September october

Catering september / october 2010 volume 15 >> number 4 magazine the magazine for catering professionals lift the spirits with creative, mindful dishes featuring specialty meats liven up holiday menus a veggie tale on a wave with sustainable seafood dishes 1 Catering Magazine >> www.cateringmagazine.com

©Rutherford Wine Co. Creati ng Buzz Committed to 100% sustainable viticulture. Winning the awards that matter. “Best value in Napa Valley” Robert Parker, The Wine Advocate R u t h e r f or d R anc h Wi n ery Wi n e s Wo r t h K n o w i n g www.rutherfordranch.com

contents volume 15 >> number 4 18 24 departments 6 EDITOR’S NOTE 8 CONTRIbuTORS >> Meet the talented features writers who contributed to this issue. 24 MEALS TO REMEMBER Liven up fall and holiday menus with entrees and appetizers 10 NEWS >> A roundup of the latest in featuring specialty meats, including quail, lamb and beef from product, people and event news in the catering artisanal producers. By Sara Perez WeBBer world, to help you stay in the loop. 18 TRENDS >> To heat up your next event, 30 VEGGIE TALE serve an imaginative spicy cocktail. Learn how to incorporate vegan-friendly food and wine into your menus, with tips from Chef Rich Landau of Philadelphia’s Horizons 40 HOW TO >> Plan an exit strategy if restaurant. By Sara Perez WeBBer you’re considering selling your business. 42 buSINESS >> Heed tips from a leasing 34 ON A WAVE More caterers are taking sustainability into account when planning expert to avoid paying too much in rent. their seafood menus, avoiding species that are overfished or captured in an unscrupulous manner. By Deanne MoSkoWitz 44 MARKETPLACE >> Resources that will benefit your business. 4 Catering Magazine >> www.cateringmagazine.com

editor’s note Catering magazine the magazine for catering professionals pleased to Catering Magazine 60 E. Rio Salado Parkway, Suite 900 Tempe, AZ 85281 P h o n e : 480-366-6025 / Fa x : 480-366-5801 meet you e M a i l : info@cateringmagazine.com i n t e r n e t: www.cateringmagazine.com Publisher > Klaas De Waal > Klaas@cateringmagazine.com associate Publisher > Antoinette De Waal > W Antoinette@cateringmagazine.com hat fun it has been to work on the last two issues of Catering Magazine. I’ve had the editor > Sara Perez Webber > pleasure of speaking to many of you in the Sara@cateringmagazine.com industry in the past couple of months as I’ve researched Sales articles, and all I can say is, “Wow!” The level of creativity, > Suzanne Bernhardt, National Sales Manager > innovation and hard work that you put into the events that Suzanne@cateringmagazine.com you cater is astounding. administration We hope to reflect the best the catering world has to > Barbara M. Ragsdale, Administration Manager > Barbara@cateringmagazine.com offer in our pages every issue…and inspire you to even greater heights. To that end, we’d like to hear from you. Are there any articles you’d Circulation > Cherri Jonte, Subscription Administrator > like to see in Catering? Are you doing something new and different you’d like Cherri@cateringmagazine.com people to know about? If so, please drop me a line. The Catering team is planning Food editorial our article line-up for 2011, and we’d love to hear about the topics that are of most > Deanne Moskowitz > interest to you. And, whether you’re a caterer or a company that supplies caterers, Creative please keep us apprised of your latest news so we can help spread the word. > Randi Karabin, Art and Production Director > In our pages this issue, which focuses on food and beverage topics, Randi@cateringmagazine.com Contributing Food Editor Deanne Moskowitz examines sustainable seafood (p. Website 34), and how a growing number of caterers are tweaking their menus to serve > Domenica Cesare, Webmaster > Domenica@cateringmagazine.com only fish that is caught or harvested in an ethical manner. As consumers pay more attention to what they eat and where it comes from, catering to them could prove Pu bliSh ed by to be a smart move. We’ve asked an acclaimed vegan chef for his tips on how international Media GrouP, inC. caterers can create dishes for those who eschew all animal products (p. 30), and Headquarters: 6000 Fairview Road, Suite 1200 we profile specialty meat producers who satisfy the growing demand for meat Charlotte, NC 28210 USA from smaller, often local sources (p. 24). Phone: +1 704 552 3708 Our next issue will celebrate weddings. And we’re kicking off a new column that Klaas De Waal, Chief Executive Officer asks caterers around the country “What’s Cookin’?”. Sometimes that question will Antoinette De Waal, Vice-President be literal (as in, “What menu items are your biggest sellers?”). Other times we’ll be looking for your take on a specific topic or trend. For our November/December CaterinG MaGaZine issue, we’d like to know: What are your business goals for 2011? is published 6 times per year © Copyright, International Media Group, Inc. Please email your answer, between 100 and 200 words, to me, by the first 2010. All rights reserved. week of October. We’ll run as many answers as we have space for. We’d like to see SubSCriPtionS: your smiling face as well, so if you have a high-resolution digital photo of yourself, USA Subscription price: $65.00. send that, too. I look forward to meeting you, either virtually or face-to-face at an Other countries: $125.00 (Includes Air Mail Postage) industry event. 20% Agency discounts available. Single print or E-copy: $8.00. Cheers! Publisher cannot be held liable for non-delivery due to circumstances beyond its control. No refunds. The publisher is not responsible for the return of unsolicited material. All editorial samples, slides, artwork, etc., which are to be returned must be accompanied with a self-addressed stamped envelope when submitted. International Media Sara Perez Webber, Editor Group, Inc. is not responsible for any material that has been sent to its office after one year. No part sara@cateringmagazine.com of this publication may be reproduced without the written consent of the publisher. PoStMaSter: send all address changes to International Media Group, Inc. / Catering Magazine 60 E. Rio Salado Parkway, Suite 900 Tempe, AZ 85281 USA 6 Catering Magazine >> www.cateringmagazine.com

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contributors DALE WILLERTON is The Lease Coach—a senior lease consultant who works exclusively for tenants. Willerton is a professional speaker and the author of Negotiate Your Commercial Lease. Since 1993, Willerton has successfully completed over 1,000 leasing projects for major name-brand tenants and Contributing food editor DEANNE independents alike. MOSKOWITZ divides her time between New York City and the WILLIAM HAWFIELD, founder of Berkshire Mountains of Massachusetts, Westlake Village, California-based working as a freelance Hillcrest Associates, is a professional writer. After focusing manager, international speaker and on the fashion and private board process expert. After 13 textile industries as years with General Mills, where he a business writer was a division president, he started and communications the Penguin’s frozen yogurt franchise specialist for many company. The retail chain grew years, she turned to rapidly to 130 stores and was sold to her personal passion— a French company. Through Hillcrest food. Moskowitz studied Associates, cooking techniques Hawfield has and food writing at The coached more Institute of Culinary than 200 CEOs Education. She is a member of the and their teams Culinary Historians of New York and from a broad a former member of the James Beard variety of Foundation. Coming soon, look for her industries on blog thehystericalhostess.com, which creating and will be directed at consumers who implementing suffer from entertaining anxiety and successful offer ideas on how to overcome it. strategic plans. 8 Catering Magazine >> www.cateringmagazine.com

news products • people • events • extras Products You Can’t Live Without Keeping it Cool >> TempStations, a leading manufacturer of temperature- controlled, portable catering equipment, introduced its temperature-controlled buffet station for cold items at the American Culinary Federation National Convention in August. The CoolStation serves as a portable action station, maintaining safe food-holding temperatures for deli, vegetable and fruit displays, and sushi AVOCADO creations. Available interior dimensions Fall is here, bringing with it football season and that staple of sports-themed include rectangular (40”L x 20” W x 1.5” H) gatherings—guacamole. Luckily for fans of the dip’s main ingredient, the avocado and square (20”L x 20” W x 1.5” H), and the is available in every season. In fact, the California Hass Avocado—the most popular system can maintain cool temperatures for variety of this fruit—is known as the “year-round avocado.” up to one hour. CoolStation bowls, suitable for salads, are also available. TempStations The avocado originated in south-central Mexico, with the oldest evidence of also sells the Frostation, a portable ice avocado use found in a Mexican cave that dates to around 10,000 years B.C. The cream mix-in station. Spanish changed the Aztec name for the fruit to “aguacate,” which evolved into For more information on the CoolStation “avocado.” All Haas Avocado trees are descended from a single tree planted in or to view product video demonstrations, La Habra Heights, Calif., in the 1930s. The Hass Avocado is oval-shaped, ranging visit www.tempstations.com. in weight from 5 to 12 ounces, with a distinctive skin that turns from green to purplish-black when it ripens after being harvested. Other seasonal varieties include Lamb Hass, Pinkerton, Fuerte, Reed, Bacon and Zutano. Green fruit can take two to seven days to ripen when stored at room temperature, though placing the avocado in a paper bag with an apple for two to three days can hasten the process. Brushing the avocado fruit with an acidic agent such as lemon and placing it in an airtight container can help delay the oxidization process, which turns the fruit brown. Avocado oil, a health-benefiting product from Australian and New Zealand avocado farmers, is another culinary specialty. With its unique, nutty flavor, it may be used in whipped potatoes, drizzled over steamed vegetables, in vinaigrette dressings, and for sautéing, soups and stews. While North Americans love their guacamole in dips, salads and side dishes, continued on page 12 Brazilians add avocados to ice cream, and Filipinos puree the fruit with sugar and milk for a dessert drink. No matter how it’s served, the delectable and versatile avocado wins fans and generates interest—just like a great football game. 10 Catering Magazine >> www.cateringmagazine.com

