Vol 87, No 1, Spring 2012 - Foodservice East

Sandwich concept adopts fire-fighting culture – page 3

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

Foodservice EastFoodservice EastVolume 87, Number 1 • Spring 2012 • THE BUSINESS-TO-BUSINESS PUBLICATION FOR THE NORTHEAST FOODSERVICE INDUSTRY

PER

IOD

ICA

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INSIDETHIS ISSUE

FOODTRAKBrian Piccini and Chris Coombs found ways to bring fine dining cuisine to two Boston neighbor-hoods at the height of a recession.

Page 6

FOOD FOR THOUGHT Amherst, MA’s Lord Jeffery Inn opens a new restaurant with a goal of bringing Western MA fare

to new levels. Page 4

CHEESEMAKERS TARGET NY/NJDairy Farmers of Canada is mov-ing into the NY/NJ market with artisanal award-making Canadian

cheeses. Page 8

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.

“We loved the spot,” he ex-plains, noting that the deal was a combination of “the right deal, good leases, and the beautiful second floor space.”

He’s going back to his ear-ly days at Aquitaine, he de-clares, with a diverse menu with French influences. The chef whose “creative clas-sics” made Tosca on the South Shore in Hingham, MA a fa-vorite will do those dishes “in a new, sexy way,” he declares.

It’s one of his most diverse

BOSTON – Known for elaborate, showy clubs and dining establish-ments such as

Shrine at Foxwoods or Red Lantern in this city’s Back Bay, Big Night Entertainment owners Ed and Joe Kane will veer in a new direction with a small restaurant this spring in downtown Boston on the site of the former Kennedy’s Midtown.

It’s a gem of a location, says Executive Chef Kevin Long of the newest venue, a 130-seat gastro-pub appropriately named Gem.

The Kanes take BNE from large venues to Gem

The open kitchen this year is more important than

ever as operators bring its drama into the dining

room itself

“We loved the spot,” says Chef Kevin Long

necticut, Mark Goodwin, senior project manager for Beinfield Architecture PC, designers of Stamford’s Bar Rosso, notes a shift in the open kitchen.

“It’s been out there for awhile,” he notes, “but now the open kitchen is much more dra-matic and interactive. At Bar Rosso, we pulled the kitchen into the dining room, bringing the pizza oven out so that you

can sit in front of the chef and watch.”

One restau-rateur/client, he adds, views the pickup in r e s t a u r a n t business as part of a grow-ing trend that sees dining out as akin to “go-

BOSTON –Today’s customers, ea-ger for interaction with the chef and kitchen crew, are

experiencing design that’s both more dramatic and increasingly interactive, designers and archi-tects report as they discuss the latest trends at both front and back of the house.

It’s all about drama and showmanship, Joe Christie, senior vice president at Trimark United East in South Attleboro, MA, points out.

Adding to that is equipment that shows off the cooking process – hearth bake ovens and ro-tisseries for ex-ample.

Down in Con-

Diners seek connection with the kitchen’s drama

Food preparation

becomes entertainment

today DESIGN

Continued on page 18

GEMContinued on page 11

2 Foodservice East • Spring 2012

BOSTON – Cochon 555 comes back to Boston on March 25 from 4 to 8 p.m. at the Man-

darin Oriental in the Back Bay here with five local chefs, says Brady Lowe of Atlanta-based Taste Network.

The chefs are:Jamie Bissonette of Coppa

and Toro, Tim Cushman of O Ya, Barbara Lynch of Men-ton, Barry Maiden of Hungry Mother, and Steve “Nookie”

dation with Laurent-Perrier champagne, gives attendees special tastings of SALDO, Sokol Blosser and Elk Cove Vineyards wines, and intro-duces “Taste Five,” a new in-teractive tasting contest.

Also new is a “Beat the Winemaker” contest with Eat-er and Hipstamatic as guests sip Anchor Brew or cocktails from The King’s Ginger or Chinaco Tequila. The C555 Perfect Manhattan Bar will be offering Hirsch, Templeton Rye, Hudson Whiskey Baby Bourbon, and Luxardo while a chef prepares a whole pig to be served family style.

The event ends with the crowning of the Princ of Porc. Tickets are priced at $125 regular admission or $200 VIP admission. Go to www.co-chon555.com.

Park.The popular event features

over-the-top features this year as it toasts the 25th anniver-sary of the James Beard Foun-

Postal of Fenway Park.Cush-man of O Ya, Barbara Lynch of Menton, Barry Maiden of Hungry Mother, and Steve “Nookie” Postal of Fenway

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

Cochon 555 to return

to Boston for 4th year

Spring 2012 • Foodservice East 3

DANVERS, MA – It’s been a tough slog for many franchise food-service opera-

tions the past few years but Florida-based Firehouse Subs has been the exception, turn-ing in sales increases in the range of 15 percent a year.

“We’ve added 5,000 jobs to the economy since 2007,” de-clares Dave Tucci, president of Firehouse Subs Development of New England.

The chain, now in 29 states with 484 unita, will open its first unit in the region at Lib-erty Tree Mall here, followed by a second at 545 Boylston St. in the heart of Boston’s Co-pley Square.

Tucci, a franchise area representative who’ll devel-op the units, comes from a background of 19 years in the restaurant industry that in-cludes working with Harding Lee Smith, chef-owner of The

Grill Room in Portland, ME. He’s no stranger to fine dining and brings his knowledge of that segment to Firehouse Subs. He’s the owner of the Danvers lo-cation, “walking in the shoes” of a typical franchisee, he points out, and will be conducting training at that location for fu-ture operators.

The concept’s key

menu differentiation is its steamed sandwiches, which contain a half-pound of meat. The steaming was inspired by an early trip by the owners to New York’s Carnegie Deli.

Average unit volume is around $650,000 although metropolitan stores such as those in Washington, DC can reach $1 million. Quality ser-vice, Tucci adds, is another key element in the concept. “We were voted number one for food quality and staff po-liteness by Fast Casual mag-azine,” he notes. “Our core value is heartfelt service. We aim for customer service at a different level than many of-fer. With us, it’ s all about peo-ple. We are passionate about that.”

Chris and Robin Sorenson, who come from a family with a 200-year heritage of firefight-ing, turned to the restaurant industry to supplement their income as firefighters after exploring rock music, real es-tate and Christmas tree farm-ing. They settled on a family restaurant, designed to offer something better than avail-able options.

Firehouse Subs quickly de-veloped into a passionate in-volvement with sandwiches, created by steaming the meat to lock in moisture, and fresh-ness, served on toasted white or wheat sub rolls with condi-ments and fresh local produce. Guests choose from 50 hot sauces including the Captain Sorensen’s® Datil Pepper Hot Sauce, the chain’s signature.

“When we first opened,” Tucci recalls, “our cus-

tomers began bring-ing in different sauces from mild to very hot.

The collection we have now evolved over the

years. The Captain’s sauce comes in a glass fire hydrant shaped bottle.”

Firehouse Subs Public Safety Foun-

dation, the company’s philanthropic focal point, offers support

to community public safety entities, trying to

help them improve their life saving capabilities.

The chain has contributed more than $3.5 million to fire-

TUCCI

Firehouse Subs moves into New England Authentic firehouse décor and

steamed sandwiches combine with passion for helping firefighters

FIRHOUSE SUBSContinued on page 11

Firehouse Subs moves into New England Authentic firehouse décor and

steamed sandwiches combine with passion for helping firefighters


FOODFOR

Thought

FOODFOR

ThoughtA culinary

dialogue of current

perspectives and techniques

Elevating the dining

experience in the region is the goal of The Lord Jeffery Inn’s 30

Boltwood

Serendipity brought Chef Giordano to

Western MA, an area he’d long

loved

chef at BLT Steak in Man-hattan where he trained and coached a kitchen staff of 20 people and oversaw the res-taurant’s menu development control and cost containment, joined the team as executive chef to open 30Boltwood here.

“The move,” he declares, :”was serendipitous.” He’d been drawn to the area where he and his wife had visited

AMHERST, MA - Phrases such as “farm to fork” and “locavores” may be overused

these days, but despite their triteness, reflect the passion and dedication many chefs are feeling for the movement that’s taken over the kitchen in recent years.

Such is the case at The Lord Jeffery Inn here. The inn, dating back to the 1920’s, underwent a major renovation after being closed for three years, reopening this winter with a brand new restaurant and a new chef.

Dino Giordano, a classi-cally trained French Culinary Institute graduate who most recently, was executive sous

A serendipitous adventure for a

NY chef How Dino Giordano

fell in love with Western Massachusetts

A serendipitous adventure for a

NY chef How Dino Giordano

fell in love with Western Massachusetts


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Order Direct 800-457-2857or request products from your local distributor. Save $5when you order or send formail-in certificate and saveon your first order!

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Lemon & CrackedPepper Nutrition Facts

friends in Western Massachu-setts and discovered a school in Northampton that they thought was perfect for their daughter.

“We fell in love,” says Gior-dano. The couple’s friends moved to a community with a solar-powered development and they visited friends there last year, vowing to make it a goal to move to the area.

As fate would have it, Gior-dano’s wife happened to see a job listing from The Lord Jef-fery Inn. “I sent a resume,” Giordano recalls. “A couple of weeks later I was here, cook-ing for the general manager, Robert Reeves. It was seren-dipity.”

Today, he says with a chuckle, his commute is far more enjoyable than the one from Long Island into the Big Apple.

The restaurant replaced the Elijah Boltwood Tavern, a casual restaurant with “sand-wiches, wraps and French dips,” as Reeves described it in a published report.

The goal was to elevate the area’s dining experience, of-

fering a contemporary restau-rant with cutting edge food.

Known as “The Jeff,” the inn has been part of Amherst for more than 80 years, serv-ing, as some have put it, as the “living room” for Amherst College here.

The planned renovation that would have added 20 additional rooms stalled and was put on hold as ideas were considered for a less costly project.

The inn, managed by Waterford Hotel Group, re-opened this winter with 49 guest rooms and a new 2,360 sq. ft. ballroom with a large tented area, and the new res-taurant. Significant energy-efficient improvements have created one of the greenest buildings in the Pioneer Val-ley. The owners hope to re-ceive LEED certification and will be using sustainable building techniques such as heating and cooling with geo-thermal technology.

At 30Boltwood, Chef Gior-dano’s goal is to take the din-ing experience to a new level. “I want to make our guests aware of where the food comes from and the local agriculture that plays a big part. This area has been lacking a so-phisticated restaurant.”

Opening a hotel, he adds, can be “tough.” Between the restaurants and banquets, “there are lots of moving

parts.”He credits two friends from

New York who joined him – Stephane Schmitt, executive sous chef and Josh Mouzakes, sous chef.

