vol 86, no 1, spring 2011 - foodservice east

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

Foodservice EastFoodservice EastVolume 86, Number 1 • Spring, 2011 • THE BUSINESS-TO-BUSINESS PUBLICATION FOR THE $80 BILLION NORTHEAST FOODSERVICE INDUSTRY

PE

RIO

DIC

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traditional fast food model.Fóumami is the creation of

Michael Wang whose extend-ed family owned a dumpling restaurant chain in China for 50 years. Wang grew up in the industry but didn’t see it as his future.

When his immediate family moved to the US and opened a restaurant in New York, he helped out in various ways, learning about the industry

BOSTON – In to-day’s 24-hour world, 24 hours a day is no lon-ger enough time

to wrap up all that today’s consumers have to do. As the foodservice industry responds to its time-pressured custom-ers, many are coming up with

new, stylish concepts that have at their core, com-

forting foods to ease the stress.

Two such con-cepts that opened this past year in

Boston exemplify the trend. Fóumami, a new fast casual Asian sandwich bar in the Financial

District seeking to el-evate the lunch experience, serves Asian sandwich-es and soups made from scratch. At South Station, Cheeseboy, a quick service

grilled cheese concept initially focusing on high traffic food courts, is moving beyond the

WEST HART-FORD, CT – With three units up and running

and a fourth in development, Plan B Burger Bar is poised for growth and looking at sites in Massachusetts these days.

The award-winning, all American burger, bourbon and beer bar founded by two former bartenders in 2006, has done well at a time when many operations have strug-gled or floundered.

Al Gamble, co-owner with Shawn Skehan, calls it being

In a time-stressed world, fast options speed aheadINSIDETHIS ISSUE

FoodTrakCampus dining takes a new turn at University of New Hampshire where foodservice staffers are seeing a more sophisticated and demanding student body.

Page 4

Food for ThoughtIn suburban Woburn, MA, Chef Jose Cardozo has loved food since childhood. As an artist designs shapes on canvas, he creates flavors and plate presentations.

Page 6

Wine event’s anniversary Chef Daniel Bruce created the Boston Harbor hotel’s wine pairing dinner series and wine festival to build business in a slow period.

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

PLAN BContinued on page 15

FAST CASUALContinued on page 14

foodservice industry responds to its time-pressured custom-ers, many are coming up with

new, stylish concepts that have at their core, com-

forting foods to ease the stress.

cepts that opened this past year in

Boston exemplify the trend. Fóumami, a new fast casual Asian sandwich bar in the Financial

District seeking to el-evate the lunch experience, serves Asian sandwich-es and soups made from scratch. At South Station, Cheeseboy, a quick service

grilled cheese concept initially focusing on high traffic food courts, is moving beyond the

A weak economy helped Plan B take off & grow as more casual concepts rise in popularity

Comfort is at the heart of two new

foodservice concepts



Boston’s Andy Husbands revitalizes Tremont 647 – page 3

2 FoodserviceEast•Spring 2011

FSEFOODSERVICE EAST

FOODSERVICE EAST(0885-6877)

The Business-to-Business Publication of the $80 Billion

Northeast Foodservice Industry

Published by LRH Ventures

Susan G. Holaday, Editor& PublisherRichard E. Dolby, Publisher in MemoriamGraphic Design: Knight Design Studio

Website: Ecothink Design StudioContributing Photographer: CB Haynes

Conributing Photographer: Bill HealdBusiness Development: Aaron Rissler

197 Eighth St., No. 728 Charlestown, MA 02129-4234

617-242-2217 E-mail: [email protected]

FOODSERVICE EAST is published five times a year: Wintertide, Spring, Mid-Year, Fall Equinox and Fall. Susan G. Holaday, President and Treasurer. Peri-odical postage paid at Boston and ad-ditional mailing offices.USPS #0317-380. U.S. subscription rate $30.00. Canada and Foreign on request; single copies $5.00 plus $2.95 shipping & handling. All rights reserved. Production in whole or in part without permission is prohibited. POSTMASTER: Send address changes to Foodservice East, 197 Eighth St., #728, Charlestown, MA 02129-4234.

The fare of mainland Chinainfluences dishes

of Taiwan

Dumpling Café reflects diverse tastes of Taiwan & China

BOSTON – Diners here have been raving in food blogs about Tai-wan Café for the

past seven years, and now, have a new spot to enjoy from its owner, Chef Pete Wang, and his partner, Chef Charlie Chow.

Dumpling Café offers a combination of Taiwanese specialties as well as food from the various regions of China. Wang calls it “our version of the perfect Chinatown restau-rant. We want our guests to be

pork or beef, and larger soup dumplings contain broth. Most common in Taiwan are crescent shaped dumplings with pleated edges, cooked in water or steamed in bamboo baskets. Prices run from $4.95 to $6.95.

The menu at Dumpling Café is extensive with a large number of entrees from mango shrimp to salt and pepper fried calamari, or steamed little-necks with ginger and scallion to the less familiar dishes such as house special razor clam meat and pork with chives in hot sauce to Taiwan style sau-téed pork live or stinky tofu and pork intestine and blood pudding in clay pot. Prices range from $8.95 to $15.95.

His partner, Chef Chow grew up in Fuzhuo in South-ern China and later moved to the US in 1985 where he worked in and opened sev-eral successful restaurants throughout New England be-fore joining the staff at Tai-wan Café. Late last year, he teamed with Chef Wang to man the kitchen at Dumpling Café.

The restaurant’s menu of-fers a section of dumplings and buns, serving many of the eight or more varieties commonly found in Taiwan, all made fresh in-house each morning. Some are filled with v e g e t a -bles, oth-ers with

able to come multiple times a week and have the option to try something new.”

Chef Wang was born in Fujian, China, but his family moved to Taiwan when he was 10 years old. After graduating from the Chinese Culinary School, he worked at the pres-tigious Grand Hotel in Tai-pei, before moving to the US in 1993 and worked in New York prior to moving to Boston where he opened Taiwan Café in 1998.

The success of his initial venture and his desire for a restaurant that combined both Taiwan and Chinese cooking styles led Chef Wang to open Dumpling Café in the heart of Chinatown, not far from the Theatre District.

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Besides the specialty dumplings, diners enjoy pan fried tofu, a Taiwanese treat

Photo: CB Haynes

Besides the specialty dumplings, diners enjoy pan fried tofu, a Taiwanese treat

The fare of mainland Chinainfluences dishes

of Taiwan

Dumpling Café reflects diverse tastes of Taiwan & China

Spring 2011 • FoodserviceEast3

reconfigured to improve flow, maximize revenue, speed ser-vice and create a fresh appeal for a successful restaurant.

“By changing the entry flow and eliminating undesir-able seats, the bar capacity was doubled and the seating comfort improved. The service side was vastly improved with redesigned bar layout, which

now supports two bartend-ers, provide a service cocktail area, increase draft offerings and improves beverage dis-plays,” Doyle observes.

The result of the remodel-ing has been amazing, Hus-bands declares. “I love it. I’m so happy. The bar is now more open and people really love it.

BOSTON – Reno-vating a 14-year-old restaurant is a bit like cleaning one’s room, says

Andy Husbands, the “fearless chef” of Tremont 647 in the South End.

“I always do a walk-through to check things out,” he points out. However, last summer, surveying his check-list, he saw that it was “really full.”

“You have to evaluate whether the investment (in renovations and updating) will make your business more successful.”

Working with an old friend and colleague, Anne Bar-

rett of 30E Design and Real Food Consult-ing, Husbands went forward with plans to extend the front room bar, add high-top tables and chairs and create a wall of food tattoos. The project took only five days from start to finish.

Real Food, re-calls its president, Ed Doyle, worked

with the design team throughout the process to identify how the restaurant could be

TREMONT 647Continued on page 19

through to check things out,” he points out. However, last summer, surveying his check-list, he saw that it was “really full.”

“You have to evaluate whether the investment (in renovations and updating) will make your business more successful.”

Working with an old friend and colleague, Anne Bar-

rett of 30E Design and Real Food Consult-ing, Husbands went forward with plans to extend the front room bar, add high-top tables and chairs and create a wall of food tattoos. The project took only five days from start to finish.

Real Food, re-calls its president, Ed Doyle, worked

with the design team throughout the process to identify how the restaurant could be

Award winning BBQ chef, Andy Husbands

celebrates renovations at

his 14-year-old neighborhood

spot

A five day undertaking

improves flow, speeds service & boosts sales

Andy Husbands reflects

on his love affair with

being a chef/

restaurateur

A Day in the Life ...

A five day undertaking

improves flow, speeds service & boosts sales

Andy Husbands reflects

on his love affair with

being a chef/

restaurateur


kale.“I like to play the piano,” he

points out, “and cooking is like making something you can admire with your eyes, like a picture or a sculpture. Every night, I like to see people with smiles on their faces when they get their food. It’s a great pleasure.”

He especially enjoys put-ting his own twists on old fa-vorites, using different types of peppers and spices to add new flavors and give guests new dining experiences.

“I feel like an artist, but I don’t know how to paint or make sculptures, however I do know how to cook,” says Car-doza. “I can combine flavors and colors and make great art creations. There’s always a challenge to create something new.”

Personally, he’s hard pressed to name a favorite recipe. “I like everything from the most plain to the most delicate. You can find the chal-lenge to create something spe-cial in everything.”

He likes to use slow brais-ing to bring out flavors in food or to marinate dishes such as grilled rack of lamb in an in-fusion of rosemary and mint oil or the figs in a salsa in red wine vinegar. “I enjoy making rich flavors with fresh vegeta-bles,” he adds.

Customers today, Cardoza points out, are looking to eat healthier. “They want to know

WO B U R N , MA – Like the notes of a musical composition

or the texture of a painting, the dishes that come out of the kitchen contain the flavor notes and colors of a work of art.

