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FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Sandwiches Road Trip! Snack Time Trends Trends between the slices, Spotlight on the LA Cash in on anytime Stay ahead of the curve, page 07 dining stars, page 46 menus, page 52 page 27 CROWNED JEWELS CROWNED CROWNED JEWELS CROWNED Sharing the Love of Food—Inspiring Business Success CROWNED SUMMER/FALL 2013 SUMMER/FALL JEWELSBrussels sprouts reign on menus PAGE 16 GET CHEF EDWARD Lee’S RECIPE FOR PEACH-GINGER GLAZE AT FOODFANATICS.COM ADVERTISEMENT PAGE 112 SUMMER/FALL FOOD Meat in the Middle 07 Our love of sandwiches has chefs looking locally and beyond the borders for inspiration. Pearls of Wisdom FOOD PEOPLE 12 Get the word on oysters, from the vari- eties that will hook newbies to ones that will bring connoisseurs back for more. The Picture of Good Health 38 Diners want to eat healthier—just don’t call them out on it. COVER STORY Look What’s Boy Wonder 16 42 Here’s the chef who can make fun of Mario Smokin’ Hot Now Batali on national television and get away with it. The Brussels sprout sheds its dull and dowdy image. Chefs on Tap 44 Meet two cooks you’d like to share a beer with. Thrill of the Grill 20 Get on the road to charcoal nirvana Road Trip to Los Angeles to see where a love for all things 46 Tinseltown’s health-happy rap doesn’t mean its grilled leads. food scene isn’t happening. foodfanatics.com | FOOD FANATICS 1 Download the app on iTunes or view the MONEY & SENSE magazine online at FOODFANATICS.COM HeadlineWhat’s in a Label? 0047 DescriptionDiners are hunting and pecking for words that Descriptionreveal the source of their food. How to ensure that terms like natural, pasture raised and grass fed are impactful. STILL HOT AND Headline 00 Description BOTHERED? COOL DOWN DescriptionPut a Snack on It WITH FROZEN TREATS, 52 A restaurant without a snack or bar menu is like a day without revenue. Find out how options for EXCLUSIVELY HERE Headlineall-day grazing can boost the bottom line. 00 Description Description Cool Libations 62 Five beverage trends making a splash. Headline 00 Description Description IN EVERY ISSUE ADVERTISEMENT FOOD Trend Tracker 27 GetTrend in front Tracker of the curve on what’s happening in PAGE 3 00 You,food too,and canbeverage. be an industry know-it-all. FOOD PEOPLE Feed the Staff 33 StaffTake the Meal crew on a field trip and watch the 00 Makeinspiration someone grow. else do the work—tap the line and other staff for comida prep. MONEY & SENSE MONEYBeyond the & SENSEPlate 56 Get in the driver’s seat to figure out which type iHelpof chair or seating is best for your concept. 00 Description DescriptioniHelp 58 The next generation of restaurant technology 00 Beyondis here. the Kitchen TheDescription PR Machine Description 59 Set yourself up for success during a restaurant WHAT LIES opening or relaunch. BETWEEN THE 00 Ask the Food Fanatic AskDescription the Food Fanatic SLICES Description 61 Got a chef who’s too hot to handle? Nail the PAGE 7 00 Thepersonality PR Machine and get help with this test. ByDescription the Numbers Description 64 Drink in these figures for ways to make the most Byout ofthe beverage Numbers trends. 00 Description Description ➼ View the magazine on iPad Download the Food Fanatics app from iTunes to your iPad FoodFanatics.com US FOODS ADVISORY BOARD and on the web ➼ President and Chief Executive Officer at FoodFanatics.com John Lederer Chief Merchandising Officer Pietro Satriano Chief Operating Officer Stuart Schuette Vice President of Marketing Marshall Warkentin FOOD FANATICS FOR US FOODS Food Fanatics is more than a magazine. It’s a movement of food John Byrne, Minneapolis Perry Canestraro, Baltimore people who share their love of food to inspire business success. Rob Johnson, Oklahoma City Tom Macrina, Philadelphia Scott McCurdy, Denver Todd Pearson, Austin, Texas The latest in food trends and industry matters comes alive in the Paul Sturkey, Cincinnati magazine, online, the iPad app and social media. This content is Aaron Williams, Los Angeles Feedback shared by US Foods’ Food Fanatics, the culinary experts working We welcome your PUBLISHING PARTNER comments. with fellow chefs and restaurateurs at their operations, seminars, Publisher James Meyers Please email us at: food shows and other events—all to help achieve success. [email protected] Executive Vice President Doug Kelly Write us at: Chief Content Officer Food Fanatics Magazine Karen Budell Imagination Publishing Welcome to the movement. 