total food service august 2012

http://issuu.com/action/openurl?url=http://www.metro.com/c5

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

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

It also demonstrates that cof-

fee shops, fast-food joints

and other eateries can play a

major role in improving the

health of the public.

Officials from the New York City

Department of Health and Mental

Hygiene conducted a study to as-

sess whether the regulation that took

effect in 2008 which prohibits all

restaurants from serving food pre-

pared with partially hydrogenated

vegetable oil or dishes that contain

more than 0.5 grams of trans fat per

serving was making a difference for

diners.

Public health officials had zeroed

in on trans fats because they pose a

uniquely potent health risk. Adding

fewer than 4.5 grams of them to a

2,000-calorie daily diet can increase

the risk of coronary heart disease by

23%.

Researchers fanned out across

Manhattan in 2007 and examined

the receipts of 6,969 diners as they

left fast-food restaurants at lunch-

time. The researchers went to fast-

food chains because the nutrition

information on the items sold there

was readily available. In 2009, they

repeated the exercise with 7,885 re-

ceipts. They found that diners con-

sumed 2.4 fewer grams of trans fat

per lunch after the ban went into ef-

fect.

That decline was offset by only

a slight 0.55-gram increase in con-

sumption of saturated fats, which

are also associated with elevated

cholesterol levels. "Given that one-

third of calories in the United States

comes from food prepared away

from home, this suggests a remark-

able achievement in potential car-

diovascular risk reduction through

New NYC Report Shows Trans-Fat Ban Has Spurred Healthier EatingNew York City's pioneering ban on all but the smallest amounts of trans fats in restaurant food has led to a significant

reduction in consumption, a change that should translate into better cardiovascular health in the nation's largest city.

// NEWS RESTAURANTS

Public health officials had zeroed in on trans fats because they pose a uniquely potent health risk. Adding fewer than 4.5 grams of them to a 2,000-calorie daily diet can increase the risk of coronary heart disease by 23%.

The environment has been shifted

so that you automatically will get

the healthier option.


food policy," the study authors re-

ported.

Alice Lichtenstein, director of the

Cardiovascular Nutrition Laboratory

at Tufts University in Boston, said

the findings showed "that public

health initiatives, if done right, seem

to work." A key factor, she said, was

that diners didn't have to choose:

"The environment has been shifted

so that you automatically will get the

healthier option."

New York Mayor Michael R. Bloom-

berg has taken an active role in ef-

forts to improve public health. In

addition to leading the fight against

trans fats, he has required chain res-

taurants to post calorie information

on their menu boards and called for

a ban on super-sized sugary drinks.

Trans fats are found naturally in

meat and dairy products, but the

biggest source in the American diet

is processed oils, commonly partial-

ly hydrogenated vegetable oils. Fa-

vored for their shelf-stable qualities,

such oils were widely used in baked

and fried foods.

The researchers found that the

proportion of meals purchased that

contained zero grams of trans fat

rose from 32% before the ban went

into place to 59% afterward. And

they found that the benefits were

shared equally by diners in working-

class neighborhoods and patrons in

tonier sections of the city.

Other cities and states followed

New York City's lead, including Cali-

fornia in 2008. The federal govern-

ment also required manufacturers

to list the amount of trans fats con-

tained in processed foods, beginning

in 2003.

“The food industry has respond-

ed by reformulating its products.

Nationwide, the average daily con-

sumption of trans fats has gone

from 4.6 grams in the 1990s to 1.3

grams in 2010,” said Kelley Scanlon,

an epidemiologist with the Centers

for Disease Control and Prevention.

"Things are clearly much better."

However, in a report this month in

the Journal of the American Medical

Assn., Scanlon and a CDC colleague

noted that trans fats are still found in

many processed foods, including up

to 7 grams a serving in some micro-

wave popcorns. “More needs to be

done,” Scanlon said.

“The changes made by restaurants

were costly but necessary,” said Joy

Dubost, director of nutrition and

healthy living at the National Res-

taurant Assn. “The science is very

convincing with regard to consump-

tion of trans fats, so the industry had

been working on this,” she said.

Whatever the expense, frequent

food industry critic Kelly Brownell

said the study suggested the public

should be skeptical when big com-

panies resist change.

“They said it would narrow the

range of consumer products; that

didn't happen,” said Brownell, di-

rector of the Rudd Center for Food

Policy and Obesity at Yale University.

“They said it would affect the taste,

and that didn't happen. They said

there would be no benefit, and that

didn't happen.”

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


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: [email protected] 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

For the first time, a medical school

and a major culinary institution plan

to implement a fully integrated, com-

prehensive joint curriculum for doc-

tors, medical students, chefs and the

community focused on the significant

health role that food choices and nu-

trition play in preventing and manag-

ing obesity and associated diseases in

America.

“This is an entirely new approach

in the training of both physicians and

chefs,” said Dr. Benjamin Sachs, se-

nior vice president and dean of Tulane

University School of Medicine.

“Our goal is to change the way

health practitioners think about food

and the practice of medicine. With

statistics showing that 65 percent of

Americans are overweight and a third

are obese, it’s not enough for doctors

to know just the basics of nutrition.

They must also learn to translate the

science into practical lessons that em-

power their patients to lead healthier

lives.”

The initial program, which includes

culinary classes for medical students,

will be based at Tulane University,

with the collaboration’s long-term

goal to establish others first at JWU’s

flagship campus in Providence, and

in the future at JWU’s campuses in

North Miami, Denver and Charlotte.

The comprehensive plan is to include

Johnson & Wales Teams With Tulane For Groundbreaking Culinary Medicine CollabTulane University School of Medicine and Johnson & Wales University announced last month a

groundbreaking long-term collaboration that unites doctors and chefs in improving the

nation’s health through the teaching of culinary medicine.

// NEWS COLLABORATION

continued on page 84

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


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


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


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


More than 1,000 chefs, cooks,

students and foodservice

professionals attended

the annual event in the

Sunshine State. The convention pro-

vided attendees with opportunities to

advance their professional develop-

ment and enhance their culinary skills

through informative workshops and

seminars, cutting-edge demonstra-

tions, a trade show featuring more than

100 exhibitors, national competitions

and ACF’s annual national awards.

This year’s guest presenters included

Food Network’s Robert Irvine in an in-

teractive demonstration about main-

taining nutrition and presentation in

every dish while tackling the impos-

sible. Culinary legend Paul Prudhom-

me, HAAC, HHOF, inspired chefs with

a one-of-a-kind presentation where he

discussed his career successes, chal-

lenges and motivations. Iron Chef Cat

Cora also made a special appearance

at the convention, emphasizing to at-

tendees what it means to be a chef.

On July 17, ACF adopted the “Feed the

Planet” declaration established by the

World Association of Chefs Societies

and the city of Daejeon, South Korea,

and joined in the worldwide chefs’ ini-

tiative. Then, Rick Moonen, an early

supporter of sustainability, motivated

guests to understand the chef’s role in

feeding the world. Chefs competed in

exciting competitions throughout the

convention, demonstrating their cu-

linary skills and leadership. ACF also

presented numerous awards to various

chefs and establishments for advanc-

ing the profession. A number of Metro

New York chefs took home prestigious

national awards.

The Student Team Championship,

was won by ACF Chefs and Cooks of

the Catskill Mountains; State Univer-

sity of New York at Delhi, Delhi, N.Y.;

Team members were Mathew How-

ard, Edward Maley, Leonard Messina,

James Russell and Stephanie Wickert.

Victor Sommo, CEC, was the team’s

coach. The ACF's Northeast chapter

won national region of the year honors.

ACF President’s Medallion Recipients

included Willie Lewis, AAC, consultant

executive chef, Halperns Steaks & Sea-

foods, Brigantine, N.J. who is a mem-

ber of the ACF Professional Chefs As-

sociation of South Jersey.

ACF Achievement of Excellence

Awards went to Laurel Creek Country

Club, of Mount Laurel, N.J., St. Charles

Hospital in Port Jefferson, N.Y. and

Hartford, CT's VIVO Seasonal Trattoria.

The 2012 American Academy of

Chefs Culinary Hall of Fame added An-

thony Patalano, AAC, HOF, retired exec-

utive chef of Merion Caterers in Cherry

Hill, N.J. to their legendary roster.

A pair of legendary chefs who are well

known in Metro New York won top na-

tional honors. The ACF Humanitarian

Award went to Paul Prudhomme, chef/

owner of K-Paul’s Louisiana Kitchen,

New Orleans, and Magic Seasoning

Blends Inc., Harahan, La. The ACF pre-

sented its Cutting Edge Award to Rick

Moonen, chef/owner, Rick Moonen’s

RM Seafood, Las Vegas who emerged as

a legend while working in Manhattan.

Orlando was the location of the

2012 ACF National Convention, bring-

ing more than 1,000 chefs, cooks, stu-

dents and foodservice professionals

to the Sunshine State. The national

convention provided attendees with

numerous opportunities to advance

their professional development and

enhance their culinary skills through

Tri-State Toques Highlight List Of National ACF WinnersThe American Culinary Federation, Inc. (ACF) honored chefs, culinary industry professionals and

foodservice establishments at the 2012 ACF National Convention held at the Orlando World

Center Marriott, Orlando, FL, July 14-17.

// NEWS HONORS


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


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


This year’s honorees are: Wen-

dell Berry, Jason Clay, Kath-

leen Merrigan, Tensie Whel-

an, and Malik Yakini.

“This year’s James Beard Founda-

tion’s annual Food Conference will

shed light on the timely and important

issue of trust as it relates to our food

system, nutritional safety, and public

health. Our second annual Leadership

Awards highlight this country’s most

effective change agents in our culi-

nary world,” said Susan Ungaro, presi-

dent of the James Beard Foundation.

“These trailblazers are all working to

create a more sustainable future and it

is through their monumental achieve-

ments that we are able to continue a

critical conversation about the future

of food.”

Now in its second year, the Leader-

ship Awards recognize specific out-

standing initiatives as well as bodies of

work and lifetime achievement. Excel-

lence of work, innovation in approach,

and scale of impact either within a

community or across the nation were

among the criteria used to select this

year’s honorees.

This year winners include: noted

author Wendell Berry. His Bringing it

to the Table column brings brilliant in-

sight about America's agrarian move-

ment for more than six decades.

James Beard Foundation 2012 Leadership Award Recipients Set To Be Honored In NYCRecognizing visionaries across a broad range of backgrounds including government, non-profit, & literary arts, the James

Beard Foundation recently announced the recipients of the 2nd annual James Beard Foundation Leadership Awards.

// NEWS EVENTS


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


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


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


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


Called the New York City Hospi-

tality Alliance, the group will

comprise small businesses

as well as some of the biggest

names in the respective industries

from all five boroughs. In addition to

government advocacy, The Alliance

will serve as a one-stop resource for

its members, offering education and

training, access to top industry consul-

tants, and opportunities to collaborate

and exchange ideas.

The Alliance is led by Executive Di-

rector Andrew Rigie, former executive

vice president of the New York State

Restaurant Association’s New York

City chapter. Rob Bookman, a 30-year

veteran of City politics who was the

co-founder and counsel for the New

York Nightlife Association (NYNA) and

former NYC legislative counsel for the

NYS Restaurant Association, will serve

as counsel for The Alliance. The New

York Nightlife Association has formally

joined The Alliance.

"Our goal is not to replace the great

work that the New York State Restau-

rant Association has done on behalf of

its membership," Rigie explained. "The

Alliance is all about bringing together

the City's growing Nightlife and Hotel

industry with the restaurants to find

solutions to common challenges that

face all of us," Rigie added.

Rigie and Bookman have assembled

NYC Hospitality Industry Launches Formal AllianceFor the first time in history, New York City’s hospitality industry, made up of restaurants,

nightlife establishments, destination hotels, and industry suppliers, has joined forces to create a

formal alliance that will advocate on behalf of its members at all levels of government.

// NEWS ALLIANCE


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


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


New Chef Documentary Set To Premiere In NYCScoop says that First Run Features

presents the U.S. theatrical pre-

miere of Three Stars, filmmaker Lutz

Hachmeister’s prolific exploration of

10 esteemed chefs who hold the honor

of the coveted three star Michelin rank-

ing. Three Stars will open September

21 in New York at the Quad Cinemas

followed by a roll out to select cities.

Three Stars depicts the daily drama of

life in the world’s finest restaurants in-

cluding exclusive interviews with and

intimate access to some of the world’s

most talented chefs as they work in

their gastronomic laboratories, hunt

for exquisite ingredients in local mar-

kets and gather rare edible plants

along rough coastlines. The Chefs

include Jean-Georges Vongerichten,

Chef of Jean George in New York; René

Redzepi, Chef of Noma in Copenha-

gen, Denmark; Yannick Alléno, Chef

of Le Meurice in Paris; Nadia Santini,

Chef of Dal Pescatore in Runate, Italy;

Olivier Roellinger, Chef of Les Mai-

sons de Bricourt in Cancale, France;

Sergio Herman, Chef of Oud Sluis in

Sluis, the Netherlands; Sven Elverfeld,

Chef of Aqua in Wolfsburg, Germany;

Juan Mari and Elena Arzak, Chefs of

Arzak in San Sebastian, Spain; and,

Hideki Ishikawa, Chef of Ishikawa in

Tokyo. Hachmeister’s camera reveals

the kitchen rituals of these culinary

innovators, probing their varying food

philosophies that embrace the highest

convictions on molecular gastronomy

and innovation alongside the exalta-

tion and embodiment of local ingredi-

ent sourcing and traditional cuisine.

Kosherfest 2012 Set For Nov 13 - 14, Meadowlands Expo-sition Center, Secaucus, NJ Scoop notes that a rapidly growing

kosher food industry with many new

products will gather at the Meadow-

lands Exposition Center in Secaucus,

NJ November 13 - 14, 2012.Kosherfest

is the largest kosher food, foodservice,

beverage, wine and spirits trade show,

now in its 23rd year. It is produced by

Diversified Business Communications

and co-produced by Menachem Lu-

binsky, founder of Kosherfest and CEO

of LUBICOM (www.lubicom.com), a

full service marketing company.

“The kosher food industry has much

to look forward to as various new stud-

ies indicate a significant growth in the

core kosher market,” said Mr. Lubin-

sky. “There is every indication that the

kosher food industry will continue to

grow at a pace of 12% - 15% a year.

“Mr. Lubinsky is referring to studies

by UJA-Federation of New York which

showed a significant growth of Ortho-

dox Jews and Jews in general who ob-

serve kosher and the Mintel Research

Group, which showed kosher to be

the leading claim on all new products,

indicating its significance in main-

stream food markets.

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 offers

a Key Buyers program, special events,

media exposure, promotional oppor-

tunities, a new products competition

and showcase, and exhibitor specials.

Kosherfest 2012 will host a New Prod-

ucts 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.

Stamford Based Sheraton Pours It On For Wine LoversScoop sees that Starwood’s Sheraton

chain has started rolling out new wine

menus and “Social Hour” tastings to

give guests another reason to socialize

in lobbies, while boosting wine and

food sales. Unlike boutique hotel op-

erator Kimpton, Sheraton won’t offer

free full glasses of wine. Participating

properties will pour 2-ounce samples

of premium wines that received high

ratings from Wine Spectator. They’ll

do it three or four times a week. New

“Sheraton Selects” wine menus will

be offered. The chain is launching the

program in about 240 hotels, about

60% of properties. Among those offer-

ing it early: Sheratons in Phoenix, Bos-

ton, Manhattan, LA and Chicago.

Long Island Service Exec Tabbed For National PostKudos to Day and Nite sales executive

Dan McCaffrey who serves on the na-

tional membership committee of the

Society for Foodservice Management

(SFM). McCaffrey joined Day and Nite

in 2011.

He recently spearheaded initiative

that brought SFM and the Food and

Beverage Managers Association to-

gether for a Schmooze Cruise in New

York Harbor. The success cruise which

raised funds for scholarships led to

SFM's board to ask the New York na-

tive to join the association's memer-

ship committee.

SFM serves the needs and interests of

executives in the onsite foodservice

industry. With members from coast to

coast and overseas, The Society repre-

sents major corporate liaison person-

nel and independent operators as well

as national and regional foodservice

contract management companies.

// 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.

Kudos to Day and Nite sales execu-tive Dan McCaffrey who serves on the national membership committee of the Society for Foodservice Management (SFM).

Three Stars will open

September 21 in New

York at the Quad

Cinemas followed by a

roll out to select cities.


After 27 Years, Gracie Man-sion Kitchen Gets A Make-overScoop notes that with the daily pres-

sure of doing the smallest of dinner

parties for 100 guests from a 27-year-

old kitchen it was time. Nobody is

happier than Gracie Mansion Chef

Feliberto Estevez. As New York City’s

Mayor’s Mansion gets a new kitchen.

The facility hosts far more than just

mayoral functions. These include an

annual reception for 800 valedictori-

ans and salutatorians from public high

schools, along with their families and

many of their principals, and annual

receptions for 1,200 people around

the time of the Puerto Rican Day Pa-

rade, when Mr. Estevez is joined in the

kitchen by chefs from Sofrito or in the

past La Fonda Boricua. The kitchen

has shut down for a $1.4 million reno-

vation. The project includes eliminat-

ing a mazelike layout in which one

open refrigerator door can cause a

traffic jam; installing more energy-

efficient equipment; increasing oven

and refrigerator space; and improving

mechanical, electrical and plumbing

systems. It’s about time,” said Mitchel

London, the chef for Mayor Edward

I. Koch when the kitchen was brand

new. Mr. London said a professional

kitchen ought to be renovated after 10

or 15 years, 20 at the most. New York-

ers will suspect that the renovation

cost is being paid for out of the pocket

of the man who doesn’t live there, but

the word from the Gracie Mansion

Conservancy, through Mayor Michael

R. Bloomberg’s office is that it is com-

ing from several sources, none of them

identified.

