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					    N ew!                                                                                                                                                                      MONTANA




 Restaurant News
                                                                                                                    Established 1986                                      IDAHO
                                                                                                                                                                                    WYOMING


                                                                                                                                                                    NEVADA
                                                                                                                                                                              UTAH
                                                                                                                                                                                       COLORADO




                                                                  of the Rockies
                                                                                                                                                                                        NEW
  Volume 24, No. 9                                                                                                                                                           ARIZONA   MEXICO

  www.RestaurantNewsRockies.com
  Serving the Hospitality, Foodservice, Equipment, Food, Beverage, and Supply Industry in the 8-State Mountain Region


Arizona’s                                                                                                                           Thoroughly
Busiest                                                                                                                             Cooked Means
Restaurant                                                                                                                          Thoroughly
                                                                                                                                    Safe: A Message
Week Begins                                                                                                                         from Colorado
Sept. 18                                                                                                                            Egg Farmers
Arizona Restaurant Week will be return-                                                                                             You’ve probably heard about the recent
ing to the “Grand Canyon State” on Sat-                                                                                             egg recall. As egg farmers, we’re con-
urday September 18 and runs through                                                                                                 cerned, and continue to work to ensure
Sunday September 26, 2010. This an-                                                                                                 you are getting the safest and highest
nual event offers residents and visitors                                                                                            quality eggs possible. The potentially af-
the chance to taste some of Arizona’s                                                                                               fected eggs, which are less than 1% of
finest cuisine at a special price at more                                                                                           all eggs produced in the U.S., have been
than 100 of the state’s best restaurants.                                                                                           removed from the supply chain.
Participating restaurants offer three-
course or more dinners showcasing sig-
nature dishes by some of the top chefs, at
                                             Huge Menu Awaits At                                                                         You may be wondering if eggs are
                                                                                                                                    safe to eat. Yes, they are. On average
                                                                                                                                    across the U.S., only one out of every

                                             A Taste of Colorado
a value price of $19, $29 or $39 per per-                                                                                           20,000 commercially-produced eggs
son, excluding drinks, tax and tip. Since                                                                                           might contain the Salmonella bacteria.
most of the finer dining restaurants are
“sold out” during this event week, it is     No matter what kind of food you have        to the event is free to the public. The      See Thoroughly Cooked page 13
highly recommended that patrons make         a taste for it can easily be found at the   2010 Culinary Showcase, presented by
advanced reservations directly with their    2010 27th annual A Taste of Colorado.       630 KHOW and hosted by Pat Miller,         This Month’s Features:
favorite participating restaurant particu-   Over fifty of Colorado’s most popular       “The Gabby Gourmet,” is located in the     Produce, Food Safety Month
larly for Thursday, Friday, and weekend      restaurants will participate in the four-   Fine Dining Area and features local and    and Organic & Natural Foods
dining.                                      day food, music, and entertainment          nationally renowned chefs offering tips    Page 2   Letter from Publisher/
     New for 2010, Phoenix Metro area        event that takes place Labor Day week-      and techniques that festival attendees              Are You an Entrepreneur?
    See Arizona Restaruant Week              end September 3rd to 6th in Downtown        can take home to their own kitchens.
                                             Denver’s Civic Center Park. Admission           Friday events include a Pie Tast-      Page 3-4 Local Produce with Pride
                                  page 2
                                                                                                           ing Contest featur-      Page 5 Coming Events
                                                                                                           ing baked treats from    Page 6 EatDenver: The Story
                                                                                                           Bang!, Child’s Pastry    Page 7 What We Do
                                                                                                           Shop, Granny Scott’s     Page 8 Visit New Mexico
                                                                                                           Pie Shop, Marczyk
                                                                                                                                    Page 10 Chef Talk du Jour
                                                                                                           Fine Foods, My
                                                                                                           Mom’s Pie, Natural       Page 11 News from the Mountain
                                                                                                           Grocers by Vitamin                Hospitality Industry
                                                                                                           Cottage, Pickles Deli,   Page 12 Polidori Sausage: 85 Years
                                                                                                           Posh Pastries, Silver    Page 13 Feast in the Field
                                                                                                           Plume Tea Room,          Page 14 Negotiating – A Process/
                                                                                                           Trattoria Stella East,
                                                                                                           Water Course Foods                Web Site Directory
                                                                                                           Bakery, and Zaidy’s      Page 15 Marketplace
                                                                                                           Deli. Also on Friday,    Next Month’s Features:
                                                                                                           Rachid Sabri from        Fish and Seafood, Pork Month
                                                                                                                See A Taste of      and Bakery Month
                                                                                                             Colorado page 6




                                                                                                                Permit No. 16          P.O. Box 489, Keenesburg, CO 80643
                                                                                                                Longmont, CO                                       of the Rockies
                                                                                                                                      MEXICO    ARIZONA


                                                                                                                     PAID              NEW



                                                                                                                                     COLORADO
                                                                                                                                                 UTAH
                                                                                                                                                          NEVADA
                                                                                                                                                                   Restaurant News
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                                                                                                                                                   IDAHO

                                                                                                                                                                                           New!
                                                                                                                 PRSRT STD                MONTANA
Page 2                                                     RESTAURANT NEWS OF THE ROCKIES                                                                                                           September 2010
                                              options.
                    Letter                    New Tools Help Customers Go Local
                                                                                                                                       ARE YOU AN ENTREPRENEUR?
                                              U.S. Foodservice recently launched an
                    From the                  industry-leading online tool that helps
                                                                                                                                       OR HOPEFULLY YOU WORK
                    Publisher                 our customers order locally-sourced
                                              products. Our customers can identify
                                                                                                                                       FOR ONE…
                                              more than 10,000 local products on our
                                              online ordering system by a special “lo-
                    By Bob Grand              cal” icon. Each local product includes
                                                                                                                                       By Professor Ray Moroye
It has been a great experience meeting        a detailed description of its source and            Entrepreneurship remains a major force                                          how to develop and execute systems to
a whole bunch of new people. As we go         the distance from the supplier to the U.S.          in today’s challenging economic envi-                                           accomplish results while carefully and
forward with our goals of delivering pos-     Foodservice distribution center.                    ronment. The generation of new ideas,                                           effectively measuring those results.
itive news and sharing success stories in     Promoting Colorado-Grown Produce                    innovation, creativity and technologies                                              Entrepreneurs are not short-term
our industry I must say it is a pleasure to   Our division in Denver is also commit-              continues to feed the spirit and physical                                       profit oriented. Although a positive cash
meet people who also share the view that      ted to advancing our national mission               activity of the American enterprise sys-                                        flow is always desirable, they recognize
we have a very dynamic industry that          of offering more local and sustainable              tem. Entrepreneurs on their most basic                                          that immediate profitability rarely is
continues to overcome the challenges of       options to our customers. We work                   levels are innovators who seek accom-                                           achieved in the short term, and estab-
our current economic environment and                                                              plishment, results, and success.                                                lishing business relationships, a superior
can work together to make good things                                                                  Characteristics of true working en-                                        industry reputation and product and ser-
happen.                                                                                           trepreneurs include: risk taking, leader-                                       vice differentiation are all long-term and
      We certainly have strong personali-                                                         ship, acute decision making, goal ori-                                          evolving necessities. They balance these
ties in the industry and you expect diver-                                                        ented, extraordinary commitment, and                                            long-term goals with the “capital reality”
sity of opinion but you can feel and see                                                          a high level of energy and motivation.                                          of understanding and evaluating “every
the energy that goes into putting events                                                          Entrepreneurs have a vision of the future                                       dollar spent” along the way when they
and programs together to help sup-                                                                with the reality of the market place at the                                     begin a new venture. How a company
port the industry as well as worthwhile                                                           same time. They also recognize that they                                        is structured legally, its image, style,
causes. I had the pleasure of attending                                                           can achieve a competitive advantage by                                          and day-to-day business operations are
the Feast of the Field program at the Bo-                                                         differentiating their firms’ from “the oth-                                     all continually evaluated and subject to
tanic Gardens at Chatfield Reservoir. The                                                         er guys” as part of their marketing strate-                                     change as successful companies strive
crowd of over 300 guests and food ser-        Left: David Clay, US Foodservice; Center: cus-
                                                                                                  gies.                                                                           to develop “market share” against both
                                              tomer; Right: Rob Hansen, US Foodservice
vice professionals supported the efforts                                                               Entrepreneurs are catalysts for                                            competitors and client demands for new
of Colorado Proud, the Colorado Chefs         closely with our growers because we                 change. They evaluate what needs to be                                          products and further innovations.
Association and the Botanic Gardens,          understand that fresh produce is a key              changed and develop a process to pro-                                                Yes, even in these very challenging
celebrating the bounty of Colorado. The       driver in many operations and can help              duce that change. Positive energy ap-                                           economic times entrepreneurship is alive
energy that Joan Brewster of the ACF          our customers offer exciting new dishes.            proaches and thinking “outside the box”                                         and well in America, and even bolstered
and Wendy White of Colorado Proud             Each year, our division compiles a list             are a huge part of this process. Entrepre-                                      by the comfort of being ones own boss,
was contagious. The next week I was at                                                            neurs are able to understand both their                                         and controlling our own destinies. Not
the Taste of Douglas County where Mike                                                            own company objectives, and those of                                            everyone is born with the qualities of an
Boyle and the folks in Douglas County                                                             their competitors, and continually moni-                                        entrepreneur, but for those with vision
had over 2,000 people at the Douglas                                                              tor cause and effects, as they re-evaluate                                      and high motivation the rewards con-
County Events Center partaking of the                                                             and adjust what they do in balance with                                         tinue to produce a superior class of these
offerings of a wide variety of culinary                                                           their financial, human and technologi-                                          gifted individuals.
offerings. Quite a diversified group but                                                          cal resources. They strive to understand
nonetheless they created excitement and
generated great public interest and par-
ticipation in a culinary offering.                                                                                                                                                Arizona Restaurant
      Our challenge will be to reach out                                                            New!
to all eight states that we serve to gather
                                                                                                                                                               MONTANA


                                                                                                                                                                                  Week Continued from page 1
                                                                                                   Restaurant News
                                                                                                                                                        IDAHO
                                                                                                                                                                  WYOMING




and share the events and success stories
                                                                                                                                                    NEVADA


                                              Left to right: Gale Rhodes, Certified Angus Beef;
                                                                                                                                                              UTAH
                                                                                                                                                                       COLORADO




that you have. We, as an industry, have a     Sheron Bugle, US Foodservice; Mort Kent, US          www.RestaurantNewsRockies.com
                                                                                                                                   of the Rockies            ARIZONA
                                                                                                                                                                        NEW
                                                                                                                                                                       MEXICO
                                                                                                                                                                                  restaurants will have price points of ei-
great story to tell. As we reach out to the   Foodservice                                                                                                                         ther $29 or $39 per person, and in Tuc-
various culinary academic organiza-           of locally sourced produce offerings and                                                                                            son only, dinners will be $19, $29 or $39
tions, the professional organizations and     expected harvest dates. We monitor the                     Phone: 303-753-6109                                                      depending on the participating location.
associations that make up the eight states    available items on a weekly basis and                       Fax: 303-732-4444                                                       Some restaurants may choose to include
that we serve we ask you to share your        share the information with our custom-                                                                                              a drink or wine with their price points,
                                                                                                   editor@restaurantnewsrockies.                                                  which will be indicated on the web site.
success stories. We can all be successful     ers to help them build menus around the
if each of us plays part, however small,      freshest possible ingredients.
                                                                                                               com                                                                The price points do not include drinks
to further the industry. No one person,            Customer demand for local prod-                www.restaurantnewsrockies.com                                                   (unless indicated on the web site), tax
company or organization can do it alone.      ucts that meet U.S. Foodservice’s best-in                                            PUBLISHER                                      or tips. Also new for 2010 will be a
                                              class quality and food safety standards                                              Bob Grand                                      showcase of “gluten free” menu options
Bob Grand                                     remains high year-round and we con-                                                                                                 at many of the area restaurants and indi-
Publisher                                     tinuously showcase the benefits of Colo-                                 EDITORIAL EDITOR                                           cated on restaurant web sites with a des-
Restaurant News of the Rockies                rado produce throughout the growing                                          Rob Malky                                              ignated icon.
Phone: 303-753-6109                           season.                                                                                                                                  Sponsors for the 2010 Arizona Res-
Email: bob@restaurantnewsrockies.com               Offering more local options is part
                                                                                                            EDITORIAL CONTRIBUTORS                                                taurant Week include: American Ex-
                                              of our ongoing effort to provide our
                                                                                                             Joan Brewster, Rich Colman,                                          press, Southern Wine & Spirits, Crescent
                                              customers sustainable products and sup-                       John Dienhart, Jackson Lamb,                                          Crown Distributing, World Class Bev-
                                              plies. U.S. Foodservice was also the first                                                                                          erage, Scottsdale Convention & Visi-
U.S. FOODSERVICE                              broadline distributor to offer certified
                                                                                                               Ray Moroye, Scott Smith,
                                                                                                             Erik Swick, Cynthia Vannucci                                         tors Bureau, US Foodservice Arizona,
                                              sustainable wild-caught and farm-raised                                                                                             Arizona Restaurant Association, Metro-
MAKES LOCAL                                   seafood, as well as an exclusive line of
                                                                                                     CONTRIBUTING PHOTOGRAPHER                                                    politan Tucson Convention & Visitors
                                              Monogram Sustain disposable products
                                                                                                            Michael Pizzuto                                                       Bureau, Olson Communications, Inc.,
SOURCING EASY                                 that are both fully compostable and pe-                                EDITORIAL ADVISOR
                                                                                                                                                                                  Open Table, Phoenix Convention & Vis-
                                                                                                                                                                                  itors Bureau, AZ Magazine, The Arizona
                                              troleum-free.                                                           Chef Eddie Adams
                                                   David W. Patterson is division pres-                                                                                           Republic, Azcentral.com, Clear Chan-
By David W. Patterson,                                                                                                                                                            nel Communication, Foodies Like Us,
                                              ident of U.S. Foodservice-Denver. The                          ADVERTISING SALES
President, U.S. Foodservice-                  company supplies national, private label                            Bob Grand                                                       KTVK Channel 3, Alphagraphics, Cali-
                                              and signature brand items and an array                                                                                              ber Group, Tucson Lifestyle Magazine,
Denver                                        of services to neighborhood restaurants,
                                                                                                                 303-753-6109
                                                                                                         bob@restaurantnewsrockies.com                                            Tucson Newspapers Inc., and KVOA
                                              hospitals, schools, colleges and univer-                                                                                            Channel 4.
If you haven’t already heard, “buying
                                              sities, hotels, government entities and                   Restaurant News of the Rockies is published monthly,                           Both event sponsors and event res-
local” is big. According to the U.S. De-
                                                                                                                                                                                  taurants aim to showcase the breadth
                                                                                                  P.O. Box 489, Keenesburg, CO 80643.
partment of Agriculture, the number of        other eating establishments. For more                     Restaurant News of the Rockies is not responsible or

                                              information, visit www.usfoodservice.               liable for editorial content or advertising copy originating                    and quality of Phoenix Metro and Tuc-
farmer’s markets in the United States has
                                                                                                                                                                                  son area restaurants, and position Ari-
                                                                                                  outside our offices.
increased 71 percent over the last decade     com.                                                      Statement of Editorial Policy (Effective 1/1/02): Res-
                                                                                                  taurant News of the Rockies is a nonpartisan, nonpolitical                      zona as one of the top food destinations
in response to public demand for local-
                                                                                                                                                                                  in the nation. For more information and
                                                                                                  business publication dedicated to the Hospitality and Food-

ly-grown, seasonal produce. At U.S.
                                                                                                  service Industry. Our publication is totally independent.