And while many chefs view what they do as a craft, Chef Jose Cardoza, executive chef at Masa here, prefers to see what he does as works of art. “I feel like an artist, but I don’t know how to paint or make sculptures. However I do know how to cook,” says Cardoza.

Cooking has always been in his blood. Growing up in El Salvador, he recalls, he was always drawn to food and would go into the kitchen to experiment with all the ideas that came to mind when his parents left the house and he was alone with his siblings,

“I was happy that they al-ways liked whatever I’d make for them,” he recalls. That led to cooking, experimenting and sharing his culinary ideas with his parents and eventu-ally, his extended family – grandparents, aunts, uncles and cousins.

“I remember that first day because I made a stuffed pork loin and it was very funny since no one expected me to do something so complicated and so delicious! I was 14.”

The memory remains vivid today because, he says, he dis-covered that “I really wanted to do something with my cook-ing skills.”

That something became a course at the Central America Institute of Technology where he received a culinary degree before setting off to explore new techniques and new ideas in Boston.

Cardozo went on to study some more at the Cambridge School of Culinary Arts, where he discovered and in-corporated new ideas and ways of cooking. “I really like to take the best techniques from France, Italy, China and Japan,” he notes, “but I can-not forget my roots.”

Today at Masa, his style is represented in his menus in dishes such as a pork loin with spicy yet sweet flavors, offset by the bitter notes of

FOODFOR

Thought

FOODFOR

ThoughtA culinary

dialogue of current

perspectives and techniques

From the palette of the chef to palate of the

guest, colors and textures come together on artful plates

Cooking, says Chef Cordoza, is like making something you can

admire with your eyes

Cooking becomes an unending journey of creativity


if the cow is grass fed or if the fish is wild or farm raised.”

Additionally, customers “don’t think much about price when the quality is really good, and they’re more open now to trying new and differ-ent ways of preparation. They like to watch cooking shows on TV and learn.”

He sees being a chef as nev-er ending. “If I keep updating myself every year with dif-ferent equipment, new ways to cook, new ingredients, it’s like a big unending universe. As much as I know, the more I want to know.”

He especially enjoys his time behind the line with his crew, laughing and joking and pushing to get the orders out. “That’s the best time I have in the kitchen.”

At the same time, he loves to return to the restaurant each morning and see every-one starting a new day, happy and “preparing for the show.” The hardest part of being a chef for him is keeping the staff happy and motivated, and to explain the impor-tance of consistency. “It’s important to demonstrate that to them.”

It’s also important, he adds, to develop good relationships with the front of the house which can sometimes get frus-trating as they both seek the common goal of serving diners from different perspectives.

“I like it at the end of a shift when everyone can leave and shake hands and say ‘everyone was awesome today.’ It’s like a well-oiled machine.”

Fig Cashew Salsa

(Serves 4-6 people)2 red onions2 scallions2 jalapenos1 bunch cilantro1 cup of chopped fresh or dry figs (Soak in red wine vinegar for 1 hourbefore mixing)1/2 a cup of cashews2 tsp of EVOO1 1/2 tsp of salt1/2 tsp of pepperJuice of 4 limesPinch of sugar

Green Bean and Cucumber Salsa

(Serves 4-6 people)2 red onions1 English cucumber1/4 lb blanched green beansJuice of 6 limes1 bunch cilantro2 Poblano peppers1/3 cup EVOO1/3 cup of white vinegarsalt and pepper to taste

At the start of each new day, the show begins again

Photo: Bill Heald

FoodserviceEast•Spring 2011

Navigating the new

cuisine in campus dining

FSEFoodTrak:

Boston diningbecomes a

‘scene’

Boston diningbecomes a

‘scene’

Campus dining moves into the 21st centuryIn sharp contrast to the

day when students would turn up for breakfast, lunch and dinner, they’ll reappear after their 10 a.m. class for a snack or coffee, drop in during the afternoon for something to munch, and late in the eve-ning, reappear for pizza.

Students, Plodzik says, “are very much more in a com-mercial mindset” than they were a decade ago. “We’ve be-come extremely competitive with the local restaurants and are much more in the com-mercial mindset. Dining has become very much a driver of campus life, with students ex-pecting more. It just continues to build.”

In sharp contrast to the days, years ago, when ‘mys-tery meat’ characterized the food in campus dining halls, the quality of the meal pro-

gram today can often determine a student’s choice of a particular college or university.

Students are pick-ing UNH for its meal program, Plodzik points out, and for the special things of-

changed. “We have to do more and more,” Plodzik points out. At the same time, the senior dining management team has shrunk by 50 percent. “The fis-cal pressures are much differ-ent today. I run a $30 million company here. I don’t think that existed 10 years ago. We are driven by the need to sat-isfy our guests, but we have to have excess to meet UNH’s expectations. We’re self-oper-ated so we’ve developed a cor-porate mentality.”

The changes, he observes, have been dramatic. “We’re more like a big business today and every nickel is precious. We have 9,000 students on meal plans and in the winter, we serve around 75,000 meals a week.”

That number is relatively high, he adds, attributing it to the value students today see in the program. Students’ mentality about dining has undergone a shift. “It’s like a gym – the more you go, the more you get. They’re here any time they’re hungry or just want to hang out.”

DURHAM, NH – Campus dining, once as utilitar-ian as meat and potatoes, has un-

dergone radical change.What used to be a routine

three-meal-day experience for students is now a cool, hip, social venue for hanging out with friends and at the same time, a way to satisfy hunger at any time of the day and sometimes, night.

At the University of New Hampshire, for example, two out of three dining halls have comfortable couches for loung-ing, says Director of Dining Services Jon Plodzik.

Dining over the past de-cade, he declares, has become “much more a social part of campus life, part of the whole experience. When I come in each morning, I find students here, studying in the dining halls.”

“The comfort level is high-er,” adds his colleague, Senior Director of Dining Services Dave Hill. “It’s more of a res-taurant feeling, and the stu-dents expect that today.”

It’s not just ambience that’s

are much more in the com-mercial mindset. Dining has become very much a driver of campus life, with students ex-pecting more. It just continues to build.”

In sharp contrast to the days, years ago, when ‘mys-tery meat’ characterized the food in campus dining halls, the quality of the meal pro-

The changes, he observes, have been dramatic. “We’re more like a big business today and every nickel is precious. We have 9,000 students on meal plans and in the winter, we serve around 75,000 meals

That number is relatively high, he adds, attributing it to the value students today see in the program. Students’ mentality about dining has undergone a shift. “It’s

At UNH, meals and snacks

are available all day

At UNH, meals and snacks

are available all day

Dave Hill

6


French fries are still popular, but we’re doing sweet potato fries now, and tots. They’re seen as healthier and the stu-dents go crazy for them.”

Looking ahead, Plodzik anticipate “battling the same things” in another 10 years. “Now, social media has changed the way we execute marketing programs. We did an Iron Chef competition and the students applied to take part on Facebook.”

The pressure to continue to buy local will continue too, he notes. “They push and want to know ‘where’s my stuff coming from?’ They want brands they recognize but they want muf-fins made right here. If we use brand names, they have to be associated with meeting social attributes.”

Today, he continues, par-ents coming to visit the school ask how much student dining buys locally. “You’d think they want to know more about the menu. There’s an assumption the food will be good with a ‘wow’ factor. You have to keep re-inventing all the time.”

menu. There’s an assumption the food will be good with a ‘wow’ factor. You have to keep re-inventing all the time.”

fered such as gluten free op-tions, sensitivity to food al-lergies, and efforts to control cross-contamination in the kitchen.

“They want to know who’s making the food and how it’s being prepared,” Hill adds. “They ask who our vendors are and where the food comes from.”

The university offers nu-tritional tags on everything, Plodzik observes, noting that in the summer of 2009, it be-gan using the Guiding Star rating system on its menus, a move that “led us to rethink ingredients and incorporate more vegetables and fiber and less salt and sugar.”

The system is simple, he adds, and provides a point of differentiation between UNH’s program and others. “We are pushing the envelope to create a different experi-ence.”

He looks back more than a dozen years ago to a time when the dining halls were closed between breakfast and lunch. Today, says Plodzik, “gone! Students march to a different drum. They may

posted that on Facebook. We have a marketing person who monitors Facebook all the time and she saw it and was able to respond right away. It wasn’t past its use date and we were able to fix the situa-tion in minutes. You have to be on top of information all the time. It’s easy to use it to send $1 off coupons at our Starbucks café. You have to be very sharp.”

Ten years ago, Hill recalls, food tastes trended toward meat loaf and chicken fingers. “If we’d tried to serve Indian food then, it wouldn’t have gone. We’re doing it now be-cause today, students are will-ing to experiment and want to try new things.”

“There’s an element that still appreciates comfort food,” he adds, “but it’s evolved too. Many of these students don’t have a lot of cooking going on at home. Comfort food, which once was Shepherd’s Pie, may now mean chicken tenders. They expect us to do more fla-vorful dishes. They like the Yo-Nola (granola and yo-gurt) bars because they’re perceived as healthy.

want a full meal at 3 p.m. or at 8 p.m.”

Patterns have changed dramatically. “Our breakfast rush,” Hill points out, “can be at 11 a.m. or later in the day as we’re trying to switch over to lunch. We offer breakfast later in the day and even have a station with breakfast items at night sometimes. They now want all dayparts, all the time.”

At the same time, venues for dining have to be conve-nient, says Plodzik. “We do three-quarters of a million dollars a year in our Library Café. They don’t care where they spend their money. It’s about ‘when do I want it?’ and do we have it for them.”

“During finals, we keep our C-store open 24 hours,” he adds.