Wall Street Duo Teams On Hampton’s ProjectScoop thinks relaxing in a restaurant,

satisfied after a good meal and maybe

a glass of wine, it’s easy to dream about

what it would be like to own the place.

Bill Campbell, the former chairman

of Visa International, said his priority

was finding a good location for his res-

taurant and inn, Topping Rose House.

In 2006, he paid $5 million for the

1842 mansion, which sits on the main

road in Bridgehampton, NY, but then

spent the next five years negotiating

for permits with the town. In 2010, he

brought on a business partner, Simon

Critchell, the former chief executive

of Cartier North America, and since

then the two have spent an additional

$12 million renovating and adding to

the property, which will have 22 guest

rooms in addition to a 75-seat restau-

rant that will open this summer. “My

investment thesis was this had limited

downside because it is prime, prime

real estate,” Mr. Campbell said. But

it was only last fall, after the project

was well under way, that he and Mr.

Critchell struck a deal with Tom Colic-

chio, the television chef and owner of

the Craft group of restaurants, to oper-

ate the restaurant. He was one of three

chefs they considered. “Although the

industry is competitive, it continues

to grow,” Campbell said. “That said, a

basic love of food and beverage is not

enough to ensure success in the res-

taurant business,” said Hudson Rieh-

le, senior vice president for research

and knowledge at the National Res-

taurant Association. “There are risks,”

Mr. Critchell said. They surely hope

that they will have an experience simi-

lar to that of Shawn Rubin, a manag-

ing director at Morgan Stanley Smith

Barney. He and 10 of his friends put up

the nearly $2 million that was needed

to open STK, a chic steakhouse in the

meatpacking district of Manhattan.

On its first night, Sean Combs, the

music mogul, had a party there that

was prominently reported in the gos-

sip pages. “We were off to the races,”

Mr. Rubin said.

NJ’s Cake Boss Set To Roll-out Sweet Treats NationwideScoop hears that life across the coun-

try is about to get a whole lot sweeter.

Buddy Valastro, the fourth-genera-

tion baker from TLC’s popular series

“Cake Boss,” announced his Hobo-

ken, NJ-based bakery is cooking up

a line of cakes to be mass-produced

for sale across the country. Since the

premiere of “Cake Boss” three years

ago, fans have eagerly watched em-

ployees of the 102-year-old Carlo’s

Bakery churn out intricately designed

creations every week. Among those

fans; New Jersey Gov. Chris Christie,

who commissioned a cake from the

family-owned Carlo’s big enough to

feed 2,000 people. Valastro also had a

sweet surprise for his own wife on her

30th birthday, a life-size sculpted cake

made to look just like her. Valastro,

who lures his viewers to TV screens

with scrumptious sweets, now wants

to bring them closer by enabling them

to own and taste his baked goods for

themselves. While he regards his cre-

ations as “delicious, old-fashioned,

old-world cakes,” Valastro says his

mass-produced cakes will give peo-

ple a special treat for every occasion.

“Every birthday, every celebration

New Yorkers will

suspect that the

renovation cost is

being paid for out of

the pocket of the man

who doesn’t live there,

but the word from

the Gracie Mansion

Conservancy, through

Mayor Michael R.

Bloomberg’s office is

that it is coming from

several sources, none of

them identified.

Valastro also had a

sweet surprise for his

own wife on her 30th

birthday, a life-size

sculpted cake made to

look just like her.

continued on next page

Buddy Valastro, the fourth-generation baker from TLC’s popular series “Cake Boss,” announced his Hoboken, NJ-based bakery is cooking up a line of cakes to be mass-produced for sale across the country.

Bill Campbell, the

former chairman of

Visa International,

said his priority was

finding a good location

for his restaurant and

inn, Topping Rose

House.


ends with something sweet, a cake,

that people remember. It’s all about

the memories.” In order to stream-

line the bakery’s complex recipes for

mass production, Valastro tapped the

company that provides Carlo’s with

ingredients and provided them with

his secret recipes. Though initially

anxious about entrusting a company

to produce his cakes in such large

quantities he said that when given the

“final prototypes, you couldn’t tell the

difference between their cakes and

mine. For me, that’s the biggest thing.”

The cakes will hit bakeries and grocery

stores later this summer, starting with

the two-layer, chocolate and vanilla

“Badda Bloom.”

Westchester Catalog Maven Fights NYC HungerScoop knows that for decades, the

name Lillian Vernon has been syn-

onymous with delivering goods right

to the front door. Now, Ms. Vernon

will also be synonymous with deliv-

ering fresh produce to thousands of

homebound elderly New Yorkers. Ms.

Vernon, founder of the eponymous

catalog that began in 1951, resides

in Manhattan and is a Citymeals-on-

Wheels board member. She has been

a donor to the organization for two

decades and recently gave a gift to

Citymeals for the purchase of the or-

ganization’s first refrigerated van. The

van, which will hit the streets soon and

bear Ms. Vernon’s name, cost $54,000.

It is Ms. Vernon’s largest gift to date.

The van will deliver fresh produce to

thousands of elderly clients who rely

on a daily delivered meal. The organi-

zation serves some 1.8 million meals

annually. She believes that it is im-

portant to set an example with giving

to encourage others. “I really want to

see more and more people contribute.

Put some of their heart into their giv-

ing and give with love and friendship,”

she says.

Jersey Based Imperial Bag & Paper Co., LLC Tabbed By Crain’s Fast 50Scoop kudos to Bayonne, NJ based

Imperial Bag & Paper. The firm led by

Bob Tillis was recognized recently by

noted trade publication: Crain's New

York Business. The editors of the leg-

endary trade journal selected Imperial

Bag & Paper as one of the Metropoli-

tan New York area's FAST 50 firms.

The FAST 50 was created to identify

new industries that are creating new

opportunities, and established com-

panies that have sought out new mar-

kets and have devised new strategies

to stay on top. In its inaugural Fast 50

list, Crain's identifies the front-run-

ners who've thrived on the challenge

by ranking the 50 fastest-growing

companies in the New York area. Since

2007, under the leadership of Bob Til-

lis and his son Jason, the 80 year old

firm has become a one-stop shop for

plastic products and janitorial sup-

plies. The company boasts 90 trucks

delivering products to more than

6,000 clients. That’s more than double

the number of trucks it had when Mr.

Tillis first took over, and more than

two times the number of customers.

Last year Imperial took a big step with

the acquisition of Burke Supply Com-

pany.

A Former Celebrity Record-ing Mecca Is Becoming A Celebrity Catering JointScoop hears that Peter Callahan just

bought the 5,940-square-foot fourth

floor from Sony in the West 25 Street

building that previously housed Jive

Records and recording studios where

Britney Spears, Justin Timberlake and

Whitney Houston got their start. Cal-

lahan will now build out a full kitchen,

design studio and event space with

soaring ceilings for his clients, who

include Martha Stewart, Regis Philbin,

Kelly Ripa and Tom Petty along with

uber-wealthy financiers.

Metro New York Runorder

Pictured Above - Robert Tillis, Chief Ex-ecutive Officer & Jason Tillis, President of Imperial Bag & Paper Co., LLC

The van, which will

hit the streets soon

and bear Ms. Vernon’s

name, cost $54,000. It

is Ms. Vernon’s largest

gift to date. The van

will deliver fresh

produce to thousands

of elderly clients

who rely on a daily

delivered meal.


Makes Sure You Get Toma-toes Not PotatoesScoop sees that RunOrder.com is a

new and innovative cloud based soft-

ware helping NYC area restaurants

find new food distributors and order

from all their existing distributors in

one place. Restaurants can use this

“orbits” for ordering and purchase

from all their distributors from a sin-

gle dashboard. RunOrder.com also

helps food distributors reach new

restaurants. SCOOP loves the ease of

consolidating “Most Ordered,” “Re-

cently Ordered,” or “Whole Product

List” on a single screen. Lea Pische is

the founder of RunOrder.com and has

over eight years of experience in the

restaurant industry.

Dart Brings New Packag-ing Solutions To Metro NYC Food Ops Scoop hears that Dart has debuted

its new ClearPac SafeSeal containers.

Made of PETE, ClearPac SafeSeal con-

tainers are specifically designed to in-

hibit tampering, eliminating the need

for shrink bands and wrap labels. The

TamperAlert Hinge protrudes outward

when torn, alerting the customer that

the container has been opened. The

hinge remains attached to the con-

tainer, for no loose plastic pieces.

ClearPac SafeSeal containers function

as an easy to re-close and re-open,

leak resistant two-piece container

once the hinge is torn.

Successful Long Island Hospitality Ball with Check Donation to American Can-cer Society

Committee Members from the 2012

Long Island Hospitality Ball presented

the American Cancer Society with a

check in the amount of $240,000 to go

toward the fight against cancer in the

areas of research, advocacy efforts to

keep fighting cancer in the forefront of

the nation's leaders, services to can-

cer patients and families, and educa-

tion for cancer prevention and detec-

tion. The Nassau County Office of the

American Cancer Society is extremely

grateful to Chairman, Keith Hart, and

all of the committee members, res-

taurants, wine and spirit companies,

entertainers and vendors as well as

sponsors and ticket holders who came

out to support this extraordinary event

which took place on June 18, 2012 at

the Crest Hollow Country Club.

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

Successful Long Island Hospitality Ball with Check Donation to American Cancer SocietyFront row L-R: Meg Talty, Daria Carioscia, Larry Golus, MariaElena Di Mino, Marie Cimaglia, Richie Rubenstein, 2012 LIHB Chairman-Keith Hart, Brian Rosenberg, Michael Esposito, George Voutinas, Dante Paganini, Eddie Restivo Back row L-R: Billy Regan, David Tunney, Nick Paccione, Jason Ojeda, Greg Bartolotta, Rich Bedrosian, Billy Wolfe, Jay Grossman


Lou and Lucy DiLisio started

Casa DiLisio Products in their

home in Connecticut in 1973.

The Westchester company’s first

sauce was a French style scampi sauce

later called Sauce Provencal. Casa DiLi-

sio was the first company to put frozen

Pesto Sauce on the market for food-

service. They were the first people to

put Basil Pesto with Pine Nuts in the

market in a frozen state. This year, as

they prepare to celebrate 40 years in

business they have made and sold over

350 tons of Basil Pesto with Pine Nuts.

They are the only manufacturer who

uses only fresh Basil and Pine Nuts in

their Pesto Sauce. All of their sauces are

made with only the finest ingredients

and freshest herbs.

The fresh smell of basil welcomed

the Total Food Service team upon ar-

rival last month at Casa D'Lisio's home

in Mt. Kisco, NY. "There's simply only

one way to make pesto,” Lou DiLisio

explained. "You need to buy the high-

est quality fresh basil, pine nuts and

cheese. Regardless of the price in the

marketplace, we simply will not com-

promise. We then prepare the sauces

by hand. According to Lou DiLisio, 37

years ago you couldn't sell pesto sauce,

no one knew what it was. Last year

Casa DiLisio produced and sold over

600 tons of Pesto Sauce. Casa DiLisio

is also one of the very few companies

using only FRESH BASIL in their Pesto

Sauce. The commitment to quality led

to the American Culinary Federation

awarding the nation's only Gold Certi-

fication to their Pesto Sauces.

Many competitors through the years

have brought entries to the market-

place that has featured cheaper ingre-

dients that were machine processed.

"We recently did a tour of several major

distributors throughout the country,”

noted the firm’s sales and marketing

Legendary Westchester Sauce Maker Creates Menu MagicFor many who have been blessed to live into their 80's, enjoy or yearn for retirement, Lou

"Mr. Sauce" DiLisio missed the memo. Sure there was a brief recent respite to the beach to

help his bride and business partner Lucy celebrate her 80th birthday. But that was followed

by a quick return to his life's passion, creating the nation's highest quality sauces.

// SPOTLIGHT CASA DILISIO

The Casa Di Lisio team processes 600 tons of Pesto by hand in their Mt. Kisco facility each year


chief Linda DiLisio. Our approach was

very simple we did tastings for sales

teams with our product and the cheap-

er competition. In each case the room

went quickly silent because the sales-

person that is in front of the chef every-

day knew that their customer simply

would accept nothing less than Casa

DiLisio quality.

In addition to their Basil Pesto with

Pine Nuts they have the following Gold

Medal winning sauces: Sun Dried To-

mato Pesto (VEGAN), Fire Roasted Red

Pepper Pesto (VEGAN), Puttanesca

Sauce, Cilantro Pesto, Creamy Alfredo

Sauce, White Clam Sauce, Walnut Pes-

to, Sauce Provencal and Napolitano

Tomato Sauce and Basil Pesto without

Nuts. Casa DiLisio also just introduced

a VEGAN Basil Pesto Sauce, which

brings the number of outstanding Veg-

an Sauces they have to offer to three.

Their sauces are freshly made 52 weeks

a year, using only the finest ingredients

and the secret touch of tender loving

care. They make all of their sauces in

small quantities and freeze them im-

mediately to preserve the delicate,

unique flavor and consistency.

Lou DiLisio has always been one of

the industry's trust visionaries in his

ability to direct the firm's ability to read

the ever-changing needs of the food

service marketplace. "The dining pub-

lic has intensified the demands of the

chain operator. They typically have an

executive chef that works in a corpo-

rate environment to build the menu.

The actual kitchen restaurant is then

operated by a culinary team in which

the goal is to execute consistency. Our

pesto and full line of sauces enables the

chain operator to manage consistency.

"I graduated from secretarial school

and agreed to help my folks out for a

couple of weeks until I found a job,"

noted daughter Linda. "Well here I am

30 plus years later and I never left. I

can't tell you how much I have learned

from this man working by his side.

His commitment to the quality of our

products and the needs of our custom-

ers simply never ceases to amaze me."

Casa DiLisio's quality has made it a

nationwide leader. The firm has a cli-

ent base that reaches throughout the

Caribbean, Hawaii several countries

around the world. The food service in-

dustry such as white tablecloth restau-

rants, hotels, resorts, pizza restaurants,

contract feeders, airlines, cruise lines,

universities, hospitals, multi-unit res-

taurants, and home replacement mar-

kets are currently using Casa DiLisio’s

frozen sauces.

The expansion of the line has been

driven by Lou DiLisio's vision for con-

tinually creating new menu solutions

for the firm's customer base. This has

included a new bred of pizza chains

that are utilizing Casa DiLisio sauces to

create signature pies and a major na-

tional c-store chain utilizing the sauces

to launch a line of gourmet sandwich-

es.

Casa DiLisio's goal to create the ulti-

mate in Italian Frozen Sauces has sim-

ply never wavered. With a family mem-

ber present to oversee the quality and

consistency of their freshly made prod-

ucts, the DiLisio family signature is on

every serving to ensure their delicate,

unique flavor and consistency.Lou DiLisio has always been one of the industry's true visionaries in his ability to direct the firm's ability to read the ever-changing needs of the food service marketplace.

Casa DiLisio's Lucy, Linda, & Lou DiLisio have made Casa DiLisio a nationwide leader. The firm has a client base that reaches throughout the Caribbean, Hawaii several countries around the world.

There's simply only one way to make

pesto. You need to buy the highest

quality fresh basil, pine nuts and cheese.

Regardless of the price in the marketplace,

we simply will not compromise.


“Woods died last month

at her home in Mount

Vernon, N.Y.,” said her

granddaughter Tren'ness Woods-

Black. She had been dealing with

Alzheimer's disease for the past few

years.

Woods and her husband Herbert,

natives of South Carolina who met as

children, started Sylvia's Restaurant

in 1962. The restaurant is a Harlem

fixture, with tourists and locals com-

ing there for cornbread, ribs, collard

greens, fried chicken and other sta-

ples of Southern cooking, and politi-

cians making frequent visits while on

the campaign trail.

Sylvia was born in South Carolina.

Her father, died when she was just

three days old from complications

of injuries he received during com-

bat in World War I. Her mother then

moved to New York when she was

only three so she could better provide

for her family, which left her grand-

mother to raise her. Woods met her

future husband in a bean field when

she was 11 years old. Woods got mar-

ried to her husband Herbert Woods

in 1944; they had 4 children together

Van, Bedelia, Kenneth, and Crizette

Woods. Woods graduated from high

school in her hometown Heming-

way, South Carolina. Woods trained

to become a beautician in New York

and also ran a beauty shop in South

Carolina. Woods had also worked in

a hat factory, and worked as a wait-

ress at a restaurant called Johnson’s

Luncheonette in Harlem from 1954

to 1962.

Woods then bought her own res-

taurant in 1962; the restaurant could

seat up to 35 people. During the

early 1990s the business expanded

and now seats up to 450 people. It

also has a catering business. Orga-

nized and started by her son Van in

1992, Sylvia came out with her own

line of soul food products that are

sold nationally. Woods products in-

clude many of her special sauces,

vegetables, spices, syrup, and corn-

bread and pancake mixes. Woods has

Legendary Harlem Restaurateur Sylvia Woods DiesSylvia Woods, founder of the famed Harlem soul food

restaurant that carries her name and is a must-stop for

locals, tourists and politicians, has died. She was 86.

// NEWS

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

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


two famous cook books: one is called

Sylvia’s Soul Food Cookbook which

was published in 1992, and Sylvia’s

Family Soul Food Cookbook.

One of those politicians, Rep.

Charles Rangel, said he celebrated his

recent victory in the Democratic pri-

mary for Congress at the restaurant,

which is in his district and which he

described as "a magical place that

brought the community together."

"Ms. Sylvia created a special place

on Lenox and 127th Street. Sylvia's

may have been famous nationally

and internationally, but its soul has

always remained in Harlem," he said.

