Boston's Seaport gains new vibrance

Rock Bottom reopens in Hub Theatre District – 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 86, Number 2 • Mid-Year 2011 • THE BUSINESS-TO-BUSINESS PUBLICATION FOR THE $80 BILLION NORTHEAST FOODSERVICE INDUSTRY

PE

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INSIDETHIS ISSUE

Big Night Entertainment opens on Stanhope St.Red Lantern opened in the Back Bay, Boston this Spring with a styl-ish Asian décor and broad menu of sushi and Asian cuisine from Chef Kevin Long Page 22

Food for ThoughtEveryone thinks of Marc Kadish, owner of Sunset Grill Grill & Tap in Allston, MA as the master of all things beer, but may not know he incorporates the brews into menu items. Page 4

FoodTrakMcDonald’s franchisee Bob King reflects on the many changes in the QSR segment and McDonald’s in particular. Page 6

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.

SENIOR LIVINGContinued on page 19

BOSTON – The Seaport – an area of this city that languished for many years – vi-

brates with new life and activ-ity today as numerous projects come to completion, bringing restaurant, retail and residen-tial activity with them.

Planning studies may seem dull, but there’s nothing boring about the Seaport Public Real Plan, a 128-page Boston Re-development Authority docu-ment that lays out the param-eters of plans for the area.

Since the end of the 20th century, city planners and oth-ers have been eyeing the Sea-port, developing a workable framework for a brand new neighborhood. It took more

than a decade, but, as Legal Sea Foods’ Roger Berkow-

itz points out, was “tied

from the Northeast region of the American Culinary Fed-eration for its 2011 Chef Pro-fessionalism Award.

“People might think that top culinary talent is hard to come by in senior living,” he observes, “but I hope my nom-ination proves otherwise. On the contrary, our residents eat better than many restaurant patrons, choosing from a full menu offering made-to-order cuisine served restaurant-style daily.”

BOSTON – Senior living facilities are taking giant strides into the culinary world,

moving from an outdated im-age of humdrum fare to one of fresh, healthy, creatively prepared cuisine geared to a diverse and increasingly so-phisticated clientele.

Take, for example, the op-erations of Atria Senior Living Group, whose Jim Connolly, divisional foodservice direc-tor and a Certified Executive Chef, was one of six finalists nominated this past Spring

Boston’s Seaport gains new vibrance

Senior living foodservice strides into 21st centuryoffering creative, healthy restaurant-style fare

BOSTON’S SEAPORTContinued on page 18

Baby boomers set the barfor more upscale foodservice

New development bringsrevitalization to the city’sFort Point Channel and piers

Baby boomers set the barfor more upscale foodservice

New development bringsrevitalization to the city’sFort Point Channel and piers

2 FoodserviceEast•Mid-Year 2011

FSEFOODSERVICE EAST

FOODSERVICE EAST(0885-6877)

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

Northeast Foodservice Industry

Published by LRH Ventures

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

Website: Ecothink Design StudioContributing Photographer: CB HaynesContributing Photographer: Bill HealdBusiness Development: Aaron Rissler

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

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

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

PORT CLYDE, ME – Linda Bean uses a Celtic circle of interwoven rope as the trademark

for here collection of compa-nies and enterprises, Linda Bean’s Perfect Maine.

It represents an unending circle that grows and twists in new and ever-more interesting directions.

This year, she’s moving into foodservice in a major way with a line of frozen products from Maine clam chowder and lobster bisque to lobster pastas and more.

really took off and was very profitable. We will sell 1,000 lobster rolls a day.”

Back in Maine, she has a new project in the works – Linda Bean’s Maine Kitchen & Topside Tavern with a Lobster Theatre showing seven-min-ute educational films about lobsters to children and their families.

The restaurant will offer traditional Maine fare includ-ing an old family recipe for Shrimp Wiggle, which Bean describes as shrimp with peas on crackers and her grandfa-ther, L.L. Bean’s, baked had-dock as well as freshly made pies and a takeout ice cream stand.

With 240 seats, it will have a second floor balcony over-looking the square.

Her Linda Bean’s Perfect Maine restaurants, which now number nine, including one in the Virgin Islands, continue to expand. This year one will open at the Portland Jetport’s new wing, licensed by HMS Host.

That restaurant will be the first in the group to offer breakfast, which will include items related to lobster. Her line of frozen retail products will also be available for sale.

In Florida, where a Linda Bean’s Perfect Maine celebrat-ed it’s first anniversary this year with the addition of new menu items, Bean is a partici-pant in the Epcot International Food & Wine Festival, a major event in the fall (Sept. 30-Nov. 13) at Walt Disney World, with 25 marketplace kiosks serving tapas-sized portions of region-al US specialties.

Bean, who was also in-vited to participate last year, will serve small lobster rolls in sleeves at $8 apiece, along with chowder and lobster bisque, she says. “The event

A major new restaurant

recently opened offers old

family recipes

Linda Bean expands her circle with new projectsBringing the foods of Maine

to a wider audience, she enters the foodservice arena

Bringing the foods of Maineto a wider audience, she

enters the foodservice arena

Mid-Year 2011•FoodserviceEast3

BOSTON – Rock Bottom Restau-rant & Brewery, a chain of brew pubs from Chattanoo-

ga, TN, opened here in 2002 on the site of the former Brew Moon in the Theatre District, brewing on site and offering a polished yet casual setting for theatre goers and workers in the neighborhood.

Owned by CraftWorks Res-taurants & Breweries, Inc., a corporate entity with 200-plus restaurants and 14 brands, the company began in 1994 in the Prudential Building in down-town Denver where its ground floor location gave it its name.

This spring saw a major $2 million renovation of the Bos-ton site, revamping the space from top to bottom, adding nearly 30 new menu items with beer shipped in from fa-cilities that still brew on-prem-ise.

The restaurant also ex-panded its list of seven wines to offer more choices to diners.

Dark woods, earth tones and floor to ceiling windows now overlook the Theatre Dis-trict, which has been under-

open out to create an al fresco dining experience on pleasant days. A new 50-seat outdoor patio gives street presence to the restaurant.

Nine LCD TV sets allow patrons to keep up with local sporting events.

The beers, no longer brewed in the restaurant, are brought in from the company’s other fa-cilities, says Kelly Wilson, cor-porate director of marketing.

This summer, pending Li-censing Board approval, the restaurant could offer beer on tap at several tables seating six each. An electronic system with swipe-card technology will allow the beer to flow.

“It’s been popular at our restaurant in Denver,” Wilson notes.

“We have five flagship spe-cialty beers and close to 30 on tap,” she explains. The upscale casual restaurant model was tweaked following the com-pany’s acquisition last fall of Gordon Biersch Brewery.

Here in the Northeast, the company operates Rock Bot-tom in Pittsburgh and King of Prussia, PA as well as Boston, and farther down the coast, in

going its own revitalization. The space is now anchored by an oversized centrally located island bar. State-of-the-art windows in the dining area

ROCK BOTTOMContinued on page 11

Rock Bottom revitalized in Hub Theatre

District

A new look and new menu in completely revamped space

Rock Bottom revitalized in Hub Theatre

District

FOODFOR

Thought

FOODFOR

ThoughtA culinary

dialogue of current

perspectives and techniques

Photos: CB Haynes

Calling himself a “beer geek,”he incorporates

beers into sauces, marinades &

desserts

Responsive to customer requests

and needs, Kadish combines unique culinary perspective with caring service


ers to meet representatives of four leading brewers of mead (a honey wine that is the old-est known alcoholic beverage). Three of breweries are based in New England. “Before there was beer, there was mead,” says Kadish. All four brewer-ies are represented at the res-taurant, which carries 27 se-lections, the largest in Boston.

Always ahead of the curve, his menu includes Southern Fried Pickles and Okra, nu-merous vegetarian options and nearly a dozen Heart Healthy, Low Fat dishes.

Signature menu items in-clude Bourbon BBQ, which Kadish describes as “a dark style barbecue with bourbon and molasses.” A Spinach and Artichoke Dip, another signa-ture offering, is served warm and creamy with pita chips, scallions, tomatoes and black olives and is topped with melt-ed Jack cheese.

Mexican-inspired dishes abound – from burritos and

dishes from entrees, among them Beer-BQ baby back ribs, to desserts such as a malted vanilla-strawberry Lambic ice cream.

His culinary perspective in-cludes the flavors of the South, Southwest and Mexico and his take on today’s farm to fork emphasis is a highly practical one. “It can be taken to serious extremes,” Kadish observes, noting that he’s not averse to serving tomatoes that come from warmer climates in the wintertime here in New Eng-land.

“If you can get something fresh, yes, that’s better of course, “ he declares. Good food, he adds, is “just who I am.”

Today, he finds that what’s old is becoming new. Mead, he points out, is very old, preced-ing beer, but today, it’s new and hot. Always open to exploring the newest and freshest ideas and trends, he was one of the first, if not the first chef-owner, to introduce a wide array of craft beers to his customers. “They were called microbrews at the time. In the early 80s, he discovered Anchor Steam beer and when he opened Sunset Grill in 1986, he vowed to focus only on microbrews, ignoring the “mainstream’ American beers of the day.

“We were the first place in Boston to sell Sierra Nevada. We still have the unique, inter-esting stuff, the brewers that no one else carries.

A recent MeadFest offered the opportunity for his custom-

host of commercial kitchens in his youth. “I got my first job in seventh or eighth grade at the Deli at Shoppers World in Framingham as a prep cook. Ar one job I had, I broke 30 racks of glasses helping the dishwasher! Later, I worked at the old Copper Kettle in Framingham and learned a lot about Greek food there.”

Food has been a dominant theme throughout Kadish’s life. It prompted him to en-roll in an intern program at Disney World while studying hotel and restaurant manage-ment at Cape Cod Community College. Following his stud-ies, he moved on to open vari-ous restaurants for others and later, himself. Despite a lack of formal culinary training, he’s no stranger to the kitchen and regularly comes up with the recipes for many of the items on the extensive menu at Sun-set Grill and Tap where he is executive chef.

Today, Kadish is perhaps best known for the 500 or so beers available at Sunset Grill, where beer also plays a key role as an ingredient in many

ALLSTON, MA – Escargot is not, usually, your eight-year-old’s favorite food, but

Marc Kadish, the owner of Sunset Grill and Tap here, had a distinctly atypical childhood.

His father, a hotel manag-ing partner, would bring him to work and leave him in the kitchen at Boston’s old Som-erset Hotel in the Back Bay where the Rib Room culinary staff introduced him to a wide array of exotic fare. “I was the king of the kitchen,” he recalls.

Today, he’s the king of Com-monwealth Avenue here with a mini-empire consisting of Sunset Grill & Tap, Sunset Cantina and Big City, a pool hall that’s soon to be converted to “a fun Mexican concept,” he discloses.

At the Cantina, he’s plan-ning to add 1,000 sq. ft. to cre-ate a service bar and patio, and at Sunset Grill, a new kitchen is in the planning.

Big City exemplifies his customer-oriented approach. “People would come in and there wouldn’t be a hostess, so they weren’t sure if it was a restaurant or a pool hall. This will have a hostess and we’ll serve Mexican-inspired fare that’s creative and cheap. We’ll have things like two ribs for $3 or empanadas or burgers with chopped jalapenos. It’ll also have a full license and be open until 2 a.m.”