The restaurant, with de-sign inspired by the wine country, has 90 indoor seats and 35 seats on the outdoor

Roated Baby Beets with Fennel Puree, Toasted Pine Nuts, Greek Yogurt , Mache1 bunch beets (3/4 pound without greens), trimmed1/4 cup Toasted Pine nuts3 tablespoons olive oil1 tablespoon minced shallot1 tablespoon fresh lemon juice1 1/2 tablespoons White Balsamic vinegar1/4 teaspoon sugar1/2 teaspoon salt3 cups mâche or baby arugula (3 ounces)

Fennel PureeIngredients

1 Bulb fennel, julienned with tops1 Tbsp fennel seed, toasted and ground1 each shallot diced2 tsp Thyme½ cup cream1 cup spinach

Method1. Saute thyme, fennel and shallot until tender. Do not brown.2. Cool and puree in blender with cream.3. Pulse in spinach and fennel tops. Blend until smooth.4. Season with salt and pepper.

PreparationPreheat oven to 425°F.Wrap beets in foil and roast in middle of oven until ten-

der, 45 minutes. Unwrap beets and cool.Stir together shallot, lemon juice, vinegar, sugar, salt,

and oil from almonds in a large bowl.Slip skins from beets and halve large beets. Cut beets

into 1/4-wedges and add to dressing, tossing to coat.Arrange beets on a platter and drizzle with any dress-

ing remaining in bowl. Top with mâche, garnish with toasted pine nuts and fennel puree.

Cutting edge cuisine and locally

sourced food are the keys to the restaurant’s

success

patio, plus a small private dining room. Guests are able to try a variety of wines by the glass, offered in two pour sizes.

Growing up, Giordano was drawn to food, especially when his stockbroker father decided to open a restaurant in Brook-lyn’s Park Slope neighborhood with little to no experience.

“My brother and I loved it,” he recalls. “We wanted to go into the restaurant business but my Dad discouraged me.” His wife, however, encouraged him and through her, he dis-covered the Institute for In-tegrative Nutrition, which he attended, becoming a certified holistic health coach in addi-tion to getting his French Cu-linary Institute degree.

“Technique is what we do,” he points out. “It only enhanc-es the fresh product. And our purveyors and farmers put the same love into what they do.”

His culinary style, he ex-plains, is dictated by products. “We try to use the best. It’s easy here to find great farms. Passion and care drive my style. We change the menus several times a week. We get the freshest products avail-able. We source from places that respect their animals. Our ducks are raised in Ver-mont for us. It’s a full circle of respect and responsibility.” The restaurant, he adds, has “great energy and quiet, casu-al sophistication. You can feel the great vibe coming out of the building and the area and people here are so nice.”

Labor has been “a big chal-lenge,” Giordano notes. He advises culinary students to “learn technique, develop their own philosophy and find a balance.”

When he dines away from his restaurant, he enjoys “food prepared with care. “Less is more. If the food is prepared with passion, care and respon-sibility and the service is car-ing, you go back. People want to be taken care of and the food supplements that. Food becomes part of people.”

Today, Giordano adds, “people are more conscious of where their food comes from and want too know that ani-mals have been treated with care and respect


Navigating the new

terrain in fine dining

FSEFoodTrak:

From higher food costs to “the

blogosphere,” the business climate for restaurateurs

has changed

hood where fine dining chefs are doing well with high end projects such as Chef Wil-liam Kovel’s Catalyst and less formal operations like Chef Michael Leviton’s extremely casual Area Four Coffee/Bak-ery/Bar/Oven.

“Big developers were pull-ing in restaurants to offer those amenities to their busi-ness tenants. It’s a built-in clientele in an area where there’s not really a neighbor-hood yet.”

Among the challenges he’s seen in the 21st century, Pic-cini points out, is the “blogo-

past year has been busy, with many new restaurant open-ings across the city. “I was re-ally surprised at the Seaport District and the multi-million dollar months the new res-taurants there have had. It’s been huge and it blows my mind. I can’t help but wonder if that will continue.”

On the Boston waterfront, he adds, Jody Adams’ new Trade is “another example of a fine dining chef doing a more casual approach.”

Additionally, Piccini con-tinues, Cambridge’s new Area 4 has also become a neighbor-

BOSTON – When Brian Piccini and Chef Christopher Coombs teamed up together in

2005 to open dbar in this city’s Dorchester neighborhood, the culinary landscape was a very different scene.

The two set out to offer high end fare in a neighbor-hood pub setting and several years later, found themselves in the midst of a number of a shift.

“We were doing well,” Pic-cini recalls, “but in 2008, the recession hit. People began searching for value. As it turned out, 2008 was our best year. Our goal was always one of serving phenomenal food at great prices. But we were making plans to open Deuxave and had to rethink what we planned to do there.”

“We originally wanted Deuxave to be a showcase for what Chris does best, food that reflects his background in fine dining. We saw the world of fine dining chang-ing from formal to something more casual. We opened with servers in jeans and no table-cloths on the tables.

The restaurant became a combination of Back Bay chic and comfort. The 90-seat establishment reflected its setting at the corner of two major avenues in the up-scale Back Bay neighborhood, while creating a warm, invit-ing ambience.

Today, Piccini still finds people spending a lot of mon-ey when they go out to eat, but, he points out, “they are much more conscious of val-ue.”

He estimates the average price of an entrée at dbar at around $18 and at Deuxave, at $26.

Food prices, which can be a challenge, have fluctuated, he notes. “Beef goes up and down, more up than down. We source our seafood from local fishermen so we always buy what’s freshest. At dbar, we had our meat purveyor call us at the end of a week and tell us he had bone-in fillets of beef at a very affordable price. We served them at $29, where a major steakhouse would’ve put them on the menu at $59.

The business climate this


Operators need to find new and creative ways to offer

their customers extraordinary

value

Piccini and Coombs partner to create unique, top quality food

experiences

sphere.” He recalls a time when restaurateurs could “get your brand and image out there in a manner that you could control. Today, blog-gers are largely not profes-sional journalists, don’t check facts and express rumors and personal opinions.”

Another issue, albeit not a new one, is labor. “It’s still hard to find people, especially those who want to start a ca-reer and not jump from place to place every six months. We’ve had people leave after five or six months for places that promised something

Boston restaurateurs redefine four-star food

ners have explored various options including looking at the former Ginger Park space in the South End as a possible site for a steakhouse. Howev-er, nothing has been finalized, despite published reports to the contrary.

“I’m an entrepreneur,” de-clares Piccini. “I love to cre-ate. I used to develop real es-tate on the side. We hope to expand, but we don’t want to become too big. I would hope Ginger Park’s space could be-come a reality but I don’t like to get my hopes up.”

The difficulty of obtaining a liquor license and of obtain-ing financing are obstacles in today’s business climate. “A $450,000 liquor license doesn’t fit our business mod-el,” Piccini declares.

grander and bigger, and then return and say they were sor-ry they left.”

Today’s chefs have under-gone major changes in the way they’re viewed by the gen-eral public, Piccini adds. TV shows have created an aura around “celebrity chefs” and chefs now have a balancing act to do between their public persona and their craft, but at the end of the day, you’re cooking the food and making your food costs and keeping customers happy. It’s still about making money.”

Looking ahead, the part-

Boston restaurateurs redefine four-star foodTwo locally owned operations focus on high-end fare at prices that draw neighborhood cliente


OTTAWA, CAN-ADA – Canada has a rich tra-dition of cheese making going

back to the introduction of cat-tle by Samuel de Champlain in the early 1600s. Today, those traditions are undergoing re-vival thanks to a new genera-tion of specialty cheese mak-ers who are winning awards and acclaim for their products, made from quality Canadian milk, ripened and aged with time-honored techniques.

The revival is transforming cheese making from the pro-duction of a commodity prod-uct to the return of ancestral specialty cheeses. In the pro-cess, cheese production today stands at nearly 700 different varieties available in Canada, and cheese makers, along with their distributors, are now be-ginning to seek a broader mar-ket.

For many years, Canadian Cheddar was recognized as reaching world class status. Today, the country is producing a variety of cow’s milk cheeses offering distinctive tastes that reflect the vastly diverse land where they are made, such as an Aged Cheddar from Prince Edward Island or an Organic Blue cheese from a small vil-lage in Quebec.

Canadian specialty cheeses are made from milk, which is antibiotic-free and contains no artificial growth hormones.

As these cheeses win rec-ognition at international com-petitions on the world stage, their cheese makers are be-ginning to explore export opportunities in the United States, where only a handful are currently available. “It is clear that both Canadian con-sumers and the food industry recognize that we make world class cheese right here in Can-ada that is worth celebrating,” says Phil Bélanger, chair of the 2011 Canadian Cheese Grand Prix Jury, a bi-yearly event that celebrates and awards Canadian cheeses made from cow’s milk.

Times have changed since Canada was known primar-ily as a producer of Cheddar cheeses as so many other va-rieties are now offered. As Kathy Guidi, author of “Cana-

nard, dairy farmer and a DFC board member..

All of this comes at a time when consumers, both in Can-ada and the United States, are increasingly interested to know where their food prod-ucts come from. Canadian dairy farmers’ commitment to providing high quality milk begins with top-notch animal care. There is also a solid business argument for treat-ing animals well because con-tented animals are more pro-ductive animals and lead to higher quality milk, enhanc-ing the quality of the cheese.

DFC also works with vari-ous retailers to help them market the country’s variety of specialty cheeses via sam-

pling events and merchandis-ing. The goal is to provide pro-motional support as needed, including producing recipe booklets and pairing ideas, as well as offering educational tools. Many of DFC’s programs for retailers are customized to meet specific needs. The orga-nization is hoping to offer sim-ilar programs in the U.S.

DFC is currently moving into the New York/New Jersey market where it is seeking dis-tributors. “These are heirloom cheeses,” says Guidi, who ob-serves that people today no longer want the processed foods that came to dominate the North American market-place for several decades.

“Chefs,” she adds, “are look-ing for ways to make cheese more accessible on menus beyond its traditional role as the cheese platter at the end of a meal.” Guidi, who is also president of Artisan Cheese

around the world as proactive and ambitious. The develop-ment of an assessment pro-gram is a great opportunity to build on the strength of our Code through a tool that will allow dairy farmers to dem-onstrate their commitment to top notch animal care and welfare,” explains Ron May-

which she founded and serves as a consultant to Dairy Farm-ers of Canada (DFC), an orga-nization dedicated to helping its 12,965 dairy farmers mar-ket dairy products through promotional and market de-velopment opportunities. In the United States, she serves as an educator to customers and market advisor.

