. And Vitamix, makers of the

industry’s highest powered, smooth-

est blending equipment, are in the

latter camp. That’s why they’re host-

ing the annual Vitamix Challenge at

ICC, pitting six of the country’s top

chefs against each other in a battle

of high-speed culinary innovation.

The winner not only gets the glory,

they earn an Ultimate Vitamix Pack-

age (a Vita-Prep® 3, Vitamix® XL™,

The Quiet One™ and a $500 Ameri-

can Express Gift Certificate) for their

home kitchen. Last year’s competi-

tion featured all star judges Wylie

Dufresne of wd~50, Chris Santos of

Stanton Social and Beauty & Essex,

Alex Stupak of Empellón Cocina, and

Drinks Editor Andrew Knowlton of

Bon Appétit. And this year we’ve got

Paul Qui of East Side King, Richard

Blais of Trail Blais, and ICC emcees

Matt and Ted Lee presiding over

this year’s competition. Competi-

tors include Chefs Tyler Anderson

(Millwright's Restaurant & Tavern,

Simsbury, CT), Phillip Speer (Uchi,

Austin & Houston, TX), Anna G. Levi-

en (Everyday Vegan (and Raw) by

Anna, Sparta, NJ), Christopher Bates

(Hotel Fauchere, Milford, PA), Phil-

lip Lopez (Root, New Orleans, LA),

and Jason Bond (Bondir Restaurant,

Cambridge, MA).

This year, StarChefs.com is unroll-

ing its inaugural EAT@ICC program-

ming, featuring 24 food carts and 2

pop-up restaurants over the course

of ICC’s three-day run. And we’re not

talking pretzels and highly seasoned

street meat. The carts and pop-ups

will be stocked with some of the best

culinary talent from New York City

and beyond, the names-in-lights

kind of talent you tend to make a

reservation and wait for. Given that

level of sophistication, StarChefs

and EAT@ICC have entrusted their

precious fare to Front of House’s

new ServewiseTM Collection. Made

from pine and poplar wood with soft

rounded corners, the collection’s not

only eco-friendly, it’s got the kind of

muted naturalism to match the vari-

ety of casually refined cuisine you’ll

find among the carts and pop-ups.

Hot and cold food-ready, and sur-

prisingly microwave and oven-safe,

ServewiseTM has the kind of ver-

satile, sexy functionality a working

event like EAT@ICC requires.

When you have a chef like Masa-

haru Morimoto at the International

Chefs Congress, you want him to

share some, indeed any, of his vast

accrued knowledge of the art of su-

shi. And while the Iron Chef will

grace the ICC Main Stage with a

not-to-be-missed discussion of the

“Legacy of Japanese Cuisine,” sushi

aspirants would do well to attend

his hands-on workshop, “Sushi Es-

sentials,” where Morimoto will dem-

onstrate the precision of sushi with

some of the finest, freshest seafood,

all of it atop Unified Brands’s Flex-

Chill Prep Top. Fitted to the top of an

FX drawer unit, the FlexChill’s 40°F

stainless steel surface and additional

cutting boards will enable Morimoto

to elaborate on sushi-subjects from

product selection to knife skills to

the nuances of assembly and be-

yond—all while his product remains

consistently chilled and fresh.

September 2012 • Total Food Service • www.totalfood.com • 75

The event will be co-hosted by ac-

tress Christine Baranski of CBS’s The

Good Wife and Faith Middleton of

WNPR, and will take place from 12:00

p.m. to 4:30 p.m. Musical guests “Bone

Dry” will keep the atmosphere lively,

while the Connecticut Plein Air Paint-

er’s Society will be both capturing the

spirit of the day in paint and offering

their art for purchase.

“Celebration of Connecticut Farms

is the signature event each year for the

state to celebrate local cuisine, and

more importantly, to focus on the im-

portance of the future livelihood of the

farms from which it comes,” stated CFT

Executive Director Jim Gooch. “When

this event began 12 years ago, we were

one of the few organizations intent on

highlighting local food and Connecti-

cut farms. Now, even with the prolifer-

ation of fantastic farm-to-table events,

this is still the largest, with the most

chefs and the greatest variety. It’s a gala

for 600 of our closest friends in recogni-

tion of the farms that grow the food we

love to eat.”

The Celebration is an important

fundraiser for Connecticut Farmland

Trust (CFT), the only private organiza-

tion singularly dedicated to preserv-

ing working farmland in the state of

Connecticut. Celebrating its 10th An-

niversary this year, CFT has worked

to preserve more than 2,100 acres of

farmland on 26 farms throughout the

state and has worked with partners to

preserve much more.

