Blount Named Chef of the Year by ACF-Charlotte Chapter Park Ridge
Total Page：16
File Type：pdf, Size：1020Kb
Vol. 33 No. 8 www.sfsn.com October/November 2009 Chef Spotlight SeaFare Restaurant Puts Traditional Spin on Seafood Buffet South Carolina Eatery Now in 20th Year Vol. 34 No. 2 By Liisa Sullivan www.sfsn.com February 2010 At first glance, you may Chef Spotlight think that you’ve had one too manyBlount cocktails, butNamed your eyes Chef of the Year by ACF-Charlotte Chapter do not deceive. The Seafare RestaurantGeoff Blount,in Surfside CEPC, Beach, an Shem Avi was recognized for instructorSouth Carolina, at Central offers Piedmont a tropi- his “tireless efforts with the Communitycal-island theme College, where oneHarris of Charlotte Salvation Army’s Campus,its main attractionshas been isnamed a la- monthly Chef’s Monday Chef and restaurateur 2009goon withChef live of mermaids the Year who by events,” Donato said. Robert A. Dickson, a.k.a. theswim Charlotte about entertaining Chapter of andthe The Joseph P. Jarmatcki Jr. the ‘Singing Chef,’ reflects Americaninteracting Culinary with guests. Federation Presidential Award went to on 45 years in the restau- (ACF).Not only is Seafare the only the chapter’s vice president, rant business. restaurantBlount, who with teaches swimming Baking Chef Philip Lloyd, CEC, ACE, PAGE 6 &mermaids, Pastry Arts,but itreceived also offers the for his efforts in supporting awardthe only at seafood the chapter’s buffet in 38theth the chapter and “the various A Chef’s Life AnnualMyrtle BeachPresident’s area Ballwith ina community goodwill efforts we Charlotte.gourmet selection of items are involved in throughout the Euro comfort food? Yes, there is and“Chef cooking Blount methods. has excelled year,” Donato said. such a thing, and it’s a specialty This is one area that owner of Adam Hayes, executive chef at with developing the ACF The chapter also presented Red Stag Grill in Asheville, North CharlotteStephen Karos attributeseducational to several Distinguished Service the Seafare’s 20 years of suc- Carolina. PAGE 5 programs to help the Awards to members for their membershipcess. with developing workDiners in at the Seafare industry: Restaurant in “While other buffets on the continuing education towards Surfside• Ashley Beach, McGee,South Carolina, CEC, are A Chef’s Life Grand Strand focus on fried professionalseafood, Seafare certification,” offers baked, said Johnsontreated to & two Wales things University; they can’t find Geoff Blount, CEPC (left), receives the ACF-Charlotte Chapter’s 2009 Chrisbroiled, Donato, steamed, CEC, and chapter raw anywhere• Mike else Heninger, – a true gourmetLow Chef of the Year Award from Chris Donato, CEC, chapter president president.seafood selections as well as Countryseafood buffetShellfish; and a lagoon with (right), and Tom Stroozas, managing director. Blount is a culinary uniqueThe chaptersignature presented dishes severalsuch live• mermaids.Jean Pierre It’s allMarechal, part of the instructor at Central Piedmont Community College. additionalas seafood awards strudel to suppliers and Marriotttropical island Center atmosphere City Hotel; at this andMediterranean members. spice-rubbed 20-year-old• Michael Grand Rosen, Strand CEC, eatery • Chris Jones, Sysco Food hospitality scholarships to local Mahi-Mahi,”Yossi Shem-Avi he said. of US Charlottethat’s operated Motor by Speedway;veteran Stephen Services of Charlotte. students through its inaugural Culinary competitions are Foodservice(See SEAFARE received on page 16)the Karos• Loisand his Schmaren, family. retired In addition, the chapter Mary Margaret Traxler an excellent way to hone Associate of the Year Award. member at large; and presented a total of $6,500 in Hospitality Scholarship. professional skills – espe- cially for students. Chef Lucardie tells about his Survey:Park Ridge Southeast Puts Gourmet Brokers Spin on Battling Hospital FoodRecession, Service own experiences working By Liisa Sullivan Part of what is contributing suppliers,” said Robin Pharris, candied pecans with mixed with young chefs. to this stunning realization executive chef. “And, we identify greens; Milk has been gettingPAGE a 14bad Consolidation & Market Changes rap from some activists, says Would you actually consider is the hospital’s involvement locally grown foods on our menu • Corn and green chili ChefPeople Lucardie,, Places who &explores Things havingBy lunch John at P.a hospital Hayward cafeteria inworst Farm economic to Hospital,climate since a andservice in promotional will see a displays.” decrease of chickencentage chowder; of this decline. the nutritional benefits of this if you didn’t have to? programthe Great of Depression, the Appalachian and the 11.3It percentis not unusualfrom ’08. Restau-to find •It’s Roasted a difficult redenvironment pepper venerable beverage. AtFor Park most Ridge of Hospitalus in thein Sustainablehurdles are even higher.Agriculture therants following and bars cafeteria will see menua de- bisque;for Southeast food service bro- Catch up on the latest PAGE 6 Southeast food service indus- The national unemploy- crease of 3.5 percent, with