It’s a response to the cus-tomer’s desires that’s influ-enced by his upbringing in a


enchiladas to quesadillas and fajitas.

Many menu items reflect Kadish’s love affair with beer, among them, the hot dogs steamed in the brew and served with Worcestershire sauce and mustard, steam beerburger sliders, golden ale Dijon chicken, and Raspberry Swordish Sticks, raspberry ale-marinated and grilled with red onions, bell peppers, cher-ry tomatoes and fresh herbs and served with mango pine-apple salsa over red bean rice before being drizzled with ba-nana beer ketchup.

He’s fond of cooking mussels in beer with butter, herbs and “a splash of mustard. Wine is so obvious (to cook with), but beer has a lot of flavors. We have so many different styles and types. Beer can be sweet, bitter, strong, smoky, fruity and more. The flavors are very diverse.”

Today’s customers are bet-ter informed than ever about their beers. As a self-confessed “beer slut,” Kadish loves to keep abreast of the newest trends. “Recently people have started turning to the sour beers,” he notes. “Sour flavors

STRAWBERRY LAMBIC MALTED VANILLA ICE CREAM

VANILLA ICE CREAM BASE

STRAWBERRY ICE CREAM BASE

1 CUP MALTED MILK POWDER

1 CUP STRAWBERRY JELLY / SYRUP

FRULLI STRAWBERRY BEER

LINDEMANS FRAM-BOISE

TAKE A PORTION OF THE ICE CREAM BASE FOR A BATCH BASED ON 3 GALLON BATCH OF FINISHED PRODUCT. IN A KET-TLE OR STOCK POT HEAT UP ICE CREAM BASE ADD STRAW-BERRY JELLY / SYRUP AND WHIP SO IT DIS-SOLVES. ADD 1 GALLON BEER REDUCE WITH A SIMMER. DONT BOIL, IT MAY CURDLE. THE AL-COHOL WILL COOK OFF QUICKLY. REMOVE AND COOL PROPERLY.MIX THE MALTED VANILLA AND SOME CHOPPED STRAWBER-RIES IF DESIRED AND CHURN.

BEER FUDGE TOPPING

YOUR FAVORITE CHOCOLATE JAVA PORTER 10 OZ.

SWEET CHOCOLATE DROPS 2/12 CUPS

X HEAVY WHIPPING CREAM 1 QUART

BUTTER 1LB

IN A DOUBLE BOILER SAUCE PAN ADD BEER, BUTTER, CREAM AND CHOCOLATE. ON LOW HEAT STIR CONSTANT-LY UNTIL THICK AND SMOOTH. COOL AND STORE FOR VARIOUS USES OR TOPPINGS.

Customers today areIncreasingly more savvy about beer

FOOD FOR THOUGHTContinued on page 11

Marc Kadish brings the world of craft beer

to his menus

Marc Kadish brings the world of craft beer

to his menus

Navigating the new terrain in quick service

FSEFoodTrak:


ads have been outstanding.”Over the past decade, the

chain has brought its compa-ny- owned and franchise units together with a single voice, he declares. “Our message has been outstanding.”

It’s a message that has increasingly resonated with the chain’s core customers, he believes. “The most excit-ing thing is that we’re all to-gether, speaking with a single voice and it’s powerful.”

King, whose units through-out the greater urban area and its environs are seeing steady sales growth, credits the gains to “all that we are doing.”

The chain has gained what he terms a “focus across the US. We’re all in alignment,” he declares. “Today, all the stores are effective in having a single voice.”

McDonald’s operators this year are investing in new reg-ister systems that are more sophisticated and do more with the data entered, he says. Investment is also tak-

ing place in the physical plant with store remodeling and renovations. “And of course, there’s been a big evolution in our menu. We have made big steps nutritionally with our new oatmeal, salads, fruits like our apple dippers, veg-etables, and yogurt. People are very receptive to the menu

BOSTON – Bob King, a 30-year McDonald’s fran-chise operator, likes to make his

customers smile.“I was part of the inspira-

tion for the “We can make you smile” national advertising campaign a few years back,” he discloses. That national campaign came about after his company, RJK Co., LLC based in Cambridge, MA, working to develop a mission statement, brought his employees togeth-er to brainstorm. “One of my employees stated that his goal with customers was to feel that ‘we can make ‘em smile,” King recalls, “and we used that. It’s simple and concise, resonates with the customers and it gets to the basics.”

The mission is not about a single factor, but rather the total experience that makes the customer happy, from the hot fries, to the cleanliness, service, and our quality cof-fee. The national campaign evolved into “I’m lovin’ it.” The

McDonald’s Bob King

likes seeing customers smile

Stores today all speak with a single voice

which makes the messages strong

and clear


changes and love the addi-tions.”

This Spring, the chain’s Mc-Cafe concept, which launched in the Boston area three years ago, introduced new blended beverages such as real fruit smoothies, including Straw-berry Banana, Wild Berry and most recently, Mango Pine-apple.

The new drinks are already popular, says King, noting that “last month sales were up 10 percent and they keep steadily climbing. The whole approach is well received. People love the drinks. And they’ve become quite a larg-er part of our business.”

The specialty items are part of a larger effort to offer higher quality beverages, be-ginning with the introduction of Newman’s Own Organics coffee in October, 2005 in New England.

The switch to a higher quality coffee product has made a big difference, King points out. “I personally pro-mote it because it’s excellent

is seeing people start with us and grow into management positions. We’re fortunate in that we have very little turn-over.”

Here in New England, Mc-Donald’s top sellers, he says, are the Big Mac, the Quarter Pounder and the Fried Fish Filet, along with Newman’s coffee. People also enjoy the new fruit, apple and walnut snacks which are offered pre-sectioned and pre-wrapped, allowing customers to dip the apples in a small container of yogurt.

On the burger front, the chain’s Angus beef burgers have evolved, adding a snack size in addition to the regular burger. “It’s in a tortilla wrap,” King says. “We’ve done that with the Big Mac too. It’s part of taking our core menu to the snack dayparts and helps sat-isfy our customer base.” The move allows customers to con-trol portion size, eating less as they choose.

and well priced. My percent-age of breakfast is up consid-erably since 2003. The Mc-Cafe espresso-based specialty items are part of it too. As cus-tomers have become more confident in our ability to do specialty coffees, sales have grown accordingly. We now go head to head with Dunkin’ for coffee customers.”

The chain participated in McDonald’s National Hir-ing Day this Spring with strong results, King adds. “We weren’t really sure how we would come out, but we got a lot of applicants – about 200 – and we hired a decent per-centage of them. They were

good and qualified. We got national advertising for it and a lot of PR. The drum was beaten and people re-sponded.”

“I think we jumped the threshold (with this promo-

tion) and showed people that there are great McJobs out there. People are able to grow when they join us and person-ally, my greatest satisfaction

McDonald’s owner/operator Bob King and Robert Garcia, president and general manager of McDonald’s Boston Region, toast the success of National Hiring Day this Spring with McCafe strawberry smoothies in Bob’s Hyde Park, MA store.

A franchisee with 14 units,he’s seeing excellent responseto the many menu changes


Shafer Commercial Seating has been making high quality seat-ing products for the hospital-ity industry for 70-plus years. Choose from a broad line of seating options including bar stools, booths, chairs and ta-bles in a wide choice of textiles and finishes. Visit CR Peterson Hospitality & Design at www.crpeterson.com or www.shafer.com.

Hospitality seating for 70 yearsMidyear

PRODUCTSHigh quality wood furnishings for restaurantsOld Dominion Wood Products, a family owned and operated busi-ness in Lynchburg, VA, offers high quality wood furnishings for the hospitality industry. Choose chairs, stools, booths, tables and child seating. Design services are available and products are easily customized to fit an operation’s specific needs. For information, go to www.OldDominionWood.net or www.crpeterson.com.

Culinary Reporter Eleven introduced at NRACulinary Software Services dem-onstrated the upgrade to ChefTec Reporter Eleven at the NRA Show this spring, an add-on to its range of software designed to control costs. It offers consolidated report-ing across the business enterprise and allows managers to easily mine data from multiple business units.

this year. “When a customer wants a cheeseburger, they want to taste the cheese,” a spokesman says. Go to www.tillamook.com.

Beanstalk Loyalty integrates POS and social mediaBeanstalk Loyalty introduces pat-ent pending technology said to cre-ate the first loyalty platform to de-liver integration between the POS terminal and social media such as Facebook. Restaurants, with cus-tomer permission given during loy-alty program registration, can post on their Facebook wall and use POS data to trigger offers through social media, e-mail, texting and direct mail. When the customer swipes a loyalty card or provides a phone number at the POS, the transaction checks into Facebook and may transmit that the custom-er just ate at the restaurant, allow-ing FB friends to click on the post to receive a coupon. Go to www.beanstalkloyalty.com.

Cheftec enhances Nutritional Analysis ServiceCulinary Software Service’s ChefT-ec enhanced its online Nutritional Analysis Service to include the USDA National Nutrient Database for Standard Reference (SR) 23 release, which contains data on over 7,500 food items and up to 146 food components. ChefTec’s Online Nutritional Analysis Ser-vice is now more comprehensive, allowing users to download aller-gen information into their desktop ChefTec. NAS gives a quick and

Create added value with TillamookTillamook, a farmer-owned cheese maker with a 102-year history of high standards, helps foodservice operators differentiate themselves with award-winning cheddar, Swiss and Monterey Jack cheeses. Less crumbly or dry than many cheddars, Tillamook’s bring func-tionality to the kitchen with ¾ oz. standard slices, 6.75 oz. slices, and new slider slices. Tillamook ched-dar was named the world’s best Medium Cheddar in 2010 and its Monterey Jack took best honors

Coming is a new line of fruit mixes. Go to www.capecodselect.com.

Vulcan V Series offers operational flexibilityVulcan V, a new heavy-duty range line, offers heavy duty ranges and customized cooking suites, modu-lar from top to bottom and side to side, for flexibility as menus or kitchen needs change. The tech-nology used in the V Series is said to redefine heavy-duty equipment and set a new standard for modu-larity, versatility and performance. Visit www.vulcanequipment.com.

tially hydrogenated fats or trans fatty acids. Choose from brown and wild rice mix, Creole pilaf mix with long grain and wild rice, dirty rice mix, Jambalaya mix, long grain and wild rice mix with natural in-gredients, red beans and rice mix, rice pilaf mix with natural ingre-dients and yellow rice mix. Go to www.McCormickForChefs.com.

Mobilaurus app helps drive repeat businessThe Mobilaurus apps platform helps restaurants drive repeat business and attract new custom-ers, gain new marketing oppor-tunities and customer services and keep your restaurant Top of Mind™. The app provides geo-graphic targeting, takes orders and makes transactions, lets custom-ers know about new menu items, special offers and promotions, and more. Go to www.mobilaurus.com.

Cape Cod Select offers sustainably grown cranberriesCape Cod Select, with 71 years of family ownership, renovated 40 percent of its 240 acre cranberry farm in recent years with new hy-brid vines to substantially increase yearly yield and deliver sustainable products. A new facility is powered by a solar system that will save 7,803 trees and reduce the carbon footprint by 660,000 lbs. over the next decade. The company’s fro-zen berries are verified non-GMO.