                                                     We’re on the Web!
                                                                                                  Restaurant News of the Rockies reserves the right to refuse or
                                                                                                                                                                                  to make reservations on line visit: www.
Foodservice we are meeting this need                                                              edit any editorial submitted for publication. For advertising
                                                                                                                                                                                  ArizonaRestaurantWeek.com.
by providing our customers with even
                                                                                                  rate information and editorial news releases, call 303-753-
                                              www.RestaurantNewsRockies.com                       6109. Annual Subscription: $24.
better access to our wide variety of local
September 2010                                          RESTAURANT NEWS OF THE ROCKIES                                                                              Page 3




Colorado is ”Produce
  SFC_0165_FINAL_outlines.indd 1                                                                                                                                8/25/10 2:47 PM
                                                                                                                                    chile pepper and not the seeds.
                                                                                                                                    • To temper the heat of chile, drink
With Altitude”                                                                                                                      milk. Milk and other dairy products
                                                                                                                                    help dissolve the capsaicin oil, thus
                                                                                                                                    taming the heat.
Colorado is home to some of the highest            Colorado’s Nationally
growing regions in the country, which is                                                                                            • “Hatch” is a small community lo-
why Colorado produce has “altitude.”                 Ranked Produce
                                                                                                                                    cated in southern New Mexico. It
And, sustainability isn’t just a new buzz-       4th    Cantaloupe                                                                  is not a chile variety, rather part of
word in Colorado. Our farmers have                                                                                                  the growing area where New Mexico
been committed to enhancing Colorado’s           4th    Potatoes
                                                 6th    Onions                           different parts of the United States, so   chile is grown.
use of natural resources for generations.
Our farmers want to make sure they can           7th    Cabbage                          the ad lists the names of the retailers,   • New Mexico has two official state
provide the finest quality fruits and veg-                                               let’s say in California, Texas, or New     vegetables: the chile and pinto bean.
etables today and in the future.
                                                 7th    Sweet Corn                       York that carry New Mexico green
                                                 8th    Dry Edible Beans                                                            Both are fruits, botanically.
     The state of Colorado is committed                                                  chile,” said Noreen Jaramillo, NMDA
to building on our 130 years of produce          8th    Peaches                          public information officer.                • The heat, or pungency, in chile pep-
farming. Together, we can build upon             25th   Apples                                NMDA has worked closely with          pers is measured using the Scoville
this legacy of excellence in world class                                                 New Mexico green chile shippers and        heat scale. The scale is named after
fruits and vegetables. Colorado’s famous                                                 growers to implement what’s called the
                                             rience Colorado produce in the Colorado                                                its creator, American chemist, Wil-
climate with winter snows, over 300 days                                                 New Mexico Green Chile Promotion
                                             Pavilion at the Produce Marketing Asso-     campaign that involves working with re-    bur Scoville.
of bright sun and cool summer nights
                                             ciation’s Fresh Summit.                     tail stores throughout the United States
combine to make Colorado’s fruits and                                                                                               • Chile rellenos [Reh-YEH-nos] are
                                                  Be Colorado Proud and buy local!       on how to display and sell the chile.
vegetables some of the finest and tastiest                                                                                          stuffed chile peppers that are usually
                                             When you purchase Colorado food and              “Our staff is actually there at the
in the world. Our use of precision irriga-                                                                                          battered and deep fried.
                                             agricultural products you are not only      store promoting, and visiting with cus-
tion allows our farmers optimal control
                                             getting high quality fresh products, you    tomers. It’s usually the sound of the      New Mexico Department of
of watering our crops. Colorado’s cold
                                             are also supporting Colorado’s farmers,     roaster and wonderful roasted green        Agriculture (575) 646-4929
winter days and nights naturally cleanse
                                             ranchers, processors and the state econ-    chile smell that draws the shoppers in,”
our farm soil of pests and provide the                                                                                              www.nmda.nmsu.edu
                                             omy. Find Colorado produce growers          said David Lucero, NMDA Marketing
perfect growing environment for crops.                                                                                              tastethetradition@nmda.nmsu.edu
                                             and shippers today by visiting Colorado     and Development division director. “We
In addition, our growing season makes
                                             MarketMaker online at www.comarket-         give them samples and usually they’re
                                             maker.com.                                  hooked.”
                                                                                                                                    Idaho Preferred
                                                                                                                                                                             ®
                                                                                              Currently retailers representing
                                                                                         more than 2,400 stores in the United
                                             New Mexico                                  States feature New Mexico green chile      is the Pick of the
                                                                                         during August and September. For more
                                             Chile Promotion                             information, contact Noreen Jaramillo at
                                                                                                                                    Crop from Idaho
                                                                                         the New Mexico Department of Agricul-
                                             Reaches New                                 ture (575) 646-2804.                       More and more
                                                                                                                                    consumers are
                                             Heights– Literally!                                                                    demanding fresh
                                                                                                                                    local products
                                             (Las Cruces, NM) The                                                                   for their superior
                                             Marketing and Devel-                                                                   freshness flavor
                                             opment Division at                                                                     and quality. Idaho’s farmers and ranch-
                                             New Mexico Depart-                           DID YOU KNOW...
                                                                                                                                    ers are responding by offering more of
                                             ment of Agriculture                          • One New Mexico green chile              their quality foods directly to local con-
                                             (NMDA) is reaching                           pepper contains more vitamin A            sumers, and with over 180 crops grown
                                             for the sky and taking its chile promo-      than a carrot and more Vitamin C          in Idaho, the variety, quality and avail-
                                             tion with it!                                                                          ability of local foods is abundant.
                                                                                          than six oranges!
Colorado a primary supplier for many of           NMDA recently placed a full page
these crops when other states are not har-   ad in a recent edition of Southwest          • These gourmet peppers are also a
vesting.                                     Airlines Spirit magazine seen daily by       great source of iron, potassium, di-
     Our growing conditions combine          thousands of its passengers. “Just about     etary fiber, and antioxidants.
to help our farmers grow and ship first      everyone in New Mexico already knows
class produce to meet demands from           about our states’ chile treasure, so this    • Chile or Chili? That’s the questi-
across the state, nation and world. Colo-    is just another approach by our Market-      ion...The official New Mexico spell-
rado’s farmers and orchards are supply-      ing and Development division to reach        ing is chile. Chili, at least in New
ing conventional and organic produce         the folks who might not otherwise ever       Mexico, refers to the Texas style chili
worldwide. Colorado is proud to provide      think about eating or cooking with green     made with beef and tomatoes.
a wide range of produce including a va-      chile. Not just any chile; as the ad says
riety of fruits and vegetables and a com-    ‘Authentic New Mexico Green Chile,’”         • Capsaicin [cap-SAY-ih-sihn] is
plete range of organic produce.              said NMDA Director/Secretary Miley           what gives the chile its bite. Capsa-
     If you happen to be in Orlando,         Gonzalez.                                    icin is located in the vein inside the    See Pick of the Crop from Idaho
Florida, October 15-18, be sure to expe-          “We want to reach residents from                                                                           page 4
Page 4                                                   RESTAURANT NEWS OF THE ROCKIES                                                                    September 2010

Pick of the Crop
from Idaho
                                              habitats that produce a surprising array
                                              of foods – both domestic and wild. The
                                              state’s sometimes harsh climate, coupled
                                                                                                                   U.S. Foodservice
Continued from page 3                         with good soils, concentrates the fla-
                                              vor and nutrients of many of the foods                               Drives Food Safety
     Although best known for its pota-        for which the state has become known.
toes, Idaho ranks among the top US pro-
ducers of several commodities as well as
                                              Montana’s Golden Triangle in the north-
                                              central region grows some of the highest
                                                                                                                   From The Middle
crops. Idaho leads the nations in produc-     quality wheat in the world, and is often
tion of trout and potatoes, ranks second      blended with grain from other regions to                              By David W. Patterson, President,
in barley and plums, and third in onions,     achieve the qualities that discriminating
                                              bakers require. Montana has more certi-
                                                                                                                    U.S. Foodservice-Denver
                                              fied organic wheat acres than any other
                                              U.S. state.                                  Education, Strict Oversight and New           call and recovery program that quickly
                                                   The state’s domestic fruits include     Technology Create Best-in-Class Safety        contacts customers with accurate infor-
                                              apples from western Montana and sweet        Program                                       mation about a recall and initiates prod-
                                              cherries from the Glacier National Park           Food safety standards in the United      uct recovery. Our division complies with
                                              area, to melons grown in Montana’s east-     States are among the best in the world.       the requirements of FDA’s Reportable
                                              ern plains. Fresh wild mountain huckle-      Yet, each year nearly 300,000 Americans       Food Registry and our company is cur-
                                              berries are a delicacy that can be found     contract a food-borne illness because of      rently developing an automated recall
                                              at Montana’s farmers markets, roadside       improper handling at the supply, distri-      management system that further im-
                                              stands and in restaurants and ice cream      bution or preparation stages.                 proves the communication, documenta-
                                              shops in the latter days of summer. Ef-           As one of the nation’s largest food      tion and management of recalls.
sugarbeets and mint. Idaho is the fastest
                                              forts a few years ago by Montana State       distributors we at U.S. Foodservice be-       A Culture of Safety
growing dairy state and now ranks third
                                              University to domesticate these delica-      lieve we have the unique opportunity to       Food safety is part of everything we do.
in milk and cheese production. Warm
                                              cies were unsuccessful. Huckleberries        drive food safety and quality from the        Beyond Denver, our company is active
summer days with cool nights allow
                                              grow only in high-elevation forested set-    middle of the food chain. We not only         in a number of national initiatives that
Idaho farmers to produce sweet corn,
                                              tings, picked by individuals in what has     protect the integrity of a product from the   are aimed at protecting the food sup-
cherries, peaches, apples, watermelon,
                                              become a cottage industry.                   time it hits our dock, but we also work       ply. For example, under the direction
asparagus, grapes for wine and eating
                                                   Small produce farms can be found        closely with our suppliers and customers      of Jorge Hernandez, our Senior Vice
enjoyment, as well as peas, lentils and
                                              across Montana supporting the state’s 46     to improve the entire supply chain.           President for Food Safety and Quality
dry beans. Grains grown in Idaho are
                                              farmers markets, and providing locally       Focus on Education                            Assurance, U.S. Foodservice has joined
shipped worldwide, as well as milled
                                              grown produce and agricultural products      In many cases, our efforts start with         the Global Food Safety Initiative (GFSI)
into flour for pasta, bread and cereals.
                                                                                           education. In fact, U.S. Foodservice-         and GLOBALG.A.P (Good Agricul-
     To help promote Idaho agricultural
                                                                                           Denver teaches more ServSafe® Food            tural Practices) in an effort to harmonize
products, the Idaho State Department of
                                                                                           Safety Manager Training and Certifica-        worldwide food safety standards for
Agriculture created the Idaho Preferred®
                                                                                           tion classes than any other organization      both national and foreign suppliers.
program. This program is focused on
                                                                                           in the state of Colorado. The classes are          David W. Patterson is division pres-
helping local producers and processors
                                                                                           open to customers and non-customers           ident of U.S. Foodservice-Denver. The
find markets in retail and foodservice
                                                                                           alike and are accredited by the Ameri-        company supplies national, private label
channels. Under the umbrella of this
                                                                                           can National Standards Institute (ANSI),      and signature brand items and an array
program, many new menu items have
                                                                                           which meets the Food and Drug Admin-          of services to neighborhood restaurants,
been introduced to restaurants featuring
                                                                                           istration (FDA) requirements for opera-       hospitals, schools, colleges and univer-
Idaho local products. The program has
                                                                                           tors of all sizes.                            sities, hotels, government entities and
also featured these products at national
                                                                                                U.S. Foodservice was also the first      other eating establishments. For more
and regional food shows, and provided
                                                                                           major food distributor to develop food        information, visit www.usfoodservice.
local farm tours for schools and students.
                                                                                           safety training by job function and we        com.
The Idaho Preferred program has start-
                                              to many local restaurants. Agricultural      have more Hazard Analysis and Critical
ed to grow so fast that Idaho Governor
                                              entrepreneurs have extended the summer       Control Points (HACCP) certified em-
Otter has proclaimed September as the
                                              season with greenhouse operations that       ployees than any other distributor in the
“Idaho Preferred Month”. Thus the Sep-
                                              target direct sales to consumers and res-    country.
tember harvest month has now become                                                                                                      Mountain States
                                              taurants.                                    Cold Chain Management
the “Idaho Preferred Month”.
                                                                                           Our industry-leading program, which
     Additionally, no discussion of                When it comes to meat, Montana
                                                                                           meets or exceeds all federal, state and
                                                                                                                                         International
Idaho’s September harvest would be            can’t be beat. An increasing number of
complete without mentioning the states        steers are staying in Montana to be fat-     local food safety regulations, is also        Food Service Execs
                                              tened naturally on grasslands for local      known for its commitment to monitor-
growing wine industry. In 2007, Idaho
received its first American Viticulture       markets. Grass-finished natural beef is a    ing and maintaining food product tem-         Happenings (IFSEA)
                                              trend that is also catching on. The state    peratures at every step in the distribution
Area (AVA) that encompasses 8,000
                                              also produces bison and high-quality         chain. We regulate product temperature        Colorado Branch:
square miles along the Snake River Val-
                                              lamb and pork.                               with state-of-the-art systems including       The Colorado branch of IFSEA held its
ley. Idaho now boasts nearly 1600 acres
                                                   Most of Montana’s pork, poultry         distribution centers with multiple refrig-    annual fun-d-raising event to benefit the
of grapes and produces 225,000 cases
                                              and eggs are raised on communally-           eration zones, refrigerated loading docks     Burn Center at the Children’s Hospital
of wine annually. Moderate climate and
                                              structured Hutterite farms found across      and multi-temperature delivery trailers.      on Sunday, August 29 at the Classic Car
limited precipitation in the Snake River
                                              the state east of the Continental Divide.         U.S. Foodservice also uses Time          Show at the Arvada Center. Colorado
AVA allow production of award-winning
                                              On the wild side, elk and other large        Temperature Recorders (TTRs) for high         IFSEA sold hand made gourmet burri-
Syrah, Viognier, Merlot, Cabernet Sau-
                                              game from both Montana’s mountains           risk products like seafood shipments,         tos and tamales earning over $900 at the
vignon, Chardonnay and Riesling vari-
                                              and grasslands, and wild-caught trout        which allow us to electronically track        event.
etals.
                                              from the state’s many rivers and lakes,      product temperature throughout the dis-           Colorado will be holding its yearly
     In September, it’s easy to be a
                                              make unique and memorable meals that         tribution chain.                              planning meeting on Wednesday, Sep-
“Locavore” – someone who eats foods
                                              are popular with home cooks. Inspected,      Trust But Verify                              tember 15, 6 pm at the Academic Center
grown in close proximity to where we
                                              farm-reared game also can be found on        To ensure that we are adhering to our         Presidents Conference room at the Den-
live. Idaho produces a wide variety of
                                              restaurant menus, especially in areas        strict guidelines for food safety and qual-   ver campus of Johnson & Wales Univer-
fruits and vegetables; is a leader in pro-
                                              that cater to the state’s annual 10 mil-     ity, U.S. Foodservice uses three levels of    sity in northeast Denver.
duction of dry beans, peas, lentils, cereal
                                              lion visitors. Native American dishes in     oversight to manage, audit and measure        Las Vegas Branch:
grains, milk and cheese; and in addition
                                              Montana often rely on traditional meats      our program. These include:                   The Vegas branch of IFSEA will hold its
to trout, produces high quality lamb,
                                              and plants. Examples include bison pem-      1. On-site supervisors, trained in food       31st annual Jerry Berry Picnic to raise
pork and beef. Consumers demand and
                                              mican, jerky, and Indian berry pudding       safety, check all associates’ compliance      funds for food service scholarships on
are finding “The Pick of the Crop from
                                              made from chokecherries, buffalo ber-        with food safety policies for every ship-     Tuesday, September 14 at 6 pm with a
Idaho!”
                                              ries and June berries.                       ment.                                         steak fry and BBQ. The event will be
                                                   Chefs at the state’s resorts and com-   2. Regional and corporate food safety         held at the St. John the Baptist Greek Or-
                                              munities large and small frequently          managers conduct thorough verifications       thodox Church lawn.
                                              incorporate Montana’s rich traditions        and provide ongoing food safety sup-
                 Montana’s                    and landscapes in constructing unique        port.
                                                                                           3. Third-party audits independently
                                                                                                                                         Reno-Tahoe Branch:
                                                                                                                                         Reno-Tahoe IFSEA will meet on Tues-
                                              menus. Visit the Big Sky State and draw
                 Foods                        your own conclusions about the state’s       verify safety policy compliance and ac-       day, September 14 for a “Food Tour” in
                                                                                                                                         Downtown Reno at 6 pm for cocktails
                                              wild and domestic foods.                     curate reporting of results.
                                                                                           Best-in-Class Tracking and Recall             and the food and tour at 7 pm meeting
Although it’s better known for its big             By Nancy Matheson and Ron Zellar                                                      at the Olde Bridge Pub in downtown to
sky, high mountains and golden prai-          of the Montana Department of Agricul-        Programs
                                                                                           U.S. Foodservice has a best-in-class re-      start.
ries, Montana boasts a diversity of rich      ture, Marketing Bureau.
September 2010                                            RESTAURANT NEWS OF THE ROCKIES                                                                                              Page 5

                         The Money on the Table                                               September 2010
                                                                                                                                COMING EVENTS
                                                                                              1     Colorado Hotel & Lodging Association HotelPac Broadmoor Classic Golf Tournament
                                     CPA Tips for Restaurant Owners                                 at the Broadmoor in Colorado Springs
                                                                                              1     Colorado Restaurant Association Summit County Chapter – General Meeting – Silverheels
                                                                                                    Bar & Grill – 1:30 pm to 3:30 pm
                                                                                              2     New Mexico Restaurant Association- Albuquerque : Alcohol Server Certification
                                                                                                    10 am to 3 pm New Mexico Restaurant Association Classroom
                     by Eric Swick                                                            3-6 Taste of Colorado – Downtown Denver’s Civic Park
                                                                                              8     Colorado Restaurant Association – Pikes Peak Chapter Board Meeting – The Famous

