Food Price Hikes Show No Sign of Slowing

Transcription

October/November 2009
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Vol. 36 No. 7
www.sfsn.com
October / November 2012
Community Involvement Paces Growth for Chapel Hill Restaurant Group
By Liisa Sullivan
Founded in 2000, the Chapel
Hill Restaurant Group (CHRG)
serves as a management group
to oversee the operations of
its four restaurants – Spanky’s
(opened in 1977), Squid’s
Seafood Restaurant & Oyster
Bar (opened in 1986), 411
West Italian Café (opened in
1990), and 518 West Italian
Café (opened in 1996).
In 2008, CHRG opened
Mez Contemporary Mexican in Chapel Hill, North Carolina, is one
of several restaurant brands operated by Chapel Hill Restaurant
Group. Others include Spanky’s Restaurant & Bar, 411 West Italian
Café, 518 West Italian Café, and Squid’s Restaurant, Market &
Oyster Bar.
MEZ Contemporary Mexican.
The four majority owners are
Mickey Ewell, Pete Dorrance,
Kenny Carlson, and Greg
Overbeck. It has managing
partners at MEZ, 411 West and
Spanky’s, all of whom own a
percentage of their stores.
In addition, CHRG is
currently entering the final
stages of construction of
its newest restaurant, Page
Road Grill, in the Research
Triangle Park. Slated to open
in November, it will be an
American Grill with a southern
twist.
“We
are
approached
periodically to open new
restaurants by developers, but
we like to own our properties
(we own all but Spanky’s),”
Overbeck said. “Instead of
leasing, we take a measured
approach. After we get Page
Road Grill open and operating
consistently, we will carefully
evaluate the possibilities of
developing another property in
the area.”
Marketing Through
Community
“We do very little advertising, instead preferring to
‘market’ our restaurants through
community involvement and
charitable
contributions,”
Overbeck said. “We stage many
large fundraisers throughout
the year, providing food and
beverages and give 100 percent
of the proceeds to a variety
of organizations such as The
Public School Foundation,
SECU House, Mia Hamm
Foundation, YMCA, and UNC
Children’s Hospital.”
CHRG also contributes
food and gift certificates to
hundreds of social, educational,
religious,
and
fraternal
organizations
throughout
the year. In addition, they
allow various non-profits and
community groups to use their
buildings as meeting places in
off hours.
See CHAPEL HILL on page 8
kers Battling Recession,
& Market
Changes
September. Over the last 12 countries
upward spiral this year.
By John P. Hayward
service will see a decrease of
centage
this decline.
Theof latest
Consumer Price
11.3 percent
from
’08.
RestauIt’s
a
difficult
environment
by the U.S.
The fed has confirmed what Index released
rants
bars will
see a already
deforDepartment
Southeast food
of service
Labor broshowed
foodand
service
operators
crease
percent,
withhavekers.
a 0.1-percent increase in
knewof –3.5food
prices
full-service
ac“Our
is
food overall
prices business
from Augustbeen on arestaurants
seemingly endless
(See SURVEY on page 10)
counting for the largest per-
months, the food price index
has jumped by 1.6 percent.
What’s
behind
the
Operators are struggling with
high food prices, and tight
supplies of corn and other
grains likely mean little change
in 2013.
increases? Weather problems
in the U.S., Russia and
other major, food-exporting
Chef Spotlight
have played a
significant role.
In Russia, wheat production
this year is down more than 26
percent from 2011. Meanwhile,
the U.S. has suffered through
its worst drought in more than
50 years, coupled with record
high temperatures. This has
had a dramatic effect on the
production of corn, soybeans
and other grains.
The corn and soybean
crops are predicted to be
at their lowest levels since
2006-07, according to the
USDA’s World Agricultural
Supply and Demand Estimate.
The decline in production
has led to significant price
increases. Corn, in particular,
is a key component in feed for
See PRICE HIKES on page 4
Classically trained at the Culinary
Institute of America, NY native
Michael Bologna specializes in
authentic Southern Italian cuisine
at Vingenzo’s Pasta & Pizzeria in
Woodstock, Georgia.
PAGE 2
A Chef ’s Life
Fred Lucardie has always believed
in the importance of mentoring
young chefs, “who share the
dreams we dreamed when we
were younger.”
PAGE 9
People, Places & Things
Read about all the latest industry
news and happenings.
PAGES 4, 6 & 14
Food Show Photos
Our staff has visited food shows
throughout the market.
PAGES 6, 8 & 10
Product Spotlight
See the newest products in the
food service industry.
PAGES 13 & 15
Change
Change Service
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SOUTHEAST FOOD SERVICE NEWS
OCTOBER / NOVEMBER 2012
Chef Michael Bologna Has Passion for Profession
By Bryan Sullivan
While talent is important, so
also is passion when it comes to
professional success. And in the
culinary field, it’s almost a necessity.
“Be true to your passion and
your profession,” said chef Michael
Bologna, of the critically-acclaimed
Vingenzo’s in Woodstock, Georgia.
“You have to love what you do and
perhaps be a little crazy. Too many
people enter a profession with a
goal in mind, but with no passion.
Without the sincere love and desire,
success will likely elude you.”
Bologna is a New York native
and somewhat of a culinary pioneer;
he introduced authentic Southern
Italian to this historic southern town
and has developed a loyal following
ever since.
From CIA to ’96 Olympics
Bologna is the son of parents who
hail from the region of Basilicata in
southern Italy. They later arrived
in the Big Apple and worked with
food in their own right, which is
where Bologna’s passion for food
was first instilled. Whether at his
father’s butcher shop or in his
Michael Bologna, CEC, CCE, AAC,
is chef/operator of Vingenzo’s in
Woodstock, Georgia.
mother’s kitchen, Bologna saw his
parents rely on scratch preparation
and locally-sourced ingredients; he
continues to be influenced by those
things today.
Classically-trained
at
the
Culinary Institute of America (CIA)
in Hyde Park, New York, Bologna
was invited to teach there on a year
fellowship. He was only one of 14
out of 1,400 who was asked back to
You
make
great
products.