Business units can be grouped together into any number of user-defined reporting units to compare and contrast results. Additional reporting criteria were added in Reporter Eleven as well as brand new reports such as the “Summary of Sales and Waste by Category,” detailed “Nutrition Information,” and a “Profit Center Statistics” report which indicates how much and what kind of data each unit is building in the system with regard to inventory items, pricing, nutri-tion, recipes, and orders. Go to www.cheftec.com.

Pasta “lobster traps” from Linda Bean’s New Maine Pasta Lobster Traps™ from Linda Bean’s Perfect Maine contain whole chunk lobster in a Mascarpone cheese filling inside one-ounce rectangular ravioli-style pockets. They’re accompanied by an easy to pour Maine Lobster Parmesan Cream Sauce for fish, pasta and steamed vegetables. Also new in the lineup for foodser-vice is Creamy Lobster Bisque with only 280 calories per 8-oz. serving, made with fresh Maine lobster meat, onion, celery, Marsala wine, lemon zest and white pepper. Visit www.lindabeansmainelobster.com.

McCormick For Chef® launches reduced sodium rice mixesMcCormick for Chefs® introduces a portfolio of Zatarain’s Rice Mixes with reduced sodium, no MSG, par-

clearer, harder and more solid than typical machine ice and to have greater surface area. Hard-er ice lasts longer, chilling with-out diluting drinks. The machine comes with a 5-year warranty. Go to www.kold-draft.com for full details.

The new Kold-Draft® T270 ice crusher combines with any of its ice machines to deliver perfect crushed ice on demand, with an external knob that lets the operator “order” ice cubes or crushed ice, stored side-by-side in bins. Crushed ice is said to be

Kold-Draft® introduces new ice crusherNemco’s new PotatoKutter blade modules now include a new “torna-dic” Chip Twister cut, an option on both the manually operated Spiral Fry™ and the electric PowerKut. Each offers the abilioty to produce the original Spiral Fry, Wavy Fry and Ribbon Fry cuts along with a fifth blade that turns onions, radishes and other veggies into a shoe-string garnish. Both feature commercial-grade construction, are easy to operate and easily disassembled for cleaning. Visit www.Nemco-foodequip.com.

Nemco PotatoKutters have new chip twister blade

MidyearPRODUCTS


accurate analysis of recipes for fat, allergens, calories, nutrients, and now micronutrients. When using the Nutritional Analysis Service, allergens will be automatically added to ChefTec data so this in-formation will be displayed on the Nutrition Facts label. Visit www.culinarysoftware.com for more in-formation.

Enter SandwichPro.com contest with Visa gift card prizesThe new “Sandwich Pro Spotlight” contest sponsored by Unilever lets operators submit sandwich recipes to win a $500 Visa gift card and a bit of “sandwich immortality.” Go to www.sandwichpro.com and click on the Contest link, fill out the form and submit it with a pic-ture or video that tells the ‘story’ of your unique sandwich.

Ready Pac launches new Salad Singles™Ready Pac Salad Singles™ were built with the same flavor pro-file as the top selling single-serve salad line in footed crystal clear bowls to showcase the ingredients. Salads come in four varieties: Gar-den, Caesar, Fiesta and Spinach Dijon. Visit www.readypac.com.

Colman’s blends both brown and white mustard seedsColman’s, making mustard for nearly 200 years, blends both high quality brown seeds with white seeds for a unique kick to add spice and fire in the kitchen. Pre-pared and dry mustards are avail-able in a variety of foodservice siz-es to let chefs use as a standalone condiment or powerhouse addition in signature dishes. Visit www.col-manusa.com.

Dole fresh frozen fruits for healthy optionsDole Foodservice’s Fresh frozen Fruits and Chef-=ready Cuts along with individually portion Dole Fruit Bowls® and Pineapple Tidbits bring healthy options to foodser-vice menus. A Mintel study shows 62 percent of customers plan to eat healthier when dining out this year with 46 percent ordering more fruit and vegetables. Go to www.dole-foodservice.com to find products and support in creating menus for the health-conscious diner.

ors or flavors, gluten, trans fats or cholesterol. They are Kosher cer-tified and guaranteed fresh. Visit www.ryleesnacks.com.

named for the founder’s daughter, benefit the Foundation for Chil-dren with Microcephaly and are produced in small batches with no MSG, preservatives, artificial col-

added coloring. Visit www.bridorde-france.com.

eCube lowers energy costs and helps environmenteCube from MyCoolerCare re-duces compression cycles in the cooler by as much as 66 percent creating a situation in which food stays cooler longer and at more consistent temperatures. Invented initially as a food safety product, it raises the thermostat set point and provides an affordable option for lowering the impact on an option for lowering an operation’s bottom line while at the same time, help-ing the environment. Go to www.mycoolercare.com.

Edibles by Jack introduces edible spoonsJack Milan of Different Tastes Ca-tering introduces The Edible Asian Spoon, originally developed for the off-premise catering firm. The line has 10 flavors of the original Edible Asian Spoon including poppy seed, corn lime, coconut curry, Italian Herbs, Parmesan Basil, Parmesan Black Pepper, aromatic spices, cranberry, chocolate and corn dill lemon. Visit www.ediblesbyjack.com for more information on the spoons, which may be used for sal-ads, tapas, desserts and entrees.

Dinex® Fenwick™ adds new products for healthcareCarlisle’s Dinex division introduces Fenwick Traytop Ware, beverage servers and a new combination plate/base heater for space conser-vation. The Fenwick traytop offer-ings combine the look of china with the durability and functionality re-quired in healthcare facilities. The combo plate/base heater caters to facilities lacking space for separate units and has a fully insulated cabi-net for improved heat retention. Beverage servers come with a snap on lid with top pour spot and dou-ble-wall construction with ozone safe urethane foam insulation for hot and cold retention. Visit www.carlislefsp.com.

Rylee’s Snacks help Children with MicrocephalyLongmeadow, MA-based Rylee’s of-fers kettle-cooked potato chips in a variety of seasoned flavors such Spicy Dill Pickle, Salt & Vinegar, Jalapeno, Mesquite, Sweet On-ion and Lightly Salted. The chips,

Salad dressing ideas for seasonal veggiesTurn to the Soyfoods Council for salad dressing ideas to comple-ment asparagus, spinach and other fresh seasonal vegetables this year. The group’s Chef Chris-topher Koetke, CEC, CCE uses pureed tofu in his Creamy Herb Dressing to complement green sal-ads. Or try Sesame Tofu Dressing with tofu, garlic, lemon juice, red wine vinegar and dark sesame oil for steamed baby carrots or other seasonal veggies. Recipe ideas are offered on the website at www.the-soyfoodscouncil.com.

Bridor introduces a rainbow collectionArc en Ciel (‘rainbow’ in French) is Bridor’s new collection of breads and pastries to extend its range of products to let operators create original finger food ideas, luxury snacks, creative dishes and more. Cutting the breads into different shapes and matching them with the flavors of various ingredients, operators can create an endless array of new items. The breads in-clude savory options with the taste of the sea, spicy (curry), cool and pungent (mint and garlic), Mediter-ranean (sun-dried tomato) or fra-grant (pickled lemon with thyme). Breads are made with traditional French flour, all natural with no

Phillips Foods’ Everyday Crab Cake™ offers consistent quality and affordability at a suggested distributor price of $1.99. The three oz. prod-uct showcases lumps of flaky white body meat and flavorful claw meat in a creamy mayon-naise base with Worcestershire sauce, breadcrumbs and hints of mustard. A touch of butter al-lows it to cook to golden brown each time. Serve as an appetiz-er or center of the plate entrée, on sandwiches or salads. Go to www.phillipsfoodservice.com.

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10FoodserviceEast•Mid-Year 2011

BOSTON – Tart, refreshing, and quintessentially Californian with an almost cult-like

following, Pinkberry brought its unique “symphony” of do-ing business to town recently, opening two new units in the greater Boston market in Har-vard Square and the Back Bay’s Prudential Center.

Ron Graves, president of the chain which first opened in 2005 and has since grown to 120-plus stores, is “proud to be the leader” in the tart frozen yogurt category.

“Success,” he points out, at-tracts competition.”

This year the chain moves beyond its usual venues, open-ing the first store on a college campus, he discloses. “We are opening at Bowling Green State University in Ohio in a LEED certified building, which we’re excited about.”

Typically its traditional venues are food courts, free-standing outlets, kiosks or airports, but colleges and universities represent a new opportunity. Additionally, the chain’s airport presence will double this year to 10 in both national and international sites.

Commenting on the many frozen yogurt outlets sched-uled to open in this market this year, he points to three core factors that differentiate Pinkberry from the pack. “We are set apart by our design, our focus on our environment and the way our people engage the customer.”

Those three elements create a “symphony,” says Graves, in the way they interact with one another.

The newest unit in the Pru takes advantage of what he calls Pinkberry’s “flexible footprint” with a creatively designed kiosk. Flexibility in all aspects of operations is “a huge asset,” says Graves, who sees the way to remain rele-vant in today’s rapidly chang-ing world as one of listening to the customer.

“Never take the customer experience for granted,” he de-clares. Product development, he adds, is a major factor in Pinkberry’s success as it works continuously to achieve “the perfect balance between tart

and sweet. “We’ll introduce another new flavor soon,” he discloses, “and we’ve brought back one of our original fla-vors, green tea, which has a huge following.”

Graves declines to com-ment on sales volumes. How-ever, Technomic, the Chicago-based consultancy, estimates average unit volumes ranging from $1.25 to $2 million and sales in the range of $109 mil-lion.

In the Northeast, Pinkber-ry has opened four stores in the greater Boston area in the past year with NE Frog Pond, LLC, its licensee, headed by Co-Founder and CEO Trippe Lonian.

New England presents op-portunity for the chain, says Graves, noting that a store recently opened in Fairfield, CT and “we’re opening Rhode Island soon. We’re evaluating a lot of sites and there will be a couple more this summer.” Farther south, the chain now has 14 units in Manhattan.

In Cambridge, another new site opened in the space for-merly occupied by Alpha Ome-ga, a jewelry store, taking one side of the site, while the other will house a Starbucks.

With more than 30 toppings including numerous fresh fruits, granola, pomegranate seeds, and many more, Pink-berry lends itself to wide cus-tomization.

At Technomic Inc. in Chi-cago, Director Mary Chap-man calls customization one of several factors driving frozen dessert sales. “Complexity, customization, and portions are all very important. Opera-tors need to differentiate their items from those offered by re-tailers, and they need to make the offerings available in vari-ous sizes to attract diners who are concerned with health, value, or who are simply too full to eat a large dessert.”

Frozen yogurt, she adds, is growing rapidly. All but one of the 10 fastest growing frozen dessert chains are frozen yo-gurt concepts.

“We have customers who’ll have yogurt here for break-fast with fruit and granola, or they’ll eat it instead of lunch,” says Graves. “Unlike ice cream shops, our products can be a meal substitute.”

An initial store on a college campus will open in Ohio

Fresh and healthy,Pinkberry offers

an alternative to ice cream

The Pinkberry “symphony” tunes

up in Boston

The Pinkberry “symphony” tunes

up in Boston


like Red Flemish are becom-ing more popular with main-stream customers. Who knew they’d become a hot item that would go for $10 a pop?”

Weaving beer into the menu is a way of life for Kadish who’s currently creating an ice cream with mead.