McCourt Exclusively Finally, hors d’oeuvres you can call your own. Distributes Key Range of Nufurn Chairs McCourt Manufacturing, based in Fort Smith, Ark., now exclusively distributes a key range of Nufurn chairs in the U.S., Canada, Puerto Rico, the Caribbean and Mexico. The products include Nufurn’s steel- reinforced Gladiator and Wimbledon resin folding chairs, and the Barrel resin stacking chair. “Nufurn’s design approach Handmade, All Natural Hors d’oeuvres Ask your local distributor about our line complements our strategy of or visit our website T h e Pe r f e c t B i t e C o . w w w. t h e p e r f e c t b i t e c o . c o m 818.507.1527 Chairs distributed by McCourt include, left to right, the Series 5 folding chair, and Nufurn's Gladiator, Wimbledon and Barrel chairs. providing a superior, robust product to the marketplace and fits nicely into our durable product offering,” says Mark Rynearson, CEO of McCourt Manufacturing. Established in 1984, McCourt Manufacturing offers a comprehensive range of event-, institutional- and hospitality-related furniture, and has been servicing the party and event industry for more than 25 years. For more information, visit www.mccourtmfg.com. www.cateringmagazine.com >> Catering Magazine 11

news products • people • events • extras Products You Can’t Live Without Some liKe it Hot >> To meet growing eaSy Holiday tartS >> A stress-free customer demand for spicy products, Tyson treat to serve at holiday events, The Daphne Red Label has introduced Hot ’N Spicy Breaded Baking Company’s thaw-and-serve dessert Filets and Patties. Made with 100 percent tarts provide the elegance of fine pastry straight chicken breast meat, the chicken features the from the freezer. Each tart is made by hand with bold flavor of cayenne and smoky notes of all-natural ingredients, including sweet-cream black pepper, balanced by the savory founda- butter, imported spices and artisanal New tions of garlic and onion. Created with a dense England maple syrup. Each package contains flour-based breading, the Hot ’N Spicy filet two three-inch tarts, which will maintain their delivers a plate-enhancing, made-from-scratch freshness for three months if frozen properly. appearance. Available in a number of flavors, including Tyson Red Label products are designed to pumpkin, chocolate and macadamia nut, the lower food costs without sacrificing quality on tarts are sold in the freezer section at retail the fastest-turning chicken breast products outlets across the country, as well as online at on menus today. For product specifications or www.daphnebaking.com. information on the no-risk, free-case rebate offer, visit www.TysonRedLabel.com, or call glUten-Free goodneSS >> Mamita 800.24.TYSON (800.248.9766). Lupita’s, a top-selling brand of all-natural salsa and gluten-free tortilla chips, is now selling its products to the foodservice industry. Mamita Lupita Salsa, in Medium and Hot, features smoky New Mexican chiles, and contains no additives, artificial flavorings or preservatives. Packed in 10- or 13-ounce bottles, the salsa can be ordered by the case or in larger foodservice packs (available upon request). The all-natural, gluten-free tortilla chips are available in two flavors—Quinoa and Black Bean & Jalapeno. To order the chips and salsa directly from the manufacturer, call 949.748.0718, or email mamitalupita@cox.net. continued on page 14 12 Catering Magazine >> www.cateringmagazine.com

10 Rules for Safe Ice-Handling • Always wash your hands thor- oughly before working with ice. • Do not touch ice with your bare hands. Always treat ice as food. • Always use clean and sanitized ice scoops and shovels. • When not in use, make sure the ice scoop and shovels are properly stored to prevent contamination. • Use labeled, dedicated “Ice Only” containers to prevent them from being used for other purposes. • Store ice containers upside-down on a hook to prevent contamination. Always clean and sanitize ice containers before use. • Make sure the ice machine is in good operating condition. Routinely Rubbermaid Introduces inspect ice machines for cleanliness and proper maintenance. Safe Ice-Handling System • Do not work with ice if you have symptoms such as vomiting, diar- R rhea, fever or nausea. ubbermaid Commercial Products (RCP) has launched the Safe Ice Handling System, a suite of integrated ice management tools designed • Avoid storing dirty plates, gar- to increase operational efficiencies while reducing food safety concerns bage cans or recycle bins near ice and improving employee safety conditions. Developed to address one of the machines. most common issues within the commercial kitchen—the transfer of ice from ice • If ice machine is located outside machine to end destination—the Safe Ice Handling System integrates the newly or in an unattended area, be sure designed Ice Tote with Bin Hook Adapter, Scoop with Hand Guard and Holder, to lock it to prevent unauthorized and the first-ever scoop-shovel hybrid, the Scovel Two-Handled Shovel. The access. complete system promotes the safe handling of ice to reduce the risk of cross- contamination, and improves employee safety. “Ice management is a common issue in any foodservice operation and carries Tips provided by dawn Huston, a number of concerns, from employee slips and falls to food safety risks,” says Product Manager of Foodservice for Dawn Huston, Product Manager of Foodservice for Rubbermaid Commercial Rubbermaid Commercial Products. Products. “The Safe Ice Handling System provides an easy-to-use, easy-to- integrate product group that simplifies the ice transfer process and eliminates a great deal of employee and food-safety hazards for operators.” The primary component of the Safe Ice Handling System, Rubbermaid’s Ice Tote features a wide-angled top surface, which acts as a pouring spout, helping to reduce spills. The 5.5-gallon tote fits in most commercial dishwashers. For more information, visit www.rcpworksmarter.com, or call 800.347.9800. www.cateringmagazine.com >> Catering Magazine 13

news products • people • events • extras beads of caviar,” says Rich Benson, Director of Research and Development for Barry Callebaut North America. “They have a unique pearl-like gloss and a Products You great aroma, making Can’t Live them ideal for adding texture, taste and color Without to pastries, desserts and other confections.” Pastry chefs and gourmet artisans can use the Crispearls pearlS oF CHoColate >> Crispearls, to add a refined decoration (they can new from Barry Callebaut—the world’s leading even be colored gold or silver using manufacturer of high-quality cocoa and chocolate an airbrush spray gun); to give pastry products—give pastry chefs a beautiful, tasty and fillings a crunchy bite; and to add color crunchy way to decorate and finish their culinary and contrast to mousses and ice cream. creations. Measuring just 2 to 3 millimeters in Crispearls are available in dark and white diameter, the pearl-shaped beads feature a toasted chocolate and come in 800-gram bags. biscuit core that has been enrobed with fine For more information, call Barry Callebaut Callebaut dark or white chocolate couverture. North America, 800.225.1418, or visit “The new Callebaut Crispearls are like tiny www.barry-callebaut.com. Your Flavors … Our Technology Success Recipe for TIME up EVERY ure So PERFECT r Signatags of You-Chill B Batch One ook SEAL C ® FLAVOR ng Stand ® ORSEAL One Ri t Sealer a FLAV r, then a r into t seale f your One He nd pou a ture Soup a with the he On the day o erring f Signa l the bag geration. fore trans e your ea i e Prepar hill Bag. S proper refr ing water b Cook-C nd store in bag in boil cool a reheat the . s easy event, erving dish Bags i ® Cook- Chill erve, to a s ORSEAL asy to s n FLAV ransport, e red i to t r...Our Tech to vo Food s re, easy y Ti me.” la n to sto erfect Ever rF ol tips, og You Imagine – an easier way to make and “P afety at: y ion, s ormat , visit us ing.asp. your signature dishes turn out re inf s r For mo w-to video l.com/cate ® perfectly every time. It’s simple. and ho sflavorsea Let FLAVORSEAL’s proven cooking www.cm rvic e s Foodse System technology work for you. 866-769-1500 • www.cmsﬂavorseal.com/catering.asp 14 Catering Magazine >> www.cateringmagazine.com

Chris Logan (left), owner and chef of Creative Flavors Catering in Carlsbad, Calif., joined Brandt Beef’s Executive Chef Tom McAliney and Managing Partner Eric Brandt (right) at “Celebrate the Chef.” Brandt Beef Hosts “Celebrate the Chef” at the Del Mar Race Track O n Aug. 29, Brandt Beef held its inaugural dined on cuisine prepared by Brandt Beef Executive “Celebrate the Chef” event at the Del Chef Tom McAliney, Patrick Heymann and Cathy Mar Race Track in Del Mar, Calif. The Shank, and sipped cocktails from the open bar. company—a family-owned, California-based The guest of honor was Certified Master Chef producer of premium, all-natural beef for upscale Ferdinand Metz, past president of the World restaurants and hotels—invited chefs and caterers Association of Chefs and president emeritus of The who have supported its product to the event. In a Culinary Institute of America. For more information private pavilion with views of the horse races, guests on Brandt Beef, visit www.brandtbeef.com. Catering Magazine 4_10 max cart hor:Layout 1 4/26/10 1:23 PM Page 1 e re Restau ExpEriEncE thE h SavingS, SElEction & SErvicE ra W nts ® of rD mEmbErShip Shop ® • Groceries • Fresh Meat & Poultry • Produce • Frozen Food • Fresh Seafood • Glassware & China • Barware & Supplies • Restaurant & Catering Supplies • Commercial Foodservice Equipment • Cleaning Supplies Log onto www.restaurantdepot.com • Disposables Wholesale only. Not open to the public. Please bring your reseller's permit on your first visit for locations near you. www.cateringmagazine.com >> Catering Magazine 15

news products • people • events • extras On the Move at Robot Coupe U.S.A. Ridgeland, Miss.-based Robot remain U.S. Central Regional Canada, Mexico Coupe U.S.A., the inventor and Manager. In his 12-year tenure and the world leader in food processors, at Robot Coupe, Zuga has held Caribbean for vegetable preparation machines, many marketing and sales posi- Robot Coupe. vertical cutter-mixers, Blixers, tions, most recently International mitCHell power mixers Sales Manager. Zuga graduated reed has been and automatic with a B.S degree in Business tapped as the sieves/juicers, Administration from the University company’s has announced of Southern Mississippi. Controller, three key In addition, tom responsible for accounting personnel dirKX has been functions, IT and Operations. changes. JoHn named International Reed brings more than 20 ZUga has Regional Manager. years of experience in various been promoted Dirkx, who has more industries to his new position. to National Accounts Manager for than 20 years of For more information on Robot the 45-year-old firm. In his new experience in the Coupe and its products, visit position, Zuga will be responsible foodservice field, www.robotcoupeusa.com. for National Accounts as well as will be covering Simply Squared means geometric style For the latest in upscale entertaining, nothing comes close to Maryland Plastics new squares partyware. Mix and match the sleek colors and assorted sizes of plates and bowls for a unique and stylish table setting. maryland plastics, inc. Post Office Box 472 Federalsburg, MD 21632 1.800.544 .5582 www.marylandplastics.com 16 Catering Magazine >> www.cateringmagazine.com

