FOODSERVICE MONTHLY'S Sauce on the Side

Bethesda Central Farm Market Adds Fall Fun to Sunday Shopping

Ann Brody and Mitch Berliner have expanded their super Bethesda Central Farm Market (BCFM) near the intersection of Woodmont and Elm (right behind Jaleo) -- adding things like music, fresh pressed cider, oyster shucking and portable wood burning pizza to replace the mainstream summer harvest foods. The Sunday market will continue at this location until some time in November from 9 a.m. - 1 p.m.

First I headed for one of those awesome almond croissants from Praline Bakery & Bistro so I could have that triple sensory explosion of sugar, butter and almond -- yum! You'll have to go by the bakery till they return to the market next spring. 

I picked up some buckwheat honey (uber high in anti-oxidants) from Naked Bee ... and some fresh pizza from the guys at EuroGourmet. And the folks from Two Acre Farm in Keymar, Md. have organic heirloom beans ... I bought their Black Valentine Beans -- it's that time of year.

I met Vernon Johnson, a master oyster dude, who was shucking some plump, briny ocean grown Sewansecott Brand oysters from the Hog Island Bay on the Virginia Coast Reserve for market vendor Vernon Lingenfelter. You can slurp around the market for a buck a shuck from Vernon. If you grew up in the South and have that craving for salt like I do, here is a better way to get your fix than sodium packing fast or processed food. The area where they come from is a designated and protected United Nations Biosphere Reserve ... I'll be doing some Googling after releasing this post.

Lastly, Mitch and the market kids made some fresh cider in the center of BCFM ... all in good fun and good taste. Bags full and belly happy ... I was on the way back home to finish the November issue ... and a day of relief for the poor souls at Safeway.

RIS Leads Linda Roth Conte's 'Latest Dish' in November's FSM

The November Foodservice Monthly goes to press on Tuesday ... here you have the first look at Linda Roth Conte's insider look at the DC restaurant scene. The 14th Street corridor's opening of Birch & Barley and Masa 14 have dominated the local press this week ... but the West End Dining District is getting ready to make its statement when Ris Lacoste opens RIS in the coming month.

The Latest Dish

by Linda Roth Conte

With a menu created by the amazing Ris Lacoste, RIS, the heart of the West End, will open this month. Ed Kwitowski, formerly of Bistro Bis, has been named the chef de cuisine at RIS. Ris and Mitchell Herman, co-owners of RIS, named Noel Burke as general manager. He hails from Elements in the Napa Valley. The all-day café will open for breakfast, lunch and dinner. Sunday suppers will follow in due time, as will weekend brunch. (foto: Noel Burke, Scott Atkinson, Ed Kwitowski, Ris Lacoste, Mitchell Herman)

Chef Update:  Stavros Aktipis of Kellari Taverna, has hired Tony Acinapura as chef of the new Greek restaurant on K Street (formerly Restaurant K). Tony was previously at Potenza (Italian). Tom Wellings is the new pastry chef at Equinox. Previously, he was at Restaurant Eve, (the late) Maestro and Fiamma in NYC. Glenn Babcock has been named chef de cuisine and co-owner at Nage Restaurant on Rhode Island Avenue in downtown DC. He previously worked at The Oval Room as sous chef. He joins co-owners Josh Grapinski and Kevin Reading. Dallas Kee has been named the new pastry chef at The Ritz-Carlton, Pentagon City. She will be working with Amy Brandwein, the chef at the property’s fyve Restaurant & Lounge, as well as with the executive chef, Yann Chupin. Jason Brauer is the new director of food and beverage at the Ritz-Carlton, Pentagon City. He has worked in food and beverage for Ritz-Carlton properties all over the world – from San Francisco and Miami to Shanghai, China and Osaka, Japan.

Locals who are now elsewhere:  Joshua Whigham has replaced the departed Michael Voltaggio at The Bazaar by Jose Andres as the chef du cuisine. He was sous chef at Cafe Atlantico and Zaytinya. Jorge Chicas is now the executive chef of the SLS Hotel in Beverly Hills that is home to The Bazaar.  Fabio Trabocchi, formerly of Maestro at the Ritz-Carlton, Tysons Corner and Fiamma in NYC, is new executive chef at the Four Seasons restaurant in NYC. He succeeds Christian Albin, the chef for 19 years, who died in June.