Sales and Use Tax Gotcha!!
                                                                                                    Steakhouse – 4:00 pm to 5:15 pm
                                                                                              8     New Mexico Restaurant Association – Albuquerque: Alcohol Server Certification
                                                                                              10-3 New Mexico Restaurant Association Classroom September 9th Nevada Restaurant
Sales and Use tax is one of the most mis-      aware of that we see come up in sales tax            Association – Las Vegas Epicurean Affair – The Palazzo Resort Hotel Casino
understood areas of the tax code in the        audits.                                        10-11 Colorado Restaurant Association Denver Wine Classic held on Metro State College
                                                                                                    Campus in Downtown Denver
State of Colorado. This probably stems         • When purchasing an existing busi-            10    Colorado Restaurant Association Pro Start Golf Classic at Rolling Stone Ranch Golf Club
from the fact that it is also the most con-    ness the purchase price must be allocat-       11    ACF Chefs Las Vegas – ACF Practical Exam for Certification – The Art Institute of Las Vegas
fusing and complicated.                        ed to the various assets being purchased             7:30 am
     In the State of Colorado we have          such as furniture, fixtures, equipment
                                                                                              11    ACF Pikes Peak Chapter – Monthly Meeting at Cheyenne Mountain Resort
                                                                                              13    ACF Chefs Association of Southern Arizona (CASA) General Meeting at Pima Community
over 95 home rule cities. What that            (FF&E), leasehold improvements, non-                 College Desert Village Campus – 2:45 pm
means is a home-rule city administers          compete agreement and goodwill. The            13    ACF Utah Beehive Chapter General Meeting – Elections Salt Lake Hilton 16:00 to 20:00
and collects its own local sales and use       amount allocated to the FF&E is subject        13    ACF Colorado Chefs Association Monthly Meeting at Golden Hotel
taxes. The state has no jurisdiction over      to sales tax. This sales tax is due the 20th
                                                                                              13    Colorado Restaurant Association ServSafe Certification Course at Boulder at the Boulder
                                                                                                    City Council Chambers – 11:30 am to 3:30 pm
these municipalities so payment and            of the month following the close of the        13    Colorado Restaurant Association Summit County Chapter Annual Pre Tournament Mixer
filings must be made directly with the         purchase of the business by the buyer.               & Buffet Upstairs at Johnny-G’s Sports Bar in Frisco – 6:00 pm to 9:30 pm
home-rule city. Therefore most business        • Auditors will ask for proof that sales       14    Colorado Restaurant Association Summit County Golf Tournament – Copper Creek Golf
                                                                                                    Club, Copper Mountain Resort, Copper Mountain, Colorado
owners are dealing with a variety of tax-      tax was paid for all assets listed on your     14    Colorado Restaurant Association Town Hall Series Heartland Payment Systems
ing agencies just for Sales and Use tax.       asset detail. This would include an in-              at Colorado Restaurant Association
     The other area that is confusing is the   voice showing sales tax was paid. If not       14    New Mexico Restaurant Association - ServSafe Manager Level Certification Course
difference between Sales Tax and Use           indicated on invoice or an invoice can               8:00 am to 5:00 pm New Mexico Restaurant Association Classroom
                                                                                              15    Nevada Hotel & Lodging Association – Under 30 Brown Bag Series – for more info
Tax. Sales tax is charged and collected        not be provided than tax, penalty and                Contact Katy at 702-878-9272 ext. 300
at the time of a sale by a merchant that       interest will be assessed. The burden of       15    Nevada Restaurant Association – Executive Committee Meeting
holds a sales tax license for the particular   proof will fall on you as the business         16    Nevada Restaurant Association – Membership Committee Meeting
jurisdiction where the transaction takes       owner.                                         18-26 Arizona Restaurant Week
                                                                                              18    New Mexico Restaurant Association – Albuquerque: Alcohol Server Certification Course
place. If no sales tax is collected then       • If the audit is by the city you are lo-            10:00 am to 3:00 pm
the purchaser is responsible for paying        cated in and you purchase food let’s say       19    Great American Dineout throughout the Region
a Use Tax. The law is very clear “Use          from Sam’s Warehouse which is located          20    Colorado Restaurant Association ServSafe – Colorado Restaurant Association in
Tax must be paid by businesses and in-         in a different city. You may pay sales tax           Denver – 9:00 am to 1:00 pm
                                                                                              20-21 New Mexico Restaurant Association Industry Awards/Candidate Forum – Embassy Suites
dividuals who purchase goods when the          for the city where you purchased but the       20    ACF Utah Beehive Chapter Golf Tournament at Willow Creek Country Club
seller did not or could not collect sales      city where you are located in and where        21    Colorado Restaurant Association “Taste of the Broadmoor” Benefit Dinner
tax.” This tax usually applies to all non-     the items are used will want their share             at the Broadmoor in Colorado Springs – 6:00 pm to 9:00 pm
exempt tangible personal property that is      of the tax. If you are in an area with a       22    New Mexico Restaurant Association – ServSafe Employee Certification Course – Spanish
                                                                                                    2:00 pm to 5:00 pm New Mexico Restaurant association Classroom
sold, leased or delivered in Colorado and      higher tax rate you will have to make up       23    New Mexico Restaurant Association – Albuquerque: Alcohol Certification
or home-rule city for use, storage, distri-    the difference in taxes. Some cities will            New Mexico Restaurant Association Classroom: 10:00 am to 3:00 pm
bution or consumption.                         even assess the entire amount and leave        25    New Mexico Restaurant Association- Albuquerque – Alcohol Server Certification
     An example would be if you are lo-        it up to you to collect the taxes paid to            New Mexico Restaurant Association Classroom – 10:00 am to 3:00 pm
                                                                                              26th Colorado Restaurant Association – HOSTPAC Fundraiser at Bonefish Grill in
cated in Denver, Colorado and purchase         the other city.                                      Littleton – 12:00 to 2:00 pm
an oven from a vendor in Kansas. If he             You can see by just these few ex-          27    Colorado Restaurant Association – ServSafe Certification Course in Spanish
does not charge you sales tax since he         amples above that there is quite a bit               at Colorado Restaurant Association downtown Denver – 8:30 am to 5:00 pm
does not have a Colorado or Denver li-         of complexity in this area of taxation.        27    New Mexico Restaurant Association – ServSafe Employee Level Certification Course
                                                                                                    New Mexico Restaurant Association Classroom – 10:00 am to 3:00 pm
cense then you are suppose to pay a Use        While this is not an all inclusive list of     28    ACF Chefs Las Vegas – Welcome Back Dinner – South Point Hotel & Casino
Tax on that purchase to both Colorado          the issues that can arise it obviously can           Sponsored by Hickman Family Farms
and Denver. This is true even if pur-          be an area where you may have some             28    Colorado Restaurant Association ServSafe Food Certification Course at Colorado
chased over the internet.                      serious exposure. I recommend that you
                                                                                                    Restaurant Association in downtown Denver
                                                                                              28    New Mexico Restaurant Association – ServSafe manager Level Certification Course
     We have seen a significant increase       review your sales and use tax procedures             Spanish – 8:00 am to 5:00 pm
in the sales tax audit activity and this is    to ensure you are prepared in the event        29    New Mexico Restaurant Association – Albuquerque – Alcohol Certification Course
especially true for these local home-rule      of an audit.                                         New Mexico Restaurant Association Classroom – 10:00 am to 3:00 pm
cities. It is pretty obvious that with their       If you have suggestions or com-
                                                                                              29    2010 Governor’s 2010 Colorado Tourism Conference – Snowmass Village, Colorado

revenues down during this economic             ments, please feel free to contact Swick       October 2010
slow down they are looking to raise rev-       & Associates P.C. by visiting our web          4     New Mexico Restaurant Association – Albuquerque – Alcohol Server Certification
                                                                                                    New Mexico Restaurant Association Classroom – 10:am to 3:00 pm
enues however they can which include           site at www.swickco.com or call us at          5     Nevada Restaurant Association – Governmental Affairs Committee Meeting
audits.                                        303-987-1700.                                  7-8 Utah Hotel & Lodging Association – Fall Conference - at the Yarrow in Park City
     So, now that you know you are more            Eric Swick is president of Swick &         8-9 Taste of New Mexico – Civic Plaza
likely to be audited, the question comes       Associates, P.C. an accounting firm in         9     New Mexico Restaurant association – Albuquerque Alcohol Server Certification
                                                                                                    New Mexico Restaurant Association Classroom – 10:00 am to 3:00 pm
up, are you prepared for such an audit         Denver specializing in restaurant ac-          11    ACF Chefs Association of Southern Arizona (CASA) General Meeting – at Northwest
and how exposed is your business? Here         counting and Payroll Specialists, LLC.               Hospital
are just some items I want to make you                                                        11    ACF Colorado Chefs Association Monthly Meeting at Omni Hotel
                                                                                              12-13 Shamrock Food Show at Denver Merchandise Mart
                                                                                              12    ACF Pikes Peak Chapter – Monthly Meeting Glen Eyrie Conference Center
                                                                                              12    Colorado Restaurant Association – Town Hall Series TBA at Colorado Restaurant
                                                                                                    Association in downtown Denver 9:00 am to 11:00 am
                                                                                              12    New Mexico Restaurant Association – ServSafe Manager Level Certification Course
                                                                                                    New Mexico Restaurant Association Classroom 8:00 – 5:00 pm
                                                                                              14    New Mexico Restaurant Association – Albuquerque – Alcohol Server Certification
                                                                                                    New Mexico Restaurant Association Classroom – 10:00 am to 3:00 pm
                                                                                              17-19 Colorado Hotel & Lodging Association Annual Conference & InfoSource Show
                                                                                                    at the Broadmoor in Colorado Springs
                                                                                              20    Nevada Restaurant Association – Executive Committee Meeting
                                                                                              20    New Mexico Restaurant Association – Albuquerque – Alcohol Server Certification
                                                                                                    New Mexico Restaurant Association Classroom – 10:00 am to 3:00 pm
                                                                                              21    Idaho Lodging & Restaurant Association Annual Conference at the Boise center
                                                                                              23    New Mexico Restaurant Association – Albuquerque – Alcohol Server Certification
                                                                                                    New Mexico Restaurant Association Classroom – 10:00 am to 3:00 pm
                                                                                              25    Colorado Restaurant Association ServSafe Food certification Course at Colorado
                                                                                                    Restaurant Association at Downtown Denver – 8:30 am to 5:00 pm
                                                                                              25-27 Montana Inn Keepers Association Annual Convention & Trade Show – Best Western
                                                                                                    Kwa Taq Nuk Inn, Polson Montana
                                                                                              26    Colorado Restaurant Association ServSafe Alcohol Certification Course at Colorado
                                                                                                    Restaurant Association in downtown Denver – 12:00 to 4:00 pm
                                                                                              26-27 Sysco Food Show at the Denver Merchandize Mart
                                                                                              26    ACF Chefs Las Vegas – General Meeting – Hofbrauhaus 6:00 pm Dinner
                                                                                              28    New Mexico Restaurant Association – Albuquerque – Alcohol Server Certification
                                                                                                    New Mexico Restaurant Association Classroom – 10:00 am to 3:00 pm

                                                                                              Please send notices of industry related meetings and events to Restaurant News of the Rockies
                                                                                              PO Box 489, Keenesburg, CO 80643; Fax 303-732-4444; email: editor@restaurantnewsrockies.com
Page 6                                                RESTAURANT NEWS OF THE ROCKIES                                                                  September 2010
                                            Shazz Café Bar, and Matt Selby from        Archer of Root Down and Omnomnom             the very first festival event.
A Taste of Colorado                         Grant Family Farms.                        Street Cart who will prepare several sig-        In addition to an exceptional vari-
Continued from page 1                           On Sunday students from Assign-                                                     ety of food, the Main Stage and three
                                                                                       nature dishes.
The Cork House Wine Restaurant along        ments Restaurant at the Art Institute          A Fine Dining Area, sponsored by         other stages located throughout the fes-
with Food and Wine Magazine’s “Best         of Colorado’s International Culinary       Sub-Zero and Wolf, will feature some         tival will serve up a continuous menu of
New Chef” in 1999, James Mazzio of          School, will demonstrate ice carvings      of Denver’s most accomplished chefs          entertainment featuring rock, country,
Olive Oil and Pickles Deli will prepare     and Steve’s Snappin’ Dogs will host a      and noted restaurants offering gourmet       jazz, blues, and ethnic music and dance
several house specialties for sampling.     Hot Dog Eating Contest. Mike and Janet     specialties in the park. Many new eater-     groups. Festival goers can also shop in
    On Saturday, culinary demos and         Johnston of the Savory Spice Shop and      ies have joined the festival this year in-   more than 270 Marketplace booths for
tastings include Troy Guard of TAG Res-     the Food Network’s “Spice Easy” will       cluding: Chimayo Mexican Grill, Gigi’s       original arts and crafts, home and gift
taurant, named Westword’s “Best Fusion      demonstrate the use of seasonings. Lee     Cupcakes, wood-fired pizza from 528          items, furniture, jewelry, imports, and
Restaurant” for 2010, and Matt Selby        Clayton Roper, author of “A Well-Sea-      Degrees, Polish cuisine from Kinga’s         more. “Fine Art in the Park” will display
of Vesta Dipping Grill and Steuben’s.       soned Kitchen,” will make several of her   Lounge, and Indian foods from Tocabe.        original works in a variety of mediums
Also, all local Colorado products will be   simple yet gourmet recipes throughout      One of the many returning restaurants        created by artists from around the country.
showcased by Chris “Moose” Coons of         Sunday afternoon, joined by Tyler Wi-      includes Mustard’s Last Stand, who has           There will also be plenty of music,
Peach Street Distillers, Ben Kaplan of      ard of Elway’s Cherry Creek, and Daniel    been a part of A Taste of Colorado since     magic, clowns, and puppets on the Kid-
                                                                                                                                    zStage, and the KidZone features play
                                                                                                                                    equipment and hands-on craft activities.
                                                                                                                                    Kids and adults also can enjoy carni-
                                                                                                                                    val rides and games Saturday through
                                                                                                                                    Monday. In the Festival of Mountain
                                                                                                                                    and Plain area, families can learn about
                                                                                                                                    the state’s pioneer past, nature, and the
                                                                                                                                    environment. Festival hours are Friday
                                                                                                                                    11:30 am to 10 pm, Saturday and Sunday
                                                                                                                                    10:30 am to 10 pm, and Monday 10:30
                                                                                                                                    am to 8 pm.
                                                                                                                                        Visit www.ATasteofColorado.com
                                                                                                                                    or call (303) 295-6330 for more informa-
                                                                                                                                    tion.