Herban Feast in Seattle Offers Customers a Pig Roast Option for Outdoor Parties S eattle-based caterer Herban Feast Clients can choose from Classic Luau: Thai chili sauce, green mango salad, banh now offers customers a “Pig Roast smoked pig served with macaroni salad, xeo crepes, sticky rice, Thai curry potatoes Party” option for outdoor events. Spam musubi, braised cabbage and tropical and garlic green beans. Executive Chef Dalis Chea has extended fruit salad; Southern Swine: pork that’s All pig roasts are roasted in a La Caja the concept to Herban Feast after the roast dry-rubbed and glazed with barbecue and China (Chinese Box) onsite, and served became a huge draw at his Seattle restau- hot sauce, served with hush puppies, baked buffet-style in the tradition of the backyard rant, Fresh Bistro. Chef Chea roasts an entire beans, collard greens, grilled corn, sweet barbecue experience. The pigs are selected pig outside the restaurant on Tuesday nights, pepper coleslaw and Texas Toast; Oaxacan: from local farms, a reflection of Herban and patrons can feast on roasted pork and Ancho-rubbed pig served alongside a selec- Feast’s relationships with many area culturally themed sides for $12. tion of salsas, refried beans, Mexican rice, farmers, as well as its mission to source Herban Feast’s Pig Roast is available in tortillas and sopes; and Southeast Asian: ingredients from local and sustainable food four culturally themed selections and costs lemongrass- and garlic-rubbed pork served producers. For more information, visit $18 per person, with a 50-person minimum. with Nuoc Cham dipping sauce and Sweet www.herbanfeast.com. the perfect kitchen combination Combine your skills with the versatility of the Robot Coupe R301U and handle virtually all your kitchen food processing easily, quickly and economically. The R301U combination bowl unit and vegetable prep unit (with 21 different processing discs available) will make it possible for one operator to process 2000 restaurant servings in just 3 hours… making it easy to see how you and Robot Coupe can become perfect kitchen partners for processing food and saving money. Robot Coupe U.S.A., Inc. 1.800.824.1646 info@robotcoupeusa.com • www.robotcoupeusa.com www.cateringmagazine.com >> Catering Magazine 17 RobotCoupe_R301_NEW_V2.indd 1 7/7/10 8:57 PM

trends By Sara Perez WeBBer cocktails with a kick take a bite out of a hot trend by serving up some spicy drinks S ome like it hot—even in their cocktails. As the weather in most of the country cools down, consider adding a spicy cocktail to the bar menu at your next event to warm things up a bit. They’re interesting, flavorful, and tend to break the ice (so to speak). “It’s a conversation-starter,” says Kara Newman, author of Spice & Ice – 60 Tongue- Tingling Cocktails. “It’s good for events, because you can turn to someone and say, ‘Have you tried this? It’s so unusual.’” Newman first noticed the trend toward spicy cocktails about two years ago, when they were popping up on restaurant menus across the country. They’ve gained in popularity so much since then, according to Newman, that “it’s not a trend any longer. It’s part of the overall cocktail flavor spectrum.” Of course, cocktails with a kick have been winning fans for a long time. Newman points to the Michelada—a Mexican drink that’s been around for decades, combin- ing beer, hot sauce and other flavorings, depending on the recipe—as one example. Another is the Bloody Mary—that popular brunch staple with vodka, tomato juice, pepper, Worcestershire sauce, Tabasco and lemon—which is believed to have originated at Harry’s New York Bar in Paris in the 1920s. The bar at the St. Regis Hotel in New York began serving the drink in the 1930s. “They called it the Red Snapper because they thought the phrase ‘Bloody Mary’ was indelicate,” says Newman. Experimenting with the Bloody Mary is one way to add your own spicy twist to a 18 Catering Magazine >> www.cateringmagazine.com

Russell House Tavern’s Butler Fall Spice Cordial spices up his Yield: 1 drink Bloody Mary menu with Serrano pepper-infused Rich with the flavors of orange, Minero Mezcal. vanilla and the caramelized goodness of bourbon, this drink falls more on the “spiced” than “spicy” side of the spectrum. This sweet cordial pairs well with autumn pies and other desserts, or makes a great sipper to enjoy fireside. 1 ounce bourbon ¾ ounce chipotle-orange syrup* 1 ounce vanilla vodka (or Navan vanilla cognac) 2 dashes Regan’s orange bitters Orange peel, to garnish Mix together all ingredients except for orange peel. Shake together with ice, and strain into a martini glass. Garnish with orange peel. cocktail menu. Aaron Butler has done just *Chipotle- orange SYrup that at the bar he manages at Russell House 2 cups water Tavern (www.russellhousecambridge.com), 1 chipotle pepper a new restaurant in Cambridge, Mass. Butler 2 strips dried orange peel (or fresh has created a cocktail menu featuring famil- peel, if dried is not available) iar classic drinks and modern, handcrafted ¾ cup sugar recipes using only fresh juices, homemade syrups and infusions. His spiciest drink is the Bring the water to a boil in a small Mezcal Mary, one of four Bloody Mary vari- saucepan. Reduce to a simmer, and eties the restaurant serves for brunch. The add the chipotle pepper and dried Mezcal Mary substitutes Serrano pepper- orange peel. Cover and let simmer infused Minero Mezcal for traditional vodka for 15 to 20 minutes. Strain with a and pairs it with fresh pineapple and the res- fine-mesh sieve and add the sugar. taurant’s own Bloody mix (already spicy on Return to a boil and stir until the its own), creating a sweet, spicy sugar dissolves. Remove and smoky take on the breakfast from heat and let cool. staple. “It has a small but strong Pour the syrup into a following,” says Butler. container and keep in San Diego-based Waters the refrigerator. Fine Catering serves up a mean Michelada. “People go crazy for Recipe © Kara Newman, them!” says Andrew Spurgin, Spice & Ice – 60 Tongue- executive director and chef, who Tingling Cocktails serves the drink at his own parties, (Chronicle Books, 2009) too (see recipe on p. 24). “We serve them at Mexican street-food events, and anytime clients want ‘cool drinks’—which clearly are spicy!” Kara Newman’s Adds Saul Paniagua, general manager Antonis Achilleos Fall Spice Cordial of Waters Bar Services, “We absolutely love is perfect for incorporating heat into our branded cocktails autumn events. that we create for our clients.” Waters’ spicy www.cateringmagazine.com >> Catering Magazine 19

trends signature cocktails include the Sangroño, a house-made black-pepper Sangrita (a Mexican aperitif), laced with a roasted jalapeño puree; the Pisco Capel, with pisco, house-made cracked black-pepper reduc- tion, fresh lime juice, fresh white grapefruit juice, Kaffir lime leaves and preserved lime; and the Agave Loma, with Don Julio Añejo Tequila, seeded and julienned Serrano peppers, fresh lime juice, organic agave nectar, orange liqueur, fresh prickly-pear puree and edible white petite rose petals. Certain liquors lend themselves to spicy flavors, according to Newman. “Tequila has a lot of intrinsic spicy characteristics and adapts very well to infusions,” she says. “If you’re looking for a fall/winter drink, An habanero- infusion heats up Newman’s Scotch Bonnet recipe. Antonis Achilleos To make habanero-infused Scotch: To one cup of Scotch, add one cut habanero Antonis Achilleos pepper. Allow to steep for at least one Scotch Bonnet hour, and test for strength. When desired heat is achieved, remove the pepper. Yield: 1 drink Stir together habanero Scotch and Take a sip, and then another; the flavor pineapple juice in an old-fashioned of this masculine, almost smoky drink glass. Add ice to fill the glass. opens up beautifully. Opt for a peaty Scotch for best effect. Recipes © Kara Newman, Spice & Ice – 60 Tongue-Tingling Cocktails 2 ounces habanero-infused Scotch (Chronicle Books, 2009) 2 ounces pineapple juice Wedge of pineapple, to garnish 20 Catering Magazine >> www.cateringmagazine.com

cateringmagazine.com cateringmagazine.com Sparkling cateringmagazine.com For a festive holiday drink, try Ginger Daisy cateringmagazine.com cateringmagazine.com the Sparkling Yield: 1 drink Ginger Daisy. cateringmagazine.com A daisy is a classic juice-based cateringmagazine.com cateringmagazine.com cocktail sweetened with grenadine or a red liqueur, and often topped with sparkling wine. Here, the bright spice of ginger plays against a backdrop of bubbles for a festive holiday sparkler. And if you feel like gilding the lily, try one or both of the optional special touches below. 1 ounce Plymouth Gin 1 ounce Domaine de Canton ginger liqueur Lemon juice 1 teaspoon grenadine Brut champagne visit us online Combine gin, ginger liqueur, lemon juice and grenadine in an ice-filled mixing glass. Stir until well chilled, and strain into a champagne flute. Top with champagne. optional touch #1: If desired, rim the flute with sparkling sugar before pouring in the drink. optional touch #2: Garnish with a NEW IB3BS 3 LITER (101.4 OZ) STAINLESS STEEL ICE BUCKET cherry at the bottom of the flute. Recipe © Kara Newman, Spice & Ice – 60 Tongue-Tingling Cocktails (Chronicle Books, 2009) bourbon is great for spicy drinks because it has a warm caramel backbone, and a good bite to it. Vodka has a neutral flavor, and it WORKING TOGETHER lends itself to spicy elements.” WWW.SERVICEIDEAS.COM As for spicy seasonings, they can extend 800-328-4493 beyond chile peppers to peppercorns, cinnamon, cloves, peppermint and ginger. NEW Russell House Tavern, for example, serves WC2LBPS 1.8 LITER POLISHED WINE CHILLER the Moscow Mule, which adds fresh ginger to Butler’s homemade ginger beer. “It’s a different style of spice, but it does tingle the tongue,” he says. Newman mentions a cocktail she recently sampled at Vandaag, a new restaurant in New York’s East Village. The Pack Mule blends strawberry-peppercorn aquavit RTO10BLC OYSTER THERMO-PLATE 10” STAINLESS STEEL OYSTER INSERT/HOLDER www.cateringmagazine.com >> Catering Magazine 21