Founded in 1934, DFC has played an increasingly broad-er role in helping farmers not only promote dairy products, but most recently, develop-ing a pilot plan with national guidelines for proper care and handling of farm animals.

“Our dairy Code is seen

dian Cheese: A Pocket Guide,” notes: “There’s been a revival in cheese on both sides of the border. Dairy farmers across Canada are going back to their roots. Some are undergo-ing lifestyle changes, deciding to become involved with food, while some are starting to do business as the third, fourth or fifth generation of families that have long been involved in dairy farming, wanting to do something different and finding a value-added way to use the milk produced on their farm.”

“You’ve got a history here,” notes Guidi who is the dean of the Cheese Education Guild,

Pure Canadian specialty cheeses target the

NortheastCanadian cheese makers eye the United States as

a new market for their specialty cheeses

CHEESEContinued on page 17

Pure Canadian specialty cheeses target the

Northeast

DFC seeking distribution in

NY/NJ marketplace

PHOTO: MARIO DUCHESNE


Green Wave’s Bagasse transforms disposablesGreen Wave, a leader in foodser-vice disposables with its Bagasse line of compostable disposables, brings an end to the use of Sty-rofoam and other polluting sub-stances with items made from sugarcane, bamboo or corn. It is non-polluting, and said to out-perform other substitutes. Today, the company launches Ultra, a compostable with a high heat tol-erance of more than 220 degrees. The products come in natural or black, plates, bowls and hinged containers along with full size cut-lery, bulk or individually wrapped. Completing the circle is a full line of pulp/fiber carryout trays, stur-

drinks with one-button simplicity. Drinks are blended, not stirred, for perfect signature beverages. Go to www.vitamix.com/foodservice.

Eco-Tensil for green paperboard utensilsEcoTensil manufactures ultra-green, smooth paperboard utensils. The ATSM compliant, compostable EcoTaster Mini is de-signed for sampling and is made from Forest Stewardship Council (FSC) certified paper. The larger and sturdier EcoSpoon is ideal for full size servings. Their patented, sturdy designs are simple, pleas-ing and convenient. EcoTensil products are materials-efficient and ship and store very compactly. Made in the USA. For more infor-mation visit www.ecotensil.com.

Clear Springs Trout adds new Swai productClear Springs Trout recently added new Lemon Citrus Swai fillets to its line of Swai products. The flaky, mild white fish, rich in protein and low in saturated fat, has a special coating of citrus flavors blended with crunchy breading. The fillets are guaranteed boneless and ready to bake or sauté. Also available are

Vitamix for performance and powerVitamix introduces The Portion Blending® Advance, an ice shaver/blender that delivers efficient, ice portioning blending with a large five gallon hopper that automati-cally dispenses precise amounts of ice based on weight. Use any mix with ice and make perfect frozen

dier and more cost effective. Go to www.greenwave.us.com.

Visual Dialogue creates winning brand identitiesBoston-based Visual Dialogue cre-ates award-winning brand identity, websites, and advertising for lead-ing restaurants in the greater Bos-ton/Cambridge area. From big pic-ture strategy down to the smallest line of code in a content manage-ment system, the company handles all aspects of restaurant branding. For complete details, visit www.vi-sualdialogue.com/restaurants.

Bevintel offers tiered approach to alcohol inventoryBevintel, a leading provider of technology for alcohol inventory and quality monitoring, introduces a tiered approach. Liquor loss, theft and pillage are on-going is-sues for even the best run opera-tions and the company now offers services to meet specific needs. Bevinco Prime executes a full au-dit process on-premise including an account of inventory, purchases and processing, alcohol sales and spillage reconciliation with the added bonus of a weekly order forecast and ordering and variance analysis. Bevinco Choice allows an operation’s staff to take part in the inventory measuring and perform an on-site inventory and upload counts to their Bevinco online account. Bevinco then completes the audit process. Bevinco will produce the reports. Bevinco Se-lect lets staff execute a full audit of their inventory using Bevinco’s industry-leading software and sys-tems. Bevinco will set up the oper-ator’s database, verify costing and recipes and enable the operator to manage inventory monitoring. In addition, Intelitap measures draught beverage flow to allow bars and restaurants to measure temperature, freshness and effi-ciency. Go to www.bevintel.com.

Menu Monocle™ revamps tabletop displaysMenu Monocle™, an optical table-top display with an embedded 3X magnification lens, helps diners challenged by small print easily read the menu without searching for glasses. Promote high-profit items, specials, drinks and des-serts. Visit www.menumonocle.com.

to add fruit, ice cream and des-sert toppings. Thaw and serve for maximum freshness and no spoil-age. The cakes come four boxes to the case. Call Roger Pfiffer at 877-muffin-1.

Muffin Town introduces 2.8 oz. Mini-Maddi cakes in a new 20-pack package, available in va-nilla, coffee cake, and chocolate chip. The mini-bundt cake shape is versatile, allowing operators

Choose all natural oatmeal to start the dayUmpqua Oats all natural oat-meal, made from whole thick rolled oats for old-fashioned taste contain thiamin, iron, and fiber, which reduces cholester-ol levels in the blood. Healthy and nutritious, the oats are combined with Sucanat Sugar, a whole cane sugar that adds a caramel/maple flavor to the oatmeal. Help customers start the day with a nutritious break-fast of oatmeals that range from Mostly Sunny with dried North-west fruits to Time Out with chocolate, coconut and peanut butter. Visit www.jasonbever-ageconcepts.com.

Mini-bundt cakes in new 20-packs

Tofutti introduces “Better Than Ricotta Cheese”Tofutti’s new “Better Than Ricotta Cheese” offers a health-ful soy-based alternative to dairy products for use in Ital-ian recipes such as ravioli or stuffed shells. Also new is a line of dairy-free prepared piz-zas – Greek Spinach Ricotta Pizza on Whole Wheat Crust, Three Cheese thin crust pizza, Classic Mozzarella on Delicious Thin Crust and Apple Pie Pizza on Delicious Whole Wheat Crust. The company’s mission is delivering delicious milk-free alternatives for the more than 50-million lactose-intolerant Americans. Go to www.tofutti.com.

Spring PanoramaPRODUCTSSpring PanoramaPRODUCTS


Citrus Sesame and Panko-Crusted Swai fillets. Visit www.clearspring-strout.com/products/swai.

Freezer keeps Romarsi Pesto tasting garden freshThe key to keeping pesto as fresh as the day the basil was picked from the garden is the freezer says Mary Silvestri of Romarsi Pesto to Go. The product is made will all natural fresh basil, infused with the finest olive oil. Add new flavor to salads, pasta, sandwiches and dips. Go to www.romarsi.com.

New line of foodservice veggie burgers launched Jens and Marie Retlev, owners of Café Choklad in Providence, RI, in-troduce a new line of veggie burg-ers for foodservice under the Jens & Marie brand. The all-natural gourmet burgers are available bulk or as patties and are fully cooked using high quality ingredients. The pre-formed patties come in a case pack with a 5.6 lb. net weight while the bulk pack’s net weight is 15 lbs. The products may be kept frozen for 12 months. Go to www.jensandmarie.com.

New seasonal blends from Natalie’s Orchid IslandHandcrafted seasonal blends from Natalie’s Orchid Island include new blackberry limeade, honey tanger-ine and orange mango peach, all made with fresh squeezed Florida fruits, 100 percent Florida orange juice and gourmet pasteurized cit-rus juices. Visit www.oijc.com.

FAGE adds new flavors to Greek yogurt lineupFAGE introduces rich, creamy new flavors to its line of authen-tic nonfat Greek strained yogurt – raspberry, strawberry, cherry, peach and blueberry, all Total 0 % for the first time. FAGE Total 0% is thick, made from raw skimmed cow’s milk. In addition to the ex-otic fruit combinations and honey introduced last year, the yogurt is now matched with FAGE’s original fruit flavors to offer consumers a total of 10 delicious options. Visit www.fageusa.com.

Sharing’s growth in popularity influenced the menu

Plans call for 69 units with franchise operators

Entertainment’s High Roll-ers lounge at Foxwoods in Mashantucket, CT.

“John is a genius,” declares Chef Long. “It will be elegant and plush with a brilliant feel to the textures

it’s high end, a bit exclusive.” The goal is “to be fun and more boutique.”

The restaurant is being designed by John Stefanon of JFS Design Studio in Bos-ton, who also did Big Night

$4-$5.Cheese will have its own

role at Gem with a salumi and cheese plate served at the bar and a connection to a Wiscon-sin farm that will supply sev-eral aged Cheddars.

Gem is much smaller than the company’s usual venues, explains Long, who’s been having fun scouting out items such as bowls for the candied nuts and other unique service items including crystal trays and small copper pots.

The smaller restaurant will be “a different world” for BNE, which has made its name with “places for the masses” – res-taurants such as the 300-seat Tosca, the 242-seat Red Lan-tern, and other massive ven-ues.

“This,” Long observes,”is a big deal. It’s not a stuffy but

menus with Italian and Asian-inspired fare as well as twists on French cuisine. “I’m think-ing about little puffs of fried gnocchi.” The biggest ticket item will probably be a Wagyu hanger steak at $38, but we’ll have chicken at around $25 and pastas in the $20s.”

The menu will offer “fun side dishes and snacky things like candied nuts at the 30-ft. bar,” says Long who notes that today, “sharing has become a huge thing.” Snacks to be shared will be priced around

fighters and firehouses. “Fire-fighting,” Tucci emphasizes, “is part of our founders’ lives.”

The chain strives to “win customers over every day. Our average check in the DC mar-ket is $10 or $11 per person and will be around that here in Greater Boston.”

The very first store opened with a mural of firefighters, hand painted and paying trib-ute to the local fire station’s crew. Today, every unit has its own 12 by 15 ft. high mural honoring the local firehouse.

Much of each unit’s décor is furnished by local firehouses. “We’ll go into the firehouse in the restaurant’s neighborhood and ask for old pictures and memorabilia.”

Units are typically 2,000 sq. ft. to accommodate dining in, which is a big portion of the business, Tucci notes. In Danvers, he’ll have 50 indoors seats and 30 outside.

The biggest variable in opening new stores is the cost of the build-out, which de-pends on what the space was before it was acquired. “We opened 84 stores last year,” Tucci says, and this year’s goal is 110.

Only 15 percent of franchi-see applicants are approved, he adds. Here, he has two franchisees, each of whom will open five restaurants.