You
make
great
products.
We
make
them
sell.
We
make
them
sell.
do so. Some years later, he returned
again to the CIA as manager of
purchasing operations, where he
created and implemented food
specifications for the school. He
then went on to open Nightingale’s
Country Bistro in New York, a
restaurant honored as one of the
nation’s top 25.
In 1995, Bologna moved to
Atlanta. While working in restaurant
concept development, he landed
a job as the food service manager
for the Olympic Village. He was
responsible for catering to top
athletes (more than 10,000) from all
over the world for the 1996 Olympic
Summer games.
Teaching Also a Passion
Bologna has a natural passion
and gift to teach as well as to
cook. He started a professional
culinary school in Marietta – just
north of Atlanta. Today, it remains
a comprehensive education for
beginning chefs interested in truly
making a career in the hospitality
industry. Students not only learn
the skills necessary to master the
classics and express creativity, but
also how to run a restaurant. He no
longer heads it up, but he took the
school from 15 to well over 150 at
its last enrollment. Currently, there
is a waiting list of 200.
Awards & Accolades
Bologna is the recipient of
numerous culinary and public
service awards such as a U.S.
Delegate of Terra Madre, Turin,
Italy for Global Slow Food/Organic
Meetings; a Regional Director for
the American Academy of Chefs,
American Culinary Foundation;
Chair of the American Culinary
Federation Strategic Planning
Committee; and Chair Emeritus
and Past President of the American
Culinary Federation, Greater Atlanta
Chapter. Bologna was also a Cook’s
Tour Team Captain for the World
YourYour
quality
products
and and
Gilbert
Foodservice’s
experience,
quality
products
Gilbert
Foodservice’s
experience,
Association of Cooks Societies.
relationships,
technology,
and and
marketing
expertise
are the
relationships,
technology,
marketing
expertise
are the
Accolades include the ACF
winning
combination
to grow
youryour
business
in the
winning
combination
to grow
business
in Carolinas!
the Carolinas!
Leadership Award, ACF Chef
Professionalism
Award,
ACF
Chef of the Year; ACF Educator
of the Year (twice), ACF National
President’s Medallion (five times),
the CTC Faculty Leadership Award,
and several more.
Most recently, in December 2011,
(800)327-9281
(800)327-9281
Bologna was asked to cook a dinner
for a charitable event at the famed
ServingServing
the Carolinas
Since 1982
the Carolinas
Since 1982
James Beard House.
Member
Serving the Food Service Market in Alabama,
Florida, Georgia, North Carolina, South Carolina, and Tennessee.
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3
4
on foreign oil. However, critics have
charged that it has led to tighter corn
chickens, turkeys, cattle, and hogs.
supplies and higher prices. The RFS
But weather isn’t the only factor.
requires that 13.2 billion gallons of
Corn supplies, which are already
corn-based ethanol be produced this
down more than 15
year. This will use
percent, have come
an estimated 4.8
under
increased
billion bushels of
“Just about
pressure due to
corn, one-third of
everything is going the nation’s corn
mandated use in
the production of to be higher in 2013 supply.
Another
renewable fuels.
13.8 billion gallons
with our biggest
In 2005, the
will be produced in
federal government
inflation concerns 2013.
enacted the Energy
The Governors
Policy Act. This
of North Carolina,
being beef.”
legislation allowed
Georgia,
Texas,
– David Maloni,
the Environmental
and other states
American Restaurant
Protection Agency
– together with
(EPA) to mandate
more than 180
Association
the amount of the
Congressmen
U.S. corn crop that
have petitioned the
must be used for the production of
federal government to lower the
ethanol.
percentage of the mandatory ethanol
This
amount,
called
the
blending requirements. They believe
Renewable Fuel Standard (RFS),
was intended to reduce U.S. reliance
See PRICE HIKES on page 14
Continued from page 1
Using a food service broker
shouldn’t look
like this
Unfortunately, for many manufacturers who use brokers,
this picture is all too familiar.
From one day to the next, it’s hard
to keep track of the companies,
names and logos. They’re changing all
the time.
But there’s one name in Georgia that’s been the same for 40 years
– International Gourmet Products, Inc. We are the market’s most
experienced food service broker, with ownership and management that’s
long-term, stable and consistent. As other brokers have created - and
recreated - themselves, we’ve continued to offer solid, safe and secure
coverage of Georgia, the Southeast and the Caribbean for our principals.
We’re also a proud manufacturer of nationally recognized cheese products.
If you’re ready to stop the revolving door,
call International Gourmet Products, Inc.
Frank Simpson
fsimpson@igpinc.net
Ron Simpson
rsimpson@igpinc.net
770.887.0807
INTERNATIONAL GOURMET PRODUCTS, INC.
internationalgourmetproducts.com
It was a strong performance for the U.S. in the 23rd ‘Culinary Olympics’
(Internationale Kochkunst Ausstellung International Culinary exhibition), held
recently in Erfurt, Germany. The event drew professional chefs and students from
around the globe to compete in a variety of individual and team events. All of the
ACF Culinary teams – national, military, regional, and youth – finished in the
top 10 with a medal count of two gold and five silver. ACF Culinary National
Team USA placed sixth overall in the world. They earned a silver medal in the
hot food kitchen. In the cold food presentation, the team posted the second-highest
score of the 32 national teams that competed, earning another silver medal. ACF
Culinary Regional Team USA won a silver medal for its cold food display.
Representing the Southeast on the regional team were Brian Campbell, CEC,
CCE, associate instructor at Johnson & Wales University in Charlotte, North
Carolina; and Andreas Proisl, CEPC, executive pastry chef at Isleworth Country
Club in Windermere, Florida.