                                                                                                                                    EatDenver:
                                                                                                                                    The Story
                                                                                                                                    What started as an informal group of a
                                                                                                                                    handful of restaurants and key advisors
                                                                                                                                    has quickly morphed into an influen-
                                                                                                                                    tial organization of more than 50 of the
                                                                                                                                    area’s best eateries known as EatDenver
                                                                                                                                    (eatdenver.com). EatDenver is an asso-
                                                                                                                                    ciation of locally-owned, independent
                                                                                                                                    restaurants committed to supporting and
                                                                                                                                    promoting the value of independent din-
                                                                                                                                    ing within the community. After launch-
                                                                                                                                    ing in 2006, EatDenver is focusing on its
                                                                                                                                    connection to the greater community.
                                                                                                                                         “The group has grown tremendous-
                                                                                                                                    ly and offers a unique value proposi-
                                                                                                                                    tion for Denver,” said Adam Schlegel,
                                                                                                                                    EatDenver president and Consiglieri of
                                                                                                                                    Snooze. “Every EatDenver restaurant is
                                                                                                                                    independently owned and operated, em-
                                                                                                                                    ploying talent locally and supporting the
                                                                                                                                    economy. We take an active role in shap-
                                                                                                                                    ing Denver’s food community through
                                                                                                                                    education, events and sustainability
                                                                                                                                    programs and help define the culinary
                                                                                                                                    scene. Finally, each EatDenver restau-
                                                                                                                                    rant provides an original dining experi-
                                                                                                                                    ence, while collectively defining what it
                                                                                                                                    means to be independent.”
                                                                                                                                         EatDenver holds monthly meetings
                                                                                                                                    at members’ restaurants and other ven-
                                                                                                                                    ues, which provide an ideal forum for
                                                                                                                                    chefs and other staff to reconnect and so-
                                                                                                                                    cialize during off-hours. It’s during these
                                                                                                                                    gatherings that the group is updated on
                                                                                                                                    the organization’s many programs.
                                                                                                                                         Harvest Week, EatDenver’s signa-
                                                                                                                                    ture event, runs during the fall harvest
                                                                                                                                    and is celebrating its third year. Harvest
                                                                                                                                    Week is a week-long event that promotes
                                                                                                                                    Colorado’s best products and producers.
                                                                                                                                    Each member restaurant creates a special
                                                                                                                                    menu that incorporates local ingredients,
                                                                                                                                    wine, beer and spirits, to raise awareness
                                                                                                                                    of the quality and benefits of supporting
                                                                                                                                    local producers and farmers.
                                                                                                                                         In October, EatDenver will partner
                                                                                                                                    with 9News for The Saucey Affair and is
                                                                                                                                    planning a new event for next May. Also,
                                                                                                                                    look out for EatDenver dining decks for
                                                                                                                                    holiday 2010.
                                                                                                                                         For more information on EatDen-
                                                                                                                                    ver, visit eatdenver.com and follow us:
                                                                                                                                    @eatdenverco and facebook.com/eat-
                                                                                                                                    denverco.
September 2010                                            RESTAURANT NEWS OF THE ROCKIES                                                                                    Page 7
                                                                                                  Remember, everyone wins if what           saying, “An ounce of prevention is worth
                     Service Orientation Is                                                  they want and what they get are the            a pound of cure.” This saying still holds
                                                                                             same. Given our interests in the bottom        true today especially in our foodservice
                     What We Do                                                              line, the prescription, Plural Profits, will
                                                                                             be ready in October.
                                                                                                                                            establishments. Here is a list of preven-
                                                                                                                                            tion tips and suggestions provided by the
                                                                                                  John Dienhart is Chairman of the          U.S. Department of Labor, International
                                                                                             Hospitality, Tourism, and Events Man-          Sanitary Supply Association, NFSI, and
                      By John Dienhart                                                       agement Program at the Metropolitan            the Connecticut Department of Public
                                                                                             State College of Denver located in the         Health.
You and I need to really become con-           preserve a service-oriented climate we        living laboratory of Downtown Denver.          Recommendations for Employers
scious that our service oriented employ-       need to influence our employee’s actions      He can be reached at 303-556-5638 or           • Ensure that spills are reported and
ees not only project a positive image of       and awareness of their actions through        dienhart@mscd.edu. Program informa-            cleaned up immediately.
our business to our customers, they also       training, encouragement, and service          tion is available at www.mscd.edu/~hmt.        • Conduct an audit or inspection pro-
reflect the quality of life in our work-       oriented procedures and systems to get                                                       gram to identify potential hazards. In-
place. Service orientation is an attitude,     them to really, really, concentrate, focus,                                                  clude an action plan for those items
and our attitudes, our employee’s at-          and spotlight their full attention on the                                                    found to be in disrepair or in violation of
titudes, and our customer’s attitudes do
affect the service orientation of our staff.
                                               customer.
                                                     “Service Under Pressure,” the third
                                                                                                                    Slips,                  policy.
                                                                                                                                            • Train employees about established
Attitudes are developed through experi-
ence, training, and time,
                                               component of Service Orientation, is di-
                                               rectly influenced by the expectations of
                                                                                                                    Trips                   safety procedures, cleaning operations,
                                                                                                                                            and inspection procedures. Train em-
     We define service orientation as
three interlocking components: custom-
                                               customers and management for delivery
                                               of good service, specifically, during busy                           and                     ployees to apply floor cleaning and
                                                                                                                                            maintenance products in accordance
                                                                                                                                            with manufacturer’s recommendations.
er focus, service systems, and service
under pressure. An understanding of and
                                               periods. Don’t forget the slow periods,
                                               as these are the times when our service                              Falls                   • Keep floors clean and dry. Where
then the application of these individual       systems and our customer focus may slip                                                      wet processes are used, maintain drain-
yet simultaneously intertwined compo-          because we’re not busy. Service Under         By Scott R. Smith, Ph.D.,                      age and provide false floors, platforms,
nents should, in the long run, add to our      Pressure is the most challenging com-         CEC, CCE                                       mats, or other dry standing places where
bottom line.                                   ponent of service orientation because of                                                     practicable.
     “Customer Focus” means we really,         changing customer demands for faster,         It seems that one minute someone could         • Provide ramps over pipes and other
really, concentrate, focus, and spotlight      more pleasant service. Our employees          be working and the next thing you know-        fixed obstructions on the floor.
our full attention on the customer with        are caught in the middle between the          POW! CRASH! BANG! BOOM! -some-                 • Ensure that permanently installed
each and every one of our senses. We           customer and management. Service              thing happens and he or she has slipped,       features like carpet runners and mats are
have to train ourselves and our em-            Under Pressure is better defined as a         tripped and or taken a fall; it only takes a   included in the maintenance and house-
ployees the act of really focusing on          psychologically, pressure packed expe-        split second for this to happen. Accord-       keeping program. These materials need
the customer. Given the manners of to-         rience involving the attitudes, feelings,     ing to the National Floor Safety Insti-        to be regularly inspected for the build up
day’s society, such training is no easy        and thoughts of human beings: you, me,        tute (NFSI), “more than 3 million food         of contaminants and deterioration (e.g.
task. Customer Focus involves service          our employees, and our customers.             service employees and over 1 million           buckling or curling) that could lead to
interaction with the customer, the enjoy-            If we and our employees carry a         guests are injured annually as a result        the creation of trip and fall hazards.
ment of providing a service, and the self-     sense of being secure in, involved with,      of restaurant slips and falls.” In a 2007      • Limit the difference in heights be-
satisfaction with the accomplishment of        and satisfied with our work, will we not      study, NFSI determined that the restau-        tween flooring surfaces and mats to no
the act of service. Given the manners of       tend to enjoy the act of service, want to     rant industry “spends over $2 billion on       more than ¼” to ½”. Make sure mats are
today in society,                              satisfy the customer, and have pride in       such injuries each year and that these         firmly secured to the floor to prevent mi-
     If we are trying to improve our cus-      our work and our business?                    injuries are increasing at a rate of about     gration and the floor beneath the mat is
tomer service, which we are, then we can             You and I need to come together and     10% annually.” Job related injuries af-        clean and dry.
find encouragement because when cus-           actively participate with professional as-    fect more than just the injured individu-      • Consider implementing a shoe policy
tomers are asked what single factor best       sociations that can assist us in the train-   al; they also affect the business operation    program and consider providing non-slip
defines high-quality service the most fre-     ing and development of our businesses’        with a variety of other challenges, such       overshoe covers for employees to wear
quent response is personal attention.          Understanding Customer Focus, Service         as light duty assignments, missed work         when they perform wet or greasy tasks.
     Additional customer service factors       Systems, and Service Under Pressure           days, and higher workers’ compensation         • Regularly review all the slip and fall
include dependability, promptness, and         and how their interlinking as separate,       insurance cost, just to name a few.            incident reports associated with your fa-
competence. We need to ask our cus-            yet unique components of Service Ori-              In a study performed by Liberty Mu-       cility and understand the critical factors
tomers their thoughts. Asking the ques-        entation can create opportunities.            tual, researchers discovered that “one         associated with them. Look for trends
tion, “How is everything,” generally is              As a member of VISIT DENVER             out of every three disabling restaurant        in location, time of day, etc., and focus
not the best approach because the usual        Convention and Visitors Bureau, I re-         worker injuries is caused by a slip, trip      staff training on cleaning procedures for
response tends to be “Fine;” not really        cently received the bulletin, “NEWS           or fall.” One common place slips and           these factors. Train your workers how to
an informative answer. Ask about per-          YOU CAN USE,” featuring the last Go           falls occur is on surfaces contaminated        properly respond to slip, trip and fall in-
sonal attention, dependability, prompt-        the EXTRA Mile Training for 2010.             with water, grease or other slippery sub-      cidents.
ness, and competence. If we want to ask        Go the EXTRA Mile is a program that           stances. Common contributors include:          Recommendations for Employees
informative questions, then we need to         recognizes the importance of great cus-       over-spray and/or run off from the dish        • Keep passageways and walkways
prepare ourselves by thinking and even         tomer service to our industry. This full      area, beverage and food spills, areas          free of clutter and crowding.
practicing questions we wish to have           day certification training is designed for    around the ice machine, transition in          • Remove tripping hazards, such as
our customers answer to our benefit.           employees that are the first line of con-     floor types (e.g. from the kitchen to the      cords and hoses, by storing them properly.
Remember, the single factor that best          tact with the customers and visitors in       dining room), fryer grease, leaking or         • Wipe up spills immediately.
defines high-quality service is personal       our businesses. The training provides en-     dripping equipment (such as a steamer),        • Place warning signs when mopping
attention.                                     gaging educational components, practical      and condensation in walk-in refrigera-         or if a slipping hazard is identified.
     Furthermore, stop and understand          customer service training tips, interactive   tors. In addition, clutter or items left on    • Report blind corners, problem floor
that our complaining customer is a gold-       skill building, and online resources.         the floor in traffic areas such as cords or    surfaces, or hazardous areas.
en customer wanting to indirectly im-                The cost of service is considered       hoses, can contribute to trips.                • Wear appropriate waterproof non-
prove our customer service. When we            difficult to measure because it is an in-          So, if we know the sources of these       slip footwear. Keep shoes laced and
are confronted with a complaining cus-         tangible product. Attempts have been          injuries, what can be done to prevent          tightly tied. Avoid porous fabrics on
tomer, consider responding with, “You          made to do so. Maybe, just maybe, we          them from happening? First, it should be       shoes such as canvas, which will not
may be right; we may be wrong.”                should start asking ourselves and our         noted that it is the employer’s primary        protect feet from spills and burns.
     Next, we need to understand the           employees about our service orientation,      responsibility to provide a safe work-         • Practice situational awareness; pay
second component of Service Orienta-           specifically about our thoughts concern-      ing environment for employees. Policies        attention to what is going on around you.
tion, “Service Systems.” Service Sys-          ing our skill and performance levels of       and procedures should be in place to deal      Move cautiously near corners and when
tems is the making of the act of service       service provided to others. The cost of       with these problems when they occur,           carrying things.
as easy and as successful as possible for      service, excellent or poor, can be mea-       especially during the busy part of the         • Do not run.
our employees. Service Systems include         sured in every function of our business.      day. Second, employees should be made               These are just a few suggestions that
the design of service systems, organiza-             Service orientation is the disposi-     responsible for following these policies       can be implemented by the employer and
tional procedures for making the act of        tion to be helpful, thoughtful, consider-     and procedures. With this said, it would       practiced by the employee. Each has an
service easy to deliver, management’s          ate, and cooperative toward others as a       appear that training for both manag-           important responsibility in the preven-
encouragement for being service orient-        competitive difference to be identified       ers and employees would be the crucial         tion of slips, trips, and falls.
ed, and most important, service training       and promoted. Improving our service           component in eliminating the opportu-               Scott Smith is the Director of Food
for every employee in our business.            orientation, just possibly, might improve     nity for injuries to occur. In other words,    Service Management Programming
     Remember, service-orientation is          our bottom line. Remember that just a         train managers to teach and enforce poli-      for The Hospitality College at Johnson
virtually found in every job in our busi-      small incentive can help you, me, and         cies. Train and empower employees to           & Wales University, Denver Campus.
ness because it promotes our business’s        our staffs to be service oriented that, in    follow policies and report unsafe work-        He can be reached at 303-256-9455 or
public image and the quality of life in        due time, will become a habit, a lifestyle    ing conditions.                                scott.smith@jwu.edu.
our place of work. To create and then          choice.                                            Benjamin Franklin was quoted as
Page 8                                                                                                                                                            September 2010