"Nothing can replace its founder, but

her legacy will live on in the memo-

ries she helped make."

Rev. Al Sharpton said Sylvia's was

"more than a restaurant, it has been a

meeting place for Black America." He

said he had dined there with many

famous faces including President

Barack Obama and Caroline Ken-

nedy.

Mayor Michael Bloomberg said,

"We lost a legend. For more than 50

years, New Yorkers have enjoyed

Sylvia's and visitors have flocked to

Harlem to get a table. In her words,

the food was made with 'a whole lot

of love' and generations of family and

friends have come together at what

became a New York institution."

Woods-Black said the restaurant,

marking its 50th anniversary in Au-

gust, is more than just a place to eat,

that it's a place where her grand-

mother could express her hospitality,

a tradition that following generations

have maintained.

"If you come alone, you're never

going to dine alone," she said. Woods-

Black said her grandmother had offi-

cially stepped down from running the

restaurant when she was 80, leaving

it in the hands of her children and

grandchildren.

The restaurant is a Harlem fixture, with

tourists and locals coming there for

cornbread, ribs, collard greens, fried

chicken and other staples of Southern

cooking, and politicians making frequent

visits while on the campaign trail.


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


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


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


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


So how did you get into the industry?How did I get into the in-

dustry? Well, it was a chance

meeting at a restaurant in Manhattan

called The Ballroom It was owned by

a very famous chef at the time. His

name was Felipe Rojas-Lombardi.

He had been an assistant of the great

James Beard at his cooking school

and was very well connected. He had

opened the first tapas bar in the US

with a cabaret where many great sing-

ers like Peggy Lee performed.

You know, famous and wonderful places in the city.Yes. So I went there to visit my friend

Montse Guillén, a Catalan chef from

Barcelona who was working with Fe-

lipe on his tapas concept.

What were you doing at that time?I was doing my thesis. I was working

on my doctoral dissertation at New

York University.

So you were at NYU. Masters, or, doc-torate?I was in NYU getting my doctorate in

Medieval Spanish history, but I liked to

cook for a lot of people so I had been

asked to coordinate the food events

of Catalan Week in New York to cel-

ebrate the new department of Catalan

Language at NYU. It was during this

week-long event that I met Montse

and ended up meeting Felipe. The day

I first visited The Ballroom, Felipe said

“If you would like some training you

can come here on your free day at the

university.” That was Wednesday. So I

did that and The Ballroom became my

first professional kitchen. While work-

ing with Felipe in recipe development,

I also met some of the movers and

shakers of the industry, which led to

everything else in my life – everything

good happened in that kitchen.

So tell me what happened after that? Well, what happened is that I began

to develop a whole new profession.

Frankly, I had started cooking as a

hobby because I was doing research

and it was all very intense. But even-

tually, it became a real all-consuming

profession.

What was the subject of the thesis just

out of curiosity?It was about death in thirteenth-cen-

tury Spain. It was about king Alfonso

X of Castile, who compiled many trea-

tises on science, history and law, and

who had commissioned and written

a collection of miracles of the Vir-

gin Mary. My thesis was an historical

study of how the image of death and

salvation was presented and manipu-

lated to serve both the political and

spiritual aspirations of this great and

learned king. Writing this thesis was

a fascinating exercise. It had to do

with art, poetry, and history. But as I

was writing my thesis, I was also de-

veloping a parallel career. Out of that

chance encounter at The Ballroom,

I became very connected in the food

world. In no time, I was already giving

lectures on Latin American food. It did

not take me long to realize that I knew

more about Latin American food than

a lot of professional food people here

in the US so I took clear advantage of

that and I began to like the food world.

I thought it was exciting.

Where did all that knowledge come from?My curiosity, the fact that I had always

been interested in new things. I also

came from a family of good cooks and

I was very interested in what I ate; the

history of what I ate. No doubt I had

always been fascinated by Latin Amer-

ica and culinary history and had read

a lot.

Now where did you grow up? I grew up in Cuba, but I have been

in the US for a while. I also travel a

lot throughout Latin America. My fa-

vorite travel destinations are in Latin

America and Spain where I lived as a

student. So I was properly prepared.

Maricel Presilla is the President of the Gran Cacao Company and owner of Zafra and Cucharamama Restaurants in Hoboken NJ

Maricel Presilla, President Gran Cacao CompanyOwner of Zafra and Cucharamama Restaurants, Hoboken NJ

// Q&A


Yes, I saw that, that was one of my questions that I had.I was prepared to speak about Latin

American food at a time when people

were not prepared to embrace Latin

American food just yet. I think that in

a way I was a bit ahead of my time. Yes

I really was.

Were you ahead of yourself in terms of flavor?For example, I knew Latin American

food was poised to become the next

biggest thing in the US in the early

'80s. I saw it very clearly. I knew it

would be an explosion and realized

that the time was ready for us. I knew

it with absolute conviction.

Now why did you feel that way? Did you feel it because of the flavor?As you look at bland food, is it the fla-

vor or is it the color or is it the texture?

What are the things that you felt would

blend them to the American palate?

I just knew it. I felt that North Ameri-

cans and Latin Americans are very

close; closer than we all think. Ameri-

cans are also very curious people. I

think if any nation in the world would

be ready for Latin American food it

was the US. Americans are inquisi-

tive. They're curious. They jump into

things with a passion. Americans are

self-critical. They're willing to say:

“we can try new foods.” Americans

are like that, more than anybody else

on the planet. And I understand their

curiosity because I see it in my own

customers. They are happier to taste

and experience everything than even

people from Latin America, who tend

to have a more provincial way of look-

ing at foods because they always go

back to memories of the food they

left behind and think it is the best. In

contrast, for Americans everything is

a feast. They explore everything with

enormous pleasure. I think that the

best that Americans bring to the table

is an open mind, which I adore. We

also have lots of educated and well-

traveled Latin American customers

who also think like Americans because

they have been here for quite a while.

What I love most about my customers

is an open mind.

When you lived in Spain what did you find different in terms of how they cook and what they cook?I would eat in very popular places and

cooked a lot at home. I loved their

fresh ingredients ---fruits, vegetables,

seafood-- and I soon realized that the

greatness of Spanish cooking was not

in elaborate preparations, but it was

rooted in excellent ingredients. I mean

if you ate lamb, it was an incredible

lamb, if you had artichokes, they were

the best artichokes in the world, and

the peppers were amazing.

So it was all about whatever was fresh. What ended up on menus?

Exactly. The food was great, but it was

very regional, which I enjoyed. And I

didn't go to fancy restaurants because

I had no money. Naturally I cooked

lots of meals at home and I was really

able to enjoy and appreciate the good-

ness of Spanish ingredients. With a

limited budget I was able to cook fan-

tastic foods with superlative and very

fresh ingredients. I believe that Span-

ish cooking did not travel well be-

cause it was difficult to replicate with

lesser quality ingredients out of Spain.

Things are changing now.

What happened when you came back?When I came back to the US, I contin-

ued my studies on medieval Spain. I

moved to New York and went to NYU

to do my thesis with the very famous

medievalist Norman Cantor. And

that’s where I started cooking for my

friends in school and I got a reputation

as somebody who knew how to cook

for a lot of people. And you already

know what happened when I met chef

Montse Guillén who then led me to

the man who would become my men-

tor Felipe Rojas-Lombardi. In a way,

he prepared me to become a specialist

in Latin American food.

That's funny. So then what hap-pened? What happened is that I became a very

solid member of the food community.

I attended major food conferences

and became very involved in food.

That was in the 90's. The Ballroom

opened in'93.

You actually consulted restaurants before you even owned your own res-taurant?Yes, I did and it's funny that I did very

well. In fact, I consulted for Victor's

Café 52 in Manhattan where I met the

woman who is now my business part-

ner. That's Clara Chaumont.

When did you open your own restau-rant?We opened in 2000. Clara had left Vic-

tor’s and was looking for a place of

her own and asked for my help. I only

wanted to consult at first, but then

it became clear to me that we were

meant to be partners. So we opened

Zafra in 2000, thinking it would be a

tiny little thing. And true it was and is

tiny, but it was busy from day one.

Why was it busy? The food was excellent and fresh. Peo-

ple got to know us in the most honest

way, by word of mouth. I was com-

pletely against any kind of press and I

didn't even tell my friends in the food

industry. I guess I was self-conscious

that it would be perceived as pushing.

I didn't call a single person in the food

industry, no one. In fact even today we



The space is currently occupied by

a New York Look store, but it will be

redecorated beyond recognition with

palm tree motifs in time to open by the

end of the year.

The company's aptly named CEO,

Terry Pillow, assures that nothing

about their new urban address will

take away from the label's signature

retired-CEO-sipping-fruity-cocktails-

in-Florida look: "We're going to bring

Tommy Bahama to New York City.

We're not going to bring New York City

to Tommy Bahama," he said.

The store will feature the new-

est Tommy Bahama Restaurant and

Bar. Just 13 of the firm's 96 stores fea-

ture in-store dining. All of the retail

and the restaurant locations clearly

communicate the company’s make

life is one long weekend philosophy

with their casual, comfortable ambi-

ance.

The unique combination of restau-

rant and retail makes for a lively syn-

ergy; more than simply a place to in-

dulge in Ahi Tuna Tacos after browsing

the brand’s multiple collections, the

restaurants are a place to socialize: to

reconnect with friends and family in

a beautiful, island-inspired environ-

ment that is all about relaxation and

hospitality.

Each of the restaurants and bars re-

flects the island vibe unique to its loca-

tion: in Naples, FL, the look is a funky

island bungalow; in Hawaii, a well-

mannered island plantation. In Scott-

sdale, AZ, the design and landscaping

pay homage to the stark beauty of the

surrounding desert and mountains.

The Manhattan restaurant will be

guided by Tommy Bahama's executive

chef: Don Donley. The Johnson and

Wales graduate brings a diverse back-

ground to the post. He worked in Vail,

CO; he had the opportunity to work

under two great local chefs. At the age

of 25, he became a corporate chef for

Ruth's Chris.

In 2005, Don was hired as Kitchen

Operations Manager for Tommy Ba-

hama’s restaurant division and has

since been promoted to Executive

Chef. Don considers working for the

upscale island inspired lifestyle brand

the highlight of his career. There are

currently 13 Tommy Bahama Restau-

rant & Bar locations across the coun-

try throughout FL, TX, AZ, CA and HI.

Don’s current position as executive

chef entails all aspects of new store

openings including kitchen design,

hiring, the development of training

programs, budgets, menu develop-

ment, store visits, evaluations and

contract negotiation.

What remains consistent among all

13 locations is the emphasis on high

quality - both in terms of the food/

drinks and the service and the relaxed

atmosphere. The menu focuses on the

freshest ingredients, often including The Manhattan restaurant will be guided by Tommy Bahama's executive chef: Don Donley. The Johnson and Wales graduate brings a diverse background to the post.

Tommy Bahama Set To Bring Café Concept To Manhattan’s Fifth AvenueRetail chain Tommy Bahama, known for their "island-inspired clothing," has just signed a

lease for their first location in New York City, on Fifth Avenue and 45th Street.

// NEWS RESTAURANTS



Ajoint venture of the Food Bank

and the Mario Batali Founda-

tion, Community CookShop

offers nutrition and health ed-

ucation workshops for parents/care-

givers and their children at New York

City food pantries and soup kitchens.

Using recipes developed by Chef Ma-

rio Batali, participants learn strategies

to achieve a healthy diet on a limited

budget.

“The interactive classes held Thurs-

day afternoons at Los Sures Commu-

nity Center on South Fourth Street,

and at other community centers

around the city are funded by the Ma-

rio Batali Foundation and organized

by the Food Bank of New York City, and

are designed to teach healthy, afford-

able cooking,” said Jeannie Fournier,

Director of the Food Bank’s Nutrition

and Health Education.

CookShop, the core nutrition edu-

cation program of the Food Bank For

New York City, gives low-income chil-

dren, adults and teens the knowledge

and tools to adopt and enjoy a healthy

diet on a limited budget. With hands-

on workshops reaching approximately

30,000 New Yorkers across all five bor-

oughs, CookShop teaches cooking

skills and nutrition information and

fosters enthusiasm for fresh, afford-

able fruits, vegetables and other whole

foods.

In this way, CookShop empowers

communities to fight childhood hun-

Batali Designs Recipes For Food Bank EducationLocal families are learning to cook like celebrity chef Mario Batali, and they don’t have to spend

big or be culinary pros to mimic his style. Three color salads, burritos and fresh fruit parfaits are

a few of the Batali-created recipes that parents and their children are making in summer

workshops called Community Cookshop NYC.

// NEWS CHEFS

continued on next page

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


ger, obesity, and diet-related disease

in neighborhoods where household

income is low, access to healthy foods

is limited, and rates of obesity and di-

et-related disease are high.

Every participating educator and

chapter leader is provided with the

tools needed to implement CookShop,

including training, ongoing technical

support, complete curriculum mate-

rials and all of the food, supplies and

equipment needed for cooking les-

sons and class activities.

The CookShop program has sev-

eral initiatives. Using hands-on ex-

ploration and cooking activities to

foster children’s enjoyment and con-

sumption of healthy foods, as well as

their appreciation for good nutrition,

CookShop Classroom is used in ap-

proximately 1,300 public elementary

and after-school classes. CookShop

for Families offers workshops for

parents and guardians of students in

schools participating in CookShop

Classrooms. Through simple, healthy

recipes using fresh, affordable ingre-

dients, the workshops offer the skills

and knowledge needed to make Cook-

Shop part of their families’ daily lives.

EATWISE, is the Cookshop pro-

gram for teens, gives young people

the knowledge and skills to make in-

formed decisions about what they eat

and drink, and trains them to become

peer nutrition educators.

Batali, whose popular city dining

spots include Chelsea’s Eataly, the

Italian restaurant Del Posto, and the

Spanish tavern Casa Mono, designed

creative takes on simple meals for the

class.

And for mothers like Mala Basrat,

42, who cooks for her two young sons

and husband each day, the sessions

have been eye-opening to the pos-

sibilities for healthy foods, “They’re

really good and healthy recipes,” said

Basrat, a Guyanese immigrant who

took Cookshop’s pilot course last sum-

mer in Queens and is taking another

one this year with her 10-year-old son,

Suraj.

Basrat, who said her favorite recipes

were a green bean salad and a parfait,

noted that her son had also learned to

cut vegetables and that he now had

knowledge of nutrition in foods. Al-

though many students in her group

were on food stamps, Basrat said her

family was not, and that they need

only sign up for the class. “This is re-

ally a working class neighborhood and

a lot of parents don’t know how afford-

able it is to make healthy food,” she

said of Richmond Hill. “We need more

classes like this.”

Last year’s Cookshop pilot reached

132 families and this year the program

has officially launched in sites around

the city.

A joint venture of the Food Bank and the Mario

Batali Foundation, Community CookShop offers

nutrition and health education workshops for

parents/caregivers and their children at New York

City food pantries and soup kitchens.

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


The Sustainable Fare for Sus-

tainable Jersey is a fundraiser

held last month under the

stars at Terhune Orchards in

the new red barn built by the Amish

and topped with solar panels.

The Princeton farm hosted an all-

star cast of Garden State toques. The

Hors d'oeuvres were prepared by Jim

Weaver of Tre Piani; Salad was han-

dled by Scott Anderson of Elements,

Tim Amoroso, Witherspoon Grill

oversaw the Hot Antipasti, Fish was

created by Edgar Urias of the Blue

Point Grill, the Main Course by Chris

Albrecht of Eno Terra and the duo of

Gab Carbon and Matt Errico of The

Bent Spoon created the dessert.

Sustainable Jersey is a certifica-

tion program for municipalities in

New Jersey; currently 378 towns

are registered and working towards

Sustainable Jersey certification and

108 are certified. Guests enjoyed a

five-course meal with wine pairing,

cocktails, and music by the Riverside

Bluegrass Band.

“Support for Sustainable Jersey has

become critical to the progress many

towns have made in advancing envi-

ronmental stewardship and healthy

communities,” Terhune Orchards’

owner and Sustainable Jersey Board

President Pam Mount said. “The night

will be a celebration of local food and

the chefs, restaurants and farms who

are known for their dedication to fo-

cusing on fresh local ingredients. It

will be a deliciously fun evening for a

good cause.”

Sustainable Jersey has a menu of

action items that are worth points.

Participating towns establish a “Green

Team” that leads its town through the

process of completing actions to ac-

cumulate enough points to achieve

Sustainable Jersey certification.

The actions related to local food

include: Buy Fresh, Buy Local pro-

grams, farmers markets, community,

New Jersey Chefs Join Together For Sustainable Jersey Farm To Table Fundraiser Sustainable Jersey announced that New Jersey chefs and

farms came together to celebrate the Farm to Table

movement and promote awareness about sustainability

efforts while raising financial support for Sustainable Jersey.

// NEWS


BENEFITS

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


"We are thrilled to

be able to offer

Rita’s Italian Ice

to the attendees

and sports fans at MetLife Stadium,”

said William Bori, Rita’s new franchi-

see. The 82,500 seat open-air stadium

is home to the NFL’s New York Foot-

ball Giants and New York Jets, as well

as Super Bowl XLVIII in 2014. MetLife

Stadium boasts attendance of over two

million guests annually. “Both Jets and

Giants fans will now be able to watch

their favorite team while eating their

favorite Italian Ice,” said Bori. In addi-

tion to Giants and Jets home games,

MetLife Stadium hosts dozens of top-

notch concerts, festivals, international

soccer, and college sporting events

each year.