Years ago, he introduced chocolate and beer tastings that, he declares, brought the city “notoriety” as the beer scene began to blossom.

At home he’s a fan of fresh brewed gourmet ice teas and rarely cooks with beer. He’s “spoiled rotten,” he says, with the abundance of beers avail-able in the restaurant. The list runs the gamut of what’s new and exciting from around the globe.

Beer has its very own award-winning menu at Sun-set Grill consisting of nine full pages with something for ev-ery aficionado. The restaurant carries 122 on tap beers as well as 380 microbrews and exotic imports. Take for example, Alt or “old” style ale originating in Germany, or a section marked “Extra Special Bitter” with amber, English-style choices with a malty finish. A special group labeled “Strong Ales/Vintage/Wood-Aged” includes strong ales with higher alco-hol content, sometimes aged in wood or intended to be cel-lared like wines. Prices in that grouping range from $8.99 to $22.99.

Yet another option is what Kadish describes as “the ulti-mate celebration beer,” Bier Method Champenoise, brewed in Belgium and shipped to

Rock Bottom plans 2 to 3 units this year

Kadish is “spoiled rotten” by the wealth of beers on his list

major awards and include a White Ale flavored with or-ange peel, coriander and Bel-gian yeast and Specialty Dark, a changing mix of stouts and porters. The full bar offers spe-cialty cocktails.

Pecan Crusted Salmon with dill cream sauce, served with lemon rice and vegetables, or Cajun Fish Tacos with a re-moulade sauce, black beans and red ale rice.

The beers have won 125

Bethesda, MD.Growth plans call for two to

three new restaurant openings a year, and updating of older units, says Wilson.

She estimates the Rock Bottom check average at $20 to $22 a head including bev-erages. The restaurant’s core audience ie diners ranging in

age from 25 to 55. Seventy per-cent are male, while many are sports fans, a large number are also business travelers.

Rock Bottom is designed to be the place you go to gather with friends for a beer and a

bite. Menu items range from classic mac ‘n cheese or steak and fries to new items such as the Southwestern Shrimp and Chicken over pasta.

Appetizers include the popular Ball Park Pretzels brushed with handcrafted ale and served with jalapeno ranch dressing; Firecracker Shrimp with Thai chili sauce and ci-lantro, served with ginger-citrus sauce, and Kobe Sliders with fried onion strings.

Brewmaster’s Selection entrees designed to team up with the award-winning beers include a Cedar Plank

and the Joyous Almondo. To celebrate the new additions, Kadish created an “on the whim, beer-infused menu” in-cluding new beer ice creams for the occasion which includ-ed an Extreme Beer Brunch.

Among the beers were Mys-tery Stout, an oatmeal stout created with baker’s cocoa and molasses; Pineapple Upside-down, a high gravity ale made with caramel, brown sugar, milk sugar and pineapple, and Key Lime Pie, an award-winning golden ale made with limes, graham crackers, marshmallow and milk sugar.

France using an old technique including riddling and yeast removal much like cham-pagne. Carbonation and abun-dant foam are among its char-acteristics, making it a match for desserts and subtle menu choices, says Kadish.

As he continues his quest for the new and exciting, he recently brought beer service at Sunset Grill & Tap to new levels this winter, bringing in Short’s Brewery from Bellaire, MI. The company dropped off 24 half barrels of their most creative, craziest beers, includ-ing Carrot Cake, Uber Goober

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FOOD TRAKContinued from page 5

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Tourism officials and

operators alike express

optimism for Summer ’11

Strong summer

travel season

forecast in NE

Last minute decisions

characterize the market

pact of that Fall, which was exacerbated by the economic slowdown and now appears to be slowly improving.

Last year, the US Com-merce Department reports, foreign visitors to this country spent $134.4 billion, up nearly 12 percent from the year be-fore.

Adding to that number sig-nificantly was tourism from Chinese visitors, who spent 39 percent more in the US last year than in ’09. Brazilian and Canadian tourists also spent 30 percent more here, and double-digit percentage gains were reported from Austra-lian, Indian and Japanese visi-tors as well.

This year, Memorial Day, traditionally the start of the season across New England, brought “an upward trend in visitation and spending,” says Tai Freligh, spokesman for the New Hampshire Division of Travel and Tourism.

According to a report pre-pared by the Institute for NH Studies, more than 13.6 mil-lion travelers are expected in New Hampshire from June through August - a one percent increase over the year-ago pe-riod. Direct spending by those travelers is estimated at about $1.68 billion – three percent

with a mission to raise aware-ness of the region and draw business from overseas, is see-ing more visits from families generally, says Marketing Di-rector Laurel Willliams.

Last summer, New England saw a three percent increase in international visitors, not including Canada or Mexico.

The goal for the region, tourism directors say, is to return to pre-9/11 numbers. Business from overseas still has not fully recovered from the im-

ship,” a coalition of industry leaders seeking to make the US more competitive in the global travel market.

“Travel and tourism are sig-nificant drivers of sales growth for the restaurant industry,” says Dawn Sweeney, presi-dent and CEO of the National Restaurant Association. “As a leader of the Discover America Partnership, we will work to achieve common-sense reforms that will allow us to welcome millions of new visitors to the US and into our restaurants, the country’s second largest private sector employer and an engine of economic growth.”

NRA and fellow Discover America Partnership members will work to advance a smart visa policy as outlined in the Ready for Takeoff report by:

· Educating policymak-ers and opinion leaders on the economic significance of tourism and business travel ;· Highlighting the barriers that prevent the US from maximiz-ing its potential in the global travel market; and

· Presenting high-impact solutions with low or no cost that will enable the US to cre-ate hundreds of thousands of sustainable American jobs.

At Discover New England, the six-state marketing group

BOSTON – ‘Strong’ is the word that state tourism of-ficials and opera-tors alike are us-

ing this year as they forecast the vacation travel season this summer.

After several years of lack-luster numbers, pent-up de-mand is driving renewed in-terest in vacation travel across the Northeast irrespective of higher gasoline prices.

An FSE survey of tourism officials shows a higher level of optimism this year as many re-port increased advance book-ings at hotels and inns and an-ecdotally, improved business in restaurants.

At the US Travel Associa-tion in Washington, DC, Presi-dent and CEO Roger Dow forecasts that “as the economy continues to improve, more Americans will travel this summer.”

According to a survey by USTA and Ypartnership trav-elhorizons®, 59 percent of adults plan a leisure trip be-tween February and July, up almost five percent from the same period a year ago.

At the National Restaurant Association, the group is join-ing in the relaunch of USTA’s Discover America Partner-

Photos: State of Vermont


Pent-up demand expected to drive visitor trafficdespite high gas prices

Weaker US dollarequals increasedinternational arrivals

TRAVEL FORECASTContinued on page 14

higher than last year. The three summer months bring the largest number of visi-tors to New Hampshire of any three-month travel season, for nearly 40 percent of all visitors and visitor spending on an an-nual basis.

Visitors, says Director of NH Travel & Tourism Develop-ment Lori Harnois, are twice as likely to engage in outdoor recreation and camping as the national average.

The report expects the num-ber of overnight and extended weekend trips to be up by two percent over last summer. Re-sorts, hotels, motels and inns could see a one percent ad-vance in occupancy rates.

While the state draws from New England and the Mid-Atlantic, the study predicts it could see a higher number of Canadian visitors this year. The number of visitors from Europe is also predicted to be slightly higher than the level for recent summers, due to more favorable currency ex-change rates.

Last summer was “slightly positive,” Freligh says, noting that it saw the largest percent-age gains of the four seasons and the biggest increase per-centage-wise in visitor spend-ing.

considered a value destination and see substantial five to six percent increases in requests for information.”

The group launched in 2000 and created the Finger Lakes Wine Country brand, using media buys. McLaughlin at-tributes this year’s increased advance inquiries to a shift from a travel guide FLWC published to a magazine with more content. “People want content. We have stories and information on the region and expect this will become a trend for tourism destination mar-keters. Print is far from dead.”

Up country, Vermont an-ticipates a strong tourism sea-son, says Erica Housekeeper at the Department of Tourism and Marketing. “Anecdotally, we hear that bookings are up slightly at state parks and are strong overall at lodging properties around the state. Summer is our busiest visitor season and about 5.1 million travel here between June and August, spending more than $471 million.”

Last summer saw meals

continue promoting our Shop, Dine & Stay packages on www.visitmaine.com because it’s a wonderful way for visitors to find packaged travel.”

Down in RI, Director of Tourism Mark Brodeur reports a “very good season” last year and expects that weather per-mitting, this year will be even better. “Our visitor centers are seeing numbers that are up significantly. Convention business is about the same but the number of attendees is up this year. This season will have many new events such as a J Class race in the Newport area.”

Many properties are up-grading/renovating this year, he adds, pointing in particular to Ocean House at Watch Hill, a 100-year-old inn/restaurant.

Other draws are Waterfire, museums and the active res-taurant scene in Providence, the state’s many beaches, kayaking, canoeing and new activities such as an environ-mentally-themed walking tour that looks at trees in Newport. “Even families on a budget will find lots to do,” he declares.

In New York State, Finger Lakes Wine Country President Morgen McLaughlin has seen a growing uptick in tourism the past four years. “We are

Down in Connecticut, Gov-ernor Dannel Malloy launched a $2.6 million summer tourism promotion funded in part by industry businesses, chambers of commerce and others. The new state budget is expected to add another $15 million.

Tourism is said to gener-ate $11.5 billion in statewide spending annually. Connecti-cut goes head to head compet-ing for vacationers with New York and Boston.

Farther north, Patricia Elt-man, director of the Maine Of-fice of Tourism, saw summer tourism dip slightly last year but notes that Maine fared better than many of its com-petitors. This summer, opera-tors are “cautiously optimistic that tourism will rebound.” Booking cycles have shortened dramatically in recent years, making forecasts harder, but web traffic is up and business-es are receiving inquiries.

“I feel that people are ready to travel this year,” she ob-serves, “but the weather has more of an impact on us than the economy.”

A single trip can stimulate “a lot of word-of-mouth-plus re-turn.” Her office is doing more e-mail marketing than ever before this year with a mix of advertising and PR l. “We will


Business levels appear up

and in some instances,

returning to pre-9/11 levels

Demand drives

visitors back on the road

sure travel was very strong last year and the first quarter of 2011. We took such a hit in ’08-’09 that there’s pent up demand. We see the length of stay shortening a bit and greater emphasis on deals – nobody will pay full price for anything. We’re meeting with American Express to talk about SCVNGR (a game about going places, doing challenges and earning points).”

Boston, viewed as a Top 10 summer destination, has nu-merous value-added offerings this year. “We’re seeing a three generation effect too – more travel by family groups of three generations as the baby boomers age.”

The city also is seeing “con-tinued growth in overseas visitors. We have nine flights a day from Boston and next year, we’ll have flights from Japan and hopefully, China. We’re on a record-setting pace for over-seas arrivals.”

After a “long, hard climb,” tourism is almost back to the levels of 1999, he adds. High gas prices, he continues, aren’t expected to deter visitors from driving to Boston. There’s a lot of pent up demand for getting back on the road.”

favorite for 30-plus years, is doing new things this year, adding some Southern Italian bistro-style dishes. “No one is doing as well as five years ago,” he declares. “People are still uncertain about the econ-omy and what will happen. Even the rich are still wor-ried. There’s so much global uncertainty economically. Last summer was great and we’re well established. We have been hurt in the off-season because there are fewer tradespeople here then.”