                                                Be Enchanted: Visit New Mexico

Millions of acres of solitude, with fall
days accentuated by blue skies, and
cool, quiet evenings spent under the
stars, New Mexico’s fall landscapes are
beyond comprehension. It is a magical
time, a time of relaxation, adventure
and unique southwestern festivals found
only in the Land of Enchantment.
    It is not a coincidence that New
Mexico is known as the Land of En-
chantment. The spells it casts are many
and varied. To step within its borders is
to enter New Mexico’s magical embrace.
    It is a magic that has intrigued visitors
for centuries. Its natural beauty immedi-
ately captivates those who see it, and its
elusive, indefinable character enriches
those who take it to heart. Spacious skies
and vistas, bewitching plays of light and
a sense of purity have attracted travelers,
settlers, artists and scientists, who have
come in search of treasures tangible and
intangible.
    Nothing embodies this magic like                                                          September 24-26, a three-day celebra-            of escapism, with its lakes and rivers,
the Albuquerque International Balloon                                                         tion of southern New Mexico’s tradi-             gaming, tall pines, luxury hotels, rus-
Fiesta October 2-10, 2010, when hun-                                                          tions, people and great food, centered on        tic cabins, cool evening temperatures,
dreds of colorful hot air balloons fill vi-                                                   the making of the largest enchilada any-         the fabulous Spencer Theater and the
brant blue skies, witnessed by thousands                                                      where. Just down the road, Old World
of visitors from around the world; nor                                                        charm dominates the Plaza in La Mesil-
the landmark New Mexico State Fair at                                                         la; and just up the road is Hatch, where
Expo New Mexico in Albuquerque Sep-                                                           the Hatch Valley Chile is more than a
tember 10-26, 2010.                                                                           hot and spicy taste sensation with world-
                                                                                              wide appeal – it is a way of life
                                                                                                  Up in northeast New Mexico, a trip
                                                niversary; stop by the Santa Fe Railyard,     to the old railroad town of Las Vegas and
                                                which offers a little something for every-    nearby Fort Union evokes the excite-
                                                one; and spend a day at the brand new         ment of the frontier, when adventurers,
                                                New Mexico History Museum, where              traders, and soldiers followed the Santa
                                                history is anything but boring.               Fe Trail.                                        breath-taking Inn of the Mountain Gods.
                                                    Appreciating New Mexico’s great               In Taos, retrace the arrival of the cul-         New Mexico’s fall adventure should
                                                outdoors does not require active par-         tures that joined with the Native Ameri-         also include in-door stops at one or more
                                                ticipation. Half the fun of visiting New      cans to give the state its distinctive flavor.   of its state-owned museums, cultural
                                                Mexico’s unique vacation spots is get-        The Enchanted Circle north from Taos             centers, memorials and monuments.
                                                ting there. In fact, for many, the vacation   takes in a high-mountain panorama, with          From Native American treasures to
                                                begins when you start the car. Heritage       stops en route to hike, fish, ride horses        space exploration, world-class folk art
                                                spans millions of years, documented by        and mountain bike. The annual Taos Fall          to super dinosaurs, New Mexico cultural
    The state’s landscape is as varied as       spectacular geography and timeless na-                                                         heritage celebrates the essence of New
its culture. The Rio Grande is the life-        tional monuments. It’s a heritage that                                                         Mexico every day. New Mexico’s monu-
blood for much of this land and serves          includes ancient Native American ru-                                                           ments and museums chronicle the events
as the natural east-west dividing line          ins and ghost towns, one-of-a-kind cliff                                                       and conditions that have given rise to the
as it snakes through the mountainous            dwellings, pioneer wagon trails and dis-                                                       uniqueness of the Land of Enchantment.
north and provide the lifeline for the ag-      tinctive museums.                                                                                  Maybe best of all, reliving your new-
ricultural lands to the south. Rivers and           With their long history in the South-                                                      est life-long memories is best enjoyed
forests blanket much of northern New            west, New Mexico’s Tribes have wit-                                                            while experiencing first hand an incredi-
Mexico, where you’ll find pristine trout        nessed and experienced many changes.                                                           ble New Mexico sunset. Come and share
                                                While Tribal cultural values and tradi-                                                        this special time of year in the South-
                                                tions continue to thrive, Tribes have                                                          west’s favorite playground.
                                                found new ways to provide for them-           Arts Festival Sept. 24–Oct. 11 is a presti-          New Mexico Tourism Department
                                                selves and ensure their sovereignty and       gious juried show celebrating the works          www.newmexico.org T: 505-827-7400
                                                self-determination. By developing new         of its more visionary residents.                 enchantment@newmexico.org
                                                businesses New Mexico Tribes have                  Follow the ghost of Billy the Kid
                                                greatly improved their economic status        through the rolling hills of southern             As part of our efforts to encourage people
                                                while creating additional attractions,        New Mexico, from his recreated boy-               to travel and visit within their state and
                                                such as casinos, resorts, hotels and golf     hood home in Silver City, past Ruidoso            within the region we will be asking each
                                                courses for its visitors.                     and through Lincoln, site of his historic         tourism office of the states in our service
                                                    Special Tribal events and attrac-         escape from the Lincoln County Court-             region, Montana, Idaho, Wyoming, Colo-
                                                                                                                                                rado, Utah, New Mexico, Arizona and
                                                tions include the special Feast Days,         house, to his final resting place in Fort         Nevada to submit an article telling folks
streams bountiful hunting grounds and           held at nearly every New Mexico Pueblo        Sumner. Head to Roswell, where visi-              about their state and what they think they
world-class ski slopes. On the vast plains      throughout the fall months; the Open          tors from outer space landed in 1947 and          should see and do. We will also accept
of eastern New Mexico lumbering herds           Air Market at Jemez Pueblo; and the           where visitors from nearly everywhere             recommendations to highlight a particu-
of cattle and bands of sheep share grass-       All Saints’ Day festivities at all pueb-      else stop by the International UFO Mu-            lar location or facility that perhaps is a
lands.                                          los. And be sure to visit the Puye Cliffs     seum; or Silver City, with its incredible         little off the beaten track but nonetheless
    Culture and cuisine are the hallmarks       Dwellings National Historic Landmark          history, nearby ghost towns, and the Gila         very attractive. We ask that if you have a
of the annual Santa Fe Wine & Chile Fi-         on the Pueblo of Santa Clara, now open        Mountains, where ancient Indians carved           location that you would like to promote
esta September 22-26, 2010, a memo-             for tours following an eight-year closure.    communities at the Gila Cliff Dwellings           with a story and pictures please send it to
rable week of food and wine events that             Las Cruces, with all the modern           National Monument.                                editor@restaurantnewsrockies.com for
                                                                                                                                                consideration. We would like to do one
promote Santa Fe’s status as a world-           conveniences it provides, is a natural             The annual Lincoln County Cow-               a month in addition to the state tourism
class culinary destination.                     jumping-off point to the natural wonders      boy Symposium October 8-10, complete              story. Thank you for your cooperation,
    While in Santa Fe, join in the on-          in the nearby scenic Organ Mountains          with horses, barbecue, music and fun,             we look forward to hearing from you.
going celebration of the city’s 400th an-       and site of the Whole Enchilada Fiesta        cements Ruidoso’s long-held tradition
September 2010                                             RESTAURANT NEWS OF THE ROCKIES                                                                                            Page 9
                                                61 would prohibit                              flexible ways your restaurant can partici-                            Take the
                    CRA News                    the state from                                 pate and register on line at www.greata-
                                                contracting debt                               mericandineout.org.                                                   Mystery Out
                                                by loan in any                                      High-Risk Customers: Serve Your
                                                form, prohibit lo-                             Fare with Extra Care
                                                                                                                                                                     of Selling™
                    By Peter Meersman,          cal governments                                September is the 15th Annual National                                 Seminar
                    President                   and other politi-                              Food Safety Education Month, and the
                    and CEO of CRA              cal subdivisions from contracting debt         National Restaurant Association and                                    By Brenda Staab
                                                without voter approval, require ballot         the Colorado Restaurant Association
Three Ballot Measures Are Business              titles to specify the use of the loan funds,   encourage restaurant and foodservice            This past Wednesday, The Colorado
Killers for Colorado                            limit the amount and prohibit changes in       operators to take an active part in the         Hotel and Association Lodging hosted
Ballot initiative madness is upon us            use of money borrowed.                         month-long campaign and its focus on            a seminar given by Brenda Stabb, of
again and this election year brings a trio           Visit www.DontHurtColorado.com            the importance of food safety education         Mountain Peak Sales Training. Stepha-
of ballot measures that will have far-          for information on these dangerous ini-        for the restaurant and foodservice indus-       nie Van Cleve, Director of Communica-
reaching and drastically negative results       tiatives.                                      try.                                            tions and Member Services, for the Col-
for the Colorado economy. Should they                Share Our Strength’s Great Amer-               Free National Food Safety Educa-           orado Hotel and Lodging Association,
pass, Amendments 60, 61, and Propo-             ican Dine-Out is Sept. 19-25, 2010             tion Month materials are based on the           said over 30 Hotel professional attended.
sition 101 will take over $4.2 billion in       Imagine – the nation’s second largest          ServSafe food safety training and certi-        It was held at the Crowne Plaza Hotel
State and local taxes out of the system         employer, the restaurant industry, com-        fication program. The educational mate-         located In downtown Denver. The semi-
over time, which will drive down eco-           ing together one week for one cause:           rials communicate concepts clearly and          nar helped participants in techniques to:
nomic development and put the brakes            ending childhood hunger in America.            quickly to employees, and activities can        • Ask investigative questions to
on publicly- financed statewide and lo-              Since 2007, thousands of restaurants      be completed in less than 10 minutes.               uncover customer needs
cal projects that are critical to infrastruc-   have participated in the Great American        Visit http://www.servsafe.com/nfsem/            • Sell value versus price
ture development and maintenance. In            Dine Out, rallying their employees, ven-       for activities, promotional materials,          • Resolve objections successfully –
addition, thousands of jobs will be lost,       dors and customers to raise more than          posters, and information on NFSEM.                  and early – in the sales process
which will also drive down tax revenue.         $1.2 million to help end childhood hun-                                                        • Grow long- term profitable relation-
The CRA Executive Committee voted to            ger. Last year alone, more than 3,500                                                              ships with customers
oppose all three of these harmful mea-          restaurants raised nearly $800,000 to                                                          • Close business in a shorter amount
sures. Here is a summary of Proposition         support No Kid Hungry™, Share Our                                                                  of time
101 and Amendments 60 and 61:                   Strength’s national campaign to end                                                                For further information on what
Proposition 101 This initiative is an           childhood hunger in America by 2015.                                                           Mountain Peaks Training can offer con-
amendment to the Colorado Revised                    The Colorado Restaurant Asso-                                                             tact Brenda Stabb, Mountain Peak Sales
Statutes that includes reductions in            ciation is a proud sponsor of Share Our                                                        Training at 303-549-2733 or Brenda@
several revenue streams including: an           Strength’s Great American Dine Out,              Receiving the Restaurant                      Mountain PeaksSalesTraining.com Con-
eventual reduction in the State income          Sept 19-25, 2010 and encourages res-                                                           tact Stephanie Van Cleve at the Colorado
tax rate to 3.5% from the current 4.63%                                                            News of the Rockies                         Hotel and Lodging Association. 303-
                                                taurateurs to join forces to put an end to
(~$1.2 billion current-year equivalent);        childhood hunger. Learn more about the              If you are not receiving your              297-8335 or Stephanie@chia.com for
near elimination of the specific owner-                                                              complimentary copy of the                 any questions regarding CHLA or their
ship tax on vehicles (~$500 million out                                                           Restaurant News of the Rockies               seminar training programs.
of local school and other revenue); re-
                                                                                                            please email:
duction of vehicle registration fees to                                                                                                                Advertise in the RNR
$10 (~$375 million of state and local                                                            editor@restaurantnewsrockies.com
                                                                                                                                                         Call: 303-753-6109
road and bridge funds).                                                                              for consideration. Same for
                                                                                                                                                               or email:
     Amendment 60: This initiative is                                                                     address changes.                       bob@restaurantnewsrockies.com
an amendment to TABOR. It includes
several major changes in property tax
policy, including: a 50% reduction in
school district mill levies with a required
                                                                                                     Restaurant Equipment Service
State backfill (~$1.2 billion current-year
equivalent); requires enterprises and au-
                                                                                                       & Parts Serving Colorado
thorities to pay property taxes; repeals                                                            Kd Supply, LLC can provide your food service establishment with:
local property tax “de-Brucings”; limits                                                                     Cooking — Refrigeration — HVAC — Beverage
future property tax increases to 10 years.                                                                          Service Repairs and Installation
Amendment 60 would allow electors to                                                                                 Parts • Technical Support
vote on property taxes where they own                                                                             Preventative Maintenance Programs
real property, require local governments                                                              In-house Equipment Refurbishing • Factory Warranty Center
to allow petitions to lower property
taxes and provide November election                                                                          Emergency Service available 24 hours 7 days a week
notices of property issues. A tax that ex-                                                                             CFESA Trained Technicians
pires cannot be extended — it would be
considered a tax increase and subject to                                                               Now stocking parts & servicing Stoelting
voter approval.
     Amendment 61: This is also an                                                                 Cooking                Refrigeration                          Beverage
amendment to TABOR. Its major pro-                                                                 Gas/electric ranges    Upright refrigerators/freezers         Coffee/ice tea machines
                                                                                                   Fryers                 Walk-in coolers/freezers               Juice machines
visions include: prohibits all levels and                                                          Convection ovens       Undercounter refrigerators/freezers    Espresso machines
divisions of government from bonding,                                                              Dish machines          Remote rack systems                    Water filtration
lease-purchase, revenue anticipation,                                                              Combi-ovens
                                                                                                   Pizza ovens
                                                                                                                          Ice machines
                                                                                                                          Soft serve machines
                                                                                                                                                                 Soda systems
                                                                                                                                                                 Bag-in-box
etc. even if they have the authority to do                                                         Bake ovens             Piping                                 Bar guns
so now; limits local voter-approved bor-                                                           Glasswashers           Reclaiming                             Post mix
                                                                                                   Steam
rowing to a maximum 10 years; requires                                                             Slicers
                                                                                                                                                                 Dispensers

constitutional votes for state issues;                                                             Roll-in rack ovens     Heating — Ventilation — Air Conditioning
changes local borrowing limits to a frac-                                                          Proofers                                   Service • Parts • Filters
                                                                                                   Food Warming
tion of the currently allowed maximums.                                                                                              Installation • Estimates • PM programs
Amendment 61 also includes a provision
that requires a tax cut equivalent to the
average annual repayment of any loan
that is paid off. This will have a serious
fiscal impact on the State of Colorado
and many local agencies. Specifically,
when the TRANS bonds are paid off,
CDOT will then lose the $168 million
of gas tax revenue that is used to repay                                                                            World Class Service Solutions
those bonds now. Also, the State Trea-                                                                                    18150 E. 32nd Place, Unit E
surer uses revenue anticipation notes to                                                                                    Aurora, Colorado 80011
fund school finance and to offer an inter-
est-free loan program to school districts                                                        Call today for your service & parts needs                        www.kdsupplyllc.com
for their cash flow. This provision would                                                                  Toll Free 800.226.7146                               service@kdsupplyllc.com
cause tax cuts at the State and local levels                                                                Phone 303.577.1260                                   parts@kdsupplyllc.com
for the same initial dollar. Amendment                                                                       Fax 303.577.0212                                    sales@kdsupplyllc.com
Page 10                                                             RESTAURANT NEWS OF THE ROCKIES                                                                            September 2010
                                                                                                         competitions as well as new additions
                                                                                                         this year, such as the ACF Wellness           Taste of Douglas
                                                                                                         Pavilion. At this year’s show, Michael
                                                                                                         Ty, CEC, AAC, ACF national president
                                                                                                                                                       County
                                                                                                         cooked alongside Sam Choy, owner of
                                                                                                         Sam Choy’s Breakfast, Lunch and Crab,
                                                                                                         Honolulu. Dr. Janey Thornton, United
                                                                                                         States Department of Agriculture deliv-
                                                                                                         ered an inspiring message about the val-
                                                                                                         ue of childhood nutrition and how chefs
Colorado ACF                                            Pikes Peak Picnic                                can make a difference.
August 9th Meeting                                                                                           During the ACF General Assembly
                                                                                                         awards based on culinary excellence
at Valley Country                                                                                        were given to chefs and establishments
                                                                                                         across the country who are leaders in         Held on August 19, 2010, at the Douglas
Club in Aurora                                                                                           their local culinary community. Two of        County Events Center, easily accessible
                                                                                                         the award winners were from Colorado:         off I-25 at exit 181 (Plum Creek) the
Chef Jason Morse hosted the August                                                                       ACF Achievement of Excellence                 Taste of Colorado was a great success.
Colorado Chef’s meeting at the Valley                                                                    Awards:                                       Over 2200 attend-
Country Club. President Chef Joe Pi-




                                                                                                                                                                                                                PHOTOS: CHRIS ARNELL / ELDORADOSEO.COM
                                                                                                         Charley’s Steak House, Orlando, Fla.          ees sampled the
azza had a great meeting with several                                                                    Chef Duke’s Cafe Giovanni,                    offerings of 52
good presentations as well as the Clean                                                                  New Orleans                                   food vendors and
Fish Cook Off Competition. Kassidy                                                                       Deerfield Golf & Tennis Club,                 restaurants locat-
Hall gave a presentation on financial                                                                    Newark, Del.                                  ed in the Doug-
planning with several vivid props in the                                                                 Marcella’s, Columbus, Ohio                    las County area.
presentation. Colleen Moore of Clean                                                                     MorningStar Senior Living at                  The event, in its              Jagdish Singh Banwait &
Fish spoke on the chain of custody is-                                                                   Applewood, Lakewood, Colo.
                                                                                                                                                                                        Harman Singh Banwait
                                                                                                                                                       8th year, helps
sues effecting fish processing from sea                                                                  OAKLEYS bistro, Indianapolis                  support Step 13, a Drug Rehabilitation
to table. Derek Figueroa, of Seattle Fish                                                                University of Colorado at Boulder,            Program and the Castle Rock Police
Company, talked about quality manage-                                                                    Housing & Dining Services,                                                           Explorer
ment and the issues involved in fish dis-                                                                Boulder, Colorado
                                                        Sharron Scarbrough, Heidi Block, Mike Paradiso                                                                                        group. Res-
tribution. The presentations were well                                                                   95 Cordova, Casa Monica Hotel,
                                                        The weather in Colorado Springs might                                                                                                 taurants
done and were very informative.                                                                          St. Augustine
                                                        have been dreary on Sunday, but not for                                                                                               offered a
    The winner of the Clean Fish Cook                                                                        Also representing Colorado for na-
                                                        the annual American Culinary Federa-                                                                                                  sampling of
Off, in which there were 7 competitors,                                                                  tional recognition was Chef Aran Es-
                                                        tion Pikes Peak Chapter summer picnic                                                                                                 their foods.
was Chef Kevin Russell of MorningStar                                                                    sig, CEC from the University of North-
                                                        at Quaker Ridge hosted by Chef Melody                                                                                                 Participa-
Senior Living who was presented with                                                                     ern Colorado. Chef Essig was the ACF
                                                        Money CEC on August 15, 2010. There                                                                                                   tion ranged
                                                                                                         Western Region Chef Professionalism                                                  from big
                                                        were over 50 members and their families
                                                                                                         award winner.                                 Chris and Shanie Arnell & Mike Boyle and small,
                                                        who attended the cook out.
                                                            A variety of grilled foods as well as                                                                                             to casual
                                                        accompanying side dishes, which were                                                           and fine dining. The author must confess
                                                        brought by each member, were served to                                                         he had a liking of the ribs served at the
                                                        participating members during the event.
                                                                                                                          “Growing                     Pegasus on the Square offering as well
                                                        The variety of food brought ranged from                                                        as the sweet treats of Patsy’s Original
                                                        Asian pasta salad to baked beans and
                                                                                                                          Your Own”                    Pride of the Rockies®. They were just too
                                                        even a sour cream JELLO salad.                                                                 good! Congratulations to Mike Boyle
                                                            After lunch was served, the children                                                       and all the other folks that worked so
                                                        played an assortment of games, and vis-                                                        hard to put the event on! A great effort
Left to right: Soux Chef William Cox and Chef Kevin     ited the horse stables while the chefs re-                                                     to encourage people to visit their local
Russell, MorningStar Senior living.
                                                        laxed around the pool. During the event,                                                       restaurants.
                                                                                                                            By Jackson Lamb
the first place trophy by Derek Figueroa                a raffle took place where an assort-
of Seattle Fish. Chef Keven’s prize                     ment of kitchen tools and gadgets were           Last month I talked about those chefs             Chef-owner Goose Sorenson at Sol-
winning offering was Graulax on sour                                                                     and food service operators that like to       era comes from farming and ranching
cream role. Chef Jason Morse and his                                                                     purchase locally. What I learned along        roots, and knows his way through the
                                                                                                         the way is that some operators take it        dirt. He has 25+ active tomato plants
                                                                                                         a step further. A big step further. They      growing in his next door neighbor’s yard.
                                                                                                         grow their own.                               Tomato strains include purple Cherokee,
                                                                                                             The staff members at TAG, includ-         mortgage lifter, green zebra and baby
                                                                                                         ing Jensen Cummings, Troy Guard, and          heirloom. He also has zucchini, yellow
                                                                                                         numerous sous chefs, are growing a va-        squash, mustard greens and 4 different
                                                                                                         riety of summer produce in their yards        strains of basil. Additionally, in the patio
                                                                                                         at home. Troy is growing an heirloom          area of his restaurant, Goose has grape
                                                        Rolling pin winners – Kathy Anderson and         tomato strain called “Cherokee” toma-         vines growing, along with sage, thyme,
                                                        Katie Conlon
                                                                                                         toes. Not only is the TAG team enjoy-         chives and lemon balm.
                                                        awarded to fellow members and guests.            ing bumper crops of yellow squash and             The most innovative of growing your
Left to right Derek Figueroa, Chief Operating Officer   Congratulations to Sharon Scarbrough,            green zucchini, they’re careful to pick       own has become Chef Alex Seidel from
of Seattle Fish Company and Clean Fish Cook Off         who won the one-year free membership             the squash blossom flowers as they            Fruition. Alex has put together a pro-
winning Chef Kevin Russell of MorningStar Senior        door prize. Overall, everyone had a great        bloom. These are stuffed with Haystack        gram where he is actively working with
living.
                                                        time and said they look forward to next          Mountain Goat Cheese and Pueblo chil-         Verde Farm in Larkspur. With his hands
staff of apprentices as well as the many                year’s picnic.                                   ies, dipped in tempura batter, and deep       in the dirt 3-4 mornings a week, Alex can
Chefs who participated did a fantastic                                                                   fried. Additionally, Troy reports that        say that his baby radishes, baby turnips,
job. Everyone was very complimentary.                                                                    customers regularly bring in products         arugula, fennel and celery were picked
    The Valley Country Club facility,                   American                                         from their own gardens, and the TAG
                                                                                                         team are delighted to work with them.
                                                                                                                                                       this morning, and he picked them! Other
                                                                                                                                                       great items coming off this farm include
located 4 ½ miles off I-25 on Arapahoe
Road, is one of the oldest clubs in the                 Culinary National                                    At 1515 Restaurant, owner Gene            Lola Rossa lettuce and Trout Speckled
                                                                                                         Tang and Chef Chuck James had a green-        Romaine, an heirloom strain of Romaine
area. For over 50 years, Valley Country
Club has been dedicated to excellence in
                                                        Conference Held                                  house built on the roof of their building     lettuce. He’s also playing around with
golf, tennis, swimming, fitness, dining
and social activities. The club stands out
                                                        in Anaheim,                                      last fall. Eager to use it in early spring,
                                                                                                         Gene had the greenhouse plumbed with
                                                                                                                                                       a variety of cabbages. Alex is moving
                                                                                                                                                       forward with a program to make chees-
as a special place for families, couples                California                                       a drip irrigation system. Successes in the    es, including a whole milk ricotta, and
and individuals. They invite you to come                                                                 cooler months yielded rosemary, thyme,        a hard aged cheese that they’ll age 3-9
experience the new Colorado Lodge                       Approximately 3000 chefs and their               basil, and micro greens. As the dog-days      months.
style clubhouse with warm hospitality                   guests gathered in Anaheim, California           of summer came along, the heat of the             Jackson Lamb is the Director of
and gracious service. For more infor-                   the first week in August to celebrate the        roof top became too much for the sensi-       Hospitality Management at Metropoli-
mation please contact Lynelle Knight at                 national culinary community. One of              tive items. However, heirloom tomatoes        tan State College. He is active in the
303-690-5373, ext 125 or lknight@val-                   the highlights of the event was the ACF          are thriving in the heat of the summer.       Colorado Chefs Association, the Food
leycountryclub.org                                      trade show.                                      At home, Gene has plum trees and ap-          Bank of the Rockies, and the Taste of
                                                            The trade show had more than 105             ple trees, and regularly uses those fruits    the NFL. He can be reached at jackson-
                                                        exhibitors, and included numerous live           when they ripen on the vine in September.     lamb@msn.com
September 2010                                         RESTAURANT NEWS OF THE ROCKIES                                                                                  Page 11

