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2017 Fall Issue 12 Cooking Classes around the World 22 Breakfast at the Purple Pig 25 Aperitif Wine on the Menu and More A Taste of Ancient Rome at Benedetto 07 Pork belly with salsa di sapori forti Featured on pg 08 Volume 1, Issue 2 August 2017 www.gourmetbusiness.com Contents August 2017 27 Features 07 Tuesday Night Marketing: A Taste of Ancient Rome at Benedetto Chef Michael Pagliarini partnered with Crystal King to delight diners with a three-course Ancient Roman Feast inspired by Apicius, a Roman gourmet and lover of refined luxury. 12 Cooking Classes Around the World Travel to Barcelona, Florence, Tokyo, and Oaxaca and learn from local chefs. Connect to cultures through cuisine. 22 Rise & Swine: Breakfast at the Purple Pig 14 Departments “We pay rent 24 hours a day. Why not use the restaurant as much as we can,” says Chef Jimmy Bannos. Everything they serve is made in house, 05 First Words including the ketchup. 06 Publisher’s Note 25 Aperitifs on the Menu Whether it’s walk-ins waiting for a table, a reservation early for their 20 Leadership Strategies to seating, or guests who want time with the bottle list, there are many Reduce Turnover scenarios where aperitif wines enhance a diner’s experience. 34 Managing your Restaurant’s 29 Producer Profiles Online Presence Great food starts in earth and water. Tour the Sabatino Tartufi truffle factory and learn the cost of black truffles and why white truffles are ten 22 36 NRA Recap times that. 41 WCR Recap 32 43 Readings 44 Santé Exposé 45 Submission Guidelines 46 Upcoming Industry Events First Word Barcelona is a hugely popular destination hosting literally hundreds of thousands of visitors. With sites like Gaudi’s magnificent Sagrada Familia, and miles of beaches, it’s easy to fill a Gourmet Business publication a holiday with crowded attractions and never have an actual conversation with a local. I was determined to step off the well-trod path so I signed my Group Publisher Publisher David Spencer Vice President, Global Sales family up for a cooking class. [email protected] East Coast, International Around the globe, recreational (877) 438-4932 ext. 1 Brad Simon cooking schools provide visitors with [email protected] the opportunity to learn from local Editorial Director (877) 438-4932 ext. 12 chefs who acquaint them with the Deborah Norkin cuisine. Certainly, spending four hours [email protected] Associate Publisher Midwest, West (877) 438-4932 ext. 3 Joe Sgammato won’t make anyone an expert, but it [email protected] does introduce flavors, techniques, Contributing Editor (917) 583-7405 and dishes in a way that ordering off a James Mellgren menu cannot. [email protected] Subscriber Services From the instant we stepped into the (877) 438-4932 ext. 5 [email protected] kitchen, Chef Candido maneuvered Creative Director twelve cooks of varying abilities like a Chaz Hanna maestro conducting an orchestra. All hands were needed to create what would be our lunch. As we worked, we laughed, shared stories, and drank wine. The time my family and I spent cooking together was the highlight of our trip. We had many excellent meals while in Barcelona, but I can state without question, the food we shared at Barcelona Cooking was the best we had all Corporate Offices: Gourmet Business & HousewaresDirect, Inc., PO Box 700, Weston, MA 02493 week — not just because it was delicious, but because the memory of the day is one we will carry with us long after Santé is a digital publication serving restaurant professionals. All Gourmet Business our tans have faded. media properties rely on product information submitted by the manufacturer, distributor or other representative in the featured editorial content. Gourmet Business is not responsible for any errors in the descriptions or prices appearing in any of Deborah Norkin our publications. Gourmet Business Santé is distributed free of charge to qualified specialty food industry professionals in the restaurant and specialty verticals. Editorial Director, Santé [email protected] Publisher's Note The WOW factor. Giving here.” He put two and two together. There your guests more than are hundreds of restaurants I could go they expect creates a to, but this kind of treatment turns me lasting impression. Even into a return customer. Sure enough, on now, I remember going my next visit, CJ came to the table and out to dinner with my remembered not just my name, but the family to our favorite names of the people I was with. WOW. restaurant and one waitress that always When I’m treated like a VIP, not only do I remembered us. She return, but I’m much more likely to forgive welcomed us with a smile and gave extra and