The Berkshires also expect a strong season, with expecta-tions of a 10 percent gain for

lodging establishments, according to Berkshire Visitors Bureau President and CEO Lauri Kiefos. More foreign visitors are expected this year thanks to a weaker US dollar.

At Boston’s Conven-tion & Visitors Bureau, President Pat Moscaritolo reports the beginning of dramatic improvement this Spring. Last sum-

mer exceeded expectations, he says, and the Bureau expects this year to be up around three percent. The year will be “very strong,” he adds, thanks to a rebound in leisure visitations, a shift from prior years. “Lei-

husband Seth, operates three restaurants, The Boarding House, Corazon del Mar and Pearl, sees “very encourag-ing signs” this season. “Sum-mer rentals – always a good indicator – are off the charts. Many seasonal ones are being revamped as weekly rentals due to high demand. Corporate events are coming back again and weddings, parties and res-ervations in general are ahead of the last two seasons. We’re very hopeful and encouraged.”

Elsewhere on Nantucket, Don DeMarco, owner of De-Marco’s, a Northern Italian

receipts up around $8 million over year before levels.

Boston, New York, Mon-treal and Vermont are target markets using radio, print and online advertising as well as a national Dish Network TV ad. Additionally Vermont is offer-ing $100 a week in free gas to a lucky winner in a “Vermont Fuels Your Vacation” promo-tion.

At the Cape Cod Chamber of Commerce, CEO Wendy Northcross saw business im-prove slightly last summer over ’09, a season she calls “the depth of bad news.”

This year, however, signs point to a good sea-son with advance bookings up in double digits. “They were even up for Memorial Day weekend which is very unusual. We are seeing pent up demand. People are adapting to the new economic realities. We had a bad winter and they’re ready even though gas prices are a bit of a downer. I’m feeling optimistic. Spending patterns seem to be normal-izing.”

On Nantucket Island, An-gela Raynor, who, with her

Berkshires eye10 percent gainat hotels & inns

TRAVEL FORECASTContinued from page 13


Torre de Giano from LungarottiTorre de Giano from Lungarotti Wines is one of the first Italian DOC wines with a name that re-calls Torgiano’s Roman heritage. Made from Trebbiano (70 percent) and Grechetto (30 percent), the wine may be served as an aperi-tif or with pastas, risottos, white meats and fish. The fresh straw-colored wine has a bouquet remi-niscent of orange and citrus and is dry and well-structured. This year, the Lungarotti Group received first prize at the Bioenergy Italia trade show for best practices in the cat-egory, “wood combustion,” for its biomass facilities. The company produces renewable energy using residues of its vine pruning. Go to http://www.lungarotti.it.

Alsatian bubbly for affordable celebrationsJoseph Cattin Cremant d’Alsace Brut, a sparkling wine from Alsace imported by T. Edward Wines, Ltd., offers a moderately priced but high quality option for all occasions. The wine is produced like Champagne and is delicately fruity with touches of minerality and a dry finish. For the past three years, it’s been a con-sistent gold medal winner. Made by the same family since 1720, it reflects the terroir of Voegtlinshof-fen in the heart of Alsace where Joseph Cattin was a pioneer, receiv-ing the prestigious Model Vineyard award. Go to http://www.cattin.fr/cremants-alsace-en.html.

Ole Smoky Moonshine moves into NortheastOle Smoky Moonshine, which plans to enter New York this year, recently teamed with United Li-quors for distribution in MA and RI. Packaged in traditional Mason jars, Ole Smoky flagship products

wines from Agorgitiko, a grape va-riety used in full bodied rosés and bolder reds, or Assyrtiko, s vine used to make age-worthy whites with balanced acidity. Go to www.atheneeimporters.com.

Rosé Brut from Nicolas FeuillatteA deep pink in color, Rosé Brut from Nicolas Feuillatte is ideal as an apertif or with a complete meal, food-friendly and well suited to dishes such as salmon, trout tar-tare, pork tenderloin, goat cheese and more. Gentle and light, the wine offers delicate notes of black-berry, raspberry, red currant and strawberry. Visit www.feuillatte.com.

Cognac region, the ginger macer-ated with herbs and spices and the liqueur is made in small batches, each with its own rich and distinct ginger flavor and all natural. The liqueur lends itself to a wide va-riety of creative cocktails. Go to www.domainedecanton.com.

Greek wines from Athenee Importers & DistributorsThe wines of Greece from Athenee Importers & Distributors represent a portfolio of family-owned, quali-ty-conscious wineries from across Greece and Cyprus. Business rose five percent over last year as these wines gain increased recognition from consumers and restaurateurs for their quality and value. Choose

Pretty Things offers Once Upon A Time, Dec. 6,1855Pretty Things introduces Once Upon A Time, December 6, 1855, East India Porter, a recipe/recre-ation going back to when Porters were brewed for export to India where they were the brew of ordi-nary soldiers, not officers, officials or bureaucrats. Check out the newest offering made with grain from maltster Thomas Fawcett & Sons of Yorkshire, lightly roasted with lots of hops. Go to www.pret-tythingsbeertoday.com.

Tavern Select Line introduced by Grafton Village CheeseGrafton Village Cheese introduces the Tavern Select line named for the Old Tavern at Grafton Inn, at the heart of Grafton Village, VT since 1801. Made up of two, three and four-year-old naturally aged cheddars plus a maple smoked cheddar, the cheeses are hand-made in small batches from local Jersey milk high in protein and butterfat. Each is distinct, the product of a mix of people and place that reflects ‘terroir.’ Visit www.graftonvillagecheese.com.

Domaine De Canton starts with fresh baby gingerDomaine De Canton, is made from fresh baby Vietnamese ginger, each one peeled and cut by hand. In Jarnac, the center of France’s

include Original Unaged Corn Whiskey (100 proof “sippin’ moon-shine”), White Lightnin’ (100 proof “mixin’ moonshine”), Apple Pie Moonshine (just like grandma’s apple pie) and Moonshine Cher-ries (fresh maraschino cherries soaked in 100-proof moonshine). Ole Smoky Tennessee Moonshine is based in Gatlinburg, TN. Visit the Ole Smoky Distillery online at www.olesmokymoonshine.com.

Amaretto Di Saschira from LuxardoLuxardo’s Amaretto di Saschira is made from pure almond paste and aged in vats for eight months before bottling for a distinctive and well-rounded almond flavor. The high quality almonds are from Avola in southern Sicily, said to be the best in the Mediterranean ba-sin. In contrast, other amarettos are often made with apricot pits or concentrated essences. The li-queur won a gold medal for design and packaging in 2008. The com-pany’s line of c classic liqueurs is imported by Preiss Imports. Visit www.preissimports.com.

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Two new beers from NarragansettNarragansett introduced two new beers this past spring, a Bock craft brew in 16 oz. Tall-boy cans. Made with light and dark Munich malts, Pilsner malt, malted wheat and hopped with Northern Brewers and Hallertau hops, th Bavarian helles lager, Narragansett Bock Bitter, is dry and hoppy with a rich golden color. Also new is the company’s first Summer Ale, a craft brew with two row pale malts and citra hops of-fering citrus and passion fruit aromas. Designed as a summer brew, the beer’s maltiness is balanced by a crisp hot bitter-ness. Go to www.narragansett-beer.com.

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Tequila Avion introduces three new sizesTequila Avion introduces three new sizes to its current, stan-dard 750ml including 50ml, 375ml and 1.75L. The 50 and 375ml sizes are for its signa-ture Silver, Reposado and Anejo tequilas and the 50ml size will be available for a limited time individually and as a flight of all three. Also, this summer, Avion plans a 1.75L replica bottle of its silver expression, which re-cently was honored with a Dou-ble Gold medal at the 2011 San Francisco World Spirits Com-petition. The new bottles, with the exception of the minis, will each continue to be imprinted with a hand written batch and bottle number, along with the authentication of Tequila Avión’s Master Distiller. Visit www.TequilaAvion.com.


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Many surprises in BlackBeard spiced rumDistilleria Serralles’ Blackbeard 86 proof spiced rum recall swashbuckling pirates on the seas of yore. The premium

received a Gold and two Silver medals at an annual cupping com-petition. The farm is one of only 50 or so “Certified Coffee Estates” by both the Kona Coffee Council and Kona Coffee Farmers Association. Limited supply samples of the Gold Medal Winning Organic Kona Cof-fee are available. Go to www.Ly-manKonaCoffee.com.

POM Wonderful® introduces new concentratePOM Wonderful recently debuted POM Concentrate, a concentrate of all natural 100 percent pome-granate juice for glazes, sauces, cocktails and marinades. Only a small amount is required to lend flavor. Reducing the product takes less than 20 minutes, compared to 45 or more for reducing the juice. Go to www.pomwonderful.com/products/concentrate.

iChill supplement natural option for relaxationAn all-natural choice for unwind-ing, iChill blends Melatonin, Vale-rian root, rose hips and B vitamins to calm body and mind, and comes in a Blissful Berry flavor. The prod-uct contains no sugar, carbohy-drates or calories and is a dietary supplement. Go to www.ichill.com.

Two new juices from Ocean SprayOcean Spray introduces new 100% Juice Cranberry, Pomegranate, Cherry and 100% Juice Cranber-ry, Blueberry, Blackberry. Use in smoothies, vinaigrettes, marinades and more, says Ocean Spray. Juices contain no added sugar, artificial colors, flavors or preservatives. Go to www.oceanspray.com/recipes for ways to enjoy the new super-fruit.

systems are designed for different needs and sizes. Reduce impuri-ties and bad tastes or smells with double filtration treatment. Cut your expenses and carbon footprint while improving tastes of both food and beverages and earning Green Restaurant points. Go to www.atlas-watersystems.com.

Cork Pops introduces the Legacy openerCork Pops introduces the new Legacy wine opener, which uses a low pressure cartridge to gently, easily remove a cork. The Legacy features a custom designed inser-tion guide and needle guard as well as a patented cork release feature to remove the extracted cork from the opener with a simple twisting motion. The opener comes with one cartridge, which will open between 60 and 80 bottles of wine. The prod-uct has a suggested retail price of $28. Visit www.corkpops.com.

Coca-Cola celebrates 125 years of innovationCoca-Cola introduces the Coca-Cola Freestyle® as it rolls out the dispenser with 19 new brands previously unavailable to an initial 400 outlets. New brands include Coke® with Lime, Coke® with Or-ange, Barq’s® Vanilla, Seagram’s Lemon Lime Seltzer and more. The Freestyle is now in place at select units. Visit www.Facebook.com/co-cacolafreestyle.

Certified organic Kona coffees from LymanCertified organic Kona coffee from Lyman Kona Coffee Farms on Ha-waii’s Big Island uses only certified organic methods and sustainable farming techniques. The company

18 months. Go to www.DonQ.com. The rum received 94 points in Patterson’s Tasting Panel Magazine.

Riedel and Miele announce global partnershipRiedle Crystal and Miele, the man-ufacturer of premium commercial dishwashers, announce a new stra-tegic global partnership endorsing each other. Riedel glasses are said to have an estimated lifespan of 1,500 wash cycles when washed properly in a Miele dish machine. Visit www.riedelglasscare.com and www.mieleglasscare.com.