The spiciness trends in the Bangkok Andrew’s Perfect Margarita can be adjusted to taste. Michelada (from Andrew Spurgin, Waters Fine Catering) with ginger, Pimm’s, lemon and Campari. “It had this great, icy zing from the pep- In a high-ball glass: percorns and ginger, and bitterness from Rim the glass with key lime juice the Campari and Pimm’s,” she says. “It was and then Tajín powder a well-balanced drink, and pretty to look at, Add a dash (to taste) of Maggi seasoning with a great pink color.” Add a dash (to taste) of Tabasco In fact, “well-balanced” is the key to Squeeze the juice of two or three successful spicy cocktails, including bal- key limes* into the glass ancing the flavors (so they’re not so spicy Fill half the glass with ice that guests can’t take more than one sip); Fill half the glass with Clamato juice balancing the food served alongside them Fill the remainder of the glass with (so you’re offering some cooling food, such Tecate beer as bread and cheese, that doesn’t compete Add a dash (to taste) of kosher salt with the spiciness of the drink); and balanc- Garnish with blistered Padron pepper, ing their placement on a cocktail menu (so house pickled lemon cucumber and there are plenty more options if guests don’t black olive want that extra kick). Stir and drink three! “If you have an audience that is receptive to new flavors, and the menu is innovative, *Better than regular limes, like they use I would suggest offering one or two spicy in Mexico. cocktails,” says Newman. “They don’t appeal to everyone’s tastes, but when they do, people get very excited and very enthusiastic.”  Antonis Achilleos ©2010 Bakery Crafts. All Rights Reserved. VISIT BAKERYCRAFTS.COM FOR MORE DECORATING IDEAS FEATURED PRODUCT: TIN-20 Red, Orange, and Gold Mylar Pick 22 Catering Magazine >> www.cateringmagazine.com

Bangkok Margarita Yield: 1 drink Aleppo pepper is a Syrian red pepper ginger liqueur. Shake vigorously and with a bit of smokiness and just a faint strain into a martini glass. Sprinkle the touch of heat. Like its city namesake, the salt and pepper on top. With a hand finished cocktail is sophisticated, exotic grater, grate lime zest over the top of the and a little dangerous. drink. Tap lightly to release zest and oil into the drink. 2 ounces Reposado Tequila 2 ounces pineapple juice Note: Aleppo pepper adds more 1 ounce Domaine de Canton savoriness than outright heat. For a ginger liqueur spicier cocktail, substitute cayenne, Pinch of Maldon salt ancho or chipotle powder for Aleppo Pinch of Aleppo pepper pepper. Lime Recipe © Kara Newman, Spice & Ice – In a cocktail shaker filled with ice, 60 Tongue-Tingling Cocktails (Chronicle combine tequila, pineapple juice and Books, 2009) The Best “Game” In Town Available Nationwide & Available Year Round At Manchester Farms we are committed to raising, marketing, and selling the highest quality quail on the market. Our quail are farm raised with no antibiotics or growth hormones and are low fat, gluten and trans fat free. With 36 years and 2 generations of TEL: 800.845.0421 for samples experience, if you want to serve your customers the WEB: manchesterfarms.com best, Manchester Farms is the only choice. www.cateringmagazine.com >> Catering Magazine 23

feature Manchester Farms’ popular bacon- wrapped quail products make a nice addition to a By Sa r a P e r e z W e B B e r holiday menu. meals to remember I t’s almost that time of year again, own alfalfa, which is mixed with corn to feed LIven when holiday events stack up so tightly you don’t have time to the cattle. relative to the large commodity packers, Brandt Beef is a small operation up your breathe—much less breathe creative life into your menus. If you’re plan- that processes only 300 to 500 cattle each week, and Brandt can track each cut of all- faLL and ning ahead, determined to offer your customers something new and different natural meat through a bar-code system. as a result of its artisanal practices, Brandt pro- hoLIday this holiday season, consider the meat duces a tender, full-flavored, well-marbled menus by you’re serving. Quail, lamb and specialty beef products can liven up your menus product, which allows chefs to utilize more cuts than they otherwise might. featurIng while satisfying sophisticated customers with picky palates. “If chefs get creative, there’s so much more value with this beef,” says Mcaliney, meats SPECIALTY BEEF who speaks from experience. When he was chef at the Greenwich Country Club in that veer Beef, a staple of catered events, Greenwich, Conn., he switched from serving off the often increases in popularity around the commodity meat to Brandt Beef. “Within holidays, when clients are more inclined one season, because I utilized so many beaten to order traditional favorites. yet even with this tried-and-true meat, caterers can different parts, our food costs dropped 6 percentage points,” he says. path serve up something special by seeking out specialty producers. Mcaliney recommends the company’s chateau of sirloin, which resembles beef “If you’re a caterer that has repeat tenderloin. “It comes in at one-third of the clientele, it’s incumbent upon you to keep price of tenderloin,” he says. “We’ve had things new and different and ahead of the chefs call us and say they’ve cut it into curve,” says executive Chef Tom Mcaliney steaks that look like filet mignon, and people of BRANDT BEEF. have said it’s the best they’ve ever had.” Brandt Beef maintains a “farm-to-fork” Popular with caterers, Brandt’s boneless philosophy, which involves raising its braised short ribs are very consistent in size. animals humanely and naturally without Mcaliney also recommends using the beef hormones or the use of antibiotics. The in ethnic-style food stations, in which mari- company, based in Brawley, Calif., grows its nated, paper-thin slices are grilled in front 24 Catering Magazine >> www.cateringmagazine.com

AMERICAn LAMB BOARd (LEFt And BELOw) Clockwise from above: Beef brisket from Meyer’s Chef-to-Chef line, shipped frozen in individual servings, has a shelf life of up to one year. American-style Kobe beef can be served in larger portion sizes than its Japanese counterpart. Chefs can find an array of lamb recipes at the American Lamb Board’s website, including Grilled Rib Chop with Savory Artichoke Tapenade (above left) and Petite Rolls with American Lamb, Mushrooms and Red Onions. © KOBE BEEF AMERICA www.cateringmagazine.com >> Catering Magazine 25

feature of the guest, who can then choose from two beef with more flavor and fat than standard suggests offering a Kobe appetizer. “you or three dipping sauces to accompany the beef. retaining the tenderness for which could do sliced steak, or use our ground meat. “From what we’ve seen, people get Japanese Kobe beef is known, american- beef to make a Kobe meatball or slider,” he really into it,” he says. style Kobe is specially produced to says. Chefs can also utilize off-cuts of Kobe, KOBE BEEF AMERICA sells a product accommodate american-size portions and such as short ribs or chuck, and still offer the with a built-in cachet that adds excitement please american palates. While Japanese high quality that with standard beef might to an event menu. “If you put Kobe beef Kobe tends to be served in very small require a filet mignon or ribeye. out there, everybody that’s invited tends portions, due to its richness and price, the Because of Kobe beef’s high profile, to show up,” says Ty Freeborn, General american consumer is used to eating up to Freeborn recommends highlighting the Manager of Kobe Beef america. “Free 16 ounces of beef at a time. american-style name on your menus, ensuring that you Kobe beef tends to get people to rearrange Kobe’s flavor is less dense, and—at about specify “american-style.” If it’s Wagyu—but their schedules.” $20 per pound—much less expensive than not Kobe—be sure to make that distinction american-style Kobe beef represents the Kobe from Japan. as well. the upper end of the Wagyu beef industry in If you’re looking to incorporate Kobe Beef america sells its products the United States. Wagyu, a cattle breed that american-style Kobe beef into an event both fresh and frozen. established caterers originated in Japan, produces a high-quality menu in a cost-effective way, Freeborn who are ordering more than a small amount should contact Freeborn, who will supply a caterer’s discount for online orders. another specialty beef producer, MEYER NATURAL ANGUS comes from “the perceptIon cattle that are raised naturally (without the use of antibiotics or growth hormones), of quaIL as an fed a vegetarian diet and meet the expensIve meat qualifications for the Certified Humane can Lead to designation. The company partners with family farmers, located mostly in the heaLthy margIns Midwest, who adhere to all of Meyer’s for caterers.” natural protocols. “Caterers who seek out the best-tasting ingredients for their menus will be impressed with Meyer’s dedication to quality and providing a clean WINE PAIRINGS RutheRfoRd Ranch Zinfandel RutheRfoRd Ranch napa Looking for the right oR MeRlot (SRp Valley cabeRnet wine to accompany your $18) The distinct flavors SauVignon ($19) in lamb dishes require The Rutherford Wine meat selections? Here a big wine but one that Company suggests are some suggestions. will not overpower the this wine as an food. Rutherford Ranch’s ideal accompani- Merlot features creamy ment for specialty mocha, dark chocolate beef dishes. With lush and berry flavors. It’s fruit aromas of raspber- ideal for grilled lamb ry and Bing cherry, and or beef. The deep-ruby- hints of cedar box, mint colored Zinfandel boasts and spicy cinnamon, plush fruit aromas of this full-bodied Cab boysenberry, plum, fresh- is packed with dense ground black pepper and flavors of plum and dusty dark chocolate. black currant. 26 Catering Magazine >> www.cateringmagazine.com