Acosta Foodservice is continuing its flurry of broker acquisitions in the
Southeast and other regions of the country. In September, the Jacksonville, Floridabased company announced the acquisitions of United Foodservice in Alabama,
Innovative Foodservice Marketing in Mississippi, Premier Sales Associates
in Tennessee, and Joyner Brokerage Company in Arkansas. These firms were
added to the acquisitions of Quality Sales & Marketing in the Carolinas and
Venture Sales Group in the northeast earlier this year. Also in September, Acosta
named industry veteran Mark Hayden president of their food service division. At
press time, several more acquisitions were announced: Lott Marketing in Texas,
Oklahoma and New Mexico; LaFond Food Brokers in Arizona and Nevada; and
Kirkpatrick Brokerage Company in Colorado. Acosta now has food service
operations in 21 states and Washington D.C.
Certified Angus Beef has honored three Southeast restaurants: FATZ Café in
Taylors, South Carolina, was named Newcomer Restaurant Chain Marketer of
the Year; TBonz Restaurant Group in Charleston, South Carolina, was named
Restaurant Chain Marketer of the Year; and Okeechobee Steak House in West
Palm Beach, Florida, was named Restaurant Marketer of the Year. In addition,
CAB presented awards to several Southeast food service distributors: Sysco Food
Services of South Florida in Medley was named Export Marketer of the Year;
Cargill Food Distribution in Hialeah, Florida, was named Top Sales Volume
Exporter; Sysco Columbia LLC in Columbia, South Carolina, received the
Foodservice Commitment to Integrity Award; and Southern Foods Meat &
Seafood Solutions in Greensboro, North Carolina, was named Specialty Meat
Company Marketer of the Year.
Jason Hall, CMC, executive chef at Hammock Dunes Club in Palm Coast,
Florida, has been awarded Certified Master Chef designation. In August, Chef
Hall successfully completed the grueling, eight-day CMC exam, becoming one of
67 ACF Certified Master Chefs. Tyler Field, certified executive chef at The Club
at Mediterra in Naples, Florida, won the Taste of Elegance Pork Signature Recipe
Competition at the ACF Culinary Arts Competition. The event was held during the
recent Florida Restaurant & Lodging Show in Orlando.
La Tigliatella, the European-based Italian restaurant concept, has opened its
first U.S. location in Atlanta. There are more than 130 La Tigliatella restaurants
in Spain and France. Four additional restaurants are slated for 2013 in Georgia,
Virginia and Maryland.
Jim Ridgway has been promoted to director of event services for the Georgia
World Congress Center in Atlanta. Jim has served as GWCC’s assistant director
of event services for the past 19 years. Wild Wing Café in Charlotte has named
Bonnie Rhinehardt chief restaurant officer, and promoted David Clark to vice
president of construction and operations services. Drew Facer has been appointed
president and chief operating officer of Idahoan Foods, LLC. Sugar Foods has
named Jim Walsh chief operating officer. Jim will also retain his current role
as executive vice president. Steve Daniels, who worked for Campbell’s Soup
for over 18 years, has joined White Wave Foods as Southeast regional manager.
Simmons Food Sales has added Paul Dussault as a food sales territory manager
covering the Florida west coast. Ed Tindall has joined Mondelez International as
a key account manager in Florida. Unilever had added Suzanne Bauer as a rep
for the south Florida market. Frank Ricker Jr. has joined Rose Packing Company
as Southeast regional manager. Tampa Maid Foods has appointed Karen Karl
director of national accounts. Steven Thibault has joined WW Johnson Meat
Company as national sales manager. He is based in Florida. Kendall Clark has
joined Custom Culinary as a regional sales manager covering Florida, Alabama
and Mississippi.
Jerry Colella, Cohen Brokerage Company, has announced that Chad
Continued on page 6
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as we are of making it.
Other major orange juice brands import some of their orange juice, but Florida’s Natural® Brand is 100% made
in the USA. Now, that delicious Florida taste is available in a variety of sizes for your food service operation.
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Florida’s Natural Growers, a division of Citrus World, Inc., based in Lake Wales, FL 33853 ©2012
5
6
Sysco Miami Food Show
Ft. Lauderdale, Florida
Huntington has been promoted to sales manager. “This is Cohen’s commitment
to be the strongest independent sales agency in Georgia,” Colella said. “Chad has
proven 18 years of loyalty, sales and market expertise. This continues our plan for
our future and sustainability to our principals and customers.”
AFM-Pegasus has been named broker of record in Georgia by Pilgrim’s Pride.
Trinidad Benham has appointed Priority Food Brokers in south Florida, and
Simmons Food Sales in central and north Florida. Food Partners of Georgia
has been named by Pregio Cheese and Cains Foods Salad Dressing. National
Pasteurized Eggs has presented its East Coast Broker of the Year Award to
Paramount Marketing Group-Florida.
We must report the recent death of Robert W. “Bob” Rowe, founder of
Continued on page 14
Food Link, Jon Heenhan; Sysco, Massimo Balacchi.
Jacksonville
Orlando
With 4 offices, 20 full-time
sales and marketing personnel,
as well as 7 administrative and
customer service staff; C&G is
a major force in the Florida
Foodservice market. We are an
action-oriented company that
strongly emphasizes service,
sales development, and a
creative approach to marketing
every product line we represent.
Largo
Pompano
Beach
Turnberry Ocean Colony, Rick Chiavari; Sysco, John Carlton.
We believe in long-term partnerships
with our customers at both the operator
and distributor levels. Let us show you how
our sales professionals can help build your profits.
Paramount Marketing Group, Zak Durinski, Debbie Durinski.
Give us a call if you want to
grow your business in Florida.
1-800-393-1160
cgfoodbroker.com
Sysco, Joe Lopez; Tuscan Steak House, Hector Huriato.
October 2
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7
8
Community Involvement Paces Growth for
Chapel Hill Restaurant Group
“We are also involved with
the athletic programs at UNCChapel Hill and feed many of the
teams before games and for social
functions,” Overbeck added.
As leaders in sustainability, the
restaurants have been recognized for
their commitment to reducing their
carbon footprint and supporting local
farmers since the late 70s.
While they do advertise a bit on
radio and in publications, and also
of is the “Sustainable Business of
the Year” award. MEZ was the first
LEED (Leadership in Energy and
Environmental Design) designed
restaurant in North Carolina.