As today’s students connect with each other and the world through social media and texting, that trend has had its impact on dining as well. “If students like something, they’ll text it or Facebook it,” says Plodzik. “Recently we had a yogurt that someone thought was past-dated and

From the mundane to cutting edge, dining hall

food becomes hip and

students today demand to

know where the food

comes from

Feeding hungry students becomes a way to

differentiate a school

From the mundane to cutting edge, dining hall

food becomes hip and

students today demand to

know where the food

comes from

Feeding hungry students becomes a way to

differentiate a schoolJon Plodzik


Tea Wave for fruit smoothies and moreTea Wave offers foodservice opera-tors a line of natural fruit smooth-ies blended with the health bene-fits of Rooisbos red tea containing 50 percent more antioxidants than green tea or coffee. The products contain pure granulated sugar and no high-fructose corn syrup. Now, a new line, Barista Fria, offers a turnkey system for specialty coffee to create new coffee beverages and smoothies as well. Visit www.jason-beverageconcepts.com for details.

Celebrate spring with Wright® brand hamWright Brand delivers the quality, consistency and great taste cus-tomers expect from Tyson Food Service. Cured to create distinc-tive flavor and made from fresh

operators both fresh and all natu-ral, fresh frozen year-round. Serve as a chutney appetizer, in desserts, breads and muffins and with en-trees. Go to www.capecodselect.com for recipes.

Valhrona introduces new milk chocolate couvertureValhrona has a new Caramélia milk chocolate courverture using dairy based caramel from real skim milk and butter as a main ingredient in-stead of merely caramelized sugar. The result is a smooth and silky milk chocolate with clear cocoa notes and vibrant hints of caramel. Visit www.valrhona.fr.

New black garbanzo beans from Indian HarvestIndian Harvest introduces a new addition to its boutique line of exclusive, limited-quantity beans, legumes and grains: black garban-zos. The legumes are the size of a large pea with an earthy, smoky flavor and subtle sweet notes. Use for humus, falafel or other dishes that call for chickpeas. Go to www.indianharvest.com.

Maristella’s introduce new arancini & pot piesMaristella’s Fine Foods in Boston introduces a new line of Sicilian Arborio rice arancini in five sea-food varieties at the International Boston Seafood Show. Choose from wild caught Blue Crab with Gor-gonzola cheese and Applewood smoked bacon, wild Alaskan salm-on with white wine and capers, wild caught scallops with Applewood smoked bacon, wild caught North Atlantic lobster with Sherry cream sauce and wild caught shrimp with all natural pesto. Marine Stew-ardship Council Certified (MSC) salmon and shrimp are used in the fully cooked, eight count ready-to-heat and serve arancini for use as appetizers, side dishes or entrées. Separately, Maristella introduces a line of pot pies including wild At-lantic haddock, wild caught shrimp and Andouille sausage gumbo, lob-ster with saffron scented creamed corn and wild Alaskan salmon with horseradish and chipotle in Booth 2537. Visit www.maristellasfine-foods.com.

Fresh or frozen cranberries from Cape Cod SelectDelicious and able to deliver a wide range of health benefits, cranber-ries contain significant amounts of antioxidants and other phytonutri-ents that may help protect against cancer and other diseases. Now, Cape Cod Select offers foodservice

and blended with sautéed all natu-ral bacon and fresh potatoes for a soul warming experience in Yan-kee Bean & Bacon. Staying true to authentic flavors, Indian Lentil Stew begins by sautéing garlic, ginger and red curry to flavor sim-mering lentils, tomatoes, and spin-ach and is finished with a touch of sesame oil and fresh herbs. For information on the complete line, visit www.kettlecuisine.com.

while eliminating the need to or-der, store, refrigerate or dispose of traditional bottled water. Bottles are reusable, dishwasher safe and made from recycled glass. Italia Sidea was developed 30 years ago and is a leader in water purifica-tion system. Various systems are designed for different needs and sizes of operations. Reduce impu-rities and bad tastes or smells in your water with its double filtra-tion treatment. Cut your expenses and carbon footprint while im-proving tastes of both food and beverages and earning Green Res-taurant points. Go to www.atlaswa-tersystems.com.

New soups joins Kettle Cuisine’s line of quality itemsYankee Bean & Bacon soup and Indian Lentil Stew join Kettle Cui-sine’s line of premium, all natural soups. White beans are slowly sim-mered in handcrafted beef stock

ham muscles, Wright Brand hams are designed to meet any applica-tion need — carving, slicing or shaving. Three product tiers make it easy to choose the perfect prod-uct for any menu need and at any price point, from the premium and mid-tier offerings to the value of the Wright brand to Tyson’s Corn King® brand. All hams are gluten-free, and several varieties carry a Lean or Extra Lean claim. Visit www.tysonfoodservice.com.

ChefTec enhances Nutritional Analysis ServiceCulinary Software Service’s ChefT-ec recently enhanced its online Nutritional Analysis Service to in-clude the USDA National Nutrient Database for Standard Reference (SR) 23 release. The SR23 release contains data on over 7,500 food items and up to 146 food compo-nents which means ChefTec’s On-line Nutritional Analysis Service is now more comprehensive than ever. End users can also down-load allergen information into their desktop ChefTec. NAS gives a quick and accurate analysis of recipes for fat, allergens, calories, nutrients, and now micronutri-ents. When using the Nutritional Analysis Service, allergens will be automatically added to ChefTec data so this information will be displayed on the Nutrition Facts label. Visit www.culinarysoftware.com for more information.

Profits from eco-friendly water purification unitAtlas Water Systems introduces Water by Sidea, a new solution for premium quality waters, both still and sparkling, that is eco-friendly

SpringPRODUCTS

SpringPRODUCTS

Leverage social media platform to build businessLivingSocial, a Washington, D.C. based company, leverages social media to drive business by incenting consumers to pro-mote restaurants by offering deeply discounted promotions to millions of subscribers in 10 countries. Operators drive new business to their restaurants because subscribers to Living-Social are given an incentive to pass on offers they receive daily. Subscribers click to purchase and then share with friends to get the offer free if three of their friends buy it. Merchants pay nothing for the promotion and share in the revenue gen-erated by the 24 hour event presented on LivingSocial’s platform. Broaden your market and attract new clientele with a simple, cost effective concept. Go to www.livingsocial.com/getfeatured.

Vulcan introduces V Series with modular designVulcan V Series offers durabil-ity and versatility with a line of heavy duty ranges and custom-ized cooking suites. Modular from top to bottom and side to side, the range line has stain-less steel construction for du-rability and can easily be inte-grated with other equipment. The heavy duty cooking suites come with such special fea-tures as refrigeration, heated plate cabinets, Bain-Maries, prep sinks / hand sinks, faucets, pot racks and more. Go to www.vulcanequipment.com.

Vulcan introduces V

products, with recipes inspired from years of running a restau-rant. Visit www.davesgourmet.com for complete details on sauces that have won top Fancy Food Show honors.

Dave Hirschkop, owner of award-winning Dave’s Gourmet Pastas, believes there’s more to the per-fect bowl of pasta than a bottled sauce. He created his own line of award winning sauces and food

Dave’s Gourmet Pastas for sauce solutions

March 20 - 22, 2011Boston, MA USA

Boston Convention & Exhibition Center

www.nefs-expo.com

Produced by:Co-located with:Sponsored by:

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Attend the only regional event where you can find new products, suppliers and ideas to invigorate and attract new customers.

Register Today www.nefs-expo.comRegister your buying team early and save up to $30! Visit www.nefs-expo.com to learn more. Provide this priority code 102047 when registering to secure your discount.*New England State Restaurant & Lodging Association members receive exclusive discounts off registration.

Interested in Exhibiting? Contact our sales team: Beth Schultz, Account Executive, 207-842-5536, [email protected]

10FoodserviceEast•Spring 2011

BOSTON – There are wine events and expos galore across the North-east but only one

major wine festival focuses intensively on pairings with food, the brainchild of a tal-ented young chef who came to Boston three decades ago, bringing with him a unique and creative vision.

Now celebrating 22 years, Chef Daniel Bruce’s Boston Harbor Wine Festival is still bringing life to the city during its coldest months (January through April) with a series of dinners paired with the prod-ucts of major winemakers.

“I decided to do a wine fes-tival and it started as a series of nine dinners initially,” he recalls. “Now it’s 45.”

Since the very beginning, the festival has grown with ‘siblings’ now in three other cities – New Orleans, now five years old, and Berkeley, CA and Washington, DC, each a year old.

The spin-offs, he says, made sense for the new cit-ies and allowed the festival to extend its relationships with winemakers as it served new

Bruce looks for a certain quality and caliber of wines and tends to gravitate to fami-ly-run wineries. Today, he sees more American winemakers paying greater attention to terroir and respecting vari-etals instead of creating wines in their own style. “In Europe, they’ve done that for centuries, and in France, there’s no word in the language for winemak-er! A tremendous amount of passion goes into the making of wines and it blows me away. It’s a very intimate process.”

This year, business has shown improvement with restaurant covers up. “Wine sales are always up,” he de-clares. “They did change in recent years with people looking for more value and lower prices. But now, the boutique and higher end wines are moving again and I’m encouraged.”

The hotel, he ob-serves “gets a lot of attention for what we do.” He has been honored twice by the James Beard House as one of the best hotel chefs in the US.

Coming to Boston years ago from New York’s 21 Club where he was the y o u n g e s t executive chef ever, B r u c e f o u n d himself , as he puts it,

markets.“I’m very proud the festival

has gone on for so long,” says Bruce, adding: “We’re still gathering momentum. Our ticket sales this year are up 18 percent. The economy is com-ing back.”

The event is his baby. He handles everything includ-ing selecting the participat-ing winemakers and since its inception, has created more than 3,000 original dishes to be paired and served with wines.

The people attending the dinners are the festival’s best advertisers, notes Bruce, who makes a point of personally speaking with everyone at the pairing meals. “I cook ev-ery meal,” he says with pride, “and that doesn’t happen any-where else. I try to give great price/value and embrace and welcome every guest.”