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FIRHOUSE SUBSContinued from page 3

GEMContinued from page 1


STONE HEARTH AND SPECIALTYCommercial Cooking Equipment

woodstone-corp.com

Kitchen Innovations ’12 winners announced

2 0 1 2

NRA names Kitchen Innovations award winners

CookTek Induction Systems LLC SinAqua™ Waterless Food Holding System.

Franke Foodservice Systems, Inc, Icde Machine Sanitizing Devise

Frontline International Fresh Cook-ing Oil Box System

CHICAGO - The Na-tional Restaurant Association named the recipients of its annual Kitchen In-

novations™ award which rec-ognizes cutting-edge kitchen equipment for the foodservice market.

An independent, expert panel of judges comprised of internationally recognized food facilities consultants, multi-unit executives and de-sign experts selected the KI Award recipients for signifi-cant innovations that improve quality, productivity, service, and sustainability. Award re-cipients will be showcased in the interactive Kitchen In-novations Pavilion in its new central location on the exhibit floor (booth 2440 ) at the this year’s annual NRA Restau-rant, Hotel-Motel Show set for its new dates, May 5-8 at Chi-cago’s McCormick Place.

“An independent panel of judges selected these products based on the forward-thinking approach to commercial kitch-

chines and prevents bacte-ria build-up, reducing costly maintenance. The unique electrolytic cell generates ozone in the water line, safe-ly sanitizing the ice-making path and holding bin without chemicals.

Frontline International - Fresh Cooking Oil Box System, a system with frontline racks that orient fresh oil boxes/jugs upside-down, connected

translation algorithms, and delivers on-line customized reports and alerts. Ecolab Inc. - STEALTH® Fly Sta-tion, a wall hanging panel that works effectively during daylight hours to attract and eliminate flies. It is best po-sitioned in strategic locations on exterior walls, to prevent flies gaining entrance into res-taurant kitchens.

Franke Foodservice Sys-tems, Inc. - Ice Machine Sani-tizing Device, a compact unit that attaches to most ice ma-

en equipment demonstrated by their innovative creators,” says Jack Crawford, conven-tion chair and president and CEO of Ground Round Inde-pendent Owners Cooperative, LLC. “These truly ground-breaking products will have a substantial impact on the efficiency and success of res-taurant kitchens, as well as the profitability of the restau-rant itself. As the largest res-taurant and hospitality trade show in the United States, the NRA Show offers the perfect forum to explore trends and find new products to enhance restaurant operations.”

The 2012 Kitchen Innova-tion Award recipients are:

Alto-Shaam, Inc.- Combith-

erm® Automatic Grease Collec-tion System which is electroni-cally activated during cooking to separate grease from water. Grease is pumped to sealed con-tainers and water goes down the drain. Collected grease vol-ume, handling, and disposal costs are greatly reduced.

Bettcher Industries, Inc. - Optimax Compact - Automatic Batter-Breading Machine, said to be the first automatic ma-chine for application of batter and breading to a wide variety of food items to be baked or fried. The compact Optimax, batters and breads fresh food items individually.

CookTek Induction Systems, LLC - SinAqua™ Waterless Food Holding System in which induction warming replaces steam or dry holding with con-sistent temperature control to extend food quality and hold-ing time. Combining induc-tion technology with gentle in-frared radiant heat and LED lighting is said to sharply re-duce energy costs, and elimi-nate the need for complicated plumbing systems.

Ecolab Inc. - ActiveView HDI - Health Department Intel-ligence, which gathers data directly from local health de-partment inspections, stan-dardizes against US Food Code, applies proprietary


you’re going to need a lot more spoons.

Let us show you how serving soups made with all natural ingredients, using traditional artisan cooking methods will delight your customers and keep them coming back for more.

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Creative equipment solutions highlighted at upcoming May show

Vulcan VTEC Infrared Charbroiler

JOIN OUR FIGHT AGAINST HUNGER ONTHURSDAY MAY 31, 2012

We are reaching out to Chefs + Restauranteurs to support this year’s 20th Anniversary of Boston’s Best Dinner Party. Donate a table of ten for a multi-course dinner menu with wine pairings, and Community Servings will sell that table to our party guests. 95 cents of every dollar raised will bring free, home-delivered meals to our critically ill clients!

For more information call (617) 522-7777

or email [email protected]

www.lifesavor.org

Langham Hotel | 5:30 to 11pm

to a pump station. Fill fryers either automatically or with dispensing wand. Average oil yields equals plus 10 percent and spill risks are avoided.

Frymaster - Large Vat Fry-

ers ( 1814 G/E ), new large-vat, 1814 gas and electric fryers with innovative frypot designs that maintain high production capability while using 15 per-cent less oil, reducing energy consumption from 25 to 47 percent, and conserving space under the hood.

Garland Commercial Rang-es - Garland Induction Grid-dle, a patented six-point real time temperature sensing and unique power manage-ment system, coupled with a high-performance three-metal layered plate, enabling the induction griddle to achieve almost-instantaneous recov-ery and even heat across the griddle.

Kaivac, Inc. - OmniFlex™ Dispense-and-Vac system dis-penses fresh cleaning solution to the kitchen floor and then thoroughly removes all liquid, soils and contaminants with its wet/dry vacuum and brush-head. OmniFlex leaves floor dry for immediate availability.

Kitchens to Go, built by Carlin Manufacturing - Bolt On Kitchens is a new ap-proach to commercial kitch-ens. Unlike temporary solu-tions, the KTG Bolt On is a customized pre-constructed, code compliant turnkey kitch-en that’s permanently affixed to a building, enabling reallo-cation of interior space.

Lang Mfg. - Lang GHP Se-ries Featuring “On Demand Burners” introduces the first gas fired countertop range with on-demand burners. These energy efficient burn-ers feature a lever actuated gas valve, which will go from idle to full when the pot or pan rests on the grate surface.

Merrychef USA - Planar

Plume Technology creates even impingement sheets of

Vitamix - Automatic Mix’n Machine is a hands-free, ful-ly programmable mixer that incorporates candies, syrups, cookies and hard to mix in-gredients into soft serve ice cream or yogurt without dam-aging the inclusions.

Vulcan - VTEC - Infrared

Charbroiler, a high production cooking platform is produced by an innovative conversion burner. Over 50 percent of the infrared energy is generated in longer wavelengths optimal for cooking, using less gas and greatly reducing flare-ups.

Wells Manufacturing - HDW-2 Water Saving Heated Disher Well offers an alter-native to constantly running dipper wells, holding food-serving utensils at bacteria and allergen-free tempera-tures while conserving up to 18 gallons per hour, as well as potentially providing signifi-cant energy-savings.

ZipZester, LLC - Spin Zester This innovative Spin Zester and its sophisticated combination of patent-pend-ing blade designs and tension mechanisms, allows the chef to safely produce the highest quality zest in a matter of sec-onds.

The annual National Res-taurant Association Restau-rant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals and is scheduled to be held on its new dates, May 5-8, at Mc-Cormick Place in Chicago. For

air in rapid cook ovens, which delivers quicker heat transfer, less microwave destruction, lower blower speeds and in-creased energy efficiency.

Power Soak Systems, Inc. - Silent Alert illuminates a floor or ceiling surface in the kitchen with highly visible but unobtrusive color coded light patterns. The system is language neutral and com-pletely silent yet effectively garners the attention of the staff to deliver a variety of im-portant messages.

RATIONAL USA - SelfCook-ingCenter® whitefficiency®, HiDensityControl® is the in-novation that drives the ef-ficiency of the new SelfCook-ingCenter® whitefficiency®. It senses where energy is needed and controls fan direc-tion and speed to achieve high and even energy density.

Sealed Air - Vision En-abled Training is small web cameras and algorithm-based software that enable custom-ers to observe exceptions to approved practices like hand hygiene. Customers can cus-tomize their applications via smart phone or a secure web-site real time for training and monitoring.

Springboard Biodiesel, LLC -

The BioPro™ EX The BioPro™ EX is an automated appliance that converts used cooking oil into cleaner-burning, premium grade biodiesel fuel for a frac-tion of the cost of the petro-leum-based fuel it replaces.

on Twitter @NRAShow, Face-book, YouTube and our widely read blog Floored!

more information, visit the Show Web site at www.res-taurant.org/show, and find us


NEW YORK – The James Beard Foundation an-nounces the semi-finalists in

its annual awards program for restaurants, chefs, and this year, bar programs.

Announced as semi-final-ists in the Best New Restau-rant category were: The Dor-rance, Providence, RI; The Farm & Fisherman, Phila-delphia; Isa, New York City; Petite Jacqueline, Portland, ME; Pistou, Burlington, VT; Tashan, Philadelphia; Tertu-lia, New York City; Trade, Bos-ton; Tremont, New York City

ham, MA; and Neil Rosen-stein, Mad Rose Group, Pine Plains, NY.

Rising Star Chef competi-tors include: Noah Bernamoff, Mile End, New York City; Joe Cical, Le Virtu, Philadelpia; Emma Hearst, Sorella, New York City; Sara Lukasiewicz, Red Devon, Bangall, NY; Jes-sie Schenker, Recette, New York City; Lee Styker, Fond, Philadelphia; Benjamin Suk-le, The Dorrance, Providence, RI; Max Suseman, Roberto’s, New York City and Christina Tosi, Momofuku Milk Bar, New York City.

Semi-finalists for Best Chef Northeast are: Jamie Bisson-nette, Coppa, Boston; Jason Bond, Bondir, Cambridge, MA; Kara Brooks, Still River Café, Eastford, CT; Penelle, Megan and Phoebe Chase and Ted Lafage, Chase’s Daily, Belfast, ME; Tim Cushman, O Ya, Boston; Krista Kara Desjaarlais, Bresca, Portland, ME; Jeffery Gimmel, Swoon Kitchen Bar, Hudson, NY;

Contenders for Outstand-ing Restaurateur include: Edward Aloise and Claudia Rippee, E&C Restaurant Management Corporation, Manchester, NH; Tom Bar-on and Bill Fuller, big Bur-rito Group, Pittsburgh; Bruce Bromberg and Eric Bromberg, Blue Ribbon Restaurants, New York City; Stephen Starr, Starr Restaurants, Phildel-phia, and Phil Suarez, Suarez Restaurants, New York City.

Semi-finalists for Outstand-ing Service are: L’Espalier, Boston; Fountain Restaurant at the Four Seasons, Philadel-phia; LaGrenouille, New York City; Picholine, New York City; and Vetri, Philadelphia.

Competing to win Out-standing Wine Program are: No. 9 Park, Boston; Tria, Phil-adelphia, and Troquet, Bos-ton.