kers. Hendersonville, North Carolina, Project (ASAP). It helps choices posted for a weekday: • Braised short ribs; industry news and events. try, 2009 will go into the ment rate stands at 9.8 per- full-service restaurants ac- “Our overall business is that’s just what’s happening, hospitals support local farms • Apple, blue cheese and Park Ridge books as one of the toughest cent, according to the U.S. counting for the largest per- (SeeSee SURVEY onon page page 10) 9 People, Places &PAGE Things 8 where patrons other than hospital and connect patients and in memory. Declining sales, Labor Department, the high- Product Spotlight wrising o r k eunemployment r s and est since 1982. Regionally,staff with the Read about all the latest industry or patient healthy food. news and happenings. market malaise have taken a numbers are similar. South- PAGE 4 visitorstoll on nearlyare every segment. east unemploymentPark rangesRidge a c tFor u a lfood l y service brokers, from a low of 6.7Hospital percent takes in frequenting a holistic Product Spotlight though, the pain has been es- Virginia to a high of around theirpecially facility severe. As the indus- 11 percent in bothapproach Florida andto fortry’s ultimatefine middlemen, South Carolina.health that food.brokers And serve as catalysts and U.S. Food serviceincorporates industry manyliaisons of the to A manufacturers,recent meal selectionsales at Park are Ridge projected nutrition to top $499and employeesdistributors -and grilled operators salmon inwith cucumberbillion this relish year, more. according And they to likethe the flow meals of products.over creamy They’re Risotto, finishedTechnomic off Inc.with are This located would in bean soat themuch sharp chocolate end of the peanut stick buttera decline pie. This of is3.8 area percent that has from an that— and theyusually hospital the firstfood? ones 2008. The dropoffabundance is concen- of Inc. Company Read about the newest to get poked in the eye. trated largely in the commer- Publishing get leftovers to go. In fact, to agricultural resources. Southeast Change Service Requested Service Change Seeproducts the newest in the productsfood service in the accommodateEven in the these best food of fans, times, the cial“For food instance, service Black segment. Bird PAID U.S. Postage U.S. the brokerage business is Technomic projects that 34677-7008 FL OLDSMAR, foodindustry. service industry. facility is even planning a future Farms in Henderson County STD PRSRT PAGESPAGE 13 & 22 15 diningchallenging. room expansion. But throw in the istravel one andof leisure-relatedour fresh produce food 2008 BOX P.O. TM 2 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2010 CAB® Program Enhances Product Mix for Southern Foods TM By Bryan Sullivan distributors that carry protein items). around the globe. The brand has united This agreement enables Southern the best beef producers and the finest In 1954, Southern Foods was Foods to sell Certified Angus Beef® restaurants and retailers to accomplish founded by Victor Nussbaum, Jr. His brand products to its customer base, a single goal – to provide consumers vision was to create a business to support along with an extensive tracking superior beef. his growing family by delivering the system to ensure product integrity. As a non-profit arm of the American Serving the Food Service Market in Alabama, Florida, Georgia, Mississippi, North Carolina, best available meats to local homes in Every pound of Certified Angus Beef® Angus Association, Certified Angus South Carolina, and Tennessee. Greensboro, North Carolina. product is tracked from USDA approval Beef, LLC promotes the breed through Southeast Food Service News is a wholly Southern Foods operates with the to Southern Foods. Tracking continues sales of high-quality, Certified Angus owned subsidiary of Southeast Publishing philosophy that its customers deserve through its plant to restaurants in its Beef ® brand products. Company, Inc. and has no affiliation with any the highest quality beef available. In service area. “We are proud to hang our hat other group, association or publication. 1987, the company became a licensed The CAB® brand is the original and on this brand and consider it our distributor of Certified Angus Beef® most successful brand of beef (founded ‘insurance policy’ in providing the most POSTMASTER products; this license has been awarded in 1978 by a group of Angus farmers), flavorful, tender, and juicy beef to our SEND ADDRESS CHANGES TO: Southeast Food Service News to only 112 distributors in the U.S. (of and it has been a symbol of success, customers,” said Kim Harrison, multi- P.O. Box 2008 the approximately 1,800 food service reflected in its network of partners unit account manager/Certified Angus Oldsmar, FL 34677-7008 Beef® specialist for Southern Foods. The Certified Angus Beef ISSN 0199-2805 Program was formed in 1978 to provide assurances of beef flavor and DIRECTOR OF MARKETING Elliott R. Fischer Sharin Foodservice tenderness to consumers. Today the [email protected] brand sells more than 1.7 million pounds of product daily through ACCOUNT EXECUTIVE/EDITOR food service and retail.