“We have reduced our solid
waste at four of our restaurants by
75 percent through a food scraprecycling program,” he said. “We
recycle our oyster shells from Squid’s
through the Coastal Federation and
help to rebuild North Carolina’s
oyster beds.”
Blair Pollock, the Solid Waste
Sysco Food Services of
Columbia Buying Show
Columbia Metro Convention Center
October 2
Stillwater Provisions, Iain Smith; C.F. Sauer’s, Larry Smith; Sysco, Henry Blue.
Macdaddy’s Restaurant, Tim Mackey; Sysco, Phil McPherson, Kyle Turby.
Squid’s Seafood Restaurant & Oyster Bar was opened in 1986 in Chapel Hill.
The menu includes wood-grilled fillets and live Maine lobster.
engage in social media, the message
is mostly about its community
involvement
and
sustainable
practices.
In fact, Overbeck said that one
of the awards they are most proud
Manager of the Orange County
landfill, called them the “Rock Stars
of Recycling” in Orange County.
Its commitment to sustainability is
See CHAPEL HILL on page 14
Old Fashion
Sysco, Parrish Croom; The Kickin’ Chicken, David Miller, Bobby Perry; Rita’s
Seaside Grille, Anthony DiBernardo.
BBQ
Great Country Cooking is a CRAFT!
We start with only Premium Trimmed Fresh Boneless Boston Butts for a consistent finished
BBQ.with
These
Butts
are then Trimmed
slow smoked
and Boneless
cooked to 200
degrees
internal
to
We start
only
Premium
Fresh
Boston
Butts
for a temperature
consistent finished
insure
tenderness
all then
the time!
wonderful,
flavorful,tosmoked
meat isinternal
then shredded
into
BBQ.
These
Butts are
slowThis
smoked
and cooked
200 degrees
temperature
to
5 lb.tenderness
Cook-in bags
with
either our “Original
BBQ
sauce
or our
special into
insure
all and
the seasoned
time! This
wonderful,
flavorful,Recipe”
smoked
meat
is then
shredded
“Carolina-Style” sauce. These sealed bags are then returned to our ovens and heated to 165
5 lb.degrees
Cook-in
bags and seasoned with either our “Original Recipe” BBQ sauce or our special
to simmer in the great flavor of our sauces! The result is wonderful pork BBQ using
“Carolina-Style”
sauce. These
are then
returned
to our
ovens
and heated to 165
a time-tested, traditional
BBQ sealed
process bags
and great
sauces
created by
Cades
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Duvall Catering, Matt Greene; Sysco, David Neale; Duvall Catering, Mike Kehoe,
Tucker Wilkes.
TM
9
Mentoring Young Chefs is Key in the Culinary World
By Frederik Lucardie
Some years ago I decided to
pursue another personal goal of mine
and began the journey to become a
member of the honor society of the
American Culinary Federation – the
American Academy of Chefs. It
was a complicated process of many
steps that required dedication and
commitment on my part in varied
endeavors. But I persevered and
was inducted into the Academy in
Anaheim, California, at that year’s
ACF national convention. It was
one of the proudest moments of my
life.
Over the years I have mentored
several of my chef peers into the
Academy. Like me, they viewed
becoming an Academy Fellow
as one of their great professional
accomplishments. Unfortunately,
some of them seemed to hit a deadend at that point and never really
got involved again in Academy
events. Fortunately for me, more of
them continued that commitment
and dedication, and are mentoring
younger chefs who share the dreams
we dreamed when we were younger.
In December, we
will host our first
Academy dinner here
in the Tampa Bay area.
The Academy Fellows
in our chapter, the ACF
Tampa Bay Chefs,
will partner with the
students of Land O’
Lakes High School’s
Culinary Arts Academy
to present a five-course
dinner. I would be hard
pressed to determine
who is more excited
– my fellow chefs and me or the
students.
I will be heading up the entrée
portion of the dinner. My youngest
daughter who graduated two years
ago from culinary school will be
working with me and the students.
It is a slice of heaven for me to
work with both the students and
my daughter. I thoroughly enjoy
the time we spend together in the
kitchen. Working together for an
Academy event is going to mark
some very special moments for us.
Demaris has gone her own way
in the culinary profession since
leaving our restaurant
and is working at a
local hotel as a garde
manger chef. Actually
‘jack of all trades’
would suit her better, as
she seems to be the one
called upon to fill every
position as needed
regardless of how many
hours she has worked
in a day. She worked
almost around the clock
when the Republican
National
Convention
was in town. But she’s young and
she’ll survive just as we all did when
we faced similar challenges.
As with all such events, the
challenges keep popping up and
we keep putting out fires. The
company that was going to provide
the china was unable to deliver due
to a conflict with another major
event. Since we are serving dinner
in a public high school we cannot
serve alcohol, so we’re partnering
each course with a non-alcoholic
wine. By the way, some of them are
actually quite good.
We cannot interfere with the
outlined curriculum of the school
program so we have to work around
it and within it. The students are
more than willing to give up their
free time to participate, so that’s a
bonus. It’s the little things that are
making us all crazy, like not being
able to accept credit cards in a plastic
world because the school is not set
up to receive credit card payments.
To date, my culinary peers are
all working towards the common
good, and egos have been checked
at the door. We can only have one
executive chef and one executive
pastry chef on the menu. Yet we
have six chefs who need to lead
such a dinner to check off that
elective goal on the requirement list
for induction into the Academy. The
two chefs who will lead this year’s
dinner are the two who are closest
to finishing their goals. We will
continue this as an annual event so
the other four chefs will have the
opportunity to work their way to the
top at subsequent dinners.
More importantly, we are all
working with the high school
See MENTORING on page 11
© 2012 Alabama Power Company
When was the last time
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“Ahh?”
There are a lot of benefits to cooking with electricity. One of the biggest is your kitchen will be a lot cooler. Of course,
you’ll also get faster preheat and recovery, less product shrinkage, reduced cleanup time, longer equipment life
and lower maintenance cost. And operation is easy. For more information about the advantages of electric cooking,
call 1-888-430-5787 or visit AlabamaPower.com.