In the Outstanding Wine & Spirits Professional Group are: Paul Grieco, Terroir, New York City; Jim Koch, Boston Beer Company, Boston; Gar-rett Oliver, Brooklyn Brewery, Brooklyn, NY; Jorge Ordonez, Fine Estates from Spain, Ded-

In the Outstanding Pastry Chef contenders are: Joanne Chang, Flour Café & Bakery, Boston; Maura Kilpatrick, Sofra Bakery & Café, Cam-bridge, MA; Cheryl Maffai and Jonathan Stevens, Hungry Ghost Bread, Northampton, MA; Ghaya Oliveira, Boulud Sud, New York City; Jessie Prawlucki, Fond/Belle Cakery, Philadelphia, and Bob Truitt, Fiore, New York City.

Vying for Outstanding Res-taurant from the Northeast are: Balthazar, New York Cituy; Fore Street, Portland, ME; Oleana, Cambridge, MA; and Vetri, Philadelphia.

and Zeppoli, Philadelphia.Northeast Outstanding Bar

Programs’ Northeast semi-finalists are:

Cook & Brown Public House, Providence, RI; Drink, Boston; The Franklin Mort-gage & Investment Company, Philadelphia; PDT, New York City; and Standard Tap, Phil-adelphia.

Semi-finalists for Out-standing Chefs include: Jody Adams, Trade, Boston; Daniel Humm, Eleven Madison Park, New York City; Melissa Kelly, Primo, Rockland, ME; David Chang, Momofuku Ssam Bar, New York City.

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Semi-finalists announced by James Beard

FoundationLarge field vies for prestigious honors

JAMES BEARDContinued on page 22


Ben & Jerry’s introduces new frozen yogurtBURLINGTON, VT – Ben & Jerry’s introduces a new Greek frozen yogurt in four flavors: strawberry shortcake with short-bread pieces, raspberry fudge chunk, banana peanut butter and blueberry vanilla graham with graham cracker swirls.

FCSI heads to Kansas City for annual conferenceKANSAS CITY, MO – The Foodservice Consultants Society In-ternational The Americas meets her April 19-21 at the InterCon-tinental Kansas City. This year’s theme, Reset • Reconnect • React • Renew, will set the stage for a variety of educational seminars on professional development and industry issues, plus interactive events, networking opportunities, national speakers and a tour of the PowerSoak Systems factory. An educational ses-sion, “Can MAS & Designers Co-exist?” will be presented by FCSI consultants Karen Malody and Todd Guyette, who will reveal proven strategies for achieving more productive and beneficial partnerships between management consultants and designers. Food Service Technology Center Director of Education Richard Young will offer insights on achieving energy efficiency in a va-riety of areas, and numerous other sessions look at marketing and public relations for foodservice, REVIT, achieving functional kitchens and more. Go to www.fcsi.org for details.

Barcelona Wine Bar coming to Brookline, MABROOKLINE, MA – Barcelona Wine Bar & Restaurants will open in Brookline on the site of American Craft later this year, its first entry into the Boston area. The group has six wine and tapas bars in Southern Connecticut and a seventh in Atlanta.

FDA changes plan to regulate antibiotics in feedWASHINGTON – The US Food and Drug Administration has changed its plan to regulate antibiotics in the feed of livestock meant for human consumption, according to a published report. A December 22, 2011 post in the Federal Register announced the new focus will be “voluntary reform” rather than enforce-ment. Factory farms have used antibiotics in animal feed since the 1950s. Today, research indicates that the practice is linked to creationo of antibiotic-resistant “superbugs.”

Vintner dinners through May in Portsmouth, NHPORTSMOUTH/NEW CASTLE, NH – Wentworth by the Sea’s 8th Annual Winter Wine Festival showcases New England chefs and the Grand Vinters Dinner series, which runs from early February through March 17. The dinner showcase Cor-porate Chef Dan Dumont, one of 63 Certified Master Chefs in the US. Each four-course meal is paired with the wines of the participating vintner. Go to www.winterwinefestival.com.

Zagat survey shows health grades posting support NEW YORK – The 2012 Zagat America’s Top Restaurants survey shows 81 percent of the 156,000 participants support posting of health inspection letter grades in restaurants. The participants dined out approximately 3.1 times a week and say health depart-ment letter grades influence their dining decisions. In the North-east, 74 percent in Boston; 80 percent in Connecticut; 85 percent on Long Island; 83 percent in New Jersey; 85 percent in New York City; and 81 percent in Philadelphia voiced their support.

Metz Management joins Meatless Monday initiativeDALLAS, PA – Metz Culinary Management joins the national Meatless Monday program which seeks to reduce meat con-sumption 15 percent to improve health and planet sustain-ability. The move is viewed as helping ward off major health concerns. Kathy Gonzalez, Metz vice president of nutrition education and sustainability points out that at its inception at 12 sites, the program was well received and is expected to be implemented in 135 school, college, hospital, business and in-dustry and other Metz accounts.

Olé Restaurant Group introduces lunch in CambridgeCAMBRIDGE, MA - Olé Restaurant Group, with four separate restaurants and brands, introduces lunch at its flagship unit

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What do B&G Oysters, The Blue Room, The Butcher Shop, Central Bottle, Drink, Grill 23, Harvest, No. 9 Park, Post 390, and Sportello have in common?

visual dialoguelogos, naming, branding, signage, menus, package design, websites, online marketing, and advertising

www.visualdialogue.com/restaurants 617.247.3658

QA

here, offering authentic Mexican dishes and items such as a New England clam choder with a “Latin twist.” Entrées for quick lunches include Chicken Pozole, a stew, Mexican Lasagna with layers of tortillas, spinach, Jack cheese, tomatoes and mush-rooms, chicken enchiladas and chicken fideos - tender noodles with wild mushrooms, zucchini, avocado and salsa negra, all priced from $8.25 to $8.95, along with salads and soups.


part of a line that includes eight other flavors – Aged Parmesan, Sesame Parmesan, Rosemary Par-mesan, Italian Herb Parmesan, Garlic Parmesan, Everything, Ja-lapeno Parmesan and Aged Par-mesan Mini Crisps. All are gluten, wheat, trans fat and sugar-free as well as being low in carbohydrates and calories. Go to www.kitchent-ablebakers.com.

Snack chips from Seneca Farms® gluten-freeSeneca Farms®’s line of snack chips including apple chips, sweet potato chips and crisp onions re-cently implemented a strict gluten-free processing environment to ensure that its products are manu-factured in line with the needs of consumers. Bring extra crunch to soups, sandwiches and salads, says the company, with its unbreaded crisp onions. The apple chips are made from Washington apples. Go to www.senecasnacks.com.

Redbridge beer made from sorghumRedbridge beer is made with sor-ghum, a safe grain for those aller-gic to the gluten in wheat or barley so the the more than three million people with gluten intolerance are able to safely consume the rich, full-bodied brew with a balanced, hand-crafted moderately hopped taste. Visit www.redbridgebeer.com.

Pesto basil crisps in nine flavorsKitchen Table Bakers introduces new Basil Pesto Parmesan crisps,

Foundation. Choose from nine pre-pared meals including macaroni and cheese, vegetable lasagna, curry vegetable and tofu and more, as well as a full line of nine potato pancake options. Bakery items in-clude Congo bars, toffee chocolate chip cookies, fudge chunk brown-ies and other delicious desserts. Go to http://www.ggsoriginal.com for full details.

GG’s Original offers line of prepared mealsGG’s Original in Hyde Park, MA, founded in 2009, offers restaurants and foodservice operators a line of gluten-free prepared meals, potato pancakes and bakery products to meet the needs of celiac patients and donates 10 percent all sales to its partner, the Celiac Disease

877-335-2766www.JasonBeverageConcepts.com

– vegan cheese, veggie lovers, meat lovers, and deluxe (com-bination of veggie and meat lov-ers). The products also contain no casein, peanuts, tree nuts, eggs or trans fats. Visit http://www.bold-organics.com/

Bold Organics creates healthy, delicious pizzas, bold in flavor yet guten-free, dairy-free and certi-fied organic. Nitrate-free meats, organic roasted vegetables and shiitake mushrooms top the piz-zas which come in four varieties

Caesar’s Pasta lineup includes gluten-free gnocchiCaesar’s Pasta Products, a third generation family business for 43 years, offers two gluten free, all natural vegan pastas– potato gnocchi and spinach potato gnocchi, both rich in fla-vor, what free, gluten free and containing no animal products. The pastas include noodles made with rice and cook in two or three minutes. The company uses only the finest ingredients in its USDA, HACCP compliant facility. Visit www.caesarspasta.com.

Bold Organics pizzas with organic ingredients

Gluten FreePRODUCTS

Gluten FreePRODUCTS


Marketing, a cheese-focused public relations and market-ing agency, suggests moving the cheese plate to the top of the menu or to bar menus as an “after work cheese snack,” a healthy, nutritious and sat-isfying alternative to more caloric snacking options, or as a lunch combo with soup or a salad. “A lot of Canadian cheeses that are part of our export program are ideal for tasting on their own, as well

Pure Canadian specialty cheeses entering Northeast

as incorporating into dishes,” she explains.

Last summer, Canadian cow’s milk cheese makers more than held their own at the American Cheese Society’s competition. Coming in with a third place win in the top Best in Show category was Fromag-erie Du Presbytère, from Que-bec, with its Louis d’Or cheese and dominating wins in cat-egories like Open Category made from cow’s milk, and Triple Crème, a soft ripened / cream added – all milks.

BOSTON – The beat goes on for the burger this year even as some in the industry

question how long they’ll re-main in the spotlight. None the less, new concepts con-tinue to open while existing ones are tweaked to evolve and grow, responding to consumer demand for tasty, familiar, comfort foods in cozy neighbor-hood settings.

No longer the “lowly” burg-er, today’s offerings range in price from around $7 to the mid-teens or higher as opera-tors switch to better quality beef – think, Angus, Kobe and Wagyu.

This year will see two new burger concepts in the Boston market as Krista Kranyak of Ten Tables opens Grass Fed in Jamaica Plain and Legendary Restaurant Group introduces Burger Dive at Assembly Row in Somerville. At the same time, Chef-Owner Evan Delu-ty of Stella’s in the South End is said to be considering doing his own burger joint, and an-other high-end Boston restau-rateur, Chef-Owner Michael Schlow of Radius, Via Matta, and Tico, will open Happy’s Bar & Kitchen in the Fenway with a menu that will include a special burger.

A Technomic survey found that consumers will pay more for better quality beef burg-ers and seven out of 10 look for burgers from better breeds, cuts and even premium proces-sors.

Additionally, a Technomic study of the Top 100 Fast Ca-sual Chain Restaurants found that Better Burgers were the fastest growing menu category – up 16.1 percent.