AMERICAn LAMB BOARd (which also include brisket, braised chuck pot roast and braised boneless short ribs) is shipped frozen in individual, vacuum-sealed portion sizes, with 15 to 20 portions per case. The frozen Chef-to-Chef products have a shelf life of up to one year, and refrigerated products are good for 30 days. “Chef-to-Chef is ideal for caterers who are seeking to provide their guests with entrees that taste like they were made from scratch that day,” says Staggs. “With the vacuum-sealed packaging, caterers can take advantage of the extended shelf life, as well as the option for refreezing products without losing any product quality. additionally, the line allows the chef to remain the culinary expert by personalizing the meal with his or her own unique touches.” With Greek-style kebobs, caterers can serve LAMB traditional-favorite lamb Traditionally associated with the with a twist. holidays, lamb has become a year-round favorite. Still, caterers could hearken back to the lamb-with-mint-jelly days by serving label,” says Monty Staggs, corporate chef of the significant preparation time, such as up a more innovative lamb dish for holiday for Meyer Natural angus. braised bone-in short ribs and osso buco. events. “Lamb is a hip item—especially Staggs recommends the company’s “additionally, these products can be used among foodies who want flavorful, tender Chef-to-Chef product line for caterers straight from the freezer, which keeps waste and not-so-ordinary meats,” says Megan juggling a busy holiday event season. The to a minimum and helps chefs prepare for Wortman, executive director for the Denver- line, says Staggs, provides chefs with entrée the last-minute guest list changes,” he adds. based AMERICAN LAMB BOARD. options they might not consider because each of the five Chef-to-Chef products “They are also looking for locally produced 2007 Vale do 2007 cloS du boiS R collection boMfiM ($12) noRth coaSt cab- field blend by From the Douro eRnet SauVignon RayMond Vine- Valley vineyards ($15) Full-bodied and yaRdS ($14.99) in northern Portu- forward on the pal- A blend of seven vari- gal, this rich, full wine ate, this wine offers etals emulating the old with assertive spicy well-integrated Field Blend method of and floral aromas flavors of black winemaking, this wine (rosemary, rockrose), fruits, plum, mocha pairs remarkably well and delicious flavors and clove spice before with a diverse range of of plums and black- a long, mouth-filling meats. It’s particularly berries, pairs wonder- finish that wraps up well-suited to specialty fully with steak, quail with cassis and toast. meats, as the Cabernet gives it the and lamb. An elegant, structured backbone to stand up to meat, while Cabernet, it pairs well the Zinfandel gives it juiciness and with savory fare such the Syrah a spicy, peppery tone. A as lamb, or Kobe beef particularly good choice for mari- or grain-fed beef sliders. nated steak kebobs. www.cateringmagazine.com >> Catering Magazine 27

Osso buco's significant prep feature time is reduced dramatically with Meyer's Chef-to-Chef line. products that are fresh rather than meat according to Steve Odom of Columbia, shipped in from 10,000 miles away.” S.C.-based MANCHESTER FARMS, the In response, caterers and chefs are largest producer of farm-raised quail in experimenting with lamb cuts beyond the the United States, this gives quail an edge rack and using lamb in appetizer dishes as over that other specialty poultry product. well as center-of-the-plate items, according “We compare quail to duck, but whereas to Wortman. “We are seeing ground lamb in duck can only go upscale, we can cater to meatballs, pulled lamb shoulder in sand- family-style as well,” he says, referring to wiches, and lamb T-bones on the barbecue,” customers, primarily in the South, who are she says. The american Lamb Board’s used to eating quail because they hunt. website features many recipe ideas, from “Quail and grits have become especially Greek-style Lamb Kebobs, to Petite rolls popular in South Carolina. Caterers will with american Lamb, Mushrooms and red take a boneless breast, set up a cooking Onions, to Lamb, Lime and Mango Salad. station and grill it on a pancake griddle, and serve it with a pot of cheese grits.” QUAIL On the other hand, one of Manchester Popular for weddings and holiday Farms’ largest distributors is New york- parties, quail is versatile enough to based D’artagnan, a leading purveyor of serve at both upscale and casual events. meats to four-star restaurants in Manhattan. 28 Catering Magazine >> www.cateringmagazine.com

FOR MORE INFORMATION In fact, the perception of quail as an expensive meat can lead to healthy margins for adding extra salt]. Fruit flavors complement quail very nicely.” bRandt beef caterers, who can mark it up a little higher The company is designing a stuffed www.brandtbeef.com than other meats since it costs less than semi-boneless bird packaged in a tray people expect it to. that caterers could thaw and bake. Odom Kobe beef aMeRica www.kobe-beef.com Manchester Farms offers a full line of prod- describes the product, slated to be ready 541.923.9664 ucts for entrees and hors d’oeuvres, including in time for spring weddings, as similar to european-style semi-boneless quail, bone-in chicken cordon bleu but more upscale. MeyeR natuRal anguS quail (either breast-cut or whole), quail legs Odom invites caterers who have customers www.meyernaturalangus.com and breasts, and the very popular bacon- interested in quail to call the company and 800.856.6765 wrapped breasts and semi-boneless legs. order a sample for a tasting; Manchester aMeRican laMb boaRd Odom recommends the company’s marinated Farms’ quail is nationally distributed www.americanlamb.com, products for caterers because of their durabil- year-round. The company will also provide 866.327.5262 ity. “The seasoning is light enough to add product to caterers who would like to fea- signature flavors to, but the tumble marination ture quail at a wedding show. MancheSteR faRMS www.manchesterfarms.com helps ensure the moisture level and tender- “We realize quail is never going to be a 800.845.0421 ness for serving birds prepared off-site,” he chicken or turkey, with everybody serving says. “They can be cooked any way you can it,” says Odom. “But it can become a signa- cook chicken [though Odom advises against ture item for those who do serve it.”  visit us online cateringmagazine.com cateringmagazine.com cateringmagazine.com cateringmagazine.com cateringmagazine.com www.cateringmagazine.com >> Catering Magazine 29

feature Chef Rich Landau explains why vegan dishes are hip and how you can incorporate vegetable-based dishes into your menus veggie tale By Sara Perez WeBBer Photos by Donna GentiLe WieRzboWski, fRom the hoRizons: neW VeGan Cuisine Cookbook 30 Catering Magazine >> www.cateringmagazine.com

Left: Traditional favorites can become vegan ones, as with Landau’s Tofu Benedict. Below: Husband and wife team Rich Landau and Kate Jacoby split duties at Horizons, where Jacoby serves as pastry chef and sommelier. in an interesting sign of the times, Wynn Las Vegas and Encore Las Vegas—two of the most high-profile casino resorts in the Nevada gaming capital, and both operated by legendary mogul Steve Wynn—now offer vegan dining options in each of the many restaurants at both properties. So in the land of high-roller steakhouses, a guest who eschews meat and animal CM: Let’s start with the basics. What is byproducts will be able to find plenty of dishes to enjoy. the difference between a vegetarian and a Can you satisfy your vegetarian or vegan customers in the same vegan? way? If not, you may want to consider adding vegan and vegetarian Landau: Vegetarians will eat eggs and options to your menus. A study conducted by Harris Interactive last dairy products. Vegans eat no animal prod- year found that 3 percent of U.S. adults are vegetarians, never eating ucts whatsoever, including honey. meat, poultry or seafood. About 1/3 to 1/4 of the vegetarians (1 per- CM: When did you become a vegan? cent of the U.S. adult population) also never eat dairy, eggs or honey, Was it hard to adjust your cooking habits to and are therefore classified as vegans. The study estimated that your new lifestyle? there are 6 million to 8 million vegetarians in the United States, with Landau: Although our restaurant females ages 18 to 34 representing the largest demographic group. is vegan, my personal diet is vegetarian. Executive Chef Rich Landau successfully serves this growing Becoming a vegetarian in my teens is how niche at Horizons, his upscale vegan restaurant in Philadelphia I learned to cook; it was all about survival. I (www.horizonsphiladelphia.com). He and his wife, Pastry Chef and gave up meat for ethical reasons, but I still General Manager Kate Jacoby, have grown the eatery from a café in craved the taste. So I developed a style of the suburbs to a lauded downtown restaurant. Horizons was named cooking that could satisfy my carnivorous one of Philadelphia’s Best New Restaurants by The New York Times palate. As time passed, I just got more and after it opened in 2006, has been recognized by PETA as one of the more into it. top six vegetarian restaurants in North America, and ranks as one CM: When you first opened Horizons of Philadelphia Magazine’s top 50 restaurants in the city. Rich and Café in 1994, were you worried there Kate have published two cookbooks, including Horizons: New Vegan wouldn’t be a big enough community to Cuisine (available at Amazon.com). And they made culinary history support it? How have the community and last year by cooking the first vegan dinner at New York’s prestigious your restaurant grown? James Beard House, making an encore appearance in June. Landau: In ’94 it was a completely Catering Magazine caught up with Landau to learn more about different climate. Vegetarianism was some- his approach to cooking, and find out his tips for caterers who’d like thing that was generally made fun of, and to boost their own vegetarian and vegan options. veganism was pretty much an unheard-of word at the time. My original menu didn’t even have the word “vegetarian” on it so I Opposite page: Landau loves to cook with could avoid any stigmas or pre-conceived hearts of palm. Hearts of Palm Moqueca, featured in the Horizons notions. Let’s face it—a lot of people think cookbook, incorporates the ingredients from the classic Brazilian stew, substituting the hearts of palm for seafood. that we are a bunch of Woodstock burnouts wearing tie-dyes and baking lentil loaf. So, instead, I just downplayed the fact that we www.cateringmagazine.com >> Catering Magazine 31

feature were meatless and let people enjoy the food You are not using with an open mind. Now things are different. We moved our restaurant downtown. We animal flesh or have been jumping, and the whole vegan stocks in vegetarian scene in Philadelphia has been booming. Now it’s hip to use the word “vegan” on your food, and no cheese, menu, even in high-end places. Nowadays, butter or cream in we actually get recognized when we walk into restaurants, and the servers automati- your vegan dishes. cally tell us about their vegetarian options. Any chef worth their salt should be able to This means that your It’s pretty crazy how this has changed. pull off a vegetarian dish without a hitch. CM: Would you advise all caterers to Vegan is trickier, but if they look within ingredients better be have vegan and vegetarian options on their their repertoire they may find things that top-notch since they menus? are already vegan. More importantly, they Landau: Without a doubt. These days should get creative. Vegetable lasagna, are standing up on you can come off as dated or limited unless polenta with grilled vegetables, and stir-fry the plate without a you are willing to embrace a meatless are great things to eat at home, but serving option and stand behind it. them at an event shouldn’t be acceptable in lot of support. CM: If a chef doesn’t have much experi- this day and age. Vegetarians have been fed ence cooking vegan food, what steps should these clichéd dishes their whole lives and they take to become familiar with the cuisine? need to be wowed a bit more these days. Landau: It’s not so much treating Remember that they are legitimate diners, vegan cooking as a separate cuisine but as too, and many vegetarians have developed an aspect of the cuisine they already do. palates. Why not impress them? They will talk about the meal they had much more than the mainstream diners will, trust me. CM: What are the mainstay ingredients in vegan cooking? Landau: Quality ingredients—a great extra-virgin olive oil, fresh herbs, an interesting grain, very fresh produce. You are not using animal flesh or stocks in vegetarian food, and no cheese, butter or cream in your vegan dishes. This means that your Clockwise from above: Featured in the cookbook Horizons: New Vegan Cuisine, the recipe for Grilled Tofu Provencale calls for pre-grilling the tofu, adding incredible texture to the dish. Visually tempting, the delicious Island Mango Barbecue Tempeh with Chayote combines interesting flavors and textures. The recipe for Bittersweet Chocolate Torte can be found on Horizons’ website, www.horizonsphiladelphia.com. 32 Catering Magazine >> www.cateringmagazine.com