                              from the Mountain Region Hospitality Industry and
   news                       RESTAURANT AND LODGING ASSOCIATIONS


All across our region and the country
September 19 – 25, 2010 the Restaurant
                                            dustry providing reliable returns day in
                                            and day out and exerting a stabilizing
                                                                                           Programs
                                                                                           • Take advantage of Heartland’s data          montana
Industry, the nation’s second largest       and diversifying effect on the Arizona         security guaranty                             Montana Innkeepers Association
employer, will be coming together one       economy                                        • Maximize your payroll tax credits           Annual Convention and Trade Show
week for one cause: ending childhood        • Taxes generated by tourism are most-         through Heartland’s restaurant specific       to be held October 25 – 27, 2010 at the
hunger in America. Since 2007, thou-        ly paid by visitors, not residents, but they   payroll product                               Best Western Kwa Taq Nuk Inn in Pol-
sands of restaurants have participated in   have a direct and measurable tax benefit           The 29th Great American Beer              son, Montana. For more information
the Great American Dine Out, rallying       on every Arizona resident                      Festival will be held at the Colorado         please check the MIKA web site at:
their employees, vendors and customers      • Visitor volume is five times the Ari-        Convention Center Hall D, E and F, on         www.montanainnkeepers.com
to raise more than $1.2 million to help     zona resident base, which means visitors       September 16th to the 18th. Over 49,000
end childhood hunger. Last year alone,
more than 3,500 restaurants raised nearly
                                            support the Quality of Life amenities
                                            that residents get to enjoy year round,
                                                                                           are expected to attend. For more infor-
                                                                                           mation contact the Brewers Association        new mexico
$800,000 to support No Kid Hungry™,         and which would not exist without the          at 303-447-0816 or email info@brewer-         New Mexico Restaurant Association
Share Our Strengths national campaign       Tourism Industry.                              sassociation.org.                             Industry Awards /Candidates Forum
to end childhood hunger in America by       • Most of our tourism product cannot               The 5th Annual “Taste of the              at the Embassy Suites in Albuquerque,
2015. The National Restaurant Associa-      be out sourced – The Grand Canyon is           Broadmoor” Benefit Dinner will be             New Mexico, on September 20th and
tion recommends that restaurants partici-   not going anywhere                             held on September 21, 2010 from 6:00          21st. Hospitality industry awards will
pate in this worthwhile endeavor.                Material taken from the AzHLA ar-         p.m. to 9:00 p.m. at the Broadmoor –          include:
                                            ticle but I think you can see it has points    Charles Court Restaurant. Benefitting         • Restaurateur of the Year
arizona                                     that can be looked at across each of the
                                            states in our region, although I must ad-
                                                                                           the Broadmoor’s Culinary Apprentice
                                                                                           Program and the Colorado Restaurant
                                                                                                                                         • Manager of the Year
                                                                                                                                         • Chef of the Year
Arizona Restaurant Week planned for         mit there is only one Grand Canyon.            Association’s Program, the five course        • Employee of the year
September 18th through Sunday Sep-                                                         dinner is a celebration of the culinary in-   Any questions please contact Deb Weid-
tember 26, 2010 featuring participat-
ing restaurants in both the Phoenix and
                                            colorado                                       dustry and the next generation of great
                                                                                           chefs. The evening will feature epicu-
                                                                                                                                         man at 505-343-9848 or membership@
                                                                                                                                         nmrestaurant.org
Tucson areas. See front page article for    The 27th annual “A Taste of Colorado”          rean creations by-star studded line-up            Taste of New Mexico will be held
greater detail on the event.                is scheduled for September 3rd to the          that includes The Broadmoor’s Execu-          at Civic Plaza in Albuquerque, New
    September 10, 2010 will mark the        6th in the Civic Center Park in down-          tive Chef Siegfried “Sigi” Eisenberger,       Mexico, from October 7th thru the 9th.
one year anniversary of Dine4AZ . This      town Denver. Colorado’s Western Heri-          Summit’s Chef Bertrand Bouquin, Pen-          People will have the opportunity to ex-
program was launched by Shamrock            tage and bright future will be celebrated      rose Room’s Chef Justin Miller, Charles       perience and appreciate New Mexico’s
Foods as a multi media campaign to          through exhibits, performances and             Court Chef Greg Barnhill and Executive        diverse cultural traditions and learn more
encourage the public to help drive the      demonstrations at the event. For more          Restaurant Pastry Chef Remy Funfrock.         about the state’s Southwestern heritage.
economy into an upward trend by din-        detail see front page article.                 Wine Director Tim Baldwin will pair all       Booths will offer food in taste propor-
ing out at one of Arizona’s great eating        The 6th Annual Denver Food &               courses exquisitely with Old and New          tion size, live performances, a wine and
and drinking establishments. Look for-      Wine Classic, presented by US Food             world wines. Cost for the dinner is $150      brew gallery, New Mexico cigars, New
ward to an updated story of how this ef-    Service, the exclusive culinary sponsor,       per person and includes welcome recep-        Mexico Chile and desserts. For more in-
fort has helped encourage dining out in     the Colorado Restaurant Association            tion and wine pairings. Tickets can be        formation see: www.bernco.gov
Arizona’s eating establishments in next     Educational Foundation, and South-             purchase by calling Dining Reservations
month’s issue of the Restaurant News of     ern Wines & Spirits will be held on the        at 719-577-57334.
the Rockies.                                campus of Metropolitan State College of            The Governor’s 2010 Colorado              nevada
    The Arizona Office of Tourism, and      Denver for the third year. Join leading        Tourism Conference will be held Sep-          Nevada Restaurant Association – Las
their tourism partners, the Arizona Ho-     Chefs and noted wine and spirits profes-       tember 29 – October 1, 2010 at Snow-          Vegas Epicurean Affair on September
tel & Lodging Association, the Arizona      sionals for an enjoyable and delicious         mass Village. The conference provides         9, 2010 at the lush poolside paradise of
Restaurant Association and the Valley       two day food and wine experience in            industry professionals with the oppor-        the Palazzo Resort-Hotel-Casino. Sat-
                                                                                                                                                     ®

Hotel and Resort Association in 2009        Denver. The event will feature industry        tunity to network, learn and recognize        isfy your passion for cuisine and thirst
launched a grassroots advocacy letter       legend Chef Paul Prudhomme, K-Paul’s           outstanding tourism efforts. This year’s      for excitement with an endless tempta-
writing program to assist members in        Louisiana Kitchen and Magic Season-
                                                                 ®
                                                                                           conference offers dynamic speakers who        tion of cocktails hors d’oeuvres in this
communicating with their Arizona legis-     ings Blends . Chef Paul will participate
                                                        ®
                                                                                           will explore topics from social media         vibrant atmosphere that is undoubtedly
lature members in support of continued      in a variety of events that include cook-      and mobile messaging to empowering            Las Vegas.
funding levels for the Arizona Tourism      ing demonstrations and cookbook sign-          employees at every level to ensure our            Nevada Hotel & Lodging Asso-
Office. In today’s world of state budget-   ings over the two day event starting on        industry continues to perform at its high-    ciation under 30 Brown Bag Series
ary turmoil they developed what they        Friday, September 10th with the “ Art of       est levels. Explore the schedule of ses-      on September 15, 2010. Series encour-
felt were the top ten reasons why tour-     the Cocktail” and a concert and on Satur-      sions and activities and register at www.     ages under 30’s to meet up and discuss
ism matters in Arizona. These points,       day, September 11th from 11:00 a.m. to         ColoradoTourismConference.com. The            relevant topics to the industry and their
although the numbers vary by state have     4:00 p.m. at Metropolitan State College.       conference will be held at the Silver tree    career growth. For more information
content worth reviewing.                        The 2nd Annual CRA ProStart                Hotel and Snowmass Conference Center          contact Katy at 702-878-9272, ext. 300
• Tourism is a net revenue generator        Golf Classic, benefiting the Steamboat         in beautiful Snowmass Village.
for the state of Arizona                    Springs Chapter of the Colorado Res-               Shamrock Food Show at the Den-
• Travelers spend $19.3 billion in our      taurant Association and the Chris Corna        ver Merchandize Mart October 12 and           utah
state, which equates to almost $52 mil-     ProStart Scholarship Fund will be held         13, 2010.                                     Utah Hotel & Lodging Association
lion pumped directly into our economy       at the Rollingstone Ranch Golf Club in             Sysco Food Show at the Denver             Fall Conference on October 7 & 8,
every day                                   Steamboat Springs will be held on Sep-         Merchandize Mart on October 26 and            2010, at the Yarrow in Park City. Stars
• Almost 80% of travel spending             tember 10, 2010. For more information          27, 2010.                                     of Industry Award Lunch followed by
comes from out of state and international   contact Dan Emert at 970-819-4948.                                                           breakout workshops including Women
visitors, which represents new money to
the economy
                                                Colorado Restaurant Association in
                                            conjunction with the CRA Educational           idaho                                         in Lodging. For more information con-
                                                                                                                                         tact Michael Johnson at uhlamail@
• Visitor spending generated 171,500        Foundation, offers a series of business        Idaho Lodging & Restaurant Associa-           gmail.com
jobs, $51.1 billion in employee earnings    workshops designed to increase the             tion 2010 Annual Conference will be
and $2.7 billion in local, state and Fed-   profitability of your business the second      held on Thursday, October 21, 2010 at
eral taxes in 2007                          Tuesday of every month. The meeting            the Boise Center. Five major areas of in-        Please send notices of industry
• Tourism is the only export industry       is at the Colorado Restaurant Associa-         terest on the action packed Educational          related meetings and events to:
bringing prosperity to all 15 Arizona       tion building on downtown Denver from          Agenda will include:                            Restaurant News of the Rockies
Counties                                    9:00 a.m. to 11:00 a.m. The Town Hall          • Hot political issues                                     PO Box 489,
• Among export industries, tourism          Speaker Series on September 14th will          • Social Networking                                  Keenesburg, CO 80643
is second only to micro-electronics in      feature Phillip Acree, Division Manager,       • Green Initiatives                                Fax 303-732-4444 or email:
gross domestic product and in gen-          about how Heartland can help you:              • Commerce & Tourism in Idaho                  editor@restaurantnewsrockies.com
erating income for Arizona residents        • Increase sales and loyalty through           • Member Benefits                                for consideration to be printed.
• Tourism is the state’s Blue Chip In-      Heartland’s specialized Gift Marketing
Page 12                                                               RESTAURANT NEWS OF THE ROCKIES                                                                                       September 2010
                                                                                                              Over 70,000 votes have been regis-                         for wine, consider these opportunities.
POLIDORI SAUSAGE CELEBRATES tered in theSays Chefso far. “We are very
                            pleased”,
                                         program
                                                  Eddie Adams, co-
                                                                                                                                                                         The price is right.
                                                                                                                                                                         FRIDAY, SEPTEMBER 10TH
85 YEARS IN BUSINESS        ordinating chef with the program. When
                            the final 20 restaurants are chosen, an
                                                                                                                                                                                       NOON to 1 PM: Pipes &
                                                                                                                                                                                       Drams with Local Scots-
                                                                                                        expert panel will select a winning res-                                        man Craig Glimm will of-
                                                           family, we believe it is important for       taurant based on: (1) Patron Support
                                                           them to know us, to put a face with the                                                                                     fer an exciting, casual and
                                                                                                        determined by public voting; (2) Narra-                                        informative tasting to the
                                                           Polidori name. Noel Palmer, Purchasing       tives submitted to the judges on behalf
                                                           Agent for Centerplate at the Colorado                                                                                       Scotch drinking commu-
                                                                                                        of the nominated restaurant; (3) Com-                            nity. Craig will be choosing top notch
                                                           Convention Center stated, “Our guests        munity Involvement as determined by
                                                           from across the country and Colorado                                                                          Scotch Single Malt Whiskies from his
                                                                                                        the restaurant activity in their communi-                        homeland, the Highlands, along with a
                                                           love the fact that they are enjoying and     ty; and of course, (4) Food Quality with
                                                           supporting a Colorado product. Polidori                                                                       tune or two on the bagpipes. Cost is $10.
                                                                                                        blind reviews and taste testings done by                         sconder1@mscd.edu.
                                                           Sausage is a small company with big          the judging panel.
                                                           hearts…they love what they do!”                   The winner of the “Rock this Res-
                                                                Polidori’s product line has grown                                                                                     1-2 PM: Denver’s Master
It takes 4 people an hour to make 4000                                                                  taurant” makeover, valued at up to 150k,                                      Sommelier Sally Mohr
                                                           over the years to include a Chorizo, mul-    will be announced at the Bernalillo
pounds of sensational Polidori Italian                     tiple breakfast sausages, pizza topping,                                                                                   presents unique Red Wines
Sausage. It has taken 4 generations of                     a full line of pre cooked sausages and                                                                                     from Around the World.
one family to develop what was a small                     their heirloom meatballs in a variety of                                                                                   Sally was the second wom-
neighborhood sausage shop into a well-                     sizes. They also make proprietary sau-                                                                                     an in the United States to
known, thriving business in Denver,                        sage recipes for a number of restaurants                                                                      achieve the distinction of Master Som-
Colorado.                                                  in town. All of Polidori’s products are                                                                       melier. She is co-owner of the presti-
       For more than eight decades since                   made with the finest cuts of pork and a                                                                       gious Boulder Wine specialty wine shop.
Anna Polidori started making her famous                    carefully selected blend of spices. Poli-                                                                     Cost is $10. sconder1@mscd.edu.
sausage recipe she brought over from her                   dori prides itself on the fact that their
native Italy, the Polidori family has been                                                                                                                                            2-3 PM: Lee Clayton Rop-
making their quality Italian sausages that                                                                                                                                            er, co-author of The Well
                                                                                                                                                                                      Seasoned Kitchen, will be
                                                                                                        Chef Eddie Adams and the “Rock This Restaurant Crew” from
still draws rave reviews! They say “the                                                                 left Jori, Mr. Beefy (dog), Joey, Chef Eddie, Stevo and Stacia