Chains from outside the area are also targeting Boston which saw the first Massachu-setts unit of New York-based 5 Napkin Burgers open sev-eral years ago in the Pruden-tial Center here, the growing chain’s initial outlet beyond Manhattan. 5 Napkin uses fresh ground chuck with rose-mary aioli, carmelized onions and melted Gruyere cheese, a combination created by Chef Andy D’Amico who began his

The burger beat picks up the pace in the NortheastThe original unit is seeing

sales growth in the range of 10 to 15 percent a year this year. “They have a tiger by the tale,” says Boston consultant Mi-chael Staub.

The company is looking at sites in metro Boston, Brook-line, Somerville and Cam-bridge as well as New York and other urban locations on the East Coast for future growth.

Also targeting Boston prop-er is Five Guys, the VA-based group focusing on burgers, fries and hot dogs, which will reportedly open two units on Summer St. in Boston’s Down-town Crossing and on the edge of Chinatown at LaGrange and Washington Sts. The chain currently has nearly 200 units open in the nine-state Northeast region from Maine to Pennsylvania, with several more in various stages of con-struction.

and more in the works across the Boston area.

Meanwhile, the three-year-old Four Burgers in Cam-bridge, MA, which claims to be the first “all natural” burger concept in the metropolitan area, announced a second unit last year on Boston’s Boylston St. on the site of the former Commonwealth Books. Owner Michael Bissanti is said to be looking for a third location.

The co-owner and former managing partner of the Para-mount Restaurant on Beacon Hill, he developed the concept with locally sourced, grass fed beef burgers plus turkey, salmon and organic black bean burgers in 2008 as he noticed growing numbers of ‘better burger’ concepts across the country. Plans for expansion call for more metro Boston sites plus New York and other Eastern Seaboard urban areas.

chain that’s making significant inroads into the Northeast with 26 in place and 10 more planned.

With a simple menu – burg-ers (both beef and turkey), hot dogs, grilled breaded chicken and milkshakes - Jake’s seeks to deliver an experience of “the way it was way back then.” The average tab is around $8.50.

Everything is cooked to or-der, says a spokesman. Found-ed in 1991 in Newark, DE, as Jake’s Hamburgers, the con-cept changed its name two years ago to better reflect its purpose and points of differen-tiation. “We’re the hometown burger joint,” a spokesman says.

Northeast growth is cur-rently focused on the Mid-Atlantic with 10 stores in the works. “It’s very exciting.” The chain has 26 open in New York, Pennsylvania, Massachusetts, Connecticut and New Jersey. In various planning stages are units in Avon, Hamden and Stamford, CT, Little Ferry, Princeton and Westhampton, NJ and Brooklyn, NY.

Five Guys has also made inroads here, with nine outlets

culinary career in the Hub at the Parker House.

His burger, first on the menu at Nice Matin, a res-taurant he owned with Simon Oren, was so well received that it was decided to give it its own spotlight. With part-ner Robert Guarino, D’Amico

and Oren launched 5 Napkin Burger in 2008 and two years later, opened a second unit. To-day, it’s moving down the coast with six now open including Miami and Atlanta.

Coming up the coast is Jake’s Wayback Burgers, a Cheshire, CT-based fast casual

2012 will see two new burger concepts in the Boston market

as Krista Kranyak of Ten Tables opens Grass Fed in Jamaica

Plain and Legendary Restaurant Group introduces Burger Dive at

Assembly Row in Somerville

CHEESEContinued from page 8


ing on a vacation.” Whether it’s a vacation from cooking and doing dishes or merely escap-ing from familiar routines, din-ing has become a form of enter-tainment.

People are really engaged at Bar Rosso,” Goodwin

“They feel like they’re in a special

spot.” All the wood was farmed locally in nearby Danbury, he adds, and a local metalworker and other c r a f t s m e n were used in the construc-tion.

At CR Pe-terson Hospi-tality Design in Easton, MA, Karen Peterson also sees growing interest in open kitch-ens. There’s a streamlin-ing of flow at the back of the house, while at the front of the house, she notes more interest in having “clean, straight lines and lots of color.” Vintage style design is turning up in chairs and customers like “a more eclectic mix.”

At Trimark, Christie sees numerous exciting trends this year, pointing to the high end “farm to fork” concept that’s been evolving over the past year or so. ”In just the last six months, I have designed that sort of concept for customers in Cambridge, MA (Catalyst), Westport, CT (LeFarm) and Portsmouth, NH. “Most of these folks are trying to use sustainable or green products

for the dining rooms and en-ergy efficient eco-products for the back of the house. In at least six of my last 10 kitchen designs, the open kitchens have become a larger part of the dining space.

At Chef Bill Rizzuto’s West Hartford restaurant that bears his name, Stonehill & Taylor, architects and planners from New York, created visual ex-citement with a long horseshoe bar and pizza oven that bring the scents, sounds and colors of the kitchen to the dining ex-perience.

The design began, says Ar-chitect Sherry Dennis, with moving kitchen elements (the charcuterie station and pizza oven) out and creat-ing a homey, inclusive feel-ing. “Bill wanted a restaurant that would have more charm and more accessibility for the guest. We wanted to get away from formulaic stuff.”

A private dining room was configured for wine tastings as well as dining functions. “It’s multi-functional,” Dennis

explains. “We designed it to draw the repeat customer and make it a neigh-borhood place.

The “nuts and bolts” of the restaurant were incorporated in such a way that brought es-sentials into the open to show food prep as a form of enter-tainment. The prep work done by the antipasto chef is reflected in a multi-pan-eled mirror on the wall behind the work sta-tion.

The large natural stone pizza oven became a fo-

cal point of the main dining area, with the firewood also becoming a visual element in half-timber style storage bins around and above the bar area.

Distressed woods are more popular in design today and at Rizzuto’s, the barnwood tables are contrasted with black sat-inwood tables and ultra-mod-

Thinking outside the box key to design today“We wanted to get away from formulaic stuff

that everybody does,” says one architect

“Equipment is becoming a little higher end,” says

Trimark’s Joe Christie

“

Thinking outside the box key to design today“We wanted to get away from formulaic stuff

that everybody does,” says one architectContinued from page 1


Eco-consciousness is impacting design choices with recycled materials

ern seating.At Trimark USA, designer

Nancy Laurienzo sees more cognizance today of “made in America” furnishings and de-sign elements. “The vendors are providing more of this and telling customers that such furnishings made domestically are more controllable. Today, there’s so much available on-line and buyers often don’t know where it comes from. People buy based on price but often don’t know if there’s a warranty that way.”

Today, restaurateurs are looking for eco-friendly and sustainable products. “For years, stains, finishes and fab-rics had higher costs, but now, more demand is bringing the prices down. We also see incentives for LEED-oriented products even if there’s no tax credit.”

D o m e s t i -cally manufac-tured products can be cheaper to get to the customer, us-ing one truck as opposed to being off-load-ed several times.

Laurienzo points to the popularity of earthy, rustic tex-tures and grainy woods com-bined with stainless steel and industrial metals. The old and new mesh in design projects.

Colleague Joe Christie agrees. “Restaurateurs are seeking green and sustainable elements for wall coverings (recycled bar board or exotic woods), LED lighting and oth-er green building materials for front of the house décor. At the back, operators now look first for the most energy-efficient equipment models, some of which receive rebates from lo-cal power companies, and then for the most durable models. There’s been a shift from what he calls “get me by” purchases to “the best solution long-term for my operation.”

Designers, he adds, “have a way of making sure the cover of the book ties in nicely with the story a restaurateur is try-ing to tell.”

Consultants such as David Shinney of DCS Associates in

for them, in-house water puri-fication systems and griddles.”

He points to restaurants Jamestown Fish (RI) as exam-ples of the new mix of elegant and casual design. “It’s more and more necessary to use a designer.”

Harbour Senior Engineer Angelo Sodano observes that today’s “struggling economy has forced a need for more effi-cient design because of smaller kitchen spaces.”

Today, custom fabrication in kitchens is giving way to some extent to finding “standard” sizes on the Internet and pur-chasing at Internet pricing.

At JFS Design Studio in Boston, John Stefanon is seeing greater use of fab-rics and textures to create a “lush and luscious envi-ronment” as he is doing at Big Night Entertainment’s newest restaurant, GEM in downtown Boston.

He points to the “fa-miliarity and comfort of Old World yet modern-ized space” at the location where his approach is one of “taking things and simplifying them for elegance.”

The challenge is keeping it fresh and using materials, finishes and flourishes to en-hance the basic design.

Another Boston designer, Susan Stacy of Gauthier Stacy, is creating CRU, a sophisti-cated oyster bar/bistro in Nan-tucket opening this summer. “We need eclectic fun on the waterfront,” she notes.

Stacy is using weathered gray shingles and boards along with polished mahogany. “We’re using nauti-cal themes but in an eclectic, funky way. The design involves painting part of the picture upfront and letting it evolveg, like tell-ing a story.”

Design is “a huge part of the restau-rant experience,” she observes. “It helps create the neat vibe, energy and aesthetic of the restaurant. This will be about 100 inside seats and 50 outdoors, with lounge-y fun and high energy.”

Boston note that tabletop de-sign, always an important ele-ment, is changing. The growth of bar programs today is result-ing in custom tailored ice cubes and more specialized glassware.

The open kitchen is lead-ing to kitchens that are “more dressed up. No loud blaring music or cell phone usage! They have to be immaculate.”

Boston foodservice consul-tant Ed Doyle, partner in Real Food Consulting, emphasizes the importance of connect-ing the guest with the food through the open kitchen and creating stations such as raw bars or charcuterie within the dining room.

Materials have become “au-thentic and r e c l a i m e d ” while equip-ment choices in the kitchen have moved to combi -ovens and cook and hold technol-ogy to counter a lack of staff or labor that is less capable than desired. “ Te c h n o l o g y is changing so quickly. Mini-mizing energy

costs has also become very important. Smart people look at design as it pertains to the bottom line. They need to see a return.”

Operators can’t separate front from back of the house design. “You need scal-

ability so that the restaurant feels busy on a snowy January Tuesday night.”

Bars, he adds, are “increas-ingly important. These are the issues we dealt with at Cata-lyst and Firebrand Saints, re-cent projects. We are starting to see manufacturers catch up with unique solutions for bars, creating a highly professional environment. Service people will raise the level of their game in those environments.”