also has a full rundown of the dinner in the News section of its website, www. humanesociety.org]. It was very seasonally ingredients better be top-notch since they focused. It all came together beautifully, are standing up on the plate without a lot and we were thrilled that we pulled it off of support. A porcini mushroom stock is in an unfamiliar kitchen. It was funny; the the easiest thing in the world to make, and Beard House staff told the diners that the adds a foundation of flavor and depth to a meal was vegetarian and didn’t tell them sauce. Proteins are important, too. Tofu is that it was vegan until the end of the meal. so versatile and is available everywhere. It It was incredible. We really got to impress grills up beautifully and can make a great some people and change some opinions centerpiece on the plate. about vegan cuisine!  CM: What’s the best way to introduce non-vegans to vegan cuisine? Landau: Take them to a very high-qual- Wine Pairings ity vegan restaurant with a great reputation... Vegetable cooking requires lighter, like Horizons! low-alcohol wines to complement CM: What are the most common misper- and not overwhelm often delicate ceptions about vegan cuisine? flavors. The Rutherford Wine Landau: That our food is bland, that Company (www.rutherfordwine. it will not fill you up, that we use strange com), which employs the most ingredients, that we steam everything, that eco-friendly viticultural practices emailing the wine- we put sprouts on everything, that foodies for all its labels, recommends its maker to determine won’t appreciate it, that we burn incense, Round Hill Oak Free Chardonnay if a particular brand etc., etc. Absolutely none of which are true (SRP $8) to accompany vegetarian or vintage is vegan. “These days, (but I do like sprouts). dishes. The white wines from good winemakers are tending CM: Finally, what did you serve at your the 100% organic Rutherford toward more natural treatments James Beard dinner, and did you win over Ranch label also complement and handling of their wine,” she any skeptics that night? vegetarian cuisine. The Rutherford says. “This is great for organic Landau: We served our abso- Ranch Sauvignon Blanc ($15) and biodynamic productions, lute best dishes from our most recent and Chardonnay ($16) are perfect meaning that wines are less menus, including Portobello Carpaccio, with appetizer and entrée dishes, likely to be fined or filtered at all.” Caramelized Celery Root Ravioli and from mixed green salads to fresh Since vegan food has a wide Peppercorn-Seared Tofu [for a peek at the veggies. For tomato-based dishes, range of flavors and textures, complete menu served that historic eve- eggplant and grilled vegetables, Horizons’ wine list encompasses ning, visit: www.horizonsphiladelphia.com/ Rutherford recommends light reds, many varietals. “When making jamesbeard/menu; the Humane Society such as the Rutherford Ranch pairing suggestions, I take into Zinfandel from Napa (a flavorful, account the regional inspiration spicy but soft red; $18) and the for the dish as well as any special Scott Family Estate Pinot Noir from preparation for the ingredients,” Arroyo Seco ($39). says Jacoby. “For example, I Vegan diets require wines that immediately think of Monastrell have not been exposed to any for anything Spanish-influenced animal or dairy products. Often in with rich saffron flavors or charred the winemaking process, wines piquillo peppers, and I would like are “fined,” or filtered with egg a Cabernet Franc or Chamborcin whites or gelatin to remove sedi- for some really nice fall vegeta- ments, making them unsuitable bles that grow in our area outside for a vegan diet. Rutherford Ranch Philadelphia. When something Sauvignon Blanc and Chardon- is pickled or has lots of acid, I nay are not fined and complement try to complement with a bright vegan dishes nicely. Albarino or contrast that with a Kate Jacoby, the sommelier at rich Chardonnay. If a dish has lots Horizons, notes that few wines of char-grilling or smoke, I’ll steer indicate that they’re vegan on towards a great tannic Cabernet their labels. She recommends Sauvignon or Petit Verdot.” www.cateringmagazine.com >> Catering Magazine 33

feature Sourcing its seafood as close to home as possible, Waters Fine Catering presents a dish of Mano de Leon diver scallop crudo, San E Diego sea urchin, Santa Rosa plums and Rainier cherries. lgin woodman, executive chef at a Joy wallace Catering Production & Design team in Miami, recently took a course in sustainable seafood taught by andrew spurgin, executive director of waters Fine Catering in san Diego. Co-founder of Passionfish (a nonprofit organization that works to safeguard the future of fish and fishing), and a tireless participant in such related initiatives as Chefs Collaborative, spurgin has been a standard- Reel Fresh bearer for sustainability for 14 years. Under spurgin’s direction, waters Buying local often is best for maintaining has developed an adoring following, due to its unwavering sustainability seafood sustainability and optimizing fresh- standards, not in spite of them. ness and flavor. But chefs sometimes must “But what if you’re not andrew spurgin?” woodman wonders. inspired look farther afield, since indigenous species by the class to work even harder toward offering an unassailable seafood are not immune to overfishing or unscrupu- menu, she suspects that doing so will be a bigger challenge in Miami, a lous capture practices, and fishing seasons market that isn’t as sustainably sensitive yet as California. may conflict with event dates. Joel thevoz, chef d’ cuisine for Main event Caterers in arlington, Va., always supporting local purveyors and also walks a fine line between giving customers what they want and wor- avoiding what he calls “petroleum remorse,” rying about environmental consequences. Convinced sustainability can spurgin stays as close to home as possible be achieved with “constant attention to everyday decisions,” he seeks when planning seafood menus, exhausting suppliers with compatible philosophies and strives for the smallest car- san Diego, Baja (Mexico) and west Coast bon footprint, but admits that he can’t afford to lose business by taking sources before looking elsewhere in the an uncompromising stand. United states. among his wild seafood favor- working toward sustainability—which means serving fish caught or ites are sea urchin and pole-caught albacore farmed with consideration for the long-term viability of the species and from san Diego; mano de leon diver scallops for the ocean’s ecological balance—can be like swimming upstream, and hand-lined white mackerel from Baja; impacting such critical factors as pricing and client satisfaction. But view- Dungeness crab and oysters from California, ing sustainability as their ethical responsibility and detecting increasing washington and British Columbia; and interest from the public, many caterers are diving deeper into the issue. halibut, black cod, salmon and lingcod from they’re educating themselves, staying informed, trying new species, lin- alaska. among wild choices, only striped ing up conscientious suppliers and convincing clients to come on board. seabass (which he calls the “poster child for recovery”) comes from the east Coast, while wave frozen MsC (Marine stewardship Council) on a certified Cape Capensis, a popular alternative for some unsustainable species, is trans- ported from south africa by ship, consuming much less gas than it would by air. By Deanne Moskowitz 34 Catering Magazine >> www.cateringmagazine.com

the sustainable seafood MoveMent is starting to crest in catering. so what’s the catch? Martini Media. www.cateringmagazine.com >> Catering Magazine 35

Viewing sustainability as their ethical responsibility and detecting increasing interest from the public, many caterers are diving deeper into the issue. three of the four main varieties of wild fish menus, shrimp often entail habitat destruction and unconscionable on woodman’s menu in Miami are local: grou- quantities of bycatch (animals caught unintentionally) in their cap- per, mahi-mahi and snapper. the last, halibut, ture. as substitutes, thevoz and spurgin both are proponents of spot hails from the Pacific. prawns from the Pacific northwest, which are not subject to bycatch at Main event, rockfish from the since they are trap-caught. Chesapeake—a delicious alternative to Chilean spurgin treats the prawns to simple but impressive preparations. seabass, snapper and halibut out of season—is one is cooking them for three or four minutes in salt that has been becoming depleted, so thevoz is substituting flavored and heated in the oven to 500 degrees; a second is serving farmed rockfish and experimenting with other them raw as crudo, in an heirloom tomato essence; and a third is grill- varieties. He tried carp, which has been touted as ing them alive with the heads on and serving with a sauce of saffron an abundant alternative, but did not like its taste aioli or piment d’espelette (a type of French chili). or “gritty” texture. also extremely popular but a common offender is salmon, since fin fish were not affected by the oil especially from atlantic waters, so many caterers now prefer farmed. spill in the Gulf of Mexico, southern Hospitality woodman sometimes serves farmed salmon and tilapia. thevoz Catering in new orleans still serves many of the buys farmed salmon, which he often prepares by short-smoking and local favorites, reports John Rowland, president. finishing with fruit glazes, such as cranberry/Dijon. and, when wild is they include mahi-mahi, red snapper, yellowfin unavailable, even spurgin is a farmed-salmon aficionado, patron- tuna and puppy drum, also known as channel izing only the most well managed operations, such as Loch Duart in bass. Grilled, pan-sautéed or baked, the drum is scotland and Mt. Cook alpine in new zealand. accompanied by sauces incorporating crawfish, an inland species, or frozen shrimp, since shrimp Finicky Farms and crab are not available locally now. seventy-five percent of fisheries are threatened, in decline or among the most popular items on catering collapsed, according to spurgin, which is why he and other experts view aquaculture (raising seafood in a controlled environment), assuming that it is well-managed, as the future of the seafood industry. increasingly, farming seems to be the answer for sustainable-minded caterers. Five years ago, tasty Catering in Chicago decided to serve only farmed fish. Larry walter, director of operations for the company, says the resulting sustainability and positive carbon footprint were welcome side effects of the decision’s main purpose: consistent quality and pricing. keeping in mind popularity and durability between the andrew spurgin Above: For this stunning house-made gravlax with black mustard, lemon crème fraîche and trout roe, Waters Fine Catering begins with the best wild Alaskan king salmon. Right: A Joy Wallace serves a farm-raised mussel with pickled onions. 36 Catering Magazine >> www.cateringmagazine.com