forget something that wasn’t perfect. helpings of rolls she knew we liked. She Usually the meal has to stand on it’s own remembered I liked American cheese on my merits. That’s not a bad thing, but if the burger and that my mother wanted her soda total experience gives the customer the with extra ice. I didn’t just look forward to WOW factor all of a sudden the cost of the the food, I looked forward to seeing her. dinner becomes secondary the experience of coming to that restaurant is what As I take clients out to dinner on a regular remains in the mind of the diner. Word of basis, I notice servers that treat me like I’m mouth either positive or negative is very special. A waiter in the meat packing district powerful. in NYC stands out in my mind. Long before it became the trendy place it is today, Go for the WOW factor, I know it will Frank’s Steak House was open from 1:00AM pay off for you in the long run. Enjoy this until 3:00PM for truck drivers making issue; it is packed with great articles and deliveries. At 5:00PM the truck-stop diner products that you should be interested in disappeared to be replaced with tables and bringing to your facility. cloth napkins to become a fantastic steak restaurant. Until next time. A votré santé One evening, I came to Frank’s after the NY Auto show. CJ, the waiter, greeted us and Brad Simon showed us to our table. As he brought our Publisher, Santé cocktails he asked me if we we’d enjoyed Vice President, Global Sales the auto show. “Yes,” I said. “How did you [email protected] know we were there?” “I keep a notebook in the back. I knew you were into cars and don’t live around Patina of bluefish agrodolce with cipollini, sultanas and pine nuts I Pentri ‘Flora’ Falanghina Beneventano IGT TUESDAY NIGHT MARKETING A Taste of Ancient Rome at Benedetto Events are a great way to entice people to dine out on nights they might otherwise eat at home. For the corner bar, taco Tuesday or dollar-beer Monday might be enough to fill the tables, but for upscale restaurants, two-for-one coupons probably don’t fit into the marketing plan. A literary-themed event, however, can pique intellectual curiosity for diners and staff. Combining forces with a writer who has their own audience exposes a restaurant to a new clientele. 7 Santé Tuesday Night Marketing: A Taste of Ancient Rome Pork belly with salsa di sapori forti, boiled leeks, cabbage, and dill Last June, Michael Pagliarini, Chef/ taste like with an extraordinarily Molettieri Aglianico Irpinia DOC Owner at Benedetto in the Charles skilled and talented chef. She Hotel in Cambridge, MA, partnered was a fan of Chef Mike, so she with local author Crystal King. pitched him the idea. Both King’s novel, Feast of Sorrow, is a Benedetto and Giulia, Pagliarini’s story of ancient Rome told from first restaurant, focus on Italian the perspective of the chef of cuisine. “I’ve spent a lot of time Apicius, a legendary gourmand in Rome,” says Chef Mike. “I’ve from the time of Augustus and always been fascinated with Tiberius Caesar. King spent ten their layered approach years researching and writing the to seasoning. Turning back novel which is all about food, feasts the clock to the point where and luxury. King had done dozens the food isn’t recognizable of recipe re-creations but always as modern Roman cuisine wondered what the flavors would was fascinating.” Pam Ralston, co-owner of menu wasn’t a simple matter Benedetto and Giulia, was on of following a recipe.” He knew board from the start. “We’re he couldn’t replicate many of always looking for ways to the dishes and not just because push the boundaries of food certain ingredients, like silphium, and hospitality.” One challenge an herb in many recipes, is for Chef Mike was to translate extinct. Other ingredients, like ancient flavors into something flamingo tongue or dormice, his diners would enjoy. He even if available would hardly drew upon the world's oldest appeal to the modern diner. Chef cook book Apicius, which was Mike aimed to evoke the flavors the inspiration for Feast of of the lavish dishes with more Sorrow. “Apicius isn’t a typical familiar ingredients like seafood cook book. Coming up with a and legumes. 8 Santé Tuesday Night Marketing: A Taste of Ancient Rome Crystal King, Author Juan Munoz, Sommelier Marsala wine custard with santa rosa plums, fresh summer berries, and honeycomb Cannonau, honey, wild fennel, black pepper, coriander, marsala The combination of spices and in ancient Roman cuisine but it flavorings, especially garum, a wasn’t usually of great quality fermented fish sauce used as and was generally watered down a condiment in ancient Rome, and spiced.
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