At Harbour Food Service Equipment in Chelsea, MA, Jake Kalick sees manufactur-ers changing equipment mate-rials so they give off less heat. “They’re tweaking the equip-ment. We see more induction burners and heavy duty pans

“Smart people look at design as it pertains to

the bottom line ,” says Ed Doyle


LA MAR CEBICHERIA – In Manhattan, Michael Princi-pe was named general manag-er director of operations for La Mar USA and interim general manager for La Mar NYC. Most recently, Michael has held management positions at the Mondrian Soho, the W Hotel Fort Lauderdale, the Standard Hotel and Budda-kan.

JEAN GEORGES – Joseph Murphy becomes executive pastry chef, succeeding John-ny Iuzzini, who resigned at year-end to work on a new book. Murphy has been corpo-rate pastry chef for Jean Georg-es Management, and earlier, was executive pastry chef with BLT Market in York.

FRANKLIN SOUTHIE – Chef Ryan Byrne returns as exec-utive chef from that post with Nero’s at Caesar’s Palace in Las Vegas.

and ops support at Bertucci’s Italian Restaurant.

METZ CULINARY MANAGE-MENT – In Dallas, PA, Jim Dickson was appointed se-nior vice president, corporate dining, higher education and independent and K-12 schools from vp of corporate dining and higher education. Sepa-rately, Vanessa Weaver was promoted to director of mar-keting and services.

BASIL TREE – Ruth Ween-ing, most recently with Atlas Importing, joins this Somer-ville, MA catering operation geared to serving schools, col-leges, hospitals, corporations, and non-profits as director of catering.

UNION SQUARE CAFÉ – New York’s iconic USC owned by Union Square Hospital-ity Group names Cory Sul-livan floor manager. He joins USC from Maialino, which he helped open, and also was a manager at the Gramery Ter-race at the Gramercy Park Hotel.

SUBWAY – Joe Chaves, a for-mer Dunkin’ Donuts/Baskin Robbins franchisee who joined this 35,500 unit Milford, CT-based chain five years ago in customer service and other areas, becomes director of operations. In other appoint-ments, a Subway franchisee, Rebecca Audet, who owns two Vermont units while over-seeing 1,000-plus restaurants as manager of US and inter-national company-operated or held territories, becomes direc-tor of worldwide training.

BRUEGGER’S – Co-CEO Jim Greco stepped down from that post at year-end to pursue other opportunities. David Austin continues to lead the company as president.

NYLO – WARWICK - This RI property which renovated fol-lowing major flooding in 2010, named Susan Shaw general manager; Joanne McNulty Schroeder director of sales and marketing; Robert Min-ger director of food and bev-erage; Jenna Cowan front office manager and Allan Thompson controller.

vania appointed Paul Jensen general manager and Shar-lene Lloyd director of sales at this new 125-room property scheduled for a Spring open-ing. Jensen previously was re-gional vice president for Joshi Hotels Group in Allentown, PA. Lloyd most recently was director of sales and marketing the Residence Inn by Marri-ott in Exton, PA. In Connecti-cut at the Waterford-managed Courtyard by Marriott in War-wick, a new management team includes Sean Riccard, gen-eral manager, and Sue Gal-logly, director of sales. Ric-card formerly was g.m. at the Hampton Inn Coventry in Rhode Island, while Gallogly was administrative coordina-tor for the Rhode Island Cen-ter for Innovation & Entrepre-neurship at Brown University in Providence.

BLUE SMOKE – BATTERY PARK CITY – Kenny Cal-laghan, executive chef of the original restaurant, becomes executive chef and Jeffrey Held becomes chef de cuisine. Joel Steiger was named general manager. Both Cal-lahan and Mark Maynard-Parisi, both of whom began their USHG careers at Union Square Cafe, continue to serve as managing partners at Blue Smoke. Jenn Giblin serves as pastry chef for both Blue Smoke restaurants.

BOLOCO – This Boston group of 18 New England restau-rants names Christine San Juan vice president of people development. She brings 20 years experience in the indus-try to the post, most recently as vice president of training

as one of the nation’s top 50 restaurants with the best sce-nic views. Previously he was general manager for Back Bay Restaurant Group in Provi-dence.

CULINARY INSTITUTE OF AMERICA – In Hyde Park, NY, Certified Master Chef Brad Barnes was named head of Continuing Educa-tion. He previously was senior director of culinary education where he helped restructure the associate degree program and played an integral part in developing and implementing the new CIA Academic Deliv-ery System.

FIREHOUSE SUBS – Doug Reifschneider becomes vice president of marketing for this Florida-based chain, which is moving into the Northeast this year. He is credited with leading national marketing initiatives that gave it 15 per-cent same-store sales gains each year since 2009. Sepa-rately, Kristen Majdanics, previously manager of brand marketing, becomes director of brand marketing and Brit-tany Johnson was elevated to regional marketing man-ager from local store market-ing managerand Matt Olson to digital marketing manager from digital coordinator.

METZ CULINARY MANGE-MENT – This dining services management provider in Dal-las, PA names Kim Brenkus director of clinical nutrition services. She previously was director of clinical services for AVI Foodsystems, Inc.

WATERFORD HOTEL GROUP – Courtyard Mar-riott Coatesville in Pennsyl-

RADISSON HOTEL NEW RO-CHELLE (NY) – Bill Rosen-berg, who was executive chef/owner for F.I.S.H. in Port Chester, NY where earned ex-tensive critical praise, joined the Radisson, where he will create cuisine for weddings, catered events and banquets and for a new in-house restau-rant now under renovation.

THE BOAT HOUSE – This Tiverton, RI restaurant owned by Newport Restaurant Group named Jason Cieto general manager at the restaurant recently cited by Open Table

faces

&places

CIETO

BRENKUS

BARNES

ROSENBERG


Hotard named president

WINSTON-SALEM, NC (February 3, 2012) – Filippo Berti, Chief Executive Officer of Ali Group North America, announced today the appoint-ment of Tom Hotard to the position of President of H.C. Duke & Son, LLC, aka, Elec-tro Freeze.

Hotard is transitioning from his role as Executive Vice

12th century. The Chateauneuf-du-Pape Rouge 2008 reflects the long tradition of winemaking. The vineyard was certified organic in 1998 and has 225 acres. The single vineyard wines average 40- years plus some as old as 100. The 2008 Cabernet is made with Grenach, Syrah, Mourvedre and has a deep ruby color and a nose rich with ripe red and black fruits, as well a full body and silky tannis. Look for notes of dates at the finish. Visit www.pasternakwine.com.

President at Beverage-Air, a division of the Ali Group. In his new position as President, Hotard will be responsible for the day-to-day management of Electro Freeze, and report directly to Berti.

In addition to his career with Beverage-Air, Hotard has extensive experience in the commercial foodservice equipment industry. He has been past President of Mer-rychef USA, a division of the Enodis Corporation, South-bend-A Middleby Company, and Foodservice Equipment Engineering, LLC. Tom has a BS degree in Mechanical Engineering from Louisiana State University (LSU).

H.C. Duke & Son, LLC, aka, Electro Freeze is a divi-sion of the Ali Group based in East Moline, IL. Founded in 1946 by Henry C. Duke and his son, Gene, Electro Freeze is today’s leading manufac-turer of frozen treat and bev-erage equipment.

espresso. Made with 100 percent pinotage grapes from dark, deep red soils, the wine offers rich cof-fee and chocolate aromos and ripe fruit nuances – think plum, mul-berry and Maraschino cherries. Go to www.indigowinegroup.com.

Chateau La Nerthe’s have a rich heritageChateau La Nerthe from the Rhone Valley is said to date to as early as 1560 and perhaps as far back as the

Barista Coffee Pinotage rich and intenseBarista Coffee Pinotage from South Africa is the creation of Bertus Fourie, the winemaker who created the coffee Pinotage style in South Africa. This expres-sion of the style is, he says, his best ever and accordingly, named the brand Barista, a title reflecting a high level of skill in making

els for public transportation. The resulting product has a pure full natural flavor. Go to www.kanon-vodka.com.

Finca Flichman Cab offers rich berry fruitsFinca Flichman’s varietals such as the Cabernet Sauvignon reflect a New World taste profile, rich in red berry fruits and spices with a long, complex finish and hints of vanil-la. The winemaking process uses stainless steel tanks. Go to www.evaton.com/finca-flichman.

Luxardo presents liqueurs, bitters & moreItaly’s great distilling family, Lux-ardo, began as a Maraschino li-queur distillery in 1821 and today is the largest liqueur producer in the region with the sixth genera-tion still involved. Last summer, the Italian Chamber of Commerce awarded it a Special Commenda-tion for 150-plus years of operation Choose from classic liqueurs, bit-ters, anise-based liqueurs, Grappa, gourmet Maraschino cherries and Limoncello. Visit www.anchordis-tilling.com.

Étoile Rosé for a food-friendly wine with richnessChandon presents Étoile Rosé, an el-egantly structured yet fruit forward wine with a salmon color and notes of plum, raspberry and nutmeg. The a w a r d - w i n n i n g wine is said to match well with rich foods such as foie gras or salmon, trout and duck con-fit. Visit www.chan-don.com.

An affordable option from BordeauxPey La Tour, an affordable wine with a great pedigree, is made with 90 percent Merlot, five percent Cabernet Sauvignon, three per-cent Petit-Verdot and two percent Cabernet Franc. The winery is lo-cated on one of the highest points in Sailleboeuf where Chateau Pey La Tour benefits from one of the best terroirs in its appellation. Visit www.dourthe.com to learn more.

Kingfish Spirits intros Cream™ PeppermintCream™ Peppermint Paty from Kingfish Spirits brings a pep-permint flavor to alcohol-infused whipped cream. The non-caffeinat-ed confection offers a peppermint accent to a variety of mixed drinks, desserts or coffees, or straight up. The cream comes in a 375 ML aero-sol-dispensed can and makes about 26 one-ounce shots. The product is shelf-stable and should be stored an served at room temperature. A recipe book is available. Visit www.givemecream.com.

Challenger vodka brand questions re-distillation & charcoal filtrationKanon Vodka is questioning the need for re-distillation and char-coal filtration to create a premium brand, contending that it Organic Vodka uses only the heart of the distillation process and turns the “head” and “tail” parts into bio-fu-

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PANORAMACloudy Bay’s Sarah Burton intros TeKokoSarah Burton, winemaker at New Zealand’s Cloudy Bay for nearly five years, introduces TeKoko, a Sauvignon Blanc with aromas of lemon, herbal notes, mandarin orange blossom and stone fruit. The wine has many layers of flavors, textured and creamy, with a clean, mineral acidity for balance. The wine is aged in old French oak barrels for 18 months and in bottles another 18 months. Visit www.cloudybay.com.nz/.