more things change, the more they stay                                                                                                                                                preparing Mediterranean
the same.” This old adage is appropriate                                                                County “Taste of New Mexico” event at                                         style appetizers for all to
when discussing Polidori Sausage. The                                                                   Civic Plaza in Albuquerque on October                                         enjoy on the Viking stage
equipment is high tech but Polidori’s                                                                   8th and 9th. “The purpose of this make-                          on the open plaza at the Grand Tasting
recipe for sausage has been consistent                                                                  over is not only to have fun and support                         site. Lee along with her mother, Sally
for generations. The sausage still main-                                                                the community, but also to stimulate                             Clayton, wrote this exceptional cook
tains the same high standards of ingredi-                                                               New Mexico businesses”, says Chef Ed-                            book for those who juggle a busy life but
ents and consistency that have made the                                                                 die. Jesse A. Lopez with the Bernalillo                          finds comfort and joy in preparing meals
product successful for 85 years!                                                                        County Economic Development says                                 for others. Lee is a treasury of recipes
       It all started in 1925 when Anna Poli-                                                           that the “Rock This Restaurant” make-                            for creating delicious meals to nourish
                           dori and her hus-                                                            over event will be a welcome and excit-                          relationships with family and friends.
                                                           products contain no MSG, and no added        ing draw for the Taste of New Mexico                             Cost is $10. sconder1@mscd.edu.
                           band Rocco opened               colors or preservatives. All of the sau-
                           Polidori’s Grocery                                                           two-day event at Civic Plaza on October
                                                           sages are Gluten Free and All Natural.       8-9, we are so happy to be a partner of                                       3-4 PM: Sommelier Mi-
                           and Meat Market                      Chefs from across Colorado choose                                                                                     chael Wray will be cook-
                           in North Denver.                                                             this project”.
                                                           to serve Polidori products because of             The Bernalillo County Economic                                           ing with wine on the Viking
                           It was at the store             their consistency, quality of ingredients                                                                                  Stage on the open plaza at
                           where Anna would                                                             Development has contributed $15,000
                                                           and amazing taste. 4 of the top 5 break-     toward the education of the restaurants                                       the Grand Tasting site. Mi-
                           cook up her Family              fast restaurants, 2 of the top deli’s, and                                                                                 chael is active in the French
                           Italian Sausage rec-                                                         involved in the project with tools such
                                                           4 of the top 5 pizza restaurants use Poli-   as workshops on how social media has                             food society, Les Amis d’Escoffier and
                           ipe. As customers               dori Sausage according to City Search.                                                                        Chaines des Rotisseurs. He holds a
Great Grandma Ana Polidori
                           shopped throughout                                                           changed the business and marketing
                                                           Restaurants can obtain Polidori prod-        landscape, and how to market them-                               Sommelier Diploma, is a Certified Cu-
the store the aroma could not keep them                    ucts through food distribution. In 2009,                                                                      linary Instructor, and a Master Certified
away! Soon local restaurants were plac-                                                                 selves inexpensively using these tools.
                                                           SYSCO Food Services of Denver named          “There is paradigm shift in marketing                            Food Service Executive. Cost is $10.
ing orders with Anna for her Italian sau-                  Polidori Sausage “Supplier of the Year.”                                                                      sconder1@mscd.edu.
sage to serve in their restaurants. Word                                                                and advertising today due to social net-
                                                                Fresh Polidori Sausage can be found     works like Facebook and Twitter, and
of mouth and a hand shake was the main                     at over 60 King Soopers stores as well as                                                                                  4-5 PM: Executive Chef
sales strategy back in that day.                                                                        businesses that embrace this shift will
                                                           SmartCo and Spinelli’s Market locally.       have a higher chance of succeeding in                                         Peter Ryan, will take you
       For sixty years, Anna and her sons,                 To obtain Polidori products or for more                                                                                    on a trip through France
Louis and Augie Polidori would grow the                                                                 this new environment”, says executive
                                                           information please contact Melodie Poli-     producer John Padilla.                                                        matching French wines
meat business of the grocery store into                    dori Harris at melodie@polidorisausage.                                                                                    with their regional special-
a budding meat empire. In 1992 Great                                                                         Any businesses or individuals wish-
                                                           com or visit our web site at www.poli-       ing to contribute labor, equipment, ma-                                       ties on the Viking Stage on
Grandson to Anna, Steve Polidori joins                     dorisausage.com.                                                                                              the open plaza at the Grand Tasting site.
Lou in the family business. He brings                                                                   terials, or other resources to the “Rock
                                                                                                        This Restaurant” project may contact                             Chef Ryan, executive chef and instructor
with him fresh ideas for automating their                                                                                                                                at the Cook Street School of Fine Cook-
processes and helping the business run                                                                  Chef Eddie Adams by email at: chefed-
                                                                                                        die@rockthisrestaurant.com. “We are                              ing, will share his appreciation of fine
more efficiently. The companies direct
sales and retail business grows steadily
                                                           New Mexico                                   just getting started, and have a number                          ingredients that will elevate your eating
                                                                                                                                                                         pleasures in fine dining. Cost is $10.
over the next ten years.                                                                                of other follow-up projects that we will
       In 2002, Great Granddaughter Mel-                   Diners Respond                               be announcing very soon”, says Chef
                                                                                                        Eddie.
                                                                                                                                                                         sconder1@mscd.edu.
odie Polidori Harris joins her brother and                                                                                                                               SATURDAY, SEPTEMBER 11TH
                                                           to “Rock This                                     Compiled By RNR from Chef Eddie
                                                                                                        Adams, Albuquerque, NM
                                                                                                                                                                                       1-4 PM: Chef Paul Prud-
                                                                                                                                                                                       homme will be the star pre-
                                                           Restaurant”                                                                                                                 senter on the Viking Stage
                                                                                                                                                                                       on the open plaza at the
                                                           Program                                  Wine Seminars                                                                      Grand Tasting site. Prud-
                                                                                                                                                                                       homme has taken Cajun
                                                                                                                                                                         cooking from a style little known out-
                                                           New Mexico restaurateurs active in their Kick-Off                                                             side of the Acadiana region of southwest
                                                           communities while serving delicious                                                                           Louisiana and propelled it to national
                                                           their customers continue to be nomi- Denver Food &
                                                           food and providing excellent service to                                                                       fame. He created Magic Seasoning
                                                                                                                                                                         Blends including Meat Magic, Vegeta-
                                                           nated for the “Rock This Restaurant”                                                                          ble Magic, Poultry Magic, and most fa-
Steve Polidori, Lou Polidori and Melodie Polidori Harris
                                                           program first reported by the Restaurant Wine Classic                                                         mously, Salmon Magic. He owns of one
grandfather. She shares her vast knowl-                    News of The Rockies (RNR) last month.                                                                         of the top restaurants in New Orleans, K-
edge of small business and marketing                       Currently, there are over 160 restaurants    Join leading chefs and noted wine pro-                           Paul’s Louisiana Kitchen. This gala pre-
which catapults the company to a higher                    nominated so far that are eligible for fi-   fessionals to grow your knowledge and                            sentation is included with the $60 Grand
level.                                                     nalist selection by the public. Of those,    understanding of food and wine. Wheth-                           Tastings ticket available online at: www.
     Word of mouth and personal sales                      20 with the most votes will be entered       er you work in a restaurant, hotel, wine                         mscd.edu/hmt.
calls still remains a big part of our sales                into the final round, and be judged by an    shop, liquor store or just have a passion
strategy today. Our customers are like                     elite judging panel.
September 2010                                              RESTAURANT NEWS OF THE ROCKIES                                                                                                        Page 13

   THREE HUNDRED GUESTS GATHER FOR FIRST ANNUAL “FEAST IN
   THE FIELD” HOSTED BY THE ACF COLORADO CHEFS ASSOCIATION
Gardens at Chatfield and Colorado
Proud, held a “Feast in the Field” at
Denver Botanic Gardens at Chatfield on
Monday, Aug. 16. Over 300 attendees,
along with 34 vendors and 38 leading
Colorado chefs, met for this exciting
first year event. The “Feast” was de-
signed for people who are excited about
eating locally grown and locally pro-
duced food. Attendees were able to dine
al fresco outside in the fields surrounded    Left to right: Jeremy Glas, Riviera Hotel & Casino,     Left to right: C. Marden, Shamrock Specialty          Left to right: Susan Roney, Polidori Sausage; Chef
by acres of flowers and listen to the blue-   Jennifer Allen, Western Dairy Council, Jim and Amy      Products Specialist; Anthony Zamora, Leffler Farms;   Joesph Westley, the Timbers Hotel; Melodie Polidori
grass sounds of the Highland Ramblers.        Miller, State of Colorado Deputy Agriculture            Gwen Leffler, Leffler Farms; Cathy Andersen           Harris, Polidori Sausage; Steve Riorden, Director
                                              Commissioner                                            Leffler Farms is located in Eaton, Colorado.          of Food & Beverage, Timbers Hotel; Chef Jacques
      “Feast in the Field” celebrated the                                                                                                                   as a guest
bounty of Colorado by featuring nearly
30 of the state’s best food, beer and wine
producers. Proceeds from this event ben-
efitted the Colorado Chefs Association
Education Fund which develops culinary
education and to the education, research,
conservation and community outreach
programs of Denver Botanic Gardens at
Chatfield.
      For more information on Feast in
the Field and how to get involved, call
the ACF Colorado Chefs Association at         Left to right: Chef Kevin Russell, MorningStar Senior   Left to right: Chris Laurita, ITALCO; Mike Laurita,   Left to right: Jim Miller, Deputy Commissioner of
                                              Living, Soux Chef William Cox and Jon Russell           ITALCO and his wife, Lori; Rosemary Laurita and       Agriculture, State of Colorado and his wife; Amy
303-264-3005.                                                                                         June Sparrow.                                         Candace Larson and Tim Larson Senior Interna-
                                                                                                                                                            tional Marketing Specialist, State of Colorado;
                                                                                                                                                            Lorna Columbia; Bonnie Brown, Colorado Lamb
                                                                                                                                                            Council



                                                                                                                                                            Photo on Left: Chef Jackson Lamb and the Metro
                                                                                                                                                            State Apprentice Volunteers at “Feast in the Field”
                                                                                                                                                            Back Row: Bryan Lamb, Chef Jackson Lamb
                                                                                                                                                            Middle Row: Nancy Webb, Gerald Maki, Lynnzi
                                                                                                                                                            Winslow
                                                                                                                                                            Front Row: Allen Levy, Krista Lieg, Terry Zufelt,
                                                      Chef Kevin Clarke                                                                                     Darryl Miller

Thoroughly Cooked
Continued from page 1
This means an average consumer might          There are four basic tenets of safe food-
encounter an infected egg once every          handling practices when it comes to
84 years. Thoroughly cooked eggs are          eggs: Clean, Separate, Cook and Chill.
thoroughly safe eggs, according to the        • Clean: This includes thoroughly
Center for Disease Control and the Food       cleaning your hands, as well as the sur-
and Drug Administration. Eggs should          faces and utensils that come into contact
be cooked until the whites and yolks are      with raw eggs – an important step for
firm.                                         avoiding cross-contamination.
     To find out more information on this
recall and the safe handling of eggs,
please visit www.EggSafety.org. And re-
                                              • Separate: Be sure to separate eggs
                                              from other foods in your cooler and on
                                              your prep table to prevent cross-con-
                                                                                                       Colorado’s egg farmers
member, thoroughly cooked means thor-
oughly safe.
     Here’s what you need to know in
                                              tamination. Avoid pooling and com-
                                              bining eggs (breaking eggs together in
                                              large quantities and mixing the yolk and
                                                                                                          want you to know…
light of the recent egg recall:               whites).
Is it safe to buy eggs?                       • Cook: In addition, eggs should be                                                          Colorado produced eggs are wholesome and
Yes. However, as a general food safety        cooked until the white and yolks are                                                         safe to buy, cook and eat!
rule, it is recommended that eggs be          firm or, for dishes containing eggs, until
cooked until the white and yolks are          an internal temperature of 160 degrees                                                        • We follow FDA and USDA guidelines for food
firm or, for dishes containing eggs, until    Fahrenheit is reached. Salmonella is de-                                                        safety and egg quality.
an internal temperature of 160 degrees        stroyed by the heat of cooking.
Fahrenheit is reached. Salmonella is de-      • Chill: Lastly, eggs should always                                                           • Buy fresh, Grade AA or A quality eggs and buy
stroyed by the heat of cooking.               be kept in refrigeration at a temperature                                                       local. Ask your supplier where their eggs are
What is Salmonella?                           between 33 and 40 degrees Fahrenheit,
Salmonella is a bacterium that can be         and eggs accidentally left at room tem-                                                         produced.
contained within eggs. While eggs may         perature should be discarded after two
look normal in appearance, inadequate         hours, or one hour in warm weather and                                                        • Keep eggs refrigerated, use clean, sanitized
refrigeration, improper handling and          hot kitchens. Take out eggs only for im-                                                        utensils and cook eggs thoroughly.
insufficient cooking are all factors may      mediate use. Never stack egg flats near
contribute to outbreaks. It is important to   the grill or stove.
know that Salmonella is destroyed by the          When cooked properly, eggs are al-
                                                                                                                                           Thanks for your confidence in us!
heat of cooking.                              ways a safe, wholesome and versatile                                                         The Colorado Egg Producers Association
What are the symptoms of Salmonella?          food for you to include in your menu of-
A person infected with the Salmonella         ferings either as a main course or as an
bacterium may experience a fever, ab-         ingredient. Eggs are all-natural and af-
dominal cramps, and diarrhea beginning        fordable, adding flavor, richness, texture,                                                   For more information visit
12 to 72 hours after consuming a con-         structure and profitability to any dish.                                                      www.coloradoeggproducers.com
taminated food or beverage. For more              For mo re information, you can visit
information call the U.S. Department of       www.eggsafety.org or www.coloradoeg-                                                          or www.eggsafety.org
Agriculture’s Meat and Poultry Hotline        gproducers.com.
at 1-800-535-4555.                                Courtesy of the Colorado Egg Pro-
How can I prevent Salmonella con-             ducers Association and the American
tamination at my restaurant?                  Egg Board.
Page 14                                                  RESTAURANT NEWS OF THE ROCKIES                                                                           September 2010

                                                                                           Naturally Processed Olives
                                                                                           Becoming A New Restaurant
                                                                                           Trend
                                                                                           A new trend in restaurant table olives is            service low-brine barrier pouch which
                                                                                           emerging from “trend setting” California             allows chefs to marinate and season the
                                                                                           restaurants with the availability of natu-           olives using a signature recipe, or they
                                                                                           rally processed table olives. This newer             can be presented to restaurant guests
                                                                                           developed process uses natural lactic                straight from the pouch with olive oil
               M&C P Farms – Orland, CA.                                                   acid fermentation to develop the true fla-
                                                                                           vor of fresh California olives. The ever
                                                                                                                                                and hard crusty breads as an appetizer
                                                                                                                                                course. Seasonal variations in the fall
                                    Since 1966                                             more educated consumer is having a                   harvest season require the Penna’s to de-
                                                                                           very positive reaction to this newer natu-           cide every September day to pick or not
                                                                                           ral olive processing method and by also              pick their olives that day. If they wait
                                                                                           knowing where their food comes from.                 too long, the olives will be over ripe, and
                                Olive Growers                                              Chefs are also using these naturally pro-            once they fall to the ground they cannot
                                 Processors                                                cessed olives as a “base” to create new
                                                                                           signature dishes.
                                                                                                                                                be used for eating (table) olives.
                                                                                                                                                    Stages of olives for harvesting are as
                                   Packers                                                     Traditional processed olives that are            follows:
                                                                                           sold in supermarkets and by foodservice              • “Green” Early Stage 1 – Very green
                                                                                           distributors come in glass or canned con-            in color.
                                                                                           tainers are pretty much the same prod-               • “Obregon” Stage 2 – This is 2 to 3
                   Learn more about Penna brand                                            ucts, and have a shelf life of up to 2-3             weeks before full maturity. The olives
                                                                                           years. They vary only slightly in their              start to develop a “straw” color, more oil
                                                                                           shapes, color, textures and tastes, and              and some olives start to turn burgundy or
                                                                                           are “dependable and get the job done”.               blush in their appearance.
            Naturally Fermented California Olives                                          These “traditional” olives are not gour-             • “Morada” Stage 3 – In stage 3 green
                                                                                           met by any modern standards.                         olives are firm in texture, burgundy color
                            Including:                                                         The newer naturally processed har-               olives are medium firmness and black ol-
                    Celebration of Harvest                                                 vest olives offer varying sizes, variety
                                                                                           of fruit, color, texture and tastes. A pre-
                                                                                                                                                ives are more soft.
                                                                                                                                                • “Black” or final stage 4 – Olives left
                        Pitted Olive Mix                                                   miere grower and in-house processor                  on trees at this stage are fully developed
                                                                                           of these olives is Penna brand M&CP                  with the highest oil content and softer
                                                                                           Farms located in Orland, California.                 texture.
                                                                                           M&CP Farms enable chefs throughout                       For more information on these won-
                  Contact Maurice or Cindy                                                 the mountain states region to provide                derful and natural M&CP Farm table
                                                                                           their patrons with these newer natural ol-           olives now available in the US Rocky
                    www.greatolives.com                                                    ive products. Each harvest, Maurice and              Mountain Region, please visit: www.
        (530) 865-9810 • mcpfarms@greatolives.com                                          Cindy Penna select olive varieties from
                                                                                           their farm and from nearby growers to
                                                                                                                                                greatolives.com.