He feels stronger this year about the event than ever. “I like to spread the word about wine and food. There’ve been a lot of changes, with many smaller wineries bought up by bigger corporations.”

Daniel Bruce’s Boston Harbor Wine Festival turns 22

A dedication to building

relationships with

winemakers and with

diners created a successful,

ongoing event

Daniel Bruce’s Boston Harbor Wine Festival turns 22

A dedication to building

relationships with

winemakers and with

diners created a successful,

ongoing event

An acclaimed chef brings winemakers and

afficiandos together for pairings of food with wines


“in the right place at the right time” at Boston Harbor Hotel.

This year, Wine Festival sales have been “robust” due, he continues, thanks to grow-ing interest in wine. Over the past few years, the festival has drawn “a tremendous number of new people with an increase that’s cross-generational. And they’re not just from Boston, they’re from all around New England and want to meet the winemakers and learn. It’s a tremendous opportunity.”

He feels “like brethren to the winemakers,” Bruce adds.

The festival appeals to and draws a different demo-graphic from the Boston Wine Expo, he notes. “Our struc-ture is educational. I want people who are serious but don’t take themselves too seri-ously. Our rule is that dinner must be over by 9:15 so they can get out. We seat everyone at round tables in a relaxed atmosphere where they can share their common interest and get to know the winemak-ers.”

Students compete in Super Bowl of ChickenChicken Bowl MVPs’ recipe will also be featured at the Middle School Wellness Fair in March and added to the menu throughout the Gates Chili School District.

Finalists’ recipes may be viewed on the Gates Chili Central School District Web site at http://www.gateschili.org/index.cfm.

Finalists then joined kitch-en staff each day to assist with the assembly, cooking and serving of their touchdown-scoring recipes. Students and staff sampled and scored the daily chicken contender dur-ing their lunch periods.

All finalists received gift bags, and the MVPs received iPods donated by Tyson. The

tion.” More than 30 students

submitted recipes they cre-ated using dark meat chicken fajita strips or breaded chick-en tenders from Tyson. The recipes were selected based on healthfulness, taste and cre-ativity.

RO C H E S T E R , NY - Super Bowl Sunday may tra-ditionally mean a football game to

many Americans this year but at Gates Chili Middle School, students and parents were watching the Super Bowl of Chicken, an annual event sponsored by Tyson Foods in which students competed to show off their culinary skills and recipes alongside school foodservice staff for the title of Chicken Bowl MVP.

“Students were really excit-ed to watch their peers com-pete in the kitchen,” says Deb-bi Beauvais, RD SNS, district foodservice supervisor, Gates Chili School District. “The Su-per Bowl of Chicken is a great way to get students enthusi-astic about school food, and we were able to add new Kid Tested, Kid Approved™ prod-uct recipes to our recipe collec-

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New standard in tequila from AvionAvion Tequila founders Ken Aus-tin and Kenny Dichter embarked

Golden tinted Sancerre with citrus touches Chateau de Sancerre from a Loire Valley estate belonging to the mak-ers of Grand Marnier® liqueurs has a long family history of wine-making. The Sancerre blanc is made from 100 percent Sauvignon Blanc grapes grown in a rich ter-roir that yields wines with full body and structure, fruit aromas, miner-ality and hints of citrus and go well with pastas and fish. Visit www.grand-marnier.com

Nolets fine gins from 10th generation of distillersFour decades in the making, new gins from the Dutch Nolets Fin-est Gins and the family that cre-ated Ketel One® Vodka offer elegant and contemporary takes on their long history of 300 years of distilling. Nolet’s Silver, offered

in limited quanti-ties, is floral and fruit-forward, cre-ated for younger drinkers with a modern style using seasonal ingredi-ents that pair well with its botani-cals – sweet white peach, Turkish rose and slightly tart raspberry. No-lets Reserve, with an intense, layered taste, is designed for celebrations. The world’s most

expensive spice, spicy saffron and soothing, delicate citrus verbena are the defining botanicals in this very limited offering, available at the discretion of the owner and in-dividually numbered.

Lucky Buddha Beer now available in USBrewed and bottled in China at the Lake of a Thousand Islands us-ing the finest malt, hops rice and water from the region, Lucky Bud-dha Beer is now available in the US through San Diego-based Sabemos Beverages, which handles sales in this country. The one-of-a-kind beverage is packaged in a bottle that features the seated, laughing Buddha with a large gold ingot above his head. The figure is seen as a symbol of wealth, happiness and fulfillment. For information on the Asian-style lager, go to www.sabemosbeverages.com.

well with pub food and burgers. Go to www.shipyard.com.

2009 Colutta Friuliano for easy drinkingColutta Giorgio has a rich tradition of winemaking in Manzano where Antonio Colutta’s grandchildren cultivate the vineyards today, pro-ducing fine wines using advanced techniques balanced with its tra-ditional roots. The 2009 Friulano DOC offers dry, piquant flavors and should be drunk young with small plates, seafood and white meats. The 2009 Sauvignon DOC is dry and grassy. Both are value priced, ideal for house wines or by the glass. Visit http://www.colutta.it.

Pinot Grigio from third generation winemakersArrigo and Margherita Bidoli, third generation winemakers, built a new winemaking facility in 2002 on the ruins of a former brick-making factory, blending contemporary technology with family traditions. The 2009 Pinot Grigio DOC offers soft, fresh dry flavors with a fra-grant nose at affordable pricing. Go to www.bidolivini.com.

vintage that goes beyond the mini-mum requirements of the category with four to five months of aging in French oak barriques, followed by four or five more months in the bottle prior to release. The wine is made from 75 percent Sangiovese rounded out by Cabernet Sauvi-gnon and Canaiolo Nero grapes, its fruity aromas and floral notes make it ideal for serving with casu-al dishes such as stews, casseroles, red-sauced pastas or braised meats as well as aged cheeses. Castello Banfi recently received the Pre-mio Speciale della Giuria award for special achievement from the Association of Italian Sommeliers. Visit www.castellobanfi.com.

Shipyard Brewing releases Brewer’s Brown AleMaine-based Shipyard Brewing Company released its Brewer’s Brown Ale, formerly a spring season-al offering, as a year-round option in six and 12 packs and on draft. The full-bodied dark brown ale is made with five different malts and three varieties of hops. With tastes of smoke up front and smooth full body with a crisp hop bite at the back pair

on a personal journey to create tequila that was both distinctive in flavor and design. The culmina-tion of that quest is Avion Tequila Añejo, aged two years with hints of vanilla, caramel, coconut and ma-ple, with intense tones of roasted agave and fruity aromas of peach and cherry. The secret behind its smooth richness is said to be long roasting of the best Blue Weber agave in traditional brick ovens. The agave comes from the highest regions of Jalisco, Mexico, coveted for their rich mineral content. The aging process is two years. Visit www.tequilaavion.com.

Bravium Chardonnay with rich, dry finishThe 2009 Bravium Chardonnay Reserve in the Burgundian style from Thomson Vineyards in Napa Valley, Carneros, delivers a rich, dry finish with hints of lemon and a bright acidity. With a deep fresh fruit character, it works well with seafood or chicken dishes served with cream and butter sauces. Go to www.thomsonvineyards.com.

Banfi introduces a new taste of TuscanyBanfi Tuscany introduces Banfi Chianti Superiore DOCG, a 2008

Wine & CheesePANORAMA

Maplewood mellowed whiskey now availableBrown-Forman introduces what is said to be the only toasted Maplewood mellowed, 80 proof Canadian whiskey, Colling-wood, on the market. Each batch begins with the best grains, pure spring wa-ter and the hand-crafted M a p l e w o o d m e l l o w i n g process. The whisky is triple distilled for smoothness and matured in white oak bar-rels. In the last step, the whisky rests with toasted Maplewood. Go to www.brown-forman.com.

Universal table stand for iPad allows use as a wine listThe RingO universal table mounting system offers a table stand that allows an iPad with holder to be placed on the tabletop where guests may use the wine list, menu, etc. More information about the Vogel stand and the Netherlands-based company, which has been producing mounting solutions of various types for 35 years is available at www.vogels.com.

Wine & CheesePANORAMA

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Open Table diners name top 50 restaurants for best serviceSAN FRANCISCO – Open Table announced winners of its Din-

ers Choice awards nationwide for Best Service, citing 12 Northeast restaurants among the top 50. They included: Blue Hill at Stone Barns, Pocantico, NY; Eleven Madison Park, New York; Daniel-Lounge Seating, NY; Daniel, New York; Fountain Restaurant, Philadelphia; Le Bernadin, New York; Menton, Boston; Nicholas, Red Bank, NJ; Per Se, New York; Sonoma, Princeton, MA; Vetri, Philadelphia; and White Barn Inn, Kennebunk Beach, ME.

D’Angelo Grilled Sandwiches adds new bread choices to lineupDEDHAM, MA – D’Angelo Grilled Sandwiches adds new

bread options – five sandwiches on a choice of hearty country white or multi-grain breads. The new option kicks off with a promotion of a half sandwich on the breads plus a cup of soup or side salad for $6.49.

Dunkin’ introduces Big ‘n Toasty breakfast sandwichCANTON, MA – Dunkin’ Donuts introduces its new “Big ‘n

Toasty” breakfast sandwich for hearty eaters featuring two pep-pered fried eggs, four slices of cherrywood smoked bacon and a slice of American cheese, all packed between two thick slices of Texas toast. The sandwich is Dunkin’ Donuts’ first breakfast sandwich to feature Texas toast and will be available at par-ticipating Dunkin’ Donuts restaurants nationwide for a limited time at the suggested retail price of $3.29.