Among participating restaurants will

be: Alforno Ristorante and Brick Oven

Pizzeria of Old Saybrook; Old Lyme’s

The Bee and Thistle Inn; Boxcar Can-

tina Greenwich; Caseus Cheese Truck

New Haven; Chef Designed Dress-

ing Room: a Homegrown Restaurant

Westport; G-Zen Branford; Heirloom

at The Study New Haven; The Hotch-

kiss School Lakeville; Jordan Caterers

Cheshire; La Tavola Waterbury; Liv's

Oyster Bar Old Saybrook; Lyman Or-

chards Middlefield; Max Downtown

Hartford; Metro Bis Simsbury; Miya's

Sushi New Haven; New Haven Pub-

lic School New Haven; New Morning

Country Store Woodbury; On Twenty

Hartford; Plan B Burger Bar W. Hart-

ford, Simsbury, Glastonbury; Skinny

Pines (Pizza Truck) Easton; Tacuba

Branford; The Farmer's Cow Lebanon;

The Unquowa School Fairfield; Tul-

meadow Farms West Simsbury; Uconn

Local Routes Storrs; Whole Foods Mar-

ket Milford; Yankee BBQ New Fairfield

and Zinc New Haven.

Lyme, from page 16

76 • September 2012 • Total Food Service • www.totalfood.com

September 2012 • Total Food Service • www.totalfood.com • 77

or I'm going to be in the people busi-ness. And that seems to be what you got from that. Is that an accurate por-trayal?Let's not underestimate Danny Meyer.

He's an exceptionally smart individu-

al, and he took a massive risk in '85 by

opening Union Square Cafe, on East

15th Street and then one might say he

did the same thing in 1994 when he

opened Gramacy Tavern on East 20th

Street in areas that were not lively like

they are now by any stretch.

Now, in taking care of people does it always mean compensation? Does it include ongoing training?

Everything. Every single thing, and

every staff member is different, their

needs are different. But, you know,

fundamentally there are two prime

concerns. Am I going to make enough

money to survive in New York City and

am I going to get the schedule I want?

Everything else follows. So and so is

celebrating a birthday today. You know

they live in New York; they're away

from their family who are all on the

West Coast. Well, we're going to have a

birthday celebration for them at work.

How does your wine bar program dif-fer from other restaurants?When one day I write the book of the

history of wine bars, it would be it

taught us that you don't have to be big.

That you can be in a very small space.

So that, real estate-wise, or occupancy

cost-wise, you can afford to do what

you do. That you need minimal staff-

ing, and that you can have a point of

view. Then we started to see that even

in a small space, you can continue to

push the envelope of wine even fur-

ther. When we buy wine I don't buy

it to please the customers. I buy it to

please us. I buy it for me. I buy it for

my staff. I do it to challenge us. Then

our job is to educate the customers.

We just don't drop a wine list in front

of you and walk away, and just let you

order, and we can't talk about the

wines. We want to have a conversation

with you; in fact, I would love to one

day not have a wine list. You just come

in with your family and your friends,

you sit down, and we have a conver-

sation about grape juice, and then I

bring you stuff.

And I'm going to teach you about it. It

makes it fun because it changes every

day. It's never the same. Listen, you

know, it's the world of wine that we

love. I can never compete with Daniel

or any of those restaurants in terms of

verticality. I can't afford to acquire the

10-year offerings of Latour or Lafite

but what thrills me is finding a cool

indigenous varietal from Hungary or

Croatia, getting some cool expression

of grape juice from Uruguay or Brazil.

Those are the things that rock my

world. Not that I'm going to be an uber

Bordeaux, burgundy, champagne guy,

and have a thousand selections with

incredible depth. I can't afford it, and

there are guys out there that are much

better than me. That’s when you go to

Terroir, my challenge to my staff and

myself is that we're going to have a

wine list that even you as a wine lover

would open it up and go I don't even

know any of these wines. If that hap-

pens, then I've succeeded.

What makes Riesling special?There was never an ah-ha moment

where I had to rethink and was like,

Oh my God, my life has changed. It

was over a lot of years. If there was one

fundamental wine in there it would

probably be the 1976 JJ Pr Riesling

Spatlese Wehlener Sonnenuhr. But

I think most beverage directors and

sommeliers love Riesling. We love its

acidity. We love its balance and all of

those things. When sommeliers get

together and drink Riesling and all of

that stuff -everyone says God I wish

our guests would drink more Riesling.

You've compared wine to a Zamboni,

please explain.Well, I'll never be a hockey player.

Maybe one day, I'll be a Zamboni driv-

er. But, you know, you take a bite of

food, you have a sip of wine, and that

acid cleans the palate, so that you can

have another bite of food. Much like

the Zamboni cleans the ice and lays

down a brand new sheet of ice so the

guys can keep playing hockey.

Does the wine drive your menus or the menu dictates the wine list?I'm a restaurateur first. I was born in

a restaurant. But you know my love

of wine came secondary to my love of

the restaurant industry and hospital-

ity. So, I'm a restaurateur first, I'm not

a beverage guy first. I've made that my

reputation, it may be my forte and it's

absolutely a love of mine, because the

world of wine involves so many differ-

ent disciplines that drive it.

Crystal Ball? Additional NY restau-rants, Las Vegas?There's nothing inspiring me right

now that other people are not already

doing. What inspires me though is tak-

ing Terroir to the masses. That's what I

want to do. I want to be the Starbucks

of the Wine bar world. I want Terrior in

every city. But I want to be the place

where everyone can come to for edu-

cation, for inspiration, and for a damn

good glass of grape juice. With or with-

out food.