“We are thrilled to have Rita’s Italian

Ice served at MetLife Stadium to give

attendees a quality brand they know

and love,” said Jonathan Fornaci, chief

executive officer of Rita’s. “Our treats

add variety to the food options served

and offer a delicious local favorite to all

Jets and Giants fans!”

Recently acquired by Falconhead

Capital, LLC in New York, Rita’s Italian

Ice has been aggressively expanding

in its core markets in the US as well

as internationally. The development

of this innovative and comprehen-

sive multiple sports venue deal was

aided by Falconhead’s deep relation-

Rita's Expands Tri-State Footprint With NJ Metlife Stadium PactRita’s Italian Ice, the nation’s largest Italian Ice concept with over 625 outlets in 19 states, announced last month it has agreed to serve

Rita’s Italian Ice and custard exclusively at MetLife Stadium in New Jersey.

// NEWS EXPANSION


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


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


http://issuu.com/action/openurl?url=http://www.countertop-chillers.com


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


"Restaurants and tour-

ism are a huge part

of New York's econ-

omy, and that frack-

ing poses serious risks not only to the

land, air and water of New York, but

to its economy,” said Blunt. "Restau-

rants and tourism are a huge part of

New York's economy, and that frack-

ing poses serious risks not only to the

land, air and water of New York, but to

its economy."

Governor Andrew Cuomo has a de-

cision to make, whether to open New

York State to the process of fracking,

and chefs in New York are uniting in

opposition. It's not often that chefs

get political, but the issue of frack-

ing has caused such luminaries as

Mario Batali, Elizabeth Falkner, Chris

Santos, Amanda Freitag, Michael

Laiskonis and many more to write to

Governor Cuomo, urging him not to

allow fracking in New York State.

Hydraulic fracturing, or fracking, is

the process by which gas companies

drill beneath the Earth's surface and

inject chemicals and water under

the ground in order to force gas up

through wells.

"Chefs are not just lifestyle figures,

they're small business owners and

job creators critical to a healthy New

York State economy,” noted Blunt.

"As Governor Cuomo weighs his deci-

sion, we want to make it abundantly

clear to him that the restaurant com-

munity and its leaders stand against

legalizing this dangerous practice in

New York State. Farms, distilleries,

breweries, wineries and their prod-

ucts are lifeblood for restaurants and

chefs recognize the potentially cata-

strophic effect that this dangerous

practice could have on their busi-

nesses. "

To help organize Taste of The Mar-

cellus, Will Blunt went to Brian Levan-

thal, co-founder and CEO of Brooklyn

Winery, which this season will get

fully 50 percent of its grapes from the

Finger Lakes region, a region threat-

ened by fracking, and whose menu

consists of nearly 100 percent local

farmer produce. Levanthal noted: "It

wasn't a question of if we are going to

support this, it was a question of how;

we jumped on board right away."

Chefs at the event initiated a peti-

tion to present to Governor Cuomo,

and it has been encouraging busi-

nesses and individuals to sign the pe-

tition and to contact Governor Cuo-

mo by phone and letter to tell him of

their concerns about fracking.

Hillary Baum, co-founder of Chefs

for The Marcellus, along with chef

Heather Carlucci and restaurateur

Jimmy Carbone of Jimmy's No. 43,

wanted to bring the food commu-

nity into the conversation with the

environmentalists. So the three got

together and crafted a campaign di-

rected at food industry professionals.

"I wanted chefs and restaurateurs to

know and understand how frack-

ing could affect their businesses and

their livelihoods, how it really hits

home for them," said Baum.

Baum of Baum Forum has long

been involved in issues facing chefs

and the food industry. She told me

she learned about fracking from a

small farmer. Baum told me, "There

is no way to think about the future of

local farmers, of the buy-local move-

StarChefs.com Blunt Unites N.Y. Chefs in Benefit Against FrackingWill Blunt, managing editor of StarChefs.com, sponsored a recent fundraising to battle against fracking in NY State. The Taste of

The Marcellus at Brooklyn Winery raised funds and awareness of the potential dangers to the water systems caused by fracking.

// NEWS BENEFITS


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


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


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


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


"There is no scientific

evidence to demon-

strate that restricting

the size of beverage

containers for sugary drinks or setting

a caloric limit of greater than 50 calo-

ries per 16 ounces in restaurants will

have any impact on obesity," said Joy

Dubost, PhD, RD, the NRA's Director

of Nutrition and Healthy Living who

testified at the hearing. "CDC data

indicates the majority of people pur-

chase their sugary drinks from conve-

nience and grocery stores, which are

excluded from the Mayor's proposal.

Instead of demonizing sugar-sweet-

ened beverages in restaurants and

foodservice establishments in an at-

tempt to reverse the obesity epidemic,

we collectively must focus on policies

and practices where there is evidence

to indicate there will be a consumer

behavioral change which leads to pos-

itive health outcomes."

Data from the United States Depart-

ment of Health's Center for Disease

Control (CDC) indicates that sugar-

sweetened beverages account for

between 5-8 percent of daily caloric

intake with 50 percent of the popula-

tion not consuming any sugary drinks.

CDC data also indicates that most of

the sugar-sweetened beverages con-

sumed away from home are not ob-

tained in restaurants, but rather from

stores.

"This proposal misplaces responsi-

bility on some small business opera-

tors, impedes commerce, creates an

uneven playing field from a business

perspective, and produces a false

sense of accomplishment in the fight

against obesity," said Scott DeFife,

Executive Vice President, Policy and

Government Affairs for the NRA. "The

restaurant industry is committed to its

proactive role in addressing obesity,

and we urge public health officials in

New York to put all of their energies

into public education about a bal-

anced lifestyle including a proper diet

and exercise rather than attempting to

regulate consumption of a completely

legal and safe product enjoyed univer-

sally at restaurants."

Mayor Mike Bloomberg's proposed

Amendment of Article 81 of the New

York City Health Code would prohibit

the sale of sugar-sweetened beverages

above 16 ounces in restaurants, delis,

movie theaters, stadiums, food carts

and other venues throughout the New

York City area. The ban extends to any

beverage - exclusive of milkshakes and

alcoholic drinks with more than 25

calories per 8 ounces, including some

sodas, coffees, teas, smoothies and

lemonades.

As a member of the New Yorkers for

Beverage Choices coalition, the NRA

has worked to educate policymak-

ers and consumers on the ban's ex-

tensive reach and harmful impact on

New York City eateries. The board of

health's vote on the proposal is sched-

uled for September 13.

Founded in 1919, the National Res-

taurant Association is the leading

business association for the restaurant

industry, which comprises 970,000

restaurant and foodservice outlets

and a workforce of nearly 13 million

employees. Together with the Nation-

al Restaurant Association Educational

Foundation, the Association works to

lead America's restaurant industry

into a new era of prosperity, promi-

nence, and participation, enhancing

the quality of life for all.

NRA Leads Attack On Proposed Bloomberg NYC Soda BanNew York's proposed beverage ban is a misguided and ineffective tactic against obesity and

unfairly targets the restaurant industry, a leading job creator in New York City and nationwide,

the National Restaurant Association (NRA) told the New York Department of Health at a public

hearing on the proposal last month.

// NEWS LEGISLATION

"This proposal misplaces responsibility on

some small business operators, impedes

commerce, creates an uneven playing field

from a business perspective, and produces

a false sense of accomplishment in the fight

against obesity."


don't send press releases. We don't do

any press, none whatsoever so it just

happened. I think the first journalist

who discovered us was Adam Rapo-

port (now editor of Bon Appetit) who

was then writing for Time Out. And

the next thing I knew, we were be-

ing reviewed by the New York Times.

A bit later, the great Johnny Apple of

the New York Times wrote two pages

on Zafra and Cucharamama (which

had just opened when he came) in

the paper, which cemented our good

reputation. By the time I opened Zafra

I had already become involved in the

cacao and chocolate industries and

published a major book called The

New Taste of Chocoalte now in its sec-

ond editions. (Ten Speed Press). I was

also working on a large Latin Ameri-

can cookbook called Gran Cocina La-

tina: The Food of Latin American that

is coming out October 2012. In a way

the menus of my restaurants and the

book were inextricably linked. You can

eat my book at both Zafra and Cucha-

ramama.

When did that open?Cucharamama opened about five

years later. The thing is that Zafra

doesn't have a liquor license and I do

love wine especially Latin American

wines. Opening a second restaurant

was not a question of needing an el-

egant place or anything like that. It

just happened that it was a place near

Zafra that had a liquor license. It was

around the corner, the price was right,

and we knew the owner. It was also a

very good space. I knew that the menu

had to be completely different than

the one at Zafra and doing that well

was the key to our success. When we

opened UIltramarinos, our latest food

venture, right next to Zafra, we had

similar utilitarian ideas in mind. But

Clara and I always manage to find a

higher purpose for our businesses.

Ultramarinos is a place of wonder; a

charming marketplace selling Latin

American ingredients that also dou-

bles as a bakery and pastry shop and

where we also sell fine chocolate made

with Latin American cacao and even

our own chocolate truffles.

What did it mean to win the James Beard Award?The recognition of my peers is sort of a

pat on the back; saying you’ve done a

good job. It is also good for New Jersey,

I am the second chef in New Jersey's

history to have won this honor, and

the first woman in the state, I mean

in the whole region to have won this

prestigious award. This is pretty excit-

ing, no?

That's amazing.I'm in very good company; the people

who have won in my category like José

Andrés are very strong. It's exciting.

Q&A, from page 29

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

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


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


"I've been doing Nobu for 19

years and we all know it's

fantastic, but I'm getting to

the second part of my life,

and sometimes I want to be able to do

things that don't involve chopsticks

and soy sauce," said Notar.

His first venture will be a restaurant

in the Lombardy Hotel on 56th and

Park, which is itself going under some

nips and tucks. By the holidays, Mr.

Notar hopes to create a "throwback"

of a dining spot, featuring "contempo-

rary globalized food" that is "heavy on

the seafood" with an oyster bar.

"I'm not looking for the next great

chef," said Mr. Notar. "What I do best

is give people attention."

Also in the works are a restaurant in

Harlem and the expansion of an exist-

ing barbecue food truck into a brick-

and-mortar franchise definitely in the

city and potentially around the globe.

For the latter, "it's like they're a Fer-

rari in third gear, and they're trying

to get to fifth. We can help them with

that," said Mr. Notar. He will remain

a partner at Nobu. "It's like having

kids," he said of the sushi restaurant.

"You'll always be available for them."

Notar started his career in the hos-

pitality industry as a busboy at Ian

Schrager and Steve Rubells’ Studio 54

in its heyday where he eventually be-

came Rubells’ right hand man.

Notar experienced the kitchen side

of the business as a chef, working in

several restaurants and hotels in New

York City including the InterConti-

nental, Mayflower, La Colonna, and

several catering ventures. He then as-

sisted Steve Rubell in the opening of

the Morgans Hotel, serving as room

service manager. Notar also consulted

on the opening of the Paramount Ho-

tel and was manager at 44 Restaurant

in The Royalton Hotel.

Richie Notar was chosen by Chef

Nobu Matsuhisa, restaurateur Drew

Nieporent, and actor Robert De Niro

to serve as opening General Manager

of the original Nobu New York when it

first opened in August of 1994. He has

overseen the opening of 19 Nobu res-

taurants worldwide.

Notar’s home base is Nobu 57 in

Midtown, a massive David Rockwell-

designed eatery filled with bamboo,

neutral colors and soft spotlighting.

When in town, Notar runs between

his closet-like office in the back and

his unofficial office, a table on the sec-

ond floor where he can keep tabs on

the goings-on. It’s important to “see

and be seen,” as a large part of his job

revolves around forging relationships,

ensuring everyone is happy and see-

ing that the right people get the “VIP

treatment.”

Notar brings a unique approach to

his newest ventures: “Good food and

service are simply a ticket to the game.

You can fill your stomach anywhere.

This is dinetainment. People come out

trying to hook up, to be a big shot.”Richie Notar hopes to create a "throwback" of a dining spot, featuring "contempo-rary globalized food" that is "heavy on the seafood" with an oyster bar.

Manhattan’s Notar Set to Expand Beyond NobuRichie Notar, a managing partner at Nobu who was once a bus boy at Studio 54, is joining

forces with Jim Pallotta, a co-owner of the Boston Celtics and chairman of the financial services

firm Raptor Group, to form Notar Hospitality.

// NEWS OPENINGS

Also in the works are a restaurant in

Harlem and the expansion of an existing

barbecue food truck into a brick-and-

mortar franchise definitely in the city and

potentially around the globe.


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


From history-plundering menus

and heirloom archaeology to

progressive technologies and

boundary-breaking culinary

concepts, StarChefs.com has tracked

an industry-wide embrace of the histo-

ry and horizons of food and drink. And

for its seventh year, ICC will celebrate

this phenomenon, with three days of

programming that showcases the cre-

ative searching and innovating that

connect the industry’s earliest roots

to its wildest imaginations - its origins

and its frontiers.

Joining us to lead the conversation

will be 90 of the world’s most innova-

tive chefs, pastry chefs, mixologists

and sommeliers including Josean Alija,

Mario Batali, John Besh, Sean Brock,

Mathias Dahlgren, Elizabeth Falkner,

Masaharu Morimoto, Seamus Mul-

len, Gary Regan, Andy Ricker, Marcus

Samuelsson and Dave Wondrich - all

gathered to contemplate the conscious

culinary evolution we call Origins and

Frontiers: The Archaeology of Modern

Cuisine.

ICC will once again feature an op-

portunity for the trade to sample some

of the nations' tastiest fare. The annual

event will feature some 20 food carts, 2

pop-up restaurants and the ICC's sig-

nature gala.

Among the restaurants that will be

sharing their fare will be Atera, A Voce,

Aziza, Bosie Tea Parlor, The Brewster,

Daikaya, Dominique Ansel Bakery,

Empellón, Falai, Father's Office, HD1,

Hearth, John Dory, Junoon, Toro NYC,

Marrow, Meatball Shop, Pok Pok, Red

Medicine, Tertulia, Uchiko, Wit & Wis-

dom, and Yardbird.

The ICC's Main Stage has forged a

reputation as the place to see the lat-

est from restaurant trend makers from

New York City and throughout the cu-

linary world. These industry giants

know where we’ve been and will tell

you where we’re headed in the world of

food.

This year's main stage lineup will

feature "Nerua and Nature at Its Core"

with Josean Alija of Nerua at Guggen-

heim Bilbao. Elizabeth Falkner of Kre-

scendo will host: "Refined Against the

Devastation: The Cuisine of NG7" Sat

Bains (Restaurant Sat Bains' chef Sat

Bain will moderate "21st Century and

the Changing Role of the Italian Chef

" with an allstar cast including Mario

Batali (B&B Hospitality Group), Mario

Carbone, (Parm), Rich Torrisi (Parm),

and Davide Scabin (Combal.Zero).

"Guts, Glory, and the Gulf " will be the

subject of a session with John Besh

(Besh Restaurant Group) and Susan

Spicer (Bayona). Sean Brock (Husk) and

Linton Hopkins (Restaurant Eugene)

will host "Sons of the South." "Now

What? Fallout of Modern Kitchens "

will be discussed by Jordan Kahn (Red

Medicine) and Alex Stupak (Empellón).

Legendary New York City toque Marcus

Samuelsson (Red Rooster) and Mathias

Dahlgren (Restaurant Mathias Dahl-

gren) are set to host "The Nordic Mo-

ment. " Rounding out the agenda will

be "The Legacy of Japanese Cuisine"

with Morimoto's Masaharu Morimoto

and Davide Scabin of Kombal. Zero will

host "Provocative Italian Engineering .”

Once again at ICC '12, savory gets

top billing, with three days of program-

ming that range from the most essen-

tial techniques to the most extraordi-

nary, ambitious concepts. This year the

event will explore Origins and Fron-

tiers, featuring chefs from all corners of

the globe.

New York City will be well repre-

sented at Savory with "Barbecue Rub

Down" with The Fatty Crew (Fatty

‘Cue), "Counter Culture: The His-

tory of Appetizing in New York " with

Niki Russ Federman and Joshua Russ

Tupper (Russ & Daughters), Sushi Es-

sentials with Masaharu Morimoto

(Morimoto)."Thailand: A Borrowed

Culinary Home" with Andy Ricker (Pok

Pok) and "Eggs, Flour, Water: The Pasta

Metro NYC Top Chefs Set For 7th Annual StarChefs International Chefs Congress In ManhattanThe Tri-State area's top chefs and restaurant pros from across the country and beyond are getting

ready for one of the most thrilling industry food events of the year: the 7th Annual Starchefs.com

International Chefs Congress, September 30 to October 2 at the Park Avenue Armory.

// NEWS EVENTS

Once again at ICC '12, savory gets top

billing, with three days of programming

that range from the most essential

techniques to the most extraordinary,

ambitious concepts.



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


Equation" with Missy Robbins (A Voce).

Top wine pros and leaders in mixol-

ogy join forces for a beverage program

"Mix@ICC" and "Crush@ICC" brim-

ming with new ideas, old school savvy,

and plenty to sip on. A number of Met-

ro New York's leading beverage profes-

sionals will be sharing their industry

insights. The lineup includes: Dave

Arnold of Booker and Dax discussing

Taste and Technological Pursuit , Sum-

moning the Ghost of Jerry Thomas with

Bobby Heugel (Anvil Bar & Refuge), Au-

drey Saunders (Pegu Club), and Dave

Wondrich (Esquire), Cocktail Couture:

The Convergence of Commerce and

Fashion - Damian Higgins (DJ Diesel-

boy), Jim Meehan (PDT), and Taavo

Somer (Freeman’s Sporting Club), Nat-

ural Wine Debate - Paul Einbund (Fran-

ces) and Pascaline LePeltIer (Rouge To-

mate) , Wine Prophets - Olivier Flosse

(MARC Restaurants), Daniel Johnnes

(The Dinex Group), and Emily Wines

(Kimpton) and Côte-Rôtie, the Heart of

the Rhône and Michael Madrigale (Bar

Boulud) .