NRA reports Performance Index fell in JanuaryWASHINGTON – The National Restaurant Association’s

Restaurant Performance Index (RPI) – a monthly composite in-dex that tracks the health of and outlook for the US restaurant industry – stood at 100.2 in January, down 0.8 percent from its December level. Despite the decline, January marked the fourth time in the last five months that the RPI stood above 100, which signifies expansion in the index of key industry in-dicators. “The RPI’s January decline was due in large to part to dampened sales and traffic levels as a result of extreme weath-er in some parts of the country,” says Hudson Riehle, senior vice president of the Research and Knowledge Group for the association. “Although restaurant operators reported softer same-store sales and customer traffic results in January, their outlook for sales growth and the economy remained optimistic. Overall, the economic fundamentals of the restaurant indus-try remain positive, which will likely lead to stronger sales and traffic levels in the months ahead,” Riehle adds.

Boston Subway operators honored at STOMPMILFORD, CT – The Subway Team Operations Marketing

& Planning (STOMP) Summit here honored the Eastern Bos-ton team of operators with around 200 units for double digit sales advances at a conference this winter.

Kellogg’s promotes healthy breakfasts for childrenBATTLE CREEK, Mich. - Breakfast is the most important

meal of the day, yet one in four children live in homes where food is not always available. As a breakfast leader, Kellogg is part-nering with Action for Healthy Kids® to launch the Share Your Breakfast program to encourage Americans to help children who might otherwise go without. For every breakfast photo or description uploaded to www.shareyourbreakfast.com, or sent via text with the word “share” to 21534, from now until July 31, Kellogg’s will help increase participation in school breakfast programs. The goal is to help share one million breakfasts dur-ing the 2011-2012 school year.

NYSRA introduces new logo and re-brandingThe New York State Restaurant Association unveiled a new

logo as part of a re-branding at the International New York Restaurant & Foodservice Show recently. The new brand iden-tity’s fresh color palette, are designed to speak to a membership that values new ideas, a respect for sustainable practices and a definition of service that extends out to the local community.

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At the show, the booth’s Solutions Center provided visitors with the chance to engage professionals on topics ranging from big-impact/low-cost design ideas, using social media to build reser-vations and getting more from your in-house crew and a Post-It Wall provided visitors with the opportunity to express what they see as the greatest challenges facing the industry this year.


but never expecting to enter it.

“It’s a tough busi-ness,” he declares. “Af-ter Harvard Business School, where I saw a lot of large foodser-vice companies open-ing Chinese/Asian concepts, I became in-volved in a couple of business startups and eventually decided I could use my family history and do some-thing with that.”

Today, fast casual concepts are a rapidly growing segment, he observes. Fast casual originally combined ambience and service with speed and conve-nience. In recent years, however, some opera-tions have moved more in the direction of fast food, focusing more on the speed side. Fóumami seeks to keep standards high to engage with a more discriminating clientele. Wang sees a shift in Asian concepts underway as a new generation veers away from the old ‘Chinatown’ mod-el.

The restaurant’s name is a contraction invented by Wang that translates loose-ly to “what Buddha finds to be most delicious.” Chinese characters on the wall stand for “Buddha jumped over the wall,” referring to age-old Chi-nese folklore about a villager

Fast casual

choices step up

their game

Stylish Asian fare

characterizes Fóumami



many influences.” On a lower level is a 2,000

sq. ft. kitchen where all food is prepared for cooking in the restaurant. “If we grow,” Wang explains, this would be where all food would be prepped.

Sandwiches are prevalent throughout Asia and are crisp and flaky on the outside and soft and chewy on the inside. Wang believes in making one ingredient the star and round-ing out the flavor with sup-porting elements such as crisp or carmelized vegetables and fresh herbs. “High standards are our daily standards.”

A grilled ribeye steak with Korean flavors and a chicken Katsu sandwich in-spired by Japanese rec-ipes join braised beef brisket with Kirby cu-cumbers, scallions and cilantro on the sand-wich list, which ranges in price from $6.75 to $7.95. Salads include sesame noodle, Wasabi Caesar a Chinese Cobb ($7.35-$7.95). Special-ty beverages include ginger tea infused with such ingredients as fresh ginger root and Chinese red dates, kumquat tea (when kumquats are in sea-son), ice cinnamon tea and ice green tea.

A second new con-cept, Cheeseboy grew out of its founder, Mi-chael Inwald’s love of grilled cheese sand-wiches, which he began making in his college dorm room and later refined into a sandwich that generated ‘orders’ from fellow students.

While an MBA can-didate at the Yale School of Management, Inwald began to envision a grilled cheese restaurant concept and in mid-2009, began testing the idea at county fairs through-out Connecticut.

The response led to a leave of absence from school and the opening a first restaurant, ini-tially named Grilled Cheese to Go, at the Connecticut Post Mall in Milford. Last year, the company relocated to Boston, opening Cheeseboy, the re-branded name for the concept, at South Station.

Plans call for five locations

as “a healthier alternative” to other fast casual and quick service concepts. “Many of the recipes are from my fam-ily’s restaurants. We draw on

to the downtown office mar-ket with clean, well-designed, attractive décor and presents its special take on sandwich-es with recipes influenced

by China’s Shandong region where Wang was born, as well as Korean barbecue and Japa-nese curries.

He designed it as the flag-ship for a concept he hopes to grow. “I’m looking for a strate-gic partner and private inves-tors.”

Wang see Fóumami’s food

cooking meat near a Bud-dhist monastery. The wind carried the scent and caught the attention of Buddha, who, despite his vegetarian ori-entation, sneaked away and jumped over the monastery wall to steal a taste.

Open for breakfast and lunch, the restaurant caters

FAST CASUALContinued from page 1

Spring 2011 • Foodservice East 15

early this year along with on-going investments in technol-ogy to decrease service times and boost efficiency.

Inwald is in negotiations for a high profile lease in a “super regional mall” in the Boston area. At South Station, he’s adding a breakfast menu with a classic grilled cheese with bacon in response to demand.

Cheeseboy uses fresh in-gredients in its simple menu of three signature sandwich-es – classic, Cheddar Delight and Healthy Melt on multi-grain bread with light Swiss cheese and the option of a veg-gie add-on – and two soups, tomato and a soup of the day. ”It’s a sophisticated but fam-ily-friendly food brand,” says Inwald. “Grilled cheese and soup will always be our core.” He places the average check at around $5 to $7.

He’s looking to open be-tween eight and 10 stores next year, possibly moving into air-port mall and high rest stop sites. “I think this has legs,” he says, discussing his aspira-tions.

Plan B plans growth as burger concepts gain popularityThe bourbons, he notes,

“came from our basic concept of what grows together, goes together – natural grains in grass fields. We like taking the familiar to a higher level. We take part in a chef-to-farm program here and we want our menus to change with the seasons.”

Today, he points out, burg-ers represent increased quali-ty and approachability. Plan B offers a number of beef burg-ers, veggie burgers, chicken, turkey, salmon and even pork burgers.

A selection of “Big Plates” offers lobster mac ‘n cheese, Beef Stroganoff with organic pasta, Shepard’s Pie, Country Meatloaf and Steak ‘n Fries, priced from $10.99 to $19.99.

Asked about franchising possibilities, Gamble replies: “Not just yet – we’d like to grow to at least 10 unit. We’re looking at possible strategic growth partnerships.”

el to lower pricing these days.”“We sought the finest qual-

ity beef we could find and the Certified Humane people came to us. It’s a perfect re-lationship between fine qual-ity and social responsibility.” Plan B was the first restau-rant group in the country to become Certified Humane by Humane Farm Animal Care (HFAC).

Humane beef that’s ground fresh daily in-house, craft beers and premiere American bourbons. Prices range from around $9 to $16.

Casual concepts need not mean poor quality, Gamble emphasizes. “A lot of fine din-ing chefs are shifting the mod-

in the “right market at the right time. The bad economy has helped us,” he declares. “The consumer who spends $10-$12 wants to be sure to enjoy what they get.”

The two also own an Irish pub, The Half Door, and Ti-sane, an Asian teahouse con-cept, in greater Hartford.

With three Plan B units (West Hartford, Glastonbury and Simsbury), they’re ready to expand, scouting sites in both Southern CT and MA, Gamble says. Sales have grown to over $5.5 million and the company employs nearly 150 people.

Three new restaurants will open in CT with Milford next this year, but Boston, George-town (DC), New York, Chicago and Atlanta are in the owners’ sights too.

The concept is built around Certified Natural, Certified

PLAN BContinued from page 1

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French Meadow Bakery intros gluten free brownies French Meadow Bakery introduces new gluten free brownies and also, tortillas. Both offer the taste and texture of the traditional originals but without gluten. The tortillas

free. Use for breads, cakes, cook-ies, waffles, pancakes and muffins, says the company. All products are batch tested in the company’s qual-ity control laboratory. Bob’s Red Mill hs made 19 parts per million its threshold for many years and its products consistently test be-low this threshold using the most rigorous testing protocol available (the Codex Alimentarius standard – the international gluten free food standard – and ELISA Gluten Assay batch testing). Visit www.bobsredmill.com for more informa-tion and recipes.

Whole grain pizza crust is gluten free and easy to makeA whole wheat pizza crust from Bob’s Red Mill is gluten, wheat and dairy free, easy to prepare and makes two 12-inch crusts. Dough can be stored in the refrigerator for several days. For complete in-formation, visit www.bobsredmill.com.

No calories in NoOodle noodlesNoOodle noodles contain no starch like regular noodles, but are made of high fiber yam flour and water, said to slow digestion and avoid glucose level spikes. The viscos-ity of the product also is believed to trap cholesterol, preventing it from being reabsorbed. Derived from Japanese yam plants, the product may be easily prepared and has extended shelf life. Serve with sauces and vegetables after rinsing and ‘dry frying.’ Go to www.nooodle.com.