The Spill: Washing Over Catering The BP oil spill has affected seafood business in the catering world both on and off the Gulf Coast, judging from conversations with some chefs and owners. Pricing, availability and demand all were victims. Even caterers who don’t source their seafood from the Gulf noticed price increases on shrimp and other shellfish within days of the disaster. Larry Walter at Tasty Catering saw shrimp prices rise 12 percent within 20 days of the spill. Elgin Woodman at A Joy Wallace noted increases on lobster not sourced in the Gulf. Joel Thevoz of Main Event Catering, who had been buying shrimp, crab and oysters from the Gulf, reports that prices “skyrocketed, and for good reason.” He informs clients of an additional charge on Gulf-produced items now and is limiting shrimp usage to help reduce the A favorite appetizer on Woodman’s menu at A Joy Wallace in Miami is the strain on fisheries and farms. Meanwhile, he’s Diver Scallop on a Falafel Cake, topped with a fennel and tangerine raita. importing more shrimp and increasing oyster orders from the Northeast and Pacific Coast. commissary and the off-premise site, tasty chose catfish, salmon In New Orleans, John Rowland of Southern and tilapia as staples, sparking its menu with recipe diversity. Catfish Hospitality eliminated fresh shrimp, crab and is cornmeal-breaded and fried; tilapia, baked Provencale-style; and oysters from his menu, due to astronomical salmon, grilled, with white wine, capers and lemon, or in Japanese-style pricing and lack of availability. Oysters, previ- barbecue sauce. Determined to lessen impact on local waters, thevoz is turning ously priced at $26 a gallon, quadrupled in cost to aquaculture for rockfish, Rappahannock trout and tilapia. aware to $26 a pint, he recalls. that many farms are the worst offenders, polluting waters with feces, At press time, the shrimping season was food waste and other toxins, he says he did his homework in select- just getting underway, and it’s too early to ing the farms. the rockfish is open-flame broiled and served with mint predict how soon supply will be restored. and honey gastrique. the trout is pan-fried or baked, and the tilapia is However, demand for Gulf seafood has been buttermilk-brined, pan-fried, and accompanied by chipotle beurre blanc. Rowland, who applauds farming as an effort to maintain seafood pushed in opposite directions by the spill. diversity and proliferation, buys farmed tilapia and catfish. Thevoz says some customers are willing to spurgin sees mariculture (a branch of aquaculture in which fish are pay a premium to help, while others complete- cultivated in net pens off the coast) as the best hope for a healthy and ly veto seafood, possibly fearing contamina- sustainable seafood supply and, assuming better government support, as tion. But safety should not be a deterrent to a thriving american industry. Currently, however, 80 percent of seafood buying Gulf seafood, Rowland assures. “The consumed in the United states is imported, half of which is farmed, and spurgin bemoans money going to countries with “loose regulations, poor seafood in Louisiana is so scrutinized,” he compliance, and a host of environmental and cultural ramifications.” when says, “it’s probably the safest thing you’d want poorly managed, mariculture drawbacks include the introduction of non- to eat anywhere.” indigenous species, which can escape and cause detrimental ecological imbalance and pollution, due to overcrowding and slow current flow. Most bivalves are farmed, and are shipped with a ticket indicating when, where and by whom they were harvested. By law, it must be www.cateringmagazine.com >> Catering Magazine 37

feature retained for a period prescribed by local baking in a salt crust, which is cracked open at the table, and grilling on government, so lineage can be traced a cedar plank. in case of food-borne illness. spurgin Born in Peru and having access to the freshest fish, woodman buys oysters from British Columbia and serves lots of ceviche. she uses a variety of species (corvina, washington state to Carlsbad, Calif., show- mahi-mahi, squid and octopus, among them), peppers and citrus casing the Hog island sweetwaters, Fanny components, including lime alone or combined with passion fruit. Bays, and kumumotos with vinegar- and Pan-searing with light sauces is the approach she prefers for fish. shallot-based Mignonette sauce a new appetizer favorite on her menu is seared diver scallops on and such flavored granités as falafel cake with tangerine raita. cucumber, lemongrass and Baking, grilling or steaming, according to fish texture, thevoz melon. also favors simplicity in preparation. Dense and strongly flavored, swordfish (no longer on the endangered list, he notes) is marinated Upscale Dishes in sweet chiles and grilled. it doesn’t take complicated the recession has dampened customer enthusiasm for sustain- preparations to show off stel- ability, but there are ways to circumvent cost concerns. Depending lar seafood. For caterers, the on demographics, it’s possible to reduce portions, serve something challenge is to keep a limited lower on the food chain, or be creative about restricting protein use. fish repertoire exciting and to maintain moistness in transition Bait and Switch to the site. Chefs have begun to realize that “they can save the oceans’ olive oil poaching is among wildlife with the stroke of a pen,” spurgin says, since 67 percent of spurgin’s favorite techniques for seafood in the United states is eaten out. so when clients request fish. He flavors the oil with aro- troubled fish, caterers try to enlighten them. Main Event’s Thevoz serves matics, letting them infuse at 200 degrees. But it’s important “not to overwhelm customers with doom and tilapia that’s then he reduces the temperature, and at 140 gloom,” he cautions. if a client insists on serving something from his buttermilk-brined, degrees drops in the halibut or salmon, leav- list of offenders, spurgin tells them that waters won’t serve it, gently pan-fried, and ing it to cook for 10-12 minutes. explains why, and always provides an alternative, following up with accompanied by spurgin also likes smoking with anything, additional information, if requested. chipotle beurre blanc. from mesquite to Lapsang souchong tea. ignorance, not obstinance, is most likely behind many requests for He avoids drying the fish by employing a non-sustainable fish. thevoz says only about 5 percent of clients are brief hot-smoking process, removing the fish aware of the situation. woodman finds that customers want to do the while still raw, and keeping it covered. For right thing if told that a fish is going into extinction. maximizing flavor and drama, he also likes when Chilean seabass was “hot” a few years back, Joy wallace 38 Catering Magazine >> www.cateringmagazine.com

banned the highly endangered fish from its menus and offered alter- natives, such as halibut, at tastings. Media coverage of the problem supported the company’s resolve, woodman believes. noting strengthening interest in seafood sustainability, next year tasty Catering plans to highlight its pride in serving only farmed fish on its menus. On the Horizon after finishing her course, woodman did more research and signed up for FishChoice.com, a site that tells chefs where they can find sustainable fish in their areas. “you have to get educated and see how you can make it happen,” she observes. Getting educated is easier now, as new educational sites and lists of best and worst choices surface. Lists are good tools but limited ones, spurgin warns, citing that the issue goes deeper than simply which species are depleted or endangered. it also encompasses the enormous loss of wildlife through unintended capture, 25 percent of which is wasted, and tragic cultural and anthropological impacts, such as the loss of fishing livelihoods in poor nations and their inevi- table ramifications on families. sites today offer online education and step-by-step guidance on how to become sustainable; for example, “seafood solutions: a Chef’s Guide to sourcing sustainable seafood” from Chefs Collaborative (www.issuu.com/chefscollaborative/docs/seafood_ final_complete); and the Blue ocean institute’s interactive tool (www.oceanfriendlychefs.com), offering first-hand views of capture A seared Halibut techniques. there are even free iPhone apps to keep chefs up-to- sustainability to the “green” movement, with a Grilled date on best choices, including seafood Guide from the Monterey which took some years to catch on, but now Nectarine and Bay aquarium and Boi’s FishPhone, which provides recipes and has completely taken hold. “it’s going to take Poblano Salsa wine pairings. many people in our industry to start com- tempts customers as seafood sustainability becomes more publicized, restau- mitting, so we can all move in that direction,” of A Joy Wallace in Miami. rants take up the gauntlet, and the public grows savvier, caterers he predicts. But he’s convinced that “little by are getting hooked, too. thevoz compares the movement toward little” it’s going to happen.  www.cateringmagazine.com >> Catering Magazine 39

how to By William HaWfield plan an exit strategy if it’s time to sell your business, take steps to ensure you’re rewarded financially and emotionally D o you ever daydream about suc- still makes financial sense, ask yourself cessful catering events? Imagine what you would do after selling it. Are you this one—an elegantly decorated passionate about doing something else with room where celebrants are dining on your life? Are you ready to retire; is your sig- exquisite cuisine. At its center stands a large nificant other ready for you to retire? Do you display of crisp, green, $100 bills arranged want to continue working at the company in bountiful mounds, filling crystal bowls, you created, under someone else’s owner- projects that they want. They may not want designed into garlands and wrapping ship, or walk away entirely? you to hang around (if you want to continue around small wares. Only the necks of fine If you’re certain of your path, then deter- working in the company you created, but wine bottles peek above the piles of Ben mine what you want for your business—and without your financial chips on the table, this Franklins. Good friends, family members what you realistically can get for it. In gen- is a problem). and your accountant admire this sumptuous eral, small businesses in the food industry Your employees or family may want to banquet and wonder, “How did you create that have a consistent history of earnings buy the company. They know how to run all this?” You answer, “By selling my cater- are selling for three to four times earnings. the business, have a lot to lose if you sell to ing business.” If you sell to a buyer that can leverage your a competitor and may believe they can run Now let’s bring the fantasy to reality. strengths, your customers, your products it better than you did. Problem is they might While you may not be literally swimming in or your software to create large profits, you not have the money. If you complete the money after retiring from your business, you may receive more than four times earnings. tricky negotiation of selling to employees or can take steps to ensure that you’re reaping family, they may want you to hang around, as much as you can from the sale. The key is Step 2: Find a buyer that will pay and they will want to pay you most of the to plan an exit strategy. you well. purchase price over time. An Employee In fact, you can plan the sale of your Buyers come from many sources, Stock Ownership Plan (ESOP) may be a business in much the same way you plan for including competitors, employees, family, good sales vehicle for you. your catering clients. Approach the matter vendors and investors. Each of them has Vendors also have a steak in this (pun as a well-thought-out business venture—not a different interest in your business and is intended). If you sell to a competitor, the as an emotional ordeal—and you’ll be well using different criteria to decide what your vendor may lose your account. Some on your way to a successful event. business is worth. vendors have bought their clients to protect Competitors may just want your recipes, themselves. Step 1: examine where you are today processes, customer connections and Investors may have money but little and what you want in the future. key employees. They can create value by knowledge of the business. They probably First consider if you really want to sell. removing any administrative costs, increas- do not want to run the business. They would Perhaps for financial reasons you have no ing their margins through greater buying most likely offer an upfront payment and other choice. But if keeping your business power when your volume is rolled in, selling the rest over time, wanting you to run the their other products and services to your customers, or increasing their margins by getting rid of your pesky low-margin bids on 40 Catering Magazine >> www.cateringmagazine.com