10
US Foods Tampa Food Show
Punta Gorda, Florida It’s Fish & More Fish at Whitey’s
Fish Camp in Orange Park, Florida
By Michelle Herrin
Forty-nine years ago, Whitey
and Ann Ham had a bait and tackle
shop. Their family grew to seven
after the addition of five children.
Whitey was in the Navy. He and
Ann found that when the shop was
slow, especially in the winter, they
had to come up with other means
to support the growing family. So
they expanded the bait shop and
began to offer food. They fished for
catfish, and then Ann stepped up to
the plate to cook it.
Small local restaurants along
the water that served fish were
called fish camps, hence Whitey’s
Fish Camp. Whitey’s is located in
Orange Park, Florida, outside of
Jacksonville.
The bait and tackle shop grew
and grew. They added the small
restaurant and then a tavern. This
sufficed until 1988 when a new
restaurant was built. An additional
outside bar area was added in 2002.
Whitey’s Fish Camp now has the
bait shop, a boat ramp, an RV park
that can hold up to 40 RV’s, and
the seafood restaurant. There are
lots of special events and they have
music on the deck with dancing. On
Fridays, Saturdays and Sundays,
the music is live. In December there
is a boat parade, where boats are
decorated with lights and a winner
is selected for the best design.
At the fish camp, most people
who come to fish come for the
boat ramp, a fishing license, bait,
tackle, and beer. There are daily
“Bar Happenings” (Beer Pong,
Free Pool, Texas Hold ‘Em, and
Karaoke) and “Dining Specials”
(All-U-Can-Eat and Endless Soup
and Salad Bar). The menu is typical
Florida fish and sides. The fish
can be served grilled, blackened,
broiled, or fried. The catfish (which
is how they got started) is fresh,
wild, locally caught, and served
with two sides. It is usually fried
and served whole.
Whitey’s has its own version
of a blooming onion, The Swamp
Onion, which is served with a spicy
swamp sauce.
Three of the five siblings still
work in the fish camp. Elaine Ham
Cassala and Billy Ham run the
business side. But Billy can often
be seen in the kitchen and in the
restaurant taking orders. Luke
Lawley keeps the fish camp up and
running.
In 2013, Whitey’s Fish Camp will
have been in business for 50 years.
Elaine, Billy and Luke hope to have
special events, special offers and a
huge celebration to commemorate
their 50th anniversary.
October 10
Culinary Resources, Bob Ryan (front); Tarpon Stone Crab, Pete Cipolla, Andrew
Poliquin, Kevin McLoone, Brad Bond.
Anchor Food Service Sales, Nicole Norris; US Foods, Pattie Entsminger.
C and G Food Brokerage, Dane Hultgren; US Foods, Curtis Adams.
Gulfview Grill, Keyes Elmore, Michael Elmore; US Foods, Van Laughlin.
TM
11
Chef Michael Bologna Has Passion for Profession
Conversation with Chef Bologna
What sets your style of food
apart from others in the region?
We prepare and serve traditional
southern Italian cuisine and we
are now a destination dining spot
because what we do is that unique.
Who is your culinary hero? I
have none; it’s about food.
What are three ingredients that
you could not live without? Fresh
ingredients of the day; I can’t live
without what the earth produces
each season.
What words do you want
guests to use when describing
your cuisine? The real thing. What is your most valuable
tool in the kitchen? 10-inch French
knife.
If you could sit down and eat
and talk with anyone about food
who would it be? Young culinary
professionals who have a true
passion for food. This stimulates
my mind and soul. I remain
gratified in my profession through
mentoring – passing on knowledge
– and most importantly – traditions.
solely of libations.
What are some of your most
popular menu items? Gnocchi
with gorgonzola cream sauce and
spinach; Sugo Domenica (slow
braised pork in a tomato sauce); and
house made sausage.
What did you serve for dessert
This is what it’s about for me. I
am a teacher at heart and sharing
means so much.
What would you order as a
last meal? It would depend on my
mood. If it was winter, I might like a
nice comfort food such a cassoulet.
If it was warmer, it may be a supper
at the James Beard House Dinner
in December? A black and white
dessert. It consisted of Buffalo
mozzarella, chocolate mirror glaze
sauce, chestnut honey balsamic
strawberries, and was topped with
crushed macaroons and crushed
roasted chestnuts.
Mentoring Young Chefs is Key in the Culinary World
finest bakers I’ve ever know and my
first teacher at the Culinary Institute
of America, was passionate about
sharing knowledge. Back in my
culinary competition days, he was
one of the most highly respected
judges in the ACF’s stable of
judges. He would always take the
time to stop by my work station
and encourage me. And when the
competition was over, he would
always make time to go over my
presentation and give me advice.
I learned a lot from Joe, both in
school and afterwards, and I know
all his students share my feelings of
affection and respect for him. His
passing left a very large hole in our
culinary world.
students and sharing our knowledge
and skills; mentoring is what it’s
all about. If we cannot share our
knowledge and skills with the next
generation of chefs, what does that
say about us?
I’ve worked with chefs who were
old-school and took their personal
recipes to the grave. As long as it’s
not a signature recipe I’m using at
work or a recipe to which I’ve signed
away rights in a contest, I’m passing
out my recipes to anyone who wants
them. I consider it a compliment of
the highest order when someone
asks me for one of my recipes.
Joseph Amendola, one of the
While I’m no Joe Amendola, I
work to pass on what I have learned
- to my employees, peers, students
(when I was teaching), and my
daughter. I’m looking forward to
the next two months as we enter
the final preparation stage. When
our first Academy dinner is finished
and over with, I know we will all be
able to look back at a job well done.
And, if we’ve sparked an interest in
the Academy in our young students
– that’s just the sucre glace on the
gateau!
Chef Lucardie is executive
chef and food service director at
University Village Retirement Center
in Tampa, Florida. He can be reached
at plucard1@verizon.net.