Colman’s mustard for grilling, rubs, dressings and moreCommonly thought of as a condi-ment for hot dogs, mustard has a variety of roles in the kitchen from rubs and sauces to adding layers of flavor and heat to numerous dishes. A mainstay in Britain since 1814, Colman’s dry and prepared mustards can make chocolate sauce smolder or lend a kick to meats and stews. Available from foodservice distributors nation-wide, Colman’s provides a complex and fiery complement. Call Joe Hillen, sales manager at Schreiber Foods at 800-631-7070, x 224 for distributor information or go to www.colmanmustard.com.

the finest extracts including such pure vanilla products as vanilla beans and Extracts from Madagas-car, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon pure vanilla powder; Madagascar Bourbon pure vanilla bean paste; Madagascar Bourbon pure vanilla sugar and certified organic Mada-gascar Bourbon pure vanilla ex-tract and beans. Nielsen-Massey Vanillas recently introduced a line of pure flavors: pure choco-late extract, pure almond extract, pure orange extract, pure lemon extract, pure coffee extract, pure peppermint extract, orange blos-som water and rose water. All of the products are allergen-free and certified kosher and gluten free. Visit www.nielsenmassey.com.

All purpose baking flour wheat, gluten, dairy freeAll purpose baking flour from Bob’s Red Mill is wheat, gluten and dairy

are made with all natural ingre-dients such as tapioca and rice. Packed six to a package, they can be refrigerated. The brownies have been reformulated for taste and texture improvements and deep chocolate flavor, and are shipped frozen. Also available are pizza crusts, breads and cupcakes. For more information, go to www.frenchmeadow.com.

New gnocchi pasta products from Caesar’s are gluten freeCaesar’s Pasta offers two new potato and spinach potato gnoc-chi pasta items, which are gluten free/wheat free and made from rice flour. The new pastas can be added to any of sauces, salads or soups. The gnocchi are vegan products that are low sodium and can be eaten after just three minutes of boiling in water. Other products include stuffed shells or manicotti in marinara sauce, and both cheese and vegetable lasa-gna. For more information, go to www.caesarspasta.com.

Nielsen-Massey flavorings line all gluten freeBakers of gluten free products turn to Nielsen-Massey, manufacturer for over 100 years, of a full line of

Bak’s Bison Grass Vodka now available in NortheastAdam Bak, CEO of Adamba Im-ports International, introduces Bison Grass Flavored Vodka, a celebratory spirit for hip young professionals and vodka connois-seurs. The triple distilled potato vodka combines natural flavors with the essence of Zubrowka or Bison Grass, an herb said to be an aphrodisiac. Hunting suc-cesses were celebrated with the special triple-distilled bison grass-flavored beverage in its distinctive green bottle, now available in the Northeast in NY, NJ and Boston. Best served with apple juice or in signature martinis, the vodka is available in NY, NJ and in the Bos-ton area where M.S. Walker is the distributor. Go to www.bisongrass-vodka.com.

Pretty Things’ St. Botolph’s Town offers tastes of YorkshireSt. Botolph’s Town, inspired by the dark ales of Yorkshire, pays tribute to a trip to that area by Dann & Martha Paquette. With chocolate notes and malty flavors, the beer is a strong, dark brew in the tra-ditions of Northern England. Go to www.prettythingsbeer.com.

DonQ Limon made with Island key limesDonQ Limon premium citrus rum, made with Island key limes, offers a tangy citrus infusion with aged rum. Create a variety of exotic cocktails such as Evil Green Eye from Puerto Rico’s Caribe Hilton mixologist Hiram Avila or DonQ Li-mon-Stro by Corporate Mixologist Esteban Ordonez, New York.Visit www.donq.com.

Wine & SpiritsPANORAMA

sandwiches. A recent addition to the lineup is gluten free burger buns. Check out the full line of breads, muffins, rolls, pizza crust and more at www.katzglutenfree.com.

Katz Gluten Free offers free samples of its gluten free breads including white bread made with white rice flour, corn, tapioca, canola oil, fresh eggs, honey, salt, xanthan gum and dry yeast. The slightly sweet bread is ideal for

Gluten and wheat free tortillas from Maria and RicardoWrappy gluten free tortillas from Maria and Ricardo are made with all natural ingre-dients and pure sunflower oil. The 10 inch tortillas are packed 6/12s and perform best if kept frozen until just before using. Place frozen tortillas on a hot griddle or skillet for 30 seconds, turning as needed until soft, pliable and ready to use. Visit www.mariaandricardos.com.

Samples available of gluten-free white bread

Gluten-FreePRODUCTS

Gluten-Free PRODUCTS

Wine & SpiritsPANORAMA


CHICAGO - The Na-tional Restaurant Association invites professional and amateur mixolo-

gists to step from behind the bar and into the spotlight for the Star of the Bar competi-tion at the 2011 International Wine, Spirits & Beer Event (IWSB).

The nationwide search for the country’s most creative

HYDE PARK, NY – The food indus-try, says Chef-R e s t a u r a t e u r Laurent Gras, is

“more than a job – it’s life.”Speaking to 46 graduat-

ing culinary students here, he observed that the “wonderful

National Restaurant Association calls for mixologists to shake it up at Star of the Bar competition

Chef-restaurateur advises graduating students

cocktail will start online with video submissions and bring the finalists here to compete live for the Star of the Bar title and $5,000 grand prize.

Held May 22-23 at Chica-go’s McCormick Place, IWSB is believed to be the industry’s only event focused exclusively on improving restaurant and hospitality bar programs and is sponsored by Bacardi.

“The Star of the Bar mix-ology competition provides a great opportunity to show-case creativity and skill in bartending,” says C.W. Craig Reed, convention chair for NRA Show 2011 and director of food and beverage at Den-

universe” of food offers those entering it a place full of op-portunities. Those who choose to capitalize on them, he add-ed, will find success.

Gras, 45. a native French-man from The Antibes, is for-mer chef of a 2010 three-star Michelin restaurant in Chi-

cago, L20, and was named Food & Wine’s Best New Chef in 2002. He currently lives in New York where he is working on a new restaurant project.

ver’s Broadmoor Hotel. “Last year’s winner cred-

its Star of the Bar with help-ing him launch his mixology career. We’re looking forward

who will then go on to compete live for the title at “Restau-rants Rock” – the official party of the NRA Show and IWSB 2011 – that evening. In addi-tion to earning Star of the Bar bragging rights and creating industry connections, the win-ner will also receive a $5,000 cash prize.

The contest is open only to legal residents of the 50 Unit-ed States, 21 years of age or older. Visit www.winespirits-beer.org for complete details.

to watching this year’s com-petitors turn fresh ingredi-ents into innovative signature cocktails and become the next Star of the Bar winner.”

Six semi-finalists will be flown to Chicago to mix, stir and shake their signature cocktail at the International Wine, Spirits & Beer Event. IWSB attendees – includ-ing some of the world’s lead-ing alcohol experts, producer, and buyers – will help narrow down the field to the top three,

... search for the country’s

most creative cocktail.


MINNEAPOLIS –Buca di Bep-po, with close to 90 units in 26 states na-

tionwide, is making greater inroads into the Northeast with four new restaurants in Massachusetts, its sixth in Pennsylvania, and scouting for more sites in New York.

Acquired by Planet Hol-

ally fill in with units in down-town Boston. There are pres-ently no plans for expansion into northern New England.

A restaurant also opened last fall in Wynnewood, PA, joining five others in the state.

Vice President Tom Aval-lone calls the concept “re-en-ergized” under its new own-ership, noting that the menu has been tweaked a bit but all items are still designed for sharing. “We’ve added some new items tailored to new mar-kets such as special seafood items in Massachusetts.”

Buca, he says, “wanted to embrace the celebratory as-pects of the concept – that’s the market we’re driving for. We are getting Buca back to ‘top of mind.’ At the beginning of the economic downturn, we emphasized our value and quality. Customers get a great opportunity. We put fun back into it. In these times, people are looking for that.”

The restaurant is known for its marinara and meat sauc-es made in-house daily and

TROY, OH – A new movement, Get Back to Scratch, is out to unite the passion shared by

foodservice and culinary pro-fessionals and bakers who support cooking and baking with fresh ingredients and hard work.

The movement, launched by Hobart Corp., allows pro-fessionals and consumers to network and engage with one another in an interactive on-

served over imported Italian spaghetti. The casual concept also offers a variety of budget-friendly pastas and entrées including lasagna, fettuccine Alfredo and chicken Parmigia-na. In addition, Buca recently introduced 10 new menu items that include prosciutto stuffed chicken, Chianti braised short ribs, penne San Remo, baked rigatoni and many more dish-es.

All sauces are made from scratch, Avallone points out, and the food is “fresh, old fash-ioned, like Mamma used to do it. We provide solid value.” Prices range from $13.45 to $31.95.

The challenge in the great-

line community, showcase sig-nature dishes and more. A sig-nature scratch item contest for independent businesses and institutions is underway with grand prizes of commercial 5 to 80 quart mixers.

“Scratch bakers are some of the most passionate people on the planet,” says Christina Tosi of Momofuku Milk Bar in

er Boston market will be achieving brand recognition, although Avallone has been “pleasantly surprised by the number of people who know of us from traveling.”

The concept’s biggest selling points, he declares, are it’s cel-ebratory nature and convivial ambience as a gathering place, the value it represents with its large portions, and its to-go op-tions.

He’s happiest when the res-taurants “make people happy. We have a huge brownie sun-dae and when kids spoon into it, just to see how happy they are is great. That’s what I en-joy most about the hospitality business.”

New York.“This movement will give us

all an opportunity to connect with each other, share our pas-sion with the rest of the world, and teach others about the im-portance and benefits of bak-ing and cooking from scratch.”