QA, from page 29

Unilever, from page 10

by enhancing ingredient descriptions,

noting place of origin and adding a bit

of romance language.

To participate in the “Seductive Nu-

trition Challenge,” restaurant opera-

tors are encouraged to join Unilever

Food Solutions in making a commit-

ment to reduce the calories in a top

dish by 100 calories and enhance the

menu description to make it more ap-

pealing to guests to choose the slightly

healthier menu items. From all of the

participants, 45 restaurant operators

will be randomly selected to submit

results demonstrating their “Seduc-

tive Nutrition” commitment. Unilever

Food Solutions then will select 10 res-

taurant operators from the 45 finalists

to receive the opportunity to present

their “Seductive Nutrition” success

story during a weekend-long work-

shop experience at the Culinary Insti-

tute of America-Greystone.

Unilever Food Solutions also will

host workshops throughout July and

August to introduce the “Seductive

Nutrition Challenge” and the new Se-

ductive Nutrition tools and resources

to restaurant operators. The work-

shops will be held in nine markets

across the U.S. and Canada, including

Boston, Chicago, Kansas City, Kan.,

Portland, Ore., Providence, R.I., San

Francisco, Seattle, Toronto and Wash-

ington, D.C.

At Unilever Food Solutions, they

help chefs all over the world serve

tasty, wholesome meals that keep

guests coming back for more. They

create ingredients that save precious

prep time in the kitchen without com-

promising on flavor or flair, and con-

stantly provide ideas and inspiration

that keep your menu fresh and excit-

ing. Their ingredients are some of the

staples of professional kitchens in 74

countries around the world: Knorr,

Hellmann’s, Lipton and more. They

have been in the foodservice industry

since the 1880s and have more than

300 chefs on staff around the world.

Unilever understands that critical bal-

ance between impressing your guests

and making a profit, and how to keep

your menus and recipes fresh and ex-

citing as times and tastes change.

78 • September 2012 • Total Food Service • www.totalfood.com

How have the needs of your customers evolved since you began in 1980?I haven’t seen the

needs of my customer change too

much since I started in this industry

because my customer wants to come

in and enjoy a great, and comfortable

meal with their family– Sarabeth’s has

always provided that great meal in a

comfortable atmosphere and we al-

ways will. It all comes down to people

wanting to go out and enjoy a simple

and delicious meal, in maybe one hour

instead of three, and we are that place

for them.

My customer has been coming to me

for the same reasons as when I started,

and that is a timeless, home cooked

meal – you can eat at Sarabeth’s every

day.

I always say that if Sarabeth was your

mother, you would be home for dinner

every night.

What was they key to your ability to build the Sarabeth retail line?I started with a really great idea and ran

with it. I don’t look back and take things

one step at a time. If it feels good to me,

I test it out and make it work finan-

cially. You have to really love what you

are doing to be in this business, so I do

what I feel in my heart. Sarabeth’s has

always produced quality products with

quality ingredients, so when we decide

to put something on the shelves, it sells

– people are able to recognize the qual-

ity of the brand.

What brought you into the industry?In 1981, I met Bill Levine, a contractor

working on a new cafe that needed a

special touch. Little did he know that I

had just the trick. I had never forgotten

a treasured family recipe for orange-

apricot marmalade that was kept se-

cret by ‘Grandmère’, (my Aunt Ruth’s

mother-in-law) a French Jewish wom-

an also named Sara. I recall grandmère

making clandestine batches in the

basement, and the recipe was revealed

to me by Aunt Ruth long after her

death. That very special recipe is what

I prepared daily for Bill’s cafe, making it

from my apartment kitchen and serv-

ing it proudly to rave reviews. That, of

course, was only the beginning.

Who had the most impact on your ca-reer and why?My husband Bill has had the most im-

pact on my career because he instilled

in me a self belief that I could be suc-

cessful, and he wanted to be a part of it.

Bill handles more of the business side

of Sarabeth’s and that has allowed me

to get in the kitchen every day and cre-

ate – something that I might not have

been able to do without him. Once I

create a new product, we look at the

bottom line and evaluate the product

together, and then as a team, decide

if we are going to sell it or not. Bill has

been the encouragement to grow the

business, and even helped build the

first restaurant.

I also have to credit the woman who

dared give me the marmalade recipe,

my Aunt Ruth

The secret to the success of Sarabeth’s

Kitchen is Bill Blue-Eyes and the Gold-

en Marmalade recipe – a great pair.

Sarabeth Levine, Pastry Chef & Founder of Sarabeth's KitchenNew York City, NY

// CHEFCETERA

Award-winning jam maker, acclaimed pastry chef and restaurateur, Sarabeth Levine, remains the driving force behind the success and outstanding reputation of the Sarabeth brand. Sarabeth’s personal search for perfection extends to everything she creates. Sarabeth's award-winning "Legendary Spreadable Fruit", which had its beginning in Sarabeth and her husband and business partner, Bill Levine's Manhattan apartment with a few jars being sold to local businesses, is now being produced in a 15,000 s.f. factory in the Bronx, still being operated by Sarabeth and Bill. They are sold in the finest department stores, gourmet shops and specialty stores throughout the United States, the Caribbean, Canada, Japan and South Korea and have achieved a reputation as the finest fruit spreads and jams in the gourmet industry. From that humble beginning, Sarabeth with her husband, now own and operate a jam factory, a wholesale-retail bakery café and nine restaurants. It is a true American success story.