                                                                                           produce the most tasty and interesting
                                                                                           table olive assortments. Until recently,                  Advertise in the RNR
                                                                                           these types of natural olive products
                      Negotiating: A Process                                               were only available in Northern Califor-
                                                                                           nia markets.
                                                                                                                                                 Classified ads as low as $25 per month
                                                                                                                                                      Call: 303-753-6109
                                                                                               Special packaging from M&CP                                     or email:
                      Second, in a Series of Eight Articles                                Farms for these special olives is a food-             bob@restaurantnewsrockies.com
                      to Bargain Your Way to Winning!
                                                                                                                       WEB SITE DIRECTORY
                      By Cynthia Vannucci, Ph.D. CMP, CHSP
                                                                                           CHEFS ASSOCIATIONS
                      Professor, Hospitality, Tourism, and Event                           American Culinary Federation                                  acfchefs.org
                      Management Metropolitan State College of Denver                      Colorado Chefs Association - Denver                           acfcoloradochefs.org
                                                                                           Resort & Country Club Chefs of the New Southwest ACF-         acfchefs.org/chapter/az053.html
Last month’s article I shared with my             In the book, “Get a Financial Life”                  (Scottsdale/Phoenix)
readers the A to Z (26) negotiating tac-      by Beth Kobliner, she reported a study of    ACF Chefs Association of Southern Arizona - Tucson            acfchefsarizona.orgACF
tics that were designed to move you to-       those people who increased their goals       Prescott Chapter - Prescott, AZ                               acfchefs.org
ward the conscious competency level of        by 30 percent heading into a salary ne-      ACF Pikes Peak Chapter - Colorado Springs                     www.pikespeakchefs.org
negotiations. To be a conscious compe-        gotiation received at least a 10 percent     ACF Idaho State Chefs Association - Boise                     acfchefs.org/chapter/id013.html
tent means you are able to demonstrate        increase in the amount they took home.       ACF Chefs de Cuisine of the Inland Northwest -                acfchefs.org/chapter/id053.html
the steps by breaking them down at any        Their goal, aim high and always go into                  (Coeur d’Alene)
time, any place, and achieve similar end-     a negotiation with a specific number you     ACF High Sierra Chefs Chapter - Reno/Sparks/Tahoe             acfhsca.org
ing results.                                  won’t go below (if you are talking about     Fraternity of Executive Chefs of Las Vegas                    acfchefs.org/chapter/nv013.html
     For some, the idea of negotiating        your salary) or above (if you are hag-       ACF Beehive Chefs Chapter - Salt Lake City                    acfutahchefs.org
conjures up the feeling of impending          gling over a purchase.) Remember, your       ACF Rio Grande Valley Chapter                                 acfchefs.org
conflict, or uncomfortable confrontation.     opponent has a number in mind as well.       Montana Chefs Association - Billings                          acfmontanachefs.org
But that feeling is really an opportunity     So keep talking until you can agree. Do
to change something. The first part of        not threaten to walk away unless you are      INDUSTRY ASSOCIATIONS
the change is that you must understand        prepared to really do it.                     National Restaurant association                              restaurant.org
what your “opponent” wants and what               Look for ways to practice your de-        NRA Educational Foundation                                   nraef.org
you are willing to give. How well do          veloping negotiation skills. How can          International Food Service Executives Association            ifsea.com
you know your opponent and his or her         you ease yourself into this? Practice         National Cattlemen’s Beef Association                        beef.org
needs? Do you know what you are will-         when it is not personal. I have found         National Pork Board                                          porktimes.org
ing to give in the negotiation process?       that you can practice negotiating with        Arizona Restaurant Association                               azrestaurant.org
     Small words have large impacts.          people you don’t know. So I practice          Arizona Hotel and Lodging Association                        azhla.com
Let’s imagine that your opponent says,        on the telephone. You could call your         Colorado Restaurant Association                              coloradorestaurant.com
“I’ll never give you what you want.” That     credit card company and ask for a lower       Colorado Hotel and Lodging Association                       coloradolodging.com
never word is a very strong clue to the       interest rate. Don’t take no for an an-       Montana Restaurant Association                               mtretail.com
mind set you are dealing with. However,       swer. Ask to speak with a supervisor,         Montana Innkeepers Association                               montanainnkeepers.com
if your opponent says, “I don’t believe I     if that doesn’t work, hang up and call        Nevada Restaurant Association                                nvrestaurants.com
can give you what you want.” Now that         again. Sometimes just getting a differ-       Nevada Hotel and Lodging Association                         nvhotels.com
you know he or she is unsure, you need        ent person can lead to a different answer.    New Mexico Restaurant Association                            nmrestaurants.com
to take advantage of that and try to move     Always be polite, direct, and calm.           New Mexico Lodging Association                               nmlodging.org
things into a direction in your favor. This       Next months article will focus on “The    Utah Restaurant Association                                  utahdineout.com
leads us to knowing what you want (your       way you say it”. Never under estimate         Utah Hotel and Lodging Association                           uhla.org
goal) and knowing your limits.                tone, inflection, and body language.          Wyoming Lodging and Restaurant Association                   wlra.org
September 2010                                           RESTAURANT NEWS OF THE ROCKIES                                                                                     Page 15

     Restaurant News of the Rockies                                                          NEW FOODSERVICE PRODUCTS,
MARKETPLACE                                                                                      PEOPLE AND PLACES

   Products & Services                          Restaurant for Sale
                                               RESTAURANT & BAKERY EQUIP.

                                              AUCTION                FRIDAY                  Olumpos Tahini
                                                                     SEPT. 10
                                                LAMAR, COLO                                  Olympos tahini is made from 100% per-
                                              (1010 E. OLIVE ST.)     10 AM                  fectly roasted hull-less sesame seeds.
                                              This is a full service, sit down restaurant.   The tahini is pasteurized to ensure a
                                              They also had a bread and pastry baking        clean and great tasting product.
                                              service in conjunction with the restaurant.
                                              There is a full line of kitchen equipment;         Tahini is the key ingredient in hum-
                                              grills, ovens, coolers, warmers, sinks, etc.   mus. Creating hummus from scratch
                                              Plus all the tables, chairs, booths, pas-      gives the chef the ability to create end-
                                              try display cases, service counters, etc.
                                              Many Many Items!                               less variations on the classic Mediterra-
                                                 THIS WILL BE A LARGE                        nean spread. Tahini can also be used to
                                               AUCTION OF GOOD USABLE                        create Baba ganoush, halva, and can be
                                                      EQUIPMENT.                             incorporated into dozens of other recipes
                                              To see listing and pictures go to.             from dressings to sauces, spreads, and
                                                                                             more.
                                               www.civisauctions.com                             1 lb retail size, 2 lb, and 40 lb food-
                                                   CIVIS & COMPANY,                          service sizes available!
                                                     AUCTIONEERS
                                                  PHONE - 719 336-5117
                                                                                             Domaine des Vignes Fresh
                                                Corrections/Revisions To The
                                               Mountain States Broker Directory
                                                                                             French Mustards are in!
                                                                                             Hot, fresh, creamy mustards from Do-
                                             NASSER COMPANY INC.                             maine des Vignes, produced in Dijon
                                             2430 W. Mission Lane, Suite 1                   and now available here in the USA.
                                             Phoenix, AZ 85021                               Foodservice: 2/11 lb. plastic pails.
                                             602-678-4545 • 602-216-2366 Fax                 Creamy Dijon, and crunchy whole grain,
                                             Email: ken.copeland@nasserco.com                for hundreds of recipes and uses in the
                                             Contact: Ralph Piemonte,                        kitchen.
                                             Ken (KC) Copeland                               Retail: 6/ 7 oz. retail jars.
                                             Products Represented: Fresh, Frozen,            Hot Dijon: The essential vinaigrette in-
                                             Canned, Dry and Supplies                        gredients, and key to lively sandwiches,
                                             MAIN STREET MARKETING IPC                       warm sauces, and the best traditional           cuterie, sauces and dressings.
                                             3723 N. Locust Grove                            condiment for grilled steaks!                   Herbal Dijon: With Herbes de Provence
                                             Meridian, Idaho 83640                                                                           folded into the classic Dijon recipe, it’s
                                             208-884-5371 • 208-884-5372 Fax                                                                 fresh and hot, with long lasting herbal
                                             Email: Sindy@mainstreetmarketing.org                                                            notes in the finish.
                                             Contact: Sindy Martinson                                                                        Honey Dijon: Both hot and sweet, made
                                             Products Represented: Fresh, Frozen,                                                            with real honey, and outstanding with
                                             Canned and Dry                                                                                  sliced meets, dressings, and just spooned
                                                                                                                                             over grilled and roasted meat dishes.
                                                                                                                                             Olive Dijon: With bits of diced French
                                                                                                                                             black and green olives, plus fresh toma-
                 The Power Of The Web site                                                   Whole Grain: With mustard seed hulls
                                                                                             folded-into the delicious recipe has
                                                                                                                                             to…a uniquely French concept in fine
                                                                                                                                             mustards!
                                                                                             great, tender crunch. Perfect with char-



                 By Tim Osborn
                                                                                             content. Flash is a great tool for web de-      nice animation can add pizzazz to a site,
Who needs a web site? Well, if you have      ever increasing use of mobile comput-           velopers when used in the right ways but        but if all the focus has been put on that
a business, organization, or club, the       ing, can you read it on your smart phone?       can lead to problems if you are trying to       and the usability of the site is poor, it’s
answer in this day and time is YES!          If one of more of these is not true, more       be successful over multiple computing           just pizzazz without substance. Infor-
          A few years ago, if you needed     than likely you will go to another site.        platforms.                                      mation should be the focus of your web
a caterer, or most any professional ser-     In our ultra competitive world a web site            One of the keys to an effective web        site and should be easily accessible with
vice, then you looked it up in the yel-      needs to address these issues and provide       site these days is a design that degrades       simple, intuitive navigation.
low pages. I’m sure some still do this,      an engaging and entertaining place for          gracefully. A degradable design is one              A web site is an essential and basic
but in 2010 we now “Google”, “Yahoo”,        prospective clients to visit.                   that is still usable even if all elements de-   part of today’s business and communica-
and “Bing” a few words at our comput-             In recent years, the trend has been        signed into the page are not usable. For        tion strategies. Making sure that it makes
ers and get a list of several caterers in    to have some sort of “Flash Animation”          instance, if a graphic does not load, there     the right impression, works for as many
our area. You will even get customer rat-    to jazz up a web site. If you are even a        is still an ID tag that describes to the user   people as possible, and effectively com-
ings about each company, price ranges,       casual web browser, you have probably           what should have been there. A com-             municates your message will enhance
geographic areas served, food and menu       came across a site that as soon as you          pletely degraded design may look ugly           your chances of success.
styles, and the information listed goes on   go to it, a little counter shows up and         and consist of just text elements, but          Tim Osborn
from there. Once a company is selected,      tells you how much of the site still has        all navigation and information should           TCO Graphic Design
the link supplied by Google or another       to load up. Even worse, it may tell you         remain intact. This is also essential for       tim@tcographicdesign.com
search engine will lead you directly to      that you need to go somewhere else to           handicapped people who use a screen             www.tcographicdesign.com
the company web site.                        get some other software so that you can         reader to access the web.                       303-877-7293
    Once at the company site, first im-      see the site. More than likely, if you were          The purpose of most business or or-
pressions are very important. Does it        looking for some quick information, you         ganizational web sites is to provide in-
look professional? Does it load quickly?     just went to a different site. Then there       formation to a specific target audience.         We’re on the Web!
Can you get the information you’re look-     is that smart phone thing again. Apple’s        In order to be effective at this, informa-
                                                                                                                                              www.RestaurantNewsRockies.com
ing for? Is it easy to navigate? And with    iPhone , for example, will not load Flash       tion needs to be easy to find and read. A
Page 16                                                   RESTAURANT NEWS OF THE ROCKIES                                                                       September 2010




Festival Italiano – A Colorado  Colorado County Club Chef
Celebration of the Italian Food Grows His Own “Ingredients”
& Culture September 11-12, 2010 When what comesthe mind? Probably
                                club,”
                                       you hear
                                                to
                                                   words “country

                                               Tradition, led in part by the ideas of the    not compost, tilled soil, raised squash
                                               Italian-American community surround-          beds or tomato cages. But that is exactly
                                               ing Belmar’s Lakewood location. Free          you will find behind Morrison, Colo-
                                               Italian lessons are available during the      rado’s Red Rocks Country Club kitchen.
                                               event!                                             Chef Robert Meitzer, executive chef
                                                    “It is the Italian culture that makes    and winner of the 2010 American Culi-
                                               this event a success,” said Brittany          nary Federation’s Colorado Chef of the
                                               Maynor, Marketing Director at Belmar.         Year Award, is also the head gardener.         create a Summer Harvest Dinner. The
                                               “The community rallies behind this            In the spirit of embracing the local food      menu was created that morning as we
                                               event – more than 75,000 people at-           movement, Meitzer got club members’            picked the vegetables and emailed to the
                                               tending the event over the two days. In       behind the idea to dedicate a small plot       membership. In the fall, the club’s din-
More than 17.8 million people call             fact, this year we added a new ticketed       near the clubhouse to grow its own veg-        ing menu will change to take advantage
themselves Italian- Americans, however,        “Grand Tasting, to expand the event and       etables. That’s about as local as it gets.     of the later crops. Chef Meitzer planned
when it comes to the celebration of Ital-      feature additional entrees in a seated din-   And, in a country club setting tradition-      two special Harvest Dinner nights to
ian food, most Americans have adopted          ing experience.”                              ally more concerned about appearances,         take full advantage of an early and late
the cuisine as part of their everyday               Guests attending Festival Italiano       pristine golf greens and carefully mani-       crop. “Since we didn’t plant everything
menu (making them honorary Italian!).          can expect the finest Italian food, wine      cured flowerbeds, adding an on-site veg-       we needed the rest of the items came
Festival Italiano, held at Belmar, a Lake-     and artisan vendors preparing and sell-       etable garden was a risk.                      from local farmers that we use on a regu-
wood, Colorado shopping destination,           ing fresh Italian meals, treats, pasta and         This summer, the hillside garden          lar basis,” said Meitzer after the event.
this September 11-12, 2010 is a celebra-       baked goods. In addition to the fabulous      boasts a variety of greens, herbs, tomatoes,        To take on a project of a Garden has
tion of Italian food as well as culture        food and beverages of Italy, a market         summer and winter squash. The mem-             taken a good amount of work. From build-
that helped influence an entire nation’s       experience will provide guests with the       bers couldn’t be happier! The club uses        ing the site to figuring out a water schedule
appetite!                                      opportunity to view and purchase Italian      the Garden to show prospective members         it has had some definite challenges. The
     To appreciate the best of Italian cui-    arts while enjoying a full schedule of en-    what the culinary staff does, and it has       club now has its eyes set on a 2.5 acre lot
sine, guest attending the Festival Italiano    tertainment including live music on two       been a great conversation topic for the        to expand the operation. The plans also
are always encouraged to immerse them-         stages, Chef demonstrations, Wine tast-       members to eat while they watch the chefs      have a “Chefs Table” running right down
selves in the traditional Italian culture as   ing, Kids activities and Flag Throwers        pick vegetables. Often people wonder how       the middle of it. Red Rocks Country Club
it exists in the western part of the United    flown in from Italy for the weekend!          we keep the wildlife away from the garden      is very lucky in the sense that they have a
States.                                             The festival and all performances        and that’s a well guarded secret.              lot of extra land to use for these types of
     Bocce ball, art and food are at the       are FREE from 10:00 am to 7:00 pm,                 Throughout the season, Meitzer in-        ideas. Now that the members have seen the
core of many multi-generation Italian          September 11 & 12 (free parking as            corporated garden ingredients here and         excitement around a small garden the Cu-
celebrations, and Festival Italiano is no      well). A portion of event proceeds (from      there as nightly specials. As the garden       linary Staff can’t wait to see what they say
different! Now in its seventh year, Fes-       ticketed event components and food            matured in August, Meitzer was able            about a small farm that they can eat in the
tival Italiano has become a Colorado           sales) benefit Project Angel Heart.           to take full advantage of its bounty and       middle of!

				
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