The online community includes a website, www.GetBacktoScratch.com, and various integrated and social media initiatives including @Back2Scratch and Facebook.com/getbacktoscratch.

lywood International two years ago, the chain of tradi-tional family style Italian res-taurants opened recently in Seekonk, MA with others to follow in Dedham, Lexington and Shrewsbury. The Boston area sites were formerly Vinny Testa’s units.

At the moment, the com-pany is looking to build a base with the first four and eventu-

RESTAURANT APPRAISALS Valuation Services offered by

The Boston Restaurant Group, Inc. include the following:

• Short form letter report • Preliminary Estimate of Value • Full Narrative Report

For Further Information:Charles M. Perkins

978-887-9895 [email protected]

Specializing in selling restaurants, leasing restaurants and restaurant appraisals

Buca di Beppo re-energizes casual dining brand

Get Back to Scratch seeks to unite scratch bakersScratch bakers seek to

connect through the internet

Family-style concept finds niche giving

value to recession-pinched

customers

Four new units in MAexpected to create more than 275 jobs

800-591-9923www.SpecialtyBeverageConcepts.com

877-335-2766www.JasonBeverageConcepts.com

Family-style concept finds niche giving

value to recession-pinched

customers

Four new units in MAexpected to create more than 275 jobs


Bountiful fruits of

pomegranate, berries

& citrus blend with

hibiscus and rose hips

Caffeine-free

Organic green China

tea leaves mingle

with spicy ripe

citrus notes

Light Caffeine

POMEGRANATEBERRYI c e d T e a

ORGAN ICGREEN

SUNBURSTI c e d T e a

CALYP SOMANGO

I c e d T e a

Sweet mango and

other tropical fruits

are blended with Indian

Ceylon black teas

Caffeine

Artisan teas crafted to infuse the senses.

Congratulationsto Karen Whitty of CR Peterson Associates

Chefs everywhere know the best ingredients make for the most spectacular dishes.

They also know having the right comfort and décor

makes a great meal even better. Knowing Chefs will all agree,

banquet seating from Bertolini Hospitality & Design

is the perfect accent.

Find out more at www.BertoliniHD.com

or call CR Peterson Associates

800-257-4040

C

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crp-ad-2011.pdf 3/9/11 11:14:06 AM

Award winning Andy Husbands celebrates at his

neighborhood spot

Responding to demand, more shared items are planned.

A Day in the Life ...

We have so many regulars. There’s a trend today of more dining at the bar. Some days people don’t have time for a full meal at a table and want something quick.” To that end, he plans to add more appetiz-ers for sharing at the bar and in the lounge area.

After 14 years, it was “defi-nitely time to make some well needed changes. Every reno-vation ‘change’ is being done with our longtime customers

chef” had its impetus from a trip to the West Coast in 1996 that included living on a New Mexico farm and cooking a several Bay Area restaurants in San Francisco.

Today, he says: “I always have a lot going on. I’m doing a new cookbook and I’ve got a new, top secret project too.”

An award winning barbe-cue chef, he also enjoys his Harpoon Brewery-sponsored barbecue competition team with eight good friends. “It’s fun and I get to hang with them 10 or 15 times during the summer. It’s special. Life is about friendships.”

It’s also about giving back. Husbands has played an active role in Share Our Strength’s Operation Front-line program, teaching cook-ing and nutrition to low-in-come families, and has raised more than $100,000 through Tremont 647 and Sister Sorel, his next door informal café, with 100 percent of the pro-ceeds going directly to the charity. He’s also co-chair of Boston’s Taste of the Na-tion fundraiser for Share Our Strength each year.

in mind and the changes be-ing made will only enhance the cool neighborhood vibe and feel of the space,”

The restaurant accommo-dates about 100 people plus 20 at an outdoor patio in warm weather.

Looking at how the city’s restaurant scene has changed in recent years, he observes: “The level of business and the number of restaurants now is just amazing. There’s more excitement about food and I love that people are thinking green, sustainable and local now.”

His work, he says, is “play. I had no idea I would still love it this much after 14 years. I just got some Macomber turnips in and now I’m thinking about spring onions.” He’s serving the turnips with the steak of the day, au gratin with Hum-boldt Fog cheese. Cooking for others is an honor.”

Everything changes, yet still stays the same, he con-tinues.

His career as a “fearless

A new cookbook and “top secret”

project are in the works

800-591-9923www.SpecialtyBeverageConcepts.com

877-335-2766www.JasonBeverageConcepts.com

TREMONT 647Continued from page 3

A new cookbook and “top secret”

project are in the works


STARR RESTAURANTS - This Philadelphia-based res-taurant group recently named MichaelJacobs president. A former chief financial officer and chief operating officer of B.R. Guest Restaurants in New York, he most recently was owner/founder of J3, an industry consulting firm.

NATIONAL RESTAU-RANT ASSOCIATION – The NRA inducted new board of-

succeeding Felino Samson. Howell, 26, most recently worked at Russell HouseTavern in Harvard Square and earlier, Bokx109 in the HotelIndigo in Newton, MA.

UNION SQUARE HOSPI-TALITY GROUP – MichelleLehmann, marketing and public relations director for nearly eight years, leaves to open Michelle Lehm-ann Communications with USHG as her first client. Serv-ing as pr and marketing direc-tor for Shake Shack will be TheresaMullen, while KateFoley, senior pr and market-ing manager and Leah Her-man, junior pr and marketing manager, will handle the com-pany’s other restaurants.

CAMDEN HARBOUR INN – In Camden, ME, Natalie’sChef Geoffroy Deconinck, who joined the restaurant late last year, was tapped to com-pete in Food & Wine’s People’s Best New Chef, a new nation-al award in partnership with CNN’s Eatocracy. Ten chefs from 10 regions, will vie for top honors as restaurant pa-trons vote online.

NATIONAL RESTAU-RANT ASSOCIATION – Hans Lindh becomes senior vice president of industry and membership relations, a new position. Over the past year, he has served as a special ad-visor, strategic sponsorship, and previously, was vice presi-dent of Restaurant Industry North America at American Express.

UNTITLED – This new café, opening at the Whit-ney Museum of American Art in New York, named ChrisBradley executive chef. Pre-viously, he was executive sous chef at Union Square Hospi-

New York Cochon555 competi-tion this winter. In the Boston event, Matt Jennings from Farmstead in Providence took that title for the third consecutive year. The two ad-vance to the final competition In Aspen this summer.

DRAMSHOP HOSPITAL-ITY – JonGilman joins this Boston restaurant group to partner with Culinary Direc-tor LauraHenryZoubir as chef de cuisine at Church in the city’s Fenway neighbor-hood. Most recently, he was executive sous chef with Cam-bridgeBrewingCompany.

POPS RESTAURANT & BAR – Amanda Howell joins this South End, Boston restaurant as executive chef,

falo Wild Wings Grill andBar. The Minneapolis-based company operates 610 restau-rants in 41 states. Smith has been CEO for 13 years and previously was chief financial officer with the company. Vice Chair is Roz Mallet, presi-dent and CEO of PhaseNextHospitality, a franchise op-erating company based in Pla-no, TX. Phil Hickey, Jr., new treasurer, chairs Nashville, TN-based O’Charley’s. They will serve until Jan., 2012.

COCHON555 – BradFarmerie of New York’s Pub-lic and Double Crown won the title, Prince of Pork, in the

ficers recently including the new chair, Sally Smith, president and CEO of Buf-

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tality Group’s Gramercy Tav-ern.

CAMBRIDGE SCHOOL OF CULINARY ARTS – At the S. Pellegrino® Almost Famous Chef® New England Region competition this win-ter, AnthonyMessina, a stu-dent at this culinary school, won the regional title, the opportunity to be mentored by top chefs, and a chance to win $20,000 in the national finals. The winning entry was Squab Breast with Parsnip Apple Puree, Smoked Chard, Foie Gras Emulsion, Ras El Hanout, Pistachios and Aril. Visit www.almostfamouschef.com, www.thesparklinglife.com.

Linda Bean’s introduces new products for foodserviceLinda Bean’s Perfect Maine intro-duces new foodservice products at the International Boston Sea-food Show in Booth #149 including Linda Bean’s Maine Lobster Cud-dlers® (scored cocktail claws), Maine Pasta Lobster Traps® (rect-angular ravioli with lobster chunks and mascarpone), Maine Creamy Lobster Bisque®, Maine Lobster Parmesan Cream Sauce®, and Cooked Maine Lobster Meat®. Visit www.LindaBeansMaineLob-ster.com.

less door-type warewasher, to the rigorous productivity demands of the high-volume CLe conveyor-type warewasher,” says Kevin Madden, director of marketing. Go to www.hobartcorp.com.

Design your own branded paper wrap productsSeaman Paper and Garlock Print-ing have teamed up to allow restaurants to design their own branded paper products such as sandwich wrap, tray and basket liners. The restaurantwraps.com website allows restaurant manag-ers and foodservice distributors to quickly and easily design custom foodservice tissue designs. The user can select from several stock designs and upload additional art-work to custom brand their own wax paper, or they can use their own artwork alone. Let restau-rantwraps.com order reasonable quantities of custom printed food-service paper products to enable your operation to have high qual-ity, custom printed designs. Visit www.restaurantwraps.com.

contain 600 percent more Omega 3s due to the once-cooked process-ing, while portion controlled and flash frozen, Wild Planet Albacore steaks and tips are ideal for a mul-titude of preparations, from sashi-mi to grilling or pan searing. Visit www.wildplanetfoods.com.