September 2012 • Total Food Service • www.totalfood.com • 79

You have to really love what you are doing to be in this

business, so I do what I feel in my heart. Sarabeth’s has

always produced quality products with quality ingredients,

so when we decide to put something on the shelves, it sells –

people are able to recognize the quality of the brand.

You work with your husband, what are the keys to making that relation-ship work?This is similar to the way I work with

my employees; you need to let every-

one express themselves, the good and

the bad, because it will all pass and

you’ve made a commitment to each

other. You’re not going to split up each

time you disagree.

You created a brand before Food Net-work and the "celebrity chef", how did you do it? I feel that I did it in reverse. Sarabeth’s

Kitchen started as a specialty food

business – we were a wholesaler of

specialty products, and then expended

into a bakery and then finally the res-

taurants and not the other way around,

as do many of the “celebrity chefs.” Our

products are not after thoughts, but

what started our business and the key

to its continued success. I just wanted

to feed people and I built on that. Ev-

erything happened because I invested

in myself.

You’ve had a number of employees that have been with you for 20 years, what is your approach to building a team? The people that work for me are paid

to work for me, but I never think of it

that way. I think about how fantastic

they are, and over the years they have

become family because to me, work is

home. An important thing in building

a successful team is to take an interest

in your employees as more than just

an employee, but as a person. They de-

vote a lot of time to you, and there will

be times that you need to be there for

them on a personal level. I truly care

about the people that work for me, so

I treat them like family. And if you don’t

care about your employees, they won’t

stay.

What role did your famous marma-lade have in building your business?The Orange-Apricot Marmalade is

what started Sarabeth’s Kitchen. The

bakery business came after because we

realized we needed something to put

the marmalade on, so I started baking

pastries and never looked back.

There seems to be a trend towards healthier menus. How has that im-pacted your approach?I have noticed a trend toward healthier

options, but I have always made pas-

tries and desserts and always will, al-

though I have always made small muf-

fins, and other smaller pastry items.

I started making a great new product

called the “Morning Cookie,” and it is

packed with flavor, as well as fiber and

whole grains and it’s only 3 points on

Weight Watchers!

This new trend, though, doesn’t mean

you need to stop eating sweets all to-

gether or that I should stop baking –

just eat half a cookie instead of a full

one.

And I eat seasonally as much as pos-

sible in order to support the earth and

be healthy, but when you want a little

something, eat a sweet treat.

80 • September 2012 • Total Food Service • www.totalfood.com

systems, Tina Bennett, to explain

MyPaymentsPlus and its benefits.

Where did the idea for "MPP" come from?Horizon Software launched the first

generation of MyPaymentsPlus in

2003 as an online meal-payment so-

lution. While its branded name has

changed and functionality evolved

over the years, its purpose has re-

mained the same: To remove ad-

ministrative hassles that help school

districts maximize participation in

their programs and activities. Today,

MyPaymentsPlus is a robust platform

that is used by hundreds of school

districts across the country, including

some of the nation’s largest to accept

and process:

General Payments Accept payment

for yearbooks, field trips, athletics,

before school and after-school care,

and more.

Student Billing: Easily bill a specific

student for fees that are owed such

as library fines, lost or damaged text

books, and more.

Open House/Orientation: Post im-

portant back-to-school information

online: media release forms, Internet

terms-of-use forms, and even hand-

books. Also post back-to-school con-

tributions, parking permits, locker

fees, PTA signups, and more.

Advanced Placement Exams: Handle

Advanced Placement Exam regis-

tration and payments for the entire

district or school. MyPaymentsPlus

follows the guidelines set forth by the

College Board, making it easy to sub-

mit all required information.

Summer School: Post summer school

classes for easy online registration

and payment. This module can also

be used for online schools.

Meal Payments Used in conjunction

with Horizon’s Cafeteria Point of Sale

(POS) System. Allow parents to see

meal account balances, make pay-

ments, create low-balance remind-

ers, and set up automatic payments.

Parents can also view what their chil-

dren purchased in the cafeteria.

In July, Horizon software released the

MyPaymentsPlus app for iPhone and

iPad – the nation’s first mobile appli-

cation that allows parents to make

their children’s meal payments from

a smart phone or tablet. The app also

allows parents to see what food their

children choose in the cafeteria. Ho-

rizon is also developing the MyPay-

mentsPlus app for Android phones

and tablets.

How has this function been handled by schools prior to the rollout of MPP?

Schools that do not have an automat-

ed system like MyPaymentsPlus in

place typically accept meal payments

via cash or check in the cafeteria.

Those payments must then be totaled,

balanced, and submitted to the bank

for processing which requires exten-

sive time, drains resources, slows cash

flow, and slows cafeteria lines.