Twisted Vines Bottleshop & Bistro, slated to open this month in the Columbia Pike neighborhood, will offer great wines paired with good, simple, local food. The owners, Sybil and Josh Robinson, are Columbia Pike residents, and are food and wine aficionados who want to share that passion with folks in their ‘hood.’  They will offer at least 20 wines by the glass and over 100 bottles from small producers around the world. Food-wise, they will offer small plate entrees and dessert that pair nicely with the wines they offer.

Atlanta-based Zoe’s Kitchen is slated to open in Woodbridge’s Potomac Town Center. The Mediterranean-inspired fast casual restaurant chain has nearly 30 company-owned locations in the south and southeast, but the Woodbridge restaurant will be the first to open in Virginia.

Congratulations to DC pastry chef extraordinaire, David Guas, on accolades from Food & Wine magazine, which proclaimed the New Orleans native’s first cookbook, DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style, one of their “favorite new dessert cookbooks,” and one of “fall’s top baking books.” The cookbook will no doubt be followed by his Bayou Bakery, once the location is confirmed.

Look for a possible new Clarendon restaurant from the folks who brought you Liberty Tavern. Awaiting a confirmation about Lyon Hall restaurant, also possibly offering live entertainment.

Devlin Keating and Kris Hart, alumni of George Washington University have taken over the old nearby Foggy Bottom Grocery (FoBo Gro) store and pumped it up a notch. Together with partner and frat brother, Daniel Blake, they have renamed it FoBroGro and plan to offer take-away prepared food for lunch and times where students may be hungry, as well as convenience items.

Minneapolis-based Buffalo Wild Wings plans to open in Rockville, part of its franchise operator’s domain. Wings Across America, the Maryland franchisee, has already opened seven stores in its region.

Corrections: Scott Conant will not be opening Scarpetta in the old Olives space at 16th and K Streets, NW. Several restaurateurs are looking at it now. Terrell Danley worked briefly as a consultant at Kemble Park Tavern; he is not a chef/partner.

Safeway Busted Again ... this time it's Snickers and Football

OK, enough already about Safeway ... I need to move my issues with them to its own blog: Michael's Grocery Adventures. And actually this will be the last Safeway post except if by some heavenly intervention, Safeway wants to respond and explain or defend itself. Someone asked me after my last post if they ever commented. No ... I did drop off Foodservice Monthly at the Eastern HQ three miles from the store and at the Fairwood store itself. Not a word.

Here's the latest in the "consumers are idiots approach." I buy Snickers. Yes, at times I like a Snickers (refrigerated only) bar for a late night treat. In line at my Safeway on Wednesday, I noticed a familiar "football" themed wrapper ... promoting the Super Bowl contest like they did last year. When I picked it up I realized that it was last year's candy, last year's promo that ended 12/08. I did a mini-rant for the cashier's benefit, got my usual what-planet-are-you-from look from the Safeway staffer and then I put it back. Of course, since then I've fit it into several conversations from cocktail and dinner sound bites to the casual banter I deliver to most anyone. What I regretted was that I didn't buy the souvenir. When I went into the store today, surely the handful of leftovers would be gone ... wrong. Indeed they are mixed into boxes of fresh Snickers in the aisles. Oh my, here's my take: they ordered too many last year and didn't want to sell them during basketball and baseball seasons, so they squirreled them away for a rainy day. Low and behold another football season has arrived and now they can slip them into the new candy and we (the stupid consumer) will buy them, eat them and life is good.

The problem is that is a low-life form of retail. If you make a mistake, it's not the end of the world to sell them in baseball season. Learn how to buy and do better next year. Blame it on the economy like everyone else.

When I called Mars, I was given the key to the date code. The first 8 is the year and the next two digits (in the case 38) give you the week that the bar was made. Then the rest is secret stuff that doesn't concern us. I was surprised when the consumer person told me that they consider it out of date after one year ... for freshness and good taste (it won't kill you unless you have a serious nut allergy or they bought filthy nuts to begin with, which we learned this year can happen, but not to Snickers ). Yes, the football contest is over by 10 months and the bar is out of date by a few weeks. Oops.

My issue is that someone had to initiate this store sales strategy ... willfully. That's sad. And just for the record Safeway, we're not stupid.