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Foodservice Sales
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semills.com
Keith Taylor & Associates
kta-inc.com
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smuckerfoodservice.com
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Product Spotlight
Pennant® Puff Pastry
Culinary art and truly amazing, flavorful dishes go hand-in-hand when you
use Pennant Puff Pastry.
Pennant Puff Pastry has been the industry standard for over 25 years. Our
unique formulation uses only the finest quality ingredients. And our patented
roll-in shortening process ensures pastry with a light
and crispy outside and flaky, soft inside.
Puff Pastry sheets and squares are pre-sheeted in
user friendly, portion-controlled sizes and formats.
Choose from 5x5, 10x15, 15x23 and bulk varieties.
For more information, call 888-ASK-OTIS or
visit pennantfoods.com.
Duck Bacon From Maple Leaf Farms
Looking for an exciting new product for your menu? Try Duck Bacon from
Maple Leaf Farms.
Unlike other poultry bacons, our duck bacon doesn’t compromise on taste
or texture. Made exclusively with boneless duck breast
meat, it’s packed with flavor and has a great bite that’s
perfect for Benedicts, burgers, BLTs, and even brittle.
Duck Bacon has 61% less fat and 26%
less sodium than traditional pork bacon.
It’s fully cooked and takes minutes to
crisp in a skillet or convection oven.
For more information, visit
mapleleaffarms.com.
De Cecco Extra Virgin Olive Oil
De Cecco Extra Virgin Olive Oil is
the perfect dietary oil, because of its
combination of properties, taste and
aroma.
It has an antioxidant effect on
the body due to the presence of
fatty acids (monounsaturates and
polyunsaturates), vitamin E and
provitamin A. It’s also cholesterolfree.
De Cecco Extra
Virgin Olive Oil
has an excellent
gastric and intestinal
tolerance,
making
foods with which
it’s prepared highly
digestible. It’s also
excellent for frying
because,
unlike
other oils, it contains
polyphenols (natural
antioxidants)
that
make it very stable during cooking.
For more information, visit
dececcousa.com.
Holten’s BNT Beef Patties
Remember how juicy, tender, big,
and tasty those homemade hamburgers
were? With Holten’s BNT Beef Patties,
you can have that taste without madeby-hand time and effort.
Holten takes their high quality beef
and adds tasty seasonings and spices
to duplicate that great homemade
taste. The patties are then formed into
a homestyle shape using their special
Tenderform process. This gives them
unmatched tenderness and hand-made
appearance and texture.
BNT Beef Patties are exactly
portioned for cost control and then
IQF. They’re easy to store, handle and
cook. For more information, call 800851-4684 or visit holtenmeat.com.
Better Than Bouillon® Food Bases
Creating delicious menu items is
simple with Better Than Bouillon®. As
the #1 retail food base in the U.S. and a
personal favorite of many chefs, Better
Than Bouillon® is offered in a variety of
consumer-preferred flavors. Made from
real meat, seafood or vegetables, Better
Than Bouillon® is available in premium
black label, all-natural reduced sodium,
vegetarian and organic varieties. For more
information, call (800)-334-4468 or visit
superiortouch.com.
Breaded Chicken Tenderloins & Popcorn Bites From OK Foods.
OK Foods’ Breaded Chicken Tenderloins and Popcorn Chicken Bites are
American favorites. Whether your menu requires a mild buttermilk, spicy or
homestyle breading, OK Foods has it.
OK’s Breaded Breast Tenderloins and Bites are made from premium solid
muscle breast tenderloins. They’re versatile throughout the menu from appetizers
and entrees to salad toppers and kid’s
meals.
Whatever your price point target
or recipe requirement, OK Foods can
meet you operation’s needs.
For more information, call 800635-9441 or visit okfoods.com.
Wrights® All Natural Liquid Smoke
Operators know that smoked foods command a premium, and they choose
Wright’s Liquid Smoke for a good reason – they want their food to taste the best.
All Natural Wright’s imparts the flavor and
aroma of a long, slow stay in a smokehouse without all the hassle, time and labor. There
are none of the artificial colors and flavors
found in other brands. And there’s no sodium,
fat or gluten. Combine your culinary craft
with Wright’s for outstanding results in a wide
variety of applications.
For more information, call your B&G
Foods representative or visit wrightsmoke.com.
13
Vie de France Artisan Mini Rolls
Vie de France has introduced a
new line of thaw-and-serve Artisan
Mini Rolls.
Four distinct and unique flavors are
available, including Rustic, Multigrain
Cranberry, Asiago, and Portuguese
Corn. Serve them with a soup or
salad, as a slider roll, seasoned and
baked for uniquely flavored croutons,
or in a breadbasket as the perfect
table bread.
Vie de France has done the baking
for you, so Artisan Mini Rolls are fast
and easy serve – just thaw and bake.
For more information, call 800446-4404 or visit viedefrance.com.
Spice World Squeeze Garlic
Spice
World’s
revolutionary
squeezable garlic is the next
generation of garlic - taken to a new
level of value-added convenience.
Squeeze Garlic is consistent from
squeeze to squeeze, all the way to
the last drop. There’s no product
separation or drips – it’s all garlic.
Gone is the tedious task of cleaning,
peeling and chopping fresh garlic.
Squeeze Garlic is tabletop-ready
and can be used in all recipes when
more garlic flavor is desired.
For more information, call 800433-4979 or visit spiceworldinc.com.
Kronos Greek Yogurt
Kronos new Greek yogurt has a rich mouth feel that your customers will crave.
It’s perfect as a healthy alternative for your breakfast or snack menu. It’s also the
perfect substitute for mayo or sour cream in all your recipes.
Kronos Greek yogurt is made with the finest ingredients that deliver consistency.
It has twice the protein of regular yogurt and contains live active cultures and
probiotics. It’s kosher, fat-free and has no cholesterol.
Try Kronos Greek yogurt in sandwich spreads,
salad dressings, dips, pancake batters, and desserts.
The possibilities are endless.