MyPaymentsPlus alleviates adminis-

trative burdens and does the work for

the school system. It collects prepay-

ments from parents; processes those

payments at the time of purchase; and

applies them to the district’s account.

The addition of new technology, like

the MyPaymentsPlus app, is another

tool districts can use to increase par-

ticipation in their meal programs. It

makes it quick and easy for parents to

keep their children’s account balances

current.

iPhone App, from page 33

September 2012 • Total Food Service • www.totalfood.com • 81

Do you have any projections in terms of spike in sales at schools using MPP?Hundreds of the school districts

across the country, including some

of the nation’s largest, use MyPay-

mentsPlus to process financial trans-

actions for meals, activities, text-

books, and more. While every school

district is unique, most districts us-

ing the MyPaymentsPlus platform

have increased participation in their

school-meal programs – meaning

more revenue for the district.

Based on that projection, what is a reasonable time for payback on the system?MyPaymentsPlus helps districts re-

duce cash handling, increase par-

ticipation and reduce the amount of

time spent processing prepayments

through:

• Reduced cash handling and

shrinkage

• Increased participation—thus

increasing revenue;

• Improved line speed due to pre-

paid accounts;

• Minimized student balance calls

to the district;

• Reduced number of payments

for the staff to process;

• Positive publicity because of

this cutting-edge solution being

offered;

• Enhanced wellness programs

through the MyPaymentsPlus pa-

rental monitoring features;

• Eliminated up-front costs –

districts don’t have to worry

about: banking and credit card

processing costs, technical sup-

port, integration with the POS,

application hosting and wire

transfers; and

• Comprehensive marketing pro-

gram assists districts with com-

munication to the community.

The payback certainly depends on the

usage of the system and marketing ef-

forts, but generally payback is within

the first month of usage.

How can the school use the system to market its menus to parents?Each district’s MyPaymentsPlus in-

cludes an area where special informa-

tion can be featured. Many districts

choose to feature their menus in this

area. In addition, Horizon Software’s

SourceBoard – a high-resolution

flat screen – helps schools promote

their menus in an engaging manner

through graphics, photos, colorful

fonts, and creative layouts that excite

students and parents about the food

choices that are available.

If the parent pays at home with their iphone how does that funnel down to the student and lunchroom person-nel?Prepaid funds are instantly trans-

ferred to the district point of sale

where they remain until the student

needs to access the funds. Expended

funds are batched nightly and trans-

ferred to the district’s designated bank

account. Horizon Software’s Point

of Sale systems fully integrate with

MyPaymentsPlus to offer districts a

comprehensive, seamless solution.

What sort of training and support are available for a local school district?All school districts undergo extensive

training to utilize back-end functions

to their fullest potential. Continu-

ous technical support is available to

districts through our in-house call

center, as well as dedicated resources

that help districts market the MyPay-

mentsPlus solution to parents.

Any schools and districts in the New York area?Currently, there are a total of 218

schools and 124,000 students in the

New York area using Horizon’s MyPay-

ICE, from page 38

Centerplate, from page 34

Laura Shapiro, author of Julia Child: A

Life; Alex Prud’homme, author of My

Life in France (and nephew of Julia

Child); Bob Spitz, author of the latest

biography of Ms. Child entitled Dearie:

The Remarkable Life of Julia Child. All

proceeds from the discussion will go to

City Harvest.

Also on Sunday, the 23rd, noted chef

Nick Malgieri will host Cooking with

for the Baltimore Convention Center.

“With the addition of Infantino, we will

continue to enhance the guest experi-

ence for the attendees at the convention

center.”

The Baltimore Convention Center is

the premier location in the Mid-Atlantic

for organizations to host conventions,

meeting, luncheons and other activities

large and small. The four level Center

boasts seven exhibition halls providing

a total of 300,000 square feet, 50 meet-

ing rooms with a total of 85,000 square

feet and the largest ballroom in the state

of Maryland, totaling over 36,000 square

feet.

Centerplate crafts and delivers “Cra-

veable Experiences. Raveable Results.”

in over 250 prominent entertainment,

sports and convention venues across

North America annually serving over

100 million guests. Centerplate has pro-

vided event hospitality services to 15 of-

ficial U.S. Presidential Inaugural Balls,

13 Super Bowls, 20 World Series, the

2010 Winter Olympic Games, and the

largest plated dinner in history at the

Alpha Kappa Alpha Centennial Celebra-

tion.

Julia from 5-9:30pm. Julia Child was

not only one of the greatest authors in

the history of French cooking, but she

was also a renowned hostess who loved

to entertain at her homes in Cam-

bridge, Massachusetts and in Provence,

France. Learn to prepare some of Julia’s

favorites, all adapted from Mastering

the Art of French Cooking, Volume 1,

the book that made her a superstar.

Menu selections include: Galettes au

Gruyere (Swiss cheese wafers); Petites

Quiches Lorraines (Classic bacon and

custard quiches); Moules a la Proven-

cale (Baked mussels with garlic but-

ter); Caneton Roti a l’Alsacienne (roast

duck with apples); Puree de Celeri Rave

(celery root puree); Souffle au Chocolat

(chocolate soufflé served with crème

fraiche). Enrollment limited to 16.