600 W. Fulton St. Managing Director, Content Suite 600 Cyndee Miller Chicago, IL 60661 Content Director Unless otherwise specified, Laura Yee ULTATION all correspondence sent to ONS Senior Art Director Food Fanatics is assumed C Joline Rivera for publication and becomes ION the copyright property of AT Editors US Foods. IC Carly Fisher N Kelsey Nash Advertising Information SEMINAR U WS S For rates and a media M HO SP Content Strategist kit, contact Elizabeth Ervin M S O Cecilia Wong N at (312) 382-7860 or email O S [email protected]. C O Account Director R Elizabeth Ervin S Food Fanatics is the go-to Y source for the foodservice R Production Director A Kelley Hunsberger industry and anyone truly N passionate about food, food I Graphic Designer people and improving the L Shannon Diamond U bottom line. Issued quarterly C EXPERTS and hand-delivered to read- Photographers ers, the magazine is a US Tyllie Barbosa Photography Foods publication produced EVENTS Steven McDonald Photography by Imagination Publishing, Inc., 600 W. Fulton St., Suite Contributing Writers 600, Chicago, IL., 60661, Rob Benes (312) 887-1000. Kate Bernot Peter Gianopulos For more information on FOOD Monica Ginsburg the Food Fanatics program, Kate Leahy visit www.FoodFanatics.com Margaret Littman All rights reserved. © David McAninch L Judy Sutton Taylor A FANATICS I Alice Van Housen C O As one of America’s great food companies and leading distributors, S US Foods is Keeping Kitchens Cooking and making life easier for more than 250,000 customers, including independent and multi- L unit restaurants, healthcare and hospitality entities, government A and educational institutions. The company offers more than T I 350,000 products, and proudly employs approximately 25,000 G I CONTENT people in more than 60 locations nationwide. US Foods is head- D quartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. E N I Z A G A M 9300 W. Higgins Rd. Suite 500 Rosemont, IL 60018 (847) 720-8000 4 FOOD FANATICS | SUMMER/FALL 2013 www.usfoods.com Think you know all the hottest FOOD menu trends? Read on Spread Out Make room for the latest sandwich trends foodfanatics.com | FOOD FANATICS 7 JUST HOW IMPORTANT ARE SAND- OUSEN H WICHES? WHETHER AT BREAKFAST, AN V LUNCH, DINNER OR ANY TIME IN LICE BETWEEN, DINERS CONSUME MORE THAN 45 BILLION A YEAR. BY A Their prevailing popularity demands attention, thanks in part to the haute sandwich effect ignited by Tom Colicchio’s ‘wichcraft in New York, Graham Elliot’s grahamwich in Chicago and other celebrity chef concepts. Upscaled ingredients, blurred geographic boundaries Y and combinations influenced by what’s happening on the center of the plate are breathing new life into the sandwich world, where unusual combinations are making RDINAR a home between the slices. O “Chefs, no matter how high the toque, are always fine- tuning the sandwich,” says Joseph Brady, managing director of the Foodservice Research Institute, which reports that the frequency of sandwiches on menus increased 20 percent in cutting edge independents, 13 percent in casual independents THING BUT Y and 8 percent in casual chains from 2005 through 2009. A study conducted last year by restaurant research firm Technomic, Inc., shows the surge is continuing. When 43 percent of consumers say they eat at least four sandwiches per week and buy half of them at restaurants or other food- NS ARE AN O service locations, it pays to be sandwich savvy. But before overhauling sandwich offerings, operators should take stock of what’s going on between those slices of artisan and specialty breads, pretzel rolls, naan, bagels, pita HESE UNI HESE and even waffles. T Fill-er Up Housemade meats and cheeses, heritage pig breeds and H farm-specific, sustainable meats are standard at chef- driven sandwich shops and restaurants. At Cochon Butcher C in New Orleans, the classic muffaletta is compiled with housemade Italian meats such as salami, while the Cubano is filled with roasted pork and housemade ham ($10). Pork overload is the name of the game at Noble Pig in Austin, Texas, where the house sandwich combines pulled pork, spicy ham and bacon ($8). Proteins, such as heritage pork and local prosciutto, are ANDWI piled on grahamwich’s Cuban Press ($11), while chicken breast and cherrywood-smoked bacon hook up with cran- S berry wasabi ($5.99) at Erbert & Gerbert’s Sandwich Shop based in Eau Claire, Wis., with 50 locations nationwide. F It’s almost expected that chefs translate their center- O of-the-plate thinking into sandwiches. Fine dining Chefs Matthew Bickford and Mike Ryan offer tuna confit on focaccia with black olives, cucumber and preserved lemon ($12.50) at their casual Be’ Wiched Sandwiches and Deli in Minneapolis. Chef-owner Ryan Pera of Revival Market in VER Houston is clearly influenced by his fine dining days at the E At Flour Bakery in Boston, Chef-owner Joanne TATE Chang unites roasted chicken with arugula, roasted Four Seasons Hotel and other white tablecloth restaurants HE red peppers, caramelized onions and brie on grilled with his confit Gulf fish sandwich with remoulade, kale, T S housemade bread ($7.95).
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