The business side of the industry will

get special attention at ICC '12. From

the bottom line to the top of the food

(professional) chain, the best and

brightest restaurateurs, chefs, and culi-

nary experts tell you what it takes to be

successful in today’s tough economy.

The business program has a definite

New York City flavor with Maximizing

the Commissary: The Story of Chipotle

– Nate Appleman, Kyle Connaughton,

and Joel Holland (Chipotle) , Open-

ing Restaurants for Change - Sat Bains

(Restaurant Sat Bains), John Besh

(Besh Restaurant Group), Will Blunt

(StarChefs.com), Richard Grausman

(Careers Through Culinary Arts Pro-

gram), and Marcus Samuelsson (Red

Rooster)When Restaurants Multiply:

The Fine Art of Growing a Business -

Rick Camac (Fatty Crew), Sam Hazen

(LDV Hospitality), Peter Kelly (Xaviars

Restaurant Group), Brett Traussi (The

Dinex Group), and Steve Zagor (Insti-

tute of Culinary Education).

Pastry takes centerstage at ICC '12.

From nostalgic inspirations to the

modern (marshmallow), top pastry

chefs lead the way into the sweet kitch-

en, reinventing the classics and look-

ing toward the future of pastry chefs

worldwide. Once again New York City's

roster of legendary pastry chefs take

center stage. The program includes

"Modernizing the Marshmallow" with

Shawn Gawle (Corton), "Not Just Des-

serts: The State of the Pastry Indus-

try" with Johnny Iuzzini (Sugar Fueled

Inc.), Jordan Kahn (Red Medicine),

Michael Laiskonis (Institute of Culi-

nary Education), Sam Mason (Empire

Mayonnaise Co.), Alex Stupak (Empel-

lón), and Moderator Antoinette Bruno

(StarChefs.com), "Taste, Memory, and

Avant-garde Composition " with An-

gela Pinkerton (Eleven Madison Park).

From the sweet-meets-sour of the

International Pastry Competition, pre-

sented by PreGel America, to the wine

pros gone wild of the Somm Slam, and

the innovative blend-frenzy of the Vita-

mix Challenge, competition is on the

menu at ICC 2012.

ICC will also feature a Chefs Prod-

ucts Fair which will give attendees the

opportunity to Explore and source

the latest equipment and ingredients

from our partners, including ranges,

pizza ovens, flavor compounds, olive

oil, spice blends, plateware, grass-fed

beef, planchas, custom refrigeration

tables, immersion circulators, deep fry-

ers, wines, food processors, stabilizers,

sous vide apps, spirits, blenders, lamb,

warewashers, micro greens, steak-

house broiler, Gulf seafood, convec-

tion ovens, edible flowers, mixers, and

much more.

ICC is presented by Jade Range, Pre-

Gel America, and Meat and Livestock

Australia, with additional support

from Vitamix, Front of the House, Ab-

solut Vodka, Hobart, Steelite Interna-

tional, Unified Brands, PolyScience,

Nespresso, Waring Commercial, Fresh

Origins, Louisiana Seafood, Montague,

Williams-Sonoma, Canadian Lobster,

and Discover Mussels.com. Partners

include M-Tucker, The Institute of Cu-

linary Education, Andaz 5th Avenue,

and Andaz Wall Street.

A portion of the proceeds from Eat@

ICC Pop-ups will be donated to the offi-

cial charity of the 7th Annual StarChefs.

com International Chefs Congress, Ca-

reers through Culinary Arts Program

(C-CAP), whose mission is to promote

and provide career opportunities in the

foodservice industry for underserved

youth through culinary arts education

and employment.

Leading the conversation at StarChefs will be 90 of the world’s most innovative chefs, pastry chefs, mixologists and sommeliers. Mario Batali is among top toques set to contemplate the conscious culinary evolution we call Origins and Frontiers: The Archaeology of Modern Cuisine.

Pastry takes centerstage at ICC '12. From nostalgic

inspirations to the modern (marshmallow), top

pastry chefs lead the way into the sweet kitchen,

reinventing the classics and looking toward the

future of pastry chefs worldwide.

Chefs Congress, from page 48


With 33 bedrooms, rang-

ing from $300 to $650

in price, rooms include

11ft. ceilings and pri-

vate balconies, and some offer a 200

square foot private outdoor garden.

Guests can expect cast iron beds, Ed-

ison lighting, crushed Italian velvet

drapes, and claw foot bathtubs with

oil rubbed bronze faucets.

The space was designed by Two

Hats Bureau, with collaboration be-

tween hotel visionaire Chris Jones

and creative guru Walt Lindveld. The

Montauk Beach House lobby has

glass doors that open to the street,

and a café, which will offer, baked

breads and pastries. Number 50 is

the hotel’s half-acre private-mem-

bership beach club with hardwood

decking, 60 individual cabana beds,

two swimming pools, a daily grill,

and specialty cocktails.

The Montauk Beach House will

Legendary East End Motel Reincarnated As Hip Montauk GetawaySo what happens when a pair of true visionaries focused on bringing a truly unique experience to the Hamptons combine their

creative talents? The answer came earlier this summer as the highly anticipated Montauk Beach House made its debut.

// NEWS

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


host DJs regularly, and the outdoor

beach club will also feature a pop-

up shop showcasing luxury women’s

wear brand Minnie Rose.

"We are talking about a proper-

ty that is in the center of town one

block from the beach," noted Lin-

veld. "Our target customer can be a

single, couple or family that are cool.

"They have disposable income and

understand how to have fun. "

The new hotel's approach to food

service is centered around a cafe.

"It's a gourmet deli, in which we are

purchasing and then plating. Our

goal is to have our guests dine with

us during the day for convenience

and then go enjoy many of the great

restaurants that Montauk has to of-

fer," added Linveld. "We brought

Chef Larry Kolar in to design the

menu."

The hotel's food and beverage op-

eration was designed and equipped

by Bar Boy Products Hampton Bay's

location. "Management made it very

simple for us and a lot of our focus

was on getting the bar and kitchen

done correctly," explained Pete Gi-

annizzero of Bar Boy Products. "The

goal was to create a kitchen opera-

tion that could help them efficiently

serve paninis, sandwiches and sal-

ads."

The hotel's menu features con-

tinental breakfast with attention

to key details including a locally

sourced signature coffee and fresh

croissants and pastries from the lo-

cal Montauk based shops.

"We've worked with Bar Boy before

so we know what a great job they do

of responding to our needs," Linveld

noted. "Most importantly, they are

never more that 40 minutes away

from being able to get us what we

need."

With places like The Surf Lodge,

Ruschmeyer's, and Crow's Nest ren-

ovating old motels in Montauk, The

Montauk Beach House joins a com-

prehensive facelift of the East End

hamlet.

With 33 bedrooms, ranging from $300 to $650 in price, rooms include 11ft. ceilings and private balconies, and some offer a 200 square foot private outdoor garden. Guests can expect cast iron beds, Edison lighting, crushed Italian velvet drapes, and claw foot bathtubs with oil rubbed bronze faucets.

The hotel's food and beverage

operation was designed and

equipped by Bar Boy Products

Hampton Bay's location.


Betsey Alger, past NJRA

chairwoman and former

owner of the Frog and

the Peach, was the recipi-

ent of the Deborah Roy

Dowdell Lifetime Achievement Award.

At a ceremony following the an-

nual New Jersey Restaurant Associa-

tion (NJRA) honored Fisher who owns

Pazzo Pazzo in Morristown. The four

star Italian Restaurant serves regional

Italian cuisine. Guilano Hazan, Author

of "The Classic Pasta Cookbook and

Thirty Minute Pasta" created its menu.

Pasta is Pazzo's specialty, serving fresh

pastas.

In addition, to what has become a

nationwide empire, David Burke op-

erates the Fromagerie in Rumson,

NJ. Burke’s career is marked by creativ-

ity, invention, and critical acclaim. The

Culinary Institute of America grad ap-

prenticed in France. He then brought

his skills to his sous chef position under

Waldy Malouf at La Cremaillere and his

executive chef position under Char-

lie Palmer at River Café. Burke wasn’t

only ascending the ranks, but also ex-

perimenting with new ingredients and

techniques, including Pastrami Salm-

on and flavored oils at River Café, and

GourmetPops at his Park Avenue Café.

Burke’s empire has since expanded

nationwide. After opening what be-

came David Burke Townhouse in 2003,

Burke created the dual-concept David

Burke at Bloomingdale’s, with a full ser-

vice Burke Bar Café and a Burke in the

Box take-out and eat-in venue. Burke

opened another Burke in the Box at

Foxwood’s Casino & Resort, followed

by David Burke’s Primehouse in The

James Chicago Hotel, Fromagerie in

Rumson, New Jersey, David Burke Las

Vegas in the Venetian Resort, David

Burke Prime at Foxwoods, Fishtail by

David Burke in New York, and David

Burke Kitchen in The James New York

in SoHo.

Alger won the first ever Dowdell

Achievement award named after the

NJRA's former executive director. Deb

Dowdell tragically succumbed to can-

cer earlier this year.

The Hall of Fame ceremony, which

took place at Crystal Springs Country

Club & Resort, was host to more than

120 foodservice and restaurant lead-

ers. Attendees congregated to play golf,

dine, and share insights into the Gar-

den State’s burgeoning culinary indus-

try ($12.8 billion+). Proceeds from the

annual event are used by the NJRA to

“represent, educate, promote, and sup-

port the foodservice and hospitality

industry.

Established in 1942, the New Jersey

Restaurant Association (NJRA) has be-

come an essential ingredient for suc-

cessful and professional restaurants in

New Jersey through its representation

and education of the Garden State's

23,000 eating and drinking establish-

ments generating $11.8 billion in an-

nual sales and employing over 300,000

people making it the State's largest pri-

vate sector employer. Eating and drink-

ing establishments, vendors, non-prof-

its, schools and students are eligible for

membership.

NJRA Bestows Annual Awards On Top Garden State Food Service OperatorsThe New Jersey Restaurant Association utilized the backdrop of the Robert B. Connelly 20th

Annual Golf Outing to award its top honors. Ashley Lauren Fisher of Pazzo Pazzo is the 2012

winner of the Gold Plate Award, and celebrity chef David Burke of the Burke Group is

Restaurateur of the Year.

// NEWS AWARDS


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


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


In the 14 years since it opened,

Eleven Madison Park has slowly

become one of the most elegant

and esteemed restaurants in New

York City. With its high ceilings and

hushed grandeur, it feels like a sanctu-

ary. Its sophisticated cooking and pol-

ished service have earned it three stars

from Michelin, four from The New York

Times and a recent jump into the top

10 of a much-watched list of the world’s

best restaurants.

And now, at the height of their game,

the owners are planning to throw out

the formula.

Not long after Labor Day, this un-

derstated refuge on Madison Avenue

will start treating diners to flashes of

Broadway dazzle: card tricks, a glass

dome full of smoke, a blast of sea mist

from a tabletop clambake and a cheese

course that emerges from a picnic bas-

ket placed on the table. It’s all part of a

$195-a-head menu and a risky move to

convert the Eleven Madison Park expe-

rience into an extravagant, participa-

tory, close-to-four-hour ode to the ro-

mance and history of New York.

For Daniel Humm, the executive

chef, and Will Guidara, his business

partner and the general manager, both

of whom are still in their 30s, the gam-

ble represents a once-in-a-generation

chance to redefine what going to a

four-star restaurant is all about. As Mr.

Guidara put it, “How many times in

Hot Manhattan Eatery Set To Gamble With Prix Fixe Only Menu StrategyWith card tricks, a glass dome full of smoke, a blast of sea mist from a tabletop clambake and a cheese course that emerges

from a picnic basket, New York City's Eleven Madison Park restaurant has announced plans to offer only a single menu

option: a 4 hour $195 tasting menu.

// NEWS RESTAURANTS


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


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


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


Once again, Montague has made a

commitment to a key issue in today's

foodservice industry: Green and Sus-

tainability. Early in January, 2012 Mon-

tague began a project search for an

energy resource to power the compa-

ny’s growth for the next 25 years. This

project had many objectives including

reducing carbon footprint, preserving

available natural resources; eliminat-

ing 100% of the current billed electric

utility cost, minimizing exposure to

future electric utility cost and provid-

ing a system expansion capability for

the future.

After an exhaustive search between

fuel cell and solar technology, Mon-

tague selected solar as a renewable en-

ergy source and the preferred choice

with overwhelming potential benefits.

In partnership with Vista Solar, a sub-

sidiary of Silicon Valley Microelectron-

ics, Inc., and SunPower Corporation,

an agreement was reached in March

for purchase and installation of a turn-

key solar photo voltaic (PV) system.

On June 19th, 2012 installation of

the 377kw solar (PV) system compris-

ing 1,152 solar panels arranged in five

arrays was completed and a formal

request was submitted to the local

utility for a license to operate. It is an-

ticipated that within a few weeks time,

the Montague solar (PV) system will

commence power generation meet-

ing over 85% of the energy needs for

the Hayward, California facility while

eliminating one hundred percent of

electric utility cost.

The Montague Company is commit-

ted to the research, development, and

implementation of new technologies

not only for introducing new and in-

novative commercial cooking prod-

ucts into the marketplace, but also to

enhance manufacturing processes.

This effort helps this premier manu-

facturer to better serve its customers

while working to maintain the quality,

value, and performance Montague is

known for.

Montague offers the LEGEND series

of heavy-duty ranges, counter equip-

ment, fryers, broilers, gourmet pizza

ovens, Chinese ranges and EXCALI-

BUR custom island suites, GRIZZLY

medium duty restaurant ranges and

counter equipment and VECTAIRE

high volume convection ovens.

With a goal of recognizing that each

customer's perception of quality and

value is unique. The Montague chal-

lenge is to consistently exceed the

individual expectations of today's

"quality and value" with World-Class

Commercial Cooking Equipment and

Service. The firm's commitment to

solar illustrates its on-going commit-

ment to accomplish those goals.

// NEWS

Montague Set To Bring Green Solutions To Metro NYC Food Service Community With Renewable Energy InvestmentFor 150 years, The Montague Company has been providing quality cooking solutions to the Metro New York food service professional.

The key to longevity walk of life is the ability to continually respond to the changing demands of the marketplace.

The Montague challenge is to consistently

exceed the individual expectations of

today's "quality and value" with World-Class

Commercial Cooking Equipment and Service.

The firm's commitment to solar illustrates its on-

going commitment to accomplish those goals.

Jason Whalen (R) with Culinary De-pot's Michael Lichter represents the fourth generation of his family to bringcreative cooking solutions to Mon-tague's Tri-State customers

SUSTAINABILITY


At New York City College of Technol-

ogy Hospitality Department, HMGT

1105 Lodging Operations Manage-

ment is our department’s web-en-

hanced computer literary course. This

course is designated for the appropri-

ate and effective use of technology

to enrich the learning environment

in the operational overview of the

front office and rooms operations.

The functions of the rooms division

in relation to other key departments

within the hotel are also explored and

applied.

The hospitality industry as it relates

to the “front of the house” (industry

term) is changing at a very rapid pace.

In order to collaborate in today’s edu-

cational environment with today’s

industry environment it is imperative

that our students are exposed to the

new technical skills required so that

they can enter the hospitality field.

Mandated activities that are essen-

tial for academic and industry imag-

ing to take place:

• Strengthen the academic , career,

and technical skills of students

•Provide students with strong ex-

perience in and understanding of all

aspects of the industry

• Develop, improve, expand the use

of technology in career and technical

education

• Provide services and activities that

are of sufficient size, scope, and qual-

ity to be effective

• Provide activities to prepare stu-

dents for high skill, high wage and

high demand occupations that will

lead to self-sufficiency.

As educators and industry profes-

sionals our objective should be to

introduce e-learning opportunities

through the use of technology such as

iPads which should have the following

features/apps:

• E-textbooks

• Assimilated front desk guest

check-in check-out procedure

• E-reservations

• Housekeeping

• Accounting

• Restaurant/food and beverage

• Parking

• Sales/marketing

• Class lectures

• Access to daily trade magazines

• MS office suite

• House (Hotel) count

• Occupancy variance

• Rooms division management

• Forecasting

These features/apps are industry

driven and should be reviewed by in-

dustry professionals to ensure that all

the latest skills are being taught to our

student body and industry employ-

ees. Throughout the unit of study, the

course professor in the context of the

department’s and hospitality industry

essential characteristics of instruction

and “on the job application” should

deeply engage students in high lev-

els of participation, challenge and

the production of work that reflects

meaningful learning and incremen-

tal growth in content knowledge and

performance. The course professor

should work to support these essen-

tial characteristics of instruction, in

alignment with teaching and industry

frameworks to improve the student’s

skill set which will result in viable em-

ployment opportunities.

Simulation exercises of hospital-

ity industry driven everyday activities

consisting of build in hands on guest

stay information, guest departure and

payment, accounting and financial

summaries, reservations process and

revenue management should fea-

ture exercises of increased complex-

ity. Each exercise should provide the

learner with a real world interactive

learning experience. Students would

therefore be able to purchase/access

e-text direct and/or create access code

cards. As a result, students would have

a fully interactive and dynamic e-text

available on their iPad, which can cre-

ate/join study groups and annotate e-

text on the iPad live in the classroom.

Under curriculum/industry map-

ping the course professor/industry

professional, the unit’s learning jour-

ney would enable students to succeed

in carrying out complex tasks which

call for deep understanding of the

content as demonstrated through the

effective application of performance

standards. Various formative assess-

ments would be strategically designed

to gauge incremental learning and

which would also identify areas in

which students need support.