Etched designs on Rolf’s PourSure line Rolf Glass offers a line of PourSure™ wine glasses that promise a perfect pour and are decorated with etched designs that indicate the proper four or six ounce wine serving. The subtle designs eliminate over pouring, the company says. The line comes in three designs and four different sizes: 12 oz. Tulip Wine, 8 oz. Flute, 19.5 oz. Red Balloon and 12 oz. White Wine glass. Go to www.rolfglass.com.


Competition runs high each year for Beard honorsJAMES BEARDContinued from page 14

BOOKSforCOOKS

A guide to delightful delicacies.

COOK

Gary Hayden, The North Fork Table & Inn, Southold, NY; Brian Hill, Francine Bistro, Camden, ME;’ Dano Hutnik, Dano’s Heuriger Seneca, Lodi, NY; Liz Jackson, Libby’s Bis-tro, Gorham, NH; Matt and Kate Jennings, La Laiterie, Providence, RI; Serge Mediki-ans, Serevan, Amenia, NY; Demos Regas, Emilitsa, Port-land, ME; Bjorn Sornio, Ludel, Lenox, MA; Champe Speidel, Persimmon, Bristol, RI; Dak-nai Sriprasert and Nattasau Wongsaichua, Boda, Portland, ME; Bill Taibe, LeFarm, West-port, CT; Sai Viswanath, De-Wolf Tavern, Bristol, RI; and Eric Warnstedt, Hen of the Woods, Waterbury, VT.

Competing Best Chef: NYC are: Michael Antho-ny, Gramercy Tavern; April Bloomfield, The Spotted Pig; Marco Canora, Hearth; Scott Conant, Scarpetta; Wylie Dufresne, wd-50; John Fra-ser, Dovetail; Kurt Gutenb-runner, Wallsé; Dan Kluger, ABC Kitchen; Mark Ladner, Del Posto; Paul Liebrandt, Corton; Anita Lo, Annisa; George Mendes, Aldea; Cés-ar Ramirez, Brooklyn Fare; Sean Rembold, Diner; Masa Takayama, Masa; BillTele-pan; Rich Torrisi and Mario Carbone, Torrisi Italian Spe-cialties; Jonathan Waxman, Barbuto; Michael White, Mar-ea and Galen Zamarra, Mas (farmhouse).

On Monday, March 19, the Foundation will announce the nominees for all Award catego-ries during a press brunch in Las Vegas, as well as live via the Foundation’s Twitter page - http://twitter.com/beardfoun-dation. On Monday, May 7, 2012, the James Beard Foun-dation Awards Ceremony and Gala Reception will take place at Lincoln Center’s Avery Fisher Hall in New York. Tick-ets to the May 7th Awards Cer-emony and Gala Reception go on sale March 19th and can be purchased at www.jbfawards.com or through the Awards Box Office at 914.231.6180.

it’s an adventure not to be missed.

Wicked Good Barbecue, Andy Husbands and Chris Hart with Andrea Pyenson, Fair Winds Press, $21.99

Chef Andy Husbands of Bos-ton’s Tremont 647 and Sister Sorel, and Chris Hart, whose iQUE barbecue team has been dominating competitions for a decade, were on a team that won the American Royal first place beef brisket champion-ship in 2007, becoming the first Northerners to win a world barbecue championship.

In this book, they share their secrets for winning nu-merous other championships around the country, among them the ’06 and ’08 Jack Daniels World Championship Invitational Barbecue, and more recently, the New York State championship last year.

That being said, this book takes barbecue from the back-yard grill to a whole new level and may even lead to higher sales for vertical smokers.

The tips from these two “damn Yankees” take the reader from iQUE barbecue sauce to Wicked Pulled Pork to Surf ‘n Turf Wicked Chow-der to a mind-blowing Pecan Pie-Stuffed Cheesecake. Sur-prise recipes include Tandoori Shrimp in a Flowerpot, Coc-nut Basmati Rice, and Spicy Tamarind Sauce. There’s even a MacGyver Julep created by Boston mixologist Jackson Cannon of Eastern Standard and The Hawthorne.

Readers may not go on to winning barbecue competi-tions but these recipes will bring a whole new perspective on the joys of foods over wood fires and return the readers to a simpler era.

and professional chefs. Chef Rick Moonen starts with the basics, moving from equip-ment to illustrated tech-niques, and descriptions of various fish before moving into recipes.

The recipes are group by cooking styles, poaching, sautéing, frying, broiling, grilling, baking and roast-ing, etc. Soups, chowders and stews are a separate chapteras are salads, cevich-es and gravlax, fish cakes and burgers, pasta and rice, sauc-es vinaigrettes and spice mix-es, essential sides and helpful techniques and building block recipes such as quick vegeta-ble stock. There is much in this handy “essential compan-ion” as Moonen calls the book to delight both the home cook and the professional chef.

Desserted, Recipes and Tales from an Island Chocolatier, Kate Schaffer, Down East Books, $29.95

Kate Schaffer lives on Isle au Haut where, after moving east from California to live in her then new husband’s home state, she found a job as a cook at a lighthouse inn be-fore opening her own gourmet truffle business and a café. She tells the story of turning a living into her life after ex-periencing a virtual epiphany after making a batch of choco-late truffles.

The recipes here are an ode to her love of chocolate – bit-tersweet chocolate chunk and cream cheese scones, choco-late gingerbread pancakes, macaroons with chocolate but-tercream, chocolate meringue pie and more. There’s even a roast chicken with New Eng-land-style Mole Poblano.

For all who love chocolate,

sian. This collection of recipes captures the diversity and ‘vibe’ of Brooklyn, seeking to preseve its culinary traditions.

Rachel Wharton has been deputy editor of Edible Bos-ton and Edible Manhattan and is a James Beard Founda-tion journalism award winner for her writings about iconic Brooklyn restaurants.

With more than 100 reci-pes, the book seeks to offer the flavor of Brooklyn – from Fox’s U-Bet Egg Cream to Sunday Short Ribs in Cider and Toma-toes or Kimchi Rice with Ba-con and Eggs.

The recipes come from a farmstead cheesemonger, roof-top gardeners, craft brewery founder, and a musician who writes the tunes for an ice cream truck, among others.

Seeking to be part travel guide, part cookbook, and part good reading, the book is the first in a series of four Edible cookbooks.

Fish Without A Doubt, Rick Moonen & Roy Finamore, Houghton Mifflin Books, $35.00

Cooking fish can be chal-lenging for both home cooks

Successful Restaurant Design, Regina S. Baraban and Joseph F. Durocher, Ph.D., John Wiley & Sons, Inc., 3rd Edition, $95.00

The third edition of this successful approach to res-taurant design both front and back of the house includes up-dates and revisions to include new technological advances including new data on sus-tainable restaurant design. New case solutions date to five years prior to publication and show various architectural, decorative and operational solutions for many restaurant types and service styles.

The writers bring an un-derstanding of the need for integration of front and back of the house design-wise to al-low seamless operation. Suc-cessful design, as the authors point out, facilitates both food preparation and service and meets the needs of owners, staff and diners.

Interviews with design ex-perts are new to this third edi-tion and offer insights on the thought processes of the de-sign team. As in prior editions, the book ends with the au-thors’ look at how restaurants might be expected to evolve and change in the next decade.

Edible Brooklyn: The Cookbook, Edited by Ruth Wharton, Sterling Epicure, $18.95

Brooklyn food reflects the borough’s multicultural heri-tage from Italian, Asian, and Polish to Mexican and Rus-

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Vulcan VTECH takes infrared to new levelsThe Vulcan VTECH charbroiler takes infrared technology to new levels, says the manufacturer, increasing productivity, product yield and energy savings. The new charbroiler with a smaller footprint is said to use 50 percent less energy. The Kitchen Innova-tions award winner this year is said to have the most even heat profdistribution of any charbroiler and virtually no flare-ups. Thirty percent of original moisture is

save up to $792 per year (based on 200 cycles/day, 360 days per year at an energy cost of $0.011—or 1.1 cent—per cycle). Additionally, the elimination of the vent hood and subsequent make-up air into the kitchen reduces HVAC use, saving on average $776 per year in util-ity costs. Without the need for a vent hood and fan, the savings on equipment and installation costs is approximately $3,500. Go to www.hobartcorp.com.

is said to save up to $1,100 a year in energy costs. Additional ben-efits include low operating cost, lasting durability and availability of KleenScreenPLUS®, an easy fil-tration system with effective filter-ing technology. Go to www.vulca-nequipment.com.

Hobart Advansys™ for most advanced warewashingThe Advansys™ ventless door type warewasher from Hobart repre-sents innovations that save time and money, make the equipment easier to maintain and service and improve productivity. A 2010 NRA Kitchen Innovations Award win-ner, it not only cleans and sani-tizes dishware and heavily soiled pots and pans, but can save more than $5,000 in energy recovery, re-duced HVAC use and the elimina-tion of a vent hood and fan instal-lation. Using only 0.74 gallons of water per rack, the new Advansys Ventless Door Type is the first vent-less door-type warewasher featur-ing energy recovery. Operators can

retained, increasing profitability while decreasing waste. Visit www.vulcanequipment.com.

Kettle Cuisine offers numerous gluten free soupsOffer more alternatives to customers with celiac disease with four organic soups, all gluten free, from Kettle Cuisine. Soups include Organic Carrot & Coriander, Organic Chick Pea & Spinach Soup with Cream, Organic Cream of Mushroom & Po-tato and Organic Roasted Eggplant & Tomato. All are refrigerated and ready to heat, full strength, packed two 8 lb. bags to the case. Go to www.kettlecuisine.com.

Vulcan PowerFRY™ reinvents gas fryersVulcan’s Powerfry™ offers high performance and energy efficiency in a single gas fryer. The company’s FivePass™ heat transfer technol-ogy is said to redefine the fryer, maximizing uniform heat transfer to the oil and creating faster re-covery and cook times. The design cooks up to 25 percent faster and

Award winning chair produced by BertoliniNancy Laurienzo, a designer of hospitality related projects for Trimark United East, entered a chai design in a contest spon-sored by Bertolini Hospitality & Design and the chair was se-lected as the best design. The chair, now available from Ber-tolini, has a design the uses an innovative resin product from Envel Designs as a back insert that turns the traditional stack chair into a high impact item that accentuates a room’s sur-roundings while appearing to float among them. The resin insert’s catches light and re-flection. Karen Peterson of CR Peterson Hospitality Design submitted the design in the contest. Go to www.Bertolini-HD.com or www.CRPeterson-HD.com

Spring PanoramaPRODUCTSSpring PanoramaPRODUCTS

Documents

Vol 87, No 1, Spring 2012 - Foodservice East