New York's Chateau Lafayette Reneau Riesling Honored On Capitol Hill by ASWA

The Atlantic Seaboard Wine Association held its annual awards ceremony in the House Agriculture Committee's room on Capitol Hill Wednesday night. On hand were Best of Category wineries, members of the Congressional Wine Caucus, Hill staffers, media and the ASWA Board including Carl Brandhorst, ASWA president, and Gordon Murchie, president emeritus. The Best of Show winner of the Jefferson Loving Cup is the 2008 Semi-Dry Riesling from Chateau Lafayette Reneau in Hector, New York. On hand to receive the award from Rep. Eric Massa (D-29th, NY) were Chris Reno (son of the winery owner) and Tim Miller, winemaker. (foto: Miller, Reno, Massa). It was appropriate that the ceremony was held in the middle of the annual Regional Wine Week ... check out DrinkLocalWine for more information.

515 wine entries from 109 wineries in 11 states were entered in this year's ASWC competition. Twenty judges, representing all facets of the wine industry including Sauce on the Side's Michael Birchenall and Dave McIntyre's WineLine, selected the Best of Show, Best of Category, Gold, Silver, and Bronze winners. There were 21 Best of Category, 29 Gold Medal, 101 Silver Medal, and 166 Bronze Medal winners. 

The Atlantic Seaboard Wine Association is a non-profit organization with its mission of promoting the wine industry along the East Coast of the United States and sponsors many events, both regionally and nationally, including the Virginia Wine Festival. 

BEST OF SHOW

2008 Semi-Dry Riesling by Chateau Lafayette Reneau, NY

BEST OF CATEGORY

Blush/Rose Hybrid/NA

2007 Stony Brook Blush by Hopewell Valley Vineyards, NJ

Bordeaux-Style Red Blends

2007 Meritage by Wagner Vineyards, NY

Cabernet Franc

2007 Reserve Cabernet Franc by Sunset Hills Vineyards, VA

Cabernet Sauvignon

2007 Cabernet Sauvignon by Sunset Hills Vineyards, VA

Chambourcin

2007 Chambourcin by Fabbioli Cellars, VA

Chardonnay

2007 Chardonnay by Rappahannock Cellars, VA

Gewurztraminer

2008 Gewurztraminer by Hazlitt 1852 Vineyards, NY

Merlot

2007 Merlot by Barrel Oak Winery, VA

Norton

2005 Reserve Norton Locksley by Chrysalis Vineyards, VA

Other Red Vinifera Blends

2006 Instinct by Wolf Mountain Vineyards, GA

Other Red Vinifera Varietals

2007 Petit Verdot by Pearmund Cellars, VA

Pinot Gris/Pinot Grigio

2008 Pinot Grigio by Ingleside Plantation Vineyards, VA

Pinot Noir

2007 Pinot Noir by Dr. Konstantin Frank, NY

Riesling

2008 Semi-Dry Riesling by Chateau Lafayette Reneau, NY

Sauvignon Blanc

2007 Sauvignon Blanc by Vineyard 48, NY

Seyval Blanc

2008 Seyval Blanc by Lake Anna Winery, VA

Sparkling Vinifera Wines

2006 Chateau Reserve Blanc de Blancs by Biltmore Estate Wine Company, NC

Sweet White Hybrid/NA  (RS 4.1 or above)

2008 Vidal Blanc by Starr Hill Vineyard & Winery, PA

Syrah/Shiraz

2007 Leaf-Stone Syrah by Black Ankle Vineyards, MD

Traminette

2008 Traminette by Amrhein Wine Cellars, VA

Viognier

2008 Viognier by Biltmore Estate Wine Company, NC

2009 MID-ATLANTIC FOOD BEVERAGE & LODGING EXPO IS OPEN

Immigrant Profile: Natalia Nastovici by Becki L. Young

The October issue of Foodservice Monthly is on the scene and we'll be in Baltimore for the next two days ... there columnist Becki L Young will be visiting the Foodservice Monthly Booth 747 at the Mid-Atlantic Food, Beverage & Lodging EXPO on Wednesday as the trade show kicks off at the Baltimore Convention Center. As a regular feature in her monthly Immigration Law column, Ms. Young has been sharing profiles of foodservice success stories.  