Cream™ adds new natural orange flavorCream™ alcohol-infused whipped cream introduces an all-natural new orange flavor to create a non-caffeinated confection for topping mixed drinks, shots, martinis and other beverages. The produce comes in 375 ML aerosol-dispensed cans that make approximately 26 one-oz. shots. The shelf-stable product can be stored and served at room temperature with each can lasting nine to 12 months. Go to www.givemecream.com.

Profits from eco-friendly water purification unitAtlas Water Systems introduces Wa-ter by Sidea, a new solution for pre-mium quality waters, both still and sparkling, that is eco-friendly while eliminating the need to order, store, refrigerate or dispose of traditional bottled water. Bottles are reusable, dishwasher safe and made from re-cycled glass. Italia Sidea was devel-oped 30 years ago and is a leader in water purification systems. Various

spiced rum is made with Puerto Rican rum and a blend of fine Caribbean spices. Infused with vanilla, nutmeg, and cinnamon, plus a proprietary blend including exotic tropical fruit and spices, the blend of rums is aged 12 to

Beverage PRODUCTS

Organic, sustainable teas from TeatuliaTeatulia, named for a region in Northern Bangladesh where the teas are grown, is a single garden direct tea, shipped to the buyer with no middlemen, long-term storage or third-party blender. Cultivated with a “nat-ural harvest” technique, the teas – black, white and green – are single garden direct teas. In addition to green and white teas, the company makes five varieties of black teas including Organic Bengal Breakfast Tea, Neem Nectar and Tuisi Infu-sion. Go to www.Teatulia.com.


Oil. The units dispense Liquid Ice’s top selling flavors, Blue Raspberry Frost and Wild Cherry Ice. Separately, Liquid Ice extended its six year relationship with Cumberland Gulf as its exclusive dispensed beverage maintenance supplier for 367 lo-cations in the Northeast.

Hello Pasta seeks new partnersNEW YORK - Hello Pasta, a quick service concept which opened its first store here a year ago, recently closed its three units because of slow growth, according to Crain’s New York Business. The partners, Nicolas Barthelemy of Buddha Bar, Laurent Lesort and Gregory Baratte are said to be seeking joint venture partners to revive the brand.

Laurent Tourondel wins court battle over brandNEW YORK – Laurent Tourondel recently won court battle with former partner in BLT Restaurant Group. Jimmy Haber and will be able to use the name BLT on new projects. He ex-pects to open a new location this summer.

Indian Harvest adds K-12 specialist to culinary teamBEMIDJI, MN – Indian Harvest, producer of specialty grains, legumes, beans and blends for foodservice, named Chef Coleen Donnelly to its culinary team. She specializes in developing meal solutions for grades K-12. A former foodservice director at the Ross School, East Hampton, NY, she has been based in the San Francisco Bay Area, focusing on a healthy, sustainable model using scratch cooking for food in schools.

Milk Street Café taps NY sales personNEW YORK – The New York branch of Boston’s Milk Street Café named Kathryn Cunningham director of catering sales. Previously, she served as national sales director of Hermes’ wholesale division.

Salvatore’s appoints Marc SachsLAWRENCE, MA – Salvatore’s, sister company of Sal’s Pizza offering full service dining and sustainable, locally source food, named Marc Sachs, formerly at Uno Chicago Grill, director of hospitality and beverage for the growing chain which will open a new Boston outlet on Washington St. in the Theatre District this summer and has four other new units in the works.

Eastern Standard intros rosé by the glass listBOSTON – Eastern Standard in Kenmore Square introduces a new Rosé by the Glass wine list, an annual summer offering which this years, includes a special initial offering of a large format rosé as well – the Chatreau Peyrassol in both magnums and jeroboams at $100 to $225. The by the glass options for the six choices range from $8 to $12.

Odyssey Cruises in Boston names new chefBOSTON – Odyssey Cruises here named a new executive chef, Michael Almond, formerly with Peabody, MA’s Perlana Prime Steak House, winner of a Best of the North Shore award in 2010. He brings such signature dishes to the menu as Bourbon and Peach Glazed Pork Tenderloin. This year, the cruises offer dining, dancing, dessert and post-dinner cocktails on the open deck and a Sunday Champagne and Chocolate Brunch cruise. Go to www.odysseycruises.com/boston.

Truffle factory to open in West Haven, CTWEST HAVEN, CT – Sabatino Tartufi, the largest fresh truffle manufacturer and supplier in the US for both retail and food-service markets, opens a new 43,000 sq. ft. production facility early next year here on the site that formerly housed Matlaw’s Food Products. The area will include state of the art Italian-made machinery and a professional grade demonstration kitch-en. The plant will have solar panels to power much of the energy required and will use recycled materials for product packaging. Goo to www.sabatinotartufi.com.

Kevin Maguire opens Bella Drew’s Southwest caféBOSTON – Executive Chef/Founder Kevin Maguire opened Bella Drew’s Café downtown this year featuring an authentic Southwestern menu. Maguire, who got his start with Boston Chef Lydia Shire at the Copley Plaza Hotel, opened in the Fi-nancial District on his return from Arizona. Menu items include Bella’s Tortilla Soup, Southwestern Corn Chowder, Chile Beef Chopped Salad and more. A catering menu is also available.

Sugar Foods names new CEOSUN VALLEY, CA – Sug-ar Foods named Marty Wilson as chief executive officer earlier this year. He has served as presi-dent and COO for the past six years. Separately, the company purchased Mrs. Cubbison’s brand from Hostess Brands and plans to build upon its product list to create new, innova-tive products for foodservice. The brand, founded in the 1920’s, is known for its stuffing mixes and croutons.

Liquid Ice installs dispensers along Mass PikeNORTHBORO, MA – Liquid Ice recently installed two-flavor frozen beverage dispensers at each of 11 Massachusetts Turn-pike Interstate 90 service plazas under an agreement with Gulf

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together by the Big Dig, which connected this part of the city to the airport, the downtown and the ‘burbs.”

Today, the plan-ners’ vision is tak-ing shape in vis-ible ways as Boston gains a new and

lively area of the city with its own unique history as a bus-tling port in the 19th century’s clipper ship era, an area of rail activity, and more.

This Spring, a major section of the Piers area saw comple-tion of a major $43 million de-velopment by Cresset Develop-ment which designed Liberty Wharf on the original footprint of Jimmy’s Harborside, creat-ing spaces for dining, outdoor patios, commercial offices, a boardwalk, rooftop ter-races and marine slips with dock space for boaters.

The closing of Jimmy’s in 2005 left a hole in the Seaport and the city’s op-tions for seafood restau-rants. Today, that hole is overflowing with four major new restaurants, Jerry Remy’s Seaport, Temazcal, Del Frisco’s Golden Eagle Steakhouse, and Legal Harborside.

Playing a key role was the Cronin Group, whose owner, Jon Cronin, was a key investor in the original Jerry Remy’s in the Fenway. His decision to make a major investment in a second Jerry Remy’s and Temazcal created a critical mass for the block where Le-gal Sea Foods and Del Frisco’s came aboard as well.

While some industry ob-servers criticized the project, fearing it would take business from existing Boston restau-rants, the reality turned out to be a different story.

At 606 Congress in the Re-naissance Boston Hotel on Con-gress St. in the Seaport, Execu-tive Chef Rich Garcia views it this way: “”It’s exciting to be part of a neighborhood that’s just begun to grow,” he declares.

“We’ve benefited from the restaurants opening up here as they have drawn people to the area who wouldn’t have come before. Our business has doubled since Liberty Wharf opened and we’re lucky to be

Our customers aren’t looking to break the bank.” The big-gest sellers, he notes, are burg-ers, nachos and salads.

“I haven’t worked in this busy a restaurant since the ‘90s,” he adds. As the over-seer of both operations, he de-scribes Temazcal’s business as “phenomenal. They’re as busy at happy hour as we are and they’re doing lots of parties, and overflow from the concerts at Bank of America Pavilion.”

Neighboring Del Frisco’s General Manager Gregg Rin-aldi recalls his company looked for a decade at sites in Boston. “We knew right away that this was a natural.”

The company gives back to its supporters, flying numer-ous regulars in from other cit-ies to celebrate the opening here. “We look for things that make us really unique and dif-ferent. We like to call ourselves a five star restaurant with a chain mentality.”

The restaurant offers 420 seats including its patio and private dining areas. Private dining accounts for 15 percent of sales, which Rinaldi is look-ing to boost to 20 percent.

A classic steakhouse, Del Frisco’s signature item is its steaks which come from Kan-sas City stockyards and are caramelized with seasonings and left to rest seven to 10 min-

are responding positively to the 300 i-Pad menus, he notes. “They go crazy for them.”

In addition to his creden-tials as a longtime researcher and aficionado of Mexican cui-sine, Hall brings a compelling personal story of a life gone bad and later turned around, an inspiration to others in the industry with personal strug-gles of their own.

A detailed history of menu items explains to the diner where the food came from and how it is prepared. “I wanted to educate people,” Hall points out. “They can download the recipes, the menu and the his-tory of all the dishes.”

Sourcing has presented its own problems though Hall is able to work with local pur-veyors to bring in plantains, squash blossoms and achiote paste, among other items.

Roast suckling pig is served nightly and Hall also does grilled goat, which is slow roasted with molasses and pineapple juice. In the first week, he recalls, “we went through nine pigs and two goats.” He estimates the aver-age check at around $50.

Imported chandeliers, glassware and other décor items lend authenticity to the concept along with a 52-foot-long bar offering 300 tequilas.

At Jerry Re-my’s Seaport, Temazcal’s sister operation, Direc-tor of Operations

for The Cronin Group, LLC’s Division of Rebel Restaurants Chris DeVoe finds the restau-rant is drawing a very diverse mix of Financial District and Federal Courthouse workers, local residents, out of town-ers, convention attendees and young professionals.

“We see lots of suits,” he notes, “but we’re getting people anywhere from age 25 to 60. A good example is a couple who came in for dinner recently. She was looking out at the har-bor while his eyes were on the giant TV screens. They came for different things but they both enjoyed the experience.”

“We’re basically an upscale sports bar, but Jon Cronin spared no expense. We expect our business to grow. Our av-erage check runs $15 to $20 at lunch and $25 to $30 at night.

the hardest place in the coun-try to succeed. We’re offering their spicy egg shooters, fried rock shrimp, Manchego and Mexican honey toast and other small bites.”

At Temazcal Tequila Canti-na, Chef-Partner Todd Hall, a two time James Beard award winner for major Arizona re-sort restaurants was originally brought to Boston to open the original Fenway Jerry Remy’s Sports Bar and later, Atlan-tic Beer Garden and Whiskey Priest in the Seaport. The newest venture, Temazcal shares a 149-seat patio with Jerry Remy’s Seaport.

The 120-seat restaurant, designed by Steve Sousa, with a menu that celebrates the foods of Mexico’s Mayan, Aztec and Yucatan Peninsula heritage, combines age-old cu-linary traditions with contem-porary technology, offering an i-Pad menu to guests. Guests

gaining the reputation of one of the leading culinary innova-tors in the area.”

“We all have a unique op-portunity here on the water-front, “he points out, “to prove to the city that we are worth the trip out of downtown and provide great dining, nightlife and a unique waterfront expe-rience you can’t get anywhere else in the city. I think the de-velopment of this area has just started to happen and it’s no-where near completion.”