For more information,
call 800-621-0099 or visit
kronosfoodsinc.com.
14
Calendar of Events
NOVEMBER
November 8-9 - Dietary Managers Association Southeast Regional Meeting
Radisson Hotel at Opryland, Nashville, Tennessee
800-323-1908 or dmaonline.org
2013
JANUARY
January 12 – Florida Food Service Buying Show
Alachua County Fairgrounds, Gainesville, Florida
352-372-3514 or ffsinc.com
January 29 – Cheney Brothers Ocala Buying Show
Gaylord Palms Resort, Orlando, Florida
800-266-0261 or cheneybrothers.com
January 29 – Performance Foodservice-Florida Food Show
Florida State Fairgrounds Expo Hall, Tampa, Florida
813-359-2796 or pfgc.com/florida
Bob Rowe Sales in Miami. He was 83. Bob had an extensive career in the food
business. He started with Armour Meats in 1947, working his way up from the
cutting room to sales. Next was a stint with Howard Johnson’s Ice Cream division,
where he worked as a regional sales manager covering a territory that stretched
from the Carolinas to Texas. In 1968, Bob teamed up with partner Morgan Beaver
and started Rowe and Beaver Sales, a retail/institutional brokerage company. Then
in 1980, Bob started Bob Rowe Sales. Specializing in frozen foods, the company
grew from four employees to 12, and expanded its territory from south Florida
to the central and northern regions of the state. Along the way, Bob started a
cruise line division within Bob Rowe Sales – appointing his son-in-law, Steven
Schultz, president. Bob’s daughter Susan Schultz went to work for the cruise line
division in 1989. (This division will continue to operate under Steven and Susan’s
direction.) Over the years, Bob loved to send out his employees after their Monday
morning meetings with a hearty, “Ladies and gentlemen, let’s make it happen!”
He is survived by his wife Elaine of 62 years, Susan, Steven, and grandchildren.
We must also report the death of Joseph M. Provenzano, formerly with HP
Hood. He was 68. Joe had worked for Hood for five years, most recently as areas
sales manager. He also operated a Bruster’s Ice Cream Shop in Tampa with family
members. Joe is survived by his wife, Judy, four children and grandchildren.
this will stabilize corn supplies and
lead to lower prices. Texas Governor
Rick Perry made a similar request in
2008, but it was denied.
Supporters of the RFS mandate,
which include corn producers and
industry trade groups, believe it
is helping the U.S. become more
energy independent, and to lower
fuel costs and reduce greenhouse gas
emissions.
The federal government has
established a comment period to
evaluate the waiver request, and a
decision will be made in November.
No matter the outcome of that
decision, food prices are expected
to continue rising through next year.
USDA is predicting an increase in
the overall food price index of 3
percent-4 percent in 2013, and an
increase of 2.5 percent-3.5 percent
in the food-away-from-home index.
The largest increases are
expected in the prices of beef and
veal (4 percent-5 percent), and
dairy products (3.5 percent-4.5
percent).
“Just about everything is going to
be higher in 2013 with our biggest
inflation concerns being beef,”
said David Maloni, president and
chief commodity strategist for the
American Restaurant Association
Inc. “That said, if we can get solid
corn and soybean crops next year it
could be the start of a longer period
of commodity deflation.”
Coming Next in
Southeast Food Service News
DECEMBER/JANUARY
Center-of-the-Plate
Pasta, Pork
Ad Deadline December 14
FEBRUARY
School Nutrition / Wellness
Meat, Seafood
Ad Deadline February 1
Community Involvement Paces Growth for
Chapel Hill Restaurant Group
something their entire organization
buys into.
Fast Facts
• Number of people served:
Between the five restaurants, the
group averages between 1,800 and
2,000 covers per day.
• Catering figures: CHRG caters
from all its restaurants, but the
majority of off-premise food service
is provided by MEZ. It accounts for
about 15 percent of their overall sales
• Biggest challenge: Moving from
a “mom and pop” philosophy, where
each person ran different stores, to
the realization that it was a multimillion dollar corporate entity and
411 West Italian Café opened in Chapel
Hill in 1990. The menu features the
tastes of Italy and the Mediterranean,
‘with a California twist.’
needed to operate as one. “The old
saying is that it’s difficult for an old
dog to learn new tricks,” Overbeck
said. “We qualify as old dogs, but
we certainly learned some great new
tricks. Establishing the management
company and trusting others to run
the restaurants with our oversight
was the smartest move we’ve ever
made.”
• On-site training: Most of their
executive chefs have completed
Culinary Institute training, but it’s
not a prerequisite for employment.
Most of the kitchen management
team has risen through the ranks at
their restaurants. It has a rigorous
training program in place at all of its
sites.
• Pride and praises: CHRG has
won numerous awards over the
years. It was recognized as the 2006
Large Business of the Year by the
Chapel Hill/Carrboro Chamber of
Commerce, and it was named 2007
Sustainable Business of the Year
by the Foundation for a Sustainable
Community. 518 West was named
Best Italian Restaurant in the Triangle
by the readers of the Independent
(the area’s local weekly publication)
in 2005, 2006, 2007, 2008, and
2010. Squid’s won Best Seafood
Restaurant in the Triangle from the
Independent in 2006, 2008, 2009,
2010 and 2011. Squid’s was also
named Best Seafood Restaurant and
Best Overall Restaurant in Chapel
Hill by the readers of the Chapel Hill
newspaper. 411 West tied with 518
for Best Italian in 2006 and 2007 from
the Independent. Squid’s won Metro
Magazine’s Metro Bravo Award for
Best Seafood Restaurant several
times. 411 West has been featured in
Southern Living magazine and The
Wine Spectator.
Product Spotlight
Otis Spunkmeyer Supreme® Muffins
Offer the ultimate indulgence to your customers: Otis
Spunkmeyer Supreme Muffins.
Bursting with rich fruits, nuts or chocolate, each delectable
variety has the look and taste of a fresh-baked, signature
muffin. These upscale baked goods minimize prep time,
reduce spoilage, and maximize sales because you simply
thaw and serve as you need them.