Becki Young has been working in the field of immigration law since 1995. Her practice focuses on employment-based immigration law. Ms. Young has represented employers in a variety of industries, including investment banking and securities, information technology, health care, and hospitality, providing advice on work permits and related immigration issues, and is the co-editor of Immigration Options for Essential Workers published by the American Immigration Lawyers Association. To learn more or to schedule a personal consultation, call 202-232-0983 or e-mail becki.young@blylaw.com.

PRETZEL & PIZZA CREATIONS with Natalia Nastovici

210 N Market Street

Frederick, Md.

301-694-9299

From studying economics in communist Romania to owning a thriving small restaurant in Frederick, Md., Natalia Nastovici’s life has changed dramatically over the past few decades.

Natalia and her daughter Catie arrived in the United States in August 1998. They joined Natalia’s then-husband, a documentary filmmaker who had defected from Romania in 1986, and made his way to the U.S. through South Africa and then Spain. 

The family lived in New York City for a few years, where they concluded that the key to success in America was entrepreneurship. They decided to leave New York to find a small American town where they could provide their daughter with a good education and a true dose of “American culture.”

In 1991 Natalia’s sister Afina Lupulescu, a geologist, came to visit from Romania.  Sightseeing tours were not on Afina’s agenda; what she really wanted was to visit the Carnegie Foundation in Washington DC. Natalia contacted the foundation to arrange a visit; she accompanied her sister on the trip and decided DC was where she wanted to settle.

Natalia sent her husband and daughter to scout out a new home, and they chose Frederick, a small town about 45 miles away from both Baltimore and Washington DC. Natalia felt right at home in Frederick, which reminded her of her hometown in Romania (40 miles away from the capital, Bucharest).

Although Natalia and her husband had no experience in the restaurant business, they had a few characteristics that led to their ultimate success: willingness to work hard, a unique business idea, and an unwavering commitment to quality.  In 1992 they opened a soft gourmet pretzel shop on North Market Street in historic Frederick. Natalia oversaw the creative side of the business and her husband handled the administrative side.

Natalia says she and her husband “were probably the only immigrants in Frederick at that point,” and she is extremely grateful to the residents of Frederick for embracing them and their business, and helping it grow over the years. As time passed the restaurant introduced new menu items including ice cream, calzones, hot dogs wrapped in pretzel dough and cheese, and finally pizza. This last menu item was a challenge – Natalia wanted to serve “real Italian pizza with real Italian pizza sauce” based on a recipe she found in an old Italian cookbook– but the customers complained about the onions in the sauce, so she took them out, and continued to tweak the recipe, adding her own spices, until she came up with the current version, which was and continues to be a big hit.

As housing prices increased in the nearby suburbs of DC and Baltimore throughout the 90’s, more people began moving to Frederick – and soon Natalia and her husband found they were no longer the only immigrants in town. After a few years the restaurant became “a destination” – historic Frederick is largely a walking town so Natalia and her husband knew they had made it when they noticed that customers were driving to the restaurant!

Natalia says that only two other restaurants in Frederick have been around as long as Pretzel & Pizza Creations: Bushwaller’s (an Irish pub), and The Orchard (a vegetarian restaurant). Most of the current restaurants serve some variation on American food, although there is now a Cuban restaurant and a few Mexican ones.

A true entrepreneur, Natalia has ambitious plans for expansion of Pretzel & Pizza Creations, and is interested in finding investors/partners to help her with this goal. Her motto is “fresh and on the spot; nothing frozen ever.” The Fredericktonians have taken to her products and she believes others will, too. 

Natalia, her former husband and her daughter Catie have all become US citizens; Natalia recalls her 1991 naturalization ceremony in Frederick with fondness; she says many of her customers came to watch the ceremony and show their support. Catie graduated from Syracuse University with a degree in English & Business Management in 2007; she is now a Manhattan-based marketing representative for Flying Dog Brewery, a Frederick microbrewery. Natalia’s sister Afina also immigrated to the US; she has since received her PhD and become a US citizen. 

For immigrants who want to follow in her footsteps, Natalia advises them to “work hard, be serious, and know what they want to do and where they want to go.” As for the immigrants she has hired over the years, she has only positive things to say; the foreigners on her staff have been uniformly reliable, serious, and grateful for the opportunity to work in this country.