At the Renaissance, the Capiz Lounge underwent its own renaissance recently, add-ing small plates from New York’s acclaimed Bromberg Bros. Blue Ribbon Restaurants the menu in a new partnership with the group.

“These Blue Ribbon clas-sics,” says Garcia, “allow us to offer our guests something that’s proven a favorite among New York chefs and locals from

BOSTON SEAPORTContinued from page 1 Neighbor restaurants

report increased salesFrom an upscale sports bar to stylish

Mexican cuisine to high-end steaks and seafood, there’s something for all

Customers “go crazy” for I-pad

menus, saysChef Todd Hall


“Anytime dining” available in numerous assisted living centersmonthly meetings with resi-dents to discuss food.

“Green is very big here,” he declares. “We produce 60 per-cent of our own electricity, we saved three million gallons of water and cut our utility bills. We saved $150,000 last year.”

Freddy Serano, foodser-vice director for Unidine at the Northboro, MA Beaumont Whitney, which consists on two facilities, one with 97 beds and skilled nursing and the other with 87 assisted living residents on a single campus, is using more fresh items and makes everything in house. “Our goal is 100 percent sat-isfaction. We try to purchase fresh, local foods, we don’t use pre-made products and plate appearance is important. “My job is one of caretaking. We like to use our country kitchen area for demonstrations and as a place for snacks and bev-erages for the residents. For meals, we do wait service and also have a cold station with sandwiches and salads.”

At Peter Becker Retirement Com-munity, a Cura Hospitality ac-count, a goal is

to keep the residents fully en-gaged. President and CEO at Peter Becker notes that she views the goal as one of “find-ing new and unique ways to please the residents.”

“Things have obviously changed since I started work-ing in this industry back in 1976,” she notes. “I want to create a place where people can live differently. It’s won-derful how, through these endeavors such as our recent Chefs Challenge for the resi-dents, you see people come to life and have fun with food!”

The event, based on the Food Network’s “Iron Chef” show, revealed a secret ingre-dient to two teams just prior to the competition, asking them to use salsify, a member of the aster family with an in-ner milky, stickiness similar to that of a coconut.

Team Tempura, the winning team, took the winner’s honors, incorporating salsify into gnoc-chi, soufflé, and even ice cream for an edge on originality.

day to a self-serve buffet sever-al times a week. Everything is fresh with very little pre-made, and we buy as much locally as possible. Our residents are more open to new things, more sophisticated. They expect new dishes and their tastes trend toward the upscale.”

In Framingham, MA, west of Boston, Unidine Corp.’s Matthew Camp, foodservice director at Carmel Terrace, an assisted living facility with 72 apartments, offers seasonal, regional cuisine.

“We’ll do pureed turkey as terrines and pates,” he says. “We try to stay ahead of the mundane cafeteria style of dining. “We pipe butter to cre-ate rosettes – no proportioned pats. It’s upscale dining, more sophisticated, because our customers, the baby boomers, understand the upscale experi-ence. That’s what differentiates us from overall healthcare. We have a demo area in our kitchen and do food demonstrations for them, and we have our own in-door herb garden. Our Hydra-tion Station contains flavored water – with antioxidants and mint. We offer heart healthy menu choices.”

Sodexo Foodservice Di-rector Jim Argir at Bethany Health Center in Framing-ham, a senior facility with 169 beds, also finds that seniors want more variety today. He conducts monthly wine and cheese tastings and also holds

preach this to my 18 commu-nities.”

Residents, he notes, “deal with us three times a day, so we must keep things fresh, offer display cooking, engage with them and have legiti-mate culinarians on staff. It’s not a cafeteria. Chefs must be visible and accessible. We want our food to be cutting edge.”

To that end, he adds, Atria offers educational opportuni-ties to its chefs and has its own internal certification pro-gram. “We need to be up on new trends or put new twists on old stuff. We have to turn the surprise factor into a ‘wow.’ “

At Epoch’s Boylston Place in Chestnut Hill, MA, Food-service Director Shonna Sher-man sees her role as an op-portunity to be creative. “I never serve anything I haven’t tasted. Everything has to pass my tongue. I meet with our residents monthly and any-one resident can always come talk with me. Boylston Place is very upscale. We have 48 apartments and a high ra-tion of staff to residents. We do restaurant style meals and have a bar for happy hour be-fore dinner.” Meal choices in-clude rack of lamb, prime rib and beef tenderloin.

The facility offers “un-matched quality,” she notes, because of its high standards, using the freshest foods made from scratch. Diners have three entrée choices as well as the option to have chicken or fish items. “Food is the high-light of their day.”

Not far away at the Be-nevolent Association, a con-tinuous care retirement home and independent residential living facility with 80 beds in one building and 18 in anoth-er in Chestnut Hill, General Manager Hospitality Services Joe Blanchard sees a trend to more upscale dining with greater menu diversification today. The home makes its own scratch signature sauces and pastas.

“We’ve been doing a lot of new vegetarian dishes, and see people eating lighter and healthier. We changed from full wait service three times a

Senior dining, most operators agree, is challenging, but offers a stable en-vironment for a

chef or foodservice director. Chef Connolly notes: “It offers a better quality of life and an opportunity to perform magic. We use food as our palette and create art. We have to meet the different expectations of differ-ent residents which means if you have 100 residents, you deal with 100 food critics.”

His job involves supervis-ing 18 sites in New England where his goal is nothing less than delighting residents with the best possible dining expe-rience. “That’s what drives me, and I get to do it every day in my work. Most people are surprised to learn that more than 95 percent of the food we prepare is made from scratch. There’s no ‘one-size-fits-all’ approach here.”

Atria delivers “anytime dining,” he explains, from 7 a.m. to 7 p.m. He expects that to become an industry norm, moving forward. “Attention to detail is paramount,” he declares. “The boomers will raise the bar higher for every-one. They look for an elevated dining experience.”

Senior living foodservice, he believes, has “completely evolved into a dining experi-ence. It used to be viewed like hospital and prison food. Today, dining services is a real point of differentiation in choosing a senior living facility.”

That market, Connolly con-tinues, was once an “unknown entity for culinarians,” but its chefs today are using ‘a la min-ute’ cooking. The baby boom-ers, he adds, are changing senior living foodservice with their demands for healthier, meatless options with fewer calories, necessitating a dif-ferent style of doing things.

As a chef who is “totally jazzed up” about his work, he describes what he does as “not just feeding people. Our clients line up an hour before the meal. It’s a bright point of their day, both for the food and the social interactions. I

utes, then returned to the grill just before service and cara-melized more. Fifty-five per-cent of sales are from steak al-though lobster and seafood are also popular. A three-course dinner menu is $99 a head. “At our price points,” he declares, “we have to be perfect.”

Service is a major factor for the chain. “We have an energy that’s second to none and it comes from the way our staff relates to the guests.”

On the actual site of the for-mer Jimmy’s Harborside sits Legal Harborside, which kept the original floorboards of its predecessor. The three-story complex is the chain’s flagship operation, striving to deliver an experience above and be-yond guest expectations.

Owner Roger Berkowitz dreamed about the complex for 15 years. Travels to other port cities around the globe in-spired him in his quest to do a harborside establishment.

What resulted is a three-part, 600-seat complex, which, he thinks “could be the most expensive restaurant build-out in the city’s history.” Asked the cost, Berkowitz smiles and re-plies: “More than I expected.”

Designed by Atlanta’s Bill Johnson, the ground level pays tribute to the original Legal Cash Market with a small fish market offering fresh seafood and prepared items to-go, and a 250-seat restaurant with an “as democratic as possible” menu, accessible to a broad de-mographic. Counter seating en-circles an open kitchen, allow-ing diners to gaze at the harbor.

‘We are having fun with this,” Berkowitz declares. Menu items range from a Wolfe Neck Farms skirt steak salad to a traditional Rhode Is-land “stuffie” (stuffed quahog).

The second floor offers a more traditional Legal experi-ence with numerous varieties of seafood and fish and over-sized bone-in ribeyes.

The third floor, a cocktail lounge/bar with an oyster bar, is enclosed for year-round use and provides spectacular views. It’s Legal, with a twist, as the chain evolves to new levels in its quest to be a “cel-ebratory” restaurant, celebrat-ing not only the events of its diners’ lives, but the harbor and Boston as well.

BOSTON SEAPORTContinued from page 1 100 residents

means 100 food critics, says one

foodservice director


WATERFORD HOTEL GROUP – Alan Miller moves to as-sistant general manager at the Mystic, CT ComfortInn from guest services manager at the Mystic MarriottHotel& Spa, Groton. Elsewhere, JudieRitter was named gen-eral manager at the Warwick, RI Courtyard by Marriott

overseeing senior living com-munities with managed vol-ume of more than $12 million. Additionally, Matt McCallmoves from district manager for Unidine Corp. where he managed $8 million in food-service volume across a multi-state region to district man-ager, overseeing fine dining operations in eastern PA.

CAESARS ENTERTAIN-MENT ATLANTIC CITY – Chef Anthony Amoroso takes on the title of corporate chef of joint ventures for B.R.GuestAtlanticCity oversee-ing operations at Dos Cami-nos, Bill’s Bar & Burger and Atlantic Grill, marking the group’s entry into Atlantic City.

HILTON HARTFORD - Christopher Steele was named executive chef at this

CASTLE HILL INN – In New-port, RI, EliasVanNiekerk becomes director of food and beverage for this Relais & Chateaux property from food and beverage manager at TheRitz-Carlton, Tucson, AZ.

CURA HOSPITALITY – Bryan Lucas, most recently general manager at Menno—Haven Retirement Com-munities in Chambersburg, PA, moves to district manager in central and eastern PA. Separately, Josh Crandallwas promoted to director of partnership development for Cura from district manager,

NC. In other appointments, Alisha Case becomes direc-tor of sales at the HomewoodSuites by Hilton, Ithaca, NY from director of sales and marketing with WyndhamPortland Airport Hotel, Portland, ME.

DAVID BURKE GROUP – Karyn Anastasio joins this group as director of catering and special events and will help launch a full service ca-tering operation, bringing 20 years of combined event plan-ning and catering experience to the new post.

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393-room property, which he rejoins after more than 13 years. He previously was the banquet chef from 2005-2007 and more recently, was head chef at the ProspectCafé in West Hartford.

MACY’S CULINARY COUN-CIL – Chef-Restaurateur MarcForgione joins this team of dis-tinguished chefs who serve to inspire the way Macy’s custom-ers cook and eat at home.

NATIONAL RESTAURANT ASSN. – KatieLaningNie-baum becomes director of ad-vocacy communications. She previously served as US Sena-tor Blanche Lincoln’s (D-Ark.) top press aide.

BELLA LUNA – In Jamaica Plain, MA, former executive chef of Foundry on Elm(Somerville, MA) and earlier, founding executive chef at Dorchester’ Ashmont Grill,Sam Putnam moves to ex-ecutive chef.

SMITH & WOLLENSKY RESTAURANT GROUP - Cheryl Kahn-Brocco joins this group as senior vice presi-dent of catering and will over-see the private dining venues available nationwide at each of eight iconic locations. She most recently served as direc-tor of catering for 21 years

velop a new “speakeasy” WineBar in the Fort Point Channel of Boston. He also served as wine director and restaurant manager at Scampo at Bos-ton’s Liberty Hotel.