In closing it is important to note

e-learning, academic success and

mirror imaging industry standards

and skill sets are all interrelated. To

introduce and sustain a successful e-

learning enterprise one has to have an

institutional commitment based on a

robust technical infrastructure and in-

dustry supported network.

// NEWS

E-Learning As It Relates To Students, Educators And Job Opportunities In The Hospitality IndustryOur goal as hospitality educators must be to mirror image industry standards/applications/tools that provide our students with a

commitment to their achieving the hands on experience needed for true professional designation.

Professor Patrick O'Halloran teaches at New York City College of Technol-ogy in Brooklyn. His latest book is titled Detailed Job Descriptions in the Hospitality Industry.

EDUCATION


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


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


More than 1,200 guests attended the

annual tasting party and fundraiser at

the Wölffer Estate Vineyard in Sagapo-

nack, N.Y. The event featured flowing

Champagne Nicolas Feuillatte, the

wines of Wölffer Estate Vineyard, and

delicious tastings from a select group

of more than 35 fine chefs, including

several James Beard Award winners.

Notable guests included Carey Low-

ell, co-owner of Bedford Post Inn,

whose chef, Jeremy McMillan, partici-

pated in the event, “Real Housewife”

Jill Zarin, television food critic and

chef Katie Lee, and lifestyle expert and

restaurateur B. Smith.

The James Beard Foundation’s Chefs

& Champagne® New York is consid-

ered the East End’s premiere culinary

event. A silent auction consisting of

fine dining experiences, wines and

spirits, cookware, and culinary travel

packages raised over $60,000 to sup-

port the James Beard Foundation’s

mission and educational programs.

Carrying on its long tradition of sup-

porting culinary education, the James

Beard Foundation acknowledged Eliza

Martin of New York, NY, as the 2012 re-

cipient of the Christian Wölffer Schol-

arship during the event. Past Chris-

tian Wölffer Scholarship recipients

Christina Cassel and Mercedes Wilby

were also in attendance. Established

in 2006, the Christian Wölffer Scholar-

ship assists students in their study of

food and wine.

• Chefs & Champagne® New York

participating chefs included:

• Christopher Agnew, Caviar

Russe, NYC

• Pastry Chef Dominique Ansel,

Dominique Ansel Bakery, NYC

• Pastry Chef Marc Aumont, The

Modern, NYC

• Timon Balloo, Sugarcane, Miami,

FL

• Jonathan Benno, Lincoln Ris-

torante, NYC

• David Bouley**, Bouley Restau-

rant, NYC

• Pastry Chef Heather Carlucci,

Print, NYC

• Pastry Chef David Carmichael,

Gilt, NYC

• Cesare Casella, Salumeria Rosi

Parmacotto, NYC

• Jeremy Culver, Fulton, NY

• Todd English**, The Todd English

Food Hall, NYC

The 2012 Chefs & Champagne honorees with James Beard Foundation President Susan Ungaro at the James Beard Foundation’s Chefs & Champagne New York at Wölffer Estate Vineyard in the Hamptons (Photo by Mark Von Holden)

Honoree Chris Santos’ grilled chipotle shrimp with heirloom tomatoes, sum-mer corn and feta salsa at the James Beard Foundation's Chef & Cham-pagne New York at Wölffer Estate Vineyard in the Hamptons (Photo by Phil Gross)

James Beard Foundation’s Annual Honors the Award-Winning Cast of Food Network’s ChoppedOn Saturday, July 21, the James Beard Foundation toasted Ted Allen and the judges of Food

Network’s Chopped who include Maneet Chauhan, Alex Guarnaschelli, Marcus Samuelsson,

Aarón Sanchez, Chris Santos, and Geoffrey Zakarian at Chefs & Champagne® New York.

// EYE

The James Beard Foundation’s

Chefs & Champagne® New York

is considered the East End’s

premiere culinary event.


Actress Carey Lowell with Guest of Honor Ted Allen and President of the James Beard Foundation Susan Ungaro at the James Beard Foundation’s Chefs & Champagne New York at Wölffer Estate Vineyard in the Hamptons (Photo by Mark Von Holden)

The 2012 James Beard Foundation’s Chefs & Champagne New York fundraiser at Wölffer Estate Vineyard in the Hamptons (Photo by Phil Gross)

Participating chefs with guests of honor and James Beard Foundation President Susan Ungaro at the James Beard Foundation’s Chefs & Champagne New York at Wölffer Estate Vine-yard in the Hamptons (Photo by Phil Gross)

• Todd Gray, Equinox Restaurant,

Washington, D.C.

• Chris Hastings**, Hot and Hot

Fish Club, Birmingham, AL

• Gerry Hayden and Pastry Chef

Claudia Fleming**, The North

Fork Table & Inn, Southold, NY

• Luke Holden, Luke’s Lobster,

NYC

• Daniel Humm**, Eleven Madison

Park, NYC

• Marcus Jernmark, Aquavit, NYC

• Laurent Kalkotour, DB Bistro

Moderne, NYC

• Larry Kolar, Solé East, Montauk,

NY

Juan Carlos Landazuri, Alison

Eighteen, NYC

• Christopher Lee**, Huntington

Social, Huntington, NY

• Aliya LeeKong, Junoon, NYC

• Andrew Matthews, BLT Prime,

NYC

• Jeremy McMillan, Bedford Post

Inn, Bedford, NY

• Jehangir Mehta, Mehtaphor, NYC

• Gretchen Menser, Fresno, East

Hampton, NY

• Seamus Mullen, Tertulia, NYC

• Mads Refslund, Acme, NYC

• Marcus Samuelsson**, Red

Rooster Harlem, NYC

• Richard Sandoval, Raymi, NYC

• Chris Santos**, Beauty & Essex,

NYC

• Tim Sullivan, Great Performanc-

es, NYC

• Pastry Chef Meredith Tomason,

Craft, NYC

• Steve Topple, Ludwig’s at the

Sonnenalp Resort of Vail, Vail, CO

• Michael Weisshaupt, Restaurant

Latour at Crystal Springs Resort,

Hamburg, NJ

• Simpson Wong, Wong, NYC

* * James Beard Award Winner

The exclusive Champagne spon-

sor is Champagne Nicolas Feuillatte.

Sponsors are American Roland Food

Corp., Coca-Cola®, Delta Air Lines,

ForbesLife, Forever Cheese, GODIVA

Chocolatier, Great Performances,

Mercedes-Benz, Plum Media, Royal

Cup Coffee, Stella Artois®, Verterra,

Wolffer Estate Vineyard, and WVVH-

Hamptons TV. Supporters include

Chefwear, Citarella, Koppert Cress,

Lenox Tableware and Gifts, Party Rent-

al Ltd, and Sag Harbor Florist.

http://www.feuillatte.com/

http://www.rolandfood.com

http://www.rolandfood.com

http://www.coca-cola.com/en/index.html

http://www.delta.com/

http://www.forbes.com/lifestyle/

http://www.forevercheese.com

http://www.greatperformances.com/

http://www.mbusa.com

http://www.royalcupcoffee.com/

http://www.royalcupcoffee.com/

http://www.stellaartois.com/

http://www.verterra.com/

http://www.wolffer.com/

http://www.wvvh.com/

http://www.wvvh.com/


East River water quality has improved

considerably since the 1970s. One criti-

cal yardstick, the level of fecal coli form

bacteria in 100 milliliters of water (about

6.7 tablespoons) has dropped to 118

from 160,000. But city officials do not

anticipate that the mussels will be fit for

human consumption, especially since

the bed sits so close to a sewer outfall.

Though unusual in its scope, the

mussel bed is not unique among efforts

to provide such habitats in New York

waterways. For example, artificial reefs

known as reef balls have been installed

at Hunts Point Landing in the Bronx.

SHoP Architects undertook the job

of designing the new park along with

the renovation of Pier 15 and 35. Many

of the fun activities available will be lo-

cated underneath FDR Drive, including

pedestrian trails, bocce ball, petanque,

basketball, exercise areas and even a

dog park. Native trees and plants will

be used for landscaping to create a rich,

green space and a pleasant environ-

ment.

The plan for the EcoPark is to rebuild

the pier as a recreational space stretch-

ing for one thousand feet into the water.

Funded by a grant from the New York

State Department of State Division of

Coastal Resources, Pier 35 will become

an innovative habitat restoration park.

On July 5, a 21-ton concrete block was

hoisted into position over an artificial

cove at Pier 35 on the East River, where

East River Waterfront Project Set To Produce NYC MusselsAmidst a boom and focus in farm to table sourcing, New York City has set a plan in motion to bring locally harvested mussels to

Tri-State menus. Mayor Michael Bloomberg’s plan for the East River Waterfront revitalization takes advantage of a neglected,

inaccessible stretch of land to create two miles of recreational opportunities.

// NEWS FOODSERVICE MENUS

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


the Economic Development Corpora-

tion is building a mussel bed. Now don’t

start chopping shallots, but we thought

you’d be interested to know that an arti-

ficial mussel bed believed to be the first

of its kind along the city shoreline is un-

der construction on the East River.

The habitat, two submerged V-shaped

concrete troughs studded with about

340 rocks, is part of a new “eco-park”

in the East River Waterfront Esplanade.

The $165 million esplanade project, by

the New York City Economic Develop-

ment Corporation, extends about a mile

and a half from Pier 35 down to the Bat-

tery Maritime Building. The corporation

would not break out the cost of the mus-

sel bed, whose home will be at Pier 35,

near Rutgers Slip.

The park will be open to the pub-

lic next year. It already is open to any

mussel daring enough to thread its way

through a construction zone and hitch

its beard to a chunk of granite atop a

steel dowel embedded in concrete.

Workers for the Hunter Roberts Con-

struction Group began installing 30 big

concrete blocks, weighing 11 to 59 tons

each, that compose the mussel bed. The

blocks were fabricated in Schuylerville,

N.Y.; then taken by barge to Newark,

where the rocks were attached; then

barged again to Pier 35. They are made

especially heavy to keep them weighted

down in place.

David Kane, the executive vice presi-

dent for capital programs at the Eco-

nomic Development Corporation, said

creating the marine habitat allowed

officials to piggyback an educational

and environmental feature on infra-

structural work that had to be done in

any case: the reconstruction of a dete-

riorated storm sewer outfall pipe at the

foot of Pier 35. The mussel bed is being

installed on top of the outfall.

As Pier 35 would appear next year.

The “eco-park” is at left, spanned by a

pedestrian bridge. At best, the 65-foot-

long habitat will attract colonies of

blue mussels and ribbed mussels. An

environmental consulting firm, Great

Ecology, determined that a mussel bed

would be feasible in this location, city

officials said.

Even if the bed at Pier 35 fails to at-

tract mussels, officials envision it as an

unusual abstract sculpture that can be

used to study the extent and effect of

tides. A little bridge will cross over the

mouth of the habitat, which occupies

a small cove. At high tide, the structure

will be almost entirely under water. At

low tide, it will be almost completely ex-

posed. Maritime grasses will border it at

one edge.

“Neither state nor federal regulatory


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


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


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


The first 100 guests each day

to purchase an adult buffet

at the new location during

the celebration received a

free pizza buffet each month for a year.

The 5,313 square-foot restaurant is lo-

cated in the Bronx.

CiCi’s endless pizza buffet features

more than 28 different pizzas in rota-

tion plus delicious pasta, hot soup,

crisp salad and oven-baked desserts.

“The Bronx restaurant opening marks

an important milestone for CiCi’s as

we continue our ‘Build the Brand’

growth initiative, said CiCi’s Pizza COO

Bill Spae. “This restaurant is the first

to come to the five boroughs and will

serve as a flagship store for continued

growth in the area.”

The Ansari Pizza Group, led by veteran

CiCi’s franchisees, Tahir and Nabeel

Ansari, owns 12 CiCi’s Pizza restaurants

in Florida, Tennessee and now New

York. The company tapped into experi-

enced CiCi’s operator, Michael Rogers,

to run the new Bronx Restaurant.

“New Yorkers know their pizza. Now

with CiCi’s coming to town, they’ll have

access to the nation’s leading pizza

buffet,” said Nabeel Ansari. “Our new

restaurant will bring new jobs to the

area and offer a family-friendly envi-

ronment for our neighbors to enjoy

great food and endless variety at an

outstanding value.”

If guests don’t see their favorite pizza

fresh and hot on the buffet, they can

just ask and a CiCi’s team member will

make it on the spot and bring it directly

to the table. All pizzas are also available

to go.

Coppell, Texas-based CiCi’s Pizza

opened its first restaurant in Plano,

Texas in 1985, and is now one of the na-

tion’s fastest growing pizza chains. The

family-oriented restaurant, known for

its pizza, pasta, salad, soup and des-

sert buffet, has about 550 restaurants

in 34 states and has garnered notable

recognition. G.I. Jobs named CiCi’s a

2012 Military Friendly Franchise®. In

2011, Zagat recognized CiCi’s on its list

of most child-friendly fast-food chains,

and Entrepreneur named CiCi’s first in

its category on the Franchise 500 list. In

2010, CiCi’s was named to Inc. Maga-

zine’s top 5,000 list, and to Parents’ list

of top family-friendly restaurants. Na-

tion’s Restaurant News ranked CiCi’s

No. 1 in sales and unit growth among

pizza chains for the past four years.

When TFS spoke to Michael Rogers,

NYC Director of Operations For Ansari

Pizza Group we asked:

“What lead you to believe that the time was right for CiCi’s to open in the Bronx?Rogers: We know our Bronx and Co-op

City neighbors love pizza and we knew

they deserved an affordable, family-

friendly pizza buffet. CiCi’s Pizza’s end-

less pizza, pasta, salad, soup and des-

sert buffet fills that need in offering a

family-friendly, affordable restaurant.

It was way overdue for this region. This

restaurant gives us an opportunity to

test developing the CiCi’s brand for all

CiCi’s Pizza Opens First Restaurant In the BronxCiCi’s Pizza, home of the custom pizza buffet, celebrated the grand opening of its first Bronx

location on Monday, July 16. The grand opening kicked off a five-day celebration from July 16

through July 20.

// NEWS OPENINGS

The Bronx restaurant opening

marks an important milestone for

CiCi’s as we continue our ‘Build the

Brand’ growth initiative.



Hess Corporation, with headquarters in New

York, is a leading global independent energy

company engaged in the exploration for &

production of crude oil and natural gas, as well

as in refining & in marketing refined petroleum

products, natural gas & electricity.

“Our goal is to provide

our membership

with a menu of val-

ue added services,”

noted NYSRA’s Executive Vice President

Jaqueline Chin. “Our Hess program is a

key component in a line of savings that

we are able to offer our members.”

The endorsement is managed

through NYSRA’s purchasing arm, New

York State Restaurant Services (NYSRS),

and its Energy Alliance (SM) group

buying program. NYSRA’s Energy Alli-

ance (SM) program is managed by En-

ergyNext, Inc. of Saratoga Springs, NY.

NYSRA has endorsed Hess as its nat-

ural gas supplier since 2008. The com-

pany’s recent entry into the New York

City electricity market now enables

NYSRA to endorse Hess as its preferred

electricity supplier as well.

“Our members have long been

pleased with both the low prices and

the excellent service they receive from

Hess for natural gas,” said Chin. “We’re

confident that Hess will help them save

money and build their bottom line

with its electricity service, too.”

“As a result of the co-op buying that

we do with the Hotel Association, we

are able to offer very competitive rates

on gas and electric through Hess,” not-

ed Chin. “It starts with the savings on a

very competitive rate on a daily basis.”

“Our program with Hess also allows the

restaurateur the opportunity to save on

part of the sales tax which is a big plus.”

Hess Small Business Services, part of

Hess Energy Marketing, offers small-

business customers in the New York

metro area straightforward, cost-effec-

tive pricing plans for natural gas and

electricity. Hess is the largest provider

of natural gas, fuel oil and electricity to

large commercial and industrial cus-

tomers in the 18-state market area in

which it operates.

“Now more than ever, restaurant op-

erators and all small-business owners

are looking for ways to save money and

may not realize they have competitive

energy choices,” said Dan Yacey, Di-

rector of Hess Small Business Services.

“We’re very pleased that NYSRA has

the confidence to continue to recom-

mend us to its members, who are such

an essential part of New York’s business

community.”

In addition to providing small busi-

nesses in New York City with natural

gas and electricity, Hess is a natural gas

supplier to small business customers

in New Jersey. Hess plans to expand its

small business energy services in 2011

to offer natural gas in all areas of New

Jersey as well as natural gas and elec-

tricity in upstate New York.

The New York State Restaurant Asso-

ciation, founded in 1935, is the leading

business association for the restaurant

and hospitality industry in New York

State. Comprised of more than 56,000

restaurants, bars and clubs, New

York restaurants represent more than

628,000 employees and sales of ap-

proximately $27 billion-making them

the cornerstone of the state’s economy,

career opportunities and community

involvement.

Along with New York State Restau-

rant Services and the New York State

Restaurant Association Educational

Foundation, NYSRA and its chapters

work to represent, educate and pro-

mote the rapidly growing hospitality

industry.

Hess Corporation, with headquar-

ters in New York, is a leading global in-

dependent energy company engaged

in the exploration for and production

of crude oil and natural gas, as well as

in refining and in marketing refined

petroleum products, natural gas and

electricity.

Hess Energy Marketing is a lead-

ing provider of natural gas, fuel oil

and electricity to commercial and in-

dustrial customers as well as utilities

and other wholesale customers. Hess

Small Business Services provides cost-

effective pricing plans for natural gas

and electricity and online tools to help

small businesses take control of their

energy spending.