The Institute of Culinary Education

(ICE®) is New York City's largest and

most active center for culinary educa-

tion. Founded in 1975 by Peter Kump,

the school offers highly regarded 8- to

13-month career training programs

in Culinary Arts, Pastry & Baking, Cu-

linary Management and Hospitality

Management. With an in-depth global

curriculum, dedicated Chef Instruc-

tors a strong record in job placements

and a clear entrepreneurial focus, ICE

is widely recognized by top industry

organizations as a premier pathway to

begin or continue a culinary career.

ICE also runs the largest program

of hands-on recreational cooking and

baking classes and wine education in

the country, in addition to hosting hun-

dreds of corporate and private cooking

events a year.

ICE was a finalist and winner of the

International Association of Culinary

Professionals' 2002, 2003, 2006 and

2008 Awards of Excellence for Culi-

nary Schools. ICE students and alumni

regularly are nominated for or win top

industry awards, such as James Beard

Awards, Food & Wine's Best New Chefs

in America, and Dessert Professionals’

Top Ten Pastry Chefs.

mentsPlus.

82 • September 2012 • Total Food Service • www.totalfood.com

Levy & USTA, from page 23

Fountains, is now on the top level of a

new two-story building. The ground

floor of the redesigned structure will

house a new US Open retail store.

The second story Café provides a spa-

cious setting with an enhanced menu

that will offer fans unique views of the

grounds as they follow matches in this

one-of-a-kind setting. The Heineken

Light Lounge, located in the Chase

Center off the East Gate, also has been

remodeled with outdoor café seating

and a new interior.

The premier dining destination on

the grounds, ACES is known for its

sophisticated seafood menu. Chef

Masaharu Morimoto returns this year

to prepare all the sushi and sashimi.

Other standout dishes include the Pla-

teau Royal – a tower of chilled seafood,

chilled corn and lemongrass soup

made with local corn and served with

jumbo lump crab and cilantro, and the

seared sea scallops with a local arugu-

la and grapefruit salad, shaved fennel

and citrus emulsion. New this year,

guests are enjoying the local catch

from Gosman’s of Montauk or Skuna

Bay Salmon prepared in a variety of

ways including grilled to order and

served with selection of sauces and

vegetable ragu.

New to this year’s menu, Chef David

Burke has added his famous Ash Crust-

ed Prime Beef Carpaccio, Patented Dry-

Aged Bone-In Ribeye, Butter Poached 2

Pound Naked Lobster.

The Mojito Restaurant and Bar is

open to all guests and a popular eve-

ning meeting spot, Mojito focuses on

Latin specialties and festive libations.

Snack on the smoked pork bocaditos

with sweet plantains, black beans and

cilantro cream or Diablo shrimp and

scallop ceviche with orange, lime, chile

and tomato. Seasonal mojitos, sangria

and outdoor seating make this an ideal

between- and post-match spot.

James Beard Award-winning Chef

Tony Mantuano returns offering a wine

bar atmosphere in the South Plaza and

on the Club Level of Arthur Ashe Sta-

dium. Featuring Mediterranean small

plates and wine pairings from his Wine

Bar Food cookbook, signature dishes

include the flaming ouzo shrimp, to-

mato bread and a mozzarella plate. The

menu this year will include a new dish

intended for sharing, the Freshly Hand-

crafted Whole Burrata, sourced from the

Brooklyn Salzarula family and served

with grilled leeks and crostini.

When the top athletes in tennis de-

scend on the US Open they need suste-

nance to fuel their game. Levy Restau-

rants’ chefs offer plenty of lean protein

and complex carbohydrates, along with

a range of options to appeal to the inter-

national palates of today’s tennis stars.

Most popular are the made-to-order

pasta bar, baked potato bar, grilled

chicken, brown rice and smoothies. Giv-

en the surge in tennis players adopting a

gluten-free diet, Chef Abbey is expand-

ing the gluten-free choices available to

players.

Lessening environmental impact is a

major focus for the USTA and Levy Res-

taurants. Guests will notice that service

ware is made from recyclable, biode-

gradable or compostable materials and

more than 500 recycling bins are placed

throughout the grounds. Levy Restau-

rants is also composting at all kitchens,

and the cooking oil recycling program

continues, converting oil into clean-

burning, renewable biodiesel fuel.

City Harvest Donation: The USTA and

Levy Restaurants will donate unused

food to City Harvest, which delivers

rescued food to soup kitchens and food

pantries across the five boroughs. Last

year, more than 25,000 pounds of food

were donated, and City Harvest has

collected more than 275,000 pounds

of food from the US Open since 1998.