GRAMERCY TAVERN – Michael Anthony, chef at this Union Square Hospital-ity Group restaurant for five years, becomes chef partner.

EAT’N PARK HOSPITALITY GROUP – This Pittsburgh-based group’s Onsite Brands Division named Cindy Mcll-nay-Simak director of mar-keting from marketing man-ager, Giant Eagle. Also, GraceZarnas-Hoyer becomes man-ager of public relations bring-ing 20-plus years of corporate communications and public re-lations background to her post, including as a former market-ing manager of Sodexo.

campus due to proximity and philosophy. One pastry schol-arship and one culinary schol-arship, named in honor of the new deans, will be awarded to students enrolled in June classes.

THE MOORING – RobertDeLuise,Jr. was named chef de cuisine at this Newport, RI restaurant. He previously served as executive chef at Pinelli’s Grill and Cucina in Slatersville, RI; Angelo’s in Cumberland, RI; and CaffeDolceVita in Providence.CAMDEN HARBOUR INN – This Maine property and its Natalie’sRestaurant named Alejandro (Alex) Marche-sinirestaurant manager and sommelier. Most recently, he was with DJR and Thompson Design Group as wine direc-tor, helping to create and de-

ternational from Generation Mobile, a wireless products retailer where he was chief executive officer following a stint as president of PaneraBread.

ASCARI RESTAURANT & BAR – Adriano Rodriguezjoins this Braintree, MA res-taurant, introducing a new Northern Italian menu. Ear-lier, he served as executive chef and sous chef at Somer-ville, MA-based Sagra Ris-torante.

THE FRENCH CULI-NARY INSTITUTE – EmilyLuchetti and David Kinchare the new deans at this school, joining The Interna-tional Culinary Center. Both will serve as ambassadors for the New York, California and Parma campuses, with an emphasis on the California

with The Glazier Group over-seeing one-of-a-kind-events.

FITZ-VOGT – Steve Mello was promoted to operations controller, a new post at this Walpole, NH foodservice man-agement company, where he will focus on financial con-trol and quality assurance. He most recently was district manager, overseeing three area managers and 35 ac-counts.

BIG NIGHT ENTERTAIN-MENT GROUP – MichaelWellikoff, most recently as-sistant general manager of this group’s Shrine at Fox-woodResort&Casino, be-comes general manager of the new RedLantern in Boston’s Back Bay. Additionally, LyleRudloff, who has been gen-eral manager of Mistral joins as assistant general manager of Red Lantern.

GOLDEN KRUST – StanleyDennis, owner of two success-ful GK franchises, was named chairman of this franchisor’s Franchise Advisory Council.

ARAGOSTA BAR & BIS-TRO – At Boston’s Fairmont Battery Wharf Hotel, DavidDaniel was named executive chef from that post at Top-per’s at The Wauwinet, a Re-lais & Chateaux property on Nantucket.

CULINARY INSTITUTE OF AMERICA- Associate pro-fessor of Baking and Pastry Arts and executive chef of the school’s Apple Pie Bakery Café, FranciscoMigoya was named one of the best pastry chefs in the US this year by Dessert Professional maga-zine.

DUNKIN’ BRANDS – NealYanofsky was appointed to the new post of president, in-

STEELE KAHN-BROCCO

FORGIONE

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BOSTON – Paying tribute to founder, Ed Kane’s, fasci-nation with the Orient and Exec-

utive Chef Kevin Long’s love of Asian cuisine, Red Lantern, Big Night Entertainment’s newest venture opened re-cently in the Back Bay.

“I fell in love with what we did at Shrine at Foxwoods Ca-sino and Resort,” Long declares. “We’ve come full circle here with authentic Chinese flavors. It’s important to be authentic. When we did Shrine, we want-ed a wood grill and decided it would be a great feel here. We bought a new version of the grill we have at Tosca in Hingham, MA, customized for us.”

The 235-seat restaurant will take what Long calls “ideas that work” from the Foxwoods supper club” and as always, mesh them with his

oning visitors into a handsome foyer area. Inside, 20-foot cer-emonial black lacquered doors set the tone for the venue’s traditional Asian décor with artifacts brought back by the partners’ travels.

A 40-foot custom marble bar serves specialty cocktails, premium bowls and a large list of wines and sakes. Hundreds of red lanterns draw the eye upward to a wall shimmering with seashells hand-collected from the beaches of Vietnam. Watching over the room is an oversized Buddha surrounded by an army of acupuncture statues that rise all the way to the ceiling.

Red Lantern’s kitchen also features several signature vi-sual elements, including an oversized gold-leaf ziggurat hood flanked by large-scale holographic Buddhas that pre-side over the dining room and lounge. At the center of the dining room, a fabric “cloud” hangs from the ceiling, adorned with the words “Red Lantern” written in Chinese characters.

Open truss work, original interior and exterior red brick, and oversized, operable win-dows characterize the space, while a simple “Red Lantern” sign marches across the roof line. Custom 10-foot wooden exterior doors welcome guests, while an eight-foot lantern hangs at the entryway, beck-

love of fresh, local products. Peter Niemitz, who de-

signed Shrine, was the design-er for the newest addition to Kane’s growing empire which now numbers five venues.

He restored the old carriage house’s interior and exterior to bring BNEG’s vision to life, working with the group to de-sign “an original theatrical space that exhibits the spirit of old Shanghai while creating an environment that lends itself to both dining and nightlife.”

Red Lantern transports diners to another time and place

A menu of authentic flavors combines with dramatic décor

Linda L. Bean of thetrusted L.L. Bean family

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BOOKSforCOOKS

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Decorative birdcage lanterns hang from the 22-foot ceilings, above custom-tailored Asian seats and oversized dining tables and wide-plank floor-ing, custom red carpeting, and exposed steel beams complete the look and feel.

”It’s all about energy,” says Long. “We have a 40 ft. bar and we’ve brought the build-ing back to life with Asian dé-cor and and finishes.”

The intent is to take the din-er to another time and place. A 12-foot communal table fea-tures its own “Hot Pot” menu allowing the guest to cook his or her own meats, vegetables, noodles, and dumplings in broth at their seat.

Between the bar and the main dining area is the lounge space with plush custom-made settees. Set against the back wall of the two-level, 233-seat dining room and lounge is the open kitchen featuring a wood-fired grill and four wok sta-tions. A six-seat sushi bar and 12-seat stone dining counter run the length of the kitchen.

The menu includes every-thing from “full blown wok en-trees to sushi,” says Long, and a variety of appetizers priced from $ 7 to $12. A signature item is a skirt steak from Painted Hills Farm in California as well as Wagyu and Kobe beef. Long has revised and recreated a number of dishes from Shrine. He’s do-ing a slow cooked Chinese pork roast and a variety of fried dish options cooked to order, with market vegetables.

“We’re doing a lot of things with lobster. We get it from Hull and wok fry it with our homemade XO sauce.”

subtitled takes the reader on her personal journey from a childhood enriched by her par-ents’ rural kitchen that shaped her understanding of the im-portance of well-prepared foods to the hard-scrabble years of struggling to find herself.

Her adventures make for a ‘can’t put down’ reading experi-ence.

Hamilton never expected, to open a restaurant, she says, but circumstances seemed to propel her and she felt, she writes, a certain “rightness” in her actions albeit never having been a chef or sous chef before.

Despite what she saw as a “total lack of credentials,” Hamilton decided to move for-ward. The result was Prune, a small East Village restaurant that has won her continuing acclaim and a recent James Beard award.

What makes this tale com-pelling is Hamilton’s totally honest retelling of her adven-ture and forthrightness in put-ting herself out there. With an MFA in writing, she has creat-ed a memoir that is memorable and one that’s been called “the best memoir by a chef ever” by Anthony Bourdain. This is not your typical fare. It’s a plate full of richness and flavor that readers will relate to and sa-vor.

to six million. The Navy and Marines also grew dramati-cally in size. The Quartermas-ter Subsistence Research and Development Laboratory was opened to ensure that better rations could be developed more scientifically.

From food in the field to aboard submarines, Whitaker explores the aspects of feeding the troops. Demand led to the creation of new methods such as trucks for mobile kitchens.

Naval kitchens had their own challenges including mak-ing compact galley spaces effi-cient. During the course of its service, the USS North Caro-lina served more than eight million meals.

Various chapters explore topics such as invasion day chow, victory gardens and ra-tioning of food at home, and recipes from the chow line.

From recipes for Biscuits, Wartime Style to Military Pota-to Cakes and President Eisen-hower’s Recipe for Quail Hash and Red Cross Doughnuts, the booki evokes the era well.

Blood, Bones & Butter,Gabriellle Hamilton, Random House, $26.00

Chef Gabrielle Hamilton’s “Inadvertent Education of a Reluctant Chef” as her book is

offers holiday classics as well as items for special occasions.

Created for the home cook for whom the recipes have been adapted, it offers much that will engage the profes-sional chef as well.

Recipes/instructions in-clude a molded chocolate bun-ny, chocolate chess pie, pump-kin chocolate cake, chocolate bread pudding, and many more dessert items.

Torres discusses, in detail, the various types of chocolates, tempering chocolate tech-niques, how to mold chocolate, and decorating with chocolate. An array of 150 photographs illustrates the book and show the finished desserts.

The Meals of War, Kent Whitaker, History Publishing Company

“Chow” memories – the foods eaten by veterans during World War II – are the subject of this mix of humor, informa-tion, stories and pictures, pay-ing tribute to the veterans of WW II as well as the cooks, bakers, mess sergeants, mess men and quartermasters who fed them. Recipes are repro-duced from various training manuals, news sources, flyers and more and are included largely for historical purposes. The industrial buildup for the war transformed the area of food production, changing the way farmers work and food was harvested, shipped and pro-cessed. The US Army grew in size between 1941, the start of the war, to 1945, from 174,000

Bromberg Bros. Blue Ribbon Cookbook, Bruce Bromberg, Eric Bromberg and Melissa Clark, Clarkson Potter/Publishers, $35.00

Award-winning Blue Rib-bon, with nine restaurants and growing, first opened in Manhattan’s Soho neighbor-hood in 1992 was so named be-cause blue ribbons represent-ed “victory and unquestioned excellence” to the Bromberg brothers, Bruce and Eric, who still have blue ribbons they re-ceived as campers years ago.

At Blue Ribbon, they serve the food they love and feel a passion for. From their clas-sical training and upbringing as children of parents who “forced” culinary tourism on them, they developed their own style and perspective, which they share in this book.

From Martha’s Excellent Matzoh Ball Soup and Mom’s Egg Salad Sandwich to North-ern Fried Chicken and Banana Walnut Bread Pudding with Butterscotch Banana Sauce, the restaurants’ most loved dishes are offered up to mo-tivate readers to create their own culinary experiences.

A Year In Chocolate, Jacques Torres,Stewart, Tabori & Chang, $35.00

Jacques Torres first entered a pastry shop at age 15, the start of a lifelong fascination with chocolate. Throughout his career he has developed his own techniques for creating confections and in this book, CR Peterson Hospitality & Design

31 Eastman St., Easton, MA 02334-0295800-257-4040 • [email protected] • ww.crpeterson.com

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Boston's Seaport gains new vibrance

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