Tempt customers again and again with six delicious
flavors: Blueberry Crumb Cake, Decadent Chocolate
Chunk, Apple Cinnamon Pecan, Banana Bread, Triple Berry Whole Grain, and
NEW CARROT CAKE, which is made with 17% real carrots.
For more information, call 888-ASK-OTIS or visit spunkmeyer.com.
Millstone Coffee Blends for Food Service
Millstone Coffee is authentically crafted using 100-percent Arabica beans that
are slow-roasted to deliver a premium coffee experience. The smooth, quality
brew provides a measure of excellence for patrons,
cup after cup.
To fit every service style, Millstone offers a variety
of premium-quality coffee blends. From the light,
delicate Breakfast Blend to full bodied, rich French
Roast, and the creamy-smooth Hazelnut Cream
to the artful blend of the Foglifter® variety, these
coffees measure up to patrons’ expectations and
complement meals away from home.
For more information, visit smuckerfoodservice.com.
Bulliard’s
Steak Sauce
An
American
classic, Bulliard’s all
natural steak sauce
will bring more spice
to your food service
operation.
Slightly tart with
sweet
undertones,
your patrons will
enjoy Bulliard’s family
recipe steak sauce
with beef, burgers,
pork or chicken.
For
more
information, contact
Peppers Unlimited
of Louisiana Inc., call
504-733-2402 or visit
peppersunlimitedinc.com.
C
M
Y
CM
MY
CY
CMY
K
Bindi Cranberry Bread Pudding
Following the trend toward comfort foods in
all menu categories, Bindi Dessert Service has
introduced Baked Apple Cranberry Bread Pudding.
This delicious dessert blends chunks of Pandoro,
the sweet bread of Verona, Italy, with apples and
cranberries. They’re baked in a rich custard and
covered with sweet crumbs and walnuts. Served
warm with gelato (vanilla, cinnamon or Meyer
lemon), Baked Apple Cranberry Bread Pudding is an
excellent taste treat that your patrons will request.
For more information, call 973-812-8118 or visit
bindiusa.com.
15
Saputo® Supreme Gold Mozzarella
For a lasting impression that makes
your pizza the one customers request
again and again, you want Saputo’s
Supreme Gold Mozzarella Cheese.
Exceptionally flavorful, Premium
Gold Mozzarella Cheese offers superb
performance, ultimate consistency and
incredible stretch - a mark of excellence.
It features uniform melt for greater
profitability, and minimal burning to
reduce waste.
A variety of blends and loaves are
available to suit your needs.
For more information, call 800-8243373 or visit saputousafoodservice.com.
King & Prince Torpedo Shrimp
With the introduction of Panko breading, Mrs. Friday’s Torpedo Shrimp is
making a strong quality statement about its new, economical choice for appetizers,
entrée add-ons, buffets, or catering.
Torpedo Shrimp combines a popular flavor
profile with menu versatility and ease of preparation,
while keeping food costs in check. It adds a unique
plate appearance, along with a light and delicate bite.
With freezer-to-oven or freezer-to-fryer
convenience, Torpedo Shrimp holds up well
under heat lamps and maintains its crunch after 20
minutes.
MCF - SE FS - 2012 - Bridging the Gap.pdf 1 3/5/2012 3:48:36 PM
For more information, visit kpseafood.com.
Bridging the gap
between fine food
and fine art.
Black Olives
Green Olives
Pepperoncini
Banana Peppers
Jalapeno Peppers
Holten’s Thick N Juicy® Black
Angus Chuck Beef Patties
Holten’s Thick N Juicy® Black
Angus Chuck Beef Patties combine
the rich, full flavor of Black Angus
Chuck Beef with the unique process
and exceptional flavoring of the
world’s greatest line of beef patties.
Holten enhances the quality and
flavor of Black Angus Chuck Beef
with secret seasonings and process
to create this pattie. The process
ensures each pattie will maintain
the appearance and robust flavor of
patties found only on the backyard
grill. They’re perfect for hotels,
buffets, catering, and commercial
restaurants.
For more information, call 800851-4684 or visit holtenmeat.com.
Hebrew National®
Kosher Beef Franks
Today’s patrons are more concerned
about the quality of the food they
eat and the purity of the ingredients.
They recognize the uncompromising
quality standards of Hebrew National
Franks, and they’re willing to pay more
for the kosher difference.
Hebrew National Franks are
made with premium cuts of 100%
Kosher Beef that delivers superior
performance and great flavor. Choose
from Skinless Beef Franks, Casing
Franks, Knockwurst, and Polish
Sausage. And our Operator Success
loyalty program rewards you on all
your branded ConAgra Foodservice
purchases.
For more information, call 800357-6543 or visit conagrafoodservice.com.
*Available in Pouches & Tins*
1-800-881-4534
2502 Walden Woods Dr.
Plant City, FL 33566
www.mariocamachofoods.com
Ventura’s Smart Balance® Buttery Spread
Smart Balance Buttery Spread is the nationally advertised healthy alternative
to margarine and butter that has become immensely
popular with millions of Americans.
Smart Balance is naturally free of trans fats and
hydrogenated oils; it has a U.S. patented blend of oils
to help improve the “good to bad” cholesterol ratio.
It’s an excellent source of Omega-3. And Smart
Balance tastes better than any other margarine – it
has won the American Culinary ChefsBest™ Best
Taste Award.
For more information, call 1-877-VENTURA or
visit venturafoods.com.
16
All Masterpieces Start
with a Great Base
333 Old Lindale Road | Rome, GA 30161 | 706-291-6528 | www.semills.com
2355 E. Francis Street | Ontario, CA 91761 | 909-923-4733 | www.superiortouch.com
The #1 retail food base in the
U.S.* is Now Available for
Foodservice Professionals.
Follow Better Than Bouillon® on
*A.C. Nielsen, 52 weeks ended 11/26/11
Copyright © 2012 Southeastern Mills, Inc.

Food Price Hikes Show No Sign of Slowing

Transcription

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