September 2012 • Total Food Service • www.totalfood.com • 83

JBF, from page 21Raise Funds, from page 30

contemporary French cuisine and

innovative menu to win over finicky

New Yorkers. Thanks to the same ex-

cellent work that earned him that

Michelin star while in his homeland,

Humm landed the restaurant its first

three-star review from the New York

Times. Critic Frank Bruni wrote of “in-

spired, opulent cooking,” exclaiming

that “meals here hit highs they never

came close to in the past.” Much like

in San Francisco, Humm’s cuisine at

Eleven Madison Park earned him a

2007 nomination for the James Beard

Foundation Rising Star honor. More

accolades are almost certain in this

young chef’s future.

Mr. Richard was born in Brittany

in March, 1948 and raised in Cham-

pagne. He learned to cook when he

was age 7. At the age of 9, he par-

ticipated in the French equivalent of

the Fresh Air Fund. Having been told

that, if he wanted to be a chef, he first

needed to learn to be a pastry chef, by

age 14, he was an apprentice baker at

a hotel in Reims. After serving in the

French Army he worked at the bak-

ery, Maison Lenotre, in Paris under

French pastry chef Gaston Lenotre.

He opened Lenotre's short-lived New

York branch, Chateau France, then

moved to Santa Fe, New Mexico, to

run The French Pastry Shop at La

Fonda Hotel. In 1977 he was in Los

Angeles, where he opened another

Michel Richard Pastry Shop. He used

the profits to eat in France's three-

star restaurants, and solidifying his

desire to move beyond pastry, and

to train himself to be a chef over the

next ten years. In 1987 he opened

the restaurant, Citrus in Los Angeles.

Satellites of Citrus were opened in

Santa Barbara, Baltimore, San Fran-

cisco, Philadelphia and Washington,

D.C, all of which eventually closed.

In 1997, he sold half of his interest in

the restaurant to Meristar Corpora-

tion, which is also his partner in Cit-

ronelle. In 1989 A year later, Richard

opened Citronelle, in the Santa Bar-

bara Inn Hotel in Santa Barbara. He

later opened Bistro M in San Fran-

cisco, and Citronelle in Baltimore and

Michel's in Philadelphia. In 1994, he

opened Citronelle in The Latham Ho-

tel in Georgetown. Later, he opened

a branch of Citronelle at Carmel Val-

ley Ranch in Carmel, California. Ten

years later, he opened Central in

Washington DC.

after the party. Although they looked

brand new, the napkins that were used

were originally made in Guatemala for

the wedding of one of Pam and Gary

Mount's daughters and have been re-

used many times over the years.

There were very few expenses for the

evening, as Terhune Orchards donated

the wine and most of the food served

that night. Cherry Grove Farm provided

the lamb; the chefs donated their time

and expertise while volunteers served

the meals. The goal, Mount said, was to

be as "sustainable as possible." She said

she hopes to make it an annual event.

"Congratulations on a great celebra-

tion of an amazing organization!" Karen

Pinzolo said. "The flavor of the event

was just right for Sustainable Jersey: ele-

gant, simple, genuine, different and bet-

ter - a creative innovation for benefits! I

had such a good time that I asked Pam if

she could do it once a month.

84 • September 2012 • Total Food Service • www.totalfood.com

Michael's," said John Bloch, CEO of

Michael's. "With our similar customer

base, the addition of The Chefs' Ware-

house's breadth and depth of products

will allow us to continue to grow as we

seek to become the premier provider

of specialty foods in the Midwest."

The Chefs' Warehouse funded the

acquisition through borrowings un-

der its existing revolving credit facility.

This deal marks the company's fourth

acquisition in just over a year.

In April, the Ridgefield, CT firm ac-

quired Praml International, LTD. a

leading specialty foods importer and

foodservice distributor located in Las

Vegas, NV, which services customers

in Las Vegas, NV and Reno, NV. The

Pappas led firm bought Prami, which

was founded in 1987 by Heidi and

Rudi Putze and serves over 500 cus-

tomer locations.

Pappas shopping spree started

last November when the firm ac-

quired Provvista Specialty Foods, Inc.

888-531-Chefwww.iceculinary.com

Pastry & Baking arts

Classes

Call For Upcoming Class

Schedule

CT Chef, from page 4

School Lunch, from page 8

as cooking demonstrations, providing

educational materials about nutrition

and maintaining salad bars.

Sharon Richter, a licensed nutri-

tionist who has worked with WITS

for several years, countered that the

group has always maintained higher

nutritional standards than those re-

quired by law, and pushed the city’s

Department of Education to improve

its own standards, like reducing corn

syrup and hydrogenated oil.

“I’m working through the new

menus to make sure they all fit the

new requirements,” she said. Any ad-

justments would be minor, she said,

like including fresh fruit and the salad

bar on the listed menu items rather

than offering them as extras, or al-

tering the mix of vegetables over the

course of the week. Over all, she said,

“It’s a very obvious thing how much

healthier these are, the recipes made

from scratch as opposed to prepack-

aged food.”

“We are worried about, ‘Too many

cooks can spoil the broth,’ ” Eric

S. Goldstein, the chief executive of

school support services, said last

month, in describing the administra-

tors’ caution. “We have to make sure

we follow what is federally mandated.