Hess And NYSRA Alliance Brings Energy Savings To New York EateriesThe New York State Restaurant Association (NYSRA) is proud of its exclusive endorsement of Hess Small Business Services as its

preferred supplier of both electricity and natural gas for member restaurants in the New York City metro area.

// NEWS EFFICIENCY

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


Jack Daniels is made in a fash-

ion more akin to the distilla-

tion and finishing of Scotch

Whisky. There is tons of smoke

in there from the charcoal filtration.

Bourbon on the other hand is devoid

of that smoke.

The distiller Jim Beam produces

many expressive brands in the stable

of Bourbon Whiskey. From strongest

to least strong we have Booker’s- roll-

ing in at 130 Proof. Then the hand-

somely packaged bottle of Baker’s

at 107 Proof. Next we have the Knob

Creek at 100 Proof and finally the

Basil Hayden’s Bourbon at 80 Proof-

practically a baby!

These Bourbon expressions are dis-

tinctive in every way. These are not

pretty label Bourbons. They speak

clearly of the passion that goes into

each and every recipe.

Last night while trying to chase about

a ½ dozen deer out of the garden

(they broke through the fence and

ravished the daylilies) I stepped on

a yellow-jacket nest. Dozens of the

little fire breathing monsters attacked

my flip-flop shorn feet. I remember

that Whiskey and Ammonia makes

an excellent “grand-ma’s” potion for

neutralizing bee stings. No time like

the present!

Basil Hayden’sFrom the handsome packaging of the

initials BH in metal on the bottle to

the seemingly hand written top over

the cork finished bottle (nice touch),

this package speaks of quality. The

first aroma is maple sugar and corn

pudding. This is not cheap stuff and

the sweet grains of corn are sharply

delineated in the finish. I had to re-

taste this Bourbon a couple of times

to find the sweet spot. That’s not to

say that Basil Hayden’s doesn’t have a

sweet spot, it does- just this expres-

sion is as powerful in the glass as

some of the other expressions with a

dozen more ABV’s than this expres-

sion.

Knob Creek 9 Year Old Small Batch Bourbon WhiskeyWax covers the cork finish on the

Knob Creek Bourbon Whiskey. This

spells quality to me. Recently there

was a drought on Knob Creek. The

distiller steadfastly refused to release

Knob Creek onto the market until it

had finished resting in the barrels.

Now, we are fortunate to have a pleth-

ora of Knob Creek and what gorgeous

Bourbon this is! From the first sip,

all at once- saline- lush- limestone

tinged from the local water and pos-

sessing a brooding, sensual finish.

The 100 Proof heat is expertly melded

into the background of this magnifi-

cent slurp of history. I recommend

sprinkling a bit of branch water over

the top to release the secrets of this

Bourbon. The corn is in the form of

grits; the mid range in the form of

sharp cheddar cheese and the finish

is pure lust! I’m going to pay attention

to the reasons that I love Bourbon-

because of the sophisticated flavors

of earth and char, and fortunately no

smoke! It’s not that I don’t like smoke,

I just don’t care for it in Bourbon.

Now Scotch on the other hand needs

smoke! But I digress…

Baker’s Bourbon Baker’s Bourbon is also treated to

a hand-dipped wax top with a cork

// MIXOLOGY WITH WARREN BOBROW

Metro New York Mixology with BourbonBourbon is most misunderstood. Many folks still believe that

Jack Daniels (a venerable brand) is Bourbon. They couldn’t be

further from the truth.

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

http://www.cocktailwhisperer.com/


finish. The broad shouldered bottle

pours easily with the emphasis on the

deeply colored Bourbon Whiskey. 107

Proof is clearly marked on the label

and the extra proof is immediately

known on the finish. This is a ravish-

ing example of Bourbon. Sharp as

shredded Pig Ears from the fry-boy,

shredded then liberally slathered in

Slather It On Barbeque Sauce from my

dear friend Robin Rhea in Charles-

ton, South Carolina. There is more

than a mouthful of pig in each sip…

Of course there is no pig in there, just

the very mention of Bourbon makes

me think Pig Picks. What’s a Pig Pick?

Well, quite simply it’s a whole hog,

gently turned on a spit, all day until

the skin is dark and crispy. The pick

part is what you do with your fingers

on the sweetly delineated flesh. You

pick it. Pick at it. A sip of Baker’s is a

trip to a Pig Pick, one sip at a time.

Booker’sBooker’s Bourbon is one of the finest

Bourbons available anyplace from

Kentucky. Rolling in at 130 Proof,

this expression is CASK STRENGTH.

There is no messing around with this

hand made Bourbon of such unbe-

lievable strength that even adding a

few drops of water may seem like not

enough. The hand-dipped wax top

and cork finish are a sign of quality-

yet the heat unleashed from inside

this bottle is immediately identifiable

in the nose. Booker’s is not for the

meek! Think of heating a hoe in a fire-

place until the metal is nearly white

hot, and then pour a healthy portion

of cornbread batter on the molten

hot hoe. Let set up near the fire for a

few minutes then pour some grade B

maple syrup over your “hoe” cake. Eat

when hot. Booker’s in my impression

is this “hoe” cake. The finish is like the

hot maple syrup.

Danger! Booker’s is 130 Proof. Even

the stoutest drinkers will kneel down

and praise the liquid pleasure con-

tained in a bottle of Booker’s. I’d make

sure that I drink plenty of spring wa-

ter when drinking Booker’s. It’s fabu-

lous Bourbon with a very dark secret.

Thanks to Erin Auci from DBC PR &

New Media for facilitating these sam-

ples and for her kindness.

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


The first 100 guests each day

to purchase an adult buffet

at the new location during

the celebration received a

free pizza buffet each month for a year.

The 5,313 square-foot restaurant is lo-

cated in the Bronx. The event raised

funds to benefit the Central Park Con-

servancy and its mission to maintain

and preserve Central Park.

Guests savored delicious culinary

fare from top New York City chefs and

restaurants at this one-of-a-kind tast-

ing event in the heart of Central Park.

Held at the iconic Bethesda Terrace,

this annual benefit for the Central Park

Conservancy brings together visionar-

ies in support of its mission to restore

and maintain the Park. Taste of Sum-

mer also featured a luxury-filled silent

auction, dancing to one of the city’s

hottest DJs, and The Taste Café (avail-

able exclusively to table buyers) hosted

by Danny Meyer’s Union Square Hospi-

tality Group.

Attendees included New York social

influencers, corporate leaders, media

representatives and celebrities. No-

table names that have been a part of

Taste of Summer include: Ted Allen,

Sharon Bush, Chelsea Clinton, Lydia

Fenet, Mariska Hargitay, Sandra Lee,

Danny Meyer, Yoko Ono, Angel San-

chez, B. Smith, John Stossel, Tim and

Nina Zagat.

New York City’s Top Chefs Gather For Central Park BenefitTaste of Summer brought together over 800 guests recently under the stars in Central Park for

this distinctive kick-off to summer in New York City. The event featured culinary delights

prepared by renowned New York chefs, a luxury-filled silent auction, and dancing to one of

the City’s hottest DJs.

// NEWS BENEFITS

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


Many of Manhattan's top chefs served their tastiest menu items to benefit the Central Park Conservatory

The featured tastings included

delectables from 21 Club, Armani

Ristorante, Benoit, Bice Ristorante

BLT Prime, Brasserie Cognac, Bras-

serie Les Halles, Bridgewater Choco-

late, The Carlyle Restaurant, The

Central Park Boathouse, Ciao Bel-

la, Circo, Delicatessen, Gilt, Ivy Bak-

ery, Junoon, Le Cirque, Maloney &

Porcelli, Maya, New Leaf, Pampano

Botaneria, Recette, SD26, Serafi-

na, Serendipity 3, Swifty’s Restau-

rant, Thalassa, The Palm Court at The

Plaza, Toloache 82, Tulsi and Zio Ris-

torante.

The silent auction included offerings

from The Breakers in Palm Beach, Con-

tinental, Jet Blue, The Pierre Hotel, The

Plaza Hotel, Royal Caribbean Interna-

tional, and the St. Regis. Fashion items

by designers: Carolina Herrera, Cha-

nel, Dolce & Gabana, Ferragamo, Luca

Luca, Tourneau, and Diane von Furst-

enberg. Priceless experiences such as:

Tickets to see Madonna at Madison

Square Garden, reservations to Rao’s

Restaurant, entry into the ING NYC

marathon, Yankees and Mets box seats.

The Central Park Conservancy is a

private, not-for-profit organization

founded in 1980 as a public-private

partnership with the City of New York

to restore Central Park to its former

splendor, after decades of neglect, and

to manage and preserve it for present

and future generations. Thanks to the

generosity of many individuals, corpo-

rations, foundations, and the City, the

Conservancy has invested over $530

million to date into the Park, trans-

forming it into a model for urban parks

worldwide. Through events like the

Taste of summer event, the Conservan-

cy is able to provide 85 percent of Cen-

tral Park’s $42 million annual budget.

By pledging, restaurant

chefs and operators

agreed to reduce a top

menu item by 100 calo-

ries and enhance the

menu description of the dish to make

it more appealing to guests.

Through August 31, 2012, operators

pledged to join the Seductive Nutri-

tion Challenge, they were entered for

a chance to receive an all-expenses

paid trip to attend an exclusive Uni-

lever Food Solutions Seductive Nutri-

tion event at The Culinary Institute

of America at Greystone! Operators

should visit www.unileverfoodsolu-

tions.us/challenge to pledge!

To support operators in their ef-

forts, on its website Unilever Food

Solutions offers several resources, in-

cluding a Seductive Nutrition tool, a

calorie calculator and some reduction

techniques, as well as tips to enhance

menu descriptions. Based upon the

latest World Menu Report commis-

sioned by Unilever Food Solutions,

"Seductive Nutrition" is a new ap-

proach to menu development that

nudges guests to choose a slightly

healthier option when eating out.

The report finds that while more

than 65% of consumers surveyed said

they would like a "slightly" healthier

dish when eating out, they are not

demanding an overhaul of menus.

Therefore, instead of introducing

new, healthy creations to a restau-

rant menu, operators should focus

on making small changes to their top-

selling dishes

Unilever Food Solutions Introduces Seductive Nutrition ChallengeRestaurateurs joined with Unilever Food Solutions in its

commitment to remove 10 million calories from top restaurant

menu items in North America by pledging in the Seductive

Nutrition Challenge.

// NEWS NUTRITION

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


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


W hat inspired you to be-come a pastry chef rather than a savory cook?

I actually started in savory and then

moved to pastry. I see it as a benefit to

know both sides. In fact, my first food

job was at my dad’s restaurant deli,

Ed’s Poultry Farm Kitchen in Brockton,

Massachusetts. Knowing more, learn-

ing more, makes you a better chef. I’ve

always had fun and you might as well

enjoy your career. I decided to make

the move to pastry because I have a

great respect for the technique and the

precision involved.

Have any mentors? What have you learned from them?Laurent Gras. He taught me the no-

tion of balance. Not only do you need

balance in your cuisine, but you need

balance in your life and that is what

Laurent taught me. Whether that is

reading a book that is not related to

the food industry or playing sports,

you need help to balance yourself out-

side of your career.

What are a few of your favorite flavor combinations?I think that I enjoy combining differ-

ent flavors with chocolate because of

its versatility. A few combinations that

I like are:

• Sesame and chocolate

• Olive oil and chocolate

• Salt and chocolate

Is Corton’s dessert menu constructed and developed by you? How often does it change?Yes, Corton’s dessert menu is created

by me and executed by me and my

pastry team. It changes week to week.

We make little tweaks here and there

and of course there are larger changes

Shawn Gawle, Pastry ChefCorton, New York, NY

// CHEFCETERA

Formally trained as a savory cook, Shawn spent years working in some of America’s most highly regarded kitchens. He began his career in Chicago at Tru under celebrated Chef Rick Tramonto. In 2004, Shawn moved to Philadelphia and was named sous chef at Lacroix at the Rittenhouse, Esquire Magazine’s Best Restaurant of the Year in 2003. At the Rittenhouse, Shawn worked with the world-renowned Chef Jean-Marie Lacroix, who would become one of his greatest mentors and pique his initial interest in pastry.

New York has a great vibe and the pace is

unforgiving. Before you know it you’ve been

here for 10 years, but have never been to the

Statue of Liberty.


Rhubarb Orchidea Glacé Cucumber Sorrel Granité Strawberry Merignuq

when the seasons change.

Do you get any or all of your ingredi-ents from local farmer markets?Yes, being in New York, we have access

to vast local markets. Some of the in-

gredients that I procure from farmers

are rhubarb, strawberries, verbena,

tomatoes and cheeses.

What advice would you give to young pastry chefs just getting started and-what are your tips for pastry success?Focus and respect for your craft and

for others around you. Talk to some-

one, not down to someone. Learn all

the processes behind what you are

making and don’t skip through any

steps before you fully understand

what the results will be. Make sure you

have a firm grasp of the classics.

On the equipment side, do you have a favorite blender or other piece of equipment that you like to use and makes your job easier? My PacoJet. It’s convenient for the lit-

tle space that you have in a New York

City kitchen and I can use it for a va-

riety of purposes, such as purées and

pliable ice creams.

Looking into your crystal ball… Where will we find you in five years?Five years ago, I never thought I’d be

where I am today. So, only time will

tell.

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


Rita's, from page 34

ships and extensive network in the

sports and media industries in which

it holds significant portfolio invest-

ments.

“This is a breakthrough accom-

plishment for Rita’s,” said Thomas

Christopoul, Executive Chairman

of Rita’s and Operating Partner of

Falconhead Capital. “The opportu-

nity to serve our exceptional prod-

ucts to millions of fans in our core

market and build our brand nation-

ally through a close association with

these world class teams and venue

is nothing short of groundbreaking.”

The partnership agreement also pro-

vides for key promotional placement

including suite catering distribution

and fan exposure at the venue and via

the web all year around.

The company is actively seeking

area development agreements and

multiple-unit operators through-

out California, Arizona, Nevada,

Texas, Florida, the Carolina’s, and

the Northeast, and single unit fran-

chisees in the mid-Atlantic region.

Rita’s is also actively pursuing major

international markets across several

continents. Candidates interested

in opening a Rita’s Italian Ice should

possess a passion for the brand and

serving guests and families in a fast-

paced environment. Franchisees

are required to demonstrate a mini-

mum of $250,000 in liquid capital, a

net worth of $750,000 per unit, and

a credit score of 700 or better. In ad-

dition, it is strongly desired that Area

Developer candidates have past fran-

chise operation or area development

experience.

Rita’s presently has international

locations in China, India and the

ABC islands (Aruba, Bonaire and Cu-

raçao) and is continuing to grow na-

tionally and internationally through

franchise opportunities. The popular

chain offers a variety of frozen treats

including its famous Italian Ice, made

fresh daily with real fruit, available in

over sixty flavors, Old Fashioned Fro-

zen Custard, layered Gelati as well as

its signature Misto® and Blendini®

creations. With its motto: “Ice, Cus-

tard, Happiness,” Rita’s is dedicated

to serving up a big dose of happiness

with their freshly made, delicious,

custom treats, in a fun-filled atmo-

sphere.

Falconhead Capital, LLC with $400

million of assets under management,

is a leading private investment firm

established in 1998 to provide inves-

tors with significant long-term capi-

tal appreciation by investing globally

in consumer-focused businesses. Fal-

conhead Capital’s current portfolio

includes Competitor Group, Inc., Es-

cort, Inc., Extreme Fitness, Inc., GPSI

Holdings, Javo Beverage Company,

Not Your Daughter’s Jeans, Our365

(f/k/a Growing Family) and Premier,

Inc. Past Falconhead investments

include, among others, National

Powersport Auctions, Maritime Tele-

communications Network, and ESPN

Classic Europe, LLC.

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

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


Jersey, from page 33

Madison, from page 57

Mussels, from page 67

CiCi, from page 70

school and municipal gardens, zon-

ing for food production and sales,

and farmland preservation plans.

Sustainable Jersey is a certification

program for municipalities in New

Jersey. Launched in 2009, Sustain-

able Jersey is a nonprofit, nonparti-

san organization that supports com-

munity efforts to reduce waste, cut

greenhouse gas emissions, and im-

prove environmental equity. Sustain-

able Jersey is empowering New Jersey

towns to build a better world for fu-

ture generations. It provides tools,

training and financial incentives to

support and reward communities as

they pursue sustainability programs.

agencies required such a habitat,” Mr.

Kane said, adding, “This was about do-

ing something new.”

The “eco-park” and walkway on Pier

35 will be screened from the adjoining

Sanitation Department shed on Pier 36

by an inclined vine-covered wall. The

lead project manager for the Economic

Development Corporation is Terri Bahr.

The designers of the esplanade are

SHoP Architects and Ken Smith Land-

scape Architect; engineering is by a

joint venture between HDR and Arup.

Ocean and Coastal Consultants served

as structural marine engineer for the

mussel bed.

the boroughs.

Unlike Florida, the Bronx has a tremendous amount of lo-cal vs. chain competition, what will your marketing approach be? An endless buffet that offers more than

28 different pizzas in rotation for 6.99 is

our unique positioning. Guests can en-

joy a family-friendly dining experience

(complete with game room) in a spar-

kling clean restaurant. We’re known for

our “jump the counter” guest service

– if guests don't see their favorite pizza

on the buffet, we’ll make it right away

and deliver it to their table.

What is the key to the new restaurant in the Bronx connecting with the lo-cal community, based on your success with CiCi's in Florida? Our success is based on being actively

involved in our communities. We have

already established relationships to

partner with neighborhood schools

for our “School Rebate Night” events,

where 10 percent of the profits from

these events go back to the schools. We

will also partner with the local cham-

ber of commerce to give back to the

community and our neighbors through

the chamber’s local inititaives. We give

a percentage back to the schools.