Hobart extends Advansys™ lineupHobart’s new ENERGY STAR quali-fied CLeR conveyor-type warewash-er uses Advansys Energy Recovery technology and Hobart’s patented NSF-Certified Opti-Rinse™ sys-tem to save foodservice operations up to $11,000 annually in energy recovery and water efficiency. The technology captures the ware-washer’s exhaust heat and uses it to preheat the cold inlet water up to 110 degrees Fahrenheit, reduc-ing the energy needed to reach the required 180 degrees Fahrenheit rinse-water temperature. “Hobart’s new CLeR Warewasher adapts Ho-bart’s unique Advansys Energy Re-covery technology, introduced so successfully in the Advansys Vent-

Wild Planet foods expands foodservice seafood lineWild Planet Foods, a fast-growing sustainable seafood company, in-troduces a new premium foodser-vice line consisting of four items: ready to use Albacore Tuna Fillets in a 32 oz shelf-stable pouch; Skip-jack Light Tuna in Spring Water in a 66.5 oz can; 8 oz frozen albacore tuna steaks packed in a 10 lb box and 16 oz packages of frozen al-bacore loin tips, also packed in a 10 lb box. The Albacore is said to

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Reach an audience of 15,000 foodservice operators.

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

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

Each company listed owns or operates 3 units or more.

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

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

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casegood room packages. “My goal is to work with designers who are specifying and with hotel purchasing/manage-ment companies. All my lines would be a great fit for all in the foodservice and hospital-ity industry.”

using Emmi Roth USA But-termilk Blue®brand blue cheese in the official contest recipe format

Official menu with recipe menu item(s) mentioning the “Buttermilk Blue®” brand;

Statement of actual dates of use of menu and service of submitted recipe item(s);

A statement that entrant is owner or currently employed chef at a qualifying restaurant or foodservice facility; and

Digital or printed photo-graph of the dish.

To receive a free sample of Buttermilk Blue®, entrants should contact their regional Emmi Roth USA sales rep-resentative. Additional ques-tions may be emailed to: [email protected]. Complete contest rules and entry forms available at www.emmirothusa.com.

MONROE, WI – Emmi Roth USA is spon-soring a But-temilk Blue®

recipe contest for US food-service professionals with a $1,000 cash prize and a trip to the creamery in Wisconsin in-cluding airfare and hotel and a VIP tour of the curing facili-ties, creamery and Culinary Education Centre.

Buttermilk Blue® is a creamy, well balanced blue cheese with a sophisticated yet approachable flavor profile and a clean finish. The contest runs through April 30.

The winner also gets an interview with the corporate chef and a feature in the com-pany’s Culinary Connections newsletter.

Entries must include com-plete recipe(s) for menu items

Emmi Roth USA sponsors foodservice recipe contest

EASTON, MA – Kar-en Huerth Whitty grew up in the food-service equipment industry.

The daughter of Carl “Binky” Huerth, whose father-in-law, Carl Robert Peterson, founded the manufacturers’ representative firm in 1946, developed a new Hospitality & Design division, spurred by her interest in helping restau-

rant customers create an am-bience of warmth and welcom-ing in a setting with style and flair.

“We do product sourcing and help out with floor plan, layout and design. We reach out to a broad spectrum and are true to our equipment roots. We work with archi-tects, designers, and speci-fiers as a design/consultants/marketing group and act as a liaison between our factories and our customers.”

C.R. Peterson began with a couple of lines, she recalls, and her father, who started with the company in 1961, bought “Papa” out in 1974 and expanded it, growing it to the company it is today. “We have a long and illustrious past,” he says.

Whitty, who began working for the firm in 1982 as control-ler and in human resources, unleashed her creativity and developed the new division which today, represents a group of premiere contract manufacturers of furnishings, casegoods, lighting, millwork, mirrors, sconces and chande-liers.

“We are now providing top of the line products in the hos-pitality design and furnish-ings arena,” she says. “We provide design consulting on all our products. As specialists in sales and marketing in the foodservice industry for over 50 years, C.R. Peterson As-sociates has strategically as-sembled a portfolio of premier manufacturers. This allows us an enhanced position within our distribution network, thus increasing our client’s market share.”

Companies working with the division include Bertolini, Buhler Hospitality, Palliser Contract, Carroll Chair, Cen-tury Industries, Domitalia/IMS Italia, Outdoor Lifestyle, RPI Industries, Rockwood, Southern Furniture Co., Sha-fer Seating, Old Dominion Wood Products Inc., and Art-ganiks/WITC.

This year, she points out, bids are out for various proj-ects involving hotel driven

Enhancing a successful family company, Karen Whittysteers CR Peterson to new levels of service

In Los Angeles, Bertolini chairs are a highlight of the dining room at the Bonaventure Westin Hotel.

Old Dominion tables add a rich note to the dining room at Foxhill Village, Westwood, MA where J. Schwartz, design firm for the proj-ect, used Shafer Seating’s upholstered chairs.

At Beacon Grille in Woburn, MA, C.R. Peterson Hospitality & Design used overhead ceiling lights from Century Lighting.

New division offers top

manufacturers & design consulting

Remaining true to its roots in

equipment, CRP adds design

division

Stylish seating options, mirrors, sconces, lighting and art enhance

the dining experience

Stylish seating options, mirrors, sconces, lighting and art enhance

the dining experience

Remaining true to its roots in

equipment, CRP adds design

division

New division offers top

manufacturers & design consulting


BOOKSforCOOKS

A guide to delightful delicacies.

COOK

The Firefly Effect: Build Teams That Capture Creativity and Catapult ResultsKimberly Douglas, Wiley, $24.95

Sometimes a simple idea sparks a revolutionary pro-cess. Kimberly Douglas, presi-dent of Firefly Facilitation, Inc., specializes in developing initiatives such as leadership team effectiveness and stra-tegic planning. Chasing fire-flies as a child with a group of friends is her metaphor for the process in which creativ-ity is discovered and applied within teams to spark results.

Today’s successful business leaders lead through inspira-tion and collaboration, she explains. Douglas points out that when children chase fire-flies, they work together, cre-ating synergy, which in turn leads to a burst of ideas. Busi-nesses can apply these ideas by understanding this style of leadership in which the focus is on creativity, empathy, in-tuition and the ability to link seemingly dissimilar objects, events and ideas into some-thing new and different.

“All it takes,” says Doug-las, “is for one person to have a bright idea and pass it on to others – like the spark of a firefly that magically illumi-nates a dark night.”

Cooking with Chef SilvioSilvo Suppa with Anthony V. RiccioSUNY Press, $24.95

Take a tour of the rich culi-nary history of Southern Italy

with Chef Silvio Suppa, owner of Café Allegre in Madison and three other Southern CT restaurants, The Woodwinds in Branford, Chef Silvio’s in Guilford and Allegre Gourmet Express in Madison. Anthony V. Riccio is Stacks Manager at the Sterling Memorial Library at Yale University and author of The Italian American Ex-perience in New Haven: Im-ages and Oral Histories, and Boston’s North End: Images and Recollections of an Italian American Neighborhood.

The collaborators create an in-depth look into the rich fabric of Campania, the South-ern Italian region where Chef Silvio was born. From the area’s history and culture, the two weave a picture of life impacted by Roman, Arabic, Spanish and French influ-ences. Heirloom recipes such as his grandmother’s Brodino di Pollo chicken soup, Pizza Rustica Spaghetti Pie, Aunt Irma’s Stuffed Peppers and more evoke a simpler time. Recipes are uncomplicated and interspersed with memories of breaking bread with Nonna, olive picking, and home rem-edies for coughs, colds, tooth-aches and other ailments. This compilation of recipes, handed down through the family, and stories told to him as a child at her side in the kitchen, are part of his becoming a chef.

Serve Yourself – Nightly Adventures in Cooking for OneJoe Yonan, Ten Speed Press, Crown

get more diners

Go to LivingSocial.com/getfeatured or email [email protected] to learn more!

Visit booth #3210 at the New England Food Show

foodservice-storeroom opera-tion and examines the fun-damental considerations to be taken into account when purchasing food, such as cost-control measures and mastering the storeroom; measuring and packaging for preservation, sale and distri-bution; and security issues with vendors, employees and customers. Market and dis-tribution systems, storeroom operations, cost controls and product information are cov-ered in depth. Highlights in-clude cost-control formulas, standard measurement con-versions, volume-to-weight equivalents and other foodser-vice industry resources. From storeroom layouts to sample balance sheets to a chart with smokepoints of cooking oils and fats, this book is compre-hensive and instructive.

garlic dressing.Equally useful are his tips

– on storing and using extra ingredients, killing a chicken and other helpful suggestions for both home cooks and pro-fessional chefs.

Modern Food Service PurchasingRobert Garlough, Delmar Centage Learning, $75.00

Modern Food Service Pur-chasing from Robert Gar-lough, of The Secchia Insti-tute for Culinary Education at Grand Rapids Community College in Michigan presents the essential concepts of pur-chasing, store-room opera-tions and financial steward-ship. This resource provides practical information from experienced professionals on how to set up and manage a

Publishing, $22

Cooking, says former Bos-ton Globe food writer, now Food and Travel Editor with The Washington Post, Joe Yonan, is “the ultimate act of self appreciation.” The writer of “Cooking for One” columns, Yonan shares his recipes for Blackened Salsa, Mushroom and Green Garlic Frittata, Spicy Black Bean Soup Base, Korean Short Rib Tacos and many more, reflective of his love of flavorful foods with a Southwestern sensibility from his childhood in West Texas. His creative recipes can be in-creased in portion size.

He begins with some basic, handy items to have in one’s pantry or refrigerator, such as herbed lemon confit, 12-hour tomatoes and mulled wine syrup – a useful way to use leftover wine – and parsley

In 1922 we started the tradition of making rich, flavorful bacon with our special curing and smoking

process that uses real hickory wood smoke—never liquid smoke. Today we continue our legacy

of flavor and consistency for quality you can always rely on. For more information on Wright®

Brand Bacon, contact your Tyson Food Service representative or visit www.tysonfoodservice.com.

A LEGACY OF FLAVOR.

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vol 86, no 1, spring 2011 - foodservice east

Documents