FSM News

Holiday Celebrations Here, There, and Everywhere!

Food and fun festivities abound during the holiday period, and there is no way to capture even a fraction of them. However, here are a couple of fun events to get into the spirit.

The Christmas countdown
John Melfi, the executive chef of The Oval Room, is planning a total of 12 new menu items—savory, sweet, and cocktail-related—as a nod to the Twelve Days of Christmas carol. You know it…“On the first day of Christmas, my true love gave to me..” Every day from December 11 through 23, one new item will be added to the menu, with each special offering exclusive to that date.
Melfi has revealed a few of the specials. For example, six geese a-laying showcases goose egg ravioli, crispy Italian cured guanciale, roasted wild mushrooms, charred onions, and duck fat béarnaise. A partridge in a pear tree translates as a roasted seckel pear tartlet, pistachio ice cream, and toasted pistachio streusel. On the cocktail side, guests can imagine the twelve drummers with a drink called The Drummer’s Drambuie, made with Drambuie, Kahlua, cream, simple syrup, and egg whites, garnished with bourbon-soaked amarena cherries. The seven swans a-swimming offering will feature a Swan Lake made with whiskey, half-and-half, white crème de cacao, simple syrup, and Cointreau, garnished with an orange peel. The Oval Room, 800 Connecticut Avenue, NW.

Meanwhile, for the kids and the dogs…
…Park Hyatt Washington, D.C. will host a seasonal culinary experience for young chefs, “Mini-Masters of Food,” on Sunday, December 17, from 3:00 to 5:00 p.m. Rising star chefs, between the ages of eight and twelve, are invited to don an apron and hat for an interactive, display-size gingerbread house decorating class with Pastry Chef Erin Reed. The experience includes materials and an assortment of sweets and drinks for the young chefs. Tickets are available for purchase through Eventbrite at For additional information, please call (202) 419-6620 or email Advance reservations are required.
…and over at the St. Regis Washington, D.C., children can send holiday wishes to Santa by visiting the hotel’s very own “Santa Mailbox.” Santa will be writing personal notes from the North Pole back to every child or dog that drops off a letter before December 20. A contribution will be made to the Community of Hope for every letter from a child. Letters from pets will result in donations to the Humane Rescue Alliance.

Bazaar Spices turns five!
Since opening its doors in 2012, Bazaar Spices at Union Market (1309 5th St., NE) has become a go-to destination for premium quality spices, herbs, botanicals, grains, and hard-to-find ingredients from around the world. Now, five years later and with a second location in the Atlantic Plumbing Building, Bazaar Spices continues to be a destination for fine quality ingredients from around the world. It’s also a community hub where foodies, home cooks, and adventurous eaters congregate, share stories, take classes, and learn about global cuisines and techniques.
“When we first dreamed about opening a shop, we wanted to create the kind of authentic food market experiences we had while traveling the globe to such countries as India, Peru, and Egypt,” says Ivan Fitzgerald, co-owner of Bazaar Spices. “We love the joy we bring to customers when they discover a spice from their country that they couldn’t find anywhere else,” he says.
When Ivan and his wife, Monica Grover, opened in 2012, Bazaar Spices was Washington, D.C.’s first locally owned and operated gourmet spice shop. Recently, the duo has been awarded a Great Streets Grant to help revitalize and energize the local business community in Shaw. A tour through the two shops is a delight to the senses, with over 625 types of spices, herbs, botanicals, and teas and over 125 kinds of rice, grains, beans, and lentils. Among the best selling spices: black peppercorns, chimichurri, green cardamom, lavender, and sumac. Mmmmmm!

City Winery announces…
…the appointment of Heather Otto as general manager and Colleen Hendricks as director of sales of City Winery Washington D.C., the company’s upcoming multi-purpose, 40,000-square-foot entertainment and dining venue set to open in early 2018. Otto and Hendricks join the team to lend their expertise to developing the 320-seat concert venue, urban winery, 175-seat restaurant, and private event space for up to 1,000 guests — sure to give its Ivy City neighbors and greater Washington residents alike a new destination to enjoy.
“We are so pleased to welcome Heather and Colleen to the leadership team at City Winery Washington D.C.,” said Michael Dorf, City Winery’s founder and CEO. Otto brings more than 16 years of experience in hospitality, having served in several management positions of popular Hard Rock Cafe locations up and down the East Coast. Hendricks spent 10 years leading marketing and sales initiatives at high-volume New York and Washington-area entertainment and dining venues, most recently acting as director of sales for Carmine’s in D.C.’s Penn Quarter neighborhood, preceded by a position as director of sales for the Howard Theatre. City Winery Washington D.C. will be located at 1350 Okie St., NE, Washington D.C.

Most admired CEO
The Maryland Daily Record has named Ronald Attman, CEO of Acme Paper & Supply, one of Maryland’s 2017 Most Admired CEOs. This will be Attman’s third time being recognized with this award. Founded in 1946, Acme Paper & Supply is the leading Mid-Atlantic distributor of innovative, customized, and cost-effective packaging, equipment, and supplies to the hospitality, health care, recreation, education, food processing, and property management industries. Attman has worked with Acme for 50 years in a variety of roles, working his way up to the top leadership position.
The Daily Record created the Most Admired CEOs awards program to recognize talented business CEOs and nonprofi t executive directors throughout Maryland for their leadership and professionalism. “To be a Most Admired CEO means that you have gained the respect and admiration of those around you. It means you are making a positive impact on the lives of others,” said Suzanne Fischer-Huettner, publisher of The Daily Record. “Our honorees this year were nominated by co-workers, community organizations, and other leaders not just for their professional achievements but because they are truly admired by their peers and employees. The Daily Record is pleased to recognize their leadership in our state and beyond.” Congratulations!