Is the CiCi's customer a family. Cou-ple? We do see a lot of families given our

family-friendly, fun environment.

There’s something for everyone on our

buffet so parents can say goodbye to

the veto vote. We see couples as well,

but also a fairly active lunch crowd of

business professionals, looking for an

affordable lunch with great variety.

CiCi’s appeals to families, friends and

anyone looing for more bang for their

buck.

What has the new Bronx unit done to create new jobs?When CiCi’s Pizza opened in the Bronx

we created 65 new jobs.

Will this be the first of several CiCi's in Metro New York? That’s the plan... The Bronx location

will serve as CiCi’s flagship restaurant

in the NYC area.

With the value you offer, what is your goal for weekly visits from your cus-tomers?Can we say we want to see each of our

guests everyday? Actually, we’d like to

see them every time they’re ready for a

great meal at a great price. From work-

day lunches to family dinners or birth-

day parties, or for those on the go who

want to get CiCi’s To Go, we know we

can make mealtime delicious and af-

fordable for our Bronx guests.

your life do you have an opportunity to

leave your own legacy?”

They may have no choice if they

want to continue ascending toward

the world’s culinary peak. Restaurants

in the very top echelon these days

Noma in Copenhagen, Alinea in Chi-

cago, Mugaritz and Arzak in Spain sell

cooking as a sort of abstract art or ex-

perimental storytelling. Wild, thought-

provoking leaps are required for great-

ness, but they can backfire. And when

they do, results can be ruinous: con-

sider Romera New York, which closed

in March, only half a year old, after its

odd gastronomic experiments drew

poor reviews and ridicule.

The changes are daring for Eleven

Madison Park, which has worked so

long to reach its perch and where the

new marathon meal will become the

only option even at lunch.

Another top-tier chef, Eric Ripert of

Le Bernardin, had high praise for Mr.

Humm, yet conceded that it was dif-

ficult to predict how busy, wary New

Yorkers would respond.” He’s the one,”

Mr. Ripert said. “In my opinion, he’s the

next big shot here in New York. But he’s

taking a big risk.”

The restaurant arguably does not

need to fiddle with a thing. The 80-

seat dining room is reliably booked,

with about 200 names on the waiting

list each night. Mr. Humm and Mr.

Guidara have their hands full with a

second Manhattan restaurant, the No-

Mad, which opened in March to fervid

expectations. With heaps of accolades,

including a James Beard Outstanding

Chef Award this year, Mr. Humm could

coast for a few more years.

But coasting does not seem to be his

style. Mr. Humm “won’t settle for doing

the same thing over and over again,”

said his friend Grant Achatz, the ad-

venturous chef at Alinea and Next in

Chicago.

When Danny Meyer, the empire-

building New York restaurateur who

opened Eleven Madison Park in 1998,

brought in Mr. Humm in 2006, the

Swiss-born Mr. Humm was deter-

mined to elevate the restaurant, then

a midlevel brasserie, to the city’s elite.

That took time. “I didn’t come out to

the dining room for the first two years,”

he said. “I was embarrassed.”

He studied what the best-reviewed

restaurants were doing, and borrowed

elements of what he saw as a depend-

able formula.

Over time, though, Mr. Humm and

Mr. Guidara began asserting their own

ideas. Indeed, the new changes will

come only two years after they brought

another jolt of innovation to the restau-

rant, removing 34 seats from the dining

room and boiling down the printed

menu to a sparely evocative, 16-word

grid. Those changes looked audacious

in 2010. They seem modest in compari-

son to what is coming.

The grid menu will remain, but it will

now be blended with a tasting menu of

about a dozen dishes. The $195 price

will be the same as for the restaurant’s

current tasting menu, but a $125 op-

tion will no longer be available.

The cheese course, for instance, is

supposed to evoke an old-fashioned

outing in Central Park; it will incorpo-

rate a handmade picnic basket by Jona-

than Kline of Black Ash Baskets; a bottle

of Picnic Ale, specially brewed for the

restaurant by Ithaca Beer Company; a

wedge of cheese whose rind has been

basted in the ale by the affinage team

at Murray’s Cheese Shop; and a pretzel

and mustard infused with the ale. Even

the label on the bottle has been created

by Milton Glaser, the designer of the “I ♥

NY” logo in the 1970s.

“There is no point in adding ele-

ments of showmanship if it isn’t fun,”

Mr. Guidara said. “We’re not looking to

impress people. We want to entertain

them.”


Tommy, from page 30 StarChefs, from page 38

farm-to-table offerings, seasonal in-

gredients and regional specialties like

Shrimp & Grits in the South or Waimea

tomatoes in Hawaii. Tommy Bahama

has something for every taste - from

Coconut Shrimp with papaya/mango

dipping sauce or an Ahi Tuna Salad

with fresh greens to a spicy pulled

pork sandwich or a tenderloin filet

topped with a port demi-glace.

In addition to its lunch and din-

ner service, the restaurants fea-

ture the Tommy Bahama version of

happy hour, ‘Island Time’ offers drink

and appetizer specials daily. While the

retail stores don’t serve up food and

drinks, the message is still the same:

it’s time to slow down, relax and enjoy.

The perfect venue to shop the brand’s

complete men’s and women’s collec-

tions, accessories and home décor

items such as candles and barware,

the retail stores embody the brand’s

unique esthetic. The “Tommy Baha-

ma” look -- the layers of texture and

collections that appear to have been

picked up on numerous trips around

the world are instantly recognizable to

shoppers across the country.

The brand's motto is “Relax - life is

one long weekend,” and the label fea-

tures items like the $98 “Plaidison Ave-

nue” short-sleeved button-down shirt

(amply cut around the midsection for

paunchy figures) and $128 slip-on

“Nevis” mandals. It's owned by Oxford

Industries, who recently bought Lilly

Pulitzer for $60 million. Pillow is con-

fident that there's a large market for

their merchandise in New York City.

“New York is loosening up a little bit,

too, from where it used to be,” he says.

ment, which is a huge movement in

restaurants, and with consumers at

farmer's markets, without thinking

about the dangers of fracking."

The event itself, held at the beau-

tiful Brooklyn Winery, was a grand

tasting of local Marcellus region pro-

duce, wines from Brooklyn Winery,

and beers from Brewery Ommegang.

Participating chefs included Eliza-

beth Falkner of Krescendo in Brook-

lyn, Michael Anthony of Gramercy

Tavern, Heather Carlucci of PRINT,

Mary Cleaver of The Green Table, Da-

vid Colston of Brooklyn Winery, Peter

Hoffman of Back Forty, Zak Pelaccio

of Fatty Cue, Chris Santos of Stan-

ton Social, Bill Telepan of Telepan,

and Daniel Holzman of The Meatball

Shop.

A grand walk-around tasting fea-

tured ingredients from fracking-

threatened farms were paired with

Brooklyn Winery wines, Ommegang

beers, and cocktails from Richard

Knapp of Mother's Ruin, using rum

from Tuthilltown. Not only did the

event promise an evening of deli-

cious, local food and drink, it aimed

to raise awareness of the dangers

of fracking, and to raise funds for

both New Yorkers Against Fracking,

a broad coalition of consumer ad-

vocacy, food, health, religious, and

environmental organizations as well

as individuals throughout New York

state, and Chefs for The Marcellus.

The benefit to New Yorkers Against

Fracking and Chefs for The Marcellus,

also featured an Ommegang After-

Party at Brooklyn Bowl, where guests

were treated to live music and the

Ommegang beer.

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

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


an impressive list of food service and

hospitality professionals to participate

in the new association.

The New York City Hospitality Alli-

ance includes restaurateurs Stephen

Hanson of B.R. Guest Hospitality, Dal-

las BBQ’s Herb Wetanson, BLT Res-

taurants' Jimmy Haber, EMM Group's

Mark Birnbaum and Eugene Remm,

Chef Driven's Simon Oren, Rosa Mexi-

cano's Doug Griebel and Diner's An-

drew Tarlow. Lunch driven chains will

be represented by Pax Ventures’ Al-

exander Xenopoulos and Café Met-

ro’s Steve and George Tenedios.

The City's nightlife industry will be

represented on the alliance by New York

Nightlife Association's Mitch Banchick

Empire Merchants' E. Lloyd Sobel Ravi

Derossi's Derossi Global, Anheuser

Busch-Inbev ND David Rabin, Former

President, New York Nightlife Asso-

ciation; Founder, Meatpacking District

Improvement Association.

“This organization will ensure New

York City strengthens its status as a vi-

brant, global center of hospitality with

the best restaurants, hotels, bars, and

clubs anywhere on earth,” Rigie says.

“The New York City Hospitality Alliance

has already enlisted a who’s who of the

restaurant, nightlife and hotel worlds,

and we will continue to grow and ex-

pand in the coming months.”

“The hospitality industry is a major

economic engine in New York City and

needs a strong and united voice in the

halls of government and beyond,” says

Robert Bookman. “The ongoing suc-

cess of this industry is sustainable only

with the support of a strong advocate

like The Alliance.”

As part of its initial policy agenda,

The Alliance will pursue the following:

The creation of an Office of Hospitality

Affairs in the City of New York, which

will serve as a dedicated ombudsman

for the industry. A more responsive

and flexible Health Department within

the City of New York. A collaborative

relationship between the government

and hospitality industry that ensures

public safety while reducing financial

penalties and regulatory burdens. Ad-

ditional government education and an

approach that emphasizes correction

and improvement over penalties

“New York City is built, in part, on the

diversity and quality of its restaurants,

from small, family-owned cafes to four

star restaurants,” says Jimmy Haber,

managing partner of BLT Restaurants.

“Even though I have a number of

prominent restaurants in Manhattan, I

see the urgent need for a five-borough

association that will offer the mom-

and-pops a voice in this industry. The

Alliance will be that voice for all of us.”

“The New York Nightlife Associa-

tion is thrilled to announce that we are

merging into this unprecedented city-

wide Alliance,” says NYNA president

Paul Seres. “Our 150 members will be

proud to be part of an industry that

speaks with one voice for us all.”

"Empire Merchants is pleased to be

a founding member of this exciting

new organization,” says E. Lloyd So-

bel, president and CEO of the largest

NYC-based spirits and wine distribu-

tor. “The hospitality sector is critical

to the economic well being of our City,

and it is past time that suppliers and

our accounts are all united under one

organization to support and promote

our industry."

The Alliance’s full-time professional

staff, headed by Rigie, will work closely

with an all-star team of world-class in-

dustry professionals, including Book-

man and his law firm Pesetsky and

Bookman, widely recognized liquor

law experts; Carolyn Richmond, Esq.,

a labor employment attorney from

Fox Rothschild LLP, a national law firm

representing the hospitality industry;

Myles Share, from Myles Share & Asso-

ciates, a premier insurance brokerage

for the hospitality industry; and The

Marino Organization, a top New York

City public relations firm that will lead

strategic communications efforts.

NYC Hospitality, from page 14

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

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


888-531-Chefwww.iceculinary.com

Pastry & Baking arts

Classes

Call For Upcoming Class

Schedule

Johnson & Wales, from page 4

seminars, internships, faculty train-

ing, curricular offerings, community

outreach, research and, ultimately, the

development of a master’s degree in

culinary nutrition at JWU and a rota-

tion in culinary nutrition for Tulane

medical students.

“Elevating the overall role of nutri-

tion, including the preparation of nu-

tritious meals is vital in disease man-

agement and prevention,” said Karl

Guggenmos, MBA, AAC, university

dean of culinary education, Johnson

& Wales University. “Our collaboration

with Tulane will address many aspects

of culinary medicine, including miti-

gating the risks of food allergies and

preparing culturally sensitive nutri-

tious meals, with the long-term goal of

improving public health. We will also

underscore the central importance of

the Culinary Arts in this process, in

terms of making healthy food that is

also delicious and pleasing to eat.”

Several aspects of the collabora-

tion are in place, including: Joint fac-

ulty seminars for students at both

universities; Internships at Tulane for

JWU’s culinary nutrition students and

Healthy culinary classes for the New

Orleans community involving stu-

dents from both schools.

With chefs and physicians side-by-

side in the kitchen, clinic and commu-

nity, this collaboration offers a unique

opportunity for substantive change

in the way medicine and the culinary

arts are practiced in the United States

- a major step in attacking the prob-

lem of obesity in America.

One of the nation's most recognized

centers for medical education, Tulane

University School of Medicine is a vi-

brant center for education, research

and public service. Established in New

Orleans in 1834, it is the second-oldest

medical school in the Deep South and

the 15th oldest in the United States.

Tulane prepares the next generation

of medical professionals to serve their

communities as they shape the future

of health care.

Johnson & Wales University (JWU),

founded in 1914, is a nonprofit, pri-

vate, accredited institution with

campuses in Providence, R.I.; North

Miami, Fla.; Denver, Colo.; and Char-

lotte, N.C. An innovative educational

leader, JWU offers a broad range of

undergraduate and graduate degree

programs that inspire professional

success and lifelong personal and in-

tellectual growth by integrating arts &

sciences and experiential education

with leadership and personal devel-

opment opportunities. In 1998, JWU

became the first in the nation to offer

a Bachelor of Science degree in Culi-

nary Nutrition. Today, the program is

accredited by the Accreditation Coun-

cil of Education in Nutrition and Di-

etetics of The Academy of Nutrition

and Dietetics, has eight full-time reg-

istered dietitians on faculty, and has

produced more than 1,000 alumni.

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

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

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


USDA’s Know Your Farmer, Know Your

Food initiative.

In addition, Tensie Whelan who

serves as the President, Rainforest Alli-

ance, and Co-Chair, Sustainable Food

Lab Advisory Board will be honored.

She will be recognized for overseeing

the transformation of the Rainforest

Alliance into a respected international

organization that works to transform

land-use practices, business practices,

and consumer behavior to conserve

biodiversity and ensure sustainable

livelihoods. Rounding on the 2012

honorees is Malik Yakini. The Ex-

ecutive Director of The Detroit Black

Community Food Security Network

(DBCFSN): has worked to ensure so-

cial justice, food equity, and food se-

curity to the people of urban Detroit.

Honorees were chosen by an ad-

visory board comprised of a dozen

experts from diverse areas of exper-

tise, as well as last year’s Leadership

Award recipients. The advisory board

members are: Dan Barber, Rick Bay-

less, Scott Cullen, Hal Hamilton, Jes-

sica Harris, Bob Lawrence, Marion

Nestle, Eric Rimm, Gus Schumacher,

Debbie Shore, Naomi Starkman, and

Arlin Wasserman. The inaugural hon-

orees were: Will Allen, Fedele Bauccio,

Debra Eschmeyer, Sheri Flies, Jan Kees

Vis, Fred Kirschenmann, First Lady

Michelle Obama, Janet Poppendieck,

Alice Waters, and Craig Watson. The

program is partially underwritten by

a grant from the GRACE Communica-

tions Foundation.

Founding support for the JBF Food

Conference was provided by EDENS,

GRACE Communications Foundation,

and Sodexo. The conference is also

made possible with support from Karp

Resources and the Laurie M. Tisch Il-

lumination Fund.

Founded in 1986, the James Beard

Foundation is dedicated to celebrat-

ing, nurturing, and preserving Amer-

ica’s diverse culinary heritage and fu-

ture. A cookbook author and teacher,

James Beard was a champion of Amer-

ican cuisine who helped educate and

mentor generations of professional

chefs and food enthusiasts. Today

the Beard Foundation continues in

the same spirit by offering a variety

of events and programs designed to

educate, inspire, entertain, and foster

a deeper understanding of our culi-

nary culture. These programs include

educational initiatives, food industry

awards, an annual national food con-

ference, Leadership Awards program,

culinary scholarships, and publica-

tions. In addition to maintaining the

historic James Beard House in New

York City’s Greenwich Village as a “per-

formance space” for visiting chefs, the

Foundation has created a robust on-

line community, and hosts tastings,

lectures, workshops, and food-relat-

ed art exhibits in New York City and

around the country.

ACF Winners, from page 8

James Beard, from page 10

informative workshops and seminars,

cutting-edge demonstrations, a trade

show featuring more than 100 exhibi-

tors, national competitions and ACF’s

annual national awards.

The American Culinary Federation,

Inc., established in 1929, is the premier

professional organization for culinar-

ians in North America. With more than

20,000 members spanning more than

200 chapters nationwide, ACF is the

culinary leader in offering educational

resources, training, apprenticeship and

programmatic accreditation. In addi-

tion, ACF operates the most compre-

hensive certification program for chefs

in the United States, with the Certified

Executive Chef® and Certified Sous

Chef™ designations the only culinary

credentials accredited by the National

Commission for Certifying Agencies.

ACF is home to ACF Culinary Team

USA, the official representative for the

United States in major international

culinary competitions, and to the Chef

& Child Foundation, founded in 1989

to promote proper nutrition in chil-

dren and to combat childhood obesity.

Dr. Jason Clay is the Senior Vice

President Market Transformation of

the World Wildlife Fund (WWF). For

his efforts to study and address the

global social, environmental, and

economic impact of a variety of com-

modities, and his cross-sector work to

improve the sustainability and supply

chain management of these commod-

ities. The Deputy Secretary of Agricul-

ture, U.S. Department of Agriculture

(USDA) Dr. Kathleen Merrigan will be

recognized for her efforts to strength-

en the critical connection between

farmers and consumers. Her initia-

tives have included creating new op-

portunities for farmers and ranchers,

support regional food infrastructure

and bring agriculture into our daily

conversations through efforts such as

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


Call Vic Rose: 732-864-2220

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

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

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

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


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

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

total food service august 2012

Documents