If you sell to a buyer that can leverage your strengths, your customers, your products or your software to create large profits, you may receive more than four times earnings. one product or service accounting for more than 20% of your sales. •• Convincing reasons that you are a “must- have” company if the buyer wants to enter your market. What is your unique competi- tive advantage? Step 5: execute the plan! Once you’ve identified your most likely buyer, create a story and a package of information targeted to them (using the list in business for them for awhile (not an ideal cash outlay. Professional buyers look for Step 4 as a guide). Address your strengths situation if you just want out). This relation- a 35% return per year over a three- to and weaknesses, opportunities and threats. ship usually lasts about two to three years, five-year period. They often do “roll-ups,” in Hire a lawyer to draft a non-disclosure and at most. which they buy several similar companies a non-compete agreement for a buyer to and combine revenues to create financial sign before you show him any confidential Step 3: Understand what a buyer wants. value. They want a business that has a high information (this is particularly critical if the When I sold my food company, the range quality of earnings, which means project- buyer is a competitor). of buyers and their reasons for buying it able, long-term earnings growth and a You may want to hire a business broker varied enormously. Competitors wanted strong management team. Some add value to help create the package and identify to build on our geographic dominance and by bringing in an outside board of people candidates. Larger companies will use an gain buying efficiencies. They also saw ways who know your business. investment banker. Your business broker to add our products to their sales channel can present and lead the negotiations with and vice versa. One buyer wanted a com- Step 4: project the company that a buyer. Be ready for a long list of due- pany for his son to run, to “toughen him up.” your buyer wants. diligence questions; the buyer needs to feel Employees want to keep their jobs and What does a desirable, high-value com- secure that they know everything about your want a shot at creating their own future. pany look like? While each buyer may have business. Legal, brokerage and accounting Investors want a good return on their his own criteria for what is valuable, there costs may exceed $100,000 for a small-busi- are some common ingredients that buyers ness deal, depending on its complexity. will focus on. Highlight these areas: Let your employees know early. They will ••business model that has made good A find out (the world is small and caterers love William Hawfield, founder of earnings in the past and can be predicted to to talk). The sale process probably takes at Westlake Village, California-based Hillcrest Associates, is a professional grow its earnings. least six months. Get as much cash up front manager, international speaker •• margins that have held up reason- Gross as you can, to hedge against future pay- and private board process expert. ably well, even in a tough market. ments never materializing. After 13 years with General Mills, ••strong management team that can A Finally, hire someone else to plan and where he was a division president, manage and grow the business. cater your celebration dinner! Your work he started the Penguin’s frozen yogurt franchise company. The •• Diverse channels of income, such as is done.  retail chain grew rapidly to 130 stores multiple customers, with no one customer and was sold to a French company. providing more than 10% of your sales. For more information, visit •• array of products and services, with no An www.hillcrestassociates.com. www.cateringmagazine.com >> Catering Magazine 41

business By Dale Willerton, The Lease CoaCh negotiating the rental price and terms for your business location can result in big savings leasing lessons F or many off-premise caterers, nego- you agree to, the more the agent or broker tiating a good lease or lease renewal will earn. against an experienced agent or Off-premise catering tenants may go landlord can be a challenge. While a caterer through the leasing process once or twice thinks of marketing, managing and menus, in their entire lifetimes, yet they have to savvy real estate agents and brokers are negotiate against seasoned professionals specialized sales people. Their job is to sell who negotiate leases every day for a living. tenants on leasing their location at the high- Whether you are an established caterer and est possible rental rate. Real estate agents negotiating a lease renewal, or you’re leas- and brokers actually earn a commission from ing a new location for the first time for your landlords for completed lease deals. The business, consider these negotiating tips more rent you pay and the longer lease term before signing on the dotted line. Negotiate to WiN: All too frequently, tenants enter into lease negotiations unprepared and don’t even try winning the 42 Catering Magazine >> www.cateringmagazine.com

If you want three months of free rent, then ask for five months. No one ever gets more than they ask for. estate lease agreement. Deposits are negotiable and, more so than anything else, often serve to compensate the landlord for the real estate commissions he will be paying out to the real estate agent. If you are nego- ask the right QuestioNs: Gathering tiating a lease renewal and your landlord is information about what other tenants are already holding a deposit of yours, negotiate paying for rent or what incentives they to get that deposit back. received will position you to get a better Measure your sPace: Tenants deal. Ask the right questions. Consider that frequently pay for phantom space. Most your landlord and his agent know what catering tenants are paying their rent per every other tenant in the property is paying square foot, but often they are not receiving in rent, so you must do your homework, too. as much space as the lease agreement says. deal directly With the listiNg take your tiMe: The leasing process ageNt: Again, remember that real estate is just that—a process. The more time you, agents and brokers typically work for the the catering tenant, have to put the deal landlord who is paying their commission. together and make counter-offers, the It is not normally the agent’s role to get better the chance you have of getting what a catering tenant the best deal; it is the you really want. Too often, tenants mistak- agent’s job to get the landlord the highest enly try to hammer out the deal in a two- or rent, the biggest deposit, etc. The higher three-hour marathon session. It is more the rent you pay, the more commission the productive to negotiate in stages over time. agent earns. If you are researching multiple educate yourselF aNd get helP: properties, try to deal directly with the listing Unless you have money to throw away, it agent for each property, rather than letting pays to educate yourself. Taking the time to negotiations. If you are not negotiating to one agent show you around or show you read about the subject or listen in on a webi- win, you won’t. With big commissions at another agent’s listing. Your tenancy is more nar will make a difference. And, don’t forget stake, the landlord’s agent will be negotiat- desirable to the listing agent if he can avoid to have your lease documents profession- ing fiercely for the terms that will benefit commission-splitting with other agents. ally reviewed before you sign them. With them most. Tenants should remember that it Never accePt the First oFFer: hundreds of thousands of dollars in rent at is OK to negotiate aggressively. Even if the first offer seems reasonable, or stake, personal guarantees and other risks, Be PrePared to Walk aWay: you have no idea of what to negotiate for, you can’t afford to gamble. In leasing, cater- Try to set aside your emotions and make never accept the leasing agent’s first offer. ing tenants don’t get what they deserve; objective decisions. Whoever most needs In the real estate industry, most things are they get what they negotiate. to make a lease deal will give up the most negotiable, and the landlord fully expects concessions. While many businesses rely you to counter-offer. Dale Willerton is The Lease Coach, on a good location to attract customers, ask For More thaN you WaNt: If a Senior Lease Consultant who works off-premise caterers may or may not offer you want three months of free rent, then ask exclusively for tenants. Dale is a professional a retail component. If you don’t need a for five months. No one ever gets more than speaker and author of Negotiate location that attracts walk-in business, then they ask for. Be prepared for the landlord to Your Commercial Lease. For more site selection is not as critical and you can counter-offer and negotiate with you as well. information, call 800.738.9202, email choose a cheaper location. Don’t be afraid to hear “no” from the land- DaleWillerton@TheLeaseCoach.com, or lord—counter-offers are all part of the game. visit www.TheLeaseCoach.com.  Negotiate the dePosit: Large deposits are not legally required in a real 43 www.cateringmagazine.com >> Catering Magazine

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Don’t miss what’s cooking in the next issue of Catering magazine Coming November 2010 Our wedding issue is coming! Learn all the ways caterers provide the memories that will last a lifetime... Join us and promote your company to our large subscribers base of professionals. Call Suzanne Bernhardt for advertising details, 480.366.6025 ext 6027 or email: suzanne@cateringmagazine.com SAME DAY SHIPPING Appetizers ARAMARK APPROVED AVAILABLE 145 Gourmet Hor d’oeuvres to choose from VENDOR WE SHIP DIRECTLY TO YOU! Simply Defrost and Serve. Kosher Appetizers & Desserts Mention Catering Magazine and pay only .99 cents per piece till December 1st 2010 OU Dairy Brie with Rasberry in fillo * Quiche Assortment * Feta & Roasted Pepper * Spanakopita, Salmon Pinwheel Portabello & Sun Dried Tomato * Baklava Our smoked Salmon Pinwheel Collection is rolled with premium open-fire Oak Smoked Scottish Salmon. OU Parve Each variety is combined with a perfect balance of flavors Vegetable Samosa * Portobello Purse and fresh ingredients resting on rounds of sweet dark rye. * Spinach Triangles Bob Nussbaum - owner 480.228.3818 Call for Brochure & Pricing www.appetizersusa.com

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IntroducIng the 2010 Mercedes-Benz sprinter diesel All-in-One hOt & cOld CAtering truCk ExclusivE from Mercedes-Benz of Arrowhead Working with industry leaders, thermo King and Vanco Vanliners, Mercedes-Benz of Arrowhead has developed the 'Ideal' Catering Truck! The All-in-One HOT & Cold Mercedes-Benz Sprinter Diesel Our innovative construction technique provides 2,400 lbs Catering Trucks are in stock and ready to work for you. of payload. That's more than 68% higher payload than the competition! Mercedes-Benz quality, safety, advanced Introducing a turnkey solution for the catering business. From technology, dual functionality and an average fuel mileage one vehicle to a fleet. A ready-built, two compartment, of 18-20 MPG* makes this the most efficient Catering refrigerated/dry van. Imagine a catering truck you can stand Truck available in today's market. The Mercedes-Benz up in! Increase your storage and make your work easier with Sprinter Diesel All-in-One HOT & Cold Catering Truck an interior height of 6' 4". Ideal for the caterer's needs. will improve your bottom line! *Sprinter Full Refrigerated Vans and Sprinter Freezer Trucks Available GAry Kelly | Sprinter Sales Manager weBsite www.SprinterCateringTrucks.com Mercedes-Benz of Arrowhead direct 623-815-3916 Authorized Mercedes-Benz Dealership Office 877-757-0009 9260 W. Bell Road, Peoria, Arizona 85382 eMAil kelly@arrowheadmb.com *Fuel mileage will vary according to driving conditions, weight of vehicle, etc.

September october

by Best Events Catering on Oct 01, 2010

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