New to the Maryland Hall of Fame!
Stanley Pearlman, of Stanley Pearlman Enterprises, joined the elite ranks of the Maryland Food Industry Hall of Fame during an induction ceremony held in Baltimore on November 8. Pearlman is the majority owner and president of both NAFCO Wholesale Fish Dealers and Congressional Seafood Company, Inc., both headquartered in Jessup, Maryland.
Pearlman started off his career in the food industry in the meat business in 1973. He moved from beef and pork into seafood, buying a small seafood company called NAFCO in 1991. After establishing himself with retail chains and institutional distributors, Pearlman expanded the business into the world of fi ne dining and gourmet markets by opening Congressional Seafood in 1996. In 2003, he started a retail line of pre-packaged seafood under the label, Baltimore Crab Company. Since then, NAFCO and Congressional have become valued partners in delivering the best product to the region’s stores and chefs. Pearlman joins such notable members of the Maryland Food Industry Hall of Fame as Frank Perdue of Perdue Farms and Brice and Shirley Phillips, founders of Phillips Seafood.

Family news
Caroline Kauffman-Kirschnick has been appointed president of Electric Motor Repair Company (EMR), effective January 1, 2018. The Baltimore-based service agency is currently celebrating 90 years in business, providing service, repair, installation, and sales to the commercial kitchen, refrigeration, industrial motor, elevator, and marine industries. Kauffman-Kirschnick will replace her father, Roger Kauffman, the company’s longest-tenured employee, who was appointed president by his father, Harry Kauffman, in 1985.
Kauffman-Kirschnick began her career at EMR working summers from junior high throughout high school and, over the past 14 years, has been deeply involved in all aspects of the company. “I am honored to serve the company that I grew up in and that my father and grandfather have dedicated their lives to building over the last five decades,” she said. “I look forward to continuing their hard work and spearheading the next technological and cultural evolution of EMR.”
EMR was recently named as one of the 2017 Best Employers in Maryland, a new awards program by The Daily Record, Maryland SHRM State Council, Inc., and Best Companies Group. With 200 employees, the firm operates six locations serving the Mid-Atlantic region. For more information, visit

Best of the best
Condé Nast Traveler announced the winners of its 2017 Readers’ Choice Awards, and The Hay-Adams was named the #1 Top Hotel in Washington, D.C. and recognized as #5 on its list of the 50 best hotels in the United States. The Condé Nast Traveler Readers’ Choice Awards are the longest-running and most prestigious recognition of excellence in the travel industry and are commonly known as “the best of the best of travel.” Under Editor-in-Chief Pilar Guzmán, the Readers’ Choice Awards have become more selective and specifi c to the passions that inspire today’s travelers.
More than 300,000 travelers took part in the 30th annual Readers’ Choice Awards survey — setting yet another new record — submitting millions of ratings and more than 100,000 comments, voting on a record-breaking 7,320 hotels and resorts, 610 cities, 225 islands, 468 cruise ships, 158 airlines, and 195 airports. “Being recognized by Condé Nast Traveler for a 2017 Readers’ Choice Awards is an important achievement for our entire hospitality team,” stated Hay-Adams VP & General Manager Hans Bruland. “We wish to thank our frequent guests for their ongoing support, helping us earn this achievement among our peers.”

FSM updates…
…The Food Project, a program of UEmpower of Maryland, has received city and community approval for its new home, the Samuel FB Morse Elementary School on the southwest side of Baltimore. This 501c3 charitable group will assume 6,100 square feet of space on the main level, with the remainder of the building to be shared with another community empowerment program, ‘I’m Still Standing.’
“We are blessed, extremely grateful, and very excited that the City of Baltimore shares our vision of what The Food Project can do to offer true opportunity and hope to this Baltimore community,” stated Michelle Suazo, UEmpower of Maryland’s vice president and co-founder. “Children can’t focus on their education and future when they are hungry and in a situation of survival, and this is why we are here,” she said. The Food Project brings culinary skills, job opportunities, sustainable food sources, mentorship, and hope to neighborhood youth. The anticipated opening to the community is January 2018. For more information about how YOU can help, go to (Full story FSM, July 2017)

Chicken shawarma debuts
In November, the winning recipe from the Real Food for Kids Culinary Challenge and Wellness Expo, debuted as part of Virginia’s Fairfax County Public School menu. The team from Lake Braddock Secondary School won the March 2017 competition with its tasty chicken shawarma. This marks the fi rst time in Fairfax County that a student dish has been adapted to serve to students.
Real Food for Kids’ Mary Pope says this has been the goal of the Culinary Challenge all along. “Students are the ones eating school lunch. Through the Culinary Challenge, they have an opportunity to bring what they are hearing from their peers and adapt it to the school menu.” (Full story FSM, May 2017)

A helpful webinar series
Mark your calendars for December 5, 1:00 p.m. Central Standard Time for a webinar titled “From Culture to Compliance: The Link Between Food Safety Culture and Audit Preparedness.” Presented by 3M Food Safety and Neumann Risk Services, a Matrix Sciences Company, this is the conclusion of the “From Rules to Tools” four-part webinar series on the Food Safety Modernization Act (FSMA). A special panel discussion of food safety experts will provide insight into how a robust food safety culture can positively impact audit preparedness and signal a culture of compliance. Attendees will learn what a strong food safety culture looks like and how it can help comply with FSMA and the Safe Quality Food (SQF) Code.

The three previous FSMA webinars addressed the following:
Part 1: “Hazards Analysis and Preventative Controls”
Part 2: “Supply Chain Controls Industry Panel Discussion – Challenges Seen in Implementing and Executing Supply Chain Management”
Part 3: “Foreign Supplier Verification Programs and the Sanitary Transportation Rule”
Find details to access the webinars at:

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