Michael Anthony, the executive

chef at Gramercy Tavern, who worked

with Public School 41 in Manhattan

during the past year, said the project

“was met with an enormous amount

of enthusiasm from kids, parents, caf-

eteria workers and administrators.” As

for the new change in policy, he said:

“We will continue to be dedicated to

the kids at 41 and to the organizers of

WITS to see that it doesn’t just go by

the wayside. It’s important to stand up

for the right of our kids to eat healthy

food and live healthy enjoyable lives.”

Nancy Easton, the executive direc-

tor and a founder of WITS, said city of-

ficials shared the “good news” with the

group. The program, a nonprofit orga-

nization formed in 2005, was recently

making lunches in about 30 schools.

“We are very excited to be continu-

ing our partnership with the Depart-

ment of Education,” Ms. Easton said.

September 2012 • Total Food Service • www.totalfood.com • 85

thor, Cast Iron Cookbook; Ruth Reichl,

Author, Writer, Editor; Daphne Rubin-

Vega, Actress; Carole Shelley, Actress;

Valerie Smaldone, Media Personality;

Linda Stasi, Journalist; and Lucinda

Scala Quinn, Chef/Host, Hallmark

Channel’s “Mad Hungry.”

SHARE helps people facing breast

or ovarian cancer, from diagnosis

through treatment and post-treat-

ment, offering the unique support

of survivors who've been there. All of

SHARE's services are free of charge

and include Helplines, educational

programs, support groups, and pub-

lic-health initiatives.

Female Chefs, from page 2

Basulto, from page 14

boosta & Taim; April Bloomfield,

The Spotted Pig, The Breslin and

The John Dory Oyster Bar; Lynn

Bound, Café 2 (MoMa); Heather

Carlucci-Rodriguez, Print; Amanda

Cohen, Dirt Candy; Ariane Daguin,

D’Artagnan; Gina DePalma, Babbo;

Colleen Grapes, The Harrison &

The Red Cat; Gabrielle Hamilton,

Prune; Emily Isaac, Trois Pommes

Patisserie; Sara Jenkins, Porchetta

& Porsena; Elizabeth Karmel, Hill

Country; Sarabeth Levine, Sara-

beth’s; Ashley Merriman, Waverly

Inn; Nancy Olson, Gramercy Tav-

ern; Alexandra Raij, Txikito, El

Quinto Piño and LaVara; Alexandra

Ray, North End Grill; Sunchar Ray-

mond, Union Square Café; Missy

Robbins, A Voce; Rosa Ross, Scrim-

shaw; Barbara Sibley, La Palapa;

Ivy Stark, Dos Caminos; Sue Torres,

Sueños; and Julie Taras Wallach,

Tipsy Parson.

Participating celebrity sous chefs

for the evening include: Brenda

Blackmon, TV News Anchor; Blair

Brown, Actress; Lourdes Castro,

Author, Latin Grilling; Dana Cowin,

Editor-in-Chief, Food & Wine Mag-

azine; Kathleen Chalfant, Actress;

Melissa Clark, Food Columnist/Au-

thor; Tandy Cronyn, Actress; Judy

Gold, Comedian; Rozanne Gold,

Chef/Author; Dorie Greenspan,

Chef/Cookbook Author;Donna

Hanover, Broadcast Personality;

Jessica Hecht, Actress; Cindy Hsu,

WCBS-TV News Anchor; Jodi Kan-

tor, Author, The Obamas; Rikki

Klieman, TV Personality; Ellie

Krieger, Chef/Host, Food Network’s

“Healthy Appetite”; Daisy Marti-

nez, Chef/Host, Food Network’s

“Viva Daisy!”; Alex McCord, The

Real Housewives of New York City;

Lynne Meadow, Artistic Director

of Manhattan Theatre Club; Sara

Moulton, Chef, Cookbook Author,

TV Personality; Karen Page, Food

and Wine Columnist, Author, The

Flavor Bible; Joanna Pruess, Au-

meat, dry-aged steak, fresh seafood,

and a wide array of pastas that guests

can enjoy in one of two exclusive din-

ing experiences. Guests at Zylo Tuscan

Steak House can enjoy the ambiance of

the Salumeria and bar or they can dine

outdoors on the restaurant’s patio be-

side the river.

Zylo Tuscan Steak House is one of the

Hudson River Restaurants that stands

out from the rest. Guests who visit will

leave with their senses fully satisfied.

Zylo Tuscan Steak House is managed

by Cornerstone Restaurant Group and

the affiliate company, Jump Higher,

L.L.C. Both companies, led by Jonathan

Albert and David Zadikoff in collabora-

tion with Michael Jordan, oversee all

Michael Jordan brand restaurants. Mi-

chael Jordan brand restaurants include

Michael Jordan’s Steakhouse in Chi-

cago, Connecticut, and New York; 23

Sportscafe in Connecticut; and SolToro

Tequila Grill in Connecticut. Corner-

stone Restaurant Group also manages

operations for WAVE at the W Chicago

Lakeshore.

86 • September 2012 • Total Food Service • www.totalfood.com

Call Vic Rose: 732-864-2220

September 2012 • Total Food Service • www.totalfood.com • 87

http://issuu.com/action/openurl?url=http://www.uri.com